breakfast

Subterms

    consigliato per te

    • in Recipes

      Giant Sticky Bun

      ha scritto per te

      More is more with this supersized breakfast pastry! Layers of cinnamon-sugared dough are swirled into a giant sweet bun and baked over a pool of bubbling brown sugar syrup and pecans.In 2014 I decided to transform my mother’s cinnamon rolls recipe into one giant pastry baked in a cast iron skillet. Turns out, that was a good idea. We loved it, you guys loved it, and many people have made it or have been inspired to make their own versions. I love when that happens. (See my Giant Skillet Cinnamon Roll here.)This week I returned to that idea with new inspiration and transformed my favorite sticky bun recipe into one giant sticky bun baked in a 10-inch cake pan. It has the same virtues as its predecessor, which is a greater ratio of soft, tender interior to crusty edge.

      A giant sweet bun like this is best served in wedges, like cake. Just check out those layers! It tastes exactly as you might expect – the center of roll is slightly gooey with a concentrated swirl of sugar and butter (just like any good sticky bun) with soft, tender layers radiating from its middle. The outer layer is just chewy enough to be called crust. All of this is covered with a brown sugar-maple and pecan topping that cooks into a sticky caramel.

      The ‘sticky’ part of this recipe is cooked on the stove top until all the ingredients are melted together. This is a quick, uncomplicated task. When the mixture is consistent, pour it into a 10-inch round cake pan. You could also use a 10-inch cast iron skillet if you don’t have a cake pan this size.Sprinkle on the pecans and let the topping cool slightly in the pan. When it’s cool enough and safe to touch, pat the pecans into the caramel. This makes an even bed for the sweet bun to sit upon.

      This part of the process is much like making cinnamon rolls. The dough is halved, then the rolling, buttering, and sprinkling of cinnamon sugar, commences. But instead of rolling up the sugared dough sheet jelly roll-style, you’ll cut it into 5 long strips (as you can see in the last photo, didn’t aim for perfection here!).

      Forming the bun is easy. First, roll up a dough strip from a short end, and then roll it into another strip. All the strips are wound around the first. The dough spiral is then transferred to the center of the prepped cake pan. The remaining portion of dough is rolled, buttered, filled and cut just as the first, and then those strips are wound around the dough in the pan.The sticky bun needs to stand, covered in plastic wrap, in a warm place to puff. It won’t completely fill the pan at this stage, but as the bun bakes in the oven it will expand to the edges.

      As my pastry baked, the center swirl popped up comically tall with the steam releasing from the caramel underneath. When it came out of the oven I placed a clean tea towel in the center and gently pressed it back down (I recommend you do the same if this happens – just be careful of the escaping steam!).

      Turning the cake out requires a large platter or dish with a lip to catch overflowing toppings. I used a 12-inch pie pan which worked well. A word of caution here – the sticky caramel straight from the oven is like napalm and can cause terrible burns. Be careful!

      Because the brown sugar topping is so caramel-like, I could not resist adding some flake sea salt on top. This really takes the flavor of the pastry to another level. It’s an option garnish – but a tasty one! 

      This pastry would be a wonderful addition to a special brunch or breakfast. It stores well if kept airtight for about 2 days and slices reheat easily in the microwave.

      Giant Sticky BunYield 10-12 servings, one 10-inch panSweet dough1/4 cup (60 ml) warm water (105°F-115°F)2 1/2 teaspoons (one 1/4 oz. packet) active dry yeast1/3 cup plus 1 teaspoon (70g) granulated sugar3/4 cup (180 ml) whole milk, at room temperature4 tablespoons (57g) unsalted butter, at room temperature3 large egg yolks, at room temperature1/2 teaspoon ground cardamom1 1/4 teaspoons fine grain salt4 cups (about 520g) all-purpose flour, plus more for dustingFilling1/2 cup (110g) light brown sugar, tightly packed1 tablespoon ground cinnamon1/4 teaspoon ground cardamom4 tablespoons unsalted butterTopping3/4 cup (165g) light brown sugar, tightly packed4 tablespoons (57g) unsalted butter1/3 cup (80 ml) pure maple syrup2 tablespoons corn syrup1 1/2 cups (6 oz.) pecans, roughly choppedFlaked Maldon sea salt, optionalMake the dough: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the warm water, yeast, and 1 teaspoon of the granulated sugar. Stir and let stand 5 minutes, or until the mixture bubbles and foams.To the yeast mixture, add the remaining 1/3 cup sugar, milk, butter, yolks, cardamom, salt and 3 cups of the flour. Mix on low speed until well incorporated. Switch to the dough hook attachment and beat on low speed while slowly incorporating more flour. When a smooth, elastic, and slightly sticky dough is formed, stop adding flour. You may not need to use the entire last cup of flour, (however, my dough required all of the flour to reach consistency). Increase mixer speed to medium and beat for 5 minutes longer with the dough hook.Form the dough into a ball and transfer to a greased bowl; cover with plastic wrap and leave in a warm place to rise, 1 hour (or until doubled). Meanwhile, make the filling and topping.For the filling, combine the brown sugar, cinnamon, and cardamom in a bowl. Whisk to combine; set aside. Keep dry mixture and butter separate for now.For the topping, combine the brown sugar, butter, maple syrup, and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until the butter and sugar are melted and a thick, syrupy mixture is achieved.Coat a 10-inch round cake pan with cooking spray. Pour the topping mixture into the pan and spread evenly. Immediately sprinkle with the chopped pecans. Let cool 5 minutes, then pat the pecans into the syrup mixture so they form a flat bed on which you can place the sweet roll.Assemble the sweet roll: Punch down the sweet dough and divide in half. Roll out one piece of dough on a lightly floured surface to an approximate 15×10-inch rectangle (about 1/4-inch thickness). This doesn’t have to be perfect, just do the best you can. Melt the butter called for in the filling ingredients. Using a pastry brush, cover the rectangle with half the butter. Sprinkle the butter with half of the dry filling mixture. Trim the edges of the rectangle to slightly square them off; cut the rectangle into 5 long pieces using a sharp knife or a bench scraper.Begin rolling a dough piece beginning at a short end, jelly roll style. When the first piece is rolled, lay it on a second piece of dough and roll up. Continue until you have rolled all of the pieces onto each other, and lay the rolled-up dough in the center of the 10-inch pan filled with the topping.Repeat the process with the remaining dough: roll it into a rectangle, brush with remaining butter and fill with remaining sugar mixture, and then cut into 5 long pieces. Pick up the pieces one by one and wind them around the center piece of dough in the pan. When all of the dough has been used, cover the pan and place in a warm area until puffed and approximately 1-inch away from the pan’s edge, about 45 minutes.Preheat the oven to 375° F. Bake for 35-40 minutes, or until the pastry is golden brown and a thermometer placed near a center pleat reads 160° F. Tent with foil if it appears the dough is over-browning before the timer sounds.Have ready a large platter or plate with a rim (I used a 12-inch pie pan). Using oven mitts, immediately turn out the sticky bun onto the platter and carefully lift the pan away. The topping is extremely hot and sticky like napalm, so be careful. I don’t want you to get burned.Let cool slightly before serving. Sprinkle the top of the pastry with pinches of Maldon sea salt, if using. Serve slices of the sticky bun warm. Leftovers can be stored at airtight at room temperature for 2 days. Re-warm slices in the microwave at 20 second intervals.Note: A small amount of the sticky bun topping bubbled out of the pan during baking. Place a sheet of foil or a large cookie sheet on the rack below the pan to avoid drips in the bottom of your oven.
      link Giant Sticky Bun By Heather Baird Published: Friday, July 24, 2020Friday, July 24, 2020Giant Sticky Bun Recipe LEGGI TUTTO

