Category: BREADS, BISCUITS & MUFFINS

PUMPKIN MUFFINS

This is another recipe from the Doxie Greenspan meme I belonged to several years ago. This is another of my favorites that is perfect for this time of year.

PUMPKIN MUFFINS
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
pinch of ground allspice
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/4 cup packed light brown sugar
2 large eggs
1/2 teaspoon PURE vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup golden raisins
1/2 cup chopped walnuts or pecans
about 1/3 cup sunflower seeds, for topping

  • Center a rack in the oven and preheat the oven to 400°.
  • Butter, spray or line 12 cupcake molds in a regular-size pan.
  • Place the pan on a baking sheet.
  • Whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • Working with a stand mixer fitted with a paddle attachment or with a hand mixer in a large bowl, beat the butter at medium speed until soft. Add both the sugars and continue to beat until light and smooth.
  • One by one, add the eggs, beating for a minute after they are incorporated, then beat in the vanilla.
  • Lower the mixer speed and mix in the pumpkin and buttermilk. Add the dry ingredients in a steady stream, mixing only until they disappear. To avoid over mixing, you can stop the machine early and stir in any remaining dry ingredients into the batter using a rubber spatula.
  • Stir in the raisins and nuts. Divide the batter evenly among the muffin cups and sprinkle a few sunflower seeds over the top of each muffin.
  • Bake for about 25 minutes, or until a knife inserted into the center of the muffins comes out clean. Kelly’s note: A lot of the TWD folks found that 25 minutes was too long, taking theirs out around 17 minutes.
  • Transfer the pan to a rack and cool the muffins for 5 minutes in the pan, then carefully remove each one from its mold to finish cooling on the rack.

NOTE: Dried cranberries are an excellent substitution for the golden raisins in this recipe.

 

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BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BANANAS FOSTER BREAD adapted from DAMARIS PHILLIPS

BREAD
Cooking spray, for greasing
1 2/3 cups bananas, mashed (about 4 medium RIPE)
2 eggs
1 cup granulated sugar
1/2 cup coconut oil, melted
3 tablespoons plain yogurt
1 teaspoon rum extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup chopped walnuts
1/4 cup toasted coconut
1/3 cup golden raisins (soaked in orange juice and rum and then drained WELL)

  • Preheat the oven to 350°.
  • Spray a 9-by-4-inch loaf pan with cooking spray.
  • Combine the bananas, eggs, sugar, coconut oil, yogurt, rum and vanilla extracts in a bowl.
  • In a separate larger bowl, whisk together the flour, baking powder and salt.
  • Make a well in the center of the dry ingredients.
  • Pour the wet ingredients into the dry ingredients and stir JUST until the flour is incorporated and batter is smooth.
  • Fold in the coconut, raisins and walnuts.
  • Pour the batter into the prepared loaf pan and bake until golden brown and a skewer inserted into the center of the loaf comes out clean, about 1 hour.
  • Remove from the oven and set aside while you make the glaze.

GLAZE
4 tablespoons unsalted butter
1/2 cup dark brown sugar
1/2 cup water
1/4 cup spiced rum
1 teaspoon orange zest
Vanilla ice cream, for serving, optional

  • Melt the butter in a saucepan over medium heat.
  • Add the brown sugar and 1/2 cup water and stir, cooking until the sugar dissolves, and then continue cooking another 3 to 5 minutes over low heat until the mixture bubbles around the edges.
  • Turn off the heat and carefully stir in the rum and the orange zest.
  • Slowly pour half of the glaze over the banana bread, allowing it to seep into all the surfaces.
  • Wait until the glaze has been absorbed, about 30 minutes, and then turn the loaf out of the pan.
  • Slice and serve with vanilla ice cream, if using, and the remaining glaze.

Linking up to FULL Plate Thursday.

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Miz Helen’s Country Cottage

 

CARAMEL CHEESE APPLE BREAD

CARAMEL CHEESE APPLE BREAD adapted from The Cookie Rookie

Prep Time 15 minutes
Cook Time 60 minutes

CAKE
2 large baking apples, peeled & diced
1/2 cup golden raisins
1/4 cup Malibu rum
½ teaspoon ground nutmeg
2 teaspoons QUALITY ground cinnamon
½ cup butter, softened + 2 tablespoons (divided)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
1 cup granulated sugar
3 LARGE eggs
1 teaspoon PURE vanilla extract
¼ cup whole milk
8 caramels, each cut into 8 equal pieces
1-2 tablespoon Turbinado sugar (raw, coarse sugar), optional

PREPARING APPLES

  • Preheat oven to 350°F.
  • Grease and flour a 10” x 5½” loaf pan.
  • Pour rum over raisins and let soak 10 minutes.
  • In a saucepan over medium heat, add the two tablespoons butter, diced apples, nutmeg and cinnamon. Cook 4-5 minutes or until apples have softened.
  • Remove from heat and let cool.
  • Drain raisins well and fold into apple mixture and set aside.

