fluffy

(Sweet Cherries!) Cherry-Almond Streusel Muffins

By in Breakfast 4 Comments Tags: , , , , , , ,

cherry almond streusel muffins

This post is part of a July series on sweet cherries. To see the other posts head here.

I had this idea bobbing around in my head for quite a while before I actually got down to creating the recipe. Almonds and cherries are always a fantastic pairing and I thought they would be so delicious in muffin form. I always love the muffins with a burst of fruit inside so I made a quick cherry pie filling and layered it in the centre of a muffin batter scented with almond extract. I sprinkled some streusel and chopped almonds on top and put them in the oven. The result was a fluffy, almond flavoured muffin with a hidden burst of plump cherries and a little crunch from the almond topping. Just what I was craving!

These muffins freeze well. I wrap mine up individually in plastic wrap, let them freeze and then toss them in a resealable freezer bag. Let them thaw overnight on the counter for a great morning pick-me-up.

Cherry-Almond Streusel Muffins

Cherry Pie Filling
  • 2 cups cherries, halved and pitted
  • 1/4 cup sugar
  • pinch cinnamon
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water

Simmer first 3 ingredients for 10 minutes or until cherries are softened and mixture is liquidy. Stir together cornstarch and water; stir into cherry mixture. Bring back to a simmer and cook until thickened (1-2 minutes). Allow to cool while you make the batter. (This can be made ahead of time and refrigerated until ready to bake).

Almond Muffins

For a more subtle almond flavour substitute half of the almond extract for vanilla.

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoon baking powder
  • 1/3 cup canola oil
  • 1 egg
  • 1/3 cup milk
  • 1 teaspoon pure almond extract
  • 1/2 cup sour cream

Stir together flour, sugar, salt and baking powder.

In a separate bowl mix oil, egg, milk and extract. Stir into flour mixture. Add sour cream and stir until combined.

Spoon enough batter into 12 paper lined muffin cups just to cover the bottoms nicely. Divide cherry pie filling evenly between muffin cups. Top with remaining batter.

Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • pinch nutmeg
  • 2 tablespoons butter, room temperature
  • 1/4 cup chopped almonds

Mix together flour, sugar, cinnamon and nutmeg. Mix in butter until evenly coated. Sprinkle liberally on top of assembled muffins, along with almonds. Bake at 400ºF for 20 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool 5 minutes before removing to wire racks to cool completely.

Makes: 12 muffins

Nutella Love Letter Pancakes

By in Breakfast, Kids, Valentine's 8 Comments Tags: , , , , , , , ,

Nutella Love Letter Pancakes

Growing up my mom always did something special for us kids on Valentine”s Day. Usually a little goodie basket and a cute valentine. We knew the evening would be my parents time together but she always made sure to do something special for us during the day. My own kids don”t really know much about Valentine”s Day yet but I know they will soon and I”d like to continue that tradition.

These pancakes are a fun way to make your family (or just someone you love) feel special on Valentine”s Day. I think kids would have a blast making their own designs too. Everyone can decorate one for someone else. The nutella designs are baked right in, so there”s no smudging before they get to the table.

This time I used a new favourite – Vanilla Soy Pancakes. They”re light and fluffy and help me use up the soy milk before it goes bad in my fridge. You could use milk + vanilla in place of the soy milk if you like, or try my other favourite pancakes made with homemade baking mix. They”re eggy, rich and buttery. It all depends on what you”re in the mood for.

Now get out there and write love letters on pancakes!

Nutella Love Letter Pancakes

Vanilla Soy Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup vanilla soy milk
  • 2 tablespoons canola oil
  • 1 large egg

Mix together flour, sugar, baking powder and salt. Set aside.

Whisk together soy milk, oil and egg. Stir in dry ingredients just until evenly moistened (lumps are fine).

Pre-heat a non-stick skillet over medium heat. Spoon in 1/4 cup batter. Allow to cook until edges have set and bubbles pop on top. Flip over and cook until browned on other side. Place cooked pancakes on a plate and in an oven turned to the lowest setting. Continue with remaining batter.

Nutella Piping Syrup
  • 1/4 cup nutella
  • 3 teaspoons milk

Whisk milk into nutella one teaspoon at a time until smooth and pourable. Pour into a squeeze bottle or resealable plastic bag with one corner snipped off.

How-to Make Love Letter Pancakes

Cook pancakes according to directions but before flipping, once they are slightly set, pipe words or designs onto the pancake. Once the pancake is ready to flip, flip it over and cook until browned on the other side. Serve nutella-side up.

Use any extra nutella to pipe messages on plates or drizzle over pancakes along with syrup.

Makes: 9 pancakes

Pancake recipe adapted from Martha Stewart.

Pumpkin Snickerdoodles

By in Cookies & Bars, Sweets 7 Comments Tags: , , , ,

Pumpkin Snickerdoodles

Have you noticed that changes that have taken place on the blog recently? It”s looking, decidedly, a lot more blog-like. I think it”s going to take a bit of getting used to but it”s a good change for me. Having the photos the way they were before severely limited the type of photos I could take.  I feel like this will free me up to post more often, with a little less pressure and with maybe an occasional iPhone posts (like this one) thrown in.

So, I hope you don”t mind the more simplified look. I think it”s going to mean more yummy recipes headed your way. And no ones going to object to that right? :)

Speaking of yummy recipes, let me introduce you to today”s post. Pumpkin Snickerdoodles. Get ready because these cookies are addictive.

I”m not usually drawn to snickerdoodle recipes but when I saw these on Annie”s Eats I had to make them right away because 1) I”m addicted to cookies and tea 2) I hadn”t made anything with pumpkin yet this fall and 3) I wanted to step out of my chocolate-chip-cookie-comfort-zone.

I was surprised just how addicting these cookies were. They”re not overly sweet, which means it”s a lot easier to find yourself reaching for more until the tea is emptied from your cup… and then wishing you had used a bigger cup. The cakey-ness of the cookie also lends well to munching between sips of your favourite fall beverage. It just brings comfort.

I didn”t bake the whole batch at once. I got the cookies ready right up the point of baking and them popped them into freezer bags so that I can bake as many as I want, when I want. The cookies are firm enough (and coated in cinnamon sugar) that they don”t stick together. To bake them from frozen simply add 5-8 minutes to the baking time.

Pumpkin Snickerdoodles

For the cookies:

  • 3 3/4 cups all-purpose flour

  • 1.5 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1 cup butter, softened

  • 1 cup white sugar

  • 1/2 cup light brown sugar

  • 3/4 cup pumpkin puree

  • 1 large egg

  • 2 teaspoons vanilla extract

For the coating:

  • 1/2 cup white sugar

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

Mix together flour, baking powder, salt, cinnamon and nutmeg. Set aside.

Beat together butter and sugars until light and fluffy. Mix in pumpkin puree. Beat in egg and vanilla. Add flour mixture and stir until incorporated. Chill, covered, for one hour.

Mix together coating ingredients. Roll cooking dough into balls (I used an 1/8 cup [or 2 tablespoons] measuring cup to scoop). Coat dough balls in coating mixture. Place on a parchment-lined (or greased) baking sheet 2-3 inches apart. Flatten slightly with the bottom of a flat-bottomed cup.

Bake at 350º F for 10-12 minutes or until just set and bottoms are lightly browned. Let cool 5 minutes before removing from pan. Place on paper towel or wire racks to cool completely.

Makes: 3 dozen

Adapted from Annies Eats originally from dlyn.