Tag Archives: breakfast

Almond Poppy Seed Scones

Almond Poppy Seed SconesI know what you’re thinking. How many scone recipes does one baker need? The answer is simple: as many as they can conjure up! Can’t stop, won’t stop. Sorry, not sorry. I mean, do you see these???Almond Poppy Seed Scones

Almond Poppy Seed Scones are super tender and buttery, speckled with crispy poppy seeds, topped with a creamy almond glaze and finished off with a smattering of toasted sliced almonds. They’ve got tons of texture and flavor, but aren’t overly sweet or cloying. I think they’d be a perfect addition to any brunch or tea menu, though they’re so simple they can be thrown together on a Saturday morning without a second thought.Almond Poppy Seed SconesAlmond Poppy Seed SconesAlmond Poppy Seed SconesAlmond Poppy Seed SconesAlmond Poppy Seed Scones

I’ve made scones with half-and-half and whole milk over the years, but heavy cream is my current go-to. If that sounds intense it’s because it is, but if you’ve tried my Maple Scones and Vanilla Bean Cream Cheese Mini Scones, you know how cream can take things from good to luxurious. In addition to the cream, these scones are made with flour, a little sugar, baking powder, salt, poppy seeds, cold butter, vanilla & almond extracts, and an egg. The dough may feel a little thick when mixed and patted out, but will result in super rich, tender scones.

As with biscuits, pie dough, rough puff pastry and anything else that depends on cold butter for texture and structure, you’ll need to keep these babies cold cold cold so they don’t turn out flat and sad. I like to freeze my scones for 15 minutes after they’re sliced into wedges, then brush them with a little more cream before baking.Almond Poppy Seed Scones

When they emerge, they’ll be craggy and golden and pretty difficult not to tear into while they’re still warm. I’m not going to tell you how to live your life, but I will suggest holding off on eating until your scones have cooled. Not only will this save the roof of your mouth, but it will give you time to stir together a quick glaze and toast some sliced almonds. You know I love a glaze and a garnish.Almond Poppy Seed Scones

Almond Poppy Seed Scones have it all—the looks, the textures, the simplicity, those irresistible little poppy seeds! I made four batches trying to get them right and I’m still hoping for a moment this weekend to make some more. Like I said, I can never get enough scones.Almond Poppy Seed Scones

Almond Poppy Seed Scones
makes 8 scones

Scones:
3/4 cup heavy cream, very cold
1 large egg, cold from the fridge
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold, cut into cubes

Glaze & Garnish:
2 1/2-3 tablespoons heavy cream (or 1 tablespoon whole milk)
1/4 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt
1/4 cup toasted sliced almonds

Make the scones. Meanwhile, place an oven rack in the center position. Preheat oven to 400F. Line a baking sheet with parchment. Set aside.

In a liquid measuring cup, use a fork to whisk together heavy cream, egg, vanilla and almond extracts. Refrigerate.

In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt. Add cold butter. Use a pastry blender or clean fingertips to cut the butter into the flour until the largest pieces are the size of small peas. Stir in heavy cream mixture until a shaggy dough forms.

Turn dough out onto a floured surface. Pat it to 3/4-inch thick circle. Use a large, sharp chef’s knife to slice circle into 8 wedges. Freeze sliced scones for 15 minutes.

Place scones at least 2 inches apart on prepared pan. Brush with more heavy cream. Bake 16-17 minutes, until puffed and golden at the edges. Let scones cool on the pan on a rack for 15 minutes, or until they can be handled.

Make the glaze. In a small bowl, whisk together cream (or milk), vanilla and almond extracts. Whisk in confectioner’s sugar and salt. If the mixture is too thick, add more cream (or milk) by the teaspoon. Drizzle over scones and finish with toasted sliced almonds.

