Tourte Milanese

Last Updated August 8, 2024

Tourte Milanese, also known as Tourte Milanaise.  No, the second version does not include mayonnaise.  Part of the family en croute, or encased in dough.  Who doesn't want to eat food, soup, and anything edible wrapped in flaky, buttery dough? In this case, roasted peppers, herbed scrambled eggs, cheese, spinach, and meat.

The green from the spinach, the white (ish) from the eggs, and the red from the roasted peppers is supposed to be an ode to the Italian flag. You can use whichever kind of sweet peppers you like, and as you can see from my photos, I used multi-colored peppers that time!

This tourte is a showstopper piece for sure. You will feel quite accomplished pulling this out of the oven, and taking your first bite into the explosion of hot, flaky layers, melty cheese, herbs, sweet peppers, smoky meat, and garlicky spinach. It may look intimidating, but you can adjust this recipe to how much time and effort you want to put into it. For example, you can make your own puff pastry, or you can pick it up at the store. You could roast your own peppers, or buy a jar of already roasted peppers. I enjoy making everything as home-made and from scratch as possible, but sometimes life just doesn’t allow that. 

I recommend reading through the recipe once or twice and taking a peek at my notes at the bottom to make your game plan.  For example, if you’re making your own puff pastry, that in and of itself can easily be a two day recipe, so you'll want to make that a day ahead, or way ahead, and freeze it until you have the urge to make a recipe like this.  

Want some inspiration?  Watch this fun video of Julia Child and Michel Richard making Puff Pastry and Tourte Milanese!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Tourte Milanese

Serves 8-12

Ingredients:

For the Crust

• 1 lb. / 450g puff pastry, home-made or store bought

• Egg wash made from 1 egg beaten with 1 Tbsp water

For the Eggs

• 10 eggs

• 1 Tbsp chopped fresh chives or green onion

• 1 Tbsp chopped fresh parsley or basil

• 2 tsp snipped fresh tarragon or fresh oregano

• salt and ground pepper, to taste

• 3 Tbsp / 42g butter

For the Rest of the Filling

• 6 large red bell peppers (or use a 16oz jar or two of roasted red peppers)

• 1 1/2 lbs / 680g spinach

• 1 Tbsp / 14g olive oil

• 1 Tbsp / 14g butter

• 2 garlic cloves, peeled and minced

• salt and pepper, to taste

• 1/4 tsp grated nutmeg

• 8 oz / 225g Swiss cheese

• 8 oz / 225g smoked turkey or ham

• about 1/2 cup each of bread crumbs and shredded parmesan cheese, optional

Directions:

Generously grease an 8in / 20cm springform pan.  

Make the Crust

1. Cut off 1/4 of the puff pastry, cover, and set aside.

2. Roll out the remaining pastry to roughly 1/8'‘. If working with store-bought, you may have two squares that you will have to press together at the edges as close to a square as you can for rolling out. Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven.  It should be big enough to cover the bottom and sides of your springform pan with an overhang.  Carefully press into pan, being sure to press all the way into the corners.  Cover and refrigerate.

3. Roll out the remaining 1/4 of puff pastry until it is roughly 1/8" thick. Again, you may have to cut and press together to get as close to a square as you can before rolling out. Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template.  Place on a plate or baking sheet, cover, and refrigerate.  

Make the Eggs

1. Whisk eggs, herbs, salt and pepper together.  Melt butter in a skillet over low heat and pour in eggs.  Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan.  When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.  

Roast the Peppers

Skip this step if you bought roasted red peppers.  

Method 1: Place peppers over an open flame on your stove top until blackened.  Flip and allow second side to roast.  Repeat until all peppers have been roasted.  

Method 2: Place all peppers onto a tinfoil lined sheet pan.  Place under broiler in your oven, checking every few minutes, until peppers are blackened.  Turn peppers over and roast second side.  

Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes.

Remove peppers and rub the skin off.  Cut out the stems and slice from top to bottom, laying them flat.  Remove seeds and trim away any inside veins.  

Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.

Blanch and Sauté the Spinach

1. Bring a large amount of salted water to a boil.  Add spinach and blanch for 1 minute.  Drain in a colander and rinse in cold water to stop it from cooking.  Press the spinach to remove excess liquid.  

2. Place oil, butter, and garlic in a large frying pan over medium heat.  When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes.  Season with salt, pepper, and nutmeg.  Remove from heat and transfer spinach to a plate lined with paper towels.  Cover and refrigerate until needed.  

Assemble the Tourte

Preheat oven to 350°F / 177°C.  

Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham.  Layer your ingredients in this order, laying them flat and spreading to the edge:

1. Bread crumbs and grated parmesan, optional

2. Half of eggs

3. Half of spinach

4. Half of turkey/ham

5. Half of cheese

6. All the peppers

7. Other half of cheese

8. Other half of turkey/ham

9. Other half of spinach

10. Other half of eggs

Trim the pastry overhang to within 1 in / 2.5cm of the pan. Brush the inner side of with egg wash and fold over filling. Brush the other side with more egg wash. 

Remove the round pastry top from fridge, re-rolling if it has shrunk any. Place over the folded edges of the tourte, pressing down to seal. Brush with more egg wash. Cut a vent in the center of the dough, or use a knife to trace a design. Or, you can cut out shapes from the puff pastry scraps to decorate the top. Brush shapes with more egg wash.

Optional: Chill assembled tourte in fridge for 30 minutes or more prior to baking. It will require more baking time if chilled.

Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.  

Cool for 30 minutes before releasing from pan and serving.

To reheat leftovers, place in an oven preheated to 350°F / 177°C for 20-30 minutes. 

Jenny's Notes:

The recipe above is pretty traditional, however, it can easily be adjusted to your tastes.  

No soggy bottoms here!

• Can be assembled a day ahead.  

• Store-bought puff pastry is usually pre-rolled quite thin, so as you roll it out it will get even thinner. When I made my own, and as you can see in the video of Julia Child and Michel Richard, homemade is more delicate to roll out and won’t get as thin, more like 1/4”.

• Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs.

• For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano.

• Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers in these photos.

• Instead of using paper towels to absorb extra liquid from the spinach and peppers, you can also place them in a strainer over a bowl.

• 1 1/2 lbs of spinach may seem outrageous, but it really cooks down. I have used a scant pound before when that’s all I had, but the spinach is surprisingly delicious and I wouldn’t modify the recipe down if I had a choice.

• Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyère, havarti, gouda, brie...I enjoy half Swiss and half dill havarti, or another favorite is smoked gruyère.

• When I made homemade puff pastry, this tourte required the longer bake time. With store-bought pastry it often only requires the lower end of the baking time. But again, this will also vary depending on your oven.

Yield 8-12 Servings

Author Jennyblogs

Prep time

1 H & 30 M

Cook time

1 H & 30 M

Inactive time

30 Min

Total time

3 H & 30 M

Print

With ImageWithout Image

Tourte Milanese

Layers of turkey, cheese, spinach, roasted red peppers, and eggs encased in flaky puff pastry.

Cook modePrevent screen from turning off

Ingredients

For the Crust

• 1 lb. / 450g puff pastry, home-made or store bought
• Egg wash made from 1 egg beaten with 1 Tbsp water

For the Eggs

• 10 eggs
• 1 Tbsp chopped fresh chives or green onion
• 1 Tbsp chopped fresh parsley or basil
• 2 tsp snipped fresh tarragon or fresh oregano
• salt and ground pepper, to taste
• 3 Tbsp / 42g butter

For the Rest of the Filling

• 6 large red bell peppers (or a 16oz jar or two of roasted red peppers)
• 1 1/2 lbs / 680g spinach
• 1 Tbsp / 14g olive oil
• 1 Tbsp / 14g butter
• 2 garlic cloves, peeled and minced
• salt and pepper, to taste
• 1/4 tsp grated nutmeg
• 8 oz / 225g Swiss cheese
• 8 oz / 225g smoked turkey or ham
• about 1/2 cup each of bread crumbs and shredded parmesan cheese, optional

Instructions

Make the Crust

1. Generously grease an 8in / 20cm springform pan.
2. Cut off 1/4 of the puff pastry, cover, and set aside.
3. Roll out the remaining pastry to roughly 1/8'‘. If working with store-bought, you may have two squares that you will have to press together at the edges as close to a square as you can for rolling out. Be sure to roll it thin enough so it will have a chance to be baked all the way through in the oven. It should be big enough to cover the bottom and sides of your springform pan with an overhang. Carefully press into pan, being sure to press all the way into the corners. Cover and refrigerate.
4. Roll out the remaining 1/4 of puff pastry until it is roughly 1/8" thick. Again, you may have to cut and press together to get as close to a square as you can before rolling out. Cut out an 8 in / 20cm circle, using an 8 in / 20cm pie plate or cake tin as a template. Place on a plate or baking sheet, cover, and refrigerate.

Make the Eggs

1. Whisk eggs, herbs, salt and pepper together. Melt butter in a skillet over low heat and pour in eggs. Gently stir, continuously moving the setting eggs towards the center and allowing runny eggs to reach the bottom of the pan. When the whole mixture has started to thicken, but still a bit runny, remove from heat and pour onto a plate. Cover and refrigerate and until ready to use.

Roast the Peppers

1. Skip this step if you bought roasted red peppers.
2. Method 1: Place peppers over an open flame on your stove top until blackened. Flip and allow second side to roast. Repeat until all peppers have been roasted.
3. Method 2: Place all peppers onto a tinfoil lined sheet pan. Place under broiler in your oven, checking every few minutes, until peppers are blackened. Turn peppers over and roast second side.
4. Once peppers have been roasted, place in an airtight container or ziploc bag for about 20 minutes to steam.
5. Remove peppers and rub the skin off. Cut out the stems and slice from top to bottom, laying them flat. Remove seeds and trim away any inside veins.
6. Place peppers on a plate lined with paper towels to absorb any excess liquid, cover, and refrigerate.

Blanch and Sauté the Spinach

1. Bring a large amount of salted water to a boil. Add spinach and blanch for 1 minute. Drain in a colander and rinse in cold water to stop it from cooking. Press the spinach to remove excess liquid.
2. Place oil, butter, and garlic in a large frying pan over medium heat. When garlic starts to sizzle, add blanched spinach and sauté for 3 minutes. Season with salt, pepper, and nutmeg. Remove from heat and transfer spinach to a plate lined with paper towels. Cover and refrigerate until needed.

Assemble the Tourte

1. Preheat oven to 350°F / 177°C.
2. Remove the pastry lined pan from the fridge, along with your eggs, peppers, spinach, cheese, and turkey/ham. Layer your ingredients in this order, laying them flat and spreading to the edge:
3. Bread crumbs and grated parmesan, optional
4. Half of eggs
5. Half of spinach
6. Half of turkey/ham
7. Half of cheese
8. All the peppers
9. Other half of cheese
10. Other half of turkey/ham
11. Other half of spinach
12. Other half of eggs
13. Trim the pastry overhang to within 1 in / 2.5cm of the pan. Brush the inner side with egg wash and fold over filling. Brush the other side with more egg wash.
14. Remove the round pastry top from fridge, re-rolling if it has shrunk any. Place over the folded edges of the tourte, pressing down to seal it. Brush with more egg wash. Cut a vent in the center of the dough, or use a knife to trace a design. Or, you can cut out shapes form the puff pastry scraps and decorate the top. Brush shapes with more egg wash.
15. Optional: Chill assembled tourte in fridge for 30 minutes or more prior to baking. It will require more baking time if chilled.
16. Place tourte on a tinfoil lined baking sheet and bake for 1 hour 10 minutes - 1 hour 30 minutes, or until pastry is puffed and a deep golden brown.
17. Cool for 30 minutes before releasing from pan and serving.
18. Can be assembled a day ahead.
19. To reheat leftovers, place in an oven preheated to 350°F / 177°C for 20-30 minutes.

Notes

The recipe above is pretty traditional, however, it can easily be adjusted to your tastes.  

• Can be assembled a day ahead.  
• Store-bought puff pastry is usually pre-rolled quite thin, so as you roll it out it will get even thinner. When I made my own, and as you can see in the video of Julia Child and Michel Richard, homemade is more delicate to roll out and won’t get as thin, more like 1/4”.
• Before layering in the filling, I suggest sprinkling the bottom with a grated hard cheese, such as parmesan, or bread crumbs, to avoid the soggy-bottom syndrome. I did a combo of cheese and bread crumbs.
• For the herbed scrambled eggs, chives, parsley, and tarragon combo is more traditional, but I prefer green onion, basil, and oregano.
• Feel free to use whichever color peppers you like! I roasted multi-colored mini sweet peppers in these photos.
• Instead of using paper towels to absorb extra liquid from the spinach and peppers, you can also place them in a strainer over a bowl.
• 1 1/2 lbs of spinach may seem outrageous, but it really cooks down. I have used a scant pound before when that’s all I had, but the spinach is surprisingly delicious and I wouldn’t modify the recipe down if I had a choice.
• Play around with cheeses! You'll want softer cheeses, ones that melt well. Think cheddar, gruyère, havarti, gouda, brie...I enjoy half Swiss and half dill havarti, or another favorite is smoked gruyère.
• When I made homemade puff pastry, this tourte required the longer bake time. With store-bought pastry it often only requires the lower end of the baking time. But again, this will also vary depending on your oven.

Nutrition Facts

Calories

686.27

Fat

45.9 g

Sat. Fat

16.93 g

Carbs

42.33 g

Fiber

5.69 g

Net carbs

36.63 g

Sugar

6.64 g

Protein

28.54 g

Sodium

494.18 mg

Cholesterol

281.18 mg

Nutritional information is approximate and based on 8 servings, including bread crumbs and parmesan.

https://jennyblogs.com/blog/2017/4/4/tourte-milanese

Tourte Milanese, Julia Child, Michel Richard, spinach, roasted red peppers, en croute, scrambled eggs, cheese, puff pastry,turkey, Italian flag

breakfast, dinner

Italian, French

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

New York Times Chocolate Chip Cookies

Last Updated October 25, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Going back to the classics. American classics. Chocolate chip cookies. And not just any chocolate chip cookies, chocolate chip cookies the NY Times way. Want me to say chocolate chip cookies one more time? Chocolate. Chip. Cookies.  

Why do we need one more chocolate chip cookie recipe floating around?  

