Twisted Cinnamon Rolls for SRC

Baking up a batch of cinnamon rolls is truly one of my most favorite things to do as the weather gets cooler.  I believe it is the combination of the cinnamon sugary sweetness along with working with a puffy and soft dough to create such a treat that makes my baking heart so happy.   Beautiful Swanson of Chef in Disguise recently added a whole new level of happiness to my love for baking cinnamon rolls.  She has taught me how to make TWISTED Cinnamon Rolls from a gorgeous recipe that I discovered on her blog via my November Secret Recipe Club assignment. 

4 lovely layers of dough blanket melted butter which is then sprinkled with a cinnamon sugar coating on top of each dough layer.  The layered circle of deliciousness is cut into 8 portions which are then cut again with a slit in their centers.   The slit in the mid section provides the tip of each portion to be looped into it which creates the twist.  So much fun!  Swanson has created a perfect photo description of the process to make these twists.  Please check it out HERE. 

Chef in Disguise is a blog full of gorgeous food and recipes.  My sense of awe and amazement continued to grow each time I took a moment to look through the recipes and stories that exist on Swanson's blog.  Understandably I immediately fell in love with the Cinnamon Bread Twists.  I also have my eye on a recipe for preciously delicious little "tea bag" cookies 

along with a fascinating recipe for Spiced Banana Chocolate Jam  .  Not only will you find authentic and simple middle eastern recipes but well known  recipes that catch your eye because of the beauty shown through Swanson's photography and staging. 

I leave you now with this recipe for Cinnamon Roll Twists and hope that you take a moment to browse through Chef in Disguise for a delicious visual experience.  

 

I adjusted the recipe slightly as I slathered the twists with Maple Cream Frosting as requested by my family.  Not a bad request at all!  If you'd like to stick to the original recipe, pour sweetened condensed milk over the twists once they have cooled a bit from coming out of the oven.  Either way is d'lish.

Cinnamon Roll Twists (with Maple Cream Frosting)

      (recipe from Chef in Disguise)  

Dough Ingredients:

3/4 cup milk, warmed slightly

1/4 cup water, warmed slightly

1/4 cup sugar

1/4 unsalted butter, softened

1 egg

2 tsp yeast

3 1/4 cups flour

1/2 tsp salt

Filling Ingredients:

4 TBSP butter, melted

1/2 cup sugar

2 TBSP cinnamon

Maple Cream Frosting Ingredients:

2 TBSP butter, melted

1 1/2 cup powdered sugar

1 tsp maple flavoring

2-3 TBSP milk

Directions: 

In a large bowl mix together milk, water, sugar, butter, egg and yeast.  Set bowl aside.  

In a medium bowl sift together flour and salt.  Add sifted flour and salt to the wet ingredients and mix well.  Knead by hand or with a dough hook for a couple of minutes.  Place dough into a well greased bowl and cover with a clean dish cloth.  Allow to rise in a draft free space until dough has doubled in size - about 1 hour. 

Mix together 1/2 cup sugar and 2 TBSP cinnamon in a medium bowl.  Set aside.  

Once dough has doubled in size - take out of greased bowl and cut into 4 equal portions.  Roll out each portion into a circle.   Melt 4 TBSP's of butter and brush generously over each  layer.  Start first with one circle, brush with melted butter and then sprinkle with sugar/cinnamon mixture.  Do so 2 more times ending with the top layer of dough that should be just brushed with butter. 

Preheat oven to 375 degrees F. 

Cut circled layers into 8 equal portions.  In the center of each portion cut a slit that starts about a 1/2" from the top and ends at an 1" before the bottom (see a detailed picture HERE...scroll about 1/2 way down the post).  Take the tip of each portion and carefully loop through the cut slit - this creates the twist of the twist.  Pinch the wider ends of each portion together.  

Place twists onto a parchment paper lined round baking pan.  Brush twists with any remaining butter.  Place pan into preheated oven and bake for 20-25 minutes or until twists are lightly browned and baked through. 

As twists cool slightly mix together Maple Cream Frosting - in a medium bowl combine melted butter, powdered sugar, maple extract and cream.  Slather over slightly cooled cinnamon twists. 

Enjoy! 

 Happy Cinnamon Roll Twist Baking! 

