Cinnamon Roll Muffins

Sunday morning I woke up with an overwhelming urge for a shamelessly large cinnamon roll. You know what I am talking about…that warm ooey, gooey, melt-in-your-mouth cinnamonny goodness that you know you should be ashamed of eating, but really aren’t. Yes, one of those! Unfortunately we don’t have a Cinnabon within an hours drive and I didn’t have three hours to make homemade yeasted cinnamon roll. So what’s a girl to do? I wasn’t about going to resist the craving, so I went on the hunt for a no-yeast cinnamon roll alternative. Looking back through all of the recipes that I have bookmarked I found this recipe for cinnamon roll muffins. Since you don’t have to hassle with the rising time of yeast, you can have these on the breakfast table in under 30 minutes! Perfect! They’re a great alternative to the more time-consuming yeasted cinnamon rolls that I make for special occasions. Soft, ooey gooey muffins swirled with cinnamon, brown sugar and pecans and topped with a drizzle of icing, these muffins definitely hit the spot. Although yeasted cinnamon rolls will always be my favorite, these muffins are a wonderful substitution when you’re short on time.

One Year Ago: Triple Layer Peanut Bars 

Two Years Ago: Oatmeal Creme Pies       

Cinnamon Roll Muffins

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Ingredients:

  • 1 cup buttermilk
  • 1/2 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 3 to 3 ½ cups all purpose flour

For the Filling:

  • 4 tablespoons unsalted butter, softened
  • 1 cup light brown sugar
  • 1 ½ teaspoons cinnamon
  • 3/4 cup pecans, finely chopped

For the Icing:

  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • splash vanilla extract

Directions:

  1. Heat oven to 375 degrees. Grease a muffin pan or line with muffin liners.
  2. In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.
  3. In a small bowl, make the filling by combining the brown sugar, cinnamon and pecans. Turn the dough out onto a lightly floured work surface and knead for a minute or two. Roll the dough into a 12-inch by 24-inch rectangle. Spread with butter, leaving a 1/4″ margin at the long side of dough,  then sprinkle with the cinnamon sugar mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, beginning with the long side, under-tucking after each completed rollover. Cut into 12 rolls.
  4. Place in prepared muffin pan and bake until golden brown, about 15-18 minutes. Allow the muffins to cool in muffin pan for 5 minutes before removing to a wire rack.
  5. Make the glaze with the muffins are cooling. In a small bowl, combine powdered sugar, milk and vanilla until smooth. Drizzle over the top of the muffins and serve.

Yields: 12 muffins
Prep Time: 15 minutes
Bake Time: 18 minutes

Source: adapted from The Baker Chick, originally from The Comfort of Cooking

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

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Posted in Breads & Muffins, Breakfast | Tagged , , , , , , | 29 Comments

Flaky Peach Turnovers

Take advantage of summer’s bounty of peaches with these flaky homemade Peach Turnovers. Stuffed with diced peaches and baked in a homemade flaky puff pastry, these  turnovers make for a perfect brunch or summer dessert. The secret to working with the homemade puff pastry is making sure your dough is cold. Don’t let the length of this recipe intimidate you-it’s completely worth it and really is easy if you take the time to keep everything very cold. Make sure you have everything you need ready and work quickly when you start to work with the dough and assemble the turnovers. If the dough becomes too warm while you’re working with it, just return it to the freezer or refrigerator for a few minutes; cold dough is much easier to work with! The peach filling is simple and lets the sweetness of the ripe peaches shine through. Diced peaches are sprinkled with sugar, cinnamon and nutmeg, then drained in a fine mesh strainer right before assembling. The reserved peach juice is then brushed over the turnover right before baking and then dusted with cinnamon and sugar. This recipe freezes beautifully so you can enjoy summer ripe peach turnovers in the middle of winter. Just fill, shape and freeze the unbaked turnovers. When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw! 🙂

One Year Ago: Brisket Quesadillas          

Two Years Ago: Sweet Potato Pancakes 

Flaky Peach Turnovers

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For the Puff Pastry:

