Cinnamon-Streusel Sour Cream Coffee Cake

If you need to serve an army, this is the coffee cake for you! This recipe came together really quickly, but it took a few stages. To start, I toasted pecans and mixed them with brown sugar and cinnamon for the streusel filling. Next, I blended the dry ingredients (cake flour, baking soda, baking powder, and salt). After creaming softened butter and sugar I added four eggs and vanilla, then alternated additions of sour cream and the dry ingredients to create the batter. I didn’t realize how much this recipe would make—I filled a bundt pan halfway with the batter, sprinkled the streusel evenly over the top, and topped with the remaining batter. I baked the coffee cake for 55 minutes in a 350-degree oven until it was a deep golden brown and a toothpick came out clean. The coffee cake was incredibly moist, flavorful, and the streusel had the right amount of sweetness to complement the cake. This was a winner and I can’t wait to make this recipe again (although next time, I will cut the recipe in half and bake in a loaf pan!).

On deck: Woo hoo! I am on to chapter 4! Get ready for pies, turnovers, and dumplings!

Herb Corn Bread

Sometimes a classic recipe is improved with the addition of new ingredients, and sometimes its not. Sadly to say, this recipe for corn bread would have been better without adding so many herbs. On the plus side, this recipe was very easy to make. I blended the dry ingredients (corn meal, flour, salt, sugar, baking soda, and baking powder) in a large bowl. I whisked in frozen corn, fresh sage, parsley, thyme, and a minced shallot. I then added in half and half and eggs and mix until just combined. The muffins baked up to a golden brown after 22 minutes in a 350-degree oven. They smelled really good, but the when I tasted them I found the herbs a little overwhelming. If I make this recipe again I would leave out the corn and decrease the herbs by half. (sadly, I accidentally deleted the photo of the finished muffin!)

On deck: Cinnamon-Streusel Sour Cream Coffee Cake (say that five times fast!)

Chocolate-Banana Marble Bread

Banana bread never fails to please and this recipe is no exception! This recipe was different than any of the other banana bread recipes I’ve baked because it called for adding cocoa powder to half of the batter (and a lot of mixing bowls!). I started by mashing three very ripe bananas with vanilla. In another bowl, I blended the dry ingredients. Next, I creamed butter and sugar together until light and fluffy then added in two eggs, one at a time. While the wet ingredients blended, I created a cocoa paste by mixing boiling water with cocoa powder. Next, I alternately added the banana purée and dry mix until the batter was fully incorporated. I poured half of the batter into a mixing bowl and blended in the cocoa paste. Finally, using an ice cream scoop, I filled a loaf pan with a scoop of banana batter, then chocolate batter, until the pan was full. After a quick swirl to marbleize the batter, into the oven it went for 55 minutes at 350-degrees. The banana bread was fragrant, incredibly moist, and I found that the cocoa complemented the banana in a way that added a complexity to an otherwise standard recipe. This one is a winner!

Up next: Herb Corn Bread

Pumpkin Walnut Bread

If anything conjures up the feelings of autumn, its pumpkin walnut bread! The best part of this recipe was how easy it was to make—it didn’t require a mixer and was ready for the oven in a matter of minutes. I blended the dry ingredients (flour, salt, baking soda, baking powder) with the spice blend (cinnamon, allspice, ginger, and cloves). In a separate bowl, I blended the pumpkin puree, vegetable oil, vanilla extract, eggs, and sugar. After blending the wet and dry ingredients together, I folded in toasted walnuts and baked in a loaf pan for 55 minutes in a 350-degree oven. The finished bread was complex and aromatic, however, it wasn’t as moist or sweet as I prefer. I think with a few minor tweaks this could be a great recipe, but for now I’ll stick with Ryan’s mom’s recipe!

On deck: Chocolate-Banana Marble Bread

Candied Ginger Scones

This scone recipe intrigued me because it was so different than any other scone I’ve baked. Unlike other recipes, there was no butter involved—instead, heavy cream was whipped into stiff peaks and folded into the dry ingredients. The result was an extremely light scone with a fluffy texture. At first I wasn’t sure how the recipe was going to come together because the dough seemed very crumbly and a little dry. However, after kneading the mixture a few times it all came together. The ginger flavor was pronounced but not overwhelming due to the blend of ground ginger and crystallized ginger. I really enjoyed how the spicy bite of the ginger was a nice contrast to the lightness of the scone. The scones were topped with brown sugar before baking for an additional crunch and touch of sweetness. If you’re a ginger fan, these are a must.

Coming soon: Pumpkin Walnut Bread

Buttermilk Scones with Dried Cranberries and Orange

Of all the scone recipes in this book, Buttermilk Scones with Dried Cranberries and Orange has to be my favorite! The buttermilk adds a depth of flavor you don’t get with milk or cream, and the combination of the tart cranberries with the aromatic orange is irresistible. The recipe was very easy to make—it begins like the previous scone recipes where butter is pulsed into the dry ingredients then mixed with the wet ingredients. After cutting the dough disc into eight wedges, I brushed each with an egg wash and baked for 16 minutes in a 400-degree oven. The finished scones had a flaky yet substantial texture and the flavor combination is just classic. If you’re planning a tea or just like scones, you have to try this recipe!

