A Yummy Year in Review

Well folks, can you believe it? Another year has come and gone...

Seems like just yesterday we were ringing in 2011, celebrating in Crested Butte with friends, not knowing that just 2 days into the new year we were about to embark on an extremely exciting and jam packed year.

Let's have a little recap on year 2011 shall we?

We got engaged...

 We got some good traveling in...

We moved back to Virginia, closer to my family...

And oh yeah, we got married!

But you all don't want to see pictures of me and Mountain Man... how bout all those yummy sweets we saw this year?

From top left to right: 1.Chocolate Meringue Coffee Cake/ 2. Peanut Butter Chocolate Chip Potato Chip Cookies/ 3. Strawberry Bread/ 4. Guinness & Bailey's Cake/ 5. My Wedding Cake!/ 6. Chocolate & Pomegranate Cake/ 7. Pomegranate & Champagne Jelly/ 8. Chocolate Pound Cake with Mocha Glaze/ 9. Popcorn Bread

From top left to right: 1. Chocolate Peanut Butter &Banana Granola Bars/ 2. Strawberry Shortcake Scones/ 3. Chocolate Peanut Butter Pie/ 4. Whole Wheat Cinnamon Rolls/ 5. Fresh Mango Curd 7. Homemade Mallowmars/ 8. White Chocolate Blackberry Cupcakes/ 9. Ooey-Gooey Cinnamon Biscuits

If 2011 was this good, I can't wait to see what 2012 has in store for us!

I hope you all had a lovely holiday with your friends and family and that you have an absolutely fantastic New Years celebration!!

See you in 2012! 

Happy Baking!

Happy New Year!

Pumpkin Pie Muffins

If someone had told me the ordeal that is changing your name, I may have seriously re-thought this decision.

I feel like my life is consumed with paperwork- the DMV, social security, banks, magazines.. you name it, they all want a different set of paperwork. And don't even get me started on what I'm going to have to go through to change everything for my job!

The weirdest part is trying to sign my new name or even better, responding to it- throws me off every time. I can't help but feel like a small part of me is missing with this new last name, but a new part of me is growing in it's place.

But you don't want to hear all about this.. you came for the good stuff- the yummy stuff!

Despite all these changes going on in my life, I can always count on my time in the kitchen to bring me solace. My love for the kitchen will never change.

If you're anything like me, once pumpkin season begins I find myself buying a can almost every time I'm at the grocery. Pumpkin isn't just for pies, oh no no no, it can be used in cakes, cookies, french toast, pasta (yes, pasta!) and of course, muffins..

Pumpkin Pie Muffins
Adapted from BestBaking.com

2 cups AP flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 1/2 tsp cinnamon
1/3 cup quick oats
1/2 cup raisins or cranberries (optional)
15 oz Pumpkin Pie Mix (half of the large can)
1 egg
1/3 cup oil
1/3 cup whole milk

Crumb topping

from the wonderful Lindsey at Gingerbread Bagels

1/2 cup butter, melted

1 1/3 cup AP flour

1/4 cup sugar

1/3 cup light brown sugar

1 1/3 tsp cinnamon

1/8 tsp nutmeg

Preheat oven to 375. Spray muffin tin with cooking spray or line with cupcake liners.
In a small bowl, whisk flour, baking powder, salt, cinnamon, and quick oats.
In large bowl, beat pumpkin pie mix, egg, oil, and sugar until combined.
Slowly add flour mixture and milk to pumpkin mixture, stirring until well blended.
Stir in raisins or cranberries (I actually found a bag with a mix of both).
Use an ice cream scoop to evenly scoop muffin mix into prepared muffin tin.
Make crumb topping and sprinkle over top of each muffin.
Pop in oven and bake for about 20 minutes, or until tops are lightly golden.

Giant Gooey Cinnamon Biscuits

This whole marriage/relocating/reorganizing thing has really put a damper on my time in the kitchen.

As some of you know, breakfast is my favorite meal of the day and this past weekend was the first time I've actually had the time energy to bake anything since we moved from Texas!

Our new life has definitely been an adjustment: new schedules, new house, new commutes, and new responsibilities. Mountain Man no longer gets out of work early which means I'm in charge of all the cooking now and being closer to friends and family is amazing, but that also means a lot more things to do and places to be.

All that being said, my blog has also taken a hit.

