Pumpkin, White Chocolate, Cherry Muffin with Streusel

I have girls--my girls are great cooks. I'm proud to be their Momma. Amber sent an early morning text--she had just created a delicious muffin. I'm sad I live 1000 miles away, it would have been a perfect breakfast. This recipe was inspired by a recipe on Smitten Kitchen. Pumpkin is always a good choice, streusel makes it better. The addition of white chocolate chips and dried cherries sent this muffin out of the park. Amber's hubby, Tadd (who has a palate for fine food) said this was a $5.00 muffin.

I will make them very soon. Amber who is also a fine photographer was kind enough to take a photo or two. Thanks Amber.

Pumpkin, White Chocolate, Cherry Muffin with Streusel

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon pumpkin pie spice

1 1/3 cup solid pack pumpkin

1/3 cup vegetable oil

2 large eggs

1 1/4 cups sugar

1/2 cup chopped dried tart cherries

1 cup white chocolate (chopped)

Streusel Topping

3 tablespoons 

1/3 cup flour

1 tablespoon sugar

Rub together until pea size.

Heat oven to 350. Spray muffin tin with Bakers Joy, put 1 teaspoon sugar in each sprayed cup. Shake the tin around to coat each cup with sugar.

Stir together the flour, baking powder, baking soda, salt and spice in a bowl, add the cherries and white chocolate.

I a large bowl whisk together the pumpkin, oil, eggs and 1 1/4 cup sugar. Add dry ingredients ad stir until just combined. Divide batter among muffin cups filling about 3/4 full.

Sprinkle Sreusel Topping over muffins.

Bake until puffed and golden. A wooden pick should come out clean, about 25 minutes.

Cool in pan for five minutes. Remove muffins and cool on a wire rack.

Most muffins have a short shelf life. This muffin does keep for two days. It also freezes well. 

Printable Recipe

Double Chocolate Bread

Sometimes you just need a slice of Chocolate Bread! It is a bread so I'm sure it must be a breakfast food. Think of a Costco Chocolate Muffin only on steroids (and in a loaf form). This bread was moist and delicious. I like to make it in my stoneware mini loaf pans. It is easy to share that way. I spread some Costco Cherry, Rhubarb Jam on a slice--now I could call  it a dessert!

Double Chocolate Bread
1 1/2 cups flour (7.5 ounces)
1/3 cup unsweetened cocoa powder (1.25 ounces)
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup unsweetened applesauce (5 ounces)
1/3 cup oil, vegetable, avocado, melted coconut, etc.
1 cup light brown sugar (7.5 ounces)
2 large eggs
1 teaspoon vanilla
2/3 cup sour cream or plain Greek yogurt (5.25 ounces)
1 cup chocolate chips
In a medium bowl whisk together flour, cocoa, salt, baking powder and baking soda.
In a large bowl whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream.
Add the dry ingredients to the wet ingredients. Add the chocolate chips (I used a chopped chocolate bar). Mix gently just until combined. Do not over mix.
Spread the batter evenly in a 9x5 loaf pan that has been sprayed with Pam. Bake in a 350 degree oven for 45-60 minutes--until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
Let the bread cool completely--it really is better the second day (if you can make it last that long).
I cooked this bread in my Pampered Chef Mini Loaf Pan. It made 3 small loaves. Check it after about 25 minutes. I'm not sure why I spread some Cherry Raspberry jam on my slice of chocolate bread. But it was wonderful!
Printable Recipe
Recipe came from Mel's Kitchen Cafe--my favorite blog!

Blueberry Crumb Cake

Do you purchase those big baskets of Blueberries at Costco? I do and I seem to forget just how much they contain! We had berries on our cereal, berries as snacks and we still had blueberries. This recipe proved to be a winner. It is just what a breakfast cake should be--moist, not to sweet, full of fruit and plenty of streusel topping.
You could top with ice cream and call this a dessert. But since it is full of healthy blueberries I'll probably enjoy it for breakfast. Tis the season for berries. I can't wait to make it again.

