Zucchini Bread

Zucchini Bread

Makes 1 loaf.

I came up with this recipe after combining a few different ones I found online. It's delicious and my new go-to for zucchini bread.

1 c. all-purpose flour
1/2 c. whole wheat flour
1 c. sugar
1 heaping t. cinnamon
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 egg
2 overripe bananas, mashed
1/2 c. coconut oil, melted
1 t. vanilla extract
2 c. shredded zucchini

Preheat oven to 325. Grease loaf pan.  Add egg, oil, sugar, and vanilla to bananas in a mixing bowl. Mix well. Fold in dry ingredients until just combined. Fold in shredded zucchini. Bake for approximately 75 minutes, but check starting around an hour since every oven is different.

Banana Crumb Cake

Banana Crumb Cake

Makes (2) loaf pans, (2) 8x8's or (1) 13x9

My good friend Cheryl turned me on to this recipe.  Easily the best banana crumb cake I've ever eaten.  So flavorful and moist, and the crumb filling/topping is to die for!
Source: Southern Plate

For the crumb cake:
2 c. sugar
1 c. milk
1 c. chopped nuts (optional)
2 c. self-rising flour
1 stick margarine
2 eggs
3 bananas
1 t. vanilla

For the crumb topping:
1 stick (1/2 c.) margarine
1 c. brown sugar
1 c. flour (self-rising or plain)

Spray two loaf of 8x8 pans with cooking spray (you can also use a deep 13x9).  Place peeled bananas in mixing bowl, add sugar.  Mix until bananas are liquefied.  Add margarine, mix until creamed together with banana mixture.  Add all other ingredients and blend well.

In medium bowl, place all topping ingredients.  Cut together with a long-tined fork until well blended.  Pour 1/4 of batter into each pan, top with 1/4 crumb mixture.  Pour remaining batter over and top with remaining crumb mixture.  (If you are using a 13x9, pour 1/2 batter, than 1/2 crumb.  Then remaining batter and remaining crumb.)

Bake for 45-60 minutes for loaf pans or 8x8s.  For 13x9, bake for 50-70 minutes.
Cake is done when a toothpick inserted in center comes out clean.

Overnight Egg Nog French Toast

Overnight Egg Nog French Toast

Serves 8.

Adapted from: Chef in Training

• 1 cup brown sugar
• 1/2 cup butter (1 stick)
• 2 Tbsp. light corn syrup
• 2 loaves French bread, sliced into 1" slices
• 1 cup egg nog
• 1 cup half and half
• 10 eggs
• 1/2 tsp. cinnmon

1. Lightly grease a 9x13-inch baking dish.
2. Heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. Cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish.
3. Place slices of french bread on top of the sugar mixture.
4. Combine egg nog, half and half, eggs and cinnamon in a medium bowl. Whisk together until completely combined. Pour evenly over bread slices.
5. Cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
6. Once it has refrigerated for designated time, Preheat oven to 325 degrees F.
7. Bake at 325 degrees F for 35 minutes. Then, remove foil and raise oven's temperature to 375 and bake for another 5-7 minutes or until french toast has started to brown on top.  Serve with syrup.

Egg Nog Coffee Cake

Egg Nog Coffee Cake

Serves... a lot.

A dense coffee cake with a hint of egg nog flavor... and a thick, rich, crumbly crust.  Perfect for Christmas morning!
Source: Gonna Want Seconds

For The Coffee Cake:

• 1/2 Cup - Butter, Softened
• 1 Cup - Sugar
• 2 - Large Eggs
• 1 Cup - Eggnog
• 1 Cup - Sour Cream
• 1 Teaspoon - Vanilla Extract
• 3/4 Teaspoon - Ground Nutmeg
• 2 1/3 Cups - All Purpose Flour
• 2 Teaspoons - Baking Powder
• 1/2 Teaspoon - Baking Soda
• 1/2 Teaspoon - Salt
• For The Crumb Topping:
• 1/3 Cup - Sugar
• 1/3 Cup - Brown Sugar
• 1 Teaspoon - Dried Ground Cinnamon
• 1/2 Teaspoon - Dried Ground Ginger
• 1/2 Teaspoon - Dried Ground Nutmeg
• 1 Pinch - Salt
• 1/2 Cup - Butter, Melted
• 1 1/2 Cups - All Purpose Flour
• For The Icing:
• 2 Tablespoons - Butter, Melted
• 3 Tablespoons - Eggnog
• 1 1/2 Cups - Powdered Sugar

