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    Orange Bubble Bread

    ha scritto per te

    Orange Bubble Bread will be the latest and greatest addition to your brunch menu. This yeasted pull-apart loaf is infused with a triple dose of zesty orange flavor.

    Here’s something different for your breakfast or brunch lineup. Orange Bubble Bread. It’s a yeasty loaf of pull-apart bread ‘bubbles’ made of orange sugar-coated dough. I first saw this recipe in an old Cooking Light ‘Best Of‘ cookbook. It was formulated for use in a bread machine. Because I don’t have the counterspace or room in my cabinets to store a bread machine, this recipe sat bookmarked for about 8 years. As I’ve searched for new spring recipes with bright flavors, this bread came to mind. I decided it was time to re-work the recipe sans bread machine.
    Honestly, I don’t know why I waited so long! It wasn’t that hard to figure out following the basics of blooming yeast and mixing dough. Because of its interactive pull-apart nature, it’s perfect for informal get-togethers where sticky fingers and hands-on enjoyment are all part of the fun. (Such as a lazy Sunday brunch with friends and family.) And it’s so deliciously soft and yeasty! In the words of my BFF “It tastes like an orange sugar doughnut!”.

    What is Bubble Bread?
    Bubble bread, much like its cousin monkey bread, is a sweet yeasted loaf that’s baked to golden brown perfection in a tube or bundt pan. It’s composed of small pieces of dough rolled into balls. Which creates a bubbled look when baked. Each dough ball is rolled in melted butter and coated in a flavorful orange sugar mixture. The baked loaf is covered with a simple orange confectioners’ glaze while still warm. Speaking of, it’s best served warm, because that’s when it’s at peak flavor and soft texture.

    Make the Yeast Dough
    Bloom the yeast in a mixture of warm milk, water, melted butter, and a touch of sugar. This creates the perfect environment for the yeast to activate and work its magic. Once frothy, add in additional sugar, eggs, flour, and a generous amount of orange zest for that citrusy punch. I used my stand mixer and dough hook, but if you prefer the therapeutic act of kneading by hand, then that works too. Knead until the dough is soft yet elastic.

    Shape the Dough
    Divide the dough into 24 equally sized pieces. Then, roll each piece into a ball (see video for technique). I will admit, not all of my dough balls were exactly even. But everything turned out alright in the end. (No perfectionism necessary!) Cover the dough balls in plastic wrap so they don’t dry out.

    Make the Orange Sugar Coating
    The signature flavor of Orange Bubble Bread comes from its irresistible orange sugar coating. Mix together freshly grated orange zest with sugar until thoroughly combined. Large navel oranges are ideal for this recipe, because they provide ample skins for zesting. But you can use whatever orange variety you have on hand. Rub the zest into the sugar using your fingertips to really disperse the orange oil into the sugar. It smells so good! Just like aromatherapy in the kitchen.

    Coat the Dough Balls in Orange Sugar
    One by one, dip each dough ball in melted butter. Then dip it into the orange sugar mixture. This double-dipping ensures that the sugar sticks to the dough. The result is a caramelized, golden exterior once baked. Arrange the coated dough balls snugly in the tube pan or bundt pan. I used an 8-inch angel food cake pan but you can also use a bundt pan. If using a bundt pan, then choose one without a lot of detail. A plain fluted one will work just fine.

    Rise and Bake
    Cover the pan with plastic wrap. Allow the assembled dough balls to rise until doubled in size. Then, bake at 350°F for 40-45 minutes, or until the bread is golden brown and an instant-read thermometer registers 190°F for the internal temperature.

    Make the Orange Glaze
    In a small bowl, combine powdered sugar, freshly squeezed orange juice, and more orange zest. Whisk together until well combined. Drizzle the warm loaf with the glaze, allowing it to seep into every crevice. Use a pastry brush to coat the entire bread loaf with the orange glaze.

    Serving Suggestions
    Once glazed you can pick off individual dough pieces for bite-sized treats. Or you can cut the bread into slices. Here are some ways I like to enjoy this bread:

    Breakfast: Serve warmed pieces of Orange Bubble Bread alongside a cup of freshly brewed coffee or a glass of freshly squeezed orange juice. Pair it with scrambled eggs and crispy bacon for a bountiful and satisfying breakfast. My husband loves a slice covered with salted butter and drizzled with honey for both breakfast and dessert.
    Brunch: Serve the loaf as the table centerpiece alongside savory fare. It’s something sweet to offer instead of waffles or cinnamon rolls. You can also arrange slices on a platter alongside assorted jams and jellies (and of course, marmalade!) Complement the citrusy flavors with a pitcher of mimosas or a refreshing citrus salad.
    Dessert: For a decadent dessert, serve slices of Orange Bubble Bread warm with a scoop of vanilla ice cream. The contrast of warm, citrus-infused bread with cold ice cream is SO GOOD!

    We’ve really enjoyed eating this bread for practically every meal! Breakfast and dessert especially, but also whenever we’ve craved a sweet bite. I’m almost certain it will be making an appearance later this year, when winter citrus is at its most sparkling. But for now, it’s a real contender for Mother’s Day brunch!

    Related recipe: Pepperoni Pizza Monkey Bread

    Orange Bubble Bread

    Heather Baird

    This Orange Bubble Bread is bursting with citrus flavor, and it’s bound to become your new favorite brunch addition. Baked to golden perfection and drizzled with a zesty orange glaze, this sweet yeasted bread is perfect for breakfast, brunch, or dessert. It can be eaten as pull-apart bread or you can slice it into pieces. This recipe requires lots of orange zest! Purchase 3 large navel oranges to cover all of your zest and juice requirements for this bread. If available, choose unwaxed organic oranges. Use a microplane grater or the smallest holes on a box grater to get the finest shreds of orange zest for this recipe.

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    Prep Time 30 minutes minsCook Time 40 minutes mins90 minutes rise time 1 hour hr 30 minutes minsTotal Time 2 hours hrs 40 minutes mins