    • in Recipes

      Homemade Brown Sugar Cinnamon Pop Tarts

      ha scritto per te

      503 SharesYou’re going to love my Homemade Brown Sugar Cinnamon Pop Tarts! They are flaky on the outside, with a thick layer of cinnamon sugar filling on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Looking for more breakfast sweets? Try my Best Ever Coffeecake or these fluffy Brown Sugar Pancakes!My Favorite Pop Tarts Are…We have a running argument in our house about the best Pop Tart flavor…is it Strawberry or is it Cinnamon Sugar. In the past I have gone back and forth. My family is divided, and depending on which day you ask, I can swing one way or the other…but ultimately I have come to the conclusion that Brown Sugar Cinnamon is tops.When I decided to try making these homemade I went back and forth on whether or not I should make Strawberry or Brown Sugar Cinnamon first, but you can see what I settled on…it was the right call.Making Homemade Pop Tarts is Easier Than You ThinkSure, it’s easy to just grab a box of pop tarts. But, I bet you didn’t realize how easy it is to make your own at home. I know I didn’t! I had it in my head that it would be super difficult and so not worth it. But, I was wrong – and I’m not afraid to admit it. Plus, the pastry is so flaky and buttery, and the filling is the perfect sweetness, once you have the homemade version it’s going to be tough to go back to the boxed variety.Aside from the fact that making your own toaster pastries is super easy, I love that I can control the ingredients. There’s no ingredients I can’t pronounce in here. Recipe Ingredients For Brown Sugar Cinnamon Pop TartsThis ingredient list is oh so easy! These are all typical baking staples that I’m sure you’ve got right in your pantry! Here’s what you’ll need:For the pastry:all purpose floursugarkosher saltcold butter, cut into cubeseggmilkFor the filling:light brown sugarflourground cinnamonbuttereggFor the icingpowdered sugarmilkvanillacinnamonHow to Make Homemade Toaster Pastries…You’re going to make these homemade pop tarts in three stages. First we’ll put together the pastry dough, then we’ll fill and assemble the pop tarts. And, finally, we’ll add the frosting on top!PastryIn a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.Divide the dough in half, shaping each into a 4×6 inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set it aside.FillingIn a medium bowl, combine the brown sugar, flour, and cinnamon. Set this aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together and poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat the oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the fridge and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.IcingWhisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the cooled tarts and allow it to set.Tips for the Best Homemade Pop TartsThese homemade pop tarts are better than store-bought! Follow these tips to make sure they are the best of the best:Be sure to keep your pastry dough chilled as you are working with it. This will make it easier to form and prevent any unwanted sticking.Make sure you seal your edges nice and tight. They can easily separate and you’ll end up with your filling dripping out. Don’t forget to brush the tops of the pastries with the egg wash. This is what makes the pop tarts crispy and golden on the outside. Variation IdeasYou can make a wide variety of pop tarts following this same method of making the pastry, filling, and icing. Fruit filled pop tarts are even easier because you can use jam as the filling, and simply omit the cinnamon from the icing. Here are some easy versions:StrawberryBlueberryRaspberryTo make them a bit more colorful, you can add sprinkles or colored sugar to the icing after it’s been drizzled over the tarts but before it sets. How to Store and Reheat These PastriesYou can store your brown sugar pop tarts in an airtight container at room temperature for up to 3 days. There’s no need to refrigerate them. I like to reheat mine right in the toaster, just like a pop tart. They end up warm and crispy on the outside with a soft and warm center. Can I Freeze these Pop Tarts?Yes! These homemade pop tarts actually freeze really well. Just let them cool completely and then place them in a freezer-safe zip-top storage bag. Place a piece of parchment paper between each Pop Tart so that you can easily grab one when you are ready to reheat. Then, you can reheat them right in your toaster!PrintHomemade Frosted Brown Sugar Pop Tarts Description:You’re going to love my Homemade Frosted Brown Sugar Pop Tarts! They are flaky on the outside, gooey on the inside, and topped with a sweet cinnamon icing. The perfect homemade breakfast treat!Ingredients:Pastry:2 cups all purpose flour1 tablespoon sugar1 teaspoon kosher salt1 cup cold butter, cut into cubes1 large egg2 tablespoons milkFilling:1/2 cup light brown sugar1 tablespoon flour1 1/2 teaspoons ground cinnamon2 tablespoons butter, melted1 large egg1 teaspoon waterIcing1 cup powdered sugar1 tablespoon milk1/2 teaspoon vanilla1/2 teaspoon cinnamonInstructionsPastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or fork, cut the butter into the flour mixture until coarsely combined, but peanut-sized pieces of the butter remain. You can also use your hands. Combine until the dough just comes together.In a small bowl whisk together the egg and the milk. Mix this evenly into the dough until just combined.Divide the dough in half, shaping each into a 4×6- inch rectangle, making sure the edges aren’t left too jagged. This will help when it’s time to roll the dough out. Cover each in plastic wrap and refrigerate for at least 30 minutes.Line a large baking sheet with parchment paper and set aside.Filling: In a medium combine the brown sugar, flour, and cinnamon. Set aside. Remove one dough from the refrigerator. On a lightly floured surface roll the dough out into a rectangle 1/8-inch thick. It will be roughly 9×12- inches. Using a knife cut the dough into 3×4- inch rectangles. Re-roll the scraps and repeat if necessary. You should get 8 pieces. Place the cut out dough pieces onto the prepared baking sheet. Brush each with the melted butter.Spread a heaping tablespoon of the reserved cinnamon sugar mixture into the center of on each rectangle, leaving 1/4- inch space at the edges.Remove the remaining dough from the refrigerator and repeat the rolling and cutting process just like the first and place them on top of the pastry with the filling. Using a fork, press the edges together. And poke a few holes in the tops of each of the tarts.Place the baking sheet in the refrigerator to chill the tarts for 30 minutes.Preheat oven to 350°F. In a small bowl whisk together the egg and water. Remove the baking sheet from the refrigerator and brush each tart with the egg mixture.Bake for 25 – 28 minutes, until golden brown. Transfer to a wire rack to cool.Icing: Whisk together the powdered sugar, milk, vanilla, and cinnamon until smooth.Spoon the icing onto the tarts and allow it to set.Notes:Store airtight at room temperature for up to 3 days.Keywords:: homemade pop tarts, brown sugar pop tarts, how to make pop tarts, toaster pastries recipe, pop tart recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO

    • in Recipes

      Chocolate Chip Banana Scones

      ha scritto per te

      392 SharesThese Chocolate Chip Banana Scones have perfectly crisp, buttery edges with a fluffy, yet flaky, soft center making this the perfect scone recipe!Make sure you make my Chocolate Chip Banana Bread too! I use a secret technique that makes it the ABSOLUTE BEST!Chocolate Chip Banana Scones Will Be Your New Favorite Breakfast Pastry!I hear a lot that people don’t like scones…and I kind of understand if your first scone was a bad one…because when they’re bad, well, they’re badddd. Dry and crumbly with little to no flavor. And really what’s the point?But if you’ve ever had a good scone and are in search of a great recipe, well, today’s your lucky day! A “good scone” will be have a golden, crunchy exterior, with a light, flaky inside. It will be sweet, but not too sweet. Almost like the perfect combination of a biscuit and a muffin.And these Chocolate Chip Banana Scones take that one step further…think a biscuit, meets chocolate chip banana bread. Unexpectedly perfect!Looking For More Scones Recipes? Try These:Banana Scones Are Easy!Here’s the thing, scones are very simple to make, and honestly pretty tough to mess up if you have a good recipe. There are a few tricks to help ensure success though:Make sure your butter is cold. The cold butter melts into the dough creating the flakiness that makes them irresistible.Cut your butter into cubes. This helps it mix in faster without warming up the butter too much.Bake at a high temperature so the outsides get crispy, while the inside stays soft and flaky.Topping with turbinado sugar (Sugar In The Raw) gives you extra crunch, which is my favorite part of a scone.How To Make Scones…Gather your ingredients first, here’s what you will need:butterheavy cream1 mashed bananaall purpose flourbaking powderkosher saltbrown sugarcinnamonchocolate chipsturbinado sugarThe process:Whisk the flour, baking powder, sugar, cinnamon, and salt together.Cut the butter into the mixture using a pastry cutter. You can also use a fork. Mix in your chocolate chipsThen whisk together your wet ingredients…the banana, heavy cream and add them into the flour mixture, like you would if you were making banana bread.Lightly knead the dough on a floured work surface and then cut into wedges. Sprinkle on some crunchy coarse turbinado sugar and bake!When they’re done drizzle them with a little icing and enjoy!Are These Scones Fluffy?YES! The interior of these scones are a fluffy yet flaky soft banana bread, and the outside has a buttery crunch.Can You Add Nuts?You absolutely can. Mix in 1/2 cup of chopped pecans or walnuts if you would like! If you would like to leave out the chocolate chips that’s fine too!How To Store Scones…If these happen to make it beyond 10 minutes of baking them, I give you credit for self control. To store them, place them in an airtight container for up to 3 days.And you can absolutely freeze them as well! Just allow them to thaw out at room temperature. After they’re frozen and thawed you can place them in a 350°F oven for 3-4 minutes to reheat, and get the edges crisp again.I would recommend if you plan on doing this to wait until you’re ready to serve to drizzle with icing! Enjoy!PrintChocolate Chip Banana Scones Description:These easy Chocolate Chip Banana Scones are like banana bread with crispy, buttery edges and soft, flaky centers. The perfect scone!Ingredients:2 cups all purpose flour2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup light brown sugar1 teaspoon ground cinnamon1/2 cup cold butter, cut into cubes1 cup semi-sweet chocolate chips1/2 cup + 2 tablespoons heavy cream, divided1 medium banana, mashed (about 1/3 cup)2 tablespoons turbinado sugar for garnishIcing2 tablespoons butter, melted1 cup powdered sugar1/2 teaspoon ground cinnamon2 tablespoons milkInstructionsPreheat oven to 425°F. Line a baking sheet with parchment paper and set aside.In a large bowl whisk together the flour, baking powder, salt, brown sugar, and cinnamon.Cut the butter into the mixture using a pastry cutter or a fork until the mixture resembles very coarse sand. Don’t worry if you have butter the size of peas throughout the mixture, this is fine. Mix in the chocolate chips.In a medium bowl mix together 1/2 cup of the heavy cream and banana.Make a well in the center of the dry mixture and pour the cream mixture into the well. Mix the dough together using a wooden spoon or rubber spatula. It will be slightly dry, but will hold together. Don’t over-mix.Place the dough onto a lightly floured surface and form it into a disk about 1 1/2 – 2- inches thick. Using a knife or a pizza cutter, cut the dough into 6 wedges.Place the wedges onto the prepared baking sheet, and brush with the remaining 2 tablespoons of heavy cream. Sprinkle with turbinado sugar.Bake for 15- 20 minutes until the edges are golden brown.Icing: Whisk together the butter, powdered sugar, cinnamon, and milk until smooth. Drizzle the icing onto the scones and allow it to set.Serve warm or at room temperature.Notes:Store airtight for up to 2 days.Keywords:: cookies and cups, scones, scones recipe, banana scones, chocolate chip banana Want To Save This Recipe?PIN for later: LEGGI TUTTO