Instructions:

1. Make the Cake: Preheat oven to 350. Spray a tube pan generously with nonstick cooking spray.
2. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in eggnog, sour cream, nutmeg and vanilla extract.
3. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
4. Add half of the dry ingredient into wet ingredients and blend just until mostly combined. Add the rest of the dry ingredients and blend just until combined.
5. Spread batter into prepared pan. Tap pan on counter to remove air bubbles. Set aside.
6. Meanwhile make the Crumb Topping: In a medium bowl blend sugars, spices and salt into melted butter until mixture becomes smooth. Add flour and combine thoroughly.
7. Crumble crumb mixture into big pieces over top of unbaked coffee cake.
8. Bake Coffee Cake for 35-45 minutes in preheated oven just until a cake tester inserted in the center of the cake comes out clean.
9. Cool on rack for 10-15 minutes. Place a plate on top of the cake and flip the cake over onto the plate. Place a serving plate on the bottom of the cake and flip the cake over to right-side up. Cool cake completely before icing it.
10. Make Icing: Whisk together the butter and eggnog in a small saucepan over low heat. Bring mixture to a simmer and simmer for 2 minutes, whisking constantly. Cool slightly and whisk in powdered sugar until mixture is smooth with no lumps. Drizzle icing over completely cooled cake.

Smoothie Muffins

Smoothie Muffins

Makes about 16 muffins.

I originally made these as a quick breakfast option for the wee one, but after trying them myself, I realized they weren't half bad!
Source: FitSugar

3 ripe bananas
2 cups packed baby spinach
8 strawberries
1 1/2 cups whole wheat flour
3/4 cup sugar
1 egg
1/4 cup canola oil
1 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt

Preheat oven to 350 degrees.
Puree the bananas, spinach, and strawberries in a blender.
In a medium-size bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
Pour the smoothie mixture into the bowl and mix well.

Put paper or silicone muffin cups in a muffin pan (you'll need two pans for 14 muffins).
Spoon the batter, filling each cup about three quarters full.
Bake for 20 to 30 minutes or until a toothpick inserted comes out clean.
Allow muffins to cool on a rack and enjoy!

Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin Pancakes

Makes about 16 pancakes.

Because these do not contain any sugar, they aren't exceptionally pleasing to adults, but I make them for the wee one and she loves them.  I freeze the leftovers and pop them in the microwave for an easy, healthy breakfast.
Source: SparkRecipes

1 1/2 cups whole wheat flour

1 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp allspice
1 large egg1 3/4 cup fat-free milk
1/2 cup canned pumpkin

Preheat griddle or pan to 350 degrees.

In large bowl, blend pumpkin, egg, and milk with electric mixer.

Add flour, baking powder, baking soda, and allspice and stir until blended. (Some small lumps are OK.)

Pour about 1/2 cup batter on hot griddle, lightly sprayed with cooking spray.

Flip cakes after about 1 minute. Then cook another minute on other side. 

Apple Oatmeal Muffins

Apple Oatmeal Muffins

Makes 12 muffins.

These are delicious for kids and adults alike!  Love the oatmeal in them... yum!
Slightly adapted from: Mom Foodie

Ingredients

• 1 egg
• ⅓ cup low fat buttermilk
• ¼ cup melted butter
• 1 tsp vanilla extract
• ¼ tsp Kosher salt
• 1 cup light brown sugar
• ½ cup all purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• 1 cup old fashioned oats
• 1 cup peeled and diced Granny Smith apple (roughly 1 large apple)

Instructions

1. Preheat oven to 350 degrees.
2. Whisk together the egg, buttermilk, melted butter, vanilla, salt and sugar.
3. Add the flours, baking powder, baking soda and cinnamon. Mix thoroughly.
4. Add the oats and apples, mix until evenly distributed. Allow to rest a couple minutes, then spoon into muffin cups. Fill almost full.
5. Place in oven to bake for 20 minutes. Remove and cool.

Classic Banana Bread

Classic Banana Bread

Makes 1 standard loaf and 1 mini loaf.

