While I might have said that muffins are my new “thing” after making and falling in love with this banana crumb muffin recipe, I think scones might be creeping their way up there in terms of my favorite.
These lavender blueberry scones have the faintest hint of lavender and it makes all of the difference. Well, that, and all of that lemony frosting on top.
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There’s just something about anything mini sized that gets me every time. ESPECIALLY mini desserts.
These mini apple crumble pies are insanely easy and are the perfect “semi-homemade” dessert if you’re looking to whip up something fast.
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I don’t know about you guys, but I’m a HUGE fan of any and all sweet and salty combos out there. These cookies are no exception.
These were actually created in honor of the newest Emmy’s Organics coconut cookie flavor – the chocolate covered vanilla bites. This sweet and salty coconut cookie recipe uses two bags of them (!!!) and it is basically cookie inception.
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This recipe look familiar? Well it should since it is the same as the crumb cake style banana bread loaf. Just turned into muffin form.
I made these banana crumb muffins into a separate post to be able to talk about the differences in the muffin liners you can use and what the result will be with either option. That and, well. These just deserve their own post.
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Okay. I’ve think we’ve all hit the banana bread stage in this new normal of quarantine. It’s the stage before the full blown “I want to make homemade sourdough bread”. But, like, almost there.
But, as with this caramelized banana cinnamon chip muffin recipe from a couple weeks back, I wanted to put my own spin on a classic recipe like banana bread. Enter: the massive amounts of crumb topping.
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A stuffed pepper recipe is one of those meals that you could really customize based on what you have on hand. This particular version a result of throwing some pantry staple items together and uhhh they turned out pretty damn tasty.
And while the ranch dressing may not be the most common stuffed pepper ingredient, it’s a staple in my kitchen and I already add it to almost everything. So, why not? And to be honest, it works really well with the rest of the components.
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Instagram is funny. You “meet” people through sharing recipes and supporting each other with a simple like and comment. And sometimes you meet people who just so happen live in your building and who you went to college with, but didn’t realize.
That was the case with Isabelle over at Good Get Feelings. I was obsessed with her health and wellness and positive energy content from the start, and became even more obsessed when I tried her Chocolate Brownie banana bread. This Chocolate espresso banana bread is my version of her recipe that I made after realizing I had way too many espresso morsels on my hand to use.
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