Buttermilk Coffee Cake with Jam

Last Fall I joined Mothers of Preschoolers (MOPS). Young moms – check out that link to see if there’s a MOPS near you! You won’t regret it, I promise. And no, I’m not being paid to say that.

I’d not actually realized that MOPS was a real organization, I just thought it was a group of women who had toddlers running around their homes gathering together.

And really, that’s kind of what it is. But it’s so much more than that.

It is a Christian organization developed to inspire moms and their kiddos in faith and companionship. Each meeting we have a fabulous speaker and our group has been seriously blessed with incredible, real women who have come to share their stories on friendship, parenting, faith, and freedom.

Joining MOPS is probably the best thing I’ve done as a mom! I just love the women I get to gather with every other Wednesday morning. Having breakfast provided is a huge perk, too!

Each meeting, the different tables take turns providing breakfast for the entire group. During our table’s turns I’ve brought Homemade Biscuits and Rolled Pancakes.

At our last meeting it was a “free for all” sign up sheet amongst everyone. I signed up to bring some sort of breakfast sweet.

Coffee cake.

Now, you all know I have a favorite coffee cake recipe that I mix up fairly often, changing out the Nutella filling for various fruits and adjusting the topping slightly to coordinate.

Today, I’m sharing with you a completely different coffee cake! WHAT!?!

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This recipe comes from Magnolia Days, a blog formerly written by my virtual friend Renee. She’s since handed over the reigns to Katie and I’m so glad she did because this Buttermilk Coffee Cake recipe gets to remain on the internet!

Buttermilk Coffee Cake with Jam

Ingredients:

  • 2 C flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1 C + 2 1/2 tbsp buttermilk, divided use
  • 1/2 C sugar, plus more for sprinkling
  • 1/2 stick butter, melted
  • 1/4 jam (I used apricot-pineapple)
  • 1/4 C chopped walnuts
  • 1 C powdered sugar, sifted

Steps:

  1. Preheat oven to 350 degrees F. Line a 9″ x 9″ cake pan with parchment paper. Lightly spray with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs with 1 C buttermilk, and 1/2 C sugar. Add to the dry ingredients, stirring until combined.
  4. Pour batter into prepared cake pan. Top with spoonfuls of the jam and gently swirl into the batter. Sprinkle with walnuts and a little extra sugar.
  5. Bake 35-40 minutes, until a toothpick inserted comes out cleanly. Let cake cool 5-10 minutes in the pan before removing to a cooling rack.
  6. Before serving, mix together the powdered sugar and 2 1/2 tbsp buttermilk until smooth. Drizzle over the cake.

*This recipe is adapted from Renee at https://magnoliadays.com/apricot-buttermilk-coffee-cake*

Buttermilk Coffee Cake with Jam for #CoffeeCakeDay from Sew You Think You Can Cook

Be sure to check out these other great coffee cake recipes:

Blueberry Lemon Buttermilk Coffee Cake by Girl Abroad

Blueberry Sour Cream Coffee Cake by Jolene’s Recipe Journal

Busy Day Blueberry Ginger Coffee Cake by A Day in the Life on the Farm

Butter Crumb Coffee Cake by Karen’s Kitchen Stories

Buttermilk Coffee Cake with Jam by Sew You Think You Can Cook

Chocolate Espresso Bundt Coffee Cake by Daily Dish Recipes

Cinnamon Nut Coffee Ring by Family Around the Table

Coffee Cake Donuts by Hezzi-D’s Books and Cooks

Cookie Butter Coffee Cake by Strawberry Blondie Kitchen

Crumble Topped Nutty Coffee Cake by Culinary Adventures with Camilla

Meyer Lemon Coffee Cake by Cindy’s Recipes and Writings

Strawberry Rhubarb Coffee Cake by House of Nash Eats

Thank you, Wendy of A Day in the Life on the Farm, for hosting this Coffee Cake Day event.

