Category: BREADS, BISCUITS & MUFFINS

BLUEBERRY STREUSEL MUFFINS

BLUEBERRY STREUSEL MUFFINS slightly adapted from OMG CHOCOLATE DESERTS

DON’T just eat these for breakfast, they are PERFECT for ANY time of day.

MUFFINS
2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup avocado oil
1 teaspoon PURE vanilla extract
2 1/3 cups thawed small WILD blueberries divided – 1 cup goes in the batter and 1 1/3 cups for topping
1–2 tablespoon WONDRA flour

  • Preheat oven to 400°.
  • Line standard muffin pan with paper liners and set aside.
  • In a large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined.
  • Whisk in yogurt, oil, and vanilla extract (mixture should be pale and yellow).
  • Fold wet ingredients into dry ingredients and mix everything together by hand.
  • In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
  • Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Place them in the oven and reduce the heat to 375°, bake 18-20 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

STREUSEL

1 cup all purpose flour
2/3 cup granulated sugar
1/2 cup butter, melted
1 teaspoon PURE cinnamon

  • In a small bowl, whisk together flour, sugar and cinnamon.
  • Add melted butter and stir with a fork until crumbly and set aside.

BLOG 365.26 ~ SNICKER DOODLE BREAD

Do you love a good snickerdoodle? What could be better than a warm cookie? Warm bread of course!

SNICKER DOODLE BREAD
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons QUALITY cinnamon (see notes)
1 bag Hershey’s cinnamon chips (see notes)
1 cup butter, room temperature
2 cups sugar
2 LARGE eggs
1 tablespoon PURE vanilla
3/4 cup sour cream

  • Preheat oven to 350°.
  • Grease 3 loaf pans.
  • Sift together the flour baking powder, salt and cinnamon.
  • Fold in cinnamon chips and Set aside.
  • Cream together the butter and sugar.
  • Add eggs, blending until fluffy and uniform in color.
  • Mix in vanilla and sour cream.
  • Gradually add in the dry ingredients.
  • Distribute evenly amongst the loaf pans.
  • Bake 45-50 minutes until toothpick comes out clean.

NOTES:

  • This recipe easily transforms into a seasonal taste by using apple pie spice or pumpkin pie spice in combination with the cinnamon.
  • You can also substitute the cinnamon chips for butterscotch chips.

OATMEAL MUFFINS

OATMEAL MUFFINS adapted from GET POCKET

Yield: Makes 12 muffin cups

2 LARGE eggs
1 1/2 cups WHOLE milk
1/2 cup unsweetened applesauce or other fruit purée like mashed banana or even canned pumpkin
1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
1/4 cup PURE maple syrup or QUALITY honey
1/4 cup packed brown sugar
1 teaspoon PURE vanilla extract (see notes)
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup golden raisins or chopped dried fruit of choice or both 😀 (optional)

  • Preheat oven 350°.
  • Coat the wells of a standard 12-well muffin tin very well with cooking spray or line with papers.
  • 
Add the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. 

  • Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. 

  • Fold in fruits, nuts and coconut.
  • Divide the oatmeal mixture evenly among the muffin wells, filling each one up to the top. 

  • Bake 25-30 minutes until slightly risen, dry on top, and golden-brown. 

  • Cool in the pan on a wire rack for 10-15 minutes.
  • Run a knife around each muffin and remove to a cooling rack to cool completely. 


NOTES:

  • I make my own vanilla and usually have flavored on hand that adds a cit of flavor. I use Coconut Vanilla or Pineapple Vanilla regularly.
  • I also use Red Ape Cinnamon which is a high quality and extremely flavorful cinnamon.
  • The nuts, seeds and/or fruit are optional, but HIGHLY recommended. I usually add both nuts or seeds AND coconut.
  • I also recommend muffin papers to make clean up easier.
  • Muffins can be kept an airtight container in the refrigerator for up to 5 days.

CRANBERRY ORANGE BREAD

CRANBERRY ORANGE BREAD
Cranberry orange bread is a go to fall favorite for us with its FRESH cranberries and sweet orange glaze. It also makes a wonderful neighbor gift during holiday times.


3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
Zest of 2 LARGE oranges
1 1/2 cups buttermilk
1 cup neutral oil
4 LARGE eggs, lightly beaten
2 tablespoons FRESH orange juice
1 teaspoon PURE vanilla extract (see notes)
2 cups FRESH cranberries, halved
½ cup chopped walnuts (Optional)

  • Preheat oven to 350°.
  • Spray two 9×5 loaf pans with cooking spray and set aside.
  • In a large bowl add sugar and orange zest, stirring well to combine.
  • Add flour, salt, and baking powder, stirring to combine.  Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
  • Fold in the halved cranberries and walnuts if using.
  • Pour batter into prepared pans.

