Category Archives: Breads

Glazed Carrot Cake Muffins

I was looking for something different to make for breakfast last weekend. As I was looking through recipes, I found this one from the Weight Watchers website, and it looked really good. So – I thought – why not? That morning, John was still sleeping, so I had time to work on making these muffins. By the time he woke up, these were baking in the oven, and he was surprised with a fun breakfast of freshly-baked muffins. These were *really* tasty, and I can’t wait to make them again! Enjoy!

Glazed Carrot Cake Muffins

From WW website
makes 12 muffins

1 cup all-purpose flour (I use Ultragrain all-purpose)
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp table salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large egg
1 cup light unsweetened coconut milk
1/3 cup dark brown sugar, firmly packed
3 Tbsp canola oil
1 1/2 tsp vanilla extract
1 1/2 cup uncooked carrot, finely grated

1 1/2 oz Neufchatel cheese, softened
2 Tbsp powdered sugar
1 1/2 tsp light unsweetened coconut milk
1/4 tsp orange zest, grated

1. Preheat oven to 425°F. Line 12 standard muffin cups with paper liners (or coat muffin pan with cooking spray).

2. In a large bowl, combine both types flour, baking powder, salt, cinnamon and nutmeg.

3. In a medium bowl, whisk together egg, 1 c coconut milk, brown sugar, oil and vanilla until blended; stir in carrots.

4. Stir carrot mixture into flour mixture just until blended.

5. Divide batter among prepared muffin-pan cups (a rounded 1/4 cup in each). Bake until a toothpick inserted in center of each muffin comes out clean, about 18 minutes. Remove muffins from pan and transfer to a wire rack; cool completely.

6. Meanwhile, to make glaze, whisk together cream cheese, powdered sugar, 1 1/2 tsp coconut milk and orange zest in a small bowl until smooth; spread glaze evenly on tops of cooled muffins.

Nutritional info:
Calories: 154.2
Total Fat: 6.4 g
Saturated Fat: 2.0 g
Polyunsaturated Fat: 1.2 g
Monounsaturated Fat: 2.5 g
Cholesterol: 18.2 mg
Sodium: 216.9 mg
Potassium: 55.4 mg
Total Carbohydrate: 21.5 g
Dietary Fiber: 2.0 g
Sugars: 7.6 g
Protein: 3.6 g


Buttermilk Biscuits

I love buttermilk biscuits, and I finally came across this recipe a few years ago. This recipe is soooo simple, but absolutely fantastic! These biscuits are great for brunch with homemade jam, or just for a lazy weekend breakfast! Enjoy!

Buttermilk Biscuits

From Bon Appetit, Oct 2000
Makes 12 biscuits

3 cups all purpose flour (I use ultragrain all-purpose flour)
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch pieces
1 cup low-fat buttermilk

Preheat oven to 425°F. Whisk flour, sugar, baking powder, salt and baking soda in large bowl to blend. Using fingertips, rub 3/4 cup chilled butter into dry ingredients until mixture resembles coarse meal (or combine in food processor). Add buttermilk and stir until evenly moistened.

Pat dough into a rough square, using a rolling pin to even it out, then cut into 12 square biscuits.

Place on parchment-lined making sheet, spacing 2 inches apart. Bake until biscuits are golden brown on top, about 15 minutes. Cool slightly. Serve warm.

Nutritional info:
Calories: 232.5
Total Fat: 12.0 g
Saturated Fat: 7.3 g
Polyunsaturated Fat: 0.6 g
Monounsaturated Fat: 3.4 g
Cholesterol: 31.9 mg
Sodium: 484.9 mg
Potassium: 68.4 mg
Total Carbohydrate: 27.4 g
Dietary Fiber: 0.8 g
Sugars: 3.2 g
Protein: 4.0 g

Blueberry sour cream muffins

Sometimes, I just crave a great blueberry muffin.  I thought I had tried the best blueberry muffins, until I had this one.  My college roommate made these when we visited her family a few years ago, and she was nice enough to tell me that the recipe came from the package of King Arthur flour!

As I’ve mentioned before, I collect recipes from *everywhere*, so I will gladly take a recipe from King Arthur via my college roommate, for sure!  Enjoy!

Blueberry Muffins with Sour Cream

From King Arthur Flour
Makes 12 muffins

2 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp unsalted butter
3/4 cup sugar
2 large eggs
2 tsp vanilla extract
1/2 cup low-fat sour cream
1 1/2 cups blueberries

1) Preheat the oven to 375°F. Line a muffin tin with papers, and grease the papers.

