Double Chocolate Buttermilk Muffins

March 10, 2013 by 7 Comments

Double Chocolate Buttermilk Muffins | JavaCupcake.com

It’s Sunday morning, the hubby has been gone for a week already and I need a little something guilty to start the week off right!  Double Chocolate Buttermilk Muffins.  That’s right… you heard me.  CHOCOLATE for breakfast!!

This recipe is a 1-bowl, super simple recipe that takes just minutes to whip together.  It actually took longer for the oven to heat up than it did to make the batter for these muffins.  They are great solo or with a giant cup of coffee… which is how I’m going to eat it (or three) this morning!

Now – you could totally frost these with a ganache or buttercream and call them a cupcake… but there’s so much deliciosness packed into this little muffin that you don’t need any frosting!

Enjoy!

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Double Chocolate Buttermilk Muffins

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 35 minutes

Yield: 1 dozen muffins

Ingredients

  • 250g (about 5oz) chocolate (I used Lindt Excellence 50% cocoa)
  • 1/2 cup unsalted butter
  • 2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips + plus more for garnish

Instructions

  1. Preheat oven to 350 F degrees. Line muffin pan with liners.
  2. In a small pan over medium heat, melt the chocolate and butter together and set aside to cool.
  3. In a large bowl, whisk together the flour, sugar, baking powder and salt.
  4. Make a well in the center of the flour and add the eggs, buttermilk, vanilla and cooled, melted chocolate and blend until smooth.
  5. Fold in the chocolate chips.
  6. Scoop batter into each liner 2/3 full and place 4-6 chocolate chips on top.
  7. Bake 18-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely. NOTE: Have patience!! Waiting to take them out is important because the muffin tops will come off if you try to pull them out too early!
  9. Store in an airtight container for 2-3 days.
  10. Serve with coffee or a big glass of milk!
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Mini Pizza Dough Cinnamon Rolls

August 29, 2012 by 1 Comment

We make homemade calzones with store bought pizza dough a lot.  So it’s not that often that I have an extra roll of dough just hanging out in my fridge.  Well, today… I did and the baking Gods said to me: “BETSY MAKE CINNAMON ROLLS”.

And so it was done.

Now… let me tell you that these aren’t your typical delicious, Pioneer Woman Heavenly goodness style cinnamon rolls.  They are super basic, just average in flavor… BUT, kid friendly.  (My daughter may or may not have eaten  half of them today).

I made these mini’s cause, well… cause I’m a dumbass and I rolled them the wrong way and well, they’re mini.

One more disclaimer… they taste like pizza.  Not like pepperoni and sauce…. but definitely pizza dough.  Duh, you’re saying… you made it with pizza dough.  Yah, I know… but somewhere deep, down inside I expected the dough to taste more…. doughy.

But whatever… they’re still worth it if you’ve got extra pizza dough!

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Mini Pizza Dough Cinnamon Rolls

Ingredients

  • 1 can Pillsbury pizza dough
  • 5 Tbsp unsalted butter, softened*
  • 1/4 cup brown sugar, packed*
  • 1/4 cup sugar*
  • 1 Tbsp cinnamon*
  • 1/4 cup raisins*

  • *note: these are all estimates, if you want to add more/less... do it!
    • Vanilla Glaze
  • 1/4 cup of powdered sugar
  • 1/4 tsp vanilla
  • heavy cream or milk

Instructions

  1. Spray 8in cake pan with cooking spray. Preheat oven to temperature listed on pizza dough packaging.
  2. Remove the pizza dough from the roll and lay it out flat. Roll the dough out until it makes a large rectangle.
  3. Spread butter from edge to edge of the dough.
  4. Sprinkle the sugars and cinnamon evenly over the butter. Using your fingers to rub it into the butter, creating a kind of paste.
  5. Spread as many raisins you want on top of the butter and sugar.
  6. Roll dough as tight as you can so you have a long snake of cinnamon roll.
  7. Cut each roll into 1-2 in pieces and place in the prepared pan, edge to edge.
  8. Bake about 10 minutes or until golden on the edges. NOTE: These rolls won't rise, so don't be alarmed when they come out the same size.
  9. Cool in pan for a few minutes, then remove to a plate to cool.
    10. Vanilla Glaze
  10. Combine the powdered sugar and vanilla and whisk until forms a paste. Add enough heavy cream or milk until you get your desired consistency. Thick if you want to spread it, thin if you want to drizzle it.
  11. Top each mini roll with glaze. Eat!
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Peanut Butter & Jelly Banana Muffins & a Baby Play Date

April 26, 2012 by 2 Comments

Three of my friends and I all had babies, two weeks a part.  Daniella was first, then Mareile, then Me and last was Becky.

