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.

Blackberry Cornmeal Waffles

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com (1)

Last year (how crazy is that to say!?) for #WaffleWeek I made these Buttermilk Cornbread Waffles. I actually made them twice in back to back weeks. The first time I made them my husband was on a work trip and just knew I had to make them again once he returned. They’re so delicious, they’re something a little different, and they’re quite versatile.

So naturally, I had to make them yet again. But with a twist. Mainly due to ingredient shortages. And it might be even better – though harder to bend in the savory direction.

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The new version works best drizzled with honey and served with fresh blackberries.

An Original Recipe

This recipe will make 6-8 waffles.

Blackberry Cornmeal Waffles

Ingredients:

  • 1/2 C flour
  • 1/2 C cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, separated
  • 1 container (5.3 oz) blackberry Greek yogurt
  • 1/2 C buttermilk
  • 1/8 C canola oil

Steps:

  1. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt.
  2. In another bowl, whisk together the egg yolks, yogurt, buttermilk, and canola oil.
  3. Combine wet ingredients into dry.
  4. Beat the egg whites with a hand mixer until stiff peaks form. Gently fold into the waffle batter.
  5. Pour batter into greased waffle iron and cook until golden. Serve with drizzle of sweet honey and fresh berries.

Blackberry Cornmeal Waffles | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

 

Chocolate Chip Pancakes

There’s a brunch place around the corner that we discovered shortly after moving in that has the best pancakes. Ever. I always order the Strawberry Delight Pancakes which is a stack of three large chocolate chip pancakes topped with fresh strawberries, whipped cream, and extra chocolate chips. They’re perfectly tender with a bite to the “crust.” I can devour the large plate by myself. And pancakes aren’t usually my go-to breakfast order.

When I made these chocolate chip pancakes the immediately reminded me of Wildflower’s stack of pancakes. If only I had strawberries from the farmers market left! It would have been game over.

I wasn’t planning on blogging these pancakes or even photographing them, but when I took a bite all of that changed. Maybe the key to these pancakes is the combination of buttermilk and whole milk – a substitution I had to make due to a lack of enough buttermilk. Another key to the recipe is using mini chocolate chips, they simply distribute throughout the batter better.

Chocolate Chip Pancakes

Ingredients:

  • 2 C flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 C buttermilk
  • 1 C whole milk
  • 3 tbsp butter, melted
  • 1 C mini chocolate chips

Steps:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In another bowl, whisk the eggs with the buttermilk, milk, and melted butter.
  3. Combine wet ingredients into dry ingredients. Fold in the chocolate chips.
  4. On a hot buttered griddle drop 1/4 C of batter into pancakes. Flip pancakes when batter starts to set and bubbles form in the center of the pancake. Cook until both sides are golden brown.
  5. Serve with whipped cream and fresh fruit.

*This recipe is modified from Cade and Carrian at http://www.ohsweetbasil.com/better-moms-chocolate-chip-pancakes-recipe*

Chocolate Chip Pancakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#WaffleWeek2016: Buttermilk Cornmeal Waffles with Blackberry Syrup

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It’s finally time for Waffle Week of 2016!

I discovered that Waffle Week was a thing last year and am excited that Kaitie of Fuchsia Freezer decided to keep the event going this year.

Not that I really need an excuse to share a waffle recipe with you… ha! In just one year I’ve more than doubled the number of waffle recipes on my blog! I mean, seriously. I don’t think there’s anything better than a waffle. The possibilities with waffle making seem endless, from savory to sweet.

My offering this year can be enjoyed either way. The waffle base lends itself perfectly to being paired with fruit and honey or with meat and gravy. It would even welcome some mix-ins of bacon, scallions, herbs, or berries.

