Very Berry Muffins

A super easy muffin recipe!   Use fresh berries in the summer, frozen berries in the winter. For this recipe, I used a combination of strawberries, blueberries and raspberries, but you could substitute other berries such as blackberry, boysenberry, etc.  These smell great while in the oven and taste even better while still warm!

Yield:  approx 15 small muffins

Ingredients:
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 stick unsalted butter, chilled and cut into small pieces
1 cup cream cheese
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup diced strawberries, fresh or frozen
1 cup blueberries, fresh or frozen
1 cup raspberries, fresh or frozen

Directions:
Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray.  Mix dry ingredients in a bowl.  Add butter chunks and cut into the dry mix with a pastry blender - or, if you're lazy (I like to call it efficient), use an electric mixer to mix until the butter is incorporated into pea sized bits.

In a separate bowl, whisk the eggs, buttermilk, and vanilla extract.  Pour over the dry ingredients and mix until just combined.  The batter will be lumpy.  Fold in the berries and fill a muffin tin or cupcake wrappers about 3/4 full.

Bake for 20-25 minutes longer or until muffins are firm and a clean knife inserted in the center comes out clean. Enjoy!

Pumpkin Spiced Scones

Scones are surprisingly easy to make!  They taste best eaten within a day or so and while warm.  Happy holidays!

Ingredients:
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter
1/2 cup canned pumpkin
3/4 cup buttermilk, divided (reserve ¼ cup)
1 large egg
3 teaspoons vanilla extract 

Spiced Pumpkin Glaze: 
1 1/2 cups powdered sugar
3 tablespoons canned pumpkin
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 tablespoons milk (add more if needed for a pourable consistency)

Directions:
The first step is to combine the dry ingredients.  The idea is to blend the butter into the flour mixture until it resembles coarse crumbs.  The old school way to do this is to cut in the butter with your fingers or a pastry blender.  You can save a little time and carpal tunnel by doing this in a blender or food processor - I have replicated this technique in my blender many times and there is no discernable difference in taste or texture in the final product.

In a separate bowl, whisk the eggs, pumpkin and milk. Stir in the crumbly flour/butter mixture until just moistened; do not overmix.  On a lightly floured surface, knead the dough until it comes together. Use your hands to form the dough into a large round shape, making it smooth and even, about 1 inch high.  Using a large knife or a pizza cutter, cut the dough into 8 triangle pieces.

You can bake the scones right away if you're in desperate need of carbs, however the best thing to do is chill them first!  The scones have a large proportion of butter to flour, and if baked while at room temperature, the butter will melt and seep out, which will make the scones overly dense and dry.  Freeze or refrigerate the scones until they are cold, and you'll end up with a much tastier scone!  The scones can also be frozen indefinitely and baked at a later date.

When ready to bake the scones, preheat the oven to 400.  Place the scones 1 inch apart on ungreased baking sheets. Brush reserved buttermilk over the top of each scone.  Bake for about 15 minutes or until golden brown.  Remove and allow to cool for 10 minutes.

To decorate the scones, if you want to be fancy, you can make a simple powdered sugar glaze (1 cup of powdered sugar and several tablespoons of milk or water) and coat the top of each scone with that before drizzling with the spiced glaze.  That will create a dual toned icing (see top picture).  Or you can simply combine the spiced glaze ingredients as listed above and drizzle over the scones.  Either way they will be delicious!  Enjoy!

Note: if you have pumpkin pie spice on hand, you can substitute the other spices in the recipe with that. Season to taste or use about the same total quantity.

Chocolate Strawberry French Toast Roll-Ups

These are super easy to make and delicious for breakfast or dessert.

Yield:  Serves 2-4

Ingredients:
8 slices white sandwich bread, crusts removed
2 cups fresh or frozen strawberries
2 eggs
2 tablespoons milk
2 tablespoons butter
1/2 cup prepared chocolate sauce
Powdered sugar, for dusting

Optional:  Maple syrup, for serving

Directions:
Flatten each piece of bread slightly with a rolling pin. Place about two teaspoons of the strawberries on one end of the bread in a strip. Roll the bread tightly and repeat.

Next, whisk the eggs and milk together in a bowl. Heat a griddle or skillet to medium heat and add the butter. As the butter melts, dip each french toast roll in the egg mixture, coating on all sides. Place them on the heated surface, seam side down. Cook in batches until golden brown on all sides, about 2 minutes per side.

Serve warm, drizzled with the chocolate sauce and dusted with powdered sugar, with maple syrup on the side, if desired. Enjoy!

Note: This is an easy recipe to customize, and would be good with any type of fruit, or stuffed with cream cheese, peanut butter, or nutella, or rolled in cinnamon-sugar, etc.

Boozy Apple Pear Crisp with Bourbon Vanilla Bean Whipped Cream

My mother was a terrible cook, but the one thing I can remember her making when I was little that I really liked was apple crisp.  Crunchy, warm, sweet.... it's still one of my favorite desserts, though you rarely find it anywhere at restaurants.  I'm sure someone's country grandmother is making it right now!  This version has a little bourbon, which makes everything better.

Yield: 4-6 servings

Ingredients:
5 small apples (I used Granny Smith)
3 small pears
1/4 cup butter
1 teaspoon nutmeg
1 teaspoon cloves
1 tablespoon cinnamon
1/2 teaspoon salt
1/4 cup bourbon
1 cup brown sugar
1 cup oats
1/2 cup flour

Bourbon Vanilla Bean Whipped Cream
1 cup heavy cream
1 vanilla bean, scraped
3 tablespoons bourbon
3 tablespoons white sugar

Directions:
Preheat oven to 400 degrees.  Butter a 9 inch pan and set aside.

Peel the apples and pears and dice into bite-sized pieces.  Mix the fruit in a bowl with the spices, salt, and 1/4 cup bourbon.

In a separate bowl, make the topping.  Using a pastry blender or your hands, cut the butter into the oats and flour.  Add the brown sugar and continue to blend until topping is nicely combined.

To assemble the crisp, add the fruit mixture to the bottom of the pan in two layers, stopping to sprinkle a bit of topping over the first layer, but saving the majority of it for the top.  Cover the fruit with the remaining topping and bake for about 30-45 minutes, until the topping is caramelized and crisp.

To make the bourbon vanilla whipped cream, place the heavy cream and sugar in a mixing bowl.  Beat until soft peaks form.  Add the sugar, vanilla bean, and bourbon and beat until combined.

To serve, slice the crisp while warm and top with the bourbon whipped cream.  Then have seconds.  Enjoy!

Note: If you have an aversion to either apples or pears, you can just use one type of fruit. Also, if you used gluten free flour or omitted the flour all together, this would be a gluten free dessert ; )

Red Velvet Hot Chocolate with Whipped Cream Cheese

 

I saw this recipe on a website and how could I not make it!?!  I added my own twist with the whipped cream; I figured- you can't have red velvet without cream cheese!  This is a great decadent holiday treat - hot chocolate made from scratch really does taste amazing!

Yield:  4 servings

Ingredients:
4 cups whole milk
1/3 cup white sugar
12 ounces semi-sweet baking chocolate, coarsely chopped
2 teaspoons red food dye
1 teaspoon vanilla extract

Whipped Cream Cheese:
3/4 cup heavy cream
4 tablespoons white sugar
3 ounces cream cheese, room temperature
1 teaspoon clear or regular vanilla extract

Optional Garnish:  Mini marshmallows

Directions:
Pour milk into a saucepan and heat on medium, being careful not to scald it.  Add chocolate, vanilla extract, red food dye, and sugar.  Stir until chocolate is completely melted and milk is hot, then reduce temperature to low.

To make the whipped cream cheese, pour the heavy cream into the bottom of a mixing bowl and whip on high.  Add sugar, cream cheese, and vanilla extract and whip until peaks form or desired consistency is achieved.  Note - clear vanilla extract can be purchased at craft or specialty food stores and will keep your cream a brilliant white.  If you don't have it, no worries, there is no flavor difference!

To serve, ladle the warm hot chocolate into mugs and top with a dollop of the whipped cream cheese and a handful of mini marshmallows.  Serve immediately.  Enjoy!

 

Angel Food French Toast

This was delicious and very pretty.  Next time, I plan to make a strawberry syrup to accompany it.  Yum! 

Yield:  Serves 4-6

Ingredients:
1 angel food cake, sliced into 12 pieces
3 large eggs
3/4 cup milk
2 teaspoons vanilla extract
2-3 tablespoons melted butter

Optional Garnishes: Strawberries, syrup, and/or whipped cream
 
Directions:
Whisk eggs, milk, and vanilla extract until foamy and well combined.  Heat a griddle or skillet to medium heat.  Dip each piece of angel food cake into the egg mixture, coating each side.  Let some of the mixture drip off.  Add some melted butter to the pan, then add the french toast slices (you'll need to cook in batches).

Cook until golden, about 2-3 minutes per side.  Be sure to also cook the ends of the cake.
Repeat with remaining slices, then serve while warm with fresh berries, syrup and/or whipped cream.  So easy!  Enjoy!

Bacon Bourbon Caramel Popcorn

I don't really eat snacks.  I love food, real food like meat, fresh vegetables, potatoes... the experience of sitting down for a full meal.  But I'm not really into chips, or processed junk food like cookies, crackers, etc.

Having said that, I ate two bowls of this popcorn in one sitting.  Two!  If you're wondering if I felt sick afterward, the answer is yes.  But it was worth it.

Since I only post recipes to this blog that are successful, I feel like I am always saying "this was delicious" or "you have to try this", but.... this was really, really, really awesomely delicious!

Yield:  2 large bowls of popcorn

Ingredients:
9 strips of crisp bacon
2 1/2 cups popcorn kernels
1 cup butter
2 1/4 cups brown sugar
1 cup maple syrup
3/4 cup bourbon
1 tablespoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
Vegetable oil
Coarse sea salt (for garnishing)

Directions:
Fry bacon, drain and reserve.

Add several tablespoons of oil to a large pot over medium heat.  Add a few kernels to the pot to test the heat; once they begin to pop, add 3/4 cup of popcorn to the pan.  This process will continue for three batches.  Cover the pot and monitor it closely, shaking every once in a while so the popcorn doesn’t burn.

Once the popping slows, remove the pan from the heat and transfer the popcorn to a bowl. Repeat with the rest of the popcorn.  Once all of the popcorn has been cooked, spread it out in an even layer on 2-3 baking sheets.

Preheat oven to 250 degrees, then crumble cooked bacon over the popcorn.

Next, bring butter, brown sugar, and maple syrup to a boil in an oversized pot, stirring constantly.  Reduce heat and simmer for about five minutes, then remove from heat.  Stir in the bourbon, vanilla, salt and baking soda and mix.  Once you add the baking soda, the mixture will foam up, so be sure you have enough room at the top of the pot or it may overflow.

Pour caramel mixture over bacon and popcorn mixture and mix to coat evenly.  Sprinkle with coarse sea salt and bake for about 60-80 mins, until golden brown, stirring the mixture every 15 minutes or so. 

Remove the popcorn from the oven and let cool for about an hour before breaking it up.    The popcorn will still be somewhat soft when it comes out of the oven, but will harden as it cools. Taste and add additional salt if necessary.  Then try not to eat it all in one sitting!  Enjoy!

Salted Caramel Mini Banana Breads

I decided to make this into individual cakes, so I used some pans I have that make mini fillable cakes.

Yield:  1 medium loaf or 8 mini cakes

Ingredients:
4 ripe bananas, smashed
1/2 cup melted butter
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt

Topping:
Caramel sauce
Coarse sea salt
 
Directions:
Preheat the oven to 350 degrees.  Mix butter into mashed bananas in a large mixing bowl.  Add the brown sugar, egg, and vanilla.  Sprinkle baking soda, spices, and salt over the mixture, then mix in the flour.

Pour the batter into buttered pan(s).  For the small cakes, I baked this for about 20 minutes, but for a larger portion it would take about an hour - I recommend checking it with a knife inserted in the center after about 20 minutes.

Once the cakes are set, remove from oven.  Drizzle or fill with caramel sauce and sprinkle with coarse sea salt.  Serve while warm.

This was even more delicious the next day, when the caramel and salt had soaked into the cake.  Enjoy!

Tips:  If you don't have a pan like this, you could use a cookie cutter to cut a small hole in the center of the cake to fill.  Or use a fork to make pinholes in the top of the cake and then pour the caramel sauce over it.  Or just pour the caramel sauce right on top!  Whatever works!

 

Gooey Maple Bacon Cinnamon Rolls

I don't think I have to tell you that this recipe turned out very nicely.  The entire pan was gone when I woke up the next day, so that alone can vouch for the recipe's success, at least in my household.

Yield:  Approx 12-15 cinnamon rolls

Cinnamon Roll Ingredients:
2 1/4 tsp rapid rise yeast
1 cup milk
1/2 cup white sugar
4 tbsp melted butter
1 tsp salt
1 egg
3 ½ cups all-purpose flour
9 slices bacon
2 tbsp brown sugar

Cinnamon Filling:
3/4 cup brown sugar
2 tbsp ground cinnamon
1/2 stick melted butter 

Maple Frosting Ingredients:
1 stick butter, room temperature
1 8 ounce package cream cheese, room temperature
2 cups powdered sugar
1/4 cup maple syrup
2 tsp vanilla extract 

Instructions: 
Fry bacon (or cook in the oven at 400 degrees for about 15 mins, faster and less messy!) and set aside to drain.  Once cooled, crumble bacon and place in a bowl.  Add about 2 tablespoons of brown sugar and mix to combine, then reserve.

Dissolve yeast in warm water according to package directions and set aside.  In a separate bowl, combine milk, white sugar, melted butter, salt and egg.  Fold in 1½ cups of flour and mix to combine.  Add yeast mixture.  Stir in remaining flour and knead for 5-10 minutes.  Spray a bowl with non-stick cooking spray, place dough in it, and cover.  Allow to rise for around 90 minutes, or until doubled in size.

Roll dough out into a large rectangle and coat with about 1 tablespoon of melted butter. Cover with the cinnamon filling mixture and add about half of the bacon bacon-sugar mixture. Roll up tightly, beginning with long side.  Slice into 12-15 sections, or more if you want slightly smaller rolls.

Arrange rolls in a baking pan (I used two round ones) and allow to rise for an additional 20 minutes or so.  Bake for about 30 minutes at 350 degrees, or until slightly brown on top.

While the rolls are cooking, use a mixer or whisk to combine ingredients for the maple glaze.  Mix until smooth and to desired consistency; for a thicker frosting, use more powdered sugar, for a thinner frosting, use additional maple syrup, or water or milk, to thin it out.

Frost rolls and garnish with remaining diced bacon.  Serve while warm. Sweet...salty...delicious!  Enjoy!