Looking for a show-stopping addition to your Mother’s Day brunch menu? Beer cheese scones are the perfect way to surprise and delight Mom, blending Southern hospitality with a touch of culinary creativity. These scones are a delicious, savory twist on classic brunch fare, promising to impress everyone at your table.

History of Kentucky Beer Cheese

Kentucky beer cheese has a storied tradition rooted in the Bluegrass State. Originally served in local taverns, beer cheese is a creamy, tangy dip made with sharp cheddar cheese, beer, and a blend of spices. It quickly became a regional specialty, and its unique flavor profile has inspired countless recipes, including the irresistible beer cheese scones.

While beer cheese is famous for its bold, earthy flavors and creamy texture, Deacon’s cheese offers a milder, softer alternative. Beer cheese typically uses sharp cheddar and includes a hint of heat from spices like cayenne or mustard, whereas Deacon’s cheese tends to be less robust and more spreadable. For scones, beer cheese gives a savory depth that elevates the dish.

Making Homemade Beer Cheese

Crafting homemade beer cheese is simple and rewarding. Combine grated sharp cheddar cheese, a softer cheese like Colby, onion and garlic for flavor, a splash of your favorite beer, and a dash of cayenne. Blend until smooth and creamy, adjusting seasonings to taste. This homemade beer cheese not only forms the star ingredient in your scones but also doubles as a crowd-pleasing spread for the scones or dip for veggies.

Choosing the Right Beer

The beer you select will shape the flavor of your scones. A lighter lager lends a subtle, crisp finish, while a pale ale adds a richer, hoppy note. I like to use a classic American beer like Bud Light.  I really like the flavor it gives to the beer cheese.  For a Kentucky-inspired recipe, consider a local craft beer or a classic American-style lager. Just be sure to avoid overly bitter brews, which can overpower the cheese.

Selecting the Perfect Cheese

Sharp cheddar is the traditional choice for beer cheese, bringing tang and depth to the scones. I combine my cheddar with a milder cheddar or Colby to make it creamier and a little more mellow in flavor.  For a more nuanced flavor, mix in a touch of smoked gouda or pepper jack. Aim for a cheese that melts smoothly and delivers bold taste.  This is what gives your scones their irresistible savory character.

The Difference Between Scones and Biscuits

British scones are typically lightly sweet and tender.  They serve their scones with warm with clotted cream and jam.  The crumb is closer to a simple tea cake than a pastry. American scones, by contrast, are usually larger, richer, and drier   Some recipes call for eggs, they have more butter, and add-ins like fruit or chocolate are folded in.  American scones are often glazed.

Southern-style American biscuits are different from both.  They’re savory and noticeably flakier.  They’re based on cold fat and gentle folding to create layers.  These biscuits are meant for butter, gravy, or sandwiches rather than tea-time toppings.

Tips for Making Flaky Scones

First, make sure to use cold butter and cheese for the best texture.  Butter and cheese contain water.  When that water hits the heat of the oven it creates steam which then pushes the dough apart creating flaky layers.  Warm butter blends completely in with the flour making scones dense.  There’s no water to expand in the oven.

Try not to overwork the dough.  I always start mine in the food processor.  Pulsing the flour and butter in the processor makes scones much easier than blending with a pastry blender or by hand.  Chilling the dough before you shape and bake them also helps with not over working the dough.  Chill the shaped scones before baking for extra flakiness.  Similar to using cold butter, chilling helps to create the steam that makes for flaky layers.  Finally, brushing with an egg wash gives your scones a golden and glossy finish.

Other Ways to Serve Homemade Beer Cheese

If you make homemade beer cheese you will have quite a bit leftover.  My family beer cheese recipe makes at least 2 cups.  So, I have plenty leftover.  I like to use the leftovers as a dip for pretzels or fresh vegetables.  It’s great spread on toast or used as a sandwich spread for your favorite roast beef or ham sandwiches. 

You can swirl it into your mashed potatoes, macaroni and cheese, or macaroni salad like I did with my pimento cheese macaroni salad.  Finally, it’s really good spread on burgers.  I made a total homage to my home state in a Kentucky burger.

Beer Cheese Scones Recipe

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions for This Cheese Scone Recipe

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.

In the bowl of a food process, combine the flour with the baking powder and salt.  Cut the butter into cubes. Dot the flour with the cubed butter.  Pulse the process until it resembles a coarse meal.  Pour the flour mixture into a large mixing bowl and make a well in the center.

