Best Ever Pumpkin Muffins

1. Best Ever Pumpkin Muffins - Lovely Little Kitchen

•  Prep Time: 20 minutes
•  Cook Time: 22 minutes
•  Total Time: 42 minutes
•  Yield: 12 
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• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Directions: 

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Jordan Marsh's Blueberry Muffins

 Jordan Marsh's Blueberry Muffins - as seen on nytimes.com

INGREDIENTS

• ½ cup softened butter
• 1 ¼ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup milk
• 2 cups blueberries, washed, drained and picked over
• 3 teaspoons sugar

PREPARATION

1. Preheat the oven to 375.
2. Cream the butter and 1 1/4 cups sugar until light.
3. Add the eggs, one at a time, beating well after each addition. Add vanilla.
4. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
5. Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
6. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Strawberry Crepes

Strawberry Crepes - from Broma Bakery

★★★★★

 

5 from 4 reviews

These scrumptious strawberry crepes are stuffed with strawberry jam and whipped cream for a perfectly sweet way to start the day!

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
 
• Cook Time: 5 minutes
• Total Time: 20 minutes
 
• Yield: 16 crepes 1x
• Category:breakfast
 
• Method: stovetop
• Cuisine: french

SCALE

INGREDIENTS

• 4 eggs, room temperature
• 3 Tablespoons unsalted butter, melted
• 2 1/4 cups milk
• 2 cups all purpose flour
• 3 Tablespoons sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 8 ounce jar Bonne Maman INTENSE Strawberry Fruit Spread
• 1 cup heavy whipping cream

INSTRUCTIONS

1. Liberally grease a medium sized frying pan with cooking spray and set over medium heat to warm up.
2. While the pan warms up, make the crepe batter. Place the eggs, melted butter, milk, flour, sugar, vanilla and salt in a high powered blender and blend until homogenous. Do not over mix.
3. Use ¼ cup measure to drop the crepe batter into the warm skillet. As soon as the batter hits the center of the pan, lift the pan from the stove entirely and roll in a circular motion to the batter moves evenly around the skillet to form a tin circle.
4. Cook for about 30 seconds, or until the crepe begins to bubble around the edges and goes from gloss batter to a matte surface. Use a spatula to flip the crepe over and cook the other side for around 30 seconds. Transfer the crepe to a drying rack. Repeat with the remaining crepes.
5. In a stand mixer fit with the whisky attachment, whisk the heavy whipping cream until it forms soft peaks and is light and fluffy.
6. To serve the crepes, spread one half of the circle with a big dollop of whipped cream and a heaping tablespoon of Bonne Maman INTENSE Strawberry Fruit Spread. Fold the crepe into thirds. Top with powdered sugar and a drizzle of maple syrup for the ultimate breakfast treat!

Keywords: strawberry crepes, homemade crepes, crepes

Ube Pancakes and Ube Sauce

Ube Pancakes - Honolulu Family 

Pancake Ingredients

• 1 cup (or more) of instant Krusteaz pancake mix 
• 3/4 cup water for every 1 cup of pancake mix
• 1/4 cup *ube jam (see below for jam details)
• Butter or oil for cooking

Pancake Instructions

1. Mix water and pancake mix according to directions on the box
2. Blend with whisk until smooth
3. Add ube jam into the pancake mixture and blend well
4. Add oil or butter to pan to prevent sticking
5. Heat pan to medium heat
6. Pour 1/4 cup of batter to make one pancake
7. Flip when pancake batter begins to bubble
8. Grill until pancake is golden brown on each side

Ube Sauce Ingredients

• 1 tbs butter
• 1/2 cup heavy cream
• 3 tbs *ube jam (see below for jam details)
• Sugar to taste
• Melt 1 tablespoon of butter in a small sauce pot on low heat 
• Add heavy cream and turn heat up to medium

Ube Sauce Instructions

1. When cream starts to boil, mix in Ube jam and simmer on medium low for about 10 minutes or until desired thickness
2. Add sugar to your desired sweetness

*Ube jam can be found in most Asian grocery stores on Oʻahu, or can be ordered from local company Ubeologie, which makes fresh-to-order Ube Jam and other ube desserts. Ubeologie can be reached via Instagram @ubeologie or call (808) 990-5559.

Mochiko Pancakes

Mochiko Pancakes - Honolulu Family Magazine

Ingredients

• ¾ cup all-purpose flour
• ¾ cup mochiko flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• ⅛ teaspoon salt 
• 2 large eggs
• 1 cup milk
• ¼ cup vegetable oil
• 1 ½ teaspoons vanilla extract

Directions

1. Mix dry ingredients in a bowl.
2. Separate eggs. Mix yolks with wet ingredients.
3. Stir wet mixture into dry ingredients.
4. Whisk egg whites until you have stiff peaks.
5. Fold egg whites into batter. 
6. Pour about ¼ cup of batter onto griddle and flip over when batter bubbles. 

Thanks to tworedsuitcases.wordpress.com for the recipe.