When it comes to the kitchen, I'm not one much for routine. I like to explore, to try and constantly better what it is in my power to improve. And as I am constantly learning about foods and why ingredients act the way they do, the more I can apply that to recipes. When you have a classic such as chocolate chip cookies (yes, chocolate chip cookies) it may seem unnecessary to improve upon it. Chances are, even if your recipe isn't that great, they probably will taste great anyway. They're pretty hard to mess up. That's also why there are so many chocolate chip cookie recipes out there. People are satisfied with "good" when they don't know they're missing out on "great".  

I have three recipes for chocolate chip cookies that I love, including the one I am about to share with you. The other two include a classic recipe a.k.a. my mom’s famous chocolate chip cookies, and one with browned butter. You can find that one here. I'm sure there are more out there that are wonderful. But for now, I share with you another truly good recipe.  Courtesy of the NY Times, they knew what they were doing with this one.

The recipe includes bread flour and cake flour, lending a wonderful chew and delicate crumb, respectively.

Then there is the long refrigeration, which allows all the ingredients to marry and the flavor to concentrate as the dough dries out ever so slightly.

When the cookies are finally baked, the sugar is able to crystallize easier resulting in beautiful golden edges with a center still soft, and an extra caramel nutty flavor.

Even if the refrigeration has to be skipped due to a time constraint, the cookies will still turn out delicious, although I would urge you to try the refrigeration for yourself to taste that extra special result!

Recipe adapted from the NY Times

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New York Times Chocolate Chip Cookies

Makes about 40-70 cookies, depending on size.

Ingredients:

• 220g / 2 cups cake flour

• 200g / 1 2/3 cup bread flour

• 6g / 1 1/4 tsp baking soda

• 6g / 1 1/4 tsp baking powder

• 5g / 1 tsp salt

• 283g / 1 1/4 cups unsalted butter

• 250g / 1 1/4 cups light brown sugar

• 225g / 1 generous cup granulated sugar

• 2 eggs

• 9g / 2 tsp vanilla extract

• 566g / 20 oz. 60% bittersweet chocolate chips or chunks

Directions:

1. Whisk together cake flour, bread flour, baking soda, baking powder, and salt.  

2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla.  

3. Add dry ingredients, mixing until just combined. Carefully incorporate chocolate chips by hand using a spoon, as a stand mixer can crush chocolate chips.

4. Cover with plastic wrap and refrigerate dough for 24 - 72 hours. 

5. When ready to bake, preheat oven to 350°F / 177°C. Scoop cold dough out onto cookie sheets in 1" balls, or desired size. Sprinkle with a touch of sea salt, if desired.  Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.  

Jenny's Notes:

• Why bread and cake flour?  Bread flour has a higher gluten content and lends more crisp and chew to the cookies.  Cake flour is finer and lends a delicate crumb.  

• If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential.  When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors.  Then, when you bake the cookies, the sugar is able to caramelize better.  That is the beautiful golden brown color you see, and nutty flavor you taste.  Also, a cold or refrigerated dough won't spread as much.    

Yield 40-70 cookies

Author Jennyblogs

Prep time

30 Min

Cook time

20 Min

Inactive time

24 Hour

Total time

24 H & 50 M

Print

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NY Times Chocolate Chip Cookies

Chocolate Chip Cookies get a remix with bread flour, cake flour, and the magic trick of refrigeration, resulting in nothing short of amazing cookies.

Cook modePrevent screen from turning off

Ingredients

• 220g / 2 cups cake flour
• 200g / 1 2/3 cup bread flour
• 6g / 1 1/4 tsp baking soda
• 6g / 1 1/4 tsp baking powder
• 5g / 1 tsp salt
• 283g / 1 1/4 cups unsalted butter
• 250g / 1 1/4 cups light brown sugar
• 225g / 1 generous cup granulated sugar
• 2 eggs
• 9g / 2 tsp vanilla extract
• 566g / 20 oz. 60% bittersweet chocolate chips or chunks

Instructions

1. Whisk together cake flour, bread flour, baking soda, baking powder, and salt.
2. In the bowl of a stand mixer, cream butter and sugars together until light and fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla.
3. Add dry ingredients, mixing until just combined. Carefully incorporate chocolate chips. You may want to use a spoon as a stand mixer can crush the chocolate chips.
4. Cover with plastic wrap and refrigerate dough for 24-72 hours.
5. When ready to bake, preheat oven to 350°F / 177°C. Scoop cold dough out onto cookie sheets in 1" balls, or desired size. Sprinkle with a touch of sea salt, if you like. Bake for 8-10 minutes, or until edges turn a nice golden brown and centers still look a bit soft.

Notes

Why bread and cake flour? Bread flour has a higher gluten content and lends more crisp and chew to the cookies. Cake flour is finer and lends a delicate crumb. If you need these cookies the same day you are making the cookies, the refrigeration is not absolutely essential. When you place a dough in the fridge, the moisture in the dough is able to be evenly absorbed, then after a time begins to dry out, concentrating the flavors. Then, when you bake the cookies, the sugar is able to caramelize better. That is the beautiful golden brown color you see, and nutty flavor you taste. Also, a cold or refrigerated dough won't spread as much.

Nutrition Facts

Calories

235.01

Fat

13.56 g

Sat. Fat

8.26 g

Carbs

24.83 g

Fiber

2.61 g

Net carbs

22.22 g

Sugar

11.36 g

Protein

3.66 g

Sodium

122.36 mg

Cholesterol

24.84 mg

Nutritional information is approximate. Based on 1 cookie from a 40-cookie batch.

https://jennyblogs.com/blog/2017/3/26/chocolate-chip-cookies

chocolate chips, bread flour, cake flour, NY Times, cookies

Dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Buttermilk Bread

Last Updated August 7, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

What’s the first thing that comes to mind when someone says, "Buttermilk"?  

For me, that would be buttermilk pancakes. The lightest and fluffiest of all pancakes. If you live in the south, maybe that's buttermilk biscuits. Maybe your favorite cake recipe or scone recipe calls for buttermilk. Whatever it may be, these delectable food items all have one thing in common: Their light crumb, a.k.a. fluffiness. The high acidity in the buttermilk reacts with the leavening agent, like baking soda, thus creating a beautiful rise, and a nice, light product.  

I don't often have buttermilk on hand; I find it much easier to make my own as I always have milk and lemon juice/vinegar on hand. Lemon juice or vinegar are both very acidic and will have a similar effect on the leavening agent. However, there is something so satisfying about using true buttermilk in a recipe. After all, Milk and Lemon Juice Pancakes don't sound nearly as appealing as Buttermilk pancakes.   

So, a trip to the store, a carton of buttermilk bought, pancakes made and eaten.  Now, there is only 7/8 of a carton of buttermilk left in your fridge.  The likelihood of making 7 or more batches of buttermilk pancakes before the buttermilk goes bad is, well, not likely.  (But if you do, let me know, I’ll come live at your house!)  

The question remains, what I can do with the rest of this buttermilk without being wasteful?  Make buttermilk bread! (Another side note, if you like to drink buttermilk straight, well then.  You just can't relate with our buttermilk overload predicament, can you?)  The fluffiness factor we were talking about earlier still plays a role in this bread.  So fluffy.  Makes great toast.  And did I mention french toast?  Now you can serve buttermilk french toast! Oh yes. Full circle, baby. Actually, I don't really know where the circle started, so it's hard to tell if we actually came full circle...

On to the recipe! 

Recipe adapted from Jane's Sweets and Baking Journal

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Buttermilk Bread

Makes 2 approx. 9x5 inch loaves

Ingredients:

• 5-6 cups / 620-740g all-purpose flour

• 1 Tbsp / 9g instant yeast

• 2 tsp / 10g salt

• 2 cups / 474g buttermilk

• 1 Tbsp / 20g maple syrup or honey

• 2 Tbsp / 28g oil or melted butter

Directions:

Oven 375°F / 190°C.  Grease two approx. 9x5in / 24x13cm loaf pans.

1. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well.  Switch to the dough hook if using a stand mixer.  

2. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.

3. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.  

4. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.  

5. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth.  The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.  

6. Repeat with other half of dough.  Place towel or plastic wrap over the two boules and let rest for 15 minutes.

7. Shape each round into a loaf and place in prepared pans.  Place back in a warm place to double, about 1 hour.  Preheat your oven towards the end of this time.  

8. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam.  A spray bottle works well.  Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C.  Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.  

Yield 20

Author Jennyblogs

Prep time

40 Min

Cook time

30 Min

Total time

1 H & 10 M

Print

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Buttermilk Bread

A soft white bread made extra fluffy with the use of buttermilk. Great for toast and french toast.

Cook modePrevent screen from turning off

Ingredients

• 5-6 cups / 620g-740g all-purpose flour
• 1 Tbsp / 9g instant yeast
• 2 tsp / 10g salt
• 2 cups / 474g buttermilk
• 1 Tbsp / 20g maple syrup or honey
• 2 Tbsp / 28g oil or melted butter

Instructions

1. Oven 375°F / 190°C. Grease two approx. 9x5in / 24x13cm loaf pans.
2. In a large bowl or bowl of a stand mixer fitted with the paddle attachment, place 5 cups of flour, yeast, and salt. Mix together. Add buttermilk, maple syrup, and oil, mixing well. Switch to the dough hook if using a stand mixer.
3. Knead in the stand mixer or by hand on a lightly floured surface, until a smooth dough is formed, adding more flour as needed. This should take about 5-7 minutes with a stand mixer, 10 minutes by hand. If using a stand mixer, still knead a few rounds on a lightly floured surface at the end.
4. Lightly grease a bowl and place your dough in it, flipping once so that all the dough is lightly coated in oil. Cover with a clean towel or plastic wrap and place in a warm place to rise until doubled in volume, about one hour.
5. When bread has risen, punch or press down to degas it. Dump back onto your floured surface and divide the dough into two even pieces, using a scale for accuracy.
6. Starting with one half, form dough into a ball by flattening in a small square, then folding 3-4 times to create a ball, stretching as you do to create some tension. Move to a part of your work surface that has minimal flour. Place the ball between your two floured hands, loosely cupped. Move the ball between your hands in a circular motion while gently pulling the dough in a downward action. The bottom of the dough should stick to your surface a bit, and as you gently stretch it down in a circular motion you are creating surface tension. If the dough starts to tear lighten up on the pressure; the dough should look taught and smooth. The surface tension will create a nice crust for your dough. This is called shaping a "Boule." If you're as confused as I would be reading this for the first time, this demonstration from King Arthur Flour is very helpful, the technique we're going for is shown starting at about 0:30.
7. Repeat with other half of dough. Place towel or plastic wrap over the two boules and let rest for 15 minutes.
8. Shape each round into a loaf and place in prepared pans. Place back in a warm place to double, about 1 hour. Preheat your oven towards the end of this time.
9. When dough has risen for the second time and the oven is hot, spray the inside walls of your oven with water to create steam. A spray bottle works well. Place loaves in oven and bake for 25-30 minutes, or until internal temperature reads 200-210°F / 93-99°C. Allow to cool in pans for 10 minutes, then remove and transfer to a wire rack.

Nutrition Facts

Calories

161.19

Fat

2.00 g

Sat. Fat

0.28 g

Carbs

30.42 g

Fiber

1.12 g

Net carbs

29.30 g

Sugar

2.10 g

Protein

4.79 g

Sodium

239.83 mg

Cholesterol

0.95 mg

Nutritional information is approximate and based on 1 slice from 20 servings.

https://jennyblogs.com/blog/2017/3/15/buttermilk-bread

bread, white bread, carbs, buttermilk, toast, french toast bread

Bread

American

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Whole Wheat Bread

Last Updated August 7, 2024

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Simple, delicious, whole wheat bread. No batons, bread machines, or rocket scientists required. Actually, if you have a bread machine your bread making life is probably a lot simpler than mine. I enjoy working the bread with my own hands, though.  It's very therapeutic and gives you a nice upper body workout. Which means you could then eat more bread, yes?

Anyway, this is a simple, versatile bread, good for sandwiches, toast, and...bread.  

Recipe adapted from The Frugal Girl

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Whole Wheat Bread

Makes 2 approx. 9in / 23cm loaves

Ingredients:

• 1 1/2 Tbsp / 14g instant yeast

• 2 1/2 tsp / 13g salt

• 3 cups / 384g whole wheat flour

• 2 3/4 cups / 330g all-purpose flour

• 2 1/3 cups / 552g warm water (about 110°F / 43°C)

• 1/4 cup / 80g maple syrup or honey

• 1/4 cup / 56g oil or melted butter

Directions:

Oven 350°F / 177°C.  Grease 2 approx. 9x5in / 23x13cm bread pans. 

1. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.  

2. Add warm water, maple syrup, and oil.  Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.  

3. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.  

4. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.  

5. Grease a large bowl and place dough in it.  Flip the dough over once so that both sides are lightly greased.  Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.  

6. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.  

7. Separate dough into two equal pieces.  Roll or press one piece out into a small rectangle.  It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches.  Starting from the short end, roll the dough up and place in your prepared pan.  Repeat with second piece.  

8. Place towel back over loaves and let rise until doubled, about 30-45 minutes.  

9. When loaves have risen, bake for about 30 minutes.  They should sound hollow when tapped on the bottom or internal temperature should read about 205°F / 96°C.  

10. Cool in pans 10 minutes before removing and allowing to cool completely.  

Jenny's Notes:

• If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan.

• I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile.  

• The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Yield 20

Author Jennyblogs

Prep time

35 Min

Cook time

30 Min

Total time

1 H & 5 M

Print

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Whole Wheat Bread

Classic everyday whole wheat bread, great for sandwiches, toast, or anyway you like to eat bread!

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 Tbsp / 14g instant yeast
• 2 1/2 tsp / 13g salt
• 3 cups / 384g whole wheat flour
• 2 3/4 cups / 330g all-purpose flour
• 2 1/3 cups / 552g warm water (about 110°F / 43°C)
• 1/4 cup / 80g maple syrup or honey
• 1/4 cup / 56g oil or melted butter

Instructions

1. Oven 350°F / 177°C. Grease 2 approx. 9x5in / 23x13cm bread pans.
2. Combine yeast, salt, 1 cup / 128g whole wheat flour, and 1 cup / 120g all-purpose flour in the bowl of a stand mixer on low speed, or mix by hand.
3. Add warm water, maple syrup, and oil. Mix until ingredients are combined, then increase speed to medium, beating for 3 minutes, or vigorously by hand.
4. Add remaining whole wheat flour and all-purpose flour until a soft but kneadable dough is formed.
5. Switch to dough hook and knead for 5-7 minutes, turning out on to a lightly floured surface to knead for 1-2 minutes more, until dough looks smooth and elastic. Or, knead by hand on a lightly floured surface for about 10 minutes.
6. Grease a large bowl and place dough in it. Flip the dough over once so that both sides are lightly greased. Cover bowl with a clean towel and place in a warm place to rise until doubled in volume, about 45-60 minutes.
7. When dough has risen, punch down and knead on a lightly floured surface for 4-5 minutes.
8. Separate dough into two equal pieces. Roll or press one piece out into a small rectangle. It does not have to be exact or very big, the width of it should be a touch smaller than your bread pan, or 9 inches. Starting from the short end, roll the dough up and place in your prepared pan. Repeat with second piece.
9. Place towel back over loaves and let rise until doubled, about 30-45 minutes.
10. When loaves have risen, bake for about 30 minutes. They should sound hollow when tapped on the bottom or the internal temperature should read about 205°F / 96°C.
11. Cool in pans 10 minutes before removing and allowing to cool fully.