I still plan on sharing all my yummy creations with you all, but there may be a little more lag time in between posts. But please, please, please, don't give up on me..because I still have plenty of sweets to share.

Cinnamon Breakfast Biscuits
recipe from The Kitchn
Makes 4 large biscuits
Oven: 425 Bake time:

2 cups AP flour
1 TBS dark brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 cups heavy cream*, divided
1/2 cup cinnamon chips
3/4 cup confectioner's sugar
1 teaspoon vanilla

Preheat oven to 425. Lightly grease 8x8-inch baking pan or line with parchment paper.
In a large bowl, whisk flour, sugar, baking powder and salt.
Pour about 1 1/2 cups of the cream- you're looking for a thick and sticky dough- mixing until just combined.
Lightly flour the countertop and turn dough out, patting into a long, thick rectangle.
Cut rectangle into 8 sqaures.
Transfer half the sqaures into the baking pan and sprinkle with a small handful of cinnamon chips over each square. Cover chips with second square of dough and lightly press sides to seal.
Distribute remaining chips over the sealed biscuits.
Transfer to oven and bake for about 15 mintues or until lightly golden on the outside.
Use a knife or spatula and smear hot cinnamon chips on top of biscuits
Whisk together 1/2 cup of cream, powdered sugar and vanilla- lightly drizzle biscuits with glaze.

And Congrats to Roxan who won the Tate's Bake Shop Giveaway!! I hope you enjoy the cookies as much as we did!

Happy Baking!

Whole Wheat Baked Banana Donuts

Between all the weekend traveling to visit friends, bridal showers, bachelorette parties, and weddings, it's nice to just have a weekend home with the hunny.

Mountain Man prepared dinner Friday night as I finished up my latest cake creation for pick up the next morning and we spent the rest of the evening curled up on the couch watching episodes of CSI. 

We look forward to these kind of weekends, because we don't get them very often... the ones where we can just hang out and relax.

We were in bed by 1030.. does that make us lame? maybe....or just people who take their rest seriously.

You know what else we take seriously? Breakfast.

It really is the most important meal of the day, and rightfully so.

The weekends are the perfect time for delicious meals.. no deadlines or time constraints, just waking up when you want and getting in the kitchen- breakfast heaven.

This weeks star: the donut pan.

Whole Wheat Baked Banana Donuts

adpated from Jessica @ How Sweet It Is

Bake time: 20 minutes Oven: 375

Makes about 12 donuts

2 cups white whole wheat flour

3 tsp baking powder

1/4 tsp salt

1/4 cup brown sugar

1 tsp cinnamon

1/4 tsp nutmeg

2/3 cup buttermilk

1 TBS vanilla

3 large bananas, mashed

2 TBS butter, melted

Preheat oven to 375 and spray donut pan with cooking spray.

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon and nutmeg and whisk until blended.

Add buttermilk and vanilla extract, mixing until incorporated.

Add smashed bananas and mix until batter is somewhat smooth.

Finally add melted tablespoons of butter and mix until combined.

Fill donut molds about 2/3 the way full with batter.

*For easy transfer, fill a large ziplock bag or frosting bag with batter. Cut tip of bag and use bag to fill donut mold. 

Bake for about 20 minutes or until donuts are lightly browned.

                              

Maple Glaze

1/2 cup maple syrup

3/4 cup powdered sugar

1/2 tsp vanilla extract

Combine all ingredients in a shallow bowl. 

When donuts are cooled, dip into glaze for complete coat. 

Happy Baking!

Slattery Strawberry Bread

I know what you're thinking...I only posted once last week, but trust me, I had a very good reason for my absence...

I went home last week for 5 days of wedding/bridal/bachelorette festivities complete with menu tasting, invitation finalization, decoration planning and a wonderful "showerette"(a bridal shower followed by a bachelorette party coined by Fefe) that my amazing bridesmaids put together.

I'm lucky enough to still be ridiculously close with both my high school girlfriends and sorority sisters so orchestrating 14 girls was no easy task.

I not only received some fantastic gifts (plenty to be used to bring you all sweets!), but had a blast with all my girlfriends later that night too. I still can't believe I'm getting married in less than 100 days!

In honor of my beautiful best friend and MOH I wanted to showcase her mother's famous Strawberry Bread- this stuff is absolutely delicious and flies off the plate as soon as its served.

