Cinnamon Swirl Cream Biscuits

Guys, winter is slowly killing me. I have had enough of the snow, the ice, the cold, the wind, losing the clean house vs. wood stove battle. I need a sunny vacation, STAT.  Heck, I would even take a sunny day, just a little blue sky!!

There isn’t much else to do this time of year but stay inside and eat comfort food.

Cinnamon rolls and biscuits definitely fall into that category, and these cream biscuits, swirled with cinnamon brown sugar filling and topped with sweet icing just might make winter more bearable.

Or at least stop my complaining for a little bit! 😉

recipe slightly adapted from Cook’s Illustrated, May/June 2000

Cinnamon Swirl Cream Biscuits

Ingredients

  • Dough
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups heavy cream
    Filling/Topping
  • 2 tablespoons unsalted butter, melted
  • 4 tablespoons packed dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • 3 teaspoons heavy cream

Instructions

  • Preheat oven to 425 F with a rack in the upper third.
  • In a medium bowl, whisk the flour, sugar, baking powder, and salt together. Add 1 1/4 cups of the cream and stir with a wooden spoon until a rough dough comes together. Remove the dough from the bowl to your work surface. Add the remaining 1/4 cup heavy cream, 1 tablespoon at a time, until dough comes together. Knead the dough for about 30 seconds, or until smooth.
  • Roll the dough into a 9×12 rectangle. Brush the dough with the melted butter. Stir the brown sugar and cinnamon together in a small bowl, then sprinkle evenly over the surface of the dough. Starting at one of the long sides, roll the dough into a cylinder (I wound up adding a little flour under the dough because it was sticking). Cut the cylinder into 8 equal pieces. Press down on one side of each piece to flatten slightly, then transfer to a 9-inch pie plate. Repeat with all pieces.
  • Bake for 20-25 minutes, or until the biscuits are golden brown. Meanwhile, whisk the confectioners’ sugar, cream and vanilla together in a small bowl until smooth (it will be a thick glaze). Drizzle the icing over the biscuits when they emerge from the oven. Serve warm (I found that these froze wonderfully. Individually wrap and heat for 20-25 seconds in microwave to defrost.)
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    Gingerbread Streusel Muffins with Caramel Icing

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    I have always loved Christmas, but no one told me that it would be so much better as an adult watching your kids open gifts than when you’re little. Twinkling lights, festive tunes playing in the background, tiny shreds of paper and tape infesting every fiber of my carpet….oh wait. Forget that last part. 😉

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    All of that gift opening can really work up an appetite, and I love a big Christmas morning brunch.

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    These muffins taste like the holidays to me, and I couldn’t help but add streusel to yet another muffin recipe (Cranberry Orange Muffin, Carrot Cake Muffin. I haven’t heard any complaints yet, but I do admit these have a lot of topping. Feel free to cut that portion in half if you prefer.

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    The caramel icing really puts the muffins over the top. Despite how they look, they aren’t overly sweet, which is nice at a time of year when cookies and candy abound.

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    Recipe heavily adapted from Fork Knife Swoon

    Gingerbread Streusel Muffins

    Ingredients

    • 1/2 cup (1 small/medium) very ripe banana, mashed
    • 1 large egg
    • 1 tsp pure vanilla extract
    • 1-1/2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1/2 tsp fine-grain sea salt
    • 1/4 cup canola or vegetable oil
    • 1/4 cup Greek yogurt
    • 1/3 cup molasses
    • 1/3 cup unsweetened almond milk (or sub dairy milk)
    • 1/3 cup coconut sugar
    • 1/3 cup brown sugar
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2-1/4 cups all-purpose flour
      Streusel
    • 1 cup all-purpose flour
    • ⅔ cup granulated sugar
    • 1/2 cup unsalted butter-melted
    • 1 teaspoon cinnamon
    • ¼ teaspoon salt
      Caramel Icing
    • 1/4 cup butter
    • 1/2 cup packed brown sugar
    • 1-1/4 cups confectioners' sugar
    • 1/4 teaspoon vanilla extract
    • 2 to 4 tablespoons milk

