Ingredient: cold, unsalted butter, cubed

Sour Cream & Chive Biscuits

Sour Cream & Chive Biscuits

These soft, fluffy biscuits with buttery, golden edges are prefect for summer picnics and cookouts. I served them with grilled chicken, salad and peach iced tea. They also make delightful biscuit breakfast sandwiches.

Print Recipe
 Sour Cream & Chive Biscuits
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Course Breakfast, Brunch
Keyword biscuits, sour cream & chive
Servings
biscuits
Ingredients
Instructions
  1. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  2. Work the butter into the flour mixture with your fingertips until flat dime size pieces are formed. Stir in the chives.
  3. In a small bowl, whisk together the sour cream and the heavy cream. Stir this mixture into the flour mixture a little at a time until a shaggy dough is formed. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough. Form the dough into a 6-inch wide by 1-inch tall square. Cover and refrigerate for 30 minutes or freeze for 15 minutes. This will make the dough easier to cut.
  4. Meanwhile, preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper. Cut the dough square into nine 2-inch squares. Place the biscuits about 2 inches apart onto the prepared baking sheet. Brush the tops with heavy cream. Bake until golden brown, about 18-22 minutes. Transfer the biscuits to a cooling rack and immediately brush with melted butter. Apply the chive blossoms to the tops, if using.
Recipe Notes

*I used a microwave flower press kit to press the chive blossoms.  To see the press I used, click here.  Alternately, you can press the chive blossoms  between sheets of wax paper or parchment paper and weigh them down with a heavy book overnight.

Everything Bagel Cheesy Pocket Pies

Dad’s are the ultimate snackers, so I made these hearty pocket pies for dads to enjoy on Father’s Day. They’re cheesy and buttery and the crust is super flaky and tender. There’s a combination of butter and shortening in the crust. The butter gives rich flavor and the shortening helps make them flaky. A bit of vinegar in the crust helps prevent gluten formation so the crust will be tender. When making smaller pies, I like to divide the dough into portions before chilling. This prevents having to re-roll the scraps since re-rolling pie dough tends to toughen it.

I used a combination of whole grain Dijon mustard and hot mustard. My dad loves horseradish mustard. German varieties of mustard are delicious too. Feel free to use your mustard of choice. These are also delicious drizzled with a touch of hot honey.

Print Recipe
 Everything Bagel Cheesy Pocket Pies
Pocket pies with ham and cheese wrapped in a golden, flaky crust topped with Everything Bagel Seasoning
Course Dinner
Keyword pastry, pocket pies
Servings
pocket pies
Ingredients
Pie Crust
Filling
Course Dinner
Keyword pastry, pocket pies
Servings
pocket pies
Ingredients
Pie Crust
Filling
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until evenly dispersed. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. Mix the ice water and vinegar together in a glass measuring cup. Sprinkle over the flour mixture a little at a time, stirring until the dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough. Divide the dough into 6 equal portions, about 2 ounces (57g) each. Form the portions into disks, wrap them individually with plastic wrap and refrigerate for at least 1 hour or up to overnight.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll the dough portions to 1/8-inch thickness. Cut out six rounds, about 4 1/2-5-inches each. Place the rounds on the prepared baking sheet. Spread about 1/2 teaspoon of mustard on each round. Top each one with ham (or veggies) and cheese. Brush the perimeter edges with egg wash. Fold the rounds over and press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash and sprinkle with Everything Bagel Seasoning. Cut a 1/2-inch ventilation slit into the top of each pie. Bake until golden brown, about 22-25 minutes. Transfer the pies to a cooling rack. Serve warm.
Recipe Notes

*Chopped fresh spinach leaves or blanched broccoli make delicious vegetarian substitutions.

**To find Everything But the Bagel Seasoning, click here.  

Strawberry Lavender Hand Pies

Good things are coming your way. Your first bit of good fortune today, was finding this recipe. These Strawberry Lavender Hand Pies are exceptionally delicious and delightful. The sweet strawberry filling and the buttery, flaky pie crust are perfect together. When you add the lavender icing, they become positively magical. The icing has a touch of lavender that’s just enough to add a subtle floral note. I decorated mine with lavender buds, sprigs of lavender and dried rose petals. These pretty pies are perfect for teatime or fairy picnics.

