Category Archives: Breakfast

Land of Nod Cinnamon Buns

Photo courtesy of GC Propix

And “Nod” you will after you enjoy a few of these.  These cinnamon buns are a family favourite and an absolute Christmas morning must.  I have fond memories of Christmas morning – waking up to the smell of these cinnamon buns in the oven, running downstairs to see if Santa came (of course he did!).  Nowadays, even this year, CH and I lazily walk downstairs at my parents, grab a cup of coffee and slowly come-to.  However, the minute these are out of the oven, it’s fair game and my brother and CH argue as to who gets the first one.  This year, there were some unhappy grumbles as they had to wait a few extra minutes – as my Dad shot (and I staged!) these beautiful pictures so I could post them for all of you.

This is a tried and true recipe and a simple one too – as long as you are a little organized the night before.  However, I’ve had difficulty making these in Ontario, because I can’t seem to find the frozen dinner rolls anywhere.  CH and I went to 4 different stores in the downtown core searching for them, to no avail.  I have plans to deconstruct the buns soon, so we can enjoy these more often, but for now they are a special Vancouver treat and I hope they become a favourite of yours too!

Enjoy!

Photo courtesy of GC Propix

Land of Nod Cinnamon Buns (or Monkey Bread – KSC!)

Ingredients

  • 20 unbaked frozen dinner rolls
  • 1 cup brown sugar
  • 1/4 cup instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 3/4 cup raisins
  • 1/2 cup walnuts, diced (optional)
  • 1/3 cup butter, melted
  • 1 tsp butter for greasing the pan

Directions

Lightly grease a 10 inch bundt cake pan with butter.

Place the frozen rolls into the bundt pan and sprinkle the top with the brown sugar, pudding mix, ground cinnamon, raisins and walnuts. Pour melted butter over the rolls and cover the pan with a clean, damp cloth.  Leave the covered rolls on the counter overnight at room temperature to rise.

In the morning, preheat the oven to 350 degrees. Bake the rolls (they will have doubled in size) for 25 minutes or until golden brown.  Remove from the oven and allow to cool for 5 minutes.

Flip the bunt pan over onto a serving plate and serve warm.

Photo courtesy of GC Propix

Recipe from JBean’s Mom and as found in The Best of the Best of Bridge – Vol. 1

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Filed under Bread, Breakfast, Desserts

For You Annie: Cranberry Scones

I share today’s recipe with you with a double purpose, for one, I have been making these scones for over a year and they are heavenly.  There is no better way to start-off your holiday baking than with a batch of these super easy and comforting scones (not to mention they are great to have in the freezer for unexpected guests’).

The second reason is for Annie, the amazing lady behind Annie’s Eats and the original source of these scones I am sharing with you today.  You see, Annie suffered an incredible loss last week – her father, at the age of 59, was taken from her and her family suddenly and tragically.  I cannot even begin to imagine the pain and grief she has been going through this past week and a half, and I can do nothing but give her my strength from afar.  A bunch of us fellow blogging friends wanted to show our support for Annie and her family during this difficult time, and what better idea than to share some comforting recipes that we wish we could bring to her.

Annie – these scones and this post are for you.  Thank you for all the inspiration over the years, and for your dedication to our food blogging community.  Please know that we are here to support you during this difficult time, even though we know you are strong and will get through it.  Your Dad sounds like he was an amazing man, and will be missed in person, but know he will always be with you in spirit and in your memories.

Annie’s Cranberry Scone

Yield: 12 scones small scones or 6 large
Prep Time:  15 minutes
Cook Time:  15 – 20 minutes

Ingredients:

  • 1.5 TBSP grated lemon zest
  • 2½ cups all-purpose flour
  • ½ cup plus 3 TBSP sugar, divided
  • 1 TBSP baking powder
  • ½ tsp. salt
  • 6 TBSP cold unsalted butter, cut into small pieces
  • 1.5 cups of cranberries, coarsely chopped (fresh or frozen)
  • 1 large egg
  • 1 large egg yolk
  • 1 cup cream (I use 18%)
  • Additional sugar for sprinkling

Directions:

Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or a silicon baking mat.

Using a KitchenAid standmixer or by hand, combine the lemon zest, flour, ½ cup of sugar, baking powder and salt.  Mix briefly to blend.  Add in the cold butter pieces and mix on medium-high speed until the mixture resembles coarse meal and the butter pieces are no larger than peas.

In a small bowl, toss together the cranberries and the 3 TBSP of sugar.  Add these to the flour mixture above.

