Brunch is amazing. It’s true. You get the best of lunch and breakfast. Today, I’m going to combine one of two favorite ingredients into a buttery scone.
- 3 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 cup White Sugar
- 1 teaspoon Cinnamon
- Pinch of Nutmeg
- 6 tablespoons Unsalted Butter, cold & cut into small cubes
- 2 ripe Bananas, mashed
- 4 tablespoons Milk
- 1/2 cup Vanilla Greek Yogurt
- 1/4 cup Walnuts
Peanut Butter Glaze
- 3 tablespoons Peanut Butter
- 1/3 cup Powdered Sugar
- 2 1/2 tablespoons Milk
- 1/4 teaspoon Vanilla Extract
- 2 teaspoons Brown Sugar
- 1/2 teaspoon All Spice
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, baking soda, sugar, cinnamon, and nutmeg.
- Add butter to flour mixture, and with your hands work the butter into the dry ingredients until crumbs form.
- In a large bowl, whisk the mashed bananas, milk, and greek yogurt. Add the flour bowl into this, and stir until combined. Then stir in the walnuts until fully incorporated.
- Add the extra 1 cup of flour onto either a countertop or a cutting board. This is going to coat the surface to prevent sticking in the next step.
- Transfer the dough onto the floured surface and shape it into a flat 8-inch circle. To make these as flaky as possible, we need to make sure the butter is very cold. Put the 8-inch round into a plate in the fridge for 20 minutes.
- While that’s cooling down, make the egg wash by whisking together the egg and water.
- After the time is up, cut the dough into 8 pieces. Put the scones onto the lined sheets. Brush on the egg wash.
- Bake for 15-17 minutes or until golden on top. Let them cool for an hour on a wire rack.
- Finish them off with a peanut butter glaze. In a small bowl combine the peanut butter, powdered sugar, milk, vanilla, and brown sugar. Drizzle this on top of the scones, or transfer it into a piping bag for a more uniform look.
Continuing down my Canadian cooking adventure is the Tim Hortons’s Honey Cruller.
- 1 cup Water
- 6 tablespoons Unsalted Butter
- 2 tablespoons Granulated Sugar
- ¼ teaspoon Salt
- 1 cup All-Purpose Flour
- 3 Eggs
- 2 Egg Whites
- 1 teaspoon Lemon Juice
- 1 ½ cups Confectioners Sugar, sifted
- 2 tablespoons Honey
- 3 tablespoons Milk
- Preheat oven to 450. Line two cookie sheets with parchment paper or with a silicone baking mat.
- In a saucepan stir water, butter, sugar, and salt. On a medium-high heat, bring it to a boil. Once you reach the boiling temperature, add in the flour. Continue cooking this for five minutes and keep stirring.
- Add this into your mixer, and mix for two minutes to let it cool down. One at a time add in your eggs until they are completely incorporated. Then add in two egg whites, and mix them in as well.
- Now add this to a piping bag with a ½ inch star piping tip. Pipe the donuts two inches apart onto the lined baking sheets.
- Bake them at 450 for five minutes. After that, lower the temperature to 325 and continue to cook for 15 minutes. Don’t take them out when they are done. Just turn off the oven and open the oven door to let them sit in there for another 5 minutes.
- For the honey glaze, all you need to do is combine the lemon juice, confectioners sugar, honey, and milk in a small bowl.
- Once the crullers are cooled down, dip them into the glaze. Let them rest on a wired rack for three minutes to harden.
I’ve achieved a lot this past month. I graduated school, had a milestone birthday, and had my one year anniversary of this blog. I think a celebration is in order! When coming up with this recipe, I went all out by combining my favorite flavors into one. The cake recipe is an altered version of a Hummingbird Swirl cupcake that I found in a recipes box.
