I made this quick zucchini and cheese galette for brunch the other day. We seem to be going to bed late and waking up later these days. As such, I find myself putting together heartier breakfast or brunch dishes more often than ever. This zucchini …
These treats will never win any beauty contests, but we simply love the taste of these Quick and “Bursting with Blueberries” Scones. My family calls it our favorite Lumpy Blueberry Scones. The generous amount of blueberries packed into each scone makes them lusciously lumpy! The …
In June 2020, inspired by all the frenzy around Costco Raspberry Crumble Cookies I decided to put my newly honed isolation baking skills to make a copycat version. My homemade Costco Raspberry Crumble Cookies use a shortbread crust and mixed berries conserves (that’s what I had in the fridge) to put this together. You can easily swap out the raspberry conserves with your favorite chunky jam, which is what I have done in this recipe.
This cookie really deserves its popularity. It is really delicious and just crumbles on your tongue. The rich buttery crust complements the sweetness of the berries conserves or jam. I am using chunky jam here so you can bite into the fruit. Each cookie contains one full heaping tablespoon of sweetness. It is a delectable combination. The crumbles on top add another layer of texture to the overall enjoyment of this cookie!
This recipe yields 12 large Costco size cookies. These are the ingredients:
2.5 cups all purpose flour, sifted
1 cup unsalted butter, softened
0.5 cup sugar
2 tsp vanilla extract
12 Tbs mix berries chunky jam/preserve
Confectioners sugar for garnish (optional)
In addition, you will also need 12 small tart 3” mold with removable bottoms to shape and bake the cookies.
Gather all the ingredients. Preheat oven 350°F, spray tart molds with cooking spray. In a large mixing bowl, combine softened butter with sugar. Add vanilla extract. Mix well. Next, add flour into the butter sugar mixture. Use a spatula to stir until the dough resembles coarse breadcrumbs, but will clump when pressed together.
Place prepared tart molds into a cookie sheet. Scoop up approx 1 -1½ tablespoon rounded heap of dough and press gently and evenly to the bottom of tart tin. Dough should cover the bottom of the pan.
Carefully spread approx 1 tablespoon fruit preserve on top of the dough, leaving approx ¼ inch from rim.
Sprinkle the remaining crumbles evenly on top. Do not press.
Bake in preheated oven for 25-30 minutes, or until the cookies are golden on top.
Remove the cookie from tart mold and cool on rack.
Sprinkle with icing sugar if you like and your Costco Raspberry Crumble Cookie is ready!
Tip 1: Store in airtight container to prevent the cookies from getting stale.
Tip 2: The cookies taste amazing with a cup of coffee or tea. Also, it goes very well with a scoop of vanilla ice cream.
Shortbread cookies are typically made with butter, sugar and flour. What makes these cookies special are the crumbles that are loosely put on top of the cookies before baking. I think it gives the cookies an additional zing that makes it so special. I was wondering how are crumbles different from other baked toppings. Here’s an interesting explanation => https://www.eater.com/2019/9/14/20865413/whats-the-difference-cobbler-crisp-crumple-fruit-dessert-baked-good
Try this delicious and fun semi homemade French Apple Tart. I learned a new technique that keeps all the apple slices together which makes assembling a cinch! Link to post =>How to make Easy Semi-Homemade Apple Tart
If you are in the mood for something savory, check out this zucchini and cheese galette => Quick Zucchini and Cheese Galette
How about a wonderful no knead fruits and nuts artisan bread? The key to this artisan bread is long resting time for the dough. Simple mix, let it rest overnight and bake the next morning. You’ll be amazed at how easy it is to put together this gorgeous and delicious bread=> Easy No Knead Fruits and Nuts Artisan Bread
Check out these delicious and fun ooey gooey cinnamon buns! Perfect for breakfast or brunch. => I Tried Making the Best Cinnamon Rolls at Home!
This popular and tasty Malaysian Roti Jala, literally translates to roti=bread, and jala = net. Malaysian Roti Jala is a lacy thin pancake crepe that is delicious eaten unadorned, or yummy served with stew or a savory spicy curry, especially Kari Ayam (Chicken Curry). The …
These Quick Prosciutto Manchego Apple Stacks came to me when I was feeling peckish for something savory. I didn’t want to turn on the oven, so I started to rummage around my fridge and pantry. Quick Idea We had a block of manchego cheese, a …
September 9, 2020. Mid Morning. Pumpkin Shaped Whole Wheat Bread.
