Irish Soda Bread with Cheddar and Currants

So I realize that St. Patrick's day was yesterday.  Which means this post is a day late perhaps.  However, I am not the person who has their holiday recipes posted a week in advance.  I usually make my holiday recipe on that holiday, which means I deliver to you post holiday recipes.  Here's the cool thing, I think, you can make Irish soda bread any dang time you want.  Like this weekend.  Or right now.  This Irish soda bread starts with a super traditional recipe.  No butter, no sugar, no eggs (what happened to me, right? Totally out of character).  To this basic recipe I added currants and cheddar cheese.  Oh yes, raisins and cheddar do work together.  They will make your tummy happy.

Irish Soda Bread with Cheddar and Currants

2 cups all purpose flour

2 cups whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

2 cups buttermilk (about)

1 cup currants

2 cups cubed Irish Cheddar cheese

Place the currants in a bowl and add a dash of cinnamon.  Pour just enough boiling water over the currants to cover them.  Let sit for 15 to 30 minutes.

Preheat the oven to 425F.  Line a baking sheet with parchment paper.

In a large bowl stir together the flour, wheat flour, baking soda, and salt.  Drain the water from the currants. Add the cheese and drained currants to the flour mixture and toss to coat.  Pour in the buttermilk and gently work the mixture until a shaggy dough forms.  Shape the dough into a slightly flattened ball and place on a baking sheet lined with parchment paper.  Cut a large X into the top of the dough.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown.  Remove from the oven and let cool slightly before slicing and serving warm.  Makes one loaf.

Enjoy!  -Cardamommy

Double Apple Spice Bran Muffins

I have to say that I love bran muffins.  Not the dry flavorless cardboard kind that are so prevalent, but the moist and flavorful kind that come out of my kitchen.  I feel that bran muffins get such a bad view, but they don't have to!  These muffins were such a hit at my house, I think they would have all been eaten had I not put a limit on them!  I started with my favorite bran muffin recipe, and just tweaked it a bit.  I substituted applesauce for the butter and honey, and used brown sugar instead of white.  I also added some shredded apples and apple pie spice.  The result?  Deliciously moist and warm spiced apple bran muffins.  These muffins are amazing warm from the oven, or even later cold from the fridge!

Double Apple Spice Bran Muffins

2 cups wheat bran
1 cup oat bran
1 cup boiling water
1 cup unsweetened applesauce
1/2 cup packed brown sugar
2 eggs
2 cups buttermilk
2 1/2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons apple pie spice
1 teaspoon salt
2 large apples, shredded

Preheat the oven to 375F.  Lightly spray 24 regular muffin cups with cooking spray.

In a medium bowl, place the wheat and oat bran.  Add the boiling water and stir together.  Let sit for about 5 minutes.  Add the applesauce, brown sugar, eggs, and buttermilk.  Mix well until completely combined.  Add the flour, baking soda, apple pie spice, and salt and stir until just combined. Stir in the shredded apple.

Spoon the batter into the prepared muffin cups and bake in the preheated oven for about 13 to 15 minutes, or until a toothpick inserted in the center comes out with moist crumbs.  Remove muffins from the oven and cool on a cooling rack.  Makes 24 muffins.

Enjoy!  -Cardamommy

Orange White Chocolate Muffins

    

On Sunday for breakfast, my mom told me that she had two new muffin recipes for me to try out. I picked the Orange and White Chocolate Muffins. These muffins are  very delicious and my family and I loved them. I hope that you like them too!  Original recipe found here.

Orange and White Chocolate Muffins

1 2/3 cups flour
1/3 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
6 tablespoons vegetable oil
1 egg
3/4 cup milk
1 orange( zest and juice)
3/4 cup white chocolate chips

Preheat oven to 400 degrees.

     In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, and sugar.  
     In a small bowl mix together the oil, egg, milk, the zest of the orange, and the juice of the orange.
     Pour the wet ingredients into the dry ingredients. Mix it until the wet ingredients blend with the dry ingredients. It will be lumpy and that is okay. Stir in 3/4 cup white chocolate chips. Grease a normal size muffin tin with twelve muffin cups. Put the batter in the muffin tins and fill it 2/3 of the way full. Bake for 15 minutes or until a toothpick inserted into a muffin comes out clean. Cool on a rack. Makes 12 muffins.

