English muffins are an all-time favorite of mine. Whether they’re toasted with butter, served with eggs benedict, made into a sandwich, or in Nat’s riccotta with warm banana (new fave!), the possibilities are endless. I felt like they could perhaps be made even better if they were homemade, so I went for it.  It’s safe to say that they can indeed be even better. I’ve made them a couple of times now, testing out how they do with different flours. I’ve found that the best taste and texture comes with the unbleached all-purpose flour, but you can go with the healthier option with white whole-wheat, as long as you cut down on the flour content. Today I made the whole-wheat version, so that is why the muffins in my photos are a bit darker than usual.

I think on my next try I’d like to see how a cinnamon raisin or cranberry orange english muffin would be. If you attempt them before I do, let me know how they turn out!:)

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As promised, here is the recipe for the scones I made a few days ago to go along with the lemon curd I brought to my sister. These turned out fabulously and the dough freezes great for an easy pop-in-the-oven breakfast. The dough is simply sweetened with maple syrup, so the course sugar topping gives it an extra sweet crunch. Hope you enjoy these as much as we did.:)

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So, as I mentioned in a previous post, I made some awesome pumpkin muffins and took beeeautiful pictures only for them to be accidentally erased a day later. I’ve finally gotten around to re-making these bad boys and I am back  to share the delicious recipe! When my family owned a coffeehouse & bakery these are some of the muffins that we would feature for the fall, and they were always HUGE sellers! We would make them with olive oil, evaporated cane juice and soft white flour, and though I highly recommend using healthy ingredients like these, you can easily substitute them with regular oil, sugar and all-purpose or whole wheat pastry flour.

Hope you all are enjoying the fall and have a glorious weekend! oh! and don’t forget to enter the Eco-Bags Giveaway before Thursday for a chance to win some sweet reusable bags!

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The past week has been wonderful. Besides having an amazing weekend with friends camping in the mountains, I made some delicious pumpkin chocolate chunk muffins and a veggie sandwich with a garlic and thyme goat cheese spread. Let me tell you….they were both so so good….and I even took some pretty pictures to show you all, BUT… for whatever reason I removed the memory card from my camera and stuck it in my purse and it came in contact with the magnet attached to my wallet. POOF. All pictures are gone! I’m very sad that I won’t be able to share these recipes with you sooner, but I’ll be making them again! In anycase…this may have something to do with my recent lack of posts. :/ sorry!

In my free time I’ve been helping my parents repaint their house, so my kitchen time has been a little lacking lately. But today on our lunch break we threw this together. One dish wonder!

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One of my favorite meals growing up was breakfast for dinner. I visited my fam last week, and we decided it had been too long since we’d celebrated this tradition.

I love this dish because it’s so quick and easy to whip together! We usually just toss in whatever we can find in the fridge, and it always comes out delicious. It’s the perfect dish to go along with some biscuits, sausage/bacon and fresh fruit for breakfast, brunch, or my personal fave…..dinner!

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