Print Recipe
 Strawberry Lavender Hand Pies
Hand held pies with sweet, fresh strawberry filling, surrounded by a buttery, flaky crust and topped with lavender icing.
Course Dessert
Keyword pastry, pie, strawberry lavender
Servings
pies
Ingredients
Pie Crust
Strawberry Filling
Lavender Icing
Course Dessert
Keyword pastry, pie, strawberry lavender
Servings
pies
Ingredients
Pie Crust
Strawberry Filling
Lavender Icing
Instructions
Pie Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. In a small bowl, whisk the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until the dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not overwork the dough! Form the dough into two 4 x 5-inch rectangles. Wrap with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Strawberry Filling
  1. In a medium saucepan over medium heat, stir together the strawberries, sugar and cornstarch. Cook, stirring occasionally, until the strawberries release their juices and the mixture starts to bubble. Turn the heat down and simmer until thickened to a jam consistency, about 7-10 minutes. Stir in the vanilla and salt. Transfer the mixture to a bowl and allow to cool to room temperature. Set aside in the refrigerator until ready to use.
Lavender Icing
  1. In a small saucepan, heat the half & half and the lavender over medium heat, just until bubbles form around the edges. Do not boil. Turn the heat down and simmer gently for 1 minute. Strain the lavender cream into a small bowl. Cover and refrigerate until chilled, about 1 hour.
  2. Place the powdered sugar in a medium bowl. Add the lavender cream a little at a time, whisking until smooth. Add more lavender cream as needed to achieve your desired consistency. Add the food coloring a little at a time, with the tip of a toothpick, until your desired shade is achieved. Whisk until smooth and well combined.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line a large baking sheet with parchment paper.
  2. On a lightly floured surface, roll the pie dough to 1/8-inch thickness. Cut out sixteen 3 x 4-inch rectangles. Chill in the refrigerator for 15 minutes. Place 8 rectangles onto the baking sheet, about 2 inches apart. Brush the perimeter edges with egg wash. Top each one with about 2 tablespoons of filling. Top with the remaining rectangles. Press the edges to seal. Crimp the edges with a fork. Brush the pies with egg wash. Cut 1/2-inch ventilation slits in the top of each one.
  3. Bake until golden brown, about 23-28 minutes. Transfer to a cooling rack. Spoon or drizzle the icing over the cooled hand pies. Sprinkle with a few lavender buds.
Recipe Notes

*To find culinary lavender, click here.

Blueberry Galette with Lavender Cream

Blueberry Galette with Lavender Cream

This rustic Blueberry Galette is so much easier to make than blueberry pie, but it’s equally delicious. It’s bursting with fresh blueberries on a tender, flaky crust. it’s heavenly served with a cloud of lavender cream.

Print Recipe
 Blueberry Galette with Lavender Cream
Course Dessert
Cuisine French
Keyword blueberry, galette, pastry
Servings
Ingredients
Crust
Lavender Whipped Cream
Blueberry Filling
Course Dessert
Cuisine French
Keyword blueberry, galette, pastry
Servings
Ingredients
Crust
Lavender Whipped Cream
Blueberry Filling
Instructions
Crust
  1. In a large bowl, whisk together the flour, sugar and salt. Work the shortening into the flour mixture with your fingertips until it's evenly dispersed throughout. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  2. Mix the ice water and vinegar together in a small bowl. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the liquid depending on your climate.
  3. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a few times. Do not over work the dough! Form the dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Lavender Whipped Cream
  1. In a small saucepan, heat the heavy cream and lavender over medium heat, just until bubbles form around the edges. Turn the heat down to low and simmer gently for 1 minute. Strain the lavender cream into a medium bowl. Cover and refrigerate until chilled, about 1 hour.
  2. Whip the lavender cream until thickened. Add the powdered sugar and food coloring, if using. Whip until medium peaks form, being careful not to over beat. Set aside in the refrigerator until ready to use.
Blueberry Filling and Assembly
  1. Line a large baking sheet with parchment paper. On a lightly floured surface, roll the dough into a 12-inch round. Transfer the dough to a baking sheet. Refrigerate for 15 minutes. Meanwhile, preheat the oven to 400ºF (205ºC).
  2. In a large bowl, combine the blueberries, sugar, cornstarch, lemon juice, vanilla extract and salt. Mix until well combined.
  3. Brush a 2-inch border of egg wash on the surface of the pie dough. Spoon the blueberries onto the dough within the border. Fold the dough border over the blueberries, towards the center, pleating the edges about every 2-inches. Brush the edges with egg wash. Sprinkle with coarse sugar.
  4. Bake until the crust is golden brown and the filling is bubbly, about 28-35 minutes. Serve warm or at room temperature with lavender cream.
Recipe Notes

*To find culinary lavender, click here.

