Hot Cross Buns

Today I made Hot Cross Buns! I have always wanted to make Hot Cross Buns and I must say they turned out awesome and were surprising easy to make. I read so many Hot Cross Bun recipes online and finally settled on the recipe fromwww.jocooks.com and her recipe was easy to follow and I had every ingredient already in my cupboard and refrigerator. Add if I can make homemade Hot Cross Buns - so can you!

Ingredients for Buns:

1 1/2 cups milk, lukewarm

1 tablespoon active dry yeast

1/2 cup sugar

4 cups of flour

1/2 teaspoon salt

1/2 teaspoon nutmeg

2 eggs

4 tablespoons butter (1/2 stick) softened

1 cup raisins

Syrup Glaze:

1/4 cup water

1/4 cup sugar

Cream Cheese Icing:

1/2 cup confectioners sugar

2 tablespoons cream cheese, softened

1 tablespoon butter, softened

1 teaspoon vanilla extract

1/2 tablespoon water

Directions:

In a small bowl combine the lukewarm milk, sugar and yeast. Stir and let it rest for 10 minutes. Once the bubbles start forming you will know that the yeast is activating.

In the bowl of your stand mixer fitted with the dough hook add the 4 cups of flour, salt and nutmeg.

Add the eggs and butter to the activated yeast mixture and stir until combined.

Add the yeast mixture to the flour and mix on medium-low for 5 minutes. Add the raisins and continue to mix for another minute.

The dough should be elastic and not stuck to the side of the bowl.

In a large bowl add a tablespoon of canola oil and use a paper towel to spread the oil all around the bowl.

Add the dough to the bowl rolling the dough around so that it is completely covered with oil.

Cover the bowl with plastic wrap and put it in a warm place in your kitchen and let rise for 2 hours until the dough is almost doubled in size.

Get out a large casserole type pan - I used a 13" x 9" glass pan. Lightly spray the bottom of the pan with a non-stick baking spray.

Divide the dough into 15 equal balls. Roll the balls until they are smooth.

Cover the buns with a clean damp cloth and place in a warm place in your kitchen for 1/2 hour until they are doubled in size.

Preheat the oven to 375 degrees. Once the buns have doubled in size they will be ready for the oven,

Bake the buns in the 375 degree oven for 20 - 25 minutes until they are a light golden brown.

 While the buns are baking the syrup and icing can be prepared.

To make the syrup bring the water and sugar to a boil on low heat. Let the mixture boil for a minute or two until the mixture thickens. Remove from heat and set aside.

To make the icing whisk all of the ingredients together and put the mixture into a zipper topped bag and put it in the refrigerator until it is ready to use.

When the buns come out of the oven brush them with the sugar syrup.

The sugar syrup gives the buns a beautiful shine.  Let the buns cool for 10 minutes.

Remove the icing from refrigerator. Push the icing down to one corner and twist. Snipe off a small piece and start piping the crosses.

A perfect snack with a cup of tea. Easter is one of my favorite holidays and I hope that  everyone has a blessed Easter with family and friends.

Blueberry Muffins - Bursting with Blueberries

I love making homemade muffins! And blueberries were on sale this week 99 cents for a container. I bought quite a few containers!

Ingredients:

5 tablespoons butter, melted

1/2 cup sugar

3/4 cup sour cream

1 large egg

1 1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups fresh blueberries

4 tablespoons turbinado sugar

Directions:

Preheat oven to 375 degrees.

Line a muffin pan with 12 paper liners.

Add melted butter to a large mixing bowl. Whisk in sugar, sour cream and egg until the mixture is smooth and combined.

Stir in baking powder, baking soda and salt.

Gently fold in flour and blueberries.

The batter will be thick. Divide the batter between the 12 muffin cups and sprinkle with the tops of the muffins with the turbinado sugar.

Bake for 22 -25 minutes. Test the muffins with a toothpick and make sure that the toothpick comes out clean.

Let the muffins cool for a few minutes before removing to a cooling rack. Then you can enjoy them while warm!

I might have to buy more blueberries this week and make some more muffins to enjoy over Labor day weekend.

Quiche For Brunch, Lunch or Dinner

I make these Quiche into a perfect meal size. They can be re-heated in the microwave and make a perfect meal with a green salad. I often make them when we host a brunch. They would be perfect to serve on Easter Sunday.