Scones may be served warm or at room temperature. They are best the day they are made, but will keep in an airtight container at room temperature for up to 2 days.Almond Poppy Seed SconesAlmond Poppy Seed SconesAlmond Poppy Seed Scones

Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip MuffinsIn five years, I’ve deleted exactly three recipes from this blog. I’ve kept terrible photos, absurdly lengthy writing and even some personal stuff on here, so you may be wondering why I’d remove whole recipes. The answer is simple: because they were bad. Not “not perfect,” not “unoriginal.” Just bad. They didn’t taste good and/or work properly, and those are basically the only two requirements for me to put a recipe on here, so I deleted them. Among the group were a batch of Whole Wheat Chocolate Chip Muffins that were truly atrocious, and which I have finally found the time to rework into something delicious.Whole Wheat Chocolate Chip MuffinsNow, I didn’t intentionally write a terrible muffin recipe. There were circumstances. I wrote the old recipe for Whole Wheat Chocolate Chip Muffins when I was five days off the break-up a four year relationship. That was my first mistake—don’t try to do good work when you’re heartbroken.

My next mistakes were not adding enough fat, eggs or dairy. My best friend made the old version a few years back and the only word she used to describe them was “lumpy.” Yikes. I took down the recipe shortly thereafter and put the words “Whole Wheat Chocolate Chip Muffins” on my to-bake list once again.Whole Wheat Chocolate Chip MuffinsTwo weeks ago, I found myself five years more experienced, very over that boyfriend, and with a large bag of mostly-unallocated whole wheat flour. Armed with that and a newfound favorite muffin recipe, I set out to fix my past mistakes. Dare I say I nailed it?Whole Wheat Chocolate Chip MuffinsThese Whole Wheat Chocolate Chip Muffins are soft and just sweet enough, with plenty of chocolate chips and whole grain flavor. Butter, sour cream and eggs keep them moist and balance the potential for heaviness that comes with using all whole wheat flour. They also get a little lift from starting in a 400F, then continuing at 350F until they’re fluffy, puffy and perfect.

Thank goodness for second chances.Whole Wheat Chocolate Chip Muffins

Whole Wheat Chocolate Chip Muffins
makes 12 standard muffins

2 cups whole wheat flour (or white whole wheat flour)
1/4 teaspoon cinnamon
3/4 cup light or dark brown sugar, packed
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon Kosher or sea salt
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 1/2 teaspoons pure vanilla extract
2/3 cup milk, room temperature (not skim or nonfat)
1/3 cup sour cream, room temperature
1 1/2 cups semisweet chocolate chips, plus more for topping

Preheat oven to 400F. Grease a 12-cup standard muffin tin, or line with cupcake liners. Set aside.

In a small mixing bowl, whisk together whole wheat flour, cinnamon, brown sugar, baking powder, baking soda, and salt. Set aside.

In a medium mixing bowl, use a whisk to beat eggs. Whisk in butter and vanilla, followed by whole milk and sour cream. Add wet ingredients to dry, using a silicone spatula or wooden spoon to combine. Do not overmix. Fold in chocolate chips. Divide batter among prepared muffin cups. Dot the tops with additional chocolate chips, if desired.

Tap full pan on the counter five times. Bake for five minutes at 400F. Do not open the oven door. Reduce baking temperature to 350F, and bake an additional 15-16 minutes, until a toothpick inserted in the middle comes out clean.

Let muffins cool in the pan for 10 minutes before removing to a rack to cool completely. Serve.

Muffins are best the day they are made, but may be kept covered at room temperature for a couple of days. They will keep well in the refrigerator for up to 5 days.

Whole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip MuffinsWhole Wheat Chocolate Chip Muffins

English Muffin Bread

English Muffin Bread Today I’m taking this blog into new territory: bread! You won’t find me feeding any sourdough starters or anything, but I have taken a chance on a few bread recipes over the last year because…well, I had some time on my hands. English Muffin Bread is my favorite by a long shot. It’s got all the craggy structure of English muffins, toasts like a dream, and is so delicious it’s kind of ridiculous.English Muffin BreadI first heard about English Muffin Bread when Rebecca posted her recipe a few years ago, and then crossed paths with it again recently while Instagramming my way through the Southern Living 1985 Annual Recipes cookbook. It looked so easy to make that I couldn’t resist giving it a go!

