Course: Brunch

Pumpkin Cinnamon Roll Cakes

Summer was such a happy season for me as a child that I didn’t want it to end. I still love summer, but now that I’m an adult, I begin to anticipate fall right around the time when I’m tired of harsh, hot temperatures, rumbling air conditioners and flies buzzing around at cookouts. Now is that time for me. It’s so hot where I live right now, that I’m welcoming the cool, crisp fall weather and all it brings.

The beautiful warm flavors of fall are perfectly captured in these Pumpkin Cinnamon Roll Cakes. The moist, perfectly spiced cakes are topped with a cinnamon swirl which is basically cinnamon roll filling. I topped them with Vanilla Bean Icing, but you can also make it cream cheese icing by swapping out 1 tablespoon of the melted butter for 1 tablespoon of softened cream cheese, if you prefer. The optional addition of meringue powder helps the icing set up and gives it that crunch we love on glazed donuts. To find meringue powder, click here.

I used a shallow jumbo muffin pan to make these cakes. The muffin cups are 4 inches wide and 1 inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work. To find the pan I used, click here.

To watch the Instagram video of the finished Pumpkin Cinnamon Roll Cakes, click here.

Print Recipe
 Pumpkin Cinnamon Roll Cakes
Moist pumpkin cakes with cinnamon swirls and vanilla bean icing
Course Breakfast, Brunch, Dessert
Keyword cake, pumpkin cinnamon roll
Servings
4-inch cakes
Ingredients
Pumpkin Cakes
Cinnamon Swirl
Vanilla Bean Icing
Course Breakfast, Brunch, Dessert
Keyword cake, pumpkin cinnamon roll
Servings
4-inch cakes
Ingredients
Pumpkin Cakes
Cinnamon Swirl
Vanilla Bean Icing
Instructions
Pumpkin Cakes
  1. Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan with jumbo muffin liners.* (The jumbo muffin liners will fit by pressing them in around the inside bottom edges.) The muffin pan I used has cups that are 4-inches across by 1-inch deep. A hamburger bun pan for 4-inch buns or six 4-inch cake pans will also work.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
  3. In a large bowl, whisk together the sugar, oil, eggs and vanilla until smooth and well combined. Mix in the pumpkin purée. Stir in the flour in two additions, just until combined.
  4. Transfer the batter to the muffin cups, evenly dividing the batter among the cups. Pipe the cinnamon swirl mixture in a spiral on the top of the batter of each one.
  5. Bake until a toothpick inserted into the center of the cake part comes out clean, about 23-27 minutes. Let the cakes cool in the pan for 5 minutes, then transfer to a cooling rack.
Cinnamon Swirl
  1. In a small bowl, whisk together the brown sugar, flour, cinnamon and salt. Add the melted butter and whisk until well combined.
  2. Transfer the mixture to a piping bag fitted with a 1/4-inch wide round tip.
Vanilla Bean Icing
  1. In a small bowl, whisk together the butter, vanilla bean paste, powdered sugar, meringue powder, salt and 1 tablespoon of milk until well combined. Whisk in more milk as needed to reach your desired consistency.
  2. Brush the icing on the cooled cakes with a small pastry brush or make the icing a little thinner and drizzle the icing on if you prefer.
Recipe Notes

*To find jumbo muffin liners, click here.

To find the baking pan I used, click here.

To find 4-inch cake pans, click here.

To find meringue powder click here.

Pistachio Rose Croissants

Filled croissants are gaining more popularity due to social media. Bakeries and coffee shops offer croissants filled with fun and interesting fillings, but they can be pricey and hard to get. Have you ever stood in line at a popular bakery only to discover that the croissant you wanted was sold out? This recipe is a fun and easy way to duplicate a fancy bakery croissant using store bought croissants. This pistachio rose version is elegant and delicious!

