“Eat Me” Blueberry Lemon Scones ~ #SundaySupper

April 14, 2013 By 68 Comments

Happy Sunday! This week the #SundaySupper crew is going to the cinema. Heather from Girlichef is hosting a movie-themed #SundaySupper this week. We’re making movie-inspired recipes. I just about jumped for joy as I was signing up to participate this week.

I don’t watch a lot of television, but I do like a good movie. Squirrel and I signed up for Netflix about a  year ago, which means we get to watch as many movies as we like. Usually, Friday night is our movie night. Sometimes it’s just the two of us, but most of the time we head over to my mom and dad’s house to watch a movie with the family.

I’m a wee bit obsessed with Lewis Carroll’s Alice’s Adventures in Wonderland. As you can probably guess, Disney’s Alice in Wonderland is my favorite movie. I love the Alice books so much that I decided to use the movie as the topic for my 20-page research paper that I wrote last semester.

In honor of Alice and our movie-themed #SundaySupper, I decided to make “Eat Me” blueberry lemon scones. If you’re familiar with Disney’s Alice in Wonderland or the Alice books, then you know that Alice is forced to consume little cakes scrolled with the words Eat Me and cocktails (non-alcoholic, of course) scrolled with the words Drink Me in order to fit through the various doors and holes throughout the movie. I thought scones would be an appropriate choice to celebrate Alice and the rest of her “mad” friends. Besides, I adore scones; especially these, because they’re healthy.

I was originally supposed to make you strawberry orange scones, but I couldn’t find any decent strawberries. After I couldn’t find strawberries, I decided to make blackberry orange scones. Well, that didn’t quite work out as planned. I made a boo-boo during the mixing process; I forgot to add the sugar. I tried slipping the sugar in at the end (knowing that this was a bad idea to begin with and that my efforts would be futile), but I proceeded, keeping my fingers secretly crossed behind my back like a sneaky school girl breaking a promise. The universe didn’t have my back. Instead, it kicked me to the curb and didn’t return. The result wasn’t pretty. The scones looked like crater-pitted blobs.

So, I started over again. Come, join me for a “Mad” tea party…

Blueberry Lemon Scones | www.themessybakerblog.com -6975

The second time was a charm. Just look at that lemon glaze dripping off the sides. Yum!

Since I’m trying to eat better, I decided to create a healthier version. These are full of whole wheat flour, greek yogurt, fat-free butter milk, and fresh blueberries.

Blueberry Lemon Scones | www.themessybakerblog.com -6959

The result is a guilt-free, moist hunk of carbohydrate. Warning: Don’t be surprised if you go “mad” while nibbling on these.

Blueberry Lemon Scones | www.themessybakerblog.com -6965

Enjoy with a cup of tea or a big mug of coffee.

Check out the other movie-inspired recipes:

Toast (bready things)

No Reservations (soups and salads)

Today’s Special (fish, chicken, beef, and pork)

Forks Over Knives (veggie-heavy dishes and sides)

Udon (pasta and noodles)

Just Desserts (sweet treats)

Bottle Shock (beverages)

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the #SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

5.0 from 3 reviews

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“Eat Me” Blueberry Lemon Scones
Author: 
Recipe type: Scones, Quick Bread
Prep time: 
Cook time: 
Total time: 

Serves: 11
 

Ingredients
Scones
  • 2½ cups white whole wheat flour
  • ⅓ cup sugar
  • ¼ tsp. baking soda
  • 2 tbs. baking powder
  • ½ tsp. kosher salt
  • ¼ cup unsalted butter, cold and cut into cubes
  • 1¼ cups fat-free buttermilk
  • ¼ cup Greek yogurt
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
Glaze
  • 1 cup powdered sugar
  • 1 tsp. lemon zest
  • 3½ tbs. lemon juice

Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).
  3. In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
  4. Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
  5. Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.
  6. Drizzle the glaze onto the slightly warm scones.
Glaze
  1. In a medium bowl, whisk together powdered sugar and lemon zest. Slowly whisk in the lemon juice until smooth.

 

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Pina Colada Granola

April 1, 2013 By 15 Comments

Happy Monday! As you read this post, I’ll be in Williamsburg, Virginia tasting my way through every restaurant I can possibly cram into 4 days. Here’s a little treat to say I miss ya!