Strawberry Bread

2 10oz packages of frozen (or fresh) strawberries, defrosted 

4 eggs

1 1/4 cup vegetable oil

3 cups AP flour

2 cups sugar

1 tsp cinnamon

3 tsp baking soda

1/2 tsp salt

Preheat oven to 350 and grease loaf pan.

In a small bowl, combine strawberries, eggs and oil until blended.

In another bowl whisk flour, sugar, baking soda and salt. 

Add strawberries mixture to flour mixture and stir until blended.

Transfer batter to loaf pan and bake for about an hour or until toothpick comes out clean.

Allow to cool in the pan for about 20 minutes before removing and cooling completely.

 

Happy Baking!

Baked Cake Donuts

Is it do-nuts or dough-nuts?

Is there a difference or is it just a personal preference?

Seriously, these are the kind of things I think about....

Sad? Maybe, but I like to tell myself that it's just my passion for baking that leads me to these kinds of important life questions.

I've been meaning to make donuts for a while now. I actually got a hankering for them months ago and had the misfortune of not being able to find a doughnut pan anywhere, leading me to an online purchase. Needless to say, by the time I actually got the pan my craving had diminished and my new baking tool found its way to the back of the cabinet.

A little Spring cleaning later, the pan reappeared and I after one bite I remembered why I had wanted these glorious little breakfast treats in the first place.

Baking them makes me feel a little better about my breakfast choice, but if I get the deep fryer I registered for you best bet you'll be seeing the fried variety as well.

Baked Cake Donuts
Oven: 325 Bake time: 8-10 minutes
Makes 12 donuts (or halve it for 6)

2 cups AP flour
3/4 cup white sugar
2 tsp baking powder
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp salt
3/4 cup buttermilk
2 eggs, beaten
2 tsp vanilla
1 TBS shortening

Preheat oven to 325. Spray Donut pan with cooking spray and set aside.
In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
Stir in buttermilk, eggs, vanilla and shortening and beat until blended.
Fill a pastry bag or ziplock bag with donut batter and cut tip/corner.

Use bag to fill each donut cup about 3/4 the way full.

  

 

Bake for about 8-10 minutes, until donuts are browned.
While donuts are baking, prepare toppings*
Allow to cool slightly in pan before removing.

Glaze or coat with prepared toppings.

Topping choices

Cinnamon-Sugar: Place 1 tsp cinnamon and 1/2 sugar in ziplock bag. Lightly spray baked donuts with cooking spray and place in cinnamon-sugar mixture. Zip up bag and shake until donut is completely coated.

Powdered Sugar: Place 1/2 cup powdered sugar in ziplock bag. Place donut in bag, zip and shake until donut is completely coated.

Chocolate Glaze: Mix 1 cup powdered sugar, 2 TBS warm milk and 2 TBS cocoa powder in small bowl. Dip donut into glaze.

Happy Baking!

Strawberry Shortcake Scones with Whipped Vanilla Butter

As the days get longer, I long for the days of lazy summer afternoons spent at the pool or the beach; no cares in the world except tan lines and what we'd be doing later that evening.

But that's not how it works in the real world. Summer no longer carries the same meaning...

Warm weather in the real world just means the opportunity to wear open toed shoes and brightly colored cardigans to work...woop-di-dooo.

It's sad really. I think we should start a revolution... everyone needs a little summertime in their lives.

Until I get this all figured out I'll just gaze at the warm weather from my office window, watching the little kids on the playground across the street, dreaming of how life used to be.

And I guess I could eat some summer time treats like these Strawberry Shortcake Scones too..

Strawberry Shortcake Scones
Adapted from recipe at Jacob's Kitchen
Oven: 400 Bake time: 15-18 minutes
Makes 12 scones


4 cups AP flour
1/2 cup sugar
2 TBS baking powder
1 tsp salt
3 sticks cold, shredded butter
1 cup cold heavy cream
4 eggs, at room temperature
1 tsp vanilla
1 tsp grated lemon or orange zest
1 cup diced strawberries
1 egg yolk and 1 TBS water*

Preheat oven to 400 and line baking sheet with parchment paper.
In a large bowl, add flour, sugar, baking powder and salt.
Using a cheese grader, shred cold butter into bowl.
Use your hands and incorporate the butter into the dry ingredients until butter is the size of large peas.
In a small bowl, whisk cream, eggs, vanilla, strawberries and zest.
 Add to flour/butter mixture and mix until just combined.
Turn out dough on lightly floured surface and pat out into a rough rectangle.
Fold dough over on itself a few times (4 or 5).
Roll dough out into a large disc about 1-inch thick.
Cut scones into triangles or cut using a cookie cutter and place on prepared baking sheet.
Lightly brush with egg yolk and water.
Place scones in oven and bake for 15-18 minutes or until scones are lightly browned.
Serve warm with Whipped Vanilla Butter.