    • in Recipes

      English Muffins

      ha scritto per te

      This English Muffins recipe is cooked on a skillet and makes fluffy English Muffins full of the signature nooks and crannies we love.My Favorite English Muffins Recipe!When you’ve got four kids, you become a pro at quick and easy meals. Back in the day, I found myself going through loads of store bought English muffins because they make for a yummy, filling, and deliciously easy breakfast. Simply toast them and slather them up with butter and jam. Or, turn them into a breakfast sandwich with a fried egg and sausage patty. At dinnertime, well, my family is all about English muffin pizzas.It wasn’t long before I realized I’d have some major savings by making my English muffins at home! But, I psyched myself out. They’ve got to be hard to make, right?Wrong! They are so easy to make. They are lightly kneaded, only rise once, AND you won’t even need to turn on your oven. What Are English Muffins?When you think of English muffins, I’d bet you picture the signature nooks and crannies. I could just drool thinking about melted butter pooling in the large nooks and crannies. I bet you can, now, too. Are you picturing it? But, aside from nooks and crannies, what makes an English muffin an English muffin? Well, they’re not made in a cupcake or muffin tin. That’s it, really.If you go to England, they’re simply called muffins. And, what we call muffins are called American muffins or sweet muffins. Weird, right?!? Recipe IngredientsDon’t let these English muffins fool you! Aside from buttermilk and yeast, I’ll bet you’ve got everything you need at home right now!buttermilkbutterbread flourInstant Yeast saltsugareggcorn mealHow to Make English MuffinsMelt: In a microwave safe bowl heat the buttermilk and butter together in 30- second increments until the buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. The buttermilk might separate and look curdled. Don’t worry, this is okay.Mix: Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low until combined. This should take about 1 minute. Remove the paddle attachment and replace it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. If you don’t have a dough hook attachment, you can knead the dough by hand on a lightly floured surface for 5-6 minutes. It will take about the same amount of time and you know your dough is ready when it’s smooth, elastic and bounces back when pressed lightly with 2 fingers.Rise: Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep: Prepare a large baking pan by sprinkling it liberally with corn meal. Once you’ve done this, set the pan aside.Divide: Once the dough has doubled in size, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s about 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Heat: Spray a griddle or large skillet lightly with nonstick spray, or coat it lightly with oil. Heat the pan on low and place the muffins onto the pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much. This will cause them to deflate. Cook: Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If you don’t have an instant read thermometer, don’t stress! If your muffins cook in the skillet for 7-10 minutes on each side and are golden brown, they are pretty much guaranteed to be cooked. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Cool: Allow the muffins to cool completely on a wire rack before using a fork to split them.Why Buttermilk?I get – hands down – the best English muffins using buttermilk. I’ve tried alllll the other options: whole milk, 2% milk, combinations of milk and water. Take it from me, buttermilk gets the best results. I really like the texture and flavor that buttermilk adds to my English muffins. The acidity in the buttermilk works really well with the yeast to rise and create a nice, airy dough. This is what gives my homemade English muffins the signature nooks and crannies we all loveDon’t worry if you don’t have buttermilk. You can quickly and easily make a buttermilk substitute right at home!What Happens If Your English Muffins Brown Too Quickly In Your Skillet?If the muffins are browning too quickly, don’t panic! Depending on the pan you use, this can happen and is not a problem at all! Simply, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. This can happen for loads of different reasons, but these are the most common:A dark pan like a cast iron skillet distributes and holds heat, which can lead to it getting too hot too quickly.Stove tops can heat on low at different temperatures. You might have an electric stove top, or a gas stove top…there’s no set temperature for “low” and temperatures may vary.If you’re working in batches, your skillet will be hotter on the second or third batch than the first, creating varying cook times.Tips for the Best English MuffinsIf you’re looking for my top tips for the best English muffins, I’ve got you, girl.  Here are my suggestions:Allow the dough to rise to at least double in size. If the dough isn’t rising, just give it more time, and make sure it’s in a warm, draft-free place in your kitchen.Does your oven have a proof setting? If yes, this works great with this dough. Let that dough rest. Once you’ve allowed your dough to rest for 20- minutes after you’ve formed them into flattened balls try not to handle them too much. They will rise slightly and this is when all the air pockets form giving you the distinct interior texture of an English Muffin.Both kinds of yeast work. You can use regular yeast instead of instant yeast, you just need to give it more time to rise!If your English Muffins are browning too quickly on the stove top, just place them on a parchment lined baking sheet in a 325°F oven for 10 minutes to bake them.How To Fork Split An English MuffinPlease! Never cut an English muffin with a knife! When you do this, you lose all of the nooks and crannies. Instead, you should ALWAYS fork split your English muffins. Here’s how:Hold your English muffin in one hand and your fork in the other hand.Insert your fork into the side of the English muffin.Spin your English muffin while simultaneously moving your fork in and out until it arrives back at the place you started.The two sides should completely separate. Serving IdeasEnglish muffins make for a great breakfast. They’re super simple to toast and serve with butter or jam. You can also use them as the bread on your breakfast sandwich – egg and cheese; egg, cheese, and bacon; egg, cheese, and sausage – on an English muffin. Scrambled eggs, over easy eggs, I’ve even been known to sandwich an omelette filled with cheese between two slices of English muffin. YUM!My kids have always enjoyed them as mini pizzas, too. All you have to do is fork split them, spoon on your favorite sauce, and top with shredded mozzarella. Then pop them in the oven until toasted and the cheese is melted. You could use your English muffins as the bread for any sandwich, really. Peanut butter and jelly? Sure! BBQ pulled pork? Yep! Burger?How to Store English MuffinsNow, it’s not likely that I’ll eat 16 English muffins in one sitting. Hey, I said it’s not likely, but it’s definitely not impossible. If you do end up needing to store your English muffins, you have two options. First, you can store them in an airtight container at room temperature for 3 days. Or, you can freeze your leftover English muffins in a ziptop bag for 30 days. Don’t forget to label your freezer bag so you are sure when to use them. Allow them to thaw to room temperature before using them. PrintEnglish Muffins Description:Making English Muffins at home is so rewarding…and delicious! This easy English Muffins recipe will have you enjoying homemade muffins in no time.Ingredients:1 3/4 cups buttermilk1/4 cup butter, cubed4 1/2 cups bread flour1 (0.25- ounce) packet Instant Yeast (2 teaspoons)1 teaspoon kosher salt2 tablespoons granulated sugar1 large egg, lightly whiskedCorn Meal for sprinkling on panInstructionsIn a microwave safe bowl heat the buttermilk and butter together in 30- second increments until buttermilk is warm, reaching a temperature of 120°F – 130°F on an instant read thermometer. Buttermilk might separate and look curdled. This is ok.Add the flour, yeast, salt, sugar, and egg into the bowl of your stand mixer fitted with the paddle attachment. Pour in the buttermilk mixture and mix on low for 1 minute until combined. Remove the paddle attachment, replacing it with the dough hook attachment. Turn mixer up to medium-high and mix for 5 minutes, until the dough is smooth and elastic. Alternately, you can knead the dough by hand on a lightly floured surface for 5-6 minutes.Form the dough into a ball, and cover the bowl with a towel. Place the bowl in a warm, draft free place in your kitchen and allow the dough to double in size. This will take 1-2 hours, depending on the warmth of your kitchen. If your oven has a proof setting, this can be used as well.Prep a large baking pan by sprinkling it liberally with corn meal. Set aside.Once the dough is doubled, remove it from the bowl and divide it into 16 pieces. Roll each piece into a ball and flatten the ball until it’s 3- inches in diameter. Place each into the prepared pan. Sprinkle the tops of the muffins with more corn meal. Cover the pan and let the dough rest for 20 minutes.Spray a griddle or large skillet lightly with nonstick spray, or coat lightly with oil. Heat the pan on low and place muffins onto pan, working in batches, carefully transferring the muffins onto the griddle. You don’t want to handle them too much, causing them to deflate. Cook the muffins on each side for 7-10 minutes, until the crust on each side is golden brown and the center of the muffin reaches 180°F on an instant-read thermometer. If the muffins are browning too quickly, place them in a 325°F oven on a parchment lined pan for 10 minutes, or until cooked thoroughly. Depending on the pan you use, this can happen and is not a problem at all!Allow the muffins to cool completely on a wire rack before using a fork to split them.Notes:Store airtight at room temperature for up to 3 days. Freeze in a zip-top bag for up to 30 days. Allow English Muffins to thaw at room temperature.Here’s the link to my Buttermilk Substitute in case you’re all out! Keywords:: english muffins recipe, homemade english muffins, how to make english muffins, english muffins pizza Want To Save This Recipe?PIN for later: LEGGI TUTTO