Deluxe Cinnamon Swirl Bread

This dreamy Cinnamon Swirl Bread is a perfectly soft, tender loaf with two layers of brown sugar cinnamon. It was already delicious on its own, but I’m sure Grandma wouldn’t mind that I upgraded it with a generous amount of crumb topping and a drizzle of cream cheese icing. This versatile loaf is enjoyable year round. During spring, it’s delightful served with a cup of blueberry tea. On summer mornings, it’s perfect with a glass of peach iced tea. And of course, during fall and winter, this comforting loaf is cozy served with a mug of hot coffee or cocoa.

To watch the Instagram video, click here.

Print Recipe
 Deluxe Cinnamon Swirl Bread
Soft, tender vanilla loaf cake with two layers of brown sugar-cinnamon swirl, topped with crumb topping and cream cheese icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Course Breakfast, Brunch
Keyword cinnamon swirl, loaf
Servings
loaf
Ingredients
Crumb Topping
Cinnamon Swirl Bread
Cream Cheese Icing
Instructions
Crumb Topping
  1. In a medium bowl, stir together the flour, brown sugar, sugar, cinnamon and salt until well combined. With your fingertips, work the butter into the flour mixture until it looks like wet sand with no large pieces of butter. Press the mixture together to form chunks. Set aside in the refrigerator until ready to use.
Cinnamon Swirl Bread
  1. Preheat the oven to 350ºF (180ºC). Line a 9 x 5-inch loaf pan with parchment paper.
  2. In medium bowl, stir together 1/2 cup (100g) of brown sugar and the cinnamon until well combined. Set aside.
  3. In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt until well combined.
  4. In a large bowl, beat the butter, granulated sugar and the remaining 1/4 cup (50g) of brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs one at a time, making sure each one is fully incorporated. Beat in the vanilla extract.
  5. In a small bowl or a glass measuring cup, whisk the milk and sour cream together. On low speed, beat the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Mix just until combined.
  6. Transfer half of the batter to the prepared loaf pan. Sprinkle half of the brown sugar-cinnamon mixture over the batter. Swirl with a skewer. Add the remaining batter and repeat with the remaining brown sugar-cinnamon mixture. Sprinkle the crumb topping on evenly.
  7. Bake until a toothpick inserted into the center of the loaf comes out clean, about 50-60 minutes. (The toothpick may have some brown sugar or crumb topping on it, but not wet batter.) Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack.
Cream Cheese Icing
  1. In a small bowl, whisk together the cream cheese, butter, powdered sugar, vanilla extract, salt and 1 tablespoon (30ml) of milk until smooth. Whisk in additional milk if needed to achieve your desired consistency. Drizzle the icing over the cooled loaf.
Recipe Notes

*To find my favorite cinnamon, click here.

Confetti Crumb Cake Cookies

Just when you thought confetti cookies couldn’t get any more fun and cute, Confetti Crumb Cake Cookies have arrived! I took confetti cookies, also known as birthday cake cookies, over the top by adding confetti crumb topping and a drizzle of pale pink icing. For top level fun, I finished them with edible glitter.

Print Recipe
 Confetti Crumb Cake Cookies
Vanilla cookies with white chocolate chips, rainbow sprinkles, crumb topping and icing drizzle
Course Dessert
Keyword birthday cake, confetti, cookies
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Course Dessert
Keyword birthday cake, confetti, cookies
Servings
cookies
Ingredients
Confetti Crumb Topping
Confetti Cookies
Icing
Instructions
Confetti Crumb Topping
  1. In a medium bowl, whisk together the flour, sugar and salt. Work the butter into the flour mixture with your fingertips until it looks like sand with no large chunks of butter. Stir in the sprinkles. Press the mixture together to form chunks. Set aside in the refrigerator while you make the cookie dough.
Confetti Cookies
  1. Preheat the oven to 350ºF (180ºC). Line 2 large cookies sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the butter, sugar and brown sugar, with an electric mixer at medium speed, until light and fluffy. Beat in the egg and egg yolk in two additions, making sure each one is incorporated before adding the next. Beat in the extracts.
  4. On low speed, beat in the flour mixture into the batter, just until combined. Stir in the white chocolate chips and the sprinkles.
  5. Form the cookie dough into 2-tablespoon size balls. Place them about 3 inches apart onto the cookie sheets. Flatten the dough balls slightly. Top each one generously with the crumb topping.
  6. Bake until the cookies are set and the edges start to turn light golden, about 11-13 minutes. (Be careful not to over bake to avoid drying out your cookies.) Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Icing
  1. In a small bowl, whisk together the powdered sugar, butter, vanilla and 1 tablespoon of milk. Add additional milk as needed to achieve your desired consistency. Using the tip of a toothpick, gradually add a tiny bit of food coloring and whisk until incorporated.
  2. Drizzle over the cooled cookies. Top with edible glitter if desired.
Recipe Notes

If your cookies spread too much, chill the dough for 20-30  minutes, then proceed with the recipe.

