This has been my go-to banana bread for the past several months. I make it on Saturday mornings, when we’re going for a cafe vibe in the house. It usually disappears quicker than anything else I bake.
If you, like me, believe that tahini makes things better, this is for you.
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October is here. Pumpkins are popping up everywhere (our house has two already—a small one from Trader Joe’s that I couldn’t resist, and a medium one that my roommate brought home from an LA pumpkin patch in her carry on). Halloween decorations are appearing all around the neighborhood. And in the pink house, fall baking is in full swing. There have been cinnamon rolls, multiple batches of pumpkin scones, and I can’t wait to make this Apple-Walnut Upside-Down Cake next.
Right now, I’m completely hooked on these scones. They make my house smell so good, and they taste incredible.
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Weekend breakfasts are much anticipated at my house— when both of my roommates are home, we love to gather around our kitchen table with pancakes and bacon and coffee and fruit.
Even on the Saturdays when I’m home alone I still usually want a breakfast that feels special, and this is a recent favorite. A scaled-down dutch baby pancake cooked in my smallest cast-iron skillet, topped with however many raspberries are left in the fridge and a generous dusting of powdered sugar.
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"Do you guys want pancakes for breakfast?"
"What kind?"
"Blueberry or oatmeal."
"How about both?"
That's how these pancakes came to be on a cloudy Saturday morning. I took one of our all-time favorite pancakes (oatmeal) and sprinkled little blueberries onto each one as they cooked. They were exactly what we wanted to eat.
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