Grandma’s Apple Crumb Cake

Grandma's Apple Crumb Cake

I remember my grandma making coffee cakes and sweet muffins for breakfast, along with eggs, sausages, hot coffee and a big pitcher of milk on the table. The older generation really loved their coffee cakes. I’ve noticed that many Millennials and Gen Z’s think coffee cake contains coffee. Maybe some coffee cake does contain coffee, but in general, coffee cake is called that because it’s typically eaten with coffee. A classic coffee cake is usually a subtly sweet cake with cinnamon, crumb topping and maybe some icing. The Apple Crumb Cake recipe I’m sharing with you has the elements of a classic coffee cake, but so much better! The cake is fluffy and soft, the crumb topping is chunky and plentiful, and the apples are perfectly tender. And don’t get me started about the icing!

Why do most of our grandmothers cook and bake so well? Because they’ve had decades of trial and error to perfect their recipes, tweaking them here and there until they’re approved and loved by their families, neighbors and friends. This cake has had its share of trial and error. She has earned her place as a well-loved, delicious, beautiful queen of coffee cakes.

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Grandma's Apple Crumb Cake
Keyword apple, cake
Servings
servings
Ingredients
Apples
Crumb Topping
Cake
Keyword apple, cake
Servings
servings
Ingredients
Apples
Crumb Topping
Cake
Instructions
Apples
  1. In a large skillet, melt butter over medium heat. Add apples, sugar and cinnamon.
  2. Cook, stirring occasionally, until apples are tender, about 10 minutes. Transfer apples to a bowl and let cool to room temperature.
Crumb Topping
  1. In a medium bowl, mix flour, brown sugar, sugar, cinnamon and salt.
  2. Work in butter with your fingertips until mixture looks like wet sand. Press together to make 1/2-inch chunks.
Cake
  1. Preheat oven to 325ºF. Line a 9-inch cake pan with a removable bottom*, or a 9-inch springform pan, with parchment paper. Wrap the bottom of cake pan with aluminum foil and place pan on a baking sheet.
  2. In a medium bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, cream butter and sugar, with an electric mixer on medium speed, until light and fluffy.
  4. Beat eggs and vanilla into butter mixture in three separate addition, making sure each addition is incorporated before adding the next.
  5. In a small bowl, whisk milk and sour cream together.
  6. On low speed, mix flour mixture into batter in three separate additions, alternating with milk mixture. Beat just until combined.
  7. Transfer batter to prepared baking pan. Smooth top with a spatula.
  8. Drain any excess liquid from apples. Top cake batter evenly with apples, then topping mixture.
  9. Bake until toothpick inserted into center of cake comes out clean, about 50-60 minutes. Cool cake in pan for 10 minutes. Remove cake from pan and continue cooling.
Icing
  1. In a medium bowl, whisk together powdered sugar, melted butter, vanilla, salt and 2 tablespoons of cream. Add additional cream until desired consistency is reached. Drizzle over cooled cake.
Recipe Notes

*To find the cake pan I used, click here.

Butterscotch Bread

What’s better than the smell of chocolate chip cookies baking or the smell of fresh coffee brewing? The smell of a warm, sweet buttery loaf of this Butterscotch Bread! The aroma is so heavenly that I’m convinced angel grandmothers bake this on a regular basis in heaven. The rich scent is accompanied by a soft, tender bread topped with a silky butterscotch glaze.

It all starts with browning your butter first. It adds a nutty, deep butter flavor. When browning your butter, use a light colored saucepan so you can see the visual clues. You’ll see it start to foam and brown specks will collect on the bottom of the pan. It will smell nutty and fragrant. Keep a close eye on it. It can go from brown to burnt in a quick second. When your brown butter has cooled to room temperature, the rest of the recipe comes together quickly. You can also brown your butter a day ahead and keep it in the refrigerator. Bring it to room temperate before using.

This delightful bread goes well with coffee or tea and is just as delicious the next day. Store covered at room temperature.