#MuffinMonday: Strawberry and Chocolate Muffin Hearts

Muffin Monday It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

I’m keeping the Valentine’s Day spirit alive with my February #MuffinMonday submission. Muffins shaped as hearts! And involving both chocolate and strawberries together. Who doesn’t want to start their morning with a little love in a muffin cup?

IMG_6145As part of our Valentine’s themed school unit, I thought it’d be fun to bake muffins with the boys. It was the perfect way to end the lessons

Bonus points – the boys now have added marbles to their toy collection. I taped an octagon (because who can tape a circle?!?) on the carpet with painters tape and we played a game of rolling the single larger marble into the “circle” to get marbles out of the circle. Firecracker is really into this game. Treat prefers to just kick and stomp through the circle, dispersing every single marble across the floor. If you have other good marble games to play, please share them in the comments!

Treat even took a nap the day we baked these muffins so I was able to put in a little extra photography effort with the help of Firecracker, who really wanted to be in the pictures.

This recipe makes 24 muffin hearts.

Strawberry and Chocolate Muffin Hearts

Ingredients:

  • 2 C flour
  • 1 C sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • 10 oz frozen strawberries, thawed, chopped, and drained
  • 1 egg
  • 2/3 C buttermilk
  • 1/2 C canola oil
  • 2 tbsp sour cream
  • 1 tsp vanilla extract
  • 2 1/2 oz unsweetened chocolate, chopped

Steps:

  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Add the strawberries, tossing to coat and distribute evenly.
  3. In another bowl, whisk the egg, buttermilk, oil, sour cream, and vanilla until combined.
  4. Add the wet ingredients to the dry ingredients, stirring to incorporate. Fold in the chopped chocolate.
  5. Fill muffin cups halfway with the batter. Gently tuck back the liner and put a marble between the liner and the tin (not in the batter). Bake 20min, until a toothpick inserted comes out cleanly.

*This recipe is adapted from Averie at https://www.averiecooks.com/2014/01/strawberry-chocolate-chip-muffins.html, the method from Getty at http://www.gettystewart.com/does-using-marbles-to-make-heart-shaped-muffins-really-work/*

Strawberry and Chocolate Muffin Hearts for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Bouchon Bakery Style Carrot Muffins from Karen’s Kitchen Stories

Cocoa Beet Chocolate Chip Muffins from Farm Fresh Feasts

Lucky Charms Muffins from Palatable Pastime

Morning Glory Muffins from Food Lust People Love

Rice Cereal Apple Muffins from A Day in the Life on the Farm

Strawberry and Chocolate Muffin Hearts from Sew You Think You Can Cook

CIC: Breakfast Sausage & Cinnamon

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I’m {finally} back with another Crazy Ingredient Challenge!

This month’s mission: to combine breakfast sausage and cinnamon.

I wasn’t too terribly creative with my idea this time around – I stuck with breakfast.

Originally I thought of some form of sweet and savory bread pudding but then I happened upon pancake muffins. Ding ding ding, we have a winner!

They’re kind of like the breakfast version of pigs in a blanket.

I brought these fun muffins to a church potluck. I did have a few leftover to bring back home – without a label for the dish, I’m not sure people really knew what they were. Those that did eat them, sought me out to compliment me and suggest I bring them to every potluck.img_2203

Firecracker ate about 2 of them there but wouldn’t touch them at home. He said, “I liked them at the church party, but not here.” Kids can say the funniest things!

When I have breakfast sausage or bacon I always dip it into my syrup, so I highly encourage you to serve these pancake muffins warm with a drizzle of syrup.

This recipe makes 5-6 dozen mini pancake muffins.

Mini Pancake Muffins with Sausage

Ingredients:

  • 3 C flour
  • 3 tbsp sugar
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 3/4 tsp salt
  • 2 eggs
  • 2 1/2 C buttermilk
  • 4 tbsp melted butter
  • 1 tbsp vanilla extract
  • breakfast sausage, cooked and chopped

Steps:

  1. Preheat oven to 400 degrees F. Lightly grease mini muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Set aside.
  3. In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla.
  4. Combine wet ingredients into dry ingredients.
  5. Spoon batter into prepared muffin tin. Place a piece of breakfast sausage into the batter.
  6. Bake 11-12 minutes. Serve with syrup.

