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!
These Best Ever Vanilla Bean Scones are the perfect homemade coffee shop treat for vanilla lovers! Follow all my pro tips for making the best flaky scones!
2 cups all purpose flour
1/3 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 vanilla bean or you can use 1/2 tsp vanilla bean paste or 2 tsp of vanilla extract
1/2 cup unsalted butter COLD and grated
3/4 cup cream – I used heavy but you can use coffee cream
Preheat your oven to 375 degrees Fahrenheit.
Start by sifting the flour, baking powder, sugar and salt into a clean, dry bowl using a sieve or sifter. Tap the sieve against the palm of your hand until all the dry ingredients have passed through it and you’re left with the lumps. Push the lumps through the sieve with your finger tips.
Next, slice a vanilla bean down the centre lengthwise using a paring knife. Skip this step if you are using vanilla bean paste or extract
Open it up and scrape out as many of the teeny tiny vanilla bean seeds as you can using the back edge of your knife.
Even after you’ve scraped out all the vanilla seeds you can, don’t throw away the rest of the bean! Put it in your sugar container for vanilla sugar.
Add the vanilla bean seeds to the flour mixture and blend in using a whisk. Try your best to break up the clumps of vanilla bean seeds, but if there are a few tiny clumps left that’s ok. The vanilla bean seeds will probably disappear into the flour mixture, but don’t worry. They’ll become visible again once the wet ingredients are added.
In a liquid measuring cup, measure the cream and add the egg. Whisk together using a fork and set aside.
The next few steps should be done quickly, as you’re working with cold butter and you want the butter to be as cold as possible when it hits the heat of the oven. This will result in a flaky scone, rather than a heavy and dense one.
Grate your butter, right from the fridge, into little pieces and dump it into the flour mixture.
Using your hands (wash them well first and remove any rings), pick up handfuls of the butter and flour mixture, rubbing the pieces of butter and the flour between the heels of your hands to create “sheets” of butter. You should act quickly here, and don’t allow the pieces of butter to sit in your hands for any length of time as the heat from your hands will cause it to soften. The goal is to create paper-thin pieces of butter, small and large throughout the mixture. Once there are no thick chunks of butter remaining, only thin sheets, remove your hands from the mixture. Hands equal heat, so handle the mixture as little as possible.
Pour in the wet ingredients and mix roughly with a fork. Do not over mix, or the result will be heavy and dense. Once the wet ingredients have been incorporated but there are still several streaks of flour, turn the dough out onto a clean and floured counter surface. Press the dough down into the counter and then fold one half over the other half like you are folding a piece of paper. Press down again and make another fold. Repeat this 2 or 3 more times, gathering any outlying dough bits and flour into your folds. Don’t knead the dough like you would if you were making bread, and don’t stir or mix the dough like you would if you were making muffins. Scones are technically a pastry, so the goal is flaky layers that are created by the thin sheets of butter and all the folding.
Once your dough is formed after folding several times, shape it into a 10-inch rectangle (approximately).
Again, be careful not to handle the dough too much, so a few little cracks here and there are fine. I sometimes sneak in a few mini chocolate chips for Holly into 1/2 the batch. 😉
Cut the rectangle into 12 squares with a very sharp knife
Arrange the squares on a parchment-lined baking sheet and bake for about 18-22 minutes. I usually set the timer and start watching them after about 16 minutes. You want them to stay nice and white and not get too brown, especially on the narrow end of the triangle.
Remove them from the oven when they’re just barely golden brown on the bottom and the surface of the scones lose their shine. Let them cool for 3-5 minutes on the baking sheet. Transfer them to a cooling rack to cool completely. Eat and enjoy !
Vanilla bean sugar is super easy to make and super easy to use.
All it takes is whole vanilla beans and granulated sugar. I used 5 vanilla beans for 1 1/2 kilos of sugar. Slice the vanilla bean in half and then scrape the inside of vanilla bean out. Drop it into the granulated sugar. DON’T THROW OUT THE VANILLA PODS! Put them in the mason jars and they keep perfuming the sugar.
I use a food processor to make it and then store it in large mason jars. Store in a sealed jar and in a dark place. It stores for months.
I use it in making fresh strawberry jam, baking cakes and cookies and muffins.
It also makes amazing teachers gifts for end of school.