    Course Bread, Breakfast, BrunchCuisine American

    Servings 12

    Equipment8 or 9 inch nonstick tube pan or bundt pan
    Ingredients US CustomaryMetric Bloomed yeast mixture1 cup whole milk1/4 cup water4 tablespoons unsalted butter1 tablespoon granulated sugar2 1/4 teaspoons active dry yeastYeast dough1 large egg1/2 cup granulated sugar1 teaspoon fine grain sea salt1 tablespoons grated orange zest4 cups all-purpose flourOrange sugar coating1/2 cup granulated sugar1 tablespoon grated orange zest1/4 cup unsalted butter meltedOrange glaze1 cup powdered sugar3 tablespoons orange juice freshly squeezed2 teaspoons grated orange zest
    Instructions Bloomed yeast mixturePlace the milk, water, and butter in a small saucepan and heat until melted. Let cool to 110°-115°F. Pour the mixture into the large bowl of an electric mixer fitted with the paddle attachment. Add the granulated sugar and stir with a spoon to combine. Stir in the yeast. Let stand until bloomed and foamy, 5-7 minutes.Yeast doughTo the bloomed yeast mixture, add the egg, sugar, and salt. Mix until combined. Mix in the orange zest. Add half of the flour and stir with the paddle attachment to form shaggy dough. Add about 1/2 cup flour more to the bowl and switch to the dough hook. Knead until the dough is consistent and elastic. If dough is lax and very sticky, add more flour a little at a time. You may not need to use all of the flour. Knead for 5 minutes. The dough should be soft and elastic, and just a little sticky. Place the dough into a greased bowl and turn over to coat. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.Deflate dough and turn out onto a lightly floured surface. Cut into 24 even pieces. (To do this, I shape the dough into a round disk, and then cut into four pieces. Cut each quarter in half, and then each half into 3 pieces for 24 portions. See video for technique.) Roll each dough piece under a cupped hand into balls; cover dough with plastic wrap so the balls don’t dry out.Orange sugar coatingIn a medium bowl, combine the granulated sugar and orange zest. Mix well using your fingertips to rub the zest into the sugar. The sugar should turn orange from the orange oil in the zest.Grease an 8 or 9-inch nonstick tube pan or bundt pan with cooking spray.Place the bowl of melted butter in close proximity to the bowl of orange sugar. Dip each dough ball first into the melted butter, then into the orange sugar. Roll until the ball is coated and transfer to a greased tube pan. Repeat the process, arranging the balls in an even layer in the bottom of the pan, and then arranging a ring of dough balls on top of the first layer. Cover and let rise in a warm place free from drafts, about 45 minutes, or until doubled in size.Preheat the oven to 350°F.Bake the bread for 40-50 minutes, or until golden brown. You can check done-ness with an instant read thermometer, which registers an internal temperature of 190°F when cooked through. Keep in mind that baking times will vary according to the size pan you use. Using an 8-inch pan will take closer to 50 minutes, whereas a 9-inch bundt pan will bake slightly quicker.Cool in the pan 5 minutes. Turn the bread out of the pan and then stand it back upright. Cool 15 minutes.Orange glazeCombine the powdered sugar, orange juice, and orange zest in a small bowl and whisk to combine. Pour the glaze over the warm bread. Brush excess glaze over the outside of the bread using a pastry brush. Serve the bread warm. See notes for re-heating instructions.
    NotesWhat to expect: This bread has an orange zest-speckled interior that is soft and lightly sweet. The exterior has a caramelized orange sugar coating. The entire loaf is glazed with a zesty orange glaze made with orange juice and orange zest. It’s a bright-tasting loaf that makes a wonderful breakfast or brunch. Serve it warm for best flavor and texture.
    Baking Pan: If you use an angel food cake pan with a removable bottom as I did, place the pan on a parchment-covered baking sheet and bake the bread on the baking sheet. This will catch any oil or sugar that may seep out (this was minimal). A better choice is a standard-size 9-inch nonstick bundt pan. The bread can also be baked in one even layer in a 10-inch round cake pan, however the baking time will be much reduced (30-35 minutes).
    Reheating Instructions
    Microwave Method: Place individual slices of Orange Bubble Bread on a microwave-safe plate and cover them loosely with a damp paper towel. Microwave on high for 20-30 seconds, or until warmed through. Be careful not to overheat, as this can make the bread tough or dry.
    Oven Method: For larger portions or the entire loaf, preheat your oven to 350°F (175°C). Wrap the bread loosely in aluminum foil to prevent it from drying out and place it on a baking sheet. Heat in the oven for 10-15 minutes, or until warmed through. This method ensures even heating and helps to retain moisture.

    Keyword active dry yeast, all purpose flour, brunch recipe, bubble bread, confectioners’ sugar, dessert bread, monkey bread variation, mother’s day brunch, orange bubble bread, pull-apart bread, whole milk, yeasted bread recipe

    You may also enjoy: LEGGI TUTTO

    consigliato per te

    • in Recipes

      Sour Cream Apple Coffee Cake

      ha scritto per te

      This Sour Cream Apple Coffee Cake is soft, tender, and loaded with apples and cinnamon. The crumb topping gives the cake a buttery crunch along with a creamy, sweet glaze to top it off!
      Make sure to try my classic Coffee Cake recipe too!

      Table of Contents

      Well, it’s that time of year again to make sure your kitchen is fully stocked with apples and cinnamon. Of course baking with this winning combo makes your house smell delicious, but you also end up with a cake that you will absolutely LOVE!
      I feel like this cake is the mash-up of two super popular recipes that I have already on my site, my Apple Fritter Cake and my Easy Cinnamon Roll Cake. Basically if you like those, you will LOVE this one.
      Why You’ll Love This Apple Coffee Cake

      Easy Ingredients. This is especially great to make during apple season when they are plentiful, but easily can and should be enjoyed all year long. The cake has multiple steps, but everything is easy to make and is a great beginner recipe!
      Texture. The addition of sour cream into the cake makes it extra moist and tender, plus the juiciness the apples bring makes this soft and tender!
      Flavor. The apples, the cinnamon, the crumb topping, and the icing! The fun part about this cake is there is not only a cinnamon crumb topping, you have a cinnamon sugar swirl in every bite.

      Do You Have To Use Sour Cream In This Cake Recipe?
      I know there are some of you who don’t like sour cream, but trust me in that you can’t taste it in this recipe at all. It simply adds a moistness and gives the cake a tender crumb. BUT if you don’t have sour cream, you can sub full-fat Greek Yogurt in its place.
      Ingredients
      I am going to list what you will need for this Apple Cinnamon Coffee Cake recipe, but there are 4 elements to the cake: the crumb topping, the swirl mixture, the cake, and the icing. All of the ingredients are simple, and there is a lot of overlap in the elements, so make sure to scroll down to the bottom of this post to the recipe card that has all the measurements and instructions!

      Butter. I use salted butter in this recipe. You will need both cold butter, and room temperature butter. The cold butter you will use to make the crumb topping and the room temperature butter will be used in the cake batter.
      Sugars. You will use granulated sugar, light brown sugar AND powdered sugar. The granulated sugar will be used in the cinnamon swirl and the cake, while the brown sugar is used in the crumb topping. POwdered sugar is used in the icing on top!
      Dry Ingredients: All purpose flour, kosher salt, baking soda and baking powder, and ground cinnamon.
      Sour Cream. If you don’t have sour cream you can sub in Greek yogurt or even buttermilk in a pinch.
      Eggs. I use large sized eggs in all my baking recipes.
      Apples. I suggest Granny Smith apples in this recipe because they are tart and sweet, but also bake well and don’t get mushy! BUT you can use whatever type of apples you like.

      How To Make Apple Coffee Cake
      The cake batter comes together very easily. Dice up the apples and stir those in at the end, making sure that the apples are evenly distributed in the cake batter.

      Half of the cake batter in a 9×13 with the cinnamon sugar mixture swirled in.
      The remaining cake batter and cinnamon sugar mixture swirled into the batter.

      Spread half of the cake batter into a greased 9×13 baking pan and then top it with half of the cinnamon swirl mixture, which is light brown sugar and ground cinnamon mixed together. Run a butter knife through that to swirl it into the cake. Then repeat this step with the remaining cake batter and then the rest of the cinnamon swirl mixture.

      Then you are going to top the whole cake with a delicious and buttery crumb topping. The layers of flavor in this cake are outstanding. You have the buttery cake batter loaded with apples, the brown sugar cinnamon swirl, and now the crumb topping!
      Once it’s baked you will have a perfect looking coffee cake. You could stop there, but a sweet drizzle of icing just send this over the top. Enjoy it warm or at room temperature.

      How To Store Apple Coffee Cake
      You can store this cake airtight at room temperature for up to 3 days. You can also refrigerate it for up to 5 days for best freshness! I don’t prefer cold cake, so I recommend that if you refrigerate it, take it out of the fridge before serving, allowing it to come back up to room temperature.
      To Freeze:
      Freeze this airtight in the freezer for up to 2 months for best freshness. Allow it to thaw at room temperature or in the refrigerator before serving.

      More Coffee Cake Recipes You Will Love

      Print

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      Sour Cream Apple Coffee Cake

      Author: Shelly

      Pin

      Description

      This apple twist on coffee cake is moist, tender, and delicious! 