Whipped Vanilla Butter
1/4 cup butter, softened
1/4 cup vanilla baking chips
dash of salt
1 TBS whole milk

In a small bowl, beat butter and milk until light and fluffy.
Place baking chips in a microwave bowl and melt for about 45 seconds or until smooth, stirring at about 20 seconds.
Fold melted chips into whipped butter.
Place in fridge for about 10 minutes before using.

Happy Baking!

Summer Revolution?? Who's with me!?

Banana Crumb Muffins

It's finally getting warm here in Texas.

Spring time is in our midst, although you would never know that on the east coast.. I can't believe they are still getting snow!

With the flowers starting to bloom and the sun staying out a few extra hours, we can start looking forward to all that spring entails...more sun, allergies, flowers, a little rain, and cookouts.

But one of the best parts about the changing of seasons, other than the weather, is the new ingredients it brings along. If you're a foodie then you understand; I can't wait to start working with all the warm weather fruits and vegetables.

One fruit that never really goes out of season though is the oh-so-delicious banana. So while we wait out the last few freezes and Mother Nature actually allows Spring to take off, we can still enjoy these banana muffins.

Banana Crumb Muffins
Recipe from The Sono Baking Company Cookbook
Oven: 375 Bake time: 20 minutes
Makes 12 muffins or 6 large muffins

2 cups AP flour
1 tsp baking powder
1 tsp baking soda
1 stick unsalted butter, softened
1 cup sugar
1 1/2 tsp salt
2 eggs, at room temperature
2 tsp vanilla
2-3 very ripe bananas, mashed
1/2 cup vanilla yogurt

Crumb
from the wonderful Lindsey at Gingerbread Bagels
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Preheat oven to 375 and spray muffin tin with cooking spray.
Make crumb by mixing all ingredients together and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, beat sugar, butter, and vanilla until light and fluffy.
Add eggs one at a time, beating after each addition, then add bananas.
Slowly add dry ingredients to banana mixture, mixing until incorporated.
Use an ice cream scoop and divide batter evenly among muffin tin (1 scoop for regular sized muffins and 2 scoops for large muffins).
Sprinkle crumb over each muffin.
Bake in oven for 18-22 minutes or until toothpick comes out clean.
Allow to cool in pan for about 10-15 minutes before removing.

Happy Baking! 

Chocolate & Meringue Coffee Cake

After spending the week in Philly for business, I took the train early Friday morning back home to spend some much needed quality time with my girlfriends.

Few people can say they still have close relationships with their friends from high school, but I’m lucky enough to not only have a fabulous group of girlfriends from my glory days, but a wonderful group of girls from college as well.

Because of this, time spent at home can be stressful at times, as I try to make sure to see as many as possible when the trips are few and far between.

This weekend however, as short as it was, was perfect.

Friday I spent the evening preparing dinner and chatting the night away with my girlfriends from high school, while Saturday would be dedicated to my ladies from college.

I woke up early Saturday morning anticipating that with the arrival of the girls, something sweet would be necessary.

I knew exactly what would be made…

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Chocolate & Meringue Coffee Cake

Ria’s original recipe yielded 2 cakes, but this is the recipe for 1.

Yeast cake:

 2 cups flour, plus a little more for kneading

3 TBS sugar

¼ tsp salt

½ package active dried yeast

6 TBS milk

3 TBS water

¼ cup butter

1 egg, room temperature

Meringue:

2 large egg whites

¼ tsp salt

½ tsp vanilla

¼ cup sugar

Filling:

1/2 cup semi-sweet chocolate chips

2 TBS sugar

1 tsp cinnamon

Preparing the dough

In a large bowl, mix 1/2 cup flour, sugar, salt and yeast.

In a saucepan, combine milk, butter, and water and heat over medium heat until warm and butter has completely melted.