- 3 ¾ cups All-Purpose Flour
- 1 ½ teaspoons Baking Powder
- ¾ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 tablespoon Ground Cinnamon
- 3 Eggs
- 3 cups Sugar
- 1 ½ cups Canola Oil
- 3 teaspoons Vanilla Extract
- 1 ½ cups Sour Cream
- 8 Slices Bacon
- ½ cup Pecans
- ¾ Cold Unsalted Butter, Cut into pieces
- 1 ¼ cups All-Purpose Flour
- 1 cup Light Brown Sugar, packed
- 2 teaspoons Ground Cinnamon
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, Softened
- 1 cup Pure Maple Sugar
- 4 cups Confectioner’s sugar
- 1 tablespoon heavy whipping cream
- Preheat oven to 350° F. Grease two eight-inch cake pans with spray oil or butter.
- First, start by preparing the cake. In a medium bowl, sift flour, baking powder, baking soda, cinnamon, and salt. Then in a larger bowl or stand mixer, beat the eggs and sugar on a medium speed with an electric mixer for two minutes. Scrape the sides of the bowl, and mix in the oil and vanilla on a low speed. Next, incorporate sour cream into the batter until there are no white streaks, and slowly add in the dry flour mixture to the wet ingredients.
- Evenly divide the cake batter into the two cake pans. Then bake them for 27 minutes or until a toothpick comes out clean from the center.
- Now for the crumb topping. Prepare the bacon however you want. For me, I baked it on a baking tray lined with tin foil with a wire rack on top. This way the clean-up is a lot easier and doesn’t require to be watched over. To do this, I put them into the oven at 350° F for 15 minutes and flipped the slices over after 8 minutes. Once I cooked the bacon, I used the oven again to roast the pecans for 10 minutes at 350° F. Before you start making the crumbs, you are going to want the bacon and pecans to cool down and to be chopped up finely.
- Take the butter, flour, brown sugar, cinnamon, and salt into a medium bowl. With your hands, mix the ingredients together until the crumbs form. Then stir in the bacon and pecans. Put this to the side.
- To make the icing, all you have to do is mix the softened butter, maple syrup, confectioner’s sugar, and heavy whipping cream together on a medium speed in a bowl.
- At this stage, remove the cakes from their pans and make sure they get to room temperature. If the cakes are too warm, the icing will melt. Take a cake plate or whatever you are serving it on, and lay down the first cooled cake. Then put on a layer of the maple icing, and on top of that add half of the crumbles. Next, stack on the other cake, and ice the outside of the two cakes. Top it all off with the rest of the crumbles.
If you read my post from Wednesday, you’d know I just returned home after spending a few days in Canada. Today I’m making Nanaimo Bars into small tarts. Traditionally they are made up of three layers and don’t require to be baked.
- ½ cup Unsalted Butter
- ¼ cup Sugar
- 5 tablespoons Cocoa Powder
- 1 Egg
- 1 teaspoon vanilla
- 1½ cups Graham Cracker Crumbs
- 1 cup Unsweetened Shredded Coconut
- ½ cup Chopped Walnuts
- ⅓ cup Unsalted Butter, softened
- 1 box Instant Vanilla Pudding Mix
- ¼ cup Milk
- 3 cups Powdered Sugar
- 12 oz Semisweet Chocolate Chips
- 2 tablespoons Unsalted Butter
- In a large nonstick skillet on a medium low heat, beat melt the butter for the base. I did this on a lower heat because in the next step it will burn if it’s too hot. Now add in the sugar and cocoa powder and stir this until it becomes smooth.
- Whisk the egg and vanilla together in a small bowl. Remove the skillet from heat and stir this in. From there add in the graham crackers, coconut, and walnuts. I didn’t want the base to have a lot of big pieces in it, so before I started I added the three ingredients into a food processor for 7 seconds to make them fine.
- Grease a mini cupcake or tart baking tray with cooking spray. Then add into about 2 teaspoons of it into each cup. Press down the dough to make the crust of the tarts and put this in the fridge for 15 minutes to set.
- In a medium bowl, beat the butter, milk, and pudding mix together for the custard filling layer. Then slowly add in the powdered sugar one cup at a time.
- On top of the crust layer, once again add about 2 teaspoons of this to the pan. Place into the fridge for 15 minutes to set.
