Tag Archives: brunch

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Blood Orange Pancakes

February 24, 2016 Keep It Sweet 13 Comments

Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!

It’s a special day today, and that’s not just because we are having mid-week pancakes. Today is the day we celebrate Audra’s growing family! My friend, The Baker Chick, has a baby girl on the way and I’m so darn excited for her.

It feels like just yesterday we were celebrating her first baby, but somehow that was over two years ago. Time flies when you are building a family!

It’s been so wonderful watching Audra grow as a mom. You can tell that she is so loving and this baby girl is going to be a part of a pretty wonderful family. I might be a tiny bit jealous of all the baby cuddles that are about to be had.

Since Audra does brunch better than anyone else I know (hello, cinnamon rolls), it seemed appropriate to throw her a brunch-themed shower. My Blood Orange Pancakes would make any soon-to-be mom happy. And actually, since they are freezer friendly, they’d make any new mom happy, too. The pancakes are light and fluffy thanks to a generous helping of Greek yogurt. There isn’t a ton of added sugar so you can enjoy the flavor of the blood orange instead of being overwhelmed with sweet. Plus, it leaves room to pour on as much maple syrup as your heart desires.

Blood Orange Pancakes made with Greek Yogurt

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Fluffy whole wheat Greek yogurt pancakes infused with the flavors of a blood orange make the best winter breakfast!

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 12 pancakes

Ingredients

165g (3 large) whole eggs, at room
227g (1 cup) fat-free plain Greek yogurt
60 milliliters (1/4 cup) milk (any type)
45g (3 tablespoons) light brown sugar, packed
5 milliliters (1 teaspoon) pure vanilla extract
1 tablespoon fresh squeezed blood orange juice (~1/2 orange)
1g (1 teaspoon) zest from a blood orange
75g (1/2 cup) whole wheat flour
45g (1/3 cup) all-purpose flour
13g (2½ teaspoons) baking powder
2½ g (1/2 teaspoon) salt

Instructions

In a large bowl, whisk together eggs, Greek yogurt, milk, brown sugar, vanilla,orange juice and orange zest; set aside
In a medium bowl, whisk together flours, baking powder and salt
Whisk dry ingredients into wet but do not overmix; batter should still be slightly clumpy
Grease a large skillet with cooking spray or butter; heat on stove over low-medium heat
When skillet is hot (a drop of water should sizzle on pan), ladle scoops of batter (1/4 cup – ½ cup each) into pan about two inches apart from one another
Cook for about three minutes or until top of each pancake is bubbling; flip and cook for additional minute or until cooked through
Repeat with remaining batter

Notes

Slightly adapted from Baker by Nature
Pancakes can be stored and frozen in a ziplock bag up to one month. Re-heat in microwave before serving.

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Don’t forget to check out the rest of Audra’s Shower menu!

Eggs Benedict Poutine from Warm Vanilla Sugar

Breakfast Quinoa Burrito Bowls from The Spiffy Cookie

Blood Orange Pancakes from Keep It Sweet Desserts

Naked Salted Caramel Layer Cake from Girl Versus Dough

Lemon Poppy Seed Loaf Cake from Steph’s Bite by Bite

Meyer Lemon Cheesecake from Eats Well With Others

Berry Cream Cheese Pastry Swirls from Bake or Break

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Banana Pecan Bourbon Flapjacks

Gingerbread French Toast

Blog, Recipes

Gingerbread French Toast

December 21, 2015 Keep It Sweet 2 Comments

A perfect breakfast for Christmas morning! Homemade gingerbread cooked in the skillet makes a delicious holiday breakfast treat.

It’s normal to have French toast as a mid-morning snack, right? Oh, that’s just me? Oops.

I’d actually been wanting to make this Gingerbread French Toast for a while now. And luckily, thanks to recipe testing for this recipe, I had an extra gingerbread loaf to play around with. I sliced it, stuck it in the freezer and then took it out the night before I was set to make the French toast. While the rainy dreary day was pretty bad planning for photographs, the final product was reward enough.

The French toast was so, so good that when I took a bite for tasting purposes, I immediately decided that I should eat an entire slice. Never mind the fact that I wasn’t really hungry and had brunch plans. #worthit

And while it’s not surprising that the Gingerbread French Toast was delicious fresh out of the pan, it is even better to note that upon eating the leftovers the next morning my husband said that the french toast was so good it should be on a restaurant menu. Not bad!

So if you are looking for the perfect holiday brunch item, look no further. This GIngerbread French Toast is exactly what you need on your Christmas morning menu. You can make the gingerbread loaf in advance and then just cook the French toast like you would with regular bread right before you want to eat. It’s easy at that point and doesn’t require a lot of time working in the kitchen. Do it!

Gingerbread French Toast

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Makes: 4 servings

Ingredients

8 slices day-old gingerbread(1/2 inch thick)
220g (4 large) whole eggs
80 milliliters (1/3 cup) milk (I used almond milk but any type would work)
2 milliliters (1/2 teaspoon) vanilla extract
½g (1/4 teaspoon) ground cinnamon
28g(2 tablespoons) unsalted butter for pan

Instructions

Place gingerbread slices in a 9-13 baking dish (or comparable sized dish) and set aside
In a medium bowl, whisk together eggs, milk, vanilla and cinnamon
Pour over gingerbread slices making sure each slice is wet
Flip slices over to make sure both sides are coated; allow to soak while you get pan ready
Melt half of butter in a large skillet over medium heat and tilt pan to coat
When butter is melted and pan is hot, place slices in pan (do not overlap)
Cook for two minutes (or until lightly browned on one side) and then carefully flip each slice over; cook an additional two minutes on second side
Remove French toast from pan and repeat with remaining slices
Enjoy immediately

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Banana Pecan Bourbon Flapjacks

Giant Caramel Apple Cinnamon Bun

Whole Wheat Pumpkin Cinnamon Swirl Bread

Blog, Recipes

Banana Pecan Bourbon Flapjacks

November 23, 2015 Keep It Sweet 9 Comments

Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!

It might seem a bit odd to share a pancake recipe the week of Thanksgiving, but I have a few reasons for this.

You probably already have your Thanksgiving menu planned out so giving you an additional recipe for the holiday might just stress you out.
Holiday weekends call for holiday brunch. Scale the recipe up for a crowd or enjoy an intimate treat after the big family get together.
If you are hosting the holiday or travelling, you probably don’t have much time for additional cooking. Enter breakfast for dinner, an easy and delicious solution!