Blueberry Crumb Cake
5 tablespoons softened butter
2 cups flour
2 heaping teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
3/4 cup whole milk
2 cups fresh blueberries

Topping
1/2 cup flour
1/2 cup sugar
6 tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons coarse sugar

For the cake--Preheat oven to 350. Grease a 9x13 inch baking pan with butter or Pam.
Mix together flour, baking powder, cinnamon and salt. Set aside.
Cream the butter and sugar with an electric mixer, add the egg and vanilla--mix until combined. Add the flour mixture alternately with the milk until just combined. Gently fold in blueberries. Pour the batter in the prepared pan.
For the topping--Combine the flour, sugar, butter, cinnamon and salt. Cut together using two knifes or a pastry cutter. Sprinkle topping on top of the batter. Sprinkle with coarse sugar.
Bake 35 minutes until a toothpick comes out clean. Do not over bake--no one likes dry cake!
Serve warm with a little softened butter. I personally like a dollop of  whipped cream on top.
Printable recipe
I found this recipe on The Pioneer Woman's Blog.

Breakfast Burritos

 

Breakfast burritos are a favorite at our house and are a perfect quick meal any time of the day.  The filling can be made ahead of time and reheated for a quick delicious breakfast after a late night with family!

 

They are very versatile and can easily be altered to satisfy your preferences.  We have done a lot of experimenting - and this is currently our favorite breakfast burrito!

 

Breakfast Burritos

1 bag frozen shredded hash browns

1-1/2 lb Hot and Spicy Sausage, cooked. diced ham or cooked crumbled bacon would also work

4-6 eggs

1/2 cup salsa

cheese--shredded

sour cream

tortillas-flour or corn

Cooking frozen hashbrowns is somewhat of an art - one that requires patience and time! A 2lb bag needs to be cooked on a very large electric griddle, or in two batches in your largest stovetop skillet.  Spray the surface and drizzle with oil or butter.  With the griddle/skillet on medium heat add the frozen hash browns and DON'T TOUCH for 8-10 minutes. This is difficult, I know, but they will be so much better in the long run.  Season with salt and pepper. After 8 minutes check a small area, they should be lightly browned.  If you'd like them cooked more leave for a couple more minutes.  When cooked to your satisfaction carefully turn and the once again DON'T TOUCH, this time for 6-8 minutes.  You will end up with wonderfully cooked hash browns that aren't reduced to a mess of mushy potatoes (admit it, it's happened to you!).

Brown sausage.

Scramble eggs.

In a large bowl mix together the cooked potatoes, meat and scrambled egg. Add salsa. Mix gently. Heat either corn or flour tortillas, sprinkle on grated cheese to melt. Add mix, garnish with sour cream, hot sauce, more salsa etc. Roll up and serve hungry guests!

This is a perfect camping meal. If you are really lazy cook at home and bring mix ready to heat to your event. Just warm tortillas and serve. But if you love to cook out doors and don't mind the bugs, heat, dirt etc. by all means heat up a big griddle. This really comes together easily.

However you make it just enjoy the time you spend with loved ones!

Printable Recipe



Almond Poppy Seed Muffins

I have never really been a breakfast person. I like a glass of juice and a piece of toast.
But I do like Brunch. A meal served at 10, when one is fully awake and moving is my kind of meal. There are so many available options for brunch. A light brunch may just be juice, muffins and a fruit tray. When my sons are in town if I mention the word, 'brunch' I better have bacon, sausage links and sliced ham. Other great brunch choices are Sunshine Casserole, Denver Omelet, Breakfast Pizza or a breakfast burrito. These also are great for dinner.
Now back to the blog post--I'm talking the most delicious Almond Poppy Seed Muffins, these gems are chuck full of flavor and texture.
I found this delicious recipe on Life Made Simple.

Almond Poppy Seed Muffins
1 cup flour
1/2 cup cake flour--to make cake flour put 1 tablespoon of cornstarch in a half cup measure, fill with all purpose flour
1 cup sugar
9 tablespoons butter--softened
2 eggs
3/4 cup sour cream
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
2 teaspoons almond extract
2 tablespoons poppy seeds
slivered or sliced almonds for the top
Sift together flour, cake flour, baking soda, baking powder and salt three times. Set aside. Yes, I really did this. Beat the butter and sugar for 2 minutes. Add eggs one at a time and beat well. Add extracts and poppy seeds. Add the flour alternating with the sour cream. Mix gently.
Either spray muffin pan with Pam or put in cupcake liners. I found some darling liners at Gygi's. Using a large scoop fill muffin cups 2/3 full. Do not overfill. Sprinkle almonds on top of batter. This recipe made 12 regular size muffins and 12 mini muffins. Bake at 375. 20-23 for regular size muffins, 10-12 minutes for mini muffins. Toothpick should come out clean. Don't over bake.
Printable Recipe

