Lemon Scones

Ingredients

• 2 Cups King Arthur Unbleached All-Purpose Flour

• 1/2 tsp. salt

• 1/3 cup granulated sugar

• 2 tbsp. lemon juice powder

• 2 tsp. baking powder

• 1/4 tsp. baking soda

• 6 tbsp. cold butter, cut into pieces

• 2 large eggs

• 1/3 cup plain yogurt

• 1/2 tsp. pure vanilla extract

• 1/8 tsp. pure lemon oil

Prepare

1. First, preheat your oven to 375 degrees Fahrenheit.
2. whisk all the dry ingredients in a bowl. Work the butter in until it looks like coarse cornmeal.
3. Next, whisk together eggs, yogurt, vanilla extract, and lemon oil in a separate bowl and add to the dry ingredients, mixing until just combined.
4. Spray the inside of a scone pan with Baker’s Joy, or your preferred floured spray to avoid the scones from sticking.
5. Fill each scone well evenly.
6. Bake the scones until golden and lightly browned.
7. Remove from oven and allow to cool for 15 minutes before serving.
8. Flip the scone pan over onto a wire rack, serve immediately. You can save these in a dark and cool place for up to a week.

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Oregon Berry Crumble

Ingredients

• 2 cups berries of your choice
• 4 cups Blueberries
• 1 Tbsp Lemon juice
• 2 Tbsp Tapioca flour or Tapioca starch
• 3/4 Cups Old-Fashioned Rolled Oats
• 1/2 Cup Almond flour or Almond meal
• 1/2 Cup raw nuts, chopped
• 1/2 tsp Cinnamon
• 1/4 tsp Ginger, ground
• 1/4 tsp Fine Sea Salt
• 1/3 Cup grade B Maple Syrup
• 1/4 Cup Virgin Coconut Oil, melted

Prepare

1. First, preheat your oven to 400 degrees F. For this recipe you can choose either an 8X8 baking dish, a 10″ skillet
2. Next, in a large bowl, toss the fruit, lemon juice and tapioca flour or starch. Spread the mixture on the bottom of whatever dish you are preparing it in.
3. Then in the same bowl, whisk together the oats, almond flour or meal, nuts, cinnamon, ginger and salt. Add the maple syrup and oil, stir everything to combine.
4. Spread the oat mixture evenly over the berry mixture.
5. Place in the center of the oven and bake until the topping is golden brown and the fruit is bubbling. This should take 25 to 30 minutes. If the berries were frozen, add an extra 10 minutes.
6. Finally, take out of the oven, let cool for 10 minutes and serve! If you’re feeling naughty you can add a few scoops of ice cream for dessert and also make it dairy free.

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The very small but prevalent part of my DNA, which is French, shines through in my food taste. This Gruyère and Parmesan Cheese Soufflé is just what I need to keep that part of my DNA ever so happy. I started making souffles a little over a year ago. The first one that I nailed after trying out recipes and experiencing many failed attempts, was on New Years Eve of last year, 2021. The original recipe comes from Williams-Sonoma. I have adapted it and swapped out the original cheddar cheese for Parmesan and have added a baking time of 45 minutes for this size in a 9 inch round souffle dish. I’ve also added tenting the souffle once it becomes golden/tan in color to avoid burning. Enjoy this for virtually any meal of the day.