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Butterscotch Bread
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Servings
loaf
Ingredients
Butterscotch Bread
Butterscotch Glaze
Instructions
Butterscotch Bread
  1. In a small saucepan, cook butter over medium heat until brown and fragrant. When brown specks (not black!) collect at the bottom of the pan, immediately transfer butter to a small bowl. Let cool to room temperature.
  2. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch baking pan with parchment paper. Grease and flour the insides.
  3. In a medium bowl, beat brown butter, brown sugar, eggs, vanilla and buttermilk until smooth.
  4. Stir in flour mixture in two additions. Mix just until combined. A few lumps are okay.
  5. Transfer batter to prepared baking pan. Bake until top is deep golden brown and toothpick inserted into center comes out clean, about 38-43 minutes.
  6. Let bread cool in pan for 10 minutes, them turn out onto a cooling rack to cool completely. Top with two coats of butterscotch glaze.
Butterscotch Glaze
  1. Melt butter in a small saucepan over medium heat. Stir in brown sugar and salt.
  2. Continue stirring over medium heat until mixture comes to a boil. Boil for two minutes.
  3. Turn heat down and slowly stir in heavy cream. Keep stirring until mixture is smooth. Remove from heat and stir in vanilla extract.
  4. Transfer mixture to a small bowl and let cool until thickened.

Spinach Bacon Soufflés

If you’ve ever gotten up early enough to grab one of those delicious breakfast soufflés at that bakery that starts with a P, then you might just love this recipe. There are plenty of copycat versions online, mostly using refrigerated crescent rolls. I love crescent rolls and you can make a pretty close copy of the originals with them, but why not take them up a notch? In my humble opinion, using puff pastry makes them so much better! These pretty little soufflés will puff up and get golden brown and crispy. You can also personalize each one. Try swapping out the spinach and bacon for your favorite omelet ingredients, such as chopped ham, chives, jalapeños or whatever you like.

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Spinach Bacon Soufflés
Course Breakfast, Brunch
Servings
Ingredients
Course Breakfast, Brunch
Servings
Ingredients
Instructions
  1. Preheat oven to 425ºF. Grease four 8-ounce mini pie dishes* or ramekins.
  2. On a lightly floured surface, roll puff pastry sheet to a 10-inch square. Cut into four 5-inch squares. Place one square in each prepared dish. Dock the bottom of each one by poking holes with a fork.
  3. In a small saucepan, melt butter over medium heat. Add onions and red peppers and cook until softened, about 1 minute. Sprinkle with flour and cook 1-2 minutes more.
  4. Slowly stir in milk. Use a whisk if sauce seems lumpy. Cook until edges start to bubble and sauce thickens. Stir in salt. Remove from heat.
  5. In a medium bowl, beat eggs. Set aside 1 tablespoon of beaten eggs in a small bowl. Add about a third of the sauce mixture into the medium bowl of eggs and whisk until combined. Add the egg mixture back into the saucepan and whisk until smooth.
  6. Stir in Colby-Jack cheese, half of the parmesan cheese and spinach.
  7. Ladle egg mixture evenly into the prepared dishes. Top with bacon and remaining parmesan cheese.
  8. Fold pointed ends toward the center. Brush folded pastry edges gently with reserved beaten egg.
  9. Bake until golden brown and puffy, about 25-30 minutes.
  10. You can serve the soufflés warm in the pie dishes or remove them from the dishes and transfer to a cooling rack.
Recipe Notes

To find the mini pie dishes I used click here.

Pumpkin Cinnamon Mini Muffins

My mom had a cupboard in the kitchen containing a few old cookbooks that she rarely used. As a child, I used to enjoy perusing them and looking at the baked treats. Some of the cookbooks were so old, they had black and white photos or even just drawings of the food. The ones with drawings interested me because they depicted smiling children enjoying the treats.

When I started learning to bake, I found a recipe for French Breakfast Puffs in one of those old books. The title sounded so fancy, but they were really just simple muffins dunked in butter and rolled in cinnamon sugar. I have no idea what the name of the cookbook was or what happened to it, but the delicious muffin recipe stuck around for a while. I’ve tweaked the recipe so many times over the years, and most recently, I added pumpkin to it. These Pumpkin Cinnamon Mini Muffins are one of the best versions I’ve created. The inside texture of the muffins is soft and moist and it contrasts nicely with the slight crunch you get from the cinnamon sugar on the outside. They look so cute too, like little pumpkins, and they definitely make children smile!

To watch the TikTok video of these mini muffins being made, click here.

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Pumpkin Cinnamon Mini Muffins
Servings
mini muffins
Ingredients
Muffins
Topping
Servings
mini muffins
Ingredients
Muffins
Topping
Instructions
Muffins
  1. Grease and flour a 24-serving *mini muffin pan.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, beat sugar, oil, egg and pumpkin purée until smooth.
  4. Stir in flour mixture just until combined. A few lumps are okay.
  5. Transfer batter to prepared pan, about a scant 2 tablespoons of batter in each muffin cup.
  6. Bake until toothpick inserted into muffins comes out clean, about 11-13 minutes. Do not over bake! Be diligent, since over baking can happen very quickly with mini muffins.
  7. Let muffins cool in pan for 5 minutes. Turn muffins out onto a cooling rack.
Topping
  1. Combine sugar and cinnamon in a shallow bowl.
  2. Dunk warm muffins in melted butter, then roll in cinnamon sugar.
Recipe Notes

To find the mini muffin pan I used, click here.

