Showing posts with label bread. Show all posts
Showing posts with label bread. Show all posts

Monday, August 26, 2019

Fresh Strawberry Bread


The days are getting cooler, and everyone in our house is back to school, but I still want to hang on to summer! I need more lunches on the patio, dinners on the deck, time in the kayak, reading by the lake, getting into a sun baked car.... (am I the only one who loves getting into a HOT car? probably.)

Luckily, you can feel like it's still summer (and technically it IS!) with a delicious quick bread like this one. Strawberries are THE fruit of summer, and they are delicious baked up in this bread.


So wear your sunglasses and tank top and get this bread baking! And relish these last days of summer.

Get more great ideas at Hearth and Soul, Fabulous, Inspire Me, Inspire Me 2.

Fresh Strawberry Bread

2 1/2 cups flour
1 cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
3 Tbsp. vegetable oil
1 cup milk
1 egg
1 tsp. vanilla
1 1/2 cups fresh sliced strawberries

Combine the flour, sugar, baking powder and salt in a large mixing bowl. Add in the oil, milk egg and vanilla and stir with a wooden spoon until combined. Fold in strawberries.

Pour into a greased loaf pan. Bake at 350 for 65-80 minutes or until top is golden brown and a toothpick inserted near the center comes out clean.

Cool slightly, then loosen sides of loaf from pan and remove to wire rack to cool completely.

Recipe Source: Adapted from Lemon Tree Dwelling

Monday, November 28, 2016

Gingerbread Muffins


I love the flavor of gingerbread, especially at this time of year. This past weekend, I made pumpkin gingerbread, and ginger cookies remain one of my favorites. When I saw this recipe, I knew I wanted to try it. Although the original recipe made mini muffins, I made regular muffins and served them for brunch.


These have just the right amount of spice and are topped with a lovely cinnamon sugar. To change things up a bit, I also frosted some of these with a simple powdered sugar frosting - both varieties are absolutely delicious. Stay tuned for a wonderful breakfast casserole to serve alongside these muffins...


Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate Thursday, Foodie Friday, Food on Friday, Friday Frenzy.

Gingerbread Muffins

2 3/4 cups flour
2 1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves
1/2 cup butter, softened
3/4 cup plus brown sugar
2 eggs
1/2 cup molasses
1 1/3 cup water

For topping:
1/2 cup sugar
2 tsp. cinnamon
3 Tbsp. butter, melted


In a medium bowl, combine the flour, baking soda, salt and spices. Whisk to blend. In a large mixing bowl, using an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend in the eggs one at a time. Mix in the molasses.

With the mixer on low speed, stir in half of the dry ingredients just until incorporated. Add in the second half, again mixing just until incorporated. Mix in the water on medium-low speed, just until evenly mixed and no lumps remain.

Divide the batter between the paper lined muffin cups, filling each about two-thirds of the way full. Bake at 350 until the tops are set and a toothpick inserted in the center comes out clean, about 20-25 minutes. Transfer to a wire rack to cool.

Combine the sugar and cinnamon in a small bowl and whisk until evenly combined. Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer. Repeat with the remaining muffins.

Recipe Source: Adapted from Annie's Eats

Monday, November 14, 2016

Cranberry Crumble Muffins


It's time to start planning holiday menus, and this muffin should be on your list!


Bursting with cranberries and topped with a delicious streusel, this would be a welcome addition to any breakfast, brunch or coffee break.


You can whip these up without even taking out the stand mixer, so there really are no excuses. Time to get festive!


Find more great recipes at Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Cranberry Crumble Muffins

Muffin batter:

1 3/4 cups flour
2 1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ginger
1 cup sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup milk
1 1/2 tsp. vanilla
1 - 12 ounce bag cranberries, fresh or frozen, unthawed

Crumb topping:

1 cup flour
3 Tbsp. brown sugar
2 Tbsp. sugar
1 tsp. baking powder
Pinch salt
4 Tbsp. butter, cold, diced

For the muffins, in a medium bowl, whisk together the flour, baking powder, salt, and ginger. In a large measuring cup or batter bowl, mix together the sugar, eggs, oil, milk, and vanilla until fully combined. The mixture will be very liquid. Add in the flour quickly while stirring. Stir until a smooth batter is formed. Add in the cranberries, and mix to combine.