*This recipe is modified from Ree at http://thepioneerwoman.com/cooking/pancake-mini-muffins/*

Mini Pancake Muffins with Sausage for #CrazyIngredientChallenge from Sew You Think You Can Cook

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

#MuffinMonday: Shoofly Muffins

Muffin Monday It’s time for another Monday filled with muffins!

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!

You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Disclaimer: This post contains affiliate links.

The Shoofly Muffins I’m sharing with you today come from our favorite cookbook of all time,  Brunch at Bobby’s! It’s the only muffin recipe in this book yet is quintessential Bobbby Flay. The molasses in this muffin gives this sweet breakfast treat that punch of flavor and slight smokiness the chef is known for in his cooking.

If you’re making gingerbread cookies this holiday baking season, save some of that molasses for these muffins!

In the summer of 2012 my husband had corrective eye surgery. It’s crazy to think that our kids have never known their dad with glasses! We were married in 2010 and it’s incredible to look back at pictures from our first two years of marriage.

“People change after marriage” is a common adage that’s typically given a negative connotation. Unlike the cartoon figures of men gaining weight and “giving up,” my husband has done the opposite! (With the exception of getting grey hairs; love you, hun!)  He’s dropped the video game play and picked up adventure racing and Crossfit. Looking at photos from our wedding day, he looks like such a baby!

While in Biloxi (sorry about that detour there!) we had dinner at a restaurant called Shoofly…something. I don’t even know if it’s still around. To be honest I don’t even remember anything about the food, but it was in a beautiful setting on the water with an incredible sunset.

Now I’ve never had a shoofly pie so I can’t provide any insight on if this muffin really does taste like the pie that requires shooing of flies. 

This recipe makes one dozen muffins.

Shoofly Muffins

Ingredients:

  • 2 C flour
  • 1 C brown sugar
  • pinch of allspice
  • 1/8 tsp salt
  • 3/4 stick cold butter, cubed
  • 1 tsp baking soda
  • 1 C boiling water
  • 1/2 C molasses
  • 2 tbsp canola oil
  • 1/2 tsp vanilla extract

Steps:

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
  2. In a large bowl whisk together the flour, brown sugar, allspice, and salt. Cut in the butter until crumbly. Set aside 1/2 C of the mixture.
  3. To the remaining flour and butter mixture, add the baking soda, boiling water, molasses, oil, and vanilla.
  4. Fill each muffin cup 2/3 of the way full. Top with the reserved butter and flour mixture. Bake 20 – 25 minutes, until a toothpick inserted comes out clean. Allow muffins to cool 10 minutes before removing to a cooling rack.

*This recipe is adapted from Bobby Flay’s  Brunch at Bobby’s*

Shoofly Muffins for #MuffinMonday from Sew You Think You Can Cook

And don’t forget to check out these other muffin recipes:

Apple Butter Muffin Tops from Farm Fresh Feasts

Apple Streusel Muffins from Karen’s Kitchen Stories

Beet Muffins from Passion Kneaded

Candied Fruit Christmas Muffins from Food Lust People Love

Crab Corn Muffin from Kelli’s Kitchen

Fruitcake Muffins from Palatable Pastime

Jim ‘n Nick’s Cheesy Muffins – Copycat from Making Miracles

Shoofly Muffins from Sew You Think You Can Cook

#CranberryWeek: Cranberry Cream Cheese Bars

It’s the final day of #CranberryWeek hosted by Caroline of Caroline’s Cooking. We’ve been sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

My husband chipped away at the dish full of cranberry cream cheese bars with a warmed serving after the boys went to bed. I think he used it as his source of energy before tackling the dishes from dinner. 😉

I on the other hand, would have a little bit in the morning around 10 am. You know, when my first breakfast has worn off but it’s too close to lunch to have a second breakfast.

