Melted ice cream seems like it should be one of life’s great heartbreaks.

Maybe you had a birthday party and left it out a few minutes too long. Maybe your husband accidentally put the ice cream away in the FRIDGE and not the freezer (ask me how I know).

No judgement here. However you got here, we’re going to repurpose that melted ice cream into something magnificent!

This Brioche French Toast recipe uses melted ice cream in place of the dairy and vanilla extract found in traditional French toast recipes.

The subtle sweetness of the ice cream, along with the perfectly crisp golden brown crust on the French toast may have you melting ice cream on purpose for brunch!

Allow me to introduce you to this ice cream French toast recipe that is made with melted ice cream. It’s a kitchen “hack” that has probably already made the rounds on Tik Tok, but I’ve been making since long before that.

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You know how last year I got on a creme brulee kick and ended up publishing just about all of the creme brulee flavors I could think of? I think this year, my thing might be muffins.

My buttermilk blueberry muffins that I shared earlier this year are one of my favorite recipes of all time. My cranberry sauce muffins have been around for quite a few years, and are always very popular after Thanksgiving.

All of this is putting me in the mood to keep making and sharing more muffins. And sorry, shepherd’s pie muffins and my breakfast muffins recipe. I love you, but I really mean sweet muffins.

These blackberry muffins are simple and delicious, and are perfect for a lazy Sunday morning at home snuggled up with some bacon in the oven, or a busy weekday morning where you grab a salted caramel cream cold brew and a muffin and head out the door.

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What makes a great blueberry muffin? We’ve all had a lot of them. Most blueberry muffins I would consider fine, maybe ok, maybe even kind of good. But very few are truly GREAT.

While I don’t make a TON of muffins, there are a few varieties in my repertoire. Pear muffins are frequent breakfast items around here, and cranberry sauce muffins are sure to be made every year after Thanksgiving, with the leftover cranberry sauce.

But most often, I make blueberry muffins. And after perfecting this buttermilk blueberry muffin recipe over many years, I consider them GREAT. The perfect accompaniment to a sweet potato breakfast casserole and some bacon in the oven, or biscuits with my bacon gravy recipe.

Truly, they’re the best blueberry muffins I’ve ever made. They’re a great brunch menu idea. They can be served alongside a breakfast charcuterie board.

I’ll explain why I make this blueberry muffin recipe with buttermilk below, and I hope they’re the best you’ll ever make, too! Make yourself a caramel coffee, and let’s get started.

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When it comes to muffins, the classics come to mind right away: banana-nut muffins to use up overripe bananas (a frequent occurrence in my house), and my buttermilk blueberry muffins and blackberry muffins are always classics.

But I also like some more unique muffins, like my cranberry sauce muffins that use up extra cranberry sauce after Thanksgiving, and even Earl Grey muffins for a unique morning treat.

Likewise, most people don’t immediately think of muffins when they think of baking with pears. Pear crisps and crumbles are much more common.

But I’m here today to make the case that these ginger pear muffins should go into your baking repertoire, especially during this time of year when the best pears are in season.

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When I told you last week that I had overbought cranberries, I really wasn’t kidding! I used a bunch to make my cranberry curd pie, some to make a cranberry appetizer, and then I ended up using the last of them to make a BIG batch of cranberry sauce.

I have plenty of sauce for Thanksgiving, spreading on turkey leftover sandwiches, and for my mom to just eat with a spoon, like she likes to do.

But still, we’re going to have some extra cranberry sauce. I’ve already made a batch of these Cranberry Sauce Muffins to use some of it up.

And, with such a small Thanksgiving this year, I might be making another batch after Thanksgiving, too!

“Delicious! Nice high muffins. A great way to use leftover cranberry sauce.  I doubled the recipe.  Glad I did because these are so yummy.”

—Kathy

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Try as I might, I am not a tea drinker. I know it has health benefits, I know it’s pretty delicious; I know it’s a lot of things. But if I’m drinking a hot beverage, it’s going to be coffee every single time.

Beyond that, I just drink lots of water throughout the day, and maybe a glass of wine or a cocktail in the evening. Tea just doesn’t come into the picture for me, and that’s OK. I’ve accepted it.

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While I certainly have some room for improvement when it comes to the baking department, I’ve been working on my skills recently.

After tackling Quick Pumpkin Beer Bread and homemade pizza crust, I went into this recipe feeling pretty confident in my new skills.

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As much as I love (LOVE!) giant lemon-poppyseed muffins from coffee shops, let’s face it – they’re not the healthiest. Also, I’ve never had good luck making them at home.

I’ve tried at least a dozen recipes (from trusted cookbooks, online sources, and even my culinary school baking manual), and have had the same problem each time – the tops cave in. I have no idea if there’s a problem with my oven, muffin pan, or something else.

While these concave muffins still taste great, everybody should be entitled to a firm muffin top. On your muffin. Not your pants. I digress . . .

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As a food photographer and recipe developer, and before that, somebody who just REALLY loved food and cooking, I’d be lying if I said it was easy to maintain a healthy diet while being surrounded by food for much of the day.

While I’ve developed a talent for being able to ignore crave-able food photos (they don’t even make my stomach rumble anymore), it’s much harder to ignore a big real-life plate of brownies or blueberry buttermilk muffins you just finished photographing in the middle of the afternoon. You know you just had lunch and that a healthy dinner is on the horizon…but…brownies.

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I had already waited for my severely underripe banans to ripen for about a week. And seriously, those things just weren’t budging. They were more green than yellow and hard as rocks, and I wasn’t waiting any longer.

I had heard of the trick of ripening things by putting them in a paper bag with an apple. I’ve had some moderate success with that with underripe avocados, but it still usually takes 2 – 3 days to work it’s magic. And seriously, I really didn’t want to wait any longer.

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