  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1 tablespoon granulated sugar
  • 1 teaspoon table salt
  • 16 tablespoons unsalted butter (2 sticks) cold, cut into 1/4-inch cubes
  • 6 tablespoons water ice
  • 1 teaspoon lemon juice

For the Peach Filling:

  • 1 pound peaches, pitted and diced small with the skins left on
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

For the Cinnamon Sugar Topping:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

Directions:

  1. In the bowl of food processor fitted with steel blade, pulse to combine flour, sugar, and salt. Add one-quarter of the butter cubes and cut butter into flour until butter is in dime-sized pieces, about four 1-second pulses. Add remaining butter to coat cubes with flour, two 1-second pulses. Transfer mixture to medium bowl.
  2. In a small bowl, combine ice water and lemon juice. Add 3 tablespoons liquid to flour and butter mixture and toss until just combined. Toss in remaining water, then turn dough out onto work surface and press it together with both hands. Using the heel of one hand braced against the work surface, drag a small portion of the dough forward in a short, brisk strokes. Repeat with the remaining dough portions. Gather the dough together with a bench scraper and repeat the process a second time. Press the dough into an 8 by 4-inch rectangle, wrap in plastic, and refrigerate at least 30 minutes.
  3. Unwrap dough and place onto a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from the narrow end, fold the dough into thirds. Press it to form a 6 by 5-inch rectangle. Repeat process. If dough is soft and sticky, wrap in plastic and refrigerate 30 minutes until workable, then repeat rolling and pressing. When second rolling and folding is complete, wrap dough in plastic and chill at least 30 minutes.
  4. Unwrap dough and place on a large sheet of parchment paper lightly dusted with flour. Roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line ruler up with incisions and cut the dough into nine 5-inch squares. Slide parchment and dough onto a large cookie sheet and refrigerate while making peach filling.
  5. In a large bowl, combine diced peaches, sugar, cinnamon and nutmeg. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
  6. To assemble the turnovers, working one piece of dough at a time, remove dough squares from refrigerator and set on work surface. Place 2 tablespoons peach filling in center of dough. Moisten two adjoining edges of dough square with finger dipped in reserved peach liquid, then fold top portion of dough over bottom, making sure to overlap the bottom portion by 1/8 inch. With a fork dipped in flour, press to seal and crimp the edges. Using wide metal spatula, transfer turnover to prepared baking sheet. Repeat process with remaining dough squares. Refrigerate 30 minutes or cover with plastic wrap and refrigerate up to 24 hours.
  7. While turnovers are chilling, adjust oven rack to upper-middle position and heat oven to 375 degrees. Combine sugar and cinnamon in small bowl. Brush turnovers lightly with reserved peach liquid and sprinkle evenly with cinnamon sugar. Bake until golden brown, 18 to 22 minutes. Using wide metal spatula, transfer turnovers to wire rack to cool slightly before serving.

Yields: 9 (5 inch) turnovers
Prep Time: 1 hour and 30 minutes
Bake Time: 22 minutes

Source: adapted from Cook’s Illustrated Apple Turnovers

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

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Back To School Roundup

It’s that time of the year again! Back to School! New teachers, new friends, new clothes, new school supplies, maybe even a new school! This time of year is always so exciting not only for kids, but parents and teachers as well. To celebrate the start of a new school year I thought it would be only fitting to share with you some of my best-loved back to school recipes. From healthy and portable granola bars to homemade applesauce. This roundup has healthy grab and go breakfast ideas to classic lunchbox snacks. 😀

Maple Nut Granola:

Packed with crunchy oats, toasted nuts, healthy seeds, coconut, and a medley of dried fruit that will keep your kids going throughout their day. It packs easily into lunch boxes and book bags and can be enjoyed sprinkled over yogurt, eaten by the handful, or even with a splash of milk.

Bran Muffins:

Send your kids out the door with one of these delicious fiber packed bran muffins. Loaded with plump raisins, warm spices, molasses, and wheat bran these moist and tender muffins are a great way to start a busy school day. You can feel good knowing that they are eating a healthy and fiber packed breakfast.