Four friends, four babies, four weeks.

Needless to say, it’s been a crazy few months for all of us.  So now that our babies are all 2 months old, we decided it was time to get together so they could play and we could drink coffee and chat.

This morning, two of my friends and their babies came over to play!

Of course, I needed to bake something delicious for us to enjoy during our Coffee & Babies Play Date… so I whipped up these muffins.

I’ve already eaten three of them… cause yeah, they’re that good.

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Peanut Butter & Jelly Banana Muffins

51

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 20 muffins

Ingredients

  • 1 1/2 cups ripe bananas (4-5 small bananas - I like chunks of bananas, so I don't over-mash mine)
  • 1/3 cup buttermilk
  • 1/3 cup creamy peanut butter
  • 3 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed

  • 1 1/2 cups flour
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

  • 2 cups fresh raspberries (not frozen)
  • 1/4 cup coarse sugar (I used Sugar in the Raw or Turbinado sugar)

Instructions

  1. Preheat oven to 350 F degrees. Line cupcake/muffin tin with liners. Set aside.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  3. In a medium bowl, whisk together mashed bananas, buttermilk, peanut butter and melted butter.
  4. Add the eggs and sugars to the wet mixture and whisk until smooth.
  5. Pour the wet mixture into the flour mixture and fold together with a spatula until just combined or until only a few flour lumps are visible.
  6. Add the raspberries and gently fold into the batter. NOTE: Do Not over mix! You don't want to break up the raspberries or work the flour too much.
  7. Gently scoop the batter into the prepared muffin tin filling no more than 3/4 full. Top each muffin with the coarse sugar.
  8. Bake 18-20 minutes or until a toothpick comes out clean from the center of the muffins and the tops are golden brown.
  9. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

Notes

Recipe inspired by: Joy the Baker

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Strawberry Lemonade Scones

April 17, 2012 by 6 Comments

I’ve been trying to get into the kitchen at least once a week lately.  I just have to.  Baking is what makes me feel like… me.  So, this morning I whipped up a batch of scones.  Not just any scones though…

Strawberry

Lemonade

Scones

Yah… I said it.  Two of the most perfect fruits paired together to make a sweet and tart delicious breakfast treat!

I actually wanted to make these over the weekend for my family, but when I went to the store to buy the berries…. they were all out!!  How rude of them to be out of berries when I needed them.

I was inspired to make these scones by Munchkin Munchies.  She made a strawberry lemonade scone and it looked so yummy!  But, I’m lazy and didn’t want to make lemon curd to top it with… so I came up with my own recipe to incorporate the lemon more into the dough to create a stronger lemon taste.

I’m thinking they turned out pretty darn amazing!

Enjoy!

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Strawberry Lemonade Scones

51

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6-8 scones, depending on size

Ingredients

    Scones
  • 1 1/2 cups flour
  • 2 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

  • 8 Tbsp cold unsalted butter

  • 2 Tbsp sugar
  • zest from one large lemon or 2 Tbsp
  • 1 Tbsp fresh squeezed lemon juice
  • 1 large egg yolk
  • 1/4 cup plus 2 tablespoons cold buttermilk

  • 1 heaping cup fresh strawberries, cut into chunks

  • Turbinado sugar or Sugar in the Raw

  • Flour - for kneading and work surface
    • Lemon Glaze
  • 1/4 cup + 1 Tbsp powdered sugar
  • 1 Tbsp fresh squeezed lemon juice
  • 1 tsp milk

Instructions

    Scones
  1. Place rack in the upper third of the oven and preheat to 425 F degrees. Line a baking sheet with parchment paper, lightly spray with cooking spray and set aside.
  2. In a small bowl, press lemon zest into sugar using the back of a spatula. Add the lemon juice, egg yolk and butter milk and whisk until just combined. Set aside.
  3. In a large mixing bowl, sift together flour, baking powder, baking soda and salt. Cut in butter using a fork and your fingers until no large chunks of butter remain.
  4. Add the sugar mixture to the flour, stirring to make a soft dough.
  5. Fold in the strawberries. NOTE: Dough will get sticky with the addition of the berries.
  6. Turn out onto a generously floured board and knead about 15 times or until the outside of the dough is no longer sticky.
  7. Pat/press dough until it's 1 inch thick. Cut into 6-8 squares and sprinkle with Turbinado sugar.
  8. Place on prepared baking sheet and bake for 15-18 minutes or until edges and top turn golden brown.
  9. Remove to wire rack to cool.
    10. Glaze
  10. In a small bowl, mix together the sugar, juice and milk.
  11. Drizzle over cooled scones.
  12. Sprinkle more Turbinado sugar over glaze.
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Fresh Fruit Stuffed French Toast

March 24, 2012 by 3 Comments

Living in Germany we have access to all kinds of delicious fresh breads.  One of our favorites is a loaf of Paderborner bread which is a rye and wheat sour dough bread baked in tins, ideal for for sandwiches, toast, and this morning… french toast!

