I love making quick breads, like Chocolate Banana Bread or Chocolate Zucchini Bread, but I had never tried making a savory bread. You know, one where something other than fruit, chocolate and sugar are the main stars. [Read more…]
Apple Cheddar Muffins
Hey! It’s Susannah from Feast + West. I have a new obsession I want to tell you about.
Savory muffins.
Everyone loves sweet muffins with bits of blueberries or chocolate chips in them, but these bite-size breakfast bites are an amazing, life-changing recipe. Soft, warm and filled with sweet and salty flavors, you’re going to love these Apple Cheddar Muffins.
Soft Honey Oat Bread
If you asked me about my favorite smell, it would probably be a tie between earth after rain (which is called petrichor–isn’t that a cool word!?) and freshly baked bread. But what I love even more than the smell of freshly baked bread, is cutting it open while it’s hot, and slathering butter and jam all over a still steaming piece of crusty, golden goodness.
This soft honey oat bread is my absolute favorite bread to make at home. The crust has the perfect, nutty chewiness to it, and the inside is soft and delicate. It’s perfect for toast, sandwiches, or eating hot with butter and jam.
As far as bread goes, this is a really simple recipe. It only has a few ingredients and the steps are very straightforward. You basically throw everything in the bowl of your stand mixer (or you can work out some tension and knead by hand!)…
Dark Chocolate Chip Banana Bread
Hi friends! I’m Susannah from the blog Feast + West, and I’m a new contributor at My Cooking Spot. On my blog, I share recipes, cocktails, travel guides and the best of design. I love food that tells a story or sends you on a walk down memory lane, and I look forward to sharing it with you.
Though I get along well with most foods, bananas bring out my fickleness. I buy a bunch every so often, and I’ll enjoy eating them for a day or two. And then I’ll lose interest — it’s a texture thing — and let them sit on the counter for a few more days to earn their spots. Once they’re almost all the way brown, I get interested again.
That’s because I know that those soon-to-be-rotten yellow fruits are ripe and ready to star in an old favorite — banana bread. I love banana bread for its versatility: You can eat it for breakfast, dessert or even a snack.