It’s no secret… I love all things cocktails. I love mixing up cocktails, drinking cocktails, and turning cocktails into delicious treats. I’ve been known to turn cocktails into cake and muffins, so why not granola?

Hmm, what would make pina colada granola? Oats are a must. Coconut, for sure. A little almonds to give the granola it’s signature crunch factor and boost of protein. Some agave to sweeten it up, and, of course, dried pineapple. Because what’s a pina colada without pineapple, right?

Pina Colada Granola | www.themessybakerblog.com-6741

To give the granola a little tropical boost, I used coconut oil. It toasts up nicely in the oven and adds a subtle toasted coconut flavor to the oats.

Pina Colada Granola | www.themessybakerblog.com-6744

I never in a million years thought Squirrel would like this granola (or any granola, really). You see, I’ve never actually seen him eat granola before, but there he was at the counter hovering over the pan of freshly made granola munching away.

You know it’s good when Squirrel likes it.

Pina Colada Granola | www.themessybakerblog.com-6747

I like to eat this granola sprinkled over Greek yogurt mixed with crushed pineapple. It’s so good!

Pina Colada Granola | www.themessybakerblog.com-6739

Enjoy!

5.0 from 2 reviews

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Pina Colada Granola
Author: 
Recipe type: Granola
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 3 cups old-fashioned oats
  • 1 cup coconut flakes
  • ¼ cup brown sugar
  • 1 cup slivered almonds
  • pinch of salt
  • ¼ cup coconut oil, melted
  • ¼ cup + 1 tbs. agave
  • 1 tsp. vanilla extract
  • 1½ cups dried pineapple

Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, stir together oats, coconut flakes, brown sugar, almonds, and salt.
  3. In a small bowl, whisk together coconut oil, agave, and vanilla extract. Pour over oat mixture. Using a rubber spatula, fold the oil mixture into the oat mixture until all of the oats are equally coated.
  4. Transfer the mixture to the parchment-lined baking sheet, making sure to spread the mixture evenly onto the sheet.
  5. Bake, stirring every 10 minutes, for 30 minutes. Cool completely on the baking sheet before transferring it to an airtight container. Store in an airtight container for up to 2 weeks.

 

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Nutella & Toasted Pecan Sweet Rolls ~ #TwelveLoaves

February 27, 2013 By 29 Comments

I’m going to apologize in advance. Why? Oh, you’ll see. Just keep reading.

Have you ever been enamored by, obsessed with, or head-over-heels in love with a dessert before? Enter these sweet rolls. Everything else became a blur as I was shoveling forkful after forkful of sweet dough into my mouth. Ladies & Gentlemen, meet my new obsession.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6509

I’ve been in love with a lot of desserts in my lifetime, but nothing surpasses the decadence of these nutella and toasted pecan sweet rolls. The dough gets slathered with a generous helping of chocolatey Nutella, then drizzled with melted butter and sprinkled with toasted pecans before getting rolled up and baked to golden brown perfection.

Be still my beating heart!

Fear of devouring the entire pan myself led me to dealing out sweet rolls at a healthy snacking party. Was I ashamed? A little. What choice did I have? It was either give them away or eat the entire pan myself.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6511

I wasn’t actually planning on making sweet rolls. They were more of a happy accident… A really delicious happy accident. Maybe even life changing. I was originally going to make my grandmother’s recipe for English muffin bread for #twelveloaves when a diligent effort to locate the recipe failed. Let’s just say I’m thankful I keep a large stock of Nutella on hand at all times.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6534

One bite, and that’s it. You’re. In. Love! Just give yourself over to the sweet roll. You can’t fight it; why try?

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6528

The sweet mocha glaze gets drizzled on while the rolls are still warm. Oozing its way through the doughy fissures, the glaze creates a caramelized crunch on its journey to the underbelly of the rolls, ensuring each roll is perfectly coated with the gooey glaze and each bite is just as sticky and delicious as the one before it.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6520

Your chin and fingers are coated with mocha glaze, but you don’t care, because licking your fingers at the end just prolongs the sweet moment of pure bliss.

Nutella & Toasted Pecan Sweet Rolls | www.themessybakerblog.com-6530

Enjoy one. Enjoy two. Heck, enjoy the entire pan. Or, you know, share the sweet roll love. I’ll leave it up to you to decide.