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook (1)

I really like desserts that are acceptable for my mid-morning snack. The crust of these bars is made of oats – breakfast. The filling involves cream cheese – breakfast. Cranberries are a fruit – breakfast!

I liked eating my cranberry deliciousness with whipped cream, but no one would complain if you served yours with vanilla ice cream.

Cranberry Cream Cheese Bars

Ingredients:

  • 2 C flour
  • 1 1/2 C old fashioned oats
  • 1/2 C brown sugar
  • 1/4 C + 1 tbsp sugar, divided use
  • 1/2 tsp cinnamon
  • 2 sticks butter, softened
  • 1 block (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 C key lime juice (or lemon juice)
  • 1/2 tsp vanilla extract
  • 1 can (16 oz) whole berry cranberry sauce
  • 2 tbsp cornstarch

Steps:

  1. Preheat oven to 350 degrees F. Grease a 9″ x 13″ baking pan.
  2. In a large bowl, mix the flour, oats, brown sugar, 1/4 C sugar, cinnamon, a pinch of salt, and the butter with a hand mixer. Set aside 1 1/2 C. Press the remaining mixture into the prepared pan. Bake 12 – 15 minutes, until golden. Set aside.
  3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add in the condensed milk, key lime juice, and vanilla extract. Mix until smooth. Spread over the baked crust.
  4. In a small bowl combine the cranberry sauce, cornstarch, and remaining tablespoon of sugar. Evenly distribute over the cream cheese.
  5. Top with the remaining oat mixture.
  6. Bake 40 – 45 minutes, until golden.

*This recipe is adapted from Danelle at https://www.letsdishrecipes.com/2014/12/cranberry-cream-cheese-bars-with-quaker-whole-grain-oats.html*

Cranberry Cream Cheese Bars for #CranberryWeek from Sew You Think You Can Cook

Be sure to check out these other great cranberry recipes:

Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table

Cranberry Clementine Gin from Culinary Adventures with Camilla

Cranberry Clusters by The Freshman Cook

Cranberry Cream Cheese Bars from Sew You Think You Can Cook

Cranberry-Pistachio Dark Chocolate Bark from Books n’ Cooks

TBD from Palatable Pastime

Panettone from Caroline’s Cooking

You Make Me Blush Cocktail by A Day in the Life on the Farm

Warm Cranberry Punch from Everyday Eileen

 

Mummy Granola Bars

Granola bars have been on my “to make” list for quite some time. In fact, I’ve tried making them before with disastrous results.

So I did some searching for another type of recipe – this one a no bake!

These chewy granola bars are made kind of like rice krispie treats! They’re packed full of healthy ingredients (and sugar) and given the mummy treatment with a drizzling of melted white chocolate. To give the mummies eye, I simply cut raisins, though melted dark chocolate would work quiet well, too.

These granola bars have an airy crispiness from the rice cereal and a smokey sweetness from the local honey I used in the recipe. Because I was mummifying these granola bars with a drizzling of white chocolate I opted to omit the mini chocolate chips.

If you have a granola bar recipe you swear by, by all means use that – and share it in the comments, I’d love to expand my granola bar repertoire!

Mummy Granola Bars

Ingredients:

  • 6 tbsp butter
  • 1/3 C brown sugar
  • 1/4 C + 2 tbsp honey
  • 1 1/2 tsp vanilla extract
  • 2 C quick oats
  • 1 3/4 C crispy rice cereal
  • 1/2 C sliced almonds
  • 1/4 C flax meal
  • white chocolate
  • raisins or dark chocolate

Steps:

  1. Line a 9×11″ baking pan with aluminum foil and lightly grease with cooking spray.
  2. In a large pot over medium heat, melt the butter, brown sugar, and honey together. Bring to a boil, reduce the heat, and cook 2 more minutes, until thickened slightly. Remove from the heat and add the vanilla, stir to incorporate.
  3. Fold in the oats, cereal, almonds, and flax meal. Mix until combined.
  4. Pour into the prepared baking dish and press firmly. Cover and refrigerate until set, at least 2 hours.
  5. Remove from the fridge and cut into rectangles.
  6. Melt the white chocolate and pour over the granola bars to make them look like mummies. Cut a raisin in half for each granola bar to make eyes.
  7. Store in the refrigerator.