We always have a wide array of fresh fruit in our house too.  This morning we had blueberries, bananas, strawberries and raspberries and used all that delicious fresh fruit to stuff inside a thick slice of Paderborner bread to make stuffed french toast! YUM!

It’s really super simple to make and SO GOOD!  Especially when topped with a dollop of Nutella or a drizzle of honey.

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Fresh Fruit Stuffed French Toast

51

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: 4 slices (depending on size of loaf)

A perfect Saturday morning breakfast!

Ingredients

  • Loaf of your favorite bread, uncut (I used a German Paderborner loaf)
  • 3 eggs (or more if you have more bread)
  • 3-4 Tbsp milk
  • 1/2 tsp cinnamon & 1/4 tsp nutmeg
  • 1 tsp vanilla
  • 2 cups fresh fruit, sliced (I used sliced bananas and strawberries, blueberries and raspberries)
  • butter
  • Nutella, peanut butter, honey, maple syrup, & powdered sugar (or any other toppings you'd like)

Instructions

  1. Cut loaf of bread into 1 1/2 in thick slices. (Our loaf sliced 4 slices.)
  2. Using a small serrated knife (like a steak knife), slice open a pocket in each slice of bread. Be careful not to cut all the way through to the sides or bottom. You're creating a pouch for your fresh fruit.
  3. Stuff/layer the fresh fruit into the pocket. I layered strawberry, banana, blueberry, raspberry, banana and strawberry. Don't stuff it too full or the fruit will fall out when cooking.
  4. Preheat, on high, a skillet or frying pan and melt 1-2 Tbsp of butter in the pan.
  5. While that is heating, prepare your eggs. Crack the eggs in in a bowl with a flat bottom. Add the milk, vanilla and spices then whisk until combined.
  6. Once your skillet is hot, reduce heat to medium. Dip both sides of your stuffed bread into the egg mixture, making sure all sides are covered. Let the bread sit in the egg mix on each side for 5-10 seconds.
  7. Place once slice of stuffed bread in the pan at a time (you can cook more at a time if you have a larger skillet surface) and cook for 1-2 minutes on each side or until egg has cooked and bread has turned a dark golden brown. NOTE: Watch your heat, you don't want it too hot otherwise the egg will burn quickly and your french toast won't cook though.
  8. Cook bread on its sides for 30 seconds.
  9. Remove from plan and place on a plate.
  10. Serve topped with butter, a sprinkle of powdered sugar and more fresh fruit. Also, Nutella, peanut butter, maple syrup and honey make excellent toppings for your french toast!
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Cinnamon Crescent Rolls & a New Baby

March 10, 2012 by 10 Comments

I’m baaaaaaaaaaaaaaaaaaaack!  Well… back to baking, that is.  I’m about at 20% right now, but I wanted to get back in the kitchen and bake something our first weekend home with my new baby boy.

Oh, you didn’t know I had a baby?  YES… this week, Monday!

Matthew William was born (via c- section) on Monday, March 5, 2012 at 8:31am in Weiden in der Oberfalz, Germany weighing 5lbs 12oz and 19.5in long.  He has all 10 fingers and 10 toes, blue eyes, brown hair and looks just like his daddy! He’s pretty  much perfect and I’m so in love with him.

Matty came home on Thursday and this morning I decided that I wanted to bake something simple.  I can only stand for a few minutes at a time since I’m healing so slowly.  (In Germany, they don’t give you any pain medication or send you home with anything after a c-section, so I hurt… a lot.) I decided to use a can of pre-made crescent rolls and saucy them up with ooey gooey filling of cinnamon, sugar and butter.  It only took me about 10 minutes to put together and a few more in the oven before these breakfast pastries were ready!  A perfect way to get back in to the kitchen!

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Cinnamon Crescent Rolls

Prep Time: 7 minutes

Cook Time: 11 minutes

Total Time: 20 minutes

8 rolls

Quick, simple and delicious breakfast rolls filled with butter, sugar and spice! YUM!