Peaches and Cream Loaf Cake

Every peach season, I get excited by the abundance of peaches at my local farmers market and I end up buying way too many. So if you’re like me and you have ripe peaches sitting on your counter, turn them into peach purée. I love adding peach purée to my iced tea or adding it to desserts like this moist, tender cake. This is one of my most popular cake recipes on social media, and for good reason. It does not disappoint! To watch the TikTok video, click here.

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Peaches and Cream Loaf Cake
Moist, tender peach cake with peach cream cheese icing
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Keyword cake, peach
Servings
loaf
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 350ºF. Line the bottom of an 8 x 4-inch loaf pan with parchment paper. Grease and flour the sides.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. Set aside 2 tablespoons peach purée for icing.
  4. In a large bowl, beat sugar, oil, eggs, remaining peach purée and extracts until smooth.
  5. Add flour mixture and beat just until combined.
  6. Transfer batter to prepared baking pan. Bake until toothpick inserted into center comes out clean, about 38-45 minutes.
  7. Let cake cool in pan for 10 minutes, then turn out onto a cooling rack to cool completely. Spread icing on cooled cake.
Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add powdered sugar, salt, vanilla extract and 1 tablespoon of peach purée. Beat until smooth. Add additional peach purée, if needed, until desired consistency is reached. Fold in diced peaches.

Lemon Scones

Lemon Scones

Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.

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Lemon Scones
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Course Breakfast, Brunch
Keyword lemon, scones
Servings
scones
Ingredients
Lemon Scones
Icing
Instructions
Lemon Scones
  1. Preheat oven to 375ºF. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar.
  3. Work butter and lemon zest into the flour mixture with your fingers or with a pastry blender until pea size chunks form.
  4. Stir in heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more tablespoons of heavy cream.
  5. Turn dough out onto a lightly floured surface. Knead briefly, by folding dough over onto itself a few times. Do not overwork dough.
  6. Pat or roll dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
  7. Place scones about 2 inches apart on prepared baking sheet. Brush scones with heavy cream. Sprinkle generously with sparkling sugar.
  8. Bake until edges are golden brown, about 16-19 minutes.
  9. Cool completely on a wire rack. Decorate with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
  2. Transfer icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.
Recipe Notes

*To find the sparkling sugar I used, click here.

**To find the cutter I used, click here.

Brioche Cinnamon Buns

Brioche Cinnamon Buns

I can honestly say that cinnamon buns are one of my favorite foods ever!!! Yes, this statement required three exclamation points. Bring on the cinnamon buns, cinnamon rolls and cinnamon twists. I love them all. I’m especially fond of this recipe because it never disappoints. The brioche dough is soft, fluffy and easy to work with. I love that it contains cornstarch, which is a decades old secret to tender dough. I chose this recipe to share with you because you’ll have a very high chance of success with it. Yeast can be moody, but she’s always in a good mood when I make these buns.

I topped these cinnamon buns with cream cheese icing, but you can top them with fruit, nuts, honey or a simple vanilla glaze instead. They’re amazing topped with peaches and cream too.