An InLinkz Link-up

Gingerbread Baked Apple Pancake (SRC)

I never have to be asked twice what I want for breakfast.  It's always pancakes.  Pancakes with real maple syrup.  And really, any kind of pancake is fine by me.  They can be fluffy buttermilk pancakes, pancakes loaded with berries or even pancakes that are flavored with a touch of cinnamon and sprinkled with toasted walnuts are all just lovely.  How about putting apples in pancakes?! Heck yes! How about adding some special spices and a few tablespoons of molasses to make the pancake a gingerbread flavored pancake?  OMG yes!  Let's do it. 

A Gingerbread Baked Apple Pancake is the actual name.  One big, beautiful and delicious pancake that screams FALL TIME.  First there is a layer of sweet and gently spiced apples and then a perfect pancake batter that has a touch of molasses stirred into it which is poured over the apples.  Just before this pancake is popped into the oven a sprinkling of sugar and spice goes over the top.  Delicious!  Within about 10 minutes you have a beautiful masterpiece of a pancake coming out of the oven.  I suggest having warm maple syrup to  drizzle on top of the servings along with a dash of powdered sugar.  

Kate of Kitchen Trial and Error is the lovely creator of this recipe.  I "met" her through my Secret Recipe Club assignment for this month of September. What an absolute gem Kate is!!! A beautiful mother of 2 children and is a fellow New Englander as she lives in NY state. 

I have found myself wanting to make EVERYTHING on her blog.  All of her recipes speak to my taste buds in such a delicious way!  The variety of recipes that are found on Kitchen Trial and Error is astonishing.  If you like caramel sauce than you should definitely try your hand at Kate's recipe for Caramel Pear Butter - I know I want to! I also want to make her Coffee Blondies (I LOVE anything coffee flavored!) along with the recipe for Slow Cooker Honey Mustard Drumsticks with Tangy Apple Slaw (this recipe sounds divine to me!).  

Make a point to whip up this lovely baked pancake - it's delicious and it feeds a family of 4 quite easily.  Fall is biting at our heels  - embrace it with this recipe by your side. 



Gingerbread Baked Apple Pancake 
                    ( recipe from Kitchen Trial and Error )

Ingredients:
2-3 large applesn - peeled, cored and sliced
1/2 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves 
1/4 tsp ground nutmeg
3 eggs
3/4 cup pancake mix
6 Tbsp milk
2 Tbsp molasses

Directions  
 Preheat oven to 425 degrees F.  Butter a pie dish and set aside.

In a medium bowl combine sugar and all the spices.  Divide this mixture in 1/2 into 2 bowls. Set aside one bowl.  In the second bowl toss in prepared apples and coat well with sugar/spice mixture. Pour apple mixture into pie plate and cover with plastic wrap.  Place pie plate with apples in microwave and cook for 5 minutes.  Carefully peel off plastic wrap.

Mix up pancake batter in a large bowl - combine eggs, pancake mix, milk and molasses.  Stir together until smooth.  Pour batter over cooked apples and bake in preheated oven for 10-12 minutes.  Cool for a couple minutes and then serve with warm maple syrup and a dash of powdered sugar.  Enjoy!!

An InLinkz Link-up

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Ginger Peach Baked Oatmeal (SRC)

I eat oatmeal at least 4 times a week.  It fills me up, gives me the energy to start my day and it's delicious.  I often put dry fruit in it as it cooks and bubbles away on the stove top.  The dried fruit sweetens the oatmeal naturally so that all I need is a drizzle of real maple syrup on top and my breakfast is complete. 

As I browsed through, A Taste of Madness, my July assignment for the Secret Recipe Club, I immediately became smitten with Cathleen's recipe for Ginger Nectarine Baked Oatmeal.  As stated above, oatmeal is truly my go to meal for breakfast, so the idea of baking up a whole pan of oatmeal packed with yummy flavors of ginger and fruit definitely appealed to me.  I was not disappointed.  The recipe was simple, quick and super yummy.  I made a few small changes to the recipe - I used peaches instead of nectarines, maple syrup in place of brown sugar and lastly half almond milk and half 2% milk instead of all milk.  I will definitely be making this recipe again and I highly recommend it too all my oatmeal eating and loving readers to do the same.

