When I think about these chocolate chip muesli bagels, I think about all of those times in my past when I would eat plain whole wheat bagels for breakfast, and I weep. Because I could have been having a chocolate chip muesli bagel instead.
These bagels, my friends? They are the business. The bagel business. They will up your breakfast game like you wouldn’t believe, they’re satisfying and delicious, and the best part? They’re easy. I mean it! I even have a video in this post showing you how to shape them so you’re ready to roll into bageldom without fear.
So let’s do this! (No plain whole wheat bagels lovers welcome.) (JUST KIDDING.)
The school bell might be ringing soon and the sun might be going down sooner and yes, it might even feel a little chilly at night (which I secretly but not-so-secretly love) but you know what? Summer isn’t over until we say it’s over. For me, there are still several weeks left before we can officially say goodbye to this carefree, bountiful season and hello to apples and pumpkins and colored leaves and chunky scarves and eventually to the Season That Shall Not Be Named – though department stores would have you think otherwise with their Halloween decorations and Christmas music already (TOO SOON) — so while we still have these last few precious weeks, let’s soak them up.
Let’s put our feet in the water. Actually, let’s jump in the water with our clothes on.
Let’s drink all the iced coffees and lick all the ice cream cones and get our hands sticky with popsicle juice.
Let’s run through sprinklers and roll the windows down and feel the wind in our hair and perfect our farmer’s tans and check off all the things left on our summer bucket lists. For me, it’s all of the above plus making and eating a few of my favorite summertime-lovin’ recipes from the blog. I’ve got my work cut out for me but hey! There is still time. Will you join me in making the most of it?
First up on this recipe version of a summer bucket list: Blueberry Lemon Muffin Bread. It’s sweet and full of juicy blueberries and fresh lemon and it’s just like eating the season, but with a streusel topping. GOALS.
I used to hate sandwiches. No really, like HATE. It’s a strong word but it completely sums up my former feelings for them.
That’s because my dad used to make our sandwiches for school lunches in the following manner: White bread. Yellow mustard. Meat (usually ham). American cheese. The end. And so it went every. single. day.
That’s not to say my dad always makes terrible food. We do know and love his chilirecipes, after all. But Dad? Your sandwiches of yore have nothing on this spicy Thai veggie sandwich.
I need you to do something for me: DROP EVERYTHING. And make this grilled mushroom pizza immediately.
OK, maybe that’s too pushy, considering I just had my first sip of coffee and am myself nowhere near the energy level to, like, get off the couch, but in about an hour or two? It’s pizza time.
The reason for my haste is this: This pizza is good. But like, really good. Like, really really good. Like, really really really real — it’s just good, OK? And you need to get it into your life as soon as is appropriate for your schedule (which I’m hoping is maybe, definitely, today).
This multigrain sandwich bread is the kind of bread that gets me excited about baking bread, you know?
Let me explain. See, in the summer, no one really wants to be baking. We’d all rather be out of doors, out of office, out of kitchen, etc. I get it. I’m with you. I’ve grilled our dinner no less than five times in the last week (would have been six, if not for that random torrential downpour we had the other day when I was JUST about to go out and grill some pork chops. Dernit). Sometimes, the last thing I want to be doing is baking bread when the sun is shining and beckoning me outdoors.
But no matter the time of year, I love bread. This is pretty clear about me at this point, I would hope. And nothing compares to a homemade loaf fresh from the oven. If I could sing, “Glory glory hallelujah!” and dance a jig every time I baked a loaf of bread, I would (maybe I already do this, WHO CAN SAY). So that’s how this multigrain sandwich bread came to be — because I was craving bread (duh), I needed bread for our morning toast and our lunchtime sandwiches (for picnics!) and I felt like this bread was worthy of the sacrifice of just a few short hours in the kitchen so we could eat homemade, fresh-baked bread for days to come.
Now HERE’S the way to get your daily dose of vegetables. Just stuff them in a soft, cheesy, pull-apart roll.
I’ve never really been one to turn up my nose at veggies (except for carrots, which I’m kind of iffy about unless they’re in this form), but that’s not the case for the rest of the humans I live with in this house. The small human has an aversion to all veggies except those that can be dipped in ketchup, and the tall human will only gladly eat vegetables that are on top of a frozen pizza. So I am often alone in being excited about eating salads and such.
But these stuffed pull-apart sweet potato rolls? They were accepted by all, with much gladness. And this made me so, so happy.