Peach Pie Scones

peach pie scones

As the summer progresses, I always look forward to the certain fruits that come into season.  Berries are my favorite, but, I am slowly starting to look forward to peach season as well.  I was never a big peach fan as a kid, but as an adult, I love them!  My particular favorite thing to do with peaches is to cook them.  So, when I stumbled across a recipe for peach pie scones, I couldn’t resist.

peach pie scones

These scones are moist, flaky, buttery, sweet, and just downright delicious.  I couldn’t wait to have to these alongside my coffee for a few mornings in a row.  They are the perfect indulgence to enjoy the last of the summer flavors.  Speaking of which, I can’t believe I am already seeing pumpkin flavored drinks around and Halloween isles in the stores!  I am looking forward to comfort foods and curling up by the wood stove, but I am definitely not ready to give up fresh summer vegetables and fruits.

Peach Pie Scones

Peach Pie Scones

  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed and cold
  • 1 large egg
  • 1/4 cup heavy cream, plus more for brushing
  • 1/4 cup sour cream or yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup fresh peaches, diced
Vanilla glaze
  • 1/2 cup confectioners’ sugar
  • 1 Tablespoon vanilla extract
  • 1-3 Tablespoons heavy whipping cream


Preheat oven to 400ºF.  Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Then, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.

In a large glass measuring cup, whisk together the heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined.  Gently fold in the peaches until combined.

On a well-floured surface, turn out the scone dough and pat into a small disk that’s about a 1/2″ thick. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a little bit of heavy cream.

Bake for 16-18 minutes, or just until golden brown. Allow to cool.

For the glaze, whisk together the confectioners’ sugar, vanilla extract, and 1 tablespoon of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 tablespoon at a time, until it has reached the desired consistency. Pour over warm scones and serve.
These can be stored covered in the refrigerator for 4 days.
Source: A Latte Food

Jelly Filled Donut Muffins

Jelly Filled Donut Muffins

Last week, my daughter’s kindergarten class had an “ABC buffet” in celebration of finishing the letter of the week they have been doing most of the year.  Each student had to bring in food starting with the letter they were assigned to.  Parents and siblings were invited in to the classroom to enjoy the buffet. We got assigned the letter J.  My daughter immediately thought of juice, but I couldn’t do something as boring or simple as that!  I was flipping through some cookbooks for inspiration, when I saw this recipe. Bingo!  I haven’t made these muffins in ages, so it was high-time to make them again.

Jelly Filled Donut Muffins

These were incredibly popular!  I had forgotten how good these are.  I doubled the recipe to make sure there were enough for everyone (and maybe a few extra to leave at home for us later).  You can’t go wrong, a buttery, moist muffin that is filled with jelly of your choice, baked to perfection, then dipped in melted butter and rolled in sugar.  Oh my gawd.  I used jelly that I had canned last year.  I filled half of them with blueberry lime and the other half with strawberry rhubarb.  These are best the day they are made, but will last for several days in the refrigerator.

Jelly Filled Donut Muffins

Yield: About 1 dozen

  • 3 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup unsalted butter, melted and cooled
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • your choice of jam or jelly

For the topping

  • 6 Tablespoons unsalted butter
  • granulated sugar (1-2 cups)


Preheat the oven to 375ºF.  Grease or line a muffin pan.  Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt.  In a separate bowl, whisk together the melted butter, milk, eggs and vanilla extract.  Stir the butter mixture into the flour mixture, until completely combined, but still lumpy.

Scoop half of the batter into the prepared muffin tin.  Spoon 1-2 teaspoons of jelly over the batter in the muffin tin, then top with the remaining batter.  If necessary, smooth the batter so it covers the jam.

Place in the preheated oven and bake for 18-23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.  Let cool for 10 minutes.

Meanwhile, melt the 6 tablespoons of butter in a small bowl.  Place 1 cup of sugar in another small bowl.  Carefully removing the muffins one at a time, dip the tops in the melter butter, then in the sugar to coat the top.  Place on a wire rack.  Repeat with remaining muffins, adding more sugar to the bowl if needed.  Serve.

Source: Barely adapted from Cooking in the Moment by Kyra Alex

Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

What is it about flavored breads that make them so dang irresistible?  What is it about bread in general that is irresistible!?  I don’t know, but I am definitely a carb lover.  If I could get away with it, I’d eat bread for every meal.  And ice cream.  We can’t forget about ice cream.  But that’s in a perfect world where health doesn’t matter.  I digress.

