Category Archives: Breads

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Baked Cinnamon Sugar Donuts

So, I’m not normally about kitchen tools that are not multi purpose (hello, small kitchen).  But I made an exception for these awesome donut pans.  I got the regular size and mini sized as a wedding gift and I love them!

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It is really fun to make your own donuts at home.

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Just fill up the wells with your bater of choice (you can even use a cake mix!) bake them off,

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and don’t be like me and overfill them.

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The other side looked perfect though!

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Then just dunk them in butter and roll in cinnamon sugar.

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And eat!  So yummy!

Baked Cinnamon Sugar Donuts
 
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Baked Cinnamon Sugar Donuts
Author:
Serves: 12
Ingredients
  • Baking spray with flour
  • 2 cups all-purpose flour
  • 1½ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 extra-large egg, lightly beaten
  • 1¼ cups whole milk
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pure vanilla extract
  • For the topping:
  • 8 tablespoons (1 stick) unsalted butter
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray 2 doughnut pans well.
  2. Into a large bowl, sift together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a small bowl, whisk together the egg, milk, melted butter, and vanilla. Stir the wet mixture into the dry ingredients until just combined.
  3. Spoon the batter into the baking pans, filling each one a little more than three-quarters full. Bake for 15-17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap the doughnuts out onto a sheet pan.
  4. For the topping, melt the 8 tablespoons of butter in an 8-inch saute pan. Combine the sugar and cinnamon in a small bowl. Dip each doughnut first in the butter and then in the cinnamon sugar, either on one side or both sides.

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Blueberry Banana Muffins

Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.

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Enter blueberry banana muffins.  A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.

Even your most pickiest eater will love these.

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Add a smear of butter (or even cream cheese, yum) and you are good to go!

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And then serve them a your very own personalized cutting board! Isn’t this awesome???

My cousin Jade got if for me for Christmas and I love it!

Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!

Blueberry Banana Muffins
 
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Blueberry Banana Muffins
Author:
Serves: 24
Ingredients
  • 1¼ cups sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ cups bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
Instructions
  1. Heat oven to 350°F. Line two muffin tins with liners.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended.
  3. Add bananas, buttermilk and vanilla. Beat until smooth.
  4. Stir in flour, baking soda and salt just until moistened. Add blueberries, and stir until just incorporated.  Don't stir too much as you will break the blueberries.
  5. Fill each muffin tin about ⅓ full.
  6. Bake for 20 mins.  The muffins are done when a toothpick inserted in the middle comes out clean.
  7. Eat!

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Honey Whole Bread

My grandma decided to gift me her wheat grinder and a whole heck of a lot of wheat. So it is safe to say that I have grinding wheat my own wheat, and there is nothing better.

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Remember when I decided to make homemade cream of wheat?

Yeah, that didn’t fly in my house, my children will only eat the store-bought stuff.

But they sure did love this bread.

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I did too.  Perfect with a slather of butter and pomegranate jelly.

Honey Whole Bread
 
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Honey Whole Wheat Bread
Author:
Serves: 16
Ingredients
  • 3 cups whole wheat flour
  • ⅓ cup honey
  • ¼ cup shortening
  • 1 tablespoon salt
  • 2 packages yeast (4½ teaspoons)
  • 2¼ cups warm water
  • 3-4 cups all purpose flour
Instructions
  1. Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl.  Add warm water and beat with an electric mixer on low speed for one minute.  Then beat on medium speed for 1 minute.
  2. Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
  3. Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
  4. Grease 2 9x5x3 loaf pans.
  5. Punch dough down and divide in half.  Roll out each half of the dough to 18x9.  Roll the dough up tightly starting with the 9 inch side.  Place in prepared loaf pan, seem side down.  Cover, and let rise until doubled in size.
  6. Preheat oven to 375 degrees.  Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
  7. Eat!

Recipe adapted from Betty Crocker’s Big Red Cookbook.

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Banana Fosters Cinnamon Rolls

So I’m always thinking up new combinations for cinnamon rolls. Hence, these chocolate ones!  I’m thinking a cookies and cream version should be next on my agenda…..

But these banana fosters ones are soooo good.  I think I ate four of them in a day.  No joke.  I had to send them with my boyfriend to work to get them out my house.

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You start with a butterscotch flavored dough, rolled out nice and thin,

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spread on a nice layer of softened butter,

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sprinkle that with brown sugar and cinnamon,

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top it with some diced up bananas,

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and roll it up tight.