Gruyère and Parmesan Cheese Soufflé

Ingredients

4 Tbs. unsalted butter

7 large eggs

1/4 cup all-purpose flour

1 cup whole milk, heated

1 tsp. sea salt

1/2 tsp. freshly ground pepper

3/4 cup shredded Gruyere cheese

1/4 cup freshly grated Parmesan cheese, preferable Parmigiano-Reggiano

1/4 tsp. cream of tartar

Prepare

1. Preheat the oven to 350°F (180°C). Butter a 6-cup (48-fl. oz./1.5 l.) souffle mold with 1 tablespoon of the butter. Refrigerate for 10 minutes.
2. Separate the eggs, putting 4 yolks in a small bowl and all the whites in a large bowl. Bring the yolks and whites to room temperature. Save the extra yolks for another use.
3. In a saucepan over low heat, melt the remaining 3 tablespoons butter. When it foams, stir in the flour and cook, stirring, about 1 minute.
4. Add the hot milk, salt and pepper, raise the heat to medium, and bring to a boil, whisking constantly. Reduce the heat to low and boil, whisking constantly, about 1 minute. Remove from the heat, add the egg yolks, Gruyere, and Parmesan and whisk to mix well. Set aside.
5. Using a balloon whisk or an electric mixer, beat the egg whites with the cream of tartar until stiff peaks form.
6. Using a spatula, gently fold one-third of the egg whites into the cheese mixture, then fold the cheese mixture gently but quickly into the remaining egg whites.
7. Pour the mixture into the chilled souffle mold and place on a baking sheet.
8. Bake until puffy and golden and a toothpick inserted into the center comes out clean, about 45 minutes. Tent once souffle begins to become a golden-tan color to avoid burning. Serve at once. Serves 4-6.

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These are to die for and make for a delicious desert or sweet start as breakfast with a cup of coffee first thing in the morning. These are not the traditional kind of scones, like I have made in the past. These scones will require some extra steps and babying of sorts. I hope you enjoy them as much as my boys, husband, and I enjoyed devouring them!

Blueberry Scones with Vanilla Icing

Ingredients

FOR THE SCONES

10 tbsp. frozen unsalted butter

1 1/2 c. cake flour

1 c. all-purpose flour, plus more for dusting

1/3 c. granulated sugar

1 tbsp. baking powder

1 tsp. salt

1/4 tsp. baking soda

1/2 c. heavy cream, plus more for brushing

1/2 c. crème fraîche

1 1/4 c. frozen blueberries (about 5 ounces)

FOR THE ICING

2 c. powdered sugar

3 tbsp. milk

1 tsp. vanilla bean paste

1 tbsp. unsalted butter, melted

Pinch of salt

Prepare

1. For the scones: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Grate the frozen butter on the large holes of a box grater into a bowl. Return to the freezer until ready to use.
2. Whisk the cake flour, all-purpose flour, granulated sugar, baking powder, salt and baking soda in the bowl of a stand mixer. Combine the heavy cream and crème fraîche in a small bowl and chill.
3. Add the frozen butter to the flour mixture. Using the paddle attachment, mix on medium-low speed until the butter is worked in, about 1 minute. Add the cream mixture and mix briefly, just until large clumps form, about 30 seconds. (The dough should hold together when you squeeze it.)
4. Turn out the dough onto a floured piece of parchment paper. Pat and press into a rough square, then use a rolling pin to roll it into a 12-inch square. Using the parchment to help you, fold down the top one-third of the square, then fold the bottom third up over it, like a letter. Flip over the dough, re-flouring the parchment, and roll out again into a 12-inch square. 
5. Scatter the blueberries on top of the dough, pressing them in. Roll up the dough into a log, like a jelly roll, using the parchment to help you (it’s OK if the berries poke through). Turn the log seam-side down and flatten so it is about 4 inches wide and 1 inch thick. Using a sharp knife, cut the log into three 4-inch squares, then cut each square diagonally in half.
6. Transfer the scones to the baking sheet and brush with heavy cream. Bake, rotating the pan once, until the scones are golden brown, about 20 minutes. Let cool completely on the baking sheet.
7. For the icing: Whisk the powdered sugar, 2 tablespoons plus 2 teaspoons milk, the vanilla bean paste, melted butter and salt until smooth. Stir in 1 more teaspoon milk if the icing is too thick. Spread on the scones and sprinkle with the pearl sugar.

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My coworker made this most delicious Heart Healthy Pumpkin Bread and brought it to work to share with all of us. It was super delicious and upon taking a bite, you’d never know it’s as healthy as it is. There’s no butter and you’d never question it at how moist and seemingly buttery it tastes. 

Heart Healthy Pumpkin Bread

Ingredients

7 1/2 oz. canned pumpkin
2 large Eggland’s Best eggs
1/2 cup cinnamon applesauce
1/3 cup water
1 cup brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Prepare

1. Preheat your oven to 350 degrees and prepare a 9×5 loaf pan.

2. In a large bowl, mix pumpkin puree, eggs, applesauce, water, and sugar.

3. In another bowl, sift together the flour, baking soda, salt, and spices. When dry ingredients are evenly mixed, mix into the wet ingredients while stirring.

