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Grapefruit Poppy Bread

grapefruit, citrus, bread, cake, winter
Grapefruit Poppy Loaf with grapefruit glaze.

When a large group of bloggers decide to virtually get together for a party, you SHOW UP! The lovely wonderful ladies of Square Meal Round Table and What Annie's Eating put together this lovely tribute to the mighty GRAPEFRUIT.

Grapefruit

Grapefruit Poppy Loaves

Tis' the season for all things citrus from incredible blood oranges, meyer lemons and of course grapefruit. This is the perfect time of year to enjoy this seasonal citrus, at its peak. It's funny, I was never a huge grapefruit fan until my later years, of course, I definitely enjoy it with some sugar but I do enjoy it greatly now. My kids have also become HUGE grapefruit eaters, so I can't complain! Although, my poor husband has made a name for himself as the "Best Grapefruit Cutter" so I leave the cutting to him, I'll take them and bake!

Grapefruit Bread

With grapefruit in peak season, I thought a grapefruit poppy loaf would be a nice twist to a traditional lemon poppy seed bread. I had these little mini loaf ceramic dishes I had been dying to use so 6 little loaves came about. Perfect for snacking, gifting or even freezing for a morning you just don't want to bake.

These loaves are filled with grapefruit zest, juice and of course topped with a delicious grapefruit glaze that gives it that extra dose of sweetness and glamour. You can certainly skip the glaze and pour a touch of grapefruit juice on top instead.

I love cakes that take a few minutes to make but pack a ton of flavor and are sure to impress! You can find this recipe and a TON more grapefruit inspiration by checking out the Instagram hashtag: #greatfruitgrapefruit . I also have links to some amazing recipes below to check out.

As always, I love seeing your creations! If you make these adorable loaves, give me a tag on Instagram or Facebook or leave a comment below. Be sure to pin for later!
xoxo,
Cosette

Grapefruit Poppy Loaf
PIN for later!
Grapefruit Poppy Loaf
Ready for the oven!
Grapefruit Poppy Loaf
Perfectly golden out of the oven.
Grapefruit Poppy Loaf
The grapefruit glaze really ties the whole bread together.
Grapefruit Poppy Loaf
That drip.
Grapefruit Poppy Loaf
Perfect for a party or brunch.


More Grapefruit Inspiration

Print Recipe
 Grapefruit Poppy Loaves
Makes 6 mini loaves, check recipe notes for alternate baking vessels.
grapefruit, citrus, bread, cake, winter
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
grapefruit, citrus, bread, cake, winter
Instructions
Loaves
  1. Preheat your oven to 350 degrees and grease and flour 6 mini loaf pans (mine were 3.5" x 5.5" and about 2" high).**see notes below for baking in standard loaf pan or bundt
  2. In the bowl of a stand mixer fitted with paddle attachment, add your: eggs, sugar, vanilla, zest from 2 grapefruit and bourbon.
  3. Mix on medium-high speed for 3-4 minutes until fluffy.
  4. Add in your dry ingredients until just combined.
  5. Finally add your oil, yogurt and grapefruit juice and allow to mix for 2-3 minutes until batter is fully combined.
  6. Pour into prepared mini loaf pans, batter can be filled to almost the top, leave about ¼". Place your mini loaves on a sheet pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Tops should be golden in color. Remove from oven, let cool then remove from ceramic loaf pans. Prepare glaze and top when loaves are cool. Enjoy!
Grapefruit Glaze
  1. Combine your powdered sugar and grapefruit juice until a thick but pourable glaze forms.
Recipe Notes

**If you don't have mini loaf pans, this bakes great in a bundt pan. Coat your bundt pan well, I really love using Baker's Joy! Bake bundt for 55-60 minutes

**You can also prepare 2 standard size loaf pans (9.5" x 2") and bake those for about 45 minutes

**You can obviously omit the glaze, you may want to drizzle about a tablespoon of fresh grapefruit juice on top when they come out of the oven if you choose to omit the glaze. 

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Vegan Lemon Poppy Seed Cookies

vegan, lemon, poppy, cookies

A stack of these will definitely cure the winter blues.

 

February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

Lemon Poppy Cookies

vegan, lemon, poppy, cookies

You won't be able to keep these for long!