      Ingredients

      Scale
      1x2x3x

      Crumb Topping

      1 cup cold butter, cubed
      3/4 cup light brown sugar 
      1/2 teaspoon kosher salt
      1 teaspoon ground cinnamon
      1 cup all purpose flour

      Cinnamon Swirl

      1/2 cup granulated sugar
      1 1/2 teaspoons ground cinnamon

      Cake

      1 cup butter, room temperature
      1 1/2 cups granulated sugar
      2 teaspoons vanilla extract
      4 large eggs
      16 ounces sour cream
      1/2 teaspoon kosher salt
      1 1/2 teaspoons baking soda
      1 teaspoon baking powder
      3 1/2 cups all-purpose flour
      2 – 2 1/2 cups peeled and diced Granny Smith apples (2 medium-sized apples)

      Glaze

      1 cup powdered sugar
      1 tablespoon milk
      1/2 teaspoon vanilla

      Instructions

      Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
      Crumb Topping: In a medium bowl combine the butter, brown sugar, salt, cinnamon and flour. Using your hands or a pastry cutter combine ingredients until they resemble coarse sand and hold together when squeezed. Set aside.
      Cinnamon Swirl: In a small bowl combine the sugar and cinnamon. Set aside.
      Cake: In the bowl of your stand mixer fitted with the paddle attachment combine butter and sugar, mixing on medium speed for 2 minutes.
      Add in vanilla and eggs mixing until smooth, scraping sides of bowl as necessary. Add in sour cream, salt, baking soda, and baking powder, and continue mixing on medium speed for 30 seconds, until mixture is combined.
      Turn the mixer to low and add in the flour, mixing until just incorporated and then stir in the apples.
      Spread half of the batter into the prepared pan. Sprinkle the batter with half of the cinnamon swirl mixture. Using a butter knife, swirl the mixture into the batter.
      Repeat with the remaining batter and remaining cinnamon sugar.
      Sprinkle the crumb topping onto the cake evenly.
      Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
      Allow the cake to cool for 20 minutes.
      Icing: Prepare the icing by whisking the powdered sugar, milk, and vanilla together until smooth. Drizzle over top of cake. 
      Serve warm or at room temperature. 

      Notes

      Store airtight at room temperature for up to 3 days. 
      Store airtight  in the refrigerator for up to 5 days. 
      Freeze airtight in the freezer for up to 2 months, thaw at room temperature.

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    • in Recipes

      Champagne Jelly (for New Year’s Day Brunch!)

      ha scritto per te

      This Champagne Jelly recipe transforms your favorite sparkling wine into a delicious breakfast spread. Made with just 3 ingredients, it pairs perfectly with everything from croissants to charcuterie.

      Say hello to my new favorite breakfast addition – Champagne Jelly! But it’s not just for breakfast. It’s right at home on a charcuterie board or as a glaze for the Christmas turkey or ham. The bubbly, wine-infused notes make it a versatile addition to almost any course.
      It also makes a wonderful homemade holiday gift. I plan on sending jars home with my Christmas dinner guests, so they’ll have something special to help ring in the New Year. The best thing about this recipe is how easy it is to make with just 3 ingredients. It’s so simple! The best things usually are.

      Champagne Selections
      When using Champagne in baked goods or sweets, I usually recommend using a brand that you already love. But if you’re not sure where to start, here are a few things to consider.

      Budget: Champagne comes in a range of price points. While high-end Champagnes are best for drinking, you don’t need to break the bank for making Champagne Jelly. Choose an inexpensive bottle that is described as “fruity” or “citrus forward’ and preferably dry.
      Sweetness Level: Jelly, by design, is a very sweet condiment. Which means a lot of sugar is going into the pot to boil with the champagne. Dry sparkling wines have less sugar in them, and using them may help control sugar content and unmask nuanced flavors. However, most any champagne, prosecco, or white sparkling wine will work. But if you have a choice, look for medium-dry (brut) or dry (extra brut) sparkling wines.
      Brand Recommendations: My current personal favorites for baking and jelly making are J. Roget Brut ‘American Champagne’ ($10.99). A medium-dry sparkling wine with crisp fruit flavors. And Freixenet Prosecco ($11.99). An extra-dry Italian white wine with notes of apple and citrus. Its golden color makes a beautiful jar of jelly.

      Sterilize the Jars
      Top priority: ensure your canning jars are sterilized. Do this by washing them in hot, soapy water and then placing them in a large pot of simmering water for a few minutes. Keep the jars hot until you’re ready to fill them. Remove them from the boiling water and let them dry. This only takes a few seconds, because the hot water evaporates quickly. Don’t put the lids in the simmering water, though! It could melt the sealant. Just give those a good wash and set aside to dry.
      Side note: If you’re a novice at canning, and would like to get started in earnest, then I use and recommend the Ball Blue Book Guide to Preserving. It’s the gold standard for proper technique and safety measures. Or certainly visit their Home Canning 101 page online, which is a free resource!

      Three Ingredient Alchemy
      The beauty of this three-ingredient recipe lies in its simplicity. You’ll need 4 cups of champagne, 6 cups of sugar, and a box of liquid pectin (2 packets). Bring the champagne and sugar to a boil, then add the pectin and boil for 1 minute. It’s not only simple, but quick, too!

      Skim the Foam
      This recipe makes a remarkably clear jelly! But you may have a little foam on the surface of the jelly from the boiling process. Just skim it off to a small plate.

      Fill the Jars
      Set a canning funnel in the top of a jar and carefully ladle the hot Champagne Jelly into it, leaving about 1/4 inch of headspace at the top. Wipe the jar rims clean with a damp cloth to ensure a proper seal.

      Process in a Water Bath – or Don’t!
      Place the lids on the jars, and screw the bands on until they are fingertip-tight. Which means, don’t screw the lids on too tight! Process the jars in a boiling water bath for 10 minutes. Remove them and let them stand to cool. You should begin to hear the jars’ tell-tale ‘POP‘ that means it has sealed air tight.
      You don’t absolutely need a water bath canner with a rack to process the jars in, but it helps. Alternatively, you can place the jars in a big stock pot of boiling water that covers the lids, and process for 10 minutes.

      The Simplest Version
      OR, you can just skip the water bath altogether. Just cook, pour in jars, and store the jelly in the refrigerator. The jelly will be refrigerator stable for 6 months. The sugar and refrigeration works in tandem to preserve the jelly for a long period of time. You can still give the jars as gifts – just be sure to clearly label “refrigerate” or “keep refrigerated“.

      Ways to Enjoy Champagne Jelly

      Spread it on toast or croissants for a breakfast or brunch treat.
      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements. (I love this with Havarti cheese!)
      Use it as a glaze for poultry or pork dishes to add a touch of wine-infused sweetness to your main course.
      Warm it for 15 seconds in the microwave for the fanciest ice cream topping.
      Use it as a cake filling.
      Share it with friends and family as a homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      There’s nothing quite like sipping on a glass of sparkling champagne to celebrate a special occasion or to ring in the New Year. But I think turning your favorite champagne into a spreadable, edible treat is the next best thing! With its complex yet unmistakable grape notes, Champagne Jelly is a unique way to give any meal a sense of occasion.
      Related recipe: Port Wine Jelly

      Champagne Jelly

      Heather Baird

      Give any meal a sense of occasion with delicious Champagne Jelly. It makes for an exquisite addition to your morning routine, charcuterie board, dessert, or New Year’s Day feast. It’s also a sophisticated homemade gift, perfect for the wine enthusiast or gourmand in your life. Use your favorite bubbly in this recipe, or see the blog post for my recommendations. See recipe notes for how to make this jelly without processing in a water bath.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 15 minutes minsCook Time 11 minutes minsTotal Time 26 minutes mins