    • in Recipes

      Hot Cross Buns

      ha scritto per te

      679 SharesHot Cross Buns are a soft, sweet bread roll made with a vanilla icing cross on the top, traditionally eaten on Good Friday in some countries, but they should definitely be enjoyed all year long!If you’re new to yeast baking make sure to try my Cinnamon Rolls Recipe! They’re amazing and easy enough for beginners!Hot Cross Buns Are A Classic Easter RecipeHot Cross Buns are a treat I grew up eating on Easter morning. I know there are lots of different traditions when it comes to Hot Cross Buns, but I always looked forward to having them once a year. Honestly, though, there is no reason why these can’t be enjoyed all year long! They are a sweet bread, usually made with dried currants or raisins (I used Craisins), and topped with a sweet icing. We always had them warm with a nice spread of butter too. SO good!Baking With Yeast Is Easy!I have been on a roll lately baking with yeast, and I am not about to stop anytime soon. My Sweet Dinner Rolls have been a weekly recipe! To imagine there was a time when the idea of baking bread from scratch made me a little nervous is crazy! It’s actually very easy and using Rapid Rise (Instant) Yeast makes it quick too!Honestly, if you think about yeast as just another ingredient it takes the worry out of it. AND once you do it once, you will see how uncomplicated the process really is. You can make bread by hand, or if you have a mixer with a hook attachment that works for the kneading portion too!My Main Bread Making TipKnowing when to be done kneading is the question I get most. So here’s my PRO TIP: After you knead the dough for the recommended period of time, press it gently with two fingers, and it springs back, you’re done kneading! It should be smooth and elastic to the touch.What Are Hot Cross Buns?I did a little research to find out the history of Hot Cross Buns and found lots of interesting facts. They say that the cross on the bun represents…well, a cross, and the bread represents the end of Lent. There are also many theories on the origin of Hot Cross Buns.One of the interesting myths behind the recipe is that buns baked and served on Good Friday will not spoil or grow moldy during the subsequent year. Another myth is if the buns are hung in the kitchen, they are supposed to protect against fires and ensure that all your bread turns out perfectly! I kind of like that idea!!Anyhow, there are countless stories and traditions around Hot Cross Buns, but what I know is that they are delicious!How Do You Make Hot Cross Buns?Working with RapidRise® Yeast makes the process easy! The dough comes together very quickly, and requires about 4-6 minutes of knead time, which you can do with your hands, or with the dough hook attachment on your stand mixer!The dough will be soft for these, so add your flour in small increments, to make sure you don’t add too much!Allow 350-45 minutes for the dough to rise. I like to cover the dough and put into an oven that was heated just to warm, and then turned off.Hot Cross Buns should be soft, and chewy, like any good bread. You have the subtle sweetness from the dried fruit, and the icing on top, paired with that distinct yeast flavor.I hope these become a tradition in your house too!Looking for More Yeast Bread Recipes? Try These:PrintHot Cross Buns Description:Easy, classic Hot Cross Buns RecipeIngredients:1/2 cup dried cranberries or currants3-1/4 to 3-3/4 cups all-purpose flour3 tablespoons granulated sugar1 (1/4- ounce) envelope Fleischmann’s® RapidRise Yeast1 teaspoon kosher salt1/4 teaspoon ground cinnamon1/2 cup milk1/4 cup water1/4 cup butter 2 eggs1 egg white, lightly beatenIcingInstructionsPlace dried cranberries in a small bowl. Cover with boiling water and let sit for 5-10 minutes, or until plumped. Drain and set aside.Combine 1 cup flour, sugar, undissolved yeast, salt, and cinnamon in the bowl of your stand mixer fitted with the paddle attachment.In a microwave-safe bowl heat the milk, water and butter for 30 – 45 seconds until very warm (120° to 130°F). Stir this into the flour mixture.Mix the eggs, cranberries, and enough remaining flour to make soft dough (I generally use 3 1/2 cups total). Replace the paddle attachment with a dough hook and knead on medium speed for 4-6 minutes. Alternately, you can knead the dough on a lightly floured surface until smooth and elastic, 4-6 minutes. Cover the dough with a clean dish towel and let it rest for 10 minutes.Line a large baking sheet parchment paper and coat lightly with nonstick spray.Divide the dough into 12 equal pieces. Form each piece into a ball and place 3- inches apart on prepared sheet. Cover and let rise in warm, draft-free place until doubled in size, about 35 to 50 minutes.Preheat oven to 375°F.With a sharp knife, cut a shallow cross in top of each bun. Brush egg white over tops and bake for 15-18 minutes until golden brown. Allow the buns to cool before icing.For the icing, mix together the powdered sugar, vanilla, and cream in a bowl until smooth. Place the icing in small zip-top bag with a corner snipped off and pipe the icing onto the buns in a cross shape.Notes:Store airtight at room temperature for up to a day. Best served same day.Keywords:: hot cross buns, bread, yeast, rapid rise yeast, quick yeastWant To Save This Recipe?PIN for later: LEGGI TUTTO