Another recommendation I am encouraging you all to do is to take some time to browse through all the recipes on A Taste of Madness.  Cathleen has a fantastic collection of recipes!  I adore the fact that there is a large number of recipes for ice cream and for donuts too.  I have gathered ingredients together to make Blueberry Pudding Ice Cream along with the Salt and Vinegar Roasted Chickpeas.  Both recipes make my mouth water!

I thank you, Dear Cathleen,  for such a wonderful baked oatmeal recipe.  My family and I enjoyed every bite!

Ginger Peach Baked Oatmeal

(recipe slightly altered from A Taste of Madness)

Ingredients:

3 cups rolled oats

2/3 cup real maple syrup (or brown sugar)

1/2 cup whole wheat flour (1/3 cup if you use brown sugar)

1 tsp ground ginger

2 tsp baking powder

1 tsp salt

2 eggs

1 cup almond milk

1 cup milk (any combination of milk is fine as long as you have 2 cups of "milk" in all)

1/4 cup canola oil

1 tsp vanilla

2 ripe peaches (or nectarines), diced

Directions:

Preheat oven to 350 degrees F.  Grease a 9x13 pan and set aside.

In a large bowl combine all dry ingredients and then add in wet ingredients.  Stir to combine well.  Gently mix in diced peaches.  Pour batter into prepared pan and bake for 25-30 minutes, or until middle is set.  Cool slightly, serve and enjoy!

Happy Ginger Peach Baked Oatmeal Baking!

An InLinkz Link-up

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EASY Applesauce Muffins

I have always enjoyed baking with applesauce.  I love how it can replace oil and still give a nice moist texture to what I am baking.  I recently discovered a beautiful recipe for muffins that uses 1 1/2 cups of applesauce.  This large amount of applesauce not only replaces some of the oil but it gives a wonderful flavor to the muffins.  

My girls gobbled up these muffins.  "Yum, yum",  they said.  They had them for breakfast heated up with a lovely pat of butter smeared on it and then again for snack after school with a layer of PB.  I had quite a few myself and found that I liked them best heated up with a cup of tea.  Whether you are looking for a healthy muffin for breakfast or a sweet treat for an afternoon snack this is the muffin recipe for you.  I altered the original recipe just a tiny bit by splitting the flour into 1/2 all purpose and 1/2 whole wheat.  I also added some chopped walnuts and an apple chunk to the top of each muffin to give it a special appeal to the aesthetics and texture of the muffins. 

Best part of this recipe.  It's EASY!!  Let's make some muffins friends!

EASY Applesauce Muffins
(recipe slightly adapted from Catch My Party)

Ingredients:
1 1/2 cups all purpose flour
1 1/2 cup whole wheat flour
1 cup sugar
1 tsp baking soda
2 1/2 tsp baking powder
1 tsp salt
2 1/2 tsp cinnamon
1/2 tsp nutmeg
2 eggs 
1/2 cup canola oil
1 1/2 cup unsweetened applesauce
1/2 cup chopped walnuts
1 apple - peeled, cut into chunks

Directions: 
Preheat oven to 350 degrees F.  Grease 2 regular size muffin tins and set aside.   

In a large bowl combine well first 8 ingredients (all of the dry ingredients) and set aside.  In a medium size bowl combine eggs, oil and applesauce - stir well until thoroughly combined. 

Add wet mixture into the dry mixture - mix well all together with a wooden spoon.  Batter will be thick. 

Fill prepared pans 3/4 of the way full. Sprinkle muffins with chopped walnuts and insert one apple chunk into the top of each one.   Bake for 20-22 minutes or until muffins are golden brown and toothpick comes out clean.  Cool slightly and serve. Store muffins in an air-tight container.  Enjoy!!! 

Happy EASY Applesauce Muffins Baking!

{SRC} Breakfast Quesadillas

Do you ever find yourself stumped as to what to feed your kiddos?  I am constantly on the hunt for new meal ideas for my girls that are not only appealing to them but also healthy and well balanced.  This month my wishes were granted for a fantastic breakfast/snack to offer the girls.  It was through my fantastic Secret Recipe Club assignment for the month of May that I discovered, Breakfast Quesadillas on My Hobbie Lobbie. 