While my initial try was a bit dense, it was still tasty (as nearly all homemade bread is), and I soon found myself making eight more batches in an effort to nail down the perfect balance of English muffin texture, rich flavor and ease of preparation. I’m here to tell you that I succeeded.English Muffin BreadMy English Muffin Bread is a one bowl, no-knead, single rise situation. By giving this dough just a few minutes of your time and then a bit of patience, you’ll be rewarded with all the craggy texture you love in English muffins, but in a sliceable, toastable loaf. Two of them, actually.

That may sound like more bread than you need, but if you’re anything like me, you won’t have a problem getting through it. However, if you have more self-control than I do, you could freeze or gift a loaf, or just halve the recipe. Oh, and for what it’s worth, making two loaves of this bread is way less expensive than purchasing store-bought English muffins. You know, if you care about that sort of thing.English Muffin BreadEnglish Muffin Bread couldn’t be easier to make. Simply whisk together flour, a touch of sugar, kosher salt, instant yeast and a little baking soda, then stir in water and melted butter until a shaggy dough forms. Divide your dough in two, then put it in two cornmeal-dusted loaf pans. No, you didn’t miss a kneading step—thanks to the high volume of liquid and the desired texture, there’s no need to knead! <—see what I did there?!English Muffin BreadLet your dough rise for about an hour, just until it peaks over the tops of your pans. The combination of yeast and baking soda along with the single rise mean that the oven-ready dough will be very airy and a little delicate. It should be a bit wet looking and a little jiggly—be gentle with the pans so you don’t knock out any of the holey, craggy structure.Bake your loaves for 25-30 minutes as 400F, until golden all over and hollow-sounding when tapped. If you’re worried about under-baking, a food thermometer should register 190F when the bread is done.English Muffin BreadEnglish Muffin BreadTurn your loaves out onto a rack as soon as they come out of the oven, then let them cool completely. This is supremely important. Do not let the intoxicating smell of fresh-baked bread tempt you to rip into this while it’s cooling or you will find a gross, gummy mess. The hole structure needs to cool completely for maximum English muffin goodness. I find that cooling takes 2-3 hours, but that’s a small price to pay for the quality of toast you are about to consume.English Muffin BreadEnglish Muffin BreadWhile you can absolutely enjoy a slice of English Muffin Bread without doing anything to it, an extra crispy, golden brown, toasty finish really makes each slice sing. The holes and crags are emphasized, the cornmeal on the edge gets extra crunchy, the minuscule amount of butter in the dough gives it just enough richness. Like a perfectly toasted English muffin, it’s perfect with a smear of soft butter. Or honey. Or jam. Or Nutella. Or peanut butter. Or avocado. Or fried into French toast. Or made into a grilled cheese.

I’ve tried it all those ways. Quality control, y’all.English Muffin Bread

English Muffin Bread
heavily adapted from Julie L. York of Asheville, NC, via Southern Living magazine
makes 2 loaves

For the pans:
1 tablespoon unsalted butter
3-4 tablespoons cornmeal

Bread Dough:
5 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon baking soda
1 1/2 teaspoons Kosher salt
4 1/2 teaspoons (2 packages) instant yeast
2 tablespoons unsalted butter, melted
2 2/3 cups warm water

For proofing:
plastic wrap
oil, butter or cooking spray

For serving:
butter
jam
honey

Grease 2 9×5-inch loaf pans with butter. Add cornmeal and rotate pans so that the entire insides are coated in a thin layer. Tap out and discard excess cornmeal.

In a medium-large mixing bowl, whisk together flour, sugar, baking soda, salt and instant yeast.

In a large liquid measuring cup (or other vessel) whisk together melted butter and warm water. It should be warm to the touch (90-110F) but not hot.

Whisk/stir wet ingredients into dry ingredients in two installments. Stir until a sticky, shaggy dough forms and flour is coated, then stir an additional 30 seconds to make sure things are saturated.