2) In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

3) In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

4) Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

5) Add the vanilla and sour cream or yogurt, and mix until incorporated.

6) Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.

7) Fold in the berries by hand.

8) Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.

9) Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Nutritional Info Per Serving:
Calories: 205.1
Total Fat: 5.7 g
Saturated Fat: 3.3 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 1.5 g
Cholesterol: 44.5 mg
Sodium: 232.4 mg
Potassium: 55.5 mg
Total Carbohydrate: 33.9 g
Dietary Fiber: 1.1 g
Sugars: 15.2 g
Protein: 4.3 g

Parker House Rolls

I made these a few weeks ago for Thanksgiving, and they were fantastic! I love that you can freeze them before baking – definitely a time-saver! We will definitely be making these again!

Parker House Rolls

From Food & Wine, from Alexandra Guarnaschelli, Oct 2014
Makes 3 dozen (36) rolls

1/4-ounce package active dry yeast
1/2 cup warm water
1/2 cup sugar
2 sticks unsalted butter, melted and cooled, divided (1 cup – 3/4 cup for recipe, 1/4 cup for brushing over baked rolls)
2 cups whole milk, at room temperature
2 large eggs, lightly beaten
1 tablespoon kosher salt
7 1/2 cups all-purpose flour, plus more for shaping (I use ultragrain all-purpose)
Flaky sea salt, for sprinkling

1. MAKE THE DOUGH In a stand mixer fitted with the dough hook, mix the yeast with the water and 1 teaspoon of the sugar. Let stand until foamy, 10 minutes. Beat in the remaining sugar, 3/4 cup of the butter and the milk, eggs and kosher salt. At low speed, stir in the 7 1/2 cups of flour until the dough comes together; add more flour by the tablespoon, if necessary. Mix at medium speed until the dough forms a loose ball around the hook, 3 minutes. Brush a large bowl with some of the melted butter. Transfer the dough to the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in bulk, 1 1/2 hours.

2. FORM THE ROLLS Preheat the oven to 375° and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured work surface and shape it into a 9-by-16-inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips, then cut each strip crosswise into 12 small strips. Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck the overhang under and place the roll seam side down on a baking sheet. Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch its neighbors, but leave about 4 inches between the rows.


3. BAKE THE ROLLS Bake the rolls for about 18 minutes (or 23-25 if baking from frozen), until browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt. Transfer the rolls to a rack and let cool for 15 minutes before serving. To reheat, toast in a 350 degree oven for about 10 minutes.

Nutritional info (per roll):
Calories: 160.5
Total Fat: 6.2 g
Saturated Fat: 3.6 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 1.6 g
Cholesterol: 25.3 mg
Sodium: 168.4 mg
Potassium: 5.5 mg
Total Carbohydrate: 21.8 g
Dietary Fiber: 1.7 g
Sugars: 4.2 g
Protein: 4.3 g

Blueberry Coffee Cake

Along with our other menu items, I finally tried this recipe and served it with Easter brunch, too. I used frozen wild blueberries, since blueberries aren’t in season here yet, and they worked beautifully. The leftovers froze well (and re-heated well), too!

Blueberry coffeecake - done

Blueberry Coffee Cake
Slightly adapted from Cooking Light, May 2008
Serves 8

1 1/2 cups all-purpose flour (about 6 3/4 ounces)(I use ultragrain)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1 cup low-fat buttermilk
Cooking spray
1 1/2 cups fresh blueberries
1 tablespoon turbinado sugar

1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
Blueberry coffeecake - ingredients

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Blueberry coffeecake - assembly 1 Blueberry coffeecake -assembly 2
Nutritional info:
Calories: 276.5
Total Fat: 9.9 g
Saturated Fat: 5.8 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 2.6 g
Cholesterol: 47.7 mg
Sodium: 283.9 mg
Potassium: 82.5 mg
Total Carbohydrate: 42.4 g
Dietary Fiber: 2.2 g
Sugars: 25.4 g
Protein: 5.5 g

Apple Cinnamon Baked Oatmeal Muffins

Every so often, I have a craving for something sweet (but not too sweet) to go along with a cup of tea or coffee. Or for something that is a great grab-and-go sort of breakfast. These muffins fit the bill, and are easy to make and tasty, too!

