Mixing up the usual … these are gloriously delish 🤤
The slight crunch of the cornmeal make a perfect backdrop for blueberries, which burst as they bake, creating pockets of juice that keep the muffins tender. Serve warm with a pat of butter 💥
Ingredients: 3/4 cup milk 1-1/2 cups all purpose flour, spooned into measuring cup and leveled-off 1/2 cup yellow cornmeal 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups fresh blueberries 2 large eggs 1-1/2 teaspoons vanilla extract 1 stick or 1/2 cup salted butter, melted
Set oven to 350, 325 for convection bake.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, milk, and vanilla. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix. The batter comes together in about 5 minutes.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full and please use liners as the blueberries will make everything very sticky. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
I was watching a TV show called Nadia Bakes on Netflix this weekend and in one of the episodes she spotlighted a baker named Richard Bertinet. He was born in France but has lived in the UK for more than 30 years now and he is the godfather of breads. I watched his segment and rewatched it 5 times. I was inspired to try them. These are an adaptation of his famous cinnamon buns.
Braided sticky cinnamon buns
These are sweet, sticky and oh-soo delicious little cinnamon buns twisted in beautiful knots. Perfect to enjoy with your favourite cup of tea or coffee.
Prep Time 45 minutes
Cook Time 15 minutes
Proving Time 3 hours
Total Time 4 hours
Servings 12 buns
You need a scale to make these!
For the dough:
250 ml milk any type
60 g salted butter cubed
500 g AP flour
15 g fast-action dried yeast
100 g granulated sugar
1 tsp salt
1 large egg
For the filling:
150 g salted butter softened
200 g light brown sugar
2 tsp ground cinnamon
Place the milk in a small saucepan and heat it up until it is lukewarm. Add cubed butter to the lukewarm milk, swirling the saucepan every now and then to encourage the butter to melt. Remove from the heat and set aside.
In a bowl of a freestanding mixer fitted with a hook attachment, mix together the flour, sugar, salt and yeast. Add milk and butter mixture followed by the egg. Mix on low speed until dough comes together, about couple of minutes, then increase the speed to medium and and mix for 8-10 minutes until you have a smooth and elastic dough that no longer sticks to the sides of the bowl.
Transfer the dough to a lightly floured surface and using your hands, roll it into a ball. Place it in a clean, large bowl, lightly greased with some oil. Cover the bowl with clingfilm or reusable kitchen wrap (clean shower cup works great here!) and leave somewhere warm for an hour or until it doubled in size (depending on the temperature in your kitchen, this may take more, or less than 1 hour).
In a meantime, prepare the filling. Place softened butter and brown sugar in a bowl of a freestanding mixer and beat together on medium speed until pale, fluffy and well combined. Reduce speed to low and add ground cinnamon. Mix until combined and set aside.
Remove the dough from the bowl into a lightly floured surface. Gently knock out the air from it, then stretch it into rough rectangle shape. Using a rolling pin, roll the dough into larger rectangle, roughly about 15 by 19 inches with the longer edge facing you.
Spread the filling over ⅔ of the top of the dough, leaving ⅓ of the dough clean. Fold the clean part of the rectangle towards the middle, then fold the other end of the dough on top of that. Use a rolling pin, roll it over the rectangle to flatten it out and stretch a bit.
Using a sharp knife trim off the edges of the rectangle. Divide the rectangle into 12 equal pieces, widthways, each strip roughly about 1.5 ish inches across. Next, use a knife or pizza cutter to cut twice down the length of each strip to make three strands. Braid the three strands together, then roll it up along its length to create a knot. Repeat with remaining strips.
Lightly grease 12-hole muffin tin, then transfer the knots into it. Cover and allow to prove for 45 minutes to 1 hour, or until they have doubled in size.
Preheat the oven to 350 or 325 for convection bake and bake in the middle shelf of the oven for roughly 18 minutes or until golden brown.
Don’t worry if some of the filling has leaked. Mine did. Remove from the oven and allow them to cool only for a minute or so, then transfer the buns onto a cooling rack. Do not leave them to cool in the tin, as it will be hard to remove them later. Enjoy them while still a bit warm!
Chloe ate hers in under 2 minutes and Holly and Joel thought they were delish.
Do not go overboard with the filling! Thin, but even layer is what you are aiming for.
Don’t worry if some of the filling comes out and spill from the sides while the buns bake. This is normal.
Once baked, allow the buns to cool in the tin for only a minute or so. Transfer them to cooling rack while they are still hot, before the leaked sugar and butter sets and becomes hard.
HOLY THESE ARE DELISH!!! They are the perfect blend between a very sticky bun and a cinnamon bun.
These are a staple in our house! The kids eat them for snacks after school, on the way to the gym, Joel grabs them for a snack. I make a batch weekly and they are always eaten. If you have 10 minutes you can whip up a batch.
