10 minute steel cut oats

I know it may sound boring, but I love steel cut oats. No, really I do. Steel cut oats unless you are unfamiliar with them are actually the inner oat kernel (or groats- thank you Wikipedia!) cut into small pieces. They are generally used in Scotland for porridges, whereas rolled oats are more of a British thing (or basically what I grew up on).  Steel cut oats are less processed (i.e. healthier for you as well!) , and because of this requires a much longer cooking time. I think a lot of people (and I am totally putting myself in this category) shy away from steel cut oats because of the time they take to cook.  This recipe is a brilliant solution to the problem of "I just don't have time to cook steel cut oats!".  Thank you, Cook's Illustrated. You have done it again.

This post is more of a how-to then follow an exact recipe. Steel cut oats can be made the day of, but take about 30 to 40 minutes to make. (I know, 40 minutes!?) Ain't nobody got time for that. (ok I just had to say that.) This recipe cuts the time to a mere 10 minutes from boil to bowl. Now that I got time for! It does however, require you soaking the oats overnight. So it does require a little forethought. But, hey, it saves me a half hour in the morning. I'm all for that.

You start by boiling 3 cups water and once it is boiling, take the pot off the heat and stir in your oats.  To cook steel cut oats, it's a rule of thumb to follow a 4:1 liquid to oat ratio. We will let the oats soak in the hot boiling water overnight, and add in that last cup of liquid the morning of. Easy, peasy. The next morning, add in your last cup of liquid. Now here is where you can be as creative as you want. I added water (to save a few calories), but milk definitely adds more flavor and some richness.  Then go ahead in fresh or dried fruit, spices, nuts, or whatever you want. Sky's the limit here! I added in cinnamon, freshly grated nutmeg, two grated apples, raspberries, honey, and pecans. Like, I said, add in whatever floats your boat.

Here are some great steel cut oatmeal recipes I found online from some of my favorite bloggers and I think they are worth a look. All the recipes could be adapted to use the 10-minute cooking method.

• Two Peas and Their Pod: Steel cut oats
• Rachel Cooks: Slow cooker pumpkin pie steel cut oats
• Oh She Glows: Make Ahead Steel cut oatmeal and 4 new oatmeal recipes

10 minute Steel Cut Oats
From Cook's Illustrated
Note:  Cook's Illustrated notes that the oats will continue to thicken as it cools.  If it becomes a little too thick for your liking, thin it out with a little boiling water until it reaches your desired consistency.

Ingredients:
3 cups water
1 cup steel cut oats
1 cup of another liquid (you could you more water or any type of milk you like)

Add Ins:
Fresh fruit cut up (I grated in two apples and raspberries
Nuts (I used pecans)
Spices (Cinnamon and Nutmeg add great flavor!)
Sweetness (Brown sugar is ideal, but I used raw honey and stevia)

Directions:
1.  The night before, prepare a pot with 3 cups water. Bring to a boil.
2. When the water is boiling, remove from heat and stir in the oats.
3. Cover and let sit overnight.
4. The next morning, add in your 1 cup of liquid, and any add-ins you like and bring to a boil. Then reduce the heat to medium, and continue to stir for about 4-6 minutes until it resembles warm pudding and the oats still retain some chewiness to them in texture.

Bacon and Cheese Strata

A couple days ago I posted those easy caramel pecan sticky rolls. And I was so excited because I submitted them to foodgawker and they helped me get to my first time viewing number of over 250!! Before that, I had an all time one day blog viewing number of 65, so you can imagine how excited I was to see a number of 100, 200, 300! Thank you foodgawker and pinterest! (I even now have an official "foodgawker" logo on the side of my blog.) I'm feeling pretty legit today folks! Well today I am presenting another fabulous brunch recipe for you to make for those holiday breakfasts that are fast approaching. It's perfect for those overnight holiday guests.  (I should know, I am one every holiday!)  This one is for those savory at heart- a bacon and cheese strata. A what-a? A strata!  A strata if you are unfamiliar is a layered breakfast casserole of scrumptious items like bread, eggs, and cheese.  Think savory bread pudding.