For the topping, in a medium bowl, mix together the flour, sugars, baking powder, and salt using a spoon until combined. Then add the butter and cut in with a pastry blender, knives or your fingers until the mixture has pea-sized crumbs.

Fill greased or paper lined muffin cups with the batter. Take a tablespoon full of topping and place it on top of each muffin, gently pressing it into the batter so it does not fall off. Divide any remaining topping among the muffins.

Bake at 375 for 30-35 minutes, until a toothpick comes out with only a few moist crumbs. Cool muffins completely in pan. To remove, gently loosen tops of muffins from pans; then using a spatula go down the side of each muffin cup and gently and swiftly push the muffin out.

The muffins may be stored at room temperature for up to 3 days or frozen for up to 3 months. Thaw at room temperature for several hours or in a 350 degree F oven for about 20 minutes.

Recipe Source: Adapted from Food and Wine

Wednesday, January 13, 2016

Oatmeal Spice Muffins


These are not the most glamorous looking muffins by any stretch of the imagination. They don't have any fancy fruit inside, or even chocolate chips, but that shouldn't stop you from making them. These plain looking muffins are hearty and delicious, full of good-for-you oatmeal and spiced just right. Some muffins are just an excuse to eat cake for breakfast (and don't get me wrong, I love those!) but these are more on the healthy side - loaded with that good oatmeal, you will be ready to face the day and won't have a sugar crash!

This recipe makes two dozen muffins. Whatever you can't eat in a few days, stash in the freezer, and you'll have a healthy breakfast whenever you need it.

Find more great ideas at Wow Us, What's Cooking, Showcase Your Talent, Full Plate.


Oatmeal Spice Muffins

2 cups rolled oats
2 cups buttermilk
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp. vanilla

In a batter bowl or large measuring cup, stir together oats and buttermilk. Allow to sit at room temperature for 30 minutes to 1 hour.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

After oats have finished soaking, stir in brown sugar and eggs. Mix in oil, yogurt and vanilla, and then stir in flour mixture until just combined.

Evenly divide batter among 24 greased or paper lined muffin cups. Bake at 400 for 20 to 25 muffins or until tops of muffins are golden brown and toothpick inserted into center of muffin comes out clean. Cool muffins in pan for a few minutes before turning out onto a cooling rack to finish cooling completely.

Recipe Source: Adapted from Five Heart Home

Monday, November 23, 2015

Raspberry Poppyseed Bread


We take a break from all the pumpkin goodness of the last few weeks (crepes, danish, muffins, oh my!) to bring you this glorious quick bread - raspberries with poppyseeds, and a lovely lemon glaze to top it off. This recipe is for two standard sized loaves - but feel free to adapt to those adorable little paper loaf pans and give them as gifts! These make a lovely holiday presentation since they are studded with raspberries - and who doesn't love a wonderful quick bread for Christmas?


And if you choose to bake these traditionally in regular loaf pans and keep them both for yourself, well I wouldn't blame you. This bread is spectacular. And you could freeze one loaf for later, if you prefer. Lots of options here, folks! But your best option is to make this bread, and right away. You won't be sorry.


Find more great recipes at Inspiration Monday, Mix It Up, Inspire Me, Full Plate, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me.

Raspberry Poppyseed Bread

Bread:
4 eggs
1 cup vegetable oil
2 cups sugar
Zest of 2 lemons
2 tsp. vanilla
1 can (12 ounces) evaporated milk
2 Tbsp. poppy seeds
3 cups flour
3 tsp. baking powder
1 tsp. coarse salt
2 cups frozen raspberries

Glaze:
3 teaspoons lemon juice
1/2 cup powdered sugar

Using an electric mixer, beat eggs. Add oil and sugar and beat until combined. Mix in lemon zest, vanilla, milk and poppy seeds. Sift in flour, baking powder and salt. Beat on low just until combined. Fold in raspberries.

Pour into two greased 8 or 9" loaf pans and bake at 300 until golden and a toothpick inserted into middle of bread comes out clean, about 1 hour and 15 minutes.

Remove to a cooling rack. Cool in pans for 15 minutes, then remove from pans and cool completely.
Once bread is completely cooled, stir together lemon juice and confectioner’s sugar. Spoon over top of bread.

