Gingerbread Muffins

As much as I love gingerbread cookies, I have to admit that I like actual gingerbread even more. I used to use a wonderful old recipe from Nathalie Dupree to make pans of gingerbread in the fall. Based on that recipe, I developed a perfect muffin that features all the richness and flavor of a classic old-fashioned gingerbread.

Gingerbread Muffins
adapted from Nathalie Dupree's recipe for Old-Fashioned Gingerbread

1/2 cup sugar
1/2 cup butter
1 egg
1 cup molasses
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 cup buttermilk
1/2 cup coca cola, apple cider or apple juice
1 teaspoon brandy flavoring or vanilla extract

Preheat your oven to 350 degrees. Line or grease well a muffin tin, and set aside.

In a large bowl of an electric mixer, beat the sugar and butter until light and fluffy. Add the egg and the molasses and mix well.

In a separate bowl, sift together the dry ingredients. In another bowl, mix together the buttermilk, the coke or juice, and the brandy or vanilla flavoring. Add these two mixtures to the molasses mixture alternately, beginning and ending with the dry mixture. Beat until the batter is smooth.

Fill each muffin cup about 3/4 of the way full. Bake for approximately 18-20 minutes, or until the muffins spring back when lightly touched with a finger. Yield about 18 muffins.

To turn this muffin into a lucious dessert, top with creamy Peach Sauce . . .

Peach Sauce
based on Nathalie Dupree's recipe

4 egg yolks
1/4 cup sugar
1/3 cup peach juice, peach brandy, or peach schnapps
1 cup heavy cream, whipped
1 teaspoon almond extract

In a heavy saucepan, combine the egg yolks and sugar.

In a separate, smaller saucepan, heat the peach juice/brandy/schnapps. (You can also do this in the microwave if you prefer).

Pour the hot peach juice gradually into the egg-yolk mixture, whisking constantly. Turn on low heat, and continue whisking until mixture thickens. This could take up to 15 minutes (trust me, it's worth it). Remove from ehat and cool for about 10 minutes, then fold in the whipped cream and vanilla. You may wish to make this ahead of time - if so, chill the sauce until you are ready to serve.

Buttermilk Chocolate Chip Muffins

This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!

Buttermilk Chocolate Chip Muffins

2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup whipping cream, beaten until soft peaks form
1 cup semisweet chocolate chips

Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine the dry ingredients well, and set aside. In a smaller bowl, combine the egg, buttermilk, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix.

Fill the muffin cups about 2/3 of the way full. Bake for 18-20 minutes, until the tops are lightly golden brown. Remove to racks and cool.

Pumpkin Cheesecake Muffins

Okay, dear readers, I'm coming out of the closet, so to speak. My posting may have become a bit less frequent these past few months. That's because I've started an exciting new project. My friends here in town own a small coffee shop, and they have let me come in and do some of the baking for them - homemade breads, delicious muffins, and fresh pastries and desserts. It's been so much fun! Here is one of the recipes that I tried out at our little café this week. They are pretty much the ultimate fall muffin!!

Pumpkin Cheesecake Muffins
adapted from BakeSpace via Annie's Eats

3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
1 ½ teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

4 ounces cream cheese, softened
4 ounces marscapone cheese, softened
½ cup powdered sugar

½ cup brown sugar
½ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon
1/2 cup finely chopped pecans

First, prepare the filling. Combine the cream cheese, marscapone cheese, and powdered sugar in the bowl of an electric mixer until smooth and fluffy. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze for at least one hour.

Preheat the oven to 350°. Line muffin pans with paper liners for 24 muffins.

To make the muffin batter, combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and set aside. In the bowl of your electric mixer, combine the eggs, the oil, the sugar and the pumpkin. Beat until well combined. Add the dry ingredients and mix on low speed until just the flour is moistened.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or your fingers until crumbly.

Next, fill each muffin cup halfway with batter. Remove the cheesecake log from the freezer and slice into 24 pieces. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, covering up the cheesecake pieces. Sprinkle the streusel topping over the top of each muffin. Bake for 20-25 minutes. Cool completely on racks before serving.

Pumpkin Bread

I couldn't say it better than my mom did: It's fall!! It's time for Pumpkin Bread!!

Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread.

