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Breakfast

Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I’m a fan of too many yummy, yet sugary cereals I’ll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I’m not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can’t even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I’ll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Tahini Breakfast Cookies

cookie, healthy, tahini, breakfast, lebanese
Delicious, healthy and A COOKIE!!!!

Cookies aren’t just for December!

Oh yeah, I am totally bringing the “C” word in January! I know, I know, we’re all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I’m back from school drop off it’s 9:00am and I’ve been up for about 3 hours with nothing more than coffee. This year I’m treating myself better, and I have cookies to prove it!

I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you’re sure to go back for more.

cookie, healthy, tahini, breakfast, lebanese
The sesame seeds are definitely extra, but add a nice little touch.

Lebanese Flair

Wholesome doesn’t have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn’t sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

xoxo,
Cosette

cookie, healthy, tahini, breakfast, lebanese
Print Recipe
 Breakfast Cookies
Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
cookie, healthy, tahini, breakfast
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
cookie, healthy, tahini, breakfast
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
  3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
  4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
  5. Mix together until a cohesive dough forms. The dough will be very thick.
  6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
  7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
  8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Recipe Notes

**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

**Feel free to change out your add-ins if walnuts and apricots aren't your style.

**You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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Lebanese Sfouf Cake

cake, breakfast, lebanese, sfouf

Sfouf, Lebanese semolina cake with a yellow hue.

There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it’s that aroma, even HE knows and loves. 

This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

cake, semolina, sfouf, lebanese, breakfast

Plates of Sfouf cake shared with friends over coffee.

What is semolina? 

In Arabic, Sfouf literally translates to “lines” so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that’s why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

But what about it’s yellow color? 

Sfouf doesn’t get it’s bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

  • natural anti-inflammatory
  • decreased cancer risk
  • cardiovascular benefits
  • improves digestive issues

But let’s be honest, the small amount in this cake won’t necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you’d need to consume a lot or take supplements. 

I want cake!!!

So if you’re craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It’s a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

sfouf, lebanese, cake, breakfast, semolina

A blend of dry ingredients, the turmeric yields the signature yellow color.

 

sfouf, lebanese, cake, breakfast, semolina

Wet ingredients turn the batter golden in color.

 

sfouf, lebanese, cake, breakfast, semolina

Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

 

breakfast, sfouf, lebanese, semolina, turmeric

Rows of nuts line the top, the batter is thick so the nuts don’t sink.

 

breakfast, sfouf, lebanese, semolina, turmeric

Coming out of the oven the smell is intoxicating. Don’t worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

 


Print Recipe


Lebanese Sfouf Cake

A delicious and simple cake combining semolina flour, turmeric and anise flavors.

cake, breakfast, lebanese, semolina, taste

Course Breakfast, Dessert
Keyword breakfast, cake

Prep Time 5 minutes
Cook Time 1 hour

Servings


Ingredients

Course Breakfast, Dessert
Keyword breakfast, cake

Prep Time 5 minutes
Cook Time 1 hour

Servings


Ingredients

cake, breakfast, lebanese, semolina, taste


Instructions
  1. Preheat oven to 350 degrees

  2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.

  3. Combine all your dry ingredients in a large bowl and whisk to combine.

  4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.

  5. Pour your batter into prepared baking dish.

  6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.

  7. Bake for 50-60 minutes, until a tester comes out clean.

  8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.


Recipe Notes

*If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

*Best to enjoy the day of baking, after day of, warm slightly. 


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Hosted Brunch ~ Frittata

Thank you to the Chinet® brand for sponsoring this post.

Click the Image Above to Shop!

One of my favorite type of get-togethers is brunch. It is the perfect time of day, which allows you as the host to have enough time to prepare but yet early enough to get cleaned up and time to relax in the evening. Spending time with friends and family is so important and fun, especially as the weather begins to warm up. While I love cooking, cleaning up is NEVER fun! That’s why I love having premium Chinet® Classic White™ plates on hand. They are simple, elegant and strong. Using Chinet Classic White products makes serving and cleanup easy, so you can spend more time with friends, family and guests. Living in Portland composting is mandatory, it is nice to know that Chinet Classic White plates are made from 100% recycled material that can be composted after use. Even if you don’t live in an area with composting, they can be backyard composted! 

