Blackberry Muffins with Chocolate Glaze

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Breakfast, Chocolate, Muffins | January 13, 2018 | By

Hey guys!!

Can we all just take a moment to celebrate breakfast, in all it’s forms? I love spending a Saturday morning eating a beautiful brunch with all the fixings. But I also really love weekday breakfasts, and finding the right things to carry me through my workday. Some of my favorites are these muffins (duh) and this quiche, and these homemade granola bars

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I’m talking about coffee shop runs and big, fluffy, soft muffins today. These ones are studded with big blackberries, and topped with the most beautiful dark chocolate glaze. I’m making my coffee shop run on Sunday morning for the entire week. 

I’m all for being flexible with recipes, and this is no exception. I’ve made these in a jumbo-muffin tin so they feel more substantial and satisfying for a Monday, Tuesday, and Wednesday morning, but you can definitely make them in a normal tin too! Keep in mind smaller muffins means way more muffins- but don’t worry, it’s easy to cut this recipe in half. 

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Likewise, blackberries were on sale at my grocery store this morning, and they looked beautiful, so I went for it. Raspberries or even diced strawberries would be perfect as well, or why not cherries if you’ve got some time to zone out while pitting? 

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Not a chocolate fan? Skip it for a vanilla or lemon glaze, or just sprinkle some coarse sugar on top before baking. Easy enough you guys, just do what you feel like, and I’ve got a great recipe to serve as your base here. 

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Personally, I feel like pairing blackberries with chocolate is a revelation, and I love these muffins. I actually had a strawberry muffin from a local coffee shop last week that made me feel like making fruit muffins was a must this weekend. 

Anyways, I hope you make these and they make your work week much more bearable, and that you make them taste way better than the coffee shops anyways. Enjoy! 

Blackberry Muffins with Chocolate Glaze

Ingredients

  • For the muffins:
  • 5 cups flour
  • 4 3/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup softened butter
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups buttermilk
  • 3 pints fresh blackberries
  • For the glaze:
  • 2 cups powdered sugar
  • 2 tbs. dark chocolate cocoa powder
  • 1/4 tsp. salt
  • 1/4 tsp. vanilla
  • 3-5 tbs. water
  • 1/4 cup coarse sugar

Instructions

  • For the muffins:
  • Preheat your oven to 375 degrees, and line your muffin tin of choice with paper liners.
  • In a medium bowl, stir together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat together the butter and sugar until fluffy. Add in the eggs one at a time, and then the vanilla.
  • Add in the flour mixture alternating with the buttermilk in several additions, beginning and ending with the flour mixture.
  • Stir in the blackberries.
  • Scoop the dough into your muffin tins, filling 3/4 of the way full.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool before glazing.
  • For the glaze:
  • In a small bowl, whisk together the powdered sugar, cocoa powder, salt, vanilla, and water until smooth. Add the water slowly and add more to reach your desired consistency.
  • Dip the muffins in the glaze, and sprinkle coarse sugar on top before the glaze hardens. Enjoy!
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Homemade Chewy Granola Bars

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Breakfast | January 7, 2018 | By

I’m all about convenience, and that’s probably why I’ve never made homemade granola bars before. It’s just one of those things where the grocery store version satisfied me enough to never venture in. 

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But, I will say, there’s something about being able to make your own granola bars with the flavors that you like best. What you end up with is exactly what you’ve been craving, whatever that might be. 

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These bars are sustained by toasted oats, almond slices, and puffed rice cereal. They are sweetened with honey, brown sugar, and maple syrup. They’ve got pops of flavor with vanilla extract, cinnamon, chocolate hazelnut spread, and chia seeds. Basically, these are the best granola bars I’ve ever had because they fit the things that I like best. 

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Well, actually I mostly just threw in the chia seeds to feel a little healthy. I’m trying to pretend to be a little bit more healthy since I’m carrying this sweet little baby for a few more months. I’m not always successful, but I do like to sneak a few things in here and there where possible- ha. 

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I say use this recipe flexibly- put in the things that YOU prefer. Peanut butter would be an easy sub for the chocolate hazelnut spread, you can throw in dried fruit or some other kind of nut, or you can use all oats instead of the puffed rice cereal. Do your thing you guys, it’ll be so worth it. 