I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

xoxo,
Cosette

vegan, lemon, poppy, cookies

Soft, chewy and perfect!

 

 


Print Recipe


Vegan Lemon Poppy Seed Cookies

Makes 24 cookies

vegan, lemon, poppy, cookies

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

vegan, lemon, poppy, cookies


Instructions
  1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.

  2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.

  3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.

  4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.

  5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.

  6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.

  7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.

  8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.

  9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.

  10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!


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Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it's basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy's Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy's Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It's also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they're sure to be a hit! 

One bowl, a few tools and you're ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5" thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish -- Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes - Cranberry Buckle

Ciao Chow Bambina - Cranberry Pecan Cracker Spread

Baking The Goods - Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes - Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy - Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less - Cranberry Cherry Tarts

Sift & Simmer - White Chocolate Cranberry Cookies

Bappy Girl - https://bappygirlyum.blogspot.com/

Ronnie Fein - Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 

Print Recipe
 Orange Cranberry Scones
scones, cranberries, thanksgiving, fall, orange, baking
Course Baked Good
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
Scones
Orange Glaze
Course Baked Good
Cuisine American
Keyword breakfast
Prep Time 10 minutes
Cook Time 18 minutes
Servings
scones
Ingredients
Scones
Orange Glaze
scones, cranberries, thanksgiving, fall, orange, baking
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, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.
  3. In a liquid measuring cup mix together vanilla extract and 1 ⅓ 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.
  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing
  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).
  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.
Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!

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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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Strawberry Shortcake

strawberry, whipped cream, cake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it's raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

cake, strawberry, layer cake

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer's Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I'm ready to start planting my garden, long days, BBQs and endless time with friends and family. 

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I'm joined by over 90 bloggers sharing all things strawberry...because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you'll ever see! 

whipped cream, cake, strawberries

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

xoxo
Cosette

A list of the amazing bloggers contributing to our fabulous strawberry party: 

Rebecca and Ruth Bloom @squaremealroundtable Roasted Balsamic Strawberry Pavlova http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova
Joy Huang @joyosity Strawberry Matcha Cream Cheese Tart
Jenny Kaicher @catgrammer strawberry & cheese danish  
Annie Garcia @WhatAnniesEating Vegan Strawberry + Basil Ice Cream WhatAnniesEating.com
Michele Di Pietro @MangiaWithMichele Bruschetta w/ Spicy Strawberry Tomato Jam, Goat Cheese & Basil https://www.instagram.com/mangiawithmichele/
Heifa Odeh @fufuinthekitchen Vegan Strawberry Banana Ice cream Sandwiches www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich
Natalie Popkave @beeandthebaker
Strawberry Pie - Red wine soaked strawberries with black peppercorn
  