Print Recipe
 Pistachio Rose Croissants
Croissants brushed with rose syrup, filled with buttery pistachio filling and topped with white chocolate, toasted pistachios and rose petals
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Course Breakfast, Brunch, Dessert
Keyword croissants, pistachio
Servings
Ingredients
Instructions
  1. Start by making the rose syrup. In a small saucepan combine 1/4 cup of the sugar with 1/4 cup of water over medium-low heat. Stir occasionally, just until the sugar dissolves. Remove from heat and stir in the rose water to taste.
  2. Preheat the oven to 350ºF. (180ºC). Line a baking sheet with parchment paper.
  3. In a medium bowl, beat the butter with the remaining 1/4 cup of sugar and the salt together by hand or with an eclectic mixer, until well combined. Beat in the egg, extracts, pistachio flour and all purpose flour until well combined.
  4. Split the croissants in half with a serrated knife. Place the croissants on the prepared baking sheet, cut side up. Brush the croissants with the rose syrup. Spread the pistachio mixture on the bottom half of each croissant. Place the tops on the croissants.
  5. Bake until the filling is set, about 25-30 minutes. If your croissants start to brown too much, cover them with aluminum foil tents during the last few minutes of baking. Transfer the croissants to a cooling rack.
  6. Melt the white chocolate and oil together in a heat safe pan set over a pan of barely simmering water. Stir gently until smooth. Remove from heat. Stir in food coloring a little at a time until your desired shade is achieved. Drizzle the pink chocolate over the cooled croissants. Top with chopped pistachios and rose petals.
Recipe Notes

*To find rose water, click here.  If you don't like rose flavor, substitute the rose water with 1/2 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract.

**To find culinary rose petals, click here.

 

White Chocolate Peach Muffins

I have strong opinions about muffins. Maybe a little controversial too. When baked correctly, muffins should be soft, fluffy and tender. I get a little sad and disappointed when I buy a big, domed bakery muffin and the inside is rubbery. Many of the pretty muffins I see on social media are painfully rubbery too, as the creators break open a muffin in a dramatic moment of triumph. The muffin recipe I’m sharing here is tender and delicious if baked correctly.

One of the most important ways to achieve tender muffins is by not over mixing your batter once the flour is added. Muffins are technically cake, not bread, so we don’t want gluten formation. Another way to get tender muffins is to use an acidic ingredient such as sour cream, yogurt or buttermilk. Lastly, and very importantly, don’t over bake or under bake your muffins. Baking times in recipes are a guide and not necessarily exact because everyone’s ovens and baking pans are different. Keep an eye on your muffins and test them for doneness with a cake tester or a toothpick. My grandma used to say that when you start to smell them, they’re probably done or close to being done.

Soggy muffins also make me run the other way. Muffins loaded with too much fruit or fruit that hasn’t been macerated can make your muffins soggy or dense. In this recipe, I macerated the peaches to draw out some of the moisture, so it helps to avoid creating soggy spots in your muffins. The waiting time goes by fast as you prep the rest of your ingredients.

Print Recipe
 White Chocolate Peach Muffins
Tender muffins with white chocolate chips and chunks of fresh peaches.
Course Breakfast, Brunch
Keyword muffins, white chocolate peach
Servings
muffins
Ingredients
Macerated Peaches
Crumb Topping
Muffins
Course Breakfast, Brunch
Keyword muffins, white chocolate peach
Servings
muffins
Ingredients
Macerated Peaches
Crumb Topping
Muffins
Instructions
Macerated Peaches
  1. In a medium bowl, toss the peaches with lemon juice. Add the brown sugar and cinnamon and stir to combine. Let stand 30 minutes.
  2. Drain the peaches well and toss with flour. Reserve 1/4 cup of peaches for the muffin tops.
Crumb Topping
  1. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon and salt.
  2. With a pastry blender, or with your fingertips, work the butter into the flour mixture until it looks like wet sand. Press together to form chunks. Set aside in the refrigerator until ready to use.
Muffins
  1. Preheat the oven to 375ºF (190ºC). Line a 12-serving muffin pan with tulip muffin liners.* (Tulip muffin liners are preferable because they hold more batter, but you can also use standard muffin liners.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs and extracts in 3 separate additions, making sure each one is incorporated before adding the next.
  4. Mix in the flour mixture with a wooden spoon or spatula, in two additions, followed by half of the sour cream after each addition. Mix just until combined. The batter will be thick.
  5. Toss the white chocolate chips with flour, then fold them into the batter. Gently fold in the drained peaches.
  6. Transfer batter to the prepared muffin pan, equally dividing the batter among the muffin cups. (If you're using standard muffin liners, fill them 2/3 full.) Top with the reserved peaches and the crumb topping. Optional: Top each muffin with a piece of white chocolate.
  7. Bake muffins for 5 minutes. Turn down the oven heat to 350ºF (180ºC). Continue baking until the muffins are light golden brown and a toothpick inserted into the centers of the muffins comes out clean, about 15-20 more minutes. Cool in the pan for 5 minutes, then remove the muffins from the pan and continue cooling on a cooling rack.
Recipe Notes

*To find tulip muffin liners, click here.