2 1/2 cups oats
1 cup hemp hearts
1/2 cup unsweetened flaked coconut
1/2 cup milled flax seed
1/4 cup chia seeds
1 cup chocolate chips (I use mini)…save for the end
1 1/2 cups nut butter (I usually use 1/2 almond and 1/2 peanut butter)
1 tsp pure vanilla
1 tbls coconut oil
1/2 tsp salt (this is key!)
Place wet mix in microwave for ~45 seconds until melted- stir and add into dry mix. Once mixed add in 1 cup chocolate chips and roll into balls.
Makes 32 keep in fridge and enjoy! These are delish!
This rich and buttery pound cake is simple to make but so elegant to eat while wearing jammies and watching “90 day Fiancé” or “My 600 Pound Life.”
Number of Servings: 1, perhaps 8, or even 12 depending how one is feeling that day 😉 This blog is a judgement free zone.
Prep Time: 15 Minutes Cook Time: 50 Minutes
Total Time: 1 Hour 5 Minutes of drooling in front of the oven
3 tablespoons milk (skim, low fat, or whole)
3 large eggs
1-1/2 teaspoons vanilla extract or vanilla bean paste or a vanilla bean
1-1/3 cups cake flour … but seriously any flour you can find during this pandemic (I used AP), spooned into a measuring cup and leveled with a straight edge aka knife.
3/4 cup white sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
13 tablespoons salted butter, softened (no need to cut it in pieces) 16 tbls is a cup so y’all need to do some math or buy the butter in the sticks. Yes Salted … to be honest I only bake with salted butter. I remember saying it to my French instructor at Le Cordon Bleu and he almost fainted 👀 I’m too old to care anymore.
Preheat the oven to 350°F and set an oven rack in the middle position. Lightly grease an 8-in x 4-in x 2½-inch loaf pan with butter like you are in an episode of Mad Men. Dust with flour, shaking off any excess. (Alternatively, use a nonstick cooking spray with flour in it, since we are 6 weeks into a pandemic the 1950s way suited me just fine.)
In a medium bowl, whisk together the milk, eggs, and vanilla until just combined.
In the bowl of an electric mixer fitted with the paddle attachment (or with a hand mixer), place the flour, sugar, baking powder, and salt. Mix on low speed for about 30 seconds or until blended. Add the butter and half of the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium (high speed if using a hand mixer) and beat for one minute. Scrape down the sides of the bowl. Add the remaining egg mixture, in 2 separate additions, beating about 30 seconds after each addition to combine. Do not over-mix. (The batter may have a slightly curdled or grainy appearance — that’s okay.)
Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for 50 to 55 minutes, or until the cake is golden brown and a thin wooden skewer or toothpick inserted into the center of the cake comes out clean.
Place the cake on a wire rack to cool for about 10 minutes. Then remove the cake from the pan and cool completely on a wire rack. Wrap the cooled cake in plastic wrap or store in a large sealable plastic bag.
The wrapped pound cake will keep for several days (it will never last the long) at room temperature, for one week when refrigerated.
Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Banoffee pie is an English dessert pie made from bananas, cream and toffee, combined either on a buttery biscuit base or one made from crumbled biscuits and butter.
In simple terms it is a pie that is freaking delicious!
1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
5 Tablespoons (72g) unsalted butter, melted
1/3 cup (67g) granulated sugar
1 and 1/4 cups dulce de leche**
2 large bananas, sliced
2 cups (480ml) cold heavy whipping cream
1/4 cup confectioners’ sugar or granulated sugar*
2 teaspoons pure vanilla extract
optional toppings: chocolate shavings, chopped nuts, or toffee bits for garnish
What is Dulce de Leche?
Dulce de leche is similar to caramel, but a little sweeter and creamier. It’s prepared by slowly heating sugar and milk until everything caramelizes. If we’re getting all scientific, I learned that a lot of the flavor comes from the Maillard reaction. Interesting! Dulce de lecheis Spanish for candy made/of milk. There are a few ways to prepare dulce de leche including:
The classic method of cooking down and constantly stirring milk and sugar
The shortcut method of cooking sweetened condensed milk
We’re using the shortcut method today, Both are delicious!
You need 1 can of sweetened condensed milk, a non stick frying pan, spatula and patience.
Pour the can of sweetened condensed milk into a non stick frying pan. Put heat on medium and stir with a spatula. You want the milk turn into a deep caramel colour that we will use for the banoffee pie. This whole process will take anywhere from 15-30 minutes. Whatever you do don’t stop stiring it! You can also do it on medium low heat too. This is a marathon not a sprint.
Preheat oven to 350°F (177°C).
If you’re starting out with full-sheet graham crackers, you can use a food processor or blender to grind them up. Or crush them in a zipped top bag with a rolling pin. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom and slightly up the sides of a 9-inch pie dish. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it down tightly. Bake the crust for 15-16 minutes. Remove from the oven and allow to cool for at least 15 minutes (and up to 2 days) before adding the layers. Meanwhile, make the whipped cream. (Next step.)