5.0 from 2 reviews

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Nutella & Toasted Pecan Sweet Rolls
Author: 
Recipe type: Sweet Rolls
Prep time: 
Cook time: 
Total time: 

Serves: 18
 

Sweet roll dough adapted from The Pioneer Woman
Ingredients
Sweet Roll Dough:
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ½ cup canola oil
  • 1 pkg. yeast
  • 4½ cups all-purpose flour
  • 1 tsp. salt
  • ½ tsp. baking powder
  • ½ tsp. baking soda
Nutella Filling:
  • 1 cup Nutella, slightly melted (see note)
  • 4 tbs. unsalted butter, melted
  • ⅓ cup brown sugar
  • 1 cup toasted pecans, chopped
Mocha Icing:
  • 2 cups powdered sugar
  • 3 tbs. strongly brewed coffee
  • 1 tbs. half & half
  • ¼ tsp. vanilla extract
  • Pinch of salt

Instructions
  1. In a large pot over medium-low heat, whisk together milk, sugar, and oil. Using a candy thermometer, heat the milk to 120 degrees F. Sprinkle the yeast over the top of the warm milk mixture. Stir in 3½ cups of flour. Take off the heat. Cover the pot with a towel and allow to rest, undisturbed, for 1 hour.
  2. Add the remaining 1 cup of flour, salt, baking powder, and baking soda to the mixture. Stir until combined. Place the lid on the pot and refrigerate until the mixture is completely cool (the dough is easier to handle if it is refrigerated).
  3. Preheat the oven to 375 degrees F. Butter a large baking dish, or two pie plates or round cake pans.
  4. Remove the dough from the refrigerator. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 24 inches long and 10 inches wide. Drizzle the melted nutella onto the dough. Spread evenly with a rubber spatula. Drizzle the nutella with the melted butter. Sprinkle with brown sugar and toasted pecans.
  5. Starting at the side furthest from you, roll the dough toward you, until it resembles a log. Pinch to seal. Turn the dough over so the seal faces the work surface. Slice into 2-inch thick rolls and place in the baking dish cut side down.
  6. Cover the baking dish with a towel and allow to rise for 30 minutes. Place in the oven and bake for 20 minutes, or until the rolls are golden brown in color.
Mocha Icing:
  1. In a large bowl, whisk together powdered sugar and salt. Whisk in coffee, half & half, and vanilla extract until smooth.
  2. Remove the rolls from the oven. Allow the rolls to cool for 5 minutes before drizzling on the icing. Serve warm.
  3. Note: Heat the Nutella for 30 seconds in the microwave to create a spreadable consistency.

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Orange Scented Steel-Cut Oats

January 17, 2013 By 26 Comments

I planned on bestowing you with a lovely new muffin recipe this week; however, the muffins had other plans. They decided to be lazy and refused to rise. I think they had good intentions on rising but got half way there and decided to give up, sinking instead. I wouldn’t have minded so much if they hadn’t tasted so darn good, but that was not the case; they were popping with flavor. Such teases, those muffins.

There’s good news! I stumbled upon a new oatmeal recipe as I was preparing my weekly batch of steel-cut oats on Sunday. I love eating steel-cut oats for breakfast during the winter months; they’re warm and filling. I prepare a big batch and store it in the fridge until I’m ready to reheat it during the work week. I just scoop out what I need into a plastic travel container and warm in the microwave in the morning, then sprinkle with my favorite toppings. It makes for a satisfying breakfast on-the-go.

I prefer using steel-cut oats over old-fashioned oats for the very fact that steel-cut oats reheat well. Unlike old-fashioned oats, steel-cut oats don’t get gelatinous and gooey when reheated. They keep their integrity, and you’ll still get that lovely chewy bite from steel-cut oats even after reheating them.

I cooked the oats in a combination of vanilla soy milk and water. The vanilla soy milk provides a lovely burst of vanilla flavor that pairs perfectly with the orange zest/juice. If you don’t have vanilla soy milk on hand, feel free to use regular milk and stir in a teaspoon of vanilla extract when you take the oats off the heat.

Enjoy!