This dish is extremely versatile as well.  It adapts well to adding in whatever meats, cheese, herbs, and veggies you feel like adding in or happen to have on hand.  It's a great pantry clean out recipe.  I happen to have bacons and onion to add in, Monterey jack and cheddar cheeses to sprinkle on, and fresh thyme that was rapidly approaching its expiration date.  (Let me tell you, though, the fresh earthy thyme gave this dish that little something extra to it)

Ok so this dish was adapted from a cooking light recipe.  Yeah, ok I totally took the light out of this recipe.  You can definitely put it back in if you want to feel a little less guilty this holiday season.  You could use turkey bacon.  You could add in some vegetables.  You could use egg substitute or egg whites. Or...you could not and do what I did which was say bring on the full fat comfort food version!

 

Bacon and Cheese Strata

Adapted from Cooking Light

Print this recipe!

Ingredients:

*  1 loaf of French bread, cut into 1-inch cubes (about 7 cups)                 

*  2 tablespoons butter

*  2 cups chopped onion

*  Cooking spray

*  1 1/2 cups cheese (I used Monterey jack and cheddar)

*  8 bacon slices, cooked and crumbled

*  3 cups low-fat milk

*  12 eggs

*  2 teaspoons chopped fresh thyme

*  1/2 teaspoon freshly ground pepper

*  1/4 teaspoon salt

             

Preparation:

1. Preheat oven to 350 degrees.

2. Arrange bread in a single layer on a jelly-roll pan.  Bake at 350 degrees for 20 minutes or until toasted. 

3. Place bread cubes in a large bowl.

4. Melt butter in a large nonstick skillet over medium-high heat. Add onions to pan and sauté for 10 minutes or until tender.

5.  Add onion mixture to bread and toss well to combine.

6.  Arrange half of bread mixture in a 13 x 9 baking dish coated with cooking spray.

7.  Sprinkle with half of the cheese and half of the bacon.  Top with remaining bread mixture, cheese, and bacon.

8.  Combine milk and the next 4 ingredients, stirring with a whisk.  Pour milk mixture over bread mixture. Cover and refrigerate for 8 hours (or overnight).

9.  Preheat oven to 350 degrees. 

10.  Remove strata from refrigerator; let stand at room temperature for 15 minutes.  Bake strata, covered at 350 degrees for 30 minutes.  Uncover and bake an additional 15 minutes or until set.  Let stand 10 minutes before serving.

 

 

 

 

 

 



Easy Overnight Caramel Pecan Rolls

 

 

I present for you an easy and scrumptious brunch recipe that will get you rave reviews and have you saying, "Oh this dish? It was nothing!" I present to you caramel pecan sticky rolls. As the holidays approach, time gets even more precious and schedules more hectic it seems like the last thing in the world you might have is time to make sticky buns. Trust me, these rolls are a cinch to put together. And the best part, they can be prepared in a snap the day before. 

 

 

These rolls start with frozen bread rolls. Hence, the easy part. There is no fussing around with yeast, and rise time, and curse words when it doesn't quite rise right. Come, on admit we have all been there. Just let the rolls thaw out, and bam! Place them on a bed of pecans.

 

Once the rolls are ready. It's time to prepare the caramel sauce that will get poured over them.  Nothing could be easier than this. It requires vanilla pudding and butterscotch pudding mixes. Just be careful, don't get the instant kind. It has to be the cook and serve kind. I have no scientific explanation as to why this is. But just get the cook and serve kind. You're welcome.  This sauce started to seize up on me a little. If this happens to you, just keep stirring. Just keep stirring. It will eventually smooth out. Once it is all smooth, go ahead and drizzle that scrumptious sauce over all those rolls. Cover, refrigerate. Sleep. Done.

The next day, take the rolls out and let them sit on the counter for a few minutes to come back to room temperature.  Let your oven pre-heat, and when your oven is ready these will be ready to be popped in.  Easy. Peasy. Lemon squeezy.

 
I'm telling you, these rolls are fluffy and insanely delicious.  And so you didn't make the dough from scratch. Who cares, don't hesitate to rake in all the compliments when you get them. And trust me, you will get them.

The hardest part of these rolls, trying to resist eating them all!  