Fruit & Nut Granola Bars:

Healthy, portable, and delicious granola bars packed with almonds, pistachios, sunflower seeds, blueberries, cranberries, and raisins. You can customize the fruit and nuts for these granola bars to match your child’s taste.

Honey Cinnamon Roasted Chickpeas:

Here’s a high protein crunchy snack that will keep them coming back for more. These low calorie chickpeas are a great and healthy alternative to chips and other munchies.

Almond-Honey Power Bars:

These homemade power bars are great for breakfast on the go! Packed with roasted nuts, seeds, oats and dried fruit and with only 122 calories per power bar. This is one snack you can feel good about eating!

Chocolate Cherry Heart Smart Cookies:

Here’s one cookie you won’t mind handing over to your little ones. Chewy, fudgy oatmeal cookies studded with chocolate chunks and plump cherries. They are so fat, chewy and only 94 calorie each!

Peanut Butter and Oat Granola Bites:

Quick and easy breakfast or snack that is great for kids on the go. Just pop one of these delicious peanut butter and granola bites as an energy booster to keep you going through your day. Made with rolled oats, nuts, dried fruits, flaxseed and peanut butter these granola bites are sure to keep you satisfied for hours.

Baked Apple Sauce:

This recipe couldn’t be easier, just cut, season and bake-that’s it! You’ll never buy store-bought apple sauce again! Unlike prepackaged applesauce, you decide how much sugar and spices go into it. There’s nothing better than making applesauce from apples hand-picked by your family.

Homemade Wheat Thins:

A homemade version of the ever so popular Wheat Thins. You won’t believe how easy they are to make at home! Smear a bit of peanut butter or top them with cheese slices. Whatever you decide to top them with-they’re delicious!

Roasted Garlic Hummus:

A perfect accompaniment for those celery sticks and carrots you throw into those lunch boxes. Simple, delicious and packed with protein and fiber to keep them full until they step off the school bus.

If you try any of these Back to School recipes I would love to hear how they turn out for you! Drop me a comment and let me know here or you can even upload a picture over on the Facebook Fan Page for Sweet Pea’s Kitchen!

One Year Ago: Mango Chutney    

Two Years Ago: Ratatouille Tart 

:D

Posted in Breakfast, Cookies, Crackers, Dessert, Light, Roundup, Snacks | Tagged , , , , , , , | 15 Comments

Nutella Creme Pies

Here’s a chocolately spin on the classic Oatmeal Creme Pies. I personally love creme pies and feel that the only way you can make the classic even better is to mix in a hefty dose of Nutella! I am a fan of anything that has Nutella in it, so when I saw these delicious cookies I ran into my kitchen and got started. Two chewy Nutella chocolate chip cookies with a luscious Nutella creme filling layered in between. Did you get all that deliciousness? Here’s to your double dose of Nutella! Might as well double the batch- they won’t last long! 😉

One Year Ago: Peanut Butter Banana Scones    

Two Years Ago: Cookies and Cream Ice Cream 

Nutella Creme Pies

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For the Cookies:

  • 1 ½  cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened but still cool
  • 1/4 light brown sugar, packed
  • 1/4 cup granulated sugar, plus extra for sprinkling
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup Nutella
  • 1 ½ cups mini chocolate chips

For the Nutella Creme Filling:

  • 6 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup marshmallow spread
  • 1/2 cup Nutella


Directions:

  1. Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, and baking soda; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars until light and fluffy, about 2 minutes. Beat in the eggs and vanilla. Beat in the Nutella until combined. Add the dry ingredients and beat at low speed, scraping the side of the bowl occasionally, until smooth. Stir in mini chocolate chips.
  4. Roll a heaping tablespoon of dough into a 1½-inch ball between your palms and then place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart (you should be able to fit 12 cookies on each sheet). Butter the bottom of a drinking glass and flatten the dough balls with the bottom of the glass until they are about ¾ inch thick. Sprinkle with sugar.
  5. Bake until the cookies centers are just set, 8 to 10 minutes. Transfer baking sheet to a wire rack and cool the cookies on the baking sheets about 3 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
  6. To make the creme filling: in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together. Stir in the vanilla and pinch of salt. Mix in the marshmallow spread and Nutella, and beat until light and fluffy. If the filling is too soft or runny, add more sugar as needed.
  7. To assemble, Spread a heaping tablespoon of filling on the flat side of 1 cookie. Top with second cookie, forming a sandwich. Repeat with remaining filling and cookies.