    Instructions

  • Preheat the oven to 400 degrees F. Spray or line a 12 cup muffin pan and set aside.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • In a large bowl, mash banana with a fork. Add in egg, mix well to combine. Stir in the vanilla, oil, milk, yogurt and molasses, stir until completely combine. Add in the sugars, mix.
  • Add the baking powder, spices, salt and baking soda and stir to combine. Fold in the flour until just mixed. Do not over-mix.
  • Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full. Top each muffin with streusel topping.
  • Bake for 10 minutes at 400 degrees. Turn the oven temperature down to 375 degrees, and bake for an additional 7-9 minutes until a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
  • For the icing, For frosting, in a microwave safe bowl, melt butter. Add brown sugar; cook for an additional 2 minutes. Remove from microwave cool for 3 minutes. Stir in the confectioners' sugar, vanilla and enough milk to achieve a thick pouring consistency. Drizzle over muffins.
  • Serve warm or at room-temperature.
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    Blackberry Lime Scones

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    Comfort: That word has so many definitions for different people. For me, my ultimate comfort is Saturday morning. Wrapped in a fuzzy blanket on the couch, a cup of hot coffee in hand, and a delicious pastry at my side. No rush, just cuddling with my babies and basking in two days free of work and responsibility. Perfect comfort for me.

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    These scones make the perfect lazy weekend morning snack. So tender, with the perfect crumb. The berries and lime zest add the perfect amount of tart to go with the sweet!

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    These freeze fantastic, just heat in the microwave for 30 seconds and they will be just as delicious for a quick weekday morning treat.

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    Blackberry Lime Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • zest of one lime
    • 1 tablespoon lime juice
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 pint blackberries*
      Glaze
    • 2 cups powdered sugar
    • 3-4 tablespoons lime juice, plus more if needed.

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the blackberries, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream, lime juice, lime zest and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife, or into circles using a biscuit cutter. Place on cookie sheet, if desired brush with additional cream. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool.
  • To make glaze, mix the powdered sugar and lime juice until thick but pour-able. Pour glaze over scones, allow to set before serving.
  • *Frozen blackberries can be used, do not thaw.
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    Bacon Ranch Cheesy Bread

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    I have been doing a cleanse/detox, and its amazing how much better I feel. I usually eat pretty well, but I still feel better when every now and then I rid my body of some of those toxins that are part of our world now.

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    That being said, some days a girl just needs some comfort. No comfort was ever found in a salad or green smoothie, and that’s where cheesy carbs come into play. Its all about balance I say! I served this bread with homemade tomato soup and didn’t feel the least bit bad about eating it.

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    Cheesy bacon covered carbs are where it’s at! I used a loaf of Homemade French Bread, but store bought is perfect for this recipe. This bread makes a perfect side dish, is delicious paired with a salad, and is a great snack for football watching.

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    Recipe adapted from: Mom On Time Out

    Bacon Ranch Cheesy Bread

    Ingredients

    • 1 loaf of French bread
    • 1/2 cup mayonnaise
    • 1/4 cup softened unsalted butter
    • 1 tbsp ranch dressing mix
    • 2 cups shredded cheese (I used a mixture of cheddar and jack)
    • 4 slices of bacon, cooked and crumbled
    • 2 tbsp sliced green onion

    Instructions

  • Preheat the broiler, and line a baking sheet with foil. Cut the loaf of bread in half lengthwise.
  • In a small bowl, combine the mayonnaise, butter, ranch, shredded cheese, bacon and green onion.
  • Spread the cheese mixture on each half of the bread. Place under the broiler until golden brown, about 7 to 9 minutes.
  • Let cool slightly before cutting into pieces and serving.
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    Pretzel Rolls

    When you live in a town as small as I do, grocery shopping tends to be less than exciting. You can find the basics, but Gouda cheese or a good balsamic vinegar? Good luck!

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    That may not be such a bad thing though, because it really helps me budget my grocery bill. It also forces me into making things at home that you could probably pick up at a bigger grocery store. These pretzel rolls are a perfect example. And while I haven’t actually tried a store bought pretzel roll, I though these were to die for. I mean, AMAZING people. One of my favorite things to ever come out of my kitchen!

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    These made some pretty fantastic sandwiches, but shaped differently would also be great hamburger buns or even dinner rolls. Soooo good! And I promise, they aren’t hard to make, and you will be so proud of yourself for making homemade pretzel buns!! I loved all the cheese and seeds on top of these buns, but plain or even with a sprinkle of course salt would be delicious.

