Cheese, Herb, & Garlic Quick Bread

I so wish you could’ve been in my kitchen this morning and deeply breathed in while this bread was baking. It was heavenly!

This is a beautiful (literally beautiful) bread. The swirls of cheese, the scattered herbs, the chunks of garlic… “It’s so pretty,” was my response when I pulled it from the oven. Whereupon Paul made fun of me for saying bread was pretty. I don’t care. It was gorgeous!

Y’all know I’m a lazy baker so instead of the strips of cheese, I used shredded cheddar cheese. I love her idea of pockets of cheese as a surprise throughout the bread, but mixing in the shredded cheese was way easier. Oh, and I have no idea what “tasty” cheese is but it sounds fabulous!

This is a very easy quick bread and I appreciated the author’s additional notes. The only thing I noticed is that the dough is very thick to “swirl” the herb mixture throughout the batter. But I swirled away (at least the best swirl I could muster) and it turned out beautifully. Oh, and I used 4-5 large cloves of garlic instead of her 2 small cloves. Paul and I are garlic people!

I would serve this for breakfast, a side for a lunch salad, or a side for a dinner soup (ooh, especially with my roasted tomato herb soup). However you decide to serve it, you will love it!

Cheese, Herb, & Garlic Quick Bread (recipe care of


Cheese & Herbs: 4 tbsp fresh herbs finely chopped (I used a mix of dill, rosemary, parsley and thyme) (Note 1), 2 tbsp olive oil, 5 oz / 150g block cheese (cheddar or tasty), cut into 2mm / 0.1″ thick slices (about 10 to 12 slices) (Note 2), Butter for greasing

Dry Ingredients: 2 1/4 cups plain flour, 2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt

Wet Ingredients: 1 1/4 cups buttermilk (See Note 3 for substitute), 2 eggs, 2 small garlic cloves (crushed)

DIRECTIONS: Preheat oven to 180C/350F. Grease a bread tin (21 x 11 cm / 8″ x 4″) or small cake tin with butter. Mix the herbs and olive oil in a small bowl. Sift the Dry Ingredients into a bowl. Combine the Wet Ingredients into a bowl and whisk to combine. Make a well in the centre of the Dry Ingredients. Pour the Wet Ingredients in and mix until just combined. Pour 1/3 of the batter into the bread tin. Dollop half the herbs across the top then use a knife to “swirl” it into the batter up and down, and also turning the batter over (refer photo below). Use half the cheese slices and push them randomly into the batter. Push some all the way in and leave some poking out of the batter. Pour the remaining batter over the top. Dollop and swirl the remaining herbs, then randomly wedge in the remaining cheese, pushing most of it below the surface of the batter. Even out the surface. Bake for 30 minutes, or until the top is golden. Remove from oven and cover with foil, then bake for a further 15 to 20 minutes (total baking time of 45 to 50 minutes). Check to make sure the centre is cooked by inserting a skewer – it should come out clean. Turn the bread out onto a cooking rack. Allow to cool for at least 10 minutes before cutting.


  1. You can substitute the fresh herbs with 2 tbsp dried herbs.

2. You can substitute with pre sliced cheese but I found it did not work as well because they are slightly thinner so they sort of disappear when baked. Cutting it yourself means you can cut them slightly thicker so you will end up with some ribbons of melted cheese in the bread.You can also substitute with grated cheese. If you do this, mix it straight into the batter just before pouring it in the tin.Tasty cheese is a common type of cheese here in Australia. A great all rounder and very good value. You can use any type of melting cheese with flavour / salt that you wish. Colby, Monterey Jack, cheddar, gruyere are all great! I don’t recommend Mozzarella – it does not have enough salt or flavour for this particular recipe.

3. You can substitute this with 1 cup + 3 tbsp milk at room temperature +
1 tbsp vinegar. Set aside for 10 minutes until the surface of the milk curdles. Then use the milk, including the curdled bits, as the buttermilk in this recipe.

4. Store in an airtight container for 3 days (4+ days, keep it in the fridge and toast to freshen up).

Chocolate Hazelnut Cookies

I don’t know if y’all know about this miraculous creation given to us by the food gods called Nutella, but it a fabulous in every way! I purposely do not buy it for our house because I would eat the entire jar by myself in about 2 days. When Paul and I were on our honeymoon in Positano, I ate it every day (along with 2 servings of gelato but that’s another story).

