Cinnamon-Cardamom Mini Donut Muffins

Cinnamon-Cardamom Mini Donut Muffins

Ingredients

Muffins
½ cup unsalted butter, melted
¾ cup whole milk, room temperature
2 large eggs, room temperature
2 tsp vanilla extract
1 ⅔ cups all-purpose flour
cup granulated sugar
2 tbsp cornstarch
2 tsp baking powder
½ tsp ground cinnamon
½ tsp grated nutmeg
¾ tsp fine grain kosher or sea salt
Cinnamon-Cardamom Sugar Roll Around & Yum
12 tbsp (1 ½ sticks) unsalted butter, melted
1 cup granulated sugar
2 tbsp cinnamon
1 tsp ground cardamom
tsp fine grain kosher or sea salt

Directions

Making the Muffins

Preheat oven to 375°

Coat mini muffin pans with non-stick spray.

In a small pan, melt one stick of unsalted butter and set aside to cool a bit. Whisk the milk, eggs, and vanilla in a small measuring cup and set aside.

Measure all the dry muffin ingredients together in a medium bowl. Add the wet ingredients and the butter to the dry ingredients and mix until just combined and no more dry flour clumps are visible.

Fill the muffin cups 2/3 full, which for my 2 tbsp muffins cups is about 1 ½ tbsp per cup. You can also just put all the muffin batter in a ziplock bag, snip a small hole in the corner, and squeeze the batter into each cup, filling 2/3 full.

Bake for 12-14 minutes or until the muffins are all poofy and spring back when pressed. Allow to cool in the pan for 5 minutes, then turn them out onto a wire cooling rack. Allow them to cool for 10-15 minutes. You can mix your topping while you wait!

(If you have more batter, like I did, allow the muffin tin to cool off, then refill and bake the next batch. You can get the first batch all sugary while they bake!)

Sugaring up the Muffins

Melt 1 ½ sticks of unsalted butter in a small pan. Set aside to cool a bit.

In a medium bowl, whisk together the sugar, cinnamon, cardamom, and salt.

Dip each muffin, top and bottom, in the melted butter and shake off any excess. Roll the buttery muffins in the spiced sugar mixture to coat evenly. Don’t eat it (maybe just one). Repeat with all the muffins. All done, but still have spiced sugar left? Give all the muffins another toss!

Share with family or friends or, just this once, hoard them all to yourself. No one will know 😉

Cranberry-Blood Orange Scones

Cranberry-Blood Orange Scones

Ingredients

Scones
1 cup + 2 tbsp all-purpose flour
1 cup + 2 tbsp cake flour
3 tbsp granulated sugar
1 tsp blood orange zest (regular orange zest can be used)
1 tbsp baking powder
¾ tsp fine grain kosher or sea salt
1 +1/4 sticks (10 tbsp) cold unsalted butter, diced
1 large egg
½ cup + 2 tbsp C🥶LD heavy cream
1 large egg, beaten with 1 tbsp of milk, for egg wash
Blood Orange Glaze
½ cup powdered sugar
1 tbsp blood orange juice

Directions

Poaching Cranberries

Cranberries can be quite tart, so I find poaching and sugaring them to be a great way to keep their cranberry-ness, while adding sweetness. Also, they make pretty good snacking!

Put 1/2 cup of water and 1/4 cup of granulated sugar into a medium saucepan and simmer until the sugar is completely melted. Take off the heat and add the cranberries. Allow mixture to cool completely. When cooled, strain the cranberries, and then lay them on a parchment paper lined baking sheet for about an hour.

Toss the cooled (and now sticky!) cranberries in granulated sugar to coat and put them on a rack over your baking sheet. Place in freezer until frozen, then transfer to a covered container or zipper top bag until ready to use.

Poached Cranberries

Let’s Make Some Scones!

Before you do anything else, add the orange zest to the granulated sugar and rub, rub, rub with your fingers to get all the oils from the zest incorporated into the sugar. You wouldn’t think this would make much of a difference over just adding the ingredients separately, but it really does infuse more of an orange flavor into every bite of the finished scone!

In a food processor mix your two flours, the zest infused granulated sugar, baking powder, and salt. Add the cold butter and pulse briefly until the butter is the size of peas. I think I gave it 4-5 pulses.