Banana Cereal Pancakes

Banana Cereal Pancake Recipe - Chef Lee Ann Wong

Makes 8-10 medium pancakes

In a large mixing bowl, combine the following and whisk until well combined:

• 2 cups All Purpose Flour
• 1/4 cup Granulated Sugar
• 4 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt

In a separate mixing bowl, whisk together until smooth and homogenous:

• 1 Large Egg
• 2 teaspoons Vanilla Extract
• 1 1/2 cups Milk
• 1/4 cup Melted Butter

Have ready:

• 2 cups Sliced Bananas
• 1 cup Favorite Breakfast Cereal
• Butter for the griddle

Preheat a non stick skillet or griddle to 375F. Combine the wet mix and dry mix and stir with a whisk or spoon until a lumpy batter forms, being careful not to overmix (it will make the pancakes tough!). Allow the batter to rest for 5 minutes then give it another quick stir. Lightly butter your pan or griddle then drop 2-3 pieces of banana onto the pan then scoop 1/4-1/3 cup portion of pancake batter on top of the bananas. Alternatively, you can fold the chopped or sliced bananas into the batter. Once the batter is on the griddle, you can top the top/wet side with your favorite cereal (about a tablespoon). Allow the pancakes to cook on the first side for 4-5 minutes until light golden brown, then flip the pancakes and cook for 3-4 minutes more on the other side. Serve warm, with the creamy maple syrup.

Creamy maple syrup:

• 1/2 cup Grade A Maple Syrup
• 1/4 cup Sweetened Condensed Milk
• 1/4 teaspoon fine sea salt

Stir until well combined. Keep refrigerated until needed.

Easy Danish Pastry Dough

Easy Danish Pastry Dough - Baking a Moment

Prep Time

40 mins

Chill Time

1 hr

Total Time

1 hr 40 mins

Have you ever wanted to make homemade Danish for a special breakfast or brunch? Start with my easy Danish Pastry Dough! I've broken the recipe down to be super-simple and there's even a video tutorial so you can follow along. You're moments away from the most butter-y, flaky, fruit-filled treat ever!

Course: Breakfast, Brunch

Cuisine: Danish

Keyword: Danish, Dough, how to make, Pastry

Servings: 18 pastries

Calories: 180 kcal

Ingredients

• 1 cup cold unsalted butter (2 sticks)
• 2 3/4 cups all-purpose flour
• 3 tablespoons granulated sugar
• 1 1/4 teaspoons kosher salt
• 2 teaspoons dry active yeast
• 1/2 cup milk
• 1/4 cup warm water (like a baby's bath)
• 1 large egg
• 1 teaspoon vanilla bean paste

Instructions

1. Cut a half a tablespoon of butter off the ends of each stick of butter, and set aside.
2. Cut each stick of butter in half, then cut each half stick lengthwise.
3. Line up 4 butter rectangles side by side on a sheet of lightly floured parchment.
4. Dust with flour, and fold the parchment up and over the butter.
5. Use a rolling pin to lightly pound/roll the butter to a thickness of about 1/4-inch.
6. Repeat with the remaining 4 butter rectangles.
7. Refrigerate the parchment-wrapped butter squares.
8. Place the flour, sugar, salt, and yeast in a large mixing bowl and stir to combine.
9. Cut in the reserved tablespoon of cold butter, rubbing between your fingertips to fully incorporate.
10. In a large liquid measure, stir the milk, water, egg, and vanilla together.
11. Add the liquid ingredients into the dry and stir together.
12. Knead the dough for approximately 7 minutes in a stand mixer fitted with the dough hook attachment.
13. Turn the dough out onto a lightly floured surface, and roll/pat into a rough rectangle shape. (Ideally, the short side of the rectangle should be about the same length as the long side of the butter square in step 2. The long side should be about 3x the length of the short side of the butter square.)
14. Place one of the butter squares in the center of the dough rectangle.
15. Fold one side of the dough over the butter, and top with the remaining butter square.
16. Fold the other side of the dough over the second butter square.
17. Pinch the sides of the dough together to encase the butter within the dough.
18. Roll the dough out to a thickness of about 1/2-inch, then fold the dough into thirds, like a letter. Repeat, two more times.
19. Wrap loosely with plastic wrap and refrigerate overnight (or for a minimum of 1 hour).

Recipe Notes

Click here to see how to shape, fill, and bake this dough: Blackberry Ginger Danish.

Perfect pumpkin muffins

Perfect Pumpkin Muffins - Allrecipes.com

• Prep
  10 m
• Cook
  25 m
• Ready In
  35 m 

Recipe By:SASHA

"These muffins are packed with delicious pumpkin flavor with plenty of spice to make you drool while they cook! Perfect on a cool day and you only use two bowls! My kids love these! Enjoy with butter."

Ingredients

• cooking spray
• 1 (15 ounce) can pumpkin puree
• 3/4 cup melted butter
• 3/4 cup brown sugar
• 1/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract

 

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• 1 3/4 cups all-purpose flour
• 1/2 cup white sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease 14 muffin cups or line with paper liners sprayed with cooking spray.
2. Mix pumpkin puree, butter, brown sugar, water, eggs, and vanilla extract together in a large bowl.
3. Mix flour, white sugar, pumpkin spice, salt, baking soda, cinnamon, and baking powder together in a separate bowl. Pour into pumpkin mixture and mix until fully incorporated.
4. Spoon batter into the prepared muffin cups, filling each 3/4 full.
5. Bake in the preheated oven until muffins are slightly browned on top and spring back easily when pressed, 25 to 30 minutes.