Tag Archives: Breads

Multigrain Scones #SundaySupper

Multigrain Scones

Happy, happy New Year, and welcome to Sunday Supper!!! This week’s theme is A Lighter New Year. Obviously, this is the biggest time of year for making dietary resolutions, whether it be to lose weight or just eat better or whatnot. So we’re doing our part and bringing you tons of delicious ideas to help you with any newfound eating resolutions 2015 might be prompting for you.

Multigrain Scones

My contribution is these scones. These amazingly delicious, wonderful scones that retain the light, bread-y, moist texture that makes a scone so beloved, while simultaneously managing to add real, serious nutrition to your breakfast or snack.

Multigrain Scones

Instead of heavy cream, the dough is moistened with fresh squeezed orange juice and tangy, thick Greek yogurt – and FYI, I used 2% without sacrificing any texture. Though you could certainly use whole fat if desired. Flax seeds, pepitas, and sesame seeds add anti-oxidants, essential nutrients, and fiber.

multigrain scones

Matt and I (plus a few of his coworkers!) absolutely loved them! So tell me: do you make New Year’s resolutions? And are they food-related? If so, what have you promised yourself in 2015?

And don’t forget to check out the rest of my Sunday Supper gang – lots of figure-friendly recipes to start off the new year right! Enjoy!

Multigrain Scones

Source: adapted from Das Cookbook by Hans Rockenwagner

{One Year Ago: Banana Pecan Cake with Cream Cheese Frosting, Black-Eyed Pea and Chorizo Soup}

2 medium oranges
1/3 cup plain Greek yogurt
½ cup dried currants
2 cups plus 1 tbs all-purpose flour, plus more for dusting
1 tbs baking powder
½ tsp baking soda
¼ tsp kosher salt
½ cup granulated sugar
1 ¼ cups old-fashioned rolled oats
¼ cup whole flax seeds
¼ cup raw white sesame seeds
¼ cup shelled, unsalted pepitas
½ cup plus 2 tbs unsalted butter, chilled and diced
1 large egg

The night before you plan to bake, finely zest both oranges. Combine orange zest and yogurt in a small bowl, cover, and refrigerate. Juice the oranges into a small bowl, then add the currants. Let stand at room temperature overnight. This will rehydrate them.
The next day, when ready to bake, preheat your oven to 375 F. Line a baking sheet with a silpat or parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, oats, sugar, flax seeds, sesame seeds, and pepitas. Add in the chilled, diced butter and use a pastry blender to work the butter into the flour mixture until it resembles the size of peas.
Add the yogurt mixture to the flour. With a slotted spoon, drain the rehydrated currants and add them to the mixing bowl. Also add about 6 tbs of the orange juice used to rehydrate the currants. Using a rubber spatula, mix the dough until it mostly becomes a uniform mass. Use floured, clean hands to knead the dough for about 1 minute, to get the last straggly bits of flour to come together. When the dough is smooth and uniform, transfer it to a floured work surface. Use a floured rolling pin or your hand to press it out to about 1 inch thick. Use a floured sharp knife to cut the dough into about 10 even pieces – you can do rectangles or pie wedges, it doesn’t matter. Transfer the pieces to the prepared baking sheet. In a small bowl, whisk the egg with a splash of water. Brush some egg wash on top of each scone.
Bake for about 15-18 minutes, until golden on top. Serve warm or at room temperature.

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Parmesan Thyme Cocktail Crackers

Parmesan Thyme Cocktail Crackers 6610

Well, I think the holiday season is officially upon us. For some corporations people, the season has been breathing down our throats alive and kicking since the end of October, but I dislike getting involved in anything that smacks of the merry holiday spirit until after Thanksgiving. But, it’s now December, so here I am, merry spirit and jingling bells!

parmesan thyme crackers 6544

All month long I’ll be sharing ideas appropriate for the season. Personally, I grew up celebrating Christmas, so in the spirit of write what you know, I’ll be sharing some recipes appropriate for Christmas dinner or brunch, but my hope is that most of them could be translated/adapted to a table for whichever holiday you celebrate.

fresh thyme 6627

I’ll also be posting several ideas for the holiday cocktail parties! Because we all get invited to or host them all month long; sometimes we’re asked to bring a dish, other times we host it ourselves and do all the work. Either way, you have to make some food decisions, and I’m going to hook you up with elegant, delicious, small bites that would be perfectly at home in any seasonal cocktail party.