Yields: 12 sandwich cookies
Prep Time: 20 minutes
Bake Time: 10 minutes

Source: adapted from Bakingdom

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

Posted in Cookies, Dessert | Tagged , , , , , | 32 Comments

Summer Peach Cake

With the surplus of farm fresh peaches that are available in the markets this time of year, I am always with looking for new recipes to use them in. I have actually had this recipe bookmarked for over a year. I’m not sure why it took me so long to finally decide to make it because it was fabulous. The perfect way to showcase delicious in season peaches that are now overflowing the farmers markets! This recipe uses peach schnapps to help boost the peach flavor, however, if you are using peak-of-season peaches, you can omit it. It won’t be necessary…just save it for a fuzzy navel! 😉 Roasting the chunks of peaches concentrate their flavor and expel moisture ensuring that the finished cake is moist and not at all soggy. Serve this beautiful cake for brunch or go crazy and serve with a scoop of vanilla ice cream for dessert!

One Year Ago: Fruit and Nut Granola Bites           

Two Years Ago: Peanut Butter Sandwich Cookies 

Summer Peach Cake

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Ingredients:

  • 2 ½ pounds peaches, pitted and cut into 1/2 inch-thick wedges
  • 5 tablespoons peach schnapps, divided
  • 4 teaspoons lemon juice, divided
  • 6 tablespoons plus 1/3 cup granulated sugar, divided
  • 1 cup (5 ounces) all-purpose flour
  • 1 ¼ teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup packed (3 ½ ounces) light brown sugar
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled
  • 1/4 cup sour cream
  • 1 ½ teaspoons vanilla extract
  • 1/4 teaspoon plus 1/8 teaspoon almond extract, divided
  • 1/3 cup panko bread crumbs, finely crushed

Directions:

  1. Heat oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil and spray with vegetable oil spray; set aside.
  2. Gently toss 24 peach wedges with 2 tablespoons schnapps, 2 teaspoons lemon juice, and 1 tablespoon granulated sugar in bowl; set aside.
  3. Cut remaining peach wedges crosswise into thirds. Gently toss with remaining 3 tablespoons schnapps, remaining 2 teaspoons lemon juice, and 2 tablespoons granulated sugar in a large bowl. Spread peach chunks in a single layer on prepared baking sheet and bake until exuded juices begin to thicken and caramelize at edges of sheet, 20 to 25 minutes. Transfer sheet to wire rack and let peaches cool to room temperature, about 30 minutes. Reduce oven temperature to 350 degrees.
  4. Spray a 9-inch springform pan with vegetable oil spray; set aside.
  5. In a medium bowl, whisk together the  flour, baking powder, and salt; set aside.
  6. In a large bowl, whisk together the brown sugar, 1/3 cup granulated sugar, and eggs until thick and homogeneous, about 45 seconds. Slowly whisk in butter until combined. Add sour cream, vanilla, and 1/4 teaspoon almond extract; whisk until combined. Add flour mixture and whisk until just combined.
  7. Transfer half of batter to prepared springform pan; using offset spatula, spread batter evenly to the pan edges and smooth surface. Sprinkle crushed bread crumbs evenly over cooled peach chunks and gently toss to coat. Arrange peach chunks on batter in even layer, gently pressing peaches into batter. Spread remaining batter over peach chunks and smooth top. Arrange reserved peach wedges, slightly overlapped, in a ring over the surface of cake, placing smaller wedges in center. Stir together remaining 3 tablespoons granulated sugar and remaining 1/8 teaspoon almond extract in small bowl until sugar is moistened. Sprinkle sugar mixture evenly over top of cake.
  8. Bake until center of cake is set and toothpick inserted in center comes out clean, 50 to 60 minutes. Transfer pan to wire rack and cool 5 minutes. Run a paring knife around sides of cake to loosen, then remove cake from pan and let cool completely, 2 to 3 hours. Cut into wedges and serve.

