What is this? I new recipe for the new year?
I must admit, puff pastry is one of those things I’ve wanted to try for a long time but never got around to. Why? Well, they’re complex and take hours to make. Unless you buy store bought, you pretty much have to make the dough the evening before in order to bake it in the morning. I’m terrible at planning ahead, so you can see why it never worked out.
Until now! Not only does this recipe take about half the time of normal puff pasty, but it’s actually very simple, as long as you keep one rule in mind: cold butter = success.
Continue reading ➞ “Rough” Puff Pastries
I love pumpkin. Especially this time of year. I’ll put it in just about everything: smoothies, pasta, soup… So it only makes sense that I incorporate it in bread.
This pumpkin bread is delicious and perfect for breakfast. It’s full of spices, slightly sweet, and goes perfect with butter melted over it when slightly warmed. Even better? It’s easy to put together. With simplistic steps, you can easy put this together without much effort.
What You Need
- ¾ cup canned pumpkin
- 1 egg
- 1 cup sugar
- 1 ¼ cup flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon clove
- ¼ teaspoon pumpkin spice
- ¼ cup vegetable oil
- ¼ cup milk
How You Do It
- Grease a loaf tin with vegetable oil. Or, for easy cleanup, line with parchment paper. Preheat oven to 375F.
- Combine pumpkin, egg, and sugar.
- Add in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, clove, and pumpkin spice.
- Mix in the oil and milk.
- Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.
When done, slice and enjoy.
As I mentioned above, this is bread is best served warm, with the butter smeared over the top.
Be on the lookout for another recipe later this month involving this pumpkin bread (!), but, until then, give this a try and let me know how it goes. Hope you’re enjoying October as much as I am.
Until next time,
It’s a new month, so you know what that means: time to review last month’s recipes! August was full of yummy breakfast treats–continue below to read more!
Continue reading ➞ August Recipes: Muffins and Donuts
I’m going to confess something I’ve failed to mention: I’m obsessed with donuts. I’ts true. So much to the point that, when my boyfriend went away for a business trip all the way on the other side of the US, the only thing I asked him to bring me back was some donuts.
I wish I was kidding.
So it was only a matter of time until they made their way onto this blog! And, actually, they’re not that hard to make as long as a) you’ve given the dough enough time to rise, and b) the oil is hot enough. If the dough doesn’t reach the right temp, you’ll end up with soggy donuts instead of nice fluffy ones.
Otherwise, enjoy these fresh–they’re great with a cup of coffee.
What You Need
- 1 teaspoon dry yeast
- 2 tablespoons warm water
- ¾ cup warm milk
- ¼ cup white sugar
- 1 egg
- ½ teaspoon maple syrup
- 3 teaspoons salted butter, softened
- 2 ¼ cups flour, plus extra as needed
Glaze & Topping
- 10 slices of maple bacon
- 4 cups powdered sugar
- 2 tablespoons salted butter, softened
- 1 ½ cup maple syrup, plus 1-2 tablespoons
How You Do It
- Microwave milk for 30 seconds.
- Pour water into stand mixer or large bowl. Sprinkle yeast over top, avoiding creating tall piles of yeast. Tip: If you’re using a stand mixer, put on the lid and fill with hot water to help keep the bowl warm (good for the yeast), otherwise, drape a warm towel over. Let set for at least 10 minutes undisturbed, until yeast swells and turns foamy.
- When yeast and milk are ready, add milk and sugar and stir with a fork.
- Using a dough hook, mix in 1 ½ cup of flour.
- Add in the egg, butter, and maple. Do not over mix at this point! If there are still some lumps, that’s okay.
- Going a ¼ a cup at a time, at in the remaining flour.
- When dough begin lifting from the side but is still slightly sticky, remove from bowl, oil bowl, place dough back inside, and flip. This will allow the entire ball of dough to be lightly coated in oil. Cover, fill lid as in step 2, and let set for at least an hour, until dough is doubled in size.
Glaze & Topping
- Begin to heat oil for frying.
- While dough rises, cook bacon according to directions (do not cook until crispy). When done, drain off grease, let cool, and chop into pieces of desired size.
- Return bacon to pan, drizzle over 1-2 tablespoons, and cook on medium-low until bacon is slightly crispy. Remove from pan and set aside. Pieces will be sticky due to the syrup.
- To make glaze, combine all ingredients. If too thick (or you simply want it sweeter!), feel free to add more maple syrup.
Putting it together
- When dough has doubled in size, carefully remove from bowl and place on a lightly floured surface. Roll out into ½-inch thickness, being cautious to handle the dough as carefully/ little as possible.
- Flour your cutouts. Donut cutouts would be ideal, but I just used two circular cookie cutouts in different sizes.
- Cut out donuts.
- When the oil reaches 365F, drop in 3 donuts at a time. Fry for 2 minutes per side. Because you’re going to be adding and taking things out of the oil, the temp will change throughout each round, meaning fry time will vary. As long as they’re a golden brown, you should be good to go. When done, place on cooling rack to let drain.
