Posts tagged ‘bread’

February 22, 2012

Food: Creamed Blackberry Ginger Lemon Scones.

I love scones. But I am picky when I choose them. And they can be hard to choose.

I had a scone this weekend from the airport. Yes, I know I should probably know better but when a girl is hungry she’s got to eat. Well, let me just tell you that the bottle of water I bought…it was consumed right away. Wow, was that scone dry.

It crumbled the second I bit into it.

I don’t like scones like that.

Enough of my venting. These scones are cakey and not the crumbling type!

It is the egg.

Egg + cream + butter = a delicious consistency!

Creamed Blackberry Ginger Lemon Scones

adapted from The America’s Test Kitchen Cookbook

Makes 8 scones


  • 2 cups unbeached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 4 tablespoons cold salted butter, cut into cubes
  • 2 tablespoon chopped crystalized ginger
  • zest of 1/2 lemon
  • 3/4 cup heavy cream
  • 1 egg, beaten
  • 3 oz Blackberries


Preheat oven to 435 degrees.

1. Place flour, baking powder, sugar and salt in bowl of food processor. Pulse six times.

2. Add cubed butter evenly to flour mixture and pulse 12 times (each pulse is 1 second). Add ginger and lemon zest to bowl and pulse three times.

3. Transfer mixture to medium-sized mixing bowl. With a rubber spatula fold in heavy cream and egg until is begins to come together. Transfer dough to a floured surface. Fold until incorporated. Pat out dough to a rectangle. Add half of blackberries to one side of the dough. Fold the side without the blackberries over the blackberries (make sense?) They will squish, but that is okay. Form dough into another rectangle, roughly 3/4 inch thick.

4. Cut into triangles or any shape you prefer. Place on ungreased baking sheet. Add remaining blackberries to the tops of each scone. Bake until scone tops are light brown, 15-18 minutes. Cool on wire rack for at least 10 minutes.

Lemon Glaze

Whisk together 1/2 powdered sugar, 1-2 tablespoons cream (1/2 and 1/2 or milk works great too) and 1 teaspoon lemon zest. If it isn’t thick enough, add more sugar. Spoon over cooled scones.


November 9, 2011

Food: Pumpkin Banana Muffins with Walnuts.

When you have 3 bananas showing their last hours of life and when you have left over pumpkin puree from your Spiced Pumpkin Bread you make these muffins.

I’ve been eating them for breakfast, sliced open and toasted with a pad of butter. Then again for a snack. Then again for another snack. They are that good.

The combination of pumpkin and banana is superb..then you have the crunch of the walnut and the smooth cake like muffin – yes, please.

This recipe is based from my Banana Bread recipe.

Pumpkin Banana Muffins with Walnuts

Yield: 24 muffins


  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 pinch nutmeg
  • 1 pinch cinnamon
  • 1 pinch ground ginger
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1 cup pumpkin puree
  • 2 heaping tablespoons low-fat plain yogurt
  • 1 teaspoon vanilla
  • 1 cup walnuts


Preheat oven to 350 degrees.

1. Combine sifted flour, baking soda,  salt nutmeg, cinnamon, and ginger into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, pumpkin puree, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana pumpkin mixture until just combined and moist.
5. Pour into greased muffin tins. Add 3 walnuts to the top of each muffins- press down slightly. Bake for 20 minutes. Let rest on wire rack for a few minutes, then remove from muffin tin and continue to cool on wire rack, until cooled.

October 31, 2011

Food: Spiced Pumpkin Bread with Ginger Glaze.

Since all the blogs that I follow are doing it, I decided to hope on the wagon.

The wagon of making stuff from pumpkin.

I’m not sure what took me so long. This is so much better than the one that I spend a pretty penny at Starbucks..Seriously. It is moist (*dislike that word), full flavored, the perfect amount of sweet and salty.

I’m in love. Check out that drip. Aahhh.

I am still not sure at what time I should be consuming this. Morning, Afternoon, Evening….or all of the above.

Make this. You literally toss everything into a mixing bowl, mix and pour into bundt pan…and the oven does the rest. Holy smokes this is good.

Spiced Pumpkin Bread with Ginger Glaze

Adapted from A Muse in My Kitchen


  • 3 1/2 cups flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon nutmeg
  • 1 1/2 cups granulated sugar
  •  1 1/2 cups brown sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups pumpkin
  • 2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 1/2 teaspoon ground ginger, divided
  • 3/4 cup water
  • 3 tablespoons butter, melted
  • 3 tablespoons milk
  • 2 cups powdered sugar


Preheat oven to 350 degrees.