In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture.  Stir just until a shaggy dough forms.

Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter.  Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.

What do Beer Cheese Scones taste like?

They are so rich and full of cheese flavor.  The bold flavors of cheddar cheese and beer cheese are complemented by the fresh green onions. Their texture is tender and flaky, with a rich cheese flavor and just a hint of beer that adds depth without overpowering.   

Perfect for brunch or as a snack, these scones are deliciously satisfying and memorable, offering a unique twist on traditional scones.  They are perfect spread with beer cheese or butter.  And if you cut them a little larger, they’re great for an egg sandwich.

Whether you’re celebrating Mother’s Day or hosting a brunch any time of year, beer cheese scones are sure to become a new favorite. Their savory flavor, tender crumb, and Kentucky-inspired flair make them a unique and memorable addition to your brunch spread.

Beer Cheese Scones

Looking to freshen up your brunch menu? Beer Cheese Scones blend the heartiness of beer with the creaminess of cheese for a satisfying bite every time.

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Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.
2. In the bowl of a food process, combine the flour with the baking powder and salt. Cut the butter into cubes and dot the flour with the cubed butter. Pulse the process until it resembles a coarse meal. Pour the flour mixture into a large mixing bowl and make a well in the center.
3. In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture. Stir just until a shaggy dough forms.
4. Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter. Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.
   

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 309Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 28mgSodium 229mgCarbohydrates 43gFiber 2gSugar 0gProtein 10g

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The post Beer Cheese Scones appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking for a way to fill your kitchen with the irresistible aroma of warm spice and sweet dough, Swedish sourdough cardamom buns are the perfect weekend baking project. These pillowy, twisted treats are a classic in Scandinavian baking.  When made with sourdough they boast an extra depth of flavor and a tender crumb. Whether you’re a seasoned baker or just curious to try something new, this recipe will walk you through every step, from understanding sourdough to adding those last golden touches.

What is Sourdough?

Sourdough is a traditional method of bread-making that uses naturally occurring wild yeast and lactic acid bacteria to ferment dough. Unlike commercial yeast, sourdough starter brings a subtle tang and complexity to baked goods. In cardamom buns, sourdough not only provides gentle lift and airy texture but also infuses each bite with delicate, nuanced flavor.

How Can You Make a Sourdough Starter?

Creating a sourdough starter is simple.  And a little bit magical. Here’s how to begin:

In a clean glass jar, mix 1/2 cup (60g) whole wheat flour and 1/4 cup (60g) lukewarm water. Stir well and cover loosely.  Leave the mixture at room temperature (around 70°F) for 24 hours.  For the next for 5–7 days, discard half the starter and feed what’s left with 1/2 cup (60g) all-purpose flour and 1/4 cup (60g) water. Stir, cover, and rest.  Eventually, you will notice bubbles and a pleasant, tangy aroma as the culture develops. Between the fifth and seventh days, your starter should be active and ready to use.

How to Take Care of a Sourdough Starter

Maintaining your starter is all about consistency. Feed it daily at room temperature, or store it in the fridge and feed weekly if you bake less often. Feeding usually includes equal weights of flour and water but you can alter the feeding based on the hydration percentage for different results and recipes. 

Percent hydration refers to the ratio of water to flour in your sourdough starter, expressed as a percentage. Most sourdough starters use a 100% hydration, meaning equal weights of water and flour are mixed together. This balance helps create a starter that is easy to stir, ferments predictably, and provides a good foundation for baking. Adjusting hydration can influence the starter’s texture and activity, so it’s important to measure by weight for best results.

Make sure to keep your jar clean.  Sometimes I pour it out into a jar and clean the cannister I use for my starter then put it back into the clean cannister.  You’d be surprised how crusty your jar can get. 

How to tell if your starter is bad

If you haven’t fed your starter in a while, then a liquid will appear on top.  It’s called hooch, which is an alcohol byproduct of fermentation.  It’s how your starter lets you know it’s hungry.  Most bakers stir it back into the starter.  But some pour it off to make their starter a little sourer.  The choice is yours.  I prefer to stir mine back in.

Your starter is bad when it looks like there’s mold growing, the color is weird (pink or orange streaks), or smells like rotting garbage.  I’ve let me sourdough go unfed for MONTHS and it’s never reached this state.  However, I will say the longer you neglect it, the harder it is to getting it active to bake with.