Like, seriously look all that ooey, gooey caramel-ness going on in that picture.  I think it's time I go eat another one. Diet starts...tomorrow.

Easy Overnight Caramel Pecan Rolls
Adapted slightly from Sweet Anna's
Print this recipe!

Ingredients:
1 1/2 cups chopped pecans
24 frozen bread rolls (2 bags of 12 rolls each), thawed
1 1/4 cups butter
1 regular package vanilla pudding mix (cook, not instant!)
1 regular package butterscotch pudding mix (cook, not instant!)
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 cup firmly packed brown sugar
2 tablespoons milk or cream
Directions:
Grease a 9×13″ or larger baking dish with lots of butter.  Sprinkle the chopped pecans into the bottom of the dish.  Place the rolls out evenly on top of the pecans, filling the pan evenly.
In a medium saucepan, melt together the butter and the pudding mixes.  Stir until smooth.  Turn off the heat and stir in the cinnamon, brown sugar and milk until smooth.  Pour the caramel mixture over the bread dough in the baking dish.
Cover with plastic wrap and place in the fridge overnight.
In the morning, remove the pan from the fridge to warm up to room temperature and raise a bit more while you preheat the oven to 350ºF.
Place the rolls into the oven and bake for 35-45 minutes, until a piece taken out of the center and is cooked through and no longer doughy.
Place a large platter over the top of the baking dish and gently flip the caramel rolls out onto the platter so the caramel sauce and pecans can pour all over the buns.  Serve warm and enjoy!

Peanut butter and jelly "sandwich" scones

Yesterday was "national peanut butter lover's day" so I apologize because I meant to post this yesterday in honor! Oh well..it's the though that counts right? And it is never a bad day to make something with peanut butter in it is it? I mean, who doesn't love peanut butter? Peanut butter is that person at the party that can pretty much get along with everyone. But what is the one thing that peanut butter is best known for getting along with? Its soul mate in life..jelly.

So I knew that I wanted to pair up peanut butter again with its long time comrad..jelly. But how? In a cupcake? In bar form? Some fancy layer cake that would take hours. Ain't nobody got time for that!  When you think of peanut butter happily married to jelly, what do you think of? Me too! A peanut butter and jelly sandwich. Crust optional. No I did not make you a sandwich.  So my mind went immediately to where it goes everytime. Scones.  And what better way than to reinvent the peanut butter and jelly sandwich but in my favorite form- a scone!

My gears were turning..but I was still left with one important question...how do I get that jelly in there? Swirl throughout? Drizzle on top? Then it struck me. I'll sandwich that jelly in there. It truly would be a peanut butter and jelly sandwich. In the form of a scone. I'll sandwich that jelly in between two pieces of bread..err.. I mean layers of peanut butter scone dough. So that's what I did. I made you a peanut butter and jelly "sandwich" scone. 

This scone starts out very typical. I used my favorite scone recipe from Cook's Illustrated (i.e. America's Test Kitchen). I switched out the cream for the almond milk. First, I didn't have cream. Second, I figured almond milk..peanut butter...it's all in the same family, right? How could that be bad? I added in some crushed peanuts as well to bump up that peanut butter flavor. Next time, I am totally adding in peanut butter chips! If you make these and add in chips, let me know what you think. I added in my peanut butter when I added in my cream. The peanut butter ended swirling throughout the dough.

Now adding the jelly is where it got tricky. Here is what I did. I formed my dough into about a 10 x 10 circle. Then spread a layer of grape jam on one half of the circle. I folded the other half over and tried pinching the sides down. Basically, at this point it looked like a scone calzone. Hey..that rhymes. (sorry, that's the teacher in me!) I then proceeded to cut my scones into triangle wedges.  I am definitely not saying this was the smartest way. Pretty messy actually. I think I got a little carried away with the jam. Less is more here people. I attempted to seal the edges with each scone wedge, with little luck. I think if I was to make these again I would make the dough a little thinner and use a biscuit cutter to cut ou circles. I would then layer the jam in and sandwich two dough circles together (more of a ravioli approach as oppossed to a calzone technique). However you get the jam in there it was well worth it. My co-worker said, "These were one of the best scones he has tasted." Then again, he eats everything. I promise you though, peanut butter and jelly were happily joined again. So make up a batch of these and celebrate National Peanut Butter Lover's Day (even if you are a day late!)

