Category Archives: Bread

Cran-Blueberry Muffins

These little muffins are delightful and healthy. As I mentioned in my Cranberry Nut Breakfast Cookies, this was a shock to the two additional little kids I am watching to have a “healthy” muffin. I use honey for my sweetener and it helps eliminate the processed sugar. I also use unbleached whole wheat flour as a healthier option as well.

The little boy ate them, but the little girl was not too fond of them as she knew by my mistake of saying they were healthy she wouldn’t be interested. That was my fault!

Ingredients:

  • 1 1/2 cups cooking oats
  • 1 ½ cups whole wheat flour
  • ¾ cup honey
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 ½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 eggs
  • 3/4 cup bran flakes
  • 1 cup blueberries
  • 1 cup dried cranberries

Preheat oven to 400. In a stand mixer, mix first 7 ingredients together. Mix well.

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Mix buttermilk, oil and eggs together. Mix in blueberries, cranberries and bran flakes.

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Use muffin cups and fill 3/4 full.

Bake in preheated oven for 20 minutes or until toothpick comes out clean.

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If serving to children, don’t tell them they are healthy. :)

Pecan Maple Scones

I made these as my carbohydrate radar keeps going off asking for more and more carbs. Succumbing to this evil desire I went for Pecan Maple Scones and was happy I followed my heart!

They are good with the maple drizzle, but honestly I love them without the glaze and warmed up!

Ingredients:

Scones: adapted from the Pioneer Woman

  • 3 cups Flour
  • ½ cup Regular Oats, Ground In A Food Processor Or Blender
  • 1/3 cup honey
  • 2 tbsp Baking Powder
  • ¼ tsp Salt
  • 1 Cup Cold Butter, Cut Into Cubes
  • ½ cup pecans, chopped
  • ¾ cup milk (more If Needed)
  • 1 Egg
  • 3 tsp Pure Maple Syrup

Glaze:

  • 5 cups Powdered Sugar
  • ¼ cup Milk
  • 2 tbsp Butter, melted
  • 2 tsp Pure Maple Syrup

Preheat oven to 350 degrees.

In a large bowl combine, flour, oats, honey, baking powder, and salt.
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Add butter and mix in standing Kitchen Aid Mixer to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
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Stir in the chopped pecans.
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Whisk together the milk, egg, and syrup.
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Pour into flour mixture, stirring gently, until it all comes together. (Mixture should be crumby) If it is overly crumbly and will not come together at all, add a couple of extra tablespoons of milk.
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Divide dough in 2 balls and place dough onto a floured surface and use your hands to press into a circle about 3/4 inch thick.
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Cut into 8 equal wedges.
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Transfer to a baking sheet and bake for 20 minutes, or until golden brown, puffy and set. Remove from the oven and allow to cool completely.
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For the glaze. combine all ingredients. Make sure it’s thick but still pourable. Drizzle a very generous amount on each one. (I only glazed half of them to enjoy both ways) Allow the glaze to set completely.
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They store well in a large zip lock bag and freeze well without the glaze.

Enjoy!

Pizza Crust

No fail pizza dough. Easy to make and great to make extra and freeze for your next pizza night.

Ingredients:

  • 1 cup warm water
  • 2 ¼ teaspoons active dry yeast
  • 1 tablespoon honey (or sugar)
  • 2 teaspoons salt
  • 2 tablespoons olive oil (or vegetable)
  • 3 cups bread flour (give or take ½ cup)

In a stand mixer add yeast and honey into warm water.
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Let sit for 2-3 minutes or until bubbles form and mixture starts to foam.image

Pour in salt, oil and 2 cups flour, mix well. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn’t stick to your hands.
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Needs more flour…

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Mixture needs to be more firm

Knead for 6 minutes on medium speed. The dough should be smooth and eas to work with. And the bowl should be clean!

Lightly grease a large bowl & the dough so it doesn’t stick to the edges or get too dry and cover with tea towel, let it rise 1 hour or until doubled in size.
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**If freezing the dough do so before letting it rise. Place into an airtight Ziploc bag. When you are ready to use it, take out of freezer and let it thaw at room temperature. Once thawed, place into a greased bowl and let rise. Can take a total of 6-8 hours.

Place dough in a greased 9×13 pan.

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Great for cheesy garlic bread too!

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Crust should be moldable and not sticky

Preheat oven to 425 degrees and top to your liking. Bake for 20-30 minutes until lightly brown and fully cooked.

