I saw these Pecan Pie Muffins on Pinterest and they looked so yummy that I knew I had to make them immediately. Well, “immediately” turned into a few days because I was fresh out of pecans, but in fairly short order I was able to gather everything for them and oh my! am I ever glad I did because these little gems are yummalicious! And with only 6 ingredients in the recipe, they’re super easy to pull together! I used maple sugar and molasses to sweeten these pecan pie muffins, but if you’d rather make them with brown sugar, head on over to The Girl Who Ate Everything’s blog and check out Christy’s wonderful recipe.
Generally, coffee cake is considered a breakfast cake. But I ask you, is there ever a time of the day when it isn’t appropriate to eat coffee cake? I didn’t think so. I do think, however, that you are going to love this blueberry coffee cake. Moist, but still light, bursting with those bright berries and just the tiniest hint of cinnamon to accent that sweet goodness. I adapted this recipe from a Buttermilk Blueberry Coffee Cake recipe from the lovely blog: Alexandra’s Kitchen. Head on over there if you’d rather make a traditionally sweetened version of this wonderful cake. Either way, I think you’ll be happy you tried this gem of a cake.
- 1/2 cup unsalted butter, room temperature
- 2 tsp. lemon zest (1 large lemon should do)
- 3/4 cup maple sugar, plus 1 tablespoon maple sugar for sprinkling
- 1 egg, room temperature
- 1 tsp. vanilla
- 2 cups flour, divided
- 2 tsp. baking powder
- 1/4 tsp. cinnamon
- 1/2 tsp. salt
- 2 cups fresh blueberries (or frozen, thawed)
- 1/2 cup buttermilk
Preheat the oven to 350ºF
- Cream butter with ¾ cup of the maple sugar and lemon zest until light and fluffy.
- Add the egg and vanilla and beat well.
- Toss blueberries with ¼ cup of flour, then whisk together remaining flour, baking powder, salt and cinnamon.
- Beating slowly, add in the flour mixture to the batter, alternating with the buttermilk. Fold in the blueberries.
- Grease a 9-inch diameter spring-form pan with butter or coat with Baker’s Joy spray (or similar). Spread batter into pan. Sprinkle batter with remaining tablespoon of maple sugar.
- Bake for 35 to 45 minutes. Test for doneness with a toothpick. (Baking for 10 minutes more may be necessary). Let cool slightly before serving.
When it comes to quick breads, I thought that banana bread was my all-time favorite, but then I tried this Orange Cranberry Bread! So, sooo good! I know, I know… I tend to be kind of a dessert slut – each one I try is my new favorite! But I promise – this one is special! So, have you every noticed that with some breads and baked goods, like scones, that the flavors will fade when baking and aren’t as bright as you’d like them to be? Well, this bread loses nothing to the heat of the oven and the cranberries are the perfect tangy complement to all of that orange-y goodness. Just for grins, I decided to plump-up the cranberries by soaking them in a few tablespoons of orange liqueur and it added a subtle little somethin’ to the tart dried fruit. If you’re looking for an easy, delicious treat that’ll satisfy the orange craving you’ve been having – be sure to give this one a try!
- ⅔ cup butter, softened
- ¾ cup maple syrup
- 3 tablespoons orange juice
- 2 tablespoons orange zest, grated
- 4 eggs, room temperature
- 3 cups unbleached, all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup milk
- 2 cups dried cranberries
- 3 tablespoons orange liqueur, optional
Preheat oven to 325°F .
- Measure cranberries into a medium glass bowl; pour liqueur over the cranberries, mixing well to fully coat the cranberries with the liqueur, marinate for an hour. Set aside. (This step is optional. You can use un-marinated cranberries and it will be just as awesome!)
- Cream the butter, maple syrup, orange juice and zest in a large mixing bowl. Add the eggs, one at a time, beating well after adding each one.
- Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternating with the milk. Stir in cranberries.
- Pour into greased mini loaf pans (I used Bakers spray with flour). Bake on oven’s middle rack for 30-35 minutes or until a cake tester or toothpick comes out without crumbs on it. Cool for 10 minutes. Remove from pans to cool on wire racks.