Peanut Butter and Jelly Sandwich Scones

Print this recipe!

2 cups AP flour
3 Tbs. sugar
1 Tbs. baking powder
1/2 tsp. salt
5 Tbs butter, chilled and cut into 1/4 inch pieces
1 cup almond milk
1/2 cup peanuts, chopped
1/2 cup peanut butter
1/4 cup jam (use to your discretion..I did use more when I made them and ended with a big mess. So start with a 1/4 cup)
turbinado sugar, for sprinkling

1. Preheat your oven to 450 degrees. Line a baking sheet with parchment paper.
2. Combine your flour, sugar, baking powder and salt in a large mixing bowl.
3. Cut your butter into your flour mixture with a pastry cutter (or you can use a food processor).
4. Stir in your peanuts.
5. Add in your milk and peanut butter and stir to combine.
6. Turn your dough onto a floured surface and knead 5-10 times to incorporate the floury bits.
7. Pat into a large circle of dough (at this point, you could cut it into circles and spread jam on individual scone halves if you wanted to)
8. On one half of the circle, spread the jam.
9. Fold over your dough and cut into wedges. Try to seal the down the edges best you can! It will be a little messy, but that's ok!
10. Transfer your scones (carefully!) to your baking sheet. Bake them for 12-15 minutes and transfer to a cooling rack.

Strawberry Chocolate Chip Muffins

Well ok so strawberries may not be in season, but chocolate always is right? Don't you love how I justify any baking situation. These muffins were originally intended to be healthier, but I only had the more unhealthy options to go with. Oh well...that is why I go to the gym. It is all about balance folks.

The original recipe I found over at Sally's Baking Addiction. I have been on her site before and with this last trip have found a few more recipes (a few being a very gross understimation) of recipes I need to try. Like those cake batter chocolate chip cookies. I mean..hello. How could that possibly go wrong?

These muffins were a big hit with the co-workers as always. How do you cheer up a bunch of teachers after coming back after a three day weekend? Feed them. Feed them sweets.

Strawberry Chocolate Chip Muffins
makes 10 muffins
Print this recipe!

Please note: I changed the recipe slightly by adding in some buttermilk. I found that when I swapped out the applesauce from the original recipe and added vegetable oil the consistency of the batter seemed off to me. I didn't want to throw in the proverbial towel, so I threw in some buttermilk. 
** My suggestion is that if you follow my recipe, be proactive and add your buttermilk in with your wet ingredients and not use my reactive approach trying to desperately mix it in after the "wet" and "dry" came together. I was reading Sally's great post on making muffins and knowing full well if she watched me she would be yelling at me, "you're mixing it too much!" I mixed, cursed a little, and said a little prayer afterwards.

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons vegetable oil
• 1 egg white, beaten
• 6-7 Tablespoons cold buttermilk 
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Preheat oven to 350F degrees. Spray 10 muffin tins with nonstick cooking spray. Set aside.
In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, mix the brown sugar, granulated sugar, and oil until together until no brown sugar lumps remain – a fork works well to break up the brown sugar here.  Combine the egg white and buttermilk. Whisk together.  Add the beaten egg white and buttermilk mixture until fully incorporated.  Add the wet ingredients to the dry until *just* combined – do not overmix.  Fold in the strawberries and chocolate chips.
Divide the batter evenly between 10 muffin tins.  Bake for 15-20 minutes.  Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean.
 Allow muffins to cool and enjoy!
Muffins stay fresh in an airtight container at room temperature for 7 days.  Muffins can be frozen.

Orange Chocolate Chip Scones

I'm calling these my mental health scones, because that's when I made them. Today during my mental health day off. Shhh..don't tell. The thing is baking is good for my mental health! I'm sure you can agree with me. There is nothing more satisfying then cutting cold butter into well sifted flour. Or kneading bread dough with your bare hands. Or rolling a fragile pie crust. *Sigh*. I could go on and on. There is nothing more healing than baking. At least for me anyways.