With an electric mixer, gradually add warm liquid to flour/yeast mixture, beating until blended. Increase mixer speed and add egg and 1/2 cup flour, beating for about 2 minutes.

Using a wooden spoon, stir remaining flour to make a dough that holds together- you may end up using more than 2 cups. 

Turn dough out onto floured surface and knead dough for about 8-10 minutes until dough is soft, smooth and elastic, adding as much flour as needed.

Place dough in lightly greases bowl, turning to coat all sides. Cover bowl with saran wrap and place in empty oven with light on to double in size (about 45-60 minutes).

After an hour, make meringue

In a large mixing bowl, beat egg whites and salt until frothy. Increase speed to high and continue to beat until foamy and opaque. Add vanilla and sugar, one tablespoon at a time as you beat, until very stiff, glossy peaks form.

Assembling the coffee cake

Turn dough out on lightly floured surface. Beat down and roll out dough into a 20x10 inch rectangle. Spread meringue evenly over top the rolled out dough and sprinkle cinnamon, sugar and chocolate evenly over meringue. 

Roll up dough, jellyroll or cinnamon roll style, starting on long side forming a log. 

Very carefully transfer filled log onto baking sheet or pizza stone and bring ends of log around, sealing ends together, forming a ring, tucking one end into the other and pinching to seal.

Using kitchen scissors, make cuts on the outside edge at about 1 or 2 inch intervals.

Cover coffee cake with plastic wrap and return to empty oven to allow to rise again for 45-60 minutes.

Preheat oven to 350. Brush tops of coffee cake with egg wash and bake for 25-30 minutes until risen and golden brown. The dough should sound hollow when tapped.

When I originally read this recipe I was intrigued as to how the meringue would fit with a coffee cake, but I must say, this is one of the most delicious breakfast treats I’ve made to date. Light, fluffy, and perfectly sweet this yeasty cake was a great companion to a morning cup of coffee.

Happy Baking!

Apple Turnovers for Breakfast

I have a secret.

I have a secret that I'm just dying to tell people, but I can't!

Slightly jaded from the countless hours of 'Say Yes to the Dress,' I was waiting for tears to pour down my face when I turned to look in the mirror while wearing the one.. but it didn't happen.

Despite my lack of tears, I still knew..the last dress of the afternoon, my heart started pounding and I could actually see myself dancing the night away in my fabulous gown...and I knew.

Much to the dismay of some close friends, after a little deliberation with my dress shopping companions, we decided it would be fun to keep the dress a secret.

Do you know how difficult this is going to be!?

It was so exciting to find the one the second day trying on dresses, but when friends ask I tell them they have to wait... just like Mountain Man.

But on the inside, I want to shout it from the rooftops...not to mention dance around for hours in it... I didn't even want to take it off to purchase it.

Something I won't keep a secret though are these Apple Turnovers....light and flaky, perfect for a lazy Sunday or a Spring brunch.

Quick Puff Pastry
adapted from Annie's Eats
Oven: 357 Bake time: 30-35 minutes
Makes 8 turnovers

1 1/2 cups AP flour
1 TBS sugar
3/4 tsp salt
3/4 cup unsalted cold butter, cut in cubes
1/4 cup plus 1 TBS ice water

Apple-Cinnamon Filling
2 medium sized apples (I used Gala)
2 TBS brown sugar
1 TBS sugar
1 tsp cinnamon
1 TBS flour
1 TBS butter

In a food processor, add flour, sugar and salt and pulse to combine.
Slowly add butter, a few cubes at a time and pulse until incorporated- butter should be about pea sized.
Transfer mixture to bowl.
Add ice water to mixture and using your hands, mix until dough begins to clump together. At this point, turn mixture out onto a lightly floured surface- the dough will still be crumbly.
Using your hands, knead the dough until it all starts to come together. (Annie does a fabulous job demonstrating this, so I'll leave you to the expert if you need a photo tutorial.)

Once the dough comes together, press into an 6x3 inch rectangle, wrap with saran wrap and refrigerate for an hour.
Place dough on lightly floured surface and roll out into about an 10x6 inch rectangle.
Fold the dough length wise in thirds (again, Annie has a great tutorial) then starting from smaller end, roll up dough like a cinnamon roll.
Press it back down into about a 6x3 rectangle.
Repeat process of rolling out and folding one more time and once you've rolled your dough up for the second time, press into 6x3 rectangle again, wrap and place back in the fridge for about an hour.