NOTE 1: Because the mini loaf pans I used here are a specialty pan, I also tested this recipe in a standard 9”x6” loaf pan. The directions are the same through step 3. Pour your batter into a greased loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
NOTE 2: If you prefer to use sugar in this recipe, just substitute 1 ¼ cups cane sugar for the maple syrup.
Why, oh why, we must wait until Fall to create luscious pumpkin desserts? I understand the importance of tradition, but come on…canned pumpkin is available year round! And now that I’ve found these Pumpkin Donuts with Brown Butter Glaze, I’m so grateful for that fact. I had a heck of a time getting these little morsels to adapt to maple syrup instead of brown sugar, but then I tried The Cafe Sucre Farine’s recipe, and with a wee bit of tweaking everything came out just right! They have a moist, tender crumb and that delectable pumpkin and spice flavor. Mmmm, irresistible!
For the donuts:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¼ cup butter, melted
- ¼ cup vegetable oil
- 1 tablespoon plus 1 teaspoon milk
- 1 large egg
- 1 egg yolk
- ¾ cup maple syrup
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
For the glaze:
- ¼ cup butter
- ⅔ cup maple sugar
- 2 tablespoons milk
- 2 tablespoons bourbon (optional)*
- 1 teaspoon vanilla extract
Preheat the oven to 350°F
- Spray 2 6-well donut pans with cooking spray that also has flour in it. (I use Pam cooking spray with flour)
- Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
- Combine melted butter, oil, milk, egg, yolk, maple syrup, pumpkin puree, and vanilla in a medium size bowl. Whisk until completely smooth.
- Pour dry ingredients into the wet, stirring just until flour disappears (You don’t want to over mix – it’ll make the donuts tough).
- Pour batter into a gallon size plastic zippered bag. Zip up bag and press out air. With scissors, cut ¼ inch off of one bottom corner of the bag. Squeezing the bag, fill donut wells with batter, evenly dividing between the 12 wells.
- Place on center rack of your oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of one of the donuts comes out without any crumbs on it.
- Remove the doughnuts from the oven, cool for a few minutes, then remove from pan to a wire cooling rack.
For the icing:
- Place butter in a small, heavy-bottomed saucepan. Cook on medium-high heat for 6-7 minutes or until dark golden brown. Be careful because butter can burn quickly.
- Remove browned butter from heat and allow to cool for 5 minutes. Add maple sugar, bourbon (if using), and vanilla extract and stir with a whisk until well combined. Return browned butter to the stove and cook on medium for 3-4 minutes or until bubbly and smooth, whisking to prevent burning. Do a “taste test” and if it’s still grainy, return to heat for another minute or two. Continue to whisk until smooth.
- Dip each donut into the frosting, covering the top with icing. Repeat with remaining donuts. If icing starts to get thick, return to stove for a few seconds. You can also add a couple more drops of milk.
Yield: 12 donuts
NOTE: *If you choose not to use bourbon, just add 2 more tablespoons of milk.
Ahhh, the sweet smell of Banana Streusel Muffins, in the morning! In one of my favorite daydreams I picture myself lounging in a plush-cushioned chaise on the sun-dappled deck of a lake cottage, steam drifting from the coffee cup in one hand, an azure glow from the i-pad in the other, where I’ve completely lost myself in the drool worthy images of Francesco Tonelli. The hungry rumble from my belly brings me back to earth. But then I realize that I have Banana Streusel muffins to sweeten my day! And that’s a reality to smile about! I hope you enjoy these lightly sweetened, very banana-y muffins!
- 4 medium, very ripe bananas, mashed
- 1 egg, lightly beaten
- 1/3 cup maple sugar or natural maple syrup
- 1/3 cup butter, melted and cooled
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons maple sugar
- 3 tablespoons walnuts, finely chopped
- 1/4 cup cold butter
- 1/4 teaspoon cinnamon
Preheat oven to 350º
- In a large bowl, mash bananas and add the lightly beaten egg, maple syrup, vanilla, and butter; mix well to combine and set aside.
- In another bowl add the flour, baking soda, baking powder and salt and whisk well.
- Add dry ingredients to wet ingredients and mix until almost all the flour has been incorporated. You don’t want to over mix or your muffins won’t be tender. (We’re going for tender muffins…).