This will definitely be my go-to banana bread recipe for when I want the traditional, homestyle bread.  If you click here, you'll find another great recipe for banana bread, but it is definitely sweeter and tastes more like cake.  You won't go wrong with either, but they are definitely slightly different and both worth keeping in the regular rotation.
Source: The Dough Will Rise Again

1 stick butter, softened
1 cup sugar
2 eggs
3 very ripe bananas
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups all purpose flour
1/2 cup milk

1.) Preheat your oven to 350°. Start by creaming the butter and sugar together for about 2 minutes. Add the eggs, and mix until well-incorporated.

2.) Peel the bananas, place them in a bowl, and smash them well with a fork. Add them to the wet ingredients, and mix until combined. 

3.) Whisk together the salt, baking soda, baking powder, and flour. Add 1/3 of the flour mixture to the wet ingredients, and mix until just combined; add half the milk, then another third of the flour mixture, then the rest of the milk, and finally the remainder of the flour mixture, mixing until just combined after each addition.

4.) Spray your loaf pans with non-stick cooking spray; scoop the batter evenly into the pans or tins, only filling them halfway. This bread rises quite a bit, and if you fill them more than halfway, the bread has a tendency to collapse on itself, and you end up with an overbaked bottom, and a raw top! Bake muffins for 12-16 minutes, mini loaves for 22-25 minutes, and standard loaves for 45-50 until the edges are golden brown, and a toothpick inserted into the center comes out clean.

Healthy Banana Oatmeal Breakfast Muffins

Healthy Banana Oatmeal Breakfast Muffins

Makes 18-20 muffins.

Here's a winner recipe -- a muffin that's healthy and the whole family loves.  Enough sweetness from the honey, yet plenty of healthy ingredients to start your day right.  The wee one loves these for breakfast and as an after-nap snack, and I love that I can make them, freeze them, and pull them out one by one for a wholesome, homemade treat.
Source: Fit and Healthy with Debbie

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder
1 tsp baking soda
2 tbsp ground flax seed
1 tsp vanilla
2 ripe bananas 

Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line muffin tins with silicone or foil liners.
Place the oats in the food processor and pulse for about 10 seconds.  Add remaining ingredients to the food processor. Process until everything is mixed together and oats are smooth.

At this point in the process, you can separate the batter into different bowls, adding dark chocolate chips, nuts, blueberries, or whatever you want to make a variety of muffins.  Or you can add one ingredient to the entire batter.  Or, like I prefer them, leave them plain!  They are still great!

Divide batter among cupcake liners, and bake for 18-20 minutes (mine only took 14-15 minutes), or until toothpick comes out clean.

Vermont Maple Bread Pudding

Vermont Maple Bread Pudding

Serves 6-8.

A rich, tasty breakfast.  Serve with fresh fruit.
Slightly adapted from: Pillsbury

12-14 oz. loaf crusty French bread, cut into 2" cubes
6 eggs
1/2 c. maple syrup
3/4 c. sugar
1-1/2 t. baking powder
1 pint (2 c.) half-and-half
1 c. milk
1/2 c. cream cheese frosting
1 container (6 oz.) vanilla yogurt

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Place cut-up bread in large bowl.
• In another large bowl, slightly beat eggs. Reserve 1 tablespoon of the syrup in small microwavable bowl; add remaining syrup to eggs. Stir in sugar, baking powder, half-and-half, and milk until well blended. Pour mixture over roll pieces in bowl; stir to coat well. Pour mixture into pan, pressing bread into liquid with back of spoon. Let stand 5 minutes; press down bread again.
• Bake 45 to 55 minutes or until top is golden brown and knife inserted in center comes out clean. Cool 20 minutes before serving.
• To reserved tablespoon syrup, stir in frosting and yogurt. Microwave on High about 20 seconds or until melted. Stir; pour over warm bread pudding and spread to cover. 

Moist Pumpkin Bread

Moist Pumpkin Bread

Makes 1 loaf.

Happy Thanksgiving to you and yours!  I hope you have a wonderful day celebrating all you have to be thankful for.
Just like the title implies, this is a moist pumpkin bread.... and it has a sugary sweet cinnamon topping.  Yum!
Source: Food

1 cup brown sugar
2 eggs
1/2 cup vegetable oil
1/3 cup water
1 (15 ounce) pumpkin puree
1 3/4 cups plain flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice

TOPPING:
1 tablespoon butter
1/4 cup brown sugar
3 tablespoons milk
1/4 cup pecans, chopped

In a medium size bowl beat eggs and mix with sugar, oil, water and pumpkin.