Pour the dry ingredients into a medium bowl and add your poached and sugared cranberries, tossing them around to coat in the flour. Make a well in the center with your fingers. Whisk together one egg and the heavy cream and pour into the well. Mix everything with a spatula until just blended.  The dough will look lumpy and dryish. This is a good look for scone dough.

Dump the dough onto a well-floured board and gently press it into a ball. Using your hands or a rolling pin, roll or press the dough to about 1-inch thick. You should see small bits of butter in the dough.  Keep moving the dough on the floured board so it doesn’t stick.  Flour a 2-inch round plain or fluted cutter and cut circles of dough. Just cut straight down and up, with no twisting, to make sure the scones rise well.

Place the cut scones on a sheet pan lined with parchment paper. Collect the scraps, gently press them out, and cut more circles.

At this point, place the scones in the freezer for 15 minutes just to firm the butter back up. While that’s happening, preheat your oven to 400°.

Whisk together your last egg with a tablespoon of milk. Brush the tops of the scones with the egg wash and bake for 20 to 25 minutes, until the tops are golden brown. Allow the scones to cool for 15 minutes. The instinct is to just get pick one up and eat it, but scones are delicate creatures. Give them a minute to get themselves together.

Meanwhile, whisk together the powdered sugar and blood orange juice to drizzle over the scones. Again, you can use regular oranges and orange juice, but the blood oranges give the glaze an amazing purply-pink color that makes me so happy 😁

As a delightfully delicious alternative, add a dollop of blood orange curd (use my lemon curd recipe, but substitute with blood oranges) and a bit of Greek yogurt. This is my favorite way to eat scones cuz it also makes me feel so fancy.

Skillet Cornbread

Skillet Cornbread

Ingredients

1 1/2 cups cornmeal (you can use yellow or white. I prefer yellow because it just screams cornbread to me)
1 cup all-purpose flour
cup granulated sugar. (You can use a little less if you want. I grew up with sweet cornbread and that’s how I like it 😋)
1 tbsp baking powder
¼ tsp baking soda
1 tsp fine grain salt
2 cups buttermilk (full fat if you can find it)
2 large eggs
6 tbsp melted bacon fat (yes, you can use melted butter here. Don’t judge me, it’s a whole new tasting cornbread with the bacon fat 😳)

Directions

Preheat oven to 425° and put a 10-inch cast iron skillet in the oven on the middle rack.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking, soda, and salt.

In a large glass measuring cup, or medium bowl, whisk together buttermilk, eggs, and 4 tablespoons of the bacon fat. Pour over the dry ingredients and stir using a rubber spatula until just combined. Don’t overmix. A few small lumps are fine.

Remove skillet from oven and add the remaining 2 tablespoons of bacon fat. Pour the batter into the hot skillet. Some of the fat might look like it’s pooling on top of the batter and that’s normal. It will all be okay.

Bake at 425° for 25-30 minutes or until a toothpick or knife inserted in the center comes out clean. Resist your baser instincts and wait 5-10 minutes before slicing and eating.

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls

Ingredients

Cinnamon Roll Dough
1 cup warm milk (105°-115° is optimal)
1 tbsp honey
1 tbsp active dry yeast
½ cup granulated sugar
2 large room temperature eggs
1 stick (1/2 cup) melted unsalted butter, cooled
½ tsp vanilla paste (or extract if that’s all you can find)
4 – 4 1/4 cups bread flour
1 tsp fine grain salt
1 tsp ground cinnamon
Cinnamon Sugar Filling
1 cup packed brown sugar (light or dark)
3 tbsp ground cinnamon
1 stick (1/2 cup) melted unsalted butter, cooled
½ cup toasted pecans, chopped (optional)
Cream Cheese Frosting
8 oz (1 pkg) cream cheese, room temperature
¼ cup unsalted butter, room temperature
2 cups powdered sugar
½ tsp vanilla paste (or extract)
Teensy pinch fine grain salt

Directions

Making the dough

Warm milk in the microwave for 45-60 seconds, to about 105°-115° (prime yeast awakening temperatures!)

Place the milk into the bowl of your standing mixer, then add honey and yeast. Let sit until it becomes foamy, about 5-10 minutes.