How to Tell if Your Sourdough Starter Is Active?

An active starter will double in volume within 4–6 hours of feeding, appear bubbly, and smell pleasantly sour (not unpleasant or harsh). To test, drop a spoonful in water.  If it floats, it’s ready to bake. If not, keep feeding for a few more days until lively and buoyant.  This is why sourdough recipes require a lot of time.  Depending on your starter an initial rise could take 4 hours or 8 to 12.  Sometimes I let it rise overnight and then pop it into the fridge until I’m ready to bake.  If you don’t have that kind of time, then you can make this recipe with unfed starter and some added yeast.

What is Cardamom?

Cardamom is a fragrant spice made from the seeds of a tropical plant in the ginger family. It’s prized for its unique flavor.  It tastes warm, citrusy, subtly sweet, and slightly peppery. In baked goods, cardamom lends a lovely floral note that pairs perfectly with sweet dough and a touch of sugar.  It’s common in chai, curry, and other Indian recipes.

What are Swedish Cardamom Buns?

Known as “kardemummabullar” in Sweden, these buns have long graced coffee tables and celebrations. These buns were traditionally enjoyed during a cherished Swedish coffee break called “fika.”  They are a symbol of hospitality and togetherness. Their twisted shape and aromatic crumb make them both beautiful and delicious.  Their beautiful shape and warming spices make them perfect for sharing with friends and family.

US vs Metric Measurements: Which Are Better?

Baking is a science, and accurate measurements matter. Metric (grams, milliliters) is more precise, making it a favorite among professional bakers. It allows for consistent results no matter what time of year it is.  Try weighing a cup of flour in winter then compare that weight to a summer cup of flour.  The humidity will make it weigh more.  Humidity is the silent killer for some recipes like bread and macaron.

US measurements (cups, tablespoons) are familiar and convenient for many home cooks. There are conversions you can use to go between the two measurement systems.  However, I find it best to weigh ingredients for recipes like bread and macaron where humidity affects the results.  This recipe includes both systems, so you can choose what works for you.

Ingredients to Make These Swedish Cardamom Buns

For the dough:

• 248 grams (1 cup) fed and active sourdough starter
• 192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
• 113 grams (2 x-large) whole eggs
• 58 grams (1/4 cup) granulated sugar
• 614 grams (3 ½ cups) bread flour
• 65 grams (4 tablespoons) softened butter

For the filling:

• 1/4 cup unsalted butter, very soft
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom

Instructions to Make the Sweet Bun Dough

Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.  In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms.  I wound up adding an extra half a cup for a total of 3 1/2 cups of flour.  Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated.  Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.

Cover and rest for 3 to 4 hours at room temperature until it’s double in size.  Give the dough a gentle fold every hour. This time depends on how active your starter is.  Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake.  Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.

Filling and Baking the Cardamom Buns

Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste.  Roll the chilled dough into a large rectangle (about 16×12 inches/40x30cm). Spread the filling evenly over the dough.  Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.

Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy.  Don’t worry if they don’t double.  Just make sure they look fluffy. 

Heat oven to 400°F.  If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg.  Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.

Tips for Tender Cardamom Buns

• Make sure your starter is well-fed and active before using. Feed it the night before, and let it sit at room temperature until bubbly and doubled in size.
• Knead until the dough becomes glossy and elastic. It should stretch without tearing.
• If the dough resists, let it rest for 10 minutes. This relaxes the gluten and makes shaping easier.
• Proofing lets the dough ferment and rise. Look for buns that have become pillowy and slightly jiggly. Over-proofing can lead to flat buns, so check on them every 45 minutes to an hour, especially in a warm kitchen. Under-proofed buns won’t be as fluffy—find the happy medium!
• Bake buns in the center of a hot oven. If they brown too quickly, tent with foil for the last few minutes. The buns should sound hollow when tapped and look richly golden. Let them cool slightly before seving.
• For a glossy, appetizing finish, brush buns with egg wash right before baking. For extra flavor, you can brush hot buns with a simple sugar syrup (equal parts sugar and water, simmered) for a sweet sheen and extra softness.

Serving These Swedish Buns for Easter Brunch

These cardamom buns are a showstopper for any brunch table.  But they’re especially festive at Easter! Serve them warm with butter, fruit preserves, or softly whipped cream. Pair with hot coffee or tea.  Encourage your guests to pull apart the soft spirals. The buns are also perfect for sharing as a festive treat or gifting to friends and family. Happy baking and glad påsk (Happy Easter)!

