Lemon Poppy Seed Scones

Ok, I know I’m confusing you here.  I was all pumpkin and butternut squash and blah blah blah, and now I’m giving you lemon poppy seed.

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But just stay with me here, people, there’s a super good reason for it.

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I’m giving you lemons because, well, sometimes life does that (yes, I literally had a bunch of lemons begging to be used). And when life give you lemons, people, you make lemon poppy seed scones.

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And these scones with knock your socks off. They were so good by themselves that I didn’t even want to frost and/or glaze them, which is super impressive because I want to frost and/or glaze everything, ever. These just melt in your mouth all on their own,  without the frosting assist. Like magic.

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I know we’re all up in fall’s business here in New England, but any time of year is a good time for lemon poppy seed scones. Especially when life gives you lemons.

Recipe

Lemon Poppyseed Scones

Prep time: 15 minutes | Bake time: 15 minutes | Total time: about 40 minutes with cooling

Yield: about 8 large scones

  • 3 cups flour
  • 1 cup sugar
  • 3 tbsp poppy seeds
  • 1 tbsp baking powder
  • zest of 1 lemon
  • 10 tablespoons cold butter unsalted, diced
  • 1 egg
  • juice of 1 lemon
  • 1/3 cup heavy cream

Preheat oven to 350 º F. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder and lemon zest. Cut in the cold butter  using a pastry cutter or two forks until the mixture looks like corn meal, or the butter is the size of peas. In a measuring cup, whisk together the egg, lemon juice and heavy cream. Slowly pour the wet ingredients in to the dry and mix until the mixture just barely comes together.

Turn the dough out on to a floured surface and roll out in to large disk, about 1 inch thick. Cutting across the diameter, cut the dough in to 8 triangles. Place on a baking sheet lined with parchment paper and bake for 15 minutes, until the edges are just barely golden. Let cool for 10 minutes and serve slightly warm. PS- these are amazzzzinnnnggggg when topped with blueberry jam. You heard it here first.

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Cinnamon Bun Coffee Cake with Maple Glaze

Gaahh you guys. I haven’t posted in three whole days. I’ m so sorry. I missed you all.

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The thing is, I got whisked away to Newport for the weekend.  And blogging whilst being whisked away to Newport is totally inappropriate. Don’t you think? Forgive me?

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Anyways, to make up for it, I made you Cinnamon Bun Coffee Cake. With a Maple Glaze. It’s cake. It’s buns (kind of). It’s super yummy.

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I should also mention that it’s made with Chobani yogurt. So it’s healthy (just go with me, here). Chobani was amazing enough to send me a whole case of goodness last week, so I’ve been using it in pretty much everything I make. Which obviously makes everything I make a whole lot better. You’ll be seeing a lot of recipes coming up with some of this yumminess added. Thanks so much Chobani!

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Anyways, this cake is super moist and tastes exactly like a cinnamon bun, which is awesome. And, it’s a cake, not bread, so you don’t have to let it rise. Even better. The cinnamon swirls in the center caramelized just the perfect amount, and the maple glaze on top makes this a full on breakfast food (right??) but also totally appropriate for an easy dessert (you know it). This thing is so versatile it’s not even funny.

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If you’re looking for a super good breakfast, a yummy dessert, or just something that you won’t be able to stop snacking on, you should probably make this, like, yesterday. I mean it.

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Recipe

Prep time: 15 minutes | Bake time: 35-45 minutes | Total time: 1 hour

Cake

  • 1 ½ cups flour
  • ½ cups granulated sugar
  • pinch of salt
  • 2 tsp baking powder
  • ¾ cups Chobani Greek Yogurt
  • 1 egg + 1 egg white
  • 1 tsp vanilla
  • ¼ cups butter, melted

Cinnamon Swirl

  • ½ cups butter, melted
  • ½ cups brown sugar
  • 5 tablespoons flour
  • 1 tbsp cinnamon

Maple Glaze

  • 1 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla
  • 2 tbsp maple syrup

Preheat oven to 350 degrees. Spray a 8×8  baking pan with cooking spray. Set aside. In a stand mixer add the flour, salt, sugar, baking powder, greek yogurt, egg, egg white and vanilla and mix until combined. Slowly add in the melted butter. Evenly pour the batter into the prepared pan

For cinnamon swirl, in a large bowl mix the  butter, brown sugar, flour and cinnamon together until evenly combined. Drizzle over the cake and then, using a dull knife, cut through the batter in swirling motion until you have a nice, pretty pattern.

Bake for 35-45 minutes or until a toothpick inserted near the center comes out nearly clean and the center no longer jiggles.

In the meantime, mix the powdered sugar, milk, maple syrup and vanilla together with a whisk in a medium sized bowl. Drizzle evenly over the cake as soon it comes out of the oven. Serve warm or at room temperature (especially delicious if zapped in the microwave for a few minutes).

Inspired by Chef in Training

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

So I had one of those weekends.

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You know, where everything seems to just flow?  Everything was easy, fun. It felt like summer. Life was good.

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Life was also good because I made these sweet rolls. Sweet as in they have sugar in them, but also sweet as in awesome. Because that’s what they were. Totally. Freaking. Awesome.

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These rolls rocked the blueberry/lemon combo, which I’m seriously loving right now.  The fresh blueberries in the filling get super sweet during the baking process and just melt in your mouth, and the lemon zest adds a little punch that’s soooo gooooood.

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And if you’re thinking that the lemon cream cheese glaze on top is too much and are considering leaving it out, whatever you do, don’t. I could have eaten the glaze by itself with a spoon, but putting the it on top of these things was maybe the smartest decision I’ve ever made. The extra lemon-ness took these things to a whole different level. A whole better level.