Yields: 8 to 10 servings
Prep Time: 20 minutes
Bake Time: 60 minutes

Source: Cook’s Illustrated, July 2011

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

Posted in Breakfast, Cake, Dessert, Fruit | Tagged , , , , , , , , , | 23 Comments

Double Chocolate Zucchini Bread

If you’re anything like me and wondering what to do with all of that zucchini from your garden, look no further! This recipe for zucchini bread is packed with 4 whole cups of freshly grated zucchini! But you won’t know there’s that much zucchini packed in this bread by looking at it. The finely shredded zucchini just melts into the bread while it bakes, leaving not a trace of zucchini to be found. So go ahead and trick your kids into thinking they are getting a piece of rich chocolate bread…it will be our little secret! 😉

One Year Ago: Coconut Lime Sugar Cookies 

Two Years Ago: Chocolate Chip Muffins         

Double Chocolate Zucchini Bread

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Ingredients:

  • 4 cups shredded zucchini (leave the skin on and use the small holes of the grater)
  • 2 ½ cups all purpose flour
  • 1/2 cup natural unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 ½ cups granulated white sugar
  • 2 large eggs
  • 3/4 cup unsalted butter (12 tablespoons or 1 ½ sticks), melted
  • 1/2 teaspoon espresso powder
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips

Directions:

  1. Preheat the oven to 350 degrees F. Grease bottom and sides of two 9 x 5-inch loaf pans; dust with flour, tapping out excess.
  2. Place the freshly grated zucchini in a fine mesh strainer over a bowl to drain excess liquid  while you prepare the rest of the ingredients.
  3. In a medium bowl, whisk together the flour, cocoa, baking soda, salt, cinnamon and allspice; set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the sugar and eggs until smooth, about a minute. Add the melted butter, espresso powder and vanilla extract and beat until smooth, about 30 seconds. With a rubber spatula, fold in the shredded zucchini. Add the flour to the zucchini mixture in 3 additions, stirring until just combined after each addition. Fold in chocolate chips.
  5. Divide the batter between the two prepared loaf pans, smoothing the top. Bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 5 minutes before removing loaf to a wire rack to cool completely.

Yields: 2 loaves
Prep Time: 15 minutes
Bake Time: 50 minutes

Source: adapted from Simply Recipes

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

Posted in Breads & Muffins, Breakfast | Tagged , , , , , , , , , | 23 Comments

Blueberry Coconut Granola

Homemade granola is so much easier to make than one might think! So stop buying those prepackaged, overpriced bags of granola at the grocery store and get out your mixing bowls. Everything is mixed together, dumped onto a baking sheet and baked until golden brown and crunchy. Sounds super easy, right? That’s because it is! The best part about making your own granola is that you can customize it to your preferences. Don’t have dried blueberries on hand? Why not throw in a handful of dried cranberries? Almonds not your favorite nut? No problem, throw in some pecans! You can even substitute the coconut oil for regular unsalted butter if you want. It is totally up to you! 🙂 Packed with crunchy oats, toasted nuts, healthy seeds, coconut and dried blueberries that will keep you going throughout your day. Try it sprinkled over yogurt, eaten by the handful, or even with a splash of milk. 😀

One Year Ago: Lattice-Top Peach Pie          

Two Years Ago: Baked Sweet Potato Fries 

Blueberry Coconut Granola

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Ingredients:

  • 2 cups old-fashioned oats
  • 3/4 cup shredded sweetened coconut
  • 1/2 cup chopped almonds
  • 1/3 cup pepitas
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons flax seeds
  • 4 tablespoons coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 3/4 cup dried blueberries

Directions:

  1. Preheat oven to 300°F.
  2. In a large bowl combine oats, coconut, almonds, pepitas, brown sugar, cinnamon, salt and flax seed; set aside.
  3. In a medium bowl combine coconut oil, syrup, vanilla and coconut extract. Pour over the oat mixture; stir until well combined. Spread the mixture into a large rimmed baking sheet.
  4. Bake for 30 to 35 minutes or until granola is golden brown, stirring every 10 minutes. Stir in dried blueberries. Let cool completely before storing. Store in an airtight container for up to 1 month.

