This Easy Banana Nut Bread recipe gives us what we need right now: options and freedom. Add what you have, add what you will and swap it what you might have on hand. This banana bread bakes up a delicious crumb, that is perfectly sweet, spiced with the perfect amount of add-ins.
This Jalapeño Cheddar Cornbread has crispy edges, a super moist crumb, is very cheesy and spicy (thanks to the cheese, cornmeal and jalapeño), and a teeny bit sweet. It’s delicious and moist for days after! If you love Jiffy cornbread, this will remind you a bit of that! Make this in a skillet OR make them as muffins. Serve it with your favorite cozy beef stew, vegan chili or pumpkin chili.
I’m dropping in from Taos, New Mexico. Currently, I’m at this brewery, sitting outside, looking out a bunch of snow-capped mountains. The DJ is playing a trumpet to a Fly Lo song and it’s weird and funny and awesome. It’s beautiful here. I knew it would be beautiful, but it’s like a million times more beautiful than I expected.
These muffins were from last week, when I was wanting to make something for breakfast that I could shove in my purse for my flight. I’m a grandma. I’ve also been working with a freelance client on some recipes and she’s really into spelt flour. I wasn’t super duper familiar but I really love its nutty flavor. It’s grown on me big time.
There are a few things that I did differently with these muffins. For one, I always find that strawberries are kinda soggy in muffins. ME NO LIKEE. So, I did this thing where I dehydrate them in the oven for about 15 minutes. Feel free to skip this step if you’re strapped for time or are feeling sort of lazy. Whatever, the muffins will still be awesome.
Everyone has their go-to drink. Since I’m a complicated human, I have three go-to drinks. They are as follows: my number uno: old fashioned (swoon!); my number dos: gin and tonic (I used to love you more); my number tres: dark and stormy (hai). You’re familiar with a dark and stormy, yes? In case you haven’t, here’s the definition:
Dark and Storm-y
1. Delicious effing cocktail I like to drink. A lot.
JK JK JK…
Dark and Storm-y
1. A cocktail consisting of black rum mixed with ginger beer, garnished with a lime and served in a highball glass.
A few days ago I decided that this cocktail consisting of ginger flavors, lime flavors and dark rum flavors should combine forces and be, like, an ensemble cast…in a quick bread.
Think, It’s a Wonderful Life or something, quick bread-style. Uncle Billy would totally be the rum, and George would be the ginger…and Mary…and…I’ll stop now.
Umm…that picture up there is me totally jumping the gun on Fall.
But I need you to understand something. It’s serious. Are you ready? Okay, this is the thing: this entire blog has been built on the love for “cozy” food. Soooo….Fall is a huge deal for me. HUUUUGE. Think of it like the olympics of food blogging, for me. MA-JOR. Major.
It’s totally the most charming season.
There’s pea coats, trips to the apple orchard, pumpkin spice lattes, warm ciders, scarves, fluffy biscuits and cuddling. LET’S ALL CUDDLE!!!