 

Blueberry Lemon Crumb Cakes

Blueberry Lemon Crumb Cakes

The texture and flavor of these cute Blueberry Lemon Crumb Cakes is immaculate. You’ll love them so much, you won’t want to share, but this recipe makes six 4-inch personal crumb cakes, so you’ll have one all to yourself. You’ll understand once you taste the soft, fluffy lemon scented cake with juicy blueberries, a generous amount of sweet crumb topping and a lemony cream cheese icing. I was a bit hesitant to share this recipe. But I was taught to share recipes by my two grandmothers who were amazing cooks and bakers. They shared their knowledge and recipes with anyone who asked. Recipes are a legacy that should be passed on to family and friends. If you’re reading this, I consider you a friend. So enjoy this recipe that’s especially dear to me, because it’s based on my Grandma’s Apple Crumb Cake recipe.

I used a six serving shallow jumbo muffin pan to bake the cakes. The muffin cups are 4 inches across by 1 inch deep. To find the pan, click here. A hamburger bun pan for 4-inch buns will work too. If you happen to have six 4-inch cake pans, those work nicely. I used jumbo muffin liners to line the muffin cups, which fit perfectly by pressing them in around the inside bottom edges.

Print Recipe
 Blueberry Lemon Crumb Cakes
Fluffy, soft lemon cakes with blueberries, crumb topping and lemon cream cheese icing
Course Breakfast, Brunch, Dessert
Keyword blueberry lemon, cake
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Course Breakfast, Brunch, Dessert
Keyword blueberry lemon, cake
Servings
4-inch crumb cakes
Ingredients
Crumb Topping
Crumb Cakes
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, whisk the flour, sugar, brown sugar and salt together.
  2. Work in the butter with your fingertips until the mixture looks like the consistency of wet sand. Press the mixture together to make chunks. Set aside in the refrigerator until ready to use.
Crumb Cakes
  1. Preheat the oven to 350ºF (180ºC). Line a 6-serving shallow jumbo muffin pan* with jumbo muffin liners.** Jumbo muffin liners will fit by pressing them around the inside bottom edges.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, cream the butter, sugar and lemon zest with an electric mixer on medium speed, until light and fluffy.
  4. Beat the egg and egg yolk into the butter mixture in 2 separate additions, making sure each addition is incorporated before adding the next. Beat in the extracts until combined.
  5. In a small bowl, whisk the milk and sour cream together.
  6. On low speed, mix the flour mixture into the batter in 2 additions alternating with half of the milk mixture after each addition. Beat just until combined.
  7. Transfer the batter to the prepared baking pan, evenly distributing the batter and filling the cups about half full.
  8. In a medium bowl, toss the blueberries with 1 teaspoon of flour and place them into the cups on top of the batter, about 1 ounce (28g) in each. Top each one with crumb topping.
  9. Bake until a toothpick inserted into the center of the cakes comes out clean, about 25-30 minutes. Let the cakes cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely.
Cream Cheese Icing
  1. In a medium bowl, whisk together the cream cheese, melted butter, powdered sugar, salt and 1 tablespoon (30ml) of lemon juice. Add additional lemon juice, a little at a time until your desired consistency is reached. Drizzle over the cooled cakes.
Recipe Notes

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

**To find jumbo muffin liners, click here. To find 4-inch cake pans, click here.

Chocolate Chip Cookie Bread

Chocolate Chip Cookie Bread

This is the ultimate chocolate chip bread! There are no cookies in this recipe, but it tastes so much like freshly baked chocolate chip cookies that Chocolate Chip Cookie Bread is the perfect name for it. Brown sugar, vanilla and jumbo chocolate chips really help to mimic that beloved chocolate chip cookie flavor. I love the big pockets of chocolate that come from using jumbo chocolate chips, but of course you can use regular or mini chocolate chips if you prefer.

I typically wait until a loaf is cooled off before slicing it, but in this case, I wanted to capture the melted pools of chocolate for the video. The fresh baked chocolate chip aroma was so heavenly, that it took all of my willpower not to immediately devour the entire loaf! It’s easier to slice a fresh baked loaf when it’s cooled off. But if you want to experience the melty chocolate chips, warm your slice in the microwave for 10 seconds.

To watch the TikTok video, click here.