      Course Breakfast, Jams and JelliesCuisine American

      Servings 6 half pint jars

      Equipmenthalf pint jars with lids and rings 6canning funnelWater bath canner optionalCanning jar lifter optional
      Ingredients  6 cups of granulated sugar4 cups of champagne preferably dry6 oz. liquid fruit pectin 1 box or 2 pouches
      Instructions In a large pot, combine the sugar and champagne. Heat the mixture over high heat until it reaches a full, rolling boil, stirring frequently. Stir in the liquid fruit pectin and continue to boil for 1 minute while stirring constantly.Remove the pot from the heat and, if necessary, skim off any foam that may have formed on the surface. Carefully transfer the hot mixture into sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe the jar rims clean, center the lids on the jars, and screw on the bands until they are fingertip tight. (Don’t over-tighten!)Place the filled jars into a water bath canner with simmering water, ensuring that they are completely submerged. Bring the water to a boil and process the jars for 10 minutes. After processing, carefully remove the jars from the canner and allow them to cool.
      NotesSkip the water bath canner:
      It’s true, you can skip the water bath altogether. Just cook, pour into jars,  and store the jelly in the refrigerator. The jelly will be refrigerator stable for about 6 months. The sugar and refrigeration preserves the jelly for a long period of time. You can still give the jars as gifts – just be sure to label the jars with this specification: Store refrigerated up to 6 months.
       
      How to enjoy your Champagne Jelly:

      Spread it on toast or croissants for a breakfast or brunch treat.

      Pair it with a variety of cheeses on your charcuterie board for a sophisticated sweet note that complements the savory elements.

      Use it as a glaze for poultry or pork dishes to add a touch of elegance to your main course.

      Warm it in the microwave for an ice cream topping.

      Use it as a cake filling.

      Share it with friends and family as a refined homemade gift, perfect for celebrating special occasions or ringing in the New Year.

      Keyword black sanding sugar, breakfast spread, champagne buttercream, champagne jelly, charcuterie board, liquid pectin, new year’s brunch, prosecco

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Apple Sticky Buns

      ha scritto per te

      Whether you’re craving a comforting fall morning breakfast or a sweet indulgence for dessert, these Apple Sticky Buns have got you covered.

      While we often associate certain ingredients and recipes with specific seasons – such as pumpkin spice for fall and eggnog for winter – some are so delicious that they deserve a place on our tables all year round. Like these Apple Sticky Buns – a warm, sweet yeast pastry that combines tart Granny Smith apples, crunchy pecans, and warm spices.
      Are they perfect right now for fall’s apple harvest? Yes, absolutely! Would I make them for a spring brunch? Also yes! I’m such a fan of this recipe, I plan to revisit it throughout the year. And since it can be prepped ahead and baked fresh the next day, it’s destined for our next family brunch.

      Start with sweet yeast dough.
      I made this on a stand mixer, but you could knead it by hand if you don’t have one. It’s pretty much your basic sweet dough recipe made with quick rising (instant) yeast. Knead the dough 7-10 minutes, either by hand or by mixer fitted with the dough hook. Place the dough in a greased bowl and cover. Let it rise in a warm place until doubled.

      Shred some apples.
      Meanwhile, break down the apples. You’ll need 4 cups, which is about 6 medium or 8 small Granny Smith apples. You can shred them on a box grater, or, like me, you can use the matchstick blade on your mandolin. You don’t even have to remove their skins – the apple peels will cook down well and the pieces are so small you won’t notice they’re there.

      Make the glaze.
      The secret in the ‘sticky’ sauce, which brings even more apple flavor, is apple juice. Combined with brown sugar, it imparts a caramel apple flavor. Put it in a pot and boil until thickened and a little syrupy. Then add another layer of flavor: butter. It’s heaven I tell ya! This sticky bun glaze uses no corn syrup, which is the usual ingredient that makes sticky buns ‘sticky’. Now, I’m not a purist. I don’t mind a little corn syrup in a recipe, but it’s nice when you can get good results without it.

      Reserve 3 tablespoons of the glaze mixture in a small condiment cup; cover and set aside. Then pour the rest of the glaze into a lined 13×9 baking pan and sprinkle with pecans. Set aside while you make the filling and assemble the buns.

      Prep the apple filling.
      Remember those 3 tablespoons of reserved glaze? It goes in the filling, too! So much good stuff in here – apple butter, cinnamon, ginger… Stir it all together until completely mixed. I used my mom’s homemade apple butter in this recipe and it was out of this world delish. No worries if you don’t have homemade – there are several good brands that are ready-made (Smucker’s Cracker Barrel).

      Assemble the apple sticky buns.
      Gently knock down the risen yeast dough and roll it to an approximate 16×12-inch rectangle on a lightly floured surface. Cover the dough with the apple butter mixture, grated apples, and pecans. Leave a small border around the edges so it’s easy to roll up.

      Roll the dough up from a long end, jelly roll style. I always have a little bit of dough that isn’t completely filled on both ends so I very conservatively trim both ends of the roll – and you can too. If you do this you’ll still have plenty enough to cut out all the buns.

      Cut the roll into 12 even slices and lay the slices on top of the sauce/pecan mixture in the pan. We’re almost there!

      Allow the buns to rise until puffy and nearly filling the pan. Look how pretty! (Can unbaked sticky buns be pretty? I think so.)
      Bake them until golden brown on top, then turn them out onto a baking sheet or tray with a lip that is larger than 13×9. Definitely use a pan with an rim, edge, or a lip to catch any of the sticky sauce that runs off the pastry when it’s turned out.

      Once out of the oven, these Apple Sticky Buns are best enjoyed fresh and warm. The aroma alone will draw you in! I couldn’t resist sprinkling a pinch of Maldon flake salt on top of the sticky buns. It’s not mentioned in the recipe, but if you have some on hand you should try it!

      Serve these for a special breakfast or cap off the evening with a satisfying dessert. Believe it or not – these sticky buns aren’t overly sweet! Which makes them a versatile choice for any time of day.
      Related recipe: Giant Sticky Bun

      Apple Sticky Buns

      Heather Baird

      These Apple Sticky Buns are a delectable treat that’s perfect for breakfast, brunch, or dessert. Made with sweet yeast dough, spiced apple butter, grated apples, pecans, and a mouthwatering apple-brown sugar sticky glaze, they’re a guaranteed crowd-pleaser. The best part? You can prep these the day before and bake them fresh right before serving, making them a convenient option for any meal. See recipe notes for make-ahead instructions.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hour hrCook Time 30 minutes mins2 hours rise time 2 hours hrsTotal Time 3 hours hrs 30 minutes mins