So here are some ideas to help you get your first brunch party underway! 

brunch, eggs, tablescape

Full brunch table spread using Chinet® Classic White™ plates, napkins, cups and cutlery.

Steps to hosting a gorgeous brunch:

  1. First up is choosing a main course. Something like this simple frittata (recipe below), a nice tray of mac & cheese, a bagel bar with homemade bagels + lox and veggies, or a putting together this savory tart are perfect options!  

    frittata, brunch, breakfast, vegetarian

    Veggie Frittata

  2. Next, I always have a salad or some kind of veggies on the table or within the meal. For this brunch, I actually made up some avocado toasts drizzled with olive oil + flake salt and pepper. But a simple green salad or something like this carrot spinach salad would be lovely. 

    avocado, toast, brunch, breakfast

    Avocado toast

  3. A baked good is always appropriate, folks like to have something sweet, especially when it’s borderline breakfast. These banana muffins are perfect and individual portion sized. Or make a simple banana bread loaf, like this tahnini banana bread! Or really wow your guests with a gorgeous cake, here are some of my favorites: strawberry shortcake, apple cake, lemon blueberry bundt. 

    banana muffins, brunch, breakfast

    Delicious banana muffins are perfect on a cake stand to elevate on your table for visual interest.

  4. A small cheese board with fruit, cheeses, olives and dips, such as hummus, labneh and baba ganoush are perfect for friends to snack on. 
  5. Setting the table for your guests is so important! I love adding some linens, such a tablecloth or runner to make it pop.  Of course add some greens and flowers to make a gorgeous scene and an inviting place for your guests to dine. 
  6. Then your tableware. I chose to use Chinet Classic White plates to keep my table simple, elegant and convenient for me. I also used Chinet Classic White napkins rolled and wrapped with some twine and greens to give them a bit of elegance and pop of color. Choosing to use Chinet Crystal Clear cut crystal cutlery and cups tied the whole table scene together and cleanup a breeze!

    brunch, tablescape, breakfast

    Chinet® Classic White™ plates and napkins wrapped in twine and fresh greens.

  7. When you’re ready to begin your brunch, have your guests fill up their Chinet Classic White plates that are strong enough for extra helpings and enjoy a morning filled with fun and laughter without the stress of cleaning up! 

I hope you enjoyed the details on setting up a brunch and be sure to check out Chinet Classic White products by clicking here and the Frittata recipe below for your next event! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Chinet® and Classic White™ are registered trademarks of Huhtamaki, Inc. in the U.S. and other countries.

Print Recipe
 Veggie Frittata
Adapated from The Kitchn https://www.thekitchn.com/how-to-make-a-frittata-cooking-lessons-from-the-kitchn-170717
frittata, brunch, breakfast, vegetarian
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
frittata, brunch, breakfast, vegetarian
Instructions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk your eggs, heavy cream, 1/2 tsp salt, a few grinds of pepper. Set aside.
  3. In an oven safe heavy-bottomed pan or cast iron skillet, heat your oil on medium-high and add in your veggies. Continue to saute until softened add your additional salt.
  4. Once veggies are softened, add in your pesto (or garlic), rosemary and spinach. Begin to stir and mix until spinach is wilted.
  5. Once spinach is wilted, flatten in pan and sprinkle cheese on top and allow to melt for 1-2 minutes.
  6. Pour your egg mixture on top making sure it coats the veggies in their entirety.
  7. Allow the eggs to set around the edges of the pan for 2-3 minutes.
  8. Then pop into 400 degree oven and bake for 8-10 minutes until eggs are set. You can cut a slit in the center, if any runny egg comes out, continue baking. Otherwise, remove and let cool for 5 minutes and then serve.
Recipe Notes

You can adjust and adapt your recipe to include any leftover veggies, potato or meats you have on hand. It is a very adaptable recipe! Would love to see how you make it your own. 

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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here’s a little secret for you that’s BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don’t eat the bananas JUST so I can make bread or muffins! I don’t blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it….moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it’s a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair…of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don’t like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in 1/2 cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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Cardamom Granola

Cardamom Granola

Cardamom Granola

I’m not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that’s all fine and dandy but I’m in it for the large clumps, the crunchy texture and amazing sweetness. 

The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob’s Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It’s a special magic trick to make all your granola dreams come true. 