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    Pretzel Rolls

    Ingredients

    • 1 cup milk
    • 2 tablespoons unsalted butter
    • 1 tablespoon honey
    • 1 envelope active dry yeast
    • 1 teaspoon salt
    • 3 cups all purpose flour
    • 12 cups water
    • ½ cup baking soda
    • 1 egg, whisked
    • 1 tablespoon water
    • Optional Toppings:
    • coarse salt
    • poppy seeds
    • sesame seeds
    • shredded cheese

    Instructions

  • Heat milk and butter in a saucepan or the microwave until the temperature reaches 130 degrees.
  • Add the heated milk and butter to a stand mixer with the dough hook attached.
  • Add in honey, yeast and salt and stir to combine.
  • Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour.
  • Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
  • Shape into a ball and place the dough in a large bowl lightly coated in oil.
  • Cover with a kitchen towel and place in a warm area until the dough doubles in size. Usually takes about an hour.
  • Divide the dough into 4 rolls. (You can do smaller or larger rolls depending on your use). Cover and let the rolls rest for an additional 15 minutes.
  • Meanwhile preheat oven to 400°F. Line a baking sheet with a silicone baking mat. Set aside.
  • Boil water in a large pot. (Make sure to give yourself extra room. Baking soda will make the water foam up and rise) Add in baking soda.
  • Drop rolls into the water making sure not to over crowd the pot. Cook for 2 minutes and remove with a slotted spoon and place onto the prepared baking sheet. Make sure the rolls do not touch.
  • Combine the egg and water and whisk until combined.
  • Brush the rolls with egg wash.
  • Cut two slits in the top of each roll. You can do crosswise or side by side.
  • Sprinkle the rolls with toppings (if using) and bake for 15-20 minutes or until golden brown.
  • Remove from the oven and allow them to cool for a couple of minutes on the baking sheet.
  • Serve immediately, or freeze.
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    Recipe Source: Chef Savvy

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    Tropical Banana Bread

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    Some may call me crazy, but I already have most of my Christmas shopping done. Purchased at least, anything that needs to be crafted or assembled will happen closer to the holiday.

    Since most of the gifts are bought, I thought I should start getting a leg up on purchasing holiday baking ingredients. I love to bake more than ever around the holiday’s, but it can get expensive!

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    One ingredient that I always have on hand? Bananas! A few always seem to brown before they get eaten, so into my freezer they go. This banana bread is a fun twist on the traditional loaf. I took all the ingredients I loved in my Tropical Blondies and added them to a super quick and simple bread. Delicious!

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    Tropical Banana Bread

    Ingredients

    • 1 cup sweetened flaked coconut
    • 1/2 cup chopped macadamia nuts
    • 1 cup chopped dried pineapple
    • 1¾ cups all-purpose flour
    • 1/2 cup light brown sugar
    • 1/2 cup coconut sugar
    • 2 teaspoons baking powder
    • ¾ teaspoon kosher salt
    • 2 eggs
    • 1 cup mashed ripe banana (2 to 3 medium bananas)
    • ⅓ cup coconut oil, in its liquid state
    • 2 teaspoons vanilla

    Instructions

  • Preheat oven to 350°F.
  • Spay a 9x5 loaf pan with nonstick spray, set aside.
  • In a nonstick skillet over medium-low heat toast the coconut and macadamia nuts until they become lightly golden. Remove from the heat immediately. Set aside.
  • Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  • Mix together the eggs, banana, coconut oil,and vanilla. Pour the wet ingredients into the dry and stir to combine.
  • Stir in the coconut, nuts (reserve some for the top if you like) and pineapple. Pour into the prepared pan. Top with reserved coconut and macadamia nuts.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. You may have to tent the top if the coconut or nuts start to get too brown.
  • Allow the bread to cool in the pan for 15 minutes and then remove from the pan and place on a wire rack to cool completely.
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    Recipe adapted from Cookies & Cups

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    Pioneer Woman Cinnamon Raisin Bread

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    It amazes me that it’s the year 2015 and we still don’t have smell-o-vision. We have cars that practically drive themselves, phones that talk, air conditioning and the Snuggie, but we can’t catch a whiff of freshly baked bread swirled with cinnamon sugar from our screens? I’m truly disappointed. Someone needs to get on that, stat!

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    Nothing beats a loaf of freshly baked bread, and this one is full of sweet cinnamon and raisin goodness. If you’re not a raisin person they can be omitted, but I love the sweet chew they add to this bread.

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    I enjoy it warm from the oven, but it also makes the most amazing toast or french toast. That Pioneer Woman really knows what she’s doing in the kitchen!

