My Favorite Scones

Happy 2020!
Once again heading into the Christmas season I went MIA from the blog, there’s just too much to be done, eaten, seen, and experienced!

I closed out 2019 by getting to show my husband America for the first time ever, and more importantly, my hometown! It was a blast traveling home for Christmas, and busy. Every year it seems to get a little bit harder to say goodbye.

2020 started out completely uneventful, we were flying somewhere over the Atlantic Ocean and we don’t know when or where we were when the new year happened. It just did. I think 2020 is going to be a good year, though, if nothing else, it’s a great number, right?

I must confess, I was a bit nonplussed at the seeming coincidence of seeing photos of not one, not two, but several 20’s or Gatsby themed New Year’s parties. The movie came out several years ago, guys, why the big comeback? … It took seeing someone’s post on fb about entering the roaring 20’s again for it to click for me. I can’t help it, guys, I’m just not always the brightest bulb in the case.

However, our vision is 2020 and it is roaring and all those good things, so let’s get rolling. Rolling scones. I mean, these scones don’t have to be rolled, it just sounds like the band…;)

Now. This scone recipe is not just any recipe I am about to share with you, no no no. This is my favorite scone recipe, and I like/use several different scone recipes, so this is saying something.

Like these coconut scones, which are pretty darn delicious.
And these Orange Chocolate Chip Scones. YUM.

But. This scone recipe to beat all scone recipes (opinion) is so versatile, you can make just about any flavor you can think up! It’s also quite forgiving, which makes your scones turn out great every single time. Pictured are cranberry orange scones, but I will give you more flavor ideas and a launch pad to create your own flavors after the basic recipe!

I know, I know, calm down, this is all a lot to take in. The best scone recipe ever PLUS so many different flavors?? What is it, Christmas or something? No, but I decided to start the year off right with one of my favorites recipes (and I’m not even talking just in the scone category! Gasp.) and extending an olive branch for having ignored the inter webs for a bit longer than intended. (It was the eggnog, you guys!)

Ok, scones, let’s go!

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 allrecipes

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My Favorite Scones

Makes 12 scones

Ingredients:

For the Scones

• 1 cup / 225g plain yogurt

• 1 tsp baking soda

• 4 cups / 480g all-purpose flour

• 1 cup / 200g sugar

• 2 tsp baking powder

• 1 tsp salt

• 3/4 cup / 169g oil

• 1 egg

• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar

• 1-2 Tbsp / 15-30g milk

Directions:

Make the Scones

Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.

1. In a small bowl, combine yogurt and baking soda; set aside.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Add oil to flour mixture, mixing until coarse crumbs form.

4. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.

5. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.

6. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.

7. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

Scone Flavors:

Use one of these ideas (they’re all tried and true!) or create your own!

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.

• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.

• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.

• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.

• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.

• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.

• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.

• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

Jenny’s Notes

• In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt.

• If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Best scone recipe, Scone base, teatime

Breakfast, Brunch

British

Yield: 12

Author: Jennyblogs

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Jenny's Favorite Scones

If I had to make one scone recipe for the rest of my life this, would be it: the perfect base to add any fill-ins and flavorings you wish. Perfectly moist, a sweet glaze, and pairs perfectly with a good book and a cup of tea!

prep time: 25 Mcook time: 15 Mtotal time: 40 M

ingredients:

For the Scones

• 1 cup / 225g plain yogurt
• 1 tsp baking soda
• 4 cups / 480g all-purpose flour
• 1 cup / 200g sugar
• 2 tsp baking powder
• 1 tsp salt
• 3/4 cup / 169g oil
• 1 egg
• 1 cup flavorings, 1 tsp extract, 1 Tbsp zest, etc. (see below)

For the Glaze

• 1 cup / 120g powdered sugar
• 1-2 Tbsp / 15-30g milk

Scone Flavor Ideas

• Lemon Scones: 1 tsp lemon extract, 1 Tbsp lemon zest; use lemon juice to make the glaze. Use lemon yogurt if available.
• Orange Coconut Scones: 1 tsp orange extract, 1 Tbsp orange zest, optional 1/2 tsp coconut extract, 3/4 cup coconut; use orange juice to make the glaze. Use orange or coconut yogurt if available.
• Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract. Make the simple glaze as in the basic recipe or melt more chocolate chips and drizzle over scones.
• Chestnut Chocolate Chip Scones: 1 cup mini chocolate chips, 1 tsp vanilla extract, replace 1/4 cup of the yogurt with 1/4 cup chestnut purée. Glaze as in basic recipe.
• Cherry Maple Scones: 1 cup dried cherries; use maple syrup to make the glaze.
• Strawberry Scones: 1/2 cup diced fresh strawberries; use strawberry yogurt. Use basic glaze, sprinkle with demarara sugar before baking, or spread strawberry jam over the top while the scones are still warm.
• Cranberry Orange Scones: 1 tsp orange extract, 1 Tbsp orange zest, 1 cup fresh (or frozen and thawed/drained) cranberries; use orange juice to make the glaze. Use orange yogurt if available.
• Gingerbread Scones: replace 1/4 cup of the oil with 1/4 cup molasses, add 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves; use basic glaze or make a cream cheese drizzle by beating 4oz softened cream cheese with 1/4 cup powdered sugar until smooth, then adding milk 1 Tbsp at a time until mixture is thin enough to be drizzled.