Notes

If you use oil to make this bread, it will be dairy-free. If you use oil and maple syrup, it will also be vegan. I have also made this bread with great success substituting part of the all-purpose flour with wheat germ. Gives it an extra nutty flavor profile. The rolling step creates surface tension in the bread, and therefore a prettier loaf.

Nutrition Facts

Calories

162.77

Fat

3.50 g

Sat. Fat

0.30 g

Carbs

29.38 g

Fiber

2.69 g

Net carbs

26.69 g

Sugar

2.54 g

Protein

4.53 g

Sodium

254.58 mg

Cholesterol

0.00 mg

Nutritional information is approximate and based on 1 slice from a 10-slice loaf.

https://jennyblogs.com/blog/2017/3/4/whole-wheat-bread

vegan, dairy-free, whole wheat bread, wheat germ, honey, maple syrup, toast, french toast, whole wheat sandwich bread, homemade bread, loaves

Bread

American

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Ratatouille

Last Updated August 7, 2024

Rat patootie.  Ratatouille.  Only one of my favorite Pixar films AND one of my favorite foods.  A cartoon that takes place in Paris, is all about cooking, French accents, chefs, crispy baguettes....ah yes.  Never fails to make me hungry for cheese, saffron, bread, and maybe some wine.  From the day I first saw it, in the theatre in New York City with my mom back in 2008, I wanted to make ratatouille.  I didn't know what it was before the movie, but Pixar animation made it look delicious.  

After some research and googling, I soon learned that there were many different versions of ratatouille, originally a hearty peasant dish from the region of Provence, France.  (Remember Igor's flashback to his mother's cooking and country home when he firsts tastes the ratatouille?) One source likened it to stew in America. What kind of stew you ask? This is exactly the point, as every region and cook in America has their own version of stew, and it can vary widely. Apparently this is also true of ratatouille.  

After making this many times over the years, I came down to two favorite recipes.  

One involved sautéing the eggplant first for 10 minutes with the spices, then adding it to the bottom of the baking dish. The remaining sliced vegetables were then layered over the eggplant, with a sprinkling of parmesan cheese between each layer of vegetables.

The second involved spreading a seasoned tomato sauce in the bottom of the baking dish and then alternating the vegetables around the dish in a pretty spiral, like it’s served in the film.

I could never decide which version I wanted to make, so finally I combined the two for the best of both worlds.  I omitted sautéing the eggplant, kept the tomato sauce on the bottom, and kept the cheese and the pretty spiral.

That combination is what follows.

Looking for an oval baking dish? I use this Le Creuset pan and couldn’t love it more for casseroles and baking! It’s prettier than a 9x13 rectangular pan and is so easy to clean, even the baked on cheese from this dish!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

---

Ratatouille

Serves 4-6

Ingredients:

• 1 1/2 cups / 355g tomato purée or sauce (unseasoned)

• 1/2 onion, finely chopped

• 2 garlic cloves, minced

• 1 tsp fresh oregano or 1/4 tsp dried

• 1/4 tsp. crushed red pepper flakes

• 2 Tbsp / 28g olive oil

• 8 oz / 240g mushrooms, thinly sliced

• 1 medium eggplant

• 1 medium zucchini

• 1 medium yellow squash

• 1 bell pepper, optional

• 1 cup / 110g shredded parmesan cheese

• fresh or dried thyme

• salt and pepper, to taste

Directions:

Oven 375°F / 177°C.  Ungreased oval baking dish, about 10in / 25cm long, or 9x13in / 23x33cm pan. 

1. Add tomato purée to a small bowl.  Stir in onion, garlic, oregano, red pepper flakes, 1 tablespoon of oil, salt, and pepper.  Spread in the bottom of the baking dish.

2. Layer sliced mushrooms over tomato sauce.

3. Using a mandolin or by hand, slice eggplant, zucchini, yellow squash, and bell pepper into 1/4 inch slices.

4. Working in concentric circles, alternate and arrange the vegetables over the mushrooms.  You may have a small handful of misfit vegetables left over.  Save for another use (stir fry!) or lift a layer of your vegetables in the pan and sneak the excess underneath where the eye can't see. 

5. Drizzle vegetables with remaining tablespoon of oil, season with salt and pepper, and sprinkle cheese evenly over top.  Sprinkle thyme over cheese. 

6. Bake for 45-55 minutes or until tomato sauce is bubbling around edges of the pan and vegetables are tender when pierced with a knife.  

7. Eat as is, or served over quinoa, rice, couscous, or with some crusty French bread!

Jenny's Notes:

• 1 6oz can / 170g tomato paste mixed with 3/4 cup / 170g water can be substituted for the tomato purée.

• Sometimes I omit the red pepper flakes and use a spicy oil in place of the plain olive oil.

• If you want to save time assembling the vegetables you can layer them instead of alternating and making circles. i.e. layer all the eggplant slices, then squash, zucchini, etc.  

• You could add an extra layer of cheese between the mushrooms and vegetables.  

• Feel free to add or substitute vegetables! 

Yield 4-6 servings

Author Jennyblogs

Prep time

40 Min

Cook time

55 Min

Total time

1 H & 35 M

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Ratatouille

A classic French peasant dish made famous by the Pixar animated film "Ratatouille." This version has a tomato base, plenty of eggplant, zucchini, squash, and mushrooms, with thyme and parmesan cheese. Naturally gluten-free.

Cook modePrevent screen from turning off

Ingredients

• 1 1/2 cups / 355g tomato purée or sauce (unseasoned)
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp fresh oregano or 1/4 tsp dried
• 1/4 tsp. crushed red pepper flakes
• 2 Tbsp / 28g olive oil
• 8 oz / 240g mushrooms, thinly sliced
• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 bell pepper, optional
• 1 cup / 110g shredded parmesan cheese
• fresh or dried thyme
• salt and pepper, to taste

Instructions

1. Oven 375°F / 177°C. Ungreased oval baking dish, about 10in / 25cm long, or 9x13in / 23x33cm pan.
2. Add tomato purée to a small bowl. Stir in onion, garlic, oregano, red pepper flakes, 1 tablespoon of oil, salt, and pepper. Spread in the bottom of the baking dish.
3. Layer sliced mushrooms over tomato sauce.
4. Using a mandolin or chopping by hand, slice eggplant, zucchini, yellow squash, and bell pepper into 1/4 inch slices.
5. Working in concentric circles, alternate and arrange the vegetables over the mushrooms. You may have a small handful of misfit vegetables left over. Save for another use (stir fry!) or lift a layer of your vegetables in the pan and sneak the excess underneath where the eye can't see.
6. Drizzle vegetables with remaining tablespoon of oil, season with salt and pepper, and sprinkle cheese evenly over top. Sprinkle thyme over cheese.
7. Bake for 45-55 minutes or until tomato sauce is bubbling around edges of the pan and vegetables are tender when pierced with a knife.
8. Eat as is, or served over quinoa, rice, couscous, or with some crusty French bread!

Notes

1 6oz can / 170g tomato paste mixed with 3/4 cup / 170g water can be substituted for the tomato purée.Sometimes I omit the red pepper flakes and use a spicy oil in place of the plain olive oil. If you want to save time assembling the vegetables you can layer them instead of alternating and making circles. i.e. layer all the eggplant slices, then squash, zucchini, etc. You could add an extra layer of cheese between the mushrooms and vegetables. Feel free to add or substitute vegetables!

Nutrition Facts

Calories

319.11

Fat

15.92 g

Sat. Fat

6.00 g

Carbs

33.75 g

Fiber

9.15 g

Net carbs

24.60 g

Sugar

15.12 g

Protein

16.35 g

Sodium

571.85 mg

Cholesterol

19.80 mg

Nutritional information is approximate and based on 4 servings.

https://jennyblogs.com/blog/2017/2/24/ratatouille

ratatouille, Pixar Ratatouille, thyme, eggplant, zucchini, yellow squash, vegetables, healthy, gluten-free, parmesan cheese, tomato, mushrooms, peasant dish

Lunch, Dinner, Side Dish

French

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---

Cream Cheese Coffee Cake

Last Updated August 6, 2024

Cream Cheese Coffee Cake. Think a delicate crumb, super moist with swirls of cream cheese making the coffee cake even softer, and a sweet crumble on top.

Coffee cakes (and scones) often get a bad rap for being dry. No one likes to eat something that makes their mouth feel like it’s full of sawdust. There is no need to make dry baked goods when there are so many good recipes out there! A good example? This Cream Cheese Coffee Cake recipe. I already have a few favorite NOT dry recipes like this Cinnamon Streusel Coffee Cake, but today’s Cream Cheese Coffee Cake really uh, takes the cake on the moist scale. I apologize if you don’t like the word “moist”, but I struggle finding suitable synonyms that get the same point across. If you have any ideas, I’m open to suggestions so I don’t offend some people’s sensibilities. :)

Now, post Valentine's Day, or Galentine's Day, you may need to take a break from chocolate.  No wait, never mind, that's silly.  Chocolate is always necessary.  What was I thinking?  But I'm sure you already have plenty of chocolate on your hands (maybe literally, put that candy bar down and get busy making this coffee cake) in the form of heart boxes, Dove dark chocolate with those hidden messages, Hershey's kisses, or in my case, Toblerone.  So instead, let's make a very white dessert (or breakfast, hey) with a delicate crumb and cheesecake filling. Yes? Yes.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

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Cream Cheese Coffee Cake

Serves 12-16

Ingredients:

For the Filling

• 8 oz / 225g cream cheese, softened

• 1/4 cup / 50g sugar

• 1/2 tsp vanilla extract

• 1 egg

For the Cake

• 1 1/2 cups / 180g all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 3 Tbsp / 42g oil

• 1/2 cup / 100g sugar

• 2 eggs

• 1 tsp vanilla

• 1/2 cup / 123g yogurt or sour cream

For the Streusel

• 1/4 cup / 50g sugar

• 1/4 cup / 30g all-purpose flour

• 3 Tbsp / 42g cold butter, cubed

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan.

For the Filling

1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds. 

2. Add sugar, vanilla, egg and beat on medium-low speed until combined.  Pour into another bowl and set aside. 

For the Cake

1. In a medium bowl whisk together flour, baking powder, baking soda, and salt. 

2. In the bowl of a stand mixer combine oil and sugar.  Beat in eggs one at a time.  Add vanilla. 

3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture.  Dry, yogurt, dry, yogurt, dry.  Mix only until just combined after each addition. 

For the Streusel

1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

1. Spread half of the cake batter in the bottom of prepared pan. 

2. Pour and spread cream cheese filling evenly over batter; gently swirl.

3. Spread remaining half of cake batter over cream cheese filling. 

4. Evenly sprinkle streusel over the top.

5. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean. 

Jenny's Notes:

• Love coffee cake or serving at a party?  You can double this recipe and bake in a 9x13 inch pan.  Increase baking time to about 40 minutes.

Yield 12-16 Servings

Author Jennyblogs

Prep time

45 Min

Cook time

25 Min

Total time

1 H & 10 M

Print

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Cream Cheese Coffee Cake

Super moist coffee cake with a thick cream cheese swirl and delicate streusel topping.

Cook modePrevent screen from turning off

Ingredients

For the Filling

• 8 oz / 225g cream cheese, softened
• 1/4 cup / 50g sugar
• 1/2 tsp vanilla extract
• 1 egg

For the Cake

• 1 1/2 cups / 180g all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 Tbsp / 42g oil
• 1/2 cup / 100g sugar
• 2 eggs
• 1 tsp vanilla
• 1/2 cup / 123g yogurt or sour cream

For the Streusel

• 1/4 cup / 50g sugar
• 1/4 cup / 30g all-purpose flour
• 3 Tbsp / 42g cold butter, cubed

Instructions

For the Filling

1. In the bowl of a stand mixer beat cream cheese until smooth, about 30 seconds.
2. Add sugar, vanilla, egg and beat on medium-low speed until combined. Pour into another bowl and set aside.

For the Cake

1. In a medium bowl whisk together flour, baking powder, baking soda, and salt.
2. In the bowl of a stand mixer combine oil and sugar. Beat in eggs one at a time. Add vanilla.
3. Alternate adding the dry ingredients and yogurt to the oil and sugar mixture. Dry, yogurt, dry, yogurt, dry. Mix only until just combined after each addition.

For the Streusel

1. Combine sugar, flour, and butter in a small bowl with a pastry cutter, fork, or your hands until crumbles the size of pebbles appear.

Assembly

1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan.
2. Spread half of the cake batter in the bottom of prepared pan.
3. Pour and spread cream cheese filling evenly over batter; gently swirl.
4. Spread remaining half of cake batter over cream cheese filling.
5. Evenly sprinkle streusel over the top.
6. Bake for 20-25 minutes or until toothpick inserted near the center comes out mostly clean.

Notes

Love coffee cake or serving at a party? You can double this recipe and bake in a 9x13 inch pan. Increase baking time to about 40 minutes.

Nutrition Facts

Calories

269.85

Fat

13.92 g

Sat. Fat

6.21 g

Carbs

31.96 g

Fiber

0.47 g

Net carbs

31.48 g

Sugar

18.21 g

Protein

4.58 g

Sodium

270.60 mg

Cholesterol

58.08 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/16/cream-cheese-coffee-cake

cream cheese, coffee cake, streusel, cream cheese filling, swirl, moist

Breakfast, Dessert

American

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---

Whole Wheat Peanut Butter Muffins

Do you like my snowman liners? :)

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Muffins are great, aren’t they? So American and so versatile. They can be savory or sweet and just about any flavor you could desire. They can be calorie bombs or nutrition bombs. These Whole Wheat Peanut Butter Muffins are actually pretty good for you, considering how delicious they are.

The sugar content is low, only whole wheat flour is used, and they’re rich in peanut butter and chocolate!