- Pour batter into greased and floured cupcake pans, sprinkle a scant 1 tablespoon of streusel over the top of the muffin batter and bake for about 20 minutes or until a toothpick comes out clean.
For Streusel Topping:
- Place all ingredients into a small food processor and pulse until it’s streusel-ly (or crumbly). If you don’t have a processor, using a pastry cutter will work too.
Serves: 10 – 12
Adapted from: Orgasmic Chef
Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
- 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- 1 package puff pastry (thaw on counter for 40 minutes)
- 1-2 teaspoons butter
- 2-3 tablespoons flour (for dusting work surface)
- ⅔ cup cinnamon chips
- 2 teaspoons shortening (do not substitute butter or margarine)
Preheat oven to 400°
- Place chopped apples in a large bowl, sprinkle with lemon juice.
- Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
- Beat egg and water in a small bowl with a whisk or fork.
- Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
- Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
- Repeat steps 4 and 5 with the remaining pastry sheet.
- Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
- Cool on wire rack.
- For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.
Makes 8 Turnovers.
You can easily substitute blueberries for the apples in this recipe.
Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.
I love home made donuts, especially the cream-filled ones, but who has the time?! These Baked Apple Donuts with Maple Glaze are all kinds of super easy deliciousness and are totally doable on a weekend morning for your family. My “cheat” this time is a cake mix. With just a few other ingredients, you have yummy baked cake donuts without the guilt of the fried-in-oil version. You couldn’t exactly call them health food, but they are a smidge healthier. To make these lovelies, you’ll need a donut pan, but they’re easy to find at Michael’s or Bed, Bath & Beyond, and they won’t break the bank at only $9.00-10.00 per pan, plus you can use the store’s discount coupons for additional savings. In a pinch you could make them in a standard-sized muffin pan – the baking time and oven temperature will be the same. Give these a try! Betcha they’ll become a family fave!
- 1 package white or golden vanilla cake mix
- 1 16.5 oz. jar apple butter (remove 3 tablespoons for another use)
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¾ cup finely chopped apple
- 1 tablespoon butter, melted
- 1 cup powdered sugar
- ½ teaspoon maple flavoring
- 2 tablespoons milk
Preheat oven to 400°
- Mix the cake mix, spices, chopped apple, and the jar of apple butter, less the 3 tablespoons in a large mixing bowl. (Don’t add the other ingredients called for on the cake box). The batter will be thick.
- Spoon the batter into a disposable piping bag or a one-gallon ziploc bag with one of the corners snipped off and pipe it into the greased pan.
- Fill each pan cavity ½-¾ full. Bake for 8-10 minutes.
- Donuts are done when the toothpick you stick in them comes out clean without crumbs on it. Cool completely on a wire rack.
- For the maple glaze: In a medium bowl, whisk melted butter, powdered sugar, maple flavoring, and the milk together until smooth. If the glaze begins to thicken, add more milk, a teaspoon at a time, to thin it to the desire consistency. You can also add a little more (¼ tsp.) maple flavoring, if desired.
Makes 14-16 donuts.
Make sure the donuts are completely cooled before adding glaze or powdered sugar.
If you plan on storing these donuts, do so in an airtight container, but don’t add any topping until you are ready to serve them. They’re most yummy the first day.
Recipe inspired by: girl. Inspired.
Whenever I make butterhorns I remember my Mom making something very similar that she called “pie dough cinnamon rolls”. When she would make pastry for her pies there would always be the “scraps” of dough that were trimmed from the pie crusts; she would collect these, form them into a ball and roll them out. Then they were sprinkled with cinnamon-sugar, dotted with butter, rolled up jelly-roll fashion and sliced into mini “cinnamon rolls”. I loved her pies, but I loved those little morsels even more and would gobble every last crumb. My version is basically the same except that it includes toasted pecans and they’re shaped into crescents and you have the option to dust them with powdered sugar or brush them with a glaze. Also, I short-cut the process by using Marie Callender’s pie crusts, which are wonderful when you’re time-crunched or low on baking energy/motivation. Give them a try. I hope they’ll become a new favorite.
