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French Toast with Spiced Pears

I was given a big bag of pears from my mom last week from the bounty of her orchard. Ok, it’s not a real orchard, just a few trees in her yard. But my mom’s green thumb is absurd. She’s like the plant whisperer. There’s so much fruit on her trees, you’d think she had fruit fairies painting them on at night. What? Fruit fairies are totally a thing. When I returned home that day, I had more pears from my neighbor on my front step. She’s also a crazy awesome fruit and veggie magician. See? I don’t need to learn to garden…people just give me produce. It’s luxurious. None of the work and all the rewards! Since I kill every growing thing I touch, I need people like this in my life.

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Raspberry Oatmeal Cookie Bars

In the past several weeks I made two monumentally bad choices. Probably more, but these two will probably haunt me the rest of my life. The first mistake was trying salt n’ pepper pistachios for the first time. Please hold your judgement until you find out the other thing I’ve never had before. Pistachios pale in comparison. I think since I first cracked one of those salty nuts I’ve taken down an average of a pound of them a day. No exaggeration. I’ve blown thru three 5 pound bags of those evil snacks in about two weeks. Fifteen pounds of nuts? That’s crazy! I just can’t get enough of them.

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Glazed Cranberry Orange Muffins

I made these muffins because I was feeling too lazy to make my famous scones, but wanted a similar kind of breakfast item to bring with us camping. I hate being lazy. Especially when preparing for camping. My scones aren’t even really hard, just more difficult than dumping everything in a bowl, then into a muffin pan. Which is all the work these delightful treats require.

Everything But The Kitchen Sink Breakfast Bake

I love a good breakfast bake. It’s so adaptable. You can put just about everything in them. This is my base recipe for a perfectly filling and delicious morning meal. I’ve made it so many times I can practically do it in my sleep. Which is good, since I’m always throwing it together first thing in the morning. Yawn.

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Wonderful Waffles

It was National Waffle Day last week and so (of course) I had to make waffles. This recipe has been tweaked a ton from the original to produce light fluffy waffles that are a little crisp on the outside and perfectly warm and soft on the inside. It’s my favorite waffle recipe and is requested often by my munchkins.

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Country Blueberry Monkey Bread

Monkey bread is the devil. I cannot resist it. I especially enjoy a new spin on it, like adding some kind of new flavor to the delicious combo of cinnamon sugar and buttery goodness.  I can more readily call it breakfast if it includes fruit which makes this blueberry filled bread perfect for supporting my delusion. So, breakfast it is. That’s when I served it to my family anyway. But, I also ate it for lunch and dessert so it’s really all-encompassing food. The oatmeal practically makes it a health food…so I figured it was ok to have it for more than one meal.

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Bakerlady’s Best of Blueberries

I started thinking about blueberries after my 6th friend posted on Facebook that they were blueberry picking. No joke. Who knew that all the cool kids go blueberry picking in August? Actually, come to think of it, a few weeks ago when my sister watched my munchkins, she took them out to harvest some blueberries from a local farm. I totally should have though of doing that! Man! When did I become such an un-fun mom? Gotta work on that! It seems to me that with all this berry picking going on, folks might appreciate a recipe (or seven) to use up some of that abundant fruit. So here’s the great big Bakerlady’s Best of Blueberries post!

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Captain Hook’s Favorite Breakfast

My kids discovered a new joke this week. I’ve heard it about 100 times in the past few days. It goes like this:

Just in case you didn’t catch that, here’s the dialogue.
Madison: What is Captain Hook’s favorite kind of breakfast?
Donovan: I dunno.
Madison: Peter Pan-cakes!
<insert hilarious laughter here>

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French Toast Muffins

I’m always on the lookout for ways to eat dessert for breakfast. These delightful little muffins have perfectly light flavor and a melt in your mouth oh-my-goodness-this-is-so-amazing texture that’s to die for. What would you call a dessert that you pass off as breakfast? I mean, besides the obvious…pie. Bressert? Deskfast?

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Peanut Butter Banana Oatmeal Bars

My nieces came over unexpectedly today. My gluten/dairy free sweet lovelies. I had just pulled a Blueberries & Cream Pie out of the oven…which, (of course) they cannot eat. It’s absolutely unacceptable for my sweet girls to come over to Auntie’s house and not get a treat. But what to make?

I remembered seeing this recipe on Pinterest ages ago and thought I remembered it being gluten free. A couple quick keystrokes and I the recipe pulled up. A speedy scan of the confirmed I had all the ingredients and was gluten free as I remembered. Bonus, it got rid of some bananas that were rapidly heading towards a ripeness only enticing to fruit flies.

Do not be tempted to sub out the sugar for applesauce (as someone started suggesting on Pinterest to do). Applesauce will make these bars turn into a mushy mess. You can however sub out the milk for almond milk (or rice milk) to make these gluten & dairy free.

These are sweet enough to pass off on unsuspecting children as dessert and nutritious enough to eat yourself for breakfast.  Top with extra peanut butter if desired. Or, if you are feeling wild and crazy, (and are a fan of chocolate hazelnut in general) give it a little dollup of Nutella. Hello delicious! It should be noted that Nutella is not a low calorie or “health” food. Shocking, I know. Enjoy!

Print Recipe for Peanut Butter Banana Oatmeal Bars

Peanut Butter Banana Oatmeal Bars
adapted from Gingerbread Bagels

1 1/2 cups quick cooking oats
1/4 cup packed light brown sugar (I rounded my measuring cup just a bit)
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
2 medium mashed bananas
1/4 cup creamy peanut butter

Directions:

Preheat the oven to 350°

Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon.

Add in the vanilla extract, milk and egg. Mix the ingredients together.

Add in the mashed banana and peanut butter. Combine all of the ingredients.

Pour the mixture into a lightly greased 8 by 8 inch metal baking pan. Bake for 20 minutes.

Cool Completely.  Cut into squares and enjoy!

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