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In fact, I even made it a few times while testing and tried out different flavor combos. I decided I like the cinnamon, and I like just a lightly chocolate flavor from the spread, but not too much. Sometimes I threw in some mini-chocolate chips for a bit more though too! 

Anyways, it’s just nice to have a few flexible recipes in your arsenal, and this one is pretty darn easy too. Hope you guys enjoy it! 

Homemade Chewy Granola Bars

Ingredients

  • 3/4 cup sliced almonds
  • 4 cups old fashioned oats
  • 2 1/2 cups puffed rice cereal
  • 1/2 cup butter
  • 1 tbs. light corn syrup
  • 1/2 cup honey
  • 3/4 cup brown sugar
  • 1/3 cup chocolate hazelnut spread
  • 1/4 cup maple syrup
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3 tbs. chia seeds

Instructions

  • Preheat your oven to 350 degrees, and line a large baking sheet with foil.
  • Line a 9 by 13 inch pan with foil and spray lightly with cooking spray.
  • Toss together the almonds, oats, and puffed rice cereal on the baking sheet, and bake for 8-10 minutes, until lightly toasted.
  • Transfer the toasted mixture into a large mixing bowl. Set aside.
  • In a medium saucepan, melt the butter, and cook over medium heat, swirling occasionally, until it becomes a light golden brown.
  • Add the corn syrup, honey, brown sugar, chocolate hazelnut spread, and maple syrup. Cook over medium heat for about 5 minutes, until combined and the sugar has dissolved.
  • Remove from the heat, and stir in the vanilla extract, salt, and cinnamon. If using chocolate chips, let the mixture cool slightly before proceeding.
  • Pour this mixture over the toasted oats mixture and stir until completed coated. This will take several minutes- stay at it!
  • Stir in the chia seeds last.
  • Pour the mixture into your foiled and greased baking pan, and press down firmly.
  • Cool the mixture at room temperature and let it set for 1 hour before slicing into bars.
  • Wrap each bar separately for easy grab-and-go!
  • For chewier bars:
  • Use 2 tbs. of corn syrup, and 1/2 cup chocolate hazelnut spread. Follow instructions as usual above!
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Praline Chocolate Sweet Rolls

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Breakfast, Chocolate | October 15, 2017 | By

Fall is here and I’m so pumped. Bring on the seasons of holidays and baking and big feasts, I’m in. 

I’m back in the kitchen after a few weeks of a break after I finished up and sent in all the recipes and other work for my upcoming book! After cramming in the last few recipes at the end there, I needed a little break from baking. 

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But now, fall has hit me and I’m so ready. I’m starting out this season with these Praline Chocolate Sweet Rolls, and omg, what a start.  These rolls are layered in flavor all throughout, and you’ll love all the bold, unique tastes wrapped up together into a big ‘ol fluffy, soft bun. 

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These babies start with homemade praline candies, sweet and crunchy. You’ll need a candy thermometer to get these right since the temperature is so important. Sugars, butter, milk, bourbon and more will bubble away until they reach the soft ball stage, and you’ll scoop it out and let it cool. 

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The remaining filling is made of softened butter, dark cocoa powder, brown sugar, and cinnamon, smashed together into a paste. You’ll spread it over the fluffy, light dough, sprinkle on chopped pralines, and roll it all up like a present. 

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The best sweet rolls are generously covered in smooth frosting. I honestly get bummed out when I buy a roll somewhere and they skimp on the frosting. We all love it, why the heck aren’t we ALWAYS covering rolls in frosting? Listen, we’re already splurging on a sweet roll, we do not need to save the calories. 

These rolls are truly over the top, and they’re worth every step. Don’t wait, make ’em today. 

Praline Chocolate Sweet Rolls

Ingredients

  • For the praline:
  • 1 1/2 cups sugar
  • 3/4 cup brown sugar
  • 1/2 cup whole milk
  • 1 tsp. vanilla extract
  • 1 tbs. bourbon
  • 6 tbs. butter
  • 1/2 tsp. salt
  • 1 1/2 cups roughly chopped pecans
  • For the dough:
  • 1 1/2 tbs. active dry yeast
  • 1/2 cup warm water (110-112 degrees)
  • 2 tbs. sugar
  • 1 cup whole milk
  • 1 cup water
  • 2 tbs. canola oil
  • 2 tsp. salt
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 cups bread flour
  • For the filling:
  • 1/2 cup softened butter
  • 2 tbs. dark cocoa powder
  • 1 1/4 cup brown sugar
  • 3 tbs. cinnamon
  • For the frosting:
  • 1 8oz. package of cream cheese, softened
  • 4 tbs. softened butter
  • 2 cups powdered sugar
  • 1 tsp. vanilla extract
  • 2 tbs. milk