Blueberry Coffee Cake

I still have 3-gallon size freezer bags full of our fresh blueberries from last summer. I’m quite surprised how many we still have left with how much I have used them for smoothies and baking. Needless to say, I will continue to use them the next couple months until we get fresh ones again So glad I haven’t had to use them sparingly as we literally had a small blueberry farm.

Cooper loves blueberries so much so that I keep checking the price at the store and refusing to buy a small pint for $3.99. I can’t seem to justify it when we have our own blueberries for free. About a month ago I bought a large container for a great deal, it seemed it was almost a steal as I haven’t seen that good of a deal since.

Anyway, I made coffee cake as I have been into my pastries lately that I probably have developed a permanent food baby; or shall I say 5 lbs that I wish I could blame on something other than simple carbs and coffee. I always crave carbs but lately it’s been almost my entire diet! (I need to refocus my health again)

Oh well! This is a great recipe! Enjoy!

Ingredients:

  • ¼ cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1 cup + 2 tbsp flour, divided
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup milk
  • 1 cup frozen bluenerries
  • 3 oz cream cheese

Topping:

  • 3 tbsp flour
  • 3 tbsp sugar
  • 2 tbsp cold butter

For batter: in a large mixing bowl, cream butter and sugar. Beat in egg.
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Mix well. Cream until well incorporated!

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Combine 1 cup flour, baking powder and salt in creamed mixture.
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Add milk, mix well.

Toss blueberries with remaining flour.

Add cream cheese and blueberries. Batter will be thick.
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Transfer to a greased 8in square baking dish.
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For topping: In a small bowl combine flour and sugar. Cut in butter until crumbly.

Sprinkle over batter.
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Bake at 375 degrees for 40-45 minutes or until toothpick inserted comes out clean.

Serve warm with a good cup of coffee for all you coffee lovers. :)

Enjoy!

Cinnamon Sugar Biscuits

It’s been quite awhile, but I had this recipe for the first time at my sweet sisters house. She doesn’t live around here and she may have forgot about the recipe herself, but I haven’t and I remember it being very yummy.

If you haven’t figured it out already, I am a coffee lover and these go great with coffee. Coffee + Pastries = utter happiness in my book. :)

These are a biscuit/cinnamon roll mix. They have the consistency of a biscuit but you roll them as you do a cinnamon roll. They do not puff up as a cinnamon roll, but they rise like a biscuit. :)

Have fun with them!

Ingredients:

  • 2 cups flour
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 1 tsp salt
  • ¼ cup vegetable oil
  • ¾ cup buttermilk
  • 1 stick butter, softened
  • ¾ cup sugar
  • 1 tbsp cinnamon

Preheat oven to 400 degrees.

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Coopers little hand helping me stir!

Mix first four ingredients together.

Stir in oil and buttermilk just until blended
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Helping mama bake while eating FROZEN blueberries

On a floured surface, roll out into a rectangle and grease a 9×9 pan
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Spread softened mutter across the top and sprinkle with sugar and cinnamon.
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Roll up and cut them into 1 1/2 in biscuits. They will not puff much as a cinnamon roll would, so you can place them close together in the pan.
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Bake for 15-20 minutes. They should look a little goofy as they are not rolls but biscuits.

Add frosting is desired. (powdered sugar, milk/water)

Cheddar English Muffins

I’ve made a couple recipes for English muffins and this was a good twist with the cheddar. I made these this afternoon while the rain poured down, Cooper napped, and our ditch continued to get dug by our hired hand that was not myself. It was a good day for baking as I proceeded with blueberry coffee cake after the muffins and cinnamon sugar biscuits. Yes it’s a lot of carbs but they hold for good breakfast treats with coffee and we are taking some treats over to my mother-in-law this weekend.

Try them out and see how you feel about them.

Ingredients:

  • 2-3 cups flour (don’t use whole wheat, it doesn’t rise properly)
  • 1 tbsp sugar
  • 2 ¼ tsp active dry yeast
  • 1 tsp salt
  • ¾ cup warm water
  • 2 tbsp vegetable oil
  • 1 egg
  • 1 tbsp cider vinegar
  • ½ cup cheddar cheese

In a stand mixer combine 2 cups flour, sugar, yeast and salt.