Parmesan Thyme Cocktail Crackers 6615

Parmesan Thyme Cocktail Crackers 6632

Starting with these beautiful, amazing little crackers, perfect to nibble accompanied by a cocktail or glass of wine. They are about two bites each, require no utensils whatsoever, and your guests will go nuts for them. Elegant AND adorable, full of flavor, perfect chewy texture, and the pop of fresh thyme is really what makes these. I loved them, and hopefully you will too. Enjoy!

Parmesan Thyme Cocktail Crackers 6621

Source: ever so slightly adapted from Barefoot Contessa Back to Basics by Ina Garten

{One Year Ago: Pumpkin Ice Cream}

8 tbs (1 stick) unsalted butter, at room temperature
4 oz. (about 1 cup) grated Parmesan cheese
1 tsp minced fresh thyme leaves
½ tsp kosher salt
½ tsp fresh cracked black pepper
1 ¼ cups all-purpose flour
Up to ¼ cup water

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for 1 minute. With the mixer on low speed, add the Parmesan, thyme, salt and pepper, and combine.
With the mixer still on low, add the flour a little at a time and combine until the mixture is in large crumbles. Slowly add the water, 1 tbs at a time, until the dough begins to come together.
Dump the dough on a floured cutting board, press it into a ball, and shape the ball into a 9-inch log. Wrap in plastic wrap and refrigerate for at least 30 minutes or for up to 4 days.
Meanwhile, preheat the oven to 350 F. Cut the log into about ½-inch-thick rounds with a sharp knife. Place the rounds on a baking sheet lined with parchment paper or a silpat. Bake 17-22 minutes, rotating the baking sheet once halfway through. Cool and serve at room temperature.

Cranberry Apple Muffins

Cranberry Apple Muffins

So the other day, I leave the house in a big fat hurry, don’t have time to eat breakfast, and my rumbling stomach lures me into the corner bakery in my neighborhood, a bakery that makes wonderful New York bagels and some of the best lox spread I’ve ever tasted. Being in too big a rush to have them toast and prepare a bagel, I grabbed a cranberry muffin and ran out the door. I figured it would be extremely tasty since that is the way of their bagels.

cranberry apple muffins, before baking

Ouch. Wrong. So, so unbelievably and indescribably wrong. It was terrible! I couldn’t eat more than a few bites. The texture was all wrong – too dense and dry. Also, it didn’t taste freshly baked – more like it has been sitting somewhere for too long a time. The flavor was quite unimpressive, it almost tasted chemical-y, like they used a boxed mix or something. And adding insult to injury, there were hardly any cranberries! They had stuck a few fresh (and I use the term loosely) cranberries on top, and I found a few at the bottom of the muffin, but none in the middle.

Cranberry apple muffins

Lest I be scarred for life, I decided to come home and make my own cranberry muffins, to erase the impression of that horrid, barely-edible foodlike concoction from the bakery. I had some dried cranberries, which I do like in baked goods, so I decided to go with those, even though the muffin I attempted to eat used fresh cranberries (or well, cranberries that were fresh at one point in time). And then I added an apple. Of course. Almost done with my stash, I promise.

Cranberry Apple Muffins

These muffins are so delicious. Thank goodness. Perfectly moist, lots of tart cranberry flavor, and wonderfully fresh tasting. The scars are fading. Enjoy!

Cranberry Apple Muffins

Source: adapted from The Providence and Rhode Island Cookbook by Linda Beaulieu

1 ½ cups all-purpose flour
½ cup granulated sugar
1 tsp ground cinnamon
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 large egg
1/3 cup whole milk
½ cup canola oil
1 large apple, peeled, cored and diced
½ cup dried cranberries
Zest of 1 orange

Preheat oven to 350 F. Line a standard muffin tin with liners. Set aside.
In a medium mixing bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a small bowl, whisk together the egg, milk, and oil. Add to the flour mixture and whisk until just combined. Using a spatula, fold in the apples, cranberries, and orange zest.
Use your ice cream scoop to transfer the batter to the prepared muffin cups. Bake 14 to 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then either turn them on their sides or remove them to a cooling rack. Serve warm or room temperature.
Makes 12 muffins.