Instructions

  • For the praline:
  • Lay out two pieces of parchment paper on your counter, and have a small cookie scoop or a spoon ready to go.
  • In a medium pan, use a wooden spoon to stir together all of the ingredients over high heat. Once the mixture has started to boil.
  • Place your candy thermometer into the pan, and turn the heat down to medium-high.
  • Continue to stir the mixture constantly until it reaches the soft ball stage, or 240 degrees.
  • Remove from heat, and stir for about 1 minute, until it just begins to thicken.
  • Working quickly, use your scoop or spoon to scoop the praline onto your parchment paper. Let these cool completely and then roughly chop. Set aside.
  • For the dough:
  • Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
  • Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, vanilla, cinnamon, nutmeg, and salt until about 120 degrees.
  • Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
  • Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
  • Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
  • Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
  • Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 30-35 minutes for the first round, until doubled in size.
  • After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 20-25 minutes this time, until risen by about 1/3.
  • For the filling:
  • Stir together the softened butter, cocoa powder, brown sugar, and cinnamon until a paste forms.
  • Roll out the dough to a large rectangle, about 20 inches by 12 inches.
  • Spread the filling evenly over the entire rectangle. The dough will be soft, so this will take some working.
  • Sprinkle the chopped pralines evenly over the top.
  • Roll the dough, starting on the longer end, until it has formed a log.
  • Slice off the uneven edges of the log first. Then cut the dough in half, and in a half again, until you reach 16 rolls.
  • Line a large baking sheet with parchment paper or a non-stick sheet, and evenly arrange the rolls on it.
  • Pre-heat your oven to 375 degrees, and allow the rolls to rise while it preheats, about 15 minutes.
  • Bake for 25-30 minutes, or until the rolls are golden brown.
  • For the frosting:
  • In a medium bowl, beat together the cream cheese, butter, and powdered sugar.
  • Add in the vanilla extract and milk, and beat together until smooth.
  • Scoop the icing onto the warm rolls, and spread. Enjoy!
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Chocolate Chip Cinnamon Rolls

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Cinnamon rolls.

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Today we’re talking about an easy step to cinnamon roll making that makes ’em next level. Because if you’re going to trouble yourself to make homemade cinnamon rolls, let’s make them the best ones ever. It’s chocolate chips, in case you hadn’t guessed. 

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I used mini chips, because I really wanted them to blend in with the classic cinnamon filling. It’s not overloaded with chips, but just enough to add that sweet note of chocolate. 

Cinnamon rolls aren’t the easiest thing to make, especially at an altitude. If you’re up high someplace like me, the rising times and baking information should be perfect. If you are at sea-level, you’ll need more time for rising, and you should bake your rolls at a slightly higher temperature. 

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What I’ve found with bread recipes and rising dough is that you want to pay more attention to the dough itself than your given rising times. Sometimes if it’s humid in my house, the dough takes like, half the time to rise. So, here’s your reference for this recipe- on the first rise, you want the dough to double in size. On the second rise, you want the dough to rise around 1/3. And finally, your last rise should be fairly short, only about 1/4 size increase. 

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Working with yeast breads doesn’t have to be hard, and the results always make me feel like a champ. Make sure you’ve got fresh yeast, and be sure to use a thermometer- don’t just guess on the temperature to bloom your yeast. After that, it’s easy!

Enjoy!

Chocolate Chip Cinnamon Rolls

Ingredients

  • Dough:
  • 2 packages active dry yeast
  • 1/2 cup warm water (100-110 degrees)
  • 2 tbs. sugar
  • 1 cup whole milk
  • 1 cup water
  • 2 tbs. canola oil
  • 2 tsp. salt
  • 2 tsp. vanilla extract
  • 5 cups (to 5 1/2 cups) bread flour
  • Filling:
  • 1/2 cup softened butter
  • 1 1/4 cup packed brown sugar
  • 3 1/2 tbs. cinnamon
  • 3/4 cup mini chocolate chips
  • Frosting:
  • 4 oz. softened cream cheese
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1 tbs. milk