Ingredients:

1 box (14 ounce) refrigerated pie crusts, at room temperature

4 eggs

3/4 cup heavy whipping cream

3/4 cup milk

salt and pepper to taste

1/2 cup grated parmesan cheese

1 tablespoon fresh thyme (chopped)

1 tablespoon fresh oregano (chopped)

2 tablespoons fresh chives (chopped0

8 strips of bacon, cooked and crumbled

15-20 grapes tomatoes, chopped

Directions:

Preheat oven to 350 degrees.  Gently roll our each pie crust onto a lightly floured surface. Cut six 5-inch circles and press them into a mini pie pan.

 Divide the bacon and tomatoes equally among the six pie crusts.

In a large bowl whisk the eggs,  heavy whipping cream, milk, salt, pepper, parmesan cheese and fresh herbs.

 Pour the egg mixture evenly over the tomato and bacon. Filling each pie crust to almost the very top.

Bake for 22 - 25 minutes until the eggs are completely set.

Let the quiche cool in the pan for at least 5 minutes. The carefully remove each quiche to a serving platter. Serve warm with a green salad.

The leftovers can be warmed up in the microwave for a minute or two.

Peach Blueberry Muffins

Once again blueberries were on sale this week! And I love the smell of fresh peaches - I can't stop buying peaches. They are a lovely Jo Malone perfume for the kitchen. So while I was looking up some recipes online I came across this fantastic recipe for Peach Blueberry Muffins and I just knew that I had to make them! This recipe called for a jumbo muffin tin. I felt like I might have an extra large muffin tin in my baking pan area. And guess what - I did have a jumbo muffin tin! So no trip to Williams Sonoma needed.

I found this recipe on spoonfulofflavor.com and the photos of the muffins were so amazing that I had to make her recipe!

Ingredients:

For Crumb Topping

1/3 cup brown sugar

1 tablespoon sugar

1 teaspoon cinnamon

1/4 cup melted butter

2/3 cup flour

For the Muffins

1/2 cup butter, softened to room temperature

1/2 cup brown sugar

1/4 cup sugar

2 eggs, room temperature

1/2 cup vanilla yogurt

2 teaspoons vanilla

1 3/4 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup milk

1 cup peached, chopped

1 cup blueberries

For the Glaze

1 cup confectioners sugar

3 tablespoons milk

1/2 teaspoons vanilla

Directions:

Preheat oven to 425 degrees. Spray a jumbo muffin tin with nonstick cooking spray. Note: my jumbo muffin tin makes just 6 super large muffins which was just perfect for this recipe.

In a medium mixing bowl make the crumb topping combine the sugars, cinnamon and melted butter. Using a rubber spatula stir in the flour until the mixture is combined and crumbly. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment , beat the butter on high speed until smooth. Add brown sugar and sugar and beat on high until fluffy about 2 minutes. Reduce speed to medium and add the eggs, yogurt and vanilla.

In a large bowl combine the flour, baking soda, baking powder, cinnamon and salt. Slowly add the dry ingredients to the wet ingredients and mix until combined. Add the milk and mix until there are no longer any lumps.

Remove bowl from stand mixer and scrape the sides. Slowly fold in the blueberries and peaches.

Divide the batter evenly among the muffin tin, filling them all they way to the top.

Divide the crumb topping among each of the muffins. Crumble the topping with your hands to make some big chunks.

Bake for 5 minutes at 425 degrees then reduce the temperature to 350 degrees and bake for an additional 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 to 10 minutes.

 Slowly run a knife around the top of the muffin and pop them out and let them cool on a wire rack set on top of wax paper. These muffins popped out of the pan perfectly.

Whisk the confectioners sugar, milk and vanilla together to make the glaze. Using a fork drizzle the glaze over the muffins.

I drizzled my glaze while the muffins were still a little warm. The next time I make this recipe I will wait until the muffins are completely cool before adding the glaze.

This muffin is ready for breakfast!

The top of the muffin is sweet and crusty and the inside is moist and chock full of blueberries and peach chunks.

These muffins would be fantastic to serve on a special occasion - or anyway day of the week!

Blueberry Lemon Bread

Blueberries have been on sale every where in the last two weeks. I have been putting them in my morning yogurt and in fruit salad.  But today I decided to make some blueberry lemon bread.

Ingredients:

1 1/2 cups fresh blueberries

3 tablespoons all purpose flour

2 tablespoons fresh lemon zest

1/3 cup melted butter

1 cup granulated sugar

1/4 cup freshly squeezed lemon juice

2 eggs

1 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

Glaze:

3/4 cup powdered sugar

1 tablespoon fresh lemon juice

2 tablespoons milk


Directions:

Preheat oven to 350 degrees and butter and lightly flour a 8x4 loaf pan.

