My Go-To Dinner Rolls

These have been my go-to rolls for the past several years.  They are delicious, they turn out great every time and they don't require any kneading or rolling out which is always a win in my book.  They have a slightly sweet flavor, the texture is so soft and flaky and plus . . . they are big.  

I'm always a fan of big rolls :)

I originally posted these back in 2011.  Here is the original post: 

These have been declared the World's Best Dinner Rolls by the authors of Our Best Bites.  That was a pretty smart move on their part to name their rolls the world's best, because with a title like that, you can't help but give them a try.  Did they live up to that title?  

These are incredible.  They taste just like another roll that I make, that I absolutely love.  They are so soft and very very easy to make.  They are great plain, with butter, with honey and I think they would make a perfect little sandwich with some ham and cheese.  The recipe recommends using whole milk and when I went to the store, I planned on buying whole milk, but the smallest carton they had was a one gallon size and I was planning on cutting the roll recipe in half, so I couldn't justify buying a whole carton of whole milk when I was only planning on using one cup and not knowing of anything else I could make with the whole milk.  So, I didn't buy it and I ended up using 2% and these rolls were amazing.  If they taste even better than this with the whole milk, then I have got to try it, because I was so impressed with these.  

My Go-To Dinner Rolls

adapted from: Our Best Bites

(Printable Recipe)

2 c. whole milk*

1/2 c. plus 1 Tbl. sugar, divided

1/3 c. unsalted butter

2 tsp. kosher salt

2 pkgs. (4 1/2 tsp.) active dry yeast

2/3 c. warm water

8-9 c. all-purpose flour, divided

3 large beaten eggs

*Whole milk is recommended, but if you're in a pinch 2% milk will work, but try to stay away from 1% or skim.

Combine milk, 1/2 cup sugar, butter and salt in a medium saucepan.  Heat over medium heat until butter is melted.  Remove from heat and allow to cool until lukewarm (this is really important, because if it is too hot, it will kill the yeast).  

While the milk mixture is cooling, dissolve the yeast and 1 Tablespoon of sugar in warm water.  Let stand about 10 minutes.  If the yeast hasn't bubbled, you'll need to repeat this step with new yeast.

In a large mixing bowl, combine 3 cups of flour and milk mixture.  Beat on low for 30 seconds, scraping sides of bowl constantly.  Add yeast mixture and beat on high for 3 minutes.  Add beaten eggs.  Stir in as much of the remaining flour as needed to make a soft dough.  This dough should be very soft and sticky- it will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it.  (If you add too much flour, these rolls will be heavy and dense).  Place the bowl in a warm place and cover with a clean towel; allow to rise until doubled, about 1 hour.

Punch down dough.  Lightly flour your work surface and turn dough out onto surface.  Divide in half.  Spray two 9x13-inch glass pans with cooking spray.  Pat first portion of dough into a rectangle and then cut into 12 equal-sized pieces.  Shape each piece into a ball and place in prepared pan.  Repeat with remaining dough in the second pan.  Cover with a clean cloth and allow to rise in a warm place for about 30 minutes or until doubled in size.  When dough has about 15-20 minutes to go, preheat oven to 375 degrees.  Bake for 16-17 minutes or until golden brown.  When done, remove from oven and rub a stick of cold butter over the tops of the rolls until each roll is covered in butter. 

Jenn's Notes:  I cut this recipe in half and got 12 rolls.  I used 2 eggs and 4 cups of flour total.  When you are done mixing, the dough is still pretty sticky, but it firms up during the rising process and was very easy to work with.  During the second rise, my rolls took longer than 30 minutes, more like 45 minutes.  So, plan a little extra time, just in case.  These rolls were still delicious and very soft the next day, but I couldn't tell you about the 3rd day, because I didn't have any left.  

***Update - I have made these rolls a lot since this post.  They have become my new go-to roll recipe, because they are so easy and turn out perfect every time.  I have made them with both 2% milk and whole milk and I think they are delicious both ways.  I bake mine for 17 minutes.***

       

Keto Zucchini Bread

I have been working on a few different Keto-Friendly Zucchini Bread Recipes.  This version is one of my family's favorites so far.  It has a great texture and flavor.  If you haven't baked much with almond flour, it does give the bread a different texture than what you might be used to with regular all-purpose flour.  To help with the texture, make sure you squeeze out as much liquid from the zucchini as you can.  This will help keep the bread from being too wet.  I like to peel most of my zucchini, but I do leave some of the peel to have some pretty green specks throughout the bread. 