instructions:

How to cook Jenny's Favorite Scones

Make the Scones

1. Oven 350°F / 177°C. Baking sheet lined with parchment paper or silpat.
2. In a small bowl, combine yogurt and baking soda; set aside.
3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
4. Add oil to flour mixture, mixing until coarse crumbs form.
5. Stir in egg, yogurt mixture, and any add-ins just until barely moistened.
6. Turn the dough out onto a generously floured surface. Knead briefly, about 4-8 turns, then press into an even 1-inch thick circle.
7. Cut the circle into 12 triangular shaped scones, and place on prepared baking sheet.
8. Bake for 12-15 minutes or until the centers look set, the scones have cracked slightly, and/or the bottoms or a light golden brown.

Make the Glaze

1. Stir together powdered sugar and 1 Tbsp milk. Continue adding milk, a tsp at a time, until a thick but drizzleable glaze is achieved. Drizzle over cooled scones.

NOTES:

In place of the plain yogurt you can also use sour cream or even mascarpone if you have leftovers from say, making tiramisu. You can also easily use Greek yogurt, or sweetened vanilla yogurt. If you use a sweetened yogurt, cut sugar in the recipe by 1/3 cup / 67g. You can also use a flavored yogurt to boost the scones flavor. For example, in the cranberry orange recipe above you could use orange yogurt. If you accidentally make your glaze too thick or too thin, it’s a super easy fix. For a too-thick glaze, keep adding more milk (or whichever liquid you are using) gradually until desired consistency is achieved. Likewise, for a too-thin glaze, keeping adding a bit more powdered sugar until thick enough.

Calories

397.79

Fat (grams)

15.22

Sat. Fat (grams)

1.33

Carbs (grams)

60.11

Fiber (grams)

1.47

Net carbs

58.64

Sugar (grams)

28.27

Protein (grams)

5.78

Sodium (milligrams)

401.65

Cholesterol (grams)

16.82

Nutritional information is approximate. Based on 12 servings of cranberry orange scones.

https://jennyblogs.com/blog/2020/1/13/pwz6nfajwt5szb93vbho820msx5png

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Created using The Recipes Generator

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Pumpkin Pudding

Fall is coming fall is coming! Or, autumn is coming autumn is coming! Either way, I’m excited. I love the changing of seasons and the different nostalgias and expectations that come with each one. Living in Italy, the nostalgia is a little bit stronger. Autumn is still autumn, but the changes are a little less distinct, and the comfort of knowing where to pick out the best pumpkins and buy the best apple cider is not something I have down pat yet. It’s not even that easy, finding the new places to do the things you’ve always done, because some things aren’t done here, or at least not in the magnitude they are in the States. Pumpkins will be few and far between, unless you’re lucky enough to stumble upon some markets that have the mini gourds; apple cider is practically nonexistent; trick-or-treating happens, but most Italians wear scary costumes instead of characters; the leaf change is not the brilliant red, orange, and yellows like in Michigan, but more of a subtle green-to-yellow with the occasional leaves fluttering down. Despite the differences with what I grew up with, there are still oodles of things I love to do to make my home fall-y and to welcome the chilly evenings. Lighting candles, brewing tea, pulling out the fuzzy socks and sweaters (even if I’d be sweating if I actually tried to wear them yet) and baking and eating lots of fall goodies that include pumpkin, cinnamon, and spices, breads, soups, and hearty autumn recipes.

Now that I’m officially feeling ready for fall after dwelling in those thoughts, what are we making? Pumpkin Pudding! It’s like pumpkin pie, but without all the fuss of the crust. This is great to make in the time leading up to Thanksgiving, because you’re not ruining your appetite for pumpkin pie (you can’t call it pie if it doesn’t have a crust, therefore, totally different) while not wasting time NOT eating pumpkin. Oh, and so, so easy.