This bread is fabulous.  It is slightly sweet, moist, full of raisins and just down right delicious.  It is perfect when toasted and slathered with butter.  I was honestly giddy with excitement to have it for breakfast.  And maybe for a mid morning snack.  I wish I had doubled the recipe to make two loaves!  This bread is fairly straight forward, to if you are new to bread baking, this is a great place to start.

Cinnamon Raisin Swirl Bread

Cinnamon Raisin Swirl Bread

Yield: 1 9 x 5-inch loaf

For the dough:

  • 1 1/8 teaspoons instant (rapid rise) yeast
  • 1 cup warm milk (105-110˚ F)
  • 17 oz. (3 1/4 cups) all-purpose flour*
  • 4 Tablespoons unsalted butter, at room temperature
  • 1/4 cup sugar
  • 1 large egg
  • 1 1/4 teaspoons salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup raisins

For the filling

  • 1/4 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 egg


In the bowl of a stand mixer or a large bowl, combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon.  Mix briefly until a dough forms (or use a wooden spoon if you don’t have a mixer) . Switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3 minutes (or knead by hand).  Add in the raisins and allow to continue kneading about 3 minutes more, until the dough is smooth and supple and the raisins are evenly incorporated.

Transfer the dough to a lightly oiled bowl, turning once to coat.  Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1-2 hours.

Turn the dough out onto a lightly floured work surface.  Pat into a round.  Fold the bottom third of the dough up and fold the top third down, in a business-letter fashion. Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal.  Return to the bowl, cover and let rise again until doubled, about 1 hour.

Grease a 9 by 5-inch loaf pan.  To make the filling, combine the sugar and cinnamon in a small bowl and whisk until well combined.  In a small bowl, beat the egg and 1 tablespoon water together.

Return the dough to a lightly floured work surface. Roll the dough into a 10 by 12-inch rectangle.  Brush lightly with the beaten egg (reserve the remaining beaten egg for later)  Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges.  Fold in the edges of the long sides of the dough about 1 inch.  Beginning with one of the short ends, roll the dough up into a tight spiral log, gently pressing as you go.  Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan.  Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30-60 minutes.

Meanwhile, preheat the oven to 425ºF.  When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg.  Bake, rotating the pan halfway through, until the loaf is golden brown, and hollow sounding when tapped on the bottom, about 35-40 minutes.  If the bread seems to be browning too quickly, cover loosely with foil.  Let cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.

*Weighing your flour yields the best results, but don’t sweat it if you don’t have a kitchen scale!

Source: adapted from Annie’s Eats, originally from Martha Stewart’s Baking Handbook

English Muffin Bread

English Muffin Bread

English muffins remind me of my childhood.  My dad would always have them stocked in the bread drawer for a quick and easy breakfast, or as a vessel for his favorite “cheese surprises”.  I liked english muffins and would eat them, but I wasn’t in love.  They were always too crumbly for my taste.  And they were definitely lacking flavor.  I didn’t fall head-over-heals until I started making my own.  Now, I look for any excuse to make them!  Breakfast sandwiches have become an all time favorite meal of ours.  One that I particularly like to make as a breakfast dinner.

Now that I have found the love of making english muffins myself, I am always eager to try different ideas.  When I saw this recipe for english muffin bread, I knew that I had to try it immediately.  I was not disappointed.  This is a loaf form of an english muffin that still has the nooks and crannies for butter and jam to get caught in.  Brilliant!  It definitely knocks the socks off any store-bought english muffin I’ve ever had!  If you are an english muffin lover, but haven’t tried to make a homemade version, you definitely want to start here!  Less complicated, and less equipment required.  The perfect addition to any breakfast or snack!

English Muffin Bread

  • 3 cups unbleached all-purpose flour
  • 1 Tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 Tablespoon rapid rise yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 Tablespoons vegetable oil or olive oil
  • cornmeal, to sprinkle in pan


In the bowl of a stand mixer fitted with the paddle attachment, add the flour, sugar, salt, baking soda, and instant yeast and stir to combine.

In a microwave safe bowl or measuring cup, combine the milk, water, and oil and heat to between 120°F and 130°F. Make sure to stir the liquid before measuring its temperature. If you don’t have a thermometer, test the mixture with your finger, it should feel hot, but not scalding.

Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute, the dough will be quite soft and sticky.

Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Scrape the dough into the prepared pan.

Cover the pan with greased plastic wrap, and let the dough rise until it’s just barely crowned over the rim of the pan, 1- 1 1/2 hours.  When the dough is just beginning to rise over the edge, preheat the oven to 400°F.