In another bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and pumpkin pie spice. Combine wet ingredients with dry ingredients only until just blended. Do NOT overmix.

Pour into a greased and floured loaf pan. This bread fits perfectly in an 8.5 x 4.5 loaf pan. Bake in a 325 degree oven for 50 to 60 minutes.

For topping: In a small saucepan mix butter, brown sugar and milk. Boil only 2 1/2 minutes while stirring constantly. Immediately drizzle on top of loaf. Sprinkle with chopped pecans and press pecans lightly into topping.

Wrap and store until next day for serving. 

Pumpkin Spice Donut Holes

Pumpkin Spice Donut Holes

Makes about 24.

Thanksgiving is in one week!  And I think you should consider adding this recipe to your line-up.  For breakfast on Thanksgiving morning... or before you head out shopping on Friday... or just for general snacking throughout Thanksgiving day.  If you put them out, people will eat them.  This is a fantastic recipe... delicious!!!  I made them as donut holes in a mini muffin pan, but see the original recipe, linked below, for instructions on using a mini donut pan.
I also made a pretty big goof-up, but, in my opinion, it didn't hurt the overall taste.  :)  Instead of dipping the donut holes in the melted butter, I actually dumped the melted butter all over the donut holes and then covered them in the cinnamon sugar mixture before shaking to coat.  I ended up with a bunch of very buttery, gooey, cinnamony-sugary delicious little balls.  I wouldn't say it was a bad mistake, but I may try making them "correctly" next time for a neater bite.  :)
Source: Blue-Eyed Bakers

For Donuts:

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:

1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you're a cinnamon lover)

Preheat oven 350 F.  Grease a mini muffin pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Fill each mini muffin cup, 2/3 full, with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 10-12 minutes, until donuts spring back when gently pressed.  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you're not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

Pumpkin Muffins with Chocolate Chips

Pumpkin Muffins with Chocolate Chips

Makes 12-14

It's October.  Bring some pumpkin into your life... especially when it's as easy as this recipe!
Source: Cupcakes! from The Cake Mix Doctor

1 package (17.8 oz.) chocolate chip muffin mix
1 cup canned pumpkin
1/2 cup milk
1 large egg
1/2 teaspoon pumpkin pie spice

Preheat oven to 400 degrees.  Prepare muffin tin with liners.

Place the muffin mix in a large mixing bowl and make a well in the center.  Place the pumpkin, milk, egg, and pumpkin pie spice in the well and stir the wet ingredients with a fork to combine and break up the egg yolk.  Stir the wet and dry ingredients together with a wooden spoon just until combined.  The batter will still be lumpy.  Spoon or scoop 1/3 cup batter into each prepared muffin cup, filling it three quarters of the way full. 

Bake for 20-22 minutes, or until the muffins spring back when lightly pressed with your finger.  Let the pan cool on a wire rack for 5 minutes, then remove the muffins and allow them to continue to cool on wire rack.

Apple Cinnamon Raisin Bran Muffins

Apple Cinnamon Raisin Bran Muffins

Makes 6-8.

The original recipe calls for bran muffin mix, but, surprisingly, I couldn't find it at my local grocery store.  Instead, I substituted an apple cinnamon muffin mix, which worked out pretty well.  The result?  A just-sweet-enough muffin with bursts of flavor.
Slightly adapted from: Cupcakes! from The Cake Mix Doctor

1 package (7 ounces) apple cinnamon muffin mix
1 cup sweetened bran flake cereal with raisins, such as Raisin Bran
1 cup buttermilk
1/4 cup vegetable oil
1 large egg

Preheat oven to 400 degrees.  Prepare muffin tin with liners.

Place the muffin mix and cereal in a large mixing bowl and make a well in the center.  Place the buttermilk, oil, and egg in the well and stir with a fork to combine and break up the egg yolk.  Stir the wet and dry ingredients together with a wooden spoon just until combined.  Let the batter rest in the bowl to soften the bran flakes, about 5 minutes.

Scoop 1/3 cup batter into each muffin cup, filling it three quarters of the way full.