Yields: about 5 cups
Prep Time: 10 minutes
Bake Time: 35 minutes

Source: adapted from Two Pea’s & Their Pod

**Don’t forget that I will be launching a new website design on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your inbox! :D

Posted in Breakfast, Snacks | Tagged , , , , , , , , , , , , | 20 Comments

Glazed Blueberry Cake Donuts

Well…I did it! That’s right, I made some jaw droppingly good fried doughnut just to share with you today! Well, truthfully, I made them because of this thing called pregnancy cravings. Whatever. As I have shared with you before, I have no self-control when it comes to doughnuts. Specifically cake doughnuts! When I lived in Indianapolis I would have to drive past the infamous Long’s Doughnuts everyday on my way to work. Luckily for my waist line they only accept cash and I never carry cash on me. Well, maybe sometimes I would carry cash when I really have a craving for a Long’s Doughnut! 😉 Since I live about 3 1/2 hours away from Indy now it would just be ridiculous for me to drive there just for a doughnut, right? So what’s a girl to do when a pregnancy craving hits you so hard you actually thought of running to the store in the middle of the night? And it surely didn’t help when I Stumbleuponed this recipe from Jessica! I just had to make them! Warm cake doughnuts packed with plump blueberries and dripping in a lemon glaze..bet you can’t eat just one! 😀

One Year Ago: Triple Chocolate Cherry Brownies 

Two Years Ago: Fresh Fruit Tart                               

Glazed Blueberry Cake Donuts

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For the Doughnuts:

  • 2 ¼ cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup buttermilk
  • 1 egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh blueberries (make sure they are thoroughly dry before using)
  • oil for frying (about 1 quart)

For the Lemon Glaze:

  • 1 cup confectioners’ sugar
  • 2-4 tablespoons lemon juice

Directions:

  1. Line 2 baking sheets with parchment and sprinkle them generously with flour.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg and salt, stirring to combine; set aside.
  3. In another bowl, combine egg, buttermilk and vanilla extract; set aside.
  4. Add melted butter to the dry ingredients, quickly stirring to disperse the butter and form small crumbs. Stir in the milk mixture, bring the dough together with a spoon. Before it comes completely together, add in blueberries and bring dough together with your hands to form a large ball (add a splash of milk if it is too crumbly).
  5. Turn the dough onto 1 of the prepared baking sheets and lightly sprinkle the top of the dough with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 5 to 10 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter or 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts onto the second sheet pan. Re-roll the scraps of dough and holes and cut additional doughnuts from the dough. Transfer the dough to the freezer until it is slightly hardened while you heat the oil (about 10 minutes).
  6. Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
  7. For the glaze: While the cut doughnut shapes are in the freezer, make the glaze by whisking together the confectioners’ sugar and lemon juice until the mixture is smooth. Set aside.
  8. To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Yields: 12 doughnuts
Prep Time: 15 minutes
Cook Time: 15 minutes

Source: adapted from How Sweet It Is, originally adapted from Allrecipes

Love doughnuts as much as I do? Check out a few of my favorites! 😀

Apple Cider Doughnuts          

15 Minute Doughnuts             

Glaze Doughnut Muffins         

Doughnut Muffins                    

Blueberry Doughnut Muffins 

**Don’t forget that I will be introducing a new website on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your email! 😀

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Triple Chocolate Zucchini Brownies

Now, I know what you are thinking. Brownies and zucchini?! I admit I was a bit skeptical too, that was until I took that first bite of these rich and fudgy brownies. And you want to know the best part? You can’t even see the zucchini in these babies! 😀 So go ahead and sneak a few more vegetables and fiber into your kid’s diet, they won’t even know! And that, my friend, is a beautiful thing! 😉 Studded with white chocolate, semisweet chocolate chips and walnuts these brownies are the perfect way to use the overflowing bounty of zucchini found in stores and farmer’s markets right now!