Mix the sugar, butter, eggs, and vanilla into the milk.

Add 4 cups flour, salt and cinnamon and stir with the dough hook, starting on low and increasing to high.

Using the dough hook, mix everything together until a large ball is formed and it pulls away from the sides of the bowl. It should be slightly sticky, but if the dough seems too sticky and is not forming a ball, add more flour 1 tbs at a time until it comes together.

Knead the dough on a floured surface for a few minutes until it is just barely tacky and form it into a smooth ball.

Grease a large bowl and place the dough inside.

Cover the bowl with a kitchen towel or plastic wrap and put the bowl in a warm place to rise for about an hour or until the dough has doubled in size. I like to put the dough in the oven with the oven light on (Acting like a heat lamp) and with a bowl or large measuring cup of hot water in there to keep it warm (the yeast will thank you).

proofing box

Make the filling

In a small bowl, combine brown sugar and cinnamon until mixed. Melt the butter and let cool.

Making the rolls

Sprinkle a large work surface with flour and plop the dough out.

Form the dough into a rectangle, pressing out the gases as you go.

Roll the dough into an 24”x16” rectangle.

Brush the melted butter all over the dough and then sprinkle with the cinnamon sugar, going all the way to the edges. If using pecans (I’m from Georgia, pecans are the law), sprinkle them on top of the cinnamon sugar and gently press down to “adhere”.

Roll the dough tightly away from you, along the long end and cut into 12 equal sized rolls using a serrated knife. Use a ruler. It’s your friend.

Line a 9×13 pan with parchment paper and lightly spritz with non-stick spray. Place rolls in 4 evenly spaced rows of three.

Cover and let rise until nearly doubled, about 30 minutes and preheat your oven to 350° If you would like to make these the night before and bake them in the morning, cover tightly and place in the refrigerator overnight to finish proofing. In the morning, preheat the oven to 350°, take the rolls out of the oven, and allow them to rest next to the preheating oven for 30 minutes.

Bake at 350° until golden brown, about 18-20 minutes.

Frost the rolls and eat them so fast

While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla extract and salt.

Spread the cream cheese frosting on the rolls while they are still warm so it gets into all the nooks and crannies Eat them. Eat them. Eat them. Share 🙄

Blueberry Streusel Muffins

Blueberry Streusel Muffins

Ingredients

Streusel Topping
¼ cup all-purpose flour
cup granulated sugar
1 tsp cinnamon
3 tbsp unsalted butter
1 tiny pinch of fine grain salt
Muffin Batter
2 cups blueberries (fresh if in season, but frozen will be delicious too!)
2 cups all-purpose flour
2 tsp baking powder
½ tsp fine grain salt
¾ cup granulated sugar
4 tbsp unsalted butter (1/2 stick)
1 large egg
½ cup milk
1 tsp vanilla extract
½ cup chopped toasted pecans (Optional)
Vanilla Glaze
½ cup powdered sugar
2 tbsp milk
½ tsp vanilla extract

Directions

Heat oven to 375°F. Either spray muffin pan with nonstick spray or line with muffin liners.

Make the streusel topping by mixing the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.

To make the vanilla glaze, mix confectioners sugar with milk and vanilla extract. Set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside one tablespoon of the sifted dry ingredients.

When making blueberry muffins, the enemy is crushed berries 😔. Before adding fresh blueberries to the batter, I like to freeze them, in a single layer, for about 20 minutes. When removing them from the freezer, I toss them with the reserved tablespoon of sifted dry ingredients, to keep them from sinking down in the muffins. Purple muffin syndrome avoided.

In a large bowl, beat butter and sugar together until light and fluffy. Add egg and vanilla and beat until fully combined. On lowest speed, alternately add remaining sifted dry ingredients in three additions and milk in two additions, scraping the bowl with a rubber spatula and beating only until smooth after each addition. (So, 1/3 ish of the flour, 1/2 of the milk, 1/3 of the flour, the rest of the milk, the rest of the flour) With a rubber spatula, gently fold in the blueberries until just mixed.

Divide batter among 12 muffin cups (I use a medium ice cream scoop since the batter is so thick), and sprinkle each muffin with about 1 tablespoon of pecans (if using) and then 1 tablespoon of streusel topping. Bake at 375° for 25 to 27 minutes, or until a toothpick inserted in the center of a center muffin comes out clean.

