Wow! So many fall flavors! I have been doing more sewing that baking recently, but the cold rainy weather made it seem like the perfect baking day. Have you tried Nestle’s new Pumpkin Spice Latte Flavored Morsels and More? It includes white chocolate chips, mini…
A couple of years ago when I was looking for the “perfect” salsa recipe, I found this recipe for “The Best Homemade Salsa” from Mel’s Kitchen Cafe. This salsa is amazing and the directions are very complete, with many helpful photos. Click on the link…
The Half-Baked Harvest blog has so many delicious recipes! And I like her recipe titles – Chocolate Chip Zucchini Banana Muffins with Cinnamon Honey Butter…how many of those ingredients are on your “favories” list? You know when you just read the title that you have a yummy treat coming soon!
So simple to make! This recipe does have you squeeze the liquid from the zucchini before adding it to the batter. You basically mix the wet ingredients, add the zucchini, add the dry ingredients and then fold in the chocolate chips.
My sister had given me a Matcha bar, so I decided to cut it into chunks and use it instead of chocolate chips. A tasty experiment! Delicious!
While the muffins are baking, make sure you mix up the Cinnamon Honey Butter! It melts into the muffins if you eat them right out of the oven….which I think is the best way to eat muffins! But it is the perfect spread to use on these when they are at room temperature. Enjoy!!!!
For the recipe, directions and beautiful photos, click on the link below:
I love fresh peaches! We recently went to Peter’s Market in Waverly and bought enough to freeze about 20 quarts, but I saved back a few to make peach cobbler and these Sweet Peach Muffins. The streusel topping is made by mixing cinnamon, brown sugar,…
If you have zucchini in your garden, you usually have lots of zucchini in your garden! The traditional zucchini bread is delicious – but this Lemon Poppy Seed Zucchini bread tastes like summer in a quick bread! The zucchini keeps the bread moist, while adding…
It is peach season and there are so many amazing ways to eat them! From right off the tree- to fresh peach cobber, peach salsas or mixed into muffin, cake or scone batter.
Scones make a quick breakfast or snack treat! You whisk the dry ingredients together, cut in cold butter, add liquid and then the goodies you are adding for flavor. Shape into a thick circle and cut into triangles or gently press into a scone pan, like the one above. Bake, cool for a few minutes – then they are ready to eat or you can drizzle a glaze on top.
This Peach Scones with Honey Vanilla Glaze recipe from the Two Peas & Their Pod is scone perfection! Crisp on the outside, fluffy and buttery on the inside – YUM! And the glaze is the perfect finishing touch!
Just look at that scone – warm from the oven, glaze still dripping. Perfect morning treat with your coffee or tea.
See the chunks of fresh peaches and specks of cinnamon, you are going to love these! Enjoy!
For the recipe and complete instructions, click on the link below:
https://www.twopeasandtheirpod.com/peach-scones/
Other delicious scone recipes to try:
Fresh peaches are now available! I love fruit desserts -and fresh peach cobbler is one of my favorites! Some of the best peaches are from Peter’s Market in Waverly! This weekend I visited their store and bought peaches and peach cobbler was on the high…
This quick and easy salad uses all the best veggie flavors from your garden – the tomatoes, cucumbers and onion! I used little yellow tomatoes and a combination of black kiel and brandywine tomatoes. Just slice and chop vegetables, prepare the marinade, mix all of…
Savory zucchini bread? I had never heard of that before. Then I looked for similar recipes online and found that there are a wide variety of savory zucchini breads with an assortment of vegetables, herbs and cheeses as ingredients.
This savory zucchini bread was filled with chives and cheddar cheese. This recipe did not have you squeeze the liquid out of the shredded zucchini, you just grate it directly into the bowl with the other ingredients. I sprinkled a bit of extra cheddar cheese and coarse salt on the top of the dough before baking the bread.
Soften some cream cheese and add some chopped chives for a spread, or buy it already prepared. Doesn’t that look good?
But the best way to eat this bread, in my opinion, is toasted with the chive cream cheese spread. Delicious with soups, salads, stir-frys – or just as a snack. Enjoy!
For the recipe, photos and directions, click on the link below:
I love it when the garden vegetables are ready to harvest! This week we had fresh tomatoes and cucumbers, plus all the herbs, including basil are ready to harvest! This pasta caprese is the perfect summer meal to use your fresh garden produce. Delicious ingredients…
Welcome to Sugar, Sunshine and Flowers!
Mary Beth shares her love of family, food, DIY projects and being outdoors.
