Monkey Bread Recipe with Cream Cheese Recipe - VIDEO

Monkey Bread Recipe with Cream Cheese Recipe - VIDEO

I'm certain there is not a soul on the planet who doesn't love monkey bread. People trip over themselves just to get to the plate before everyone else. A few years ago I had the delicious thought to combine two of my favorite food in the same recipe: cream cheese and monkey bread.

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The Best Breakfast Casserole Recipe - VIDEO

The Best Breakfast Casserole Recipe - VIDEO

This breakfast casserole is my favorite easy breakfast of all time. Did you hear that? ALL TIME! I started making this yummy breakfast a couple decades ago (whoa) and mainly for those times when I had guests overnight and wanted to feed them heartily in the morning.

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Apple French Toast Bake Recipe

Apple French Toast Bake Recipe

I don't know what is going on with me. I haven't been this obsessed with apples, or any food for that matter, ever. The last ten or twelve apples from our recent orchard outing screamed at me today: Use me! I ran them through our juicer and after taking six huge gulps of fresh apple juice (SO DELICIOUS!), I turned the rest into Apple Cider.

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Build Your Own Breakfast Casserole

Build Your Own Breakfast Casserole

We are in full-blown cooped-up winter mode. I love winter because it means tons of extra family time for us, but I sure wish we could get outside without worrying about our skin blistering and shriveling up. I heard somewhere recently that we are on the verge of breaking a record for most days below zero in a single winter (!!).

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Blueberry Sour Cream Muffins

I feel like a bit of a two-timer. I've had a favorite muffin for years, and now I'm suddenly dreaming of another. My old muffin still has a special place in my heart, but this new one gives me butterflies. I'm one of those people who goes to a restaurant and doesn't stray much from the usual order. When I find something I love, I stick with it! So when it was time to make this muffin recipe, I almost felt like it was a waste of time. Like any other muffin than my usual would be a huge disappointment.

And I could not have been more wrong! I am now feeling inspired to order something besides the Spinach Veggie Wrap (for the 273rd consecutive time) at Jason's Deli!

First, make the topping:

Preheat your oven to 375 degrees F.

In a medium bowl, combine:

1/2 cup light brown sugar

1/2 cup all-purpose flour

2 tablespoons unsalted butter, softened

1 teaspoon cinnamon

Rub with your fingers to form coarse crumbs. Refrigerate until ready to use.

Now make the mufins:

Spray a 12-cup muffin pan with cooking spray. 

In a medium bowl, whisk together:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

In a large bowl, using a hand-held mixer, beat 1 large egg at medium speed until frothy. 

Add:

3/4 cup sugar

1 tablespoon unsalted butter, melted

Beat until pale yellow, 1 minute.

Beat in, until blended:

1 rounded cup sour cream

1 teaspoon pure vanilla extract

3/4 teaspoon finely grated lemon zest

Add the dry ingredients and beat at low speed until almost blended. 

In a small bowl, toss together:

1 rounded cup frozen blueberries (I used fresh, and mmmm!)

1 tablespoon flour

Gently fold the blueberries into the batter.

Fill the muffin cups three-fourths full of batter and sprinkle with the topping.

Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan and allow them to cool on a rack.

You'll be two-timing your favorite muffin in no time!

Pecan Maple Sticky Rolls Recipe

This Pecan-Maple Sticky Rolls recipe is the perfect addition to your breakfast or brunch. They have a chewy bite to them filled with cinnamon and maple sweetness. Skip the run to the bakery, these rolls are easy to make right in your own kitchen!

This is Week #36 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This week has been a nutty one, so it has not the best week to be behind in cooking and blogging. Somehow, I'm managing to get things accomplished. And thankfully, these sticky rolls, much like my last recipe, were easy to make. 

I have never made sticky rolls quite like these. They are filled with comforting deliciousness, which suits this cool fall weather nicely. I loved them. Everyone in my family loved them. 

To begin, preheat your oven to 425 degrees F. Spread 3/4 cup whole pecans in a pie plate and toast in the oven for about 6 minutes, or until fragrant. Set aside.

Spray a 12-cup muffin tin with cooking spray.

In a food processor, pulse to combine:

2 cups all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

Pinch of salt

Add 1 stick of cubed, chilled butter to the the flour mixture and pulse until it becomes the size of small peas.

Add 1 cup of buttermilk and pulse a few times, just until a soft dough forms.

Turn the dough out onto a floured surface and knead 3 times. Pat or roll the dough into an 8x12-inch rectangle. Brush with 2 tablespoons of melted butter.

In a small bowl, combine:

2 tablespoons sugar

1 teaspoon cinnamon

Sprinkle the mixture evenly over the dough.

My cute flour-duster and dough-shaper.

Beginning at a long side, roll the dough into a tight cylinder.

Pinch the seam closed and cut the dough into 12 slices.

In a small bowl, combine:

6 tablespoons pure maple syrup

2 tablespoons melted butter

Divide the syrup-butter mixture among the muffin cups. Scatter the toasted pecans in the cups.

Top with the dough pinwheels. 

Bake in the preheated oven for 18 minutes, or until golden brown. 

Place a rack over the rolls and invert them onto the rack. Replace any pecans that get stuck in the cups and let cool for 5 minutes before serving.

Mixed Berry Dutch Baby

I was reluctant to turn on the oven for this recipe. It is finally hot outside, the kind of weather I adore, but I don't like using the oven unless necessary in these temps. Buuuuut I really wanted to make it. Our fridge is bursting with berries, and I was also very curious about the German pancake, also known as the Dutch Baby. I made this for myself for lunch, then dessert, then a snack, then dinner, but this would be an amazing recipe to make for a brunch. It has a definite breakfast-pancake flavor, but also would serve well as a light dessert.