Recipe Source: Imperial Sugar

Monday, November 16, 2015

Pumpkin Coffeecake Muffins


We're on a bit of a pumpkin roll here at Elena Cooking - and that's nothing to apologize for, in my opinion. Crepes, danish and muffins, oh my! When I received my assignment for Secret Recipe Club this month, I was glad to see that Chelsey is equally pumpkin crazy as I am. There were lots of great things to choose from on her blog, Mangia, but ultimately I landed on this recipe for Pumpkin Coffeecake Muffins. And I'm glad I did.


Chelsey's recipes feature ingredients for gluten free, nut free, dairy free, paleo, etc. I don't need to cook and bake that way, so I adapted this recipe a bit. If you have dietary restrictions, you should definitely check out all of Chelsey's great recipes. And if you don't have restrictions, you should still check them out! And in any case, make these great muffins.


Get more ideas at Mix it Up, Inspiration Monday, Inspire Me.

Pumpkin Coffeecake Muffins

1/4 c. canola oil
1 cup pumpkin puree
1 egg
1/2 cup milk
3/4 cup sugar
2 Tbsp. maple syrup
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt

For the streusel:
3 Tbsp. butter, cold and cut into chunks
2 Tbsp. brown sugar
2 Tbsp. flour
1 tsp. cinnamon

For glaze:
1 cup powdered sugar
2-3 Tbsp. milk

In a large mixing bowl, whisk together the oil, pumpkin, egg, milk, sugar, maple syrup, and vanilla until smooth.
Stir in the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.

Divide batter between 12 paper-lined muffin cups.

For the streusel, in a small mixing bowl, combine the brown sugar, flour and cinnamon. Cut in the butter using your fingers, a pastry blender or two forks until the butter is incorporated. Sprinkle the streusel over the muffin batter.

Bake at 350 for 25-30 minutes, or until a toothpick inserted into the center of each muffin comes out clean.

For the glaze, whisk together the powdered sugar and milk until a good consistency is achieved. Drizzle over the cooled muffins. Serves 12.



Monday, November 9, 2015

Pumpkin Cream Cheese Danish


It's pumpkin time - last week it was crepes and this week it's danish. And stay tuned for next week, too! I made this danish for a birthday celebration at work and it was a huge hit. And why it shouldn't it be? Pumpkin, spices and cream cheese baked inside crescent roll dough - I'm already dreaming about the next time I get to eat this. It would make a perfect Thanksgiving morning breakfast - or a great way to wake up on Black Friday.

No matter when you serve it, everyone will love it. It's just that good.


Find more great ideas at Inspiration Monday, Mix it Up, Inspire Me, Create Link Inspire, Clever Chicks, Fabulous, Turn it Up, What's Cooking, Hearth and Soul, Showcase Your Talent, Full Plate, Show and Share, Wow Us, Favorite Things, Wow Me, Foodie Friday, Friday Frenzy.

Pumpkin Cream Cheese Danish

1 tube crescent rolls (or crescent sheet)
4 oz. cream cheese, softened
1/2 cup pumpkin puree
1/2 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
2 Tbsp. flour

Glaze:
2/3 cup powdered sugar
1-2 Tbsp. milk
1/2 tsp. vanilla

In a small bowl, combine cream cheese, pumpkin, sugar, cinnamon, nutmeg, vanilla and flour. Stir well until all ingredients are incorporated. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, then press edges together to even out edges and seal any holes.

Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. Fold up the edges on the ends.

Bake at 375 for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and milk to create icing. Drizzle icing over danish. Cut into pieces and serve.


Recipe Source: Adapted from Lauren's Latest

Monday, August 31, 2015

Raspberry Coconut Bread


Raspberries. I cannot get enough of them. They were on sale this week at my grocery and I bought three packages. And then, true confessions, I tried to hide them in the fridge so that no one else in the family would eat them. It's sad but true. I'm a raspberry hoarder. But I didn't take all of them for myself. I used some in this delicious bread. This bread could easily pass as cake, but I did serve it at a brunch. And there's no better way to eat cake than to call it bread and eat it for breakfast, am I right? Whenever you eat this, you will love it - a tender, moist crumb studded with raspberries and coconut - it's so wonderful it doesn't even need a glaze. (The original recipe called for one but I left it out.)