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 from my mama

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Pumpkin Pudding

Serves: 4-6

Ingredients:

• 15 oz / 425g pumpkin purée

• 2/3 cup / 132g sugar

• 1/2 tsp / 2.5g salt

• 1 tsp / 5g cinnamon

• 1/2 tsp / 2.5g ginger

• 1/4 tsp / 1g cloves

• 1 cup / 237g milk of choice

Directions:

Oven 375°F / 190°C. Lightly grease an 8x8in / 20x20cm baking pan.

1. Mix all ingredients in a bowl until smooth.

2. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Jenny’s Notes:

• To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream.

• This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

American

Yield: 4-6

Author: Jennyblogs

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Pumpkin Pudding

Like pumpkin pie but without the hassle of the crust. Gluten-free and can easily be made vegan.

Prep time: 10 MCook time: 25 MTotal time: 35 M

Ingredients:

• 15 oz / 425g pumpkin purée
• 2/3 cup / 132g sugar
• 1/2 tsp / 2.5g salt
• 1 tsp / 5g cinnamon
• 1/2 tsp / 2.5g ginger
• 1/4 tsp / 1g cloves
• 1 cup / 237g milk of choice

Instructions:

1. Oven 375F / 190C. Lightly greased 8x8in / 20x20cm baking pan.
2. Mix all ingredients in a bowl until smooth.
3. Pour into prepared pan; bake for 20-25 minutes in preheated oven until edges are bubbling.

Notes:

To dress this lovely and simple dessert up you can top it with confectioner’s sugar or crumbled cookies such as shortbread or Nilla Wafers, or serve with ice cream and/or whipped cream. This recipe is gluten free, vegan (if you use a milk substitute like coconut or almond), and probably many of the other diet fads that I can’t quite keep track of. Eat up!

Calories

198.32

Fat (grams)

1.49

Sat. Fat (grams)

0.88

Carbs (grams)

45.81

Fiber (grams)

3.85

Net carbs

41.97

Sugar (grams)

36.49

Protein (grams)

3.31

Sodium (milligrams)

279.59

Cholesterol (grams)

4.74

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2018/9/17/pumpkin-pudding

Created using The Recipes Generator

The slowly melting confectioner’s sugar…

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Cinnamon Raisin Swirl Bread

Now that the festivities of Christmas are over, New Year's resolutions have begun, and the Christmas feasts are but a memory, (except for the reminder clinging to our hips), it's time to return to healthy eating.  Or at least, normal eating.  Some may go cold turkey on all foods that aren't celery, carrageenan-free almond milk, or sugar-free almond butter, but I prefer to go to all the warm, comforting foods.  Yes to breads, yes to soups, yes to cookies, yes to stir-frys. 

I'm all for trying new diets, not because I'm looking for a radical health-overthrow, but because I enjoy the challenge.  (And then the "forbidden" foods taste oh so marvelous after the fact.)  But I've also learned my lesson from Whole30January: This is not the time to try a restricting diet.  January can be long, cold, and sometimes a bit of a letdown after the holidays.  Add in the extra stress of not being able to eat just about anything you might fancy, and January just stretched into an eternity.  I'd rather get into the swing of normal routine and work before depriving my mind of body of certain foods.  Of course, this is just me.  And mostly the me that's still reeling from Whole30.  Find what works for you, without using that as an excuse to not give it your all.

Speaking of that bread earlier, how about a nice piece of Cinnamon Raisin Swirl toast??  

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 The Kitchn

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Cinnamon Raisin Swirl Bread

Makes 2 9-inch loaves

Ingredients:

• 1 cup / 150g raisins

• 1 cup / 237g hot water

• 1 Tbsp / 10g active dry or instant yeast

• 1 cup / 237g milk

• 4 Tbsp / 56g melted butter or oil

• 2 tsp / 9g salt

• 5 1/2 - 6 cups / 660 - 720g all-purpose flour

• 1/2 cup / 100g sugar

• 1 1/2 Tbsp / 12g cinnamon

• 1 egg

• 2 tsp / 9g water

Directions:

Oven 375°F / 190°C.  2 greased loaf pans, approximately 9 x 5in / 23 x 13cm.  

1. Place raisins in a small bowl with the hot water and let plump for at least 10 minutes.  

2. Drain water from raisins into the bowl of a stand mixer or large bowl.  Set raisins aside.  Sprinkle yeast over the water.  If you're using active dry, let the yeast sit for a few minutes until it starts to foam; if you're using instant, proceed to the next step. 

3. Add milk, butter, and salt to yeast mixture and stir well.  Add 5 cups / 600g of flour, mixing to incorporate. 

4. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary.  At the end, test to see if your dough is ready by performing the window pane test (see notes.)  If not, continue to knead dough until it passes.  

5. Toss raisins with a bit of flour to absorb any residual water.  Add to your dough, and knead until evenly distributed.  If using a stand mixer, you may find this easier to do by hand.  

6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.  