Yes it is definitely time for pumpkin bread! This is the recipe from the mother (Rose) of a very good friend of Nanny's. Nanny would make this and send it to me when I was in college back in the sixties. I think it is the only pumpkin bread recipe I've ever seen that does not include cinnamon. Although cinnamon makes for a great pumpkin experience, leaving it out seems to allow the pumpkin to shine.

Rose's Pumpkin Bread

3 cups sugar
1 cup vegetable or canola oil
4 eggs
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)

Preheat your oven to 350 degrees and grease 2 large loaf pans (9" by 5") and set aside.

In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.

Bake for 50-60 minutes. Make sure center is done - a toothpick inserted into the center should come out clean.

Note: This bread freezes very well.

Note: For muffins, bake at 350 degrees for 20 minutes.

Note: We have added chocolate chips to this recipe, and it was delicious!

Banana Bread for Life

When people find out that I have a food blog, they wonder why I do what I do. They often say, "Really?! A whole blog just about recipes and food?"

To which I answer, "Yes, a whole blog just about recipes and food."

We food bloggers all have our reasons for doing what we do. For me, it's about reaching out to people around the world and connection with them through the shared experience of food. It's about coming together around the dinner table as a family, as friends, even as an internet community. It's just pretty darn cool that someone in Oregon made my mom's squash casserole for so that their kids would enjoy eating vegetables . . or that someone in England made my zucchini bread for a neighbor who had surgery . . . or someone in Chicago make my mother-in-law's chicken squares to prove to her boyfriend that she could actually cook.

But as much as it is for others that we do what we do, I think we food bloggers have to admit that we do it for ourselves, too. There is something about this blog that feeds my soul, that grounds me, that inspires me. It's an escape for me, but it's also something that centers me and defines me. These recipes are part of my most sacred and precious memories - they are part of my family.

But despite all this . . . for the most part, we food bloggers don't "get personal." And I think that's why this food blogger's story struck such a chord with me.

You need to go read Jess' story to truly understand. But in some strange way, blogging about "just food and recipes" has a way of strengthening us and providing that nourishment in life that only the exercise of creativity and community can provide, so that we have the courage to face the big life challenges that present themselves in "the real world."

So . . . Jess, this banana bread is for you! I know you say it's a food of departure, but here's hoping that this post will be a warm and comforting welcome home, as well . . .

And, dear readers, think of this as your little reminder that miracles happen every day - sometimes in the kitchen, and sometimes out there in our everyday lives.

Banana Bread with Cinnamon Crumble Topping
Adapted from Sweet Amandine via Bakesale Betty, as seen in Bon Appetit, September, 2008

1 ½ cups flour
1 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
1 cup mashed ripe bananas (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey (local is best!)
¼ cup water

2 tablespoons granulated sugar
2 ½ tablespoons packed golden brown sugar
1 teaspoon cinnamon
1/4 cup finely chopped walnuts (my addition - totally optional)

Preheat your oven to 350 degrees; grease well and flour a 9x5 inch loaf pan.

In a medium bowl, combine the flour, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk the mashed bananas, eggs, oil, honey, and water until smooth. Add the dry ingredients to the wet, and stir just until combined. Pour the batter into the prepared pan.

Mix together the 2 tablespoons of sugar, the brown sugar, the cinnamon, and the walnuts. Sprinkle the topping evenly over the batter.

Bake the bread for about 60 minutes, until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes before removing to a cooling rack.

Peach Pecan Bread

We're in high season right now for peaches. We've got so many that we can barely eat them before they start to go soft! I took a batch that was just on the verge of ruin and used them to make this delectable bread.

This is a combination of 2 recipes I saw online and one that I found in an old cook book. Some recipes seemed to prefer pureed peaches in the batter, while others featured diced chunks of peaches throughout the bread. I chose not to choose - I incorporated them both for an extra peachy punch! The sugar-roasted pecans on top give the crust a great crunch, rounding out the soft, moist, juicy inside of this perfectly summery bread.

Peach & Pecan Bread

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup pureed peaches
1 teaspoon vanilla extract
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup chopped pecans
1 1/2 cup peeled, diced peaches

1/4 cup chopped pecans
2 tablespoons brown sugar
1/4 teaspoon cinnamon

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in peach puree and extracts.

In a separate bowl, combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in pecans and diced peaches.