Bake for 16-18 minutes, or until the muffins spring back when lightly pressed with your finger.

Allow muffins to cool in pan for 5 minutes, then remove and allow to continue to cool on a wire rack.

Potentially the Healthiest Muffins Ever

Potentially the Healthiest Muffins Ever

Makes 8-10 muffins.

Love these muffins for myself and for the wee one.  Although she's (still) a good vegetable eater, it never hurts to sneak in more!  These muffins are super moist, super flavorful, and a good way to treat yourself to something healthy.  I didn't name these, and it's true that they still have a fair amount of sugar, but they taste AWESOME, and I don't know you could keep the taste if you eliminated the sugar.  So these are good muffins for mom and baby to share.  If you're looking for a recipe for baby, and only baby, check out the healthy banana muffins I'll be posting later this week.
Notes and nutritional information at the bottom also from the source listed below.
Source: Ceci n'est pas un food blog

½ cup sugar*
1 egg
¼ cup unsweetened applesauce
¾ cup whole wheat flour
¼ cup ground flaxseed
1 tsp ground cinnamon
½ tsp ground nutmeg
1 tsp baking soda
½ cup pecans, chopped
2 cups carrot, zucchini and/or apple, shredded

Preheat oven to 350°F. Line muffin pan with muffin cups.
In a large bowl, mix the sugar with the eggs. Add the applesauce and mix well. Mix in flour, flaxseed, cinnamon, nutmeg and baking soda. Stir in the nuts and vegetables. Ladle batter into prepared cups.
Bake for 30-35 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

Nutrition Info (per muffin)**: 114 calories, 4 g fat (0.5 g saturated), 17 mg cholesterol, 17 g carbohydrate (2 g fibre, 10 g sugar), 3 g protein, 116 mg sodium. An excellent source of vitamin E and manganese.

*You may want to bump this up to ⅔ cup if not using apple
 **Incorrectly assumes an equal proportion of carrot, zucchini and apple

Cinnamon Roll Pulls

Cinnamon Roll Pulls

Serves 4-6.

Let me share something with you: I've been wanting to tell you about this recipe for a while.  The first time I had it -- thank you, Cheryl! -- I was too overwhelmed with deliciousness to even think about snapping a photo.  The second time, I still didn't make it myself, but I HAD to take a picture (above) to send to my mom ("YOU HAVE GOT TO TRY THIS, MOM!").  The third time, I finally made it myself (below), and apparantly went a little overboard on the cinnamon sugar and a little UNDERboard on the powdered sugar glaze.  I'll have you know that it didn't change the experience.  Still one of the most delicious things I've ever eaten.  The. most. delicious. things. I. have. EVER. eaten.
Don't let another day in your life pass by without making this.  Brew some coffee, invite over a few friends, and... GO!
Source: Plain Chicken

1 unsliced round loaf sourdough bread

1/2 cup butter, softened

1/4 cup powdered sugar

1/4 cup honey

1 tsp pure vanilla extract

1 cup sugar
1 1/4 tsp cinnamon

1 cup powdered sugar
1-2 Tbsp milk

Preheat oven to 350 degrees.

To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Set aside. (You can use regular butter if desired)

Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Spread vanilla honey butter in between slices. Rotate the bread 90 degrees and slice the bread again into 1/2" pieces, without cutting through the bottom crust. Spread more vanilla honey butter in between new cuts. This doesn't need to be perfect - just make sure there is lots of butter in between all the cuts. Combine sugar and cinnamon. Generously sprinkle in between all cuts. (You may have extra butter and cinnamon sugar. It will just depend on how large your bread loaf is.)

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 25-30 minutes, until bread is warm. Unwrap cinnamon bread and place on serving platter. Combine powdered sugar and milk - adding milk until you get the consistency desired. Drizzle icing over bread and serve immediately.

Strawberry Bread for Mother's Day

Strawberry Bread for Mother's Day

Makes 3 mini loaves.

It's strawberry season. And you know a mom that would probably appreciate a freshly-baked loaf of strawberry bread. And since this recipe makes 3 mini loaves, you can make THREE moms happy.
Inspired by: Ohio P.E.O. Cooks II cookbook

3/4 c. dark brown sugar, packed
1/3 c. vegetable/canola oil
1 egg
1/2 t. baking soda
1/2 t. salt
1 t. vanilla
1/2 c. sour milk (1/2 c. regular milk + 1 t. white vinegar)
1-1/4 c. all-purpose flour
1 c. fresh strawberries, chopped
1/4 c. granulated sugar

Preheat oven to 350 degrees.

