Archive for the ‘Muffins & Breads’ Category

Cinnamon Crumb Coffee Cake Muffins

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DunkinCreamers #CollectiveBias

Fall is here which means it’s the perfect weather for a great cup of coffee, these super moist Cinnamon Crumb Coffee Cake Muffins (with secret ingredient!) and Dunkin’ Donuts® Coffee Creamers!

Oh people have I got one amazing recipe for you today!  I’ve teamed up with the amazing folks from Dunkin’ Donuts® to showcase not only the delicious their coffee creamers but also the versatility of them! Now we all know Dunkin’ Donuts® for their amazing donuts but did you know they also make coffee creamers?!  They have some amazing flavors including, Dunkin’ Donuts® Extra Extra Creamer, Dunkin’ Donuts® Caramel Creamer and Dunkin’ Donuts® Vanilla Creamer for starters. What I love about these is they marry beautifully in baked goods.

Yes, in baked goods!  These creamers are the true star of my muffins!

Cinnamon Crumb Coffee Cake Muffins

With Fall here, it’s time to break out the “warm” spices – cinnamon, nutmeg, cloves and pretty much pumpkin everything. A cup of coffee without a muffin just seems…wrong. Luckily with this recipe, you’ll never be wrong again. Now, normally when you make muffins you put either milk or buttermilk in the batter to add moistness, however, today we’re not using either of those. Nope, today we’re going with something unexpected!

Reach for your Dunkin’ Donuts® Coffee Creamers when you’re baking!

Sweet Honey Butter Buttermilk Cornbread

Find out my secret to getting super tender, mildly sweet and buttery cornbread!  You’re going to fall in love with this family recipe! Get your pans ready and let’s start baking!

Cornbread is a staple in my house in the winter. It’s the perfect accompaniment to hearty chili, pulled pork and fried chicken. It makes for an amazing stuffing and fried up pieces of deliciousness in the morning. Just dip each nugget in an egg bath like you would for French toast and when done, drizzle with maple syrup! Mmm mmm mmm!  Delish! Now before I go any further, this apparently is a northern version of cornbread. I’m told that “no self-respecting southerner sweetens their cornbread”. Okay.. more for me!  I’ve made it without the sweetness and it just tastes bland to me.

Sure some southern versions will add cheese and or jalapenos for a savory version. But I have to ask if you a savory version is okay, why isn’t a sweetened version? *blink blink blink* Shrugs. Anyway, when my grandma (and Mom) made cornbread they sweetened it so that’s what I did. I’ve taken their recipes and changed it slightly as even theirs was coarse, not really soft and tender. It was delicious but kind of mealy from the cornmeal. That’s a texture I don’t care for. It kind of reminds me of sand. Blech.

Sweet Honey Butter Buttermilk Cornbread

I want cornbread that is soft, tender and has that buttery goodness that just melts in your mouth. And that’s exactly what you get with this recipe. As long as I can remember cornbread in my house was made from scratch. Mom and Grandma never bought the 49cent boxed stuff (though truth be told, is pretty tasty in a pinch when you doctor it up!). This, like many of my family’s recipes, weren’t written down which means it took me many, MANY, test batches (and failures) to finally perfect it.

Are you a sweet or savory cornbread fan?

Butterscotch Sweet Potato Raisin Muffins

These Butterscotch Sweet Potato Raisin Muffins should be called Dessert Breakfast Muffins as they are perfect for breakfast but also perfect for dessert.  They are seriously delicious, ridiculously moist and one of the best muffins you’ll ever eat!

So I have this girlfriend that I mean a hundred years ago that was so teeny in stature but had the most insane sweet tooth.  She introduced me to many things when it came to food and eating.  Her daily foods were broken up as such: Breakfast, Breakfast Dessert, Lunch Junior, Lunch, Mid-Day snack, Dinner Junior, Dinner and dessert.  And through out the day were rogue pieces of candies.  And she was teeny and kinda sorta exercised but she didn’t have to as she had the most insane metabolism.  Now I mention her as while I was coming up with this recipe I wasn’t sure how the taste would be – would it be savory, sweet – could it be muffin enough?