Print Recipe
 Chocolate Chip Cookie Bread
A moist, tender loaf cake with brown sugar and chocolate chips that tastes just like chocolate chip cookies
Course Breakfast, Brunch, Dessert
Keyword cake, chocolate chip
Servings
loaf
Ingredients
Course Breakfast, Brunch, Dessert
Keyword cake, chocolate chip
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 375ºF (190ºC). Line the bottom of a 9 x 5-inch loaf pan with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda and salt.
  3. In a large bowl, cream the butter and brown sugar until fluffy and well combined.
  4. Beat in the egg, egg yolk and vanilla in 3 separate additions, making sure each one is fully incorporated before adding the next.
  5. In a small bowl, whisk the milk and sour cream together.
  6. Add the flour mixture to the batter in two additions, alternating with half of the milk mixture after each addition. Beat just until combined. Do not over mix.
  7. Set aside a handful of chocolate chips for the top of the loaf. In a small bowl, toss the remaining chips with 1 teaspoon flour, making sure to coat them all, then fold them into the batter. This will help to prevent them from sinking.
  8. Transfer the batter to the prepared loaf pan. Top with the reserved chocolate chips.
  9. Bake for 10 minutes. Turn the oven temperature down to 325ºF (165ºC) and continue baking until the loaf is golden brown and a toothpick inserted in center comes out clean, about 45-50 more minutes.
  10. Cool the loaf in pan for 10 minutes then turn the loaf out onto a cooling rack.
Recipe Notes

*If you want to use mini chocolate chips, use one cup (6 oz or 170g)

Blueberry Ripple Scones

Blueberry Ripple Scones

Once there was a blueberry scone. She was good and reliable. One day she felt bored and tired of her soggy blueberries. She thought about her friend, the other blueberry scone. The one with the dried blueberries. The shriveled up blueberries reminded her of raisin bran. “It’s time for a change,” she thought. So she grabbed her friend, and they headed over to Brownie Mischief for a makeover.

That’s how Blueberry Ripple Scones were born, at least in my imagination. These scones are the new and improved, elevated version of blueberry scones. They have a ribbon of sweet blueberry compote swirling through the tender vanilla dough, making them look beautiful and taste delicious. Although the blueberry compote is quick to make, it requires a little more effort than simply folding blueberries into the dough. But it’s definitely worth it. I like to make my compote the night before, then it’s ready to go when I make my scones in the morning.

Print Recipe
 Blueberry Ripple Scones
Vanilla scones with ribbons of sweet blueberry compote and crunchy sugar topping
Course Breakfast, Brunch
Keyword blueberry, scones
Servings
scones
Ingredients
Scones
Blueberry Compote
Course Breakfast, Brunch
Keyword blueberry, scones
Servings
scones
Ingredients
Scones
Blueberry Compote
Instructions
Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  3. Work the butter into the flour with your fingertips or with a pastry blender, until pea size pieces form.
  4. In a small bowl whisk together the heavy cream, sour cream and vanilla.
  5. Stir the cream mixture into flour mixture until a shaggy dough is formed.
  6. Turn the dough out onto a lightly floured surface. Pat the dough into an oval. Spoon dollops of blueberry compote onto the dough. Fold the dough over onto itself 3 times.
  7. Form the dough into a 1-inch thick round, about 6 1/2-inches in diameter. Cut the dough into 8 wedges.
  8. Place the scones 2 inches apart on the prepared baking sheet. Chill the scones in refrigerator for 20 minutes.
  9. Heat your oven to 375ºF. Brush the tops of scones with heavy cream. Sprinkle with coarse sugar.
  10. Bake until the edges look golden brown, about 18-22 minutes.
Blueberry Compote
  1. In a small saucepan over medium heat, cook the blueberries, sugar, cornstarch and lemon juice, stirring until the sugar is dissolved and the blueberries start to release their juices.
  2. Turn the heat down to low and simmer, stirring occasionally, until thick and jammy, about 3-4 minutes. Remove from heat and let cool completely. Cover and store in refrigerator until ready to use.
Recipe Notes

*To find coarse sugar, click here.

To find purple coarse sugar, click here.

Glazed Lemon Muffins

Glazed Lemon Muffins

However your day is going today, it’s about to get better. I can confidently say these lemon muffins are some of the best you will ever taste. Follow the recipe exactly, weigh your ingredients and you’ll be enjoying these soft, tender muffins in no time.

These delightful muffins are perfect for breakfast, brunch or an anytime snack. I love enjoying one with a cup of strawberry or chamomile tea.