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Then you slice them up (I usually use dental floss to cut my cinnamon rolls, but it would not get through the bananas, so I just used a knife)

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bake them off,

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and top them with a caramel cream cheese icing.

They are like a cross between cinnamon roll, banana bread, and banana fosters.

Yummy.

Banana Fosters Cinnamon Rolls
 
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Banana Fosters Cinnamon Rolls
Author:
Serves: 24-30
Ingredients
  • For the dough:
  • 1 small package of butterscotch instant pudding mix
  • 2 cups milk
  • 2 packages yeast (4½ teaspoons)
  • 2 tablespoons sugar
  • ½ cup luke warm water
  • 1 stick of butter, melted
  • 2 eggs
  • 1 tsp salt
  • 6-8 cups of flour
  • 2 sticks of butter, softened
  • 2 cups brown sugar, lightly packed
  • 4 teaspoons cinnamon
  • 5 bananas diced
  • For the frosting:
  • 8 oz cream cheese
  • ½ cup caramel sauce
  • 1 stick of butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 1 tablespoon milk
Instructions
  1. Turn on your oven to its lowest setting, 170 degrees or so. Once it reaches temperature turn it off.
  2. In a small bowl mix together the yeast, sugar, and warm water. To tell if the water is the right temperature, stick your wrist under the running water and if you can feel it barely warm then thats perfect.
  3. In the bowl of a stand mixer mix together the pudding and milk. Then add in the melted butter, eggs, and salt. Mix well. Stir in the yeast mixture.
  4. Start adding in your flour. I add about 4-5 cups of flour and then switch to a dough hook. Keep adding flour until your dough pulls away from the side of the bowl. I normally use around 7 cups. Put the dough in a large bowl sprayed with non stick cooking spray and place in the warm oven. Let raise until doubled in size, and then let raise again.
  5. Once the dough had doubled in size a second time, roll it out on floured surface. Don't be stingy with the flour, this dough is sticky and you don't want it to stick to the table as you roll it out to about 36" X 28".
  6. Spread 1 cup of softened butter over the dough. Mix together the cinnamon and brown sugar. Sprinkle evenly over the dough. Sprinkle with the diced bananas.
  7. Starting with the long side, roll up the dough being careful to keep it rolled really tight. Cut it with a knife every 2 inches. Place the rolls in a greased baking dish and press down lightly with your hand. Place in a warm spot and let raise again.
  8. Make the frosting. Mix all the frosting ingredients together until smooth.
  9. While the rolls are raising preheat the oven to 350 degrees. Bake the rolls for 20 minutes or until golden brown. Frost while they are still warm.
  10. Eat!

After the first rise, this dough can be covered with a kitchen towel and placed in fridge over night.  The next day just roll them out and proceed with the rest of the recipe.

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Chocolate Chocolate Chip Zucchini Bread

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So, yeah, ummm yum.  This bread is to die for.  I’m not joking when I say that.

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And by adding zucchini it makes it healthy right?  Right.  (BUT!  I have included some tips to make it more healthy at the bottom!)

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I will eat chocolate chocolate chip zucchini bread any day.  I mean, when else can you have cake for breakfast disgused as bread?  With vegetables?

You can’t.  So eat this.

Chocolate Chocolate Chip Zucchini Bread
 
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Chocolate Chocolate Chip Zucchini Bread
Author:
Serves: 24
Ingredients
  • 3 egg
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups shredded zucchini
  • ½ cup cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon baking powder
  • 2½ cups flour
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees.  Spray two loaf pans with baking spray.
  2. In a medium bowl whisk together the flour, salt, baking soda, cinnamon, and baking powder. Mix together eggs, oil, sugar, and vanilla. Stir in dry ingredients.  Toss your chocolate chips with a little bit a flour.  Add to batter and give a good stir.
  3. Pour batter evenly between the two prepared pans.  Bake for 1 hour in the middle of the oven, or until the bread tests done.  Cool in the pans for 15 minutes, then remove, and finish cooling on a wire rack until completely cooled.
  4. The bread will keep at room temperature (tightly wrapped) for 4 days and refrigerated for a week.
  5. Eat!

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Chocolate Kougin-amann

Remember these? They are soooo good.

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Well the only thing I could think of to improve them was to add chocolate.

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And it was one of the best ideas I have ever had!

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I know the recipe seems a little daunting, but it’s really  not hard. I just takes a lot of time.