For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.
Spread dulce de leche on top of the crust. Arrange banana slices in 1-2 layers on top of the dulce de leche, then spread whipped cream on top.
Refrigerate pie uncovered for at least 2 hours and up to 1 day. Garnish with toppings before serving, if desired.
Cover and store leftover pie in the refrigerator for up to 5 days. It won’t last 5 days…. just sayin’.
Big, fluffy, soft and absolutely delicious. I have to admit I’m not much of a baker. I prefer to wing it in the kitchen, but with baking you can’t do that.
This recipe is pretty fool proof however! It takes a while though… from start to finish you are looking at about 3 hours or so. On a rainy day these are perfect to make!
For the dough:
¾ cup warm milk (whole milk or 2% preferred) (110 degrees F)
2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup salted butter, melted
3 cups flour, plus more for dusting
3/4 teaspoon salt
For the filling:
2/3 cup dark brown sugar (light brown sugar also works)
1 ½ tablespoons ground cinnamon
1/2 cup salted butter, softened
For the cream cheese frosting:
4 oz cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 40-45 seconds. It should be like warm bath water. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If it’s TOO sticky (meaning it’s sticking to the bottom of the mixer, add in 2 tablespoons more flour.) If you don’t want to use an electric mixer, you can use your hands to knead the dough for roughly 8 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×9 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be.
Cut into 1 inch sections with a serrated knife or floss. You should get 9 -12 large pieces.. I got 10 🤷♀️
Place cinnamon rolls in a greased 9×13 inch baking pan or round 9 inch cake pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 350 degrees or 325 convection bake F. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting. Makes 9-12 cinnamon rolls.
To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!
First let me start by giving credit where credit is due, this recipe was given to me by a friend who found it on Pinterest these have got to be some of the best chocolate chip muffins I have ever eaten. I have tweaked the original recipe a bit, so here is my version.
Chloe makes them at least every 10 days or so, they freeze incredibly well all you need to do is take a muffin out of the freezer put it in the lunch bag and by snacktime it’s thawed, Voila! These are a winner winner.
1 tbsp vanilla bean paste or the best extract you can find
1 1/2 cups miniature chocolate chips
sanding sugar for sprinkling on top – makes all the difference.
Preheat oven to 425ºF. Use muffin liners or Grease a 12-cup muffin tin with non-stick cooking spray. This recipe makes 12 large and 12 mini muffins.
In a larger bowl, mix together the flour, baking powder, salt and sugar. Add the butter, eggs, vanilla, and the buttermilk. Stir JUST until a batter with lumps forms.
Fold in the chocolate chips.
Fill each cup in the muffin tin to be completely full (about a heaping 1/4 cup).
Bake at 425ºF for 5 minutes. Then decrease the heat to 375ºF and bake for another 13 minutes. Remove from oven and let cool for 2 minutes before removing from the tin and serving.
I’m going to apologize in advance to everyone who is going to see me in a swimsuit this summer. Today I discovered a little Parisian patisserie that is officially going to throw a wrench into my beach body… but I have come to terms with it and I hope you can too.
La Maison Du Kouign-Amann (a mouthful… for time saving purposes lets just call it La Maison) just opened up in the Kanata North BIA in March 2017. It is located conveniently across the street from Greco Kanata North and in the same plaza as ProStyle Martial Arts and Fitness.
Fran Jung is the owner of this fine establishment and she is the one responsible for baking these authentic french delicious delicacies.
People… let me introduce you to the most amazing buttery morsel I have ever eaten…. the “Kouign-Amann” (insert hallelujah emoji). It is an amazing small buttery pastry that originated in Brittany, France. It is crispy and caramelized on the outside, yet tender and soft on the inside. To make it even more delectable, drizzle with salted caramel and devour. It is Heaven on earth! Fran supplies over 35 little shops in Ottawa with these delights. To serve them perfectly heat them in a 350 degree oven for 3 minutes or in a pinch in a microwave for 15 seconds or in a pinch, don’t heat them at all… I didn’t and it still rocked.
La Maison sells out almost daily so if you miss out, you can buy other goodies like mini cakes, and mini tarts, quiches, sandwiches, the list is endless.
A box of 5 was ~ 12$ and well worth it. I can’t wait to go back next week!
I love Nigella Lawson, always have, always will. I read her cookbooks like novels. Her cookbooks are fun to read and evoke memories of my own childhood.
I am hosting 12 for dinner tomorrow to celebrate Easter and I wanted to mix it up in the dessert department. I made a carrot cake (my favorite) but I know my husband loves chocolate. Hello flourless chocolate torte! It really easy to make and will be easy to eat I am sure.
If you are looking to try something new tomorrow, try this!