I have been making at least one loaf of this bread, each week, for the past month.  It's great for breakfast, lunch or just as a snack.  

You might also like:

Keto Strawberry Dream Dessert

Faux-tato Salad (Keto Friendly)

Cinnamon Roll Zucchini Bread

Lion House Zucchini Bread

Lemon Zucchini Bread with Lemon Glaze

Keto Zucchini Bread

adapted from: Jennifer Banz

(Printable Recipe)

2 c. almond flour

1/2 tsp. kosher salt

1 tsp. cinnamon

1 tsp. baking soda

1/2 c. keto-friendly granulated sweetener (I like Monkfruit and Swerve)

2 large eggs

1 tsp. vanilla

1/4 c. unsalted butter, melted

1 1/2 c. grated zucchini zucchini

Preheat oven to 350 degrees.  Line a 9x5-inch loaf pan with parchment paper and spray with cooking spray (don't skip this step); set aside.  In a small bowl, combine almond flour, kosher salt, cinnamon and baking soda; set aside.  In a separate medium bowl, whisk together sweetener, eggs and vanilla until well combined.  Slowly whisk in the melted butter.  Wrap the grated zucchini in a kitchen towel and squeeze out as much liquid as you can.  Discard liquid and add the zucchini to the egg mixture and stir to combine.  

Add the dry ingredients to the wet ingredients. Stir together until combined.  Batter will be very thick.  Add batter to prepared loaf pan and spread out evenly.  Bake in preheated oven for 50-55 minutes or until a toothpick comes out clean.  I like to tent my loaf with foil for the last 15 minutes, so the loaf doesn't get super dark. Cool in pan for 10 minutes, then remove and allow to cool completely.  Slice into 10-12 slices and serve.  

Notes: I used an online nutrition calculator and for 10 slices, I got 194 calories per slice, 16.3 grams of fat, 6.3 grams of protein and 2.6 net carbs per slice.  This is provided to help give you an estimate of stats.  Please use your trusted nutrition calculator for nutrition facts. 

 

Butterscotch Banana Bread

This base banana bread recipe has been my go-to recipe for years.  It has gotten nothing but rave reviews since the day I posted the original version.  I just recently started adding butterscotch chips and OH MY, it is amazing.  Something about the flavor of the bananas, cinnamon and butterscotch just warms the soul.

This bread is soft and tender and stays fresh for several days.  The butterscotch chips melt and leave little pockets of rich and creamy toffee flavor.  I can't wait for you to try this comforting and delicious bread.

Butterscotch Banana Bread
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon, opt.
1 c. mashed ripe bananas (2-3 large bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 large egg
1/3 c. buttermilk
1 tsp. vanilla
1/2 c. butterscotch chips

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda, salt and cinnamon.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, buttermilk and vanilla until smooth.  Add wet ingredients to dry and stir together until almost combined.  Add the butterscotch chips and gently stir just until combined.  

Pour batter into a greased 9x5-inch loaf pan.  Bake for 42-44 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.  Allow to cool.  Then, slice and serve.    

Pumpkin Flax Bread (Eggless)

Did anyone go out Black Friday shopping today?  I decided to avoid the crowds and the cold and hang out at home.       

While most of you are probably ready to move onto all things peppermint and eggnog, I'm still over here swooning over this pumpkin bread.  This was definitely our favorite pumpkin bread recipe this year and I made it so many times.

This recipe really intrigued me, because there are no eggs in it, but instead you add ground flaxseed meal.  Flax is said to offer many health benefits and it contains omega-3, fiber and protein.  It can also be used in recipes instead of eggs.    

The texture and flavor of this bread are amazing.  It's not too sweet and it's not overpowered with pumpkin flavor.  It's a delicious hearty bread that tastes great for several days.  This will be one of my go-to recipe for years to come.    

