Cherry Coffee Cake

I usually save this yummy coffee cake for the holiday season, however for some reason I didn’t make it this past Christmas. It is a perfect weekend breakfast or brunch treat. This recipe divides perfectly into 2 8×8 foil pans that can be given away as gifts! Just a thought 🙂

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What you need:

2 1/4 cups all-purpose flour

3/4 cup granulated sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1 beaten egg

2/3 cup buttermilk or sour milk

1 teaspoon vanilla

1 can fruit pie filling, such as cherry, apple, strawberry, peach, or blueberry

Glaze – 1/2 Cup powdered sugar, a drop of vanilla, splash of milk

How To:

  • Grease and flour a 9×13 pan; set aside.
  • In a large bowl combine flour and granulated sugar. Cut in butter until mixture resembles coarse crumbs.
  • Set aside 1/2 cup mixture for topping.
  • Stir baking powder, soda, nutmeg, and salt into remaining crumb mixture. Make a well in the center. In a small bowl combine egg, buttermilk, and vanilla. Add egg mixture all at once to nutmeg mixture. Stir just until moistened (batter should be lumpy). Set aside 1 cup batter.
  • Spread remaining batter onto bottom and 1/2 inch up sides of prepared pan or dish.
  • Carefully spread the desired pie filling on top.
  • Spoon reserved batter into small mounds on top of filling.
  • Sprinkle with topping.
  • Bake in a 350 degree F oven about 30 minutes or until slightly browned and your knife comes out clean.
  • Let cool. Mix up glaze ingredients and drizzle over cake. Enjoy!

Ham & Egg Scramble

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I am always looking for great ways to use all of those leftover meats that hang out in the fridge after the holidays. Here is a great, quick and easy breakfast!

Ingredients:

Ham diced into small pieces

Eggs (2 per person)

Splash of half & half or milk

Salt and pepper to taste

Cheese (optional)

How to:

In a small pan add a little butter and sauté the ham dices on medium low until slightly browned.

While ham browns whisk together the eggs, milk, salt & pepper.

When ham is browned add the egg mixture and let it set for a few seconds. Slowly fold the eggs until they reach your desired consistency. Sprinkle cheese and give one last fold.

Enjoy!

Homemade Bagels

bagels

I made these for the first time this week, and my kids said they were the best bagels EVER!! Got the recipe from Laura in the Kitchen  (Laura has a ton of awesome recipes by the way!) So, it looks like my relationship with Lenders and Thomas’s is over for good! Super simple, and cheap to make!

Ingredients:
2-1/4 tsp of Active Dry Yeast
1-1/2 cups of Warm Water, needs to be around 115 degrees
2 Tbsp of Granulated Sugar plus 1 teaspoon
3-1/2 cups of Bread Flour
2 tsp of Salt

For the water bath:
12 cups of Water
1/3 cup of Honey

1 egg white beaten with a splash of water to make an egg wash

How To:

1) In a small bowl, mix together the warm water, 1 teaspoon of sugar and yeast, set aside for a few minutes to allow the yeast to activate.

2) In the bowl of a standing mixer, add the flour, salt, remaining sugar and yeast and water mixture, attach a dough hook and mix for about 8 minutes on medium-low speed until your dough is smooth. Place the dough in an oiled bowl and (flip it over to coat the whole thing with a bit of the oil) cover and allow it to rest for about an hour and a half.

3) Once the dough has risen (won’t be doubled in size but will be pretty risen by then) flip it over onto a very lightly floured surface, deflate it gently and then divide the dough into 8 equal pieces.

4) Form each piece into a ball by rolling it between the palm of your hand and your work surface, then dip your two pointer fingers in some flour, using one finger poke a hole (go all the way through) in the center of each ball and using both pointer fingers, poke them through the center hole and rotate your fingers to about a 2” hole (check out video for better and more clear instructions on this).

5) Place the bagels on a parchment paper lined baking sheet cover with a damp, lint free towel and allow to rest for about 20 minutes.

6) Meanwhile, preheat your oven to 425 degrees and place one of your oven racks on the top 2/3 of the oven. In a large, wide pot (I used my dutch oven for this) add your water and honey and bring to a gentle boil, reduce the heat to simmer, add 4 bagels at a time and cook them for 1 minute on each side and then transfer them on the same baking sheet (make sure you flip them back to top-side-up) repeat with all the bagels.

7) Brush the tops and sides of each one with the beaten egg white wash and bake them for about 20 minutes or until deeply golden brown all around (rotate your pan halfway through).

8) Allow them to cool for a few minutes on your baking sheet before moving them to a cooling rack to finish cooling completely.

The Best Scones EVER!

scone

Often times scones can be dry and crumbly. Not these!! These are the best scones you’ll ever have. Great served with a real cup of British tea!

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, frozen
  • 1/2 cup raisins (optional)
  • 1/2 cup sour cream
  • 1 large egg

How To:

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins.

In a small bowl, whisk sour cream and egg until smooth.

Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles or you can use a biscuit cutter; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature

 

Strawberry Muffins

strawberry muffins

These muffins were the result of a strawberry picking trip the kids and I did last year! They are so, so, so GOOD!

INGREDIENTS
2 cups all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1 stick butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups chopped strawberries

Topping
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

HOW TO:
Put the rack in the center of the oven and preheat to 400°F. Line a 12 -18 muffin tin with paper or foil baking cups.

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the strawberries. The batter will be thick.

Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.

For the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes.

Cinnamon Coffee Cake

This coffee cake has been in my arsenal for a LONG time!! I was making this before I had children. It is still a favorite today. My kids often ask for it as a Saturday breakfast treat. It’s moist and flavorful. There is never much left!

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Ingredients: Cake

  • 1C softened butter
  • 1C sugar
  • 2 eggs
  • 3C flour
  • 1/2t salt
  • 3t baking powder
  • 1C milk
  • 1t vanilla

Cinnamon layer:

  • 1 1/3C brown sugar
  • 1/2 melted butter
  • 2t cinnamon

How to:

Cream together butter and sugar. Add eggs and vanilla. Combine dry ingredients in a separate bowl. While mixer is running add flour and milk alternately. Mix until just combined. Spread into a 9×13 pan.

Cinnamon layer:

Melt butter, add to brown sugar and cinnamon. Pour over the surface of the batter. With a knife swirl in the cinnamon mixture until evenly distributed throughout the batter. Bake uncovered at 350 for 35-45 minutes. Until lightly golden and set.

 

 

Quick & Easy Apple Rolls

apple rolls

These Apple Rolls are perfect for a breakfast or brunch. It’s ok to take a little help from the store! They are quick, easy and delicious!

Ingredients:
1 large Granny Smith apple (peeled and finely chopped)
3/4 C chopped walnuts (optional)
1/2 C brown sugar
3 tubes 8 count cinnamon rolls
1/2 t cinnamon

How to:
Preheat the oven to 400 degrees F. Grease 2 muffin tins

Peel and finely chop the apples.

In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put cinnamon buns, cinnamon side down, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes.

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine 2 containers of the vanilla frosting with the cinnamon 1 to 2 teaspoons of milk. Mix until very thick and of pourable consistency. Drizzle over buns and serve.