Yield: 16

Swedish Sourdough Cardamom Buns

Prep Time: 4 hours

Cook Time: 30 minutes

Additional Time: 16 hours

Total Time: 20 hours 30 minutes

Fresh from the oven, these Swedish Sourdough Cardamom Buns are the star of any Easter brunch. Each soft swirl is rich with spice and a touch of sweetness, perfect for your holiday table.

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Ingredients

For the dough:

Toggle ingredient group

• 248 grams (1 cup) fed and active sourdough starter
• 192 grams (3/4 cup) warm milk (I used fat free because that’s what we had on hand)
• 113 grams (2 x-large) whole eggs
• 58 grams (1/4 cup) granulated sugar
• 614 grams (3 ½ cups) bread flour
• 65 grams (4 tablespoons) softened butter

For the filling:

Toggle ingredient group

• 1/4 cup unsalted butter, very soft
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cardamom

Instructions

1. Feed your sourdough starter 4–6 hours before baking, so it’s bubbly and active.
2. In a large bowl, whisk together milk, egg, sugar, and active starter. Start with 3 cups of flour and mix until a shaggy dough forms. I wound up adding an extra half a cup for a total of 3 1/2 cups of flour. Add the butter one tablespoon at a time until the dough comes together and the butter is incorporated. Knead on medium low speed for 5 minutes or until the dough is smooth and elastic.
3. Cover and rest for 3 to 4 hours at room temperature until it’s double in size. Give the dough a gentle fold every hour. This time depends on how active your starter is. Once the dough has doubled you can either refrigerate the dough overnight or continue with the recipe to shape and bake. Letting the dough rest for 8 to 12 hours will give the dough more flavor and make shaping easier.
4. Mix the filling by combining softened butter, sugar, and cardamom to make a spreadable paste. Roll the chilled dough into a large rectangle (about 16x12 inches/40x30cm). Spread the filling evenly over the dough.
5. Fold the dough in thirds (like a letter), then slice into 12 strips. Twist each strip and knot into a bun shape.
   Arrange buns on a lined baking sheet. Cover and let them rise at room temperature for 2–4 hours, or until the buns are puffy. Don’t worry if they don’t double. Just make sure they look fluffy.
6. Heat oven to 400°F. If you want the buns to have a nice color and glossy finish, then brush them with a beaten egg. Once the buns are puffy, bake them for 20 to 25 minutes or until they are golden brown and fragrant. Cool on a rack.
   

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 291Total Fat 9gSaturated Fat 5gUnsaturated Fat 4gCholesterol 46mgSodium 138mgCarbohydrates 45gFiber 2gSugar 8gProtein 8g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Swedish Sourdough Cardamom Buns – the Star of Easter Brunch appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I received a bag of this interesting grape flour from White Lily.  Of course, I thought of a baking staple which to me is banana bread.  It’s forgiving if the flour is difficult to work with.  Thankfully, this moist grape flour banana bread turned out amazing.  I can’t wait to bake a few more things with this fun flour.

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Where Does Banana Bread Come From?

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Banana bread’s story starts in the United States in the early 20th century. Bananas had become widely available.  Home cooks were eager to experiment with new recipes using these new fruits. At the same time, it was a popular recipe people made to use up overripe bananas and avoid food waste. 

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The first printed banana bread recipes appeared in American cookbooks in the 1930s.  This is mainly due to mass marketing of leavening ingredients like baking powder and baking soda.  This combination made it possible to create quick breads that don’t require yeast for rising. Another reason for its popularity its versatility.  You can stir in nuts, chips, coconut, spices, and even change up your flour to include, you guessed it, grape flour!

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Tips for Storing Overripe Bananas

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You buy bananas that you think you’re going to eat.  Then you wind up not eating them all.  Next think you, they’re starting to get dark spots on them.  Or even worse, they start to turn black.  Don’t toss those overripe bananas! They are perfect for baking.

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You can refrigerate them.  Place the bananas in the fridge to slow down ripening. The skins may darken, but the fruit inside stays sweet and soft.  For longer storage you can freeze them.  I toss the whole banana in a freezer safe bag for a couple of months.  Some peel them or even slice them and freeze the slices on a sheet pan for smoothies.  And some mash their bananas and freeze them in measured portions for easy use in recipes.