7. Meanwhile, combine the sugar with the cinnamon in a small bowl.  

8. Beat the egg with the 2 tsp water in another small bowl. 

9. When the dough has risen, punch it down and divide into two equal pieces.  Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long. 

10. Brush the dough evenly with some of the egg wash, leaving one narrow end dry; sprinkle with half of the cinnamon sugar mixture.  Starting from the opposite short end, roll dough up and pinch the seam to seal. 

11. Transfer to the loaf pan, placing seam side down.  Repeat with other half of dough.  

12. Cover and let rise until doubled in size, about 30-45 minutes.   

13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C. 

14. Let bread cool 10 minutes before removing from pans and allowing to cool completely.

Jenny's Notes:

• If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again.  

• If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking.  

• I used sourdough starter to make the loaves in the pictures.  I didn't leave enough time for rising, and thus you can see you the crumb is rather tight and dense.  Delicious nonetheless, but know that if you use instant yeast your loaves should be taller! 

• Loaves can be frozen for later enjoyment.

• If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.  

cinnamon raisin bread, cinnamon raisin swirl bread, cinnamon toast,

Bread, Breakfast, Brunch

American

Yield: 24

Author: Jennyblogs

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Cinnamon Raisin Swirl Bread

Enriched white bread with swirls of cinnamon and plump raisins throughout.

Prep time: 1 hourCook time: 40 MTotal time: 1 H & 40 M

Ingredients:

• 1 cup / 150g raisins
• 1 cup / 237g hot water
• 1 Tbsp / 10g active dry or instant yeast
• 1 cup / 237g milk
• 4 Tbsp / 56g melted butter or oil
• 2 tsp salt
• 5 1/2 - 6 cups / 660 - 720g all-purpose flour
• 1/2 cup / 100g sugar
• 1 1/2 Tbsp / 12g cinnamon
• 1 egg
• 2 tsp water

Instructions:

1. Oven 375°F / 190°C. Grease 2 loaf pans, approximately 9 x 5in / 23 x 13cm.
2. Place the raisins in a small bowl with the hot water and let plump for at least 10 minutes.
3. Drain the water from the raisins into the bowl of a stand mixer or large bowl. Set the raisins aside. Sprinkle the yeast over the water. If you're using active dry, let the yeast sit for a few minutes until it starts to foam, if you're using instant, go ahead and proceed to the next step.
4. Add the milk, butter, and salt to the yeast mixture and stir well. Add 5 cups / 600g of flour, mixing to incorporate. Switch to the dough hook or knead by hand on a lightly floured surface for 8 - 10 minutes, adding more flour as necessary. At the end, test to see if your dough is ready by performing the window pane test (see notes.) If not, continue to knead the dough until it passes.
5. Toss the raisins with a bit of flour to absorb any residual water. Add to your dough, and knead until evenly distributed. If using a stand mixer, you may find this easier to do by hand.
6. Place the dough in a large oiled bowl, cover, and place in a warm place to rise until doubled in size, about 1 hour.
7. Meanwhile, combine the sugar with the cinnamon in a small bowl.
8. Beat the egg with 2 tsp water in another small bowl.
9. When the dough has risen, punch it down and divide into two equal pieces. Starting with one half, roll dough into a rectangle about 9in / 23cm wide and at least 18in / 46cm long.
10. Brush the dough evenly with some of the egg wash, leaving one short end free, and sprinkle with half of the cinnamon sugar mixture. Starting from the opposite short end, roll the dough up and pinch the seam to seal.
11. Transfer to the loaf pan, placing seam side down. Repeat with other half of dough.
12. Cover and let rise until doubled in size, about 30-45 minutes.
13. Bake in preheated oven for 30-40 minutes or until golden brown and internal temperature reads 185 - 190°F / 85-88°C.
14. Let bread cool 10 minutes in pans before removing and allowing to cool completely.

Notes:

If the dough shrinks back on you as you're rolling it out, let it rest for a few minutes and try again. If you have leftover egg wash and cinnamon sugar, you can brush the top of the loaves with the egg wash and sprinkle with cinnamon sugar before baking. Loaves can be frozen for later enjoyment! If you really dig raisins, add more than 1 cup! Just be aware, though, if you start to add too many (I would imagine more than 2 cups) then they could start to weigh down your dough, not allowing for a full rise.

Calories

171.35

Fat (grams)

2.64

Sat. Fat (grams)

1.44

Carbs (grams)

33.09

Fiber (grams)

1.42

Net carbs

31.67

Sugar (grams)

7.96

Protein (grams)

4.10

Sodium (milligrams)

218.89

Cholesterol (grams)

13.56

Nutritional information is approximate. Based on 24 servings or 12 servings per loaf.

https://jennyblogs.com/blog/2018/1/12/cinnamon-raisin-swirl-bread

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

Created using The Recipes Generator

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Chia Persimmon Pudding (Vegan)

This post contains 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!

