background preloader

Biscuits/Muffins

Facebook Twitter

Healthy Savory Breakfast Muffin Recipes. Cheddar Rosemary Corn Muffins | Cheddar Corn Muffin Recipe. Cheddar Rosemary Corn Muffins I am a little upset with the weather this week. We were enjoying beautiful fall days and then all of a sudden, BOOM. Winter decides to make an appearance. It is still October. I am not ready to see the white stuff falling from the sky. The only good thing about the snow is staying indoors and warming up with tasty food.

I love making corn muffins because they are so easy. I did kick these corn muffins up a notch. As soon as the muffins were done baking, I pulled one apart and gave Josh half. For dinner, we dunked the corn muffins in our soup. Cheddar Rosemary Corn Muffins Yield: 12 muffinsPrep Time: 15 minutesCook Time: 15 minutesTotal Time: 30 minutes Easy corn muffins jazzed up with fresh rosemary and cheddar cheese! If you like these Cheddar Rosemary Corn Muffins, you might also like: This post is in partnership with Gold Medal Flour, but our opinions are our own. Jalapeño and Feta Cornbread | Souvlaki For The Soul. I've just discovered cornbread. Have I been living under a rock or something? Ok. I probably need to clarify this a little more. I do know of its existence but have never really thought about it or even wanted to cook it. A recent visit to a cafe here in Sydney (which is experiencing a surge in American "diner food" type of dishes-think sliders, nachos, hot dogs etc...) and I was instantly drawn to its savoury tones.

A quick search on Google and I was inundated with a million recipes! How does one go about "Greek-ifying" a traditional Southern American dish? I served my cornbread with a side of Greek style baked beans (recipe coming next) and sauteed greens for that perfectly balanced vegetarian-ish meal. Flatbreads with honey, thyme and sea salt. Crisp flatbread. Fruity olive oil. Nutty cheese. Warm honey. Faintly crunchy sea salt. Fresh thyme. This is straight off a restaurant menu, though I’m always a bit embarrassed to mention than lest someone from the kitchen of this impeccable restaurant be reading along at home and feel insulted by this bastardization of their worthy efforts.

Alex and I got to sneak out to a restaurant on 9th Avenue the other night and proceeded to ooh and aah over every single thing on the menu. So I hacked it from my previous favorite crisp flatbread recipe, one from Gourmet (sniffle) three years ago, to make something new. One year ago: Mango Slaw with Cashews and Mint and Thai-Style Chicken LegsTwo years ago: Blueberry Boy Bait (P.S. Crisp Flatbreads with Honey, Thyme and Sea Salt Flatbread base adapted from Gourmet; recipe inspired by Salinas These crackers fit squarely between dinner and dessert. Makes about 16 flatbreads Whisk together flour, baking powder, and salt in a medium bowl.

Apple and honey challah. This month has came and has now almost gone and I’ve missed it entirely. It’s a shame, because September is my second favorite but less of a shame than it would be if I am still saying the same about October, which is my actual favorite. Nevertheless, I put my foot down and decided I absolutely, unequivocally would not let this month go without at least making you an apple honey challah. Due to my innate gift for impeccable timing (ha), I got the idea for this about two days after the High Holidays ended last year. So, for the better part of 12 months, I’ve plotted this spin on traditional challah and am still about six hours late on it. Typical. Honey challahs are surprisingly easy — you simply swap sugar for honey, and you can increase it for a stronger honey flavor. Friday 9/30 Do you live near NYC? Apple and Honey Challah One tip: If you measure your oil in your 1/3 cup measuring cup first, and then your honey, the honey will slide right out.

Makes 1 round woven challah. Fig, olive oil and sea salt challah + book tour! Last week, this little url turned six years old, though I am absolutely, unequivocally certain that the day I started typo-ingtyping away here was a lifetime ago. I’d been married for almost a year. I was terrified to cook most things without a recipe. I kind of hated my day job (but loved my coworkers — still!). And this little guy — more on him next week — well, he wasn’t even a glimmer in our (still well-rested) eyes yet. While some things haven’t changed (for example, I have no idea what the buttons on my camera do, still), 801 recipes and over 151,000 comments later, I am fairly certain that what comes next is the last place I’d imagined this conversation going back then. Over the years, I have occasionally written about cooking too much of something and have invited you to come over and help us with the feast, because wouldn’t it be fun if we could all cram in my tiny kitchen together and hang out?

