Category: Rise&Shine

UPSIDE DOWN PEACH MUFFINS

It is PEACH season and so it is all things peaches at our house. Hannah has been experimenting with all kinds of different peach recipes, and I have been loving it. She found a recipe on Pinterest and in her true form switched it up a bit.

#Hannah bakes
  • 2 peaches skinned and diced for muffin batter
  • 1-2 peaches thinly sliced for bottom of muffin cup
  • 1/3 c. butter for batter
  • 2 T. butter divided for muffin cup bottoms
  • 6 t. brown sugar
  • 1 1/2 c. AP Flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 2/3 c. sugar
  • 1 large egg
  • 1 t. pure vanilla extract
  • 3/4 c. buttermilk

Preheat oven to 350 degrees. Spray muffin pan with cooking spray. Divide the 2 tablespoons of butter per muffin cup. Add 1/2 teaspoon brown sugar to each muffin cup. Then add a few peach slices to the bottom of the muffin cup.

Muffin Mixture: In small bowl, whisk together flour, baking powder, baking soda and salt. In mixing bowl beat together 1/3 cup butter and sugar together till creamy. Then add egg and vanilla extract and beat for additional 2-3 minutes or until white and fluffy. Add half the flour mixture and beat for 1 minute. Stir in buttermilk and beat for a minute. Then add the remaining flour mixture and mix till combined. Fold in diced peaches (about 1 cup). Divide into the muffin cups. Then sprinkle tops with a little brown sugar.

Bake 15-20 minutes or until toothpick comes out clean.

Cool for a few minutes and then carefully turn muffin pan upside down to remove the cakes.

ENJOY!

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Buttermilk Biscuits

2 cups all-purpose flour
2 ¼ teaspoons baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1/3 cup butter (frozen & shredded)
1 cup buttermilk

I recently started shredding frozen butter for scones and biscuits and think it makes them extra amazing. If you don’t want to shred, you can also do this recipe in a food processor.  OR you can kick it old school and use a pastry cutter.  OR a couple of forks.

In a bowl combine flour, baking powder, salt, and baking soda.  Then cut in butter or mix in frozen butter. (I do this in a mixer.)  Add buttermilk to mix.  Once mixed drop the whole batch on a floured surface.  Pat it out into a large circle about ½ in thick.  Cut out biscuits.  Repeat and cut again.  The more you work biscuit dough the tougher it gets.  So work with it as little as possible.  Depending on cutter size you will get 8-12 biscuits.

If you don’t keep buttermilk, I have for millions of times (okay maybe not that many) made it with juice of half of a lemon and about ¾ cup milk.  I don’t think they fluff as well, but they are still great.

Another trick to get extra tall flaky biscuits is to “stack” pieces of the dough before you pat it out into the circle.  It’s a fine line though you can’t mess with it too much either or they get tough.  Also, use a SHARP biscuit cutter to keep the edges from sealing and keeping the biscuit from growing taller.

Bake 450 for 8-10 minutes

*I have frozen this recipe and baked later.  It works very well*

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Cinnamon Rolls Overnight or Otherwise

1 cup warm milk (yeast temp 95-115)

1/4 cup butter melted

5 tablespoons sugar

1 tablespoon yeast

1 egg

3 1/2 cups flour (ISH)

1/4 teaspoon salt

The good stuff for the middle:

1/2 cup brown sugar

2 tablespoons ground cinnamon

2 tablespoons butter melted

The good stuff for after baking on the top:

1 cup powder sugar

1 teaspoon vanilla

4 tablespoons heavy whipping cream

Do NOT let all the instructions deter you from trying these amazing and easy rolls.  I like to talk a lot and I probably over explain things when it comes to cooking with yeast.  It is NOT hard to cook with yeast.  Do NOT be intimidated.  Also, I doubled this recipe and it worked up great.  I divided into several pans.  You can make new friends and share.  OR not.

