This chocolate chip banana bread is easy to make in only one bowl and uses mini semi-sweet chocolate chips. It’s moist, flavorful and perfect for breakfast, as a snack, or even a dessert. It’s a great way to use up those spotty bananas on the counter no one wants to eat!
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These double chocolate banana muffins are delicious and surprise, they are a bit healthy too! The muffins are sweetened with pure maple syrup, coconut oil adds moisture and a smooth texture, and part of the flour is swapped to white whole wheat flour. And of course there is chocolate, which I deem a healthy food group! These muffins are perfect for breakfast, a snack, or even dessert.
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This lemon loaf bread is easy to make, moist, and topped with a lemon glaze. The bread is sweet with the tangy zip of lemon. It’s perfect with a cup of tea, for breakfast, an afternoon snack, or dessert.
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These giant banana muffins with spiced rum are flavorful and pack a punch! The muffins starts with mashed bananas that simmer in a skillet with brown sugar and spiced rum and end with a boozy spiced rum icing. The muffins cook in an extra large muffin tin so they look and taste like they came from a bakery.
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This easy funfetti cookies recipe is a cake cookie made with boxed cake mix and adds rainbow sprinkles to spruce it up even more. It’s super simple to make and tastes great! The recipe comes together quickly with just six ingredients.
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This cranberry chocolate chip bread recipe is moist and delicious. The tartness of the fresh cranberries compliments the chocolate chips. To make it even more delicious, it’s topped with a crumbly streusel and drizzled with icing. Perfect for a holiday breakfast, snack, or dessert!
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This easy vanilla cupcakes with buttercream frosting recipe is simple and perfect. The cupcakes are light and fluffy and the frosting is rich and creamy. Cake flour and sour cream keep the cupcakes light and moist. This cupcake recipe doesn’t use egg yolks so the batter stays white. Perfect if you’d like to customize it with a food coloring for a special occasion. The butter cream frosting is also easily colored and holds onto sprinkles very well.
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This blueberry lemon loaf cake is light and moist, and chock full of blueberries. The lemon glaze is made with confectioner’s sugar, freshly squeezed lemon juice, and a bit of lemon zest. The glaze is sweet yet tart and compliments the cake so well. It’s also super easy to make and goes perfectly at breakfast, brunch, afternoon snack, or dessert.
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Fresh blueberries are everywhere! I love it! I love cooking with fresh, seasonal ingredients and what better way to use up a boatload of blueberries that with a blueberry buckle. Simple to make and it’s so good as a breakfast, snack, or dessert.
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Pavlova is a popular Australian dessert that has made its way to the states. I’ve seen it on cooking shows, read about it in magazines, and seen it popping up on food blogs. It’s a light desert that’s perfect with ripe summer berries and can be enjoyed by my gluten-free friends!
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