Strawberry Crumb Cake


Print Recipe


Strawberry Crumb Cake

Tender vanilla crumb cake topped with fresh strawberries, plenty of crumb topping and fresh strawberry icing

Course Breakfast, Brunch, Dessert
Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry Icing

Course Breakfast, Brunch, Dessert
Keyword cake, strawberry

Servings


Ingredients
Crumb Topping

Cake

Fresh Strawberry 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 wet sand. Press it together to form chunks. Set aside in the refrigerator until ready to use.

Cake
  1. Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch cake pan with a removable bottom or an 8-inch springform pan, with parchment paper. Grease and flour the insides or line with a strip of parchment paper.

  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

  3. In a large bowl, cream the butter and sugar with an electric mixer on medium speed, until light and fluffy.

  4. Beat the egg, egg yolk and vanilla into the butter mixture in 3 separate additions, making sure each addition is incorporated before adding the next.

  5. In a small bowl, whisk the milk and sour cream together. On low speed, mix the flour mixture into the batter in two additions alternating with half of the milk mixture. Beat just until combined.

  6. Transfer the batter to the prepared pan. Smooth the batter with a spatula. Place the strawberries evenly on top of the batter. Sprinkle the crumb topping over the top.

  7. Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, about 48-55 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack.

Fresh Strawberry Icing
  1. In a medium bowl, whisk together the powdered sugar and puréed strawberries. Add the half & half a little at a time until your desired consistency is achieved. Whisk until smooth. Drizzle over the cooled cake.


Recipe Notes

To find the cake pan I used, click here.

Heavenly Glazed Vanilla Bean Scones

Heavenly Glazed Vanilla Bean Scones

I’ve often been asked to create a vanilla scone recipe. At first I thought vanilla scones seemed a bit uninteresting, but the perfectly tender texture combined with the fragrant addition of vanilla bean and luscious vanilla icing, changed my mind completely. They’re truly delicious and much better than any vanilla scones I’ve tasted in any coffee shop or bakery. The classic vanilla flavor pairs perfectly with all of the warm, cozy drinks of the season.

Print Recipe
 Heavenly Glazed Vanilla Bean Scones
Tender vanilla bean scones with luscious vanilla bean icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Course Breakfast, Brunch
Keyword scones, vanilla bean
Servings
scones
Ingredients
Vanilla Bean Scones
Vanilla Bean Icing
Instructions
Vanilla Bean Scones
  1. Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Work the butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces form.
  3. In a small bowl, whisk together the heavy cream, sour cream and vanilla. Stir the cream mixture into the flour mixture until a shaggy dough is formed.
  4. Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Don't overwork the dough. Pat the dough into a 6 1/2-inch diameter, 3/4-inch thick round. Cut the dough into 8 wedges.
  5. Place the scones 2 inches apart onto the prepared baking sheet. Chill the scones in the refrigerator for 15-20 minutes.
  6. Preheat the oven to 375ºF (190ºC). Brush the tops of the scones with egg wash. Bake until the scones are golden brown, about 16-20 minutes. Transfer the scones to a cooling rack. Brush the tops of the cooled scones with vanilla bean icing.
Vanilla Bean Icing
  1. In a medium bowl, whisk together the powdered sugar, butter, vanilla, 1 tablespoon (15ml) of milk and the salt. Add additional milk as needed to reach your desired consistency.

Caramel Apple Crumble Bars

Although we have access to apples year around, apple season is my favorite time to bake with apples. I love the opportunity to go apple picking or choosing fresh apples from the abundance of apples available at farmers markets. Baking with apples makes your home smell cozy and delightful, especially when paired with cinnamon. These Caramel Apple Crumble Bars have the autumn flavors you’re craving. They’re the apple version of my popular Blueberry Crumble Bars and they’re equally delicious.