Remove the plastic wrap, and bake the bread for 22 to 27 minutes, until it’s golden brown and its interior temperature is 190°F.  Remove the bread from the oven, and let cool for 5 minutes. Then, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Source: My Baking Addiction, originall from King Arthur Flour

Lemon Poppy Seed Muffins

Lemon Poppyseed Muffins

Lately, I have been craving lemon. Maybe because it’s such a wonderful, bright color in contrast to the drab, dirty snow outside. Or, perhaps because it’s so springy looking. Either way, it’s all I want! So, be prepared for several lemon recipes to come.

Lemon Poppyseed Muffins

These muffins are something I used to make quite often, several years back. But, for some reason, I completely forgot about them until recently. I was flipping through a cookbook for some inspiration, and I saw this recipe. I don’t understand how I forgot about these muffins when they are so dang delicious. Moist, slightly sweet and lemony- the perfect combination! These are a wonderful muffin to remind you that warmer weather does exists. (And will hopefully be here before too long.)

Lemon Poppy Seed Muffins

Yield: about a dozen muffins

  • 2/3 cup sugar
  • zest and juice from 1 lemon
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream (or plain yogurt)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 Tablespoons (1 stick) unsalted butter, melted and cooled
  • 2 Tablespoons poppy seeds

For the icing

  • 1 cup confectioners’ sugar
  • 3-4 Tablespoons lemon juice


Preheat the oven to 400ºF. Grease or line 12 muffin wells. Set aside.

In a large bowl, rub the sugar and lemon zest together with your fingers until combined and fragrant.  Whisk in the flour, baking powder, baking soda, salt and poppy seeds. In a large glass measuring cup, whisk together the sour cream, eggs, vanilla extract, lemon juice and melted butter until thoroughly combined.  Pour the liquid ingredients into the dry ingredients and gently stir with a wooden spoon until the flour is fully incorporated. Divide the batter evenly among the prepared muffin cups.

Bake in the preheated oven for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the muffin tin for about 5 minutes, then carefully remove each muffin and place on a wire rack. Let cool completely before icing.

To make the icing; place the confectioners’ sugar in a small bowl. Slowly whisk in the lemon juice until the mixture is thin enough to drizzle over the muffins. If you put too much lemon juice in, just whisk in a little more confectioners’ sugar. Drizzle over the cooled muffins. Store in the refrigerator in a air tight container for 3-4 days.

Source: Baking From My Home to Yours, by Dorie Greenspan

Triple Vanilla Scones

Triple Vanilla Scones

Yesterday, we got hit with a classic Nor’easter. It snowed and blew all day long. We probably got a whopping 14 inches. On top of the 6 we already had. And now they are talking more snow Friday and another big storm Monday! At least we can sled and snowshoe! I much prefer a winter with a lot of snow. It makes the cold that much easier to bare.

With all this snow and cold weather, it makes me want to bake. Who am I kidding- I love to bake no matter the weather or season! These scones have been on my to-do list for a while. Vanilla anything gets me excited. I have all these vanilla beans sitting in my pantry just waiting to be used. Especially since my ice cream making has slowed down. And, these scones are another perfect excuse to use some of that wonderful vanilla sugar I told you about.

Triple Vanilla Scones

Sitting down with my cup of coffee, a warm scone, and snuggling up with a quilt to watch the snow, was the perfect way to start my morning. These scones are moist, a little flaky, and full of flavor. The vanilla is heart warming. And they remind me of summer. The perfect way to start any day.

Triple Vanilla Scones

Triple Vanilla Scones

Yield: 10 scones

For the scones 

  • 2 cups all-purpose flour
  • 6 Tablespoons vanilla sugar*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon coarse salt
  • 8 Tablespoons cold unsalted butter, cut into small pieces
  • 1/3 cup milk
  • 1 Tablespoon vanilla extract
  • 1/2 cup low fat plain greek yogurt (I used whole milk plain yogurt and it was fine)

For the glaze

  • 1 cup confectioners’ sugar
  • 1 vanilla bean, split lengthwise
  • 4-5 teaspoons milk


Preheat the oven to 400ºF. Line baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the flour, vanilla sugar, baking powder and salt. Toss in the butter pieces to combine. Using a pastry blender or two knives, cut the butter into the dry ingredients until the largest butter pieces are the size of peas and the mixture resembles coarse meal.  Add the milk, vanilla and yogurt to the bowl.  Mix together lightly with a spatula or fork until a sticky dough comes together.  Very gently, knead lightly with your hands to incorporate the remaining loose flour. Don’t over knead, or your scones will be dense.

Turn the dough out onto a lightly floured surface.  Pat the dough out to approximately an 8-inch square. Fold into thirds like a business letter.  Pat the dough out into a 5×10-inch rectangle.  With a lightly floured large knife or a bench scraper, slice the rectangle in half lengthwise. Then cut each half into 5 equal rectangles to make 10 scones total.