Pour into a greased 9x5-inch loaf pan. Combine remaining pecans with brown sugar and cinnamon, and sprinkle this topping over batter.

Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool or 10 minutes in the pan before removing to a wire rack.

Strawberry Bread

This recipe hadn't been made by anyone in my family in about twenty years - until last week. I made a loaf for hubby and me so that we could have a summery breakfast bread to take on the go in the mornings - and just one bite of this incredibly unique bread took me back to when I was a little girl. So moist and flavorful with a hint of spice, and the bursts of juicy-sweet berries . . .

I had to make it again, this time two loaves! A nice thick slice in the morning with my cup of coffee - the perfect way to start a summer day!

Strawberry Bread
from my mom's friend Alice

2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla

In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!

Preheat your oven to 350 degrees. Grease well two 8x5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.

Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.

Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.

Another Blueberry Muffin Recipe

There is nothing better on a summer morning than freshly baked blueberry muffins made with perfectly ripe berries at the peak of their season. I'm taking advantage of this time of year to test out a few different muffin recipes so that I can pick out my favorite. It's so difficult with all the fun varieties out there to pick a favorite - these are tender and buttery, fluffy and moist on the inside with a nice crispy top - absolutely heavenly. But I also like my blueberry streusel muffins, too!! I think both recipes have earned a place in my muffin rotation!

Blueberry Muffins
adapted from the Secrets of Jesuit Breadmaking

1/2 cup butter-flavored shortening
3/4 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 cups fresh blueberries
1/2 cup whole milk
1 teaspoon vanilla extract

Preheat your oven to 375 degrees, and grease a 12-tin muffin pan.

Cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, blending completely.

In a separate bowl, whisk together the flour, salt, and baking powder. Measure the vanilla into the milk in a measuring cup. With your mixer on low speed, add the flour mixture and the milk mixture alternately to the batter, beginning and ending with the flour (because that's the way my momma taught me!). Mix just until blended, and then gently fold in the blueberries.

Divide the batter evenly in the muffin cups, filling them almost full. Bake for 25 minutes, until lightly golden brown. The muffins should spring back when you gently poke the tops with your fingertip. Cool in the tins for 10 minutes before removing them to a rack. Enjoy with a cup of coffee or Earl Grey tea!

Cinnamon Rolls with Maple Glaze

I made a few changes to a very trusty cinnamon roll recipe, and the results were delicious. I sold pans and pans of these happy little buns at the Farmer's Market last weekend. They were a big hit! Buttery, rich, and delicious with a delicate maple glaze on top.

Cinnamon Rolls
adapted from the Bread Baker's Apprentice

6 1/2 tablespoons granulated sugar
1 1/2 teaspoons of fine sea salt
5 1/2 tablespoons butter flavored shortening
1 large egg, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups unbleached bread flour
2 cups unbleached all-purpose flour
2 teaspoons instant yeast
1 1/4 cups whole milk

6 tablespoons sugar
1 1/2 tablespoons ground cinnamon

1 cup powdered sugar
3-4 tablespoons pure maple syrup

In an electric mixing bowl, cream the sugar, salt, and shortening. Add the egg and the vanilla extract and continue to beat until light and fluffy. Finally, add the flour, the yeast, and the milk to the mixture and blend until a soft dough forms. Use your dough hook to knead the dough at medium speed for about 10 minutes, or knead by hand on a lightly floured surface for 12 minutes. The dough should be supple and tacky, but not sticky. As you knead, add flour or water as needed to obtain this consistency in the dough.

Oil a large bowl and transfer the dough into it, turning to coat. Cover with plastic wrap and allow the dough to rise for about 2 hours, or until the dough has doubled in bulk.

Mist your clean counter with cooking spray and transfer the dough onto the counter. Roll your dough out into a large rectangle, about 9 inches by 18 inches. In a small bowl, combine the cinnamon and sugar. Sprinkle evenly over the dough.

Next, roll the dough upstarting at one of the longer ends and finishing at the other end. Place the dough seam-side down on the counter.

Using a sharp knife, slice the dough into rolls about 1" thick and place the rolls onto a greased baking sheet or round oven-safe dish, about 1/2" apart. Cover with saran.

At this point, you can either refrigerate your rolls for up to 2 days if desired. If you do this, then remove the rolls from the refrigerator about 3-4 hours before you plan to bake them so that they can come to room temperature and rise.

