My Cooking Spot

When Girl Meets Kitchen

Orange Pound Cake

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Bake your mama up a sweet surprise to start her Mother’s Day with this Orange Pound Cake. Simple, delicious, slightly sweet and perfect with her morning coffee, your mom will adore this baked good!

Orange Pound Cake | Bake your mama up a sweet surprise to start her Mother's Day with this Orange Pound Cake. Simple, delicious, slightly sweet and perfect with her morning coffee, your mom will adore this baked good! | @speckledpalate for @mycookingspot

I love me any kind of baked good, especially on the weekend… and especially for breakfast.

As I was thinking about Mother’s Day and all the recipes my family and I have made in celebration of my mom over the years, I realized something: We always made dessert. And our attempts at baking only worked about half of the time, even though our hearts were in the right place.

While I’m sure we made her breakfast, too, I have no recollection of this. At. All.

So today? Today, I’m talkin’ Mother’s Day breakfast and a pretty darn simple baked good that you can whip up in no time to celebrate your mama.

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Peanut Butter Banana Marble Muffins

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These Peanut Butter Banana Marble Muffins are the perfect way to have peanut butter cups for breakfast, and not feel (quite so) guilty about it!

Peanut Butter Banana Marble Muffins

There seems to be a theme around here when it comes to my posts.

A vast majority of the treats I share with you all feature the same five superstar ingredients: bananas, strawberries, peanut butter, chocolate, and hazelnut spread.

Am I ashamed of it? Never. You like what you like, right?

Maybe one of these days, I’ll break away and share something with crazy ingredients. Like beets. Or oysters. Or blue cheese.

(That last one is not likely, for the record.)

For now, how about we just dive right in and take a bite of these yummy Peanut Butter Banana Marble Muffins, my newest breakfast addiction! [Read more…]

Early Spring Veggie Egg Bake

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Spring is here and all the signs of its splendor are welcomed with open arms. The bulbs are pushing up through cold, dark earth. The trees are pink with their cotton-candy blooms and the rains come and go, quenching the land and making us feel as if the best place on earth is by the window wrapped in a well-loved quilt, hot cup of tea in hand.

It is easy this time a year to get a little too excited about all the spring bounty to then come crashing down when you pop over to your farmers market. Spring is here, but only barely and though we have some new baby greens peeking out, spring onions and green garlic of course is here, mostly it’s our winter veggies that are still at the harvest; after all things need a chance to grow!

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Bacon Hashbrown Breakfast Pie

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bacon-hashbrown-breakfast-pie

I absolutely love fresh produce. I mean, most people do, right? When I studied abroad in Italy, I really started to love a lot of new vegetables because the produce was so fresh over there. In North Carolina, we have this thing called the Produce Box, where each week you can choose to have a box of produce picked by local farmers delivered to your house. I have been skipping the last few weeks because we have been out of town like crazy. But last week, I accidentally received a box instead of skipping one. It was packed full of leafy greens, cherry tomatoes and strawberries.

The thing about leafy vegetables (and fresh produce in general) is that it can go bad pretty quickly if it’s left unused. So after receiving a whole lot of kale and tomatoes, I tried to think of something I could make to use up the veggies before they went bad.

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