You might also like:

Low-Fat Pumpkin Chocolate Chip Bread

Banana Bread with Crunchy Streusel Topping

Baked Pumpkin Donuts with Brown Butter Glaze

Cherry Almond Bread

Pumpkin Flax Bread (Eggless)
adapted from: All Recipes
(Printable Recipe)

6 Tbl. water
2 Tbl. ground flaxseed meal
1 1/2 c. sugar
1 c. canned pumpkin puree
1/2 c. canola oil
2 tsp. vanilla extract
1 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 c. mini chocolate chips

Preheat oven to 350 degrees.  Grease a 9x5-inch baking pan with cooking spray and line with parchment paper.  In a large bowl, whisk together the water and flaxseed meal.  Stir in the sugar, pumpkin, oil and vanilla and whisk until combined.  In a separate medium bowl, combine the flour, baking soda, salt, baking powder, cinnamon and nutmeg.  Add dry ingredients to wet ingredients, along with the mini chocolate chips and stir together until just combined.  

Pour batter into prepared pan and spread out evenly.  Bake in preheated oven for 65 minutes or until a toothpick inserted in the center comes out clean.  I like to tent mine with foil the last 10 minutes of baking, so the top doesn't get too brown.  Allow to cool in pan for 10 minutes, then remove and cool completely.  Slice and serve.  

Pumpkin Chocolate Chip Bread {It's Low-Fat and Amazing}

Hey, how's it going?  This is my absolute favorite pumpkin chocolate chip bread ever.  I crave this all year long and the best part is, there is only one Tablespoon of oil in the whole thing.  I originally posted this recipe back in 2012, so I figured the world needed to see it again and then you all need to make this ASAP.  The original recipe called for a chocolate drizzle, which was some melted chocolate chips drizzled over the top of the baked loaf, but it really does not need that.  This bread is already so rich and flavorful.  I like to use mini chocolate chips, because you get pockets of creamy chocolate throughout, but you can use regular chocolate chips if that is all you have.

Here is my original post from 9/30/2012:

I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  

This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 

adapted from: Favorite Family Recipes   
(Printable Recipe) 

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree
1 tsp. vanilla

1 c. brown sugar

1/2 c. low-fat buttermilk

1 large egg

1 Tbl. canola oil

1/2 c. mini chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray and line with parchment paper.  In a small bowl, combine flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, whisk together pumpkin, vanilla, brown sugar, buttermilk, egg and oil.  Add dry mixture to wet ingredients, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50 minutes or until toothpick comes out clean.  Let cool for 15 minutes, then remove from pan and cool completely. 

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.   

Pistachio Zucchini Bread

Today, I have a unique and seriously irresistible bread recipe for you.  

This is such an incredible recipe.  I found it in an old family cookbook.  I had never heard of a zucchini bread like this, so I made it . . . and then I made it again . . . and again. . . and you get the picture.  What makes it so unique is you add a package of pistachio instant pudding.  You know how pudding does amazing things to cookies and cakes?  Well, it does amazing things for bread too.  This is definitely one of my go-to zucchini bread recipes this year.  This might even be my hubby's favorite zucchini bread recipe.  

The flavor AND texture of this bread are both perfect.  I even loved the ends of the bread.  The outside of the bread is nice and chewy and the inside is dense and loaded with great flavor.  It's a good thing it makes two loaves, because we eat every last slice of this.  It tastes great for several days and it's perfect for packing in lunches or for snacking on all day long.

You might also like:

Shortcut Cinnamon Swirl Zucchini Muffins

Cinnamon Roll Zucchini Bread 

The BEST Blueberry Muffins

The Famous Lion House Zucchini Bread

Pistachio Zucchini Bread
(Printable Recipe)

2 c. all purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 (3.4 oz.) box instant pistachio pudding
3 large eggs
1 3/4 c. sugar
1 Tbl. vanilla extract
3/4 c. vegetable or canola oil
2 c. grated zucchini, peeled or unpeeled

Preheat oven to 350 degrees.  Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.  In a large bowl, stir together the flour, baking powder, baking soda, salt and dry pudding mix; set aside.  In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color.  Stir in the vanilla and oil.  Last, stir in the shredded zucchini.  Then, add the wet ingredients to the dry ingredients and stir together until just combined.  Batter will be a weird green color, but it won't look like that after baking.

Divide batter between the two prepared loaf pans.  Bake for 55 minutes or until a toothpick inserted in the center comes out clean.  The center will most likely sink, but that's okay.  Cool in pans for 10 minutes, then remove loaves from pans and cool completely.  Slice each loaf into 10 slices and serve.

Linked up to The Weekend Potluck!