PREPARING BATTER**

  • In a medium sized mixing bowl, sift together flour, baking powder and salt.
  • In a separate large bowl, cream together ½ cup butter and 1-cup sugar.
  • Add eggs, one-at-a-time, beating just until egg yolk is no longer visible.
  • Mix in vanilla and milk.
  • Add dry ingredients in one cup increments, mixing just until flour is longer visible.

CREAM CHEESE FILLING**
8 ounces cream cheese, softened
1 egg
½ cup granulated sugar
Zest of one lemon

PREPARING CREAM CHEESE FILLING

  • In a medium mixing bowl, combine cream cheese, egg, sugar and the lemon zest, mixing until smooth.
  • Spread 1 cup cake batter in the bottom of the prepared pan.
  • Fold in the apple mixture and chopped caramels to the remaining batter.
  • Pour half of the remaining batter into the pan.
  • Spoon and spread the cream cheese mixture evenly over the batter, and cover with the remaining cake batter.
  • Sprinkle the top of the bread with Turbinado sugar.
  • Bake at 350°F for 50-60 minutes. The bread is done when it no longer wiggles and springs back when gently pressed in the thickest part.
  • Transfer bread to a cooling rack and cool 15 minutes.
  • Remove bread from pan and allow to completely cool.

CARAMEL GLAZE
3 tablespoons butter
1/3 cup packed brown sugar
1/4 teaspoon kosher or coarse salt
1/3 cup heavy cream
1/3 cup chopped honey roasted peanuts, optional

  • Melt butter in a small saucepan over medium-low heat.
  • Stir in brown sugar and cook until brown sugar melts.
  • Add salt and heavy cream. Cook (and stir) another 2 minutes.
  • Allow glaze to cool 5 minutes.
  • Drizzle glaze over cooled bread and sprinkle with honey roasted peanuts.

**NOTE: If you are in a hurry and want to make less of a mess you can combine the cake portion and cream cheese filling portion into the same batter as you are preparing them.  The results are just as delicious and less work.

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD

BREAD*
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour

TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins (optional)
1/4 cup rum (optional)

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain WELL before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

NOTE 1*: You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry.

NOTE 2**: You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

CINNAMON SWIRL LOAF

CINNAMON SWIRL LOAF adapted from Lauren’s Latest
1/4 cup coconut oil
1/4 cup butter, softened
1 cup super fine granulated sugar
2 LARGE eggs, at room temperature
1 teaspoon PURE vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/2+ teaspoon quality cinnamon
1/2 teaspoon molasses

  • Preheat oven to 350 degrees.
  • Grease light colored loaf pan with non-stick cooking spray and set aside.
  • In large bowl, mix together the oil, butter and sugar until well combined.
  • Stir in eggs and vanilla stirring until smooth.
  • Sift in dry ingredients and gently stir while pouring in buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

 

  • Remove 1/2 cup prepared batter from bowl and place in a smaller bowl.
  • To that smaller amount of batter, stir in the cinnamon and molasses.

 

  • Pour half of the prepared batter into the bottom of the loaf pan.
  • Spoon half of the cinnamon batter in small dollops over top the batter.
  • Pour remaining plain batter over the top.
  • Dot the top with remaining cinnamon batter.
  • Using a butter knife, swirl two batters together.
  • Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.

COATING
1/2 cup melted butter
1/4 cup super fine granulated sugar
1/4 cup packed brown sugar
1/2+ teaspoon quality ground cinnamon

  • While loaf is baking, get coating ready.
  • Pour melted butter into a large shallow dish.
  • Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

 

  • Cool loaf for 10 minutes before loosening edges and removing loaf from pan.
  • The loaf should be very warm, but cool enough to handle with your hands.
  • Dip each side of loaf into melted butter until fully coated.
  • Spoon remaining melted butter over the edges that tend to be more crispy.
  • Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
  • Slice into pieces and serve warm or at room temperature.
  • ENJOY!

