BREAKFAST BISCUITS

No frozen or refrigerated biscuits in the store? No problem! Try this easy recipe 😋👩‍🍳

INGREDIENTS

  • 2 cups AP flour (250g)
  • 1 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 6 tbsp butter (very cold/frozen)
  • 3/4 cup milk

INSTRUCTIONS

  1. Chill butter in freezer 20 mins before beginning. This is very important for light flaky biscuits
  2. Preheat oven to 425F, line cookie sheet with parchment paper
  3. Combine flour, baking powder, sugar and salt, mix well and set aside
  4. Remove butter from freezer and cut it into your flour with a pastry cutter or my preferred way, grate using a box grater.
  5. Add the grated butter to the flour and stir until the mixture resembles coarse crumbs
  6. Make a well in the centre and add the milk, use a wooden spoon or spatula to stir until just combined (don’t overwork the dough)
  7. Transfer dough to a floured surface and gently work the dough together. If the dough is too sticky, add flour until manageable
  8. Once the dough comes together, fold in half over itself and use your hands to gently flatten layers together, rotate 90 degrees and fold in half again, repeat 6 times
  9. Use hands to flatten dough to 1″ thickness, lightly dust cutter (I use a drinking glass) with flour, push cutter straight down (don’t twist) into the dough and drop biscuit on prepared sheet about 1/2″ apart. You should get about 6 bicuits
  10. Bake at 425F for about 12-15 mins or until the tops are light golden brown
  11. Brush with melted butter immediately after removing from oven.

CINNAMON RAISIN BREAD

This is one of my favorite breads!♥️ Have it warm with butter, toasted with peanut butter, a couple days later, use it to make the best French toast or make a lovely bread pudding with ice cream 😋

INGREDIENTS

  • 12 cups milk
  • 1  cup warm water (must be between 110-115 degrees)
  • 2 (1/4ounce) packages active dry yeast
  • 3 eggs
  • 1 cup white sugar
  • 1  teaspoon salt
  • 12 cup unsalted butter, softened
  • 1  cup raisins
  • 8  cups AP flour
  • 2  tablespoons milk
  • 1  cup white sugar
  • 3  tablespoons ground cinnamon
  • 2  tablespoons butter, melted (approx.)

DIRECTIONS

  1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally,remove from heat.
  2. Let cool until lukewarm, about 120-125 degrees.
  3. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won’t activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don’t cook the eggs.) Add the flour gradually to make a stiff dough.
  4. Knead the dough on a lightly floured surface for a few minutes until smooth.
  5. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  6. Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.
  7. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  8. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
  9. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
  10. Roll up tightly (the long way).
  11. The roll should be about 3 inches in diameter.
  12. Cut into thirds, and tuck under ends and pinch bottom together.
  13. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
  14. Let rise in warm place, uncovered, again for about an hour.
  15. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
  16. Remove from oven and let cool on rack.
  17. Take melted butter and spread over tops of loaves.
  18. After about 20 minutes, lay loaves on their sides and remove from pans.
  19. Allow to cool before slicing.

My Best White Bread

I’ve been making this recipe for years and it’s the softest homemade bread ever! ♥️

INGREDIENTS

  • 1/4 oz dry yeast
  • 1/2 cup water (warm)
  • 1/3 cup sugar
  • 2 tsps salt
  • 2 cups milk (warm)
  • 2 1/2 tbsps shortening
  • 6-7 cups AP or bread flour
  • 1/8-1/4 cup butter

DIRECTIONS

  1. Dissolve yeast in 1/2 cup warm water, let sit about 10 mins
  2. In a large bowl combine sugar, salt, 2 cups of milk and shortening.
  3. Stir in yeast mixture
  4. Gradually add flour to make a soft dough
  5. Turn onto floured surface and knead until smooth
  6. Place in a greased bowl and cover and let rise about two hours
  7. Punch down and divide into 2 portions to form loaves
  8. Place in greased 9×5 loaf pans and prick tops with a fork
  9. Cover and let rise until higher than pans (about 2 hours)
  10. Bake at 375F for about 25-30 mins.
  11. Cool for ten mins and rub butter all over the tops of loaves
  12. Place pans on sides until loosened, then remove bread from pans and cool completely.