Find more great stuff at Tasty Tuesday, Inspire Me, Mix it Up, Inspiration Monday, Clever Chicks, Create Link Inspire, Tickle my Tastebuds, Foodie Friday, Friday Flash, Friday Frenzy, Full Plate, Showcase Your Talent.

Raspberry Coconut Bread

1 1/2 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 cup sugar
3/4 cup milk
1/3 cup vegetable oil
2 eggs
1 tsp. vanilla
1 tsp. almond extract
1/2 cup sweetened flake coconut
1 cup fresh or frozen raspberries

In a large batter bowl, combine the milk, oil, eggs, vanilla, and almond extract.

Add the flour, salt, baking powder and sugar; stir until combined. Gently stir in the coconut and raspberries. Pour batter into a greased loaf pan.

Bake at 350 for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

Recipe Source: Significantly adapted from Two Peas

Thursday, July 30, 2015

Zucchini Raisin Muffins


Soon it will be time to start looking for every way under the sun to use zucchini. I don't have a garden myself, but I am usually the happy recipient of gifts of produce, with zucchini being the one most often received! Some of my favorite ways to use this prolific vegetable are cherry zucchini muffins, zucchini fries, lemon zucchini bread and chicken and zucchini pasta.

And now I can add these muffins! I changed up this recipe a bit and love the way it turned out - I think it could be lightened up further with no real effect - the zucchini keeps the muffins moist and tender and the golden raisins add good contrast and sweetness. These were gobbled up quickly at home and at work - the true sign of a great recipe!

Zucchini Raisin Muffins

1/2 cup butter, at room temperature
1/2 cup applesauce
1 cup sugar
2 eggs
1 Tbsp. vanilla extract
1 1/2 cups flour
1 1/2 cups white whole-wheat flour
1 Tbsp. cinnamon
2 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
3 cups grated zucchini
1 cup golden raisins

With an electric mixer, in a large bowl, beat the butter and sugar on high speed until fluffy, about 2 minutes. reduce speed to medium and beat in the applesauce, then the eggs and vanilla.

In a medium bowl, whisk flours, cinnamon, baking soda, salt and nutmeg. With the mixer running on low speed, gradually add the flour mixture to the butter mixture. Beat until just combined. Fold in the zucchini and raisins.

Spoon the batter into muffin cups lined with paper, filling each about three-quarters full. Bake at 350 until golden and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a wire rack. Makes 18-20.

Recipe Source: Adapted from Rachael Ray

Monday, June 15, 2015

White Chocolate Raspberry Scones


The BEST scones I have ever had were at a coffee shop in my parents' town. I have resolved to make my own ever since I tasted one of those beauties several years ago. Obviously my resolve wasn't very strong...probably because I knew that when I made these, I would want to eat every single one of them as quickly as possible. So when I saw that Nicole had a recipe for these same scones - white chocolate raspberry! - I knew it was the recipe I would choose for this month's Secret Recipe Club.


Nicole lives somewhere I would love to visit - New Zealand! - and her blog is full of amazing recipes. I know you'll find something there you would love to make.

I made these scones as drop scones - like drop biscuits - instead of fashioning the dough into a circle and cut into wedges. It was simply a personal preference - I've made scones the other way too, so do whatever you like best. And I loved that Nicole uses her food processor to combine the flour and butter; that's how I do it, too! Here's to a wonderful breakfast, tea time or treat - thanks for a great recipe.



White Chocolate Raspberry Scones

3/4 cup buttermilk
1/4 Cup sugar
1 egg
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
4 Tbsp. butter
1 cup frozen raspberries
1/2 Cup white chocolate chips

Combine the buttermilk, sugar and egg in a bowl. Whisk well to combine then set aside.

In a food processor, combine the flour, baking powder, salt, and butter; process into a coarse crumb.

Transfer the flour/butter mixture into a large mixing bowl, and gently fold in the buttermilk mixture. Fold in the chocolate chips and raspberries.

Drop the dough by large spoonfuls onto a silpat or parchment-lined baking tray. Bake at 350 for 20 minutes. Makes 12.




Wednesday, April 15, 2015

Strawberry Oatmeal Yogurt Muffins


It is finally beginning to look, and feel, like spring here in Minnesota. The trees are getting buds, the snow has turned to rain (although it snowed as recently as last week!) and the earth is greening up. Another thing that felt like spring? Eating these muffins! I served these for dinner alongside a frittata, and they were a huge hit. And they're filled with good for you stuff like oats and whole wheat flour, not to mention the delicious and nutritious strawberries. Whether you make them for breakfast, dinner or a snack, you and everyone else will enjoy them!