Savory Apple, Oat, and Herb Scones

Savory Apple, Oat and Herb Scones

Remember how I made Funnel Cakes a few weeks ago and mentioned that I hadn’t been to the Texas State Fair in years? Well… drum roll please… I actually went to the Fair last weekend!!! Matt and I jetted down to Texas and went with my sister, bro-in-law, and three-year-old Nephew 2 on Sunday. It was so much fun!! And I got to show Matt a part of my childhood. He definitely enjoyed himself, though I think he regrets having worn a Boston Red Sox shirt.

making savory apple scones

So – the Fair! Big Tex has a new shirt; not sure how I feel about that. We strolled through Midway, where all the rides and games are located. We cheered Nephew 2 on as he rode some kiddie rides, and won him some stuffed animals. And my sweet hubby won me a sock monkey!

We hit up the car show, then wandered over to the animal exhibits. There was a poultry exhibit which Nephew 2 deemed “too loud!”; we ambled through a rather substantial petting zoo area where you could purchase feed for the animals. We didn’t partake in the feed, mostly because we’d been at a similar and less crowded petting zoo the day before at the Fort Worth Stockyards. As an aside, I think I’ve seen the Geico camel commercial too many times, because when the camel came up to get my feed, I was almost expecting to hear “Mike, Mike, Mike, Mike! Guess what day it is. Guess what Day. It. Is.”

Savory Apple, Oat and Herb Scones

Anywho, back to the Fair. We pet Elsie the Borden cow, who I’m pretty sure was stoned. I mean, I know cows are naturally docile, but this was realllly pushing it. And may I just say, baby goats are the cutest things ever. Next to baby piglets. Be still my heart…

Savory Apple, Oat, Herb Scones

And of course, there’s the food. Woohoo! We noshed on Fletcher’s corn dogs (the only legit kind!), barbecue brisket tacos, catfish po’boys, fried green tomatoes, fried s’mores, a funnel cake, fried beer, and a coconut cream pie milkshake, which was the best thing ever and I must recreate it at home sometime! I hope I didn’t leave anything out.

savory apple oat herb scones

And all this has well, really nothing to do with these apple scones; I was looking through my list of dishes to blog, and none of them are terribly State Fair-themed, but I really wanted to commit my experience to writing, so I’m just going with it. These scones are beyond delicious. I’ve been wanting to make more savory scones, so when I saw these run across my Pinterest feed, I knew they would be perfect for my apple stash. Indeed. Crazy good. Try them soon.

apple oat herb scones

{One year ago: Poutine}

Source: adapted from Cannelle et Vanille

1 ½ cups all purpose flour
½ cup whole wheat flour
½ cup old-fashioned oats
1 tbs baking powder
½ tsp baking soda
1 tsp salt
12 tbs unsalted butter, very cold
1 tsp each minced fresh parsley, thyme, and rosemary
1 apple, peeled, cored, chopped
2/3 cup buttermilk, plus extra for brushing tops
Cracked black pepper for the tops

Preheat the oven to 400 F. Line a baking sheet with a silpat or parchment paper. Set aside.
In a large bowl, combine flour, whole wheat flour, oats, baking powder, baking soda, and salt. Quickly cut the butter into small pats with a butter knife and add to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse crumbs. Add the herbs, apple, and 2/3 cup buttermilk. Using a rubber spatula or wooden spoon, stir the mixture until it comes together. When it’s mostly together in one big lump, flour your hands and knead a few times until all the straggly crumbs are incorporated.
Turn the dough out onto a floured surface and pat it down to about a 1″ thick rectangle. Dust a sharp knife with flour and cut the dough into 8 squares. Place the squares on the prepared baking sheet and brush the tops of the scones with buttermilk. Sprinkle lightly or liberally (your choice) with fresh cracked black pepper.
Bake in the oven for about 18 minutes, until golden on the sides and just cooked through. Let cool for a few minutes, then enjoy!

