Tag Archives: sweet recipes
I seem to always find myself at a loss when it comes to cooking breakfast for Christmas morning. I mean, I want it to be something special, but then again I don’t want to spend hours in the kitchen while everyone else is hanging out and getting their Christmas on. First world problems, right? Since I have yet to come up with a brilliant solution to the dilemma this year, I have been browsing through my cookbooks and looking for something that looks good. After flipping through The Muffin Book, I noticed a recipe that was not only seasonally inspired, but that I already had the ingredients for. Win win, right?
- Be super careful not to over mix your batter; I got a bit carried away, and my muffins were a little more toothsome than I would have liked. You know, sometimes the holiday music moves you and you’re not paying attention the way you should be.
- I did not have enough batter to complete my dozen muffins, I had to go back and make an additional half batch to fill my muffin tins to the desired level. So either take that dozen down to 8 or increase your batter recipe accordingly.
- All in all, these were decent muffins. They puffed up and turned a lovely golden brown. For my personal taste, the next time I make these the batter will include cinnamon and maybe a splash of vanilla, just for funsies.
I haven’t decided whether this will be on the Christmas morning menu yet, but considering how easy it was to whip up I’d say with a few tweaks we definitely have a contender.
Monkey bread is one of my favorite things to make for holiday guests. I have yet to find someone who isn’t drawn in by the gloriously rich sugary morsels. This year I decided to modify version of this recipe I posted a few years ago. Here’s how things turned out.
- 1/2 cup dark brown sugar
- 2 sticks of butter
- Bundt Cake Pan
- 4 Tablespoons of Cinnamon
- 2 1/2 cans of Southern Style or Buttermilk Biscuits (the non-flaky ones)
- 1 cup Sugar
- 1/2 cup of chopped pecans
- 1 medium granny smith apple diced
- Preheat oven to 350 degrees.
- Remove biscuits from their tubes, and cut each biscuit into four pieces. (I baked off the rest of the unused tube and gave them to the husband to munch on while I was baking)
- Combine the cinnamon and white sugar in a large ziplock bag, and shake to combine.
- Next drop the biscuit pieces 5 or 6 at a time, into the bag, seal and shake.
- Spray bundt pan with nonstick spray.
- Place all of the coated biscuit pieces into your bundt pan, sprinkling in pecans and apples as you go.
- In a medium sauce pan melt butter over medium heat, stir in brown sugar. Keep stirring until the two are completely combined.
- Pour the liquid over the biscuit pieces and place in the preheated oven.
- Bake for 30-40 minutes, or until it looks like this. Allow to cool for 15-20 minutes then turn out onto a plate. A few taps might be required to get everything to shake loose.
- I added the apples to this recipe because I like the bits of tart fruitiness that they impart to what can sometimes be a cloyingly sweet dish.
- If you have a deep bundt pan you can attempt to use three full cans of biscuits, just be wary of overfilling because you do not want that stuff to overflow into the bottom of your oven. I’d even recommend placing a cookie sheet on the rack underneath, just in case.
- Keep an eye on your bottom biscuits through out the baking time, if your oven is a little temperamental, as mine is, the exposed biscuits at the bottom may start to get excessively brown before the ones in the center are baked. If this happens, loosely wrap tin foil across the pan and shift the bundt pan to a lower rack in the oven.
Don’t forget to enter the holiday giveaway!!!!
Some days I really love Pinterest. It’s perfect for getting any vague half formed creative ideas to actualization. That was the situation I found myself in this weekend, I found this recipe while I was idly surfing Pinterest for recipes to use up the left over fruit in the fridge.
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons fresh grated lemon zest
- 2 Tablespoons fresh lemon juice
- 1/2 cup milk
- 1 cup fresh or frozen blueberries (I used fresh)
- 1 Tablespoons all-purpose flour
- 2 Tablespons butter, melted
- 1/2 cup powdered sugar
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- Preheat oven to 350*F and line a 9″x 5″ loaf pan with parchment paper (or lightly grease with butter).
- In a medium bowl, whisk the flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, lemon zest and lemon juice. Mix until well combined.
- While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk). Stop mixing as soon as it’s just combined.
- Rinse off the blueberries (if using fresh) so they have just a bit of moisture on them, then, in a small bowl toss the blueberries and 1 T. flour. This flour coating will help prevent the blueberries from sinking to the bottom of your loaf while baking.
- Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
- Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool bread in the pan for about 30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you’re about to add).
- Prepare glaze by simply whisking together the melted butter, powdered sugar, lemon juice and vanilla, then pour glaze over the loaf. Allow to set a few minutes, then enjoy!
- Now let me start out by saying that this is a pretty good recipe. However, I thought that this was going to be a little more cake and a little less bread. Completely my fault, but a little disappointing none the less. Now that being said, Andy inhaled half the loaf within three hours of me taking it out of the oven.
- This is very much a bread you have to be very careful not to over mix your batter; a few gentle folds and leave it alone the second it comes together. I gave it a few turns too many, and after it baked, I could tell.
- The only other thing I wanted to comment on was the note in the recipe that said the icing shouldn’t be applied to the bread until the day it was to be served. Seeing how it set up overnight I get the recommendation, but if your house is anything like mine, there is a strong likelihood that it won’t all get eaten in a single day. Was the icing better on the first day? Absolutely, but it was still perfectly good the day after.
As you aware, I am largely a cupcake girl when it comes to making something sweet. However, now that I am making an effort to utilize the recipes in cookbooks I already own, I am realizing how many other wonderful treats I have been missing out on. So that brings us to today’s recipe: Easy Chocolate Fudge.
Because I am me, and I just can’t seem to leave well enough alone, I opted to do a variation suggested in the notes at the bottom of the recipe page. To make this Chocolate Peanut Butter Fudge, I replaced the called for 1/3 cup butter with 1/4 cup peanut butter and 1 1/2 tablespoons of regular unsalted butter. I also chopped up two handfuls of mini Reese’s cups and sprinkled them on top of the fudge after I hand smoothed it into the prepared pan.
This turned out really well. I loved it, my taste tester loved it, and there wasn’t a single bite of it to be found 24 hours after it’s creation. For me, the big selling point was the dark chocolate. A lot of times fudge can taste like straight up sugar, but the higher cocoa content made it have a darker more rich flavor that, when paired with the salty-ness of the peanut butter, created a really nice balance of flavors. I am going to keep this recipe tucked away for some holiday baking later this year.