Emily Wilson @thishealthytable Strawberry Tahini Short Cake https://thishealthytable.com/blog/strawberry-tahini-short-cake
Becca Rea-Holloway @floursinyourhair Strwaberry Milk Donuts https://www.floursinyourhair.com/recipes/strawberry-milk-donuts
Kate Wood @katie_clova Strawberry Icebox Pie thewoodandspoon.com/strawberry-icebox-pie/
Marcia Smart @smartinthekitchen Rustic Strawberry Galette https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/
Mimi Newman @miminew strawberry-jam filled brioche donuts https://www.theherbandspoon.com/baking/jelly-doughnut/
Irena Steinjan @flottelottehaan Strawberry Ice Cream Sandwiches www.flottelotte.eu
Cyn Robinson @betterwitbiscuits Strawberry Cobbler https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/
Samantha Gutmanis @mykitchenlove Strawberry Rhubarb Tart http://www.mykitchenlove.com/rhubarb-strawberry-tart/
Shannon McDowell @rumblyinmytumbly_ Strawberry Scones www.rumblytumbly.com
Michelle C @siftandsimmer Rose Strawberry Hibiscus Mille Crepe Cake
Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
Jean Choi @whatggmaate No Bake Strawberry Cheesecake Bars (Paleo, Vegan) https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan
Sami Romansky @moreicingthancake Strawberry, Balsamic & Black Pepper Babka moreicingthancake.com
Marianne Madison @my.recipe.addiction Strawberry Vanilla Bean Cake  
Kristina Cho @eatchofood Strawberry Basil Glazed Donuts eatchofood.com
Brandi @cocoaandsalt Strawberry Pistachio Tart www.cocoaandsalt.com
Paula @gobblethecook Strawberry Fraisier  
Enrica Monzani @asmallkitcheningenoa Italian Riviera strawberries salad www.asmallkitcheningenoa.com
Maren Ellingboe @marenkiersti Angel Food Cake with Whipped Cream & Strawberries www.marenellingboe.com
Nicole Perry @amodestfeast Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Marie Roffey @sugarsaltmagic Strawberry Mousse Tart https://www.sugarsaltmagic.com/strawberry-mousse-tart
kate aliberti @kaaliberti Strawberry Rhubarb Pie x
Kate Ramos @holajalapeno Strawberry Pink Peppercorn Margarita http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html
Annie D'Souza @worthypause Strawberry-Basil Shrub Cocktail https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail
Jo Harrington @jojoromancer TBD strawberry pie  
Tia Lilley @hotdishingitout Panna Cotta with Strawberry Jelly https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly
Karen Carbone @whatskarencooking Strawberry Eton Mess www.whatskarencooking.com
Sam Sabol @samsabol Baked Brie with spicy strawberry compote  
Amanda Samuels @figsandflour Shrimp Tacos with Strawberry Apricot Salsa https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/
Elsa Hannaford @piegirlbakes Strawberry ginger pie https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/
Helen Nugent @batterednbaked Strawberry pie TBA  
Kylie Mazon @cookingwithcocktailrings Basil Balsamic Strawberry Shortcake cookingwithcocktailrings.com
Patricia Rivero @cooking.again Chocolate meringue with white chocolate moisse and strawberries. http://reencontrandomeconlacocina.wordpress.com
Denisse Salinas @lepetitchefsb Strawberry Orange Blossom Tartlets lepetiteats.com
Maia Paul @thecookbooknerd Strawberry, goat cheese and basil Schiacciata  
Rebecca Clark @mamaclarkskitchen French Strawberry Tart  
Amisha Gurbani @thejamlab TBD www.thejamlab.co
Niki Smalec @cleanplateclb Mini strawberry Bundt cakes with lemon glaze www.cleanplateclb.com
Jessica @effyeahfood TBD www.effyeahfood.com
Sónia Pereira @thehealthysins Coconut flour Crepes topped with fresh strawberries and coconut yogurt www.thehealthysins.com
Sylvie Charles @justdatesyrup strawberry date syrup oat crumble www.justdatesyrup.com
Kasey Goins @well_fedsoul Strawberry Almond Mascarpone Cake https://well-fedsoul.com
Jennifer Huang @jenniferluhuang@gamil.com Strawberry and Mascarpone Creme Crepe Cake  
Katherine Turro @katherineinbrooklyn Roasted Strawberry Balsamic Ice Cream www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream
Leanne Combden @crumbtopbaking Strawberry Chia Jam Oat Bars https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/
Marianne Lynn @mariannes_kitchen Strawberry Madeleines www.mariannecooks.com
Jennifer Caroff @foodsoulutions Strawberry Soup (savory and sweet) www.foodsoulutions.com
jess larson @playswellwithbutter strawberry salad with goat cheese, grilled chicken, & maple balsamic vinaigrette
Melissa Cortina @melissalcortina Pickled Green Strawberries bavettemeat.com
Becky Sue Wilberding @bakingthegoods Mini Strawberry Lemon Cupcakes http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/
Cristina Manjon @fortyninefigs Strawberries and Cream Paris-Brest  
Ginger Smith @lemonthymeandginger Strawberry Basil No Churn Ice Cream http://lemonthymeandginger.com/strawberry-no-churn-ice-cream
Wendy Aceto @theciaofandiary Strawberry Tarts  
Clemence Gossett @gourmandisela Strawberry Pistachio Salad http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad
Bebe Carminito @champagneandcookies Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze https://www.champagneandcookies.net
Fiona McCabe @made_fromscratch Roasted strawberry and basil ice cream
Lisa McDaniel @tinykitchencapers Strawberries and Cream Pound Cake http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/
Kirsten Schimoler @ritualsofthekitchen
Lemon Olive Oil Cake with Strawberry Rhubarb & Ginger Compote, Yogurt & Fresh Berries
  