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What is Grape Flour and How is it Made?

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Grape flour is a unique and nutrient-dense flour made from the dried skins and seeds of grapes.  This is often the byproduct of winemaking. These skins and seeds are dried, finely ground, and sometimes sifted to create a flavorful flour. The result is a flour that’s rich in color, slightly sweet, and packed with antioxidants.

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I read that in subtle baked goods, you can taste the grapes in the flour.  Of course, I made banana bread, so no subtle flavors there.  You can easily see that it’s slightly darker than regular flour probably due to the wheat in the blend.  It had the same consistency and baked up just like regular flour.

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Grape flour is high in fiber, antioxidants (like resveratrol), vitamins, and minerals.  Most grape flours are naturally gluten-free, making them great for those with gluten sensitivity.  They’re a great way to repurpose the byproduct of other items like grape jelly and wine.  This reduces food waste, making it eco-friendly.

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Incorporating Grape Flour into Your Traditional Banana Bread Recipe

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Grape flour can be easily added to your favorite banana bread recipe. It pairs beautifully with the sweetness of bananas and adds subtle fruitiness. When using grape flour, substitute up to one-third of your usual flour with grape flour. This ensures the bread stays moist and tender while reaping the nutritional benefits and unique flavor.

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Ingredients for This Moist Grape Flour Banana Bread Recipe

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This banana bread uses simple ingredients that you probably have on hand.  Minus the grape flour, of course. 

Pantry ingredients – sugar, vanilla extract, flour, grape flour, salt, baking soda, bananas

Refrigerator ingredients – butter, eggs, yogurt

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Instructions for Making This Banana Bread Recipe

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Preheat your oven to 350°F and grease loaf pan so they’re ready when you are.  Combine the butter with the sugar and beat until creamed.  Add the eggs one at a time making sure to stir after each one.  Stir in the vanilla extract and yogurt until combined.  Finish up the wet ingredients by mashing and stirring in the bananas.

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Combine the dry ingredients in a large mixing bowl and stir with a whisk until combined and no lumps are visible.  Make a well in the center of your dry ingredients and pour in the wet ingredients.  Stir until most of the ingredients are combined but not complete.  Let the batter sit for about 5 minutes and then give one or two more stirs before pouring into your prepared loaf pan.

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Bake at 350 F for 45 to 60 minutes or until a bamboo skewer inserted in the center comes out mostly clean.  The bread will continue to cook as it cools in the pan, so you don’t want the skewer to be completely clean.  This helps keep the bread moist.  Cool the bread in the pan for 5 minutes.  Remove it from the pan and let it cool completely on a wire rack.

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Elevate Your Banana Bread with These Delicious Variations

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I’m sure after a while your family might get tired of the same banana bread.  So, why not put your own spin on this recipe? Kick it up with some spices.  I like adding some gingerbread spice mix to my bread.  It has the perfect amount of warming spices to make it comforting.

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How about adding some other fruits?  Dried cranberries or strawberries would make for a delicious and fruity bread.  Or how about stirring in some orange or lemon zest and juice?  The citrus kick would make this bread vibrant and tasty. Then there’s the slew of nuts.  Walnuts are traditional, but some candied pecans or roasted cashews would be a great crunchy treat.  Or even try some roasted almonds or hazelnuts sprinkled on top for added crunch.

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Which leads me to trying some nut butters in your recipe.  Of course, you’d have to adjust the liquid and flour ratio, but it would be worth trying some pistachio butter or sun butter.  I made a nut butter banana bread with sun butter and it was so good.

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What does this moist grape flour banana bread taste like?

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This banana bread is fabulous!!  I am convinced it’s the flour.  I made sure there was enough liquid to compensate for the grape and wheat flours.  So, it’s more than moist!!  And since there’s whole wheat flour, it’s a great mid-morning or afternoon snack.  I was even eating it as a sweet nibble after lunch.  It is THAT good. 

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 Honestly, just look at it!!  Even after a week, it is still moist and delicious.  You can’t go wrong with this recipe.  If you can’t find grape flour, you can use more whole wheat or all-purpose flour in its place.  Or try some oat flour!

Yield: 12

Moist Grape Flour Banana Bread

Cook Time: 1 hour

Total Time: 1 hour

Step up your baking game with this Moist Grape Flour Banana Bread recipe. Perfect for breakfast, snacks, or dessert!