When completely cool, drizzle each muffin with the vanilla glaze and enjoy! Good luck not eating all of them before anyone else knows you made them.

Rosemary-Garlic Focaccia Bread

Rosemary-Garlic Focaccia Bread

Ingredients

1 1/4 Cup warm water (110°-120° is best)
1 tsp Honey
1 tsp + 1/8 tsp active dry yeast
6 tbsp Olive oil (will be divided into 2 tbs portions during different steps of the recipe)
2 1/2 cups all-purpose flour (plus extra if the dough is too wet and extra for flouring the counter)
2 1/2 tsp salt (this will also be divided in the recipe, 2 tsp in the dough and 1/2 tsp in the mixture we’ll make for the top of the bread)
3 Sprigs of fresh rosemary
2 Cloves of garlic, 2 to make the infused oil (you’ll see) and 1 for the mixture in top. Fun!

Directions

Place 2 sprigs of rosemary and 2 cloves of crushed garlic in a small bowl. Warm olive oil in the microwave for 45 seconds and pour over the garlic and rosemary. Allow to sit until the oil is cooled or overnight. This will infuse the focaccia with the flavors of rosemary and garlic in every bite! When you’re ready to begin making bread, just remove the rosemary and garlic.

In a small bowl, mix 2 tablespoons of this delicious oil with one half teaspoon of salt, one small grated clove of garlic, and one sprig of rosemary leaves, minced finely (about 1 tablespoon). Set aside.

Place water in the bowl of your stand mixer, along with the teaspoon of honey. The honey is the delicious lunch you brought for your yeast buddies 😋 Add the yeast and stir gently. Allow to sit for 5-10 minutes, or until the surface looks nice and foamy (this is called “proofing” your yeast.) If your yeast does not foam, it could be that your water temperature was too low (it won’t wake the yeast up) or too high (😬 sorry, you killed them). It could also be that your yeast is too old. Verify the temperature of the water is within the range of 110°-120° and try again. You got this!

yeast

While the yeast are eating lunch, grab another bowl and measure out your flour and salt and whisk them together well. Add 2 tablespoons of your flavored oil to the frothy yeast. With the mixer on low, and using the paddle attachment, add your flour into the liquid, one large spoonful at a time. You might give it a little help with a rubber spatula to make sure the flour at the bottom of the bowl gets in on the action. Once all the flour is incorporated, switch over to your dough hook and knead the dough on medium for 4 minutes. Stop and look inside. The dough should be clearing the sides of the bowl, but still be sticking to the bottom. If it seems too sticky and is still clinging to the sides, dust another tablespoon of flour over the top. Continue kneading on medium for another 3 minutes.

Remove the dough to a lightly floured counter and knead by hand just to smooth the surface and get it shaped into a ball.

pizza dough

Transfer your dough to a bowl that has been coated with a few teaspoons of olive oil (just regular olive oil, not our flavored oil). Roll the dough in the oil to coat it all over and cover the bowl with a piece of plastic wrap that has been sprayed with a little non-stick spray. Now we’re going to allow the dough to rise for about 30 minutes in a warm spot in your kitchen. The easiest way to do this is, while you’re preparing your dough, preheat your oven to 200°. After you have the dough covered, place it on top of your stove and the heat rising from the oven will encourage your dough to rise.

If you don’t want to knead your dough, and you have some patience, you can just add the proofed yeast to your other ingredients and stir well with a spatula until all the flour is mixed in. The dough will look shaggy and kind of rough, but that’s okay. Place the dough in a large oiled bowl, flop it around to get all the surfaces oily, cover the bowl with plastic wrap and place in the refrigerator at least 8 hours and up to one day. You can also leave it to rise in a warm spot for 3-4 hours, until doubled in size.

After 30 minutes, your dough should have risen to almost double the original size. If not, let it go a little longer, up to an hour. Now we’re going to fold the dough, which is a different technique from the usual “punching down” that I use when making bread or pizza dough. In punching down dough, you are releasing most of the carbon dioxide that the yeast has released in the rise. When folding the dough, the same thing happens, but you are also strengthening the dough by realigning the gluten strands, and you’re creating the air pockets and holes that are traditionally found in the crumb of a focaccia. All this leads to a more tender and airy bread. Yay!