But, it had a happy ending. Yield: 1 large loaf. Sweet Potato Rosemary Biscuits. Sweet Potato Rosemary Biscuits Sweet potatoes are one of my favorite foods. I love them in any form-roasted, in soup, as fries, and even on my tostadas. I made a pan of roasted sweet potatoes last week for lunch and had some leftovers. I was going to stick them in the refrigerator for later, but instead I made sweet potato rosemary biscuits for dinner. Homemade biscuits are not hard to make and taste so much better than the canned version, in my opinion. Sweet potato rosemary biscuits are the perfect side dish to any fall meal. Sweet Potato Rosemary Biscuits Yield: 12-14 biscuitsCook Time: 15-17 minutes Ingredients:2 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 2 teaspoons sugar 3/4 teaspoon baking soda 1 teaspoon salt 2 cloves garlic, minced 1 1/2 tablespoons chopped fresh rosemary 6 tablespoons cold unsalted butter, cut into cubes 1 cup diced roasted sweet potatoes 1 cup buttermilk 3 tablespoons butter, meltedDirections:1.

Peach Almond Muffins | Peach Muffin Recipe. Peach Almond Muffins The peach craze continues. Sorry, I am on this peach kick. I can’t help it though. It is for a good cause. Our friend gave us a gorgeous box of peaches from his orchard and I wasn’t about to let them go to waste. So I’ve made peach fruit leather, peach pie, peach salsa, and now Peach Almond Muffins. I am so glad I didn’t give up on our peaches because these Peach Almond Muffins are incredible. The muffins are easy to make-you don’t even need a mixer, just good old-fashioned muscles. I love that these muffins can be whipped up in a matter of minutes, which makes them great for the morning.

And good news-I think these muffins taste just as good the second day. If you like these Peach Almond Muffins, you might also like: This post is in partnership with Gold Medal Flour, but our opinions are our own. Zucchini Coconut Bread Recipe | Zucchini Bread Recipe. Zucchini Coconut Bread Today is National Zucchini Day. Yes, there is a special day devoted to the squash. I don’t know who decides on these days, but I am happy to celebrate the zucchini.

It really is perfect timing for National Zucchini Day. I am going to kick-off National Zucchini Day by making Zucchini Coconut Bread. This bread is easy to whip up and is on the healthier spectrum of zucchini breads. Shred up some zucchini and make Zucchini Coconut Bread! I think I will eat Zucchini Coconut Bread for breakfast, Zucchini Ribbon Salad for lunch, Chocolate Fudge Zucchini Cookies for dessert, Baked Zucchini Fries for dinner, and Zucchini Chocolate Chip Brownies for dessert. And if you are in need of more zucchini ideas, check out these tasty 35 Zucchini Recipes! Zucchini Coconut Bread Yield: 1 loaf of breadPrep Time: 15 minutesCook Time: 50-60 minutesTotal Time: 75 minutes Zucchini Coconut bread made with coconut oil and coconut! If you like this Zucchini Coconut Bread, you might also like: Zucchini Cheddar Corn Muffins | Zucchini Muffin Recipe.

Zucchini Cheddar Corn Muffins I am guessing you still have zucchini to use up because we can’t seem to make a dent in ours and we don’t even have a garden! I don’t mind the never ending pile of zucchini though. I am having way too much fun creating new zucchini recipes. I recently baked Chocolate Fudge Zucchini Cookies and Zucchini Coconut Bread. I hope you’ve tried them-they are both winners. If you are in the mood to bake, but want a savory recipe, give these Zucchini Cheddar Corn Muffins a try! They are my latest and greatest zucchini creation! These muffins are easy to make and go great with a simple summer salad, soup, or eaten alone. The zucchini keeps the muffins nice and moist and the cheddar cheese adds great flavor! Make these Zucchini Cheddar Corn Muffins!

Here are 35 Zucchini Recipes you should also try! If you like these Zucchini Cheddar Corn Muffins, you might also like: