Donut Ingredients:
1 cup cake flour, sifted
1/4 cup plus 2 T sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup plus 2 T buttermilk
1 egg
1 T melted butter
Preheat oven to 400 degrees. Spray donut pan(s) with non-stick cooking spray.
In a large mixing bowl, sift together the cake flour, sugar, baking powder, cinnamon, and salt. Add buttermilk, egg, and butter. Beat until just combined. Fill each donut cup 1/2 full, approximately 2 T batter for mini donuts, or 3 T for regular donuts.
Bake mini donuts for 5-6 minutes, and regular donuts for 7-8 minutes, or until the tops spring back when touched. Invert donut pan over cooling rack on top of baking sheet. Let donuts cool slightly before glazing or coating in cinnamon/sugar.
Cinnamon Glaze:
1 cup powdered sugar
3 T milk
1/2 tsp cinnamon
In a small bowl, stir together all ingredients. Dip each donut in glaze on both sides. Return to cooling rack. Let dry and repeat process for double glaze.
Cinnamon/Sugar Coating:
4 T melted butter, in small bowl
4 T sugar and 1/2 tsp cinnamon, mixed together in small bowl
Dip each donut in the melted butter on both sides, then roll around in cinnamon/sugar coating. Return to cooling rack to set up. This will coat 1/2 batch of donuts, so double if using on all donuts.
Enjoy!
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Bakery Style Jumbo Blueberry Streusel Muffins
Muffin Ingredients:
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
3 cups all purpose flour
1 1/2 cups sugar
1 tsp salt
4 tsp baking powder
2/3 cup canola or vegetable oil
2 eggs
2/3 cup milk
1 1/2 cups fresh blueberries (reserve 1/2 cup to push into tops)
Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray or use liners. Stir together the flour, sugar, salt, baking powder, canola oil, eggs, and milk. Batter will be really thick. Carefully fold in 1 cup of the fresh blueberries. Fill the muffin tins 3/4 of the way full. Press the remaining 1/2 cup fresh blueberries into the top of each muffin.
Streusel Topping:
2 T cold butter, cut into small pieces
1/4 cup white OR brown sugar (I used brown)
2 T flour
In a small bowl, use a fork or pastry cutter to mix together all topping ingredients until mixture resembles coarse crumbs. Sprinkle over top of muffins.
Bake jumbo muffins for 32-35 minutes, and regular muffins for 22-25 minutes, or until toothpick inserted into the middle comes out clean. Serve warm and store leftovers in an airtight container. Enjoy!
Blueberry Cinnamon Cake Donuts with Vanilla Glaze
Donut Ingredients:
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
1 cup all purpose flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
2 T milk
2 large eggs
3 T canola oil
2 T water
1/2 cup blueberries
Preheat oven to 325 degrees. Spray a donut or muffin pan with non-stick cooking spray.
In a large bowl, whisk together the dry ingredients (flour, sugar, baking powder, salt, and cinnamon). In a small bowl, whisk together the wet ingredients (milk, eggs, canola oil, and water). Add the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the blueberries.
Pour batter into the donut pan 2/3 of the way full. Bake for 16-18 minutes, or until puffed up and springs back to the touch.
Vanilla Glaze:
1 cup powdered sugar
1 tsp pure vanilla extract
milk, as needed for pourable glaze consistency
Invert donuts onto a cooling rack placed over a cookie sheet. Drizzle glaze over top and serve warm. Enjoy!
Strawberry Banana Smoothie
Ingredients:
1 cup fresh strawberries
2 bananas
1 cup vanilla yogurt
1/4 cup orange juice
1/4 tsp pure vanilla extract
1 cup ice cubes
Add all ingredients to a blender and process until smooth. Makes 2 large glasses. Enjoy!
1 cup fresh strawberries
2 bananas
1 cup vanilla yogurt
1/4 cup orange juice
1/4 tsp pure vanilla extract
1 cup ice cubes
Add all ingredients to a blender and process until smooth. Makes 2 large glasses. Enjoy!
Southern Sausage Gravy
Ingredients:
1/2 lb breakfast sausage, crumbled
2 T butter
1/4 cup all purpose flour
3 cups milk
kosher salt
black pepper
In a large skillet over medium high heat, crumble up the breakfast sausage. I use a potato masher to break the sausage up into smaller pieces. Cook until no longer pink. Add the butter and once it is melted, stir in the flour and cook for 2 minutes. Add the milk and bring to a boil. Lower heat and cook until thickened, stirring occasionally. Season with salt and fresh ground black pepper to taste. If it gets too thick, add some more milk. Enjoy!
1/2 lb breakfast sausage, crumbled
2 T butter
1/4 cup all purpose flour
3 cups milk
kosher salt
black pepper
In a large skillet over medium high heat, crumble up the breakfast sausage. I use a potato masher to break the sausage up into smaller pieces. Cook until no longer pink. Add the butter and once it is melted, stir in the flour and cook for 2 minutes. Add the milk and bring to a boil. Lower heat and cook until thickened, stirring occasionally. Season with salt and fresh ground black pepper to taste. If it gets too thick, add some more milk. Enjoy!
Glazed Chocolate Cake Donuts
Donut Ingredients:
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
2 3/4 cups Devil's Food cake mix
2 T unsalted butter, melted
3/4 cup buttermilk
2 eggs
Preheat oven to 400 degrees. Spray donut pan with non-stick cooking spray.
In a large stand mixer bowl, add all ingredients and mix on medium speed for 1 minute until smooth. Transfer batter into large resealable bag, snip the corner, and pipe into donut pan, filling 2/3 of the way full. Note: This recipe makes 12 donuts, so you will need to make in two batches if you only have one donut pan like me.
Bake for 9 minutes, or until donuts have risen and spring back to touch. Let cool in pan for 2 minutes, then turn pan upside down over parchment paper. Let donuts cool while you make the glaze.
Vanilla Glaze Ingredients:
4 cups powdered sugar
1/2 cup milk
2 tsp vanilla extract
In a medium saucepan over low heat, add all ingredients and stir until smooth. Place a donut into vanilla glaze, flip over, and use spatula to help glaze sides of donut. Carefully lift out glazed donut with spatula and place back on wax paper. Quickly add sprinkles before the glaze dries. Repeat with all donuts. Let glaze dry completely before serving. Enjoy!
Banana~Strawberry Chocolate Chip Muffins
Ingredients:
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top
Preheat oven to 350 degrees. Line muffin pans with 21 liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas. Add to the dry ingredients and stir to combine.
Toss 3/4 cup of the chocolate chips with 1 T flour. Add to the muffin batter and stir to combine. Carefully fold in 1 1/4 cups of the chopped strawberries. Use a ice cream scoop to fill the muffin liners 2/3 of the way full. Top the muffins with the reserved strawberries and chocolate chips.
Bake for 18-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!
1 3/4 cups all purpose flour
3/4 cup granulated sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, melted and cooled
1 egg
1/2 cup vanilla or plain yogurt
2 tsp vanilla extract
1 1/2 cups ripe bananas, mashed (about 3 large)
1 cup chocolate chips (semi-sweet or milk chocolate), 1/4 cup reserved for top
1 1/2 cups chopped strawberries, 1/4 cup reserved for top
Preheat oven to 350 degrees. Line muffin pans with 21 liners or spray with non-stick cooking spray.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In a separate bowl, whisk together the butter, egg, yogurt, vanilla, and bananas. Add to the dry ingredients and stir to combine.
Toss 3/4 cup of the chocolate chips with 1 T flour. Add to the muffin batter and stir to combine. Carefully fold in 1 1/4 cups of the chopped strawberries. Use a ice cream scoop to fill the muffin liners 2/3 of the way full. Top the muffins with the reserved strawberries and chocolate chips.
Bake for 18-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!
Homemade Granola
Ingredients:
2 cups old fashioned Oats
1/2 cup dried cranberries
1 cup sliced almonds
1 tsp cinnamon
1/4 tsp salt
4 T unsalted butter
1/4 cup packed light brown sugar
1/4 cup honey
2 tsp pure vanilla extract
Preheat oven to 300 degrees. Line a 9x9 baking pan with foil, leaving an overhang over the edges. Spray with non-stick cooking spray.
In a large bowl, stir together the oats, cranberries, almonds, cinnamon, and salt.
In a small sauce pan over medium heat, combine the butter, light brown sugar, and honey. Stir until mixture comes to a boil. Turn off heat and stir in vanilla extract. Pour over oat mixture and stir well to coat. Transfer to prepared baking pan and spread into an even layer.
Bake for 40 minutes, stirring every 10 minutes. Mixture should be light brown. Remove from oven and lift foil out of pan onto counter. Spread mixture out and let cool and become crispy. Serve over yogurt with fresh fruit, or in a big bowl with some milk. Enjoy!
Store in an airtight container or jar at room temperature.
2 cups old fashioned Oats
1/2 cup dried cranberries
1 cup sliced almonds
1 tsp cinnamon
1/4 tsp salt
4 T unsalted butter
1/4 cup packed light brown sugar
1/4 cup honey
2 tsp pure vanilla extract
Preheat oven to 300 degrees. Line a 9x9 baking pan with foil, leaving an overhang over the edges. Spray with non-stick cooking spray.
In a large bowl, stir together the oats, cranberries, almonds, cinnamon, and salt.
In a small sauce pan over medium heat, combine the butter, light brown sugar, and honey. Stir until mixture comes to a boil. Turn off heat and stir in vanilla extract. Pour over oat mixture and stir well to coat. Transfer to prepared baking pan and spread into an even layer.
Bake for 40 minutes, stirring every 10 minutes. Mixture should be light brown. Remove from oven and lift foil out of pan onto counter. Spread mixture out and let cool and become crispy. Serve over yogurt with fresh fruit, or in a big bowl with some milk. Enjoy!
Store in an airtight container or jar at room temperature.
Banana Blueberry Strawberry Muffins with Oat Streusel Topping
Muffin Ingredients:
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.
In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract. Carefully fold in the blueberries.
Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full. Push 5 strawberry pieces into the top of each muffin. Prepare streusel topping.
Oat Streusel Topping:
2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced
In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal. Sprinkle over each muffin.
Bake muffins for 20-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. I recommend serving warm on big family platter. Enjoy!
Store at room temperature on plate covered with foil since they are so moist. Although, there might not be any leftovers
1 cup all purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 ripe bananas, mashed
3/4 cup granulated sugar
1 egg
6 T butter, melted
2 tsp pure vanilla extract
1 cup blueberries
3/4 cup strawberries, hulled and quartered
Preheat oven to 350 degrees. Spray a muffin tin with non-stick cooking spray.
In a large bowl, stir together the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.
In a separate bowl, stir together mashed bananas, sugar, egg, melted butter, and vanilla extract. Carefully fold in the blueberries.
Use an ice cream scoop to fill 10 muffin cups 3/4 of the way full. Push 5 strawberry pieces into the top of each muffin. Prepare streusel topping.
Oat Streusel Topping:
2 T old fashioned oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
2 T all purpose flour
2 T cold butter, diced
In a small bowl, add all ingredients and cut in butter until mixture resembles cornmeal. Sprinkle over each muffin.
Bake muffins for 20-22 minutes, or until toothpick tester comes out clean. Let cool in pan for 5 minutes, then transfer to wire rack to continue to cool. I recommend serving warm on big family platter. Enjoy!
Store at room temperature on plate covered with foil since they are so moist. Although, there might not be any leftovers
Homemade Strawberry Jam
Ingredients:
2 pounds strawberries, hulled and sliced
1/2 to 1 cup granulated sugar (to taste)
1/4 cup honey
2 tsp fresh lemon juice
In a large stock pot, add strawberries and mash with potato masher. Add sugar, honey, and lemon juice. Turn the heat on low and stir until sugar dissolves. Increase heat to medium high and bring mixture to a full rolling boil. Cook, stirring often, until mixture comes to 220 degrees, about 12-15 minutes.
Note: If you don't have a candy thermometer, you can do the frozen plate test to see if it has jellied. Place a small plate in freezer for 10 minutes while strawberry jam is cooking. After 12 minutes, add a teaspoon of jam to plate and put back in freezer for 1 minute. If you can run your finger through the middle without it running back together, it is ready. I cooked it for 15 minutes total so it was nice and thick.
Remove from heat and transfer to glass bowl. Let come to room temperature, then refrigerate until ready to use. We tested some warm jam on croissants and it was really good! Enjoy!
2 pounds strawberries, hulled and sliced
1/2 to 1 cup granulated sugar (to taste)
1/4 cup honey
2 tsp fresh lemon juice
In a large stock pot, add strawberries and mash with potato masher. Add sugar, honey, and lemon juice. Turn the heat on low and stir until sugar dissolves. Increase heat to medium high and bring mixture to a full rolling boil. Cook, stirring often, until mixture comes to 220 degrees, about 12-15 minutes.
Note: If you don't have a candy thermometer, you can do the frozen plate test to see if it has jellied. Place a small plate in freezer for 10 minutes while strawberry jam is cooking. After 12 minutes, add a teaspoon of jam to plate and put back in freezer for 1 minute. If you can run your finger through the middle without it running back together, it is ready. I cooked it for 15 minutes total so it was nice and thick.
Remove from heat and transfer to glass bowl. Let come to room temperature, then refrigerate until ready to use. We tested some warm jam on croissants and it was really good! Enjoy!
Mexican Style Frittata
Ingredients:
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!
1/2 cup Owen's breakfast sausage
1 T unsalted butter
2 green onions, sliced
1/4 cup mushrooms, sliced
2 cloves garlic, minced
2 T pickled jalapenos, chopped
1/4 cup cherry tomatoes, halved
6 large eggs, beaten
2 T cilantro, chopped
kosher salt
black pepper
ground cumin
1/2 cup Mexican shredded cheese
Preheat oven to 375 degrees. In a 10 inch non-stick skillet over medium high heat, brown the crumbled sausage until cooked through. Remove to a bowl. Lower heat to medium low, add the butter, then the green onions and mushrooms. When mushrooms are done, add the garlic, jalapenos, and cherry tomatoes and cook another minute. Add the cooked sausage back to the skillet.
In a bowl, beat the eggs together with the cilantro and season with salt, pepper, and cumin. Pour the eggs into the skillet and stir slightly. Top with shredded cheese. When the eggs have set around the edges and slightly in the middle, transfer to the oven. Bake for 10-12 minutes, or until eggs are cooked through and fluffy. Carefully slide frittata onto serving platter. Garnish with green onions, cherry tomatoes, and avocado slices. Serve with a side of salsa. Enjoy!
Mini Banana Bread Loaves
Ingredients:
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
3 bananas, smashed
1 banana, diced
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 sticks unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees. Spray a mini loaf pan with non-stick cooking spray.
In a large stand mixer bowl, beat together the smashed bananas, granulated sugar, and brown sugar. Add the melted butter and mix well. Add the eggs and vanilla extract and mix. Sift the flour, baking soda, salt, and cinnamon into the wet ingredients. Turn mixer on just to combine.
Pour mini muffin loaves 3/4 of the way full into prepared pan. You will have a little batter leftover. I made a jumbo banana muffin also! Bake for 28-32 minutes, or until tester comes out clean. Enjoy!
Strawberry Tarts by Little Chef Taylor
Ingredients:
1 sheet puff pastry, thawed
1 lb strawberries, hulled and sliced
1 T sugar (optional)
1/4 cup apricot jelly + 1 T water
Preheat oven to 375 degrees. Spray a large non-stick baking sheet with cooking spray.
Sprinkle some flour on work surface and unroll puff pastry. Roll out slightly using a floured rolling pin. Cut the dough in half lengthwise, then into quarters to get 8 rectangles. Transfer to baking sheet. Use the tines of a fork to create a 1/4 inch border around each edge. Prick the center of each dough so it doesn't puff up when baking.
Arrange strawberry slices on the center of each rectangle in an overlapping pattern, leaving the border clear. Sprinkle each with a little sugar.
Bake for 22-25 minutes, or until edges are golden brown and slightly puffed up.
Meanwhile, heat the apricot jelly and 1 T water. Brush each warm tart with melted jelly. Serve warm or at room temperature. These are great dusted with powdered sugar or drizzled with powdered sugar/vanilla glaze before serving. Enjoy!
1 sheet puff pastry, thawed
1 lb strawberries, hulled and sliced
1 T sugar (optional)
1/4 cup apricot jelly + 1 T water
Preheat oven to 375 degrees. Spray a large non-stick baking sheet with cooking spray.
Sprinkle some flour on work surface and unroll puff pastry. Roll out slightly using a floured rolling pin. Cut the dough in half lengthwise, then into quarters to get 8 rectangles. Transfer to baking sheet. Use the tines of a fork to create a 1/4 inch border around each edge. Prick the center of each dough so it doesn't puff up when baking.
Arrange strawberry slices on the center of each rectangle in an overlapping pattern, leaving the border clear. Sprinkle each with a little sugar.
Bake for 22-25 minutes, or until edges are golden brown and slightly puffed up.
Meanwhile, heat the apricot jelly and 1 T water. Brush each warm tart with melted jelly. Serve warm or at room temperature. These are great dusted with powdered sugar or drizzled with powdered sugar/vanilla glaze before serving. Enjoy!
Strawberry Country Cake
Cake Ingredients:
1 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1 tsp baking soda
1/4 tsp salt
Filling Ingredients:
1 pint heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb. strawberries, hulled and sliced
Preheat oven to 350 degrees. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
In a large stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the sour cream, zests, and vanilla and mix well, scraping the bowl as needed.
In a separate bowl, sift together the flour, corn starch, baking soda, and salt. Slowly add to the wet ingredients and mix just until combined and smooth.
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 30-40 minutes, or until toothpick in center of cake comes out clean. Let cool in the pan for 20 minutes. Run a knife around the edges of pans and invert cakes onto a wire rack to cool completely.
You can make the filling while the cakes cool. In a large stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue to whip until firm peaks form.
Slice one of the cakes in half with a long serrated knife. Place the bottom half onto a cake plate, spread with 1/2 of the whipped cream, and add a layer of strawberries. Place the top half of cake onto strawberries, spread with the remaining whipped cream, and decorate with strawberries. Dust with powdered sugar and serve. Enjoy!
Note: Cover leftovers with plastic wrap and store in the refrigerator. The extra cake can be wrapped in plastic wrap, then in foil, and stored in the freezer.
1 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1 tsp baking soda
1/4 tsp salt
Filling Ingredients:
1 pint heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb. strawberries, hulled and sliced
Preheat oven to 350 degrees. Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
In a large stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition. Add the sour cream, zests, and vanilla and mix well, scraping the bowl as needed.
In a separate bowl, sift together the flour, corn starch, baking soda, and salt. Slowly add to the wet ingredients and mix just until combined and smooth.
Pour the batter evenly into the prepared cake pans and smooth the tops. Bake for 30-40 minutes, or until toothpick in center of cake comes out clean. Let cool in the pan for 20 minutes. Run a knife around the edges of pans and invert cakes onto a wire rack to cool completely.
You can make the filling while the cakes cool. In a large stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue to whip until firm peaks form.
Slice one of the cakes in half with a long serrated knife. Place the bottom half onto a cake plate, spread with 1/2 of the whipped cream, and add a layer of strawberries. Place the top half of cake onto strawberries, spread with the remaining whipped cream, and decorate with strawberries. Dust with powdered sugar and serve. Enjoy!
Note: Cover leftovers with plastic wrap and store in the refrigerator. The extra cake can be wrapped in plastic wrap, then in foil, and stored in the freezer.
Easy Banana Bread
Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups mashed bananas
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a large bowl or stand mixer, cream together the butter and sugar until creamy. Add the eggs and mix well. Add the mashed bananas and vanilla extract and mix. Add the flour, baking soda, and cinnamon and mix just until combined.
Pour banana bread batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick tester comes out clean. Serve warm with butter. Enjoy!
Note: This banana bread is very moist, so it's best to store it at room temperature in the loaf pan lightly covered with foil.
1 stick (1/2 cup) unsalted butter, softened
1 cup sugar
2 eggs
1 1/2 cups mashed bananas
2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp cinnamon
Preheat oven to 350 degrees. Grease and flour a loaf pan.
In a large bowl or stand mixer, cream together the butter and sugar until creamy. Add the eggs and mix well. Add the mashed bananas and vanilla extract and mix. Add the flour, baking soda, and cinnamon and mix just until combined.
Pour banana bread batter into prepared loaf pan. Bake for 50-60 minutes, or until toothpick tester comes out clean. Serve warm with butter. Enjoy!
Note: This banana bread is very moist, so it's best to store it at room temperature in the loaf pan lightly covered with foil.
Mini Monkey Bread
Ingredients:
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
2 cans 10 count Pillsbury buttermilk biscuits
1/3 cup granulated sugar
1 tsp cinnamon
Optional: chopped apples, raisins
2 T unsalted butter
1/4 cup light brown sugar
Vanilla Glaze:
1/2 cup powdered sugar
1/2 tsp vanilla extract
milk
Preheat oven to 350 degrees. Spray a jumbo muffin tin with non-stick cooking spray. Combine the granulated sugar and cinnamon in a gallon zip lock bag. Cut each biscuit in half, roll into a ball, and place in the bag. Seal it and shake well to coat each ball. Place a layer of the dough balls (about 4-5) in 4 muffin tins, add the apples and raisins (if using), then add another layer of dough balls on top. Top with more apples and raisins.
In a small sauce pan over medium low heat, stir together the 2 T butter and 1/4 cup brown sugar. Cook for one minute while stirring. Pour over each Monkey Bread.
Bake for 15-20 minutes, or until golden brown (keep an eye on them). Place muffin tin on a wire rack and let cool for 3 minutes. Invert onto a large platter. Mix together vanilla glaze and drizzle over top. Enjoy!
Valentine Pancakes with Blueberry Sauce
Ingredients:
Pancakes, cooked per instructions on box (or your favorite homemade recipe)
1 cup fresh or frozen blueberries
2 T water
1/4 cup maple or pancake syrup
Cook pancakes and set aside in a single layer on a cutting board. Cut out heart shapes using cookie cutters.
In a small sauce pan over medium heat, add the blueberries and water. Cook for 5 minutes, stirring occasionally. Add the syrup and cook another few minutes.
Plate up pretty heart pancakes, dollop on some butter, and top with blueberry sauce. We also like to finish ours off with a light dusting of powder sugar (not pictured). Enjoy!
Pancakes, cooked per instructions on box (or your favorite homemade recipe)
1 cup fresh or frozen blueberries
2 T water
1/4 cup maple or pancake syrup
Cook pancakes and set aside in a single layer on a cutting board. Cut out heart shapes using cookie cutters.
In a small sauce pan over medium heat, add the blueberries and water. Cook for 5 minutes, stirring occasionally. Add the syrup and cook another few minutes.
Plate up pretty heart pancakes, dollop on some butter, and top with blueberry sauce. We also like to finish ours off with a light dusting of powder sugar (not pictured). Enjoy!
Cinnamon Apple and Cranberry Oatmeal
Ingredients:
2 1/2 cups water
2 cups Quaker Old Fashioned Oats
2 apples, peeled, cored, and diced
3 T water
1/4 cup brown sugar
1-2 tsp cinnamon
dried cranberries
dash of milk
In a medium sauce pan, add water and bring to a boil. Stir in the oats,and cook over medium high heat for 5 minutes, stirring occasionally.
In a small sauce pan over medium heat, add the diced apples, 3 T water, brown sugar, and cinnamon. Cook until apples are tender, about 5-7 minutes.
2 1/2 cups water
2 cups Quaker Old Fashioned Oats
2 apples, peeled, cored, and diced
3 T water
1/4 cup brown sugar
1-2 tsp cinnamon
dried cranberries
dash of milk
In a medium sauce pan, add water and bring to a boil. Stir in the oats,and cook over medium high heat for 5 minutes, stirring occasionally.
In a small sauce pan over medium heat, add the diced apples, 3 T water, brown sugar, and cinnamon. Cook until apples are tender, about 5-7 minutes.
When the oatmeal is cooked, pour in the sauce from the cinnamon apples and add a dash of milk to make it nice and creamy, and stir up it good. Serve up in bowls, and top with the apples and cranberries. Enjoy!
French Apple Tarts by Little Chef Madison
Ingredients:
1 sheet puff pastry
1-2 Granny smith apples (depending on size)
1/2 cup apricot jelly or jam
Preheat oven to 375 degrees. Spray a non-stick baking sheet with cooking spray.
Thaw puff pastry until pliable, but still very cold. Cut the dough in half lengthwise, then across into thirds to get 6 rectangles. Using the tines of a fork, prick a 1/4 inch wide border on each side of pastry, then prick the center portion thoroughly with the fork. Place pastry on baking sheet.
Heat the apricot jelly with 1 T water in a small saucepan over low heat until melted. Keep warm.
Peel, core, and seed apples. Slice them into very thin wedges. Arrange slices in an overlapping pattern on top of each pastry, leaving the borders clear. Brush the apple slices with melted jam using a pastry brush.
Bake for 22-25 minutes, or until edges are golden brown and puffy. Remove tarts from oven and brush apples and sides of pastry with melted jelly. Garnish with powdered sugar. Serve warm or at room temperature. We heated them for 10 seconds in the microwave to enjoy after dinner. Enjoy!
1 sheet puff pastry
1-2 Granny smith apples (depending on size)
1/2 cup apricot jelly or jam
Preheat oven to 375 degrees. Spray a non-stick baking sheet with cooking spray.
Thaw puff pastry until pliable, but still very cold. Cut the dough in half lengthwise, then across into thirds to get 6 rectangles. Using the tines of a fork, prick a 1/4 inch wide border on each side of pastry, then prick the center portion thoroughly with the fork. Place pastry on baking sheet.
Heat the apricot jelly with 1 T water in a small saucepan over low heat until melted. Keep warm.
Peel, core, and seed apples. Slice them into very thin wedges. Arrange slices in an overlapping pattern on top of each pastry, leaving the borders clear. Brush the apple slices with melted jam using a pastry brush.
Bake for 22-25 minutes, or until edges are golden brown and puffy. Remove tarts from oven and brush apples and sides of pastry with melted jelly. Garnish with powdered sugar. Serve warm or at room temperature. We heated them for 10 seconds in the microwave to enjoy after dinner. Enjoy!
Banana Apple Cupcake Muffins
Ingredients:
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 eggs
1/4 cup vanilla yogurt
1/4 cup apple sauce
2 tsp vanilla extract
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3 bananas, mashed
1 Granny smith apple, peeled and diced small
Preheat oven to 350 degrees. Line two cupcake/muffin tins with 17 paper liners.
In a large stand mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, and mix. Add the yogurt, apple sauce, and vanilla extract, and mix until incorporated. Sift in the all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Turn mixer on low and mix just until combined. Remove the mixing bowl and fold in the mashed bananas and diced apples. You can also stir in some golden raisins or dried cranberries.
Use an ice cream scoop to fill the cupcake liners almost full. Bake for 20-22 minutes, or until toothpick comes out almost clean. Let cool in the pan for 5 minutes. Remove to a wire rack to cool completely before icing.
Vanilla Icing/Glaze
1 cup powdered sugar
1 tsp vanilla extract
1 T plus 1 Tsp milk
Mix all ingredients in a small bowl. Pour into a plastic sandwich bag, cut a small hole in the corner, and drizzle over the cooled cupcakes. Enjoy!
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