So, starting at the twelve o’clock 🕛 position, grab the edge of the dough, pull it toward the center, and lightly press it into the rest of the dough. Turn the bowl a quarter turn and do it again, and continue until you’ve done four folds, all the way around the dough. Cover the dough and allow it to rise in a warm spot for another 30 minutes.

Grease the sides and bottom of a 10 inch cast iron pan with 2 tablespoons of the flavored oil. Transfer your dough to the skillet, folded side down. Cover with plastic and allow to rise for 30 minutes.

If doubling the recipe, grease a 13X9 pan, place your dough in the pan, cover and allow to rise.

While the focaccia makes its final rise, preheat your oven to 450° and place the rack in center of the oven.

Using a fork, poke all over the surface of the dough, about 20 times. This is another way we’re ensuring lots of nice air pockets in our bread! Using your fingertips, press deeply into the top of the dough, to make the traditional dents found on the surface of focaccia. Pretend you’re playing the focaccia piano 🎶

Using your hands, spread the rosemary garlic olive oil all over the surface of the dough. Allow to rest for 10 minutes (we’ve messed with it a lot in the last few minutes. Give it a chance to calm down and accept its fate).

Bake for 25-28 minutes or until the top is golden brown. Remove from the oven and brush the top with a little more olive oil and sprinkle with the last half tsp of salt, if desired (it will be perfectly delicious as is, but I just love salt. Do what you feel.)

Allow to cool for 15 minutes on a wire rack, then remove from the pan and enjoy! It’s perfect dipped in a little olive oil and balsamic vinegar, sliced in half for a delicious sandwich, or served alongside my Italian sausage and veggie soup!

This is the best focaccia I’ve ever made and it is consistently amazing! Give it a try and let me know how it went 👍🏻

Chunky Monkey Blondies

Chunky Monkey Blondies

Ingredients

½ Cup granulated (white) sugar
½ Cup dark or light brown sugar (whichever you have 🤷🏻‍♀️. Don’t go shopping )
1 Stick unsalted butter (1/2 cup)
2 Mashed ripe bananas (about 3/4 cup)
1 tsp Vanilla extract
2 Large eggs
1 ¼ Cup all purpose flour
½ tsp fine salt
1 tsp Baking powder
¾ Cup semi sweet chocolate chips
¾ Cup toasted chopped walnuts

Directions

Preheat oven to 350°. Spray an 8”X8” pan with non stick cooking spray and line with parchment paper. Allow the edges of the paper to hang over the sides of the pan. These will be your “handles” to lift your blondie out of the pan easy peasy.

We’re going to start by browning the butter (if you have the energy to do so). This will give the blondies a rich nutty taste that will go great with all the other flavors. Slice the butter into pieces and melt in a heavy bottomed sauce pan over medium heat. After it melts, swirl the pan gently so you can see under the foam. The milk solids at the bottom of the pan will begin to brown, looking like little flecks. As soon as you start to see them keep close watch. This can go from brown 😊 to black 😞 quickly. Remove from heat and allow to cool. Note: just plain melted butter works too. No judgement zone here.

(😞 excuse my measuring cup with no measuring lines. They all cam off in the dishwasher, but it I wanted you to see the brown flecks in the butter)

Add the brown butter to the sugars in a medium bowl and stir together.

I kinda fibbed a bit, you need a measuring cup to mash the bananas and whisk them together with the eggs and vanilla. Well, technically, it’s a cup, so it’s still one bowl-ish.

Add the banana-egg-vanilla mixture to the sugar and butter and combine well.

Add in your flour, salt and baking powder all at once. Isn’t that easy? Mix until you just lose sight of any flour streaks and no more. Don’t over mix, please or you’ll have tough blondies. That just won’t do.

Pour in your chocolate chips and toasted walnuts now. Gently fold into the batter.

Pour batter into the 8”X8” pan that has been sprayed with cooking spray and lined with parchment paper (give that a spray too). I know I said it at the beginning of the recipe, but do you know how many times I’ve skipped that part? Enough times that I’m telling you again 😊

Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean-ish. A few crumbs is okay since there will be some carry over cooking and underdone is WAY better than overdone in Blondie World.