Ruth Tam @rushyama Mini Chocolate Cake with Strawberry Ganache http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/
Jessie Sheehan @jessiesheehanbakes strawberry basil turnovers https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/ ‎
Nadia Hubbi & Deana Kabakibi @sweetpillarfood TBD www.sweetpillarfood.com
Joanna Kulma @asiakulma strawberry & pistachio galette  
Annie Campbell @annielcampbell Strawberry Pavlova annie-campbell.com
Majed ali @thecinnaman Rose Hibiscus Strawberry Icebox Pie http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/
Lindsay Surowitz @weeknightbite TBD  
Shahla Rashid @myberkeleykitchen Strawberry Kale Salad with Balsamic Vinaigrette www.myberkeleykitchen.com
Elizabeth Van Lierde @college_housewife   http://thecollegehousewife.com/
Thida Bevington @thida.bevington Strawberry galette  
Kim Pawell @somethingnewfordinner Watermelon, Tomato and Strawberry Salad with Burrata
Kaitlyn Guarini @currentmoodfood Fresh Strawberry Yogurt Cake https://www.aspicyperspective.com/farmstand-fresh/
Anam Khan @anamazingappetite Vanilla Strawberry Tart https://www.anamazingappetite.com/
Denise Browning @easyanddelish Strawberry Brigadeiros http://www.easyanddelish.com/strawberry-brigadeiros/
Mary Kasprzak @blossomtostem Mezcal Lime Strawberry Pavlova https://www.blossomtostem.net
Candace Nelson @candacenelson Strawberry Shortcakes  
       
Bella Karragiannidis @ful.filled Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream https://www.ful-filled.com
Donna Shin @bappygirl Strawberry Spinach Almond Salad bappygirlyum.blogspot.com
Michelle M @glykiazoisweetlife   http://www.glykiazoisweetlife.com
Rezel Kealoha @rezelkealoha Rose Poached Strawberries with Thyme Flowers http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/
Sam Adler @frostingandfettuccine Strawberry Basil layer cake with strawberry simple syrup http://frostingandfettuccine.com
Daniela Gerson @ChefDanielaGerson
Mascarpone Tart ~ Strawberries & Candied Pecans ~ Pretzel Crust
  
Uschi Ernst @dukkah_queen Rhubarb crumble with strawberries  
Plum Lucky @plumluckypiepi Strawberry elderflower pie with strawberry crust  
Ellen Gray @nomoremrnicepie Fresh Strawberry Pie http://www.nomoremrnicepie.com
Jordan Elbaum @pricklyfresh Strawberry Burratta Kale Salad with Pistachio & Lemon Vinaigrette http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/
Jess & Margarita @farmandcoastcookery Strawberry & Thyme Shortcake http://www.farmandcoastcookery.com/blog/
Stephanie Ibarra @ChiPieDesserts Strawberry Hand Pies  
Nilufar Kayhani @lifeasalotus   lifeasalotus.com/blog
Katie Olsen @katiebirdbakes Strawberry Crumble Bars https://www.katiebirdbakes.com/strawberry-crumble-bars
Valerie Six @sixsnippets Strawberry Fool www.sixsnippets.com

 





Print Recipe
 Strawberry Shortcake
strawberry, whipped cream, cake
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
strawberry, whipped cream, cake
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
  2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Divide the batter equally among the 3 cake pans.
  6. Bake for 40-50 minutes until a cake tester comes out clean.
  7. Remove when done, let cool and remove cakes from pans to allow to fully cool.
Whipped Cream
  1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
  2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
  3. Whisk on high speed until stiff peaks form.
Assembly
  1. Place a dollop of whipped cream on your cake plate or cake board.
  2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
  3. Place next round on top and repeat with the 3rd layer.
  4. Spread whipped cream on top and sides of cake and smooth.
  5. Decorate with strawberries and serve.
Recipe Notes

If you don't have 6" cake rounds:
9x13 pan ~ 30-35 minutes
bundt ~ 60 minutes
9" rounds ~ 30 minutes