Anyway, I digress. I have always loved the combination of chocolate and hazelnuts. The flavors mixed together remind me of the holidays and decadent desserts.

Months ago a friend of mine told me about a great website: She and I love to cook so she knew I’d dig it. It is very easy to fall down the rabbit whole on that site because they have everything under the sun that a cook or baker could want. It can be hard to find hazelnuts but had them, so I bought them pre-chopped with the intent of making these cookies.

Now, I wish you coulda seen the perplexed look on my face while I tried to convert the grams into cups while doubling the recipe at the same time. Hilarious! The sad thing is that because I’m now a reading specialist and I don’t teach math anymore, my math brain has taken a very long vacation and is unwilling to work.

However, after a very painful morning of fractions and conversions I was able to pull these off. They are amazing! Even people who don’t like nuts will like them. They are rich, nutty, chocolatey, and beautiful. Definitely give them a try for your holiday baking or really just whenever you want a lovely treat.

Just a couple of notes:

  • My cookies are not nearly as pretty because I didn’t follow her steps with adding chocolate chunks and hazelnuts on top right before baking. I wish I had. The deep color of cocoa brown is gorgeous but presentation wise they’re missing those two wow factors.
  • Her cookies look much more dense and solid than mine turned out. Maybe it’s because the measurements weren’t perfectly converted (shocking, I know). The consistency reminded me of a crinkle cookie, but with a very soft center. Nevertheless they are delicious!
  • I also doubled the recipe and had a lot to share with friends and family.

Chocolate Hazelnut Cookies (recipe care of

INGREDIENTS: 110g butter (softened), 110g light brown sugar, 50g granulated sugar, 1 large egg (room temp), ½ teaspoon vanilla extract, 100g flour, 30g cocoa powder, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 100g milk chocolate chunks, 85g blanched hazelnuts (lightly toasted and chopped), Sea salt for sprinkling (optional)

DIRECTIONS: In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and white sugar until light and fluffy, approximately 3 minutes. Scrape down the side of the bowl and add the egg and vanilla and beat until just combined. Sift in the flour, cocoa powder, baking powder, baking soda and salt and mix on low until just incorporated. Mix in ¾ of the chopped hazelnuts and chocolate chunks. Using a cookie scoop or a teaspoon, scoop the dough into inch wide balls and place on a baking tray. Press the remaining hazelnuts into the top of the balls. Refrigerate for at least 1 hour or freeze for 30 minutes, Overnight chilling in the fridge is ideal and baking unchilled dough will mean the cookies spread too much. Pre-heat oven to 180C/350F and line two baking trays with parchment paper. Remove the cookie balls from the fridge or freezer and place on the baking trays leaving at least 2 inches in between balls. Bake for 9-11 minutes. Around the five-minute mark, distribute the remaining chopped chocolate onto the top of the baking cookies. The chocolate will melt and give gorgeous chocolate puddles. Remove baking trays from the oven. Whilst the cookies are still hot, using a round cookie cutter or mug, place over the cookie and twirl the cookie inside gently pushing the edges in so that the cookies form a round shape. Kind of like the cookie and cutter are doing a hula dance!! Then sprinkle each cookie with flaked sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.


  1. Yield: This recipe can be doubled to yield 20-22 cookies.

2. Bake Time: I like my cookies chewy and soft in the middle. My preference is soft chewy cookies but if you prefer crispier cookies then add on a couple of minutes to the bake time.

3. To Store: Cookies will remain fresh for 3-5 days in an airtight container and store at room temperature.

4. To Freeze: Cookie dough balls can be frozen easily. Portion the cookie dough using a cookie scoop or teaspoon onto a baking tray and refrigerate for a couple of hours. Then place dough balls in a zip lock bag and into the freezer. Cookie dough can be frozen for up to 3 months. Then when ready to bake your Chocolate Hazelnut Cookies, bake from frozen and add a minute of two onto the cooking time. There is no need to thaw prior to baking

Slow Cooker Cinnamon Rolls

If you’ve ever read my blog you know that I am terrified of yeast.