Enjoy!  -Hungry Puppy M       

Pistachio Raisin Muffins

A battle for Sunday breakfast domination has begun in my house.  For a while now, you have been seeing that my oldest Hungry Puppy has been making lovely muffins and scones for breakfast on Sundays.  Not to be outdone, my youngest Hungry Puppy has been starting to create breakfast items as well (things like toast with strawberry syrup and tootsie rolls.  Because that is what 6 year olds really want for breakfast!).  This morning, my youngest Hungry Puppy got her turn to make muffins (with a little help).  She decided on these pistachio raisin muffins, and they were so delicious!  The muffins were moist and tender inside, and were full of raisins and whole pistachios.  At first, I thought it was a mistake not to chop the nuts, but they were perfect!

Pistachio Raisin Muffins

1 3/4 cup all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold butter
1/2 cup raisins
1/2 cup pistachios
1/2 cup milk
1 egg

Preheat the oven to 400F.  Grease 6 jumbo muffin cups, or 12 regular size cups.

Place the flour, sugar, baking powder, and salt in a large bowl, and stir to combine.  Using a fork, or pastry blender, cut in the butter until the mixture resembles coarse crumbs.  Add the raisins and pistachios, then stir in the milk and egg until the mixture is evenly moistened.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for about 20 minutes, or until a toothpick inserted in the center comes out clean.  Makes 6 jumbo muffins, or 12 regular muffins.

Enjoy!  -Hungry Puppy S, and Cardamommy

Coconut Pecan Scones with Coconut Glaze

      This morning I had an idea for muffins and my mom said that she had extra ideas for muffins. But we did not have an ingredient for them so decided that we would make biscuits.  And then my mom found the recipe for these scones so I made those instead. They are delicious and easy and I loved them and I hope that you do, too.  My mom got this recipe from my grandma, who got it from Food Network a long time ago.  We only made 1/4 the recipe, so it is easy to adjust the size.

Coconut Pecan Scones with Coconut Glaze 

4 1/4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

1/4 cup granulated sugar, plus more for sprinkling

2 cups shredded coconut

3 sticks cold unsalted butter, cubed

1 cup unsweetened coconut milk (I used regular milk)

4 large eggs, lightly beaten

1 teaspoon coconut extract

2 cups pecans, finely chopped

Glaze:

2 tablespoons unsweetened coconut milk (I used regular milk)

1/4 teaspoon coconut extract

1/4 teaspoon vanilla extract

1/2 to 1 cup confectioners' sugar

Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the pecans; do not over mix.

Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes.

Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm.  Makes 20 scones.

Enjoy!- Hungry Puppy M

Apple Surprise Muffins

     This morning I wanted to make some muffins with apples in them. I added chopped apples to a simple Costco Muffin recipe. And all I did is add an apple. These muffins are very delicious and me and my family loved it! I hope you like them, too! Bon Appitite!


Apple Surprise Muffins

1 (18.25 ounce) box cake mix
2 tablespoons flour
3 eggs
2/3 cup milk
1/3 cup vegetable oil
1 teaspoon baking powder
1 apple (any kind), chopped

Preheat the oven to 375 F. Lightly grease 24 normal sized muffin cups. Mix all ingredients together. Spoon into prepared muffin tins. Bake for about 15 minutes or until tops are golden brown.                                                  
   
Enjoy!  - Hungry Puppy M 

Cranberry Orange Poppy Seed Muffins

We're starting something new today!  My oldest Hungry Puppy (from here on known as Hungry Puppy M) has been really getting into baking lately, so she's decided to post an occasional recipe here.  This recipe was baked and post written by her.

Hi, I am Hungry Puppy M. Lately, I have been baking muffins for Sunday breakfast. My mommy asked me if I could bake some extras for her class and I did! We looked for the perfect recipe and we finally found it. This recipe is awesome and I personally loved it. I hope you do to! Bon Appitite!  Recipe from Breakfast & Brunch: Classic Recipes By Louise Weber (editor)

Cranberry Orange Poppy Seed Muffins

2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder 
1 tablespoon poppy seeds
1/4 teaspoon salt
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 egg, slightly beaten
1/2 cup dried cranberries
3 tablespoons grated orange peel

Preheat the oven to 400F.  Lightly spray a regular muffin tin with cooking spray, or for mini muffins, use a mini muffin pan.