    • in Recipes

      Fluffy Japanese Pancakes (Soufflé Pancakes!)

      ha scritto per te

      749 SharesThese Fluffy Japanese Pancakes are an easy breakfast idea your entire family is going to love! These thick, soft soufflé pancakes are a fun twist on a classic. I’m showing you all my tips and tricks on how to make them!Looking for a more classic pancake recipe? Make sure to try my Buttermilk Pancakes or my delicious Brown Sugar Pancakes!What ARE Japanese Pancakes?Let’s start with the obvious question…what are Japanese Pancakes anyway? I first saw these tall, puffy pancakes on Instagram a few years back. Sometimes called Soufflé Pancakes, they are a fun breakfast idea that made its way into the social media world for being so dang photogenic.Essentially Japanese Pancakes / Soufflé Pancakes are thick, fluffy pancakes. They are almost soufflé-like in consistency thanks to folding egg whites into a batter that is cooked in a round mold. Japanese pancakes taste like a delicious buttermilk pancake, but not as dense. AND they sure do get an A++ in the looks department. Top them with butter and a healthy drizzle of syrup and you will be the hero of your breakfast.I don’t claim to be an expert in Japanese cuisine, but after doing some research and lots of trial and error I think I can say I make a pretty mean Japanese pancake! Or at least the Americanized version!Japanese Pancake IngredientsThe great thing about this recipe is that you won’t need to hit up a specialty food store or an Asian market. The ingredients are pretty much the same as any other buttermilk pancake recipe!ButtermilkEggs…you will need 3 egg white whipped to stiff peaks and 1 yolk. I know this leaves you with 2 extra yolks, but I couldn’t find a way around this and garner the same results.Baking powder/saltVegetable oilPowdered sugarVanilla ExtractBut What Special Tools Do You Need?While the ingredients are pretty standard you DO need molds. That’s what gives the Japanese Pancakes their distinct height and shape! I purchased my molds on Amazon and if you’re interested THESE are the ones I bought.Other than the molds, you just need a nonstick skillet with a lid, tongs, and a spatula! I’ve linked all my tools in the shoppable image below… Skillet With Lid Cooking Mold Tongs Spatula (similar) How To Make Japanese Soufflé PancakesNow for the fun part. I will say these took me a few tries to get right. Once I was sure I had the recipe right, I played around with the cooking technique until I figured out a way (in my opinion) that was easiest!You see, you cook the pancakes in the molds, but you’re supposed to flip the molds so the pancakes cook on both sides…which left me with kind of a mess. My molds are fairly tall, so the batter always spilled out. So let me walk you through the steps that I believe are the easiest…AND in the above image you can see the steps if you are a visual person like me!Make the batter according to the recipe instructions. Make sure you’ve whipped your egg whites to stiff peaks before folding them into the batter to ensure the right texture and height of your pancakes!Heat your skillet over low heat. Place your molds into the skillet. TIP: The first one you make, make it ALONE in the pan so you get the hang of the process. NOTE – Cooking these pancakes on LOW heat is paramount to success. If you increase the heat you will easily burn the bottoms leaving the insides raw. So be patient! The first pancake might take a little extra time if you don’t allow it to preheat fully, just just make note of that!Once the molds are placed evenly into the skillet, coat the skillet and the insides of the molds with nonstick spray.Now fill each mold with 1/3- cup of the batter. You can use a large cookie scoop or a measuring cup for this.Place the lid onto the pan and allow the pancakes to cook in the molds for 6-7 minutes on LOW heat, OR until the bottoms are golden and the sides are set. It is important that the sides are set because in my method you will remove the molds from the pancakes instead of flipping the entire mold over. Once the sides set up you can gently remove the molds, using tongs, and the pancakes will hold their shape! This way you can gently flip them over using a spatula.Once you’ve flipped the pancakes, return the lid to the pan and cook for an additional 3-4 minutes, or until they are set and the bottom side is golden as well.Let me explain why this technique WORKS…In every other recipe I researched, you would cook the pancakes equally on both sides, and use tongs to flip the entire mold over halfway through the cooking process.I tried this time and time again and the batter spilled out because it was not set on top or on the sides, and when I flipped it, it leaked everywhere. Trust me, the frustration was REAL!What I learned was allowing them to cook LONGER before flipping, like a traditional pancake, allows it to set, so flipping is much easier and there is no loose batter. You can certainly keep it in the mold if you like, but once it’s set it’s much easier to ditch the mold and flip it using a spatula.Can You Make These Different Sizes?Sure! Japanese Pancakes can be all different sizes or thickness. I have written this recipe cooking 1/3 cup of batter in 3- inch round molds. The height of the mold doesn’t make a HUGE difference, as long as it’s deep enough for 1/3 cup of the batter. FYI – My molds are 2.75- inches deep, which is more than deep enough.You will need to adjust the cook time on these if you choose to make larger, or thicker pancakes. But remember ALWAYS cook on LOW!How To Serve Japanese PancakesWell, this is totally up to you and your taste preference, but long story short, serve these exactly like you would a regular pancake! We love simply topping them with butter and syrup! But here are a few more delicious ideas:Dust them with powdered sugar.Serve with fresh berries.Nutella would be delicious spread of drizzled onto these!Honey would be amazing…or honey butter!Dolloped with whipped cream.How To Reheat These PancakesIf you are cooking for a crowd the best method would be to turn your oven to 200°F, and place the pancakes on a large baking sheet in the warm oven as they are done, so they’ll all still be warm when you’re ready to serve!If you have leftovers you can store them at room temperature for up to 2 days and just pop them into the microwave for a few seconds to warm them up.You can also freeze these for up to a month in an airtight container. Allow them to thaw at room temperature and place in a preheated 350°F oven for 3-4 minutes!Looking For More Pancake Recipes? Try These:PrintJapanese Soufflé Pancakes Description:These extra tall, fluffy pancakes are easy to make and will be the hit of your next weekend breakfast!Ingredients:3 egg whites, plus 1 egg yolk1 1/4 cups buttermilk1/4 cup vegetable oil1 teaspoon vanilla extract1 1/2 cups all purpose flour1/2 cup powdered sugar2 teaspoons baking powder1/4 teaspoon kosher saltInstructionsPlace 3 egg whites in a large glass bowl. Using a hand mixer, beat the egg whites on medium-high speed until stiff peaks form. Set aside.In a small bowl, whisk together the egg yolk, buttermilk, vegetable oil, and vanilla.In another large bowl whisk together the flour, powdered sugar, baking powder, and salt until combined.Pour the buttermilk mixture into the flour mixture and whisk until smooth.Using a rubber spatula, fold in the egg whites until combined.Heat a large skillet (with a lid) over low heat. Place two – four, 3- inch round molds into the skillet. Coat the bottom of the pan and the insides of the molds with nonstick spray. Fill each mold with 1/3 cup of pancake batter. Place the lid onto the skillet and cook for 5-6 minutes, until the bottoms are golden brown and the sides have set.Using tongs, carefully lift the molds up, removing them from the pancakes. If you notice the sides are releasing, you can run a butter knife carefully around the edges, OR cook them for 1-2 more minutes until the edges have set.Once the molds are removed, carefully flip the pancakes over using a spatula.Cover and cook for an additional 3-4 minutes.Notes:NOTE: The first batch might take longer to cook, as the pan isn’t quite as hot.When the pancakes are golden on both sides transfer the pancakes to a platter and repeat with all the batter. You will need to spray the pan and the molds with every batch.Serve warm with butter and syrup, or a dusting of powdered sugar.Keywords:: cookies and cups, pancakes, japanese pancakes, pancake recipe, souffle pancake, fluffy pancakes, how to make japanese pancakes Want To Save This Recipe?PIN for later: LEGGI TUTTO