Hatch Chile Cheese Bread

Hatch Chile Cheese Bread

I figure I should give y’all a break from apples today, just so you don’t revolt or something. So instead we’ll talk hatch chiles! A couple of weeks ago, I placed an order for ten pounds of those coveted and adored chiles, straight from the source – Hatch, New Mexico. Don’t worry, I split the order with one of Matt’s coworkers.

Hatch Chile Cheese Bread

They are now roasted, peeled, diced, and safely stowed in my freezer so I can use them all year long. The company I used offers the chiles whole or already roasted, peeled and diced, and I’m thinking that next year I may take them up on that offer to do all the work for me. Roasting five pounds of chiles was something of a production. Worth it, sure, but still. Despite wearing gloves I still managed to get chile in my eye, and I ruined a crème brulee torch. Not sure exactly how either happened…

hatch chile cheese bread

hatch chile cheese bread

No matter. This is the first recipe I made with them. It was realllly delicious. Cheesy bread is just to die for, we all know that, and adding in the pop and superb flavor of the hatches just took it over the top. So yum. Add this one to your to-make-soon list or your Pinterest page if you are also a hatch chile fiend. And if you can’t find hatch chiles, sub in Anaheims or jalapenos. Poblanos would work too. Enjoy!

Hatch Chile Cheese Bread

{One year ago: Apple Fritters}

Source: adapted from A Zesty Bite

3 cups flour
1 Tbsp baking powder
1/2 tsp chili powder
1 tsp salt
1/4 cup sugar
1 1/3 cup buttermilk
1 egg
4 Tbsp butter, melted
1/3 lb. Monterey jack cheese, shredded
1 hatch green chile, roasted, peeled, seeded, and chopped

Preheat oven to 375 F. Grease a standard loaf pan and set aside.
In a large bowl whisk the flour, baking powder, chili powder, salt, and sugar. In a 2-cup measuring cup, combine the buttermilk, egg, and melted butter. Pour into the flour mixture and whisk until just combined. Next add the cheese and green chile. Fold in with a rubber spatula.
Pour batter into the prepared pan. Cook for 50 minutes to an hour, until a cake tester inserted into the center comes out clean. Bread should be a nice golden brown color.

Apple Pie Bagels

Apple Pie Bagels

Three things I know to be true.

1)      I got thisclose to stepping on a rather large slug this morning. Shudder…
2)      Amazon Prime is a *very* dangerous thing. Beautiful, yes, but oh so dangerous.
3)      Bagels are way easier to make at home than you’d think.

apple pie bagels, after second rise

I should admit that these took two tries to get perfect, but I think two tries isn’t bad for a total homemade bagel rookie, which I was a week ago.

apple pie bagels

And you guys, these are outstanding. Seriously some of the best bagels I’ve ever eaten. The flavor was bar none, the texture was perfection, and I could go on and on. Whether you’re a bagel pro or a bagel novice, you need to make these soon. No one doesn’t deserve this deliciousness in their life.

crumble topping

So now let’s learn from Julie’s mistakes! First, I found that I needed to add all of the flour called for. I stopped shy by about half a cup the first time, and the dough was insanely sticky after first rise. Like, so sticky I couldn’t even work with it until I kneaded in quite a bit more flour. The second time around, I used all the flour called for and didn’t have any problems.

apple pie bagels

Now let’s talk shaping bagels. It’s actually really easy, though somewhat counter-intuitive. You want to form them into a ball; think of it like a large meatball. Then you use your thumb to poke a hole in the center. Use both thumbs to widen the hole a little. Do not shape your bagels into patty-type shapes before poking the hole, even if that seems more natural. If you do, they will look so funky and ugly after second rise.

apple pie bagel

And thirdly, the crumble topping here is just genius, but when you’re mixing it together, leave it a bit crummy. If you work it until it completely comes together, it clumps onto the tops of the bagels and you don’t get uniform-tasting bites. Not to mention it looks really, really weird.

Apple Pie Bagels

And now you know, so go forth and enjoy homemade, seasonal bagels! They are awesome!!