Ingredients

    Rolls:
  • 1 can of refrigerator crescent rolls (I used Original Pillsbury)
  • 1/4 cup unsalted butter, soft
  • 1/4 cup brown sugar, NOT packed
  • 2 Tbsp sugar
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
    • Glaze:
  • 1/4 cup powdered sugar
  • 1-2 Tbsp heavy cream (you can use milk if you don't have cream)
  • pinch cinnamon

Instructions

    Rolls:
  1. Preheat oven to the temperature listed on the refrigerator crescent rolls packaging. Line cookie sheet with parchment paper.
  2. In a small prep bowl, add butter, sugars, cinnamon and nutmeg. Using the back of a spatula, press the sugars and spices into the butter until combined.
  3. Roll out the crescent rolls and separate each triangle, laying them out on your counter or work surface. Scoop a Tbsp of the butter/sugar mixture onto each piece of dough and spread evenly across the entire surface.
  4. Roll the dough as you normally would and place on prepared cookie sheet.
  5. Bake 1-3 minutes longer than what the crescent roll baking instructions require. NOTE: Filling will ooze out of the rolls onto the sheet. Don't worry! You can scoop this out with each roll and it's delicious!
  6. Remove immediately to a wire rack to cool.
  7. Drizzle with glaze before serving.
    8. Glaze:
  8. In a small bowl, mix together the powdered sugar and 1 Tbsp of cream with a fork.
  9. Add upto one more Tbsp of cream until you come to a consistency which can be drizzled over the rolls.
  10. Add a pinch of cinnamon and mix in.
  11. Drizzle glaze over slightly cooled rolls.
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Cinnamon Breakfast Cake

March 10, 2012 by 3 Comments

My last morning before baby arrived I decided I needed to do some baking.  Usually, I wake up in the morning and eat a bowl of cereal topped with raspberries and other fruit… but I’m always in need of a mid-morning snack.  So this breakfast cake will be perfect for that!

I saw the recipe for Cinnabon Cinnamon Roll Breakfast Cake on Six Sisters Stuff… one of my new favorite blogs to read!  There are so many blogs out there that it’s hard to keep up with them some times.  I was featured on their blog a couple of weeks ago, so I

bookmarked them, follow them on Facebook and keep coming back to their recipes!

This cake is good room temperature, but we sliced it right out of the oven after I drizzled the glaze on top and it was so OOOEY AND GOOEY and yummy!  Swirls and chunks of the cinnamon/sugar all through it with the sweet glaze on top.  It’s pretty much a perfect Sunday morning treat for the family!

Definitely a WINNER!

Enjoy!

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Cinnamon Breakfast Cake

51

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yield: 15 bars

Warm, gooey, breakfast cake that rivals any Cinnabon cinnamon roll!

Ingredients

    Batter - 1st layer :
  • 3 cups flour
  • 1/4 tsp salt
  • 1 cup sugar
  • 4 tsp baking powder
  • 1 1/2 cup milk
  • 2 large eggs
  • 2 tsp vanilla extract (I used homemade!)
  • 4 Tbsp unsalted butter, melted
    • Batter - 2nd layer:
  • 1 cup unsalted butter, room temperature and soft
  • 1 cup light brown sugar, packed
  • 2 Tbsp flour
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
    • Glaze:
  • 2 cups powdered sugar
  • 5 Tbsp milk
  • 1 tsp vanilla
  • pinch of cinnamon for dusting

Instructions

    For the cake:
  1. Preheat oven to 325 F degrees. Grease a 13x9 in metal pan. (I also like to line the bottom of my In a large bowl, whisk together the flour, sugar, salt, and baking powder from the "1st layer".
  2. Add the milk, eggs, and vanilla from the "1st layer" and whisk until smooth.
  3. Gently mix in the 4 Tbsp melted butter.
  4. Pour batter into prepared baking pan and spread to the edges.
  5. In the bowl of your stand mixer, cream together the "2nd layer" butter and brown sugar.
  6. Scrape the sides of the bowl and mix in the flour, cinnamon and nutmeg until smooth.
  7. Using a tablespoon, drop this mixture evenly over cake batter. Use a knife or spatula to marble/swirl through the cake.
  8. Bake 35-45 minutes or until toothpick comes out nearly clean from center (a few crumbs is what you want). You may need to cover the pan with foil for the last 5-10 minutes to prevent the edges from getting too brown.
  9. Allow to cool on a wire rack for 5 minutes, then glaze, cut and eat warm!
    10. For Glaze:
  10. In a bowl, whisk together powdered sugar, milk, and vanilla until smooth.
  11. Drizzle over warm cake, dust with cinnamon , cut and eat!!
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Recipe adapted from: Six Sister’s Stuff

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