 

  • For regular sized loaf pans, bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on wire rack.
  • For mini loaves, bake for 35 to 45 minutes. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife.
  • For muffins, bake for 15 to 20 minutes. Cool 10 minutes before removing from pan. Let cool completely on wire rack.

GLAZE
1 1/2 cups powdered sugar
2 tablespoons FRESH orange juice
1 1/2 teaspoons orange zest
Powdered sugar, for dusting (Optional)

  • In a small bowl, combine powdered sugar, orange juice, and orange zest.
  • Whisk until smooth.
  • Drizzle the glaze over the bread.
  • Dust with the powdered sugar if desired.

NOTES:

  • If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. 
  • I make my own vanilla so often have great complimentary flavors. This batch was made with a coconut pineapple vanilla.

STORING – Wrap in plastic wrap and store 2-3 days at room temperature.

FREEZING – This cranberry bread freezes beautifully.  Cool completely, Wrap well in plastic and ziploc bag.  Freeze for up to 3 months.  Thaw at room temperature.

STRAWBERRY PINEAPPLE BANANA BREAD 


STRAWBERRY PINEAPPLE BANANA BREAD
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
1 tablespoon QUALITY cinnamon
1/4 cup coconut flavored rum
1/2 cup golden raisins
8 ounces crushed pineapple, drained WELL
1 cup rustic chopped strawberries
2 LARGE, RIPE bananas
1/2 cup crushed walnuts (optional)

1/4 cup sugar

2 1/4 cups AP flour
1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

  • Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  • Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
  • Fold in strawberries, pineapple, nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1-2 snack cakes or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
Juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Frost snack cake.
  • Refrigerate 1 hour to set icing before serving.

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE

CHOCOLATE CHIP BANANA BREAD PUDDING with MAPLE SAUCE yields 2 pans

PUDDING
12 cups combination of torn croissant pieces and sourdough pieces
6 cups half and half
12 LARGE eggs
2 cups VERY ripe mashed bananas (about 6 LARGE)
2 cups sugar
2 tablespoons PURE vanilla
1 tablespoon QUALITY cinnamon
2 cups mini chocolate chips

  • Preheat oven to 350°.
  • Spray 9×13 pans with non-stick cooking spray.
  • Toss bread and croissant pieces with the chocolate chips.
  • Mash bananas.
  • Whisk together the eggs, half and half, sugar, vanilla and cinnamon.
  • Fold in bananas.
  • Arrange bread and croissant mixture loosely in the pans.
  • Pour banana egg mixture evenly over bread pieces.
  • Gently press the the bread into the custard mixture so bread absorbs the custard.

TOPPING
1 1/2 cups toasted chopped walnuts
1 1/2 cups PACKED brown sugar
1/2 cup melted butter

  • In a small bowl combine brown sugar and chopped walnuts.
  • Drizzle butter into brown sugar nut mixture, stirring to mix well.
  • Sprinkle the nut mixture evenly over the bread pieces.
  • Bake 40-45 minutes until golden and cooked through and set well.

SAUCE
1/2 cup maple syrup
1/2 cup PACKED brown sugar

  • In a sauce pan whisk together the maple syrup and brown sugar 5-7 minutes until the sugar is dissolved and mixture ALMOST boils.
  • Remove from heat and serve over warm banana bread.

NOTES:

  • Mash bananas, but leave them a bit chunky.
  • A powdered sugar sprinkle makes a good alternative to the maple sauce if serving for a potluck or buffet.
  • Adding rum soaked raisins gives it a real kick too!

BLUEBERRY SOUR CREAM BREAD & MUFFINS

Whether you are starting your morning or having a midnight snack these super moist muffins with a blueberry burst in every bite topped with a buttery, sweet, crunchy crumble are a hit. PLUS these are super easy and come together in just minutes! They’ll keep several days IF THEY LAST THAT LONG!

BLUEBERRY SOUR CREAM BREAD & MUFFINS

MUFFINS
2 LARGE eggs
3/4 cup sugar
1 cup sour cream
1/2 cup avocado oil
1 1/4 teaspoon PURE vanilla
2 1/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups FRESH small WILD blueberries** see notes

  • Preheat the oven 400°.
  • Line 12 muffin cups with muffin papers or spray with cooking spray.
  • In a medium mixing bowl, whisk together the eggs and sugar until fluffy.
  • Add the sour cream, oil, and vanilla and whisk to combine.
  • In a larger mixing bowl, stir together the flour, baking powder, baking soda, and salt.
  • Add the wet ingredients and stir JUST until combined. DO NOT OVERWORK THE BATTER! Overworked batter will not rise very well and will be tough.
  • Gently fold in the blueberries.
  • Fill the muffin cups with about 1/4 cup of batter or 3/4 full.

