As a young boy I remember my grandma, Oma to me would go buy peaches by the bushels to make can peaches which i still ask for to this day whenever I see her. So my love affair for peaches goes back quite a bit and can wait for summer for these wonderful fruits to come into season.  These peach and pecan scone pack a great baked peach taste in a soft flaky scone straight out of the oven.

The first thing you want to do is to combine flour, salt, baking powder, baking soda, and brown sugar and granulated sugar. Make sure you combine everything so you do not have any clumps before you add the butter. You want to add the butter in cold, and i mean COLD. The colder the butter is the flakier the scone will be. I typically try to get most of the butter the size of large grind corn meal, but if you have a few larger chunks it will be fine.

Add the Cream and egg together and whisk together.

Add the cream mixture to the flour/butter mixture and use a fork to stir everything together until just moistened. Add the peaches and pecans and fold it in being carefully not to break the peaches up.

Dump the dough out on a clean counter and kneed it lightly, Try to do it quickly so the heat from your hands does not warm the butter up to much. If the dough is becoming really sticky place back in the bowl and place in the refrigerator or freezer for a few mins to firm up some.

Slice the scones into 8 equal slices and place on a prepared sheet pan an bake at 400F for about 18-20 minutes.

Allow scones to cool for 10 minutes. While waiting in a small bowl whisk together the heavy cream, confectioners’ sugar and lemon juice. Drizzle the glaze over the warm scones and enjoy while they are still warm. They will last three days in air tight container.

These double chocolate macadamia cookies super soft and chewy like a brownie, but they’re jam-packed with chocolate chips and macadamia nuts. With the chopped macadamia nuts each and every bit will have a piece in it, which is exactly how these cookie should be if you ask me. Plus, they bake up beautifully every single time!

First off, I like to get all of my ingredients together and ready . I add the butter to the sugars and get all of the dry ingredients in a bowl. It will make it easier when you start so you don't have to stop and measure anything.

Start by creaming the butter with the sugars until the butter and sugar combine smooth. Add the egg and vanilla extract and mix smooth.

Add the dry ingredients in slowly, the batter will be thick, but all of flour mixture will incorporate in just fine.

This blueberry coffee cake is moist and buttery with a great crunchy topping that makes this a great breakfast or dessert that is quick to prepare and your family will love and tastes better a day or two later only if it will last that long. Please share this and make for your family, they will love it!!

Start by adding the butter and sugar in a bowl of a stand mixer fitted with the paddle attachment. Start to  cream butter and sugar together until light and fluffy, about 5 minutes and is about doubled in volume.

Add the eggs, sour cream, lemon juice and vanilla extract and mix until combined.

With the mixer running on low speed, add the flour, baking powder, baking soda and salt to the batter and mix until just combined. The batter will be thick! add to the well prepared spring form pan and spread over evenly. Add the blueberry evenly over the batter evenly.

For the crumble topping, combine flour, sugar, chopped pecans, oatmeal, cinnamon and butter in the bowl of a stand mixer or if you feel like a kid like me, mix with your hands. Mix for about 2 minutes until all the flour is incorporated. Spread the streusel evenly over the blueberries with your hands. Bake in a 350 degree oven for 50-60minutes or until the wooden toothpick or skewer comes out clean. Let cool for 15 minutes then remove the outer ring off the pan and let cool completely. After that cut yourself a piece before your family comes and eats it all.  Recipe is below and please share and let me know if you make it.

For me there is nothing like baking on a cool rainy day here. I looked in my refrigerator and found some homemade apple sauce and maple syrup and remembered these cookies I use to make. These maple apple cookies are super easy with two bowls to separate the wet and dry ingredients (you could easily combine everything in one to save on washing up) Five minutes mixing, let the firm up  for 30 mins in refrigerator, 15 minutes baking and you’ve got a batch of freshly baked cookies that have a great spiced apple taste that are a perfect mix of sweet and savory. Check out the recipe below and don't forget to share these with your friends and family.

Start my combing all of the wet and dry ingredients in separate bowls, mixing everything well. Once you have the wet ingredients all combined add the dry to the wet and mix until just combined.  Using a 1" ice cream scoop make about 3 dozen balls on a prepared sheet pan and cool in the refrigerator until the balls are all firmed up, around 30 minutes. I place them all on one sheet pan to save a ton of room.

Once the cookies have firmed up, transfer them over to about a dozen on each pan. there should be about 3 inches between each cookie. Using a floured fork, make a crisscross pattern pressing the cookie down to about a 1/2 inch tall cookie.

Bake to cookies at 375 for about 15 minutes or until the cookies are a light golden brown. Transfer the cookies to a wire rack and let them cool. Once the cookies are cool, go and enjoy them with your family and friends. I am lucky to have one without my daughter trying to steal them.

Looking for a quick and easy breakfast or midday snack that will keep you going. I know myself busy with a little toddler running around I need something quick and easy to get my day started and keep me going through the day. These oatmeal cherry cookies are a much better tasting then the prepackaged protein bars you find at your local store. These are soft and chewy, plus they have no added sugar and are gluten free so it can keep you feeling good and guilt free. Check out the recipe below.

These cookies have only few ingredients that are shown above. If you are not into big into the protein shakes, I found that stores like target (where i got it) carries single serve packets that will give you enough protein powder for  2x this recipe. The first thing you want to is preheat the oven to 325 degrees. Start mashing the bananas in the bowl until smooth. I find that a fork works great, but you can use a potato masher.

Once you got the bananas ready, you want to add the melted coconut oil and mix until smooth.

Add all of the remaining ingredients , start folding it into the banana/oil mixture.

Mix together until you get a firm ball that is all combined.

Divide the mixture into 12 equal balls, it should be about a golf/ping pong ball size. Press the ball down with your palm until the cookies are about 2" diameter wide.

Bake for around 20 minutes until the edges start to get lightly brown. Let cool on the sheet pan for a few minutes before transferring them over to a cooling rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.