Chocolate Kougin-amann
 
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Chocolate Kougin-amann
Author:
Serves: 12
Ingredients
  • 1 batch kougin-amann dough
  • chocolate chips, chocolate bar, etc.
Instructions
  1. Make the kougin-amann dough.  When you pinch the little purses together place some chocolate right in the middle before pinching the ends together. Follow the rest of the recipe as stated.
  2. Eat!

Kougin-amann recipe can be found here.

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Banana Bread

Now I know that everyone has a recipe for banana bread, but this one is a little healthier and uses your freshly ground wheat!

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I used all brown sugar in this bread too because, well, I love brown sugar.  I feel like it adds a richness to baked good you just can’t get from white sugar.

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You will love this recipe.  My kiddos get so excited when I make banana bread it never lasts long in my house!

Plus, it seems I always buy too many bananas so this is a great use up for those brown speckled ones and frozen bananas also work great in this recipe.

Banana Bread
 
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Banana Bread
Author:
Serves: 24
Ingredients
  • 1¼ cup brown sugar, lightly packed
  • ½ cup butter
  • 2 eggs
  • 3 ripe bananas, mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1½ whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven.  Spray 2 loaf pans with non stick spray and set aside.
  2. In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla.  Stir in soda and salt, and then mix in the flours.  Divide evenly between the two loaf pans.
  3. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
  4. Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
  5. Eat!

Recipe adapted from here.

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Almond Poppyseed Muffins

One last muffin recipe for you guys this week I promise!!!

With the end of the school year rapidly approaching teacher gifts start coming to mind!

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For the past few years I’ve brought my children’s teachers these Almond Poppyseed Muffins and they got rave reviews!

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Everyone who tries these loves them!

Almond Poppyseed Muffins
 
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Almond Poppyseed Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • 3 cups flour
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 3 eggs
  • 1⅛ cups cooking oil
  • 2¼ cups sugar
  • 1½ cups milk
  • 1½ tablespoons poppy seeds
  • 1½ teaspoons almond extract
  • 1½ teaspoons vanilla extract
  • 1½ teaspoons  melted butter
  • Glaze:
  • ¼ cup orange juice
  • ¾ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ½ teaspoon butter flavor extract
Instructions
  1. Preheat oven to 350 degrees.  Line a muffin tin with liners.
  2. Mix together all ingredients for the muffins.  Fill each muffin well ⅔ full.  Bake until a toothpick inserted into the middle comes out clean.
  3. While the muffins are baking, mix together all of the glaze ingredients.
  4. Remove the muffins to a wire rack and glaze while they are still warm.
  5. Eat!

Recipe adapted from The Girl Who ate Everything.

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Orange Raspberry Muffins

For Mother’s Day (yes I know it was a few weeks ago, thank you) I made my mom and all the moms in my life little baskets filled with baked treats.

These Orange Raspberry Muffins are so good, I couldn’t not share them with you!

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I used fresh orange juice and zest from my dad’s orange grove and frozen raspberries.

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This combo is so good, you will be coming back for seconds and thirds!

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Enjoy!

Orange Raspberry Muffins
 
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Orange Raspberry Muffins
Author:
Serves: 20-24
Ingredients
  • For the muffins:
  • ½ cup milk
  • 1 cup orange juice
  • ½ cup sour cream
  • 2 large eggs
  • 2 sticks butter, melted
  • 3½ cups all-purpose flour
  • 1 cup sugar
  • 1½ tablespoons baking powder
  • ½ teaspoon salt
  • Zest of 1 orange
  • 12 oz frozen raspberries
  • For the glaze:
  • ¼ cup orange juice
  • 1½ cups confectioners’ sugar
  • 2 teaspoons orange zest
Instructions
  1. Preheat oven to 350. Line a muffin tin with liners.
  2. In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter.  In another bowl combine the flour, sugar, baking powder, and salt.  Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries.  Fill each muffin tin ⅔ full.
  3. While muffins are baking, make the glaze.  Stir together all ingredients.
  4. When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack.  Then glaze when they are still a little warm.
  5. Eat!

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Chocolate Raspberry Scones

My mom is awesome.  She runs around like a crazy woman all day to all my dad’s various construction projects, helps immensely at his dental office, and I don’t know what I would do without her.

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{my mama and my baby}

She loves the chocolate raspberry truffles from See’s and she also loves scones. So I set out to try and combine the two.

Perfect Mother’s Day gift, right?  Well, it took me four tries to get it right but I finally did.

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