Apple Pie Bagels

{One year ago: Proper Texas Nachos}

Source: slightly adapted from Bakeaholic Mama

2 cups apple cider
1/4 cup butter
5-6 cups King Arthur Bread Flour (AP works well too)
1/4 cup brown sugar
1 tsp salt
3/4 tbs ground cinnamon
1/4 tbs ground nutmeg
2 1/2 tsp (1 packet) instant dry yeast
1 cup peeled and diced apples (1 medium apple)

1 egg white, beaten until smooth and no longer “gloppy”
1/4 cup room temperature butter
1/3 cup flour
1/2 cup brown sugar
Pinch of ground cinnamon
1/4 tsp salt

On your stove top, warm the cider and butter just until the butter is melted. Remove from heat and allow to cool to room temperature.
In the bowl of your electric mixer, add one cup flour, sugar, cider mixture, salt, cinnamon, nutmeg, apples and yeast. Using the dough hook, mix on medium speed until it is combined. Keeping the mixer on medium, mix in the remaining flour a 1/2 cup at a time until the dough comes together and is just barely sticky.
Turn mixer to high and “knead” the dough for about 4-6 minutes or until the dough is elastic. If the dough seems too wet while mixing slowly add 1 tbs of flour at a time while mixing.
Turn dough out into a large bowl greased with cooking spray, cover with plastic wrap and place in a warm spot. Allow to rise until the dough has doubled in size, about 1 hour.
Punch dough down with your fist, and separate into 12 equal sized pieces. Place on a lightly floured surface. Shape the bagels by forming a ball and poking a hole in the center with your thumb. Use two thumbs to widen the hole a little until they are the size you want.
Once bagels are shaped, allow to rise for another 10-30 minutes on your floured surface, covered with a clean and slightly damp kitchen towel.
Bring a large pot of water to a boil. Preheat your oven to 420 F.
While you are waiting on the water, make the topping. To prepare the topping, add all of the ingredients into a small bowl and use a fork to mix until it is crumbly but not completely combined.
When the water comes to a boil, drop 3 bagels in at a time and boil for about 30 seconds per side. Remove with a spider or large slotted spoon.
After boiling, place bagels onto a silpat or parchment paper lined cookie sheet. Brush with your egg white and sprinkle with your topping. Bake for about 20 minutes or until they bagels are golden brown and cooked through.

Apple Butter Doughnuts

Apple Butter Doughnuts

I must apologize for the lack of posting yesterday. I tried to write something, really, I did. But I spent a whirlwind weekend in Texas visiting family, had a very early flight yesterday morning, couldn’t sleep on the plane like I’d intended, and then for whatever reason the Dramamine just wouldn’t wear off, so I felt loopy until bedtime! As I’m sure you can imagine, everything I tried to write just came off as terribly incoherent.

apple butter doughnuts, out of the oven

Last night I slept like the dead, and I feel like a new woman this morning. So I’m making it up to you with two posts today! We shall begin our day with breakfast, like the experts say we should. I’m not sure doughnuts are what they have in mind, but sometimes, when those doughnuts are this delicious, you just gotta do it anyway.

Apple Butter Doughnuts

dipping doughnuts in cinnamon-sugar

When Matt and I went apple picking a couple weeks ago, in addition to two bushels of apples, we also picked up some of the farm’s house made apple cider and apple butter. I immediately put the apple butter to work and it rewarded me with these aaaahhhh-maaaa-zzzziiiinnnggg doughnuts. These are moist, cakey, rich, and just all around perfect. You’ll need some considerable willpower (or a top-notch hiding place) to not plow through them in the first hour they are out of the oven.

Apple Butter Doughnuts

Oh yes, I said oven – they are baked! Score!! That will make us (and the experts?) feel a tad bit better about how many you will inevitably eat. Make these very soon. You really shouldn’t miss out on these scrumptious little treats. Enjoy!

