With the warm weather we’ve been getting here in the Bay Area, I’ve been craving a nice, light dessert that could work for both breakfast and a post-dinner treat. Enter: a lemon loaf, with glaze of course.
I’m officially back from Europe, and I’m excited to be coming back to the blog on such a sweet note (get it?). Since we just got back from Europe yesterday, I’ve been spending my time getting life organized again and swinging back into my routine. Somehow though, I managed to find an hour in the kitchen to whip up something delicious—enter: peanut butter cookies.
There’s something about cold weather that makes me crave all things chocolate—from hot chocolate to brownies. This past weekend, I gave into this craving and picked up a box of brownie mix from the grocery store. To take it up a notch, I added some chocolate chips and finished with raspberries.
For more recipe ideas, check out these posts.
With Spring in full swing, I’ve been finding myself adding berries to just about everything I eat. So it’s no surprise that I decided to whip up these mixed berry scones this past weekend for a little Sunday morning treat.
As I was making them, I definitely ate my fair share of berries. It went a little something like, one for the bowl, one for me.
I’ve been loving eating these scones for breakfast this week–just add some strawberry jam and you’re good to go!
Naturally, I’ve been buying a lot of pumpkin desserts as well, but this weekend I decided to try my hand at a homemade pumpkin bread. To do so, I followed this recipe (minus the orange zest, add walnuts) and was super pleased with the results.
When I initially saw the recipe for honey cornbread muffins, I knew I had to make them. First testing them out on Thanksgiving day, I’ve since made them about five times. Each time, they come out a little softer and flakier than the first.
The honey addition makes them sweet, but certainly not too sweet. I love them for breakfast with a little jam spread across the top, or for a late night snack.