Don’t forget that I will be introducing a new website on August 31! Those of you that are wordpress.com subscribers, unfortunately your subscriptions will not transfer over when I make the move. Make sure you sign up for my RSS feed so you don’t miss a single recipe! If you currently subscribe by email, you don’t have to do a thing…you will still continue to get recipe updates straight to your email! 😀

One Year Ago: Quinoa and Black Bean Salad        

Two Years Ago: Blueberry Buttermilk Pancakes 

Triple Chocolate Zucchini Brownies

Printer Friendly Version

Ingredients:

  • 1 cup all-purpose flour
  • 1/4 cup unsweetened dark cocoa powder
  • 1 ½ teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 large egg
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup vegetable oil
  • 2 cups shredded zucchini (leave the skin on and use the small holes of the grater)
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips
  • 1/2 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 350F. Butter the bottom and sides of an 8X8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.)
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, allspice and cinnamon; set aside.
  3. In a large bowl, whisk together the egg, sugar, vanilla, and oil until combined, about 15 seconds. Stir in the flour mixture until just combined (batter will be thick). Fold in the zucchini, walnuts, white chocolate and semisweet chocolate chips. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours.
  4. Using parchment overhang, lift brownies from pan. Cut into squares and serve.

Yields: 16 brownies
Prep Time: 20 minutes
Bake Time: 40 minutes

Source: adapted from A Full Measure of Happiness, originally adapted from Skinny Chef

Posted in Dessert | Tagged , , , , , , , , , | 23 Comments

S’mores Rice Krispies Treats

Two childhood favorites come together in one delicious treat! That’s right, Rice Krispies Treats and S’mores have joined forces to create a summer dessert that will be a hit at your next summer barbecue. It’s hard for me to resist a regular Rice Krispies Treat, let along one speckled with graham cracker crumbs and chocolate chips then topped with a gooey s’more.  Just a warning…this is one messy dessert, but totally worth every gooey, chocolately bite! Just make sure you have lots of napkins on hand for these gooey treats!

On another note, I am really excited to announce that Sweet Pea’s Kitchen is getting a brand spanking new makeover! I am working with Lindsay from Purr Design to create a new and easier to navigate webpage. The website launches on August 31! 😀

One Year Ago: Cherry Bon Bon Cookies 

Two Years Ago: Zucchini Bread               

S’mores Rice Krispies Treats

Printer Friendly Version

For the Bottom Layer:

  • 3 tablespoons unsalted butter
  • 4 cups mini marshmallows (or about 40 regular/large marshmallows)
  • 5 cups Rice Krispies cereal
  • 1 cup graham crackers, broken Into coarse pieces
  • 1/2 cup milk chocolate chips

For the Top Layer:

  • 1 ¾ cups milk chocolate chips
  • 10 full sized graham crackers, broken in half (slightly more or less, depending on the pan you use)
  • 40 large marshmallows (approximately)

Directions:

  1. Butter a 9×13-inch baking dish. Line the baking pan with parchment paper letting the paper extend up the two short sides of the pan and overhang slightly on both ends. Butter paper; set pan aside.
  2. In a large saucepan over low heat, melt butter. Add marshmallows and stir frequently until melted, about 6 minutes. Remove from heat and stir in rice cereal, graham cracker pieces and 1/2 cup chocolate chips. Using a piece of wax paper, press rice mixture evenly into prepared pan.
  3. Melt 1 ¾ cups milk chocolate chips in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Spread chocolate on top of rice krispies treats in pan. Lay graham cracker squares on top, leaving a tiny bit of space between each cracker.
  4. Cut large marshmallows in half and place cut side down onto graham crackers (each cracker should have 4 marshmallow halves). Place in the oven under the broiler and heat until marshmallows are just beginning to brown. Chill in refrigerator until chocolate is set.

Yields: about 16 servings
Prep Time: 20 minutes

Source: adapted from Glorious Treats

Posted in Dessert | Tagged , , , , , , | 13 Comments