Cardamom Granola

Cardamom Granola

The other beauty of granola is it’s secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it’s a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won’t. So why not throw in that flax seed, chia seed, bran or whatever else you want. That’s exactly what I do! It’s an open canvas for whatever you want. 

labneh, granola, fruit

Yogurt parfait with granola, fruit and tahini drizzle

My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it’s the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Cardamom Granola

Cardamom Granola


Print Recipe
 Cardamom Granola
Yogurt Parfait with Granola
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Yogurt Parfait with Granola
Instructions
  1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).
  3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened. **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!
  4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.
  5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).
  6. Turn oven off but leave trays in until oven cools.
  7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.
  8. Top yogurt, have with milk or just snack on! Enjoy
Recipe Notes

*If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

*I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

*To keep the granola vegan, you can sub additional maple syrup for honey

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Almond Pear Cardamom Scones

As I sit here watching The Great British Baking Show I’m reminded of several things:

  1. One is significantly cooler with a British accent (why don’t have I have a British accent??? I suppose I’m not that cool. )
  2. How are the judges on the show not 300 pounds? Have you seen how many desserts they eat??
  3. This show is really very zen, I can watch it on repeat and be lulled to sleep. (I’m almost asleep writing this.)
  4. It’s almost Christmas which means I can watch Love Actually on repeat (Best movie EVER!!!)
  5. I really don’t know a whole know a lot about British desserts. 
  6. I am no where near brave enough to be on a competitive cooking show! 

But I digress, the reason I’m talking about British baking is because scones, yes, scones! The perfect British afternoon tea snack. The thing about scones is that they are not overly sweet and so perfectly delicate. They really are a perfect accompaniment with tea or your morning coffee (as we like to do here in the good old United States!) There are so many variations of scones: sweet, savory, butter, cream, fresh fruit, dried fruit, the possibilities are really endless. 

As we are fully immersed into autumn, fall flavors are running rampant on Instagram: pumpkin, apple, squash, caramel, cinnamon. But there is one underdog, the under represented flavor: pear. Apple tends to be the star of fall, which don’t get me wrong, I LOVE APPLE! But I also love pear and pear treats are equally delicious. So I wanted to bring this special, beautiful fruit into the light and my first is with these delicious scones. 

I present to you, Almond Pear Cardamom Scones. Cardamom because well, cinnamon is clearly already paired with apple. I think the cardamom is such a sultry spice that lends itself so well in baked goods, especially with pears. And I love almonds in just about everything. One of my favorite ways to make scones is by using heavy cream versus butter. The heavy cream serves the same purpose as butter and doesn’t require any cutting or grating into your flour, just pour and mix! These are a perfect Thanksgiving breakfast treat as well, check out my tip below about preparing ahead. I hope you enjoy, as always, I love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

Print Recipe
 Almond Pear Cardamom Scones
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Course Baked Good, Breakfast
Prep Time 15
Cook Time 16 minutes
Servings
Ingredients
Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, sugar, cardamom and all-spice.
  3. Peel and chop pears into 1/2 inch pieces and add to flour mixture. Gently toss together to coat.
  4. In a liquid measuring cup, mix together the vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.
  5. Dump the dough onto a lightly floured work surface, I also like to work on a slipat or parchment paper. Gently gather and knead the dough into 4 disks using your hands, gently form into 1" thick cohesive rounds.
  6. Cut each disk into 4 even triangles.
  7. Place 1-inch apart on the prepared baking sheet and pop into freezer for 10-15 minutes*. Remove from freezer and brush the tops with heavy cream and place slivered almonds, brush one more top on top of the almonds and sprinkle with some raw sugar.
  8. Place in preheated oven and bake for 15-18 minutes until golden brown on tops and bottoms.
  9. Remove from the oven and transfer to cooling rack. Enjoy your delicious treats!
Recipe Notes

**Make ahead. Go through all the steps, except brushing with heavy cream & raw sugar tops. Once you have cut scones and placed almonds on top, you can freeze on the baking sheet until firm then toss them into a zip lock bag. Anytime you want a fresh scone, brush tops with heavy cream and raw sugar, pop into the oven and enjoy! Great before the holidays!

