Entries Tagged 'Breads'



Sour Cream Cinnamon Streusel Muffins with Pecan Filling

Inside of Cinnamon Streusel Muffin

I’ve never been a huge fan of crumb-topped coffee cakes.  I’ve had so many that were dry and boring that I decided early on that I’m just not really into coffee cake.  But my mom used to make one called a Sour Cream Pound Cake and I loved it.  Continue reading →

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Cheddar, Parmesan, and Cracked Pepper Scones

Cheddar, Parmesan, and Cracked Black Pepper Scones

These are amazing.  I’m calling them savory scones, but you might recognize them as a rich version of cheddar biscuits.  I really don’t care what you call them as long as you make them for someone special. Continue reading →

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Whole Wheat Persimmon Bread

Sliced Persimmon Bread

Like most places around the country, autumn in California’s San Joaquin Valley is a beautiful time of year.  While we might not have as many vibrant colored leaves as other places, we do have fruit trees.  Pomegranates, persimmons, lemons – these are our fall colors.  Take a drive through the country or just about any older neighborhood and you’re bound to run across some of these beautiful trees with their red, orange, and yellow fruit.  Persimmon trees are my fall favorite.  The trees drop their leaves as the fruit ripens, leaving nothing but the spectacular glowing orange orbs – it’s quite a beautiful sight. Continue reading →

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Honey Lemon Olive Oil Muffins with Lemon Glaze

Honey Lemon Olive Oil Muffins in Basket

I woke up this morning thinking about Sicily. I miss the first house we lived in with the fig, olive, and lemon trees.  The figs should be ripe now. There were two olive trees and my dog would constantly chew up then spit out the olives that fell to the ground.  They tasted terrible and I don’t know why he kept trying, but he kept it up.

My landlord taught me how to cure the green olives by cracking them with a hammer and submerging them in salted water for weeks.  My cutting board is still stained in one spot from cracking olives that afternoon six years ago.  He also taught me to pick the ripe and nearly-ripe olives and cure them by layering olives with salt in a basket and letting them sit for a few weeks until they were shriveled and pungent and delicious.  I didn’t speak much Italian, he spoke no English, but we figured it out. Continue reading →

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Oatmeal Raisin Cookie Muffins

Oatmeal Raisin Cookie Muffins

You all know by now that I love muffins, but I bet you didn’t know how much I love Oatmeal Raisin Cookies.  My sister is in town visiting and we were talking last night about what I should make this morning.  I was wavering between Oatmeal Raisin Cookies and Zucchini Muffins.  She and I both love Oatmeal Raisin Cookies, but for some reason I was stuck on the idea of muffins for breakfast.  At some point she said I should just make Oatmeal Raisin Muffins and once the idea was planted in my head, I couldn’t stop thinking about how to make a muffin that tasted like my favorite cookie. Continue reading →

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Food Blog Friday: Lemon Poppyseed Zucchini Bread

Zucchini Bread in Pan

Happy Food Blog Friday!  This is my absolute favorite zucchini bread recipe and I’m thrilled to be able to share it with you today.  Heidi from 101 Cookbooks calls this her Special Zucchini Bread and with extras like lemon zest and poppy seeds, it truly is special.  Continue reading →

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Nectarine Muffins

Nectarine Muffins

Saturday night I had the pleasure of attending The Organic Stone Fruit Jubilee, a great event celebrating 60 varieties of peaches, nectarines, apricots, plums, and pluots from about a dozen local certified organic farms.

After enjoying some music and eating delicious pulled-pork sandwiches topped with grilled peaches, we wandered from table to table chatting with farmers and sampling more varieties of stone fruits than I ever knew existed! Continue reading →

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Cherry Banana Muffins with White Chocolate Chips

Cherry Banana Muffins with White Chocolate Chips

I’m sure you’ve heard me say that I prefer a somewhat healthy muffin.  I know that I’ve told you before how I feel about overly sweet muffins – that if I wanted dessert, I’d rather just have a cupcake.  But I did it anyway.  I made these sweet, delicious muffins that offer very few nutritional benefits and really can’t be classified as anything but dessert.

You know what?  I don’t regret it one bit.

These are the best muffins I’ve ever made and I wouldn’t change a thing about them.  The banana and white chocolate are perfect together and the tart cherries help to balance the extra sweetness from the white chocolate.  The streusel topping, perfect. Continue reading →

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