Allow to cool in the pan for at least 20 minutes before using the edges of parchment as a handle and lifting your blondie out of the pan. Allow to cool for another 30 minutes, if you can, before slicing and eating. Share. It’s nice. Be nice. Or not 💁🏻‍♀️

Apple Bacon Scones

Apple Bacon Scones

Ingredients

3 cups all-purpose flour
½ cup corn meal
½ cup granulated sugar
½ cup dark brown sugar, packed
1 tbsp baking powder
1 tsp baking soda
¼ tsp salt (I prefer to use fine grind salt. It distributes through baked goods more evenly. Save your coarse grain Kosher and Sea Salts for savory cooking.)
2 sticks cold unsalted butter, cut into 1/2-inch cubes. I actually like to cut it up in advance and put it in the freezer. I’m quirky about chilling my fat 😉)
2 – 3 apples, peeled and cored and cut into 1/2-inch cubes
6 strips thick cut bacon, cooked and chopped into about 1/2 inch pieces. Chunks of bacon 😳. Can I get a “Hell Yeah?)
cup buttermilk, low fat or full fat. Whatever you can find, although I’m using bacon here, so I go for full throttle full fat.
cup heavy cream. See above regarding fat content. We’re going for it.
1 tsp vanilla paste or extract (I like the little specks of vanilla in the paste, but it is more pricey and can be hard to find. Extract is fine.)
1 tbsp REAL maple syrup. It makes a difference. Mrs. Butterworth need not apply.
Coarse sprinkling sugar or raw sugar for optional sprinkling if you’re not into glazed baked goods.
Maple Glaze
1 cup powdered sugar
½ tsp vanilla paste or extract
3 tbsp REAL maple syrup. Emphasis on REAL. Can you tell I don’t like fake “pancake syrup”? 😖
1 tbsp heavy cream

Directions

This recipe should make about a dozen delicious scones.

Preheat oven to 375°. Place oven racks in top and bottom third of oven.

Pulse first seven ingredients (the dry ones) in a food processor fitted with the blade until combined. Add your very chilly butter in and pulse until it resembles damp sand or coarse cornmeal, whichever comparison you prefer. If you don’t have a food processor this can be done by hand, using a pastry cutter, two butter knives, or your fingers to break up the butter. I prefer the food processor. In the end, it should look like the picture below.

Fun Fact: At this point you can go rogue and make any scones you want! This is a basic scone mix that you can customize in any way you’d like! If you want you can even substitute the 1/2 cup of cornmeal for another 1/2 cup of all-purpose flour if you want to go with a more delicate mixture. The scone world is yours! Be free! Or keep going, because these are pretty darn good.

Butter Pulsed scone mix

Dump the flour mixture into a large bowl and add the apple and bacon pieces. Mix up with clean hands or a couple of big spoons. I actually like to use two rice paddles, but we’ve established that I’m quirky. I like the way they get underneath ingredients and gently mix things without flinging them all over the counter and my body. I can be extra 😊. Scoop a little well in the middle of this mixture.

Apple Bacon Scones dry Ingredients

Mix your wet ingredients; buttermilk, heavy cream, vanilla, and maple syrup. Add to the well you just made in your scone mix. Using your clean hands, a rubber spatula, or if you’re cool like me, two rice paddles mix everything together until fully combined without overmixing. You really just want to get it to the point that there isn’t a lot of loose scone mix and everything is moistened.

Line 2 sheet pans with parchment paper sprayed with a light amount of non-stick spray.

Form scone dough into about 1/2 cup balls and place on parchment paper. I put 6 scones on each baking sheet to allow room for growth.

If you would prefer not to use the maple glaze after baking, why?! Also, that’s fine. This would be the time to sprinkle a little coarse raw or sparkling sugar on top if you have it.

Bake for 30 minutes in 375° oven, turning trays and swapping them on the shelves (top to bottom, bottom to top, you know) halfway through. Scones should be golden brown and a toothpick inserted in the center of one should come out clean.

Allow to cool on a rack for 15 minutes before glazing or munching. Let’s go make the glaze.