This recipe requires multiple steps, but the steps are all very easy. The apples are cooked briefly on the stovetop to achieve the perfect texture. The crust is par-baked to keep it crisp. The caramel is drizzled over the apples which helps keep them juicy and we all know what a perfect match apples and caramel are! Adding the caramel to the apples, rather than drizzling it over the top of the crumble topping also keeps the topping crisp. I like using tart green apples for this recipe, such as Granny Smith or Golden Delicious, or a combination of green and red apples, but you can use any baking apples that you prefer.

Print Recipe
 Caramel Apple Crumble Bars
Fresh apple cinnamon filling and caramel on a crisp, buttery shortbread base with a generous crumble topping
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumb Topping
Crust
Instructions
Filling
  1. In a large bowl, toss the apples with the lemon juice.
  2. In a large skillet, melt the butter over medium heat. Add the apples, sugar, cinnamon and salt. Cook, stirring occasionally until the apples are tender, about 10-12 minutes. Set aside to cool.
Crumble Topping
  1. In a medium bowl, whisk together the flour, brown sugar, sugar, cinnamon and salt until well blended. Work the cold butter into the flour mixture with a pastry blender or with your fingertips until it looks sandy. Press together to form chunks. Set aside in the refrigerator until ready to use.
Crust and Assembly
  1. Preheat the oven to 350ºF. (180ºC). Line an 8-inch square baking pan** with parchment paper.
  2. In a medium bowl, whisk together the flour, powdered sugar, baking powder and salt until well blended.
  3. In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth. Add the flour mixture and beat just until the dough comes together.
  4. Press the dough into the prepared baking pan. (To press the dough evenly into the pan, it's helpful to place a piece of parchment paper over the dough when you are pressing it into the pan. Remove the parchment before baking.) Bake until the surface looks evenly light golden brown, about 20-22 minutes. Remove from the oven. Top with the cooked apples. Drizzle with caramel sauce. Top with the crumb topping. Return the pan to the oven and continue baking until the topping looks golden brown and the filling starts to bubble, about 25-28 minutes.
  5. Let cool completely in the pan. Dust the cooled bars with powdered sugar.
Recipe Notes

*For an easy caramel sauce recipe, click here. For my favorite homemade caramel sauce recipe, click here.

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

Blueberry Pecan Banana Bread

This banana bread was a happy accident. One morning, I started to make banana bread. My recipe called for three over-ripe bananas, but I realized that I only had two. So I changed my recipe, and then I added blueberries, toasted pecans, a pecan crumb topping and a brown sugar cinnamon glaze. The results were so tender, moist and delicious that I can confidently say this is the best banana bread I’ve ever tasted. And I’ve tasted a lot of banana bread. I’ve tried many different recipes and tasted loaves baked by other people. I also like picking up a slice of banana bread at bakeries and coffee shops sometimes, alongside my coffee or tea.

The three biggest problems I typically see with banana bread are rubbery texture, dry texture or bland flavor. Over mixing can cause a rubbery loaf, so when you add your dry ingredients to the batter, mix it just until the flour is incorporated, to avoid excess gluten formation. To avoid a dry loaf, make sure not to over bake it. Test it before you think it might be done. When measuring your dry ingredients, weigh them for the best results. Sometimes people inadvertently add too much or too little flour when using measuring cups.

For the best flavor and sweetness, make sure to use very ripe bananas when making banana bread. I like to use bananas that are soft and covered with brown spots. I avoid the black, oozing bananas, even though you may see people on social media recommending them for use. These are technically rotten bananas and can give your banana bread an unpleasant fermented flavor. The toasted pecans in this recipe add texture and a rustic nutty flavor. Even people who don’t like nuts tend to appreciate them in this banana bread. But if you have a nut allergy you can certainly leave them out. The addition of cinnamon, nutmeg and vanilla also add lovely flavor to this loaf. This banana bread is quite delicious on its own, but the crumb topping and brown sugar glaze take it over the top!

To watch the Blueberry Pecan Banana Bread Instagram video, click here.