I am the baker that will avoid a recipe calling for yeast like it’s the plague. I’ve tried honoring the yeast gods a few times before, and they were both epic fails.

I don’t understand yeast. It doesn’t like me. It senses my fear and decides, “Oh let’s mess with this chump who has a false sense of security in her baking skills.

But for some reason this recipe encouraged me to face my fears and have faith. I decided to give it a go. It also helped that Paul stated one of my teaching philosophies while searching for yeast in the grocery store, “Mistakes make your brain grow stronger.” Followed by, “This is complicated, we’ll do it together.” So grateful for a patient and very helpful wingman.

Terrified in my lack of yeast success, I followed the instructions to “proof the yeast,” with a nervousness like the opening night for the lead actor on Broadway. We (Paul and me, while also wrestling with our fire place to have a cozy Sunday morning fire) overheated the milk. Having a few minutes so that the milk could cool down to a lukewarm temperature, I talked and sang to the yeast. Yes, I told the yeast how happy I was to be baking with it. Yes, I sang a happy song to it in the hopes that my grammy award winning words and voice would sooth the yeast gods into “proofing.” Well…

The beautiful foam that had formed in 10 minutes sang right back to me! It was the first time the yeast and I got along. I was so excited that I actually cried out, “Oh my gosh, it worked!”

And that’s where it all went wrong.

Sadly, I was so focused on the yeast that I lost track of the flour. I used 2 and 3/4 cups of flour, and I even added a bit more. But in doing so, I was scared to add too much flour and overwork the dough. I naively thought the dough was pulling away from the walls of the bowl… yeah, nope!

By the time I was stupidly kneading extremely wet dough (knowing this was completely wrong) and contemplating whether to try it all again, our friend stopped by to show Paul the new/old long board (surfboard) he had just bought. Well after the introduction of the board, we all sat down to catch up. Of course I asked, “Do you want some water or tea or a mimosa minus the orange juice?” Needless to say, we enjoyed a bottle of Costco’s finest proseco.

With all of that said, I did learn from my mistake. I learned that if I talk and sing to yeast before I “proof” it, it will happily sing back. No seriously, I learned not to be scared of yeast. It’s all about learning, making mistakes, and trying again. This is not my last round with this recipe.

Slow Cooker Cinnamon Rolls (recipe care of


Rolls: 3/4 cup (180ml) whole milk, 1 packet instant yeast (1 packet = 2 and 1/4 teaspoons), 1/4 cup + 1 teaspoon (55g) granulated sugar (divided), 3/4 teaspoon salt, 1/4 cup (4 Tablespoons; 60g) unsalted butter (melted and slightly cooled), 1 large egg, 2 and 3/4 cups (345g) all-purpose flour (spoon & leveled)

Filling: 5 Tablespoons (72g) unsalted butter (very soft), 1 Tablespoon ground cinnamon, 1/3 cup (67g) granulated sugar

Icing: 1 and 1/4 cups (150g) confectioners’ sugar, 2 Tablespoons (30ml) pure maple syrup (or use 1 teaspoon vanilla extract), 2 Tablespoons (30ml) milk


Rolls: Make the dough: Warm the milk over on the stove over low heat or microwave it until lukewarm. No need to use a thermometer, but to be precise: about 95°F (35°C). Pour the warm milk into the bowl of a stand mixer fitted with the dough hook or paddle attachment (OR you can use a handheld mixer). Whisk in the yeast and 1 teaspoon granulated sugar. Cover with a clean towel and let sit until the yeast is foamy, about 5-10 minutes. This is called proofing the yeast. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the remaining 1/4 cup sugar, salt, butter, egg, and 2 cups of flour until combined. The dough will be wet. While continuing to beat on low speed, add the remaining flour 1/4 cup at a time until a soft dough forms. Dough will be ready when it gently pulls away from the sides of the bowl. I usually use 2 and 3/4 cups flour total. **If you do not have a mixer, you can stir the dough by hand with a wooden spoon in this step. Turn the dough out onto a lightly floured surface, then knead for 1 minute. Let the dough rest for about 10 minutes. During this 10 minutes, line a 4 or 5 quart slow cooker with greased parchment paper. (I spray it with non-stick spray, but brushing oil or softened butter all over it works too.) If you have a larger slow cooker, that’s ok– just space the rolls out more. Make the filling: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix the cinnamon and sugar together, then sprinkle on top of the butter. Roll the dough up tightly, then cut into 10-12 even pieces and place them inside the lined slow cooker. Place a paper towel right under the lid of the slow cooker– this will help keep condensation off of the cooking rolls. Do not leave that step out and do not use a cloth towel. Turn your slow cooker on high speed and cook for 2 hours, or until the rolls are fully cooked through. It’s usually 2 hours, sometimes 2 hours and 15 minutes. Once they’re done, remove the rolls from the cooker right away by lifting out the parchment paper.

