Sometimes I think it’s important to keep a simple “quick bread” recipe up your sleeve. You know, for moments when you’re in dire need of something sweet, first thing in the morning. Or just a little something right after dinner. Perhaps, you’re in need of a sweet treat late at time right before bed. Whatever the case might be, whenever the craving hits, you’ll want a quick and easy recipe that requires hardly any work. That’s where this Zucchini Chocolate Chip Streusel Loaf comes into the picture. The zucchini, oil and yogurt makes the moistest cake you’ll ever have. The chocolate chip streusel in the center and the topping takes it over the top, without being too much. It’s like a spring time coffee cake that I think you should always have on hand. You never know when the cravings will hit. You’ll want to be ready with this loaf cake when it does.
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I have such a profound love of doughnuts that I’m sure I’ve written about it more than I should on this blog, but it’s a love that will never die because I’ll never say no to a doughnut. I’ve always stated that the tried and true traditional fried version will always be 100 times better than the baked variety, and I still hold to that statement. These Strawberry Rhubarb Doughnut Muffins, however, are here to change my mind, and I’d be lying if I said they weren’t doing a good job of convincing me. They’re soft and moist muffins dipped in melted butter, rolled around in cinnamon sugar and filled with a delicious homemade quick strawberry rhubarb jam. They’re a doughnut dream come true and you need to make them ASAP. The jam is from this 
These Pineapple Upside-Down Scones are for everyone out there that loves a sweet treat first thing in the morning. Although, this time you actually have a valid excuse to indulge yourself. They’re decadent enough to be made for dessert, of course, but are still quite simple to be served for a brunch or light breakfast. I took the 
This One-Bowl Chocolate Malt Cake is from the Season 2 premiere episode of 
Last year, I made this 
I’m normally not the biggest fan of sweet and savory mixing together in the same dish. To the point where if I’m eating breakfast, my pancakes have to be on a separate plate and I’ll need a new fork thank you very much. There are a few instances however, where I’m willing to break that rule. These Blueberry Cornbread Madeleines are such an instance and I currently can’t get enough of them. I can’t get them in my mouth fast enough. They’re like a cornbread that’s slightly sweet with pops of fresh blueberries that burst during baking, giving them the coolest look. As if a blueberry muffin met and fell in love with a savory cornbread and they had kids. Those kids are these madeleines. They’ll be the easiest thing you make all weekend long and I do hope you’ll give them a try!
