Happy Monday! I know, I know, what’s so happy about a Monday? I look forward to Mondays because my husband goes back to work after the weekend and I can finally clean up all the messes he made because, let’s face it, there’s no point in cleaning up when he’s home. He’s just going to go right back behind me and make another mess!

The good thing about weekends? I get to make my favorite meal: BREAKFAST! I came across these maple twists the other night and have been thinking about them ever since. My husband had asked if I would make him pancakes on Sunday but I figured these would be just as good.

And they were. Times a billion.

They’re basically maple flavored dough with a cinnamon sugar nut mixture twisted inside and then a sinful maple glaze on top. Probably the best breakfast pastry I’ve made in a long time. Between the 3 of us, we managed to kill the entire ring in one day!

One tip: don’t add more nuts that the recipe calls for. I added an extra handful because it didn’t look like enough and they all fell out when I did the twisting!

 

 

Maple Twists

Ingredients

For the dough:
2 3/4 to 3 cups flour
3/4 cup milk
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoons active dry yeast
1 teaspoon maple extract
1 egg
For the streusel:
1/4 cup melted butter
1/2 cup white sugar
1/3 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon maple extract
For the glaze:
1 cup powdered sugar
2 tablespoons melted butter
1 to 2 tablespoons milk
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract

Instructions

    To make the dough:
  1. Heat the milk and butter until very warm. Blend it (in stand mixer) with 1 cup of flour, 3 tablespoons sugar, 1/2 teaspoon salt, yeast, egg and maple extract. Beat this on low for 2 minutes. Add the rest of the flour 1/2 cup at a time (you may not need all 3 cups). Knead into a soft dough. It will become smooth an elastic in about five minutes. Cover bowl with plastic wrap and let it rise for 45 minutes (or till at least double in size).
  2. To make the streusel:
  3. Combine all ingredients in a small bowl.
  4. Assemble:
  5. After the dough rises, divide it into three pieces. Roll each piece into a 12" circle. Place the first circle on a buttered 14" pizza pan (I used parchment paper and sprayed it a little). Top the first circle with 1/3 of the streusel mixture and spread it around as thin as you can get it (repeat with 2nd and 3rd circles).
  6. Find something that is 2" across (like a dixie cup) and center it on the circles (press down a little to make a mark). Using scissors, cut from the outer edge into the cup mark, making 16 wedges.
  7. Gently lift and twist each section 5 times. Tuck the end in just a little so that it stays twisted.
  8. Lightly cover this with plastic wrap and let it rise for about 45 minutes to an hour. Bake in a 375° oven for 18-22 minutes (mine took the full 22 minutes). Remove from oven and let rest about 5 minutes before glazing.
  9. To make the glaze:
  10. Whisk all ingredients until smooth. Drizzle over the baked maple twists.
http://fakeginger.com/maple-twists/

21

I cannot even begin to tell you the awesomeness of this cake. It was seriously the best cake I’ve had in a long, long time.

I pulled this recipe out of a magazine just incase I ever had an abundance of blueberries that needed to get used up. It wasn’t really a recipe that made me super excited but I figured it would be a good enough. After one taste of the batter I knew it was love.

This cake is so soft, sweet but not too sweet, and the turbinado sugar on top gives it the perfect crunch. Oh ya’ll, I wish I hadn’t eaten it all the day I made it because I could really go for some more.

I’m also fascinated by how the blueberries start out on top but end up all along the bottom.

Blueberry Buttermilk Cake

adapted from Gourmet

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick butter, softened
2/3 cup sugar
1/2 teaspoon vanilla
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh blueberries
1 tablespoon turbinado sugar

Instructions

  1. Preheat oven to 400 with rack in middle. Butter and flour a 9-inch round cake pan.
  2. Whisk together flour, baking powder, baking soda, and salt.
  3. Beat butter and 2/3 cup sugar with an with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  5. Spoon batter into cake pan, smoothing top. Scatter blueberries evenly over top and sprinkle with turbinado sugar.
  6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto plate.
http://fakeginger.com/blueberry-buttermilk-cake/

5

I am obsessed with pancakes right now. See, in our apartment I could never make decent pancakes. Our stove was kind of tilted, well the whole apartment was honestly, so the pancakes would slide all over the pan no matter how thick the batter was. I eventually just started buying frozen pancakes to cover any cravings.

But now, I have a stove that sits like it should! And pancakes are turning out well for me for the first time ever. You’re just going to have to forgive me for trying out so many recipes right now.

This recipe was delicious. The pancakes were big and fluffy like I like them and the blueberries were a nice contrast to the fluffiness. These were perfect on their own with no syrup or anything.