4. Stir only until no more dry ingredients can be seen, but take care not to over mix. Pour batter into pans.

5. Bake until a knife in the center comes out barely wet, or about 50 minutes.

6. Let sit in pan for 10 minutes and then remove.

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Blueberry-Almond Muffins

Ingredients

For the streusel (optional):
• 1/4 cup (1 1/2 oz./45 g) all-purpose flour
• 1/2 cup (1 oz./30 g) sliced almonds
• 2 Tbs. firmly packed light brown sugar
• Pinch of kosher salt
• 3 Tbs. cold unsalted butter

For the muffins:
• 2 cups (10 oz./315) plus 1 Tbs. all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
• 1 cup (7 oz./220 g) firmly packed light brown sugar
• 2 eggs
• 1/2 cup (4 oz./125 g) full-fat plain yogurt
• 1 1/2 tsp. vanilla extract
• 2 cups (6 oz./180 g) fresh or frozen blueberries

Prepare

1. Firstly, preheat an oven to 375°F (190°C). Grease 12 standard muffin cups or line with paper liners.

2. Secondly, if making the streusel, in a bowl, stir together the flour, almonds, brown sugar and salt. Using clean fingers, mix in the butter until the streusel is moist and crumbly. Set aside.

3. To make the muffins, in a bowl, whisk together the 2 cups flour, baking powder and salt. Set aside.

4. Next, in the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium speed until light and fluffy. Add the eggs 1 at a time and beat until fully incorporated. Slowly add the yogurt in 2 additions and then both extracts, beating until combined.

5. Then, reduce the speed to low and add the flour mixture in 2 additions and beat until combined. After that, remove the bowl from the mixer.

6. In a small bowl, toss the blueberries with the remaining 1 Tbs. flour. Using a spatula, gently fold the blueberries into the batter. Evenly divide the batter between the prepared muffin cups and sprinkle with the streusel.

7. Finally, bake until the muffins are lightly golden and set, about 25 minutes. Let the muffins cool in the pan on a wire rack for 10 to 15 minutes, then turn them out onto the rack and let cool completely. Makes 12 muffins.

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Let’s be real, Florida doesn’t have any other season but summer, right? Whether you’re up north, where there are real “fall” seasons or you’re in a place like Florida, make these apple cider donuts and they will surely pave your way to “fall.” This recipe came in my three boys’ Raddish Kids September kit. We had fun making them, but even more fun eating them! My boys said that they taste like churros, so there’s that as a selling point too. Haha! I highly recommend checking them out if you have little ones.

Apple Cider Donuts

Ingredients

• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 3/4 tsp ground cinnamon
• 3 tbsp unsalted butter
• 1 egg
• 1/3 cup brown sugar
• 1/3 cup Apple Cider Martinelli’s Apple Cider
• 1/2 tsp vanilla

Topping

• 4 tbsp butter
• 1/2 cup sugar
• 1 tsp ground cinnamon

1. First, preheat oven to 350 degrees Farenheit. Set donuts molds on baking sheet. Grease with cooking spray.
2. Next, combine flour, baking powder, salt, nutmeg, and cinnamon in a medium bowl and set aside.
3. Then, heat 3 tbsp butter in a microwaveable bowl/ glass measuring cup for 30 – 60 seconds.
4. Crack egg in large bowl. Throw away shells and wash your hands. Whisk until smooth.
5. Add brown sugar, apple cider, vanilla, and melted butter to egg. Whisk until combined.
6. Add dry ingredients to wet ingredients. Stir until just combined.
7. Use a spoon to fill molds until almost full, dividing batter evenly between the 6 molds.
8. Bake until a toothpick inserted comes out clean, 15 minutes. Cool for 5 minutes.
9. Meanwhile, heat 4 tbsp of unsalted butter in a small microwave-safe bowl or measuring cup until melted. 30 – 60 seconds.
10. Stir sugar and 1 tsp cinnamon in a small bowl.
11. Flip molds gently, remove the donuts.
12. Finally, dip both sides of each donut in butter, let excess drip off, then dip lightly in sugar. Taste and SHARE. At least try to anyway. Haha!

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Shalane’s cookbook also has a nice list of recipes, which call for buffalo meat. Luckily, I have been eating buffalo meat for ten years now, but reading Shalane’s cook book opened me up to falling in love with Bison meat even more. Without a doubt it is the top red meat for runners to eat. Buffalo meat has 40% more protein than regular beef, which provides more iron to assist in boosting oxygen uptake during long runs. As a result, I will be sharing her recipe for bison meatballs very soon! In the meantime, enjoy these hearty superhero muffins for breakfast!