Trisha of My Hobbie Lobbie has a wide variety of recipes on her blog.  They range from a vast amount of delicious Goan food from India to healthy options for breads and even sinfully rich dessert recipes.  A well rounded collection of recipes. Honestly, it really wasn't easy for me to pick a recipe from Trisha's collection.  Just as soon as I picked one I would then find yet another one that I wanted to make.  But, as I stated above I am constantly keeping my eyes peeled for new, fun and healthy recipes to make for my precious girls. Breakfast Quesadillas won!  Winner for me and winner for the girls too.  They LOVED these delicious wedges of yumminess.  

The recipe calls for a tortia that is slathered with peanut butter and then layered with banana slices and sprinkled with dark chocolate chips.  Once the tortia has been folded in half it is then cooked in a frying pan on both sides until the insides become all warm and melty and the tortia is a pretty golden brown. Delicious.  And yes, healthy. 

I had lots of fun with this recipe as the second time I made it I switched it up a bit and made my own variation.  I made a scrumptious almond butter, maple cream and strawberry version.  Devine.  Deliciously devine.  

The possibilities are endless with these breakfast quesadillas.  Imagine making one with Nutella, almond butter and banana slices or even cream cheese and green olives for a savory version. Yum!  What version would you like best? 

Breakfast Quesadillas 

(recipe from My Hobbie Lobbie)  

Ingredients:

1 tortia - white or whole wheat

3 Tbsp peanut butter, smooth or crunchy

1/2 banana, sliced

10-15 dark chocolate chips 

non-stick spray, butter or coconut oil - for greasing your frying pan 

Spread peanut butter on 1/2 or all of tortia.  Place banana slices over PB and then sprinkle evenly with chocolate chips.  Fold tortia in 1/2 and place in a heated medium size frying pan that has been greased well.  Lower heat to medium-low and cook each side until golden brown, about a minute on each side.  Cut into wedges and serve.  Enjoy! 

Happy Breakfast Quesadillas Making!

An InLinkz Link-up

Cinnamon Cauliflower Coffee Cake

I have used cauliflower in many dishes.  I have made cauliflower au gratin, I have made quite a few stir fries with cauliflower tossed into it.  I have also made MANY a salad with cauliflower and even soups.  I have NEVER made a coffee cake (or anything sweet for that matter)  with cauliflower.  That is until just this month.  This month I made a lovely puree of steamed cauliflower, mixed in some eggs, melted coconut oil along with some maple syrup and honey and stirred it all into a dry mix of flour and other regular components of a coffee cake batter.

Magically the pureed cauliflower made a beautiful and delicious coffee cake!  Imagine that.  Once again, my world as been enlightened by my participation in the Secret Recipe Club.  I was assigned, 84th&3rd this month.  I owe my new insight and experience of baking with cauliflower to the lovely and EXTREMELY talented, JJ of 84th&3rd. JJ's world on her blog of 84th&3rd is full of exquisitely gorgeous food.  Although JJ was born and raised in the United States she now lives, works and plays in Australia.  Her writing is witty and well spoken.  Her recipes are full of vibrant flavor, beautiful presentation and amazing creativity.  Even though JJ eats eggs, dairy and fish (no meat though) many, if not most, are gluten-free, dairy-free and vegan.  I have honestly never seen so many beautiful and decadent CHOCOLATE recipes that are actually good for you as I have on JJ's blog.  So yes, I am completely smitten with amazement over all JJ's talents in the kitchen.  She truly creates a beautiful world around eating well and eating healthy (delicious and beautiful) food. 

 I did alter JJ's recipe for this fantastic one-of-a-kind coffee cake in a few areas as I didn't have all the special gluten-free or vegan ingredients available in my pantry.  For the cake batter instead of using spelt flour and arrowroot or tapioca flour I used all-purpose and whole wheat pastry flour.  For a sweetener I replaced rice syrup with maple syrup.  And then in the filling ingredients instead of using coconut sugar I used brown sugar. All of these substitutions worked out fine as the taste and appearance of the cake both came out wonderfully and I was given rave reviews from those that shared the cake with me. 

Please take the time to make this cake.  It may sound a little out of the norm at first glance but it really is a wonderfully creative treat.  Your friends and family will be impressed and maybe even in a little bit of shock once they discover that cauliflower has been baked into such a delicious cake.  But seriously, no matter what they will continue to eat the cake with a smile on their face along with happy taste buds to encourage them to continue on eating.