1. Mix all of the ingredient together for the bread, flour through water (use 1 teaspoon of ginger in the bread batter). Pour into 2 loaf pans sprayed with baking spray (or one bundt pan). Bake one hour. Let cool. Invert cake and let cool more on rack.

2. Mix together 1 1/2 teaspoon ground ginger, butter and milk. Add 1 cup of powdered sugar, stir with a whisk to combine. Add remaining 1 cup of powdered sugar. Should be somewhat thick. Let sit for a few minutes to thicken more. Drizzle over cake. Let the glaze naturally run down the cake – add however much or little you like. 


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September 28, 2011

Food: Herbed Asiago Rolls.

I used to be scared of yeast. It’s pretty scary. I mean check it out sometimes.

Okay actually looking at it isn’t scary at all. For me it used to be the whole concept of getting the right temperature of the water and not killing the yeast. That was before a thermometer entered my life. Now it is finally complete!!!

Thanks to Cooking Light magazine..circa December 2009 for the inspiration.

Herbed Asiago Rolls

Yield = 12 rolls


  • 2 tablespoons honey, divided
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 3/4 cup 105 degree water
  • 1 large egg, lightly beaten
  • 2 1/2 cups all-purpose flour, divided
  • 3/4 Asiago cheese, grated and divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 teaspoon herbs d’  Provence
  • 2 teaspoons dried thyme
  • Cooking Spray


I used my KitchenAid with a dough hook attachment to make the dough, then transferred it to a floured surface to knead for a few minutes.

1.  Dissolve 1 tablespoon honey and yeast in 3/4 cup warm water (105 degrees) in a large bowl; let stand 5 minutes. Stir in remaining 1 tablespoon honey and egg. Lightly spoon 2 cups flour into dry measuring cups and level with a knife. Combine flour, 1/2 cheese, and next 4 ingredients (through thyme) in a bowl, stir with a whisk to combine.

2. Add flour mixture to yeast mixture, stirring (KitchenAid is doing the work here) to form a soft dough. Turn dough out onto floured surface. Knead until smooth and elastic – add remaining 1/2 cup of flour in 1 tablespoon portions at a time. Place dough in large bowl coasted with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts for 1 hour or until doubled in size.

3. Gently press two fingers into center of dough and turn over. Cover and let rise for another 1 hour or until doubled in size.

4. Preheat oven to 425 degrees. Gently press two fingers into center of dough and turn over – cover and let rest for 5 minutes. Divide dough into 12 equal portions. Quickly roll each portion into a ball. Place on sheet pan that is coated with cooking spray – rolls should be 2 inches apart. Cover and let rise for 30 minutes.

5. Uncover and sprinkle remaining cheese on top. Bake for 18 minutes or until browned. Let cool on wire rack. Serve with warm soup…or just plain with butter!

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September 26, 2011

Food: Jumbo Yogurt and Blueberry Muffins.

Blueberries are my favorite berry.

When I’m in the mood for quick baking I turn to muffins. and I always think of blueberry muffins. Yes, I should probably be a bit more adventurous but hey, at least I know what I like.

Look at the lonely half of muffin without butter. What a shame.

Blueberries have made an appearance on this blog before, here and here.

Thanks to The Pioneer Woman for this recipe circa August 2008 -There is nothing like bringing back a recipe from 2008. I mean that was years ago.

I doctored it up a bit for the mile high city that I live in. And according to the PW herself, these are the awesome-est blueberry muffins…you be the judge.

Jumbo Yogurt and Blueberry Muffins

Yield= 1 dozen


  • 3 cups minus 2 tablespoons flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 1 heaping cup plain yogurt
  • 1 teaspoon lemon zest
  • 2 cups fresh blueberries, washed and dried
  • 1/2 teaspoon vanilla extract
  • Cooking spray
  • 2 tablespoons Turbinado sugar
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon


Preheat oven to 385 degrees.

1. In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

2. In another large bowl whisk together sugar, oil, vanilla, egg, yogurt and lemon zest. Add the dry ingredients and stir for 10 seconds.

3. Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

4. Add mixture to muffin pans sprayed with cooking spray. Sprinkle remaining berries on top and press down lightly. Combine turbinado sugar, nutmeg and cinnamon together. Sprinkle sugar mixture over top.

5. Bake 20 to 25 minutes. Enjoy toasted and warm or at room temperature.


August 23, 2011

Food: Jalapeno Cheddar and Asaigo Cornbread.