Grease your hands, then divide dough into prepared pans. Even dough out so that no portion is too much taller than any other. Grease 2 pieces of plastic wrap with oil, butter or cooking spray. Lay them loosely over the top of each loaf pan.

Place pans in a warm, draft-free environment for 45-60 minutes, or until the dough has risen just above the tops of the pans. While dough is rising, preheat oven to 400F.

When dough is ready, gently peel off and discard plastic wrap. Dough may seem a bit wet and jiggly. Gently place pans in the oven and bake for 25-30 minutes, or until golden all over. The interior temperature should be at least 190F.

Immediately turn bread out onto a rack. Let cool completely so crumb structure can set. Do not slice into bread until it is completely cool.

Slice and toast before serving with desired condiments. Leftovers will keep well-wrapped in the refrigerator for up to a week.

Fresh Orange Cinnamon Rolls

Wherever you are this week, I hope you’re safe, warm, and have enough to eat!Fresh Orange Cinnamon RollsWhen I was a kid, I had a friend whose mom hated to cook except for Saturday breakfast. A lot of the meals I ate with this family were takeout, but come the weekend, there were eggs and bacon, orange juice, blueberry muffins, and cinnamon rolls from one of those cans you have to thwack against the edge of your countertop. Little me thought it was the best ever (Puff Pancakes obviously excepted).Fresh Orange Cinnamon RollsI had one complaint though, because of course I did. Every once in a while the cinnamon rolls would be the orange kind, and while everyone in that family loved them, I deeply did not. I kept my mouth shut—#manners—but I hated them. In fact, I still do, but only because I hate fake orange flavoring.Fresh Orange Cinnamon RollsTurns out, I love Orange Cinnamon Rolls made with real fresh oranges. Like really, really love them. I mean, what’s not to love about fluffy, buttery, orangey cinnamon rolls?!Fresh Orange Cinnamon RollsI’m over the moon for these, y’all. There’s orange zest in the dough and cinnamon filling, and orange juice in the glaze and the icing! Yes, you read that correctly, these babies have a glaze *and* an icing! I did this on last year’s Meyer Lemon Sweet Rolls for maximum citrus flavor, and it works just as well here. Fresh orange flavor alllll over the place.Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon RollsJust after you pull your rolls from the oven, paint them with the orange glaze so they get glossy and soak up all that sticky orange flavor. Let that absorb for a few minutes and then hit them with a simple orange icing. This goes without saying, but yes, you can double it.Fresh Orange Cinnamon RollsAnd then, well, you know what to do.Fresh Orange Cinnamon Rolls

Fresh Orange Cinnamon Rolls
makes 12 rolls

I recommend having 3 large (or 4-5 medium) oranges on hand before beginning this recipe. Better to have too many than too few.

Dough:
2 3/4-3 1/4 cups all-purpose flour
3 tablespoons granulated sugar
1 packet (2 1/4 teaspoons) instant yeast (I use Fleischmann’s Rapid Rise Yeast)
1 teaspoon Kosher or sea salt
1 cup whole milk
4 tablespoons unsalted butter
1 tablespoon orange zest
2 large eggs, beaten, room temperature

Filling:
2 tablespoons orange zest (about 1 large navel orange)
1 tablespoon ground cinnamon
2/3 cup light or dark brown sugar, packed
pinch of Kosher or sea salt
4 tablespoons unsalted butter, softened

Glaze:
1/4 cup fresh orange juice (about 1 large navel orange)
3 tablespoons granulated sugar

Icing:
1 cup confectioners sugar
pinch of Kosher or sea salt
2-3 tablespoons fresh orange juice (most of 1 large navel orange)

Grease a 9×13-inch casserole dish or rimmed baking pan. Set aside.

In a large mixing bowl, whisk together 2 3/4 cups all-purpose flour, sugar, instant yeast, and salt. Set aside.

In a small saucepan, heat whole milk and butter until hot to the touch, about 110F. Stir in orange zest.

