Sour Cream Banana Bread is a sweet, classic bread with a crisp-edged crust and a tender crumb. Spread with butter or sliced and eaten just as is, banana bread is a delightful and delicious quick bread that my whole family loves.

Sour Cream Banana Bread

I baked this as muffins the first time I made it and we liked them so much that the muffins disappeared in 24 hours. My youngest begged for more after his nap this afternoon and that was all the excuse I needed to bake another batch.

This banana bread recipe comes together in just minutes. If you choose to make muffins instead of a loaf, it will be in and out of the oven in under 20 minutes. A loaf takes just under an hour.

Slathered with butter and still warm from the oven, this was a delicious treat that completely and totally ruined my appetite for dinner. I have no complaints about that. None at all.

Banana Bread with Sour Cream

If you’ve never made a banana bread recipe using sour cream, you’re in for a treat! Sour cream is the secret to a moist and tender banana bread.

It adds flavor and moisture, keeping the bread or muffins from getting too dry, tough, or crumbly on the inside.

Got overly ripe bananas? This recipe is the most delicious way to use up those bananas that are going brown. The high sugar content and moisture of very ripe bananas will make your bread sweet and full of banana flavor.

If you have more than a few bananas lying around you need to use, go ahead and make a couple loaves of this bread at ones (or a few batches of muffins). It freezes well and no one ever regretted having extra banana bread around!

The crust of this bread is just slightly crispy and the contrast between the crisp crust and tender bite of the inside is heavenly. 

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies, which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this recipe twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

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This Garlic Herb Bread has become a staple on our meal plan and I’m not sad about it. Made with plenty of butter, herbs, and garlic, this is an easy way to elevate your next pasta night.

Easy Garlic Bread

It takes about 3 minutes to make this herbed garlic bread and tuck it into the oven. This gives you plenty of time to pour a glass of wine or tea and pause for a moment before serving dinner – or calling the hungry hordes to the kitchen to serve themselves.

There’s something priceless about having a couple of minutes to pause in the cooking process right before serving the meal. A side of easy garlic bread accomplishes that nicely.

Garlic Herb Bread

Let’s take a moment to talk about garlic bread. I love it. I really do. Spaghetti dinners require it to be present.

For years, I simply slathered a loaf of bread with butter and sprinkled garlic over that before broiling it under toasted. It’s delicious stuff.

When I’m feeling fancy, roasted garlic makes for a pretty amazing parmesan roasted garlic bread too, but in general – quick and easy is the name of my garlic bread game.

Herbs on Garlic Bread

However, last year, I watched my friend Rebecca assemble a garlic b

Steaming hot easy drop biscuits topped with melted butter have proven irresistible to every member of my family.

I’ve made this recipe at least half a dozen times over the past few months and despite my best efforts to save some biscuits for breakfast the next day, it has yet to happen. The boys find my stash every single time.

Simple Drop Biscuits

While it doesn’t take all that long to roll out a batch of these much-loved classic flaky biscuits, sometimes we don’t have even that much time. That’s where these drop biscuits come into play.

For the longest time, at least the first ten years of our marriage, I didn’t really make biscuits. I hadn’t yet figured out that one of the most important things when it comes to biscuit making is simply to not mess with the dough too much.

Feel free to read the embarrassing story of my first biscuit making attempt in this post, at least now I can laugh about it. Fortunately for all of us, my biscuit-making skills improved over time and the biscuit recipes here have proven reliable now for even the least experienced of cooks and bakers.

Heck, if my three-year-old can handle it, I’m pretty sure we all can. My little one in this video is in junior high now and it still makes me grin.

Have I mentioned how much I love the smell of warm biscuits fresh from the oven? Hand me a hot biscuit topped with melting butter and you are speaking my language.

Some of my most used kitchen tools are these cookie scoops and I put the large one to use

Oh, my sweet HEAVEN. Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles more than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

Waffles are like a bread or a biscuit in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is delicious on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze extra corn bread waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of basic pantry ingredients to make corn meal waffles.

• all-purpose flour
• cornmeal
• kosher salt
• baking powder
• sugar
• milk
• eggs
• melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles exchange the milk for almond milk. Rice milk is a good choice too, as it is mild in flavor and it’s unlikely anyone will notice the swap.

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to