5.0 from 3 reviews

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Orange Scented Steel-Cut Oats
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 

 

Ingredients
  • 3 cups water
  • 1 cup vanilla soy milk
  • 1 cup steel-cut oats
  • pinch of salt
  • 1 orange, zested and juiced
  • 2 tbs. brown sugar
Toppings
  • dried cranberries
  • toasted pecans
  • toasted almonds
  • dried cherries

Instructions
  1. In a large saucepan over medium heat, bring water, soy milk, and salt to a simmer.
  2. Stir the oats into the simmering water/milk mixture. Reduce heat to medium-low and gently simmer until the mixture is thick.
  3. Continue to simmer, stirring occasionally so the mixture doesn’t form a film, until almost all the liquid is absorbed and the mixture is thick and creamy, about a total of 30 minutes.
  4. Take the oats off the heat and stir in orange zest, orange juice, and brown sugar (and a teaspoon of vanilla extract if you used regular milk or plain soy milk).
  5. Serve immediately with desired toppings or allow to cool slightly before ladling into an airtight container and storing in the refrigerator.
  6. To reheat: Spoon desired amount of oats into a microwave-safe bowl. Reheat in 30 second increments until hot. If the mixture is too thick, stir in a touch of milk to thin. Add desired toppings and serve.

 

 

 

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Sweet Cream Stuffed Pumpkin Muffins~ #MuffinMonday

October 29, 2012 By 25 Comments

What? It’s Monday again? Wasn’t it just Friday, and wasn’t I just sipping on a delicious caramel apple pie martini?

Don’t you just hate how the weekend flies by at lightening speed, while the dreaded work week creeps by at a snails pace? Would it help if I told you I had muffins for you today? Well, I do and they’re quite special.

This week, An let us loose into the wild. She only gave us one rule…make something using pumpkin. That’s it? No recipe? No guidelines? Freedom? As you can imagine, I went a bit wild at first. I love pumpkin, and I wanted to make something special. Something different. I decided to make a pumpkin muffin stuffed with sweet cream cheese and topped with toasted pumpkin seeds and a cinnamon sugar crust.

Hello, muffin!

As you read this post, I may be flapping in the wind from the hurricane force winds, soaked to the bones from the relentless rain, or floating down the street in our fishing boat. But, hey, I’ll have these muffins to snack on!

The grocery stores have been packed to the brim with desperate shoppers this weekend, stocking up on bread, toilet paper, and milk in preparation for Sandy. Me, I stocked up on martini and muffin supplies. I suppose our priorities are different.

I just don’t understand the choice of storm staples. Toilet paper, I get (kind of). Bread and milk, not so much. If my power goes out, milk isn’t going to stay fresh. And, honestly, how many sandwiches are you really going to eat? I’m thinking water and canned goods are a better choice.

These muffins are the BEST muffins I have ever had. You get the crunch from the cinnamon sugar and pumpkin seed crust, then you bite into a moist, cakey muffin with the sweet cream filling. Oh, it’s good.

It’s dessert for breakfast.

Enjoy!

5.0 from 4 reviews

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Sweet Cream Stuffed Pumpkin Muffins
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Ingredients
  • Cream Cheese Filling:
  • 8 oz. cream cheese, cold
  • ¾ cup powdered sugar
  • ½ tsp. vanilla extract
  • Muffins:
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. kosher salt
  • 1 tsp. cinnamon
  • 1¼ tsp. pumpkin pie spice
  • ¾ cup brown sugar
  • 3 tbs. honey
  • ¼ cup canola oil
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp. vanilla extract
  • ¾ cup buttermilk
  • ¼ cup pumpkin seeds
  • Cinnamon Sugar Topping:
  • ¼ cup sugar
  • ½ tsp. cinnamon

Instructions
  1. Preheat the oven to 400 degrees F. Line a muffin tin with papers.
  2. Cream Cheese Filling:
  3. In a medium bowl, add cream cheese, powdered sugar, and vanilla. Using a hand mixer, beat cream cheese until smooth. Place the mixture in the refrigerator until ready to use.
  4. Cinnamon Sugar Topping:
  5. Combine sugar and cinnamon in a small bowl, whisk to combine.
  6. Muffins:
  7. In a medium bowl, add whole wheat flour, all-purpose flour, baking soda, salt, cinnamon, and pumpkin pie spice. Mix to combine.
  8. In a large bowl, whisk together brown sugar, oil, honey, eggs, pumpkin, and vanilla. Slowly whisk in the buttermilk.
  9. Add the dry mixture to the wet mixture and whisk until just combined.
  10. Fill the prepared muffin cups about a third of the way with the batter. Add a half tablespoon of the cream cheese mixture to each tin, then top with the remaining batter.
  11. Top with pumpkin seeds and a sprinkling of cinnamon sugar.
  12. Bake for 15-20 minutes, or until a toothpick inserted comes out clean.
  13. Let cool in the tin for 5 minutes, then remove to a wire rack to cool completely.