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Chocolate Cupcakes ~ Orr's Box

chocolate cupcakes

Home for the Holidays

Currently sitting at my parent's house, back in my childhood home that is oddly the same but also different. The holidays are DEFINITELY my favorite time of year, my whole family flies back east to visit our extended family. Now some folks may think we are completely nuts, absurd and out of our mind to want to spend 3 weeks with our families, but we truly LOVE IT! Our kids love every second of it and it is all they have known since they have been little babies. We spend Christmas in Pennsylvania, DONE DEAL! It's 3 weeks of uninterrupted time with my parents, my in-laws, my siblings and their kids, it's pretty perfect. Now, don't get me wrong, we have surely had our Griswold family drama over the years: fights, drama, tears...you name it! But in the end, those are the moments we remember. Those are the moments that make us stronger and closer to one another, I wouldn't trade them for the world. 

My Crazy Family

Some of my favorite holiday moments from growing up are with my parents, brother, sister and our surrogate extended family. My godmother, my sister's godmother and her daughter. They are the ones that we grew up with, we saw them as our aunts/grandparents. They gave us a glimmer of shine each holiday season. When they walked through the door on Christmas morning, THEY were the Santas, THEY did all the work, THEY made our days a little brighter. My parents worked extremely hard, but times were tough growing up and they did EVERYTHING for us, everything they could including putting food on the table. When the holidays came around, Lottie, Rosa and Marie took care of us while my parents took care of them. I think it was something that was just done and figured out, no one talked about it, no one asked, it just was the way it was. They were our Fairy Godmothers, literally! It was what family did. I treasure the memories with them, growing up by our sides.

The Orr's Box

My godmother, Marie, passed away about 15 years ago. It was the first time someone close to me died. Each Christmas, in her honor, we have a secret Orr's box that is passed to a new family member. See, Orr's was a department store that she shopped at regularly over the years when we were kids. One day Orr's closed the doors. But Marie was frugal, she saved lots of things: wrapping paper, stamps, tissue paper, ketchup packets, straws, you name it and she had it! So one Christmas (or Birthday), someone opened a gift and it happened to be in an Orr's box (Orr's by this point had been closed for many, many years). Of course we all found it amusing. Honestly, I'm not sure how it all began but now this Orr's box is our precious passed family heirloom, yes, a box is our family heirloom because we are that crazy! These are things that make the holidays special and fun, sharing old memories, building new ones and bringing in new family members to celebrate all that is wonderful. 

A photo of my brother, the 2016 recipient of the Orr's Box. Note, this photo also is evidence of who has the box this year, AND this photo was taken on New Year's Day because we had a box scare...but all is well and I have full hope that my brother will gift the box along. 

Chocolate Cupcakes

Cupcakes and such...

So now that you know a little about my crazy family, how about some holiday cupcakes??? You might need some after my story or if you're spending time with YOUR family! I am hoping to make these with my nieces this coming weekend or at least have some made to decorate! I LOVE this recipe for cupcakes or a chocolate cake (that doesn't need to be layered). It is so fluffy, moist and a perfect balance of chocolate. I hope you enjoy them as much as me! As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Warmly,
Cosette

Print Recipe
 Chocolate Cupcakes
Cake recipe adapted from: http://allrecipes.com/recipe/17981/one-bowl-chocolate-cake-iii
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line cupcake tins with cupcake liners.
  2. In bowl of stand mixer, combine sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
  3. With paddle attachment, blend ingredients until combined.
  4. Slowly add in eggs and oil and mix for 2 minutes.
  5. Next, add in your milk and mix for another minute. Be sure to scrape down the sides of your mixer bowl.
  6. Finally, add in your hot coffee and vanilla until combined. Batter will be thin.
  7. Begin filling your cupcake tin with batter about ¾ of the way full.
  8. Bake on the same rack, upper ⅓ of oven and bake for 18-22 minutes or until a tester comes out clean.
  9. Frost with your favorite icing!
Recipe Notes

*Cupcakes above were frosted using a swiss meringue buttercream, I like using this one from Pioneer Woman
*You can certainly use a whipped cream frosting or whatever you like.
*For a 9x13 cake, grease and flour cake pan. Pour batter and bake for 30-35 minutes. Makes a delicious cake! 
*The snowflakes are made of chocolate. I printed a pattern I liked, melted candy melts, filled a piping bag and piped onto a wax paper with pattern underneath. Topped cupcakes when they hardened. 