Cinnamon Cauliflower Coffee Cake 
(recipe adapted moderately from 84th&3rd )

Filling Ingredients:
1 cup raisins
1 Tbsp rum or fruit juice
1 Tbsp warm water
1/2 cup chopped walnuts
1 tsp ground cinnamon
2 Tbsp brown sugar (JJ used 1 Tbsp coconut sugar)
2 Tbsp flour (my addition to the recipe as it helps keep the raisins and chopped nuts from falling down into the batter)

Cake Ingredients:
1 1/2 -2 cups fresh cauliflower
2 Tbsp lemon juice 
1/2 cup coconut oil, melted
1/2 cup maple syrup (JJ used 1/4 cup rice syrup)
1/4 cup honey
3 eggs
1 tsp vanilla extract (my addition)
1 cup all purpose flour (JJ used 2 cups spelt flour)
1 cup whole wheat pastry flour (JJ used 1/4 cup arrowroot or tapioca flour)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon 

Directions:

1. Preheat oven to 350 degrees F.  Grease and flour bundt pan and set aside. 

2. In a medium bowl combine raisins, water and rum (or fruit juice).  Toss all together and allow to sit for 15-20 minutes. Then add in chopped nuts, cinnamon, brown sugar and flour.  Mix well and set aside.

3. Steam fresh cauliflower until very soft and then place into a food processor along with lemon juice.  Mix in food processor until cauliflower is smooth and silky. Add in 1/2 of melted coconut oil and pulse to combine.  Add in remaining coconut oil, eggs, maple syrup and honey - mix well all together.

5. Sift all dry ingredients together into a large bowl and whisk to combine well.  

6. Add cauliflower mixture into dry ingredients.  Mix well all together.   

7.  Pour 1/2 of batter into prepared bundt pan.  Spoon filling mixture evenly over batter and then pour on remaining batter over the filling layer.

8.  Bake for 40-50 minutes or until toothpick comes out clean and cake is golden brown.  Cool in pan for 15 minutes before inverting onto serving plate. * Serve warm or at room temperature.  Enjoy!

 

 Happy Cinnamon Cauliflower Coffee Cake Baking! 

*JJ made a delicious caramel sauce to be poured over this cake.  I choose not to make the sauce but instead to sprinkle confectioner's sugar over the cake. 

Maple Almond Granola

I have discovered and perfected a recipe for granola that I am completely smitten with. Head over heals, in-love I say.   The simplicity of how to make it, the ingredients are fantastic (um yeah - oats, dried fruit and chopped nuts, coconut oil, maple syrup, honey and spices all make my heart happy) and the taste are all just divine. 

 

I like to have my granola is all different ways.  I sprinkle it over fruit and yogurt.  Sometimes (well, most of the time I should say) I eat it by the handful.  I have also been known to bake with it, tossing into cookie batter or over fruit to make a crisp.  BUT I think my all time favorite, favorite way to eat granola is fresh out of the oven with milk, a spoon and a bowl.  How about you?  How do you like to eat your granola? 

Jolie - my dear oldest daughter - likes her granola any way she can get it.  Especially straight off of my camera shot! I do have to point out that granola is also a wonderful gift to give to others.  Make up a big batch and package it up in pretty bags with a ribbon and such.  Your friends, family, neighbors and long lost friends will adore you even more once being handed such a gift. 


Maple Almond Granola  
(slightly adapted from Iowa Girl Eats) 

Ingredients -

3 cups rolled oats
1 tsp cinnamon
1/2 tsp salt  
1 cup whole almonds - divided
1/4 cup coconut oil, melted
6 Tbsp maple syrup
2 Tbsp honey
1 tsp vanilla extract
1/2 tsp almond extract 
1 cup dried fruit (raisins, chopped apricots, chopped dates etc.) 

Directions -

1. Heat oven to 300 degrees F.  Line cookie sheet with parchment paper and set aside.


2. In a large bowl combine oats, cinnamon and salt.  Roughly chop 1/2 cup of almonds and add to oat mixture.  Mix well all together.  Set aside.

3. In a medium saucepan melt coconut oil.  Add in maple syrup and honey once coconut oil has melted.  Cook and stir until all are combined.  Remove pan from heat and add in vanilla and almond extract.  Stir to combine.  