- To apply the glaze, either dunk the donuts into the glaze itself, or put glaze into a piping bag and pipe on.
- Put on the bacon, adding more than you think you’ll need. Because there’s maple in every component of this donut (dough, glaze, bacon), it can slightly drown out the saltiness of the bacon, so use more than you think you’ll need!
- When you’re done, step back, admire your work… and devour them all!
Look at these beauties.
I set a high bar for myself, but even I’m impressed.
They’re almost too gorgeous to eat. Note: almost.
That’s all for now. Give these a try and let me know how it goes. I promise they only look intimidating. Until next time,
Mix it Up: Keep the leftover dough and make donut holes–you can even sprinkle over some cinnamon sugar if you want to omit the glaze!
I love muffins; they’re the perfect on the go breakfast. They’re also so easy to make that they’re amazing to make on the weekends, especially if you’re not an early riser but still want something homemade. These muffins are stuffed with blueberries (nothing worse than getting a flavored muffin and it barely being flavored) and go excellent grilled. Plus, with the potential exception of the blueberries, you probably have all of the ingredients already in your kitchen.
What You Need
2 cups fresh blueberries
3 cups flour plus 1/4 cup
4 teaspoons baking powder
1 1/2 cups white sugar
2/3 cup vegetable or canola oil (NOT olive oil)
2/3 cup milk
2 teaspoons vanilla
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup flour
1/2 cup butter
1 1/2 teaspoons ground cinnamon
How you do it
- Preheat oven to 400 F and line cupcake tin. Wash and dry blueberries then coat in 1/4 cup of flour. This will prevent blueberries from sinking to the bottom of the batter.
- Combine flour and baking powder.
- Mix in sugar.
- Into the dry ingredients, add wet ingredients: milk, oil, eggs, and vanilla. Batter will be thick.
- Fold in blueberries. Do not use a hand or stand mixer, as these will break the blueberries. Use a spoon. When done, sit batter aside and make the topping.
- Combine the flour, sugars, and cinnamon first.
- Once combined, cut in the butter using a fork. Mix until butter is incorporated and a paste is formed. Mixture should not be crumbly.
- Fill cupcake liners until they are just about full. Sprinkle a generous amount of topping over each–even more than pictured below!–and cook for 20 minutes.
- When they’re done, take them out, let cool for a few minutes, and enjoy! If you have leftover topping, you can cut the muffins in half and spread it over them– it tastes very much like a cinnamon butter. Otherwise, enjoy as is.
I just love how pretty these are–the contrast between the muffins and the topping is gorgeous.
They’re so full of blueberries–no skimping here.
You’ll get about 16 muffins from this recipe, but there’s nothing telling you that you have to share.
Give them a go and let me know what you think. Until next time,
Mix It Up: Prefer a sweeter muffin? Combine powdered sugar, milk, and vanilla and drizzle over top–it’ll provide a nice glaze!
It’s so hard to believe that it’s already April–and Spring! I don’t know about you, but I was getting tired of snow…and snow…and more snow. Don’t get me wrong, it gave me the perfect excuse to stay in and bake, but sometimes it’s nice to have a bit of sunshine and not need to ear snow boots everywhere you go.
April also means that I’ve had this blog for just over two months–can you believe it? In case you missed anything from last month, this post is perfect for you!
Continue reading ➞ Brown Sugar Orange Triangles & Peanut Butter Cookies
Happy Easter! Today I wanted to share something that’s quick, easy, and completely stress free: banana bread.
To be honest, I never set out to make banana bread. I get a bunch of bananas for breakfast, don’t end up eating all of them, and, just as the rest are starting to brown, realize, oh yeah! Banana bread!
Now, a quick note: this recipe has some flexibility with the amount of banana you put in. Add 3 if you want a very banana-y taste; add 2 if you want more of a subtle flavor. Both work!
What You’ll Need
- ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon vanilla
- 5 tablespoons salted butter, melted
- ⅓ cup white sugar
- ⅓ cup brown sugar
- 2-3 mashed bananas
- 1 egg
- 2 tablespoons flour
- ½ cinnamon
- 1 tablespoon butter
How You Do It
- Preheat the oven to 375 degree F. Line the bread loaf tin with parchment paper.
- Mix together the flour, baking soda, and baking powder.
- In a small bowl, combine the melted butter, vanilla, and brown and white sugars. The mixture will be grainy, similar in texture to apple sauce.
- Mix mashed bananas into the butter mixture. Along with the egg, add to the flour mixture and mix until combined. Pour into the loaf pan.
- Make the topping. Using a fork, cut the flour into the sugar and cinnamon until the chunks of butter are pea-sized or smaller. Sprinkle over loaf. Note: If you would like the top to be crunchy, allow some larger chunks to remain.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let set for ten minutes then remove from tin. Peel off the parchment paper, slice, and enjoy!
Just look at how gorgeous.
It’s crazy how easy it is to make banana bread, right?
Mix it up: Prefer muffins instead? Bake for 13 to 15 minutes instead.