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This recipe takes a little bit of time, but, hey, all good things are worth waiting for. Let’s just call this a labor of love, shall we? Also, you can definitely make the rolls the night before, let them rise while you sleep and just pop them in the oven when you wake up in the morning and have yourself an awesome breakfast in no time.

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Totally. Freaking. Awesome

Recipe

Prep Time: 30 minutes | Bake Time: 25-30 minutes | Total Time: about 4 hours (mostly downtime)

Yield: 8-10 rolls

Dough:

  • 1 eggs
  • 2 ¼ cup all purpose flour (an additional ¼ cup may be necessary)
  • 3 tbsp sugar
  • 3 tbsp canola oil
  • 1  (¼ oz) packet instant dry yeast
  • pinch of salt
  • ½ cup light canned coconut milk (buttermilk, cows milk, almond milk, etc may also be used)

Filling

  • 2 tbsp butter, softened
  • ¾ cup blueberry preserves
  • zest of 1 lemon
  • ½ cup fresh blueberries

Glaze

  • 2 tbsp butter, softened
  • 1/3 cup cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tsp vanilla
  • Juice of ½ a large lemon

In a stand mixer with paddle attachment (or by hand) mix together all ingredients except the milk. Bring the mild to temperature by heating it in the microwave. The temperature will depend on what brand of yeast you’re using, but it’s usually between 100° F and 130 ° F… Just look on the yeast packet to determine the correct temp! If it doesn’t specify, I would err on the cooler side, around 110 ° F so as to avoid overheating the milk and killing the yeast.

Pour the milk over the ingredients in the stand mixer and mix on low speed for 7-10 minutes (10 minutes if by hand). Dough should be formed and come away from the side of the bowl easily. If it is super sticky, add extra flour a tablespoon at a time until the dough becomes less sticky.

After kneading the dough, turn it out onto a large greased bowl, cover with saran wrap and place in a warm space until the dough has doubled in size, about 90 minutes to two hours. Punch the dough down, roll out onto a floured surface and knead by hand for about 3 minutes.

Using a rolling pin, roll the dough out into a large rectangle, approximately 12×18 inches. Spread the two tablespoons of butter evenly over the dough. In a small bowl, mix the blueberry preserves and lemon zest. Pour the mixture over the buttered dough and spread evenly. Sprinkle the fresh blueberries over the preserves.

Butter and flour a 9-inch pie dish and set aside.

Gently roll the dough up lengthwise. Cut the rolled dough into approximately 2 inch wide pieces, discarding the very ends of the roll (I ended up with nine rolls). Carefully place the rolls into the pie dish.

At this point you can either:

1)    Let the rolls rise in a warm space until doubled in size, about 60-75 minutes.

2)    Cover with a damp cloth, then saran wrap, and let the rolls rise overnight.

Regardless of which option you choose, in the last minutes of rising preheat your oven to 350 ° F. Bake for 25-30 minutes, until the tops of the rolls are just the slightest hint of golden brown.

In the last minutes of baking, make the glaze. Simply combine all ingredients together until smooth. Drizzle (or, if you’re like me, pour excessively) the glaze over the rolls. It will smell like blueberry-lemon-weekend joy in your kitchen.

The rolls are best served immediately, but can be stored and heated up in the microwave for 24-48 hours (possibly longer but I honest can’t tell you because these disappeared within a matter of hours!). Enjoy!

Recipe adapted from Averie Cooks.

Banana Coconut Coffee Cake with Streusel Topping

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The second I pulled this cake out of the oven, I knew it was going to be UNREAL. The streusel was all caramel-y and crispy and bubbly. And the smell. Oh my god, the smell. It took serious effort to leave my apartment because I just wanted to be surrounded by the aroma of this banana, coconut and cinnamon amazing-ness.

I brought this cake in to work on a night shift and was realllllllllyyyyy hoping there would be at least a piece (or six) left over for me to eat for breakfast when I was done. No such luck. The girls and I polished off the ENTIRE THING  within two hours. Seriously, not even a crumb left. It was absolutely tragic.

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In addition to this cake being super delicious, I’ve also decided that it’s super healthy. Whole wheat flour, bananas, no butter? Forget the brown sugar and sweetened coconut, this thing is packed with so many good things, you might as well be eating celery. At least that’s what I told myself after slice three.

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The cake is ridiculously moist, and the streusel topping adds sweetness and a slightly crunchy element that is just perfection. PERFECTION. I think my intense love for this cake is evidenced by the amount of capital letters I’ve used in this post, don’t you?

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Recipe

Prep time: 20 minutes | Bake time: 70- 75 minutes | Total time: 2 hours

Yields approximately 16 servings

Cake

  • 1 2/3 cups whole wheat pastry flour
  • ½ cup sweetened shredded coconut
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1/3 cup canned coconut milk
  • ½ cup coconut oil
  • 4 bananas overripe, mashed
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Streusel

  • 2/3  cups brown sugar
  • 1/3 cup flour
  • ½ cup sweetened shredded coconut
  • ¼ teaspoon cinnamon
  • 4 tablespoons unsalted butter

Preheat oven to 325 ° F. Butter and Flour and 9×9 inch baking pan, set aside.

In a large bowl, whisk together sugar and eggs until smooth. Add in coconut milk and coconut oil and whisk to combine. Add bananas, vanilla and almond extract and mix thoroughly.  Stir in shredded coconut

In a separate bowl, mix pastry flour, baking soda, salt and cinnamon. Slowly add to wet ingredients and stir until just combined. Pour batter in to your greased pan.

In a small bowl, combine all ingredients for streusel by hand until crumbly. Sprinkle evenly over the top of the cake.

Place cake in oven and bake for 70-80 minutes, or until center has set. Remove and let cool at least 30-45 minutes before serving.  Enjoy!

Adapted from How Sweet Eats.