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Apple Handpies

Do you guys remember those apple pies from McDonald’s? The ones that came in the little cardboard boxes that were ridiculously addictive? I LOVED them! I remember buying 2-3 at a time (probably not a good idea) but one just didn’t do it. They had the perfect exterior and gooey delicious filling. I think they were actually deep fried, I suppose that’s why they were so amazing. Lol! So I have concocted what I think is a close comparison (dare I say even better) to those iconic pies. 

Tis’ the season for all things apple, pumpkin, pear, persimmon, fig…this is the BEST time of year. It’s the time of year when it’s more convenient for us to stop at the apple orchard to pick apples than go to the grocery store for them. Perfect fresh apples will win my heart every time. Biting into a crisp apple is heaven but along with all those fresh apples comes the baking. Out of all the pies in the world, apple pie has to be my favorite! And in an effort to try and recreate the McDonald’s Apple Pie, I had my work cut out for me. 

I didn’t want to deep fry them, because well, that’s a lot of excess work for a pie. And if I’m not eating a donut I actually prefer a baked good. My good friend Marie from Cocina Marie is a MASTER pie maker. Seriously, check out her Instagram for tips, tricks and some amazing pies she has been whipping up these days. After watching her effortlessly roll and work with her pie dough, I had to give her recipe a try. I love making a scratch pie dough but I have never worked so easily with it like her. So I gave her dough a try and worked very hard not to add too much water and keep a dryer dough (that has been my problem before, adding too much water). And low and behold, the dough came out PERFECT and you know what else? It tastes amazing, all butter and crisps up so beautifully. I am forever changed and this will be my new go-to recipe! 

Then the filling, the filling had to have a little goo but not quite as liquidy as standard apple pie. Also, since these would be cooking much faster I decided to cook up my apple filling before stuffing the handpies. 

Diced up apples, brown sugar, cinnamon, all-spice and ginger make this all star filling. Begin by cutting up your apples into small 1 inch cubes, toss in your flour, brown sugar, cinnamon, all-spice, salt and coat well. Add your butter to a skillet and let it melt, add in your apple mixture and let the apples cook down slightly. I added the zested ginger, water and lemon juice after about 5 minutes. I went ahead a took my potato masher and smooched (yes, that’s a real word ) the apples a bit, not all of them, but just some to create a bit of a sauce with the bigger chunks. 

Let the mixture cool and then begin the assembly. Remove your pie dough from the fridge and work into a rectangle about 10″ x 12″ or so and cut into 6 rectangles. I then slightly rolled each rectangle out if they were a little on the thick side (I think my pie rolling skills need help). You don’t want to roll too thin otherwise they will tear, so keep them hefty. Next, place a heaping tablespoon (close to 2 tbsp) in the center of each rectangle and then add a dollop of crème fraîche. Be sure to place the crème fraîche toward the back of the filling so it doesn’t inch too close to the front where you’ll close. 

Fold over your dough and seal using a fork around the edges. Place on parchment lined sheetpan, brush tops with heavy cream and sprinkle coarse sugar on top. Make 2-3 slits on top and bake for 25-30 minutes until golden brown on top and bottom. Let cool slightly and enjoy! I hope this reminds you of those delicious apple pies from your childhood! 


Print Recipe
 Apple Handpies
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Course Baked Good, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Pie Dough
Apple Filling
Instructions
Pie Dough
  1. Prepare pie dough as instructed and keep refrigerated until ready to use.
Hand Pies
  1. Preheat oven to 375 degrees and line sheet pan with parchment paper, set aside.
  2. Prepare filling. Mix together apples, flour, sugar, cinnamon, all-spice, salt.
  3. In a large skillet, heat your butter and add in apple mixture. Let cook for about 5 minutes then add in your ginger, lemon juice and water. Allow apples to soften slightly.
  4. Using a potato masher or fork smoosh a portion of the apples to make them a little more saucy. Keep the other half of the apples whole. The mixture should be thick, almost like a paste.
  5. Once combined, remove from heat and let cool slightly.
  6. Remove your pie dough and roll into a large rectangle about 10" x 12. Be sure to roll evenly and not too thin.
  7. Cut your dough into 6 even rectangles.
  8. Roll each rectangle slightly if needed to ensure they are even. Add 1 heaping tbsp (close to 2) in the center of each hand pie. Place a dollop of crème fraîche, about 1 tsp, toward the back of the filling.
  9. Fold the dough over and seal with a fork. Place on prepared sheet pan, brush heavy cream on the tops and sprinkle with coarse sugar. Make 2-3 small slits on tops.
  10. Bake for 25-30 minutes in the upper 1/3 of your oven. Checking to be sure browning is happening evenly on tops and bottoms.
  11. Remove from oven, let cool slightly and enjoy!
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Pumpkin Oat Streusel Muffins

Alright, we are officially in FALL!!!!!! I know, I know…it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don’t think there is anything better. 

Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I’m not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

Canned vs Fresh Pumpkin

One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you’re looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe’s Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn’t love Trader Joe’s?? If you’re not fortunate to be close to a Trader Joe’s, Libby’s is tried and true or any other preferred brand. 

I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I’d love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Pumpkin Oat Streusel Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Instructions
  1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
  2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
  3. In another bowl, add your pumpkin then eggs and whisk.
  4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
  5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
  6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
  7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
  8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Recipe Notes

**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts! 
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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Mini Banana Walnut Muffins

Anyone who has been to my house or has seen pictures on my Instagram stories can attest to the fact that I ALWAYS have bananas turning on my counter! I buy the bananas, the children say they’ll eat the bananas but then two days later the said bananas are still there, slightly mushier. What can you do?? Well, one thing is to make banana muffins! This time of year I’m always trying to make extra snacks for lunches or breakfast that kids will like and pack a little punch. My youngest, Isaac has been asking all week for muffins so I decided to wait for him and make them together after school. 

What you can’t see in these ridiculously adorable photos, is the fact that I totally cringe when my kids make something with me. I know it’s all a learning experience (which I aim to give them) but it also drives me nuts that the scoop was backwards, there were drips, at one point while mixing the wet ingredients he began spinning the bowl so the contents all went up to the sides and guess where that coconut oil went?!? Yup, all over the place! But despite the craziness, what I do stress and teach my kids is about good wholesome food, cleanliness in the kitchen and proper etiquette while cooking or baking. If my kid touches their nose, they go wash their hands AGAIN! If they lick their finger, guess what, hand washing AGAIN! I want them to learn to be confident in the kitchen but that also goes with knowing the proper way to work.

 

In the end, we both had a fabulous time making these sweet little treats. The suggested prep time listed below is WITHOUT a 5 year old helping (obviously)! I would double the time if a little one is doing the work! I hope you enjoy some of these hilarious and inspirational pictures and inspire you to bake with your littles. As always, I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page. I’m sure Isaac would LOVE your feedback as well, leave him a comment! 

 

 

 

 Can I eat the muffins yet MOM??

Print Recipe
 Mini Banana Walnut Muffins
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Course Baked Good, Breakfast
Prep Time 15
Cook Time 20 minutes
Servings
muffins
Ingredients
Muffins
Crumb Topping
Instructions
Crumb Topping
  1. Combine all the ingredients for the topping, combine and with a fork cut butter until mixture is crumbly.
Muffin
  1. Preheat oven to 400 degrees F Grease 36 mini muffin tins with non-stick spray.
  2. Combine all the dry ingredients in a large mixing bowl. Set aside.
  3. In another smaller bowl, mix mashed bananas, egg, vanilla and coconut oil. Mix together with a fork until combined.
  4. Pour the wet banana mixture into the dry ingredients and fold gently until just combined.
  5. Fold in chopped walnuts.
  6. Fill mini-muffin tins to the top of each prepared muffin tin.
  7. Top each muffin with some of the crumb topping mixture.
  8. Bake for 5 minutes at 400 degrees, then immediately reduced temperature to 375 degrees and bake for another 15 minutes or until muffins are done with a cake tester.
  9. Remove from oven and let cool for 5-10 minutes then transfer to cooling rack. Enjoy!
Recipe Notes

Can substitute oil, butter or margarine for coconut oil

Walnuts are optional and can be subbed for mini chocolate chips or omit completely. 

Adapted from the NYT Cooking
https://cooking.nytimes.com/recipes/6245-king-arthur-flours-banana-crumb-muffins?mcubz=1

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Prosciutto Cheddar Chive Scones

scone, bacon, prosciutto

Prosciutto makes these scones stand out and an amazing savory treat.