Apple Bacon Scones 3

Maple Glaze

Follow along if you can. Put powdered sugar, vanilla, maple syrup, and cream in a bowl. Whisk until glazy. Done. Brush or drizzle glaze over warm scones and enjoy. That’s not an order to “ENJOY” or anything. These are good. You will enjoy them. Nom.

Glazed Apple Bacon Scones

Soft and Fluffy Milk Bread Rolls

Soft and Fluffy Milk Bread Rolls

Ingredients

1 cup whole milk
¼ cup granulated sugar
cup vegetable oil
1 tbsp active dry yeast
1 large egg, whisked
1 tbsp unsalted butter, melted
½ tsp salt
3-4 cups all-purpose flour
More melted butter for tops of rolls
Flaky sea salt (fleur de sel) for tops of rolls

Directions

Warm milk, oil, and sugar in a small saucepan until the sugar is just dissolved. Allow to cool to between 110°-130°. This is the optimal life bringing temperature for yeast. Lower than about 90° and it just sits there. Over 140°, call a priest, because that yeast is deceased.

In the bowl of your stand mixer, combine the warm milk, sugar, and oil with the yeast. Stir gently with a whisk and let sit for about 5 minutes. The yeast should awaken from its slumber and you’ll have a frothy mix in your bowl. It’s ALIVE!!!

yeast

Whisk together your egg, salt and butter and add to the witches brew you just created. With the dough hook attached and the mixer running on low, add one cup of flour at a time, allowing each to incorporate well. You might have to give it a little encouragement with a rubber spatula from time to time.

You probably won’t need all 4 cups, I used about 3 1/4, but dough is picky. Some days it’s thirsty, other days it’s not. If the dough is still sticky, add another spoonful of flour. Save the rest for flouring your counter later. When you pinch the dough with your fingers, it shouldn’t feel tacky. It’s all full of flour now.

ready dough

After the dough has taken in all the flour it can, let the machine run on medium for up to 5 minutes. When you hear the dough actually slapping the sides of the bowl, that’s a good sign that you’re done.

Lay the dough on a lightly floured counter (did you save that extra bit of flour from before?) and knead it a few more times. It should feel nice and springy.

Form the dough into a nice round ball and, using a knife or a bench scraper, divide it into four pieces. Then divide those four pieces in half. Then divide those pieces in half. If you can math, you will now have 16 pieces of dough!

milk bread ball

Spray a 13X9″ pan with cooking spray. Do your best to roll those pieces into relatively ball shaped pieces and lay them in your pan in three rows of five. There will be one piece left over. I couldn’t math that into the pan in the even rows I wanted, so I threw that one away. Sorry, but four rows of four just didn’t fill the pan in the way that I wanted the rolls to rise. You could certainly give the orphan dough its own little pan, or just squish her in there, or find a different magical solution. I chose order over chaos. Real life.

Don’t worry if your balls aren’t perfectly ball shaped. Practice makes perfect. They will mostly smooth out while they rise and if there are still a not-round, pointy bits, they’ll be just as delicious!

raw milk bread rolls

Do you happen to have a $100+ proofing box that you purchased from Our Interweb Overlords? Neither do I. But I want our little dough balls to reach their maximum bready potential. What to do? Boil some water. Put it in a pan on a low rack in your cold oven. Shut the door. Proofing box. Tah Dah 🎉!

Spray a piece of plastic wrap with non-stick spray. Loosely lay that over your pan and place the pan in your handy dandy proofing box-oven. Allow to rise for about 30 minutes. They should about double in size and be kissing each other nicely.

proofed milk bread rolls

Remove the pan of water from your oven and preheat the oven to 400°. Brush the tops of your rolls with a little melted butter and sprinkle with a little bit of flaky sea salt if desired. I like the texture of the crystals and the salt balances the gentle sweetness of the rolls perfectly.

Bake at 400° for 15-20 minutes, rotating the pan halfway through the cooking time to ensure even browning. They should be a nice golden brown in color and smell amazing! The Boy and Daughter #3 said they could actually smell when they were done and I’ll be darned if they weren’t right!