 

 

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Swoonworthy Apple Cake

Our Day.

We're already inching through November, kids are off of school 3 days this week and another 3 days week after next (they were also off last Friday). We're fully into "No School November" an official term here in Portland! Don't get me wrong, I love my kids but since all 3 have been at school full-time, I've kind of learned to love my time away from them (does that make me a bad mom??). Anywho, we spent today at home, I did some cooking and baking and also managed to make some playdough (you can find the recipe on my Instagram). There was also the ridiculously long Uno game, no lie...never-ending. But I wanted to be sure to spend time with them, even though I have about 6 million things to do (and the list keeps growing). They are growing up so fast and every day I see changes in each of them. So here I am at 10:45pm after finally cleaning up the kitchen from dinner, changed sheets and kiddos all in bed. 

The Cake.

This cake. What can I say about this cake besides, it's a SPECTACULAR. It's simple to put together, fail-proof, sweet enough for dessert but also perfectly perfect for morning coffee. I remember my mom making this cake when we were growing up, she called it the 1, 2, 3, 4 cake, something about the number of each item (I still don't get it) but she always made it and it always made the house smell amazing. Sometimes it was made with apples in the center (as I'm writing it today) and other times with walnuts. 

With Thanksgiving less than 2 weeks away I want to give you some dessert inspiration. I mean, Thanksgiving is officially the PIE holiday but if pie isn't your thing or you aren't ready to make and roll out pie dough, this cake will be the perfect addition to your holiday gathering. I've jazzed up the original recipe to include: apples + cinnamon + brown butter + walnuts = all the things we crave on epic Thanksgiving or Friendsgiving holidays. 

Brown Butter. 

Brown butter, besides cheese and bread this may be my other secret love child. I mean, butter on its own is pretty dynamite but take that butter, melt it down and get all those little brown bits and you have something even more superior. So I thought, hey, why not drizzle this amazing cake with a brown butter glaze, it can certainly do no wrong. So I baked the epic, classic cake, drizzled it with brown butter glaze and topped it with walnuts. I truly believe most desserts should have nuts, don't you? I won't digress or lead you on an even longer journey of my ramblings. You can find the recipe for this delicious cake below. Whether you decide to make it for Thanksgiving, Friendsgiving or just a Sunday morning, I promise you won't be disappointed. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Apple Cake
Apple cake with walnuts and browned butter
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Course Baked Good, Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 65 minutes
Servings
slices
Ingredients
Cake
Brown Butter Glaze
Apple cake with walnuts and browned butter
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a bundt pan.
  2. In stand mixer, mix eggs, vanilla (or whiskey), lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and orange juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Pour half the batter into the bundt pan.
  6. Next, mix the apples and cinnamon together in a small bowl and place on top of the batter poured into bundt.
  7. Finally, pour the 2nd half of the batter on top.
  8. Bake for 65-75 minutes, until a cake tester comes out clean.
  9. Remove when done, let cool and remove from bundt pan.
  10. Once cake has cooled, drizzle brown butter glaze and top with walnuts while glaze is wet.
Brown Butter Glaze
  1. Melt the butter on medium heat. Continue melting until brown bits begin to form. Be sure to scrape and swirl the pan as the butter melts. Remove when the smell is aromatic and butter has browned.
  2. Whisk in the remaining ingredients until a smooth glaze forms.
Recipe Notes

*Feel free to add in walnuts to the center of your cake if you'd like.

*The glaze and additional nuts are definitely optional, the cake on its own is amazing and can stand up to any dessert tray. 

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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 ½ 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 ⅓ 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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Kefir Oat Pumpkin Scones

 

This time of year is the BEST! Yes, I will probably start every blog post from now until Thanksgiving this same exact way. But it really is, the crisp air, leaves changing, cozying up with blankets and hot chocolate. My favorite! And not to mention my birthday is in ONE MONTH, I kind of like my birthday, I usually celebrate for a week or more. I will share more about that later. 