Icing: Make the icing: Right before serving, top your cinnamon rolls with glaze. Whisk the confectioners’ sugar, maple syrup, and milk together until smooth. Add a little more milk if too thick. Drizzle over the warm rolls.

Rolls are best enjoyed the same day, but stay fresh covered tightly in the refrigerator for 5 days. Rolls (with or without icing) freeze well up to 3 months. Thaw overnight in the refrigerator and heat up however you prefer.

Notes (from the baker)

  1. Overnight Instructions: This dough can be made the night before through step 3 and placed into a greased pie dish or cake pan. Cover with plastic wrap and keep in the refrigerator overnight. The next morning, remove from the refrigerator and place each roll into the lined slow cooker. Then continue with the recipe. The rolls may take less time, around 1 and 1/2 hours.
  2. Quick Dough: This is a dough formulated to be “quick.” Make sure you are using an instant yeast. If using active dry yeast, the cook time will be longer.
  3. Golden Brown Tops: Looking for a golden brown and toasty top? Remove the cooked rolls from the slow cooker using the parchment paper to lift them out. Then, place the entire thing (the parchment paper and rolls) into an appropriate size pan. (If your slow cooker is round, a pie dish would be great.) Bake at 300°F (149°C) for 5-10 minutes.
  4. Slow Cooker: You’ll need a 4 or 5 quart slow cooker. Here is the one I own.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Cheddar Bacon Jalapeño Cornbread Loaf

It is by the grace of God that this loaf of cornbread actually turned out remotely like it should have. I’m not gonna lie to you, I got cocky and later very uncertain.

When I saw this recipe my mouth immediately started to water. Bacon, cheddar cheese, jalapeño all wrapped up in a cornbread? Yes please!

When I went to the store for the ingredients, I realized that it called for a cornbread and muffin mix. Now if y’all know me, you know that I have been brought up with a complete and utter disdain for mixes. Day Day, my mother, taught me that using mixes is NOT real baking. This simple opinion was ingrained in me and to this day I will not buy a mix.

So when I saw the mix listed among the ingredients I arrogantly thought, “Oh I can figure this out.” HA! Not so much.

The recipe called for self-rising flour which I don’t have so I made some (done this many times before and it’s always worked out perfectly). Confidence still in tact. However, the self-rising flour plus what I researched to be the ingredients and measurements of a cornbread mix may have taken it over the top. Absolute insecurity set in.

My beautiful cornbread came out with elephantiasis.

But with a little reconstructive surgery, it turned out to be a lovely treat. Serve this warm, slathering it with salted butter and you will be a very happy camper.

Cheddar Bacon Jalapeño Cornbread Loaf (recipe are of

INGREDIENTS: 2 cup Martha White self-rising flour, 1 7 oz package Martha White Mexican Style Cornbread & Muffin mix, 1 Tbs chopped fresh chives, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 medium jalapeno pepper, 4 slices bacon cooked and crumbled, 1 1/2 cup shredded sharp cheddar cheese, 1 1/4 cup whole or 2% milk, 1/2 cup butter melted, 3 large eggs

DIRECTIONS: Preheat the oven to 350°F. Liberally spray a non-stick 9x5x4-inch loaf pan. Set aside. Sift together the flour, Mexican cornbread mix, chives, cumin and garlic powder. Cut 5 thin round slices from the jalapeno and set aside. Seed and chop the rest of the pepper. Add the chopped jalapeno, crumbled bacon, and 1 cup shredded cheese to the sifted dry ingredients. Mix well. In a separate bowl, whisk together the milk, melted butter and eggs. By hand mix the wet into the dry ingredients stirring until fully moistened. Spread the dough into the prepared loaf pan. Sprinkle the top with the remaining shredded cheese and arrange the jalapeno slices on top. Bake for 40-45 minutes or until a long skewer inserted into the center shows moist crumbs. Cool in the pan for 30 minutes then turn out onto a cooling rack to cool completely. Wrap tightly for storage or slice and serve immediately.

