Chef Mia

SOUTHERN PEACH BREAD

Here’s an easy summer breakfast if you’re wondering what to do with fresh peaches! It’s also a great snack idea to enjoy midday. Moist and packed with flavor, this southern peach bread recipe will become your new favorite!

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Southern Peach Bread

  • Author: Chef Mia
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Description

This Southern Peach Bread comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!

Ingredients

Scale
  • 1 cup peaches, peeled/diced
  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 eggs
  • ½ cup sour cream
  • 1 teaspoon vanilla extract
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Instructions

  1. Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
  2. In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
  3. Stir in the flour, baking soda, and salt.mixing until just combined.
  4. Pour batter evenly into prepared pans.
  5. Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
  6. Remove from oven and allow to cool slightly before slicing and enjoying!

Nutrition

  • Calories: 304kcal
  • Sugar: 15g
  • Protein: 4g

3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)

Don’t throw out those spotty bananas! Make these quick and easy 3 ingredient banana oatmeal breakfast cookies instead! This versatile recipe requires no egg, no flour, is gluten-free (if using gluten-free oats) and sugar-free. Easy, healthy banana and oatmeal cookies recipe with no flour that’s vegan, plant-based. Top with chocolate, raisins, nuts, berries and more!

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3 Ingredient Banana Oatmeal Breakfast Cookies (no egg, no flour)

  • Author: Chef Mia
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Description

Don’t throw out those spotty bananas! Make these quick and easy 3 ingredient banana oat breakfast cookies instead! This simple and versatile recipe requires no added sugar, no egg and no flour.

Ingredients

Scale
  • 2 bananas ripe and spotty, mashed, about 200g
  • 1 cup rolled oats old fashioned or quick cooking
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350 F. Peel and mash bananas in a medium bowl with a potato masher or fork. Make sure they are well-mashed, with only small chunks remaining.
  2. Stir in rolled oats and cinnamon. Set aside for a few minutes to allow the oats to soak up the moisture. If the batter is very wet/thin still, add 1-2 tablespoons of oats.
  3. Line a baking tray with parchment paper or a silicone baking mat. (Cookies will stick if you skip this step).
  4. Drop spoonfuls of batter onto baking tray and then shape with your fingers. Cookies do not spread out while baking, so shape them into the width and height you want them to be. This recipe will make about eight medium, 3-inch wide cookies.
  5. Add optional toppings, if using.
  6. Bake cookies for 17 minutes. *See notes for adjustments for smaller or larger cookies.
  7. Remove from oven and allow to cool slightly before enjoying.

Notes

If making small 2-in wide cookies, reduce cooking time by 3-5 minutes. If making large 4-in wide cookies, increase cooking time by 2-3 minutes.
Spices & Flavoring: Instead of cinnamon, try using 1 teaspoon of vanilla extract instead. Or, ¼ teaspoon of cardamom + ¼ teaspoon of cinnamon. 1 teaspoon of pumpkin spice seasoning is another good option.
Toppings: dark chocolate chips or shavings, walnut halves, chopped walnuts, pecan halves, chopped pecans, sunflower seeds, smear of fruit preserves, jam or jelly, berries, raisins, dried cranberries, flaxseed, coconut or wheat germ.

Nutrition

  • Calories: 130kcal
  • Sugar: 7g
  • Protein: 3g

Strawberry Pound Cake

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Strawberry Pound Cake

  • Author: Chef Mia
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Description

Deliciously moist and flavorful, this Strawberry Pound Cake is a one-bowl treat that has a fruity and sweet glaze and satisfies that sweet tooth! It’s a great spring and summer dessert!

Ingredients

Scale
  • 1 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain greek yogurt
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoon almond extract
  • 1/2 cup vegetable oil
  • 1 cup diced strawberries about 1 ¼ cup whole

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8 or 9-inch loaf pan with non-stick cooking spray, set aside.
  2. In medium-sized bowl, stir together flour, baking powder and salt.
  3. In a separate, large mixing bowl mix Greek yogurt, sugar, eggs, extract and oil. Slowly stir in the dry ingredients until just incorporated.
  4. Fold in the strawberries and spoon batter into the prepared pan.
  5. Bake for about 50 minutes or until center is set.
  6. Remove from oven and let sit 10 minutes, then turn out onto cooling rack to cool completely.
  7. While the bread is cooling, make the glaze.
  8. In a medium-sized bowl combine smashed strawberries and powdered sugar.
  9. Once cake is cooled pour the glaze over top, let set, cut and serve.

Nutrition

  • Calories: 280kcal
  • Sugar: 22g
  • Protein: 6g

Strawberry Kiss Cookies (Soft, Pretty & Easy!)

Bake the cutest cookies with these soft and sweet Strawberry Kiss Cookies! Made with strawberry flavor and topped with a chocolate or vanilla kiss, they’re the perfect treat for Valentine’s Day, spring parties, or anytime you want a pretty pink cookie. Quick, simple, and always a crowd favorite add this recipe to your dessert boards!

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Strawberry Kiss Cookies

  • Author: Chef Mia
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Ingredients

Scale
  • 1 box (15.25 oz) strawberry cake mix
  • 8 tablespoons (1/2 cup) butter, melted and slightly cooled
  • 1 large egg
  • 4 ounces cream cheese, softened
  • Optional: powdered sugar or pink granulated sugar
  • 30 chocolate Hersheys Kisses, unwrapped

Instructions

    Notes

    Chilling the dough prevents spreading and keeps cookies thick.
    Expect light cracking when adding the chocolate kiss.
    Store cookies in an airtight container at room temperature for up to 3 days.

    Heavenly Lemon Raspberry Scones

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    Ridiculously Easy Lemon Raspberry Scones

    • Author: Chef Mia
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    Description

    These heavenly, melt-in-your-mouth Lemon Raspberry Scones are not only ridiculously delicious, they’re also ridiculously easy and come together so quickly!

    Ingredients

    Scale
    • 1 cup heavy cream
    • 8 tablespoons butter
    • 2 cups all purpose flour
    • 6 tablespoons sugar
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • zest of 1 medium size lemon
    • ½ cup fresh raspberries

    Instructions

    1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper (you'll need 2 sheet pans for smaller scones). Set an oven rack on the middle level of the oven. Measure 1 cup heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer 10-15 minutes.)
    2. Place butter in a microwave safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10 second intervals till melted. Set aside to cool a bit while prepping other ingredients.
    3. Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
    4. After heavy cream has been chilled in the freezer for 10-15 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
    5. Add butter/cream mixture to dry ingredients and stir with rubber spatula until all flour is incorporated and batter pulls away from sides of bowl. The batter will be very thick, like a cookie dough. Don't over mix it, but you do make sure all the little flour bits are incorporated.
    6. Break each raspberry in half and sprinkle them evenly over the top of the batter. Stir once or twice, gently to mix the berries throughout the dough.
    7. Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the raspberries into each portion. Space the scones at least 2-inches apart to allow for some spreading.
    8. Refrigerate scones for at least 15 minutes or up to an hour. If you don't have room for 2 sheet pans in your refrigerator, put them all on one to chill. Then separate before baking.
    9. Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack.
    10. While the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If glaze is too thin, add a bit more powdered sugar, if too thick add add a little more cream.)
    11. Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil.
    12. If you can wait, let scones sit for 15 minutes to let glaze set before serving.

    Notes

    See Café Tips above in the post for more detailed instructions and tips.

    Nutrition

    • Calories: 282kcal
    • Sugar: 16g
    • Protein: 3g

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