Otherwise, go ahead and allow the shaped rolls to rise for 75-90 minutes, until they double in size.

Preheat your oven to 350 derees. Bake the rolls for about 20 minutes. or until they begin to turn golden brown. Cool for 10 minutes before removing them to a cooling rack.

In a small bowl, combine the powdered sugar and maple syrup, mixing to form a thin glaze. Drizzle over the warm buns just before serving. Enjoy!

My Best Banana Nut Bread

Dear readers, this past weekend was my very first farmers market selling bread on our town square. It was so much fun! The whole experience was an all-around success. I made new friends, got to know some local farmers, and even traded a few loaves for some fresh produce for next week's baked goods!

In preparing for this fun adventure, I went to some of my tried-and-true go-to recipes. Here is my very best banana nut bread. I've been making it for 10 years or so, and it's evolved with tweaks here and there. These little babies sold like hotcakes on Saturday morning!

My Best Banana Nut Bread
originally based on a recipe from Allrecipes.com

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
A pinch of nutmeg
2/3 cup sugar
1/3 cup butter, softened
2 eggs
1 1/4 cup mashed banana
1 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Preheat your oven to 350 degrees. Grease a loaf pan and set aside.

Sift together the flour, baking powder, soda, salt, cinnamon, nutmeg, and sugar in a large bowl. Add the butter, eggs, banana, and vanilla, mixing just until combined. Stir in the nuts, if desired.

Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick inserted into the bread comes out clean. Cool in the pan for 10 minutes before turning out onto a cooling rack. Enjoy!

Blueberry Streusel Muffins

Growing up in Atlanta, we lived next door to a wonderful family - the Fullers. They had a son my older brother's age and a daughter my age. Their daughter and I were both blond little babies, and our moms would dress us in the same outfits from Laura Ashley, send us to ballet class together, and let us have sleepovers. We were flippin' adorable!

Our families were together so often, that we got to call Mrs. Fuller "Mom Fuller" - since she was our "other" mom. Even now that we are all grown up (well, mostly grown up!), our families remain close. So here is a wonderful recipe from my "other" mom - Mom Fuller's Blueberry Streusel Muffins!

Don't you love that blueberry running down
my oh-so retro-foil muffin liner?
Try not to drool on your keyboard, kay?

Blueberry Streusel Muffins
recipe from Mom Fuller

1/3 cup sugar
1/4 cup butter, softened
1 egg
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened

Preheat your oven to 375 degrees, and grease or line 18 muffin cups.

In an electric mixer bowl, cream sugar and butter until light and fluffy. Add egg and beat until well-combined.

In a seperate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition.

Finally, stir in vanilla and blueberries. Spoon batter into greased or lined muffin cups, filling two-thirds of the way full.

For topping, combine the sugar, flour, and teaspoon cinnamon. Cut in the butter with a fork or pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter.

Bake at 375 degrees for 25 - 30 minutes or until golden brown. Yield ~ 18 muffins.

Zucchini Bread with Chocolate Chips

This wonderfully moist zucchini bread was a staple in our house growing up. My mom got the recipe from a friend who she used to volunteer with about 30 years ago. I decided to add a bit of pizazz to to this tried-and-true recipe by adding some chocolate chips. Delicious!!!

Zucchini Bread with Chocolate Chips
from my mom's friend Val

3 eggs
2 1/4 cups sugar
1 cup oil
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
3 teaspoons cinnamon
2 cups finely grated zucchini
1 1/4 cups semi-sweet chocolate chips (optional)
1 cup walnuts or pecans, toasted (optional)

Grease 2 loaf pans and preheat your oven to 350 degrees. In a large mixer bowl, beat together the eggs, sugar, oil, and vanilla. In a separate bowl, sift together the flour, salt, soda, powder, and cinnamon. Add to the egg mixture and stir just until combined. Fold in the zucchini, 1 cup of the chocolate chips and the nuts, if desired. Pour mixture evenly into the prepared pans. Sprinkle the remaining 1/4 cup of chips on top.

Bake for 45 - 50 minutes. Watch carefully and test for done-ness with a toothpick. Let cool for 10 minutes, then remove from pan and cool completely on racks. Also freezes well.