First, melt butter in measuring cup add 1 cup milk to it and continue to warm (I use microwave you can do on stove top too).  After yeast temperature warm (around 110), add sugar and yeast.  Let sit until frothy.  I have to walk away, so I am patient enough to wait.  Add egg to milk mixture.  I switch it to mixer bowl.  Add flour and salt.  Then I let dough hook do the work.  You can mix by hand and when gets too hard to stir drop on floured surface and knead by hand until smooth and elastic.  Then return to oiled or buttered bowl and let rise until double.  If you need to speed this up, you can put bowl in warm water in sink.  Or in warmed oven.

After doubled, roll out into large rectangle (around 15 inches long) on floured surface.  I like to make dough really thin about 1/2 inch thick so there is more swirl to the roll.  After you have your rectangle, spread melted butter all over it.  I use my hands or a brush it is a bit messy, but whatever.  Then I evenly sprinkle the cinnamon and brown sugar mixture on top of butter.  Then roll up so you have a log about 15 inches long.  Cut 12-15 rolls and place in buttered 13×9 pan.

Let rise until doubled or until they are super fat and all touching.

Bake 350 for 25 minutes

Overnight option:  I shape and put in pan, cover, and then refrigerate overnight.  The next morning I get them out (drink coffee), and let them raise till about double.  If you need to speed this up (because maybe you slept longer than you should have), you can preheat oven to 170-200 turn off and put in the oven for quick raise.  After doubled, put in 350 oven and bake.  Go take your shower or make the good stuff for the top OR both.

I am experimenting with a freezer version.  To be continued…

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Waffles

If you haven’t figure it out yet, I am in charge of breakfast around here.  And I am a procrastinator.  So anything I can make and have in the freezer to make morning time easier, is what I love.  We always double the waffle recipe and freeze on a sheet pan individually.  Then after frozen put in a freezer container.

Single Batch
2 cups all-purpose flour
3 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
2 eggs, separated
1 ½ cups milk
¼ cup butter melted

In bowl add flour, baking powder, sugar, and salt mix it together.  Then add egg yolks, milk and melted butter mix well.  In mixer bowl, beat egg whites until stiff, but not dry. Fold egg whites into other mixture.

Bake 3-5 minutes in waffle iron

 

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Banana Bread Muffins

My daughter only likes muffins with out chunks, such as, chocolate chips or blueberries.  She loves banana bread, but I feel like it takes a million years to bake (especially if I try to do in the morning).  So I took our bread recipe and made it work in muffin tins, thus allowing quick baking time!IMG_2497

3 very ripe bananas
¾ cup sugar
1 egg
1 teaspoon vanilla
1/3 cup melted butter
I put in mixer and let mix while I measure dry ingredients in separate bowl. (no banana chunks allowed for my kid)

1 ½ cups flour
1 teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
Mix together

I then use a rubber spatula and mix dry into wet ingredients.  Then fill prepared (papers or greased) muffin tins 2/3rds full about a ¼ cup per tin in my pan.

Bake 350 for 20-25 minutes.  (while baking I take my morning shower!)

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Lemon Blueberry Scones

I don’t always like a super dry scone, so these are more like a fun flavored biscuit.  They can be frozen and used as needed.  If you sub Greek yogurt for the whipping cream, they are a little more crumbly in texture.  BUT they still taste good!  When shaping the less you mess with the dough the more tender they will be at eating time.  

½ cup frozen butter shredded
2 cups flour
Zest of one lemon
6 Tablespoons to 1/3 cup sugar (depends on blueberry sweetness)
½ teaspoon salt
2 ½ teaspoons baking powder
½ cup heavy whipping cream or sub ½ cup Greek yogurt plus juice of lemon
1 egg
1 teaspoon vanilla
1 cup blueberries fresh or frozen

Lemon Icing/glaze
1-2 cups powder sugar
3-4 Tablespoons lemon juice

Combine flour, zest of lemon, sugar, salt, powder in a bowl.  Then add butter, cream, egg, vanilla.  Mix together. Fold in blueberries.    On a floured surface shape mixture into 8” circle and cut into 8 triangles.  Place on a silicone mat covered sheet pan leaving plenty of space between scones as they will puff up.

Bake 400 for 15-20 minutes until golden brown bottoms.

Let cool a bit and then top with icing/glaze.

OR you can freeze these individually on a sheet pan and transfer to freezer bag or container. Then you may cook as needed.  Cook time will increase slightly.

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