Cinnamon Roll Zucchini Bread

I turned one of our favorite Cinnamon Roll Quick Bread recipes in to a zucchini version.  When you have a lot of zucchini on hand, you have to find ways to incorporate it into almost everything you make :)

It turned out fantastic and it's delicious.  It's extremely moist and the cinnamon swirl is gooey and totally makes you think of a cinnamon roll quick bread when you eat it.  I left half of the peel on my zucchini, so you can see some green specks throughout, but if you were to peel your zucchini completely then no one would ever know the secret ingredient.  

You might also like:

Cinnamon Roll Quick Bread

Zucchini Bread with Lemon Zest

Zucchini Cake Bars with Honey Buttercream

Cinnamon Roll Zucchini Bread

From: Jenn@eatcakefordinner

(Printable Recipe)

1/4 c. unsalted butter, room temperature

3/4 c. sugar

2 tsp. vanilla

2 eggs

3/4 c. non-fat plain Greek Yogurt

1 c. shredded zucchini (I peel half of mine)

1 3/4 c. all-purpose flour

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

Cinnamon Swirl Layer

2 1/2 Tbl. sugar

2 1/2 Tbl. brown sugar

2 tsp. cinnamon

1 Tbl. water

Vanilla Icing

1/2 c. powdered sugar

1 tsp. vanilla

1-2 tsp. milk

Preheat oven to 350 degrees.  Line a 9x5-inch bread pan with parchment paper, leaving a slight overhang, and spray with cooking spray; set aside.  In a large bowl, beat the butter, sugar and vanilla using an electric mixer until creamy.  Add the eggs, one at a time, beating well after each addition.  Add the yogurt and mix well.  Stir in the shredded zucchini.  In a separate medium bowl, combine the flour, baking powder, baking soda and salt.  Add dry ingredients to wet and stir together until just combined.   

Spread half of the batter into prepared bread pan.  Stir together all of the cinnamon swirl layer ingredients and spread over batter, leaving a small border around the edge.  Top with remaining bread batter and spread out evenly. Bake in preheated oven for 46-50 minutes or until a toothpick inserted in the center comes out clean.  As the bread bakes, it will create swirls of cinnamon sugar throughout.  Remove from oven and cool in pan 10 minutes, then remove from pan and cool completely then top with vanilla icing.

For the Vanilla Icing:  Combine powdered sugar, vanilla and 1 teaspoon of milk and stir together until smooth.  If it's too thick, add a tiny bit more milk.  Pour over cooled bread.     

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Banana Bread with Crunchy Streusel Topping

I have been buying bananas at the grocery store each and every week for the past few months.  I have been waiting for some extra bananas to be sitting on the counter at the end of the week, but they have been getting eaten up . . . so, last week I bought extra bananas on purpose.  I had no intention of eating these bananas.  All I wanted was some warm banana bread. 

I used one of my favorite Banana Muffin Recipes and adapted it slightly with the ingredients I had in my fridge.  I love this recipe because it makes a light and tender bread and who doesn't love a buttery sweet streusel topping.  Plus, it has some wheat flour in it, less butter and slightly less sugar (even with the streusel topping) than a lot of banana bread recipes.  You could even cut back on the sugar in the streusel topping if you would like.  

If you have any ripe bananas sitting on your counter, you should make this for Breakfast tomorrow morning.  

Banana Bread with Crunchy Streusel Topping

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable Recipe)

1 c. all-purpose flour
1/2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. mashed bananas (2 1/2 - 3 bananas)
5 Tbl. unsalted butter, melted
3/4 c. sugar
1 egg

1 tsp. vanilla
1/3 c. buttermilk

Streusel Topping
1/3 c. light brown sugar
2 Tbl. all-purpose flour
1 tsp. cinnamon
1 Tbl. cold unsalted butter

Preheat oven to 350 degrees.  In a medium bowl, whisk together the flour, wheat flour, baking powder, baking soda and salt.  In a separate bowl, whisk together the mashed bananas, melted butter, sugar, egg, vanilla and buttermilk until smooth.  Add wet ingredients to dry and stir together until just combined.