4. Pour warm liquid over oat mixture. Gently stir all together.  Pour carefully onto parchment paper lined cookie sheet.  Bake for 30 minutes - tossing granola half way through baking time. Continue baking for remaining baking time.

5. Once granola is finished baking add in remaining 1/2 cup whole almonds and dried fruit to granola.  Toss gently together and enjoy! 

Happy Maple Almond Granola Making!

Peach and Blueberry Breakfast Quinoa

I have always loved to travel.  It's exciting to discover new places in the world and learn how so many others live and move about in their every day  lives.  This month for my Secret Recipe Club assignment I was given the opportunity to travel (virtually) to New Zealand!  What fun!  I got to visit a lovely lady named, Sue who blogs at Couscous and Consciousness. 
Sue has created and put vast amounts of care into an abundance of healthy, delicious and beautiful dishes.  She offers recipes ranging from decadent desserts such as, Lemony Peach Cake and  Double Chocolate Raspberry Brownies. Or if you are looking for a savory dish how about a recipe for Italian Sausage with Gnocchi and Red Peppers or even better an appetizer of Fig & Blue Cheese Wontons. 

As much as I wanted to make the Espresso Caramel Bars I chose to stay on the healthy side of my taste buds and make a lovely dish of Peach & Blueberry Breakfast Quinoa. A fantastic, nutritious and oh-so-delicious warm cereal - it can be served cold too if you wish.

I was fascinated to discover a recipe that called for fruit along side the grain of quinoa. It was a dish of simplicity and fantastic flavor. Ground cinnamon, a splash of real maple syrup, some vanilla almond milk,  fresh fruit and cooked quinoa all come together to make a delicious warm cereal. Move over oatmeal there is a new warm cereal in town that starts with a Q and ends with an A.  Yum!

Peach & Blueberry Breakfast Quinoa

             (recipe from Couscous and Consciousness)

                      2 small servings or 1 large serving

Ingredients:

1/2 cup water

1/2 cup almond milk (I used unsweetened vanilla almond milk)

1/2 cup dry quinoa, rinsed thoroughly (original recipe calls for red quinoa, I used white quinoa)

1 cup fresh blueberries

2 peaches, sliced

1/4 cup chopped nuts, optional 

1/4 tsp ground cinnamon

2 tsp maple syrup (honey or agave nectar can also be used)

Directions:

1. Cook quinoa - place water, almond milk and quinoa in medium saucepan over medium heat. Bring to a boil, cover and reduce heat to low.  Cook for 15- 20 minutes or until all liquid has been absorbed. Remove from heat and allow to stand with cover remaining on for 5-10 minutes.

2. Stir in cinnamon and fruit.  Pour into serving bowls and drizzle sweetener and sprinkle chopped nuts over cereal.  Enjoy! 

 Happy Peach & Blueberry Break Quinoa Making!

Banana, PB &Jelly Breakfast Shake (for March SRC)

 

 

Ahhhh the beauty of a shake! There is nothing better than a cold frosty shake in my book. Especially one that is delicious and healthy! YUM.  They are wonderful as you can load up your blender with lots of healthy ingredients and create a delicious and portable drink.  Kiddos love them.  Adults love them.  Shakes are simply the greatest!  

 

 

This little beauty of a shake I recently discovered on a treasure of a blog called, Our Table for 7.  I was assigned Erin's blog for March's Secret Recipe Club.  I couldn't have been more delighted for such an opportunity! ALL of Erin's recipes that she shares on her blog are full of amazing yumminess.  ALL. Of. Them!!   I have pinned a number of her recipes to try ASAP.  Not to worry, I will post them here on my blog to share with all of you.  I look forward to trying her Crockpot Potato Soup as I have tons of potatoes left over from St. Paddy's Day.  I also want to make her Brownie Batter Pancakes - my girls will go gaga over them!!  And then of course her Oatmeal Cinnamon Chip Bars are right up my alley.