Lemon Olive Oil Cake with Lemon Cream

A lot of determination went into this morning’s baking experiment. It was riddled with obstacles, and I was close to throwing in the towel (pause for dramatic effect). But I persevered and dear Lord, was it worth it!

This cake is crazy delicious. I’m even gonna throw out the word scrumptious. It’s that good! Light, moist, and lemony. You can’t go wrong with that combination in a cake.

So here were the obstacles I faced (but really I caused the problems so I’m kinda laughing at myself)…

  1. I tore this recipe out of a BHG magazine that my mother-in-law gave me. When I saw the “Lemon Olive Oil Cake” I was sold. But I thought I was making the cake in the picture, “Lavendar Thyme Fluted Cake with Vanilla Creme Glaze.” Yeah, nope. That wasn’t the picture of the cake I wanted to make. Now if I had read the recipe before this morning I woulda known that, but do I every read the recipe beforehand? Rarely.
  2. I don’t have 6×2-inch round cake pans. Who has 6×2-inch round cake pans? That’s tiny! So I was faced with a tremendous dilemma (again, very dramatic). Will the cake still bake correctly if I use my normal sized 9×3-inch round cake pan? I decided to give it a go. Seriously, 6×2-inch???
  3. To share a bit of my reality, I have reached the ripe, old age that I now have to use readers. I have never needed glasses when baking, however do they have to make the print so small? I almost made a tactical error (dramatic) in measurements because I couldn’t tell the difference between 1/2 and 1/3. Stupid small magazine print. And yes, I’m talking as if I’m 98 years old.
  4. Apparently in all of my years of teaching children to tear paper precisely so that it would have a straight edge, I did not teach myself. I accidentally tore out the recipe with a jagged edge, and left a few of the ingredient amounts in the magazine. Oops!

With all of that said, the cake turned out beautifully! The cake is very pretty with flakes of lemon peel in the cream frosting. You can even pile curls of sugared lemon peel on top. It’s a very easy cake to make, and will no doubt be a crowd pleaser.


* If you’re like me and have typical sized cake pans, you can still make this a layered cake. Once the cake is cool, run a good knife horizontally through the middle. Then place half the lemon cream on that layer, then gently place the second layer on top, topping it with the rest of the cream.

* I baked the cake in my 9×3-inch cake pan for 35-40 minutes and it turned out perfectly.

* Oh, and I used extra lemon peel in the cake. I would recommend you do the same.

Lemon Olive Oil Cake with Lemon Cream (recipe care of Better Homes & Garden)


Cake: 2 eggs, 1 cup (189 grams) sugar, 2 cups (250 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, ⅔ cup olive oil, 4 teaspoons finely shredded lemon peel, ½ cup lemon juice, ½ cup buttermilk, 1 teaspoon vanilla, Edible flowers and/or berries to decorate (optional)

Lemon Cream: 1 cup ice-cold whipping cream, 2 tablespoons powdered sugar, 1 tablespoon finely shredded lemon peel, 2 teaspoons lemon juice


Cake: Preheat oven to 350°F. Grease three 6 x 2-inch round cake pans. Line bottoms of pans with parchment paper; grease the paper. Set pans aside. In a large mixing bowl beat the eggs and sugar with an electric mixer about 5 minutes or until pale and thick ribbons form. In another large bowl whisk together the flour, baking soda, baking powder, and salt. In a medium bowl combine the olive oil, lemon peel, lemon juice, and buttermilk. Beat the vanilla into beaten egg mixture on low speed. With mixer on low speed, add the dry and wet ingredients in three additions, starting with dry and ending with wet. After the last addition, turn mixer off and whisk until combined. Divide batter among prepared pans, filling each half full (1 2/3 cups batter each). Bake for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean and cakes are golden and pull away from sides. Remove and cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely.

Lemon Cream: In a large bowl beat cream, sugar, peel, and juice with an electric mixer or large whisk until soft peaks form. Cover and chill up to 4 hours ahead. Whisk before serving.