Quiche for Two

I do wish Quiche was a bit more photogenic! But, you will have to trust me--this is delicious. I like quiche, actually I really like quiche. I just don't like it for several days in a row. Enter, 'Quiche for Two'. Some brilliant chef decided that you really could cut a quiche recipe way down and put it in a small casserole--rocket science I know.
Really this is a great recipe, it is crust less which is fine by me.  I'd rather forgo a high calorie crust and eat a brownie! There are so many ways to change this recipe--use what you have in your fridge. It will always be yummy. This recipe came from a Pampered Chef Cookbook. I don't know which one, as I have a tendency to rip recipes out of cookbooks, do you do that??

Quiche for Two

Base:
3 eggs
1/2 cup half and half
1/4 tsp salt
2 Tbsp all purpose flour
Ground black pepper

Filling Options
3 slices crisply cooked bacon, 1/3 cup seeded, chopped tomato, 2 Tbsp thinly sliced green onion, 1/2 cup shredded Swiss cheese
OR
1/2 cup chopped ham, 1/3 cup chopped fresh broccoli, 2 Tbsp finely chopped onion, 1/2 cup shredded sharp cheddar cheese

Protein, vegetable, cheese

Preheat oven to 375 degrees.  Spray small oval baker with nonstick cooking spray.  Whisk together base ingredients, set aside.

Combine fillings and cheese, spoon into the bottom of the baker.  Pour base over filling ingredients.

Bake 30-35 minutes or until the center is set.  (A knife inserted will come out clean.)  Let stand 5 minutes before serving. 
Printable Recipe

Mini Puff Pancakes

EJ is not a difficult child to please. She is happy and generally excited about all we do. But...if I really want to make her day I whip up a quick batch of Mini Puff Pancakes.
Breakfast, Brunch, Lunch or a Snack--this will certainly please. There is something wonderful  about anything in miniature. These little gems are no exception.
Toppings? Fruit, powdered sugar, syrup, Nutella and of course a bit of whipped cream. Let your child choose their favorite. EJ loves raspberries and whipped cream, great choice.
.

Mini Puff Pancakes
3/4 cup flour
3/4 cup milk
2 eggs
1/8 teaspoon salt
2-3 tablespoons melted butter
Place a mini muffin pan in the oven and heat to 400 degrees. While oven is heating mix together flour, milk, eggs and salt. I use my Immersion Blender, blend till smooth. Remove hot pan and quickly brush each well with melted butter. Fill each well 3/4 full. I used a mini muffin scoop. Bake at 400 for 15-20 minutes till puffed and golden. Serve immediately with your favorite topping.
Makes 24 Puff Pancakes
Printable Recipe

Great Grains Mini Muffin

I love muffins for breakfast/brunch, they are just a good thing to wake up to. But often muffins are frosted or glazed and really just shout 'dessert', this is fine by me. Occasionally I want something a bit more 'healthy'. Now these probably don't count as health food but they do have whole grains, dried fruit, nuts and yes butter. These 'better for you muffins' are delicious.
The recipe comes from my favorite cookbook,  Baking: From My Home To Yours by Dorie Greenspan. I have made over 60 recipes from this cookbook and only had one failure--and that was my error. This is a great basic cookbook--Dorie is a wonderful teacher.
My favorite dried fruit mix comes from King Arthur Flour. It is their 'fruitcake mix', don't let the word fruitcake scare you. I like it because the dried fruit is chopped so you get little bits of goodness in every bite. It is delicious in cookies, granola, breads and yes, fruitcake. I also like a Berries and Cherries mix sold in the grocery store. But you have to cut the fruit and dried fruit is difficult to chop! Now you know way to much about dried fruit!

