Doughnut Muffins

I like to try recipes from other food blogs once in a while, and while I was glancing at Genesis of a Cook a couple of weeks ago, she had posted about Doughnut Muffins.  If you use the words "doughnut" and "muffin" in a sentence and make a recipe out of it, I'm all in!  I knew I had to try them out. These muffins were really delicious.  They could have been a little bit moister, but the flavor was phenomenal! My husband loved them, and he is pretty picky!  My daughter loved them, mostly because the tops are dipped in cinnamon and sugar, one of her favorite combinations!  Every drop was eaten, and that is pretty rare in my house.  So, if they sound irresistible to you too, give them a try!

Doughnut Muffins

 

For Muffins:

3 cups flour

3/4 cups sugar, plus 1/8 cup of sugar

1/2 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/4 teaspoon ground cinnamon

1/2 cup butter, softened

1 teaspoon vanilla

2 large eggs

3/4 cup milk

1/4 cup heavy cream

For Topping

1/4 cup butter, melted

1 cups sugar

1 tablespoon ground cinnamon

1. Preheat oven to 350 degrees.  Line a standard muffin pan with muffin cups.

2. In a large bowl, cream the butter and the sugar.  Beat in the eggs, one at a time, until just mixed in.  In another bowl, sift together the flour, baking powder, baking soda, salt and cinnamon.  Combine the vanilla, milk and heavy cream.

3. With a spoon, mix a quarter of the dry ingredients into the butter mixture.  Then mix in a third of the milk mixture.  Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry.  Mix until well combined and smooth, but don't over mix.

4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup.  Bake the muffins until firm to the touch, about 25-30 minutes.

5. To finish, melt the butter for the dipping mixture in a small bowl.  Combine the cinnamon and sugar in another bowl.  When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.

Starting next Monday the 30th of June, it will be Cookie Week in Stephanie's Kitchen!  There will be an awesome giveaway that you don't want to miss, so stay tuned!

Blueberry Almond Granola

I love the smell of granola slowly cooking in a warm stove.  There is nothing quite like it.  It smells the whole house of yummy goodness.  And you just can't wait until it's done and you can bite into the beautiful aroma and taste the delicious flavors.  This particular granola is from my all time favorite cookbook.  Every single thing I have made out of The Sweet Melissa Baking Book has been a success.  It is a book I can count on if I'm in the mood for something truly delicious. I'm looking forward to conquering every recipe.  This granola is not only good for you, but it is so flavorful and perfect with yogurt and fresh strawberries, which is how I like my granola.  You can use any dried fruit in this recipe, but I chose dried blueberries.  It was perfect.  

Blueberry Almond Granola

5 cups rolled oats

3 cups rye flakes (similar to rolled oats, you can find them at natural food stores)

1 cup unsalted shelled sunflower seeds

1 cup roasted shelled pumpkin seeds

1 cup whole natural almonds

1/2 cup dry milk powder

1/2 cup canola or vegetable oil

3/4 cup clover honey

3/4 cup pure maple syrup

1 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1 cup dried currants

1 cup dried cherries  

1 cup golden raisins

(I used 3 cups dried blueberries instead of currants, cherries and raisins)

Position a rack in the bottom and top thirds of your oven.  Preheat the oven to 250 degrees. Line two cookie sheets with parchment paper or aluminum foil.

1. In a very large bowl, combine the oats, rye flakes, sunflower and pumpkin seeds, almonds, and dry milk powder.

2. In a medium saucepan over medium-low heat, whisk together the oil, honey, maple syrup, cinnamon, nutmeg, cloves, allspice, and ginger and bring to a simmer, 3 to 4 minutes.

3. Pour the hot mixture over the oat mixture, and mix well to combine.

4. Divide the granola equally between the prepared cookie sheets, spreading it evenly into a single later.  Bake for 1 1/2 to 2 hours, stirring eery 15 minutes, until golden.  Remove to a wire rack to cool completely.

5. Break up the granola into a bowl.  Add the currants, cherries, and raisins (or blueberries) and mix thoroughly.

The granola keeps in an airtight container at room temperature and in the refrigerator for up to 1 month.

Cinnamon Buns

I have been trying to master cinnamon rolls for years! I have been married for 7 years, and every Sunday my husband has wanted cinnamon rolls. I haven't always been into cooking and baking, so for 7 years I have been buying store bought packaged cinnamon rolls. He loves those things, and I have never understood why. I think they are far from good. So for 7 years, I have also been trying to master the perfect cinnamon roll so that my husband would not want the far from good ones any longer. I can't believe it has taken me this long, but I have finally done it!!! Thanks to Melissa Murphy and her cookbook and one of my favorites, The Sweet Melissa Baking Book. Everything that I have made out of this book has been extraordinary. Her cinnamon buns are no exception. They are so sweet and light and delicious. I especially love the orange zest in the dough, it makes them different than any other cinnamon bun you have ever had, and it will be the last recipe you ever use. Yum!!!