Sometimes I think muffins don’t get the recognition they deserve. Each country has its specialty and maybe of all the things that my country could’ve invented I would’ve chosen croissants or pastries, but muffins have their place on the table for sure! I am not ashamed.

The world is a beautiful place full of diverse people, traditions, and food.  The beauty of the age we live in is how accessible it has become to travel.  You no longer have to rely on magazines and other people's experience, or weigh the cost of time it takes to get places and the chance of death as you voyage on a ship or whatnot.  Even if you remain right where you are, chances are the other people around you are coming and going.  The world is opening up more and more, we are no longer isolated from each other.  We are exposed to different ways of thinking, culture, languages, ideals.  Sometimes we agree, and sometimes we don't, and as long as we know how to do those two things humbly and lovingly, it can be a beautiful thing.  Even when it seems the disagreements outweigh the agreements, there will always be one thing we have in common: Food. 

Never underestimate the power of food.  We can thank France for flaky, buttery pastries, crepes, chocolate mousse, and baguettes, Italy for pizza, pasta, gelato, and panettone, Germany for pretzels and bratwurst, Greece for Gyros and tzatziki, the middle east for hummus, falafel, tabbouleh, baba ganoush, pita, and shawarma, Turkey for Turkish delight and baklava, Japan for sushi, China for wontons, spring rolls, and dumplings, Ireland for Shepherd's pie, Mexico for tacos, burritos, and enchiladas, Canada for Poutine, U.S. for macaroni and cheese, apple pie, s'mores, buffalo wings, jambalaya, annnnnnd muffins. 

Basically, while the French are making pastries, Americans are making muffins.  Hm.  That's fine.  Taking two days to make something does not necessarily mean it will be automatically better.  (In this case, however, I think it does.)  But we don't always have the luxury of taking two days to make pastries when the fancy strikes.  Life and work happens.  Enter the humble muffin.  Simple, humble, delicious, and quick to whip up.  It has its place in the kitchen.

They tend to get a bad rap for being high in calories, unhealthy, and associated with muffin tops.  I promise, their sole intent in life is not give you a muffin top.  Poor muffins.  I am here today to show you that muffins can be nutritious, not 500 calories a pop, and enjoyable to make.  I hope I don't have to tell you they are also enjoyable to eat.  Especially these ones. :)

Recipe adapted from Culinary Adventures in the Kitchen

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Whole Wheat Peanut Butter Muffins

12-14 muffins

Ingredients:

• 2 1/4 cups / 270g whole wheat or white whole wheat flour

• 1 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• 3 Tbsp / 42g oil

• 1/4 cup / 61g yogurt

• 1/2 cup / 100g brown sugar

• 3/4 cup / 195g peanut butter

• 2 tsp vanilla extract

• 2 eggs

• 1 cup / 237g buttermilk

• 1 cup / 175g chocolate chips

Directions:

Oven 375°F / 190°C.  Muffin tin lined with cupcake liners or greased.  You may need two pans.

1. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. 

2. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar.  Add peanut butter and mix until incorporated.  Add the eggs one at a time, scraping down sides of bowl as needed. 

3. Add 1/3 of flour mixture to the stand mixer, mixing just until combined.  Add half of the buttermilk, again mixing until just combined.  Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour.  Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula. 

4. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops. 

5. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes. 

Jenny's Notes:

• Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat.  Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture.  Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. 

• Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. 

• These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins. 

Yield 12-14 Muffins

Author Jennyblogs

Prep time

30 Min

Cook time

18 Min

Total time

48 Min

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Whole Wheat Peanut Butter Muffins

Lightly sweet, whole wheat peanut butter muffins with a healthy sprinkling of chocolate chips.

Cook modePrevent screen from turning off

Ingredients

• 2 1/4 cups / 270g whole wheat or white whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 3 Tbsp / 42g oil
• 1/4 cup / 61g yogurt
• 1/2 cup / 100g brown sugar
• 3/4 cup / 195g peanut butter
• 2 tsp vanilla extract
• 2 eggs
• 1 cup / 237g buttermilk
• 1 cup / 175g chocolate chips

Instructions

1. Oven 375°F / 190°C. Muffin tin lined with cupcake liners or greased. You may need two pans.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In the bowl of a stand mixer, combine oil, yogurt, and brown sugar. Add peanut butter and mix until incorporated. Add the eggs one at a time, scraping down sides of bowl as needed.
4. Add 1/3 of flour mixture to the stand mixer, mixing just until combined. Add half of the buttermilk, again mixing until just combined. Repeat with another third of the flour, the remaining half of the buttermilk, and finally the last third of flour. Gently stir in 3/4 cup / 130g chocolate chips with a spoon or spatula.
5. Fill muffin cups 3/4 full, and sprinkle remaining 1/4 cup / 44g chocolate chips over the tops.
6. Bake until lightly golden around the edges and/or a toothpick inserted near the center comes out clean, about 16-18 minutes.

Notes

Whole wheat flour is not necessarily healthier than white whole wheat flour, they are simply different kinds of wheat. Whole wheat flour is a red wheat, which gives it the darker color and slightly heavier texture. Think of it like a Granny Smith apple and a Macintosh Apple, they are different varieties of apple but equally nutritious for you. Using either plain yogurt or a sweetened yogurt like vanilla is fine in this recipe. These muffins are not overly sweet, (I think they're perfect for breakfast so you don't start your day with a sugar coma) so feel free to up the sugar if you prefer sweeter muffins.

Nutrition Facts

Calories

329.90

Fat

17.53 g

Sat. Fat

4.88 g

Carbs

39.14 g

Fiber

4.20 g

Net carbs

34.95 g

Sugar

18.61 g

Protein

9.13 g

Sodium

328.68 mg

Cholesterol

32.10 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/11/whole-wheat-peanut-butter-muffins

muffins,snack,nutritious, chocolate chips, whole wheat, dark chocolate, peanut butter, buttermilk,yogurt

Breakfast, Bread

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Salted Chocolate Caramel Pretzel Bark

Last Updated August 6, 2024

Pretzels. Homemade caramel. Chocolate. And salted. This bark has only 5 ingredients, it’s super easy to make, and you keep going back for more.

Oh yes.  For the sugar lovers, sweets devotees, and when you want to whip up something delicious with precious little effort, this bark is it.  Some people even refer to it as crack bark. Maybe because you break, or crack it, at the end?  (Just kidding everyone, I know what they mean when they call it that.)  Plus all 5 ingredients are pretty easy to have on hand. 

Now, if this were Pinterest, you could call it "5 Ingredient Crack Bark."  Remember my thing with Pinterest names?  Yep.  Still there.  Keep it classy, people, keep it classy.  It already bothers me that this recipe has as many words in its title as it does ingredients.  If you have any better and more concise ideas for the title, please, let me know!

Slightly adapted from Where the Cookies Are

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Salted Chocolate Caramel Pretzel Bark

Makes approximately one 11x17in / 28x43cm sheet of bark

Ingredients:

• Enough mini pretzels to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag / 200g.

• 1 cup / 226g butter

• 1 cup / 200g brown sugar

• 2 cups / 340g semi-sweet chocolate chips

• coarse salt

Directions:

Oven 375°F / 190°C.  Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil. 

1. Cover pan with an even layer of pretzels.

2. In a medium saucepan over medium-low heat, combine butter and brown sugar.  Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown.  This should take 3-5 minutes after the mixture has started to simmer. 

3. Remove mixture from heat and immediately pour evenly over pretzels. 

4. Place in the oven and bake for 6 minutes. 

5. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel. 

6. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels.  Sprinkle with salt. 

7. Allow to cool completely before breaking into pieces.  You can place your pan in the fridge or freezer to speed up the process. 

Jenny's Notes:

• Don't have tinfoil?  You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. 

• Want to go crazy?  Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! 

• Once you have spread the melted chocolate, feel free to add some extra toppings if you wish.  Coconut, chopped peanuts, finely chopped coffee beans...

Yield 12-15 servings

Author Jennyblogs

Prep time

25 Min

Cook time

6 Min

Total time

31 Min

Print

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Salted Chocolate Caramel Pretzel Bark

Salty, crunchy, chocolatey, caramelly, and only 5 ingredients to whip up this addicting bark!

Cook modePrevent screen from turning off

Ingredients

• mini pretzels, enough to cover an approximately 11x17in / 28x43cm jelly roll pan, about half of a 15oz bag or 200g
• 1 cup / 226g butter
• 1 cup / 200g brown sugar
• 2 cups / 340g semi-sweet chocolate chips
• coarse salt

Instructions

1. Oven 375°F / 190°C. Line an approximately 11x17in / 28x43cm jelly roll pan with tinfoil.
2. Cover pan with an even layer of pretzels.
3. In a medium saucepan over medium-low heat, combine butter and brown sugar. Stir until mixture starts to simmer, then allow to cook, without stirring, until mixture turns a nice golden-brown. This should take 3-5 minutes after the mixture has started to simmer.
4. Remove mixture from heat and immediately pour evenly over pretzels.
5. Place in the oven and bake for 6 minutes.
6. Remove from oven and immediately sprinkle chocolate chips over pretzels and caramel.
7. Wait a few minutes, then use a spatula to spread now melted chocolate chips over pretzels. Sprinkle with salt.
8. Allow to cool completely before breaking into pieces. You can place your pan in the fridge or freezer to speed up the process.

Notes

If you’re wondering what a jelly-roll pan is, it’s merely a baking sheet with about a 1in side around it, which in this case keeps the bark contained. Don't have tinfoil? You can always use wax or parchment paper, but I would recommend greasing them beforehand as I have had the bark stick to both of those products. Want to go crazy? Use any kind of chips in place of the semisweet chips, such as milk, peanut butter, bittersweet...or a combination! Once you have spread the melted chocolate, feel free to add some extra toppings if you wish. Coconut, chopped peanuts, finely chopped coffee beans...

Nutrition Facts

Calories

398.37

Fat

24.26 g

Sat. Fat

14.77 g

Carbs

47.86 g

Fiber

2.24 g

Net carbs

45.63 g

Sugar

31.99 g

Protein

3.04 g

Sodium

384.00 mg

Cholesterol

40.49 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/2/3/salted-chocolate-caramel-pretzel-bark

salted caramel, salted chocolate, bark, butter, toffee, caramel, chocolate chips, crack bark

dessert, snack

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Orange Chocolate Chip Scones

Last Updated August 5, 2024

Do you know what goes great with cold weather?  Hot beverages, like tea and coffee. 

And do you know which carbs goes best with tea and coffee? Scones. 

That's not to say that scones are dry and should only be served with hot liquids to help re-salivate your mouth. If that's your past experience, then you need to find a new scone recipe or scone baker. I like the sound of that. Scone baker. Sconed baker.  The scorned baker. Maybe not. Moving on. These scones are wonderful!! Light and flaky. Not too sweet, with a nice burst of citrusy orange that pairs beautifully with the bitterness of the chocolate.

January is for baking.  Not dieting.  (Whole30 I'm looking at you.  In a very kind way.  Maybe not.)  Particularly breads, scones, cookies...winter and carbs are good buddies.  Love handles are an awkward third wheel.  But we get to wear big cozy sweaters and sit by fireplaces if we want to. I love winter. I love baking. I love these scones. Without further ado….

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

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Orange Chocolate Chip Scones

Makes about 12 scones

Ingredients:

• 3 cups / 360g all-purpose flour

• 1/4 cup / 50g sugar

• 4 tsp orange zest

• 4 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp salt

• scant 3/4 cup / 150g oil

• 1 egg

• 3/4 cup / 180g buttermilk

• 1 cup / 170g chocolate chips or chunks

Directions:

Oven 425°F / 218°C.  Baking sheet lined with parchment paper.

1. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt.  Add oil and mix until texture resembles coarse crumbs.

2. Whisk together egg and buttermilk.  Add to dry mixture until evenly moistened but being careful not to overmix.  Fold in chocolate chips. 

3. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times.  Roll or pat out into a rectangle of about 1-inch thickness.  Cut into 12 squares.

4. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.  

5. Best served same day, with tea and coffee and butter and jam, if you wish.   

Jenny's Notes:

• In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

• Scones are so great, and there are many different varieties and recipes for them.  As long as they aren't too dry, I think they all have merit.  In fact, I have several different scone recipes, this is just one of them.  They are similar, but with slight differences that make each one valuable.

Yield 12 servings

Author Jennyblogs

Prep time

25 Min

Cook time

15 Min

Total time

40 Min

Print

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Orange Chocolate Chip Scones

Light, moist, orange and chocolate chip scones.

Cook modePrevent screen from turning off

Ingredients

• 3 cups / 360g all-purpose flour
• 1/4 cup / 50g sugar
• 4 tsp orange zest
• 4 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• scant 3/4 cup / 150g oil
• 1 egg
• 3/4 cup / 180g buttermilk
• 1 cup / 170g chocolate chips or chunks

Instructions

1. Oven 425°F / 218°C. Baking sheet lined with parchment paper.
2. In a large bowl whisk together flour, sugar, zest, baking powder, baking soda, and salt. Add oil and mix until texture resembles coarse crumbs.
3. Whisk together egg and buttermilk. Add to dry mixture until evenly moistened but being careful not to overmix. Fold in chocolate chips.
4. Turn dough out onto a lightly floured surface and knead for a few rounds, 12-14 times. Roll or pat out into a rectangle of about 1-inch thickness. Cut into 12 squares.
5. Place on prepared baking sheet and bake for 12-15 minutes, until scones no longer look doughy in the center and the bottoms are a light golden brown.
6. Best served same day, with tea and coffee and butter and jam, if you wish.

Notes

In place of chocolate chips you can also break up a chocolate bar. Last time I used a chocolate bar with hazelnuts in it for Orange Hazelnut Chocolate Chip Scones and it was scrumptious.

Nutrition Facts

Calories

317.34

Fat

17.57 g

Sat. Fat

3.59 g

Carbs

37.50 g

Fiber

1.72 g

Net carbs

35.78 g

Sugar

12.69 g

Protein

4.72 g

Sodium

465.72 mg

Cholesterol

16.10 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/1/26/orange-chocolate-chip-scones

Scones, quick bread, orange, chocolate

bread, breakfast

American, British

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Healthy Chocolate Chip Cookie Pie

Last Updated August 5, 2024

Some people are adverse to the word healthy when it comes to desserts.  This recipe today is to help you see you don't need to be one of those people. 

