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…
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 the perfect texture. Do not peel the zucchini before grating it, the peel adds flavor, color and texture to the bread.
You will enjoy the crunch of the poppy seeds and the mellow lemon flavor in this bread, especially when you top it with the more intense lemon glaze. You could sprinkle a few poppy seeds on top of the glaze if you want even more crunch. Like most zucchini breads, this one tastes even better the second day, which makes it perfect for sharing.
For the recipe, instructions and more photos, click on the link below:
https://theviewfromgreatisland.com/lemon-poppy-seed-zucchini-bread/
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…
Traditional Zucchini Bread is so moist and delicious! I think it is one of the best quick breads to bake and eat. This time I tried the recipe from Sally’s Baking Addiction site and was not disappointed. I decided to make mini loaves so that…
These mixed-berry turnovers have such an amazing flaky crust that you may feel like you are ready to start your own bakery after making these! Warning – these do take about 4 hours from start to finish because you have to chill the dough twice in the process of creating your own “rough puff” pastry. But so worth it! Plus it is just fun to try a new technique!
Create your berry filling by cooking about 1 cup of fresh fruit with a bit of lemon juice, sugar and cornstarch. I used a mixture of fresh blackberries, strawberries and blueberries. Place about one tablespoon of the filling on each square of the rolled out dough and fold into a triangle.
Use a fork to crimp the edges of the turnovers together to prevent the filling from spilling out. Brush with an egg wash and cut 3 slits on the tops to allow for the steam to escape.
So pretty right out of the oven! Just look at that golden pastry!
Let the turnovers cool about 5 minutes, then you can drizzle them with a vanilla glaze (or maybe a lemon glaze). What a treat! So good warm!
You could also top with a bit of coarse sugar before you bake the turnovers, or you can sprinkle some coarse sugar over the top of the glaze for a bit of extra sparkle.
The combination of the buttery, flaky pastry with the sweet mixed berry filling is hard to beat!
Perfect to serve for breakfast or brunch….or for midmorning or midafternoon snack. So pretty and delicious! Enjoy!
Baking this recipe was the July 2021 Challenge for the Sally’s Baking Addiction blog. Each month she presents readers with a new challenge. Her directions, photos and videos are wonderful. A great resource for recipes and ideas!
It is rhubarb season! What can you do with it? Normally rhubarb is used in desserts, like cakes or pies, or in muffins. But you may also find rhubarb recipes for anything from jelly to cocktails. It has a sweet tart flavor and it sometimes…
One of my gardening goals is to use our herbs more and to be more creative cooking with them. I love the picking out, the planting and the harvesting to share of herbs. But often I am guilty of using the basil for caprese salad,…
Delicious lemon pound cake filled with blueberries and topped with a lemon thyme glaze – what treat for the summertime!
Easy to make cake flavored with lemon zest, blueberries and blueberry jam. Baking with sour cream makes your goodies more moist than using milk and adds flavor.
Just look at these beautiful blueberries – the blueberries have been so good this year! Gently fold them into the cake batter.
This recipe makes a simple loaf style cake – but it is made mouth-watering with a mixture of the fresh blueberries and blueberry jam or preserves. Spoon half the cake batter into the prepared loaf pan, then swirl in some blueberry jam.
Repeat with second half of batter and jam. Sprinkle with more blueberries and sugar, of course I sprinkled just a bit of decorating sugar on top!
Like most pound cakes, this one will need to bake for about an hour. Once cooled, top with a Lemon Thyme Glaze. The glaze recipe has you mix powdered sugar, lemon juice and thyme leaves all together. I chose to mix the powdered sugar and lemon juice together to drizzle over the cake, and then sprinkled on the fresh thyme leaves.
I used lemon thyme leaves – because that is what I had in the garden, but regular thyme leaves also work. They add a nice delicate floral touch to the bread, but are optional.
Yum! Wonderful blueberry treat! Delicious just sliced as is, or try it topped with a bit of fresh whipped cream or ice cream. Could even top with a bit more lemon zest or thyme leaves.
Be creative and add edible flowers from your garden as garnishes! Just adds that finishing touch!
This also makes a perfect treat to share! Make someone’s day! Enjoy!
For the recipe, directions and wonderful photos, click on the link below:
https://www.halfbakedharvest.com/blueberry-lemon-thyme-cake/
Spring is here! When the weather begins to warm up I am ready to transition from soups and comfort foods to cooking and baking with fresh fruits and vegetables. These scones are springy and sweet – and so simple to make and delicious to eat!…
Welcome to Sugar, Sunshine and Flowers!
Mary Beth shares her love of family, food, DIY projects and being outdoors.