 

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins

October 8, 2012 By 20 Comments

Happy #MuffinMonday!

Why should you make muffins? Um, they’re delicious! Need more convincing? Oh, alright.

  1. They’re individual, which means there’s no need to share and, as you all know, I don’t respond well to sharing. I’m like Joey on Friends… Jennie doesn’t share her food. Sorry!
  2. They only take a few minutes to whip up, and I’m a huge fan of instant gratification. When this girl wants something, she doesn’t like to wait for it.
  3. They’re extremely versatile. Like bananas? Throw some in. Chocolate fan? Add those, too. The list goes on.
  4. Did I mention that they’re delicious? Well, they are.

Convinced?

This week’s muffin recipe happened to be something I already have on the blog, a chocolate banana muffin. So, I decided to shake things up a bit and make a Nutella swirl pumpkin chocolate muffin, and it’s damn good!

I know I’m going a bit overboard with pumpkin, but, in my defense, it’s fall.

The chocolate really shines in this recipe. There’s a touch of cocoa powder in the batter, a generous amount of chocolate chips studded throughout, and a dollop of Nutella swirled in the center. Chocolate fans… You’re welcome.

The pumpkin is there to aid in the moist, cake-like texture of this cupcake. This may be the moistest muffin I’ve ever had.

Enjoy!

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#MuffinMonday~Nutella Swirl Pumpkin Chocolate Muffins
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 16
 

Ingredients
  • Dry
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ cup cocoa powder
  • Wet
  • 1 cup pumpkin puree
  • ½ cup unsalted butter, melted
  • 2 eggs
  • ½ cup brown sugar
  • 1 tsp. vanilla
  • ½ cup chocolate chips
  • ⅓ cup Nutella

Instructions
  1. Preheat oven to 375 degrees F. Line 16 muffin tins with paper liners.
  2. In a small bowl, whisk together flour, baking soda, cinnamon, and cocoa powder. Set aside.
  3. In a large bowl, whisk pumpkin puree and melted butter. Whisk in eggs, brown sugar, and vanilla. Fold in dry ingredients until just combined, then gently fold in chocolate chips.
  4. Fill each of the tins half way. Using a ½ teaspoon, add a dollop of Nutella, then top with batter. Swirl with a knife. Bake for 15-18 minutes, or until a tooth pick inserted in the center comes out clean.

 

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Orange Pumpkin Pancakes

October 3, 2012 By 23 Comments

Happy Wednesday, all! Today is a good day. Why? Because I’m posting my very first breakfast food on the blog. I made pancakes, and not just any pancakes, orange pumpkin pancakes. I had some leftover pumpkin puree in the fridge, and you know how much I love pumpkin, so I couldn’t resist making a jumbo stack of fluffy pancakes.

Squirrel (my hubby) isn’t a huge fan of pancakes (weird, I know), so I had to take on the task of eating the entire stack myself. I don’t make pancakes too often (thank you, Squirrel), so I was able to rise to the occasion. A jumbo stack of pancakes is no match for this gal; I took them down like a champ.

Hungry for pancakes? These are a must make pancake for fall. The warm pumpkin spice, zested orange peel, pumpkin puree, and fresh squeezed orange juice create the perfect fall pancake. I enjoyed these on Sunday with a homemade pumpkin spice latte, and they were delicious.

These pancakes only took me 5 minutes to mix up and 3 minutes to cook. You know what else is good? Pancakes for dinner. Talk about a quick meal, and the kiddies will feel like they’re getting a treat.

I like my pancakes crispy around the edges and fluffy on the inside with a hefty drizzle of maple syrup.

Enjoy!

 

Orange Pumpkin Pancakes

Dry

1 cup white whole wheat flour
2 tsp. baking powder
1/4 tsp. kosher salt
3 tbs. sugar
1/2 tsp. pumpkin pie spice
1 tsp. orange zest

In a large bowl, combine flour, baking powder, salt, sugar, pumpkin pie spice, and orange zest. Whisk to combine.