Use a silicone spatula or wooden spoon to fold milk mixture into dry ingredients, followed by beaten eggs. Add more all-purpose flour in 2 tablespoon increments until dough starts to pull away from the sides of the bowl.

Flour a surface and your hands. Knead dough 5-6 minutes until smooth, then form into a ball. Cover with plastic wrap and let rest for 10 minutes (you may do this in a bowl, but I just do this on my surface).

Make the filling. In a small mixing bowl, use a fork to mash together orange zest, cinnamon, brown sugar, salt and butter, until completely combined. Set aside.

On a lightly floured surface, roll dough into a 12×18-inch rectangle. Drop filling over the dough by the spoonful. Use an offset knife or the back of a spoon to spread filling mixture over the dough, keeping a 1/2-inch perimeter on all sides. Starting with the long edge closest to your body, tightly roll filled dough away from you, smoothing any seams with your thumbs. Slice dough into 12 rolls. Place rolls close together in prepared pan. Cover the pan with aluminum foil or plastic wrap. Place covered pan in a warm, draft-free place for 60-90 minutes, until rolls have doubled in size.

Preheat oven to 375F. Uncover rolls. Bake 25-30 minutes (mine took 27), tenting the rolls with foil if anything begins to brown too quickly.

While rolls are baking, make the glaze. In a small bowl, use a fork to stir together orange juice and sugar. Microwave in 15 second increments, stirring in between, until the sugar has dissolved (45-60 seconds total).

Remove rolls from the oven. Let cool 1-2 minutes, then use a pastry brush to paint glaze all over all exposed pastry. Use all glaze. Let sit 5 minutes while you make the icing.

Make the icing. In a small mixing bowl, whisk together confectioners sugar, salt and 2 tablespoons of orange juice. Add more juice by the teaspoon (up to 3 teaspoons) until icing is thick, but pourable.

Spoon/pour icing over the rolls and use an offset icing knife or the back of a spoon to spread icing over the rolls as desired. Serve.

Fresh Orange Cinnamon Rolls re best served the day they are made, but will keep covered at room temperature for a day or so.

Fresh Orange Cinnamon RollsFresh Orange Cinnamon RollsFresh Orange Cinnamon Rolls

Friday Favorites: 2020

Friday Favorites: 2020Happy New Year! This post is coming at you from the recent past—December 29th—so I hope no new terrible things have happened between then and this posting. 2020 was such a weird year. It started off okay, but quickly devolved to…well, whatever this is. I, for one, am hoping for hope in 2021.

As a preface to this list, I wrote three paragraphs about the events of last year (staying at home, flour shortage, bread, people learning to bake, blah blah blah) and then deleted them because, you know, you were there. It was a year where nearly everything changed, but at least one thing remained the same: I was here, baking in Brooklyn. Here are some of my personal favorite recipes from 2020.Friday Favorites: 2020
Mini Layer Cakes

There weren’t many layer cakes on here in 2020, but the ones that made the cut were teensy—just enough for 4-6 servings. Perfect for a pandemic, right?!Friday Favorites: 2020
Pecan Sandies

Buttery shortbread is difficult to beat for ease and pure deliciousness, but adding in a hefty dose of toasted pecans (and nostalgia) never hurt anything.Friday Favorites: 2020
Black Forest Cake {Schwarzvaldtårta}

I got a little homesick around my birthday this year, so I made a Black Forest Cake {Schwarzvaldtårta}, which happens to be a Fort Worth favorite. You won’t find chocolate sponge or cherries in this recipe, but if you are into light-as-air almond dacquoise, whipped cream, dark chocolate and the best kind of chocolate sprinkles (hagelslag), you are in for a treat. Did I mention it’s naturally gluten-free?Friday Favorites: 2020
“I Got Yolks” Chocolate Chip Cookies

Black Forest Cake {Schwarzvaldtårta} requires a whole lot of egg whites, which means you’ll have a whole lot of leftover yolks…which means you should make some “I Got Yolks” Chocolate Chip Cookies. To put it plainly, they’re simply the best chewy chocolate chip cookies to ever come out of my kitchen.Friday Favorites: 2020
Crispy, Crunchy Chocolate Chip Cookies

