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This is banana bread like you’ve never seen it. Fantastically fluffy with a boost from Platinum® Yeast from Red Star®, this lofty loaf bread receives a hearty addition of whole wheat flour and a touch of sweetness from mashed banana, both of which are complemented by a warm cinnamon-sugar swirl. LEGGI TUTTO
The perfect sweet finish to an autumnal evening, this pear-packed honeyed loaf has a decadent, fluffy texture due to a boost from Platinum® Yeast from Red Star®. Save Recipe Print Honey Pear Loaf Makes 1 (9-inch) loaf Ingredients Dough: 2¾ cups (344 grams) all-purpose flour 1 (0.25-ounce) package (7 grams) Platinum Yeast 1¾ teaspoons […]
The post Honey Pear Loaf appeared first on Bake from Scratch. LEGGI TUTTO
Pecan Pie Muffins have all the flavors of pecan pie in a sweet muffin that works as perfectly as a side dish as it does dessert!
Love a sweet bread that works as an unexpected side dish? Try my Southern Pecan Bread too!
Pecan Pie Muffins Have All the Flavors Of the Classic Pie!
We all now that Pecan Pie is a classic dessert…but the flavor profile works so well in all sorts of other recipes! Of course, make sure to try my Pecan Pie Recipe if you like to stay classic, but if you want to mix things up, these Pecan Pie Muffins are REALLY FUN!
Pecan Pie Muffins Can Be Dessert, Breakfast, Or A Sweet Side Dish!
Pecan Pie Muffins are going to be your new favorite sweet treat or an unexpected side dish. Think about these at your holiday table paired along side turkey and mashed potatoes or even along side a plate of BBR Ribs! Leave out the chocolate if you want to enjoy these with dinner, but as breakfast or dessert chocolate makes these extra sweet!
Ingredients:
chopped pecanslight brown sugarall purpose flourbuttervanilla extracteggsmini chocolate chips
Instructions:
Liberally coat cupcake liners or a muffin tin with nonstick spray.The amount of sugar in this recipe can cause the muffins to stick to paper liners, so make sure you’re greasing them properly!Combine the pecans, brown sugar, and flour in a large bowl and then add in the melted butter, vanilla, and eggs until evenly incorporated. Lastly, stir in the chocolate chips.Fill muffin tins with batter evenly and bake for 20 – 25 minutes. These muffins don’t rise too much, so you can fill the liners up almost to the top.Serve warm or at room temperature.Can You Leave Out the Chocolate?
Yep, absolutely! And if you’re serving these as a side dish you might prefer them without the chocolate! The recipe will remain the same otherwise!
Serving Ideas:
These muffins are totally versatile! Here are my serving suggestions:
For breakfast! I mean they are muffins after all!As a side dish. It might seems crazy, but if you leave out the chocolate chips, these make a sweet bread that can pair great with your holiday meal or even a BBQ! Think about them like you would a sweet cornbread…same idea!Dessert! I mean they’re based on classic pie with a similar flavor profile, and they are certainly sweet enough to be enjoyed as a sweet treat after dinner!
How To Store:
Of course I love these served warm, but they’re just as good as room temperature! Just store them airtight for up to 3 days at room temperature. You can also freeze them for to to 30 days!
Love Pecan Pie? Try These Other Pecan Pie Inspired Treats:
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Pecan Pie Muffins
Description:
These Pecan Pie Muffins are perfect as breakfast, a side dish on Thanksgiving or for a BBQ or even dessert!
Ingredients:
1 cup chopped pecans
3/4 cup light brown sugar
1/2 cup all purpose flour
10 tablespoons butter, melted
1/2 teaspoon vanilla extract
2 eggs, whisked
1/2 cup mini chocolate chips
Instructions
Preheat oven to 350°F. Line a muffin tin with liners and coat liberally with nonstick spray.* Set aside.
In a large bowl combine the pecans, brown sugar, and flour. Add in the melted butter and vanilla stirring to moisten. Then add the whisked eggs and stir until evenly incorporated. Lastly, stir in the chocolate chips.
Fill muffin tins with batter evenly and bake for 20 – 25 minutes.
Transfer to a wire rack to cool. Can be served warm or at room temperature.
Notes:
*I prefer using the aluminum, coated liners or silicone liners in this recipe, as the paper liners tend to stick more. Again, make sure to coat liberally with nonstick spray. You can also do these without liners in the muffin tin as long as the pan is coated liberally with nonstick spray.
Store airtight for up to 3 days at room temperature. Freeze airtight for up to 30 days.
