So. These were not the muffins I intended to post.
The ones I intended? They were healthy. They were made with 100% whole wheat flour and Greek yogurt and less sugar and topped with a sprinkling of turbinado sugar. And those muffins, when they came out of the oven, looked like craggy rocks and tasted like cardboard. Boo hiss.
Instead, I give you these glazed grapefruit poppy seed muffins! The final product. The BETTER product, trust. The product that still has some whole wheat flour in it and less sugar and reduced fat milk but also, all the yums (like that grapefruit glaze, yeahhhhh). Which is really what I was going for all along.
The question you should be asking yourself is not if you’ll be baking any holiday bread recipes, but rather which one. I KNOW — it’s a tough decision. But not to worry, as I’ve compiled a list of not one, not five, but 15 solidly awesome and delicious options for you to choose from. Hooray for the holidays! Also, hooray for bread.
(FYI, there are eleventy billion more options here, here and here, should you decide this list just isn’t enough. I completely understand).
It’s a funny thing, taking a four and a half-month-old to an apple orchard — because all she can really do is pick leaves off the apple trees and sit on pumpkins — but last weekend, we decided to do it anyway. Because it’s fall and it was beautifully warm and apple picking is what you do is what I told myself when I came home with 10 pounds of apples. Ahem.
Rest assured, if you are an apple hoarder like I am, I have an om-nom-nommy apple recipe roundup at the bottom of this post for you to use them up in — pies and breads and muffins and pizzas, oh my. But I digress. Because I’m first here to bombard you with a gazillion photos of apples, my baby girl, my baby girl with some apples, apples on trees in the backgrounds of photos of my baby girl — you get it.
Sweet, pumpkiny, zucchini-y, delicious loafy goodness right thurrrr. That’s what that is.
Have I had too much coffee this morning? Mayhaps. But it’s only because I heart you and I have exciting things to tell you about/give away to you today.
So here’s a fun-slash-kinda ridiculous factoid about me: Apart from that one time I was in my first trimester of pregnancy and was averse to it (it’s like I didn’t even know myself), I haven’t gone a single day without coffee since I was 15. Right? RIGHT? I blame this on my first job being at a coffee shop. Basically my entire life has been caffeinated.
Whether this is a good or bad thing is debatable. Though according to me, I think it’s been just fine. Me has also had two full cups of coffee already, so there may be a little bias.
But I can’t help myself. The best part of waking up is coffee in my cup (and definitely not the kind that goes with that jingle). There are few happier moments in my day than when I take my first sip of hot coffee yum-yumminess with a hearty breakfast sitting in front of me, waiting to be devoured. And if that breakfast is this pumpkin zucchini bread? EVEN BETTER.
So it’s nearing the end of the season (wwhhyyyyy???) and I feel like I failed summer. As in, I just really didn’t get to enjoy it like it’s made to be enjoyed, you know? I never once put on my swimsuit, I didn’t have a single bonafide beach day, I didn’t get to go for a long bike ride in the 90-degree heat and sweat through every pore of my body (attractive.) or enjoy an outdoor concert (that one’s changing this weekend, though, if that rain stays away. STAY AWAY, RAIN).
This is all thanks to the little munchkin who was born right at the start of summer, so I’m not mad. I’d much rather chomp on chubby cheeks and sing “Itsy Bitsy Spider” for hours and hours (OK like maybe 45 minutes, but still) than roast in the sun on a beach towel. Truly. Also we already have family vacation plans to a warm, sunny, beachy location next year so maybe that’s what’s keeping me going, I do not know.
That being said, I have very much enjoyed summer in the form of food. I recently polished off an entire pineapple with my by myself this week (some of it in my guacamole!), I have had no less than five drippy ice creams on cones and I’ve probably devoured enough zucchini and corn to last a lifetime, and yet I am not sick of it one bit. Because whenever I think I might be, I remember that The Season That Shall Not Be Named and its dearth of fresh, delicious fruits and vegetables is inching ever closer and so in protest, I will continue to eat all the zucchini and corn.
In case you, too, are on the zucchini and corn bandwagon like me and/or are drowning in the bumper crop of either, I’ve gathered a roundup of tasty recipes for you from the Interwebs! Feast your eyes on more than 40 recipes that include zucchini and/or corn, startinggg…… now.
I’m taking some time off the next few weeks to spend with my family and our new bundle of joy. In the meantime, I’ve set up a few posts ahead of time to share. This cookie butter banana bread has been a looooong time coming — but was worth the wait. A warning: be prepared to go full-on Cookie Monster on this bread once you get a waft of it.
What is this? Two banana-based recipes in a row?? Surely a food blogger wouldn’t allow this redundancy! Except that one involves pie and the other (hint: this one) involves cookie butter so I think we can all agree: Mmmk, yeah, two banana recipes in a row is A-OK.
This recipe has been a thought bubble (I originally typed “buttle” — what? SLEEP DEPRIVATION YOU SLAY ME) in my head for a really, really, ridiculously long period of time. And I don’t really know why I kept putting it off; though it probably has something to do with the fact that I’m allergic to naners and I knew this bread would be amazeballs and it would be torture of tortures to bake it and smell it and watch my husband eat slice after slice AND then declare it may be the best bread I’ve ever made. Spoiler alert: All of the above happened. Harrumph (I mean, hooray!). At least I could console myself by eating spoonfuls of cookie butter.