I famously hate working with dough. First, you’ve got to wait for it to rise, and I usually simply don’t have the patience from that. If I’m baking something I want it in the oven and out and in my mouth within an hour – max. Second, working with dough usually involves rolling it out. My kitchen has limited space, and I desperately wish for an granite-top counter/island where I could peacefully roll out my dough. Sadly, I had to settle for my kitchen table and copious amounts of saran wrap to keep the flour on the surface from getting everywhere! Maybe in the future under different circumstances I’ll fully embrace working with dough. I can’t deny that it produces delicious results! But for now, working with dough is an incredibly rare occasion. I’m glad to say that this nutella swirl bread recipe looked soooo yummy and enticing that I just had to tackle it, covered in flour and all!
Ever since the start of summer and the appearance of blueberries and strawberries galore, I have been eagerly anticipating the start of peach season. To me, a hallmark of summer is selecting a giant basket of peaches at the farmer’s market and proceeding to slowly but surely make one’s way through all the giant, glorious peaches. Peaches are great on their own after a quick rinse, but why not slice them up and throw them in a cobbler, a pie, or this yummy crumble? However you might want to save making this for a cooler summer day to tolerate the hot oven in your kitchen.
I had originally planned to make a peach cobbler once peaches showed up in grocery stores in the droves, but I couldn’t help but alter my plans once I found this blueberry-peach crumble recipe. I have to admit, a main reason for that was because the purple and orange-yellow colors looked absolutely fantastic. I also didn’t really want to roll out dough for a cobbler topping so a quick mixture of oats, flour, sugar, and butter to throw on top of the fruit was irresistibly easy! The blueberries and peaches in this crumble were juicy and fantastic. This crumble is a must-serve along with giant scoops of vanilla ice cream!
I love oats in my baking – muffins, cookies, bars, you name it. Despite that, I don’t like oatmeal…but that’s a whole other story. I was craving peanut butter (I’ve learned to accept I’m always craving peanut butter) and chocolate, so it was only logical that I combined these into a cookie. I remembered seeing this recipe a while back, and I was so excited I finally got to try it out! I increased the oats by 1/4 cup because I love them so much and it was perfect for me. However, I felt the cookies were too oily – probably because of the peanut butter – so next time I would decrease that and maybe add a bit more butter to compensate.
These were fantastic straight out of the oven, or served the next day with some milk. Mine personally got a bit stale after 2-3 days, so eat these quick! Recipe under the cut.
There’s really nothing better than a muffin for breakfast in the morning, or a snack at any time of the day. I’ve had a craving for banana the past few days (and probably still ongoing – what I would give for a banana pudding milkshake right now) and decided these muffins needed to be made asap!
I try to make things eggless whenever possible to respect my friend Elysia’s dietary restrictions, but some things just aren’t the same without eggs (mainly cookies). Muffins usually end up the best without eggs, because you can just substitute half a banana for each egg and they’ll end up nice and moist with even some added sweetness from the banana. Since I was already making banana chocolate chip muffins, I just upped the amount of banana to compensate for the lack of eggs, so these have a huge banana flavor 🙂 Not a bad thing!