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    Pioneer Woman Cinnamon Raisin Bread

    Ingredients

    • 1 cup Milk
    • 6 Tablespoons Butter
    • 2-1/2 teaspoons Active Dry Yeast
    • 2 whole Eggs
    • 1/3 cup Sugar
    • 3-1/2 cups All-purpose Flour
    • 1 teaspoon Salt
    • 1/3 cup Sugar
    • 2 Tablespoons Cinnamon
    • 1/2 cup raisins
    • Egg And Milk, Mixed Together, For Brushing
    • Softened Butter, For Smearing And Greasing

    Instructions

  • Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
  • Combine flour and salt.
  • In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
  • Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
  • Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
  • Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Sprinkle raisins evenly. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
  • Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
  • Preheat oven to 350 degrees.
  • Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
  • Remove from the pan and allow bread to cool. Slice and serve
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    Recipe Source: The Pioneer Woman

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    Ham and Cheese Scones

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    Hi. My name is Ashley and I am addicted to carbs. It’s a issue I have had my entire life. #cantstopwontstop!!  I love them any way I can get them.

    Scones have become a new love of mine. I have made lots of sweet versions but this is the first savory I have tried. I had leftover ham from Christmas to use up, and anything with cheddar is always a win in my book.

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    There are two elements that make a perfect scone for me: Ice cold butter and heavy cream. I find a cream scone is always tender and never dry. The colder the butter, the more flaky your scone will be.

    I am going to use the forbidden word here- these scones are super moist. No better word to describe them. These scones would be perfect for any time of day; with eggs for breakfast, with a salad or soup for dinner or lunch. I had three in one day. No shame.

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    Ham and Cheese Scones

    Ingredients

    • 2 cups flour
    • 1/4 cup sugar
    • 1/2 cup cold butter
    • 1 cup heavy cream
    • 2 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 egg
    • 1 cup shredded cheese, plus addition for topping (optional)
    • 1/2 cup finely diced ham
    • 1/2 cup finely diced yellow onion

    Instructions

  • Preheat oven to 400 degrees. In a large bowl mix the flour, sugar, salt and baking powder. Add the cheese, ham and onion, tossing to coat. Shred the cold butter with a box grater. Add to the flour mixture and toss gently. Place bowl in the freezer to keep cold. Mix together the cream and egg with a fork. Place in fridge to keep cold. Line a baking sheet with silicone mat or parchment paper. Add cream and egg mixture to the flour. Stir just until combined.
  • On a well floured surface, knead the scone dough just until combined. Press dough into a 1 1/2 inch thick circle. Cut into eight pieces with a sharp knife. Place on cookie sheet, if desired brush with additional cream and sprinkle scones with more shredded cheese. Bake for 20 minutes or until lightly golden around edges. Move to wire rack to cool.
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    Broccoli Cheddar Soup in Bread Bowls

    Its no secret to anyone who knows me that I don’t like winter. I don’t like snow. Or cold. Or ice. Or skiing…. should I keep going? I am pretty annoying in the winter, constantly complaining and counting down the days until summer hits. However, there is one thing I like about winter: ITS SOUP SEASON!! I love soup! Especially when that soup is served in a bread bowl. Whoever created the bread bowl should be given a prize. Plus its just smart, no bowls to wash! All meals should be served in carbohydrates 😉

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    This soup is creamy and filling. By only using half a cup of cream and the rest milk,  it has a luscious texture without being extra calorie laden. Extra cheese on top is mandatory for me, and while you’re at it, butter your bread bowl and bake with cheese. I do this for two reasons. 1) More cheese. Duh. 2) Baking the bowl with butter and cheese creates a crust that keeps the bowl from getting soggy. I sprinkle mine with a little garlic powder too. You can thank me later!!

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    Homemade Bread Bowls & Broccoli Cheddar Soup

    Ingredients

    • 2 cups + 4 Tablespoons warm water
    • 2 packages of active dry yeast (5 1/2 teaspoons)
    • 1/2 cup (1 stick) butter, melted
    • 2 Tablespoons granulated sugar
    • 3 teaspoons salt
    • 6 1/2 cups all-purpose flour 
      Broccoli Cheddar Soup
    • Broccoli Cheese Soup
    • 1 tablespoon melted butter
    • ½ medium chopped onion
    • ¼ cup melted butter
    • ¼ cup flour
    • 2 cups half-and-half cream
    • 2 cups chicken stock
    • ½ lb fresh broccoli (about 1 cup)
    • 1 cup carrot, julienned
    • 8 ounces grated sharp cheddar cheese
    • salt and pepper to taste

    Instructions

  • Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand also.)  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
  • Soup:
  •  
  • Directions
  • Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  • Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  • Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  • Add salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender or use a immersion blender. I choose to puree mine slightly, but not leave a few chunks.
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    http://blondegirlcravings.com/2014/10/20/broccoli-cheddar-soup-in-bread-bowls/
    Recipe Courtsey of Six Sisters Stuff
    Soup adapted from The Recipe Critic

     

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