BUTTER COOKIES

If you love melt in your mouth butter cookies you need to try these! It’s a softer batter so you can pipe easily with it. This is one of my childhood faves ❤️❤️

Do yourself a favor and make a double batch, trust me 😂😋😋

INGREDIENTS

  • 9 oz butter at room temperature
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • Rainbow sprinkles (optional)

DIRECTIONS

  1. Preheat oven to 350 F, line baking sheets with parchment paper.
  2. Place butter in stand mixer (or you can use a hand mixer) and mix until creamy.
  3. Add sugar and vanilla extract and continue mixing for 12 mins until it becomes white and creamy.
  4. Using a spatula mix (sifted) flour into the mixture until completely combined.
  5. Put batter into a piping bag with a star tip (1/2″ to 1cm)
  6. Form cookies on the prepared sheets, sprinkle with rainbow sprinkles.

6. Bake for 12 mins or until the base turns light brown.

7. Let the cookies cool completely before serving.

EASY PUMPKIN PUREE

Hey all! I’ve picked the last of my pumpkins today and I was lucky enough to get 13 this year! *I knew 13 wasn’t unlucky 😂* 

Our family planted a few types, Big Max, Connecticut, Amish and Ghost 👻 pumpkins. We used the large Big Max pumpkins for carving jack-o’-lanterns and I’m using the Ghost pumpkins for Fall decorations and I’m about to roast the Amish and Connecticut pumpkins and then make puree which I’ll use in pancakes, pies, pumpkin rolls, pastries etc *drool*

So here’s the easiest and shortest recipe ever!

ROASTED PUMPKIN PUREE

1. Wash and dry the pumpkin ( The smaller pumpkins are a bit sweeter)

2. Stab repeatedly *I had too much fun 😂*

3. Put pumpkin in a glass baking dish or tray and bake at 350F for about 45-60 mins or until fork tender. 

4. Let cool, cut in half, scrape the seeds and guts out and then puree the flesh in a food processor/blender.
That’s it! Super easy and so much better than the canned puree and it also freezes well. I like to store 2 cups of puree in each freezer storage bag, so when I need it I know exactly how much is in there.

Here are my pumpkin farmers 🎃🎃🚜👨‍🌾👩‍🌾❤️❤️

PUMPKIN AND CREAM CHEESE MUFFINS

My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!

Filling Ingredients

8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla

Muffin Ingredients

1 package spice cake mix
15-ounces canned pumpkin

Optional: confectioners sugar to sprinkle on top 

Directions

1. Preheat oven to 350 degrees. Put muffin liners into pan.

2. Beat filling ingredients together until combined.

3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.

4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.


5. Drop in a level tablespoon of filling.

6. Cover with enough batter to fill the muffin cups full.

7. Bake at 350 degrees for 20-25 minutes

Makes 12 muffins

THE BEST CINNAMON ROLLS EVER!!

So today was the first day of my diet….. and I made cinnamon rolls 😂😂😂 The universe was trying to tell me something because this recipe from twopeasandtheirpod kept appearing on my news feed! You must try this recipe! It’s so delicious!

yield: 30 CINNAMON ROLLS

cook time: 17 MINUTES

INGREDIENTS:

FOR THE CINNAMON ROLLS:

  • 2 packages yeast (4 1/2 teaspoons), dissolved in 1 cup lukewarm water
  • 6 tablespoons shortening (Crisco)
  • 1 cup granulated sugar
  • 8 cups unbleached all-purpose flour (you might need more if the dough is sticky, up to 9-10 cups)
  • 2 cups hot water
  • 2 eggs, beaten
  • 1 tablespoon salt
  • Softened butter
  • Brown sugar
  • Raisins
  • Cinnamon

FOR THE FROSTING:

  • 4 tablespoons unsalted butter, softened
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1 teaspoon vanilla extract

    DIRECTIONS:


    1. 1. Add yeast to cup of lukewarm water and sprinkle in a little sugar. Set aside for about five minutes.
      2. In the bowl of a stand mixer, add shortening, sugar, and salt to hot water and beat for 30 seconds, using the beater blade. Let cool to lukewarm temperature. Stir in 2 cups of flour and mix until smooth. Add yeast mixture and mix until well combined. Mix in the beaten eggs.
      3. Gradually stir in the remaining flour and mix with the dough hook for about 2 minutes. Remove dough from the bowl and place on a lightly floured counter. Knead by hand, add a little flour if the dough is still sticky. Knead until dough feels satiny and smooth.
    2. IMG_20171004_182733130.jpg

4. Cover and let rise for 30 minutes. After the dough has doubled in size, remove it from the bowl and divide it in half. With a rolling pin, roll one half of the dough into a rectangular shape. Spread dough evenly with softened butter. Sprinkle dough with brown sugar, raisins, and cinnamon. Make sure you use LOTS of brown sugar…you can omit the raisins, but my family loves them, and sprinkle on loads of cinnamon.