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Brioche Cinnamon Buns
Course Breakfast, Brunch
Servings
cinnamon buns
Ingredients
Brioche Dough
Filling
Cream Cheese Icing
Course Breakfast, Brunch
Servings
cinnamon buns
Ingredients
Brioche Dough
Filling
Cream Cheese Icing
Instructions
Brioche Dough
  1. In a small bowl, whisk warm milk and yeast together. Whisk in eggs and vanilla until well combined.
  2. In the bowl of a standing mixer fitted with a dough hook, mix flour, cornstarch, sugar and salt on low speed until combined.
  3. Keeping mixer at low speed, gradually add milk mixture. Continue mixing on low until dough comes together.
  4. Increase speed to medium. Add butter, a few pieces at a time, making sure each addition is incorporated before adding more.
  5. Continue mixing on medium speed until dough is smooth and stretches easily, about 10 minutes.
  6. Shape dough into a ball and transfer to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2-2 hours.
Assembly and Baking
  1. Line a 9"x13" pan with parchment paper.
  2. In a small bowl, combine brown sugar, cinnamon and salt.
  3. On a lightly floured surface, roll dough into a 12"x 16" rectangle.
  4. Spread softened butter evenly onto dough to within 1/2 inch of the edges. Sprinkle brown sugar mixture over butter.
  5. Starting at a long end, roll dough tightly into a log. Trim off 1/2 inch of uneven ends.
  6. With seam side down, slice log into 12 equal sections or 9 equal sections for large buns. Place rolls in prepared baking pan.
  7. Cover with plastic wrap. Let rise again in a warm place until doubled, about 1 hour.
  8. Heat oven to 350ºF. Remove plastic wrap. Bake until golden brown, about 25-30 minutes.
  9. Let cool 20 minutes. Top with cream cheese icing.
Cream Cheese Icing
  1. In a medium bowl, beat cream cheese and butter together until smooth.
  2. Add vanilla bean paste and salt. Beat until combined.
  3. Gradually add powdered sugar and beat until well combined.
  4. Beat in milk, a little at a time, until desired consistency is reached.
Recipe Notes

*To find the yeast I used, click here.

**To find the cinnamon I used, click here.

***To find the vanilla bean paste I used, click here.

To find the baking pan I used, click here.

Blueberry Donut Holes with Homemade Blueberry Sugar

Blueberry Donut Holes with Homemade Blueberry Sugar

If you landed here from one of my social media accounts, welcome! I’m really glad you’re here. I love to create fun, pretty and sweet treats like these delicious blueberry donut holes! The thing that really makes these special is the homemade blueberry sugar, which adds a burst of blueberry flavor. Freeze dried blueberries are combined with sugar to create a beautiful, flavorful sugar that you can use for many other things. It can also be used in tea, lattes, lemonade, cocktails or sprinkled on cookies or scones. Keep in mind that freeze dried blueberries are not the same as dried blueberries. Dried blueberries still contain some moisture, so they won’t work for this purpose.

The donut hole batter comes together quickly and easily. The most challenging part for me is frying them. I found that using a thermometer and testing one donut hole first, helps you determine the perfect oil temperature. Using a small ice scream scoop helps you get uniform donut holes. Make sure the outside of the scoop is clean between each donut to help them keep the round shape and avoid pointy tails.

Print Recipe
Blueberry Donut Holes with Homemade Blueberry Sugar
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Course Breakfast, Dessert
Servings
donut holes
Ingredients
Blueberry Sugar
Blueberry Donut Holes
Instructions
Blueberry Sugar
  1. Process freeze dried blueberries and sugar in a food processor or a clean spice grinder until finely ground. Be careful not to over process or you may end up with powdered sugar.
Blueberry Donut Holes
  1. In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Set aside.
  2. In a large bowl, mix sugar, eggs, melted butter, milk and vanilla extract until well combined.
  3. Stir in flour mixture just until combined. Do not over mix! A few lumps are okay.
  4. Fold in chopped blueberries.
  5. In a heavy saucepan, heat 1 1/2 inches of oil to 340ºF.
  6. Drop tablespoon size scoops or spoonfuls of batter into hot oil. I used a #60 ice cream scoop. Don't overcrowd the pan.
  7. Cook donut holes until golden brown on all sides, about 2-4 minutes, flipping halfway through. If donut holes cook too quickly on the outside, turn heat down.
  8. Briefly drain donut holes on paper towels, then toss warm donut holes in blueberry sugar. Serve immediately.
Recipe Notes

Success tip: Use a small ice cream scoop sprayed with nonstick spray to drop donut holes into oil. Make sure the outside of scoop is clean between each donut hole to keep the round shape and avoid tails on your donut holes.

To find freeze dried blueberries, click here.

To find the ice cream scoop I used, click here.

Cheddar Ham Biscuits

Have you ever had one of those mornings where you wake up starving? It typically happens to me when I skip dinner the night before. So one morning that happened. My family and I were really hungry, there was a bit of leftover holiday ham in the fridge and these fluffy, satisfying biscuits were born. I think these biscuits need to be included in all lumberjack breakfasts from now on.

If you love ham and cheese anything, you’ll love these biscuits. You can also add fresh chives or swap out the ham for bacon if you like. I love baking them in a cast iron skillet because of the rustic, crispy sides and bottoms you get from the high heat conductivity of cast iron. To find the cast iron pan I used, click here. You can also bake them in a 9-inch cake pan or pie plate.