Combine flour, sugar, baking powder, poppy seeds, and salt in a large mixing bowl. Add milk, melted butter, and the egg, stirring just until the dry ingredients are moistened. Gently stir in dried cranberries and orange peel. Grease the muffin tins and fill them 3/4 full.

Bake in preheated oven for about 12 minutes or until a toothpick inserted in the center comes out clean (or for mini muffins, about 8 to 9 minutes). Let cool in pan about 5 minutes. Remove from pan and serve warm or let cool completely. Makes 12 regular size muffins, or about 60 mini muffins.

Enjoy!  -Hungry Puppy M

Grandmother's Famous Cranberry Bread

Recently, my mom emailed me copies of a bunch of recipes from my grandma.  Most of them are for strudels and potica (which I will be trying out this spring!).  There was also a recipe for this cranberry bread.  I decided to make it (actually, my oldest Hungry Puppy made it) because I thought the combination of cranberries and raisins looked interesting, and it was in my grandma's collection! How cool is that?! I'm excited to be able to continue on with the baking traditions of my family.  I am sharing the recipe exactly as I received it, but made the following changes: I used 1 cup raisins, and baked only about 1 hour.

Grandmother's Famous Cranberry Bread

2 cups sifted all purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter or margarine
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange juice
1 1/2 cup light raisins
1 1/2 cups fresh or frozen cranberries

Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg,  orange peel, and orange juice all at once; stir just until mixture is evenly moist.  Fold in raisins and cranberries.

Spoon into a greased 9x5x3 inch loaf pan.  Bake at 350F for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.  Remove from pan; cool on a wire rack.

If you choose, you may substitute cranberries for the raisins to have an all cranberry bread.

Enjoy!  -Cardamommy

Banana Peanut Butter Chocolate Chip Streusel Muffins

I made these gigantic muffins as thank you gifts for some ladies at our church.  I don't make muffins often, and I make banana muffins even less often, but I thought that these would be the perfect casual treat to say thanks.  These muffins are stuffed with banana flavor and topped with a crispy streusel studded with peanut butter chips and chocolate chips.  Delicious! Original recipe found here.

Banana Peanut Butter Chocolate Chip Streusel Muffins

Banana Muffins:
1/2 cup butter, room temperature
2/3 cup packed brown sugar
4 ripe bananas, mashed (about 2 cups)
2 eggs
1 teaspoon vanilla extract
2 cups all purpose  flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Peanut Butter Chocolate Chip Streusel:
1 cup all purpose flour
1/2 cup packed brown sugar
1/4 cup butter, melted and cooled slightly
1/4 cup peanut butter chips
1/4 cup mini chocolate chips

Preheat the oven to 350F.  Line 6 jumbo muffin cups with paper liners (if you'd like smaller muffins, line 12 to 18 regular size muffin cups with paper liners).

In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the bananas, eggs, and vanilla extract.  Add the flour, baking soda, cinnamon, and salt, and beat on low just until combined and no streaks of flour remain.  Scoop the batter into the prepared muffin cups, filling each about 2/3 to 3/4 full.  Set aside.

For the streusel, stir together the flour and brown sugar.  Add the melted butter and toss mixture together until evenly moistened and crumbly.  Stir in the peanut butter chips and mini chocolate chips.  Spoon the streusel over the unbaked muffin batter (you may have a little bit left over).  Bake the muffins for about 25 to 30 minutes (for regular size muffins about 15 to 20 minutes), or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and place on a cooling rack.  Makes 6 jumbo muffins (12 to 18 regular size muffins).

Enjoy!  -Cardamommy

Cinnamon Raisin Buttermilk Biscuits

This is my absolute favorite biscuit recipe ever.  It's in the America's Test Kitchen cookbook, and it is my tried and true best loved ever.  This time though, I decided to add cinnamon and raisins to the dough to change things up a bit.  These biscuits blew me away!  My Hungry Puppies were in heaven!  Crunchy on the outside and tender on the inside and bursting with cinnamon and raisins, I didn't want to stop eating them!

Cinnamon Raisin Buttermilk Biscuits

1 cup all purpose flour
1 cup cake flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) cold butter
3/4 cup raisins
3/4 cup cold buttermilk

Preheat the oven to 450F.  Line a baking sheet with parchment paper.