Find more great ideas at Create Link Inspire, Totally Talented, Clever Chicks, Try a New Recipe, Tasty Tuesday, Full Plate, Showcase your talent.

Strawberry Oatmeal Yogurt Muffins

1 ½ cups white whole wheat flour
½ cup oats
½ cup sugar
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
1 - 6 oz. container plain, strawberry, vanilla or coconut yogurt
1 large egg
1/4 cup vegetable oil
1 tsp. vanilla
1 cup diced fresh strawberries

Whisk together flour, oats, sugar, baking powder, baking soda, salt and cinnamon in a large bowl and set aside.

In a medium bowl or large measuring cup, whisk together yogurt, egg, oil and vanilla. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.

Gently fold in strawberries to the batter. Divide batter evenly among 12 paper-lined muffin tins. Bake at 375 for 20-25 minutes or until a toothpick comes out clean.

Recipe Source: Adapted from The Lemon Bowl

Monday, January 5, 2015

Cranberry Eggnog Muffins


Do you have some leftover eggnog languishing in your fridge? If you do, you should make these muffins. And if you don't, you should go buy more. I love baking with cranberries, too, and I seem to always have a bag in the freezer. So, combine cranberries with eggnog, top it all off with a delicious streusel, and you have a great muffin for breakfast, coffee break, brunch, or any time of the day.


Cranberry Eggnog Muffins

Streusel Topping:
1/3 cup all-purpose flour
1/3 cup sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. unsalted butter, softened

Muffins:
1 1/3 cup sugar
1/2 cup butter, melted
2 eggs
2/3 cup eggnog
1 tsp. vanilla
2 1/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 1/2 cup coarsely chopped fresh cranberries



In a large mixing bowl, combine sugar, melted butter, egg, eggnog and vanilla. Stir until well combined.

Add flour, baking powder, salt and nutmeg to the wet ingredients and stir just until incorporated. Fold the chopped cranberries into the batter, but do not overmix. Divide the batter evenly between the paper-lined muffin cups, filling them about two thirds of the way full.

To make the crumb topping, in a small mixing bowl, combine the flour, sugar, cinnamon and nutmeg; stir to combine. Using your fingers, cut the butter into the dry ingredients until a coarse, sandy mixture forms. Sprinkle the crumb mixture evenly on top of the muffin batter.

Bake at 400 for about 18-20 minutes, or a until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. Makes 20-22 muffins

Recipe Source: Adapted from Lick the Bowl Good

Tuesday, November 25, 2014

Spiced Apple Cider Donuts


Donuts. Apple cider. It's like the chocolate/peanut butter combo - so much better together. These little gems would be a perfect breakfast on Thanksgiving morning - or any morning for that matter. They were devoured at our brunch table, and the poor scrambled eggs took a very back seat to these delicious donuts.

Reducing the apple cider on the stove top intensifies the flavor - so don't skimp on that step. After baking the donuts are dipped in melted butter and then cinnamon and sugar (another amazing combination!). The result will be melt in your mouth morsels that will disappear quickly upon serving!


Find more great ideas at Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented, Create Link Inspire, Clever Chicks, Tasty Tuesday, Wake Up, Hearth and Soul, What's Cooking, What's Cooking #2.

Spiced Apple Cider Donuts

1 cup apple cider
1/4 tsp. cinnamon
2 cups flour
3/4 teaspoon baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
1 egg
2 Tbsp. butter, melted
1/2 cup brown sugar
1/2 cup sugar
1/2 cup buttermilk
1 tsp. vanilla

Topping:
2/3 cup sugar
1 tsp. cinnamon
3 Tbsp. butter, melted

In a small saucepan over medium heat, simmer apple cider and 1/4 tsp. cinnamon for 15-20 minutes. Cool slightly in the refrigerator. (You can place in the freezer to accelerate the cooling, or you can reduce the cider the night before and refrigerate until you're ready to bake the donuts!)