I also figured these scones have some good dark chocolate and orange zest in them. So it's kinda healthy in that regards right? Ok maybe not really..but that is what I told myself! These are good for my mental health AND my immune system.

These scones also used up some of the leftover buttermilk I had in my fridge. I have made many scones in the past and will again. I love the simplicity and the one-bowl method with scones. So simple. So satisfying. So versatile. I think I need to take more mental health days....and make more scones.

I am just starting to get back into blogging and any helpful hints on how to improve my pictures- please do not hesitate to let me know! I am all ears :-)

Orange and Chocolate Chip Scones

Adapted from Joy the Baker
Please note:

*This recipe made for me 8 small scones.  I patted the dough into a rectangle. Cut it into four squares then into 8 small triangle shaped scones. I will definitely double this recipe the next time I make it!

*I added twice the original amount of buttermilk. Adjust as you see fit. Scones can be finicky based on the weather. You may find you need a little more or little less of the buttermilk. Such is life.

*I also think these would not be harmed by the addition of walnuts. Or an orange icing. I was just feeling lazy today and didn't put an icing on them. Experiment and let me know!

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

zest of 1 orange

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/2 cold buttermilk

1/2 cup semi-sweet chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F.  Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt.  Cut in butter until mixture resembles coarse meal.  I use my fingers to rub the butter and dry ingredients together.    3.In another bowl, combine egg yolk and buttermilk and beat lightly with a fork.  Add to flour mixture all at once, stirring enough to make a soft dough.  Fold in the chocolate chips.

Turn out onto a floured board and knead about 15 times. (I simply get folding it together in the bowl to avoid another mess to clean up. Eventually the dough came together for me).  Roll or pat out into a 1-inch thickness.  Cut into 8 small triangles.     Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes.  (note: at 12 minutes mine were done. I think I could have taken them out a minute or two earlier. Set it to ten minutes then watch carefully!)

nutella scones

These scones are WICKED good. Now if you are from the New England area, you know that wicked is a the highest form of a compliment. These. Are. Good.  No, better than good. What's better than good? Well...these scones are! If you haven't crawled out from under the same rock I had been under most of my life where nutella did not exist, then let me give you a lending hand. Nutella is to put it simply a chocolate hazelnut spread. Sounds so innocent right? Then you open up the jar, tear back the shiny gold covering, and dip your finger in it (because who is looking right?) And you taste..and you sigh and smile. Everything for that moment is right in the world.

I had leftover heavy cream and (believe it or not) an unopened jar of Nutella just sitting there taunting me from the cupboard shelves. I found this recipe for Nutella scones from the Baked cookbook. I have also tried making their sweet and salty cake (a recipe I have yet to share, but was equally delicious).  These scones were a bit crumbly in the process. I added a few more tablespoons of heavy cream. Not sure if that was the way the dough was suppossed to be or if it was the lovely sunny day wreaking havoc on my scones. Either way, I proceeded. The entire scone dough once mixed and turned out onto the surface, gets a nice thick layer of Nutella spread it over. Then you simply roll the dough back up and flatten it back into a circle and cut into wedges.

These scones were a tad dry, as scones can sometimes be. The Nutella drizzle over the scones does help. How do you make it even better? Don't drizzle..spread a nice thick layer of Nutella over the scones once cooled. I know...it's wicked. But oh is it so, so good.

Nutella Scones

Please note:  I omitted the hazelnuts. After searching every grocery aisle twice with no luck finding them, I gave up on adding hazelnuts to my recipe. The crunch would have been nice, but they were still good with out.  Feel free to add or omit hazelnuts to your scones. Whatever you do though,do not omit this recipe from your life.

There is also a great step-by-step tutorial of how to make these scones here.