In a large bowl, stir together the all purpose flour, cake flour, baking powder, sugar, cinnamon, baking soda, and salt.  Cut in the butter using a pastry blender until coarse crumbs form.  Stir in the raisins.  Add the buttermilk and stir together until evenly moistened.  Scoop out pieces of the dough and drop onto the prepared baking sheet.  

Place the biscuits in the preheated oven and bake for about 10 to 12 minutes, or until the tops are lightly browned.  Remove from the oven and transfer to a cooling rack.  Makes 12 biscuits.

Enjoy!  -Cardamommy

Oat Loaf

This is my oldest Hungry Puppy's absolutely favorite bread recipe. It's also her favorite recipe to make.  I think she's made it 2 or 3 times now, which is awesome because sometimes she'll take care of that while I work on something else.  This quick bread is so delicious (and the smell of it baking is drool worthy), and is sturdy enough to be perfect for sandwiches.  There have been several times this summer when I have been too busy to make our regular yeast sandwich bread.  This bread comes together in about an hour, no sweat, so it's perfect for last minute as well.  Recipe slightly adapted from a Taste of Home Cookbook.

Oat Loaf

2 cups all purpose flour
1 cup whole wheat flour
1/2 cup quick cooking oatmeal
1/4 cup granulated sugar
3 teaspoons baking powder
3/4 teaspoons salt
1 1/2 cups milk
1 egg
3 Tablespoons canola oil

Preheat the oven to 350F.  Grease a 9x5 or 8x4 inch loaf pan (with a 9x5, the loaf will be slightly shorter and with the 8x4 it will be slightly taller).  Set aside.

In a large bowl, combine the all purpose flour, whole wheat flour, oatmeal, sugar, baking powder, and salt.  Whisk until combined.  In a smaller bowl, whisk together the milk, egg, and canola oil.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Spread the batter into the prepared loaf pan and smooth the top.

Bake the loaf for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.  Remove the bread from the oven and turn out of the pan and place on a cooling rack.  Serve warm or let cool completely before serving.  Makes 1 loaf.

Enjoy!  -Cardamommy

Georgian Cheese Skillet Bread

I first posted this recipe about 3 1/2 years ago and totally forgot that I had posted it!  I am completely reconfiguring my recipe binder right now (which is seriously taking me a ridiculous number of hours!!!), and I was having trouble locating this recipe with a picture.  So.  Poor me...I had to make it again just so I could take a picture.  Ah, sacrifices. 

First of all, for the record, we are talking Georgia as in Russia, not Georgia as in the Peach State.  This is a King Arthur Flour recipe that I found in my mom's vast expanse of cooking literature.  In fact, when I  made this bread my mom asked me for the recipe.  She was surprised when I told her that I had gotten it from her in the first place.  

This is a fairly easy recipe and very versatile.  The dough is a simple quick bread, like a biscuit dough.  The filling is a mixture of several different cheeses and an egg.  You can vary the types of cheese that you use, add diced meat, or even increase the number of eggs in the filling to match this bread to any occasion.  My sister's brilliant idea was to make these for breakfast in the car on her long trip home.  With two hungry puppies, I am always looking for non-messy, non-crumbly (I tend to get a little freaky-outy about food in my car), kid friendly food to bring on trips in the car.  Whether in the car or for a casual lunch,  this bread will bring you back for more. Note: You can easily double the recipe, just divide the dough and filling into four instead of two, and proceed as directed.

Georgian Cheese Skillet Bread

Dough:

1 2/3 cups (7 ounces) all purpose flour

1 Tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (6 ounces) plain unsweetened yogurt

3 Tablespoons canola oil

Filling:

1 1/2 cups (6 ounces) shredded white cheddar cheese

1 1/2 cups (6 ounces) shredded Swiss cheese

1 large egg

For the dough, in a large bowl combine the flour, cornstarch, baking soda, and salt.  In a small bowl, stir together the yogurt and oil.  Pour the yogurt mixture into the flour mixture, and mix together until a soft dough forms.  Divide the dough in half, form into two disks, wrap in plastic wrap and refrigerate for 1 to 2 hours.

For the filling, stir together the white cheddar and Swiss cheese with the egg, and mix until combined.  Place two sheets of plastic wrap on a work surface.  Divide the cheese mixture in half and place each half onto the plastic wrap to make two 5 inch disks.  Wrap and chill until you are ready to make the breads.