This recipe comes from the new cookbook, Dinner for Two by Julie Wampler. You might know Julie from the blog Table for Two. Her cookbook features 70 dinners recipes for (duh) two. Most recipes can easily be scaled up for a family as well. I’m excited to try some of the savory dishes for Matt, L and me, but for the blog, I wanted to stick with something on the sweet side. And what could be better than indulging in a sweet pancake dinner? It’s such a treat for once and a while. Pair it with some scrambled eggs and a steamed vegetable or side salad and you have a pretty balanced meal.

This name of this recipe may make you think that it’s a lot of work, but in reality, like most of the recipes in Julie’s book, it’s actually pretty simple. If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.

A note on the final product: The pancakes and topping are quite delicious. The pancakes themselves aren’t very sweet, so I definitely recommend pairing them with the bourbon banana nut topping. If you aren’t into nuts, just leave them out. Either way, the topping is a great alternative to plain old maple syrup.

Banana Pecan Bourbon Flapjacks

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Thick buttermilk pancakes with a maple bourbon banana pecan sauce. This is the ultimate breakfast for dinner!

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 2-3 servings

Ingredients

Banana Pecan Bourbon Topping:

2 bananas, sliced into rounds
⅓ cup maple syrup
1 tablespoon bourbon whiskey
½ cup roughly chopped pecans

Pancakes:

1½ cups all-purpose flour
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2 tablespoons granulated sugar
1 large egg
¾ cup buttermilk

Instructions

Make the topping:

Place ingredients in a small skillet over medium heat and bring to a skimmer; allow to thicken for ten minutes, stirring occasionally
When the topping is a thick syrupy consistency, remove from heat until ready to use
Make the pancakes:
In a large bowl, whisk together the dry ingredients
Make a well in the center of the mixture and add the egg and buttermilk; whisk batter until no lumps remain; batter will be thick
Spray a large skillet with non-stick cooking spray and place over medium heat
Once skillet is hot, use a ⅓ cup measuring cup to drop batter onto skillet
Cook pancakes on one side for about two minutes or until bubbles start to form then flip and cook additional two minutes; repeat with remaining pancake batter
Serve pancakes immediately with banana pecan bourbon topping

Notes

Recipe from Dinner for Two by Julie Wampler
If you use two separate skillets, you can basically make the topping and the pancakes at the same time and get dinner (or breakfast) on the table in less than twenty minutes. Just get your banana topping started first and let it cook while you then prepare and cook the pancakes.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Vanilla Bean Bourbon Nectarine Bundt Cake

Brown Butter Chocolate Pecan Blondies

Pumpkin Cake with Pecan Pie Glaze

Blog, Recipes

Big Crumb Cranberry Coffee Cake

November 9, 2015 Keep It Sweet 8 Comments

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

There are people who eat coffee cake as it’s probably intended, all of the components in one bite. And then there are the rest of us (most of us?), who are inclined to eat all the crumbs off the top to leave behind a sad and naked cake. For my fellow crumb lovers, this cake is for you.

Thick crumb topping, and I’m not messing around, we’ve got a real 1:1 ratio of cake to crumb, tart cranberries and a light vanilla cake base come together for the ultimate New York style crumb cake. This is the quintessential cake for breakfast or the “surprise, I wasn’t expecting that for dessert but I’m oh so glad it’s here” cake. This big crumb cranberry coffee cake would add a lovely surprise to your Thanksgiving dessert spread. Or, if you are really planning ahead, store this in your recipe box for Christmas brunch. The cake makes a substantial 15 servings which is perfect for a big holiday brunch or even better for picking at throughout the day. A slice here, a slice there, and a few extra crumbs off the top is exactly how I’d like it.

5.0 from 1 reviews

Big Crumb Cranberry Coffee Cake

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Prep time

40 mins

Cook time

55 mins

Total time

1 hour 35 mins

New York style crumb cake layered with fresh cranberries. This is the perfect holiday coffee cake!

Author: Lauren Lilling

Recipe type: brunch, breakfast

Makes: 15 servings

Ingredients

For the crumb topping:

234g (1 cup) firmly packed light brown sugar
106g (1/2 cup) granulated sugar
9g (1½ tablespoons) cinnamon
3g (1/2 teaspoon) salt
227g (1 cup) unsalted butter, melted
330g (~2½ cups) all-purpose flour

For the cranberries:

250g (3 cups) fresh cranberries
14g (1 tablespoon) granulated sugar
1g (1/2 tablespoon) orange zest (from ~1 orange)
1g (1/2 teaspoon) ground cinnamon
½g (½ teaspoon) ground ginger

For the cake:

330g (~2½ cups) all-purpose flour
4g (3/4 teaspoon) baking powder
5g (1 teaspoon) baking soda
3g (1/2 teaspoon) salt
170g (3/4 cup) unsalted butter, softened at room temperature
318g (1½ cups) granulated sugar
110g (2 large) whole eggs
284g (1¼ cups) plain greek yogurt (I used nonfat but any type will work)
5 milliliters (1 teaspoon) vanilla extract

Instructions

Pre-heat oven to 350 degrees; line a a 13x9 baking pan with parchment paper; set aside
Additionally, line a baking sheet with parchment paper and set aside

Prepare the crumb topping

In a medium bowl, stir together sugars, salt and cinnamon; whisk in melted butter; whisk in flour until it is completely absorbed
Spread topping mix out on prepared baking sheet set aside

Prepare cranberries

In a medium bowl, stir together cranberries, sugar, orange zest, cinnamon and ginger; set aside

Prepare cake

In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
In the large bowl of an electric mixer, beat butter and sugar for several minutes until light and fluffy
Scrape the sides of the bowl with a spatula and then add the eggs, one at a time, mixing on medium speed in-between; beat just until incorporated
Scrape the bowl again and add yogurt and vanilla and mix on medium speed just until combined
Add ⅓ of the dry ingredients and stir on low speed just until combined; repeat with remaining dry ingredients in two parts and do not over-mix; pour cake batter into prepared baking pan
Sprinkle cranberries over top and then drop chunks of the topping over cake layer until completely covered with a thick layer of topping
Bake for about 55 minutes or until a knife or toothpick comes out clean from center; if topping starts to brown too much while cooking, lightly cover with a layer of tin foil and continue to bake as directed
Allow to cool for several minutes before slicing and serving; keep well covered at room temperature up to three days or wrap well and store in freezer up to one month

Notes

Adapted from Fake Ginger

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Apple Cinnamon Crumb Cake

Upside-Down Banana Caramel Coffee Cake

Cranberry Apple Shortbread Bars

Blog, Recipes

Healthy Apple Cinnamon Muffins

September 28, 2015 Keep It Sweet 7 Comments

A kid-friendly breakfast or snack, these healthy apple muffins are made with whole wheat flour and naturally sweetened!