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5.0 Stars (1 Review)

Ingredients

• 1/2 cup butter, melted and cooled slightly
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup nonfat vanilla yogurt
• 1 cup mashed bananas
• 1 cup flour
• 1/2 cup grape flour
• 1/2 teaspoon salt
• 1 1/4 teaspoon baking soda

Instructions

1. Preheat oven to 350.
2. Combine the first five ingredients in a mixing bowl with a whisk. Stir in the bananas and set aside.
3. Combine the flour, grape flour, baking soda, and salt in a large mixing bowl. Stir with a whisk to break up any lumps.
4. Make a well in the center of the dry ingredients. Add the wet ingredients and stir until just barely mixed.
5. Allow to rest for 5 minutes before pouring into a loaf pan coated with cooking spray.
6. Bake at 350 for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in pan 5 minutes before removing to a rack to cool completely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 236Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 52mgSodium 299mgCarbohydrates 36gFiber 1gSugar 17gProtein 4g

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The post Moist Grape Flour Banana Bread – a Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If you’re looking for a quick and delicious treat, this easy banana snack cake is the perfect solution. Packed with ripe bananas and just the right amount of sweetness, it’s incredibly simple to make and ideal for any occasion. For an extra twist, you might also enjoy a strawberry banana cake or pair your snack cake with homemade vanilla ice cream for a truly delightful dessert experience.

Snack cakes are perfect for us.  They’re small, don’t require a lot of technique or ingredients, and they’re small.  Yes, I said that twice.  When there’s just the two of us, a tiered cake is just not realistic.  We’ll get maybe 4 or 6 slices out of it before the hubs just won’t touch it anymore.  Which sucks because I love me some cake.  That’s why I have a few snack cake recipes on my blog.

And since I’m not a hugs icing fan, mine are not heavily iced or frosted.  I made cupcakes once and took the extras to work.  I took ones not iced just for me because I’d rather not have all that sweet topping on my delicious cake.  I was so made that someone would eat ALL the unfrosted cupcakes!  Next time, I kept those at my desk.

What is a Snack Cake?

A snack cake is a simple, versatile dessert that’s perfect for any occasion. Unlike elaborate cakes meant for celebrations, snack cakes are designed to be enjoyed informally, as a quick treat during coffee breaks or as a delightful addition to lunch boxes. They are generally easy to prepare, often requiring minimal ingredients and time, making them a favorite for home bakers.

These cakes have been a part of culinary history for centuries.  Their origins date back to the simple pound cakes of Europe. However, by the 20th century snack cakes became popular in the United States.  They evolved from formal cakes into packaged treats that were easily accessible and convenient turning them into a staple of American households.  Homemade snack cakes of today continue this tradition, offering a comforting and personal touch to the classic treat.

 Choosing the Perfect Bananas

For any baked banana good, you really want to make sure the bananas are overripe.  They are ideal due to their sweetness and softness.  This not only enhances the flavor but also contributes to the cake’s moist texture.  I always look for bananas that have a deep yellow skin speckled with brown spots.  The bananas should be soft but not mushy. If you can only find green bananas, then leave them out to ripen before baking with them.

I have a habit of buying bananas for different purposes.  I forget, run out of time, or just decide to make the dish another day.  That’s when the bananas get too ripe and I’m not ready to bake with them.  So, if you have overripe bananas but aren’t ready to bake, pop them in the freezer.  I put them, peel and all, in a freezer safe bag and stick them in the freezer.

When I’m ready to use them, I pull out the bananas I need and put them in a container to thaw at room temperature.  Then I pinch off the seed end and squeeze them out of the peel into another container.  The best thing about freezing the bananas is they’re easier to mash or incorporate into your recipe.  Freezing them makes them super soft and easy to use.

Keeping your snack cake moist

My husband always complains that baked goods are dry the next day.  That’s why I do so much bake and take.  If I want a banana bread or pineapple snack bake we eat it the day it’s baked and I take the rest to work.  That keeps me from eating the rest of the cake myself and from throwing it out because I didn’t want to eat it all.  So I try to make sure my baked goods are as moist as possible.