I mean let’s look at the ingredients – roasted sweet potatoes.  Up to a few years ago I wouldn’t be caught dead eating one of these things.  They were just ‘weird’. They weren’t the type of taters I grew up on however Mr. Fantabulous loves them so I had to buy them. When I finally gave in and tried one it was like love at first bite!  Now I’m obsessed with them and easily go through a 5lb bag a week. Next in this recipe we have raisins because I wanted to go with some texture and color other than well, burnt orange.  You could omit it and go with chocolate if you wanted or even dried cherries. We then add in the basic staples – flour, brown sugar, leavening, salt, eggs.  When I mixed it all together it was good but was just missing something. So the batter sat on the counter for a few while I opened up the fridge to grab a soda.  As I was closing the door I spied a jar of opened butterscotch topping.  I closed the door, stopped, re-opened it and pulled it out. “Hmmmm… would it work?” So like any good cook I took some batter on a spoon, poured on some butterscotch and tasted it.  OH YEAH… it works!  So into the bowl went the butterscotch.

If you recall, a few years ago I shared with you the Bakery Secret to getting Sky-High muffins like you see here. By baking them this way you’ll get sky high muffins every time.  *disclaimer: this is assuming your leavening agents aren’t outdated or you overmixed the batter and caused the gluten to activate in your flour.
Say Hello to Breakfast Dessert!

Thanksgiving Gobbler Rolls

These Thanksgiving Gobbler Rolls are seriously the most DELICIOUS way to transform those Thanksgiving leftovers into something truly mouth-watering! A tender sweet roll dough packed with mashed potatoes, corn, roasted turkey and stuffing topped with “gravy” icing and cranberry relish garnish!

Question – what’s your favorite part of the Thanksgiving meal?  Is the eating it when it’s straight out of the oven with your loved ones all around?  Or is it that 2am fridge raid for those cold turkey sandwiches?  Or what about leftovers the next day – or as my Mom would call it “Thanksgiving #2”? For me it’s all of them but honestly I’d have to say my all time favorite is how I get to revamp those leftovers into something incredible. You’ve seen my Gobbler Wrap and Gobbler Pizza. However I have to be honest guys, this recipe today… it’s something special.  Like if I had to choose between this and my gobbler pizza, this will win out  And you all know how much I LOOOOOOOOVE pizza.  But this, dear God people it’s literally everything you would expect how a cinnamon roll would be BUT instead of sweet it’s full-on savory Thanksgiving-fied!


So did you survive Thanksgiving yesterday? Hopefully no family squabbles, dry birds or failed desserts.  Growing up Thanksgiving was a big deal in my house; hell any day where there was a huge feast was a big day. But for us Thanksgiving is where Mom would cook for days, pies upon pies, and people coming in and out of the house all day long. Our main meal was at 2pm, 3pm if Mom was making a backup meal.  Yes you read that right, back up meal.

Transform those Thanksgiving leftovers into something truly spectacular!

Cinnamon Swirl Buttermilk Bread

In the Fall months I tend to go for more comfort type sweets and for me one of those are sweet breads.  Sweet breads, or quick breads, are the easiest breads to make the probably one of the more versatile ones out there.  Do you know the difference between sweet breads and say bread you make a sandwich with?    Sweet breads are breads that are prepared with leavening such as baking soda or powder, rather than yeast. As a result, the bread does not have a long proofing and rising time, like yeast breads. The result, like regular yeast bread is that it can vary widely in texture and flavor, from light and fluffy to extremely dense, and they can be both sweet and savory.

The leavening in quick bread expands as the bread as baked. As a result, it often has a less complex flavor than yeast bread, because the dough does not ferment at all. Plus with sweet breads there is no rolling, kneading, or proofing.  The more common sweet breads are your banana, pumpkin, zucchini and so forth.  Unlike yeast bread there is no proofing here or starters.  One of the most common ways involves mixing the wet ingredients and dry ingredients separately, and combining them at the very end. The ingredients are stirred until they just come together, and then the resulting dough or batter is quickly baked. And unlike yeasted bread, the batter isn’t meant to be completely smooth.  Some lumps are okay.  Why?  You don’t want to incorporate air into the batter.

Cinnamon Swirl Buttermilk Bread

WTH dude?  What’s up with all this learnin’ stuff?”  Yeah I know, I know but you should know me by now.  I’m not one to just say “here’s a picture and a recipe… Tada!”  Well okay maybe I’d do a “Tada” and a “curtsey” to be cute but I’m one that talks and shares.  I believe that’s part of why you are here.  I try my best to connect with you all.  My goal is to not just provide recipes that make you crave something and want to go create in the kitchen but also teach something along the way, share a few laughs, memories and just create a family type environment.  I love when you guys comment back and engage here. Grab some coffee and we’ll share some sweet bread!

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