Brush with a little more butter on top and serve warm. These beautiful babies are great along side soups and stews, for breakfast with a little jam, or with a piece of good ham with some chipotle honey! Enjoy! You are an amazing baker now!

milk bread roll with ham

Liège (Belgian Yeast) Waffles

Liège (Belgian Yeast) Waffles

Ingredients

Waffle Dough
½ cup whole milk
¼ cup water
2 tbsp brown sugar
2 tbsp honey
2 ½ tsp active dry yeast
2 large eggs at room temperature
1 tbsp vanilla extract
1 tsp kosher salt
12 tbsp unsalted butter, softened
8 oz Belgian Pearl Sugar (about 1 1/2 cups)
Mixed Berries
1 cup strawberries, cut up
1 cup blueberries (out of season, feel free to use the fozen fruit of your choice. Just thaw and drain them before adding sugar and lemon)
Zest of one lemon
Juice of 1/2 lemon
Whipped Cream
1 cup heavy cream
2 tbsp powdered sugar

Directions

Waffle Dough

Warm the milk and water in a small pan until warm to touch, about 110-115°. Pour into the bottom of your stand mixer. Add brown sugar, honey, and yeast and stir in. Let this sit for about 5 minutes. It will get foamy as your yeasty buddies get busy.

Whisk your eggs and vanilla together and stir into the mixer. Spoon in all but about 1 cup of your flour and, using the dough hook, mix it in, stopping occasionally to scrape the sides and incorporate all the flour. Add your salt now and mix in (if you add in your salt too soon it inhibits the yeast. Salt and yeast aren’t very good friends.)

With the mixer on low, add in your really soft butter about one tablespoon at a time, letting it mix in before adding the next bit. You can use a rubber spatula to kind of ease it in if you see the butter clump up.

Once all the butter is in, sprinkle on the rest of the flour and let the mixer go at low speed for 5 minutes or until the dough is glossy and all wrapped around the dough hook like a monkey hug.

Cover the bowl with plastic wrap and let sit at room temperature for 1 1/2 to 2 hours, or until it’s about doubled in size. Deflate the dough and stir it a bit with a spoon. Recover with plastic and place in the refrigerator overnight. Go to bed. Dream of waffles. Tomorrow will be delicious!

Good Morning! Remove the bowl of dough from the refrigerator and place it back on the mixer. Now you’re going to mix in your pearl sugar. It won’t seem like it’ll all fit, but have faith. Just attach your dough hook, turn the machine on low, and give it a few whirls.

belgian pearl sugar in liege waffle dough

Plop the dough onto a lightly floured counter. You might need to knead it a few more times to get all the sugar in. Using a large knife or a bench scraper, divide the dough into 16 pieces.

liege waffle dough with scraper

Preheat your waffle iron. If yours has a temperature dial, put it on medium. Mine doesn’t. I fly kinda wild. Turn your oven on at 200°. Place a wire rack on a baking sheet to keep your waffles warm when they’re done.

liege waffle dough bowl of pearl sugar

I have a round waffle iron with 4 sections. Yours might be different. Adjust accordingly. Spritz your iron with a bit of non stick spray. Place a ball of dough in each section and close the iron. Cook for 4-5 minutes. Use tongs to remove the waffle. Don’t use your fingers because those melty sugar bits are very hot. Place the waffle on the baking sheet and place it in the oven to keep warm.

Serve with fresh berries and whipped cream (simple directions below) or even with a drizzle of chocolate or a schmear of Nutella.

In the unlikely case that you have waffles left over, they’re going to feel pretty gosh darn hard. You’ll think you’ve really messed something up. Never fear, that’s just the melted sugars hardening as they cool. When you want to eat more waffles, just rewarm them in the oven at 250° for about 10 minutes and they’ll soften right up.

Strawberry and Blueberry Topping

This couldn’t be simpler. Just place your chopped strawberries and whole blueberries in a bowl, sprinkle over the sugar, zest a lemon and squeeze in the juice of half the lemon. Toss gently and allow to sit while you make the waffles.

macerated strawberries and blueberries

Whipped Cream

You can do this is your stand mixer with the whisk attachment, in a large bowl with a hand mixer, or with a hand whisk if you’re feeling good about your arm muscles this morning. Just pour in the cream, add the sugar, and whisk until you have soft peaks.

Add the berries and whipped cream to your waffles and get to it! Have a great rest of your day and don’t forget to embrace the joy of a nap on your day off. You deserve it!