*This recipe is adapted from Jenn at https://www.onceuponachef.com/recipes/chewy-chocolate-chip-granola-bars.html*

Mummy Granola Bars | Sew You Think You Can Cook

#AppleWeek: Apple Pie Bread

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Welcome to the final day of #AppleWeek hosted by Carlee of Cooking with Carleee! Over 2 dozen bloggers have been celebrating the humble apple and elevating it into over 80 sensational recipes.

For my final offering of the week, I went with a dessert. While, the recipe title says “bread,” there’s no fooling. This “bread” is a cake. It starts by creaming together butter and sugar. Don’t be fooled by the loaf pan, you’re having cake for breakfast and it’s fantastic.

Apple Pie Bread

Ingredients:

  • 1 stick butter, at room temperature
  • 2/3 C sugar
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 C flour
  • 1 3/4 tsp baking powder
  • 1/3 C brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp allspice
  • 1/8 tsp cardamom
  • 1 apple, peeled and chopped
  • 1/2 C milk

Steps:

  1. Preheat oven to 350 degrees F. Line a 9″ loaf pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth. Add in the eggs and vanilla until fully incorporated. Add in the flour and baking powder, mixing until combined. Add the milk until the batter is smooth.
  3. In a small bowl whisk together the brown sugar, cinnamon, nutmeg, allspice, and cardamom.
  4. Pour half of the batter into the prepared loaf pan. Top with half of the brown sugar mixture and half of the chopped apple. Repeat with the remaining batter, brown sugar, and apple.
  5. Bake 40 – 45 minutes.

*This recipe is adapted from Ashely at https://wishesndishes.com/cinnamon-apple-pie-bread/*

Apple Pie Bread for #AppleWeek from Sew You Think You Can Cook

When I received the Sandwich Hero knife from Chicago Cutlery for #AppleWeek I knew my final recipe just had to be a bread (okay, cake) of some kind. This knife has all sorts of hidden special talents and can handle most any task in the kitchen. For the use of cutting this bread/cake, it handled the mission wonderfully. I could cut through the sweet treat without crushing it or mashing the apples into the crumb.

Don’t forget to enter the giveaway for a knife block from Chicago Cutlery, and check out some great apple recipes:

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
Apple and Onion Cornbread from A Day in the Life on the Farm
Apple Butter Cheesecake from The Redhead Baker
Apple Chicken Stew from Jolene’s Recipe Journal
Apple Cider Dark & Stormy from The Crumby Kitchen
Apple Mincemeat Pie from Palatable Pastime
Apple Pie Bread from Sew You Think You Can Cook
Apple Pie Pancakes from 4 Sons ‘R’ Us
Apple Praline Bread from Family Around the Table
Apple Stuffing Crusted Pork Chops from Caroline’s Cooking
Battered Chocolate Caramel Apple Slices from The Freshman Cook
Caramel Apple Pull Apart Bread from Hezzi-D’s Books and Cooks
Apple Crack Slaw Eggrolls from Dad What’s 4 Dinner
Cinnamon Apple Donuts from Daily Dish Recipes
Diminutive Caramel Apples from Culinary Adventures with Camilla
Easy Caramel Apple Butter from Grumpy’s Honeybunch
Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
Mom’s Apple Cake from Books n’ Cooks
Oatmeal Applesauce Muffins from Amy’s Cooking Adventures
Roasted Butternut Squash and Apples from Simple and Savory
Roasted Sweet Potatoes and Apples from Feeding Big
Savory Apple Turkey Brie Galette from Bear & Bug Eats
Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That’s Jas

Disclaimer: Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan’s Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.