A Girl's Gotta Eat!

I know, I've already tried several scones and passed them along to you, but these really are my new favorites. They were easy to mix together (no mixer required), and the end result was moist and flavorful on the inside with just a hint of crunch on the outside. Last weekend, I picked up a large box of peaches at the Nashville Farmers' Market . After noticing this week that they were getting soft faster than I could eat and share them, I decided it was time to whip up a baked treat so they didn't go to waste. There's a peach pie recipe I've been dyng to try, but I was short a few ingredients and so decided to try a new scone recipe after the last ones didn't turn out as expected. I am so very, very glad I made these. The recipe worked exactly as written, and after tasting one fresh from the oven, I immediately decided to whip up a second batch. The original recipe also states that other fruit can be substituted for the peaches, so I plan on keep these ...

Happy Shrove Tuesday (otherwise known as Fat Tuesday)! As I left for work this morning, I asked Mike to think about what he might want for dinner tonight, and suggested perhaps making pancakes. Growing up, my church often offered a pancake dinner to honor Shrove Tuesday in light of Ash Wednesday and the upcoming season of Lent beginning the next day. As I was looking for possible pancake solutions during my break today, I remembered the 2 bro wning bananas sitting on our counter at home. I was in luck...I found a recipe for none other than Banana Pancakes in the very same book ( Salt to Honey ) that offered the Lemon Raspberry Sherbet I previously blogged about. I had all the ingredients on hand, and it used the bananas that would have otherwise been thrown into a smoothie or made into bread and muffins. Mike also thought banana pancakes sounded good (which was pretty fortunate since I was ravenous for them by the time I arrived home.) The recipe was easy to put together,...

Life has been crazy, and I am way behind in offering you my promised recipe per week. This one's short and easy, but delicious all the same. Plus, you can whip them up Sunday afternoon and have breakfast for the rest of the week! As weekday breakfast for me usually consists of something I can eat easily at my desk, these are perfect: Crustless Quiche Muffins . For the base, mix the following together in a bowl. 3 eggs, lightly beaten 1½ cups milk ½ cup baking mix Pour the base into 12 greased muffin cups. Now for the filling... The original recipe calls for 12 ounces of sausage and about 1½ cups Cheddar cheese. Most recently, I  sautéed some veggies from our farm box that I had finely chopped (bell peppers and zucchini, mostly) in about 1 tablespoon butter. I added two chopped turkey sausage patties (mine were precooked, but I still wanted everything to cook together for a bit.) I sprinkled this evenly among the filled muffin cups. Then I topped half with crumbled...

A week or so ago, friends of mine were kind enough to not only invite Mike and I over to dinner, but to then send home some Zucchini Blueberry Bread she made the day before. When I enjoyed the next morning for breakfast, I knew I had to have the recipe. We've been getting some great zucchini in our farm box, and blueberries have been not only cheaper at the grocery store, but have looked better than they have in weeks. Last week we received a couple extra-large zucchini that I knew were perfect for baking, so I decided to whip up a batch. The ingredients were simple enough, and the directions were easy to follow. Now to decide what shape to bake it in... As I may have mentioned before, Mike definitely prefers bread loaves when it comes to this sort of treat, but I'm a sucker for muffins. With this one batch of batter, I was able to please both our taste buds with 2 mini loaves, 12 regular-size muffins, and 24 mini muffins. Man, oh, man...these are scrumptious. I sent the ...

Truth be told, muffins are up there as one of my favorite things both to make and to eat. There's something about a warm muffin fresh from the oven, split open and enjoyed with a cold glass of milk or a hot cup of coffee that just can't be beat. Several months ago I spotted a recipe for Chocolate Hazelnut Muffins that I knew I had to try. Since we had a cooler day today, and because Mike was busy studying, I decided it was well past time to whip up some of these bad boys. The recipe may sound difficult and decadent, but in truth falls only in the latter category. There's not even a need to bust out your mixer, because everything is stirred together by hand. And because you melt the butter, you don't even have to plan ahead and set butter out to soften. This was my kind of recipe. Now, my plan is to take them to the office tomorrow, so one batch would simply not be enough. I made up a second batch and made some regular-size muffins and some mini muffins. Other that a lit...

As I may have mentioned in a previous post, I’ve become hooked on farm-fresh eggs and milk from Nashville Famers’ Market (for those of you in the area, my faves are JD Country Milk and Schrock Farms). A few nights ago I was on the hunt for an easy dinner that at least resembled something healthful, so decided to go for a frittata. I had just received an oven-safe skillet for Christmas and figured this would be a good way to break it in. Many of the recipes I found made a bigger frittata that what I felt like was necessary for just Mike and me, and none of them used the exact ingredients I was hungry for, so I decided to wing it. I must say, the result was quite tasty and heated up well the next day for lunch at work. The following is my “recipe” for our Mediterranean Frittata . Cook about 4 slices bacon in a large oven-safe skillet until crisp. Remove to a paper towel lined plate to drain, reserving the 2 to 3 tablespoons of the drippings in the skillet. Crumble the bacon once it co...

Christmas morning tradition involves all of us heading to my parents' house to open presents and eat breakfast, which usually takes us well into the afternoon. Typically we have breakfast casserole, sticky buns, and curried fruit. This year I contributed Cheddar Dill Scones, something I thought would be good for breakfast as well as sandwiches later that afternoon. I've never attempted scones before, but I have thought about it often. Making these made me even more grateful for my KitchenAid mixer...I don't know that a regular mixer could stand up to the thick dough. I was also a bit nervous about the kneading process. I've only ever made quick breads. My mom and granny make fantastic breads, but it always seems like I'm watching art as they knead the dough. I decided to go for it, anyway. It was past time to learn... I did all as directed in the recipe, except for the eggs. I always buy large eggs, so used 5 to compensate for their slightly smaller size. Ina G...

I've been wanting to try this one for a while, and when I had bananas turning brown as Mike and I were packing for a weekend camping trip, I decided it was time to put said fruit to good use. Into the freezer the ailing bananas went, and out came the recipe for Anne's Breakfast Banana Bars . The recipe was easy to stir together and smelled divine while baking. I'm holding off trying them until breakfast tomorrow, but I really don't see how they could be bad, and it seemed a slightly more nutritious option than making Oatmeal Raisin Cookies (which still sound tasty, but I'm trying to exert a little self control here, and they wouldn't help with the banana situation anyway). I used blueberry Craisins for the dried cranberries and almonds instead of walnuts or pecans. Also, I lined my baking pan with foil, then coated with nonstick spray so the bars would be really easy to remove from the pan. UPDATE: Very tasty indeed. If you cut the entire pan into 12 equal p...