To assemble the breads, remove the dough from the refrigerator.  Roll each disk into a 10  inch circle, about 1/4 inch thick in the center, and thinner toward the outside edge.  Place one cheese disk in the center of each circle of dough, then pick up the edges of the dough and fold them over to cover the cheese.  Seal the folded edges with water.

Preheat the oven to 350F.  Heat a heavy bottomed oven safe frying pan (if you don't have an oven safe frying pan, you may transfer the bread to a baking sheet) over medium-low heat.  Lightly grease the pan, then put the bread into the pan with the sealed side up.  Cover the pan and cook over medium-low heat for 5 minutes, shaking the pan from time to time to keep the bread from sticking.  After 5 minutes, turn the bread over and cook another five minutes.  Transfer the bread to the oven (in the pan or transferred to a baking sheet), and bake for 10 minutes more. This will ensure that the dough is fully cooked in the center.  Remove from the oven, cut into quarters and serve.  Makes 2 breads, 8 servings.

Enjoy!  -Cardamommy

Banana Chocolate and Peanut Butter Chip Muffins

I have had some seriously majorly ripe bananas sitting on the counter for a while now.  Like really really squishy ripe.  So I made these muffins with my youngest Hungry Puppy.  They are moist inside with a slightly crisp top that gives some texture to the bite.  We added peanut butter chips and chocolate chips for a fun little twist on a classic muffin.

Banana Chocolate and Peanut Butter Chip Muffins

3 very ripe medium bananas
1 egg
1/3 cup canola oil
3/4 cup granulated sugar
2 cups all purpose flour
1/2 cup old fashioned oats
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup peanut butter chips
1/4 cup semi sweet chocolate chips

Preheat the oven to 375F.  Spray a 12 inch muffin tin with cooking spray. Set aside.

Peel the bananas and place them in a large bowl. With a large mixing spoon or whisk, mash the bananas until only very small chunks are left.  This should be very easy because the bananas are so soft.  Stir in the egg, followed by the oil, followed by the sugar, until blended.  Add the flour, oats, baking soda, baking powder, and salt.  Stir until just combined and no streaks of flour remain.  Stir in the peanut butter chips and chocolate chips.

Spoon the batter into the prepared muffin cups.  Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.  Remove muffins from the oven and immediately turn out of the pan and let cool completely on a cooling rack.  Makes 12 muffins.

Enjoy!  -Cardamommy

Cinnamon Roll Strawberry Shortcake

I have a multi purpose recipe for you today.  I needed to get rid of some leftover whipping cream (seems to be the story of my life), and Coriaunty suggested whipping it up and folding in some strawberries for strawberry shortcake, which I thought was a brilliant idea!  However, the shortcake portion of strawberry shortcake is not particularly exciting to me.  So, I decided to make cinnamon rolls instead.  These no yeast cinnamon rolls can be on the table, start to finish in under one hour.  Yes. Less than 60 minutes.  Pretty amazing, huh?  And they taste great!  If you aren't interested in having Cinnamon Roll Strawberry Shortcake (which would cause me to suspect that you have lost your mind...), you can just top them with a quick frosting.

Cinnamon Roll Strawberry Shortcake

Cinnamon Roll Filling:
3/4 cup packed brown sugar
6 Tablespoons granulated sugar
1 teaspoon cinnamon
pinch of ground  cloves
pinch of salt
1 Tablespoon melted butter

Cinnamon Rolls:
2 1/2 cups all purpose flour
2 Tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
4 Tablespoons melted butter, divided

Strawberry Whipped Cream:
1 cup heavy whipping cream
2 to 4 Tablespoons powdered sugar (to taste)
1 pound strawberries, chopped

Vanilla Frosting (optional):
1/4 cup (1/2 stick) butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla extract
1 teaspoon milk (if necessary for consistency)

Preheat the oven to 425F.  Grease a 9-inch round cake pan.

For the cinnamon roll filling, combine the brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl.  Add the melted butter and stir until the mixture resembles wet sand.  Set aside.

For the cinnamon rolls, in a large bowl whisk together the flour, granulated sugar, baking powder, baking soda, and salt.  Add the buttermilk and 2 tablespoons of the melted butter and stir until the dough comes together (the dough will look rough, like biscuit dough).  Turn the dough out onto a floured surface and knead 3 or 4 turns until the dough is smooth.  