I made these waffles for dinner during a week my husband wasn’t home and it was the perfect amount of batter for the three of us. In all actuality, my 10 month old at 3/4 of a waffle while my 2 year old barely finished a 1/4. Just when I think I know what he’ll eat he decides, “No, I don’t like waffle or pancakes anymore.” (He’s on a sandwich boycott right now too…)

I served these waffles with a blackberry syrup. To make the syrup I simply dumped a bag of frozen blackberries in a small pot with about a tablespoon of sugar and 1/4 C or so of water. I brought it up to a gentle simmer and let it reduce until syrupy then pushed it through a strainer. (You can even save the solids to stir into muffins or more waffles!)

This recipe makes approximately 6 waffles.

Buttermilk Cornmeal Wafles

Ingredients:

  • 1/2 C + 2 tbsp flour
  • 3/8 C cornmeal
  • 1 tbsp baking powder
  • 1 1/2 tsp sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C buttermilk
  • 2 tbsp vegetable oil
  • 2 eggs, separated

Steps:

  1. In a large bowl, whisk together the flour, cornmeal, baking powder, sugar, baking soda, and salt.
  2. In another bowl, whisk together the buttermilk, oil, and egg yolks. Add to the dry ingredients, mixing until combined.
  3. Place the egg whites in another bowl and beat with a handmixer until stiff peaks form. Gently fold the egg whites into the waffle batter.
  4. Drop 1/3 – 1/2 C of waffle batter onto a greased waffle iron and cook until golden.

*This recipe is adapted from Nikki at http://www.chef-in-training.com/2013/10/cornmeal-buttermilk-waffles/*

Buttermilk Cornmeal Waffles with Blackberry Syrup for #WaffleWeek2016 from Sew You Think You Can Cook

And keep that waffle iron hot for these other great recipes:

Coffee and Bacon Wake Up Waffles from Baking In A Tornado

Pumpkin Spice Waffles from Fuchsia Freezer

Spiced Sweet Potato Waffles with Candied Pecans from A Nerd Cooks

Waffles Gone Wild from Our Good Life

Waffle Collage - Pinterest

Oat Waffles

As we were reaching the end of our time in Ohio my pantry ingredients kept dwindling without being replenished as was only logical. The only problem was trying to make dinner! Our go-to “no food in the house” meal is some sort of breakfast. But when you’ve depleted your supply of both whole wheat and all purpose flour you have to get creative.

My husband started getting into Alton Brown’s old show Good Eats which re-airs on Cooking Channel around that time and remembered seeing him grind up oats for waffles. We figured we’d give it a try, but upon inspection of the recipe, there was still flour involved. I still had a little bit of cake flour and decided to just go for it. We didn’t have the right amount of oats either, but our result was still a delicious waffle. Naturally, I added some cinnamon to the batter for good measure.

Out in California Good Eats airs right after the bedtime routine for the boys. The bedtime process starts with watching the “Nighttime in the Neighborhood” episode of Daniel Tiger and eating a banana. We then go brush teeth, read books, and sing songs. I hold Firecracker’s hand until he drifts off to sleep. (Now that he’s in a “big boy” bed, it’s a lot easier!) Stuart stays upstairs with Treat watching Good Eats as he (I could be talking about either of them really) drifts off to sleep.

Oat Waffles

Ingredients:

  • 1 3/4 C old fashioned oats (I used Bob’s Red Mill)
  • 1 C cake flour
  • 3 tbsp sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 eggs
  • 2 C buttermilk
  • 1/2 stick butter, melted

Steps:

  1. Toast oats in dry skillet over medium heat until golden brown. Transfer oats to a food processor and pulse until they reach the consistency of whole wheat flour.
  2. In a large bowl, whisk together the oat flour, cake flour, sugar, cinnamon, baking powder, salt, and baking soda.
  3. In another bowl, whisk together the eggs, buttermilk, and melted butter. Pour the wet ingredients into the try, mixing until just combined.
  4. Pour batter into a hot, greased waffle iron until golden.

*This recipe is modified from Alton Brown at http://www.foodnetwork.com/recipes/alton-brown/oat-waffle-recipe.html*

Oat Waffles  Sew You Think You Can Cook