These cinnamon oat pancakes give me the chance to tell you that every once in a while I get a serious, serious pancake craving, and interestingly it is usually at dinnertime. I am not a big breakfast eater (although I will never ever turn down poached eggs with corned beef hash), but the whole concept of breakfast for dinner appeals to the comfort food way that my brain is wired.
It’s apple season! And when apple season rolls around, the Southern husband and I head to our very favorite apple orchard and pick way too many apples, because it is amazing how quickly two people can pick three pecks of apples even when they are trying to pick slowly and make it last. So three pecks of apples = lots of homemade applesauce, and lots of homemade applesauce = applesauce blender muffins.
This is hands down the easiest recipe in my repertoire of muffins recipes. Put everything in your blender, push the button, pour the batter into a muffin tin, bake and eat. And yes, you can use store-bought applesauce and they will turn out just fine. Let’s make them!
Imagine this. You get a hankering for a nice, hot, comforting beef stew with all the wonderful ingredients: chunks of beef, pieces of carrot and potato, etc. But instead of the usual beef broth or wine that you usually make beef stew with…you use coconut milk. And you throw in a few spices that are usually not found in beef stew, like cinnamon and cumin.
And when the stew is done, all tender and with a hint of coconut taste after simmering for hours in the coconut milk, you ladle it out into bowls and take your first bite, and you are transported into a land that is a confusingly wonderful mixture of tropical comfort food. I promise you, this is one beef stew that you are going to remember lovingly for a good long time. Let’s make it!
Oh, buttermilk raisin coffee cake, you soft and tender thing, you. This is probably my favorite coffee cake recipe (and that is saying a lot, because I have yet to meet a coffee cake I didn’t like), probably because it is packed with juicy raisins and cinnamon and walnuts, and the buttermilk gives it just a teeny hint of tangy attitude. It also makes a nice generous amount because it cooks up in a 13×9 inch pan (and more on all that later), and is utterly and completely easy to make. You pretty much go from taking out the ingredients to pulling the golden deliciousness out of your oven in just under an hour, and then all there is left to do is wait for it to cool a little (So Hard!!) and then to slice it up and hand it out. You want coffee cake now, am I right? Let’s make some!
These coconut oatmeal cookies are not the hearty, chewy oatmeal cookie you are probably used to. Nope, these oatmeal cookies are soft and pillowy and dusted with just a little bit of cinnamon sugar for just a hint of extra sweetness. They are a shy, sweet cookie that looks and tastes so gentle that you want to give it a hug and tell it that it’s just as wonderful as all the other show-off cookies, because it IS. They are perfect with a warm cup of Irish breakfast tea, and exactly what you want to make for a friend who is in need of a plate of cookies. And we all have friends who are in need of plates of cookies from time to time. Let’s make some!
Jam cake. Just saying the words “jam” and “cake” in the same sentence makes you happy already, right? Because jam is wonderful, and cake is wonderful, and it seems inevitable that they should be together. Maybe in the form of a warm and wonderful treat that is topped with a crunchy brown sugar topping andRead More & Get the Recipe