Roll or pat the dough into a 9x12 inch rectangle and spread the remaining 2 tablespoons of butter over the dough.  Sprinkle the filling mixture evenly over the buttered dough, and pat down evenly.  Roll up the dough, starting at the long side, to form a tight log.  Place the roll seam side down on your work surface and cut into 8 equal pieces.  Place one roll in the center of the prepared pan, and gently flatten it slightly with your hand.  Arrange the remaining seven cinnamon rolls around the perimeter of the pan, repeating the flattening process with each roll. 

Place  the pan of cinnamon rolls in the oven and bake for about 20 to 23 minutes, or until the rolls are golden brown.  Remove the cinnamon rolls from the oven and use a thin plastic spatula to loosen the rolls from the side of the pan.  Place a plate upside-down over the pan of cinnamon rolls, and flip it so the plate is on the bottom. Lift the pan off of the cinnamon rolls (the cinnamon rolls should be upside-down on the plate).  Then place a cooling rack upside-down on the plate of cinamon rolls and flip it so the cooling rack is on the bottom.  Lift off the plate (the cinnamon rolls should be right side up).  Let cool while you make the strawberry whipped cream or frosting.

For the strawberry whipped cream, place the whipping cream and powdered sugar in a medium bowl.  Beat with an electric mixer until stiff peaks form.  Fold in the strawberries.  Spoon the whipped cream mixture over the cooled cinnamon rolls.  Serve with a whole strawberry on top, if desired. 

For the vanilla frosting, mix together the butter and the powdered sugar. Mix in the vanilla and milk (if needed for consistency).  Spread the frosting over the warm cinnamon rolls.  Makes 8 Cinnamon Roll Strawberry Shortcakes, or 8 frosted Cinnamon Rolls.

Enjoy!  -Cardamommy

Cinnamon Toffee Banana Bread

My youngest Hungry Puppy is the force behind this post.  I don't do anything banana related unless I am coerced or have a load of brown bananas that nobody ate.  This case was definitely coercion.  My youngest Hungry Puppy asked if we could make banana bread, and we happened to have one lonely brown banana sitting on the counter.  You  know that I could never do just plain old ordinary banana bread, so we added cinnamon, cinnamon chips, and toffee bits, and it turned out quite well!  It's definitely a hit with both of my Hungry Puppies.

Cinnamon Toffee Banana Bread

6 Tablespoons butter, room temperature
2/3 cup granulated sugar
2 eggs
2 medium to large bananas, mashed
1 3/4 cups all purpose flour
1 teaspoon cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup cinnamon chips
1 cup toffee bits
Demerara Sugar, optional
Cinnamon, optional

Preheat the oven to 350F.  Grease an 8x4 inch loaf pan.

Cream together the butter and sugar.  Beat in the eggs, followed by the mashed bananas.  Add the flour, cream of tartar, baking soda, salt, and cinnamon, and stir until just combined.  Stir in the cinnamon chips and toffee bits.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle demerara sugar and cinnamon over the top of the batter.

Place the banana bread in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.  Run a knife around the edge of the bread to loosen from the pan.  Turn the bread out of the pan and let cool completely on a cooling rack.  Makes one 8x4 loaf.

Enjoy!  -Cardamommy

Chocolate and Candied Orange Peel Soda Bread

I came across this recipe while searching for a soda bread recipe for St. Patrick's day (long story...found a great one, forgot to add the baking soda), and immediately put it on my to bake list.  One problem.  Have you ever tried to find candied orange peel in ND in March?  No?  Neither have I, but I tried at Christmas time (you would think it'd be everywhere), and 7 stores later I was lucky to find some.  Crazy.  So, instead of doing the runaround searching for it, I decided to make my own!  Whoa, who'd have thought that would be a possibility that I could pull off? It totally worked, and it was totally easy and delicious.  In fact, I couldn't keep my family's hands out of it!  I used this recipe for the candied orange peel, but made a few changes: I used the peel of 3 oranges, not 2, and I did not coat the finished peel in sugar (since I would be baking with it), just placed it on a sheet of foil and let it dry.  This bread is amazing!

