Creamy cottage cheese topped with juicy, sweet peaches, plenty of fresh mint, and a drizzle of honey is about to become your new favorite thing. Please, please, please, can peach season last just a little longer?

Peaches with Cottage Cheese

The mint and the drizzle of honey are transformative here with the cottage cheese and peaches. I’m soooo hooked on mint, friends. I’ve been making extra trips to the grocery store just to make sure I don’t run out of mint. (That’s not a joke, my friends. I have a slight mint addiction going on here.)

And can we talk for just a quick moment about the awesomeness of local, small batch honey? I met Leah Latshaw at my gym a couple of years ago. Her family produces the Latshaw Apiaries honey that I’ve bought countless times in local shops and at the farmer’s market.

I love all of their whipped honey varieties, and Latshaw’s plain honey is truly the tastiest, most flavorful honey I’ve ever bought. If you’re near the Granville Farmer’s Market or any of the local shops where the honey is sold, I can’t recommend it highly enough. We love it.

Cottage Cheese with Peaches

I know that cottage cheese is having a whole moment and I’m here for some of it. That said, cottage cheese eaten as actual cottage cheese is forever going to be my favorite – now that it’s something I truly enjoy eating!

Cottage cheese on the internet right now reminds me of a few years ago, when cauliflower was being added to just about everything and substitutions were rampant in everything from rice to pizza to cheese dips and sauces.

Cottage cheese + sweet, juicy peaches + a sprinkle of fresh mint + a drizzle of honey = an absolutely fantastic and irresistible breakfast, snack, lunch, or dinner for this girl. Depending on my mood, I might pair it with some

Filled with creamy oats, sweet bananas, and berries, a hint of brown sugar, and spices, this Crockpot Oatmeal is a breakfast that my whole family enjoys. Best of all, this crave-worthy oatmeal can be made in just one hour without any stirring at all!

Strawberry Banana Oatmeal

Closer to a warm muesli cereal than traditionally cooked oatmeal, crockpot oatmeal is an awesome way to make oatmeal. We make a couple of different strawberry or banana oatmeals and love them all.

My kids can never make up their minds about which oatmeal they like best. We eat a lot of oatmeal in this house. Traditional oatmeal, baked oatmeal, crockpot oatmeal, they are all frequently served here.

Oatmeal with Nuts

My husband loves adding nuts to oatmeal and he is perfectly content with a bowl of stovetop oatmeal filled with chewy raisins, crunchy nuts, brown sugar, and butter. This nutty raisin oatmeal shows up on our breakfast table at least a couple of days each month – if not more often than that.

As much as I love that oatmeal, I also love everything about the taste and texture of oatmeal when it is cooked slowly in the crockpot.

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This delightfully crisp edged, custardy French toast only needs three ingredients; melted ice cream, Brioche bread, and butter. It is utterly perfect and so easy to make!

Ice Cream French Toast

I first saw this done in a Jacques Pepin video and was intrigued immediately. Who wouldn’t be?

I’ve tweaked his method just a teeny bit for our tastes, as we prefer our French toast a bit crisper and not as well-soaked. The key here is choosing an ice cream that is custard based.

You can purchase any flavor ice cream you like at the store so long as it is a custard style that contains eggs. If you’re feeling egg-stra domestic, you can use any of these excellent homemade ice creams to make your French toast.

Irresistibly rich, Coffee Ice Cream is a dessert that captures the morning joy of a freshly brewed cup of your favorite java. Cinnamon Ice Cream is a sweet, rich, vanilla custard ice cream spiced with enough cinnamon to linger after each bite.

Creamy homemade vanilla ice cream is the ne plus ultra

Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast. Less than 15 minutes from start to finish and a piping hot, warm, and creamy breakfast can be on your table.

This breakfast is a great way to start a fun day of cooking and eating during the holidays or any other day of the year. Thanksgiving or Christmas, holiday morning or not, it’s a delicious way to start the day year-round.

This oatmeal requires minimal fuss and it will keep the family full until the main eating event of the day. Over the years, this has become a tradition for our Thanksgiving breakfast.

Oatmeal with Fruit

We’ve been making our oatmeal recipes with fruit for about as long as I can remember and we’ve been making this particular fruit-filled oatmeal for over 10 years now. Holiday Oatmeal is a huge favorite with both the adults and the kids in our home.

Every guest we’ve ever served this to has requested the recipe. With plenty of fresh apples, sliced bananas, dried fruits, and nuts, cooked into creamy oats with a bit of brown sugar, this is a memorable oatmeal for everyone.

You can make this (and most other oatmeal recipes) with milk or with water and the oatmeal turns out great both ways. When I make oatmeal with water, I top each bowl with a pat of butter when I’m serving it.

Whenever we have an abundance of fruit in the kitchen, it’s a sure bet that some of it will make its way into our oatmeal in the morning. Apple Cinnamon Oatmeal is solid proof of that and my boys love that one too.

My own favorite quick breakfast year-round is Blueberries and Cream, but classic Peach Oatmeal and Peach Baked Oatmeal trump that when peaches are in season.

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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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