If a cinnamon roll and a scone had a baby it would be a cinnamon swirl scone, yes? I know-stay with me (yes-it’s absurd-but just go with it). It’s what you make when your kid, husband or clan wants a cinnamon roll but you don’t want to futz with all the work of making rolls and quite frankly you don’t have the time…and DON’T you DARE whack a can of store bought something or other on the side of the counter. No, just no.
Cinnamon Swirl Scones
yield: one dozen scones
1/2 Cup light brown sugar
1 Tbsp. Saigon cinnamon
3/4 tsp. vanilla powder
1/8 tsp. mace
6 Tbsp. softened unsalted butter
In a small bowl with a silicone spatula mash together all the filling ingredients until well combined, set aside.
2 2/3 Cup self-rising flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1 tsp. salt
1 tsp. vanilla powder
6 Tbsp. cold unsalted butter, cut into small cubes; kept cold
3/4 Cup cold buttermilk (or if you don’t have buttermilk mix together 3/4 Cup milk with 1/2 tsp. fresh lemon juice or 1/2 tsp. white vinegar and let sit for 10 minutes)
1 large egg
2 tsp. milk
1. With a fork whisk together the egg and milk and set aside.
1. In a stand mixer bowl place the dry ingredients and using a hand whisk or fork- mix well. Add the cubed cold butter and blend by hand with a pastry blender until mixture has pieces of butter the size of peas.
2. With the paddle attachment and mixer on low; pour in the buttermilk and mix until mixture just comes together. Remove dough and turn out onto floured surface, fold and knead together gently about 6 times until dough is no longer sticky. Pat and shape the dough gently into a rectangle and with a rolling pin, finish rolling dough into a 12×9 inch rectangle. If you don’t have a ruler- use a 1/4 sheet pan as a rough guide for size. Make sure you have ample flour underneath the dough so when you go to roll up the dough it does not stick to the counter. Lift up all 4 edges of dough and place any extra flour to ensure it is not sticking.
3. Smear the cinnamon filling onto the dough and leave about 1/2 inch space at both edges of long sides, and about 1/4 inch of space on borders of short sides. Take the long side of the rectangle that is furthest away from you and gently roll towards you taking about 1/2 inch at a time, rolling into a log as tight as you can. Once the log is completely rolled together- pinch the dough seam with your first two fingers to ensure it is sealed as tight as possible. With a bench scraper, cut log into 12 equal pieces. Place cut side of scones onto prepared pans- (6 scones onto each pan), reshaping into circles gently as needed and place at least 2 inches apart.
4. Preheat the oven to 450° F. Place pans in refrigerator to chill for 20 minutes. After chilling, brush top and sides of scones with egg wash; checking again to make sure the seams on each roll are sealed. Bake in preheated 450° F oven for 14-15 minutes until light golden brown. Note: some of the filling may ooze and seep out (don’t worry-it happens even if you are careful). Let scones cool on sheet pan placed over wire rack until almost completely cooled, then drizzle with icing per recipe below.
1 Cup + 3 Tbsp. confectioners sugar
2 Tbsp. milk
In a small bowl whisk together sugar and milk until smooth. Add additional sugar if needed to adjust consistency. You want a thickness that when pulling a table knife through the mixture; the icing does not hold the line of the knife.
I got the inspiration for this recipe by the leftover rose sugar that collects on the bottom of a bag of Turkish delight. Typically you will see both lemon and rose flavored candy in one bag of Turkish delight, and the rose flavor is what I usually pick out to eat. I love anything rose flavored when it comes to sweets. The powdered sugar that coats the candy gets permeated from the rose flavored candy and usually there is quite a bit of it leftover in the bottom of the bag. It’s like a little present waiting for you once you finish your candy. The smell of the sugar is amazing. I certainly did not want to throw it away so I got inspired when I had some fresh raspberries to make muffins. When I’m coming up with new recipes, it usually comes from something in my daily life that awakens my senses or tastes. If you have access to organic roses you can make your own rose infused sugar. Here is a great link I found on how to do that.
Raspberry Rose Muffins
yield: 12 muffins
2 3/4 C all purpose flour
1 C sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Cups (about 12 oz. or 2 pints) fresh raspberries
1 Cup milk
1 Cup sour cream
3/4 Cup melted unsalted butter
1 Tbsp. + 1 tsp. rose water
3/4 tsp. vanilla
Rose Sugar (optional)*
*To make “fast” rose sugar in a food processor place 1/3 cup granulated sugar and scant 1/3 cup organic dried small rose buds (you can usually find the rose buds in tea shops that sell loose tea) and process until sugar turns into powder. Store leftover sugar in a ziplock baggie or airtight container.