STREUSEL
1/4 cup salted butter
1/4 cup dark brown sugar
1/2 cup all purpose flour
1/2 teaspoon QUALITY cinnamon (I use Red Ape)
1/4 teaspoon salt

  • Using a cheese grater grate the butter into the flour, brown sugar, salt, and cinnamon.
  • Using a pastry cutter work the butter into the flour mixtures until the mixture resembles course crumbs.
  • Place 1-2 tablespoons on the top of the muffin batter in each muffin cup.
  • Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.

NOTES: FROZEN blueberries can be substituted and they do not need to be defrosted first. Defrosted will also work, but the juices will turn your muffins a little purple. Still tasty, just purple.

JELLY DONUTS

JELLY DONUTS slightly adapted from Home Remedies

2 3/4 cups flour – 350g flour
5.07 ounces – 15 cl lukewarm milk
2 LARGE eggs
1 packet dehydrated baker’s yeast
1/3 cup – (25 grams sugar) + a little to decorate
Pinch of salt
grated lemon zest
1 3/4 tablespoons (25 grams) softened butter
frying oil
powdered sugar
lemon curd *or your favorite flavor
sour cherry jam *or your favorite flavor

  • In the bowl of a mini food processor with a dough hook (or in a LARGE bowl if doing it by hand), sift together the flour, yeast, sugar, salt and grated lemon zest.
  • Add the lukewarm milk and knead just to combine.
  • Add the whole beaten eggs and mix again to obtain a homogeneous paste.
  • Add the butter cut into pieces and knead for at least 5 minutes until the dough is very elastic.
  • Cover dough with clean tea towel & let rise in a warm place about at least 2 hours. (SEE NOTE)

 

  • Flatten dough by hand & knead for another minute to remove bubbles.
  • Roll out the pastry on a lightly floured work surface to 1/4 inch – 5mm thickness.
  • Cut out circles with a 2 inch (5 cm) cookie cutter diameter and place them on a floured board, cover with the tea towel and leave to rise for another 45 minutes. (SEE NOTE)

 

  • Heat the oil in a fryer and when it is very hot try it with a single donut first, it should not color too quickly and will be completely cooked in 2-3 minutes. They should be blonde. When you have found the right temperature you can dip several donuts at the same time.
  • Immediately dredge them in powdered sugar.
    Let them cool down on a paper towel.
    Fill them with jam using a pastry bag.
    Enjoy!

NOTE: I recently found a WONDERFUL trick for rising dough in the winter. Use a heating pad on LOW under your bowl or tray and everything will rise PERFECTLY!!

PINEAPPLE PEACH BREAD PUDDING

PINEAPPLE PEACH BREAD PUDDING is a summer dessert that’s bursting with pineapple and peach flavor, but can be easily converted to just about any flavor you want for any time of the year! Small wild blueberries are a winter favorite. 

😀 You can serve it with or without caramel sauce and ice cream 😀

8 cups bread, cubed
3 LARGE eggs
3 tablespoons melted butter
1 cup pineapple yogurt
1 cup WHOLE milk
2 cups Sugar
1 SMALL can pineapple, WELL drained
1 1/2 cups FRESH peaches, peeled, pitted and diced *(see note)
½ cups chopped pecans
1 teaspoon QUALITY cinnamon

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with cooking spray.
  • In a large bowl beat 3 eggs, add melted butter, yogurt and milk. Add 2 cups sugar slowly, stirring until it is dissolved. Add peaches and bread, mixing well.
  • Allow mixture to soak into bread 30 minutes.
  • In a small bowl, stir together 2 Tbsp sugar and 1 tsp cinnamon.
  • Pour the bread mixture into 9×13 baking dish, and sprinkle with cinnamon sugar mixture. Cover loosely with buttered foil and Bake for 20 minutes.
  • Remove the foil, sprinkle with the pecans and bake until the top is golden and the center is set, 20 to 25 minutes longer.

CARAMEL SAUCE
1 cup unsalted butter
1 cup heavy cream
1 cup brown sugar

  • In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar, bring to a boil.
  • Reduce heat to low, simmer until the sauce thickens, for about 5 minutes.
  • Pour over individual bread pudding servings.
  • Top with vanilla ice cream.

NOTE: You can use canned peaches or even frozen peaches. If using canned peaches be sure to drain them EXTRA well. If I use these I start the draining the night before and just cover them in the fridge over night. If using frozen, thaw them overnight and the drain well.