When I think back to the first month after L was born, it comes back as a haze. Of course I remember the unbelievable sense of contentment I got when I’d snuggle on the couch with L curled up on my chest and the incredible connection that we seemed to make immediately. But while it was an amazing month, the limited broken sleep and c-section recovery turned my memories into a bit of a blur.

Want to know what else I remember clearly though? The hunger. There were only a couple of hours between feedings to rest and catch up on sleep so I’d sometimes choose my bed over food. But then, I’d wake up, I’d find myself starving with limited time to digest anything. I’d need food at that moment. Even more than that, food I could likely eat while holding and/or nursing a baby.

So when my new neice was born a few weeks ago, I wanted to make something for my sister-in-law that could help with those moments of starvation when you don’t have time to think about what you are going to eat. You just need something ready and one-hand friendly. These healthy apple muffins really are the perfect solution for that kind of moment. They are full of whole grains, chopped apples and limited in sugars. In fact, I used maple syrup so there is no refined sugar at all! A healthy snack that tastes good and is quick to make and eat. It doesn’t get better than that when you have a newborn (okay, chocolate chunk cookies might be better than that).

Healthy Apple Cinnamon Muffins

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A kid-friendly breakfast or snack, these healthy apple muffins are made with whole wheat flour and naturally sweetened!

Author: Lauren Lilling

Recipe type: Breakfast, Brunch, Snack

Makes: 12 muffins

Ingredients

118 milliliters (1/2 cup) skim milk
59 milliliters(1/4 cup) canola oil
57g (1/4 cup) fat free plain greek yogurt
118 milliliters (1/2 cup) maple syrup
55g (1 large) whole egg at room temperature
5 milliliters (1 teaspoon) vanilla extract
160g (~1 cup) white whole wheat flour
130g(~1 cup) all purpose flour
5g (1 teaspoon) baking powder
1g (1/4 teaspoon) baking soda
2g (1 teaspoon) ground cinnamon
1g (1/4 teaspoon) salt
165g (1¾ cups) finely chopped Granny Smith apples (1-2 depending on size)

Instructions

Pre-heat oven to 350 degrees; line a regular sized muffin pan with paper liners or spray with non-stick cooking spray
In a medium bowl, whisk together wet ingredients (milk through vanilla) and set aside
In a large bowl, whisk dry ingredients (flour through salt); form a well in center of dry ingredients and pour wet ingredients into the well
Stir just until combined
Fold in apples
Distribute batter evenly in muffin pan and bake 15-20 minutes or until a toothpick comes out clean from center
Allow to cool for five minutes before carefully removing muffins from pan; best served immediately
Leftovers can be stored in an air-tight container at room temperature for a couple of days or in freezer for a few weeks

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Gluten-Free Pumpkin Muffins

Cookie Butter Lava Whole Wheat Banana Muffins

Whole Wheat Pistachio Muffins

Blog, Recipes

Upside-down Caramel Banana Coffee Cake

March 16, 2015 Keep It Sweet 14 Comments

Dense and moist coffee-flavored cake topped with gooey caramelized bananas!

Every year it’s the same challenge for my dad’s birthday: What special dessert can I make that isn’t too sweet and doesn’t include frosting (well, I did sneak in frosting one year)? Since last year’s dessert was such a hit, I decided to find another cake with a fun topping that I thought he would like.

This upside down cake definitely fit the bill! It’s sweet enough to be dessert but mild enough to be served for brunch (his kind of dessert). It’s also looks special with the beautiful layer of caramelized bananas on top. The cake itself is dense and moist (though I think using a higher fat Greek yogurt would lighten the results just a bit; I used nonfat) and so very satisfying.

Upside-down Caramel Banana Coffee Cake

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Dense and moist coffee-flavored cake topped with gooey caramelized bananas!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 8 servings

Ingredients

Cake batter
200g (~1½ cups) all-purpose flour
5g (1 teaspoon) baking powder
½g (1/8 teaspoon) salt
50g (3 ½ tablespoons) unsalted butter, softened at room temperature
130g (~1/2 cup + 1 tablespoon, packed) light brown sugar
100g (2 large) whole eggs at room temperature
30 milliliters (2 tablespoons) strong espresso or coffee (~1 tablespoon instant coffee granules mixed with 1 tablespoon boiling water)
10 milliliters (2 teaspoons) vanilla extract
200g (~3/4 cups + 2 tablespoons) plain Greek yogurt
Banana topping
2 large ripe but firm bananas (do not use overly ripe bananas here)
40g (~2 tablespoons + 2 teaspoons) unsalted butter, melted
80g (~1/4 cup + 1 tablespoon packed) light brown sugar
3g (1 ½ teaspoons) ground cinnamon

Instructions

Pre-heat the oven to 350 degrees; butter a 9-inch round cake pan and set aside
Prepare cake batter; sift the dry ingredients (flour, baking powder, salt) into a medium bowl and set aside
In the large bowl of an electric mixer, beat butter and sugar on medium high speed until light and fluffy
Add the eggs, coffee and vanilla and mix on medium speed
Reduce speed to low and add yogurt; add dry ingredients but do not overmix; batter will be thick
Set aside cake batter and prepare topping
Carefully slice bananas lengthwise (3-4 slices / banana) and use to line cake pan (keep in mind this is how the top of your cake will look)
Combine melted butter, brown sugar and cinnamon; carefully spread over bananas
Spread cake batter evenly top and bake in center of oven for 27-32 minutes or until toothpick comes out clean from center of cake; do not overbake
Allow cake to cool for 10 minutes before arefully removing from pan; serve immediately

Notes

Adapted from Nutmegs Sven

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Lighter Chocolate Chip Banana Cake

Gluten Free Banana Cake with White Chocolate Whipped Cream

Brown Butter Banana Cake

Blog

What to Bake for a Holiday Brunch

December 11, 2014 Keep It Sweet 4 Comments

Looking for a sweet treat to make your holiday brunch extra festive? These baked goods are the perfect make-ahead menu additions to a delicious morning meal.

Every year I get together with three of my best friends for a Christmas Eve brunch. Granted, last year’s brunch took place in March, but that’s besides the point. It started one year at my friend Kristen’s where she served quiche. Carissa and I looked at each other wondering where the bagels and lox were. As a result, we decided to do brunch the next year with the foods we were used to. Since then, the menu has evolved year after year; eggs and yogurt parfaits one year, pancakes the next. A few times we made gingerbread houses (gingerbread houses made with graham crackers are completely underrated).