Jump to RecipeOne of my family’s favorite breads is Vermont Whole Wheat Oatmeal Honey Bread from King Arthur Baking company. Since March, this bread has been on my baking rotation and it’s a delicious, reliable loaf that is sure to please. Recently, I was trying to figure out how to make it prettier – by shaping it into a pumpkin shaped bread! I know it may sound silly making whole wheat bread pretty, but after making so many other no-knead, overnight artisan bread, I thought it might be fun to tinker a bit. And boy, was I blown away by the results!
I used the recipe that would normally yield 2 loaves of bread. So, instead of the normal shape, I shaped one into a loaf and the other into a beautiful round boule – like a Pumpkin! I also took the opportunity to practice my bread scoring, and the end results exceeded my expectations.
Even though both loaves of bread taste similar, it’s nice to switch things up. It’s fun to make a pretty shape that is appealing both to the eyes as well as the stomach. When I shared the outcome of my experiment with friends on Facebook everyone was very excited about this.
I thought it might be fun to share how I put this together. Someone mentioned this would be a lovely hostess gift, or something to bring to a party, and I think that is an excellent idea! Also, this pretty pumpkin shaped bread will just be the thing for the autumn season – perfect complement for harvest theme meals. This will look very appropriate at your Thanksgiving table too!
For this post, I will focus on what I have done to shape the bread. I am including the adapted recipe I used for making and shaping one round bread. In addition, I plan to test this method using other regular yeasted whole wheat “sandwich bread’ recipes. So much fun to tinker and experiment!
Make and prep the bread dough as directed in the recipe. Once it has completed its proofing Step 4 of recipe, move to the shaping stage.
You will need a large piece of parchment paper, kitchen twine (100% cotton, food grade – the same type you would use for tying up roasts and meat), a dutch oven (or an oven safe pot with cover), and a baker’s lame (or a razor, but be extremely careful!).
Start by cutting a piece of parchment paper larger than the dutch oven, approximately 15″x15″. I used a Staub 4qt dutch oven for this. Next, cut out 4 lengths of kitchen twine, approx 15 to 20 inches each.
Then, lay them on top of the parchment paper like so.
The twine will give the bread the pretty pumpkin like shape that you see in the final results. When ready, carefully transfer the dough directly on top of the prepared twines.
Tie the twines loosely. Cut off the excess bits. Adjust the twines so that the sections are approximately equal in size. This will also make it easier to score or decorate the bread.
Apply egg-wash to the bread. Preheat the oven to 350°F.
Next, score each section of the bread in the pattern that you like. If you have little or no experience scoring bread, I STRONGLY suggest using a baker’s lame that has a holder. If using a razor, please be extremely careful!
I dipped the sharp edge of the blade into some olive oil each time before scoring to minimize drag or snags to the dough surface.
Do a visual check to make sure design is even, and no spots are missed out!
When done, transfer the dough into the dutch oven, cover and bake in preheated 350°F oven till done. Internal temperature should measure 190°F.
Remove the pumpkin shaped bread from the oven. Set on cooling rack.
Cut off the twine at the top.
Remove the twine by gently lifting from top to bottom, and discard.
Your beautiful bread is ready!
This is the link to King Arthur’s recipe that was used in this “experiment” https://www.kingarthurbaking.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe
For quick and easy snack that baked up from scratch in under an hour, please check out my Strawberry Craisin Oatmeal Cup: It’s Petite and Amazing
For a delicious baked dish, try this Colorful Veggies And Sweet Potatoes Casserole – perfect for breakfast or brunch!