Up next: Candied Ginger Scones

Chocolate Toffee Scones

These scones are not for the faint of heart! More like a dessert than breakfast, these scones are jam packed with dark chocolate chips and toffee bits. To start, I placed all of the dry ingredients in the food processor and pulsed in the cold butter, then I added in the sweets. In a separate bowl, I mixed together the milk, eggs, and vanilla them stirred that into the dry mix. The mixture was a little sticky, but I dumped it onto the floured counter and shaped it into a disc then cut it into eight wedges. The scones were topped with extra toffee bits for added crunch before baking in a 400-degree oven for 16 minutes. The scones were extremely decadent without being overly sugary. The toffee crunch provided a nice contrast to the flaky scone and the flavors went together very well. These are the scone to make if you have a sweet tooth!

On deck: Buttermilk Scones with Dried Cranberries and Orange

Autumn Spiced Caramels

I was craving caramels, so I decided to whip up a batch of my favorite fleur de sel caramels. I felt like making them a little different, and in honor of the coming fall season, I decided to add some spices. I mixed a blend of cinnamon, ginger, cloves, and nutmeg to add to the caramels. While the sugar, water, and corn syrup boiled, I heated the cream, butter, and spice mix. When the sugar had turned a light caramel color, I added the cream mixture and let it cook until it reached 248 degrees. I poured the hot caramel into a lightly greased 8" square pan and let it cool for four hours. I cut the caramels into squares and dug in! I think that the spiced caramels were a nice change from the traditional. You can definitely taste a hint of the spices, but the flavor is not overwhelming. I enjoyed the caramel with a granny smith apple, and added spices made it taste like I was eating a piece of apple pie topped with caramel! The only thing I will do different next time is cook the caramel a little longer so it holds its shape better when cut. I am already looking forward to making these again and dipping half of them in chocolate and using the other half to make unique caramel apples.

Lemon-Poppy Seed Cream Scones

Scones! If you've never had a scone, they are like a cross between a muffin and a biscuit--slightly sweetened with somewhat flaky layers. I chose to make one of the variations on the plain cream scone, opting to add lemon zest and poppy seeds. I started by blending the dry ingredients (four, sugar, baking powder, salt, lemon zest, and poppy seeds). Next, I cut butter into 1/4" cubes and chilled them in the fridge for 30 minutes. Next, I used a pastry butter to cut the butter into the dry ingredients until the butter was the size of small peas and evenly dispersed throughout the flour mixture. Next, I added the heavy cream and used a spatula to mix everything together. The dough was a little crumbly (as expected) so I dumped it onto the counter to bring it all together. I shaped the dough into an 8" disc and used a chef’s knife to cut eight even wedges. I placed the wedges onto a baking sheet and brushed each with an egg wash and topped them with sugar. The scones baked for 19 minutes in a 425-degree oven. I thought the scones came out great--I could really taste the lemon zest and I happen to love the slight crunch of poppy seeds and it was a way better breakfast than cereal!

Next: Chocolate Toffee Scones

Mozzarella, Roasted Pepper, and Basil Muffins

The great thing about muffins is that they can be sweet or savory, and this recipe is a great example of the latter. I started by prepping the ingredients--I finely chopped the fresh basil, cubed the mozzarella, and cut the roasted bell peppers into a small dice. Next, I mixed the dry ingredients in a bowl (flour, salt, baking powder, baking soda) and the wet ingredients in another (buttermilk, olive oil, and an egg). I gently mixed the wet and dry ingredients just until they were combined--the key to a tender muffin is not to over mix the batter. I gently folded in the cheese, peppers, and basil until they were evenly distributed. I used an ice cream scoop to evenly divide the batter into twelve muffin cups, and baked for 18 minutes at 375 degrees. The finished muffins were delicious--and I wish I had made some sort of Italian dinner to complement them! The cheese was melted and gooey and the basil was a nice complement to the slightly sweet peppers. These muffins were a breeze to make and I think they would be a delicious addition to the next Italian meal I make.

On deck: Lemon-Poppy Seed Cream Scones

Easy Morning Muffins with Blueberries

Unlike pastries, muffins are uncomplicated, simple, and still extremely satisfying. This recipe for blueberry muffins was fun to make because I didn't need a mixer and the entire recipe was finished in a few minutes. Like all quick breads, the recipe began by mixing the dry ingredients in one bowl (flour, salt, baking powder, baking soda, sugar) and the wet ingredients in another (buttermilk, eggs, vanilla extract). I also melted some butter on the stovetop and added the zest of one lemon (the heat from the melting butter helped to infuse the aromas from the lemon zest). I gently mixed the wet and dry ingredients--being extremely careful not to over mix the batter. I folded in one half pint of blueberries and used an ice cream scoop to fill a greased muffin tin. I sprinkled a blend of cinnamon and sugar over the top of each muffin and baked in a 400-degree oven for 15 minutes. The muffins came out great--and by not using muffin liners the edges crisped all over creating a pleasant contrast of textures. I thought that the lemon zest and cinnamon/sugar mixture both added unexpected but delicious flavors to an otherwise standard blueberry muffin. The muffins will be a welcome addition to my repertoire and the best part is, they couldn't be easier!

Next up: Mozzarella, Roasted Pepper, and Basil Muffins