If you've got a few ripe bananas to use up then you should give this recipe a try. It's moist, easy to make and a nice change from plain ol' banana bread. Each bite of this coffee cake is loaded with cinnamon and chocolatey goodness.

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Tags: banana, chocolate chip, coffee cake, struesel

Looking for a way to use up some fresh cranberries that didn't get put to use during the holidays? These orange-scented muffins are delicious, moist and not too sweet.

Since I didn't have buttermilk, I substituted a mixture of 1/2 cup sour cream and 1/2 cup 2% milk. I made 6 muffins as is, then added chocolate chips to the rest of the batter. Both versions were great. Because of the added chocolate chips, I ended up with a total of 14 muffins instead of 12. The Wilton Sparkling Sugar I sprinkled on top of the muffins adds a pretty finishing touch.

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Tags: Baking, buttermilk, fresh cranberries, Muffins, orange zest

I love pancakes and am always looking for new and interesting ways to make them. I ran across this recipe for Eggnog Pancakes recently and knew I had to try them. Boy, am I glad I did! They are perfect for breakfast during the Christmas season.

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Tags: eggnog, pancakes

In Oregon, blackberry brambles grow like weeds. They're everywhere…sprouting up in fields, bare lots, backyards, and alongside rural or not-so-rural roads. Except for the impending scratches and pricks from the thorny vines, I love picking blackberries! I love the sweet smell emanating from the warm berry bushes on a hot summer's day, and I love how a perfectly ripe berry burst with juice when eaten. Ahhh, it's blackberry heaven!

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Tags: blackberry syrup

This refreshing tropical smoothie has just a hint of lemon flavor and is a perfect summertime snack or quick breakfast. The frozen banana and mango chunks make it thick without watering down the flavor like ice does.

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Tags: beverage, Breakfast, mango, smoothie, snack

Last night, my kids said they wanted pancakes for Saturday morning breakfast. Always happy to oblige a food request, I did a quick search online for buttermilk pancakes and was intrigued by an Alton Brown recipe from foodnetwork.com. His recipe for "instant" pancakes is made from a pancake mix that you make ahead of time and store (good for 3 batches of pancakes; stores for 3 months). When it's pancake time, all you do is measure out a few cups of the mix and stir in some buttermilk, eggs and melted butter. Seriously easy and seriously good! The mix and the pancakes themselves only took a few minutes to make and I thought they had better flavor and texture then the boxed mix variety. Plus, since the pancakes are homemade, they aren't loaded with added preservatives and "natural" flavorings (Yukk!). I think the pancakes are best served with a little butter and real maple syrup.

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Tags: Breakfast, buttermilk, pancakes, Quick Cooking

These moist and tender muffins are a great way to show off a seasonal Springtime ingredient: rhubarb. The muffins are slightly tart and slightly sweet with a delicious cinnamon-sugar topping.  I like them best the day they're made when the muffin tops are still a little crunchy.

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Tags: cinnamon, Muffins, rhubarb, springtime

I make fried egg sandwiches all the time for my family. It's a great protein-loaded breakfast (or snack) and can be eaten on the go. It's really not a dish that needs a recipe but I've included one with handy tips on making 4 breakfast sandwiches at a time.

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Tags: Breakfast, canadian bacon, Eggs, english muffin, sandwich

Here's a quick and incredibly easy muffin recipe to whip up when you've got a few ripe bananas to use. My kids love them and can each power down several muffins in one sitting. I like them best the day they're baked when the muffin tops are firm with just a slight crunch; the muffins are much softer on Day 2 but still delicious. I usually add 1 teaspoon of vanilla to the batter just to add a bit more flavor.

Read more on Banana Chocolate Chip Muffins…

Tags: banana, chocolate chips, Muffins

These muffins are as good as any sold in a fancy gourmet bakery. They're moist, not too sweet, with a light and airy texture and a fresh lemony flavor. Now with that said, I did have one issue with the recipe. The directions say to overfill the muffin cups to get 12 big, bakery-style muffin tops. I overfilled the 12 muffins cups just like the recipe instructed (with some batter to spare) but the batter overflowed the pan and made a lovely mess in my oven. I don't know if the overflow was a freak of nature or if the instructions just need some tweaking. I'll definitely make the muffins again but maybe next time I'll try dividing the batter between 15 muffin cups instead of just 12.

Read more on Big, Bakery-Style Blueberry Muffins…and a mess in the oven…

Tags: Baking, blueberry, Breakfast, Muffins