Easy like Sunday morning

Let’s talk about Sunday morning…one of my favorite days of the week! Even though it’s the end of the weekend there is something comforting about Sunday morning, a certain sense of calm in the air and a final day to enjoy the family and whatever activities we have planned. It’s also one of the only days of the week I make a big breakfast. Most Sundays you’ll find us dining on waffles, pancakes and fruit (generally made by the kiddos!). Sometimes (if I get out of bed) I will whip up some scones along side some yummy eggs, coffee and fresh fruit. A favorite recipe of mine is these prosciutto cheddar scones with chives. These scones are so amazing, they are easily usable to bribe folks into pretty much anything you want (not naming any names here, you know you who are!) As with most of my recipes, you can vary ingredients and still achieve the same delicious taste.

I have made these many times with bacon (which is equally delicious) and other cheeses. But there is something special about a dish that has prosciutto and really good cheese. We are a Tillamook family through and through. You’ll always find 1 or 2 or 5 blocks of Tillamook cheese in our fridge. It’s an Oregon staple and once you’ve tried it, you won’t be able to go back to your ordinary cheese.

These scones are worthy of a ladies brunch, baby shower, bridal shower or just any given day of the week. Making these on the weekend and stashing a few uncooked scones in the freezer can make for a wonderful weekday breakfast.** With 3 kids, most school day mornings are busy just trying to get out the door. Let’s be honest, I can barely get everyone dressed, teeth brushed and shoes on (let’s not talk about the shoes!) so breakfast has to be easy and fast! If I whip some scones up over the weekend, I can easily pop a few in the oven while the herd of children shuffles to get ready. Is there anything better than a fresh warm scone? I think not! 

Check out the recipe and make some for your next brunch or while you’re prepping for the start of the school year! Your whole family will love them!  I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 

 

 

 

scones, bacon, prosciutto

Black pepper tops these scones to give them a slight bite.

 

 

 

Print Recipe
 Prosciutto Cheddar Chive Scones
These scones are sure to impress at any brunch!
scone, bacon, prosciutto
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
Course Breakfast
Prep Time 10
Cook Time 20
Passive Time 30
Servings
Ingredients
scone, bacon, prosciutto
Instructions
  1. Place oven racks in the upper third of the oven and preheat oven to 425 degrees F. Line two baking sheets with a silicone liner or parchment paper and set aside.
  2. In a medium skillet, cook your diced prosciutto until cooked through. Remove and drain on paper towels.
  3. In a medium bowl, whisk together flour, baking powder, salt, chives, cheddar cheese and cooked prosciutto. Mix gently.
  4. In a liquid measuring cup measure 1 1/3 cups heavy cream. Slowly begin pouring the cream mixture into the flour mixture, using a silicone/rubber spatula toss gently until a cohesive dough forms.
  5. Add an additional 2-3 tbsp of heavy cream if needed.
  6. Dump the dough onto a lightly floured work surface. Gently fold the dough over a few times and then split into 2 disks.
  7. Pat each disk down gently to ensure they're even and about 1" thick. Cut each disk into 8 even triangles for small Scones (yields 16) or each disk into 4 (yields 8 large Scones)**See note below about freezing (I prefer freezing before baking)
  8. Place 1-inch apart on the prepared baking sheets and brush tops of scones with heavy cream and a few grinds of fresh black pepper. (if freezing, wait to do this step until you remove from freezer)
  9. Bake for 18-22 minutes or until golden brown and cooked through. Swap trays at the halfway point to ensure even baking and browning on top.
  10. Remove from oven. Let cool on cooling racks and enjoy!
Recipe Notes

I actually like to freeze my scones ALL the time! Even if it's just for 30 minutes to firm up a bit. Freezing them helps to create a more tender, flaky scones as the gluten is loosened. 

Make ahead. Go through all the steps except baking and brushing tops. Once you have cut the scones, you can freeze on the baking sheet until firm then toss them into a ziplock bag to store. Anytime you want a fresh scone, pop into the oven, brush tops and bake!

Feel free to substitute bacon for the prosciutto, prepare the same way. 

If you don't have fresh chives, you can substitute dried chives, same amount or feel free to use green onions. 

I love sharp cheddar cheese but any cheese you have on hand will from Monterrey jack to goat cheese! Feel free to experiment. 

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