1. Preheat the oven to 375° F. Spray a non stick muffin tin with baking spray. (I used a tall European style muffin tin for tall muffins- but you can use a standard American muffin tin-adjust the baking time as needed). If you have a mini popover pan that works too.
2. In large bowl whisk together the dry ingredients. Gently add the raspberries and gently toss with the flour mixture to coat. In a measuring cup whisk the milk, sour cream, eggs, butter and flavorings. Add the wet ingredients to the dry and gently fold together being careful not to break the berries. Using a ice cream style scoop divide the batter evenly into each muffin well. If you have any extra berries- top the muffins with a berry. Sprinkle granulated sugar over each muffin.
3. Bake muffins at 375° for 10 minutes then DECREASE the oven to 350° F and bake for an additional 10-12 minutes, or until a wooden skewer comes out clean.
4. Let the tin cool over a wire rack and after 5 minutes remove the muffins and let them cool the rest of the way on the rack. Once cool dust over a little rose sugar if you like right before serving.
You know that saying, “Sometimes you feel like a nut, sometimes you don’t?” Well, sometimes you feel like streusel, and sometimes you don’t. Guess what I felt like today? Yep. Totally into streusel. I love the crunchy sugary top of a muffin that happens after the streusel topping melts into the muffin. The best way to eat these is to break them open and smear sweet butter on them while still warm. These muffins have a very tender crumb because of all the sour cream in them. The technique is kind of an unusual recipe (from Cook’s Illustrated) but it creates a very soft tender muffin.
Blueberry Streusel Muffins
adapted from Cooks Illustrated
yield: 12 muffins
2 Cups all purpose flour
1 Tablespoon baking powder
1/2 tsp. salt
2 Cups fresh (or frozen) blueberries
1 large egg
1 Cup sugar
4 Tbsp. unsalted butter, melted & cooled
1 1/4 Cups sour cream
1 tsp. lemon zest
1/2 Cup all purpose flour
1/3 Cup sugar
pinch of salt
1 tsp. cinnamon
4 Tbsp. melted butter
For streusel: In a small bowl combine all ingredients with a fork. Set aside until ready to use.
1. Preheat oven to 350° F. Grease a 12 cup muffin tin with non stick spray or butter.
2. Whisk flour, baking powder, and salt in a medium bowl until well combined. Add blueberries, and toss to combine.
3. In a large bowl whisk egg until light colored; about 20 seconds. Add sugar and whisk vigorously until thick and homogenous, about 30 seconds. Add melted butter in 2-3 additions, whisking to combine after each addition. Add sour cream in 2 additions, whisking until just combined. Add flour mixture in 2-3 additions and gently fold after each addition until batter comes together; being careful not to over-mix. Batter may have small spots of flour remaining. Do not over-mix. Batter will be thick.
4. Distribute batter evenly among prepared muffin tin. Sprinkle streusel topping over each muffin. Bake at 350 for 25-30 minutes until a toothpick inserted in center of muffin comes out with few crumbs attached. Let muffins cool in tin for 10 minutes, then remove to cool over wire rack.
Do you have a picky breakfast eater?
Are you at an impasse trying to think of new breakfast items for your little gremlins?
Do you need an easy breakfast for visiting company?
Do you have like 3 ounces of energy on a weekend morning (even after 2 cups of coffee) but you want to show that you care a little more than what a bowl of cereal offers?
I give you….the easy Nutella crepe. You can whip up the crepe batter in like 5 minutes the night before, park the batter in the fridge and the next morning all you have to do is whip out some fast crepes. If you really want to save time- you can make up all the crepes (without the filling) the night before- stack them between sheets of wax paper, then place the entire stack in a sealed plastic baggie tucked safely in the fridge for morning.
I paired the classic Nutella and strawberries here, but you can swap in fresh raspberries or bananas too. If you don’t want to use Nutella, fresh seasonal fruits paired with some sweetened cream cheese, mascarpone, or honey greek yogurt would work. Honey-vanilla greek yogurt with fresh peaches would be great once fresh peaches come into season. If you want to go really low maintenance you can simply smear some great jam and roll them up to serve.
Sweet Crepe Batter
yield: about 12 crepes (about 8 inches)
3/4 Cup milk (2 % is fine) (room temperature)
1/2 Cup water (lukewarm)
2 eggs (room temperature)
3 Tbsp. melted butter (+ more for prepping pan)
2 tsp. sugar
1/2 tsp. vanilla
pinch of salt
1 Cup all-purpose flour
Note: you can use this same recipe for savory crepes- just omit the sugar and vanilla.