Blueberry Pancakes

adapted from Cooking Light

Ingredients

1 cup all-purpose flour
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
grated zest of 1 orange
1 cup fat-free milk
2 tablespoons orange juice
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup blueberries

Instructions

  1. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Combine orange zest, milk, juice, oil, and egg in a bowl; add to flour mixture, stirring until smooth.
  2. Spoon 1/4 cup batter onto a hot nonstick griddle or nonstick skillet; top with a heaping tablespoon blueberries. Turn pancake when top is covered with bubbles and edges look cooked. Repeat procedure with the remaining batter and blueberries.
http://fakeginger.com/blueberry-pancakes/

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I dreamt about these guys, that’s how they came about. I’ve been working crazy hours and running on very little sleep so I’ve been having the most random dreams ever. So in this dream I was reading a blog about a girl eating scones. Her scones were filled with all kinds of dried fruit and somehow in my dream remembered that the only dried fruit we have is raisins. I woke up just long enough to decide that I needed raisin scones in my life and then went back to sleep only to dream that we were out of raisins.

It took me a few days to finally make these because THEY HAD TO BE ICED and we didn’t have any powdered sugar. I ended up using Dorie’s cream scone recipe and just throwing in some cinnamon and sugar. The icing is just milk and powdered sugar mixed until desired consistency.

They turned out just like I’d hoped. My child took one bite, declared them poptarts, and then proceeded to eat every. single. one. of them over the next few days. Yeah, I know, poptarts, but I have to admit that the texture is almost like the outer “crust” of a poptart.

Cinnamon Raisin Scones

from Baking: From My Home to Yours

Ingredients

egg
2/3 cup cold heavy cream
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces and chilled
2 teaspoons cinnamon
1 cup raisins

Instructions

  1. Center a rack in the oven and preheat the oven to 400 degrees. Line a baking sheet with parchment or a silicone mat.
  2. Stir the egg and cream together.
  3. Whisk the flour, sugar, baking powder, salt, and cinnamon together in a large bowl. Drop in the butter and, using your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You'll have pea-sized pieces, pieces the size of oatmeal flakes and pieces the size of everything in between.
  4. Pour the egg and cream over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don't overdo it. Still in the bowl, gently knead in the raisins by hand, or turn it with a rubber spatula 8 to 10 times.
  5. Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with 1 piece at a time, pat the dough into a tough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  6. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish. Transfer them to a rack and cool for 10 minutes before icing, if desired.
http://fakeginger.com/cinnamon-raisin-scones/
1

You already know my obsession with sticky buns. I just can’t control myself. I had no plans of making these this weekend, or making breakfast at all! But then I found myself doing my daily check of the BBA Flickr Group and saw this beautiful braided bread. I’ve always loved braided bread but never knew how to do it so I wondered over to Tammy’s Recipes because she makes lovely challah and 2 recipes above her challah recipe was this caramel pecan roll recipe.

There was no hope for me.

The recipe overall was very simple, the dough was so much easier to work with than other sticky bun or cinnamon roll recipes I’ve tried. I normally have a lot of trouble rolling dough out but this one rolled out no problem.

It was a good recipe, not really what I was expecting. The caramel sauce was really good right out of the oven but hardened very quickly. All you have to do is heat them up again, but I’m kinda lazy these days. Definitely a good recipe though!

Caramel Pecan Rolls

Ingredients

For the dough:
2 cup flour
1 tablespoon dry yeast
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs
1 1/2-2 cup flour
For the caramel:
3 tablespoon butter, softened
1/2 cup granulated sugar
1 teaspoon ground cinnamon
2/3 cup packed brown sugar
1/4 cup butter
2 tablespoon light corn syrup
1/2 cup chopped or halved pecans

Instructions

  1. In large mixer bowl, combine 2 cups flour and 1 tablespoon dry yeast.
  2. Heat milk, sugar, shortening, and salt till warm (115-120F), stirring to melt shortening. Add to dry mixture.
  3. Add eggs. Mix well by hand and then stir in 1 1/2 to 2 cups flour, making a moderately stiff dough.
  4. Knead on a lightly floured surface till smooth (adding more flour as you need it, if needed). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise till double.
  5. Punch down; divide in half. Cover; let rest 10 minutes.
  6. Roll each half of sweet roll dough into a 12x8-inch rectangle.
  7. Brush each with half of the softened butter. Combine granulated sugar and cinnamon; sprinkle over dough.
  8. Roll up each piece of dough, starting with long side; seal seams. Slice each roll into about 12 pieces.
  9. In saucepan combine brown sugar, 1/4 c butter, and corn syrup. Cook and stir just till butter melts and mixture is blended.
  10. Distribute mixture evenly in two greased 8-9 inch round baking pans. Top with pecans.
  11. Place rolls, cut side down, in baking pans (on top of the pecans). Cover; let rise till double.
  12. Bake at 375 degrees for 18 to 20 minutes. Cool about 30 seconds; invert on rack and remove pans.
http://fakeginger.com/caramel-pecan-rolls/
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