I love sweet breads. I’m not talking about the meat sweet breads, but actual breads that are sweet. I just felt I needed to clarify this. Anyway, I have made two sweet breads before on this blog. I made a Banana Bread and Pumpkin Bread. Both of these breads were a hit. I wanted to add another sweet bread to this collection. You can never have too many breads that are perfect for breakfast and dessert.
Easy, cheap meals are very important in my life. Sometimes I can make the more involved recipes. Other times I don’t have longer than to throw something in the oven or into a skillet. So, I like to have a variety of recipes that fit different situations and occasions. Once again I channeled my love for brinner into this recipe. However, this made delicious leftovers for breakfast, and it can easily be made quickly in the mornings.
Lately I have been exploring different ingredients in my baking. I started to use Truvia Baking Blend in place of sugar and Splenda. I really, really love this switch to Truvia. I then started to look into different swaps with ingredients. I have been swapping apple sauce in place of oil in quite a few of my recipes. Now, I am starting to swap out butter and oil for Greek yogurt. I have to say, so far I am impressed. I made this successful swap in my Yogurt Chocolate Chip Cookies, and those were delicious. So I wanted to give you another yummy recipe featuring Greek yogurt.
Sometimes my mornings are a bit hectic. So, I don’t always have time to sit down and eat a normal, hot breakfast. A lot of the time I eat breakfast at my front desk. Because of this, I like to have easy to eat items in the morning. It’s a bonus if the items are portable so I can eat them on the go if need be. One such breakfast food is the beloved muffin. I have made Skinny Blueberry Muffins back in January, which totally fit my breakfast needs. So, I decided to make another light muffin to help me when time is short in the mornings.
I love surprises. I slightly love surprising people more than being surprised. So, for breakfast this past weekend I wanted to surprise Samuel with something he loves: strawberry shortcake. Now, I eat a lot of sweet goodies for breakfast, but I can’t say I’ve had strawberry shortcake that early in my day. I wanted to think of a way to combine Samuel’s favorite dessert with something acceptable for breakfast. Prepare yourselves because this one is keeper.
In general, I’m a fan of soft cookies over crunchy cookies. I’m pretty sure I’ve said this before. Anyway, soft, fluffy cookies are just delightful. I am not generally a fan of fruit in cookies. However, this cookie may be a delicious exception. This cookie is a great mixture of soft, cake-like texture and a nice pop of blueberry. Oh, did I mention it has a cream cheese glaze? There’s that too.
So, when someone suggests a recipe idea to me or a food to make, I add it to my list. If I haven’t already made it, or if it isn’t on my blog, I take those suggestions very seriously. I compile a list of foods I want to try and what others have suggested. This recipe was inspired by my mother-in-law. When you have over ripe bananas, there is only so much you can do with them. In my opinion, the best use of bananas like that is banana bread.