Transfer the scones to the prepared baking sheet.  Bake, rotating halfway through the baking time, until golden on top and just set, about 12-14 minutes total.  Transfer to a wire rack to cool slightly.

While the scones are still warm, make the glaze. Combine the confectioners’ sugar and the seeds scraped from the vanilla bean in a small bowl. Whisk in the milk a teaspoon at a time until you have a glaze that is slightly thick but pourable. Drizzle the glaze over the warm scones.  Let set a few minutes before serving.

*To make vanilla sugar, split a vanilla bean and scrape the seeds into 1 cup of sugar.  Rub the vanilla seeds into the sugar with your fingertips until well combined and fragrant. Bury the vanilla bean pod in the sugar.  Cover and let stand for at least 2 days to allow the flavors to meld.

Source: Annie’s Eats

Cookie Dough-Stuffed Cinnamon Rolls


Cookie dough stuffed cinnamon rolls, need I say more?

These are cinnamon rolls taken to the next level. Egg-free, raw cookie dough in cinnamon rolls? Totally brilliant. These were divine. I think I may have eaten most of the pan by myself. I can’t resist cookie dough goodies. I used my favorite quick dough for the cinnamon rolls, so no waiting all day for the rising times. Inside the rolls there is an easy, egg-free cookie dough, as well as a healthy coating of cinnamon. Then, the dough is rolled up with all the amazingness inside, sliced and baked to perfection. To finish the rolls off, a delicious brown sugar glaze is drizzled over the top. Ohmygawd.

And yes, I like to make up descriptive words. I feel like I can get my point across better.

Cookie Dough Stuffed Cinnamon Rolls

These would be a wonderful Christmas morning treat. Or even to start as a tradition! If my husband shared my obsession of cookie dough, then these would totally become our tradition. But, sadly he doesn’t. Of course, these would be delicious any ol’ time of the year!

Cookie Dough-Stuffed Cinnamon Rolls

For the dough

  • 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 12 Tablespoons unsalted butter, cold and cut into small pieces
  • 2 1/2 cups buttermilk
  • 1 Tablespoon vanilla extract

For the filling

  • 3/4 cup light brown sugar, packed and divided
  • 2 teaspoons ground cinnamon
  • 1/4 cup plus 2 Tablespoons unsalted butter, divided
  • 2 Tablespoons granulated sugar
  • 1 Tablespoon milk or cream
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

For the glaze

  • 1/4 cup heavy cream
  • 1/4 cup light brown sugar, packed
  • 1 Tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 cup confectioners’ sugar


Preheat the oven to 400ºF. Have a 9×13 inch baking pan with 2 inch sides ready.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until it has the consistency of coarse cornmeal. Stir in the buttermilk and vanilla extract until the dough begins to hold together. Do not overmix!

Turn the dough out onto a very well floured surface and knead gently until the dough comes together. Roll or pat the dough into a rectangle that is 1/2 inch thick.

To make the filling; In a small bowl, stir together 1/2 cup brown sugar and cinnamon. Set aside.

In the bowl of an electric mixer, beat together 1/4 cup of the butter, granulated sugar, and the remaining 1/4 cup brown sugar, until light and fluffy, 2-3 minutes. Mix in the vanilla extract and milk. Stir in the flour and salt until fully incorporated. Stir in the chocolate chips. Set aside.

Melt the remaining 2 Tablespoons of butter. Brush the butter over the rolled out dough, leaving 1/2-inch clear around the sides. Sprinkle the brown sugar and cinnamon mixture evenly over the surface. Place flattened pieces of cookie dough evenly over the top, making sure to leave the 1/2-inch edge clear. (This a wonderful task for a toddler in the house.) From the long side, roll the dough up jelly roll style to form a log. Pinch the outside edge together to seal. With a serrated knife, cut into 1 1/2-inch thick slices. Place on the prepared pan with just a little space between them.

Place the pan in the preheated oven and bake until the rolls are lightly golden brown and firm to the touch, about 15-20 minutes. Remove from the oven and let cool.

While the rolls are cooling, prepare the glaze. In a small saucepan, combine the heavy cream, brown sugar and butter over medium heat. Stir until the sugar is dissolved and the butter is melted. Remove from the heat and stir in the vanilla extract and confectioners’ sugar. Drizzle the glaze over the warm rolls and serve immediately.

Store any leftovers covered, in the refrigerator.

Source: The dough from Cooking in the Moment, by Kyra Alex. The filling and glaze from The Cookie Dough Lover’s Cookbook by Lindsay Landis