Beat together brown sugar, oil, and egg. Mix soda, salt, vanilla, and sour milk in separate bowl. Combine with first mixture. Stir in flour and strawberries. Pour batter into three greased mini loaf pans. Sprinkle top with granulated sugar. Bake for 35 minutes, or until a toothpick comes out clean and tops are beginning to brown. Wait 10 minutes before removing from pans. Cool completely. Wrap up and deliver to some deserving mothers!

Lemon-Raspberry Coffeecake

Lemon-Raspberry Coffeecake

Serves 10.

A great coffeecake recipe!  Fresh, spring-y, and anything BUT dry.  I will definitely make this one again.
Slightly updated from: The Salsky Update blog

1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 1/4 c. granulated sugar
1/2 c. butter, softened
1 egg
2-3 T. lemon juice1 tsp. vanilla
3/4 c. buttermilk
2-3 T. freshly squeezed lemon juice

Cream Cheese layer:
3 oz. cream cheese, softened
1 T. freshly squeezed lemon juice
1 egg
1 c. fresh raspberries
powdered sugar (optional)

Preheat oven to 375 degrees. Lightly grease bottom of 9"-round cake pan.  Grease and lightly flour pan; set aside. For cake, in a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.

In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg, vanilla, and lemon juice. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 c. granulated sugar on medium to high until combined. Add lemon juice and 1 egg. Beat until combined.

Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining batter on cream cheese layer, carefully spreading to edges of pan.

Bake 20 minutes or until puffed. Gently press raspberries into cake. Reduce oven to 325 degrees.  Bake for an additional 25-28 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. Loosen edges of cake from pan; remove from pan. Sprinkle with powdered sugar, if desired.

Honey and Granola Muffins

Honey and Granola Muffins

Makes about 3 dozen mini muffins or 15 regular muffins.

This is not typically a muffin recipe that would jump out at me.  But it seemed like a good muffin to try for my weekly breakfast group.  The cookbook actually calls it a cupcake, and suggests frosting it with a cream cheese icing, but I thought it was perfect plain, as a muffin.  Something about the way it tasted actually reminded me of a cake donut.  The sweetness of the honey, and the light crunch of the granola made for a perfect match.   Don't avoid this one if it "doesn't sound like something you would like."  You might be surprised.
Source: Cupcakes from the Primrose Bakery cookbook

8 T. (1 stick) unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 c. mild honey
2 large eggs
1-2/3 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. 2% reduced fat milk
1/2 t. pure vanilla extract
1/4 c. low-fat plain yogurt
2 1/2 c. granola (pick out any large whole nuts)

Preheat oven to 350 degrees

In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour, baking soda, baking powder, and salt together into a separate bowl. Mix the milk, vanilla, and yogurt together. Add one-third of the flour mixture to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added. Fold in the granola carefully to incorporate evenly.

Carefully spoon the mixture into cups, filling them about two-thirds full. Bake in the oven for about 24 minutes until golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.

Remove from the oven and leave the cupcakes in their pans for about 10 minutes. Serve warm with butter and honey.

Cinnamon Rolls

Cinnamon Rolls

Makes about 40 rolls.

This Christmas, for the first time ever -- GASP!!! -- I made the Pioneer Woman's cinnamon rolls.  I konw, shame on me for not trying them earlier (or posting this earlier...).  I had HEARD how good they were.  I had HEARD they were the only cinnamon rolls I should make.  I had HEARD that EVERYONE was making them.  Why it took me so long, I'm not sure.  But, I must say, I'm glad I didn't wait another day.  These are fabulous.  Absolutely amazing.  Sorry, PW, I had to substitute the traditional cream cheese frosting that just screams (and completes) cinnamon rolls. 
Source: Pioneer Woman blog

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

(You can also freeze before baking.  They freeze very well.  Thaw overnight and bake as directed.)

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Beat cream cheese and butter in a mixing bowl.  Add in salt.  Slowly beat in confectioners' sugar until well blended.  Serve over warm cinnamon rolls.