      Course Bread, Breakfast, Brunch, DessertCuisine American

      Servings 12

      EquipmentRolling Pin13×9 inch baking panparchment paperserrated knife
      Ingredients US CustomaryMetric Yeast dough3 cups all-purpose flour1/4 cup granulated sugar2 1/2 teaspoons instant yeast1/2 teaspoon fine grain sea salt3 tablespoons unsalted butter2/3 cup whole milk1 whole eggGlaze3/4 cup apple juice1 cup light brown sugar packed1/4 cup unsalted butter1 cup chopped pecansFilling1 cup apple butter commercially prepared or homemade1 tablespoon cinnamon2 teaspoons ground ginger4 cups unpeeled grated apple about 6 medium Granny Smith1 cup chopped pecans
      Instructions Yeast doughIn the bowl of an electric mixer, whisk together the flour, sugar, yeast and salt. Fit the mixer with the paddle attachment.Place the butter and milk in a small saucepan and cook until the butter melts over medium-high heat. Let cool to 110°F to 115°F. Pour the butter and milk mixture into the flour mixture. Add the egg. Stir together on the lowest speed until a ragged dough forms. Switch to the dough hook attachment and knead until elastic dough forms, about 7 minutes.Place the dough in a greased bowl and turn over to coat all sides of the dough. Spray a piece of plastic wrap with cooking spray and cover the bowl. Let the dough rise in a warm place until doubled in size, about 1 to 1 1/2 hours, more or less depending on your room temperature.GlazeLine a 13×9 inch baking pan with parchment paper.Place the apple juice and brown sugar in a small nonstick saucepan and bring to a boil. Cook until thickened and a little syrupy, about 6 minutes. Add the butter and stir until melted. Remove the saucepan from the heat. Remove three tablespoons of the sauce to a small condiment cup. Pour the rest of the sauce into the lined baking sheet. Sprinkle the sauce with the chopped pecans.FillingIn a medium bowl, stir together the apple butter, cinnamon and ginger.Stir in the reserved 3 tablespoons of sauce.AssemblyGently deflate the yeast dough and turn it out onto a lightly floured surface. Roll the dough out to an approximate 16×12-inch rectangle.Spread the apple butter mixture evenly over the dough leaving about a 1/2 inch plain border around the edge. Top with the shredded apples and then the chopped pecans. Beginning with the long edge closest to you, roll the dough up tightly, jelly roll style. Pinch seams closed to seal. With a serrated knife conservatively trim away any unfilled overlapping dough, (usually 1/2 to 1 inch of dough) on each end of the roll.Again, using the serrated knife, cut the roll into 12 even buns. Place them on top of the sauce/pecan mixture in the prepared pan. Cover the buns with plastic wrap and let rise until doubled, about 1 hour.Meanwhile, preheat the oven to 350°F.Bake the buns until puffed and golden about 30-35 minutes. They should sound hollow when gently tapped. Let the buns cool in the pan 5 minutes.On a large baking sheet or serving tray with a rim, invert the buns onto the serving platter; peel away the parchment paper.Serve the buns warm. They have the best flavor and texture the same day they’re made. See recipe notes for make ahead instructions.
      NotesMake ahead: Prepare the recipe up to the second rise (buns double in the pan). Skip this final rise and cover the buns. Refrigerate overnight. The next day, allow the buns to come to room temperature. Then let the buns rise 1 to 1 1/2 hours before baking.
      Apples: Use a dry apple that’s good for baking, such as Granny Smith. You can prep them ahead of time by grating them on a box grater or a mandolin fitted with the matchstick cutter. Toss the shredded with 1 tablespoon of lemon juice to prevent browning over time. Place in a bowl and store in the refrigerator until ready to use. 
      Source: This recipe was adapted from Canadian Living.

      Keyword apple butter, apple sticky buns, fall brunch, fall dessert recipe, granny smith apples, instant yeast, sweet yeast dough

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Spiced Apple Cider Doughnuts

      ha scritto per te

      As essential to fall as the changing leaves, these Spiced Apple Cider Doughnuts are a warm, lightly crisp treat that captures the essence of the orchard in every bite. Reduced apple cider and apple butter are paired with cinnamon and apple pie spice to create a sweetly spiced dough that fries into delightfully tender, craggy-topped […] LEGGI TUTTO

    • in Recipes

      TikTok Cinnamon Rolls

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      I tried out the viral TikTok cinnamon rolls recipe with heavy cream, and the results are to die for! These rich and fluffy cinnamon rolls taste totally homemade. They’re the ultimate ooey-gooey treat to make for breakfast or as an easy dessert. 

      Table of Contents

      Viral TikTok Cinnamon Rolls with Heavy Cream
      If you haven’t already, you NEED to try these TikTok cinnamon rolls! As soon as they came onto my feed last summer, I knew I had to make them. I mean, after the success of this TikTok cinnamon roll dump cake, you didn’t have to ask me twice. 
      These buttery rolls turn out insanely moist and fluffy, soaked in cinnamon sugar and heavy cream. And the best part is that they taste just like they were made from scratch. Find the full recipe below with all the sweet, flaky, ooey-gooey details. Whether you’re looking for a sweet breakfast treat or an easy dessert, you’re going to want to make these.

      Why You’ll Love This Cinnamon Rolls Recipe
      Of course, I’ll always have a special place in my heart for my favorite homemade cinnamon rolls. But this TikTok shortcut is seriously amazing. Here’s why it’s worth it:

      Easy to make. This semi-homemade recipe bakes up perfectly every time, with the helpful shortcut of canned cinnamon roll dough. Just add all the ingredients to a casserole dish and bake everything together.
      Homemade taste and feel. Enjoy full, golden cinnamon rolls smothered in buttery cinnamon sugar, with a fraction of the effort. The cinnamon rolls soak in the heavy cream, butter, and cinnamon you put in the pan, but still bake up magically fluffy. Plus, the rich, cinnamon sauce that the heavy cream makes as it bakes is PERFECT spooned on top of the warm rolls.
      Adaptable. You could absolutely use this TikTok technique with store-bought, baked cinnamon rolls. Simply warm them up in the oven soaked in heavy cream. Once you’ve dressed up ready-made cinnamon rolls this way, you’ll never go back!

      What You’ll Need
      The beauty of this viral cinnamon rolls recipe is that you don’t need to go through the extra step of preparing your own dough (although you could if you wanted to!). Below is a quick overview of the ingredients you’ll need. Remember to scroll to the recipe card for the full recipe details.

      Grands Cinnamon Rolls: These are the pre-packaged cinnamon rolls that come in cans in the refrigerator aisle. You can use any brand and size of rolls you’d like, whether it’s Pillsbury, Trader Joe’s, or a generic version. Keep in mind that if you purchase jumbo rolls, you’ll need to increase the baking time.
      Heavy Cream: The secret ingredient! I recommend using full-fat heavy cream for the best results.
      Melted Butter: Your butter can be salted or unsalted. Melt it in the microwave before you start.
      Cinnamon and Brown Sugar: You’ll combine the melted butter with cinnamon sugar to make a buttery caramel coating for your cinnamon rolls.
      Frosting: It’s totally up to you to use frosting or not, but what cinnamon roll isn’t made better with a slathering of cream cheese icing? I usually use the frosting that comes with the canned rolls, but you can also use homemade. 

      How to Make TikTok Cinnamon Rolls
      While the oven preheats to 350ºF, give a 9×13-inch casserole dish or baking pan a light coating with cooking spray. Here’s how easy it is to get your cinnamon rolls ready for the oven:

      Cover the cinnamon rolls in heavy cream. Open up the cans of cinnamon rolls, leaving the frosting packets aside for now. Arrange the unbaked rolls inside the prepared pan. Next, pour the heavy cream all around the rolls. 
      Add the cinnamon sugar topping. Quickly whisk together melted butter with cinnamon and brown sugar, then pour this over the cinnamon rolls. I know it might look a little weird at this point, but trust the process!
      Bake. Cover the pan with foil and pop it into the oven. Bake the rolls for 45-55 minutes, until most of the liquid is absorbed and the dough is baked through.
      Serve. Spread on that leftover icing from earlier all over the top of the cinnamon rolls while they’re still warm (but not right out of the oven), and then if you’re feeling extra, spoon some of the cinnamon-syrup that the baking created on top too! Prepare to be blown away. These are seriously the best!

      Tips for Success
      Leave it to TikTok to produce a cinnamon roll recipe that’s virtually foolproof! Still, here are a couple of bonus tips for the best results:

      Cover the pan with foil. This way the cinnamon rolls will stay moist while they bake and the sugar and cream won’t burn.
      Let the cinnamon rolls cool before you frost them. Give them about 3-5 minutes to cool off once they’re out of the oven. Otherwise, the heat will melt the frosting. 
      For easier clean-up, soak the pan in hot water after baking to help dissolve the sugar that’s become stuck to the pan. 