In the last few years I’ve tried to bring something fun and sweet to the table. Because really, what meal, especially during the holidays, is complete without a baked good? I haven’t decided what I’m bringing this year, but hopefully L will give me some time in the kitchen to make something special happen;-)

Here are some of my favorite recipes for brunch:

Healthier Options:

Apple Peanut Butter Oatmeal Crumble (dairy-free)

Blueberry Chocolate Chunk Banana Bread (gluten-free)

Brown Butter Chocolate Chip Quinoa Banana Bread

Cinnamon Chip Whole Wheat Pumpkin Scones

Cookie Butter Lava Whole Wheat Banana Muffins

Healthy Pumpkin Banana Oatmeal Breakfast Bake (gluten-free, dairy-free)

Lighter Chocolate Chip Banana Cake

Perfect Chocolate Chip Muffins

Triple Chocolate Muffins with a Peanut Butter Swirl

Vanilla Roasted Strawberry Banana Bread

Whole Wheat Pumpkin Cinnamon Swirl Bread (can you say French toast?!)

Slightly More Indulgent:

Apple Cinnamon Crumb Cake

Brown Butter Blueberry Muffins

Brown Butter Peach Crumb Muffins

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

Pistachio Muffins

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Blog, Recipes

Cinnamon Chip Whole Wheat Pumpkin Scones

September 15, 2014 Keep It Sweet 10 Comments

Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

I haven’t had many weird pregnancy cravings, but there were a few times that I could have killed for a scone from this bakery. I don’t know what it is about them that is so good, but they are insanely addicting. I think it has to do with that lightly sweetened carb effect. Just enough sweetness to keep the cravings coming. Anyway, it was high time I got into the kitchen to make my own. This recipe calls for white whole wheat flour and only half a stick of butter. There also isn’t any heavy cream in them so they really are a slightly better-for-you choice than the typical scone.

These pumpkin scones were so easy to make; the food processor did most of the work (actually, getting the food processor out of my pantry was the hardest part). Other than that, you just knead the dough together for a minute by hand and you are ready to bake.

The result? A light but hearty scone full of pumpkin and spices. Hello, Fall!

Cinnamon Chip Whole Wheat Pumpkin Scones

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Lightly sweetened pumpkin scones filled with rich and flavorful cinnamon chips.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 8 scones

Ingredients

Dough:
270g (~1¾ cup) white whole wheat flour
135g (~1 cup) all-purpose flour, plus extra for kneading
90g (~7 tablespoons) granulated sugar
10g (2 teaspoons) baking powder
2g (1/4 teaspoon) baking soda
2g (1 teaspoon) ground cinnamon
½g (¼ teaspoon) ground nutmeg
2 ½g (1/2 teaspoon) salt
57g (4 tablespoons) cold butter, cubed
55g (1 large) whole egg, at room temperature
240g (1 cup) canned pumpkin (NOT pumpkin pie filling)
60 milliliters (1/4 cup) cold milk (I used almond milk)
5 milliliters 1 teaspoon vanilla extract
95g (3/4 cup) cinnamon chips
Cinnamon Sugar Topping
18g (~1½ tablespoons) granulated sugar
2g (1 teaspoon) ground cinnamon

Instructions

Pre-heat oven to 425 degrees; line baking sheet with parchment paper and set aside
In a large bowl, whisk together pumpkin, milk, egg and vanilla; set aside
In a food processor with blade attachment, pulse to combine flours, sugar, baking powder, baking soda, cinnamon, nutmeg and salt
Add butter and pulse just until mixture is crumbly
Stir contents of food processor and cinnamon chips into wet ingredients
Use your hands to knead the dough together for a minute or two just until smooth; do not overwork the dough
Press the dough into an 8-10 inch circle on prepared baking sheet
Mix together topping and sprinkle dough with cinnamon sugar mixture
Cut dough into 8 wedges and bake for 15-17 minutes or until a knife or toothpick comes out clean
Place on a wire rack to cool before serving

Notes

Adapted from Fabtastic Eats

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

September 10, 2014 Keep It Sweet 24 Comments

This giant cinnamon roll is oozing with a gooey caramel apple and topped with a perfect cream cheese glaze.

I think Matt put it perfectly when he said, “You know how when you eat a cinnamon roll and the middle is the best part? This is like getting almost only the middle!”

Seriously, though. I’ve been drooling over Audra’s giant cinnamon roll for months. I’m always a little leery of baking with yeast so I procrastinated making one of my own for a while. Well, if I regret anything, it’s waiting so long to make this because it’s definitely one of the most delicious things to ever come out of my kitchen. In fact, I had given a slice to someone in our building and an hour later he called me just to say it was the best cinnamon bun he has ever had.

Since I so rarely bake something special like this, I wanted to make it extra special by loading it up with a caramel apple filling. After cooking the chopped apples in a skillet with some butter and brown sugar they pretty much tasted like candy. I was tempted to just start spooning them into my mouth but I wanted to make sure there were apples everywhere in this giant cinnamon bun.

While the process to make this is a bit on the messy side and there are a few different steps, it’s actually quite easy. The hardest part is waiting for your cinnamon bun to finish baking (and photographing in my case). Oh and maybe scrubbing the gooey dough off of the counter…

Giant Caramel Apple Cinnamon Bun with Cream Cheese Glaze

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This giant cinnamon roll is oozing with a gooey caramel apple and topped with a perfect cream cheese glaze.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 1 giant cinnamon roll; serves ~8

Ingredients

Filling:

57g (4 tablespoons) unsalted butter, separated
340g (~3 cups / 2 medium) chopped apples (I prefer to use a crisp apple like Granny Smith or Honeycrisp)
235g (~1 cup tightly packed) light brown sugar
15 milliliters (1 tablespoon) fresh lemon juice (from ~1/2 lemon)
5g (1 tablespoon) ground cinnamon
5 milliliters (1 teaspoon) vanilla extract

Dough:

177 milliliters (3/4 cup) milk (any type is fine)
57g (4 tablespoons) unsalted butter
430g (~3¼ cups) all-purpose flour
50g (~1/4 cup) granulated sugar
7g (usually 1 package) instant yeast
2 ½g (1/2 teaspoon) salt
59 milliliters / 2 fluid ounces (1/4 cup) water
50g (~1 whole) large egg at room temperature

Cream Cheese Glaze:

57g (4 tablespoons) unsalted butter, softened at room temperature
57g cream cheese, softened at room temperature (light or regular)
190g (~1 cup) powdered sugar
8 milliliters (½ tablespoon) vanilla extract
15 milliliters (1 tablespoon) milk

Instructions

Filling

In a large skillet over medium heat, melt ½ of the butter; stir in apples, brown sugar, lemon juice, cinnamon and vanilla; cook over medium-high heat, stirring occasionally, until apples are softened and liquid is syrupy, about 10 minutes; remove from heat and make dough

Dough

In a large glass measuring cup, heat the milk and butter in the microwave for 60-90 seconds or until warm and the butter has melted (do not bring to a boil); set aside
In a large bowl, whisk together ⅔ of the flour, yeast, sugar and salt; add the milk mixture, egg and water, and mix until combined (it will be very sticky); add the remaining flour and knead it into the dough with your hands until it comes together in a soft ball
At this point, knead dough for a couple of minutes on a lightly-floured surface until it is smooth and elastic (if you press a finger into the dough it should bounce back); return dough to bowl and cover with a damp cloth; let rest in a warm place for 10 minutes.

Assembly

Grease a round 10-inch cake pan or skillet; line bottom with parchment paper and grease top of that as well; set aside
Roll the dough on a clean floured surface into a large rectangle about ⅓ of an inch thick; melt the remaining butter for filling and use a pastry brush to coat the dough; spread apple filling so that entire surface of dough is covered
Using a pastry wheel, pizza cutter or knife cut the dough into strips that are ~2 inches wide; start with one strip and roll it from one end to the other forming a swirl; continue by attaching the end of a second strip and rolling so that the swirl is even bigger; repeat and then place in center of pan or skillet; cut remaining strips in half horizontally so that they are easier to handle and wrap them around the dough so that you are expanding the spiral towards the edges of the pan (it will not fill the entire pan) until no dough remains
Cover the pan with a damp cloth, and leave in a warm place for 30-45 minutes or until it has doubled in size
Once dough has finished growing, pre-heat oven to 350 degrees; when ready, bake cinnamon roll for 25 minutes or until edges are golden brown; make the glaze

Glaze

With an electric mixer, beat the butter and cream cheese until light and creamy; add the powdered sugar and vanilla and mix on medium speed until smooth and creamy; add milk and mix on medium speed until smooth and creamy
Spread on warm cinnamon bun and serve immediately
Cover leftovers (if they actually exist) with seran wrap and gently reheat before eating (they should be good for up to two days)

Notes

Adapted from The Baker Chick
Note: Prepare for about an hour of proofing time in addition to the prep and baking time (total time from start to finish should be about 2 hours)

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Since it’s one giant cinnamon bun, you don’t necessarily have to share…

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Lighter Chocolate Chip Banana Cake

September 8, 2014 Keep It Sweet 17 Comments

Super moist banana cake loaded with chocolate but not loaded with fat!

My mom has made some version of this banana cake at least once (usually more) a year every year for as long as I can remember. Chocolate chip filled for a holiday, chipless and stacked with chocolate cake and peanut butter frosting for an amazing layer cake, and loaded with cinnamon and chocolate chips just for fun. We even made the cake completely fat free a couple of times years ago. While the fat free version wasn’t bad at all, it was always pretty dense. Adding some fat back into the cake (only 4 ounces for this large dessert), helped keep a bit of lightness. And thanks to the bananas, you don’t have to worry about any dryness. Of course the chocolate finds itself throughout the cake in a way that you definitely feel like you are indulging. Win win!

I see this as the perfect brunch cake (or Yom Kippur /Break the Fast for those observing). The sweet moist cake and crackly top is packed with bananas. So really, you are actually adding another fruit dish to your meal…. right?!?!?!

Lighter Chocolate Chip Banana Cake

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Super moist banana cake loaded with chocolate but not loaded with fat!

Author: Lauren Lilling

Recipe type: Dessert

Makes: 12-16

Ingredients

113g (1/2 cup) fat free plain Greek yogurt
10g (2 teaspoons) baking soda
320g (~3 cups) cake flour
2g (1 teaspoon) ground cinnamon
2 ½g (1/2 teaspoon) salt
113g (1/2 cup) unsalted butter at room temperature
122g (1/2 cup) unsweetened applesauce
530g (1 pound 2 ¾ ounces) (~2 ½) cups granulated sugar
200g (~4 large) whole eggs at room temperature
20g (~1 large) egg whites at room temperature
15 milliliters (1 tablespoon) vanilla extract
570g (~2½ cups) mashed very ripe bananas (~4 large bananas)
245g grated or finely chopped chocolate

Instructions

Pre-heat oven to 350 degrees; grease and flour a 10-inch tube pan (you could also use a large bundt pan)
In a small bowl, stir baking soda into Greek yogurt and let stand to dissolve
In a medium bowl, whisk together cake flour, cinnamon and salt; set aside
In the large bowl of an electric mixer, beat sugar, butter and applesauce on medium-high speed for several minutes until light and fluffy
Add eggs and vanilla and mix on medium speed until combined; scrape the sides and bottom of the bowl with a rubber spatula
Add bananas and mix on low speed; add flour and mix again on low speed low speed just until combined
Remove bowl from mixer and fold in Greek yogurt; fold in chocolate
Pour batter into prepared pan; bake 65-70 minutes or until a toothpick or knife comes out clean from the center; set pan aside on a wire rack and allow to cool for one hour
When ready to remove cake from pans; run a knife around the edges of cake and then carefully pull the inside of the tube pan up to remove the cake (if you notice it is stuck at all, run your knife around the sides again, do not force); then run a knife underneath the cake and around center of tube and use your hands to gently lift cake and place on serving plate (again be careful not to force and make sure cake is completely cool)
Best enjoyed within 24 hours; store leftovers tightly wrapped with seran

Notes

Adapted from the Har Zion Cookbook
Note: Entire cake can be frozen whole or in slices wrapped well with seran and foil up to one month; defrost at room temperature a few hours before serving

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Brown Butter Peach Crumb Muffins

June 23, 2014 Keep It Sweet 8 Comments

The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Summers for us are always full of travelling to see family. I try to bring a different sweet treat every time, though my family has had its fair share of bakery “scraps”! These muffins were the perfect addition to a recent summer brunch. Even though they are flavored with brown butter and finished with a crumb topping, they really aren’t that heavy. They are heavy on the peaches so you should get a juicy piece of fruit in every bite.

Brown Butter Peach Crumb Muffins

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The perfect summer brunch food. These brown butter muffins are full of juicy peaches and topped with a cinnamon crumble.