While the bananas naturally contribute moisture to the snack cake there are other ingredients that can keep it moist. You can add in some sour cream or Greek yogurt into the batter for added richness. Of course, using buttermilk or adding a touch of butter can ensure your cake is tender and moist without being overly dense.  You can add a little vinegar and a little baking soda.  The combination of two creates carbon dioxide bubbles which expand as the cake bakes making it light and airy.

Finally, make sure not to overcook your snack cake. Most recipes tell you to make sure the toothpick comes out clean.  But if you do that, it’s going to overcook because, like meat, it will continue to cook as it cools in the pan.  I always pull mine out when there’s still a little bit of crumbs attached to the toothpick.  That way, when it’s cooled it’s not overcooked.  It’s cooked perfectly.

Ways to elevate this banana snack cake

You can elevate your banana snack cake with various mix-ins to add texture and flavor. For me, I love adding chips to the batter.  My favorite are peanut butter chips.  I love the combination of peanut butter and banana.  I’ve also added in some semi-sweet and even white chocolate chips.  There’s also caramel pieces and toffee which would taste well with the banana flavor in this cake.

Another way to kick things up is to add some nuts.  A classic would be walnuts.  But I really love the maple flavor of pecans.  They’re so sweet and tender.  Sometimes I change the spices up a little bit and add cardamom and pistachios.  Or change up the extract and add some almond with toasted almond slivers.  Make it a little tropical add in some chopped macadamia nuts and coconut chips.  As you can see, the possibilities are almost endless.

Topping your banana cake

Like I said, I’m not a huge frosting or glaze person.  But frosting can be a fun and an indulgent addition to any snack cake recipe. A classic cream cheese frosting pairs wonderfully with banana cake.  The tangy contrast to the sweet fruit makes for a great flavor combination.

For a simpler option, consider glaze. An orange glaze would make this more of a bananas foster type of snack cake.  Or you can make a chocolate glaze to drizzle on top.  Or a chocolate peanut butter glaze!  I might have to try that.  There’s plenty of sauces like caramel, chocolate, and even fruit.  Or just a simple dallop of whipped cream or whipped topping would be perfect, too.

What does this banana snack cake taste like?

Full of all the banana flavor you’re hoping for.  I used 4 medium sized bananas that were about 5 to 6 inches in length and had been ripening on the counter for about a week.  When I cracked them open, the aroma of banana filled the kitchen.  It’s sweet with a lovely moist texture and delicious crumb. 

I took a few bites and spread a little butter on them.  Yes, just like banana bread.  I couldn’t help myself.  So, that means you can easily serve this cake with a delicious brunch breakfast.  It’s perfect with coffee or hot tea in the morning.  I sliced the squares small enough to be the perfect size for an afternoon snack at work.  And they’re sweet enough to be a delicious dessert cake, too. Drizzle with some chocolate syrup or top with whipped cream and berries for a decadently easy dessert.

Yield: 16 slices

Easy Banana Snack Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Calling all banana lovers! This Easy Banana Snack Cake is a game-changer. Simple ingredients, delicious flavor, and perfect for any occasion.

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Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/2 cup butter melted and cooled to room temperature
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups mashed banana (about 4 average bananas 5 to 6 inches long)

Instructions

1. Preheat oven to 350 F.
2. Combine the flour with the salt, baking powder, baking soda, and spices in a medium mixing bowl and stir with a whisk to combine.
3. Cream the sugars with the egg and butter until the sugar dissolves. Stir in the vanilla and bananas. Add the flour mixture and stir until the flour is just combined. Let the batter sit for 5 minutes then stir one or two more times before pouring into an 11 x 7 baking pan lined with parchment paper or buttered and dusted with flour.
4. Bake at 350 F for 40 to 50 minutes or until a toothpick inserted in the center comes out almost clean. You don’t want raw batter on it, but you don’t want it completely clean. A few pieces of batter crumbs are perfect. Remove from the oven and cool in the pan 5 minutes and then remove from the pan to cool completely.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 169Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 39mgSodium 299mgCarbohydrates 26gFiber 1gSugar 14gProtein 2g

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These donuts are perfect for cool fall mornings or a holiday brunch.  They’re easy, baked up in no time, and taste like fall in a donut.  If you’re looking for a great brunch recipe for your holiday guests, try this donut recipe.  Add them to your brunch menu along wiht this crescent roll breakfast casserole and these chocolate pancakse with Nutella ganache.

