i'd rather be baking

My friends and family know me to be a magazine junkie. If anyone knows of an appropriate twelve-step program, well, I don’t want to hear about it. I subscribe to several fitness magazines because they keep me motivated to exercise and, as a bonus, often have some great and more figure-friendly recipes. Athletes have to eat, too.

I pulled this recipe out of the July issue of Shape a few days ago and while I loved the idea of a low-cal blueberry muffin, I didn’t have any blueberries. That’s okay. I like blackberries and peaches better anyhow.

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I realized this weekend that I’ve developed a habit of baking dessert on Sunday nights. Usually I bake during the day, but there’s something about Sunday night that makes me want a warm, fresh-from-the-oven dessert. I guess it feels like a nice way to close out the weekend. And all summer long, these desserts have mostly featured fruit.

With the gorgeous bounty of fruit available, summer fruit desserts are pretty much a no-brainer and I realize, incredibly basic. But I can’t get away from them. There’s something magical about barely-sweetened fruit that’s delicious on its own but seems to become something altogether more wonderful after baking in the oven for a bit. These desserts are the only times all summer that I feel like heating up the house with the oven is truly worthwhile. They’re just so good.

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I know what you must be thinking: didn’t I just read something about bananas? The back-to-back banana recipes were truly unintentional and yes, I do know how to bake other things, thank you.

It’s okay, though, because the last recipe and this one could not be much different if they tried. This little ditty (which is definitely not vegan, by the way) is brought to you by the lovely Maria from Two Peas and Their Pod. Maria is a fellow Salt Lake City blogger and always posts delicious-looking recipes and even better pictures. This is the first recipe of hers that I’ve tried and it will definitely not be the last.

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I really love this post from Joy the Baker. It’s all about using what you have. It’s about those days when you’re hungry for something sweet but too lazy to go to the store. This pretty much describes every day for me (including right now).

The results of thriftiness and a little ingenuity can be pretty great, and this is a perfect example. And it’s vegan. You’re welcome.

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Chocolate and strawberries are quite possibly my favorite flavor combination, ever. They’re possibly upstaged by chocolate and mint, but somehow that only seems right around the holidays. But chocolate and strawberries are year-round heaven. They never fail me.

It’s no secret that we’re reaching the end of strawberry season, but there are still some beauties to be found at the grocery store and by golly, I’m going to use them. I’m going to soak them in lemon juice and plop them down atop chocolate and pastry. And if you know what’s good for you, I suggest you do the same.

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