Keywords:: cookies and cups, pecan pie muffins, pecan pie, side dish, muffins, breakfast
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PIN for later: LEGGI TUTTO
A French bread from Provence, the gibassier is flavored with anise, candied orange peel, and orange blossom water. Cut and shaped to resemble a leaf, our Le Gibassier loaves rise in record time thanks to Platinum® Yeast from Red Star®. 2⅓ to 2⅔ cups (296 to 338 grams) bread flour, divided 1 cup (200 grams) […] LEGGI TUTTO
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO
The ULTIMATE Crumb Cake Recipe!! Brown Sugar Crumb Cake is a brown sugar twist on your usual coffee cake! It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
Looking for a tradition spin on breakfast cake? Try my Coffee Cake Recipe…it’s THE BEST!
Brown Sugar Crumb Cake Is the Ultimate Twist On A Classic!
If you are a regular around here you know my affection for brown sugar. Essentially I will replace granulated sugar for brown sugar whenever I can get away with it. And today, we’re going all the way with my Brown Sugar Crumb Cake…from the cake, to the crumb topping, and the brown sugar icing that adorns the top.
What’s the Difference Between Crumb Cake and Coffee Cake?
Essentially not much. Crumb Cake typically has more “crumb topping” than coffee cake does, but really it seems in this day and age they two cakes are fairly interchangeable. Coffee cake is a more general term and doesn’t always HAVE to have crumbs on top…but you can’t really have a crumb cake without crumb topping…so…
I get MANY comments on my Coffee Cake recipe asking “Where is the coffee in this recipe?” And in the US coffee cake doesn’t HAVE coffee in it, but is meant to be enjoyed along side of a cup of coffee? I don’t make the rules here.
Ingredients:
Crumb Topping:
Brown sugar. You can use either dark brown sugar OR light brown sugar in the crumb topping!SaltButter. Use cold butter for the crumb topping, and a pastry cutter or your hands to form the crumbs!All-purpose flourCake
Room temperature butter.Brown sugar. Again, you can use either light or dark.Large eggs. The size of the eggs definitely matters when baking so make sure you use large.Vanilla extractBaking sodaKosher saltGreek yogurt. You can also sub in sour cream if you have that on-hand.All-purpose flourIcing
Brown sugar…and for the last time use light or dark!MilkButter. You will be melting this, so it can be either cold or room temperature. It won’t matter.Vanilla extractPowdered sugar
Is the Icing Necessary?
Well, the answer here is no. But yes. Make sense? The icing is absolutely delicious and adds another layer of brown sugar flavor and sweetness.
BUT you can skip the icing if you run out of time, or are looking for a less sweet option. You can also dust it with powdered sugar as another option!
How To Store:
I am all about a warm cake along with a cup of coffee, but this cake is just as good at room temperature as it is warm. And certainly this cake can be enjoyed for multiple days if stored properly! Just make sure it is airtight and you can keep it at room temperature for up to 3 days.
And you can certainly freeze this cake to enjoy at a later time too! Just cover it airtight. I recommend using plastic wrap to cover the pan, and then aluminum foil as an extra layer of protection in your freezer for up to 30 days.
You can thaw it out at room temperature and reheat each slice in the microwave! You can also reheat the cake in the oven. Just pop it in a 350°F preheated oven for 5 – 10 minutes until warmed through!
Looking For More Crumb Cake Recipes? Try These:
Brown Sugar Crumb Cake
Description:
My breakfast dreams came true when I made this Brown Sugar Crumb Cake. It’s a rich and soft brown sugar cake topped with a thick layer of brown sugar crumbs AND a brown sugar icing!
Ingredients:
Crumb
1 1/4 cups light brown sugar
1/2 teaspoon kosher salt
1 cup butter, cold and cut into cubes
2 1/2 cups all-purpose flour
Cake
1/2 cup butter, room temperature
1 1/4 cups brown sugar (I use dark but you can use either dark or light brown sugar)
2 large eggs
2 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt
2 cups all-purpose flour
Icing
3/4 cup brown sugar (you can use either dark or light, I used dark)
1/3 cup milk
1/4 cup butter
1 teaspoon vanilla
1 cup powdered sugar
Instructions
Preheat oven to 350°F. Lightly coat a 9×13 baking pan with nonstick spray. Set aside.
Crumb
In a large bowl combine all the crumb ingredients and using a pastry cutter or your hands combine the mixture until crumbs form. I usually start with my pastry cutter and then finish with my hands to form larger crumbs. Set aside.
Cake
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together for 2 minutes. Add the eggs, vanilla, baking soda and salt and mix for an additional minute until combined, scraping the sides of the bowl as necessary. Lower the speed of your mixer to low and In alternating additions add in the flour and yogurt, beginning and ending with the flour. Mix until smooth. Spread the batter in the prepared pan and spread the crumb mixture evenly on top.
Bake for 30-35 minutes until the center is set and a toothpick comes out clean.