Baked apple cinnamon oatmeal - done

Apple Cinnamon Baked Oatmeal Muffins
Adapted from Emily Bites
Serves 12

Cooking spray (I use my misto)
2 cups old-fashioned oats
1/4 cup packed brown sugar
1 ½ teaspoons baking powder
¾ teaspoon cinnamon
1/4 teaspoon salt
1 egg white
1 egg
¾ cup skim milk
2/3 cup unsweetened applesauce
½ teaspoon vanilla extract
2/3 cup peeled chopped fresh apples

1. Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

2. Combine the oats, brown sugar, baking powder, cinnamon and salt in a large bowl and stir until thoroughly mixed.

3. In a separate bowl, whisk together the egg white, egg, applesauce, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Fold in the chopped apples.

4. Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

Nutritional info:
Calories: 90.4
Total Fat: 1.4 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.4 g
Monounsaturated Fat: 0.2 g
Cholesterol: 15.8 mg
Sodium: 128.5 mg
Potassium: 64.2 mg
Total Carbohydrate: 18.7 g
Dietary Fiber: 1.7 g
Sugars: 9.3 g
Protein: 3.1 g

100% Whole Wheat Bread

I’ve been playing around with the breadmaker again, and I came across this recipe. I love whole grains, and I was curious about how a bread would taste that was ALL whole grain (in this case, whole wheat). I was concerned that it would be too dense, but John and I both loved it! Enjoy!

100% Whole Wheat Bread

100% Whole Wheat Bread
From “Bread Bakery Automatic Bread Maker Cookbook”
Makes 12 slices

3 cups whole wheat flour
1 1/2 Tbsp dry skim milk
1 1/2 tsp salt
1 1/4 cup water
1 1/2 Tbsp unsalted butter
1/2 cup cornmeal
1/4 cup molasses
3 tsp yeast

Add all ingredients except yeast to the bread maker. Place yeast in the yeast compartment.

Set machine to basic setting with baking. Remove when baking is complete.

Let loaf cool, then slice into 12 slices.

Nutritional info:

Calories: 153.0
Total Fat: 2.2 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.5 g
Cholesterol: 3.9 mg
Sodium: 296.6 mg
Potassium: 118.1 mg
Total Carbohydrate: 31.1 g
Dietary Fiber: 4.0 g
Sugars: 3.9 g
Protein: 4.5 g



A few years ago, in anticipation of baking baguettes, I bought a baguette pan. I think I’ve made one (not-so-great) baguette in that time, but I decided to try again. I have now acquired a bread maker from my former neighbor, and the recipe booklet included a recipe for baguettes. Put everything into the breadmaker, then – when it beeps – take it out, form into baguettes, rise, and bake (of course, using my baguette pan).

This time, it turned out great! I see more baguettes in our future! 🙂


From “Bread Bakery Automatic Bread Maker Cookbook”
Makes 16 slices

2 cups bread flour
1 tsp salt
1 cup water
1 tsp unsalted butter
1 tsp yeast
1 egg white

Place all ingredients except yeast and egg white in bread maker. Add yeast to yeast dispenser.

Press Menu and select “crisp.” Select “dough”, then press “start.”

When dough has been mixed, kneaded, and risen (about 4 hrs 15 min), remove from bread maker.

Place dough on a lightly floured surface. Cover with a clean cloth and let rest for 30 minutes.

Shape the dough into a rectangle, then roll up into a log. Seal the seam well. Taper ends. Place seam-side down on a greased baguette baking pan.

Sprinkle water on top. Let rise in a warm place for about 1 hour.

Preheat oven to 375.

Once dough has risen, make 3 or 4 diagonal cuts, approximately 1/4 inch deep across the top. Brush the baguette with beaten egg white.

Place a pan of boiling water into oven on lower rack. Place pan containing bread dough on the higher rack, and bake in 375 degree oven for 25-30 minutes or until golden brown.

Remove from oven, and cool at room temperature before slicing.