I had never eaten a persimmon before living in Italy.  I probably couldn't have even picked it out from a line up of fruit.  But if you asked me, of course I would want to try a persimmon!  I had heard good things about them, especially the elusive "persimmon pudding."  

I used to go the market several times a week for my fruit and vegetables, one of my favorite weekly errands.  It was a large market, the ground floor of the Mercato Centrale if you’ve been there, with lots of vendors, but there was this dear old man that always had the best tomatoes and lettuce.  He would say "Ciao, bella," shake my hand, and always round the price down for me.  He also had this habit of sneaking in a fruit or vegetable that I hadn't ordered.  Whether that was a sweet gesture or a marketing strategy, I may never know.  One day, after getting my usual tomatoes, I arrived home to find this strange object that looked curiously like an orange tomato, but was most definitely not.  So....squishy and lacking that earthy, pungent, tomato vine smell.  After a little research, I found I had in my possession a kaki!  Okay, now what is a kaki?  

After a little more research, I found that kaki is what the Italians call persimmons. Sweet, mysterious persimmons.  Now...how to eat it?  I quickly realized they are like jelly on the inside when ripe, and it's only the skin that holds it together.  If that skin breaks, you have a real mess if you weren't prepared with a bowl or your mouth beneath it.  I ate that first one in hurry, before it all dripped from my hands onto the floor. 

From then on I bought them in packs and beautiful things happened, including various versions of persimmon pudding.  Below is a raw and vegan version of the Persimmon Pudding.  Makes for a great dessert, snack, or breakfast!  Kaki on.  

Recipe adapted from Blissful Basil.

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*Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up.  

Chia Persimmon Pudding

Serves 4

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice

• generous 1/2 cup / 90g chia seeds

• 3 Tbsp / 60g maple syrup or honey

• 2 tsp / 9g vanilla extract

• 1/2 tsp / 1g cinnamon

• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons

• 1/4 tsp cinnamon

Directions:

You’ll need 4 small (about 12 oz), clear glasses or bowls.

Make the Chia Pudding

1. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.  

2. Cover and refrigerate overnight or at least 8 hours.  

Make the Persimmon Pudding

1. Remove the stems from the persimmons and place in a food processor or blender.  Add the cinnamon and blend until smooth.  

2. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass.  Top with a scant 1/4 cup Chia Pudding.  Repeat layers until both puddings are gone.  Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Jenny's Notes:

• You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

• Persimmons are a great source of vitamin A, vitamin C, and high in fiber.  

vegan, raw, no bake, chia pudding, persimmon pudding, dairy free, gluten free, refined sugar free

dessert, pudding

American

Yield: 4

Author: Jennyblogs

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Chia Persimmon Pudding (Vegan)

Layers of spiced coconut milk chia pudding and juicy persimmons are a simple, vegan, dairy-free, gluten, raw, etc. dessert, breakfast, or snack.

Prep time: 15 Mininactive time: 8 HourTotal time: 8 H & 15 M

Ingredients:

For the Chia Pudding Layer

• 2 cups / 474g unsweetened coconut milk or milk of choice
• generous 1/2 cup / 90g chia seeds
• 3 Tbsp / 60g maple syrup or honey
• 2 tsp / 9g vanilla extract
• 1/2 tsp / 1g cinnamon
• pinch of cardamom

For the Persimmon Pudding Layer

• 3 ripe persimmons
• 1/4 tsp cinnamon

Instructions:

Make the Chia Pudding

1. *Note: Make the Chia Pudding the day before you want to eat the pudding, as it takes at least 8 hours to set up. 
2. In a medium bowl whisk together milk, chia seeds, maple syrup, vanilla, cinnamon, and cardamom.
3. Cover and refrigerate overnight or at least 8 hours.

Make the Persimmon Pudding

1. You’ll need 4 small (about 12 oz), clear glasses or bowls.
2. Remove the stems from the persimmons and place in a food processor or blender. Add the cinnamon and blend until smooth.
3. Spoon about scant 1/4 cup Persimmon Pudding into the bottom of each glass. Top with a scant 1/4 cup Chia Pudding. Repeat layers until both puddings are gone. Should make three layers of each, or 6 layers total in each glass. Top with additional cinnamon, if desired.

Notes:

You'll want your persimmons to be very ripe and very soft all the way through; they should be bursting when you try to remove the stems.