Chocolate Chip Oatmeal Cookies

I have absolutely no idea who the author of this recipe is, but whomever he/she is… well done!

My friend, Laura, will occasionally send me “suggestions” (which are really hopeful requests) for my bake day experiments. She sent me this one and I was sold.

I know this is super trendy right now, but I love the combination of sweet and salty. Salted caramels, milk chocolate truffles with sea salt, you name it and I’ll devour it. These cookies are a great example of said trend.

I tend to be a bit heavy handed with salt. Okay, in truth, I LOVE salt and probably use way too much of it when I cook. But everyone who’s tried these so far have happily enjoyed every sweet/salty bite.

Please don’t be intimidated by browning butter. The recipe gives excellent directions and you won’t regret adding the nutty flavored butter to the batter. It’s delicious!

Bake these up, share them out (or not), and spread the love!

Chocolate Chip Oatmeal Cookies (recipe care of ???)

INGREDIENTS: 2 sticks unsalted butter (divided, 1 stick softened), 2 1/2 cups old-fashioned oats (divided), 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, 3/4 tsp kosher salt, 1 cup firmly packed light brown sugar, 3/4 cup granulated sugar, 2 large eggs, 1 1/2 tsp vanilla extract, 1 1/2 cups toasted pecan halves (chopped), 10 oz bittersweet chocolate (chopped), flake salt (to taste)

DIRECTIONS: To brown the butter: In a medium saucepan over medium heat, gently melt 1 stick of the butter. Once melted, continue to cook, gently stirring constantly until the butter foams and turns golden brown, about 5 to 7 minutes. Remove the butter from the heat and transfer it to a heatproof bowl to cool to room temperature. Note: it’s okay if there are a few brown bits. To make the cookies: In a food processor, pulse 1 cup of the old-fashioned oats until coarse like cornmeal. In a medium bowl, whisk together the processed oats, the remains whole oats, flour, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together the brown butter, the stick of softened butter, and sugars on medium-low speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and vanilla extract. Add the dry ingredients in two batches, mixing until combined. Add the pecans and chocolate pieces. At this point the dough will be very soft. Scoop half of it onto a long sheet of plastic wrap and, using your hands, form it into a log about 2 inches in diameter. Wrap the log in plastic wrap. Repeat with the remaining dough. Chill the logs in the freezer until firm, about 30 minutes. Note: at this point, you can freeze the dough for us to 2 months. Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Using a sharp knife, slice the dough into 1/2-inch disks. Place the disks about 3 inches apart on the cookie sheet and sprinkle them with flake salt. Bake the cookies until golden brown on the edges, about 10 to 12 minutes. Let them cool on the pan for 10 minutes, and then transfer them to a wire rack to cool completely. Repeat with the remaining disks. Note: if baking from hard frozen, bake for an additional 3 too 4minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Banana Chocolate Chip Muffins

If you could create a baked good that captures the warm and cozy feeling you have when you’re in your pjs (I call them “house pants”), wrapped up on the couch in big blanket while watching football on a Sunday morning, this would be it.

They are moist, rich, and just lovely in every way. Oh, and once again, easy as can be.

Go forth and bake!

* Note: Paul greased the muffin pan for me as he always does (I hate doing that). But I also sprayed the pan with non-stick spray so that they would for sure fall out easily. Worked like a charm!

Banana Chocolate Chip Muffins (recipe care of

INGREDIENTS: 4 ripe bananas (medium or 1 & 1/3 cups of mashed banana), 1/3 cup melted butter cooled, 2/3 cup sugar or sugar of choice, 1 egg, 1 teaspoon vanilla, 1 teaspoon baking soda, a pinch of salt, 1 1/2 cups all purpose flour or Bob’s Red Mill gluten-free flour or 1/2 cup Purely Amazing GF Flour, 1 cup Ghirardelli semisweet chocolate chips

DIRECTIONS: Preheat oven to 350. Grease your muffin tins. Peel bananas and throw them in a big bowl with the melted butter and smash it all together with a fork. Keep blending until the mixture is creamy and smooth, not chunky. Add sugar, egg and vanilla and mix just until combined. Stir in salt and baking soda. Add flour and chocolate chips and mix until just combined. Do not overmix! Divide into muffin tins. Bake until cake tester or toothpick pulls out cleanly for about 18-20 minutes

Buttermilk Biscuits

Sometimes ya just want a buttermilk biscuit with strawberry jam. Simple as that.