Author: Lauren Lilling

Recipe type: Breakfast

Makes: 12 muffins

Ingredients

Muffin ingredients:

100g (7 tablespoons) unsalted butter (softened at room temperature)
80 milliliters (1/3 cup) milk at room temperature
55g (1 large) egg + 20g (1 large) egg yolk at room temperature
5 milliliters (1 teaspoon) vanilla extract
160g (~3/4 cup granulated sugar )
120g (~3/4 cup) white whole wheat flour
100g (~3/4 cup) all-purpose flour
7 ½g (1½ teaspoons) baking powder
3g (1 teaspoon) ground cinnamon
½g (1/4 teaspoon) ground nutmeg
1g (1/4 teaspoon) salt
300g (~2 cups) chopped peaches (~2 large peaches)

Topping Ingredients:

40g (3 tablespoons) unsalted butter, cold
65g (~1/2 cup) all-purpose flour
40g (~3 tablespoons) granulated sugar
2g (1/2 teaspoon) ground cinnamon

Instructions

Pre-heat oven to 375 degrees; line a muffin pan with paper or foil liners and set aside
Make the muffin batter
Brown the butter: Heat butter in a small heavy saucepan over medium heat, stirring constantly; when butter turns to an amber/light brown color with dark specks, remove from heat immediately
Pour browned butter into a small bowl and set aside
In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg and salt; set aside
In a medium bowl, whisk milk, egg, egg yolk and vanilla until combined; whisk in brown butter
Add milk mixture to dry ingredients and stir just until combined; gently fold in peaches
Distribute batter evenly among cupcake liners and set aside
Make crumb topping by combining the butter, flour, sugar and cinnamon with your fingers until most of the dry ingredients are in small clumps; sprinkle each muffin generously with topping
Bake muffins 18-20 minutes or until a knife or toothpick comes out of center of a muffin clean

Notes

Adapted from these Brown Butter Blueberry Muffins (original source: Joy the Baker Cookbook)

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Pistachio Muffins

December 16, 2013 Keep It Sweet 12 Comments

Make these hearty pistachio muffins for a holiday brunch with friends!

I made it through the weekend, and pretty much in one piece.

The last seven days were by far the busiest, craziest and most overwhelming of the season so far. I could not be more thankful for my family and friends that chipped in on baking, packaging, box making, card writing and over-the-phone stress calming (there may have been tears).

But enough of that (because I’m still in too much of a haze to really reflect and write). Onto these muffins! My pistachio loving dad has been requesting pistachio muffins forever so when we went to my parents for brunch a few weeks ago (feels like forever ago!), I knew I had to finally make him some. I opted to make mine slightly healthier than recipes I’ve seen and omitted the green food coloring, but you can definitely add a few drops if you want GREEN pistachio muffins!

Pistachio Muffins

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Make these hearty pistachio muffins for a holiday brunch with friends!

Author: Lauren Lilling

Recipe type: Breakfast; Brunch

Makes: 12 muffins

Ingredients

4⅜ ounces (~1 cup) roasted and salted shelled pistachios, roughly chopped
5 ½ ounces (~1 cup) white whole wheat flour
2 ounces (~½ cup) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon nutmeg
⅛ teaspoon salt
7.5 ounces (~1 cup) granulated sugar
2 ounces (4 tablespoons / ½ stick) unsalted butter, softened at room temperature
¼ cup unsweetened applesauce
1 egg at room temperature
½ teaspoon vanilla extract
4 fluid ounces (½ cup) low fat buttermilk at room temperature

Instructions

Preheat your oven to 375' F
Line a muffin pan and set aside
In a food processor, process 2 ounces (slightly less than ½ cup) of pistachios until pureed; set aside
Sift the flour, baking soda, baking powder, salt, and nutmeg into a medium bowl; set aside
In the large bowl of an electric mixer with paddle attachment, cream together the butter, applesauce and sugar for a few minutes or until light and fluffy
Add pureed pistachios and beat on medium high speed for a minute or until well combined
Add egg and vanilla; mix on medium speed just until combined; scrape the sides of the bowl with a spatula
With the mixer on low, add half of the sifted ingredients;
Add buttermilk and then remainder of sifted ingredients with mixer on low, just until incorporated; do not overmix
Remove bowl from mixer and use a spatula to fold in the chopped pistachios
Use a large cookie dough scoop or small ladle to evenly distribute batter into muffin cups
Bake for 17 minutes or until a toothpick inserted in the middle comes out clean
Allow to cool slightly before eating

Notes

Adapted from Peaceful Cooking

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This post contains affiliate links.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

October 28, 2013 Keep It Sweet 17 Comments

This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.

Confession: This recipe is already on the blog.

But…. ouch! I realize that something like this is hard to photograph, but those pictures were just so bad. And the writing? I think it took me a year to find my voice. Every time I read an early post it just feels so awkward. It’s almost as bad as reading your diary from middle school. Yikes, was that really me?

I’m hoping to go through some other old posts to do them over as well. I’m sure some of my recipe directions weren’t as clear as they can be and I’d just really love to have better pictures of some poor desserts that are stuck looking ugly. Did this really happen? Did I think this was appetizing (scroll down)?

Healthy Pumpkin Banana Oatmeal Breakfast Bake {gluten-free, dairy-free}

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This make-ahead breakfast bake is healthy, hearty and tasty! Full of pumpkin, bananas and oatmeal, you will feel good serving this to your family for breakfast.

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 4-6 servings

Ingredients

6 ounces (~2 cups) rolled oats*
2 teaspoons pumpkin pie spice
1½ teaspoons baking powder
⅛ teaspoon salt
⅔ cup canned pumpkin (not pumpkin pie filling)
6 fluid ounces unsweetened vanilla almond milk (skim milk or soy milk can be subbed)
4 fluid ounces egg replacement or egg whites (equivalent of about 3 egg whites)
5 ounces (~1/2 cup) mashed brown ripe bananas (~2 small or 1 large)
1 teaspoon vanilla extract

Instructions

Pre-heat oven to 350 degrees.
Spray a 9×9 baking dish with non-stick cooking spray
In a medium bowl, whisk together dry ingredients and set aside
In a large bowl, whisk together remaining ingredients
Stir dry ingredients into wet ingredients just until mixed
Pour into prepared baking dish and bake for 23-28 minutes in middle of oven, or until a knife comes out clean from center
Serve immediately or store covered at room temperature up to three days; can also be wrapped and frozen for an easy weekday breakfast

Notes

*Check that your ingredients are labeled gluten-free if avoiding gluten
There is no added sugar to this recipe, if you are looking for a very sweet breakfast, I suggest topping with maple syrup
Additional toppings might include greek yogurt, nut butter, sliced almonds and cooked fruit

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And in honor of learning how to use a camera, I created a fun little GIF.

make animated gifs like this at MakeAGif

P.S. Head over to Erin’s site for a Keep It Sweet Desserts giveaway!