While dough is chilling, you can begin to make your filling.

Peel and core both apples.
Thinly slice apples and place in medium sized bowl.
Combine sugars, cinnamon, flour and apple slices- lightly tossing to coat.
In a large skillet, melt 1 TBS butter over medium heat.
Add cinnamon sugar apples and cook until apples are tender- about 5 minutes.

Remove from heat and set aside to cool.

Roll out into a large rectangle about 1/8 inch think- about 12x8 inches.

Using a pizza cutter, cut dough into 6 equal sized squares- about 4x4 inches (you may have to stretch them a little individually).

Place squares on parchment paper lined baking sheet.
Add a heaping spoonful of cooled apple mixture to center of each pastry square.
Lightly moisten edges of pastry and fold corner to corner.
Use a fork to crimp edges.

Repeat on each turnover.
Place back in fridge for about 15 minutes before baking.
Preheat oven to 375.
Bake for 30-35 minutes or lightly browned.

Happy Baking!
and
Happy First Day of Spring!

Quick & Easy Whole Wheat Cinnamon Rolls

We were running late.

It was my turn to do breakfast for the weekend and we still needed to eat and make it to church by 930...it was 8am.

When I say these cinnamon rolls are quick AND easy, I'm not lying...

and they're whole wheat?? You're welcome.

They probably took me all of 15 minutes to prep, popped em in the oven for 25 and we were sitting pretty scarfing down cinnamon rolls by 850am just in time for church.

It's Monday and that means there's lots to do so I'll be keeping this post short and sweet.. just like these fabulous cinnamon treats! :)

Whole Wheat Cinnamon Rolls
Adapted from Brunch: The Perfect Weekend Treat
Oven: 350 Bake time:30-35 minutes
Makes 8 rolls


Dough:
2 1/2 cups whole wheat flour
pinch of salt
2 1/2 tsp baking powder
1 tsp cinnamon
3 1/2 oz butter, melted
2 egg yolks
3/4 cup milk

Filling:
1 tsp cinnamon
1/4 cup brown sugar
2 TBS sugar
1 TBS butter, melted

Icing:
1 cup powdered sugar
2-3 TBS milk

Preheat oven to 350. Grease an 8-inch cake pan and line with parchment paper.
Mix flour, slat, sugar, and cinnamon in a bowl.
Whisk egg yolks, butter and milk together and combine with dry ingredients, mixing until a soft dough is made.
Turn dough out on a lightly floured surface and roll into a rectangle 12x10 inches.
Make filling by mixing all ingredients together.
Spread evenly over dough and roll up, jelly roll style, to form a log.
Using a sharp knife, cut dough into 8 even slices and place in prepared pan.
Brush with TBS of milk.
Transfer to oven and bake for 30-35 minutes or until golden brown.
As rolls are cooling slight, make icing by stirring milk, one tablespoon at a time, into powdered sugar until glaze consistency is reached (add more milk if necessary). Drizzle over cooling cinnamon rolls.
Devour.

Happy Baking!

Brown Butter Blueberry Crumb Cake

Mountain Man and I recently embarked on a new adventure: marriage counseling. For the next few weeks, every Sunday afternoon we meet with about 7 other couples to talk about all things marriage.

Speaking of marriage.. want to see some of those engagement photos I traded for??

we couldn't resist.. this tree was so cool!

Normally I spend my Saturday mornings baking up something delicious for breakfast, but I wanted to make sure we had something good to eat before class.

I know I just got done talking about how I wanted to use more of my cookbooks and not get sucked into the wonderful recipes found all over the blogsphere, but I just couldn't resist!

In addition to my enormous collection of cookbooks, I also have 3 folders worth of printed recipes, not to mention a bookmarked folder of recipes on my computer.

This recipe for instance was printed out by yours truly in July and only now am I just getting around to making it! It's getting ridiculous..

When I woke up, I had a huge hankering for coffee cake.. it might have had something to do with the delicious looking Blueberry Crumb Cake that Lindsey of Gingerbread Bagels (really pretty much everything she makes looks delicious) had recently made, but whatever the reason I knew something needed to be done about it.

