Here they are. Warm, soft whirls of dough. They’re coffee cardamom morning buns.
And they’re just the thing for a weekend brunch.
When you want something sweet but not too sweet.
There are those who dismiss the muffin as a cupcake without frosting. But, well, they’re wrong. And they’re missing out.
Muffins are a similar-looking but entirely different creature.
Sometimes you want a special breakfast. Something that feels like it came from a bakery. But you don’t want to put your shoes on and you want to be able to eat it before your mind wanders to lunch.
This banana bread is, right now, my favorite take on the classic. It’s got chocolate. It’s got pecans. It’s scented with cinnamon.
I’ve entered a phase in my life where I want to spend most of my time in soft clothes, old t-shirts, jeans that are so worn threadbare in patches I dare not put them in the washing machine, jersey dresses, things
I always look forward to the time that the outdoor farmers markets start up. Though to be honest, the first few weeks are always a little disappointingly scant on the fruits and vegetables.