In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the standmixer with the dry ingredients and stir gently over low speed, just until all the dry ingredients are moistened.  Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

There are many ways to shape scones, so do as you please.  I use my hands and simply scoop up some of the dough, place it onto the cookie sheet, and pat down gently to create 1-inch thick rounds. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.*  Top each scone with a sprinkle of sugar.

Bake in the preheated oven until light golden brown, about 15-20 minutes.  Remove immediately and enjoy.  Or, place in an air-tight container for enjoyment later.  If  you are having them the next day, I enjoy toasting theme for a minute or two, just to get them crispy again.

Enjoy.

Recipe from Annie’s Eats – Thank You Annie.

*ANNIE’S NOTE RE: FREEZING:  To freeze before baking, flash freeze at the point above where you see the ” * “.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.  If baking from the freezer, add approximately 5 minutes to the original baking time

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Filed under Bread, Breakfast

What’s Baking: Aged Cheddar Scones

So I know what you are asking – where have you been?  I respond: working 12 hour days, weekends, goodbye parties and oh ya, a week in Hawaii (that’s not so hard, eh?!). However, where I have not been is blogging or in the kitchen.  And I’ve missed it, so so much.  But, I am back and ready for the biggest baking/cooking season of all – Christmas – which is also my favourite time of year.  I’ve already been over on Pinterest bookmarking more recipes than I can make (let alone eat!), and I’ve already got one baking day booked with a girlfriend and I can’t wait.

Anyways, back to the recipe.  This month’s What’s Baking theme was “Savoury Treats”.  I love savoury – popcorn, chips, french fries etc., but when it came to choosing a recipe for What’s Baking “Savoury”, I was stumped.  I mulled over it for weeks, and then I finally came-up with an idea – SCONES!  They are definitely a treat, I don’t make them that often at home, but they were perfect.  They also really remind me of my Dad, as we share a passion for coffee and frequently had coffee dates downtown Vancouver when he was working on my condo, and they often included scones as a treat. I know he will love these, and I can’t wait to make these for him over the holidays.

These scones make the perfect savoury breakfast, but they are even better for lunch with a nice bowl of wintery-soup (I have a great recipe coming tomorrow!).  Aged cheddar definitely makes them more savoury, but I see no issue with using your favourite cheese – mild cheddar, Swiss, Gouda, Havarti – whatever your heart desires.

Enjoy!

Aged Cheddar Scones

Yield: 12 scones small scones or 6 large
Prep Time:  15 minutes
Cook Time:  15 – 20 minutes

Ingredients:

  • 2½ cups all-purpose flour
  • ½ cup sugar
  • 1 TBSP baking powder
  • ½ tsp. salt
  • 6 TBSP cold unsalted butter, cut into small pieces
  • 2 cups + 2 TBSP Aged Cheddar cheese, grated coarsely
  • 1 large egg
  • 1 large egg yolk
  • 1 cup cream (I use 18%)

Directions:

Preheat the oven to 400˚ F.  Line a baking sheet with parchment paper or a silicon baking mat.

Using a KitchenAid standmixer or by hand, combine the flour, ½ cup of sugar, baking powder and salt.  Mix briefly to blend.  Add in the cold butter pieces and mix on medium-high speed until the mixture resembles coarse meal and the butter pieces are no larger than peas.

Stir the cheese into the flour-butter mixture.

In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend.  Add the liquid ingredients to the standmixer with the dry ingredients and stir gently with over low speed, just until all the dry ingredients are moistened.  Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.

There are many ways to shape scones, so do as you please.  I use my hands and simply scoop up some of the dough, place it onto the cookie sheet, and pat down gently to create 1-inch thick rounds. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.*  Top each scone with a teaspoon or so of grated cheddar cheese.

Bake in the preheated oven until light golden brown, about 15-20 minutes.  Remove immediately and enjoy.  Or, place in an air-tight container for enjoyment later.  If  you are having them the next day, I enjoy toasting theme for a minute or two, just to get them crispy again.

 Enjoy.

Recipe Adapted from Annie’s Eats

*ANNIE’S NOTE RE: FREEZING:  To freeze before baking, flash freeze at the point above where you see the ” * “.  Place the baking sheet with the shaped scones into the freezer and chill until frozen.  Transfer to a freezer-safe plastic bag and store until ready to bake.  If baking from the freezer, add approximately 5 minutes to the original baking time.

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Filed under Bread, Breakfast, Side Dishes, Vegetarian and Vegan