Pour batter into a greased 9x5-inch loaf pan.  For the topping: Combine brown sugar, flour and cinnamon.  Add the cold butter and using your clean hands, work the butter into the dry ingredients until it resembles wet sand.  Sprinkle topping over loaf.  Bake for 42-45 minutes or until a toothpick inserted in the center comes out clean.  If the top begins to get too brown, tent a piece of foil over the top while it finishes baking.   

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THE BEST BLUEBERRY MUFFINS

I first posted this muffin recipe over three years ago.  It was long overdue for some updated pics and a re-share incase you all missed it the first time.

Here is the original post:  

YOU HAVE TO TRY THESE MUFFINS . . . . I LOVE THEM! 

 I was watching an episode of America's Test Kitchen the other day and they were making these blueberry muffins.  Great, just another blueberry muffin I thought.  I was just about to turn the channel, when I heard it  . . . music to my ears. . . . they were using fresh blueberries and turning them into smooth jam.  If you know me, then you probably know that I have a big problem with fruit.  I LOVE the flavor, but it's the texture that I struggle with.  I can eat fresh pineapple, fresh strawberries, fresh apples, sometimes grapes and a few other fresh fruits.  Other than that, whether fresh or cooked, I can't stand to bite into it.  It sends shivers down my spine just thinking about it.   

I love blueberry muffins, but I always pick out the chunky berries.  Now, I can eat a muffin, which I love and have all that delicious blueberry flavor without chunky berries.  (The recipe actually adds fresh blueberries in addition to the jam, but I left them out).  

These muffins have the perfect texture, not too cakey and not too heavy.  The blueberry flavor is just right and the sugar topping adds just enough lemon flavor to know it's there, but not to overpower the blueberry flavor.   

These are best eaten on day one or two.  I keep them in the muffin tin overnight and loosely cover them with a clean kitchen towel.  I have tried storing them in a zip-top bag before, but the tops get sticky and I am not a fan of sticky top muffins.

THE BEST BLUEBERRY MUFFINS

adapted from: America's Test Kitchen

(Printable Recipe) or (Printable with Picture)

Topping:

1/4 c. sugar

1 1/2 tsp. grated lemon zest

Muffins:

2 c. fresh blueberries, picked over

1 1/8 c. + 1 tsp. sugar

2 1/2 c. all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

2 large eggs

4 Tbl. unsalted butter, melted & cooled slightly

1/4 c. vegetable oil

1 c. buttermilk

1 1/2 tsp. vanilla

1.  For the topping: Stir the sugar and lemon zest together in a small bowl until combined; set aside.  

2.  For the muffins: Preheat oven to 425 degrees.  Spray a standard muffin tin with vegetable oil spray (or line with paper liners and spray).  Bring 1 cup of the blueberries and 1 tsp. of the sugar to a simmer in a small saucepan over medium heat.  Cook, mashing the berries with a spoon several times and stirring frequently, until the berries have broken down and the mixture is thickened about 6 minutes.  Transfer to a small bowl and cool to room temperature, 10-15 minutes.  

3.  Whisk the flour, baking powder and salt together in a large bowl.  Whisk the remaining 1 1/8 cups sugar and eggs together in a medium bowl until thick and homogeneous, about 45 seconds.  Slowly whisk in the butter and oil until combined.  Whisk in the buttermilk and vanilla until combined.  Using a rubber spatula, fold the egg mixture and the remaining 1 cup blueberries into the flour mixture until just moistened (if adding whole blueberries - I don't add them).  The batter will be very lumpy with a few spots of dry flour; do not overmix.  

4.  Fill muffin cups 1/2 full with batter and top with a teaspoon or so of the cooked berry mixture.  Use a toothpick and swirl together.  Divide the remaining batter between muffin cups.  The batter should completely fill the cups and mound slightly.  Divide the remaining cooked berry mixture between muffin cups.  Use a toothpick and gently swirl the berry filling into the batter using a figure-eight motion.  Sprinkle the lemon sugar evenly over the muffins.  

5.  Bake until the muffin tops are golden and just firm, 17-18 minutes, rotating the muffin tin halfway through.  Cool the muffins in the muffin tin for 5 minutes, then remove to a wire rack and cool 5 more minutes before serving.  Yield: 12 muffins.        

Strawberry Swirled Lemon Poppy Seed Bread

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I look forward to Saturdays just so I am able to sleep in.  I love my sleep and I usually have no problem sleeping in, but last Saturday I woke up bright and early.  So, what's a girl to do? 