    • in Recipes

      Baked Raspberry Oatmeal

      ha scritto per te

      104 SharesThis Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up. Make this your new weekend breakfast staple!Baked Oatmeal Is My New Favorite Way To Eat Oatmeal!Looking for a cross between oatmeal and a cake? Baked oatmeal is the recipe you’ve been looking for. I’ve never been an oatmeal for breakfast kind of girl. I don’t know if it is a texture thing…or the fact that I grew up with my mom buying the Instant Oatmeal packets…but I just never loved it.But Baked Oatmeal has taught me that THIS is the way oatmeal for breakfast was meant to be consumed! Yes, it takes a bit longer than an Instant Oatmeal, but I you can even make this the night before and heat it up in the morning to save time, or as a great brunch item when you’re entertaining.What Ingredients Are In Baked Oatmeal?Don’t let the ingredients list fool you…it looks a little long, I get it…but let me break down the key ingredients what you need:Oats. Of course you need oats! Use old fashioned (or rolled oats) in this recipe. The bake time is written for rolled oats, not Quick Oats!Coconut Milk. You can ABSOLUTELY use regular milk. Coconut milk is just a nice option!Applesauce. This is a great flavor-maker, as well as a healthy way to add moisture.Brown Sugar. You can use honey, maple syrup, or agave syrup if you prefer. If you do choose to use a liquid sugar, measure out 1/4- cup in a liquid measuring cup!Here’s How You Make Baked Raspberry Oatmeal…I feel like baked oatmeal is even easier than cooking oatmeal on the stove top. All you do is whisk together the simple ingredients and bake! Like, literally that’s all you do. It’s really THAT simple!Do You HAVE To Use Raspberries?Nope! You can leave out the fruit element altogether, OR you can add other types. Here are a few ideas:Any other types of berries…blueberries, strawberries, blackberries…Sliced bananas would be amazing!Diced apples…yum!Chopped peaches…giving you peaches and cream oatmeal vibes!Can You Make This Baked Oatmeal Ahead?Absolutely! You can make this on the spot, or make it the night before. To reheat the oatmeal just cover it and place in a 350°F preheated oven for 10-ish minutes. Or heat up individual portions in the microwave!What Can You Top This Baked Oatmeal With?So many options!!! Here are a few that I love…A drizzle of browned butter. OMG YES.A few teaspoons of milk or heavy cream.Maple SyrupWhipped CreamA sprinkle of brown sugar.Looking For More Oatmeal Recipes? Try These:PrintBaked Raspberry Oatmeal Description:This Baked Raspberry Oatmeal is my new favorite breakfast idea! Baked Oatmeal is warm, cozy and comforting…plus it’s super easy to whip up.Ingredients:1 1/2 cups old fashioned rolled oats1/2 cup loose packed light brown sugar1 tsp baking powder1/2 tsp ground cinnamon1/4 tsp salt1/2 cup canned light coconut milk1/4 cup applesauce1 egg1 tsp vanilla1 Tbsp butter, melted2/3 cup fresh raspberriesInstructionsPreheat oven to 350°Spray a small baking dish with spray. I used a small 2 serving round oval dish.In a large bowl whisk together oats, brown sugar, baking powder, cinnamon and salt. In a separate bowl whisk together coconut milk, applesauce, egg and vanilla. Slowly add melted butter, whisking constantly. Pour this mixture into the oat mixture and stir to combine.Gently stir in the raspberries and transfer to prepared dish.Bake oatmeal for 25 minutes until top is lightly golden.Drizzle with additional coconut milk if desired.Notes:recipe from Seriously DelishJessica’s recipe also suggests drizzling 2 Tbsp of brown butter on top of the oatmeal. This would be AMAZING, I just opted not to, trying to keep the fat a little lower..but you should totally try it!Keywords:: baked oatmeal recipe, healthy baked oatmeal, how to bake oatmeal Want To Save This Recipe? LEGGI TUTTO