Wet

3/4 cup milk
1/4 cup freshly squeezed orange juice
2 tbs. unsalted butter, melted
4 tbs. pumpkin puree
1 egg
1 tsp. vanilla extract

In a small bowl, combine milk, orange juice, melted butter, pumpkin puree, egg, and vanilla extract.

Add wet ingredients to dry ingredients, whisk to combine.

Heat a nonstick skillet or griddle over medium heat and add a drizzle of canola oil. Using a 1/4 cup measuring cup, pour batter onto the pan (if you like your pancakes smaller, use less batter). Cook until the top of the pancakes are full of bubbles and the bottom is golden brown. Turn with a spatula and brown the other sides. Serve with butter and a drizzle of maple syrup.

 

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#MuffinMonday: Blueberry Cinnamon Chip Muffins

August 13, 2012 By 29 Comments

Happy #MuffinMonday, y’all!

I’m very excited about this week’s muffin recipe. I made blueberry cinnamon chip muffins, and they are AMAZING! I have a feeling that this recipe is going to become my go-to muffin recipe. They’re the perfect combination of moist, cakey center and crispy, crunchy crust. Absolute perfection.

Why, hello there muffin. Don’t you look delicious. I don’t mind if I do.

My apologies for the muffin sweet talk.

Waking up at 6 a.m. isn’t so dreadful when you have a jumbo-sized muffin waiting for you in the kitchen.

The cinnamon chips are so good in this muffin. They melt into the muffin, creating a burst of cinnamon flavor that pairs so well with the plump, juicy blueberries.

Grab-and-go muffin bowl. Um, yes please. I jumbofied these muffins by using a jumbo muffin tin, so one of these muffins are guaranteed to fill you up in the morning and kick start your brain for the day.

Muffin + Coffee = One satisfied Jennie, ready to start the long work day.

Grab. Go. Enjoy!

Blueberry Cinnamon Chip Muffins

3/4 stick (6 tablespoons) unsalted butter, melted
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup frozen or fresh blueberries
1/2 cup cinnamon chips

Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.

Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.

Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add blueberries to the flour mixture and stir to coat. This will prevent the blueberries from sinking to the bottom of the batter.

Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.

Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes for a 12-cup muffin tin or 35-40 minutes for a 6-cup jumbo tin.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

 

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#SundaySupper Back to School Peach Clafoutis

August 12, 2012 By 29 Comments

It’s Sunday, and you know what that means… #SundaySupper! Today we’re celebrating #SundaySupper with back to school recipes from Katie Workman’s Mom 100 cookbook.

Summer flew by! I feel like the school year just ended, and now it’s almost time to do it all over again. Ugh! I start the fall semester on August 30th, so it’s time to get things ready for the upcoming semester. I have books to buy, binders to organize, and book bags to prepare. This happens to be my last semester before I graduate with my Bachelor’s in English. I can’t describe how excited I am to be graduating. I will finally get my life back after this final semester. Be prepared world, you’re about to be travelled. I haven’t had a real vacation since my honeymoon in 2007. That’s about to change.

I chose to make Katie’s peach clafoutis recipe for this week’s #SundaySupper. 1. I love peaches. I’ve been eating them like they’re about to go out of style and, in a way, they are. 2. I’ve never made a clafoutis and that just didn’t seem right. 3. Peaches are at their peak in August. They’re ripe, juicy, and sweet. I just couldn’t resist this recipe.

Can you see why I couldn’t resist this recipe?

I made a special trip to my local farm for some big ol’ juicy peaches for this dish. They’re the size of a soft ball. They’re HUGE!

As you’re biting into these peaches, the juice just runs down your arm. That’s when you know it’s a good peach.

Clafoutis batter is very thin. This is normal, so don’t worry.

You’re going to need to blanche the peaches in boiling water in order to get their skins to come off. To do this, bring your water to a boil and plop the peaches in carefully. Boil for 40 seconds.

Quickly transfer the peaches to a prepared ice bath. Give them a turn in the bath and take them out of the water.

The skins will slide right off with the tug of your fingers.

Slice the peaches. Be careful. They’re slippery little buggers.

Line the peaches in the bottom of a buttered casserole dish. Something pretty since you’ll be serving it right out of the pan.

Pour the batter over the peaches and bake.