I started looking through all my recipes and there it was: Joy the Baker's Browned Butter Fresh Blueberry Muffins- I LOVE brown butter- but because coffee cake was still on the mind I opted to pour all the batter into a baking dish. Then it dawned on me.. the crumb that Lindsey had going on?! Fabulous. The perfect addition.

 Look at that crumb! 

Thank you Lindsey for introducing me to the best crumb out there..

Brown Butter Blueberry Crumb Cake
Cake from Joy the Baker
Crumb from Lindsey at Gingerbread Bagels
Makes one 8x8 baking dish
Oven: 350 Bake time: 30 minutes

7 TBS unsalted butter
2/3 cup sour cream
1 large egg
1 large egg yolk
1 tsp vanilla
1 1/2 cup AP flour
3/4 cup sugar
1 1/2 tsp baking powder
3/4 tsp salt
2 cups fresh blueberries

Crumb
1/2 cup butter, melted
1 1/3 cup AP flour
1/4 cup sugar
1/3 cup light brown sugar
1 1/2 tsp cinnamon
1/8 tsp nutmeg

Melt butter in a small saucepan over medium heat. Keeping an eye on the butter, melt and cook down until little brown bits appear in the pan- the crackling will subside and the butter will begin to brown fairly quickly. Remove from heat.
Whisk milk, egg, yolk, vanilla, until combined. Add browned butter and stir to combine.
In a medium bow, whisk together flour, sugar, baking powder and salt.
Add milk and butter mixture all at once and stir to combine.
Fold in blueberries.
Pour batter into baking dish.
Make crumb topping by mixing all ingredients together in a small bowl.
Sprinkle mixture generously over batter.

Place in oven and bake for about 30 minutes or until toothpick comes out clean.

Happy Baking! 

Apple & Cranberry Muffins with Granola Topping

What's worse than being sick all weekend? Being sick on your birthday weekend.

That's right.. as soon as we got done with a lovely Italian birthday dinner Friday night, I could feel my body starting to shut down and was in bed by 9... lame.

So while I should have been out celebrating all weekend, I was instead curled up on the couch surrounded by tissues, cups of hot tea and way too much medicine.

Come Sunday morning I was ready to do something; still not feeling particularly keen, I was determined to get in the kitchen and bake something anyways.

Not being able to sleep the past few nights turned out to be a great time to brainstorm some new recipe ideas.

Mountain Man said he could taste the healthy in these muffins (but in a good way he insisted) and I need all the health I can get right now, so I was by no means offended.

So if you're needing a little healthy in your life or just looking for something delicious for breakfast, these are the muffins for you.

Apple & Cranberry Muffins
swEEts original
Oven: 375 Bake time: 20 minutes
Makes 12 muffins

1 cup AP flour
1 cup white whole wheat flour
1/2 cup brown sugar
1/4 cup flax seed meal
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 egg, lightly beaten
3/4 cup fat free vanilla yogurt
1/2 cup pear sauce* or apple sauce
1 apple, peeled, cored and diced
1/2 cup dried cranberries

Granola Topping *optional
1/2 cup quick oats
1/4 cup bran flakes, crushed
1/4 cup pumpkin seeds
1/4 cup flax seeds
1 TBS brown sugar
1/2 tsp cinnamon
1/4-1/2 cup honey
To make granola topping, mix all ingredients in a small bowl- adding just enough honey to coat ingredients.

Preheat oven to 375. Spray muffin pan with cooking spray and set aside.
In a large bowl, add flours, sugar, flax seed meal, baking powder, cinnamon and salt.
In a small bowl, mix egg, yogurt and pear(or apple) sauce.
Pour wet ingredients into dry ingredients and mix well with wooden spoon.
Fold in diced apples and cranberries.
Using an ice cream scoop, fill muffins 2/3 way full.
Generously sprinkle granola topping on top of each muffin.
Transfer to oven and bake for 20 minutes or until toothpick comes out clean.

Because I was out of apple sauce I got a little creative and made my own pear sauce.. it was very easy to make and turned out to be quite delicious- easily substituted for apple sauce.


Pear Sauce (Just enough for the muffin batter)
2 pears, peeled, cored and cut into cubes
1/4 cup water
2 TBS sugar

In a small sauce pan, cook water and pears over medium heat.
Bring to boil and allow pears to soften- about 5 minutes.
Transfer pears to food processor, add sugar and pulse to puree.

What do you do when you're sick?

Happy Baking!