Candied Orange Peel and Chocolate Chunk Soda Bread

3 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
6 Tablespoons cold butter
1 cup semi sweet chocolate chips or chunks
6 ounces (about 1 cup diced) candied orange peel, diced
1 1/4 cups buttermilk
1 egg

Preheat the oven to 350F.  Line a baking sheet with parchment paper, and lightly grease the paper.

In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.  Cut in the butter using a pastry blender, fork, or your fingers, until course crumbs form.  Stir in the chocolate chips and candied orange peel.  In a separate bowl, whisk together the buttermilk and egg, then stir into the dry ingredients until just blended.

Turn the dough out onto a floured surface and knead 2 or 3 times, or until the dough comes together.  Shape the dough into a round, and place on the prepared baking sheet.  With a sharp knife, make 3 cuts across the top of the dough in the shape of an asterisk, about 1/2 to 1 inch deep.

Bake the bread in the preheated oven for 60 to 70 minutes, or until the top is golden brown and set, and a toothpick inserted deep in the center comes out clean.  Remove bread from the oven and let cool completely on a cooling rack before serving.  Makes 1 loaf. 

Enjoy!  -Cardamommy

Iced Cinnamon Bun Scones

I'm not a breakfast person.  I'm usually at the gym during breakfast time, so my husband makes and serves breakfast to my Hungry Puppies.  Even on Saturdays, I get to sleep in (a blessed day) while he does breakfast duty.  Sunday is out because we have really early church.  Like at 8am.  Which means that sometimes my youngest Hungry Puppy (who is also not a super breakfast person) will have a slice of cheese for breakfast.  Very very  very occasionally, I will drag myself out of bed on a Sunday when church is not so early, and make a special breakfast. These scones fit that bill.  And they were devoured!  They are tender and yummy, full of cinnamon brown sugar ribbons, and topped with a quick vanilla glaze.  Delicious!

Iced Cinnamon Bun Scones

Cinnamon Brown Sugar Swirl:
2/3 cup packed brown sugar
1 teaspoon cinnamon
2 Tablespoons butter, room temperature

Scones:
3 cups all purpose flour
1/3 cup granulated sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 stick (8 Tablespoons) cold butter, cut into 8 slices
1 cup heavy cream
1 large egg
1 teaspoon vanilla extract

Glaze:
2 Tablespoons butter, room temperature
1 cup powdered sugar
1 to 2 teaspoons milk (enough to reach desired consistency)

Preheat the oven to 425F.  Line a baking sheet with parchment paper, Set aside.

For the Cinnamon Brown Sugar Swirl, in a food processor pulse the brown sugar, cinnamon, and butter until crumbly.  Transfer to a small bowl and set aside.

For the scones, place the flour, sugar, baking powder, salt and cinnamon in the food processor and pulse several times to blend.  Add the cold sliced butter and pulse until the butter is the size of peas.  Transfer the flour mixture to a large bowl and add the cream, egg, and vanilla.  Stir until a firm dough forms.  Sprinkle the brown sugar mixture over the dough and knead several times to incorporate the swirl, making sure not to overknead it as you want to have streaks of the brown sugar mixture.

On a floured work surface, shape the dough into into an 8 inch circle, about 1 inch thick.  Cut the circle into 8 wedges, and transfer to the prepared baking sheet, leaving about 1/4 inch of space between the wedges.  Bake for about 15 to 20 minutes, until golden brown.  Remove scones from the oven and let cool while you make the glaze.

For the glaze, combine the butter and powdered sugar in a small bowl and mix until it starts to blend together.  Add the milk and stir until the glaze is smooth.  Transfer the scones to a cooling rack, and drizzle the glaze over the top.  Serve warm.  Makes 8 large scones.

Enjoy!  -Cardamommy

Coconut Lime Zucchini Bread

I am back with more zucchini bread for you!  The last loaf of honey zucchini bread was such a huge hit, I had to experiment with more zucchini bread (good thing I had 2 zucchini left).  Not to mention the fact that my Hungry Puppies asked me to make more zucchini bread no less than 79 times.  This bread is totally delicious!  It is moist and the lime gives it a fresh taste.  The coconut is a wonderful addition, and the toasted coconut on the top is the perfect topping!

Coconut Lime Zucchini Bread

1 cup white whole wheat flour
1 cup all purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup honey
1/2 cup oil
1/2 cup buttermilk
1 teaspoon vanilla
Juice of 1 lime (about 2 tablespoons)
Zest of 1 lime (about 2 teaspoons)
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup shredded coconut, divided

Preheat the oven to 350F.  Grease a 9x5 inch loaf pan.  Set aside.