The peaches rise to the top during the baking process. It’s magic! The top of the clafoutis gets all caramelized and brown. So good!

The cake itself is creamy inside, almost like a custard or a bread pudding. It is beyond moist.

This clafoutis is great way to start the morning on a school day. I added some whole wheat flour and cut back on the sugar to healthy it up a bit. I can totally see myself eating this before school with a cup o’ Joe. Yum!

Kids will also love this dish. It will help kick start their brains in the morning and keep them full until lunch.

Happy #SundaySupper!

Make sure you check out the other Back to School #SundaySupper recipes:

Easy Breakfast ideas:

Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:

Peach Clafoutis

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. kosher salt
1/2 cup sugar
1/2 tsp. cinnamon
2 cups 2% milk
3 large eggs
1 tbs. vanilla extract
3 large peaches or 4-5 small peaches
1/4 cup brown sugar

Preheat the oven to 350 degrees F. Butter a medium-sized baking dish (you will be serving the clafoutis in the dish you bake it in, so pick something pretty).

Prepare an ice bath by adding ice and water to a large bowl.

Bring a large pot of water to a boil. Add the peaches to the boiling water and cook for 40 seconds. Transfer the peaches from the boiling water to the ice bath with tongs or a slotted spoon. Give them a turn in the ice water then remove. Slip of the skins and cut the peaches into slices.

Arrange the sliced peaches on the bottom of your prepared baking dish.

In a large bowl, whisk together the flour, salt, sugar, and cinnamon.

In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the wet mixture into the dry mixture and whisk until the batter is smooth. Pour the batter over the peaches.

Sprinkle the brown sugar over the top of the clafoutis half way through the baking process.

Bake for about 1 hour, or until a knife inserted into the center comes out clean and the clafoutis is brown on top. The center will jiggle a bit, that’s okay.

Adapted from Katie Workman

 

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Coffee Break Muffins

April 23, 2012 By 33 Comments

Does anyone else struggle to get themselves out of bed on a Monday morning, or is it just me? I don’t know about you, but Mondays are rough for me. What? The weekend is over already, but it just got here.

I’m a bit scary in the morning. You don’t want to mess with me until I’ve had at least 1 cup of coffee. I trudge around the house in zombie mode, arms extended, feeling my way around the house until my eyes finally realize they should be opened- kind of like Frankenstein. I even moan and grunt like Frankenstein in the morning. Like I said, a bit scary. Oh, and the hair. The hair is just awful. Half of it’s sticking up as if someone took a balloon to it, and the rest is plastered to my face. Scary! Some people thrive in the early morning, but I’m not one of them.

Don’t worry non-morning lovers, I’ve got your back. I made coffee break muffins to help us out of our morning stupor. They’re packed with espresso powder, strongly brewed coffee, and mini chocolate chips. They’re a dream come true in the morning, and they’ll get ya moving in no time.

These muffins taste like a mocha latte. They’re a moist, cakey muffin.

These muffins took no time to whip up. I used a jumbo muffin tin because Monday morning calls for a jumbo muffin. Nothing else will do.

Hope this muffin helps shake you out of your Monday stupor. Enjoy!

Recipe:

adapted from Dorie Greenspan

2 cups all-purpose flour

1/3 cup sugar

1 tbs. instant espresso powder

1 tbs. baking powder

1/2 tsp. cinnamon

1/8 tsp. salt

1/3 cup light brown sugar

1 cup strong coffee, cooled

1 stick unsalted butter, melted and cooled

1 large egg

1 tsp. vanilla extract

1/2 cup mini chocolate chips

Preheat oven to 400 degrees F. Grease a 12-cup muffin tin or a 6-cup jumbo muffin tin. Feel free to line your pan with papers instead of greasing them.

In a large bowl, whisk together the flour, sugar, brown sugar, espresso powder, baking powder, cinnamon, and salt. In a medium bowl, whisk the coffee, melted butter, egg, and vanilla until well combined. Pour the liquid mixture over the dry mixture and, with a rubber spatula, stir to blend. A few lumps are okay. Fold in your chocolate chips. Divide batter evenly among the muffin cups.

Bake for 15-20 minutes, or until a tooth pick inserted in the center comes out clean. Transfer the muffin tin to a rack and cool for 5 minutes before removing the muffins from the tin.

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