 


5. Roll up dough into one long roll. Cut rolls, using a piece of dental floss or thread, about two inches thick. Place rolls in greased 9X13 baking pans. Now follow the exact same steps with the other half of the dough.

 

6. Let the rolls rise until double in bulk. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake until brown-only about 5-7 more minutes. Remove from the oven and let the rolls cool to room temperature.

7. While the rolls are cooling, make the frosting. In a medium bowl, whisk together butter, sugar, milk, and vanilla. Frost the cooled cinnamon rolls generously!




STRAWBERRY CHEESECAKE BAKED PANCAKES

Another lazy Sunday and another baked pancake trial! I’m trying the strawberry cheesecake today because I needed to use up the last of my strawberries. I made one change this time, I added some melted butter to the batter because it can be a bit dry. I mean after all butter makes everything better 😁😁😁

Here’s the recipe:

Servings 4-6

INGREDIENTS

4 cups pancake mix

2 cups milk

4 eggs

1 cup strawberries (sliced)

6 oz cream cheese (cubed)

6 tbsp melted butter

PREPARATION

1. Preheat oven to 425˚F (220˚C).

2. Pour pancake mix, butter, milk, and eggs into a bowl and mix just until combined.

3. Pour batter onto a parchment-lined baking sheet and spread to the edges.

4. Place strawberry slices on top of the batter, followed by the cream cheese cubes.

5. Bake for 15 minutes, or until golden brown.

6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate

TIP: I also like to brush a little butter on top as soon as I take it out of the oven, it softens the too and gives a pretty sheen.

BAKED PEACH AND BLUEBERRY PANCAKE

Hey guys! So I’m all about quick and easy breakfasts and I’ve added a new recipe to the collection. I found this recipe on BuzzFeed and it is yummy and super easy for a busy morning. As they said “Ain’t nobody got time for that!” 😂😂

Here’s the recipe:

Servings 4-6

INGREDIENTS

4 cups pancake mix

4 eggs

2 cups milk

1 peach, sliced

1 cup blueberries

PREPARATION

1. Preheat oven to 425˚F (220˚C).

2. Pour pancake mix, milk, and eggs into a bowl and mix just until combined.

3. Pour batter onto a parchment-lined baking sheet and spread to the edges.

4. Place peach slices on top of the batter, followed by the blueberries.

5. Bake for 15 minutes, or until golden brown.

6. Cut into squares and serve immediately, or freeze up to 1 month. To reheat, place on a microwave-safe plate and heat for 20 seconds per pancake on the plate

LEMON ZUCCHINI BREAD

I’ve been on a bread baking spree! I have to share this delicious recipe from twopeasandtheirpod. Check it out here!

  yield: 2 LOAVES

 prep time: 15 MINUTES

 

cook time: 60-65 MINUTES

 

total time: 1 HOUR 20 MINUTES

INGREDIENTS:

FOR THE BREAD:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups granulated sugar
  • Zest of 2 large lemons
  • 3 large eggs
  • 1 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 1/2 teaspoons vanilla extract (or mixed essence)
  • 2 cups grated zucchini

FOR THE LEMON GLAZE:

  • 2 cups powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1/2 tsp lemon zest

DIRECTIONS:

  1. Preheat oven to 325 degrees F. Grease and flour two 8 x 4 inch loaf pans. Set aside.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In a medium bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant.
  4. In a large bowl, whisk together the lemon sugar mixture, eggs, olive oil, lemon juice, and vanilla. Whisk until smooth. Stir in the dry ingredients until combined, the batter will be thick. Stir in the zucchini and pour the batter into the prepared loaf pans.
  5. Bake for 60-65 minutes, or until tester inserted in the center comes out clean.
  6. Place the loaves on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove the loaves from the pans. Let cool completely on rack.
  7. While the bread is cooling, make the lemon glaze. In a small bowl, combine powdered sugar and lemon juice and zest. Whisk until smooth. Drizzle the glaze over the loaves. Slice and serve.