Instructions

  • Mix together the yeast, warm water, and sugar. Let this sit for 5 minutes until the yeast has bloomed.
  • Meanwhile, in a small saucepan, heat together the whole milk, 1 cup of water, canola oil, and salt until about 120 degrees.
  • Pour the milk mixture into a stand mixture, or a large bowl. Add in 4 cups of flour to start, and beat together until combined.
  • Add in the yeast mixture, and beat together for several minutes. You will have a lumpy, very wet mixture at this point.
  • Add in another 1/2 cup of flour, and beat together. Continue slowly adding flour until dough leaves the sides of the bowl, and is no longer sticky.
  • Then, pull the dough out onto a floured surface and gently knead in a little more flour until it's smooth.
  • Place the dough into a lightly oiled bowl, and cover with plastic wrap. Let the dough rise for 50-55 minutes for the first round.
  • After the first rise, punch down the dough, and knead on a floured surface once or twice. Place the dough back in the bowl, cover, and let it rise again for about 40-45 minutes this time.
  • Meanwhile, mix the brown sugar and cinnamon together for the filling.
  • Preheat your oven to 375 degrees.
  • Roll out the dough into a large rectangle, and spread the filling butter evenly across the entire thing. Then sprinkle the brown sugar mixture over the top, and pat down into the dough. Sprinkle your mini chips across the dough.
  • Roll up the dough tightly, and slice into 15-18 rolls.
  • Place your rolls in a greased sheet pan, and let rise for another 15 minutes or so.
  • Bake for 30-35 minutes, or until rolls are golden brown.
  • For the frosting, mix everything together until smooth. Smear over each roll after cooling for about 15 minutes.
  • Enjoy!
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Double Blueberry Loaf Cake

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Let’s talk about blueberries, and pie fillings, and cake, and putting it all together!

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I’m not a huge fan of blueberries on their own, but when baked into something, they are truly amazing. We all know and love the classic blueberry muffin, and this is a variation on that! Loaf cakes are just so easy- you can just slice them as your family eats it, and this is a simple single loaf recipe. I don’t know about you, but when I look at a recipe that yields like 3 loaves or 75 cupcakes, I just can’t deal. God knows we don’t need that much in one household. 

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Honestly, if you can make a loaf instead of muffins, it’s just easier. It takes longer to bake, but you don’t have to do all the scooping and batch baking. Sometimes you just don’t feel like it- I get that. This is a low-maintenance recipe overall, very few dishes involved. 

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I used a homemade blueberry pie filling, but you can use canned just the same. I made a birthday cake earlier in the week that was topped with blueberry sauce, so I thought I’d use up some of the leftovers. Use the extras to top off some pancakes this weekend!

 

Homemade pie filling is super simple- just cook your blueberries with some sugar until boiling, and stir in a cornstarch slurry to thicken it up! It’s perfect in a pie, and on pancakes or waffles. Store it in an air-tight container in the fridge for up to 2 weeks and enjoy.

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This recipe uses fresh blueberries along with the pie filling, which gives you a really beautiful texture and flavor throughout the cake. I sprinkled some coarse sugar on top for a little extra crunch, but the cake is totally fantastic even without that. 

So. No liners, no scooping, one single bake. Just slice and enjoy!

Double Blueberry Loaf Cake

Ingredients

  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup self-rising flour
  • 1/4 all purpose flour
  • 1/2 tsp. salt
  • 2 tbs. heavy cream
  • 1/2 cup fresh blueberries
  • 2 tsp. all purpose flour
  • 3-4 tbs. blueberry pie filling
  • 2 tbs. coarse sugar

Instructions

  • Preheat your oven to 350 degrees, and grease a loaf pan.
  • Beat together the butter and sugar until fluffy. Add in the eggs and sour cream and beat until combined.
  • Add in the self-rising flour, all purpose flour, and salt. Mix until combined- it will be thick.
  • Beat in the heavy cream.
  • Toss your fresh blueberries with the 2 tsps. of flour until coated, and then fold into the batter.
  • Spread about half the batter into your pan. Then take 1-2 tbs. of the blueberry pie filling and swirl it into your batter.
  • Spread the remaining batter over the top, and drop the remaining pie filling, and swirl.
  • Sprinkle the top with sugar.
  • Bake for 50-60 minutes, or until a toothpick comes out clean.
  • Cool completely before removing the pan
  • Enjoy!
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