Great Grains Mini Muffins
1 cup flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup old fashioned oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup pure maple syrup
2 large eggs
1 stick butter, 8 tablespoons, melted and cooled
3/4 cup dried fruit
3/4 cup chopped nuts
In a large bowl whisk together the first 8 ingredients. In another bowl whisk together the buttermilk, syrup, eggs and melted butter. Pour the liquid ingredients over the dry ingredients and mix quickly but gently with a rubber scraper. Batter may be a bit lumpy, please never over mix muffins.Stir in the dried fruit and nuts. Using a small scoop fill mini muffin tins that have been sprayed with Pam. Bake at 400 degrees for about 13 minutes. Makes about 36 mini muffins. Twelve regular size muffins bake for 18-20 minutes.
Printable Recipe

Cinnamon Orange Monkey Bread

We had 16 for breakfast today, yes it seems like a lot but it is only half of our family! I love to have an excuse to make food that is impractical for empty-nesters. Today was the day to make Cinnamon Orange Monkey Bread. It feeds a crowd and is delicious. This recipe has been around for years. It came from Pampered Chef--probably with their Stoneware Bundt Pan. I purchased it years ago, it was the beginning of my Bundt Pan addiction. I have decided that one can never have enough Bundt Pans!

Cinnamon Orange Monkey Bread
1 orange
3/4 cup sugar
1 1/2 teaspoon cinnamon or Pampered Chef Cinnamon Plus
5 tablespoons melted butter
18 frozen bread dough rolls, thawed
1/3 cup pancake syrup
Spray a Bundt Pan (or 2 loaf pans) with Pam. Zest orange. Combine zest and sugar, rub between your fingers until mixed--it will smell amazing. Add cinnamon. Cut each thawed roll in half using a sharp knife of kitchen shears. Dip each half in melted butter and roll in sugar mixture. Arrange half of the rolls in pan, drizzle with half of the syrup, repeat. Sprinkle with any remaining sugar. Cover loosely with plastic wrap. Let rise in a warm place until about double in size. My oven has a 'dough proofing' setting, it works.
Bake at 350 for about 30-35 minutes, until top is golden brown. Cool in pan for 5 minutes. Carefully invert on a serving platter. Serve warm.
Printable Recipe

These two don't eat much--yet!

Mini Lemon Poppy Seed Muffins

I really don't need a reason to make muffins but it is always nice to have someone to share them with. We had a church brunch. I knew there would be children present so I opted for a mini muffin. Dorie has a great lemon poppy seed muffin recipe in her book Baking, From My Home To Yours. I made a few minor changes. I added more lemon flavor and replaced some of the sour cream with non-fat Greek Yogurt. I made minis and I replaced the 'drizzle' with a frosting. I had one yummy muffin. I think you will like it!

Mini Lemon Poppy Seed Muffins
2/3 cup sugar
zest of one large lemon
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 large eggs
1 teaspoon vanilla
juice from 1 large lemon
1 stick butter, melted and cooled
2 tablespoons poppy seeds
Frosting
1 cup powdered sugar
2 tablespoons butter or cream cheese, softened
1 teaspoon lemon zest
fresh lemon juice--to desired consistency

In a large bowl rub the sugar and lemon zest together with your fingertips. This will smell wonderful! Whisk in the flour, baking powder, baking soda and salt. In a large bowl whisk together the sour cream (or Greek yogurt), eggs, vanilla, lemon juice and melted butter. Pour the liquid ingredients over the dry ingredients and, with a rubber spatula gently but quickly stir to blend. When mixing muffins a few lumps are better than over mixing. Add poppy seeds.
Scoop muffin in tins that have been sprayed with Pam. This recipe makes 12 regular size muffins or about 42 mini muffins. I use a large Pampered Chef Scoop for the large muffins and a small Pampered Chef Scoop for mini muffins. Bake muffins at 375. Regular muffins take about 18-20 minutes, mini muffins are done in 11-12 minutes.
Cool muffins and drizzle with frosting. To make frosting mix powdered sugar, butter and lemon zest. Add lemon juice till it reaches desired consistency.
Printable Recipe

Coffee Cake Muffins

Muffins are always a great way to start ones day. These muffins really do taste like Coffee Cake--only they are easier to serve/share. The recipe comes from America's Test Kitchen Quick Family Cook Book. I trust ATK and they didn't let me down. These muffins come together quickly thanks to my kitchen workhorse-- The Food Processor. I think they will become a family favorite.