Oh, but what I would give to have a little slice of this pie right now, healthy or not!  Actually, I wouldn't give much.  But that doesn't mean I don't want it.  Yes, Whole30January is still happening.  It has gotten easier in recent days...but you can ask my mom, who is doing it with me, if that's a true statement.  So here is yet another recipe you can make and eat in my stead.  Please, for my sanity.  Just don't tell me how delicious it is.  I like to ask the people around me who are eating delicious nonWhole30food to tell me how disgusting it is.  It almost makes me feel better.  Won't you be glad when Whole30January is over so you won't have to hear any more of my sardonic complaining? 

What do I mean when I say healthy? I mean, aside from the chocolate chips (which have some health benefits in and of themselves aside from the sugar), that you could eat this for breakfast, lunch, or dinner.

This recipe is naturally gluten-free, vegan, dairy-free, and nut free. Just keep in mind you may need to use certified ingredients, i.e. certified GF oats (even though oats are a gluten-free food, they are almost always processed in facilities that also process foods that contain gluten, and there is a high risk of cross-contamination) and check your other ingredients for stowaway unwanted allergens! Chocolate chips, as long as they are semi-sweet or dark chocolate, should not contain any dairy, yet I’ve seen brands that do contain dairy. Reading labels is very important for so many reasons!

Yes ok, on to this nutritious pie that somehow tastes like dessert!

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Chocolate Covered Katie

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Healthy Chocolate Chip Cookie Pie

12-16 servings

Ingredients:

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed

• 1 cup / 90g oats or 180g ground flax seeds

• 1/4 cup / 63g applesauce

• 3 Tbsp / 42g oil

• 2 tsp vanilla extract

• 1/2 tsp baking soda

• 2 tsp baking powder

• 1/2 tsp salt

• 1/2 cup / 100g brown sugar

• 3 tsp stevia powder

• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Directions:

Oven 350°F / 177°C.  Greased 8 - 9in / 20 - 23cm pie dish.

1. Combine all ingredients except chocolate chips in a food processor and blend until smooth.  Stir in chocolate chips. 

2. Scrape dough into prepared pan and sprinkle with additional chocolate chips. 

3. Bake in oven for 30-35 minutes.  Allow to cool before slicing and serving. 

Jenny's Notes:

• If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup.

• I adapted this recipe from Chocolate Covered Katie.  She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc.  I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. 

• Feel free to add more sugar if you feel the need! 

• If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin. 

Yield 12-16

Author Jennyblogs

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

Print

With ImageWithout Image

Healthy Chocolate Chip Cookie Pie

A healthy and somehow still delicious cookie pie that is gluten-free, dairy-free, nut-free, and vegan.

Cook modePrevent screen from turning off

Ingredients

• 2 15oz cans / 500g cooked white beans (navy, great northern, cannellini) or garbanzo beans, drained and rinsed
• 1 cup / 90g oats or 180g ground flax seeds
• 1/4 cup / 63g applesauce
• 3 Tbsp / 42g oil
• 2 tsp vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup / 100g brown sugar
• 3 tsp stevia powder
• 1 cup / 170g chocolate chips or chunks, plus more for sprinkling

Instructions

1. Oven 350°F / 177°C. Greased 8 - 9in / 20 - 23cm pie dish.
2. Combine all ingredients except chocolate chips in a food processor and blend until smooth. Stir in chocolate chips.
3. Scrape dough into prepared pan and sprinkle with additional chocolate chips.
4. Bake in oven for 30-35 minutes. Allow to cool before slicing and serving.

Notes

If you don’t have applesauce, you can use oil instead. That means you would be adding a total of 7 Tbsp / 98g oil, or a scant half cup. I adapted this recipe from Chocolate Covered Katie. She is very good about giving lots of options if you are gluten-free, vegan, have a nut allergy, etc. I simply narrowed it down to my favorite combination of ingredients from her options, and preferred amount of sweetener so that it tastes like dessert without giving in to your sugar dragon too much. Feel free to add more sugar if you feel the need! If for whatever reason your batter comes out too thick or thin, (didn't drain the beans as much, the applesauce brand you use is soupier, etc.) you can add more oats or flax to thicken, or applesauce, maple syrup, or milk to thin.

Nutrition Facts

Calories

280.72

Fat

10.08 g

Sat. Fat

3.02 g

Carbs

44.03 g

Fiber

7.02 g

Net carbs

37.01 g

Sugar

20.13 g

Protein

7.85 g

Sodium

533.19 mg

Cholesterol

0.00 mg

Nutritional information is approximate. Based on 12 servings.

https://jennyblogs.com/blog/2017/1/21/healthy-chocolate-chip-cookie-pie

vegan, dairy-free, gluten-free, nut-free, healthy, cookie pie,

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Pumpkin Cinnamon Swirl Bread

Last Updated August 5, 2024

Pumpkin Bread. No, not that wonderful, dense, quick-bread pumpkin bread, but a light, yeasted bread made with PUMPKIN and spiced with nutmeg and ginger!!! And a beautiful cinnamon swirl. It makes a-may-zing toast. I think I say that about all my bread recipes. But it’s the truth. And I love toast.

Do you want to know something really sad, though? (You’re maybe thinking, uh no, scrolllll.) I’m blogging about this bread, and I can’t even eat it. (By choice, I guess I like to punish my body??) I’m going to tell you about it.

Ever heard of Whole30? Me neither, up until last year. Actually, New Year's Eve. (Yes, only 2 weeks ago. I know, I know, those "last year" jokes are so old, but I still get SO much entertainment out of them. Too much.)  Anyway, I read about the Whole30 in an email from this informative and entertaining fitness site called Greatist.   Like all normal people, my first thought when I see things like ice cream and strange diets is to say, "I WANT TO BE A PART OF THAT."  Actually, I prefer the ice cream to be a part of me, meaning I ate it. 

I am not normally a spontaneous person by any means, but two days later I had commenced my very own #Whole30January. Without even reading all the way through the guidelines.  It's almost easier to list what you can eat than what you can't. But I'll start with what you can't, just because it's fun and I like to complain about it.  It's not even all that hard.  Especially with a buddy.  Just ask my Mom, she just loves doing this with me.

Not allowed:

1. grain (not even quinoa)

2. dairy (guess that ice cream is not going to become a part of me after all)

3. sugar (say no to stevia)

4. soy (watch out for sneaky ingredients like soy lecithin)

5. alcohol (put down the vanilla extract)

6. legumes (think beans and peanuts)

7. sketchy preservatives like carageenan

That leaves you with veggies, fruits, eggs, nuts, meat, and all the sadness you want.  But you may not take any of those approved items and combine them to create something in the "cheat" category.  For example, you cannot combine eggs and bananas and pour it onto a griddle because that would be a pancake.  The goal is to break you of unhealthy relationships with food.  So instead of replacing everything you normally eat with healthier versions (because at the end of the 30 days you will most likely go back to the exact same way you ate before, and then nothing has changed) the goal is to explore and create new delicious and nutritious (and sad) food.  Ha ok I'm done being sardonic.  If you want to read more about Whole30, click here.  

So in the midst of these January blues and food sadness, I will share with you this recipe for pumpkin cinnamon swirl bread so you can eat it in my stead.  While you're at it, would you also eat some cheese and every other kind of bread that exists for me?  Thanks. 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Cooking Classy

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Pumpkin Cinnamon Swirl Bread

Makes 1 loaf

Ingredients:

For the Bread

• 2 1/4 tsp / 7g active dry yeast

• 1/4 cup / 60g warm water, 110°F / 43°F

• 1/4 cup / 50g + 1/2 tsp sugar

• 1/4 cup / 60g warm milk, 110°F / 43°C

• 2 Tbsp / 42g molasses

• 3/4 tsp salt

• 1 Tbsp / 14g oil

• 1/4 tsp nutmeg

• 1/4 tsp ginger

• 1 egg

• 1 cup / 246g pumpkin puree

• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted

• 1/3 cup / 67g brown sugar

• 2 tsp cinnamon

Directions:

Make the Bread

Oven 375°F / 190°C.  1 greased bread pan, approximately 9x5in / 23x13cm.

1. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar.  Allow to sit until yeast starts to bubble, about 5 minutes.

2. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined. 

3. Switch to a dough hook and slowly add flour.  Continue adding flour until a soft, but not too sticky dough is achieved. 

4. Turn dough out onto a lightly floured surface and knead for 1-2 minutes. 

5. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour. 

6. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl.  Set aside.

7. When the bread is doubled in size, punch down and turn out onto a lightly floured surface.  Roll out into a rectangle, about 22x8in / 56x20cm. 

8. Spread melted butter over dough, going within 1/2in / 1cm of edge.  Sprinkle cinnamon sugar mixture evenly over butter.

9. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf.  Place in prepared loaf pan seam side down. 

10. Cover with a towel and let rise again until doubled in size, about 45 minutes. 

11. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C. 

Jenny's Notes:

• If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

• This bread is delicious toasted!  And if you're really a pumpkin fan, might I mention pumpkin butter?

Yield 12-14

Author Jennyblogs

Prep time

50 Min

Cook time

40 Min

Total time

1 H & 30 M

Print

With ImageWithout Image

Pumpkin Cinnamon Swirl Bread

Light, yeasted pumpkin bread spiced with ginger and nutmeg with a beautiful cinnamon swirl.

Cook modePrevent screen from turning off

Ingredients

For the Bread

• 2 1/4 tsp / 7g active dry yeast
• 1/4 cup / 60g warm water, 110°F / 43°F
• 1/4 cup / 50g + 1/2 tsp sugar
• 1/4 cup / 60g warm milk, 110°F / 43°C
• 2 Tbsp / 42g molasses
• 3/4 tsp salt
• 1 Tbsp / 14g oil
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 egg
• 1 cup / 246g pumpkin puree
• 3 1/2 - 4 cups / 420g - 480g all-purpose flour

For the Cinnamon Swirl

• 1 1/2 Tbsp / 21g butter, melted
• 1/3 cup / 67g brown sugar
• 2 tsp cinnamon

Instructions

Make the Bread

1. Oven 375°F / 190°C. 1 greased bread pan, approximately 9x5in / 23x13cm.
2. In the bowl of a stand mixer combine yeast, water, and 1/2 tsp of sugar. Allow to sit until yeast starts to bubble, about 5 minutes.
3. Stir in the milk, molasses, remaining sugar, salt, oil, nutmeg, ginger, egg, and pumpkin until combined.
4. Switch to a dough hook and slowly add flour. Continue adding flour until a soft, but not too sticky dough is achieved.
5. Turn dough out onto a lightly floured surface and knead for 1-2 minutes.
6. Place in an oiled bowl, flip so that both sides are oiled, and cover with a towel. Allow to rise in a warm place until doubled in size, about 1 hour.
7. While the bread is rising, whisk together brown sugar and cinnamon in a small bowl. Set aside.
8. When the bread is doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a rectangle, about 22x8in / 56x20cm.
9. Spread melted butter over dough, going within 1/2in / 1cm of edge. Sprinkle cinnamon sugar mixture evenly over butter.
10. Starting from one of the short sides (the approximate 8in / 20cm) roll dough into a loaf. Place in prepared loaf pan seam side down.
11. Cover with a towel and let rise again until doubled in size, about 45 minutes.
12. Bake in preheated oven for 35-40 minutes, or until bread sounds hollow to the tap and an internal temperature reaches about 190°F / 88°C.

Notes

If using instant yeast instead of instant active dry yeast, you can skip step 1. and add all the ingredients from step 1. and 2. together, then proceed to step 3. The reason for this is because active dry yeast is dried and needs to be reactivated in some warm liquid and a bit of sugar before adding to the rest of the ingredients. Instant yeast is ready to be added in without any extra prep.

Nutrition Facts

Calories

219.22

Fat

3.60 g

Sat. Fat

1.28 g

Carbs

41.35 g

Fiber

2.07 g

Net carbs

39.28 g

Sugar

9.02 g

Protein

5.33 g

Sodium

170.35 mg

Cholesterol

19.66 mg

Nutritional information is approximate and based on 12 servings.

https://jennyblogs.com/blog/2017/1/12/pumpkin-cinnamon-swirl-bread

yeasted bread, yeast, pumpkin puree, canned pumpkin, pumpkin bread, cinnamon swirl

bread, breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

What lurks in the darkness...

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Cinnamon Streusel Coffee Cake

Last Updated Septemer 6, 2024

Last Updated August 4, 2024

Think of a delicately moist coffee cake with a cinnamon swirl and a crunchy, sweet streusel on top. That’s what we’re making today.

If the first thought that comes to your mind when you think of coffee cake is dry-crumbly-use-up-a-week's-worth-of-saliva-in-one-bite-cake, then think again.  No, no, no.  Coffee cake is supposed to be sweet, but not quite as sweet as regular cake, flavorful, and with a beautifully dense crumb.  That's fancy talk for moist.  But for the mental care of some readers who have an avid dislike for that term, I tried to avoid using it.  But I still did to explain myself.  Just can't win. 

Oh, and for some people who may be confused, there is (most often) no coffee involved in the batter.  The final product, however, pairs beautifully with a mug of coffee.  Hence the name.  (Speaking of words we don't like...mug?  No thanks.  It's like your mouth was too lazy to talk - "mmmm" - then made a huge effort and ended up with "ug."  Mmmmmmug.) 

On to more delicious sounding, looking, and tasting things!! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

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Cinnamon Streusel Coffee Cake

Serves 9-12

Ingredients:

For the Cake

• 1/2 cup / 112g oil

• 1/2 cup / 100g sugar

• 1/4 cup / 50g brown sugar

• 1 1/4 tsp baking powder

• 3/4 tsp salt

• 1 tsp vanilla extract

• 1 egg

• 1/2 cup / 122g plain yogurt

• 1/2 cup / 119g milk

• 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

• 1/2 cup / 100g brown sugar

• 2 1/2 tsp cinnamon

• 1 tsp unsweetened cocoa powder

For the Streusel

• 1/3 cup / 67g sugar

• 1/4 cup / 30g all-purpose flour

• 1/4 cup / 23g rolled oats

• 1 tsp cinnamon

• 2 Tbsp / 28g butter, melted

Directions:

Oven 350°F / 177°C.  Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.

Make the Cake

1. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined.  Beat in egg. 

2. In a separate small bowl mix together yogurt and milk. 

3. Add a third of the flour to the oil mixture, mixing until almost combined.  Add half of the yogurt mixture.  Continue adding flour and yogurt mixture to oil mixture until everything is just combined. 

4. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside. 