Add water and oil; beat well for 2 minutes. Add egg and vinegar and beat another 2 minutes.
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Add cheese and mix remaining flour just enough to for a stiff dough. (you may not use the remaining cup of flour)

On a floured surface roll dough into a 1/2 inch thick circle and use a biscuit cutter to cut your circles. Or use the top of a cup if you don’t have a biscuit cutter.
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Place muffins on a greased cookie sheet and cover with a tea towel. Let rise until doubled in size.
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Bake at 350 for 10 minutes. Flip muffins and bake another 10-15 minutes until fully cooked.
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Cool on a wire rack.

Blueberry Oatmeal Scones

I made these scones today while I also made Banana-Crumb-Muffins. I haven’t baked in awhile and knew I was well overdo. I knew my parents were coming into town this weekend as well as visiting my mother-in-law who is sick with terminal cancer. I thought it would be nice to share the food-wealth and make some tasty food for them and my parents. I decided to make Creamy Enchiladas, scones, and muffins. Although I had cheddar English muffins on my list, I didn’t quite get around to those yet.

I had a recipe for scones from my mom and since you already know I love my carbs I decided blueberry scones would be a great fit as we are all coffee lovers and pastries for some reason couldn’t go any better than with a good cup of coffee.

These scones are simple and not too time consuming as you see I already made muffins prior to these! :)

Blueberry Oatmeal Scones:

  • 3 cups + 2 tbsp flour
  • ½ cup + 2 tbsp sugar
  • 1 ¼ tsp salt
  • 1 ¼ tsp baking soda
  • 2 ½ tsp baking powder
  • 10 oz (2 ½ sticks) cold butter
  • 2 cups oats
  • 2 tsp orange zest (optional)
  • ¾ cups buttermilk
  • ¾ cup dried blueberries (fresh/frozen work too)
  • ½ cup pecans, chopped (optional)

Preheat oven to 350.

Combine everything EXCEPT oats, buttermilk, blueberries, and pecans.
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Beat well until butter forms small pea size pebbles in the mixture.
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Add oats and continue to mix.

Slowly pour in buttermilk just until dough comes together. Do not over mix.
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Divide dough in half and place on a floured surface. With both hands, form dough into a mounded circle. (A little higher in the middle than the edges)
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Cut dough into 8 triangles (repeat with the remaining dough)
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Place on a greased baking sheet and bake for 20 minutes or until light brown.

Serve warm with butter and/or jelly!

Enjoy!

Banana Crumb Muffins

I got this recipe from my mom and tweaked it slightly. It’s very delicious and extremely easy to make. I don’t know if any of you have found a “keeper” recipe for banana bread but I haven’t and continue to try and find one. If you have one, please share. These are my alternative to banana bread as we sometimes have bananas take the next stage in color; dark brown/black. I can’t even eat a banana once it’s fully yellow. GROSS! I have to have I slightly green if I am going to eat one.

With that said, we had a couple bananas left over and I wanted “banana” bread and made these quick muffins. Along with the muffins I made Blueberry Oatmeal Scones to take to my mother-in-laws and as well as feed my parents who are visiting for the weekend.

Banana Crumb Muffins:

  • ¾ cup sugar
  • 1 egg
  • 3 bananas
  • 1/3 cup butter, softened
  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup pecans, chopped (optional)

Crumb Topping:

  • ½ cup flour
  • ½ cup dark brown sugar
  • ½ cup oats
  • 4 tbsp butter, melted

Preheat the oven to 350 degrees.

In a standing mixer add sugar, egg and bananas; mix well.
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Add butter, flour, soda, powder and salt. Mix until moistened.
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Add Pecans

Fill muffin tines 1/3 full.
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Meanwhile make the crumb topping and top with muffins.

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Bake 20 minutes or until toothpick comes out clean.
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Enjoy fresh out of the oven or slice muffin in half and spread a little butter on warm muffin. ENJOY!

Carrot, Zucchini Bread

Being on the health train we’ve attempted lately, I have been craving bread, carbs and flat out junk food. I want anything and everything that is terrible for you. Craving sugar, bread and donuts has been anything but unusual for me lately. Although our cupboards are filled with fruit and veggies I opted for a healthy bread that I was by far impressed with. Being as I am a sugar and carb gal, I was beyond shocked I was able to enjoy a slice without butter. Yes, withOUT butter. My heart probably thanked me and my tongue didn’t ask for some. So all around we were good!