1. In a blender pulse to combine all the ingredients except the flour. Add the flour then combine for about 20-30 seconds. Cover the batter and let rest in the fridge for at least an hour or overnight.
2. Heat a small (6-8 inch) non-stick pan over medium low heat and add a little smear of butter. Tip: I like to use the cut end of a stick of butter and quickly swipe over the surface of the pan. You’ll want to do this for each crepe.
3. Pour 2 Tbsp. of batter over surface of your pan, pick up the pan off the heat and immediately swirl the batter (using a circular motion and tilting your wrist) in the pan 3-4 times until pan is coated with your batter. Set the pan back on the heat and heat until lightly browned; about 2 minutes. Use a bamboo skewer or toothpick to pick up the edge of the crepe and flip it over to the other side and heat until browned as well. Move your crepe to a large plate and stack your crepes between pieces of wax paper while you continue making the rest of the crepes.
To fill: smear a thin layer of Nutella using an offset spatula over surface of crepe. Place thin slices of strawberries over one side of the crepe, then fold in half and then half again forming a wedge shape. You can also roll them into a log shape if you like. Sprinkle with optional confectioners sugar for serving.
Fresh fruit(s) such as thinly sliced strawberries, raspberries, or sliced bananas.
I have an abundance of “cuties” (clementines) in my fruit drawer. We love them but sometimes they seem to linger around a bit before we can eat them all. Anyone who knows me, knows I love citrus of any kind. I especially love citrus desserts or snacks. These little cuties were calling me from the fridge to use them in breakfast. So I did. You could certainly make these rolls with just exclusively orange and they would be great. Enjoy~
Orange & Clementine Sweet Rolls
3/4 Cup milk
1/4 Cup unsalted butter, softened
3 1/4 Cups all-purpose flour
1 package (1/4 oz.) fast rising yeast
1/4 Cup + 1 Tbsp. sugar
1/2 tsp. salt
1/4 Cup water
1. In a small sauce pan scald the milk, then remove and add in the butter and stir until melted. Add the water. Set aside to keep lukewarm.
2. In the bowl of a stand mixer whisk 2 1/4 Cups of the flour with the yeast, sugar and salt. With the paddle attachment add in the milk mixture and blend. Add in the egg and beat well. Add in the additional cup of flour a bit at a time until the dough pulls away from the sides of the bowl. Note; depending on the humidity you might have to add an additional 1/4 to 1/2 cup more of flour. Switch to the dough hook and knead the dough using the mixer for about 5 minutes until the dough comes together in a ball.
3. Coat a large bowl with a little oil and place the dough inside the bowl and cover with a tea towel and let dough rest for 15 minutes.
4. Roll out the dough into a rectangle about 16 x 13 inches. See recipe below for filling. Prepare the filling by using your fingers to spread the 1/4 Cup of softened butter all over the surface of the dough except leave a border about 3/4 of an inch on all sides. Combine the sugar and zests well in a small bowl and sprinkle evenly over the butter. Scatter the candied orange zest over the sugar mixture. Using your hands pat the filling mixture down into the butter. Roll the dough into a log starting at the bottom edge. Pinch the seam down the length of the dough. Trim the ends of the log if necessary if too thin. Using a sharp serrated knife cut the log in half then each half cut into 6 equal pieces so you have 12 equal pieces. Spray a 9 x 13 inch pan liberally. Place the rolls cut side up 3 across. Cover the pan loosely with plastic wrap and let the rolls rise for about 30 minutes or until doubled in size.
5. Spray a piece of tinfoil (large enough to cover the pan) with non stick spray. Cover the rolls loosely with tinfoil. Bake the rolls at 350 degrees F for 15 minutes, then remove the tinfoil and continue to bake for another 15 minutes or until light golden brown. Let the pan cool slightly on a wire rack while you make the glaze.
6. For glaze: whisk together all the ingredients in a medium bowl until combined. Pour over the warm rolls. Serve warm or at room temperature. Once glaze sets cover rolls with tinfoil to keep from drying out.