Print Recipe
 Glazed Lemon Muffins
Soft, tender lemon muffins glazed with lemon icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Course Breakfast, Brunch
Keyword lemon, muffins
Servings
muffins
Ingredients
Muffins
Icing
Instructions
Muffins
  1. Preheat the oven to 375ºF. Line a 12-serving muffin pan with tulip baking liners.* (You can also use standard muffin liners. They hold less batter so you may end up with a couple of extra muffins.)
  2. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
  3. In a large bowl, cream the butter, sugar and lemon zest, with an electric mixer, until light and fluffy.
  4. Add the eggs one at a time and beat until well combined.
  5. Add extracts and beat until combined.
  6. On low speed, mix in flour mixture in two additions, alternating with half of sour cream after each addition. Mix just until combined. Batter will be thick.
  7. Divide batter evenly into muffin liners. (If using standard muffin liners, fill 3/4 full.)
  8. Bake at 375ºF for 5 minutes. Turn the oven heat down to 350ºF and continue baking the muffins until a toothpick inserted into the centers comes out clean, about 12-16 more minutes. Do not over bake.
  9. Transfer muffins to a cooling rack to cool completely. Brush icing onto muffin tops with a small pastry brush.
Icing
  1. Whisk the powdered sugar, melted butter, and 1 tablespoon of lemon juice together until smooth. Add additional lemon juice until your desired consistency is reached.
Recipe Notes

*To find  tulip muffin liners, click here.

To find floral tulip muffin liners, click here.

Luxury Hot Chocolate


Print Recipe


Luxury Hot Chocolate

Course Brunch, Dessert
Keyword drinks, hot chocolate

Servings
serving


Ingredients

Course Brunch, Dessert
Keyword drinks, hot chocolate

Servings
serving


Ingredients


Instructions
  1. In a small saucepan, heat milk and cream over medium-low heat just until bubbles form around the edges. Do not boil.

  2. Turn heat off. Whisk in honey and vanilla bean paste.

  3. Add chocolate and stir gently until chocolate is melted. Strain hot chocolate through a sieve into a teacup or mug.


Recipe Notes

For a dairy free version, replace the milk and cream with unsweetened almond milk. Replace the chocolate with vegan chocolate.

Cinnamon Crumble Scones

The weeks following the winter holidays always feel peaceful to me. The rush is over and it’s time to catch my breath and rest. When it’s chilly and raining outside, I love spending time at home curled up in my coziest fluffy pajama bottoms and fuzzy socks. Give me a blanket, 75 pillows, a warm cup of tea and these Cinnamon Crumble Scones for ultimate coziness!

The crumb topping on these scones will remind you of a cinnamon crumb cake, which makes them extra nostalgic and comforting. The technique of folding the dough over itself gives them a flaky layered texture. For the tenderest scones, make sure not to over work your dough.

To watch Instagram reel, click here. To watch extended TikTok video showing baking process, click here.

Print Recipe
 Cinnamon Crumble Scones
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Course Breakfast, Brunch
Keyword cinnamon, scones
Servings
scones
Ingredients
Crumb Topping
Cinnamon Filling
Scones
Icing
Instructions
Crumb Topping
  1. In a medium bowl, combine flour, brown sugar, sugar cinnamon and salt.
  2. Work in butter with your fingertips until it looks like wet sand. Press together to make dime size chunks.
  3. Set aside in refrigerator until ready to use.
Cinnamon Filling
  1. In a small bowl, mix filling ingredients together until well combined.
Scones
  1. Preheat oven to 375ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder and salt.
  3. Work butter into flour mixture with your fingertips or with a pastry blender until pea sized pieces are formed.
  4. In a small bowl, whisk together heavy cream, sour cream and vanilla extract.
  5. Stir cream mixture into flour mixture a little at a time until dough comes together. If your dough is too dry add 1-2 more teaspoons of heavy cream.
  6. Turn dough out onto a lightly floured surface. Fold dough over onto itself a couple of times.
  7. Pat dough into an approximately 9 x 5-inch oval. Spread cinnamon filling on half of the dough to within 1/2-inch from the edges. Fold dough in half bringing short ends together. Press edges to seal.
  8. Shape dough into a 7-inch round, about 3/4-inch thickness. Cut into 8 wedges. (Or 6 wedges if you prefer larger scones.)
  9. Pinch the pointed tip of the wedges and tuck under to seal. This helps to prevent the top layer from sliding off while baking. Place wedges about 2-inches apart onto prepared baking sheet.
  10. Brush tops of scones with heavy cream. Top with crumb topping. Bake until light golden brown, about 18-22 minutes.
  11. Transfer scones to a cooling rack to cool. Drizzle with icing.
Icing
  1. In a small bowl, whisk together powdered sugar, butter, 1 tablespoon of milk and vanilla. Add additional milk until desired consistency is reached.

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.

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

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

Print Recipe
 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.