Coffee Cake Muffins
1 cup granulated sugar
1 1/2 cups flour
1/2 cup dark brown sugar (3.5 ounces)
1 tablespoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons chilled butter--cut into 1 inch pieces
3 large eggs
1/2 cup sour cream--I used Greek Yogurt
1/4 cup toasted pecans
Pulse granulated sugar, 1/2 cup flour and 1/4 cup dark brown sugar in food processor until combined--about 5 pulses. Transfer 3/4 cup mixture into a bowl for streusel, leave remaining mixture in processor bowl. Add cinnamon and remaining 1/4 cup dark brown sugar to the bowl of streusel, whisk together and set aside.
Add remaining 1 cup flour, baking powder, baking soda and salt to mixture in bowl of food processor. Pulse until combined, about 5 times. Scatter butter evenly over mixture in food processor. Pulse until mixture breaks down into small pebbly pieces about 10 pulses. Add eggs and sour cream or yogurt; pulse about 8 times until mixture is well combined and thick
Heat oven to 350. Spray muffin tins with Pam. Portion a generous tablespoon of batter in the bottom of each muffin cup. Then top each muffin with 1 1/2 tablespoons of streusel and 1 teaspoon of chopped toasted pecans. Spoon remaining batter evenly into cups. Bake until golden brown and toothpick inserted in center of muffin comes out clean, about 20-25 minutes. Rotate pan halfway through baking.
Let muffins cool slightly before removing from pan. When cool drizzle with Quick Glaze.
 Quick Glaze
1 cup confectioners sugar
1/2 teaspoon vanilla
pinch salt
1-2 tablespoons cream
Mix sugar, vanilla and salt together. Gradually add cream it get the right drizzle!
Muffins a good slightly warm but they we the best after about 2 hours. Gives the streusel time to set up. This was one yummy muffin. Thanks ATK!!
Printable recipe

My Favorite Granola

I am a granola junkie. I love granola--for breakfast, for snacks for gifts. What's not to love about granola? I have several granola recipes on my blog and they are all delicious. Try any one of them and you will be happy. So why a new recipe?? Because it is the best! It is a pretty ordinary recipe with a few crucial differences. First use whole almonds and just rough chop them. I use my Pampered Chef Food Chopper, a few chops and you have an assortment of almond pieces. This adds a great texture. The next big difference is the way the granola is cooked. Spread it on a large rimmed cookie sheet and press it down with a large metal spatula. Use some pressure. Bake it--and Do Not stir it. When the granola is cool you can break it in chunks. This granola is crisp and light. It is delicious. It is a recipe from America's Test Kitchen. It is my new favorite granola!

My Favorite Granola
5 cups Old Fashioned Oats
2 cups Almonds, chopped coarse
4 teaspoons Vanilla
1/2 teaspoon Salt
1/3 cup Maple Syrup
1/3 cup Brown Sugar
1/2 cup Vegetable Oil
1 cup Dried Fruit--if desired
In a large bowl whisk together salt, sugar, syrup and vanilla. Add oil and mix well. Add oats and chopped almonds, mix until thoroughly coated. Transfer mixture to a large rimmed baking sheet lined with parchment paper. Using a large stiff metal spatula press mixture into pan until compact.
Bake in a 325 degree oven for about 35-40 minutes until light brown, rotating pan once half way through baking.
Cool on a wire rack for at least 1 hour. Break granola into pieces of desired size. Add dried fruit if desired.
Granola can be stored in an airtight container for 2 weeks.
Printable Recipe

Granola Bar Cookies

Each year Hubby hikes to the top of Mt. Timpanogos. It is an 18 mile round trip hike with some of the most beautiful scenery you will ever see. The weather is very unpredictable--but always amazing. Hubby went last week and hiked mostly in the clouds. I wanted to make a treat to add to his lunch--something more than a cookie but tastier than a protein bar. I found the perfect cookie, it is full of oats, dried fruit, nuts and a little white chocolate for fun. It is packable and delicious. It would be a great addition to a 'care package' for the starving college student. Or just hide a few in the freezer for those afternoon cookie cravings. Trust me--they are yummy.