Icing
In a medium saucepan combine the brown sugar, milk and butter on medium heat. Bring to a boil and boil for 3 minutes. Immediately remove from the heat. Stir in the vanilla and whisk in the powdered sugar until no more lumps remain. Allow the icing to cool for 10-15 minutes, whisking occasionally until it thickens a bit and then drizzle on top of the warm cake.
Serve warm or at room temperature.
Notes:
store airtight for up to 3 days.
I noted you can use dark or light brown sugar in this recipe. I used dark in the cake and light in the crumb and icing, but feel free to use all dark or all light.
Also, note you can add 1 teaspoon of cinnamon to both the cake and the crumb if you would like a cinnamon flavored cake.
Keywords:: crumb cake, crumb cake recipe, brown sugar cake, breakfast cake, best breakfast recipe, make ahead breakfast, best cake recipe, homemade cake
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This recipe and its images were originally posted in 2016 and updated in 2020. The recipe remains the same, just updated to be more clear. LEGGI TUTTO
This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Use my recipe for Homemade Brioche Bread for the ultimate homemade experience!Brioche French Toast = Weekend Breakfast Recipe of Your Dreams!I’m a huge fan of everything related to breakfast or brunch. French toast is one of those classic comfort foods to start your day with. This recipe makes the fluffiest, most perfect French toast I’ve ever tasted!If you need a few extra hours of sleep in the morning but still want to enjoy a yummy breakfast, this French toast is the ticket. It’s made in just 10 minutes and it tastes like the breakfast of a fancy 5-star hotel! Your entire family will fall in love with it.Why Use Brioche for French Toast?Brioche is a slightly sweet and pillowy soft type of yeasted bread that can be turned into the most irresistible French toast. It’s very good at soaking up the right amount of moisture while staying nice and fluffy. It’s soft enough to give you that classic French toast feeling, but it won’t get soggy like other breads.Recipe IngredientsEggsMilkVanillaGround CinnamonBrioche Bread: If you really want to make the tastiest French toast ever, you have to use my Homemade Brioche Bread.ButterHow to Make Brioche French ToastMake Egg Mixture: In a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt Butter: Melt 1 tablespoon of butter in a skillet over medium heat. You need 1 tablespoon of butter for every 2 pieces of bread. So if you can fit more pieces of bread in your skillet, add more butter accordingly.Cook: Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown. Repeat with remaining bread.Tips for Perfect French ToastDon’t Over-Soak the Bread: You want the bread to soak up a little bit of the egg mixture, but not become saturated. Simply coat it on both sides and fry!Work in Batches: Don’t try to overstuff your skillet with bread to save time. The process will go more smoothly if you work in manageable batches.Use Whole Milk: If you want your French toast to be super creamy, use whole milk.Set Stove to Medium Heat: Be sure to fry your French toast over medium heat so it doesn’t scorch or dry out.Topping IdeasFeel free to top your French toast with all your favorite fixings. Here’s what I like to put on mine:Maple Syrup: Who doesn’t love a helping of French toast that’s covered in pure maple syrup!?Whipped Cream: There’s something so comforting and decadent about French toast topped with whipped cream.Fresh Fruit: I love adding a handful of berries or banana slices on top of my French toast!Powdered Sugar: For a pretty finishing touch, top your toast with a dusting of powdered sugar.How to Store and Reheat Leftover French ToastStore leftover French toast in a resealable bag in the fridge and enjoy it within a couple of days. You can also store it in the freezer to make it last for up to 2 months. If you freeze it, layer a piece of parchment paper between each slice.It’s easy to reheat your French toast in the microwave, on the stove or in the toaster! If you freeze your French toast, make sure you let it thaw overnight in the fridge before reheating it.Looking For More Breakfast Ideas? Try These:PrintBrioche French Toast Description:This easy Brioche French Toast recipe is fluffy, sweet and decadent. Made with just 6 ingredients, this homemade French toast is the ultimate weekend breakfast!Ingredients:4 eggs1/4 cup milk1 teaspoon vanilla1 teaspoon ground cinnamon8 slices brioche bread4 tablespoons butterInstructionsIn a pie plate or shallow dish, whisk together the eggs, milk, vanilla and cinnamon.Melt 1 tablespoon of butter in a skillet over medium heat. Note: Use 1 tablespoon of butter per 2 pieces of bread. If you can fit more pieces in your skillet, increase the amount of butter.Dip the bread into the egg mixture, coating both sides, but not soaking it, and place on the heated skillet. Fry on each side for 2-3 minutes, or until golden brown.Repeat with remaining bread.Notes:Use my recipe for Brioche Bread in this recipe for the ultimate homemade experience!Keywords:: brioche french toast, best french toast recipe, homemade french toast, how to make french toast, cinnamon french toast recipe, easy french toast recipe Want To Save This Recipe?PIN for later: LEGGI TUTTO