In a small bowl add the blueberries, 3 tablespoons of flour and the lemon zest. Mix and set aside.

In a large mixing bowl beat together butter, sugar, lemon juice and eggs.

In a separate bowl combine the flour, baking powder and salt. Add the dry ingredients into the butter mixture alternatively with the milk.

Slowly fold in the blueberries. Add the mixture into the prepared pan. Bake in the preheated oven for about 60 minutes.

Cool bread on a wire rack for 45 minutes. Run a knife around the parameter of the bread and place it on to a serving platter. I love the cracks on the top of this bread.

Once the bread is on a serving platter - stir up the glaze with the powdered sugar, lemon juice and milk. Drizzle the glaze over the bread. It will take the glaze a good hour to set. After the glaze has set - the bread can be sliced.

Yum! You can really taste the lemon and fresh berries.

Homemade Oatmeal Packets

Today I made some oatmeal packets. I decided to make some Apple, Brown Sugar and Walnut oatmeal!

I found some brown wax paper sandwich bags and labels in my craft cabinet. I do not remember where I bought the brown wax bags or fancy labels. Sorry!

Ingredients:

1/4 cup quick oats

2 tablespoons dried apples (finely chopped)

1 tablespoon walnuts (finely chopped)

2 tablespoons brown sugar

pinch of salt

Directions:

Combine the above ingredients in a small bowl and put them into a snack sized zipper bag or wax paper bag. Put a label on your little baggie.

You could always add a little extra brown sugar if you like a sweeter oatmeal. To serve just add boiling water or warm milk.

Top with your favorite fruit!

Cranberry Almond Bread

I had some cranberries and almonds left over from the holidays.

 So I decided to google recipes with cranberries and almonds and I found this Cranberry cake recipe on the Cocinando con Alena website and bingo - I had all of the ingredients.

This was a really easy recipe! Perfect for a December or January Brunch.

Ingredients:

3 eggs

2 cups of sugar

3/4 cup unsalted butter (room temperature, cut into cubes)

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 1/2 cups cranberries ( 12 ounce bag)

Nut topping:

1/2 cup unsalted butter

1/4 cup brown sugar

1 cup nuts (pecans, walnuts or almonds)

Directions:

Preheat your oven to 350 degrees. Lightly grease a 10-inch springform pan.

In your stand mixer on high speed beat the eggs and sugar until the mixture is very smooth and increased in volume for 4 to 7 minutes using the whip attachment. Beat in the butter and vanilla for another 2 minutes.

Using a spatula fold in the flour, salt and cranberries. Pour the thick batter into the prepared pan.

Quickly make the nut topping by melting the butter in a small sauté pan. Stir in the brown sugar and nuts. Cook on medium low for a few minutes until each nut is coated with the sugar mixture.

Spread the nut mixture over the batter. And bake in the oven for 60  to 70 minutes.

Don't you love how the almonds are caramelized on top of the cake?

Cool the cake for 20 minutes - then run a knife around the inside edge of the pan and remove the cake ring.

Cool for 1 hour before serving. This is also a perfect snack with a cup of tea or coffee in the afternoon.

Homemade Coffeecake with Crumble Topping

My husband loves the crumble topping on coffeecakes. He will eat the crumble topping off my cake when I am not looking.

So when I read this recipe I knew he would love it! I found this recipe on theDamn Delicious website.

Ingredients:

For the Cake:

2 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) butter at room temperature

1 1/4 cups brown sugar, packed

2 eggs

1 teaspoon vanilla extract

1 cup Greek yogurt

For the Crumb Topping:

1 cup brown sugar, packed

1/2 cup granulated sugar

2 teaspoons cinnamon

1/2 teaspoon salt

1 cup (2 sticks) butter, melted

2 1/2 cups flour

For the Brown Sugar Glaze:

1/2 cup brown sugar, packed

1/2 teaspoon vanilla

2 tablespoons water

Directions:

Preheat oven to 350 degrees. Lightly coat a 9 x 13 baking dish with a non-stick spray.

First make the crumb topping by combining the sugars, cinnamon and salt in a medium bowl. Whisk in melted butter. Add the flour and stir using a rubber spatula until the mixture is moist. Spread out the crumb mixture on a piece of parchment paper to dry.

Now you can start the cake batter by combining the flour, cinnamon, baking soda and salt in a large bowl. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until they become light and fluffy.

Beat in the eggs one at a time until well combined. Beat in the vanilla.