Granola Bar Cookies or 11,752 Thousand Feet Cookies
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar (3.5 ounces)
2 eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg (freshly grated)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cup plus 2 tablespoons flour
1 1/2 cups old fashioned oats
1 cup dried fruit, I like a berries and cherries mix, chopped
3/4 cup chopped nuts
1 cup white chocolate chips
In the bowl of a mixer add butter and sugars, beat for 3-4 minutes till light, add eggs one at a time beating well after each one, add vanilla. Combine salt, spices, baking powder, baking soda, flour and oats. Add dry ingredients to mixer bowl and stir gently. Add dried fruit, nuts and white chocolate chips. Stir gently.
Bake on a parchment lined sheet pan at 350 for 9-10 minutes till just golden. Cool on pan for several minutes then remove to a cooling rack.
Printable recipe

 

Recipe from Cooking Classy

Lemon Zucchini Bread

Well friends I have one last zucchini post for the year--I thought I was done but Roy dropped a couple of beautiful yellow zucchinis on my door step. This time of the year it is usually a drop and run--but I was a happy recipient. 
Lemon and zucchini are perfect partners. This bread combines the bounty of zucchini and the light refreshing taste of lemon. It is a match made in heaven. And if you happen to have 'yellow zucchini' the lemon will shine while the zucchini adds a wonderful moistness. This bread slices beautifully and has a wonderful crumb.  The glaze is a perfect finishing touch. I think you will make this bread often--even  if you have to purchase zucchini!
Lemon Zucchini Bread
In a small bowl rub the zest of one lemon into 2/3 cup sugar. It will smell wonderful.
In a large bowl combine:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
In a bowl whisk together:
2 eggs (whisk till thick and lemon colored)
1/2 cup oil
1/2 cup buttermilk
juice from 1 lemon (2-3 tablespoons)
lemon zest and sugar mixture
1 cup grated zucchini
Pour wet mixture into dry ingredients and mix very gently just until combined. Pour into pans that have been sprayed with Bakers Joy or you can grease and flour your pans. This makes one large loaf or 3 smaller loaves. I have a Pampered Chef's Mini Stoneware Pan--it fills 3 of the 4 small pans. Bake at 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in pans 10 minutes then turn bread out onto a cooling rack. Cool completely.

Glaze with a mixture of:
1 cup powdered sugar
1/2 teaspoon Meringue Powder (this is optional, it helps the glaze harden)
zest of one lemon
pinch of salt
lemon juice until desired consistency
Combine and whisk until there are no lumps. Drizzle over cooled bread.
Printable Recipe
This is another yummy recipe from Jenn's blog Eat Cake for Dinner

Zucchini Orange Poppy Seed Bread

I am sure you still have access to Zucchini. This is a wonderful way to use your garden bounty. Our neighbor Roy is in charge of growing zucchini for our neighborhood, you really only need one person! Roy planted a yellow zucchini which was perfect for this bread. It was wonderful--I'll make it again, like tomorrow.

Zucchini Orange Poppy Seed Bread
 (or a combination of all my favorite sweet breads)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons poppy seeds
2 large eggs
1/2 cup oil
2/3 cup sugar
1/4 cup fresh orange juice
zest from 1 orange
1/3 cup Greek yogurt
1 cup grated zucchini
In a bowl whisk together the flour, baking powder, salt and poppy seeds, set aside.
In a small bowl rub together the sugar and orange zest--this will smell wonderful.
In another bowl whisk the eggs until thick and lemon colored. Add the oil, orange juice and yogurt. Stir in the sugar/orange zest mix. Now add the zucchini. Add the wet ingredients to the dry ingredients and stir until just combined. Never over mix sweet breads--they get tough. Pour into greased pans--I use three small pans or you could use one large loaf pan. Bake at 350 for 45-50 minutes for a large pan, adjust time for smaller  pans. Cool in pans for 10 minutes then turn onto a cooling rack. When cool glaze/frost with:

Orange Glaze
1 cup powdered sugar
zest from a orange
orange juice to reach desired consistency
1/2 teaspoon meringue powder, optional--this will help glaze harden
Whisk ingredients together, use a small amount of juice adding more as necessary.
I like plenty of glaze or even frosting
Printable Recipe

Thanks Jenn from Eat Cake For Dinner. Jenn has a great blog--I go to her blog often when making my weekly menu. Check our her Favorites on her sidebar- some great recipes! 