Michael on the other hand doesn’t really care for all the bread, tortillas, bagels, English muffins or cinnamon rolls that Cooper and I devour. So although he thought it was good he really had no true insight because he could easily live without bread. He was not my captive audience on this particular dish; Cooper was. :)

Ingredients:

  • 1 cup butter, melted
  • 1 cup honey
  • 1 cup sugar
  • 3 eggs
  • ¼ cup apple juice (orange juice works too)
  • 1 ½ tbsp vanilla
  • 3 ¼ cups whole wheat flour
  • ½ tsp salt
  • 2 ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tbsp sugar
  • ½ tsp nutmeg
  • ½ tsp allspice
  • 2 large carrots, shredded (1 ½ cup)
  • 1 large zucchini (1 ½ cup)
  • 1 large apple (1 cup)
  • ½ cup pecans, chopped

Preheat oven to 350 degrees.

In a large mixer blend butter, sugar and eggs until well beaten. Add apple juice and vanilla and stir well.

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Add all dry ingredients: flour, salt, baking powder and soda, cinnamon, nutmeg, and allspice. Cream well.

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Meanwhile, in a food processor shred carrots and zucchini. (This makes for an easy step)

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Add carrots and zucchini to mixture.

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With a food chopper, chop the apples into small pieces. I make sure they are extremely small for my son’s sake. Add to the mixture.

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Mix well.

imageIn two greased bread pans evenly divide the mixture and cook in the oven for 45-60 minutes depending how hot your oven runs. When a toothpick inserted comes out clean, your bread is done!

While I was making this bread my son was in his tent playing with balloons. This has been a normal activity for him lately. He has been loving his tent. Today he got extremely quiet while I was baking and almost too quite I knew I needed to check on him.

Here is what I found:
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He got into the container of Peach O’s that my husband left out…. This was the funniest sight I’ve seen in quite awhile. When I peeked in the tent he had the entire Peach O in his mouth gnawing extremely fast trying to get a bite off of it.

Hahaha oh how I laughed so hard that he tried even harder to suck off all the sugar before I swept them all away. Sweet boy! It was so precious to see this sight that I gave him some bites to enjoy!

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Now that I rescued my little man from this choking hazard I gave him lunch with some Peach O’s for dessert. :) He deserved it!

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Toothpick inserted came out perfectly clean. This bread is extremely moist and tastes awesome! No butter needed!

Blueberry Oatmeal Muffins

I made these muffins this past weekend and was very fond of how quickly they went through the mouths in our house. We all loved them. They have the proper amount of flavor mixed with crunch from the nuts and seeds. They are healthy and without all the added preservatives from boxed or store bought muffins. They make for a great breakfast or snack throughout the day and you don’t have to feel guilty if your son eats three in one sitting as mine did. :)

Ingredients:

  • 1 ¾ cup rolled oats
  • ½ cup whole wheat flour
  • 2/3 cup flax seed flour
  • ¾ cup honey
  • ¼ cup chia seeds
  • 1 tbsp flax seeds
  • 3 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp salt

 

  • 1 ½ cups buttermilk
  • ¼ cup vegetable oil
  • 2 tsp vanilla
  • 2 large eggs
  • 2 cups blueberries
  • 2 tbsp flour
  • ½ cup pecans (optional)

Preheat oven to 400 degrees.

In a large bowl combine first ten ingredients: oats, flour, honey, seeds, cinnamon, powder, soda and salt. Mix well.

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I grease the measuring cup with oil before adding the honey. This will help the honey come out 100% leaving the measuring cup 100% clean from the stickiness.

Slowly stir in buttermilk*, oil, vanilla and eggs. Mix really well.
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In a small bowl toss blueberries with flour and coat well. (This helps the juices not soak into the muffins and dye them all blue-black)

Add blueberries and pecans.

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In a greased muffin tin or with muffin cups use a ¼ cup measuring cup to easily pour into the muffins.

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Bake for 20-25 minutes or until a toothpick inserted comes out clean.

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*Buttermilk is something I never have on hand. An easy trick to make your own buttermilk is to place the milk in the proper measuring cup leaving a tiny bit of room at the top. Add 1 tbsp. of white vinegar and let sit for 2-3 minutes. (If making more than 2 cups add more vinegar) A layer will separate on the top of the milk beginning the process of turning the milk into buttermilk.

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Enjoy!

(adapted from Cooking Light first foods)