Apple Butter Doughnuts

{One year ago: Cornmeal Fried Okra}

Source: The Frugal Foodie Mama

2 cups flour
3/4 cup brown sugar
1 tsp salt
2 tsp baking soda
1/2 tsp cinnamon
1/2 cup apple butter
1/2 cup milk
2 eggs
2 tbsp butter, melted
1/2 cup chopped apples

3 tbsp sugar
1 tbsp cinnamon
2 tbsp butter, melted

Preheat your oven to 425 F. Spray your doughnut pan(s) with cooking spray. Set aside.
In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and cinnamon. In a 2 cup measuring cup, whick the apple butter, milk, eggs, and melted butter until smooth. Pour into the flour mixture and whisk until just combined. Then fold in the chopped apples with a rubber spatula.
Spoon the batter into each doughnut mold of the pan about half full. This works best with a small cereal spoon that is lightly greased.
Bake 7-9 minutes or until the tops of the doughnuts spring back when touched.
Let the doughnuts cool in the pan for about 5 minutes before removing them to a wire rack to cool completely.
Once cool enough to handle, melt 2 more tablespoons of butter in a microwave safe bowl.
In another small shallow bowl, whisk together the sugar and cinnamon.
Quickly dip the top of one of the doughnuts in the melted butter and then twist immediately into the cinnamon-sugar mixture. Repeat this for each doughnut.
This makes at least 12 doughnuts. If you have more than one doughnut pan, use them both. If you only have one, then just bake these in batches, remembering to grease the pan between each batch.

Date and Prosciutto Doughnuts

Date and Prosciutto Doughnuts

Please do not let the thrown-togetherness of this post subconsciously (or overtly!) dissuade you from trying these fabulous doughnuts. The fact is, I’m leaving (on a jet plane) in a few short hours to visit my sister, brother-in-law, nephew and niece for the weekend. Yea!!! So I’m quite busy with packing and laundry and such, and don’t have a whole lot of time to write. So please don’t think the quality of this post is a reflection on the quality of the baked goods. I promise, it’s not.

dates and prosciutto

date and prosciutto doughnuts, before baking

And thus, you should check out these doughnuts for yourself. They are baked, big plus there, so very soft and cakey. The dates provide a very sweet note which is beautifully balanced with the salty bite of the prosciutto bits running throughout. And of course we all know that dates and prosciutto is a very common pairing, and with good reason; it’s common (dare I say classic?) because they go together so unbelievably well. I think it’s the yin-yang of the sweet and salty together. I’d never thought about them in doughnut form though, but as you can guess, it’s quite delicious.

Date and Prosciutto Doughnuts

So everyone have a lovely, yummy and safe weekend! I’m flying Spirit Airlines – please oh please, wish me luck with that… I will not be posting a Sunday Supper this week but I’ll be back on Monday with more apples!

date and prosciutto doughnuts

{One year ago: Jalapeno Poppers}

Source: Glazed, Filled, Sugared and Dipped by Stephen Collucci

3 oz. thin sliced prosciutto
1 cup all-purpose flour
¼ cup dark brown sugar
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
¼ cup honey
2 tbs whole milk
¼ cup pitted and chopped dates

Preheat the oven to 325 F. Grease a 6-count doughnut pan and set aside.
Cook the prosciutto slices in a nonstick skillet over medium-low heat until it’s slightly brown and just barely crispy, 3 to 5 minutes. Remove to a cutting board, let cool slightly, then chop into small pieces. Set aside.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the egg, sour cream, honey, and milk and beat with a handheld electric mixer until just combined. Alternately, you can use your stand mixer fitted with the paddle attachment.
Fold in the dates and prosciutto bits by hand with a rubber spatula.
Snip an opening in a plastic food storage bag – the larger, gallon sized ones. Fill the bag halfway with batter. Pipe the batter delicately into the doughnut pan, about 2 tablespoons per mold, or little more than halfway full. You can also use a small spoon for this job, but the thickness of this batter lends itself very well to being piped with a bag, and it is easier this way.
Be careful not to overfill the molds, or your doughnuts look like muffins. Don’t ask me how I know this. It may or may not be the reason I did not use my doughnut pan for over a year.
Bake for 10 to 12 minutes, until golden brown. Let cool slightly and then pop the doughnuts out of the pan. Serve immediately or store in an airtight container for up to 1 day.