Make a delicious loaf of lemon poppy seed bread for breakfast of course.

When "The Mr." woke up, I had a fresh piece waiting for him, he ate it and then immediately said, "I better eat another piece of that right now."  Needless to say, it is absolutely delicious.  The strawberry jam layer adds a bright flavor.

You can easily switch it up with another flavor of jam, like blueberry, peach or raspberry.

The texture is soft and moist and exactly what I look for in a quick bread recipe.

I like to add a little meringue powder to my glaze and that way it gets nice and hard, like an icing you would get from a bakery.  It's my new little trick.  

This is the perfect Springtime Bread and I have already made it twice.

I betcha can't eat just one slice :)

You might also like:
Almond Poppy Seed Bread with Orange Glaze
Orange Poppy Seed Zucchini Bread with Orange Glaze
Lemon Zucchini Bread with Lemon Glaze
Homemade Peach Freezer Jam

Strawberry Swirled Lemon Poppy Seed Bread
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/4 c. unsalted butter, softened
3/4 c. sugar
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. imitation lemon extract (or 2 tsp. grated lemon zest)
3/4 c. non-fat plain Greek yogurt
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1 1/2 Tbl. poppy seeds
1/3 c. strawberry jam 

Lemon Glaze
1 c. powdered sugar
1 tsp. imitation lemon extract (or grated lemon zest)
1-2 Tbl. milk (or fresh lemon juice)
1 tsp. meringue powder, opt. (this helps the icing harden)

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and sugar.  Add the egg, egg white, vanilla and lemon extract and mix until well blended.  In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds.  Add dry ingredients and greek yogurt alternately to the batter, starting and ending with dry and mix until just combined. 

Spread half of the batter into a greased 9x5-inch loaf pan (I also like to line my pan with parchment paper).  Top with strawberry jam, leaving a small border around the edge.  Do not swirl the jam.  Top with remaining batter and carefully spread out evenly.  Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack and cool completely.  Meanwhile, make the glaze.

For the Lemon Glaze: Combine all ingredients and mix until smooth and creamy, adding enough milk to reach desired glaze consistency.  Pour over cooled bread and allow to harden.  If you are in a hurry, you can pour this over the warm bread too.  

Jenn's Notes: I am personally a big fan of imitation lemon extract.  If you do not care for it, be sure to use fresh lemon zest instead.

Secret Ingredient Snickerdoodle Muffins

 

Words can't even describe how tasty these muffins are.

I was originally going to call these cinnamon swirl muffins.  Pretty boring, right?  Then, when "The Mr." saw these he said mmm . . . Snickerdoodle Muffins?

They totally look like snickerdoodles.  The top looks kinda cracked and it's coated in cinnamon and sugar and they actually taste like a snickerdoodle too.  

All I knew was I really wanted some kind of cinnamon muffin to serve with my awesome homemade peach jam.

These were perfect.

The secret ingredient is the ricotta cheese.  I know it sounds strange, but it produces an amazing muffin with a perfect crumb and they stay fresh for several days.  The base recipe is one of my favorite muffin bases ever.  You gotta try it to believe it.   

Secret Ingredient Snickerdoodle Muffins
From:  Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. unsalted butter, room temperature
1 c. sugar
1 c. ricotta cheese (whole or low fat)
1 egg
1 1/2 tsp. vanilla

Cinnamon Sugar Topping
3 Tbl. brown sugar
2 Tbl. sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Line a 12-cup muffin tin with paper liners and spray with cooking spray.  Combine flour, baking powder, baking soda and salt; set aside.  In a medium bowl cream together butter and sugar until fluffy.  Add ricotta cheese and beat until smooth.  Add the egg and vanilla and beat until combined.  Add the dry ingredients and mix until just combined.  Batter will be very thick.  Combine all cinnamon and sugar topping ingredients in a small bowl.

Fill muffin cups 1/3 of the way full with batter.  Top each with 3/4 teaspoon of cinnamon and sugar mixture.  Top with more batter, filling cups 3/4 of the way full.  Using a toothpick slightly swirl the batter with the cinnamon and sugar.  Top each muffin with 1/2 teaspoon of cinnamon and sugar mixture.  Bake for 23-24 minutes or until a toothpick comes out clean.  Yield: 14-15 muffins.  

Base muffin recipe adapted from: Two Peas and Their Pod