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Cinnamon Chip Whole Wheat Pumpkin Scones

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Perfect Chocolate Chip Muffins and a Giveaway

July 22, 2013 Keep It Sweet 12 Comments

These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.

I made these muffins a few weeks ago and actually froze a few to bring with us to the shore this past weekend. My grandfather kept raving about the “best cupcake” he has ever had. That cupcake was actually this muffin. The basic recipe is so simple which makes the fact that he loved them even better.

In fact, the recipe came from Lauren’s e-cookbook, Everyday Ingredients Extraordinary Meals. Her book is full of beautiful photos and delicious recipes. Many of them are easy meals and simple desserts. It is family-friendly and reflective of the personality you come to love from her blog. Recipes like fail-proof pizza dough, birthday cupcakes, and and My Cinnabon Cinnamon Roll (ahem, DYING to try that), give it a level of comfort and hominess. Other notable recipes include Lemon Cheesecake Crème Brule Bars and Chocolate Cream Pie. There are family friendly meals as well, but you know me and my sweet tooth. And good news for all of you! Lauren is offering to give a copy of her e-book to one of you! (See end of post for giveaway details).

Perfect Chocolate Chip Muffins and a Giveaway

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These Chocolate Chip Muffins are easy to whip up and make the perfect sweet treat for weekend breakfasts or holiday brunch.

Author: Lauren Lilling

Recipe type: Breakfast, Brunch

Makes: 12 muffins

Ingredients

½ cup skim milk
¼ cup canola oil
¼ cup fat free plain greek yogurt
1 egg at room temperature
1 teaspoon vanilla extract
9¼ ounces (2 cups) all-purpose flour
5⅝ ounces (3/4 cup) granulated sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup mini chocolate chips

Instructions

Pre-heat oven to 350 degrees; line a regular sized muffin pan with paper liners or spray with non-stick cooking spray
In a medium bowl, whisk together wet ingredients (milk through vanilla) and set aside
In a large bowl, whisk dry ingredients (flour through baking soda); form a well in center of dry ingredients and pour wet ingredients into the well
Stir just until combined
Fold in chocolate chips
Distribute batter evenly in muffin pan and bake 15-20 minutes or until a toothpick comes out clean from center
Allow to cool for five minutes before carefully removing muffins from pan; best served immediately
Leftovers can be stored in an air-tight container at room temperature for a couple of days or in freezer for a few weeks

Notes

Barely adapted from Everyday Ingredients Extraordinary Meals

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GIVEAWAY!
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White Chocolate Cinnamon Bun Krispie Treats

May 18, 2012 Keep It Sweet 8 Comments

Rice Krispies = Breakfast

Cinnamon Buns = Breakfast

-> By the transitive property of food, Cinnamon Bun Rice Krispie Treats = Breakfast

Obviously.

Last weekend I wanted to add an (almost) gluten-free treat to our Mother’s Day brunch spread for my sister to enjoy. I’d been looking for a good way to use these fun marshmallows that my mom picked up for me a couple of months ago and this finally seemed like a good time to use them. I always end up saving products like this as long as possible. Kind of like the special eggs I’ve had in my fridge for a couple of months (hmm, that probably isn’t a good thing).

Anyway, these treats ended up being the perfect way to use those marshmallows- they are extra cinnamon-y from the added cinnamon chips and the white chocolate drizzle adds a bit of creaminess to each bite. What could be better for breakfast, brunch or… ahem, dessert?

Head over to Fox for the recipe!

Blog, Recipes

Apple Cinnamon Crumb Cake

May 8, 2012 Keep It Sweet 32 Comments

Moist, flavorful cake full of apple chunks topped with a thick layer of buttery crumb topping. The perfect breakfast or brunch treat!

Every time I think I can predict the ebbs and flows of my new business I’m absolutely wrong. But you know what, I’ve never been so happy to be wrong.

I really thought that as soon as I got all of my Mother’s Day orders out early this week, things would slow down and I’d get a little break to catch up on emails, blogging, and everything else like the giant pile of clean laundry on my living room chair. Doing laundry I don’t mind, putting it away is a different story.

So despite my expectations, this week turned into a crazy get-as-much-as-possible-done-until-you-can’t-stand-up-anymore kind of week. Unexpected last minute Mother’s Day orders came in, I catered the desserts for a MomTrends event (more on that in another post) and a few exciting orders- several as gifts for Emmy nominees and one for a TV show cast and crew. I’ll be delivering to the TV show in person so that should be fun!

Oh, and did I mention I am hosting Mother’s Day brunch? Luckily brunch is one of the easiest meals to prepare for. We are starting with the basics of bagels, lox, etc. and then a few additions like frittata (easy), fruit (also easy), and whatever last minute desserts I can’t help but make. Brunch really is one of my favorite meals (when eaten at lunch time of course, who can wait for a late breakfast?) because bagels are one of the best foods on the planet, but the highlight for this meal might just be this amazing apple crumb cake. I made it last weekend and Matt and I each enjoyed a giant piece before I froze the rest for Sunday (guess I had a feeling the week could get crazy).

This cake is the perfect balance of a thick layer of buttery crumb topping over a moist and flavorful cake batter. Initially I planned to make a blueberry version, but the price of blueberries was insane so I went with apple instead. Apples might not really be in season anymore, but Granny Smith apples are pretty dependable all year long. I can not wait to serve this at brunch, and will definitely be making it again! Head over to Fox for the recipe.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Chocolate Chip Oatmeal Scones {Guest Post}

July 26, 2011 Keep It Sweet 31 Comments

One of the best things about this blog is all of you. Thanks for letting me vent on Thursday and thank you for all of the stomach tips. It sounds like I was not alone with stomach pains and A/C problems. Hopefully all of you are keeping cool and pain-free now!