WIth the mixer on low speed add the Greek yogurt and dry ingredients in 3 parts. Beginning and ending with the dry ingredients. Beat on low until everything is incorporated.

Spread the batter into the prepared pan. Sprinkle with the Crumb Topping. Lightly press the crumbs into the batter.

Place the Coffeecake into the preheated oven and bake for 30 - 35 minutes. Until a toothpick tester comes out clean.

While the Coffeecake is baking you can make the glaze by whisking the brown sugar, vanilla extract and water. Set aside.

Once the Coffeecake comes out of the oven - let it cool for 10 minutes. Then drizzle evenly with the glaze.

Enjoy! Serve warm and don't let anyone steal your crumb topping!

Eggnog Bread

Last Christmas season I had a slice of eggnog bread at a party and wanted to go right home and Google eggnog bread recipes. However, I think I came home and fell asleep. Then I compulsively put all of my holiday decorations away. After all the holiday items are back in the storage containers I then compulsively clean the house. So I sorta forgot about the Eggnog bread recipe until this Christmas season.

I found this recipe on the just a pinch recipes and I am also planning on trying out at least one more eggnog bread recipe before the holiday season is over.

Sometimes I like eggnog and other times I have had eggnog and thought it was yucky. But this recipe is perfect. Eggnog lovers will love it! And eggnog haters will also love it!

I was without an oven for almost 12 days - once my oven was finally fixed I ran out and bought some eggnog so that I could make an eggnog bread!

This is a really easy recipe - in fact you probably have everything you need in your pantry and refrigerator with the exception of the eggnog and rum extract. I happened to have rum extract in my pantry so I only needed to get some eggnog.

Ingredients:

2 eggs

1 cup sugar

1 cup eggnog

1/2 cup butter, melted

2 teaspoons rum extract

1 teaspoon vanilla

2 1/4 cups flour

2 teaspoons baking powder

1/4 teaspoon nutmeg

Glaze:

3/4 cup powdered sugar

enough eggnog to make a glaze

Directions:

Preheat oven to 350 degrees and grease a 9 x 5 inch pan.

Beat the eggs in a large bowl. Add the sugar, eggnog, melted butter, rum and vanilla extract. Mix the ingredients until everything is smooth and combined. Gently fold in the flour, baking powder and nutmeg.

Pour the mixture into the prepared pan and bake for 45 to 50 minutes. Let the loaf pan cool on a wire rack for about ten minutes.

Invert the loaf pan on the wire rack and turn the loaf over. Place the wire rack over a baking sheet.

Mix the powdered sugar and a few tablespoons of eggnog until the glaze is nice and thick. I actually made the glaze twice and because I like a lot of glaze.

Once the glaze is firm you can slice and serve the bread. Yum! This would make a great hostess gift or breakfast treat for Christmas morning.

I sliced mine a little two early and some of the glaze pooled a little.

Pecan Apple Caramel Bread

I can't stop making loaf breads! Especially loaf recipes made with apples and topped with a caramel sauce. I found this recipe on My Recipes. However, I have been researching some recipes made with pumpkin puree. Check back next week!

Ingredients:

1 cup sour cream

1/2 cup sugar

1/2 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 1/2 cups chopped pecans, divided

1 1/2 cups peeled and chopped apples - I used Granny Smith

Caramel Sauce:

1/2 cup butter

1/2 cup brown sugar

Directions:

Grease and flour a 9 x 5 inch loaf pan. Preheat oven to 350 degrees.

In your stand mixer combine the sour cream, sugar, brown sugar, eggs and vanilla.

In another bowl combine the flour, baking powder, baking soda, cinnamon and salt.  Add the dry ingredients into the wet ingredients and mix on low until everything is combined.

Add 3/4 cup of chopped pecan to the batter and the chopped apples. Stir until everything is combined. The batter will be really thick. Pour the batter into the prepared pan sand top with the remaining pecans.

Bake for approximately 1 hour. Make sure a toothpick inserted in the middle of the bread comes out clean

Cool the bread in the pan for 15 minutes. Then release the bread on a wire rack. Place a baking sheet under the wire rack.

Combine the butter and brown sugar in a heavy sauce pan. Bring the mixture to a boil while stirring constantly. Let the mixture cool and thicken for a minute or two and then pour it over the loaf.

Let the icing harden for an hour or two and then slice up the loaf into to serving size pieces.Yum!

While this loaf bread is baking your house will smell delightful! I think you could also substitute walnuts for the pecans.

I absolutely love the simple glaze on this bread - I can't wait to have a slice for breakfast tomorrow morning.