Toss the flour, baking powder, baking soda, cinnamon, cloves, and salt together in a large bowl. Set aside. In a large batter bowl, whisk the egg, melted butter, brown sugar and sugar together until smooth. Whisk in the buttermilk, vanilla, and 1/2 cup of concentrated apple cider.

Add the dry ingredients to the wet ingredients and very gently mix together with a wooden spoon or rubber scraper until all ingredients are just combined.

Grease a donut pan with nonstick spray, and fill each donut well 3/4 full. Bake the donuts at 350 for 9-10 minutes or until a toothpick inserted in the center comes out clean.

Make the topping by mixing the granulated sugar and cinnamon together in a small bowl. Dip the top of the donuts lightly into the melted butter, then dip them into the cinnamon sugar. Makes 12 donuts.

Recipe Source: Adapted from Sally's Baking Addiction

Thursday, November 20, 2014

Apple Fritter Bread


The theme for this month's Improv Challenge is apples and cinnamon, one of the best combinations on the planet. There are countless options for those two ingredients, but in the end, I settled in this recipe for apple fritter bread. I love apple fritters, and I love that apple cinnamon bread they have in my local grocery, always tempting me as soon as I walk in the door...

I adapted this recipe slightly to use applesauce in place of some of the butter - since we're baking with apples we might as well increase the apple goodness, and make it easier to indulge in more than one slice!


Apple Fritter Bread

2/3 cup brown sugar
2 tsp. cinnamon
1 1/3 cup white sugar
1/2 cup butter, softened
1/2 cup applesauce
4 eggs
1 Tbsp. vanilla
3 cups flour
3 1/2 tsp. baking powder
1 cup milk
4 apples, cored and chopped, and mixed with 3 Tbsp. sugar and 1 1/2 tsp. cinnamon

Glaze:
1 cup powdered sugar
2-4 Tbsp. milk or cream

In a small bowl, mix together the brown sugar and cinnamon; set aside. In a large mixing bowl, cream together the butter, sugar and applesauce until light and fluffy. Add eggs, 1 at a time, beating well after each addition, then mix in vanilla.

In a medium bowl, whisk together flour and baking powder. Add this alternately to the creamed butter mixture with the milk, mixing just until combined.

Spread 1/4 of the batter into a greased loaf pan, and then repeat for a second pan. (You will have used half the batter now.) Layer each pan with 1/4 of the apple mixture and 1/4 of the brown sugar mixture. Carefully add 1/2 the remaining batter to each pan, then top with remaining apples and brown sugar mixture. Use a table knife to gently swirl the topping into the batter.

Bake at 350 for 55-60 minutes or until a toothpick comes out clean. Remove the pans from the oven and place on a wire rack. Let cool 15 minutes, then carefully remove from pans.

For the glaze, whisk together the sugar and milk until it is your desired consistency; drizzle over loaves. Let cool completely before slicing.

These loaves freeze well, too.




Monday, November 10, 2014

Pumpkin Pie Pancakes


Yes, it's another pumpkin recipe. I promise there's more variety coming (main dishes! appetizers! recipes using apples!) but I couldn't resist one more post using pumpkin. (At least one more for now...) One of my favorite things about fall has always been pumpkin pancakes - but I've only had them at restaurants. This is a GREAT recipe that you can make and enjoy at home, and you won't even have to change out of your pajamas.

The pumpkin adds great flavor and texture - everyone in my family raved about these, and said they really WERE reminiscent of pumpkin pie! Served with warm syrup and a side of sausage links, this makes a great lazy Saturday breakfast during fall, or winter for that matter.


Find more great ideas at Mouthwatering Monday, Inspiration Monday, Mix it up, Totally Talented Tuesdays, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday.

Pumpkin Pie Pancakes

3/4 cups flour
1/2 cup white whole wheat flour
2 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 cup milk (plus another 4 tablespoons, 1 tablespoon at a time, as needed)
1/2 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
2 Tbsp. vegetable oil
1 egg

In a large batter bowl, whisk together the milk, pumpkin, oil and egg. Add the flours, sugar, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Stir until just combined.

Heat an electric skillet to 350 or a nonstick skillet on the stove over medium heat. Pour 1/4 cup of batter for each pancake onto the skillet; when the batter starts to bubble (about 3 minutes), flip the pancakes and cook for another 2-3 minutes on the other side. Remove the pancakes from the skillet and keep warm while repeating with the additional batter. Serve with syrup and enjoy. Makes 10 pancakes.