I know I’ve posted a ton of buttermilk biscuit recipes (maybe I have a slight addiction to buttermilk biscuits ~ huh, never really thought of that before), and there’s a good chance I’ve used this recipe before. But this one is worth a repeat.

For the first time ever I actually read the entire recipe before baking (don’t know what bee got in my bonnet, I never do that). Certainly glad I did though because her “notes” are spot on! I followed all of her suggestions and these biscuits turned out flakey and buttery.

You will love these! Enjoy!

Side note… my oven must be way cooler than hers because I had to double the baking time.

Buttermilk Biscuits (recipe care of

INGREDIENTS: 2 and 1/2 cups (312g) all-purpose flour, 2 Tablespoons baking powder (yes, Tablespoons!), 1 teaspoon salt, 1/2 cup (115g) unsalted butter (very cold and cubed), 1 cup + 2 Tablespoons (270ml) cold buttermilk (divided), 2 teaspoons honey

optional for spreading: 2 Tablespoons melted butter + 1 Tablespoon honey

DIRECTIONS: Preheat oven to 425°F (218°C). Place the flour, baking powder, and salt together in a large bowl or in a large food processor. Whisk or pulse until combined. Add the cubed butter and cut into the dry ingredients with a pastry cutter or by pulsing several times in the processor. Pulse until coarse crumbs form. See photo above for a visual. If you used a food processor, pour the mixture into a large bowl. Make a well in the center of the mixture. Pour 1 cup of buttermilk (240ml) on top, then the honey. Stir everything together until just about combined– do not overwork the dough. The dough will look like shreds and be very crumbly. See photo above for a visual. Turn the dough out onto a lightly floured work surface and gently mold it into a rough looking rectangle using your hands. Use the photos above as a guide. Fold one side into the center, then the other side. Turn the dough so it’s long horizontally. Gently flatten. Repeat the folding again. Turn the dough so it’s long horizontally once more. Gently flatten. Repeat the folding one more time. Gently roll the dough out with a rolling pin until it’s about 3/4 inch thick. Cut into 3-inch circles. Re-roll any scraps until you have 9-10 biscuits. Arrange in a 10-inch cast iron skillet or close together on a parchment paper-lined baking sheet. (Make sure they’re touching.) Brush the tops with remaining buttermilk. Bake for 15 minutes or until biscuits are golden brown on top. Remove from the oven and, if desired, brush with melted butter and honey mixture. Enjoy warm. Cover leftovers tightly and store at room temperature or in the refrigerator for up to 5 days.


  1. Make Ahead & Freezing Instructions: Baked biscuits freeze well for up to 3 months. Thaw overnight in the refrigerator and warm to your liking before enjoying. You can also freeze the biscuit dough. Prepare the dough through step 3. Wrap up tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and continue with step 4. Also, after step 3, you may wrap up the dough in plastic wrap and refrigerate for up to 2 days before continuing with step 4.
  2. Flour: Starting with cold flour helps guarantee taller biscuits. If have time, place the flour in the freezer 30 minutes before beginning. You won’t regret it!
  3. Butter: Cut into about 1/2 inch cubes. While you’re placing the flour in the freezer (note above), place the cubed butter in there too. Partially frozen butter is the BEST for biscuits.
  4. Buttermilk: You can substitute whole milk for buttermilk if desired. Acidic buttermilk isn’t needed in order for the biscuits to rise since we’re using baking powder. However if you’d like the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough milk to make 1 cup. (You need 1 cup in the recipe, plus 2 Tbsp for brushing– you can use regular milk to brush on top.) Whisk together, then let sit for 5 minutes before using in the recipe. Whole milk is best for the DIY sour milk substitute, though lower fat or nondairy milks work in a pinch. (In my testing, the biscuits don’t taste as rich or rise quite as tall using lower fat or nondairy milks.)
  5. Use either a pastry cutter or food processor for combining the ingredients. Both are great, but the food processor is quicker.