But I digress, fall. Fall = pumpkins + leaves + hot chocolate + a few extra pounds to stay warm! Hahahaha! I haven't really lost the pounds that I was supposed to for summer. Oh well! But what if I gave you a scone recipe that is delicious but yet hearty and filled with slightly less guilt than a traditional scone? A scone that will not only taste good but have so much yummy goodness for you and will keep you full. A scone filled with pumpkin + oats? Would you like that? Okay! Poof! Done! 

Probiotics ~ What are they good for? 

Traditionally scones are made with gobs of butter or a load of heavy cream (my favorite kind!) but I thought and thought and realized that Whole Kefir Milk is loaded with so many vitamins + probiotics. What is a probiotic you ask? Probiotics are good bacteria, the good stuff that keeps your gut healthy. I think we could all benefit from some good gut health? Am I right? I love Nancy's Organic Probiotic Whole Milk Kefir which is what I used in this recipe. It has 64 BILLION CFUs (Colony Forming Units) in every 8oz serving! I'm not a scientist but that sure does sound good to me! Lots of good bacteria aimed to help my gut and general well being? Sign me up! Since Kefir is lactose free and butter contains only traces of lactose, these scones 98% lactose free (I made that percentage up, but really, probably close to that)! 

How do I test my recipes to make sure a healthy scone is tasty? I have 3 children and many neighbors. When I'm unsure or trying something new, they are my audience and they are good at it. My kids will flat out tell me the truth if something is awful, they're great judges. They'd be fantastic on Chopped! And neighbors, I don't often give them awful stuff but when it's on the verge I share and get their opinions. The first batch of these guys were a little too dense (too much oat) but round 2 was perfect! My neighbors liked them both, hahaha! So the Kefir Pumpkin Oat Scone came to be but what really makes perfect is the pumpkin glaze, it really is the winner of the recipe, I know it's sweet and loaded with sugar but it really turns these guys into a perfect pumpkin scone worthy of  a weekend breakfast, a brunch or holiday gathering. 

I hope you give this recipe a try. It makes for a great morning breakfast for kiddos, especially if they don't consume a lot of yogurt or dairy, easy way to hide it! So many health benefits all wrapped in a nummy scone. I will warn they are a little bit denser than a traditional scone but I think they are amazing and reheat well. Enjoy and as always, I'd love to see your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
 Kefir Oat Pumpkin Scones
Course Baked Good
Prep Time 10
Cook Time 16-18 minutes
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Pumpkin Glaze
Course Baked Good
Prep Time 10
Cook Time 16-18 minutes
Servings
Ingredients
Dry Ingredients
Wet Ingredients
Pumpkin Glaze
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line baking sheet with parchment paper or silicone mat.
  3. Combine your dry ingredients together in a large mixing bowl with a whisk. Using a pastry cutter or your fingers, blend the butter until they resemble coarse pebbles.
  4. In another small bowl, add your pumpkin, kefir and vanilla. Using a fork, mix together until combined.
  5. Add your pumpkin/kefir mixture to the dry ingredients and fold until you have a cohesive dough. It shouldn't be too wet or too dry, if you need a tad more liquid, you can add a teaspoon of kefir at a time until you achieve a cohesive dough.
  6. Dump the dough onto a lightly floured surface. Cut into 2 pieces and form into 2 discs about ¾" thick.
  7. Cut each disc into 6 small triangles, beginning by cutting the disc in half then each half into thirds.
  8. Place scones on your lined baking sheet and bake for 16-18 minutes until golden brown.
  9. While baking, prepare your glaze. Combine your powdered sugar and 1 teaspoon of canned pumpkin and blend together. You want a thick consistency so keep working the pumpkin until it is all blended, if you need you can add a bit more pumpkin (start with ½ tsp) until desired consistency is achieved. Add cinnamon and salt.
  10. Remove scones and let cool on cooling rack. Once cool, drizzle your pumpkin glaze and enjoy!
Recipe Notes

**You can make the scones and place in freezer before baking. Remove and bake at any time, top with glaze when ready. 
**I also like freezing the scones before baking, even for 15-20 minutes. It helps to loosen the gluten and create a flakier scone. 

These silicone mats are AMAZING and super inexpensive, I highly recommend a set if you don't already have them.
I use half sheet baking sheets, these are super! I use them for pizza, cookies, scones, chicken, potatoes, you name it! 

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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