ORANGE RASPBERRY BUTTER CAKE

ORANGE RASPBERRY BUTTER CAKE Yield 2 9inch layers, 12-16 serving(s)
1 cup butter, softened
1 1/2 cups sugar
3 LARGE eggs
3 LARGE egg yolks
1 tablespoon PURE vanilla
3 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup WHOLE milk
1/4 cup orange liqueur (raspberry liqueur or rum also work well)

  • Preheat oven to 350°.
  • Butter and flour two 9-inch round cake pans.
  • In mixer bowl, on medium-high speed, beat butter and sugar 4-5 minutes until fluffy.
  • Add eggs, then yolks, one a time, beating well after each, scraping sides of bowl occasionally.
  • Beat in vanilla.
  • In another bowl, sift together flour, baking powder and salt.
  • Mix in about a third of flour mixture into butter mixture.
  • Stir in half the milk and liqueur, just until blended.
  • Stir in another third of flour mixture,.
  • Add the remaining milk and liqueur and then the rest of the flour mixture.
  • Spread batter equally into the cake pans.
  • Bake 25-30 minutes until toothpick inserted in the center comes out clean.
  • Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
  • Cool completely before frosting.

NOTE: This cake is good with or without frosting or glaze.

APPLE PIE STREUSEL MUFFINS

APPLE PIE STREUSEL MUFFINS adapted from OMG CHOCOLATE DESERTS I made this batch using a Texas size muffin pan, but find they are better as regular size because they are so rich and filling.

CINNAMON STREUSEL TOPPING
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon QUALITY cinnamon

  • In a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly and set in the fridge until ready to use.

MUFFINS
2 cup all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 1/2 teaspoons QUALITY ground cinnamon
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 teaspoon PURE vanilla extract
1 ½ cups COMSTOCK apple pie filling, chopped small

  • Preheat the oven to 400°.
  • Line standard muffin pan with paper liners and set aside.
  • Prepare streusel topping and set aside.
  • In a large bowl stir together flour, baking powder, salt, cinnamon and nutmeg, then set aside.
  • In a medium bowl, whisk together eggs and granulated sugar until combined.
  • Whisk in yogurt, oil, and vanilla extract – mixture should be a pale yellow.
  • Fold wet ingredients into dry ingredients and mix everything together by hand. The batter will be quite thick.
  • Spoon batter into prepared muffin tins, filling less than two thirds.
  • Tap the pan onto working surface to remove air bubbles.
  • Add a heaping tablespoon of chopped apple pie filling on top of batter and gently press the apples into the batter.
  • Reduce the heat to 375° and place pan in center of shelf.
  • Bake about 19-22 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Honestly these are great without the glaze, but they are phenomenal with the glaze.

GLAZE
1 cup powdered sugar
1–2 Tablespoons milk

  • Stir together powdered sugar and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk.
  • Drizzle glaze over cooled muffins.

NO KNEAD BREAD

This is a SUPER easy to use with other meats and/or make sweet instead of savory. Thanks Molly! 😀

NO KNEAD BREAD

Level: Easy Active: 30 min Yield: 6 servings
Total: 16 hr 50 min (includes overnight rising and cooling time)

3 cups (400 grams) bread flour, plus more for dusting
2 teaspoons kosher salt 
1/2 teaspoon instant yeast 
1 1/3 cups (320 grams) water 
8 ounces Genoa salami, diced into 1/4-inch pieces 
1/4 cup finely chopped fresh chives 
Butter, for serving, if desired 

  • In a large bowl, whisk together the flour, salt and yeast.
  • Add the water and stir with a stiff silicone spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.)
  • Cover with saran and let sit on the counter at room temperature overnight, 12 to 18 hours.

 

  • Remove saran. It will have a funky, fermented aroma and bubbles.
  • Sprinkle one-third of the salami and chives over the top.
  • Using a rubber spatula, fold the outside of the dough over the salami to cover.
  • Repeat this process two more times until all of the salami and chives are folded in.

 

  • Lay a piece of parchment paper on the counter and sprinkle with an even layer of 1/4 cup flour to cover the surface.
  • Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob.
  • Press in any exposed salami bits and pinch the dough to seal.
  • Sprinkle the top with another layer of flour and cover with a piece of saran.
  • Let sit until the dough has risen by half, 1 1/2 to 2 hours.

 

  • Place an oven rack in the lower third of the oven and preheat to 450°.
  • Place a 3-4 quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.

 

  • When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid.
  • Remove the saran from the bread and using the corners of the parchment lower the bread dough into the Dutch oven parchment and all.
  • Cover the Dutch oven and bake for 30 minutes.
  • Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
  • Let it cool on a rack for about an hour, then slice and serve with butter if desired.