Since last week was full of whining, I thought I’d switch things up with some fantastic news and what I’m thankful for:

Last night was the second night in a row that I was stomach-ache freeand the source of my pains doesn’t seem to be anything serious!
Last night was the first night we slept in an air conditioned bedroom!
The rain yesterday brought us a couple humidity-freedays.
I have a delicious guest post for you today and an exciting new recipe for Thursday

Can you tell I am a different person? I knew that my stomach aches were getting to me, but I didn’t realize how much they were affecting my mentality on a daily basis. As it turns out, it was my breakfast that was the culprit. Ever since summer started, I’ve switched my daily hot oatmeal to a yogurt/oatmeal mix. The thing is, I just mix the oatmeal and yogurt (kind of like muesli) without cooking the oats. Apparently my stomach does NOT like that. And evidently, I’m not alone. The fact that I am not allergic to gluten, dairy or anything else is a huge relief. I also feel very lucky that there is nothing seriously wrong with me.

Now, onto today’s post! Brandi from BranAppetit offered to share a delicious recipe with all of you. I only found Brandi’s blog a couple of months ago, but I am so glad I did. She is a fabulous self-taught cook and baker that posts various delicious recipes and peaks into her life. She focuses mostly on healthier dishes but also shares my love of indulgent desserts. A few recipes I need to make are her Vanilla Confetti Pound Cake, Peanut Butter and Chocolate Chip Oat Muffins, S’mores Dip (!!!), and Vegan Frozen Chocolate Dipped Cookie Dough. Of course I chose the indulgent sweets.

Hi everyone! My name is Brandi and I’m the recipe maker, tester, and eater over at BranAppetit! I’m so happy to be guest posting for Lauren – her recipes are so fun and I’m excited to be sharing one of my own.

After years of thinking I didn’t like scones, I’ve completely changed my mind. My husband and I found these incredible chocolate chip scones at a local bakery, so I made it my mission to make scones at home that were just as good and a tad healthier.

In the past couple of years, Nick’s dad has been teaching me how to make biscuits from scratch (without using a recipe) and all the biscuit baking has definitely paid off!

Making scones isn’t very different from biscuits, except that you should definitely (and always) add in chocolate chips.

The basic process is really similar – cutting the butter into the flour, adding the liquid, and mixing just until the dough comes together and no more.

I definitely could have patted the dough out and cut into wedges, but I’m lazy and didn’t want to clean off my kitchen counter. I just divided the dough into 6 equal sections, formed them into rounds with my hands and plopped them on the parchment lined baking sheet.

Easy, less clean up, and – bonus – they look a little like chocolate chip-filled biscuits.

No wonder we like them so much.

[print_this]

Chocolate Chip Oatmeal Scones

Yield: Makes 6 scones

Ingredients

1.5 cups whole wheat pastry flour (or all purpose if you donâ€™t have this)
3/4 cup quick cooking oats
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons sugar
6 tablespoons butter, chilled and diced
1/2 cup chocolate chips
1/2 cup fat free buttermilk (plus 2 tablespoon for brushing)

Cooking Directions

Preheat oven to 425 degrees.
In a large bowl, whisk together the flour, oats, baking powder, salt, and 3 tablespoons of sugar.
Cut the butter into the dough (with pastry blender, forks, or hands) until mixture feels like (and looks like) cornmeal.
Stir in chocolate chips.
Pour in buttermilk and mix, just until dough comes together.
Form into 6 rounds and place on baking sheet.
Brush the top of each scone with a little buttermilk and sprinkle with the remaining sugar.
Bake 17-20 minutes until golden.

[/print_this]

You can also find Brandi’s original post here.

Blog, Recipes

Accidentally Scuffins

March 24, 2011 Keep It Sweet 40 Comments

Sometimes recipe experiments don’t work out. Sometimes they work, just a little differently than you expect.

I set out to make scones, but I ended up with scuffins! A scuffin is basically the hybrid of a scone and a muffin. These Cinnamon Apple Chunk Scuffins are hearty, chewy, and flavorful. Like scones, they aren’t too sweet, but like muffins, they are nice and moist. Even better than both, they are low in fat and added sugars.

I got my inspiration from a bakery in Philadelphia. Every time I am in the area, I buy a few of their delicious scones. They supposedly are low in fat, high in fiber, etc., but they are also the size of my head. My strategy is to buy a few different flavors and eat pieces of each one. That way I never eat an entire scone, right?

My favorite flavors are the apple and cinnamon varieties, so I decided to make my baked good a combination of the two. These scuffins are full of delicious cinnamon chips and big apple chunks. I hate when you get an apple dessert and can barely find the apple pieces! They are also made with whole grains. I’m telling you, these are healthy!

They taste wonderful right out of the oven, but also taste good at room temperature. I ate them alone or crumbled over greek yogurt with fruit and peanut butter. You can also store them in the freezer and defrost for a healthy last minute snack.

A note on the cinnamon chips: I was lucky enough to win a bag of cinnamon chips from Amy at Very Culinary, but you can check the Hershey’s website to see where they are sold near you.

The recipe was loosely adapted from Cooking Light

Whisk together flours and oatmeal in a large bowl

Add the remaining dry ingredients (through cinnamon) and whisk; set aside

Combine the wet ingredients and whisk together until combined

Stir wet ingredients into dry

Add the chopped apple and cinnamon chips; knead them in with your hands

Shape dough into two round disks and place on a baking sheet lined with parchment paper; use a pizza cutter or sharp knife to slice each round into 8 pieces; do not separate the dough

Bake for 15-20 minutes or until scuffins are firm and lightly browned

[print_this]

Cinnamon Apple Chunk Scuffins

Loosely adapted from Cooking Light

Yield: 16 scuffins

Ingredients

3/4 cup all-purpose flour
2/3 cup whole wheat flour
3/4 cup old-fashioned oatmeal
1/4 cup light brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
Dash salt
1 teaspoon cinnamon
3/4 cup fat free greek yogurt
2 tablespoons unsweetened applesauce
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cup chopped apple (~1 large apple)
1/3 cup cinnamon chips

Cooking Directions

Pre-heat oven to 400 degrees
Whisk together flours and oatmeal in a large bowl
Add the remaining dry ingredients (through cinnamon) and whisk; set aside
Combine the wet ingredients and whisk together until combined
Stir wet ingredients into dry
Add the chopped apple and cinnamon chips; knead them in with your hands
Shape dough into two round disks and place on a baking sheet lined with parchment paper
Use a pizza cutter or sharp knife to slice each round into 8 pieces; do not separate the dough
Bake for 15-20 minutes or until scuffins are firm and lightly browned

[/print_this]

Have you ever had a scuffin?

Don’t forget to check out the rest of Audra’s Shower menu!

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it onInstagram with the tag #KeepItSweetDesserts.

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

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Cookie cakes, dessert platters, pop-ups and more!