Yield: 6-8 scones
Ingredients:
2 cups unbleached all-purpose flour
1/4 cup granulated sugar
1/4 cup dark unsweetened cocoa powder (like Valrhona)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into chunks
1 large egg
1/2 cup heavy cream
3/4 cup toasted hazelnuts,coarsely chopped
1/2 cup Nutella

*Baked Note*
Matt & Renato’s advice: Do Not Knead Too Much. Stop working the dough the minute it comes together and don’t worry if there are a few dry bits scattered throughout.
Directions:
Preheat the oven to 375 degrees F and place the rack in the center. Line a baking sheet with parchment paper. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, and salt until combined.
Add the butter. Use your fingertips to rub it into the flour until the butter is pea size and the mixture is coarse.
In a separate bowl, whisk together the egg and cream. Slowly pour the wet ingredients into the dry ingredients and stir until the dough just comes together. Gently and briefly knead the dough with your hands. Add the toasted hazelnuts and knead gently to incorporate. Flatten the dough into a rectangle approximately 6 by 12 inches. ( it doesn’t need to precise) and spread 1/4 cup of the Nutella on top in a criss cross pattern.  Roll the dough up to make a cylinder about 6 inches long, turn it on its end, and gently flatten it into a disk about 1 3/4 inches high. Do not overwork the dough.
Cut the dough into 6 or 8 wedges and place them on the prepared baking sheet. Bake the scones for 18-20 minutes, rotating the baking sheet halfway through, or until a toothpick inserted into the center of a scone comes out clean. Do not overbake. Transfer the scones to a wire rack to cool completely. Place the baking sheet with the parchment still on it underneath the rack.

Assemble the Nutella Scones:
Heat the remaining 1/4 cup Nutella in a microwave until pourable, about 10 seconds on high. Pierce the tops of the scones a few times with a fork. Use a spoon ( or two spoons-one to scoop, one to scrape) to drip the warm Nutella in a zigzag pattern over the tops of the hot scones. Transfer them to a refrigerator to set for 5 minutes, then serve immediately.

Most scones have a lifespan of 24hours or less; however, these scones taste pretty darn good on day two provided you wrap them tightly and store them at room temperature.

Strawberry Buttermilk Muffins

Leftover buttermilk. What to do? You make these. Strawberry buttermilk muffins with a streusel topping. And you don't look back.  I actually had a container of strawberries in my fridge already so it was a perfect pairing. I found the recipe on bakespace. A great site if you haven't checked it out, you should. It's all about sharing the love of food and recipes.

The fresh strawberries in this recipe were key. The slight tartness with the brown sugar crunchy top had me very guiltily going back for seconds, thirds, ok I don't even want to admit how many I ate yesterday.

The key to any muffin is is NOT to over mix. I always found that frustrating when a recipe says not to over mix. How do you know though?!  I use a spatula when I add my wet ingredients into my dry and just fold them in gently, no more than 10-12 stirs . I still remembering watching an episode of Alton Brown's, Good Eats on Muffins. If you haven't made muffins, or have not had much success in the past I suggest you watch this episode. He goes over in great detail on why you shouldn't over mix and how not to over mix your muffins (he suggests you stir for 10 seconds and then fold in your berries). This recipe has you folding in the berries before you add the wet ingredients, so a 10-second folding should suffice. 

After you have stirred the appropriate time, go ahead fill your muffin tin and sprinkle (generously, please) with your streusel topping. Don't be stingy here on that topping! These muffins definitely are the best when eaten the day of baking. But hey, I had one for breakfast just now and they still were pretty OK in my book. 

Strawberry Buttermilk Muffins

Originally from bakespace.com

Cooking time: 20 minutes

Servings: 12 large muffins, 24 regular

2 1/2 cups all purpose flour

3/4 cup granulated sugar

2 tsp. baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg, lightly beaten

3/4 cup buttermilk

2/3 cup canola oil

1 tsp vanilla extract

2 cups chopped strawberries

Streusel Topping:

1/3 cup brown sugar

1/4 all purpose flour

1/2 tsp cinnamon

2 Tbs. butter, softened

Directions:

1. Preheat oven to 375 degrees.

2. Butter muffin tins.

3. Whisk together egg, buttermilk, oil, and vanilla.

4. In another bowl, combine flour, sugar baking powder, baking soda, and salt.

5. Gently fold in berries.

6. Fold wet ingredients into dry.

7. Fill each muffin cup to the top.

8. In a small bowl, combine the streusel ingredients.

9. Blend until mixture is crumbly.

10. Sprinkle over tops of muffins

11. Bake for about 20 minutes, or until the edges of the muffins are golden brown.

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Cinnamon Chip Scones

I hope you are not thinking, *sigh* another scone recipe. It's funny, you know I did not grow up on scones. Probably I only ever heard of scones in a movie or in some book somewhere (if that). I may even possibly never even heard of them until I was in at least my 20's.   Perhaps that is my obsession with them, not having grown up with them. Perhaps it is that they are so easy to make. Perhaps it is well..they are delicious. Perhaps..oh who cares why I love them I just do. I love scones.