      Variation Ideas
      There are plenty of ways to customize these internet-famous cinnamon rolls. Try these easy ideas:

      Nuts. Crumble over chopped pecans, almonds, or walnuts for extra crunch. You can also mix them into the cinnamon sugar sauce.
      Vanilla. Add a couple of drops of vanilla extract to the heavy cream before you soak the rolls for added flavor. 
      Pumpkin spice. For a fall twist, swap out ground cinnamon for pumpkin pie spice, or whisk pumpkin spice into the heavy cream.
      Chocolate. For even more indulgence, drizzle the baked cinnamon rolls with pourable chocolate ganache. Or, maybe caramel sauce is more your speed!

      How to Store TikTok Cinnamon Rolls
      Store your baked cinnamon rolls airtight in the fridge for up to 3 days. I love to warm mine up in the microwave for a few seconds before serving.
      Can I Freeze These Cinnamon Rolls?
      So, here’s the thing: I don’t recommend freezing these TikTok cinnamon rolls. Because this recipe uses heavy cream, there’s the chance that the dairy will split when it’s frozen and thawed.
      That being said if you absolutely must freeze them, it’s still doable. Leave the cinnamon rolls unfrosted and wait for them to cool completely, then double-wrap them tightly in plastic wrap. Freeze the rolls for up to 3 months and defrost them in the fridge overnight before reheating.
      More Easy Baking Recipes

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      TikTok Cinnamon Rolls

      Author: Shelly

      Prep Time: 15 minutes

      Cook Time: 45-55 minutes

      Total Time: 14 minute

      Yield: 10 cinnamon rolls 1x

      Category: Breakfast

      Method: Oven

      Cuisine: American

      Description

      Make the viral TikTok cinnamon rolls with heavy cream! This easy cinnamon rolls recipe tastes homemade, perfect as a sweet breakfast or easy dessert.

      Ingredients

      Scale
      1x2x3x

      2 (5 count) cans of Grands Cinnamon Rolls (17.5- ounces each)
      1 cup heavy cream
      1/2 cup butter, melted
      1 tablespoon ground cinnamon
      3/4 cup light brown sugar

      Instructions

      Preheat the oven to 350°F. Coat a 9×13 with nonstick spray. Open the cans of cinnamon rolls and set the frosting containers aside.
      Place the cinnamon rolls evenly into the prepared pan and pour the heavy cream around the rolls.
      In a medium bowl whisk together the melted butter, cinnamon and brown sugar. Pour this mixture evenly on top of all the cinnamon rolls in the pan.
      Cover the pan with foil and bake for 45 – 55 minutes, until the cinnamon rolls are baked all the way and have absorbed almost all of the liquid in the pan.
      Spread the reserved icing on top and spoon the extra sauce that was created while baking on top too!

      Notes

      Store in an airtight container in the refrigerator for up to 3 days.
      View this recipe on TikTok.

      Keywords: tiktok cinnamon rolls, tiktok cinnamon roll recipe, cinnamon rolls with heavy cream

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    • in Recipes

      The Best Blueberry Recipes

      ha scritto per te

      Make the best of the blueberry season with my favorite Blueberry Recipes. I’m sharing delicious blueberry desserts, baked treats, breakfast ideas, and more. Plus, handy tips for picking and storing fresh blueberries!

      Table of Contents

      22 Best Recipes to Make With Blueberries
      The one time of the year I look forward to more than the holiday season? Berry season! Summertime is when many of my favorite ingredients come out to play. After sharing my favorite Strawberry Recipes, I figured it was blueberries’ turn in the spotlight. 
      Ah, fresh blueberries. You can bake them into delicious desserts, turn them into sauces, freeze them for later, or devour them by the handful. There are an infinite number of ways to enjoy seasonal blueberries. I’m here to try them ALL. I’m also sharing all my best tips for choosing and storing blueberries. Let’s get into it!
      Why You’ll Love These Blueberry Recipes

      Variety. I’ve rounded up mouthwatering blueberry desserts, breakfast recipes, and baked treats to try. From cobblers to cakes and crumbles, all you need is a scoop of homemade ice cream.
      Easy to make. Who doesn’t love a delicious dessert recipe that’s also simple to make? These blueberry recipes are approachable and beginner-friendly.
      Fresh or frozen. The blueberry recipes below taste incredible when they’re made with fresh blueberries. However, many turn out perfectly delicious with frozen blueberries, too. Enjoy your favorites all year round!

      When Are Blueberries in Season?
      In the US, blueberry season falls between April and September. The peak months vary by state, but this is when the blueberries that you find in the stores and at your local farmer’s market will be at their best ripeness and juiciness. 
      Tips for Choosing the Best Blueberries
      Same as with picking the best strawberries, there are some tell-tale signs that indicate you’re getting the best blueberries for your buck. Whether you’re picking them right from the plant or selecting blueberries at the store, here are my tips for picking perfect ripe blueberries:

      Look for dry, plump, and smooth berries that are dark blue or purple in color. It’s normal to see blueberries with a silvery film/coating.
      Try to find blueberries that are even in size. 
      Avoid blueberries that are shriveled or wrinkled.
      Avoid reddish-colored berries, as these are underripe and blueberries won’t ripen further once they’re off the bush.

      Blueberry FAQs
      How can I tell if blueberries are sweet? The best way to tell is by their appearance. Sweet, juicy blueberries will be plump, firm, and darker in color. Usually, the darker blue the berry is, the sweeter it is.  Should blueberries be kept in the fridge? Yes, fresh blueberries should be refrigerated. Properly storing your blueberries is key to keeping them fresh, see the section below for storage tips. Can I buy blueberries year-round? I prefer to buy fresh blueberries locally when they’re in season. They always taste the best! That being said, it’s fairly easy to find imported berries year-round in most places. You can also make many of the recipes below with frozen blueberries. How do I know if blueberries have gone bad? Blueberries that have gone off will be soft or mushy to the touch, with signs of discoloration or bruising. Make sure to pick out blueberries that show mold, leaky juices, or signs of decay so that they don’t spoil the rest of the pack.
      How to Store Fresh Blueberries
      Leave fresh blueberries unwashed for storage. Washing them breaks their natural protective barrier and leads to moisture, which can cause the berries to spoil faster. Store your clamshell of blueberries in the fridge as soon as you’re back from the store, and don’t leave them at room temperature for too long.
      Store hand-picked blueberries in a single layer, in a shallow container lined with paper towels. I recommend using additional paper towels in between layers if needed. Cover the container loosely and refrigerate the blueberries for up to 1-2 weeks.
      Freezing Blueberries
      Freezing is a great way to ensure that you have real, fresh blueberries on hand all year round. Spread out your blueberries on a parchment-lined baking sheet, cover them with foil, and pre-freeze them prior to storing. 
      Once the berries are frozen, transfer them to an airtight container or freezer bag. They will keep fresh for up to 6-8 months in the freezer. Thaw blueberries overnight in the fridge before using them.
      My Best Blueberry Recipes
      These recipes really blue me away the first time I made them. I’m all about revisiting these bright and zesty blueberry recipes every summer when blueberries come into season. I can’t wait for you to try them, let me know your favorites!
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      Homemade Blueberry Crisp
      Bursting with blueberries beneath a baked buttery oat crumble, this easy blueberry crisp recipe is the perfect summer dessert. It’s like the yin to fall apple crisp’s yang!

      Blueberry Crumble Bars
      These sweet and crumbly blueberry crumble bars are perfect for sharing. I love taking these bright berry dessert bars along to family potlucks and picnics. They’re always a huge hit!

