If you subscribe to the blog, then you know that we are dedicating August and September to new breakfast, lunch and snack ideas, just as summer comes to an end and a new school year begins. This month started out with a bonus post of Toasted Coconut, Millet and Banana Muffins. (Subscribe to receive bonus posts every month!) Full of whole grains, honey and banana goodness, they make great snacks and on-the-go breakfasts. Next up, a whole wheat yeasted waffle batter that is made up at night and then stashed in the fridge until the next morning for a quick and easy breakfast your family will love. Because, who doesn’t love waffles? And leftover waffles can be frozen for your own healthy version of those ones you pop in the toaster, or used in lieu of sandwich bread to mix up the ol’ PB&J.
National Pina Colada Day is July 10th, and you can have your drink and eat it too. Nothing says summertime like a tiki cocktail, and when you turn those flavors into a boozy cake, it is pretty much a guaranteed baking win. This cake is packed full of coconut and pineapple in various forms and has rum in the cake, frosting and layering components. The perfect balance of creaminess, fruitiness and rum-ness. Hello summer!
Blueberries are the quintessential summertime fruit to me. For as long as I can remember, my parents have had row upon row of blueberry bushes. While I hated picking my daily quota per the summer chore chart as a kid, I certainly didn’t mind stuffing my face with them. It’s hard to get much better than sun-warmed fruit picked at its peak and eaten right away. Except maybe when you turn it into cobbler. This is one of my husband’s favorites, because instead of a traditional cobbler topping, you use cookie dough to top fresh blueberries that have been tossed with a little coriander, lemon juice and sugar. Add a scoop of ice cream or whipped cream and you have summer dessert bliss. I’ll definitely be whipping this up for Father’s Day.