Posts Tagged ‘brunch recipe’

Tasteful Tuesday: Three Indulgent Scone Recipes

Tuesday, August 27th, 2019

The following three scone recipes are some of our favorites because of how indulgent they are. Whether you’re in the mood for something sweet or want to make dessert part of your breakfast (or brunch!), one – or all – of these recipes will do the trick.

Mocha Scones

For a rich, chocolatey treat during the day,
we highly recommend these.

White Chocolate Raspberry Scones

A blend of creamy chocolate and berries – these scones
are as pretty as they are tasty.

Pumpkin Scones with Spiced Glaze

We have yet to find a better pumpkin scone recipe
than this one from the Brown Eyed Baker.

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Tasteful Tuesday: Banana & Chocolate Chip Muffins

Tuesday, April 2nd, 2019

When you’re in need of a sweet breakfast or a filling afternoon snack, turn to these muffins to satisfy those cravings.

Muffins

What You’ll Need:

  • 1 ½ cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 3-4 ripened bananas, mashed or cut up
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips

Directions:

  1. Preheat oven to 375°F. Grease muffin tin or line with paper muffin liners.
  2. In a medium bowl, whisk flour, sugar, baking soda, cinnamon and salt. Set aside.
  3. In a large bowl, whisk eggs, bananas, melted butter and vanilla until well mixed. Add flour mixture gradually and stir until fully incorporated. Fold in chocolate chips.
  4. Fill muffin cups 3/4 full and bake in the preheated oven for 18-20 minutes; a toothpick inserted into the center should come out clean.
  5. Cool for 5 minutes then move to a wire rack. Serve and enjoy!

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Cinnamon Pull-Apart Bread Recipe

Tuesday, March 28th, 2017

Pull-Apart Bread (before the cinnamon drizzle)

This Pull-Apart Bread is perfect for brunch, breakfast or even dessert. Pouring the cinnamon drizzle over the bread dough before placing into the oven will add more cinnamon flavor, but you can omit it if you want a muted sweetness. Enjoy!

What You’ll Need:

  • 2 (16 ounce) packages of refrigerated biscuit dough
    (we recommend using a buttermilk variation)
  • 1 1/2 cups granulated sugar, separated
  • 3 tablespoons ground cinnamon
  • 1/2 cup butter, melted

Directions:

  1. Preheat oven to 350°F and grease a Bundt pan.
  2. Mix together 3/4 cup of sugar and the cinnamon in a shallow bowl. Quarter each biscuit, dip into the cinnamon-sugar mixture (rolling into a ball if preferred) and place in the Bundt pan. Continue until the dough is used up.
  3. Add remaining sugar to unused cinnamon-sugar mixture if desired, and add butter; combine well. Drizzle over the top of the dough and put the pan into the oven.
  4. Bake for 35-40 minutes and serve hot.

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