In a large bowl combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.  Set aside.  In a medium bowl, whisk together the eggs, honey, oil, buttermilk, vanilla, lime juice, and lime zest.

Pour the egg mixture into the flour mixture and stir until just combined.  Stir in the shredded zucchini and 1/2 cup of the shredded coconut.  Pour the batter into the prepared loaf pan and smooth the top.  Sprinkle the remaining 1/2 cup coconut over the top of the batter.  

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Remove bread from the oven and let cool in the pan for about 10 to 15 minutes.  Carefully run a knife around the edges of the pan to loosen the bread, then turn the bread out onto a cooling rack to finish cooling.  Makes 1 loaf.

Enjoy!  -Cardamommy

Zucchini Honey Bread

I am not a fan of zucchini.  Not at all.  I detested it when I was a kid and my Mom made me eat it.  I still detest it now, however, since I am the mom now, I just don't buy it.  Unless it comes in my bountiful basket, in which case I make this fabulous zucchini honey bread.  It is so tender and moist and delicious.  It is my most favorite zucchini bread recipe ever!  My Hungry Puppies love it too!  They just can't get enough.  My youngest Hungry Puppy said "Mom!  It's not disgusting like I thought it would be!".  I guess the sight of all that green vegetable going in was a little disconcerting.

Zucchini Honey Bread

2 cups whole wheat flour
1 cup all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 Tablespoon cinnamon
1/2 cup canola oil
1/2 cup butter, melted
3/4 cup honey
2 eggs
2 teaspoons vanilla extract
2 cups grated zucchini

Preheat the oven to 350F.  Grease and flour 2 8x4 inch loaf pans.  Set aside.

In a large bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, salt, and cinnamon.  In a separate medium sized bowl, whisk together the oil, melted butter, honey, eggs, and vanilla.  Pour the wet ingredients into the dry ingredients and stir until just combined.  Stir in the grated zucchini until evenly distributed.  

Pour the batter into the prepared loaf pans, smoothing the tops.  Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean.  Remove bread from the oven and let cool in the pans for about 10 minutes.  Run a knife around the edges of the pan to loosen the bread, then remove the bread from the pans and place on a cooling rack to cool.  Makes 2 loaves.

Note: You can bake this bread in a 9x5  inch loaf pan.  The pan will be quite full, and will take about 1 hour and 25 minutes to bake, so watch it and cover with bread loosely with foil after about 1 hour to prevent over browning.

Enjoy!  -Cardamommy

Chocolate Spiral Biscuits

I found digital copy of this cookbook at the library and couldn't check it out fast enough.  It's called Deep Dark Chocolate: Decadent Recipes for the Serious Chocolate Lover, by Sara Perry.  I found a couple of interesting recipes in there, like one for Brown Sugar Chocolate Sauce (can't wait to try that one!).  Lately Friday has been designated leftovers day, where our dinner menu consists of all the leftovers from earlier in the week.  It has been so great!  Until we had no leftovers...and I had no alternate plan.  So we had salad and these biscuits, which I threw together in about 30 minutes.  Not bad...and delicious too.

Chocolate Spiral Biscuits

Dough:

2 cups all purpose flour

1 Tablespoon granulated sugar

1 Tablespoon baking powder

½ teaspoon salt

5 Tablespoons cold butter

¾ cup whole milk

Filling:

3 Tablespoons butter, room temperature

2 Tablesppons granulated sugar

1/2 cup mini chocolate chips

Demarara Sugar

Preheat the oven to 400F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and salt. Cut the butter into the flour mixture until resembles coarse crumbs. Add the milk and toss together with a fork until a rough dough forms. Turn the dough out onto a floured surface and knead several times. Roll the dough into a 13x11 inch rectangle.

Spread the butter evenly over the dough, then sprinkle evenly with the sugar and the chocolate. Roll up the dough like cinnamon rolls, then cut the roll with a sharp knife into 12 slices. Place the slices about 2 inches apart on the prepared baking sheet. Sprinkle the tops with demarara sugar.  Bake about 18 minutes, or until golden and done. Place on a cooling rack and let cool. Makes 12 biscuits.

Enjoy!  -Cardamommy