Make the Cinnamon Swirl

1. In a small bowl combine brown sugar, cinnamon, and cocoa powder. 

2. Sprinkle evenly over batter in pan. 

3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

1. In another small bowl, combine sugar, flour, oats, and cinnamon.  Add the melted butter and mix until crumbles form. 

2. Evenly distribute crumble over batter in pan. 

3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean. 

Jenny's Notes:

• Watch that bake time.  Toothpicks are your best friend.  I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.

• REALLY like coffee cake?  Double this recipe and put in a 9x13 inch pan or two cake pans.  You can always freeze one pan!

• Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone.  The dairy options are endless!!!!  I really liked fresh ricotta in this recipe. 

Yield 9-12 servings

Author Jennyblogs

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

Print

With ImageWithout Image

Cinnamon Streusel Coffee Cake

Delicate, moist coffee cake with a cinnamon swirl and streusel to top it all off.

Cook modePrevent screen from turning off

Ingredients

For the Cake

• 1/2 cup / 112g oil
• 1/2 cup / 100g sugar
• 1/4 cup / 50g brown sugar
• 1 1/4 tsp baking powder
• 3/4 tsp salt
• 1 tsp vanilla extract
• 1 egg
• 1/2 cup / 122g plain yogurt
• 1/2 cup / 119g milk
• 2 cups / 240g all-purpose flour

For the Cinnamon Swirl

• 1/2 cup / 100g brown sugar
• 2 1/2 tsp cinnamon
• 1 tsp unsweetened cocoa powder

For the Streusel

• 1/3 cup / 67g sugar
• 1/4 cup / 30g all-purpose flour
• 1/4 cup / 23g rolled oats
• 1 tsp cinnamon
• 2 Tbsp / 28g butter, melted

Instructions

Make the Cake

1. Oven 350°F / 177°C. Greased 8x8in / 20x20cm square baking pan, or 8in / 20cm round cake pan.
2. In the bowl of a stand mixer, beat oil, sugars, baking powder, salt, and vanilla until well combined. Beat in egg.
3. In a separate small bowl mix together yogurt and milk.
4. Add a third of the flour to the oil mixture, mixing until almost combined. Add half of the yogurt mixture. Continue adding flour and yogurt mixture to oil mixture until everything is just combined.
5. Pour half of the batter into the prepared pan, spreading all the way to edges; set other half aside.

Make the Cinnamon Swirl

1. In a small bowl combine brown sugar, cinnamon, and cocoa powder.
2. Sprinkle evenly over batter in pan.
3. Pour remaining batter over cinnamon filling and use a spatula to gently spread to edges.

Make the Streusel

1. In another small bowl, combine sugar, flour, oats, and cinnamon. Add the melted butter and mix until crumbles form.
2. Evenly distribute crumble over batter in pan.
3. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Notes

• Watch that bake time. Toothpicks are your best friend. I was testing this recipe using my Italian oven that didn't like to bake things on the bottom, so you may need less time.
• REALLY like coffee cake? Double this recipe and put in a 9x13 inch pan or two cake pans. You can always freeze one pan!
• Don't have plain yogurt on hand? You can also use sweetened yogurt and reduce sugar by 1/4 cup / 50g, or try Greek yogurt, fresh ricotta, sour cream, or mascarpone. The dairy options are endless!!!! I really liked fresh ricotta in this recipe.

Nutrition Facts

Calories

402.38

Fat

16.42 g

Sat. Fat

2.95 g

Carbs

59.80 g

Fiber

1.55 g

Net carbs

58.24 g

Sugar

35.85 g

Protein

5.08 g

Cholesterol

29.23 mg

Sodium

311.45 mg

Nutritional information is approximate and based on 9 servings.

https://jennyblogs.com/blog/2017/1/6/cinnamon-streusel-coffee-cake

coffee cake, cinnamon swirl, brunch, streusel topping

breakfast, cake, dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Homemade Snickers Bars

Last Updated October 25, 2024

Let’s make Snickers! 

If you just thought, "Why would I want to make Snickers when I can just buy them and save a whole lot of time?" I'm actually with you on that one. While I (and my famiy) are known for making just about anything homemade, I'm not normally the first one to jump on making things homemade that have already been perfected. Homemade Reese's?  Samoas? Oreos? Nah, I'll let Nabisco and the Girl Scout Foundation of America do that. I did make homemade Oreos once, but after a couple hours of work and ending up with less cookies than a package of Oreos that didn't even taste like an Oreo, I decided to be more discerning with such recipes in the future. They tasted good...but they were saving neither time nor money. The exception is, if you can make something that tastes like the original or better, even if it takes longer, because homemade means less chemicals and preservatives! Yay. 

That's where these Snickers come in. Delicious layers of milk chocolate, homemade nougat with marshmallow fluff, salty peanuts, and that decadent caramel layer.

And you know what? They’re not even as hard to make as you might think.

You can melt some chocolate in a pan? Yes you can. Boil a few ingredients together for a few minutes, without even needing a candy thermometer? Sure. Chop up some peanuts? Yep, just watch your fingers! And for the caramel layer, you have your pick between making a homemade caramel (also linked in the recipe), or simply unwrapping a bag of caramel squares and melting them with a bit of heavy cream. Then melt more chocolate, at which you will already be a pro. There you have it, homemade, can’t-keep-your-hands-off-of-them, Snickers bars.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to mall businesses and ethically and responsibly made items. For further information see the privacy policy. Grazie!

Recipe adapted from Brown Eyed Baker

---

Homemade Snickers Bars

Makes 42-48 small bars

Ingredients:

For the Top and Bottom Chocolate Layer

• 2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

• 1/4 cup / 56g butter

• 3/4 cup / 150g sugar

• 1/4 cup / 59g milk

• 1 1/2 cups / 128g marshmallow fluff

• 1/4 cup / 65g creamy peanut butter

• 1 tsp vanilla extract

• 1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

• 1/2 batch caramel sauce, recipe found here

or

• 14 oz / 396g caramel squares, unwrapped

• 1/4 cup / 59g heavy whipping cream

Directions:

Lightly grease a 9x13in / 23x33cm pan and line with parchment paper.  Grease the parchment paper. 

Make the Bottom Chocolate Layer

1. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted.  Spread evenly in the bottom of the 9x13 pan.  Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

1. Melt butter in a medium saucepan over medium-low heat.  Add sugar and milk, stirring until dissolved.  Bring to a boil.  Reduce heat to low and simmer for 5 minutes, stirring occasionally. 

2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth.  Fold in peanuts.  Spread evenly over cooled chocolate in pan and return to fridge or freezer. 

Make the Caramel Layer

1. Make a half batch of the caramel sauce as directed. 

or

1. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth.  Once melted, cook for 4 more minutes, stirring frequently. 

2. Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often.  Spread evenly over cooled caramel layer. 

2. Place back in fridge or freezer until completely set, 10-30 minutes.

3. Keep in pan or remove using parchment paper; slice and serve.

4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer. 

Jenny's Notes:

• Really like peanut butter?  You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate.  Or, use part peanut butter chips instead of all milk chocolate chips.  

• Don't need a whole 9x13 pan of Snickers?  You can always halve this recipe and put everything in an 8x8 pan.  But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away.   

• The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such.  Ironic, though, isn't it?  Usually you grease something to help it move, not keep it in place.

Yield 42-48 small bars

Author Jennyblogs

Prep time

30 Min

Cook time

45 Min

Total time

1 H & 15 M

Print

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Snickers Bars

Possibly better than the real thing, these homemade Snickers Bars are made with glorious layers of caramel, marshmallow-y nougat, and salty peanuts sandwiched between two layers of milk chocolate.

Cook modePrevent screen from turning off

Ingredients

For the Top and Bottom Chocolate Layer

• 2 1/2 cups / 425g milk chocolate chips (about 1 1/4 bags or 15oz)

For the Nougat Layer

• 1/4 cup / 56g butter
• 3/4 cup / 150g sugar
• 1/4 cup / 59g milk
• 1 1/2 cups / 128g marshmallow fluff
• 1/4 cup / 65g creamy peanut butter
• 1 tsp vanilla extract
• 1 1/2 cups / 233g salted peanuts, roughly chopped

For the Caramel Layer

• 1 cups sugar
• 1 Tbsp light corn syrup
• 1 Tbsp water
• 1/2 cup heavy cream
• 1/8 tsp coarse salt
• 1/4 cup cold, unsalted butter cut into tablespoons
• OR
• 14 oz / 396g caramel squares, unwrapped
• 1/4 cup / 59g heavy whipping cream

Instructions

Make the Bottom Chocolate Layer

1. Lightly grease a 9x13in / 23x33cm pan and line with parchment paper. Grease the parchment paper.
2. Place 1 1/4 cups / 213g of the milk chocolate chips in a small saucepan over low heat, stirring until melted. Spread evenly in the bottom of the 9x13 pan. Place in fridge or freezer to set until next layer is ready.

Make the Nougat Layer

1. Melt butter in a medium saucepan over medium-low heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
2. Remove from heat and stir in marshmallow fluff, peanut butter, and vanilla until smooth. Fold in peanuts. Spread evenly over cooled chocolate in pan and return to fridge or freezer.

Make the Caramel Layer

1. Combine sugar, corn syrup, and water in a medium sauce over high heat. Allow to cook without stirring until the mixture turns a beautiful amber color. (If it turns an ugly amber color, I can't help ya. Just kidding. Proceed.) This could take anywhere from 10-20 minutes, depending on how hot your stove top cooks. Keep a watchful eye on it, as it goes fast from light golden, perfectly amber, to burnt.
2. Remove from heat and carefully pour in cream, a little at a time, as it will bubble up and spatter at you. Stir until all the cream is mixed in.
3. Attach a candy thermometer to the pan and return to the heat. Cook until mixture reaches 238 degrees Fahrenheit, about 2-5 minutes.
4. Remove from heat and stir in salt. Stir in butter, one tablespoon at a time, until completely smooth. Transfer to a bowl and allow to cool completely before using. Spread over cooled nougat layer and return to fridge or freezer.
5. OR
6. Melt caramel squares with heavy cream in a medium saucepan over low heat, stirring occasionally, until melted and smooth. Once melted, cook for 4 more minutes, stirring frequently.
7. Pour caramel over cooled nougat layer and return to fridge or freezer.

Make the Top Chocolate Layer

1. Melt the remaining 1 1/4 cups / 212g of milk chocolate chips in a small saucepan over low heat, stirring often. Spread evenly over cooled caramel layer.
2. Place back in fridge or freezer until completely set, 10-30 minutes.
3. Keep in pan or remove using parchment paper; slice and serve.
4. Can be stored at room temperature for up to a week, two weeks in the fridge, or three months in the freezer.

Notes

Really like peanut butter? You can add 1/4 cup / 65g smooth peanut butter to each the top and bottom chocolate layer after melting the chocolate. Or, use part peanut butter chips instead of all milk chocolate chips. Don't need a whole 9x13 pan of Snickers? You can always halve this recipe and put everything in an 8x8 pan. But since you're putting the time in, I would recommend making the whole 9x13 pan and simply freezing whatever you won't eat right away. The first greasing of the pan before you put in the parchment paper may seem redundant, but it helps the paper to stick to the pan and not move all over while you are trying to spread chocolate and such. Ironic, though, isn't it? Usually you grease something to help it move, not keep it in place.

Nutrition Facts

Calories

169.11

Fat

9.76 g

Sat. Fat

4.49 g

Carbs

18.93 g

Fiber

0.90 g

Net carbs

18.03 g

Sugar

16.15 g

Protein

2.67 g

Sodium

57.84 mg

Cholesterol

11.41 mg

Nutritional information is approximate. Based on 42 servings using the homemade caramel recipe.

https://jennyblogs.com/blog/2016/12/31/snickers-bars

homemade Snickers bars, nougat, homemade caramel, peanuts, Snickers

dessert, cookies and bars

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Banana Chocolate Chip Cake with Peanut Butter Frosting

Last Updated August 4, 2024

It's almost Christmas!!!  The most wonderful time of the year, filled with family, friends, delicious food, and cheery music.  Wasn't that a wonderfully cliché sentence?  Yes, but we hope it's true.  I am fortunate enough to say that it is for me.  I love all my family, I love Christmas music (I can't always vouch for it all being "good" music, but it lifts your spirit and you can mindlessly sing along while wearing a Santa hat and elf socks without anyone thinking twice), and we have an abundance of delicious food.  So much food. 

What is one to do when they have been indundated with rich holiday food?  Take a break?  No fun.  Stand by the vegetable tray all night?  Nah, I hear the conversation can get a little heated with those peppers.  Chew gum?  No, you need a compromise.  Something that will satisfy, but not put you over like your great-aunt's cousin-once-removed on your dad's side triple chocolate cake with chocolate buttercream, ganache, whipped cream, sprinkles, drizzled with caramel and bonbons on top.  Something more like a fruit based cake.  Banana.  With chocolate chips, because it is Christmas, and peanut butter because that makes the whole thing.  The bow on top of the present.  The icing on the cake...so very literally. Plus protein. It’s basically a health food, you guys.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Handle the Heat

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Banana Chocolate Chip Cake with Peanut Butter Frosting

Makes 12-16 servings

Ingredients:

For the Banana Chocolate Chip Cake

• 2 1/2 cups / 300g all-purpose flour

• 1 1/2 tsp baking powder

• 3/4 baking soda

• 1 tsp cinnamon

• 1/2 tsp salt

• 3/4 cup / 168g oil

• 3/4 cup / 150g sugar

• 1/2 cup / 100g brown sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/2 cup / 123g plain yogurt or sour cream

• 4 overripe bananas, mashed, to get roughly 1 1/3 cups / 400g mashed banana

• 1 cup / 170g mini chocolate chips

For the Peanut Butter Frosting

• 1 cup / 226g unsalted butter (2 sticks, 8 oz), room temperature

• 1 cup / 260g creamy peanut butter

• 1 tsp vanilla extract

• pinch of salt

• 2 - 2 1/2 cups / 250-313g powdered sugar

Directions:

Oven preheated to 350°F / 177°C.  Grease and flour two 8 or 9in / 20 or 23cm round cake pans.

Make the Banana Chocolate Chip Cake

1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.  Set aside.

2. In the bowl of a stand mixer, beat together oil and sugars.  Add vanilla and eggs; beat well.

3. Add 1/3 of the flour mixture to the egg mixture.  Mix in yogurt.  Add another third of flour mixture.  Add bananas.  Add final third of flour mixture.  Fold in chocolate chips.

4. Pour and divide batter evenly between the two prepared pans. 

5. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean.   Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely. 

Make the Peanut Butter Frosting

1. In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy.  Add vanilla and salt.  Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread. 