Double Chocolate Zucchini Mini Muffins

Tis the Season--for Zucchini! Now this is probably the best way to eat zucchini ( and maybe breaded and fried)! These mini muffins pack a lot of flavor, cocoa and mini chocolate chips combine with zucchini, of course, for one delicious bite. This recipe comes from King Arthur Flour--one of my favorite recipe sites and online baking shops. The original recipe makes a loaf of Double Chocolate Zucchini Bread, but I really don't have the patience to wait 70 minutes for a loaf of bread to bake. Mini muffins cook in about 12-15 minutes and are much easier to share--trust me.

Double Chocolate Zucchini Muffins
2 eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar (3.5 ounces)
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup baking cocoa
1 2/3 cup flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup mini chocolate chips

In a large mixing bowl beat the eggs, honey, oil , sugar and vanilla until smooth.
Add the salt, baking soda, baking powder, cocoa and flour. Mix until just combined.
Stir in the zucchini and chocolate chips.
Now you have a choice!
Spray an 8 1/2 x 4 inch loaf pan or muffin cups or mini muffin tin.
Bake at 350 till a pick comes out clean. Loaf will take about 65-75 minutes, muffins about 22-25 minutes and mini muffins about 12-14 minutes. Don't over bake. Cool in pan for about 10 minutes and remove. Enjoy! It really says to cool completely before slicing--but I can never wait!
Now I love to frost, drizzle and glaze but these stand on their own, I promise! 
Printable Recipe

1 Year Ago------Reeses Mini Peanut Butter Cup Banana Bread
2 Years Ago-----Summer Fruit Galette
3 Years Ago-----Skillet Chicken Tikka Masala
4 Years Ago-----Pasta Chicken Cashew Salad
 

Lemon Biscones

This is just a different version of my Cinnamon Biscones from Back in the Day Bakery Cookbook. I added lemon zest and a delicious lemon glaze to a basic Buttermilk Biscone recipe. It was delicious, I served them for girls weekend and everyone agreed they were perfect. A Biscone is a combination of a scone and a biscuit. It marries the ease of the biscuit with the buttery flavor of the scone--a match made in Heaven! Light and delicious.

Lemon Biscones
3/4 cup cake flour
3/4 cup all purpose flour
2 tablespoons sugar
zest from 1 lemon
1 tablespoon baking powder
3/8 teaspoon fine sea salt
1 stick cold butter, cut in 1/2 inch cubes
3/4 cup buttermilk or more as needed
1 egg beaten for wash
2 tablespoons sanding sugar
Rub zest into sugar with your fingers--it will smell wonderful! Add flours, baking powder and salt, mix well. Cut in cold butter with 2 knives or a pastry blender. You will have various sizes of butter from pea size chunks to sandy patches.
Gradually add the buttermilk and gently fold the ingredients together until you have a soft dough with no flour at the bottom of the bowl. You should still see lumps of butter in the dough--this makes the flaky goodness. If the dough seems too dry add a tablespoon of buttermilk. the dough should seen slightly sticky and moist.
Scoop mounds of the dough on a parchment lined sheet pan. I like stoneware. I also use the Pampered Chef large Scoop. This is the perfect size. You will get 12 maybe 13 biscones. Brush gently with egg wash and sprinkle generously with sanding sugar. Bake at 375 for 18-20 minutes. Rotate pan half way through. Keep a close eye on them. You want a very light golden biscone. Do not over bake.
Remove to a cooling rack and when cool glaze.
Lemon Glaze
1 cup powdered sugar
zest from 1 lemon
lemon juice to desired consistency
Printable Recipe

One Year Ago-------Chocolate Iced Cookie Bars
Two Years Ago------Blueberry Brown Sugar Plain Cake
Three Years Ago----Idaho Party Cookies
Four Years Ago------Broccoli Salad

Coconut Oil Granola

I purchased a tub of Coconut Oil at Costco and have enjoyed finding recipes that include it. So far I have been very happy with this new find! I Googled, 'granola using coconut oil', several recipes appeared. Google is great. I read over many recipes and this was what I came up with. I love making granola--I have several recipes on my blog--all delicious I might add. Here is another granola recipe to add to the group! It is yummy.