Apple Streusel Bread

Apple Streusel Bread

This bread is ridiculously easy to make and so delicious that you need to invent a whole new word to describe it because delicious isn’t quite adequate enough a word. Suffice it to say, I was completely blown away.

apple streusel bread

As I mentioned yesterday, Matt and I traveled up to the Catskills to go apple picking again this year. I’ve already done quite a bit of baking with my stash, and I’m, oh, maybe a quarter of the way through it. So there will be LOTS of apple recipes in the coming weeks.

Apple Streusel Bread

In the meantime, I thought I’d share what happened with last year’s stash. Enjoy! And be sure you do not miss out on this apple bread. It’s AMAZING. You should definitely make it soon.

Apple Streusel Bread

Apple Pie
Apple Fritters
Apple Pecan Cheesecake Cupcakes
Apple Jalapeno Cheddar Scones
Macaroni and Cheese with Butternut Squash, Apples, Onion and Bacon
Apple Escarole Salad
Apple Hatch Chile Cobbler

apple streusel bread

slice of apple streusel bread

{One year ago: Veal Ricotta Meatballs}

Source: What Megan’s Making

4 cups peeled and chopped apples (4 medium to large apples)
4 large eggs, beaten
1 cup canola oil
2 tsp vanilla
2 tsp baking soda
2 tsp salt
2 tsp cinnamon
3 cups all-purpose flour
2 cups granulated sugar

3/4 cup all-purpose flour
1/4 cup granulated sugar
2 tsp cinnamon
1/2 cup butter, at room temperature

Preheat oven to 350 F. Grease 2 standard loaf pans and set aside.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt and cinnamon. Beat until thoroughly mixed. Next, add the flour and sugar and mix on low just to blend. Turn the mixer to high and beat until mixture is smooth. The batter will be very thick. Gently fold in the chopped apples. Divide the mixture between the two loaf pans.
For the topping: combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork (or your fingertips) until all ingredients are moist and crumbly. Sprinkle the topping equally over the two loaf pans and lightly press into the batter.
Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before removing from the pan to cool completely.

Bourbon Banana Bread

bourbon banana bread

Last year I shared one of my most favorite recipes ever: my mom’s banana bread. It’s the recipe she’s been using since I was little, I grew up eating it and occasionally helping her make it. It’s extremely nostalgic and special to me.

making banana bread

It’s a delicious banana bread, and while I know there are many other delicious banana bread recipes out there, I’ve never felt compelled to try them, because I love my mom’s so much. I wrote in that post about how I never stray from her recipe and how loyal I am to it.

Bourbon Banana Bread

And here I am, sharing a banana bread recipe that is not my mom’s. So what, pray tell, could induce me to cheat on my mom’s banana bread? In a word, bourbon. Yep, bourbon! It tempted me and lead me astray and I shamefully fell down the rabbit hole.

bourbon banana bread

And I must say, it was quite yummy. The bourbon really lent a lovely bite to the familiar flavors, and we both loved it. Don’t worry, I still love my childhood banana bread. This one was different and wonderful, but it by no means replaces years of nostalgia and memories. Forgive me my one indiscretion, banana bread. I’ve had my fling and now I’m ready to be loyal again. Those of you who don’t feel the need to be loyal to any one recipe for banana bread, definitely give this one a shot. It’s pretty cool. Enjoy!

Bourbon Banana Bread

{One year ago: Hatch Chile White Cheddar Scones}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

2 cups all-purpose flour
3 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed, overripe bananas (about 3 medium)
1 tsp lemon juice
3 tbs bourbon, divided
1 cup coarsely chopped walnuts
1 cup (6 oz.) semisweet chocolate chips

Place a rack in the center of the oven and preheat to 350 F. Grease a standard 9×5” loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes.
Add eggs one at a time, beating for 1 minute in between each addition. Stop the mixer, scrape down the sides of the bowl, and add the bananas, lemon juice and 1 tbs bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and fold in with a spatula.
Spoon the mixture into the prepared loaf pan. Bake for 45 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove from the oven. Immediately spoon the remaining 2 tbs bourbon over the top of the hot loaf of bread.
Allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Slice and serve.