Ingredient: cold, unsalted butter, cubed

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 blind 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 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. The caramel sauce recipe is one that I would consider a shortcut. I used caramel candies melted together with heavy cream.

Print Recipe
 Caramel Apple Crumble Bars
Fresh apple cinnamon filling on a crisp, buttery shortbread base with a generous crumble topping
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumble Topping
Caramel Sauce
Crust
Course Dessert
Keyword bars, caramel apple
Servings
2-inch bars
Ingredients
Apples
Crumble Topping
Caramel Sauce
Crust
Instructions
Apples
  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. Work the cold butter into the flour mixture with a pastry blender or with your fingertips until it looks like wet sand. Press together to form 1/2-inch chunks. Set aside in the refrigerator until ready to use.
Caramel Sauce
  1. In a small saucepan over medium heat, melt the caramel candies and heavy cream together, stirring until smooth.
Crust
  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.
  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. 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 crumble 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. Sprinkle with powdered sugar.
Recipe Notes

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.

 

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.

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.

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. 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.

A classic coffee cake is usually a subtly sweet cake with cinnamon, crumb topping and maybe some icing. They’re called coffee cakes because they go so well with a cup of coffee, not necessarily because they contain coffee. This Apple Crumb Cake 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!

Print Recipe
 Grandma's Apple Crumb Cake
Tender vanilla cake with generous crumb topping and vanilla icing
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 7-10 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 with no large pieces of butter remaining. Press together to make 1/2-inch chunks.
Cake
  1. Preheat the oven to 325ºF (165ºC). 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 until well blended.
  3. In a large bowl, cream the butter and sugar, with an electric mixer on medium speed, until light and fluffy. Beat the eggs and vanilla into the butter mixture in three separate addition, making sure each addition is incorporated before adding the next.
  4. In a small bowl, whisk the milk and sour cream together. On low speed, beat the flour mixture into batter in three additions, alternating with milk mixture. Mix just until combined.
  5. Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Drain any excess liquid from the apples. Top the cake batter evenly with apples, then the topping mixture.
  6. 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 (30ml) of half & half. Add additional half & half until the desired consistency is reached. Drizzle over the cooled cake.
Recipe Notes

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

Harry Potter Inspired Pumpkin Pasties

Pumpkin Pasties

Even though the weather is warm where I live at the moment, I’m dreaming about all the delicious fall treats I’ll be baking this year. Let’s look forward to cool, crisp weather, the smell of pumpkin or apples baking, and sipping a warm mug of something spicy while we wait for our bakes to come out of the oven.

Inevitably, every fall, the Harry Potter movies come on at my house and it’s nice to have some popcorn and sweet treats to enjoy while watching the movies. And these Harry Potter Inspired Pumpkin Pasties are perfect for that! If you’ve read the Harry Potter books, you may remember the Pumpkin Pasties being mentioned. There are many interpretations out there, but I imagined them to be crispy and flaky on the outside with a sweet pumpkin filling. I included a delicious flaky pie crust recipe here, but feel free to use store bought pie dough if you want to streamline the process. I sprinkled mine with raw turbinado sugar before baking which provides a sweet delicious crunch. You can also use maple sugar or sparkling sugar. To find the sugar I used, click here. And as a magical touch, I added some edible gold star glitter. To find the edible gold stars, click here.

Print Recipe
 Pumpkin Pasties
Harry Potter inspired sweet pumpkin filled hand pies
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
Course Dessert
Keyword pastry
Servings
hand pies
Ingredients
Pie Crust
Pumpkin Filling
Assembly
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 throughout.
  2. Work the butter into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix the ice water and vinegar together. Sprinkle over the flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. 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 disks. Cover with plastic wrap and refrigerate at least two hours or up to overnight.
Pumpkin Filling
  1. In a medium-size bowl, mix together the pumpkin purée, sugar, egg, heavy cream, cinnamon, ginger and nutmeg until well combined.
Assembly
  1. Preheat the oven to 400ºF (200ºC). Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll the dough to 1/8-inch thickness. Cut the dough into twelve 5-inch* rounds, re-rolling the scraps as needed. Place the dough rounds a couple of inches apart onto the prepared baking sheets.
  3. Place about 2 tablespoons of filling on each round, leaving a half-inch border. Apply egg wash to the edges of the rounds.
  4. Fold the dough over and press the edges together. Crimp the edges with a fork. If any filling oozes out, wipe it up with a paper towel or it will burn.
  5. Brush the pasties with egg wash. Cut a half-inch slit into the top of each pastie. Sprinkle with coarse sugar.
  6. Bake until golden brown, about 18-20 minutes. Transfer to a cooling rack.
Recipe Notes

*To find a 5-inch round cutter, click here.

Skillet Chicken Pot Pie with Herb Crust

Pot pies belong to everyone. They date back to ancient times and many cultures worldwide have various versions of savory pies. It’s a very popular comfort food dish here in the U.S. and many people already have a favorite recipe. The recipe I’m sharing here isn’t the only way to make a pot pie, but it’s one way to do it that happens to be delicious! I usually bake pot pies in a casserole dish, and you can certainly bake this one in a casserole dish if you want to. But I thought it would be nice to save a step and try baking one in a skillet. I love baking other things, such as cornbread, in a skillet so I had a feeling it would be good. I used an 8-inch cast iron skillet. Click here to find the skillet I used.

I had a ton of fresh herbs on hand, so they ended up in my pie crust on a whim. I was very pleased with the results. Feel free to switch up the herbs and use your favorites. Typically when you bake or roast something with fresh herbs, they tend to turn black and crispy. But don’t worry, they’ll be safely nestled inside the crust. And speaking of the crust, this one is tender and flaky due to my grandmother’s method of working the fat into the dough with your fingertips. You want to end up with flat dime size pieces throughout. A little vegetable shortening helps to add structure and flakiness and the butter makes it taste good. A touch of vinegar helps to inhibit gluten formation, so you’ll have a tender, flaky crust rather than a chewy one. And if you’re one of those people who tends to over work your dough, the vinegar can help with that. But please do yourself a favor and don’t over work your dough!!

Now I’m going to give you the best piece of cooking advice my grandmother ever gave me: Taste as you go! Taste everything as you are preparing it, not just when it’s done. So when you’re making your filling for this pot pie, add the herbs, salt, pepper and sage a little bit at a time until it tastes good to you.

Print Recipe
 Skillet Chicken Pot Pie with Herb Crust
Skillet chicken pot pie with fresh herbs baked into the crust
Course Main Dish
Keyword chicken pot pie, pastry
Servings
Ingredients
Herb Crust
Filling
Course Main Dish
Keyword chicken pot pie, pastry
Servings
Ingredients
Herb Crust
Filling
Instructions
Herb Crust
  1. In a large bowl, whisk together flour, sugar and salt. Work shortening into the flour mixture with your fingertips until evenly dispersed throughout.
  2. Work butter and herbs into the flour mixture with your fingertips, creating flat dime size pieces.
  3. Mix ice water and vinegar together. Sprinkle over flour mixture a little at a time, stirring until dough comes together. You may not need all of the water depending on your climate.
  4. Turn dough out onto a lightly floured surface. Knead dough briefly by folding dough over onto itself a few times. Do not over work dough! Form dough into a disk. Cover with plastic wrap and refrigerate at least one hour or up to overnight.
Filling
  1. In an 8-inch cast iron skillet, heat butter over medium heat. Sauté onions, celery and carrots until onions are translucent, stirring occasionally. Sprinkle with flour and cook one to two more minutes, stirring frequently.