Whole Wheat Oat Bran Bread

Look for more of my bread recipes over the next several weeks as I gear up to sell some at our local farmers' market next month! There's just nothing like a fresh, home-baked loaf of bread, ya know?

This is a moist and chewy bread with lots of body. The whole grains give it a lot of flavor and texture, but they are light enough to not weigh the bread down too much. The fine texture of the grains makes it a perfect sandwich bread - or perhaps a piece of toast with butter and jam?

Whole Wheat Oat Bran Bread
Inspired by the Secrets of Jesuit Breadmaking

2 tablespoons active dry yeast
3 cups whole wheat flour
1 tablespoon salt
5 tablespoons butter
2 1/2 cups milk
1/3 cup molasses
1/3 cup honey
1 1/2 cups oat bran
2 eggs
2-3 cups bread flour

Combine the whole wheat flour, yeas, and salt in a large mixing bowl.

In a medium saucepan, heat the butter, milk, water, molasses, and honey until warm - the butter should partially melt. Pour into the whole wheat mixture and stir well. Stir in the oats and the eggs. Beat the mixture for 10 minutes, gradually adding bread flour until the bread dough begins to pull away from the sides of the mixing bowl.

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it feels smooth and elastic. Add flour as necessary to prevent stickiness.

Lightly oil a large bowl and place the dough in it, turning to coat. Cover and let the dough rise in a warm, draft-free place for about 1 1/2 hours, until it is doubled in bulk.

Gently punch down the dough with your fist, divide the dough into thirds, and shape into the desired forms on greased baking sheets or shape and place into greased loaf pans. Cover with a tea towel and let the dough rise a second time until doubled in bulk - it should take about 45 minutes.

Preheat your oven to 375 degrees and bake the loaves for 30-35 minutes. Transfer to a wire rack to cool.

God Save the Queen

Today is Her Royal Highness Queen Elizabeth II's actual birthday, and my mom and I decided to make some truly authentic English scones in celebration!

So you already know by now that my family is mostly Irish, but my my maternal grandmother, Nanny, represents our English branch of the family, and my mom's whole family grew up in Canada. Well, last night, she told me the story of when she was a little girl in her hometown of Montreal anticipating a visit from QEII. Her family and many others waved to the Queen as she traveled through town on this special visit, and here is the pin my mom wore in honor of the occasion:

She keeps this pin (and a few other memorabilia) in her dining room next to a framed photo of the Queen. She used these when we were growing up, and my mom was trying to teach me and my two rambunctious brothers our table manners. Whenever we put our elbows on the table, chewed with our mouths open, or used our fingers as utensils, she would point to the framed photo and scold, "What would the QUEEN say!?" If you've ever dined with our family, you can tell that this tactic didn't work that well, ;-) but how adorable is my mom?!?

Dear readers, I also have to tell you that my mom and I firmly believe that we are closely intertwined with the royal bloodline. I will let you be the judge, but doesn't my grandmother Nanny look like the spitting image of the Queen???

The Queen ~***~ Nanny

Okay, so back to the scones. These are the most light, fluffy, and moist scones I have ever tasted outside of the British Isles. What Americans can't seem to understand is that a scone is NOT supposed to be heavy with a texture resembling that of a brick. What you're buying at Starbucks is NOT a scone, dear readers, it's a stone.

Authentic scones are light as air, with a tender, flaky crumb. They melt in your mouth like a slightly sweet biscuit. They don't crunch like a piece of biscotti. I was so excited to find this recipe on Four Obsessions - it comes straight from her "British mum." I substituted cream for milk and shortened the baking time just a tad.

Authentic British Cream Scones
adapted from Four Obsessions

1 3/4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup butter
1 cup dried fruit (optional)
1/3 cup heavy cream
1 large egg

Preheat oven to 425 degrees. Sift together the flour, baking powder, salt, and sugar. Cut in the butter until it's chunky.

Then use your fingers to flatten the buttery bits into flakes, but don't over-do it. It should not be as fine as cornmeal (like when you're making biscuits) or else your scones will be heavy. Stir in the dried fruit, if desired.

Combine the cream and the egg, beating lightly. Add to the flour mixture and stir with a fork very lightly. Turn the crumbly dough out onto a floured surface and knead gently 5 to 6 times, just until the dough comes together.