Bacon Cheddar Chive Biscuits

So there’s a strong possibility that I’ve made these before. But who cares? It’s bacon, cheddar, chives, and butter. There’s nothing wrong with a repeat of a combination of damn good ingredients.

Now, I’m not gonna lie to you. There is so much butter in this recipe that when I pulled them out of the oven, bubbly butter was literally oozing out of them. I’ve never really seen that before in a biscuit recipe. Paul even noted the fattening fragrance of butter cooking as they were baking. The moral of the story is that these are not the healthiest treat in the world. But again, who cares?

I didn’t freeze and grate the butter like the recipe calls for. If you haven’t figured it out yet, I’m a lazy baker. Instead, I just cut the butter into small pieces. In truth, I think grating it would have been better. The strands of butter would have incorporated into the dough more consistently. This would’ve have created lovely layers within the biscuit. Oh well.

However, even with my apathy, these are delicious! I would happily serve these for breakfast, a side to a salad or soup, or just as a snack. They’re yummy! Go forth and enjoy!

Bacon Cheddar Chive Biscuits (recipe care of

INGREDIENTS: 6 slices bacon (diced), 4 cups all-purpose flour, 4 ounces shredded extra-sharp cheddar cheese, 1/4 cup chopped fresh chives, 4 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 1 teaspoon baking soda, 3/4 cup unsalted butter (frozen), 1 3/4 cups buttermilk

DIRECTIONS: Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. In a large bowl, combine bacon, flour, cheese, chives, baking powder, salt and baking soda. Grate butter using the large holes of a box grater. Stir into the flour mixture. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into a 1 1/4-inch thick rectangle. Cut out 10-12 rounds using a 2 1/2-inch biscuit or cookie cutter. Place biscuits onto the prepared baking sheet; place in the freezer for 15 minutes. Remove biscuits from freezer. Place into oven and bake for 15-18 minutes, or until golden brown. Serve warm.

Mexican Brownies

Oh holy hell! These are crazy good. Seriously, CRAZY good!

I don’t know if you’ve ever seen the movie, “Chocolat.” But if you haven’t, you should. It’s such a beautiful film with a fabulous soundtrack. Anyway, I do have a point. As I was melting the chocolate, espresso, butter, and sugars together, I envisioned myself in the chocolatier’s kitchen stirring the thick, pasty, chocolatey mixture with a feeling of awe. Slowly pouring the mixture into the dry ingredients and gently combining them while inhaling the rich fragrance took me to that kitchen filled with love and warmth. As you can tell, I have a very romantic imagination.

These aren’t your regular, run of the mill brownies. They’re moist, rich, and spicy. Their chocolate decadence is enhanced by the ground espresso, a necessary ingredient to bring out the full flavor of the chocolate. And the cinnamon and cayenne pepper give them a warmth that normal brownies just don’t have.

The heat is very mild. It’s subtle, and an amazing addition. Even if you’re not a fan of spice, give it a try. You’ll love them and your audience (if you choose to share them ~ absolutely no judgement if you don’t) will be extremely impressed with your creativity.

P.S. I love to tear recipes out of magazines, but of course I cannot remember which magazine graced me with this recipe. I have a horrible memory and the magazine title wasn’t listed anywhere on the page. Sorry!

Mexican Brownies (recipe care of ????)

INGREDIENTS: 1 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon ground cinnamon, 1/2 teaspoon each table salt and baking powder, 1/4 teaspoon cayenne pepper, 8 ounces semisweet bar chocolate (chopped), 1 stick unsalted butter (cubed), 1 cup granulated sugar, 1/4 cup packed light brown sugar, 1 tablespoon instant espresso powder, 3 eggs (beaten), 1 teaspoon pure vanilla extract

DIRECTIONS: Preheat oven to 350 degrees. Coat a 9-inch square baking pan with nonstick spray. Whisk together flour, cocoa, cinnamon, salt, baking powder, and cayenne. Melt chocolate and butter with granulated sugar, brown sugar, and espresso powder in a saucepan over low heat. Off heat, stir in eggs and vanilla. Stir in flour mixture just until incorporated. Transfer batter to prepared pan. Bake brownies until a toothpick inserted into center comes out with a few moist crumbs, 25 minutes. Transfer brownies to a rack and let cool completely. Cut brownies into 16 squares.