I am on a mission. I want to recreate the classic Entenmann’s glazed donuts. I have so many fond memories of eating these guys in the back of my parent’s car on the way to ski trips, or sitting around the campfire on family camping trips!
So what this means for you is that I’ll have a lot of donut adventures coming your way. For our Easter brunch last month, I tried these guys. They were good, light and fluffy, but not like the Entenmann’s ones. I prefer the heavier cakier donuts, but for those of you who like the lighter fluffy ones, here’s a great recipe.
I’ve made these muffins twice, and both times, they have been delicious. Most recently, I served them at our Easter brunch (see this post). There are a couple of things that make these more interesting than your average blueberry muffins. First of all, they have a yummy crunchy lemon streusel topping. Secondly, they involve blueberries in two forms- whole and then also a blueberry jelly of sorts that is swirled through the dough.
If you’re a muffin fan, I definitely recommend making these.
Last year, we had a last minute Easter brunch for a few friends and had so much fun that we decided to do a bigger (more official) one this year. As you know by now, I love brunch. But it is also the hardest meal to host because it requires a lot of last minute things being done in the morning. And after throwing a brunch at the holidays (and being in sweats when the first people showed up), I was determined to get things done on time for this one.
Our menu involved the following items (and was written out on a sign for our guests to see):
– Scrambled eggs wrapped in bacon (see recipe here
– Blueberry muffins with lemon streusel topping (see my recipe here
– Mustard potatoes (see recipe here
– Mini yogurt parfaits with homemade maple granola and strawberries (see granola recipe here
– Buttermilk donuts (see recipe on the blog next Sunday)
– Chocolate chip banana bread (see recipe here
– Spinach salad with caramelized onions, candied nuts, blue cheese and bacon (see recipe here
) Continue reading
As I’ve mentioned many times on my blog, one of the reasons I love to bake is so that on the weekends you can wake up to delicious home baked goods. These sticky buns are a perfect example of this. You do all the work the night before, and then just bake them the next morning.
As you may have noticed, I love to make breakfast items. This may have to do with the fact that brunch is my favorite meal, but really I just love having delicious smells in the apartment on Sunday mornings. The following is one of my most recent endeavors. And I have to say, it was one of the messier ones.
I tend to find a lot of my recipes on Pinterest. I love this because it helps introduce me to new things that I wouldn’t otherwise think of. But there is a downside – people always manage to show perfect, beautiful pictures of their items, and this is not always easy to recreate. As many of you may have learned, a lot of the work in baking is not pretty, and quite often, your items do not end up quite as pretty as the ones in the picture. But this is ok. You have to learn to just keep going, because quite often, it all works out in the end.
For me, this was one of those situations. The bread was delicious, but I struggled to get it to look as nice as the recipe I adapted. But here’s the good news, it doesn’t matter. What matters is that those you’re sharing it with, enjoy it. So go on, get flour on your hands and apron, and make a mess of your kitchen!
First of all, I have to apologize for my absence. I’d always planned to take a week and a half off while on vacation, but was forced to take even longer! As soon as I got back to DC, I was hit with a horrible case of the flu. And it pretty much took me a full week to get back to normal.
But now that I’m back, I’m baking like crazy. In fact, I spent the entire day in the kitchen today. I have lots of new recipes to share with you! First up are Raspberry Swirl Rolls with Cream Cheese Frosting.
With my brother visiting last week, I had a lot of amazing meals. He even made us dinner one night (delicious steak tacos). But my favorite meal of the week was the holiday brunch we hosted for 25 of our friends on Sunday. I made a couple of items previously posted on here (pumpkin donuts, croissants, and cranberry pear salad) and a new one (raspberry muffins). Plus, Dave made a strata with bacon, green onions, and cheese.
So while the brunch ended up turning out well, there were a few moments when I wondered why I had volunteered to squeeze 25 people in our small one bedroom apartment on a Sunday morning. Brunches are hard because everything seems to need to be done at the last minute (which resulted in me being in pajamas when the first guests showed up). But I have to say, I’ve decided it’s my favorite event to host. I love being able to just hang out on a Sunday, without feeling rushed, or tired. Plus cleaning up is much easier to do when its 5pm on a Sunday and not 1am on a Saturday night.
Anyways, I promise to get the strata recipe up soon (it’s been a big hit every time we’ve made it). I’m headed to California for the holidays at the end of the week, and won’t be back to DC (and my computer) until after New Year’s, so there may not be any posts for the next two weeks (we’ll see how relaxed I get on vacation).
But happy holidays everyone! Looking forward to more posts in 2013.
If there is something that I have made most in my baking career, it is definitely banana bread. While yes I do love it, that is not why I end up making it all the time. Really, it comes down to the fact that I hate wasting food. And nine times out of ten, I (or my roommates in the past) do not get through all of the bananas before they go brown. My solution is to freeze them until I have enough to make banana bread (3-4).