Assembly

1. Center one cake layer upside down on a cake stand or plate.  Frost this layer within 1/4 inch of edge of cake. 

2. Place second layer on top, and frost cake with remaining frosting.  Sprinkle with additional chocolate chips, if desired. 

Jenny's Notes:

• I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier.  I don’t always have plain yogurt on hand, so in those cases I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for.  Feel free to use whatever you have on hand! 

Yield 12-16

Author Jennyblogs

Prep time

1 Hour

Cook time

40 Min

Total time

1 H & 40 M

Print

With ImageWithout Image

Banana Chocolate Chip Cake with Peanut Butter Frosting

A tender banana cake speckled with chocolate chips topped with a creamy peanut butter frosting.

Cook modePrevent screen from turning off

Ingredients

For the Banana Chocolate Chip Cake

• 2 1/2 cups / 300g all-purpose flour
• 1 1/2 tsp baking powder
• 3/4 baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup / 168g oil
• 3/4 cup / 150g sugar
• 1/2 cup / 100g brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup / 123g plain yogurt or sour cream
• 4 overripe bananas, mashed, to get roughly 1 1/3 cups / 400g mashed banana
• 1 cup / 170g mini chocolate chips

For the Peanut Butter Frosting

• 1 cup / 226g unsalted butter (2 sticks, 8 oz), room temperature
• 1 cup / 260g creamy peanut butter
• 1 tsp vanilla extract
• pinch of salt
• 2 - 2 1/2 cups / 250-313g powdered sugar

Instructions

Make the Banana Chocolate Chip Cake

1. Oven preheated to 350°F / 177°C. Grease and flour two 8 or 9in / 20 or 23cm round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand mixer, beat together oil and sugars. Add vanilla and eggs; beat well.
4. Add 1/3 of the flour mixture to the egg mixture. Mix in yogurt. Add another third of flour mixture. Add bananas. Add final third of flour mixture. Fold in chocolate chips.
5. Pour and divide batter evenly between the two prepared pans.
6. Bake for 35-40 minutes, or until toothpick inserted in the center comes out clean. Allow to cool for about 10 minutes in the pans before flipping out onto cooling racks to cool completely.

Make the Peanut Butter Frosting

1. In the bowl of a stand mixer, beat butter and peanut butter together until light and fluffy. Add vanilla and salt. Add 2 cups of powdered sugar; add more as needed until frosting is thick enough to spread.

Assembly

1. Center one cake layer upside down on a cake stand or plate. Frost this layer within 1/4 inch of edge of cake.
2. Place second layer on top, and frost cake with remaining frosting. Sprinkle with additional chocolate chips, if desired.

Notes

I prefer to use organic yogurt instead of sour cream in recipes simply because it's healthier. I don’t always have plain yogurt on hand, so in those cases I use vanilla yogurt and reduce the sugar in the recipe by 1/3-1/2 cup, depending on the amount of yogurt called for. Feel free to use whatever you have on hand!

Nutrition Facts

Calories

785.39

Fat

45.52 g

Sat. Fat

15.55 g

Carbs

88.21 g

Fiber

3.37 g

Net carbs

84.84 g

Sugar

59.78 g

Protein

10.55 g

Sodium

386.82 mg

Cholesterol

75.36 mg

Nutritional information is approximate. Based on 12 servings using the full 2 1/2 cups of powdered sugar for the frosting.

https://jennyblogs.com/blog/2016/12/23/chocolate-chip-banana-cake-with-peanut-butter-frosting

Banana, cake, banana chocolate chip, chocolate chip cake, peanut butter, peanut butter frosting, banana cake, ripe banana recipe

Dessert, Cake

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

---

Peanut Butter Rice Krispie Treats

Last Updated July 20, 2024

What's peanut buttery, sweet, chewy, crispy, (aren't you so glad I didn't just spell that "krispy"?) easy to make, and makes you want more? 

This. Peanut Butter Rice Krispie Treats DELUXE.  Or....Reese's Loaf, as my brother affectionately called it the first time I made it. 

As if Rice Krispie Treats weren't delicious enough, we added peanut butter, Reese's, and mini marshmallows. Oh yes. OH YES.

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Shugary Sweets

---

Peanut Butter Rice Krispie Treats

Makes about 16 squares, but hey, that all depends on who's slicing, doesn't it?

Ingredients:

• 1/4 cup / 56g butter

• 10 oz / 283g bag of marshmallows, regular or mini

• 1/2 cup / 130g peanut butter

• 5 cups / 140g Rice Krispie cereal

• 1 1/4 cups / 70g mini marshmallows

• 1 8 oz / 227g bag mini Reese's, miniatures, or regular, chopped

Directions:

1. Prepare an 8 or 9in / 20 or 23cm square baking dish by greasing or lining with parchment paper.

2. In a large pot over medium-low heat, melt butter and marshmallows.  Stir until melted and smooth. 

3. Working quickly, remove from heat and stir in peanut butter, then Rice Krispies.  Gently fold in mini marshmallows. 

4. Using a well greased hand or spatula, scrape Krispies out of the pan and into the baking dish, gently pressing into an even layer. 

5. Top with mini Reese's and (try to) allow to set before slicing. 

Jenny's Notes:

• Optional: For an even loafier loaf of Peanut Butter Rice Krispie Treats, melt a bag (about 10 oz) of peanut butter chips and spread on top of the Rice Krispies, right before adding the Mini Reese's on top.

• Like super chewy Rice Krispie treats?  Increase the amount of marshmallows you use!

Yield 16 pieces

Author Jennyblogs

Prep time

10 Min

Cook time

5 Min

Total time

15 Min

Print

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Peanut Butter Rice Krispie Treats

Deluxe peanut butter Rice Krispies treats amped up with Reese's peanut butter cups and chewy chunks of marshmallow.

Cook modePrevent screen from turning off

Ingredients

• 1/4 cup / 56g butter
• 10 oz / 283g bag of marshmallows, regular or mini
• 1/2 cup / 130g peanut butter
• 5 cups / 140g Rice Krispie cereal
• 1 1/4 cups / 70g mini marshmallows
• 1 8 oz / 227g bag mini Reese's, miniatures, or regular, chopped

Instructions

1. Prepare an 8 or 9 inch / 20 or 23 centimeter square baking dish by greasing or lining with parchment paper.
2. In a large pot over medium-low heat, melt butter and marshmallows. Stir until melted and smooth.
3. Working quickly, remove from heat and stir in peanut butter, then Rice Krispies. Gently fold in mini marshmallows.
4. Using a well greased hand or spatula, carefully scrape Krispies out of pan and into baking dish, gently pressing into an even layer.
5. Top with mini Reese's and (try to) allow to set before slicing.

Notes

Optional: For an even loafier loaf of Peanut Butter Rice Krispie Treats, melt a bag (about 10 oz) of peanut butter chips and spread on top of the Rice Krispies, right before adding the Mini Reese's on top.

Like super chewy Rice Krispie treats? Increase the amount of marshmallows you use!

Nutrition Facts

Calories

249.37

Fat

11.42 g

Sat. Fat

4.14 g

Carbs

35.18 g

Fiber

1.03 g

Net carbs

34.15 g

Sugar

20.78 g

Protein

4.25 g

Sodium

175.55 mg

Cholesterol

8.38 mg

Nutritional information is approximate. Based on 16 servings.

https://jennyblogs.com/blog/2016/12/22/peanut-butter-rice-krispie-treats

Rice Krispies, Rice Krispie Treats, peanut butter, deluxe rice krispies, Reeses, Reeses rice krispie treats, Fluffernutter rice krispie treats, peanut butter bars, marshmallows, peanut butter desserts

dessert, bars

American

Did you make this recipe?

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---

Caramel Toffee Cheesecake

Last Updated: August 4, 2024

Happy Thanksgiving!  I am thankful for so many things.  One of those things is cheesecake. 

Especially a caramel cheesecake with a layer of chocolate between the crust and cheesecake, toffee bits, whipped cream, and more caramel drizzled on top. Yep, especially that.

I love the graham cracker crust because it stays together so well! The secret is to use toffee bits in the crust. Toffee is sticky and while the crust is baking all the little pieces melt a bit, fusing the graham cracker crust together into a beautiful, slightly crunchy mass. No crumbling graham cracker crusts today! I mean, I even pressed the crust all the way up the sides of the pan and it stayed even after taking off the spring form pan. Success.

You know how they say actions speak louder than words?  Well, instead of talking about how much I love cheesecake and how great this crust is, I'm going to share the recipe with you...that's an action, right?  Then in turn you can make it, and then you acted on your thankfulness too.  This is such a great plan, let's go! 

This post may contain affiliate links. If you buy something using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Yammie’s Noshery

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Caramel Toffee Cheesecake

Serves about 16-20

Ingredients:

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets

• 1/2 cup / 85g toffee bits, plain or with chocolate (Heath Bits O Brickle)

• 1/2 cup / 100g brown sugar

• 1 cup / 226g butter, melted

• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature

• 1 cup / 245g sour cream

• 1 cup / 200g sugar

• 1 Tbsp / 15g vanilla extract

• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)

• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream

• 2 Tbsp / 40g maple syrup or sugar

• 1/4 cup / 75g caramel sauce

• 1/4 cup / 43g toffee bits

Directions:

Oven 300°F / 149°C.  10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter.  Press firmly into the prepared spring-form pan, pressing all the way up the sides.  Sprinkle chopped chocolate evenly over bottom of crust. 

2. Bake for 5 minutes or until chocolate is melted.  Remove from oven and spread chocolate evenly with a spatula.  Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes.  Add vanilla and caramel.  Beat in the eggs, one at a time, until just combined. 

2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken. 

3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes.  Remove from oven and allow to cool for a further 30 minutes.

4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form.  Add maple syrup and beat until stiff peaks form. 

2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula. 

3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula.  Sprinkle with toffee and chill until ready to serve.

Jenny's Notes:

• Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. 

• You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Yield 16-20 servings

Author Jennyblogs

Prep time

1 Hour

Cook time

1 H & 55 M

Total time

2 H & 55 M

Print

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Caramel Toffee Cheesecake

Toffee graham gracker crust, a layer of dark chocolate, caramel cheesecake filling, and whipped cream, caramel, and more toffee bits on top.

Cook modePrevent screen from turning off

Ingredients

For the Toffee Crust

• 3 cups / 255g crushed graham crackers, about 2 packages or 18 sheets
• 1/2 cup / 85g toffee bits, plain or with chocolate
• 1/2 cup / 100g brown sugar
• 1 cup / 226g butter, melted
• 6 oz / 170g bitter-sweet chocolate, chopped

For the Filling

• 3 8oz packages / 675g cream cheese, room temperature
• 1 cup / 245g sour cream
• 1 cup / 200g sugar
• 1 Tbsp / 15g vanilla extract
• 1/4 cup / 75g caramel sauce (To make homemade caramel, halve this recipe here)
• 4 eggs, lightly beaten

For the Topping

• 1 cup / 237g heavy whipping cream
• 2 Tbsp / 40g maple syrup or sugar
• 1/4 cup / 75g caramel sauce
• 1/4 cup / 43g toffee bits

Instructions

1. Oven 300°F / 149°C. 10in / 26cm spring-form pan lined with parchment paper, bottom and sides.

Make the Toffee Crust

1. Combine graham crackers, toffee, brown sugar, and butter. Press firmly into the prepared spring-form pan, pressing all the way up the sides. Sprinkle chopped chocolate evenly over bottom of crust.
2. Bake for 5 minutes or until chocolate is melted. Remove from oven and spread chocolate evenly with a spatula. Place crust in freezer while you make the filling.

Make the Filling

1. In the bowl of a stand mixer, beat cream cheese, sour cream, and sugar on low-medium speed for a few minutes. Add vanilla and caramel. Beat in the eggs, one at a time, until just combined.
2. Pour over crust and bake for about 1 hour and 20 minutes, or until edges are set and center is still a bit jiggly when lightly shaken.
3. Turn off oven and crack open the door, leaving cheesecake to set for another 30 minutes. Remove from oven and allow to cool for a further 30 minutes.
4. Refrigerate until completely chilled, about 6 hours or overnight.

Make the Topping

1. When cheesecake is ready, beat whipping cream in the bowl of a stand mixer until soft peaks form. Add maple syrup and beat until stiff peaks form.
2. Pipe whipped cream onto cheesecake, or if you don't have piping bags or tips, simply spread it with a spatula.
3. Warm caramel in a small saucepan and drizzle all over the cheesecake with a spoon or spatula. Sprinkle with toffee and chill until ready to serve.

Notes

Cheesecakes require a decent amount of beating, however, avoid beating on high speeds as you don't want to incorporate too much air into the batter. You can also use an 8in / 20cm spring-form pan + a 6in / 15cm spring-form pan to make this recipe. Or, instead of the 6 incher just stick any extra crust in the bottom of a square baking dish, top with lefotver filling and you have cheesecake bars! I have done the second option before. :) The bars will bake for less time than a spring-form pan.

Nutrition Facts

Calories

619.24

Fat

42.95 g

Sat. Fat

25.01 g

Carbs

53.18 g

Fiber

0.90 g

Net carbs

52.27 g

Sugar

42.62 g

Protein

7.17 g

Sodium

376.36 mg

Cholesterol

156.01 mg

Nutritional information is approximate and based on 16 servings.

https://jennyblogs.com/blog/2016/11/24/235s5sno40u8k76ro7k5m6fq2466gw

caramel, toffee crunch, Heath, Bits O Brickle, cheesecake, homemade caramel, chocolate, graham cracker crust

dessert

American

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Pumpkin Coconut Energy Bars

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much. 

Sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious. But delicious does not always have to be nutritious.  Everything in moderation.

Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Namely, Pumpkin Coconut Energy Bars. They’re pumpkin spiced, vegan, dairy-free, and gluten-free (if you use gluten-free oats), so most everyone can enjoy them! They’re sweetened with dates which also makes them refined sugar free.

Eat them as dessert, snack, after-workout boost, or for on the go. By nature they’re a bit soft, so if you prefer them harder keep them in the fridge or freezer until you need a little nutritious pick-me-up.