Coconut Oil Granola
4 cups oats
3/4 cup sliced almonds
3/4 cup walnuts, coarsely chopped
1 cup unsweetened coconut curls
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 cup coconut oil
1/4 cup honey
1/4 cup brown sugar
1 tablespoon maple syrup
1 tablespoon vanilla
Mix oats, nuts coconut, salt, cinnamon and cardamom in a large bowl. In a small saucepan melt coconut oil, brown sugar, honey, maple syrup and vanilla. Pour over oat mixture and stir. Pour on a sheet pan and bake at 325 for about 25 minutes. Stir often. Cook granola until desired crispness. Granola will continue to get crisp as it cools. Be careful--it is easy to overcook! Enjoy with yogurt, fruit or milk.I just had some of this granola sprinkled on a bowl of vanilla ice cream--it is delicious, I know!
Printable Recipe

Coconut Lime Scones

I love it when you pin a recipe, make it and it turns out better than you imagined. I saw this recipe at Krista's Blog, A Handful of Everything. I love scones, lime and coconut and the fact that this recipe used coconut oil was a plus. I bought a tub of Coconut Oil at Costco and am anxious to use it. The coconut oil and coconut gave these scones a great flavor and texture--the lime just added to their goodness.
I made them for Mother's Day and I will probably make them again this weekend for my girls. They are delicious. Thanks Krista for this great recipe--I made a few small changes because that's what bloggers do!

 Coconut Lime Scones
1/4 cup sugar
zest from 1 lime
1 1/2 cup flour
1/4 teaspoon salt
1 1/2 teaspoon baking powder
1/4 cup coconut oil
1/2 cup shredded coconut
2 tablespoons lime juice
3 tablespoons cream
1 egg
coarse sugar
Put sugar in a bowl and add lime zest--rub the sugar and zest between your fingers. It will smell wonderful. Add flour, salt, and baking powder. Stir to combine, add coconut oil and cut in with 2 knives or a pastry blender. You will have coarse crumbs. Add the coconut and stir. Mix together the lime juice, cream and egg. Add to dry ingredients, stir gently. Dump shaggy mixture on a Roll'Pat and knead gently just till mixture comes together. Do not over mix. The less you handle scones the more tender they will be. Pat in a circle about 6 to 8 inches. Cut into 8 wedges. Brush top of scones with cream and then sprinkle coarse sugar on top. Place scones on a stone or sheet pan, wedges should be about 2 inches apart. Bake at 425 for 11-13 minutes. Do not over cook. Edges may start to turn light brown but you don't want brown bottoms!
Remove from pan and place on cooling rack. When scones are just cool drizzle with glaze. Serve soon.
You can also freeze the scones before they are baked, flash freeze and then place in a freezer baggie. Cook frozen scones at 425 for 11-13 minutes, use within a month.
Glaze
zest from 1 lime
1 cup powdered sugar
lime juice to desired consistency
Printable Recipe

Olive Oil Granola

I have tried many granola recipes--you will find several on my blog--all delicious. But I had not tried granola that contained olive oil so of course I had to. Now I have another granola recipe that I love. This granola has plenty of sweetness: honey, pure maple syrup and brown sugar. It is flavored with cinnamon and cardamom, nuts and dried fruit round out the list of ingredients.
This granola stayed in chunks (maybe because of the egg white?) which I like--it is much easier to snack on. You also add the dried fruit before you cook it so the fruit is stuck to the yummy chunks of goodness. I liked it and will certainly make it again. I found it while looking at quilt blogs. It was a fun surprise in the middle of beautiful quilts!

Olive Oil Granola
4 1/2 cups old fashioned oats
1/2 cup extra virgin olive oil
1/2 cup brown sugar
1/4 cup honey
3/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
2 cups nuts/seeds (I used raw cashews and slivered almonds)
3/4 cup dried fruit (I used King Arthur Flour's Fruit Cake Blend--best dried fruit on the planet)
1 egg white
Mix all ingredients except egg white in a large bowl stir until all the sweetness is incorporated. Whisk egg white and add to mixture, stir. Pour mixture on a sheet pan that is covered with parchment paper.
Bake at 325 for about 45-50 minutes, stir every 15 minutes. It will firm as it cools.
Serve on plain Greek Yogurt with fresh berries. It also makes a yummy snack.
 Thank you Crazy Mom Quilts for this fun recipe. She also has some amazing quilts to drool over.

Printable Recipe