    • in Recipes

      Pecan Sour Cream Coffee Cake

      ha scritto per te

      Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Looking for more coffee cake recipes? Don’t forget to try my recipe for The Best Coffee Cake ever! You won’t be disappointed!Pecan Sour Cream Coffee Cake Is Going To Be Your Favorite Breakfast Cake! I will always be an advocate for cake for breakfast. Cake just tastes better in the morning if you ask me…and if you call it a “coffee cake”, it automatically becomes less taboo and more nostalgic. And to prove to you how PRO Cake For Breakfast I am here are some of the other breakfast cake recipes I have here on my site:Let’s Talk About How To Make Pecan Sour Cream Coffee Cake!First, I’ll begin with how easy it is. I promise you. Of course there are a few steps, you have the filling and topping, the cake itself, and the easy icing drizzle. But none of these elements is difficult in anyway. Plus, the pecan streusel is OUTRAGEOUSLY DELICIOUS. Like I can’t keep myself from eating half of it with a spoon before I assemble the cake. It’s a sweet, crunchy, cinnamon, buttery mixture that should be illegal.What Does the Sour Cream Do?Some of my most favorite cake recipes use sour cream. Now, before you tell me you don’t like it, let’s just clarify that you don’t TASTE the sour cream. What it does is add the exact right amount of moisture, while the acidity in the sour cream aids in giving the cake a tender crumb.It works a lot like buttermilk, but adds a little more weight making the cake slightly denser, which works perfectly for a coffee cake.THE TOPPING!!Oh, blessed be. The pecan streusel in this cake is absolutely everything. It is the most perfect combination of finely chopped pecans, butter, salt, cinnamon, and brown sugar.I can’t seem to keep my spoon out of the mixture, all in the name of taste-testing of course, while I am making this cake.It adds the exact right amount of crumbly-crunch that all good coffee cakes need.Serve this Coffee Cake Warm, At Room Temperature, Or Freeze It For Later!This cake is incredibly versatile. Of course enjoying a slice warm is the ultimate indulgence, but it’s perfect to make the night before so it’s ready and waiting for breakfast.How Do You Freeze Coffee Cake?Or absolutely make this and freeze it for later! Here’s what you do:Bake the cake and allow it to cool completely.Don’t drizzle it with icing. Wait and save that step for when you are ready to serve it. The icing will melt a bit and get sticky if you freeze and thaw it out.You can freeze it right in the pan you baked it in so if that pan has an airtight lid that will work great. Or I would recommend baking it in a disposable aluminum pan if you’re planning on making it and freezing it.Cover the pan tightly in plastic wrap and then again in aluminum foil. Freeze it for up to 30 days.To thaw, allow it to thaw at room temperature. If you would like to reheat it, cover the cake in foil and bake it at 300°F for about 15 minutes, or until warmed through.Here Are Some More Sour Cream Cake Recipes You Might Like:PrintPecan Sour Cream Coffee Cake Description:Pecan Sour Cream Coffee Cake is an ultra moist coffee cake filled and topped with cinnamon pecan streusel. This easy breakfast cake recipe is an amazing way to start your day!Ingredients:Pecan Streusel3 tablespoons butter, melted2/3 cup light brown sugar1 teaspoon ground cinnamon1/2 teaspoon kosher salt2 tablespoons all purpose flour1 1/2 cups finely chopped pecansCake1/2 cup butter, room temperature1 cup granulated sugar2 eggs1 tablespoon vanilla extract1 cup sour cream1/2 teaspoon kosher salt1 teaspoon baking powder3/4 teaspoon baking soda1 3/4 cups all purpose flourIcing3/4 cup powdered sugar1 tablespoon milkInstructionsPreheat oven to 350°F. Coat a 9×9 baking dish with nonstick spray. Set aside.Streusel: Combine melted butter, brown sugar, cinnamon, salt, flour, and pecans in a medium bowl. Stir until evenly combined. Set aside.Cake: In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the sugar together on medium speed for 2 minutes. Add in the eggs and continue mixing on medium for 2 more minutes, scraping the sides of the bowl as necessary.Add in the vanilla, sour cream, salt, baking powder, and baking soda. Mix for 1 minute until combined.Turn the mixer to low and add int he flour until just combined. Don’t over mix.Spread half of the batter in the bottom of the pan. Sprinkle half of the streusel mixture on top of the batter. Carefully spread the remaining batter on top of the streusel, spreading it out with a spatula or offset spatula. Sprinkle the remaining streusel on top.Bake for 30-35 minutes.Icing: Whisk together the powdered sugar and milk until no lumps remain. Drizzle this on top of the cake while warm.Notes:Store airtight at room temperature for up to 3 daysKeywords:: cookies and cups, coffee cake, pecan cake, sour cream coffee cake, easy coffee cake, best coffee cake Want To Save This Recipe?PIN for later LEGGI TUTTO