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Cheddar Ham Biscuits
Course Breakfast, Brunch
Servings
biscuits
Ingredients
Course Breakfast, Brunch
Servings
biscuits
Ingredients
Instructions
  1. Preheat oven to 425ºF. Butter a 9-inch cast iron skillet*
  2. In a large bowl, sift together flour, baking powder, sugar and salt.
  3. Work butter into flour mixture with your fingertips, until flat dime size pieces are formed.
  4. Gently stir in cheese and ham.
  5. Stir in buttermilk a little at a time until a shaggy dough is formed.
  6. Turn dough out onto a lightly floured surface.
  7. Fold dough over onto itself a few times. Form dough into a 7-inch diameter 3/4-inch thick round.
  8. Using a 2 1/2-inch biscuit cutter, cut dough into seven biscuits. Press the scraps together and cut one more biscuit. If dough becomes warm at any point, chill in the refrigerator for 10-15 minutes, then proceed with recipe.
  9. Transfer biscuits to prepared pan. Brush with melted butter.
  10. Bake until biscuits are puffy and tops are golden brown, about 22-25 minutes.
  11. Serve immediately.
Recipe Notes

To find the skillet I used, click here.

Pumpkin Spice Mini Loaves with Caramel Filling

pumpkin spices mini loaves with caramel filling

In early September, I saw someone announce the fall season on social media. In addition to people pointing out that it was too early for the announcement, the word police corrected the person with the word autumn. Since both terms are correct, we can call the season whatever we prefer. I think autumn is a pretty sounding word, so I’ll use it for the rest of this post. Whatever you call it, these Pumpkin Spice Mini Loaves are a perfect little celebration of the season. They have just the right amount of pumpkin spices, making them so fragrant that your kitchen will smell like cozy autumn heaven.

pumpkin spices mini loaves with caramel filling

I call them loaves because I originally made them in mini loaf pans. They’re so cute and delicious that I often give them as holiday gifts. This year I decided to try them in ramekins and I loved the results! I used 6-ounce ramekins, but you can use 8-ounce ramekins, any size mini loaf pans, a muffin pan or even an 8 or 9-inch loaf pan. Keep in mind that baking times will differ. To find the ramekins I used, click here.

Print Recipe
Pumpkin Spice Mini Loaves with Caramel Filling
Mini loaves of tender pumpkin bread with caramel filling and luscious cream cheese frosting
Servings
mini loaves
Ingredients
Pumpkin Spice Mini Loaves
Cream Cheese Frosting
Servings
mini loaves
Ingredients
Pumpkin Spice Mini Loaves
Cream Cheese Frosting
Instructions
Pumpkin Spice Mini Loaves
  1. Preheat oven to 350ºF. Grease and flour seven 6-ounce ramekins or six 8-ounce ramekins or any loaf pans of your choice.
  2. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
  3. In a separate large bowl, cream butter and brown sugar together with an electric mixer until light and fluffy.
  4. Beat in eggs, one at a time, until well combined.
  5. Beat in pumpkin and vanilla until combined.
  6. Stir in flour mixture just until combined.
  7. Divide batter evenly into prepared ramekins. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean. Do not overbake. (Mini loaves or muffins bake for 15-25 minutes, depending on size. 8 or 9-inch loaf bakes for 40-50 minutes)
  8. Cool completely if serving in ramekins or remove from pans after cooling for 10 minutes. Continue to cool on wire rack.
  9. Make 3/4-inch well in the center of each loaf. Fill with caramel sauce. (For an 8 or 9-inch loaf, poke multiple holes with a skewer. Fill with caramel sauce.)
  10. Top with cream cheese frosting and pumpkin seeds
Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter together with an electric mixer until smooth.
  2. Add vanilla extract and salt and beat until combined.
  3. Gradually add powdered sugar and beat at medium speed until combined.
  4. Add heavy cream and beat at low speed until combined.

Fairy Puffs

Fairy Puffs sugared mini muffins wtih edible flowers

My dad used to take me on walks in the woods to look for fairy rings when I was a child. I wanted to see a real fairy so badly! I got a book about fairies, hoping to learn more about them. Fairies love little cakes, milk, honey and butter so I’m sure these Fairy Puffs would be fairy approved.