MIMOSA CHICKEN ala BISCUIT HEAD with CAT HEAD BISCUITS

I LOVE watching cooking shows and LOL I will NOT apologize for that. If I learn just one thing or find one New recipe, it was worth my time. Watching the new Hannah Hart show the other night I learned about Biscuit Head in Asheville, North Carolina. It is said that locals and tourists alike flock there for their cathead (because they are the size of a cat’s head) biscuits, an all-you-can-eat jam and butter bar and their mimosa chicken, not to mention their fresh-squeezed mimosas and their sake-spiked bloody Marys.

I understand that husband and wife team, Jason and Carolyn Roy behind the popular cafe (which has opened two additional locations since the West Asheville spot opened in 2013) have written a new cook book, Biscuit Head New Southern Biscuits, Breakfasts, and Brunch where they reveal many of the recipes they are most popular for, including their Mimosa Fried Chicken recipe below.

THIS IS IT, the secret recipe for their phenomenal fried chicken. “While many think of chicken breasts when it comes to fried chicken, we say you can’t beat the chicken thigh. It is a more tender, moist, and flavorful cut—though if you really want to, you can substitute breast meat in this recipe. I made it with the thighs as they wrote it, but will be replacing it with breasts next time, we just prefer them.

BISCUIT HEAD MIMOSA CHICKEN Makes 4 servings

BRINE
2 tablespoons kosher salt
3 tablespoons sugar
2 teaspoons ground coriander
1 bay leaf
2 cups water
2 teaspoons paprika
1 teaspoon curry powder
2 cups orange juice
¼ cup champagne

  • Mix together all of the ingredients for the brine, Stirring until the salt and sugar are dissolved, then place the chicken into the brine.
  • Cover and chill in the fridge overnight.

CHICKEN
4 large boneless skinless chicken thighs
1 quart vegetable oil
2 cups Biscuit Head Dredge (see below)

  • In large pot preheat your oil to 335°.
  • While your oil is heating up, remove the chicken from the brine and shake off any excess liquid.
  • Completely coat the chicken in the dredge by shaking in a Ziplock bag. Let the chicken thighs rest for 3 minutes in the dredge bag, then give them one more good shake in the dredge to make sure that they’re fully coated.
  • Carefully place each piece of chicken into the hot oil and fry, cooking for about 10 minutes should get the chicken right where you want it. You are looking for a nice golden crust and an internal temperature of 162°F.
  • Remove the chicken from the oil and place on a wire rack to rest a few minutes—serve it while it’s hot!

DREDGE
8 cups all-purpose flour
¼ cup salt
1 tablespoon garlic powder
1 tablespoon ground smoked paprika
½ tablespoon ground cayenne pepper
2 teaspoons freshly ground black pepper

  • Sift everything together and mix well.
  • Store in an airtight container for up to one year.

NOTE:  This recipe can also be cooked in a cast-iron skillet on the stove top. Use lard if you go this route and use enough that the melted lard comes up at least halfway on what you’re cooking.  The goal is to flip just once.

CLASSIC CAT HEAD BISCUITS yields: 6 large biscuits or 8-10 smaller one
2 ½ cups all purpose flour
2 ½ cups King Arthur cake flour
¾ teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons butter, cubed into small pieces and well chilled
2 cups whole buttermilk

  • Preheat your oven to 375°.
  • Adjust oven racks to center of oven.
  • Grease a baking sheet or cast-iron skillet (pan spray works fine).
  • In a large mixing bowl, sift together both flours, salt, and the baking powder.
  • Gradually add the butter. DO NOT let the butter to melt or soften in your hand. You do want the butter to release steam as the biscuit cooks. That steam adds to the airiness and lightness of your final biscuit product.
  • Add the buttermilk and stir very gently to fold it in. DO NOT over mix!
  • Using an ice cream scoop, Scoop the dough onto your pan or skillet, making sure to keep the dough scoops right next to each other on the pan.
  • Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.

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BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add 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 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
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.
  • Refrigerate 1 hour to set icing before serving.

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe
12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs
**2/3 cup golden raisins
**1/2 cup chopped walnuts
**these were my additions and we loved them!!!
  • Preheat oven to 375 degrees.
  • In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
  • In a medium bowl, whisk together flour, baking powder, ginger, and salt.
  • In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
  • Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
  • Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

  • Heat a small skillet over medium/medium-high heat.
  • Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
  • Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
  • Once the bubbles have subsided a bit, whisk in the powdered sugar.
  • Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
  • Drizzle warm icing over cooled cake. Slice and serve!

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APPLE RUM RAISIN CINNAMON ROLLS

These are inspired by and adapted from a secret family recipe for cinnamon rolls that my aunt made for many years.  Since I’ve been making these recipes I have adapted a good and easy to follow plan kinda like changing the batteries in your smoke detector at New Years.  At Christmas time I replace my yeast, baking powder and baking soda supply so they are always fresh.