Cornbread is something that I can eat anytime of the day and with any kind of food. One thing for sure though – I have to have butter with it.

In an effort to change things up a bit – jalapeno’s cheddar and asagio cheese is added.

Sometimes cornbread can be dry and tasteless – not this one. It is moist and has a kick. Just want you need on a warm summers evening.


Adapted from Barefoot Contessa, At Home.

Jalapeno Cheddar Cornbread


  • 3 cups all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 2 cups whole milk
  • 3 large eggs, lightly beaten
  • 1/2 pound (2 sticks) salted butter, melted
  • 2 cups extra sharp Cheddar cheese, grated
  • 1/3 cup scallions, chopped
  • 3 tablespoons fresh jalapeno peppers, seeded and minced
  • 2 tablespoons asagio cheese, grated


1. Combine flour,  cornmeal, sugar, baking powder, and salt in a large bowl.

2. In a separate bowl, combine the milk, eggs, and the butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved – don’t overmix (Ina Garten said so!). Mix in the 2 cups of Cheddar cheese, scallions and jalapenos. Allow mixture to sit at room temperature for 20 minutes.

3. Preheat over to 350 degrees and grease 9x13x2-inch glass baking pan.

4. Pour batter into the prepared pan, smooth the top, and sprinkle with asagio cheese. Bake for 30-35 minutes – or until toothpick comes out clean. Let cool for a few minutes for slicing into. Serve warm with butter and sprinkled scallions on top!



May 12, 2011

Food: Banana Bread.

This isn’t the best way to start out a recipe but I don’t like bananas. I can’t peel them and then take a bite. I don’t know if I was over fed them as a child or what. I don’t like them in fruit salad or fried up in bananas foster. BUT I love them in bread. Strange?

This bread is such a great comfort food. I love it for breakfast, toasted with some butter. Or with a cup of tea for an afternoon snack. I cut the slices nice and thick, toast until slightly brown on top and add a cold pad of butter = heaven, I tell ya’.

I must give credit where credit is due. This is my Mother’s recipe. She probably got it from somewhere but I don’t know where. I called her up several years ago to ask for it and it is still on the same piece of paper that I wrote it on. I think that is neat – since it is very abbreviated and covered in many banana and yogurt stains.

Banana Bread


  • 2 cups flour, sifted
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup softened butter
  • 2 eggs
  • 1 1/2 cups mashed bananas (x3)
  • 1/3 cup low-fat plain yogurt
  • 1 teaspoon vanilla
Preheat oven to 350 degrees.
1. Combine sifted flour, baking soda and salt into a bowl.
2. Mix sugar and butter with electric mixer until incorporated. Add 1 egg at a time until well beaten and combined. Then second egg.
3. Add bananas, yogurt and vanilla and mix until just combined (helps to mash bananas prior to adding them to mixing bowl – don’t want to over beat the yogurt so that the batter stays light).
4. Add flour in 3 separate portions to the banana mixture until just combined and moist.
5. Add to glass baking dish (8.5 x 4.5 x 2.5in) coated with cooking spray. Bake for 1 hour. Test with cake tester – mine needed 10 more minutes. Let rest on wire rack for at least 20 minutes, then remove from baking dish. Slice into if you can’t wait!
*Make sure you move the above oven rack to the next level, since this bread will rise.

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February 3, 2011

Food: From Scratch, Cinnamon Bread.

I heart cinnamon toast. I love it even more when it comes right out of the oven with a pad of smeared butter…

My baking skills are not what you call fine tuned. I’m a work in progress when it comes to baking in this mile high city. Plus with baking, I’m forced to follow a recipe when I want to add a little of this and a little of that. So here goes another trial of my baking experiments.

This is FABULOUS! Thanks to the lovely Pioneer Woman; her pictures really stole my stomach aches.

  • 1 cup Milk
  • 6 Tablespoons Butter
  • 2-½ teaspoons Active Dry Yeast
  • 2 whole Eggs
  • â…“ cups Sugar
  • 3-½ cups All-purpose Flour
  • 1 teaspoon Salt
  • â…“ cups Sugar
  • 2 Tablespoons Cinnamon
  • Egg And Milk, Mixed Together, for brushing
  • Softened Butter, for greasing

1. Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

2. Combine flour and salt.

3. In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

4. Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

5. Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

6. Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

7. Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

8. Preheat oven to 350 degrees.

9. Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven. (I cooked mine for 52 minutes – no idea why but it was cooked perfectly in the middle)

10. Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.

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