Yes, this was a year with two chocolate chip cookie recipes. These crispy, crunchy ones were a long time coming, and were they ever worth the wait!Friday Favorites: 2020
Funfetti Cookie Cupcakes

Rainbow sprinkles and cookie cake are two of my favorite things. Put them together and make them mini? How can I resist?!Friday Favorites: 2020
Buttermilk Pancakes

Perfect fluffy pancakes eluded me for years, but not anymore! These are really good and really easy. Oh, and those golden tops? They’re easier to achieve than I ever thought possible.Friday Favorites: 2020
Chocolate Quinoa Cake {Gluten-Free}

One of my biggest accomplishments this year was staying sober through…everything. While I normally don’t celebrate my sobriety date on here, it seemed important to publicly acknowledge it during a time of so much struggle. When I hit seven years in April, I celebrated at home with this Chocolate Quinoa Cake. It’s made with an easy blender batter, is naturally gluten-free, and absolutely delicious with a blanket of chocolate buttercream.Friday Favorites: 2020
Homemade Chocolate Shell

Making my own ice cream toppings is one of my favorite warm weather pastimes. This two ingredient Homemade Chocolate Shell has appeared on this blog many times over the years, but 2020 was when it finally got its moment to shine.Friday Favorites: 2020
Almond Boterkoek {Dutch Butter Cake}

I brought in 2020 eating Almond Boterkoek on my friend, David’s couch. Eight weeks later (to the day!), I figured out the recipe for myself. It’s a simple cake, perfect for any occasion, including saying goodbye to our weirdest year on record.Friday Favorites: 2020
Brown Butter Nutella Swirl Muffins

Brown Butter. Nutella Swirl. Muffins.

Need I say more?Friday Favorites: 2020
Meyer Lemon Sweet Rolls

Imagine biting into pure sunshine, but with butter and icing. That’s what these are like.Friday Favorites: 2020
Grapefruit Sandwich Cookies

These sweet, tart, teeny-tiny cookies are filled with a homemade ruby red grapefruit curd. So, so good. I cannot say this more explicitly: you must make these. Must.Friday Favorites: 2020
Oatmeal Puff Pancake {Gluten-Free Dutch Baby}

Puff Pancakes are my favorite weekend breakfast of all time, and making them whole grain and gluten-free? Well, that makes them even better.Friday Favorites: 2020
Oatmeal Waffles {Vegan & Gluten-Free}

Crisp on the outside, soft on the inside waffles made without flour or animal products? You better believe it!Friday Favorites: 2020
Gingerbread Cake {Vegan & Gluten-Free}

Speaking of making things vegan and gluten-free, finally making a Gingerbread Cake for my friend, VJ, was a great way to end the year. It’s dark, perfectly-spiced, and slightly sticky. It might just be the only Gingerbread Cake recipe you’ll ever need.Friday Favorites: 2020
Pumpkin Spice Spread & Pumpkin Pie S’mores

If you’ve been here a while, you know I love to sing the praises of sweetened condensed milk—that stuff can do anything, including make a spreadable pumpkin pie filling for everything from toast to s’mores.Friday Favorites: 2020
Cream Biscuit Pecan Sticky Buns

Back when the pandemic began and shelves were empty, I threw my plans out the window and baked and blogged exclusively from what I already had on hand. These Cream Biscuit Sticky Buns were one of the results—a mash-up of two of my favorite things.Friday Favorites: 2020
Maple Sugar Cookies

These little sugar cookies have huge maple flavor. Made with brown butter, brown sugar and a double dose of pure maple syrup, they’re impossible to resist.Friday Favorites: 2020
Cocoa Brownies

I’d be remiss if I forgot to mention that this blog turned five years old in 2020! It was a highlight of my year, as was celebrating with the Cocoa Brownies from my first post. They’re easy, fudgy and so, so good.

Have you made any of these recipes? Let me know in the comments or on social media!

Friday Favorites: 2020