      Easy Banana Blueberry Muffins
      These soft and fluffy banana muffins are filled with fresh blueberries. They’re one of my favorite make-ahead breakfast ideas! Bake these muffins to eat right away, or stash them in the freezer for later.

      Blueberry Cobbler
      Summertime treats don’t get more classic than a fabulous and buttery homemade blueberry cobbler. Fresh blueberries take the flavor of this cobbler to a whole new level of delicious!

      Sour Cream Blueberry Bundt Cake
      This blueberry bundt cake recipe is a keeper! It’s ultra-moist and tender, made with sour cream with bright pops of berries. Every soft, fruit-filled bite melts in your mouth.

      Lemon Blueberry Whoopie Pies
      You have to try these soft, cake-like sandwich cookies filled with blueberries and lemon cream cheese frosting! These homemade lemon blueberry whoopie pies are simple to make and taste like summer.

      Blueberry Banana Bread
      Blueberries and bananas are a match made in baking heaven, and one bite of this tender blueberry banana bread is here to prove it. Enjoy a slice with your morning coffee. It’s the BEST way to start the day!

      Easy Blueberry Muffins
      Light and fluffy blueberry muffins are a breeze to make and taste incredible spread with butter. This is the only recipe for homemade blueberry muffins you’ll ever need.

      Blueberry Pancakes
      A quick and easy recipe for the fluffiest-ever blueberry pancakes! These are so delicious, you’ll want to make them every morning. Luckily, these homemade pancakes need simple ingredients and come together in minutes!

      Pound Cake Trifle
      The next time you’re feeling fancy, make this perfect pound cake trifle loaded with fresh mixed berries and cream! The real secret is that this classic dessert is SO easy to make from scratch.

      Blueberry Cream Cheese Biscuits
      What do you get when you mix a buttery biscuit with a blueberry muffin? You get blueberry cream cheese biscuits, and they are DELICIOUS. These easy homemade biscuits are crisp at the edges and soft in the middle, with blueberries in every bite.

      Berry Ambrosia Salad
      Creamy and filled with fresh blueberries, strawberries, and blackberries, this berry ambrosia salad is the perfect picnic dessert. It’s a fruit salad like you’ve never had before!

      Blueberry Muffin Cookies
      All the flavors and softness we love about a blueberry muffin wrapped up a delicious and easy cookie recipe! I even topped these irresistible blueberry cookies with a buttery streusel. Perfection.

      Blueberry Cobbler Bread
      This tender blueberry cobbler bread is the best way to take a favorite blueberry dessert on the go. It’s a sweet quick bread recipe filled with blueberry puree and topped with a crumble cobbler topping.

      Blueberry Mousse Cheesecake
      Looking for an impressive and easy dessert to make for a special occasion (or any occasion)? Look no further than this rich and creamy cheesecake recipe topped with blueberry mousse and plump fresh blueberries.

      Blueberry Muffin Cake
      I love this blueberry muffin cake because it’s exactly what the name suggests: a soft blueberry muffin in the form of a light, fluffy cake! This dessert is loaded with blueberries, complete with a crunchy streusel topping.

      Blueberries and Cream Muffins
      These blueberry muffins have a decadent surprise in the form of a sweet cream cheese filling. The tang of cream cheese combined with the sweetness of blueberries in these fluffy homemade muffins is unreal.

      Angel Food Cake with Wine Soaked Berries
      Gather your favorite medley of fresh summer berries, because you’re going to want to make this dessert ASAP! This is an easy angel food cake recipe with an adult twist. Wine-soaked berries – need I say more?

      Berry Crisp
      This bright berry crisp is the ultimate dessert to make during berry season, and it’s just as easy to make with frozen berries at any other time of the year. Perfect to serve with a scoop of ice cream!

      Berry Slab Pie
      I love making this berry slab pie with any type of berry, but especially fresh juicy blueberries! It’s a simple dessert that’s absolutely popping with summertime flavor.

      Glazed Berry Sugar Cookie Bars
      These blueberry-filled cookie bars are an easy shortcut to soft home-baked sugar cookies. There’s no need for portioning or rolling out the dough, here. Drizzle them with glaze for extra sweetness!

      Overnight Blueberry French Toast Casserole
      Have breakfast ready for the oven the night before with this delectable overnight blueberry French toast bake. Each slice is filled with the flavors of cinnamon and blueberries and drizzled with blueberry sauce.

      Craving more easy summer recipes? Check out my recipe finder for more tasty ideas! LEGGI TUTTO

    • in Recipes

      The Best Banana Muffins

      ha scritto per te

      The Easiest and Best Banana Muffins Recipe EVER! These are simple to whip up and perfect for a weekend breakfast. Perfectly moist, these are loaded with banana and topped with crumb topping, I can’t get enough of this easy muffin recipe!

      Table of Contents

      My Favorite Banana Muffin Recipe
      I feel like I definitely don’t give muffins enough play around here, and I don’t know why! I mean, who doesn’t love a muffin? I do have a few pretty choice muffin recipes here, ranging from Gooey Cinnamon Muffins all the way to the savory side with Pizza Muffins. BUT I have never posted a classic Banana Muffin recipe! Today we remedy that situation.
      These are super easy to make, loaded with bananas and sprinkled with buttery crumb topping! I love these so much because they always turn out perfectly. They’re perfect to make over the weekend, and then you can grab them for a quick breakfast throughout the week!
      Why Are These The Best? 

      Ease of prep. This Banana Muffin recipe is so easy! No mixer is needed, just a few very ripe bananas! 
      I adapted a tried and true reader favorite recipe. If you’ve ever made my Chocolate Chip Banana Bread recipe you KNOW it’s the best recipe out there. For this muffin recipe I adapted that recipe slightly to work perfectly baked in muffin tins. 
      Totally adaptable! This recipe is open to all possibilities. Don’tl ove a crumb topping? Leave it off. Hate nuts? Don’t use them. Want to add chocolate chips? Go ahead! This is the perfect base recipe to get creative with!

      What You Will Need/Ingredients
      The ingredients are simple as long as you have some over-ripe bananas on your counter. Hop down to the recipe card at the bottom of this post for all the measurements and recipe instructions. Plus, you can print it out to make later!

      Ripe Bananas. You want the bananas to be medium in size, and be very ripe. This means they will be streaked with brown/black. If they’re leaking liquid toss them, but anything up until that point is great! If your banana is all yellow wait a few days to use them for this recipe.
      Melted butter. I like to use salted butter in my banana muffin recipe. You melt it which makes it very easy to mix into the batter and there’s no mixer needed. If you don’t have butter you can use vegetable oil or canola oil in its place. I prefer butter however, because it adds flavor. 
      Sugars: You will use granulated sugar for the muffins and the crumb topping, and light brown sugar just for the crumb topping. 
      Eggs. I use large eggs almost exclusively in my baking recipes unless otherwise stated.
      Vanilla Extract. The vanilla extract in this recipe enhances the banana flavor! 
      Sour cream. Adding sour cream into the muffin batter gives these muffins a tender crumb, while also imparting moisture and fat. You could also use buttermilk, or full fat Greek Yogurt. 
      Dry Ingredients: Baking soda, Kosher salt, and all purpose flour. 
      Chopped Walnuts. I love adding chopped nuts into these muffins, but if you don’t love nuts, simply omit them!

      How To Make Banana Muffins
      Mash the ripe bananas in a medium bowl with a fork. It’s ok if they are a little lumpy. Set those aside for later.
      Stir together the melted butter and granulated sugar then whisk in the eggs and vanilla until it’s smooth. Then stir in the sour cream, mashed bananas, baking soda, and salt. Finally stir in the flour until it’s just incorporated.
      If you are using nuts or chocolate chips you should add them in now

      Line a muffin tin with cupcake/muffin liners. You also can simply grease or coat the muffin pan with nonstick spray. Scoop out 1/4 cup of the muffin batter into each liner. I like to use a measuring cup for this, it makes it super easy. 