Calories

266.73

Fat (grams)

9.61

Sat. Fat (grams)

2.90

Carbs (grams)

43.72

Fiber (grams)

12.46

Net carbs

35.76

Sugar (grams)

25.11

Protein (grams)

4.73

Sodium (milligrams)

12.43

Cholesterol (grams)

0.00

Nutritional information is approximate.

https://jennyblogs.com/blog/2017/5/10/chia-persimmon-pudding-vegan

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Enjoy your Kaki Pudding!

Pumpkin Cinnamon Swirl Bread

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?

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

bread, breakfast

American

Yield: 12-14

Author: Jennyblogs

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Pumpkin Cinnamon Swirl Bread

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

prep time: 50 Mcook time: 40 Mtotal time: 90 M

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:

How to cook Pumpkin Cinnamon Swirl Bread

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.

Calories

219.22

Fat (grams)

3.60

Sat. Fat (grams)

1.28

Carbs (grams)

41.35

Fiber (grams)

2.07

Net carbs

39.28

Sugar (grams)

9.02

Protein (grams)

5.33

Sodium (milligrams)

170.35

Cholesterol (grams)

19.66

Nutritional information is approximate and based on 12 servings.

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

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What lurks in the darkness...

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Cinnamon Streusel Coffee Cake

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. 

coffee cake, cinnamon swirl, brunch, streusel topping

breakfast, cake, dessert

American

Yield: 9-12 servings

Author: Jennyblogs

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Cinnamon Streusel Coffee Cake

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

Prep time: 30 MinCook time: 45 MinTotal time: 1 H & 15 M

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.

Calories

402.38

Fat (grams)

16.42

Sat. Fat (grams)

2.95

Carbs (grams)

59.80

Fiber (grams)

1.55

Net carbs

58.24

Sugar (grams)

35.85

Protein (grams)

5.08

Sodium (milligrams)

311.45

Cholesterol (grams)

29.23

Nutritional information is approximate and based on 9 servings.

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

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Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Banana Chocolate Chip Cake with Peanut Butter Frosting

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! 

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

Dessert, Cake

American

Yield: 12-16

Author: Jennyblogs

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Banana Chocolate Chip Cake with Peanut Butter Frosting

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

Prep time: 1 hourCook time: 40 MTotal time: 1 H & 40 M

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!

Calories

785.39

Fat (grams)

45.52

Sat. Fat (grams)

15.55

Carbs (grams)

88.21

Fiber (grams)

3.37

Net carbs

84.84

Sugar (grams)

59.78

Protein (grams)

10.55

Sodium (milligrams)

386.82

Cholesterol (grams)

75.36

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

Did you make this recipe?

Tag @jenevamorris on instagram and hashtag it #jennyblogs

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Scrumptious Apple Cake

One of the many things I love about Michigan is the diversity of seasons.  Autumn is no exception, with the leaves turning brilliant shades of red, orange, yellow, burgundy, green, and brown.  I love a brilliant brown, don't you?  It's just the prettiest.  I kid.

Back to how great Michigan and autumn is.  The dried cornstalks and gourds come out, decorating the fields and porches; pumpkins appear in all the stores, asking to be taken home and carved.  The air turns as crisp and refreshingly cool as the apples hanging on the trees in the orchards.  The cool, dewy mornings call for cozy sweaters, wool socks, warm scarves; the rainy afternoons make a crackling fire, a hot cup of apple cider, and a good book all but necessary.  Comforting squash soups and crusty breads, pumpkin pies and cinnamon rolls just out of the oven, and family nearby makes the dusk that comes sooner and sooner a welcome friend.  Autumn is wonderful, but Traverse City, Michigan, really is an idyllic place to experience it.   

Hannah, myself, and my mom apple picking

We all know, the food of choice in autumn is pumpkin. 

So here is a recipe for Scrumptious Apple Cake.  Ha.  I just wanted to trick you into thinking this would be a recipe for something pumpkin. There will be plenty of pumpkin in the near future, but today I wanted to share with you this recipe, Scrumptious Apple Cake by my mamma. Yes, scrumptious is part of the title  It is not simply a scrumptious Apple Cake, it is a scrumptious Scrumptious Apple Cake. Trust her on this one.  

Now, if you have some fancy, two-tier frosted apple cake envisioned in your brain, erase that and think simple.  It's more like a moist bread.  9x13 pan.  I think I just felt some of you relax; "no cake tins?  Phew, 9x13 I can do..." and yes, it is so simple.  Did I mention scrumptious?   

The apples in this recipe are handpicked by my mom, Hannah, and yours truly.  Apple picking is one of the things I look forward to most in September, I recommend you find the nearest apple orchard and go!