When I finally do remembering hearing about scones, I always remember hearing the word, DRY, with them. How sad for scones! And so false! If you haven't ever tried making scones for the same reasons I always had, because they just didn't sound appealing I suggest you give them a try. They do not require a mixer, just your mixing arm, a bowl, a whisk, spatula, and pastry cutter. To make the batter, it is as simple as putting together your dry ingredients, cutting your butter into the bowl, and then adding your other ingredients. From there, you turn your dough onto your counter pat into a circle and cut into wedges. And they are ready for your oven!


For these scones, I had these bag of Hershey's cinnamon chips in my pantry, cupboard, ok fine..a drawer. A small kitchen what can I say? They had been there for at least a month waiting for inspiration when I stumbled upon this recipe on Brown Eyed Baker. She seems to have also quite the love of scones. Smart girl. It was perfect! I could use my cinnamon chips in scones! It was a very aha! duh! moment. 

And true to form..these scones did not last long. 

Cinnamon Chip Scones

From Brown Eyed Baker, originally from Two Peas and Their Pod

Yield: 8 scones

Prep Time: 15 minutes | Bake Time: 15 minutes

2 cups all-purpose flour
1 tablespoon baking powder
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
5 tablespoons cold, unsalted butter, cut into ¼-inch cubes
½ cup cinnamon chips
1 cup heavy cream

For the Cinnamon-Sugar Topping:
1 tablespoon heavy cream
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, whisk together flour, baking powder, sugar, cinnamon, and salt. Cut in the butter, using your fingers, two knives, or a pastry blender. Mix until mixture resembles coarse meal, with mostly pea-size lumps of butter. Stir in the cinnamon chips. Pour heavy cream over the ingredients and stir with a spatula until dough begins to form. Don’t over mix.

3. Transfer dough to a floured countertop and knead dough by hand just until it forms a ball. Form scones by patting the dough into a ¾-inch thick circle. Cut the scones into triangles or use a biscuit cutter for round scones.

4. Place scones on prepared baking sheet. In a small bowl, combine sugar and cinnamon. Using a pastry brush, lightly the scones with heavy cream. Sprinkle scones with cinnamon/sugar mixture. Bake scones for 12 to 15 minutes, or until light brown. Cool scones on a wire cooling rack and serve. Store leftover scones in an airtight container at room temperature for up to 2 days.

Buttermilk Baked Doughnuts

Don't feel guilty when you look at these photos. Don't pick up your running sneakers just thinking of making these. Believe it or not- these little guys- these sticky, delicious guys are healthy. No, really I promise! Now don't right them off if you are one of those either just because I said the H word. These doughnuts are delicious, guilt-free, and simple (so simple I wonder why I haven't made doughnuts at home before!)  Seriously I was done and outta of the kitchen in less than 20 minutes. How did this doughnut adventure begin you ask on an assuming Tuesday rainy New England afternoon? I had been looking to make something to use up some buttermilk in my fridge. When I was wondering around Target putting too many things in my cart (why is it always this way when you go to Target?) I stumbled upon this.

I had been wanting to get one for awhile. And lo and behold on the back of the pan was a recipe for Buttermilk baked doughnuts. Fate? I think so. And you don't say no to fate. You pick it up, put it in your basket, and immediately head to the register. And I did just that. I honestly was tempted to buy two, but this was the last one. Fate was screaming my name that day.

Now as shorts and cute dress season vastly approaches, making doughnuts on a random Tuesday seemed (albeit the baking gods clearly wanted me to) still a tad wrong. I decided to try making these doughnuts a little healthier. With buttermilk, whole wheat flour, and honey these doughnuts are only around 130 calories. Oh now I have your attention. Yes- 130 calories. I topped them with a simple powdered sugar icing. Next time? I'm thinking nutella ganache. Ok those might need to wait until after summer is over and the shorts have been put away.  For now, it seems you can have your cake, doughnut and eat it too.