If you are in the mood for more bread, please check out the delicious Easy No Knead Fruits and Nuts Artisan Bread
For a gorgeous sunshine cake that looks happy and tastes great, check out this => Unusual Retro Upside Down Four Citrus Cake
September 9, 2020. Morning. Cardamom Knot Buns. My husband loves cardamom and I decided to make him a special treat. Kardemummaknutar or Swedish Cardamom Knot Buns are a popular classic bun with an unabashedly all-out cardamom flavor. The dough is cut into strips, twisted around …
If you have never heard of Grape Clafoutis (pronounced klah-foo-TEE) then you are in for a treat. This fabulous French dessert is typically made with black cherries but is presented here with a lovely twist. This French Grape Clafoutis is absolutely scrumptious! Backstory About 8 …
These Strawberry Craisin Oatmeal Cups are a wonderful go-to recipe I whipped up for my family using oatmeal topped with strawberries. The craisins give it a nice tart sweetness. The secret ingredient? A handful of chopped nuts to give it a lovely texture. The best part? These delicious and nutritious treats bake up in under one hour!
Looking for a quick and nutritious breakfast on-the-go for busy mornings? Or a fruity delicious snack when you have a munchies attack? Look no further! This oatmeal cup recipe is tasty and looks pretty enough for company too.
I really like this recipe because it is so simple and tasty! It doesn’t contain any flour, only oatmeal as its base. It is also extremely versatile and you can swap out strawberries for any other fruits.
The petite oatmeal cups use simple wholesome ingredients that are also delicious. They are mainly made out of breakfast oats, sweetened with honey and ripe banana, and pumped up with flavor from the fruits and nuts. Sounds great right? Here is the list of items.
For the dry ingredients, 2 cups breakfast oats preferably rolled oats
1 tsp baking powder
1 tsp cinnamon
pinch of salt
Next will be the wet ingredients, 1 cup milk
1 egg
3 bananas, ripe and mashed
2 Tbs honey
1 tsp vanilla essence
The filling and topping consist of ½ cup craisins (dried cranberries)
½ cup chopped nuts of your choice, I like pecans or walnuts
1½ cup strawberry, quartered, fresh or frozen
For equipment: a 12 hole muffin pan, one large bowl for whisking and mixing, one medium bowl for combining the liquid.
After gathering all the ingredients, preheat the oven to 375 F. Prepare a 12 hole muffin pan with cooking spray and set aside.
In a large bowl, whisk together the dry ingredients – oats, baking powder, cinnamon and salt. Next, in a separate bowl combine all the liquids – milk, egg, mashed bananas, honey and vanilla until thoroughly mixed. After that,
pour the wet mixture into the prepared oats. Then, use a spatula and mix well. Finally, stir in craisins and chopped nuts and the mixture is ready to be transferred to the muffin pan.
When ready, scoop the batter into a prepared muffin pan. Next, top the oatmeal mixture generously with sliced strawberry and pop into preheated oven.
Bake the cups for 25-30 minutes until the oatmeal starts to looks golden. Check for doneness by inserting toothpick and it should come out clean. If not, allow to bake for another 3-5 minutes.
When done, remove from oven and place on cooling rack for 5 minutes. Your Strawberry Craisin Oatmeal Cups are ready! Let’s eat!
Tip 1: This recipe is easy to customize to suit your taste. Simply swap out the strawberries and use your favorite berries instead.
Tip 2: If using frozen strawberries, blueberries and or raspberries do not thaw. Simply rinse them, gently pat dry and use.
Tip 3: Lightly toasting the nuts before mixing in will give the cups an additional crunch. Yum!
I was doing a bit of research and found this fascinating site that lists out all the different types of berries, which are edible and which are not. If you are interested, check it out here => https://www.gardeningchannel.com/list-of-types-of-berries/
This Strawberry Craisin Oatmeal Cups recipe was inspired by numerous recipes I’ve seen over the years from magazines to online sources. One of the most recent is from Sally’s Baking Addiction. https://sallysbakingaddiction.com/apple-cinnamon-baked-oatmeal-cups/
Check out this yummy cinnamon rolls for a fabulous treat => I Tried Making the Best Cinnamon Rolls at Home!
Try this colorful and delicious tart for a veggie loaded meal, plus it’s got that fantastic wow factor => Colorful And Happy Veggie Blossom Tart
For a decadent French sweet treat, how about a Clafoutis? This baked flan with fruits is delicious and bakes up in an hour =>Absolutely the Best Quick and Easy French Grape Clafoutis Recipe!
Gamed to try something new? How about this fun Chinese style twirl buns? See how to put it together here =>How to Make Quick & Delicious Chinese Twirl Flower Buns