DOUGH
2 cups whole milk
1/2 cup Canola oil
1/2 cup sugar
4-1/2 cups All-purpose Flour
1 package Active Dry Yeast
3/4 teaspoons baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon salt
FILLING
4 large honey crisp** apples, finely diced
1 cup golden raisins
1/2 cup spiced rum
3/4 cup real butter
1 cup packed brown sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1 tablespoon vanilla powder
CARAMEL ICING
8 tablespoons butter, room temperature
1 cup packed brown sugar
1 teaspoon Starbucks vanilla powder
1/2 cup heavy cream
2-3 cups powdered sugar
1/4 teaspoon Salt

**Honey Crisp are my favorite apple full of flavor and coincidentally only available during Christmas time.

•In a small bowl pour the rum over the raisins and set side to allow the raisins to plump. The rum is the first secret ingredient and is only to plump the raisins.  Remember to pour off the rum before adding them to the apples.
•Combine the milk, canola oil, and sugar in a large saucepan or small pot.
•Heat it until is is just about to boil, but don’t allow it to boil. Turn off the heat and let it cool until warm…but not too warm!
•Add 4 cups of the flour and the yeast, and stir to combine. The dough will be very sticky at this point.
•Cover the pot and let the dough rise for an hour.
While the dough is rising, prep the filling. 
•Saute’ the apples in a large skillet over medium-high heat for 3 to 4 minutes.  Pour apples into a colander to drain off excess moisture and set aside.
•In the same skillet over medium heat, add the butter and brown sugar continually stirring it until the butter melts and the sugar dissolves.
•Add cream slowly constantly stirring until it bubbles and begins to thicken. •Lower the heat and add the apples back into the skillet.
•Add the drained raisins.
•Sprinkle with the cinnamon and vanilla.   The vanilla is the second secret ingredient that make these rolls so yummy. Cook a few more minutes to allow thickening.
•Spoon it into a bowl to cool. (If mixture is too thin once again use the colander to remove excess moisture. Remember apples are full of water depending on their ripeness.)•Add the remaining flour, baking soda, baking powder, and salt to your pot of dough stirring to combine.
At this point you can make the rolls or refrigerate the dough until you’re ready.

•Preheat the oven to 375˚.
•Roll out the dough on a floured surface to a rectangle about 10 x 30 inches.  I use Press-N-Seal to coat my counter – easy to roll out dough and easy to clean up that way.
•Spoon the apple raisin mixture all over the dough and spread it out evenly.
•Roll the dough toward you into a long, tight roll pinching the seam to seal the roll at the end. Roll it over so that the seam is on the bottom.
•Slice each roll 1/2 inch to 3/4 inch thick placing them into prepped cake pans.
•Set the rolls aside and let them rise for another 30 minutes.
•Bake rolls for 15 to 18 minutes or until they’re nice and golden.
While the rolls are baking, make the icing.
•Melt the butter and brown sugar in a saucepan over medium heat.
•Add the brown sugar stirring to dissolve until it starts to bubble.
•Add the cream, cooking for 2 minutes, whisking constantly. Remove from heat.
•Whisk in 2 cups of powdered sugar until well blended. Add up to 2 more cups of powdered sugar to get to the consistency you want. Ice the rolls as soon as they come out of the oven.
•Serve warm or cool completely to freeze.  If freezing, wrap in several layers of saran, sealing all the edges well.
Originally posted 12-23-2013

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CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE

This recipe can easily be made into one larger cake or individual sticky buns.  It’s YUMMY both ways!!!! 
CHOCOLATE PEANUT BUTTER STICKY BUNS/SPIRAL CAKE
adapted from The Galley Gourmet
Dough
2 1/2 + cup KING ARTHUR all-purpose flour
1/4 cup sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon kosher salt
1/2 teaspoon cardamom
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1/3 cup whole milk
1/4 cup unsalted butter
1/4 cup water
2 extra large eggs
1 teaspoon pure vanilla extract

  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups of flour, sugar, yeast, salt, cardamom, nutmeg, and cinnamon.
  • In a small saucepan over low heat, heat the milk and butter just until the butter melts.
  • Add the water and set aside until warmed to 120º F-130º, about 1 minute.
  • Pour the milk mixture over the flour mixture and mix on low speed until combined.
  • Add the eggs one at a time, beating well after addition.
  • Add the vanilla.
  • Add 1/2 cup more flour and continue to mix on low speed until smooth, about 30-45 seconds.
  • Add 2 tablespoons of additional flour and mix on medium speed until the dough is smooth, but slightly sticky.
  • Sprinkle you work surface with flour.
  • Knead the dough gently on the floured work surface until it is smooth and no longer sticky, adding an additional 1 to 2 tablespoons of flour if needed.
  • Place the dough in a large bowl and cover with plastic wrap.
  • Let the dough rise in a warm, draft free place until it has doubled in bulk, about 45-60 minutes.