Pat into a circle about 1-1.5 inches thick. Use a sharp knife to cut into 6 wedges. Place the wedges on a greased cookie sheet, and bake for 12-15 minutes. The tops will turn lightly golden. Allow to cool for 10 minutes.

Serve warm with clotted cream, butter, jam, and/or lemon curd.

A note on dried fruit and other additions:
We made our scones plain today because we were so excited about topping them with Devonshire cream on other goodies, but here are some other ideas for additions.

• Currants are the traditional route for scones.
• Dried pears with crystallized ginger
• Dried peaches and dried cranberries
• Chopped dried cherries (especially good with orange zest)
• Chopped dried cherries with chocolate chunks
• Fresh or dried blueberries (especially good with lemon zest)
• Combination of raisins (golden, dark, etc.)
  

Amish Baked Oatmeal, with a Modern Twist

I always eat breakfast, every morning. You've got to. Mom says. But I usually eat it on the run.

I'm weird. I don't get hungry until about 2 hours after I wake up. So it makes the most sense for me to take breakfast with me to work in the morning and enjoy it with my travel mug of coffee when I get there. (Those of you who know me "in real life" know that I have one heck of a commute.)

So my favorite weekday breakfasts are muffins, granola bars, and Greek yogurt. I love oatmeal with raisins in the winter, fruit smoothies in the summer. But this recipe is perfect for any time of the year.

Baked oatmeal is a traditional Amish dish, but this version uses some modern ingredients to update a classic. The oatmeal is packed with fiber, and the protein-rich soy milk will keep you full until lunch time. The cherries, hazelnuts, and chocolate chips add those extra anti-oxidants and fatty acids that keep your body healthy. And it's a super hearty, super tasty accompaniment to your coffee, to boot!

This is also a super-versatile recipe. It would be great with mashed-up banana and walnuts, with dried apricots and pecans, or even raisins and almonds - yum!

Amish Baked Oatmeal, With a Modern Twist
Inspired by a variety of online sources, and by my favorite flavors

2 cups rolled oats
2 cups light vanilla soy milk (recommended: Silk)
2 eggs
1 teaspoon baking powder
1/4 teaspoon salt
A pinch of nutmeg
2 tablespoons honey
1/2 cup dried cherries
1/2 cup chopped hazelnuts
1/4 cup semisweet chocolate chips

Preheat your oven to 375 degrees, and grease a 8x8" baking dish.

Combine all ingredients in a large mixing bowl. Bake for about 30 minutes, until oatmeal is golden brown.

This stuff is best served warm, but you might want to cool for easier slicing. Then you can store the squares, freeze them, microwave them, toast them - they're ready and on-the-go!

Outrageously Moist Banana Nut Bread

Banana bread should be many things. It should be very banana-y. It should be a beautiful golden brown. It should be studded with toasty nuts or melty chocolate chunks. It should be fresh, flavorful . . . homey. Must most of all? Banana bread should be outrageously, unbelievably moist.

Moist Banana Nut Bread
from BakeWise by Shirley O. Corriher

1 1/2 cups pecans
1 tablespoon butter
3/4 teaspoon salt, divided
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups sugar
1 pinch cinnamon
1/2 cup canola oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup buttermilk
2 cups mashed ripe banana
1/2 cup heavy cream

Place your oven shelf in the lower third of your oven, and preheat 350 degrees.

Arrange the pecans evenly on a large baking sheet. Place in the preheated oven and roast the nuts for about 10 minutes, until fragrant and lightly browned. Remove from the oven and stir in the butter and 1/4 teaspoon of the salt. Then allow the nuts to cool. Chop coarsely, and set aside.

Turn your oven up to 375 degrees now. Apply cooking spray and flour to a loaf pan. In a large bowl, combine the flour, baking powder, baking soda, sugar, and cinnamon. In a separate bowl, combine the oil, vanilla, eggs, buttermilk, and bananas. Form a well in the middle of the flour mixture, and pour the liquid ingredients into the well. Stir until just incorporated.

Use an electric mixer to whip the whipping cream until it forms soft peaks. Fold the whipped cream gently into the batter. Add the nuts and fold those in as well.

Pour batter into the prepared loaf pan and bake for about 35 minutes, until the loaf is a light golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before removing the bread from the pan. Then let it cool completely before slicing. Enjoy!