 

 

I have spent a lot of time reading through Our Table for 7 and I can tell that she puts just as much care and attention to her blog as she does with all of her lovely kiddos.  She has a deep devotion and dedication to feeding her family and friends delicious food.  I can't thank her enough for all the time and energy that she puts into it.  :-)

 

 

Banana, PB & Jelly Breakfast Shake

                                    (recipe from Our Table for 7)

                        *This recipe makes enough for 2-3 servings

 

Ingredients:

 

1 large banana

2 cups COLD milk

1 Tbsp PB

1 Tbsp jam/jelly of your choice (I used strawberry jam)

1/2 tsp vanilla extract

3-4 ice cubes (my addition)

 

Directions:

 

1. Add all ingredients into blender and mix/pulse for about 30 seconds to 1 minute or until smooth.

 

2. Pour into glasses and enjoy!

 

 



 

Happy Banana, PB & Jelly Breakfast Shake Making!



Banana Bread Scones with Brown Sugar Glaze

 

 

I really did think I had seen it all when it comes to baking with bananas.  I have made dozens and dozens of banana breads! Such as Blond Banana Bread and Raisin Banana Bread.  I have baked cupcakes with bananas, muffins, coffee cake and bundt cakes too.  I have even made luscious banana desserts layered with creamy whipped cream and tender cookies.  But, I have yet to bake scones with bananas.  That is until just recently.  My baking world has since been shaken with happiness with discovery of this recipe of these amazing scones.

 

 

 

The scones themselves are not too sweet and have the lovely existence of a moist banana bread texture.  The brown sugar glaze that is poured on top is completely outstanding and brilliant.  I'm sorry but you truly can not make these scones without the presence of the glaze.  It just would not be fair to your taste buds.  I telling you do NOT skimp on the glaze and leave it out of this recipe.  You will highly regret it if you do.  End of story.
 

 

 

Go ahead and grab those precious ripe bananas and whip up this recipe.  You will be so glad you did.

 

Banana Bread Scones with Brown Sugar Glaze

(recipe discovered from the oh, so talented food blog of Cinnamon Spice and Everything Nice)

 

 

Scone Batter Ingredients:

2 large, ripe bananas - to equal about 1 cup mashed (I used 3 small)

4 Tbsp milk

1/2 cup plain yogurt or sour cream

1 tsp vanilla extract

2 1/2 cups flour

4 Tbsp granulated sugar

2 tsp baking powder

1/2 tsp salt

1 1/2 tsp ground cinnamon

4 Tbsp cold unsalted butter, cut into pieces

1/2 cup chopped walnuts - optional

 

 

Glaze Ingredients:

1 Tbsp salted butter

2 Tbsp milk

1/4 cup packed brown sugar

1/4 tsp vanilla extract

1/4-1/2 cup confectioner's sugar

raw sugar for sprinkling over top of scones

 

Directions:

1. Mash bananas and if needed add in enough milk (from the 4 Tbsp's) to equal 1 cup.  Stir in milk, yogurt/sour cream and vanilla extract to mashed bananas.  Set mixture aside.

 

2. In a large bowl whisk together flour, sugar, baking powder, salt and ground cinnamon. Add in butter pieces using a fork, pastry cutter or your finger tips until butter pieces are not bigger than the size of a pea. 

 

3. Add banana mixture into dry mixture.  Stir just until all of flour has been combined. Stir in chopped walnuts at this point if using them.

 

4. Place a piece of parchment paper over large dinner plate and then form scone dough into a disk on top.  The disk of dough should be at least 1" thick. Cover dough with another piece of parchment paper.  Place in freezer for 30 minutes.

 

5. Heat oven to 400 degrees F.  Flip scone dough onto a cookie sheet with the top piece of parchment paper being the lining of the cookie sheet. Peel off the second layer of parchment paper. Slice 8 wedges from the scone disk - pull them slightly apart to give them some room to expand.

 

6.  Bake for 25-27 minutes, until scones are firm to the touch and have light golden brown edges.  Cool completely and cut apart any scones that baked together.

 

7. Make glaze by melting butter and milk together in a large glass measuring cup in microwave for 30 seconds.  Add in brown sugar and vanilla extract.  Stir well to combine.  If needed microwave mixture an additional 30 seconds to allow for sugar to melt completely into butter/milk.   Whisk in confectioner's sugar - 1/4 cup at a time until you reach your desired consistency of a thick glaze. Pour glaze over scones and then sprinkle with raw sugar if desired.  Serve and enjoy!

 

 



 

 

Happy Banana Bread Scones with Brown Sugar Glaze Baking!