I found myself stationed in front of the fridge, door open, about a dozen times that same day, cutting just one more slice to nibble on.

Preheat your oven to 425 degrees F.

Heat a 10-inch cast-iron skillet over moderate heat.

In a medium bowl, add:

3 large eggs

1/2 teaspoon finely grated lemon zest

1/3 cup granulated sugar

Pinch of salt

Whisk until combined.

Add:

2/3 cup all-purpose flour

2/3 cup milk

Whisk until the batter is completely smooth.

Gently stir 1 cup each of raspberries and blackberries (have another 1 cup of each on hand to serve it with) into the pancake batter.

Melt 4 tablespoons of butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed. 

Bake the Dutch Baby in the center of the preheated oven for about 22 minutes (mine took more like 30-33 minutes), or until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Use a fine-mesh sieve to dust the Dutch Baby with confectioners' sugar, if desired.

Cut into wedges and serve immediately, with the remaining fresh raspberries and blackberries.

I'm troubled about the fact that I have lived almost 36 years of my life not having experienced a Dutch Baby. This was delicious! I am now enlightened in the realm of German pancakes.

And this was totally worth turning on the oven in this summer heat.

Mixed-Berry Dutch Baby

One of the most delicious breakfast recipes I've ever had! (source: Food and Wine Annual Cookbook 2010)

Contributed by Megan Porta from pipandebby.com.

Published Jul 10, 2011

Print Friendly and PDF

Serves: 6-8

Total time: 35 min

Mixed-Berry

Ingredients:

  • 3 large eggs
  • 1/2 teaspoon finely grated lemon zest
  • 1/3 cup granulated sugar
  • Pinch of salt
  • 2/3 cup all-purpose flour
  • 2/3 cup milk
  • 2 cups fresh raspberries
  • 2 cups fresh blackberries
  • 4 tablespoons unsalted butter
  • Confectioners’ sugar, for dusting
Instructions:
  1. Preheat oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the grated lemon zest, granulated sugar and salt until combined. Add the flour and milk and whisk until the batter is completely smooth. Gently stir 1 cup each of the fresh raspberries and blackberries into the pancake batter.
  2. Melt the butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed. Bake the Dutch Baby in the center of the oven for about 22 minutes, until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Transfer the skillet to a trivet and use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar. Cut the pancake into wedges and serve immediately, with the remaining fresh raspberries and blackberries.

Amazing Banana Crumb Muffins Recipe

This Banana Crumb Muffins recipe is a delicious way to use up ripe bananas. You will love the crumb topping with brown sugar as an afternoon treat on these tender muffins. So tasty you may want to find friends to send them too! Otherwise be prepared to eat them all yourself!

My family's love for bananas is inconsistent. There are times when we go through a large bunch in just a few days. And there are other times, like now, when we are constantly looking at a bowl full of sad, browning bananas that are reaching the end of their life span.

Sometimes I get too busy and the bananas get mushy way beyond any worth, so I am left throwing them into the garbage. But sometimes I am able to find a sliver of time when I can throw something together that the bananas can be a part of.

My absolute favorite thing to make with ripe bananas are these tasty muffins. They are so tasty that I usually send most of them to work with my husband so I don't eat them all myself!

Preheat oven to 375 degrees F. Line 12 muffin cups with muffin papers, or you can grease the cups and forgo the papers. I prefer using papers because it keeps the muffins fresh for a bit longer.

In a large bowl, mix together:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

In a separate, medium bowl, combine:

2 large ripened bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted

Stir the banana mixture into the flour mixture until just moistened.

Spoon the batter into prepared muffin cups.

In a small bowl, mix together:

2/3 cup packed brown sugar

4 Tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

Cut in 2 Tablespoons of melted butter until mixture is moist and looks something like this:

Sprinkle topping over the muffin batter inside prepared muffin cups.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

And the first thing I always do upon removing them from the oven is put a pat of butter on one and serve it to my 3-year-old because he is always waiting a little too eagerly at the table, ready to devour as many muffins I am willing to give to him.

Muffins not your thing? Here is another one of my favorite banana recipes Cream Cheese Chocolate Chip Banana Bread, this recipe is packed with banana goodness and has CHOCOLATE! It's a hit in our house!

Banana Crumb Muffins

My absolute favorite thing to make with ripe bananas are these tasty muffins!

Contributed by Megan Porta from pipandebby.com.

Published Oct 23, 2010

Print Friendly and PDF

Serves: 12

Total time: 35 min

BananaCrumbMuffins"

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large ripened bananas, mashed
  • 3/4 cup white sugar
  • 1 egg, lightly beaten
  • 1/3 cup butter, melted
  • 2/3 cup packed brown sugar
  • 4 Tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons melted butter
Instructions:
  1. Preheat oven to 375 degrees F. Line 12 muffin cups with muffin papers, or you can grease the cups and forgo the papers.
  2. In a large bowl, mix together: 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  3. In a separate, medium bow, combine: 2 large ripened bananas, mashed, 3/4 cup white sugar, 1 egg, lightly beaten, 1/3 cup butter, melted.
  4. Stir the banana mixture into the flour mixture until just moistened. Spoon the batter into prepared muffin cups.
  5. In a small bowl, mix together: 2/3 cup packed brown sugar, 4 Tablespoons all-purpose flour, 1/4 teaspoon ground cinnamon, cut in 2 Tablespoons of melted butter until mixture is moist. Sprinkle the topping over the muffin batter inside prepared muffin cups.
  6. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.