Nutritional info:
Calories: 65.0
Total Fat: 0.5 g
Saturated Fat: 0.2 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.1 g
Cholesterol: 0.6 mg
Sodium: 149.5 mg
Potassium: 17.2 mg
Total Carbohydrate: 12.4 g
Dietary Fiber: 0.4 g
Sugars: 0.0 g
Protein: 2.3 g

Cranberry Tea Bread

After we returned from traveling, I started taking inventory of the random bits & pieces left in the freezer… I save all sorts of things – from a bit of lemon juice, egg whites, chopped veggies, fruits, breads, etc. I came across a small bag of fresh cranberries that I froze after making a few of the cranberry recipes – cranberry sauce and cranberry margaritas. I had clipped some recipes last year using fresh cranberries (believe it or not, recipes with fresh cranberries are HARD to find!), and I decided to give this one a try. I had all of the ingredients on-hand, and I thought it would make a perfect New Year’s day brunch. The original recipe suggested toasting the bread and serving with a bit of cream cheese, so we tried that. The result? This is tasty! And the it’s good with or without the cream cheese – your choice! Enjoy!

Cranberry tea bread

Cranberry Tea Bread
Adapted from Body + Soul, Nov/Dec 2006
Serves 8

1 cup rolled oats
1 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamon
3/4 cup plain fat free yogurt
1/4 cup sunflower oil
2 large eggs
1 cup cranberries, fresh or frozen (not thawed)
1/4 cup crystallized ginger, coarsely chopped (about 1.5 oz)
canola oil spray (I use my misto)

1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.

2. In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.

3. Spray an 8 1/2-by-4 1/2-inch loaf pan with canola oil spray (I use my misto). Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

To serve, toast slices and serve with cream cheese, if desired.

**Note** This lasts several days in the refrigerator or can be frozen.

Nutritional info:
Calories: 259.4
Total Fat: 15.0 g
Cholesterol: 47.0 mg
Sodium: 308.1 mg
Total Carbs: 38.6 g
Dietary Fiber: 2.6 g
Protein: 4.6 g

Slider Buns

I have been making breads/rolls for many years, and I have never used a bread machine. That is, until now. I must say – for the mixing and the resting and the kneading steps – it is amazing!

I acquired my bread machine from our dear next-door neighbors – they are moving to another house, and they were cleaning out the garage. Although they used the bread machine quite often, they are moving closer to family (and my neighbor’s father happens to make fantastic bread), and they didn’t see the need for the bread machine anymore. So – they asked us if we’d like it – and of course, who am I to turn down kitchen equipment?

So, I finally got around to trying the bread machine for this recipe, and I’m glad I did – it made this recipe SOOO easy! We used these slider buns for our Meatball Sliders that we served for our Christmas party, and they were a big hit! We’ve also used the leftover buns in place of English muffins for a mock Eggs Benedict (poached eggs over ham, served on the slider buns and topped with a bit of brie – heavenly!).

These also freeze well, so it’s definitely worth making the entire recipe – you can freeze what you don’t use, and they can be used for so many things! Enjoy!
Slider rolls

Slider Buns
Adapted from Lauren’s Latest blog
Makes 18 buns

1/2 cup warm water
2 1/4 teaspoons quick rise active dry yeast
1/4 cup honey
1/4 cup butter, melted
1/2 cup skim milk
2 eggs, divided
1 teaspoon salt
3 1/3 cups unbleached all purpose flour (I use ultragrain)

1. Stir warm water with yeast and honey. Set aside to proof. Place butter into microwave safe bowl and cook on high until completely melted. Pour milk and 1 egg into butter and stir together to incorporate. Pour into bowl of stand mixer.

2. Yeast mixture should be foamy. Add to stand mixer bowl. Sprinkle salt and 2 cups of flour overtop and knead until flour has been incorporated. With mixer on low, add in remaining flour. Finished dough should be smooth, but still slightly sticky.

3. Grease dough and bowl; cover and let rise 1 hour or until doubled in size.

**Bread machine directions**
Mix warm water, yeast, honey, melted butter, one egg, salt, and flour in bread machine. Using dough setting, mix the dough and let rise. When the cycle is finished, continue with step #4.

4. Punch down dough and form into 18 small dough balls the size of golf balls. Place on parchment paper lined or silicone baking mat covered baking sheet. Let dough rise another 30- 60 minutes.

5. In a small bowl, beat remaining egg with 2 tablespoons water. Brush tops of buns with egg wash. Bake at 350 degree for 12-15 minutes or until golden brown. Use as desired.

Nutritional info:
Calories: 130.2
Total Fat: 3.5 g
Cholesterol: 27.7 mg
Sodium: 158.5 mg
Total Carbs: 20.5 g
Dietary Fiber: 1.5 g
Protein: 4.2 g