Superhero Muffins

Ingredients

• 2 cups almond meal (same thing as almond flour)
• 1 cup old-fashioned rolled oats (use gluten-free if sensitive)
• 1/2 cup chopped chopped walnuts
• 1/2 cup raisins
• 1/2 cup chocolate chips
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3 eggs, beaten
• 1 cup grated carrot (about 2 carrots)
• 1 cup grated zucchini (about 1 zucchini)
• 6 tablespoons unsalted butter, melted
• 1/2 cup dark amber maple syrup
• 1 teaspoon vanilla

Prepare

1. First, arrange a rack in the center of the oven and preheat the oven to 350°F. Spray a 12-cup muffin tin with Baker’s Joy or prepare your preferred way.
2. Combine the almond meal, oats, walnuts, raisins, chocolate chips, cinnamon, nutmeg, baking soda, and salt in a large bowl.
3. Now, in a separate bowl, mix together the eggs, carrot, zucchini, butter, maple syrup, and vanilla.
4. Next, add the wet ingredients to the dry ingredients, mixing until just combined.
5. Spoon the batter into the muffin cups filling each to the brim. Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, about 25 to 35 minutes.
6. Finally, devour! These make a great breakfast prep for busy weeks where you are going to be struggling to make breakfast or eat something relatively healthy.

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French Toast Casserole

Ingredients

• 1/2 loaf Farmhouse Hawaiian Bread
• 1 tablespoon softened butter
• 8 eggs
• 2 ½ cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon

Prepare

1. Preheat the oven to 350°F.
2. Slice the bread into halved triangles or cut the bread into pieces.
3. Grease a 9×13 inch casserole dish with the Baker’s Joy.
4. Arrange the bread in the casserole dish as desired.
5. Whisk together the eggs, milk, sugar, maple syrup, vanilla and cinnamon.
6. Pour the egg and milk mixture over the bread, making sure each piece is wet, allow the dish to sit in the refrigerator for 20 minutes, allowing it to absorb all of the egg mixture.
7. Cover the casserole dish with foil and place in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 30 minutes or until the bake is totally set in the middle.
9. Serve, and top with powdered sugar and maple syrup, if desired.

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Being the zealous baker I am, I came back home and set out to try to make the exact recipe. It took three tries, but nevertheless I persisted until perfection was reached. This recipe makes two loaves, which is perfect for slicing for breakfast for a week, or less if your family attacks this like a pack of wild and ravenous wolves.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• ¾ tsp kosher salt
• 1 stick butter, cut into 8 pieces
• ½ cup granulated sugar
• ½ cup honey
• 12 oz mashed brown bananas (about 3 medium bananas)
• 2 eggs, beaten
• ½ cup Ricotta cheese
• 1 ½ tsp pure vanilla extract
• 1/2 cup chopped walnuts
• 1 stick butter, melted
• Baker’s Joy

Instructions

1. Preheat the oven to 350°F. Grease 2– 9×5 loaf pans with Baker’s Joy and place a piece of parchment paper inside each pan so that it sticks to the sides and hangs over the pan.
2. Whisk the flour, baking soda, and salt together in a mixing bowl. Set aside.
3. Add the butter to a saucepan and melt it over medium-low heat. Allow it to continue to cook over low heat as it starts to bubble. After 5-6 minutes, the bubbling will begin to subside as it becomes browned and nutty smelling. The speckles should be a deep amber color, but not black (watch it closely as it will burn quickly). Turn off the heat and allow the butter to cool slightly.
4. Add the sugar to a large mixing bowl. Pour the brown butter in. Whisk vigorously until really well combined. Whisk in the honey, mashed bananas, eggs, ricotta, and vanilla extract until incorporated.
5. Fold in the dry ingredients until smooth. Pour the batter into the prepared loaf pan.
6. Meanwhile, heat a large sauté pan over medium heat. Add the butter and let melt. Let bubble for a minute or so until it smells nutty and browns. Turn off the heat.
7. Pour browned butter on top of batter in both pans in equal amounts.
8. Bake the banana bread uncovered for 1 hour and 20 minutes until browned. If the tops start to burn, tent them with aluminum foil. Let cool slightly. Use the parchment paper to pull the bread out of the pan. Slice it into thick slices and serve warm with softened salted butter. Toast each slice as desired daily for breakfast!

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