      Then of course you have the glorious streusel topping. It’s super easy to make, and I’ve even written an entire post and designated recipe for streusel topping that works on this recipe as well as anytime you want to add crumb topping. Top each muffin evenly with the buttery crumb. The bake time on these is 25-ish minutes, until they are set and a toothpick comes out clean. 

      Let them cool in the pan for about 10 minutes and then serve them warm or transfer to a wire rack to cool completely!
      Do You Have To Add Nuts To These Muffins?
      I know adding nuts to baked goods is a personal preference, so I included the option for walnuts in the recipe card below, but you can certainly omit the nuts from this recipe as well! You can even add chocolate chips into the muffins if you like chocolate!
      What Else Could You Add To These Muffins?
      Banana Pairs well with so many things in baked goods! Here is a list of some fun add-in ideas!

      Chocolate Chips. I mean obviously turning these into Banana Chocolate Chip Muffins is a good idea!
      Mini Peanut Butter Cups
      White Chocolate Chips
      Blueberries
      Cranberries
      Pumpkin Spice
      Coconut
      Cinnamon

      Can You Freeze Banana Muffins?
      YES! These Banana Muffins freeze perfectly! After they’ve cooled completely, you can just place them in a zip-top bag or any airtight container in the freezer them for up to a few months for best freshness! Simply thaw them at room temperature and enjoy! You could reheat them if you would like with just a few seconds in the microwave.

      Can You Make These Muffins Mini?
      Whether it be a weekend breakfast, or on a weekday before work and school, this muffin recipe is a great way to start your morning! You can even make this recipe into mini muffins! Simply use a mini muffin tin, line with paper liners and bake for 7 – 10 minutes, or until they are done!
      Want More Muffin Recipes? Try these!

      Print

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      The Best Banana Muffins

      Author: Shelly

      Prep Time: 10 minutes

      Cook Time: 25 minutes

      Total Time: 35 minutes

      Yield: 12 muffins 1x

      Category: Muffins

      Method: Baking

      Cuisine: Breakfast

      Description

      These Banana Muffins are easy and delicious!

      Ingredients

      Scale
      1x2x3x

      3 medium bananas, very ripe
      1/2 cup salted butter, melted
      1 cup granulated sugar
      2 large eggs
      2 teaspoons vanilla extract
      1/2 cup sour cream
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 1/2 cups all purpose flour
      optional – 1/2 cup chopped walnuts

      Crumb Topping

      1/3 cup granulated sugar
      1/3 cup light brown sugar 
      1/4 teaspoon salt
      1/2 cup butter, melted
      1 1/2 cups all-purpose flour

      Instructions

      Preheat oven to 350°F.  Place cupcake liners in a muffin tin. Set aside.
      In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
      Fold in the walnuts, if desired.
      Portion out 1/4 cup batter into each muffin tin and prepare crumb topping.
      In a medium bowl combine all the crumb topping ingredients: granulated sugar, brown sugar, salt, butter, and flour. The mixture should form large crumbs. Top each muffin with an equal portion of the crumb topping.
      Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
      Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Notes

      Store airtight for up to 3 days.
      Optional: You can add in 1/2 cup chocolate chips if desired!

      Nutrition

      Serving Size: 1 muffin
      Calories: 489
      Sugar: 29.9 g
      Sodium: 370.1 mg
      Fat: 27 g
      Carbohydrates: 57.6 g
      Protein: 5.4 g
      Cholesterol: 75 mg

      Keywords: banana bread, recipe, banana muffins, cookies and cups, banana

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    • in Recipes

      Maple Bacon Pancakes

      ha scritto per te

      Maple Bacon Pancakes are fluffy buttermilk pancakes sweetened with brown sugar and maple syrup with crispy bits of bacon inside and on top of the pancakes. A real breakfast treat!

      Table of Contents

      Maple Bacon Pancakes
      We all love a good weekend breakfast, and a few eggs, a stack of pancakes, and a side of bacon is the holy grail. But what I decided to do was level up the usual stack of pancakes by adding crispy maple bacon right into the pancake batter. I am telling you, I wasn’t so sure when I had the idea if it would work, but they are INCREDIBLE! 
      A while back I made some Pancake Dippers, which are similar to these, but I wanted the pancake itself to be a little sweet…kind of like a McGriddle. The savory bacon mixed with the sweetness of the pancake and the maple syrup is SO good. And the bits of maple bacon inside the pancake is the EXACT right amount. I’m not sure if I’ll ever be able to go back to my regular Buttermilk Pancakes again!
      Maple Bacon Pancakes Ingredients
      Hop over to Imperial Sugar for the list of ingredients and FULL RECIPE: 

      Bacon. I like to use Maple Bacon for this recipe to really amp up the maple flavor. But you can use whatever bacon you prefer. 
      Dry Ingredients: All Purpose Flour, Baking Powder, Kosher Salt
      Dark brown sugar. You can use light brown sugar too if that’s what you have. Just make sure that your dark brown sugar isn’t lumpy!
      Maple Syrup. You can use pure maple syrup or any brand you like, I’m not picky about the type you use!
      Eggs. Use large eggs for this recipe.
      Milk. You can use 2% or whole milk, whatever you have on hand. 
      Vanilla extract. A little vanilla is always good in pancakes.
      Canola oil. You can use vegetable oil as well. Any light colored oil will do, I just prefer not to use butter in this recipe because the oil keeps them fluffy and light. You could use melted butter if you would like, but butter has water in it, which can make your pancakes a little heavier.

      How To Make Maple Bacon Pancakes:
      The steps are super easy to make these pancakes and you can make the bacon ahead to mix into the batter! The total cook time on these is quick, so you’ll have a stunning breakfast in no time!

      Cook the bacon until it’s crispy. I like to bake my bacon for ease and clean up. This recipe uses a whole pound of bacon which fits on my largest baking sheet. I bake it at 400°F for 15- ish minutes until it’s crisp. I find that my oven doesn’t cook evenly, so I watch it, and halfway through I will rotate the pan, or move around a few of the pieces so they all cook the same. 
      Like I said you should cook it crisp because you are adding it into the pancake batter which can naturally soften it up as it sits, so crispy is better!

      The pancake batter comes together very quickly and you whisk maple syrup and dark brown sugar right into the pancake mix for sweetness and flavor. Whisk the wet ingredients separately in a medium bowl and then add them into the dry ingredients in a large bowl until there are no lumps and then stir the bacon right in. You can reserve a little bacon to the side to sprinkle on top when you serve these.
      Cook the pancakes on a medium-low heat griddle and make sure the sides are set and the bubbles on top are popped before you flip. I’ve been impatient more than once which always ends up with messy pancakes!
      TIP: To pour out the pancake batter onto the griddle or skillet use a measuring cup so you get the same size pancake every time. I have a pancake batter dispenser that I love, but since there are pieces of chopped bacon in the batter it gets clogged, so I don’t recommend using that for this recipe. 
      CLICK HERE for the full recipe!

      When Making Pancakes For A Crowd
      The one thing about pancakes is unless you have a large griddle, you can only make so many at a time. If I am making pancakes for the family I like to cook them all and place them on a large baking tray in the oven on “warm” so we can all sit down and enjoy breakfast together. 
      Variations:
      You can really get creative with this recipe! It’s a fun one to play around with and make even more over the top! Along with the bacon try adding:

      Chopped pecans
      Mini Chocolate Chips
      Drizzle on some cream cheese frosting to go completely over the top delish
      Sliced bananas

      Hop over to Imperial Sugar for the full recipe!
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