Butterscotch Glaze
1/2 cup firmly packed brown sugar
1 teaspoon molasses
1/4 cup (2-ounces) unsalted butter
2 Tablespoons sugar
1 teaspoon water
1 teaspoon WHITE CHRISTMAS (RUM & BRANDY)

  • Meanwhile, lightly coat a 9 x 2-inch round cake pan with non-stick spray.
  • In a small saucepan over low heat, combine the brown sugar, sugar, molasses, butter, and water and heat until the butter is completely melted.
  • Remove from the heat and stir in the WHITE CHRISTMAS.
  • Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Cinnamon-Butter Filling
1/2 teaspoon ground cinnamon
2 Tablespoons unsalted butter, melted
1/4 cup milk chocolate chips, chopped small
1/4 scant cup peanut butter chips
1/2 cup golden raisins (soaked in White Christmas for an hour and then drained VERY well)

  • In a small bowl, stir together the butter and cinnamon.
  • Center a rack in the oven and preheat to 350º.
  • Press down slightly on the dough to relieve the gas build-up.
  • On a lightly floured work surface, roll the dough into a 16 x 12-inch rectangle.
  • Using a pastry brush, spread the cinnamon-butter evenly over the dough.
  • Sprinkle the dough with the chopped chips.
  • Cut the dough into six 2-inch wide strips.
  • VERY loosely (so the dough has some give as it expands in the oven) roll up one strip and place it in the center of the prepared pan on top of the glaze.
  • Continue coiling the remaining dough strips around the center strip (cinnamon-butter side facing towards the inside) one at a time, starting each strip at the end of the previous one to make a single large spiral.
  • Loosely cover the pan with plastic wrap and let the cake rise in a warm, draft free place until it is almost doubled in size, about 30 minutes.
  • Bake the cake until the top is deep golden brown, about 20 minutes.
  • Loosely tent with foil and continue baking 15 minutes.
  • Let cool for 10 minutes on a wire rack.
  • Gently tilt the pan and tap the side on a counter to release the sides of the cake.
  • Invert a serving platter on top of the cake, then invert the pan and the plate.
  • Leave the pan on the cake for 1 minute so the glaze transfers to the cake, then gently lift off the pan.
  • Using a rubber spatula, scrape out any glaze remaining in the pan and spread it over the warm surface of the coffee cake.
  • Serve the cake warm or at room.

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE also makes great muffins

CAKE
1/4 cup organic butter, softened
3/4 cup sugar
1 JUMBO egg
1/2 cup whole milk
1/2 teaspoon PURE vanilla
2 cups flour
2 teaspoon baking powder
1/4 teaspoon sea salt
1 teaspoon lemon zest
2 cups small wild blueberries

  • Preheat oven to 350 degrees.
  • Spray a 10 inch spring form pan with non-stick spray.
  • In a large bowl cream butter with sugar.
  • Add egg, blending well.
  • Sift together flour, baking powder and salt.
  • Alternately add flour mixture and milk, beating until well blended.
  • Fold in lemon zest and blueberries.
  • Spread into prepared pan.

TOPPING
1/4 cup organic butter, softened
1/3 cup flour
1/2 cup quick cooking oats
1/2 cup sugar
1 1/2 teaspoon cinnamon
1/3 cup brown sugar
2 tablespoons chilled butter, sliced thin

  • In a medium bowl mix together softened butter, flour, oats, white sugar and cinnamon until well blended.
  • Sprinkle on top of cake.
  • Sprinkle brown sugar on top evenly.
  • Place chilled butter slices randomly around.
  • Bake 40-45 minutes until cake tester comes out clean from middle of cake.

COFFEE BREAK MUFFINS

COFFEE BREAK MUFFINS from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

  • Center a rack in the oven and preheat  the oven to 400.
  • Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.
  • Place the muffin pan on a baking sheet.
  • In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
  • Stir in the brown sugar, making sure there are no lumps.
  • In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
  • Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don’t worry about being thorough – a few lumps are better than over mixing the batter.
  • Divide the batter evenly among the muffin cups.
  • Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.
  • Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.