1/4 Cup unsalted butter, softened
1 Cup granulated sugar
zest of one large orange
zest of one clementine
1/4 Cup finely diced candied orange peel
2 Cups confectioners sugar
2 clementines, (cuties) juiced
zest of 2 clementines
**Note: If you like, you could use orange cream cheese icing instead of the clementine glaze. For the recipe click here:
You may notice that the breakfast category has a high count when it comes to my lists. I LOVE breakfast. It is hands down my favorite meal. I love nothing more than going out with friends to a wonderful breakfast spot and lazily enjoying a delicious breakfast while languidly sipping coffee and easing into the day. Some days you just want that special feeling but you don’t want to get dressed, quite frankly. You know that feeling. One of those days you try to convince yourself, “Do I REALLY need to get dressed today?” Perhaps its a Sunday and you don’t REALLY have anywhere to go. Nobody is coming over. Your favorite show is on tv. The couch is calling you. It’s freezing outside. Screw the polar vortex!! When it is the dead of winter and you have not shaved your legs in God knows how long. I hear-by give you permission. (to not get dressed-not the shaving part). Your secret is safe with me. Nobody has to know….
Sugared Raspberry Popovers
yield: 6 large popovers
3 large eggs
1 1/2 Cup whole milk (2% is fine)
3/4 tsp. vanilla bean paste (or 1 tsp. vanilla is fine)
1 1/2 Tbsp. sugar
pinch of salt
1 1/2 Tbsp. melted butter
1 1/2 Cups all purpose flour
fresh raspberries, rinsed and dried
granulated sugar for serving
1. Preheat the oven to 425° degrees. Have baking non stick spray available.
2. Blend the eggs, milk, vanilla, sugar, salt, and melted butter. Add the flour and whisk to combine; about 1 minute; mix just til combined but okay if visible lumps of flour remain. Pour batter into a 2 Cup glass measuring cup. Set aside.
3. Place the popover pan in the oven and heat the pan for about 10 minutes. Remove the pan carefully and spray generously with the non stick spray; make sure to get the tops of the wells.
4. Carefully pour batter into each well to 3/4 full. Top with about 6-7 raspberries. Bake the popovers at 425° for 20 minutes. DO NOT OPEN THE OVEN DOOR!
5. After 20 minutes, reduced the of the oven to 350° and continue baking for an additional 20-25 minutes. After 20 minutes check the popovers; insert a bamboo skewer and the popovers are done when the skewer comes out clean; if not done continue baking for a few additional minutes. Once they are done; insert a sharp paring knife into each popover to release the steam (this will ensure they keep their shape) and let the popovers cool in the pan on a wire rack until cool enough to touch. Toss in granulated sugar.
*Can I just say: I like to rip them open while warm and eat them by sprinkling on additional granulated sugar inside. Yum!
Sakura sugar is sugar blended with cherry blossom flowers. I can’t even begin to tell you how amazing this sugar is. I know I needed to make something simple to let the sugar be the star. Simple baked donuts. Light, infused with cherry flavor and tossed in this amazing sugar. Now I know most of you will not be able to get your hands on this sweet sugar, so I included a version for cherry glaze that you can dip the tops of the donuts in. Enjoy~
cherry glazed version
Baked Cherry & Sakura-Sugar Donuts
recipe: adapted from Doughnuts by Lara Ferroni
3/4 Cup all purpose flour
1/4 Cup pastry flour
1 tsp. baking powder
2 tsp. dried cherry powder
1/3 Cup super fine sugar
1/4 tsp. salt
2 Tbsp. unsalted butter
1/4 Cup whole milk, scalded
1/4 Cup plain yogurt
1 tsp. vanilla
1 egg, beaten
dried cherries, diced (optional)
Cherry Glaze Topping:
1 Cup confectioners sugar
~ 2-3 Tbsp. cherry juice
1. Prepare a mini donut pan by greasing lightly with oil. Preheat the oven to 350 F.
2. Sift the flours and baking powder together into a large bowl or the bowl of a mixer. Whisk in the sugar, dried cherry powder, and salt. Add the butter and use your fingers to rub it into the dry ingredients as you would in making a pastry crust, until even distributed. Add milk, yogurt, vanilla and egg and stir until just combined. Fold in dried cherries (if desired). Do NOT overmix or your donuts will be rubbery.
3. Using a piping bag or small spoon, fill each doughnut well until about 3/4 full, making sure each center post is clear. Bake until light golden brown and donuts spring back when touched, about 8 minutes. Let cool slightly before attempting to remove from pan.
4. For sugar coated: dip each donut into melted butter and roll in sakura sugar.
5. For cherry sugar glazed: mix the confectioners sugar and cherry juice until desired consistency (you are looking for thickness like heavy cream). Dip top of each donut into glaze and let set up over a wire rack. Sprinkle with decorative or sakura sugar.