Print Recipe
 Blueberry Pecan Banana Bread
Moist tender banana bread with blueberries and toasted pecans, topped with pecan crumb topping and brown sugar cinnamon glaze.
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Course Breakfast, Brunch, Dessert
Keyword blueberry pecan banana, loaf
Servings
loaf
Ingredients
Crumb Topping
Blueberry Pecan Banana Bread
Brown Sugar Cinnamon Glaze
Instructions
Crumble Topping
  1. In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Work in the butter with your fingertips until the mixture looks like wet sand. Mix in the pecans. Press the mixture to together to form chunks. Set aside in the refrigerator until ready to use.
Blueberry Pecan Banana Bread
  1. Preheat the oven to 325ºF (165ºC). Line the bottom a 9 x 5-inch loaf pan* with parchment paper. Grease and flour the insides.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. In a large bowl, whisk together the brown sugar, oil, eggs, sour cream and vanilla until smooth and well combined. Stir in the bananas until incorporated. Mix in the flour mixture just until combined. Do not over mix. Stir in the pecans.
  4. In a small bowl, gently toss the blueberries with the lemon juice, then toss them with 2 teaspoons of flour. Fold 3/4 of the blueberries into the batter. Transfer the batter to the prepared loaf pan. Top with the remaining blueberries, then the crumb topping.
  5. Bake until a toothpick inserted into the center of the loaf comes out clean, about 55-60 minutes. Cool in the pan for 10 minutes, then remove the loaf from the pan and transfer to a cooling rack to cool completely.
Brown Sugar Cinnamon Glaze
  1. In a small saucepan, whisk the brown sugar, butter, cinnamon and salt together over medium heat until the sugar dissolves and the edges start to bubble. Remove from heat and whisk in the heavy cream, vanilla and powdered sugar until smooth. Set aside to cool slightly. Drizzle over the cooled banana bread.
Recipe Notes

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

Peach Crumble Pie Cookies

Peach Crumble Pie Cookies

I couldn’t decide whether to call these cookies or pies, so I made a compromise. They’re about the size of cookies, but they taste like little peach crumble pies. The base is tender like shortbread or pie crust and the filling is made with fresh peaches. I’ve seen people make something similar with jam and call them cookies, but since I used fresh fruit for these, they deserve to be elevated to pie status.

The peaches are macerated to draw out the excess juices, to help avoid making your cookies soggy. If you’re impatient, don’t be tempted to skip this step. It’ll go by fast as you prep the crumb topping and the remaining ingredients.

When I first made these, I used cupcake liners because I was worried that they might stick to the pan. It turns out that they stick to the cupcake liners more than the pan. So the next time I made them, I opted to lightly spray the pan with nonstick spray instead of using liners. I ran a small thin offset spatula around the perimeter of the cookies to loosen them from the pan and they popped out nicely.

I love topping these little peach delights with caramel sauce. Salted caramel is also a delicious addition. Or you can simply sprinkle them with powdered sugar if you prefer.

Print Recipe
 Peach Crumble Pie Cookies
Tender, peach-filled cookies with crumble topping and caramel drizzle
Keyword cookies, peach
Servings
cookie tarts
Ingredients
Macerated Peaches
Crumble Topping
Cookies
Topping
Keyword cookies, peach
Servings
cookie tarts
Ingredients
Macerated Peaches
Crumble Topping
Cookies
Topping
Instructions
Macerated Peaches
  1. In a medium bowl, toss the peaches with lemon juice. Add the brown sugar and cinnamon. Stir gently to combine. Let stand 30 minutes.
  2. Drain the peaches, reserving 1 tablespoon of the juices. In a small bowl, whisk together the reserved peach juice with the corn starch. Mix with the drained peaches.
Crumble Topping
  1. In a medium bowl, whisk together the flour, sugar, brown sugar, cinnamon and salt.
  2. With your fingertips, work the butter into the flour mixture until it looks like wet sand. Press the mixture together to form chunks.
Cookies
  1. Preheat the oven to 350ºF (180ºC). Lightly spray a 12-serving muffin pan with nonstick spray. (If you're concerned about the cookies sticking to the pan, see notes below.*)
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy.
  4. Mix in the flour mixture on low speed or by hand, just until combined.
  5. Press generous tablespoon size (about 20g each) portions of dough into the bottoms of the muffin pan cups with a pastry tamper dipped in flour. You can also use the bottom of a flat shot glass.
  6. Top with the peaches, then the crumble topping mixture. Bake until the cookies are set and the topping is golden brown, about 15-17 minutes.
  7. Cool the cookies completely in the pan. Once cool, remove the cookies from the pan by running a small offset spatula or paring knife around the inside perimeter of the muffin cups to loosen them. Drizzle with caramel sauce.
Recipe Notes

*You can line the bottoms of the muffin cups with 2-inch parchment circles to make sure your cookies release. I don't recommend cupcake liners because the cookies stick to the ridges of the liners. You can, however, cut the circles from the bottom of the cupcake liners if you don't have parchment paper.

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.