- 2 packages of Marie Callender’s pie crust dough (4 individual pie crusts), room temperature
- ¾ cup of butter (1 ½ sticks), softened (should be spreadable)
- 1 cup of granulated sugar
- 1 ½ teaspoons cinnamon
- 1 cup pecans, lightly toasted and finely chopped
- Confectioners’ sugar for dusting, optional
Preheat oven to 375°
- On a lightly floured board or countertop, unroll one of the pie crusts.
- With a rubber spatula, spread 3 tablespoons of the softened butter evenly over the pie dough. Spread it all the way to the edge of the dough.
- In a medium bowl, mix the granulated sugar, cinnamon, and chopped pecans together until thoroughly combined. You will have 2 cups of this mixture.
- Take ½ cup of the sugar mixture and sprinkle it evenly over the butter layer; again, sprinkling it to the edges of the dough.
- Using a pizza cutter or sharp knife, cut the dough into eight triangles.
- Beginning at the wide end, gently roll the dough to the pointed end. Place butterhorns 2 inches apart on a parchment paper-lined, rimmed cookie sheet. The pointed end of the butterhorn should be down. Repeat with remaining triangles.
- Bake on the middle oven rack for 20-25 minutes, until the bottoms of the butterhorns are lightly browned. Transfer to a cooling rack. If you choose to sprinkle confectioners sugar on your butterhorns, wait until they’ve cooled completely.
- Repeat steps 1-7 for remaining 3 pie crusts.
Makes 32 butterhorns.
If you want a glaze for your butterhorns – mix 1 cup powdered sugar, 3-3 1/2 tablespoons milk and 3/4 teaspoon vanilla together until combined. Pour or brush over cooled butterhorns.
Note #1: This recipe is easily divided in half. Butterhorns are a favorite where I work, so I made a lot.
Note #2: As you bake these, you will see that some of the butter will melt and run out of the butterhorns, but not to worry, that sugar/butter combination will begin to caramelize around these yummies; one of the things that make them sooo irresistible.
Who doesn’t love the enticing scent of vanilla anything straight from the oven? And when it’s vanilla scones, liberally spread with fresh raspberry jam (and butter if you’re feeling especially indulgent…) it’s pretty hard to resist. These Vanilla scones are comfort food for me, but they’re also great because they’re lightly sweet and don’t weigh you down; plus, they go together in a snap. I hope you love them as much as I do.
- 2 cups flour
- 1/3 cups sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons cold unsalted butter cut in small cubes
- ½ cup sour cream (I use the light version, but full fat is fine too)
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons milk
Preheat oven to 400 degrees.
- Combine dry ingredients (through salt) in the bowl of a food processor. Pulse a few times until blended. Add in cubes of butter and pulse until butter looks like small pebbles in the flour mixture, about 30 seconds.
- In a large mixing bowl, whisk sour cream, egg and vanilla together until thoroughly combined; pour this mixture in a steady stream into the flour-butter mix in the processor; stop when the dough begins to come away from the sides of the processor and forms a loose ball.
- Turn the dough out onto a generously floured counter or large board, gently turning and kneading the dough (4-5 times). Form into a round disk 8 inches in diameter and approximately 1 inch thick. Cut disk into 8 triangles and place 1-2 inches apart on a lightly greased cookie sheet. (I use an insulated cookie sheet so the bottoms don’t get too brown, but parchment paper on a regular cookie sheet works well too.)
- If you like, brush milk on each triangle and sprinkle with sugar.
Bake on the middle rack of the oven for 13-15 minutes or until lightly golden brown.
Makes 8 scones
Notes: Varying these scones is pretty easy.
For orange flavored scones: add the finely grated peel of one orange, ¼ teaspoon orange extract, and 1 tablespoon. orange liqueur. (if you don’t have the liqueur, just add another ¼ teaspoon of the extract) to the sour cream mixture.
For cinnamon chip scones: add in 1/2 – 2/3 cups of cinnamon chips to the dough before you form it into the disk. You’ll probably have to poke some of the chips back into the dough, but that’s no big deal.
For vanilla bean scones: cut a vanilla bean in half lengthwise, remove the seeds with a sharp knife and add them to the flour mixture in the processor.