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 from my mamma

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Scrumptious Apple Cake

Serves 18-20

Ingredients:

For the Cake

• 1 cup / 225g oil

• 2 cups / 400g sugar

• 2 eggs

• 1 tsp vanilla extract

• 3 cups peeled chopped apples, about 3 medium

• 3 cups / 360g all-purpose flour

• 1/2 tsp salt

• 1 1/2 tsp baking soda

• 1 tsp cinnamon

• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar

• 1 tsp cinnamon

Directions:

Oven 350°F / 177°C.  Greased 9x13in / 23x33cm pan. 

Make the Cake

1. In a large bowl combine oil, sugar, eggs, and vanilla; beat.  Stir in chopped apples. 

2. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg.  Add this mixture to first mixture and stir until combined.  Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon.  Sprinkle evenly over batter in pan.

2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.  

Jenny's Notes:

• My mom is very adverse to nuts in her desserts.  However, many people do enjoy nuts in their desserts, and if you do, a cup of chopped nuts added to the batter would do the trick.  You could also add about 1/2 cup chopped nuts to the topping.  *This note is not Jean-approved.  :)

Yield 18-20

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

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Scrumptious Apple Cake

A moist cake with apple chunks, a hint of nutmeg, and a gooey cinnamon sugar top.

Ingredients

For the Cake

• 1 cup / 225g oil
• 2 cups / 400g sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups peeled chopped apples, about 3 medium
• 3 cups / 360g all-purpose flour
• 1/2 tsp salt
• 1 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg

For the Cinnamon Topping

• 1/4 cup / 50g sugar
• 1 tsp cinnamon

Instructions

Make the Cake

1. Oven 350°F / 177°C. Greased 9x13in / 23x33cm pan.
2. In a large bowl combine oil, sugar, eggs, and vanilla; beat. Stir in chopped apples.
3. In a separate bowl whisk together flour, salt, baking soda, cinnamon, and nutmeg. Add this mixture to first mixture and stir until combined. Pour into prepared pan.

Make the Cinnamon Topping

1. In a small bowl combine sugar and cinnamon. Sprinkle evenly over batter in pan.
2. Bake for 30-40 minutes or until toothpick inserted in the center comes out clean.

Notes

If you enjoy nuts in your desserts, a cup of chopped nuts added to the batter would do the trick. You could also add about 1/2 cup chopped nuts to the topping.

Nutrition Facts

Calories

299.52

Fat

13.26 g

Sat. Fat

1.03 g

Carbs

43.25 g

Fiber

1.16 g

Net carbs

42.09 g

Sugar

27.09 g

Protein

2.83 g

Sodium

178.26 mg

Cholesterol

20.67 mg

Nutritional information is approximate. Based on 18 servings.

https://jennyblogs.com/blog/2016/9/27/scrumptious-apple-cake

quick bread, cinnamon sugar, apple cake, dessert, fall recipe, apple recipe

dessert

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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Blackberry Banana Bread with Cinnamon Streusel

Wild blackberries abound in Italy. 

Ok, that's a bit general, I have not been everywhere in Italy, but I can safely say that they are abundant in Florence and Cinque Terre.  I'm all for anything free and tasty, so I will always stop and pick a few when they are in reach. 

Most evenings I like to go for a "passeggiata," or stroll, usually along the Fiume (river) Arno, and there are lots of vines that grow down towards the river.  A fence conveniently kept me from clambering down and picking any, getting torn up by the thorns, and possibly dying in the pursuit, but that didn't stop a little nonna one evening from trying her best to reach through the fence and grab a few tasty morsels.  I admired her greatly. 

Along the hiking trails of Cinque Terre there was also a plethora, and they were perfectly placed along the trail for me to grab handfuls here and there, energy bursts for the 2 hour (solid uphill, both ways) trek!  Especially helpful since I had already eaten my packed lunch before we even started hiking...

Then there was that one time when a friend, who loves to do triathlon and ride his bike for millions of miles, said he had passed a huge group of blueberry bushes while riding up in the rolling hills of Tuscany.  So a group of us drove up to the spot, prepared with bags, open mouths, and welcoming stomachs.  A couple of us headed to the nearest loaded bush, and although my first thought was "those are strange looking blueberries", it didn't occur to me to stop and figure out what they were before picking or eating any.  They had been told to me as blueberries, therefore they must be.  So the first thing I do? Pop one in my mouth.  It was the single most sour/bitter thing I have ever had in my mouth.  And I like sour things, I like straight lemon juice and lemons.  But this had a pit and I was expecting a sweet blueberry.  I swiftly spit it out and we didn't pick or eat anymore.  For awhile after we were convinced it was nightshade, OH NO, and I thought I might die.  Not really, it wasn't.  But don't eat something in nature if you don't know what it is.  JENNY.  I'm looking at you.  

