You might think that being married to a person who has a blog about scratch cooking that I might have picked up a few tricks here and there. Well, there are two things you need to learn about me. 1) I didn’t and 2) my college roommates could tell you I have a long history of cooking disasters.
Although I still have improved from my days of congealed solid masses of hamburger helper (still not sure how that happened) I very rarely cook. One fabulous thing about having a partner who genuinely loves cooking is I often get spoiled by getting to relax on the couch with the cats while Thomas creates in the kitchen. The bad thing is I have absolutely no knife skills (not kidding here, Thomas usually stands by me and winces while I chop) and completely from scratch recipes can be pretty intimidating. That’s why I thought I would share something that helps me get in the kitchen and feel successful. Blue Apron! Continue reading
I’m not a big muffin fan, but it’s because I got so used to thinking of muffins as these giant cupcakes the size of my head. You know the ones from Costco that taste like they’re 50% sugar?
So when Kailee and I started making muffins to have some easy and healthy breakfasts I wasn’t completely on board. But these whole wheat molasses banana muffins with some oats and pecans thrown in are definitely going to get made again.
The molasses and bananas are the only added sweeteners, and there’s only a half cup of molasses between a dozen muffins… that’s like… a half tablespoon per muffin? Someone check that for me.
Anyway, these are really really good. And they’re easy to make! So if you think all muffin mixes come from a box, or all muffins come from Costco, then you should definitely give these a try. And as always, you can go straight down to the recipe by pressing here.
If you’ve raved about Red Lobster’s tableside biscuits, you’ll want to give these a try to see how easy it can be to make delicious, savory, biscuits that burst with flavor and look the part too.
Even if you’ve never baked before, this recipe is very doable. But read through the post on plain biscuits first as I go into detail about why we use buttermilk, and how to easily cut butter into the dough by using fire and ice. Check out the original post here: Buttermilk Biscuits From Scratch
If you’ve already gone through the post, know your stuff about making biscuits from scratch, or are just in a rush then click here to go straight to the ingredients and recipe.