My Fairy Puffs recipe is loosely based on an old favorite mini muffin recipe. I tweaked it quite a bit, including the addition of pink dragonfruit powder. Dragonfruit has a subtle flavor, so the bright fuchsia powder is mostly for color. But oh what a beautiful color it is! You can find dragonfruit powder in healthy food stores or online. To find the dragonfruit powder , also known as pink pitaya powder, I used, click here.

fairy puff muffins

Decorating these little cuties was so entertaining! After sampling multiple variations of sparkling sugar and cinnamon sugar, I decided that dipping the bottoms of the muffins in butter and cinnamon sugar, then dipping the tops in butter and sparkling sugar gave them the perfect balance of sugar and spice. I had purchased some edible flowers a couple of days prior, and they added a pretty, magical touch. The flowers I used are called bachelor’s buttons and I got them at a local gourmet flower seller.

sugared mini muffins with edible flowers

Print Recipe
Fairy Puffs
Course Breakfast, Brunch
Keyword cake, muffins
Servings
mini muffins
Ingredients
Fairy Puffs
Topping
Course Breakfast, Brunch
Keyword cake, muffins
Servings
mini muffins
Ingredients
Fairy Puffs
Topping
Instructions
Fairy Puffs
  1. Preheat oven to 350ºF. Grease and flour a 24 serving mini muffin pan.
  2. In a medium bowl, whisk together flour, dragonfruit powder, baking powder, salt and nutmeg. Set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer until light and fluffy.
  4. Add egg and beat until smooth.
  5. Add flour mixture and milk alternately in two additions and mix just until combined.
  6. Fill wells of prepared muffin pan with batter.
  7. Bake for 12-14 minutes until toothpick inserted in center comes out clean. (Be careful not to over bake. Small muffins can dry out easily.)
  8. Let cool in pan for 5 minutes. Remove puffs from pan and transfer to cooling rack. (Loosen puffs with a small offset spatula or butter knife if necessary.)
Topping
  1. Combine granulated sugar and cinnamon in a shallow bowl.
  2. Place colored sparkling sugar crystals in another shallow bowl.
  3. Dip the bottoms of each puff in melted butter, then into cinnamon sugar mixture.
  4. Dip the tops of each puff in melted butter, then into sparkling sugar.
  5. Decorate with edible flowers if desired.
Recipe Notes

*To purchase dragonfruit powder, click here.

 **To purchase pink sparkling sugar crystals, click here.

 

Happy Jam Tarts

Happy Jam Tarts

We’ve all needed a little cheering up at times, especially this past past year. These cute, happy tarts won’t take your problems away, but they can certainly make you smile, especially if you make them for someone else. They’re super easy to make and they taste better than the ones in the box we ate as kids. You can use store bought pie dough if you want to streamline the process. Any flavor of jam or preserves you have on hand works too!

Feel free to have fun decorating these little cuties. The possibilities are endless. You can use edible glitter, purchased candy eyes or even add mustaches. Happy baking!

Print Recipe
Happy Jam Tarts
Jam-filled tarts with icing
Servings
tarts
Ingredients
Jam Tarts
Icing
Servings
tarts
Ingredients
Jam Tarts
Icing
Instructions
Jam Tarts
  1. Preheat oven to 375º.
  2. Line a large baking sheet with parchment paper.
  3. Roll pie dough onto lightly floured surface. Cut into 8 6-inch by 4-inch rectangles, re-rolling dough as necessary.
  4. Make egg wash by beating egg together with milk in a small bowl.
  5. Spread 2 tablespoons of jam onto right half of each rectangle to within 1/2-inch of edges. Brush edges with egg wash.
  6. Fold dough in half, left side over right. Seal edges by pressing with a fork
  7. Poke several holes in the top of each tart with a toothpick.
  8. Bake until golden, about 15-20 minutes.
  9. Transfer to a cooling rack and let cool completely.
Icing
  1. In a medium bowl, whisk powdered sugar, milk, vanilla extract and salt together until smooth.
  2. Using a toothpick, add food color a little at a time until desired shade is achieved.
  3. Stir in meringue powder, if using.
  4. Spoon icing onto tarts.
  5. Add sprinkles while icing is wet. When icing has set, add eyes, mouths and bows if desired.
Decorations
  1. For the eyes, make 16 1/8-inch balls of black fondant. Flatten slightly. Adhere with a bit of water.
  2. For the mouths, make 8 1/2-inch long, very thin strips of black fondant. Adhere with a tiny bit of water, using tweezers if necessary.
  3. For the bows, roll out blue fondant to 1/16th-inch thickness. Cut out bows using ***bow cutter. Adhere with a bit of water.
Recipe Notes

*To find Wilton Rose gel food color, click here

**To find meringue powder, click here

***To find bow cutter, click here