Recipe Source: Adapted from Crepes of Wrath

Tuesday, September 23, 2014

Apple Buttermilk Muffins


The leaves are changing here, and although the weather has been beautifully warm, it feels like it's starting to be fall. And that means apple time! Honeycrisp apples were bred right here in Minnesota, and I love eating them and baking with them. They are (as you might imagine) sweet and crisp, and in these muffins they are a star, as usual. A little cinnamon and sugar on top makes these muffins extra special. Hooray, autumn.

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, egg, vanilla and oil. Mix the liquids into the dry ingredients


and stir just until combined. Fold in the apples.


Spoon batter into 12 greased or paper lined muffin cups. In a small bowl, combine the sugar and cinnamon. Sprinkle over the muffin batter.



Bake the muffins for 25 minutes or until a toothpick inserted in the center comes out clean. Aren't these lovely?


Remove muffins from the pan and cool on a wire rack. Serve warm or at room temperature.

Get more inspiration at Mouthwatering Mondays, Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds.

Apple Buttermilk Muffins

2 cups peeled and chopped honeycrisp apple
2 cups flour
1/2 cup brown sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 tsp. vanilla
1/4 cup vegetable oil
1 egg
1 Tbsp. sugar
1 tsp. cinnamon

In a large bowl, mix together the flour, brown sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk, egg, vanilla and oil. Mix the liquids into the dry ingredients and stir just until combined. Fold in the apples.

Spoon batter into 12 greased or paper lined muffin cups. In a small bowl, combine the sugar and cinnamon. Sprinkle over the muffin batter.

Bake the muffins at 400 for 25 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the pan and cool on a wire rack. Serve warm or at room temperature.

Wednesday, July 9, 2014

Strawberry Almond Scones


There are probably lots of things you could bake to make your family/friends/colleagues happy, but scones are right near the top. These scones have a wonderful texture and flavor - and the combination of strawberries and almonds is perfect at this time of year! Make your breakfast/coffee break/afternoon snack dreams come true - just whip up a batch of these scones!

In a large bowl or food processor, combine the flours,


sugar, baking powder, baking soda, and salt. Mix until combined.

Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter. If you did use a food processor, transfer the flour/butter mixture to a large bowl.

Add the buttermilk


and the sliced strawberries,


mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar.


Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk,


and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones


(I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.


Aren't these beautiful?


I love summer, strawberries, and scones! Three things that start with "s!"


One year ago: Mexican "Fried" Ice Cream Dessert
Two years ago: Zucchini Fries
Three years ago: Thai Chicken Tacos
Four years ago: Strawberry Rhubarb Crumb Pie
Five years ago: Creamy Brownie Frosting

Get more inspiration at Cast Party, What's Cooking, What's Cooking 2, the Yuck Stops Here, Full Plate, Showcase Your Talent.

Strawberry Almond Scones

1 1/2 cups flour
1 1/2 cups white whole wheat flour
1/4 cup plus 2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup butter, cold, cut into small pieces
1 1/4 cup buttermilk
1 1/2 cups strawberries, sliced
2 Tbsp. turbinado sugar
2 cups powdered sugar
3 Tbsp. buttermilk
1/2 tsp. almond extract
1/2 cup sliced almonds, toasted

In a large bowl or food processor, combine the flours, sugar, baking powder, baking soda, and salt. Mix until combined.
Add the butter and pulse until the mixture resembles coarse sand. If you are not using a food processor, use a pastry blender or your fingers to crumble the butter.

Add the buttermilk and the sliced strawberries, mixing until well combined.

Gently scoop out about 1/4-cup portions of the dough onto the parchment-lined baking sheets and slightly flatten each with your fingers. Lightly sprinkle each scone with the turbinado sugar. Bake the scones at 400 until lightly golden around the edges, about 30-35 minutes.

Let cool on a wire rack for about 30 minutes before glazing.

For the glaze: In a medium bowl, whisk together the powdered sugar, buttermilk, and almond extract. Once slightly cooled, carefully drizzle the glaze over the scones (I found it helpful to put the cooling rack that the scones were on directly over my rimmed baking sheet while glazing-super easy clean-up!). Top each scone with a small handful of toasted almond slices.

Recipe Source: The Curvy Carrot
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