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Nutritionist in the Kitch

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Pumpkin Coconut Energy Bars

Makes 8-10 Bars

Ingredients:

• 1 cup / 160g pitted dates

• 1/2 cup / 75g nuts of choice, raw and unsalted

• 2 Tbsp / 24g pumpkin seeds or chia seeds

• 2 Tbsp / 14g unsweetened shredded or flaked coconut

• 1/4 cup / 23g oats

• 1 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 cup / 60g pumpkin puree

Directions:

1. Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

2. Line an 8x8in / 20x20cm square baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

3. Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

4. Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

• I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5?? Haha

Yield 8-10 servings

Author Jennyblogs

Prep time

15 Min

Total time

15 Min

Print

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Pumpkin Coconut Energy Bars

No-bake pumpkin bars with plenty of fall spice, coconut, and pumpkin seeds. Vegan, gluten-free if using gluten-free oats, refined-sugar free, and dairy-free.

Cook modePrevent screen from turning off

Ingredients

• 1 cup / 160g pitted dates
• 1/2 cup / 75g nuts of choice, raw and unsalted
• 2 Tbsp / 24g pumpkin seeds or chia seeds
• 2 Tbsp / 14g unsweetened shredded or flaked coconut
• 1/4 cup / 23g oats
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cloves
• 1/4 tsp ginger
• 1/4 cup / 60g pumpkin puree

Instructions

1. Combine all ingredients in a food processor. Blend for several minutes, until slightly chunky or completely smooth, as you wish.
2. Line an 8x8in / 20x20cm square baking dish with parchment paper. Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.
3. Scoop mixture into dish and carefully spread to the edges. Use lightly oiled or wet hands to help this process. Sprinkle with more coconut, pumpkin seeds, or both.
4. Place in the freezer for a couple hours, then slice into bars. Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be.

Nutrition Facts

Calories

149.51

Fat

6.45 g

Sat. Fat

1.46 g

Carbs

22.40 g

Fiber

3.70 g

Net carbs

18.70 g

Sugar

13.99 g

Protein

3.46 g

Sodium

32.30 mg

Cholesterol

0.00 mg

Nutritional information is approximate and based on 8 servings.

https://jennyblogs.com/blog/2016/11/17/pumpkin-coconut-bars

pumpkin, pumpkin spice, fall recipe, no bake, vegan, dairy free, gluten free, refined sugar free, pumpkin seeds, raw, coconut

dessert, snack

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Homemade Eggnog

Last Updated July 16, 2024

Do you know what 2 weeks from today is?  Yes, Thanksgiving!  A big feast requires lots of food, lots of planning, and of course lots of shopping, preparing, and cooking.  There are of course all the traditional dishes to make, but sometimes you want to throw in something new and delicious.  Since many of you, my smart friends, break out the eggnog for the first time on Thanksgiving, why not try making it homemade this year?  No high fructose corn syrup, artificial flavor, or "Holly"-ness about it. It's very simple to make, and can easily be doubled, tripled, or quadrupled (Hello, Morris family) to fit your needs. 'Tis the season to be jolly, not drink Hollynog.  

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. Where possible, links are prioritized to small businesses, and American companies and products made in the USA for American readers. For further information see the privacy policy. Grazie!

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Homemade Eggnog

Makes 8 Servings

Ingredients:

• 4 eggs

• 1/2 cup / 100g sugar

• 2 tsp / 10g vanilla extract

• 4 cups / 948g milk

• 1/2 tsp nutmeg, plus more for sprinkling

• 1/4 cup / 56g brandy, bourbon, or rum, optional

Directions: 

1. In a large bowl, whisk together eggs and sugar until light in color and the sugar has dissolved. 

2. Whisk in vanilla, nutmeg, milk, and alcohol.  Strain into a pitcher or serving dish of choice and chill until ready to serve. Sprinkle with additional nutmeg. 

Jenny's Notes:

• Halve, double, or triple this recipe as needed.

• So easy and delicious!  If you are worried about the raw eggs in this, simply use pasteurized eggs. 

• If you are serving this to children and/or people who don't drink, obviously don't add any alcohol. What I like to do is add the alcohol to only half so everyone is happy, or let people add their own. But not the children.

• Serve in a punch bowl with dollops of vanilla ice cream for an extra decadent treat! 

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Lemon Raspberry Sweet Rolls

Last Updated August 18, 2024

We all love a good cinnamon roll.  The soft dough, warm-gooey-buttery-cinnamon filling, topped with a sweet glaze or cream cheese icing.  The smell of fresh baked breads wafting from the kitchen and the warmth of bread in our tummy are especially comforting as the months turn colder. 

Today, however, we are not making cinnamon rolls (that's old hat :) but lemon raspberry rolls.  The tang of the lemon and raspberry paired with the sweet glaze is a match made for breakfast.  Or anytime. Pair it with a cup of tea or coffee and you have all the incentive you need to get out of bed in the morning!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

Recipe adapted from Joy the Baker

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Lemon Raspberry Sweet Rolls

Makes 12 regular rolls or 8 jumbo

Ingredients:

For the Dough

• 1 cup / 237g warm milk (about 100°F / 38°C)

• 1/2 cup / 100g sugar

• 4 1/2 tsp / 14g active dry yeast

• 1/4 cup / 56g oil

• 2 eggs

• Zest of 1 lemon

• 1/2 tsp salt

• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• Generous 1 1/4 cups / 170g (1 6oz container) fresh or frozen raspberries (if using frozen do not thaw)

• 1/2 cup / 100g sugar

• Zest of 1 lemon

• 1 tsp cornstarch

• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar

• 3 Tbsp / 42g lemon juice

Directions:

Preheat oven to 400°F / 205°C. Grease a 9x13inch / 23x33cm rectangular baking dish.

Make the Dough

1. Pour milk into a large bowl. Add sugar and yeast and allow to sit for 7-10 minutes. Yeast should foam up a bit. 

2. Add oil, eggs, zest, and salt. Add 4 1/4 cups of flour and mix until combined. 

3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, knead in a stand mixer with dough hook attachment for 8-10 minutes, adding in flour as needed. The dough should stick only to bottom of bowl, not much to the sides.

4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in bowl. Cover and place in a warm area to rise for about 1 1/2 hours or until doubled in size. 

Make the Lemon Raspberry Filling

1. In a small saucepan melt butter and let simmer until it starts to brown. Remove from heat and cool slightly. 

2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch.  It's okay if raspberries get a little crushed. 

Assemble the Rolls

1. When dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.   

2. Spread cooled butter over dough almost to edges; sprinkle evenly with raspberry mixture. 

3. Starting from one of the longer sides, roll dough up, pinching dough together at the end to seal it. 

4. Slice into 12 even pieces, or 8 for jumbo sized. Place rolls in prepared pan and cover with plastic wrap. Place in a warm area to rise for about an hour, or until puffed.

5. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 185°F / 90°C of an outside roll.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice.  It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed. 

2. Drizzle warm rolls with glaze. 

Jenny's Notes:

• If you don't have a thermometer handy to know what 100 degrees is, simply warm until milk feels quite warm, but not hot. 

• You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. 

• When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.  I often to do it all by hand just because it’s therapeutic!

Yield 12

Author Jennyblogs

Prep time

1 H & 10 M

Cook time

22 Min

Total time

1 H & 32 M

Print

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Lemon Raspberry Rolls

These bright breakfast rolls are like cinnamon rolls, but made with fresh lemon zest and raspberries instead!

Cook modePrevent screen from turning off

Ingredients

For the Dough

• 1 cup / 237g milk or water
• 1/2 cup / 100g sugar
• 4 1/2 tsp / 14g active dry yeast
• 1/4 cup / 56g oil
• 2 eggs
• 1 tsp lemon zest
• 1/2 tsp salt
• 4 1/4 cups / 510g all-purpose flour + about 1/2 cup / 60g for kneading

For the Lemon Raspberry Filling

• 1 1/4 cups / 157g fresh or frozen raspberries (if using frozen do not thaw)
• 1/2 cup / 100g sugar
• 1 tsp lemon zest
• 1 tsp cornstarch
• 1/4 cup / 56g butter

For the Glaze

• 1 1/2 cups / 188g powdered sugar
• 3 Tbsp / 42g lemon juice

Instructions

Make the Dough

1. In a small saucepan over low heat, warm milk until it is about 100F / 38C. Pour milk into a large bowl. Add the sugar and yeast and allow to sit for 7-10 minutes. The yeast should foam up a bit.
2. Add oil, eggs, zest, and salt. Add the 4 1/4 cups of flour and mix until combined.
3. Flour a clean surface and turn out dough. Knead for about 8-10 minutes, sprinkling more flour on your work surface as needed. Dough should be soft and elastic by the end, so don't get too flour-happy. Alternately, you can use the bread hook on a stand mixer and knead for 8-10 minutes, adding in flour as needed. The dough should stick only to the bottom of the pan, not the sides.
4. Lightly grease or flour a large bowl (the bowl you mixed the dough in is fine) and place dough in the bowl. Cover with a towel and place in a warm area to rise for about 1 1/2 hours or until doubled in size.

Make the Lemon Raspberry Filling

1. In a small saucepan melt the butter and let simmer until it starts to brown. Remove from heat and cool slightly.
2. In a medium bowl lightly mix raspberries with sugar, zest, and cornstarch. It's okay if the raspberries get a little crushed.

Assemble and Bake the Rolls

1. Preheat oven to 400F / 205C. Grease a 9x13inch / 23x33cm rectangular baking dish.
2. When the dough has risen, punch it down and turn out onto a lightly floured surface. Knead for about a minute, then roll into a large rectangle, about 10x20inch / 25x50cm.
3. Spread cooled butter over dough almost to the edges, then sprinkle evenly with raspberry mixture.
4. Starting from one of the longer sides, roll dough into a spiral, pinching the dough together at the end to seal it.
5. Cut the log in quarters, then each quarter into 3 slices. Place the rolls in the prepared pan and cover lightly with plastic wrap or a damp towel. Place in a warm area to rise for about an hour, or until puffed
6. Bake for 20-22 minutes, until golden on top and centers no longer look doughy. Internal temperature should be about 195F / 90C.

Make the Glaze

1. In a small bowl whisk together powdered sugar and lemon juice. It should be thin enough to drizzle but not too liquidy. Add more powdered sugar or lemon juice as needed.
2. Drizzle warm rolls with glaze.

Notes

If you don't have a thermometer handy to know what 100 degrees is, simply warm until the milk feels quite warm, but not hot. It'll be fine!You can freeze these rolls once you have sliced them and put them in the pan. Once removed from the freezer allow to thaw and proceed as normal. When using a stand mixer to knead, I still recommend kneading it for a few minutes by hand afterwards. I find they are not always as thorough as kneading by hand and you want an even rise for your dough.

Nutrition Facts

Calories

355.58

Fat

6.43 g

Sat. Fat

0.88 g

Carbs

68.26 g

Fiber

2.37 g

Net carbs

65.89 g

Sugar

32.75 g

Protein

6.77 g

Sodium

121.93 mg

Cholesterol

32.58 mg

Nutritional information is approximate. Based on 1 roll.

https://jennyblogs.com/blog/2016/10/26/lemon-raspberry-rolls

Breakfast rolls, lemon raspberry

Breakfast, Dessert

American

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---

White Chocolate Cranberry Oatmeal Cookies

"Delicious Oats.  Sweet Oats.  Lovely, crunchy oats!  Splendid Oats."  If you've ever seen the live-action talking horse Black Beauty, you'll know what I'm talking about.  If you haven't, then you probably think I'm crazy and really like oats. I'm not denying that. But if you fall into the latter category and have never seen Black Beauty, the I suggest you make these cookies, pop a large bowl of popcorn, and do yourself a favor and enjoy this classic. The stuff of childhood.   

We all love oatmeal cookies, yes? Probably also oatmeal cranberry cookies, those little tart chunks of cranberry amidst the chewy sweet oat cookie. Add white chocolate chips and you just took a classic to a whole new level!

This post may contain affiliate links. If you make a purchase using these links, Jennyblogs may receive a small commission, at no extra cost to you. This helps to support Jennyblogs. For further information see the privacy policy. Grazie!

A recipe by Jenny

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White Chocolate Cranberry Oatmeal Cookies

Makes about 2 dozen cookies

Ingredients:

• 1 3/4 cup / 210g all-purpose flour

• 1 tsp salt

• 1 tsp baking soda

• 3/4 cup / 169g oil

• 1 1/4 cups / 250g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups / 270g rolled oats

• 1 1/2 cups / 255g white chocolate chips

• 1 1/2 cups / 225g dried cranberries

Directions:

Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.

1. In a medium bowl whisk together flour, salt, and baking soda. 

2. In another large bowl combine oil, sugar, eggs and vanilla; mix well. 

3. Add dry ingredients to wet ingredients and stir to combine.  Stir in oats, chips, and cranberries until evenly distributed. 

4. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking.  Allow to cool for a few minutes before removing from baking sheet.

Jenny's Notes:

• Dried cherries are also a delicious combination with white chocolate.  And if you live in Traverse City, Michigan, it may be obligatory for you to try it at least once...;)

• In Italy only mini chocolate chips exist, so although you may see mini in the photos feel free to use normal sized chips! Actually, I don’t know that I’ve seen mini white chocolate chips readily available in the States…?

Yield 24

Author Jennyblogs

Prep time

20 Min

Cook time

9 Min

Total time

29 Min

Print

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White Chocolate Cranberry Oatmeal Cookies

Chewy oatmeal cookies with tart cranberries and sweet white chocolate chips.

Cook modePrevent screen from turning off

Ingredients

• 1 3/4 cup / 210g all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 3/4 cup / 169g oil
• 1 1/4 cups / 250g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups / 270g rolled oats
• 1 1/2 cups / 255g white chocolate chips
• 1 1/2 cups / 225g dried cranberries

Instructions

1. Oven 350°F / 177°C. Ungreased or silpat lined baking sheet.
2. In a medium bowl whisk together flour, salt, and baking soda.
3. In another large bowl combine oil, sugar, eggs and vanilla; mix well.
4. Add dry ingredients to wet ingredients and stir to combine. Stir in oats, chips, and cranberries until evenly distributed.
5. Drop by spoonfuls onto baking sheet and bake for 7-9 minutes, until edges are set but centers are still soft and wet looking. Allow to cool for a few minutes before removing from baking sheet.

Notes

Dried cherries are also a delicious combination with white chocolate.

Nutrition Facts

Calories

269.65

Fat

11.77 g

Sat. Fat

2.80 g

Carbs

38.82 g

Fiber

1.89 g

Net carbs

36.93 g

Sugar

23.64 g

Protein

3.55 g

Sodium

166.25 mg

Cholesterol

17.73 mg

Nutritional information is approximate and based on 24 servings of 1 cookie each.

https://jennyblogs.com/blog/2016/9/23/white-chocolate-cranberry-oatmeal-cookies

oatmeal cookies, cranberry, white chocolate

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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