Another evening I took a different route for my passeggiata and passed tons of blackberry bushes.  They lined the road for quite a ways, and so I went back several times with friends to pick a couple bagfuls.  I gained a few battle scars from the prickers, some "ciao bella's" from people passing on the road probably wondering what is that weird girl doing climbing on the road guard half hidden/hanging from thorns in bushes, but most importantly, free berries.  And what do you do when you have too many blackberries to eat?  You bake with them, of course.  Delicious and tender banana bread with little bites of blackberries dispersed throughout topped with a sweet cinnamon streusel.  

*All photos in this post are credited to my friend, Bailey Shoemaker Guthrey. She’s a visual design natural, you can check out her site baileyshoemakerdesign.com for any of your graphic design needs!

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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Blackberry Banana Bread with Cinnamon Streusel

Ingredients:

For the Blackberry Banana Bread

• 2 cups / 240g all-purpose flour

• 1 tsp baking soda

• 3/4 tsp salt

• 3/4 cup / 150g sugar

• 1/2 cup / 112g oil

• 2 eggs

• 2-3 large bananas, mashed, about 300g

• 1 tsp vanilla

• 1 1/4 cups / 181g blackberries

  For the Cinnamon Streusel

• 3/4 cup / 90g all-purpose flour

• 1/3 cup / 67g sugar

• 1 tsp cinnamon

• 3 Tbsp / 42g cold butter

Directions:

Oven 350°F / 177°C.  1 greased 9x5in / 23x13cm loaf pan.

Make the Blackberry Banana Bread

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

2. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla.  Add dry ingredients and stir until just combined.  Gently fold in blackberries. 

3. Pour into prepared pan.

Make the Cinnamon Streusel

1. In a medium bowl whisk together flour, sugar, and cinnamon.  Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles. 

2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.  

3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Jenny's Notes:

• Feel free to substitute any type of berry for the blackberries!  Blueberries and raspberries are also delicious.   

• This is a great recipe to use up sourdough discard. Use up to 100g and add in with the wet ingredients, proceed as instructed.

• Bananas are always a bit of guess work to measure because recipes will give measurements without having any idea how big or small your bananas are. If you see a recipe with a measurement of 300g, like the one above, and that ended up being 2 + 7/16 of a banana, what are you going to do with the remaining 9/16 of that mushy banana? No worries, using a little more or less banana than called for shouldn’t yield anything other than delicious bread.  The more banana the more moist it will be, and also a touch heavier. Go too far and it will start becoming gummy.

Yield 8-10

Author Jennyblogs

Prep time

25 Min

Cook time

40 Min

Total time

1 H & 5 M

Print

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Blackberry Banana Bread with Cinnamon Streusel

Moist banana bread with little explosions of blackberries throughout and a sweet cinnamon streusel on top.

Ingredients

For the Blackberry Banana Bread

• 2 cups / 240g all-purpose flour
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 cup / 150g sugar
• 1/2 cup / 112g oil
• 2 eggs
• 2-3 large bananas, mashed, about 300g
• 1 tsp vanilla
• 1 1/4 cups / 181g blackberries

For the Cinnamon Streusel

• 3/4 cup / 90g all-purpose flour
• 1/3 cup / 67g sugar
• 1 tsp cinnamon
• 3 Tbsp / 42g cold butter

Instructions

Make the Blackberry Banana Bread

1. Oven 350°F / 177°C. 1 greased 9x5in / 23x13cm loaf pan.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In another large bowl, beat together sugar, oil, eggs, banana, and vanilla. Add dry ingredients and stir until just combined. Gently fold in blackberries.
4. Pour into prepared pan.

Make the Cinnamon Streusel

1. In a medium bowl whisk together flour, sugar, and cinnamon. Using a pastry cutter, a fork, or my preferred method, clean hands, add butter and mix until crumbles form, like coarse pebbles.
2. Sprinkle evenly over batter in pan and bake for 35-40 minutes, or until toothpick comes out almost clean.
3. Allow to cool in pan at least 10 minutes before removing to cool completely.

Notes

Feel free to substitute any type of berry for the blackberries! Blueberries and raspberries are also delicious.

Nutrition Facts

Calories

474.54

Fat

20.00 g

Sat. Fat

4.11 g

Carbs

68.73 g

Fiber

2.39 g

Net carbs

66.34 g

Sugar

32.50 g

Protein

6.35 g

Sodium

428.44 mg

Cholesterol

57.79 mg

Nutritional information is approximate. Based on 8 servings.

https://jennyblogs.com/blog/2016/9/13/blackberry-banana-bread-with-cinnamon-streusel

banana bread, blackberry banana bread, cinnamon streusal, wild blackberries, blackberries in Italy, quick bread

Breads, breakfast

American

Did you make this recipe?

Tag @jennyblogsandbakes on instagram and hashtag it #jennyblogs

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