Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thank you for supporting companies and brands that support Floating Kitchen!
How can Easter possibly be this weekend? It’s soooo early this year! It almost doesn’t seem real to me. And honestly, I’m still in recovery mode from a weekend of St. Patrick’s Day shenanigans. I’m not sure I’m ready yet to switch gears into fluffy bunnies, baby chicks and pastel colored eggs.
But I guess the calendar is going to keep advancing whether I agree with it or not. So I better just get on board and go with the flow.
In my opinion, Easter is all about the baked goods. Scones, muffins, breads and cakes. That is where it’s at. I’ll save my ham and potatoes au gratin for another day.
So I created these Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle with Easter brunch in mind. Although really, they can be made and enjoyed at any time of year. Because bananas, almonds and chocolate never go out of season!
The inspiration for these scones started with a container of Blue Diamond’s Honey Roasted Almonds. They are one of my favorite snacks to reach for when I’m craving something salty and sweet. So naturally, I figured they would be really great in baked goods as well (hint: I was right). The Honey Roasted Almonds pair perfectly with bananas and chocolate. And they give these scones just the right amount of crunch.
One note-able feature of these scones is that they have big chunks of banana in them. It’s not just all mashed up in there like it typically is in other banana-centric baked goods. So make sure to use bananas that still have a little bit of firmness to them. This will help the pieces retain their shape during mixing and baking.
If you try out my Banana and Honey Roasted Almond Scones with Dark Chocolate Drizzle, let me know. I’d love to hear about it!
Recipe adapted from my Pear and Ginger Scones with White Chocolate Drizzle
I must admit that for most of my life, non-chocolate desserts totally underwhelmed me. If it wasn’t made of chocolate, dipped in chocolate or filled with chocolate, I was somewhat uninterested.
Foolish of me, right?
But this chocoholic is turning over a new leaf. And on the other side of that leaf are these luscious little Lemon-Thyme Pie Bars.
As my taste buds have matured, I’ve learned to love desserts of all varieties (it’s a tough job, right?). And I’m finding myself particularly smitten with all things lemon. I love the way the sweet and tart flavors do a little dance on your tongue with every bite. And the freshness factor can’t be beat.
These Lemon-Thyme Pie Bars just scream Spring. They would be perfect for Easter or Mother’s Day. Or you know, just for having around. They are really easy to make and depending on how you slice them, they can totally feed a crowd. The thyme adds a layer of sophistication to this dessert, so don’t skip it! The flavor is subtle, but it keeps things interesting.
The lemon curd recipe is from my friend Becky of The Vintage Mixer. I’ve been making her recipe for a couple of years now, and it never disappoints (I also used it in these hand pies). You’ll have some lemon curd leftover, but it’s the perfect addition to so many desserts that I doubt you’ll have trouble using it up!
Recipe adapted from my Blueberry-Thyme Pie Bars