- In a medium saucepan, melt the butter on a medium low heat. Slowly combine in the chocolate chips by stirring this constantly. Remove from heat and spoon on about 1 teaspoon of the chocolate onto the tarts. Finally, let them rest in the fridge for at least one hour.
I’ve always been intimidated by making Cinnamon Rolls, and this is because I’m not totally comfortable baking with yeast and proofing the bread. To my surprise, these rolls came out pretty nice. This recipe is very basic and can be altered due to personal preference, such as adding nuts and fruit to the filling.
- 1/2 cup Unsalted Butter, melted
- 2 cups Warm Milk
- 1/2 cup Sugar
- 1 pack Active Dry Yeast
- 5 cups Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Salt
- 2 tablespoons Cinnamon
- 3/4 cup Butter, softened
- 1 cup Brown Sugar
- 3 tablespoons Cinnamon
- 4 ounces Cream Cheese, room temperature
- 2 tablespoons Butter, melted
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
- In a standing mixer with a bread paddle attachment, mix together melted butter, warm milk, and sugar. Your milk should be warm to the touch, not burning. If it’s too hot, let it cool.
- Pour in the yeast evenly over the mixture so that it doesn’t clump up. Let it sit for 3 minutes.
- Add in 4 of the 5 cups of flour into the bowl, and mix on a low setting for 2 minutes. To tell if it’s done, the flour should be mixed in and very sticky. Cover this with a towel or plastic wrap, and set aside to proof for an hour.
- After this is complete, it should be double its size. Uncover it and add the cup of flour, baking powder, salt, and cinnamon. Stir this until everything is mixed in, and put this on a heavily floured surface. Knead the dough lightly, and roll it out into a large rectangle with a thickness of ½ inches.
- In a separate bowl, mix together the softened butter, brown sugar, and cinnamon to make the filling. Spread this paste into the dough evenly.
- Roll up the dough into a log and pinch the seam closed. Cut this into 14 even pieces.
- Grease two 8 inch cake pans, and place the rolls into the pans. Again, cover them, and let them rise for 30 minutes.
- Preheat oven to 350°F. Put the rolls in the oven and let them bake for 25 minutes or until they are golden on top.
- While they are cooking, make the cream cheese frosting. Combine the room temperature cream cheese, butter, milk, and vanilla extract together in a bowl. Slowly add in the powdered sugar, and keep stirring until the sugar is integrated in.
- After the rolls are baked, allow them to cool for five minutes and top them off with the frosting.
This simple drink is the most refreshing way to kick off the spring season. For my slushie, I used a pre-made frozen fruit package that included mangos, strawberries, and bananas. Before starting the recipe, I allowed the fruit to thaw for a few hours.
- 2 cup Fruit of choice, chopped
- ½ cup of Fruit Juice or a Lemon Lime Soda
- ½ of a Lime
- 2 cups Ice
- 2 tablespoons Honey
- Began by adding your fruit, juice, and the juice of half a lime into a food processor. On a medium setting, blend this into a thin paste.
- Toss in the ice, and blend this again. Depending on preference, add more ice for a thicker texture.
- This step is optional, but add in honey for extra sweetness.
One of my best friends just finished a program that will allow her to get her CNA license. Her favorite food of all time is Oreos, especially Double Stuffed Oreos. In celebration, I whipped her up a batch of these easy cookies.
- 1 package of Oreos
- 1 White Cake Mix
- 4 oz of Cream Cheese, Room Temperature
- 1 Egg
- 8 tablespoons Butter, Melted
- 1 teaspoon Vanilla Extract
- 1/2 cup Chocolate Chips
- 1/2 cup White Chocolate Chips
- Preheat oven to 350°F. In a food processor, take 2/3 of the package of Oreos and pulse until they are crushed. If you don’t have a food processor, do this step in a large plastic bag and crush them with a rolling pin instead.
- In a large mixing bowl, combine the remaining ingredients with the Oreos. Mix this together until the dough forms, and you can stop mixing when the cookies and chips are fully incorporated.
- On a greased pan, bake 2 1/2 inch dough balls for 8 minutes or until the top is set.