Buttermilk Baked Doughnuts
Originally from Health.com

Please note:  These are made with whole wheat flour so they are little more dense then if you make them with just regular flour. The original recipe on the back of the baking pan called for 2 cups of cake flour so if wheat flour isn't your thing or you don't have it on hand try it with cake flour instead. If you don't have cake flour on hand, try make it yourself. Read this article to learn how,  it's so easy and comes out great.

Also, these little guys aren't terribly sweet either. If you want SWEET, use all sugar instead of honey. I also double dipped my doughnuts in the glaze, which I think added the right amount of sweetness these doughnuts needed. Sure a few extra calories, but who's counting?

Ingredients

• Nonstick cooking spray
• 1 cup whole-wheat flour
• 1 cup all-purpose flour
• 1/2 cupsugar
• 1 1/2 teaspoonsbaking powder
• 1/4 teaspoonground nutmeg
• 1/2 teaspoon salt
• 3/4 cup low-fat buttermilk (1%)
• 2 large eggs
• 1/4 cup honey
• 2 tablespoons melted butter
• 1 tablespoon vanilla extract

Preparation

1. Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

2. Combine flours and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk.

3. Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. Add buttermilk mixture to flour mixture; whisk just until combined.

4. Spoon batter into doughnut pans, filling two-thirds full. Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). Let cool in pan slightly (about 4 minutes); turn out. Coat with toppings (see ideas, below), if desired.




Powdered Sugar Icing


2 cups powdered sugar
Whipping cream (I used low-fat milk to cut down on the calories! Use whatever you like)

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Dip doughnuts in glaze on one side. Repeat one more time if you would like! Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets.

Almond Puff Loaf

I love when I am given an actual reason to bake as opposed to my own simple desire to try a recipe. My boyfriend asked me to make a breakfast treat for his boss' birthday. This is how the conversation went.
 "Will you make some breakfast pastries?

"What kind do you want?"

"Whatever I don't care."

"Ok how about  muffins"?

"No I don't like muffins"

"Ok then..."  So much for not having an opinion.  After a loooong Friday night looking up the perfect recipe to make (ok who am I kidding I had fun while doing this)  I stumbled upon this almond puff loaf. This danish- like pastry looks fancy and people will think you spent hours doing this, but it is truly is a simple pastry to throw together. So simple  I made two batches. Yea- I'm that crazy. This recipe is definitely going into my baking arsenal and will be made it again without a doubt. It has a perfect buttery flaky crust, with just enough sweetness and one of my all-time flavors (it says so right in the name) almond.

Each batch makes 2 almond loaves. I made one with a blueberry jam and the other with strawberry. I originally  was going to make raspberry (but someone- names will be left out) got strawberry at the store. Oh well both turned out fantastic.

If you are a little hesitant at first, take a look at the original blog for this recipe because its gives you fabulous step-by-step instructions.

But if you are in need of an upcoming breakfast treat for this Easter weekend. Look no further. This is it. It's so quick and easy I promise it will leave you time to for that Easter egg hunt or whatever Easter traditions you and your family have.

Almond Puff Loaf
from King Arthur Flour

FIRST LAYER

• 1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes
• 1 cup flour
• 1/4 cup water
• *If you're using unsalted butter, add 1/4 teaspoon salt.

SECOND LAYER

• 1 cup water
• 1/2 cup (1 stick) butter*
• 1 cup flour
• 3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge
• 1 1/2 tsp. almond extract
• *If you're using unsalted butter, add 1/4 teaspoon salt.

TOPPING

• 2/3 cup jam or preserves
• 1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

ICING

• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 4 teaspoons milk or water (approximately)

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

1) First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

2) Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

3) Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.

4) Transfer the dough to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

5) Add the eggs one at a time, beating well after each addition; beat until the dough loses its "slimy" look, and each egg is totally absorbed.

6) Mix in the almond extract.

7) Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.

8) With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

9) Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.

10) Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)

11) Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

12) Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.

13) Drizzle the icing atop the pastries.

14) Cut into squares or strips to serve.