Cinnamon Buns

For the dough:
1 large egg yolk
1 cup whole milk
1 teaspoon vanilla extract
Zest of 1 orange
2 1/2 to 2 3/4 cups all-purpose flour
2 tablespoons unsalted butter, softened
2 1/4 teaspoons (1 package) active dry yeast
1/4 cup sugar

For the egg wash:
1 large egg
2 tablespoons whole milk or heavy cream

For the cinnamon sugar:
1 tablespoon plus 1 1/2 teaspoons cinnamon
1/2 cup sugar

To make the dough (first rise):
1. In a bowl of an electric mixer fitted with the whip attachment, combine the egg yolk, milk, vanilla, zest, and one-third of the flour. Mix on medium speed until it is a smooth paste. Add the butter in pieces and mix to combine.
2. Change the mixer attachment to the dough hook. Add the remaining flour, the yeast, salt, and sugar and mix on low speed to combine. Increase the speed to medium and beat for 10 to 15 minutes, or until the dough forms a ball and is no longer sticking to the sides of the bowl. The dough should be nice and elastic. If it is very sticky, slowly add up to 1/ 2 cup more flour.
3. Place the dough in a lightly greased bowl and cover with plastic wrap. Set aside in a warm place to rise until doubled in volume, 1 1/2 to 2 hours.
4. When the dough has doubled in volume, punch it down and turn it out onto a lightly floured work surface. roll out the dough into a rectangle that is 12 inches wide by 18 inches long.
5. For the egg wash: In a small bowl, using a fork, whisk together the egg and milk. Using a pastry brush, brush it over the surface of the dough.
6. For the cinnamon sugar: In a small bowl, combine the cinnamon and sugar. Sprinkle over the dough, leaving unsugared the bottom 1 inch of one long side of the rectangle.
7. Starting at the top edge of the rectangle, roll the dough toward you jelly-roll style and pinch the bottom seam closed. Slice the roll into 12 pieces approximately 1 1/2 inches thick, and place them cut side up about 2 inches apart. Spray the buns lightly with nonstick vegetable cooking spray and cover with plastic wrap. Refrigerate overnight.

To complete the buns:
1. When you are ready for the final rise, remove the buns from the refrigerator. Bring about 3 quarts of water to boil. Place an empty roasting pan large enough to hold the water on the bottom of your cold oven. Pour the boiling water into the pan.
2. Remove the plastic wrap from the buns. Position a rack in the center of your oven. Place the pan on the rack in the oven and shut the door. The steam of the water will help the buns in their final rise. The buns will just about double in size in 30-45 minutes. If they need more time, just boil some more water and refill the roasting pan. When the buns have doubled in volume,, remove them and the roasting pan from the oven.
3. Preheat the oven to 350 degrees
4. Bake for 45 minutes, or until golden brown. (Mine only took 35 minutes) Remove to a wire rack to cool for about 10 minutes. Spread each bun liberally with cream cheese frosting.

For cream cheese frosting: In a bowl of an electric mixer fitted with the paddle attachment, mix together 3 ounces cream cheese, 1 tablespoon whole milk, and 1 1/2 cups confectioners' sugar until smooth.

Note: If you want to make them all in one day, just omit the refrigerator, it works just as well!

Monkey Bread

I've never understood why this is called monkey bread, but I really don't care, because it is so good! The only thing you have to worry about is not eating the whole thing at one sitting. Trust me, it is VERY easy to do. This bread is so tasty and sweet, it's ooey and gooey and soft and the perfect bite sized snacks. It's like a pull apart cinnamon roll, and perfect for a lazy weekend breakfast or even a yummy dessert. If you've never had it, you are really missing out!

Monkey Bread

3- 7.5 oz cans buttermilk biscuits (I use Pillsbury)
(you can also make your own dough, but this is sooo easy)
1 cup sugar
1 1/2 Tbl. cinnamon
1/2 cup butter, melted

Using your kitchen shears, cut each biscuit into 4 separate pieces. Mix cinnamon and sugar together and dip each biscuit piece into the cinnamon sugar mixture. Place biscuits into a greased bundt pan. Pour any of the remaining cinnamon sugar mixture and the melted butter over the biscuits. Place in a pre-heated 350 degree oven and bake for about 25-28 minutes or until browned on the top. Take out of the oven and let cool for 5 minutes. Tip bundt pan upside down and place monkey bread on serving dish. Best when eaten fresh out of the oven.

Yummy Popeye Pancakes

I grew up eating these, they are to DIE for. Love them!…okay maybe they aren’t the healthiest thing to eat first thing in the morning, but I say once in a while isn’t going to hurt anyone! I do warn you….if you try them you will be addicted!

Popeye Pancakes

6 Tbsp butter
1/4 tsp. salt
1 C. flour
1 C. milk
6 eggs

Place melted butter in pan, making sure to coat entire lower sides of the pan. Combine flour, milk, eggs and salt. Pour mixture into buttered pan and bake at 400 degrees for 15 to 20 minutes. Remove from oven and squirt some lemon juice over the pancake. Sift powdered sugar on top and serve immediately. When baking, the pancake will bubble up, and when you take it out of the oven, it will go flat, but the edges stay crispy and delicious. YUM!