Brunch Recipe: Caramel-Pecan Sticky Buns Recipes from The Kitchn. These are inspired by what my Southern grandmother called "stickies. " She would pat out her homemade buttermilk biscuit dough into a rectangle, top it with soft butter and cinnamon-sugar, roll it up into a log, cut it into rounds, and nestle them into a cake pan. Delicious for sure, but some cooks — even accomplished ones — can feel a little intimidated about making homemade biscuits. This short-cut version is equally divine, but really easy. If you can stir up a cake mix, you can make these sticky buns.
The recipe starts with spooning a simple caramel sauce into a muffin pan along with a few pecans. Next, scoops of simple drop biscuit dough are rolled in melted butter and cinnamon sugar, and then plopped into the pan. In only 15 minutes, the soft, warm, fragrant, sticky buns emerge from the oven, dripping with caramel. Caramel-Pecan Sticky Buns Makes 1 dozen For the topping: Position a rack in the center of the oven and preheat it to 425°F. (Images: Faith Durand; Justen Clay) Persimmon Muffins. I haven’t eaten a persimmon in at least a few years, so I’m not sure why I decided to buy 3 hard-as-a-rock hachiya persimmons at the store the other day.
As soon as I brought them home I started looking for recipes, but immediately realized it would be days (weeks?) Before they were ripe enough to bake with. So I took them to Portland in case they ripened there (they didn’t), then brought them back here and finally they were nice and soft and ready to puree. Look! Seasonally appropriate and orange, but not pumpkin. Not that I’m sick of pumpkin, it’s just a nice change. And for the second time in a month, I’m using brandy. The weird thing about these muffins is that they don’t taste like persimmons. I baked them last night while Mike worked on decorating our apartment. They were a dollar each at Target. Just about every other apartment in our building has decorations in the windows so we needed to do something mildly festive. Recipe: (adapted from James Beard via David Lebovitz) share. Creamed Corn Cornbread Recipe : Alton Brown. Carrot Muffins Recipe | Healthy Recipes Blog. These carrot muffins are perfect for breakfast.
They are light and fluffy, moist, and just-sweet-enough. The original recipe (I only have a newspaper clip and have no idea where it was published) calls for all-purpose flour and 3/4 cup sugar. I modified to use whole-wheat flour and 1/2 cup sugar. Makes 12 muffinsNew quantity: Total time: 50 minutes Prep: 15 minutes Cook: 20 minutes Rest: 15 minutes Ingredients 1 1/2 cups whole-wheat flour 2 teaspoons baking powder 1/8 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs, lightly beaten 1/2 cup sugar 1/3 cup light olive oil (not extra-virgin) 1/3 cup plain low fat Greek yogurt (I use Voskos) 1/4 cup reduced-fat milk 8oz finely shredded carrots (I use a pre-shredded bag of carrots, and pulse it in the food processor a few seconds) Directions 1. 2. 3. 4. 5. Lemon Blueberry Ricotta Muffins: An Easy Special Treat. Orange Ricotta Scones » CC Recipe. These scones are lightly sweet and have a slight orange flavor.
Try these scones for breakfast or with your favorite cup of tea, I don’t think you will be disappointed! The dough for these scones is super simple to work with. The outside of these scones have a nice crunch and the inside has a wonderful moist texture, These Orange Ricotta Scones did not last long. This is also a great recipe to use up some Ricotta Cheese, for all of you who just happen to have some taking up space in the fridge. Orange Ricotta Scones Ingredients: 1 3/4 cups all-purpose flour 1/4 cup sugar 1 1/4 tsp baking powder 1/4 tsp baking soda 1/4 tsp salt 1 tsp orange zest, grated 3/4 cup whole milk ricotta cheese 1/4 cup butter, chilled and cut into small pieces 1/2 cup buttermilk 1/2 tsp orange extract or flavor(oil) 1/4 tsp vanilla extract 1 egg, lightly beaten 1 tsp turbinado sugar Directions: Preheat the oven to 400F.
Grapes Breakfast Cake. Back when I was studying, my cousin had a habit of cooking up snacks to prep me for my exams. Then, she would knock on my door (occasionally shocked to see the state of my well-being) and wish me "all the best". Hours later, as I walk out the exam hall, I would receive an enthusiastic message from her asking how i did. As time goes, I started to miss these little things. So, I'll be passing on this sweet habit to all of you. This cake is a tribute to examinees, particularly those who are "winging" it and those who are caught dancing to Billy Jean with a neon colored head band and drum sticks made of crumpled lecture notes (definitely not me).
Its a simple Breakfast cake. 113 g unsalted butter, rm temp 100 g caster sugar + 1-2 tbsp 1 large egg, rm temp 1 tsp vanilla extract 240 g all -purpose flour 2 tbsp corn flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 cups grapes (soft. 180 ml or 3/4 cup buttermilk, rm temp 1. 2. 3. 4. 5. 6. This cake tastes and smells amazing. Lucky Charming, Jes. Got rosemary? I think Justin and I are really getting used to the breakfast muffins, and nothing else seems to be satisfying anymore. I usually make enough muffins to last us from Mon through Fri and to avoid monotony I am trying to come up with new flavors each week.
This time it came to me when I was weeding my garden and trying to maneuver around a huge rosemary plant. I was thinking what can I use rosemary for rather than in meat and potato dishes, and I thought that rosemary muffins sound like an interesting idea. I also had some sun dried tomatoes in my pantry, so why not throw them into the party as well? Here is the recipe: * 2 cup all-purpose flour * 1 tbsp baking powder * 1/4 cup light brown sugar * 1 tsp salt * 1 cup grated Parmesan cheese * 1 cup fat-free buttermilk * 2 eggs * 1 stick of butter (melted and cooled) * 2 tbsp chopped rosemary * 1/2 cup chopped sun dried tomatoes 1. 2. 3. I'm not going to write much about them. Smacznego. Magda. Upside down banana bread. Ingredients: 3 ripe bananas 1/2 cup coconut nectar 1 stick butter, softened 4 ozs sugar 1.5 ozs almond flour 4 ozs cake flour 3.5 ozs sour cream 2 big eggs 1 tsp baking soda 1/4 tsp salt 1 1/2 tsp vanilla essence Method: Set oven at 325 degrees F.
Grease 9 inch loaf pan with butter. Line with parchment. Swirl with 1/4 or more cup of coconut nectar to coat the loaf pan. Sift flour with baking soda and mix with the almond flour. Cut 2 bananas lengthwise and lay crosswise in the loaf pan. Mash the remaining banana slices with the other banana. Cream butter with salt for 2 to 3 minutes. Pour batter into prepared pan and bake for 45 to 50 minutes.