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There’s a famous stop along I-66 in Northern Virginia.  It’s called The Apple House.  They have the most famous apple cider donuts in the area.  You have to get there bright and early otherwise you’ll be standing in line for a long time waiting to buy those delicious gems.  The last time we tried we didn’t stop on the way there, but on the way back and just gave up.  It was too long of a line!

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But  I love all the flavors in apple cider donuts so I decided to make a baked version at home.  They have all the flavor you’re looking for in those famous cider donuts. But they’re baked, you make them at home, and don’t require a 45-minute drive or standing in line to eat them.  These whip up quickly and even quicker if you have more than one baked donut pan.

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What is apple cider?

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Apple cider is made from pressed apples.  It’s known for its slightly sweet and tangy taste.  Unfortunately, the exact origins of apple cider are somewhat unclear.  Some sources suggest that the Romans may have been the first to produce apple cider as a way to preserve the fruit. Others attribute the invention of apple cider to the early English settlers who brought the tradition to America in the 17th century. Regardless of its exact origins, apple cider has become a staple of fall harvest celebrations. It’s a delicious way to keep warm through the colder months.

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What are apple cider donuts?

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Apple cider donuts are made with, you guessed it, apple cider.  It gives them a unique and delightful flavor that is perfect for fall. Apple cider donuts are typically sweet, with a hint of tartness from the cider.  They’re made with warming spices like cinnamon, nutmeg, and cloves.  Adding apple cider to donuts not only adds a burst of flavor but also gives the donuts a moist and tender texture that is irresistible.

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Apple cider donuts were invented in New England where apple orchards were abundant. While the exact inventor of apple cider donuts remains unclear, it is believed that they were created by bakers looking to reduce food waste and make use of the abundant apple cider produced during the fall harvest. This innovative twist on traditional donuts quickly gained popularity for its unique flavor and moist texture.

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Ingredients for Apple Cider Baked Donuts

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These donuts have basic baking ingredients in them.  They have flour, baking powder and baking soda, salt and cinnamon for the dry ingredients.  The wet ingredients include brown sugar, 1/2 cup softened butter, two eggs, apple butter and apple cider, along with apple cider vinegar.  The apple butter can be substituted with applesauce if you have it.  Or some finely chopped apples.  The little bit of vinegar combines with the baking soda to make them airy and light.

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Instructions for making this recipe

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To start making the apple cider baked donuts, preheat your oven to 350 F. While the oven is heating up, gather all the necessary ingredients along with 2 mixing bowls, a piping bag, and a donut baking pan.  In one of the mixing bowls, combine the flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon.  Stir with a whisk to combine.

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In a separate bowl, whisk together the brown sugar and butter until light.  Then stir in the eggs, apple cider, apple butter, and apple cider vinegar.  Make a well in the dry ingredients and pour the wet ingredients into the well.  Stir with a wooden spoon until there are still some small pockets of dry ingredients.  Let the batter sit for 5 minutes before stirring 2 to 3 more times.

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Spoon the batter into the piping bag and pipe into the wells of the donut pan.  Bake at 350 F for 12 to 15 minutes or until a toothpick inserted in the center comes out mostly clean.   You don’t want it to be completely clean otherwise they might be overcooked by the time you get to eat them.  Just as in cooking meats, there is carry over cooking with baked goods, too.  While the donuts are cooking, combine the remaining cinnamon and sugar in a small bowl.

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Allow the donuts to cool in the pan for a few minutes.  Carefully transfer them to a wire rack.  When the donuts are cool enough to handle, dip them into the cinnamon and sugar mixture.  Then place them on back on the wire rack to cool completely.  It’s not easy to wait for them to cool, but you should.  

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Tips for Baking Donuts

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When baking donuts, it’s important to have all your ingredients measured out and at room temperature before you begin. Yes, even the egg.  If you have creamed the brown sugar and butter together then add in a cold egg it will solidify the butter and it won’t incorporate into the remaining ingredients well.

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Another tip is to not overmix the batter.  I learned this watching Alton Brown.  It’s okay to have a few lumps in there.  When you let the batter sit for those 5 minutes the science of baking happens which makes for a light and airy donut.   A few more turns of the spoon after waiting and you’re your batter will be perfect.

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Make sure to grease your donut pan thoroughly to prevent sticking. I have forgotten to do this on more than on occasion.  It’s not fun trying to get the donuts out of the pan when this happens.  I usually wind up soaking the pan and then starting over with a clean pan.

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Finally, don’t overcook the donuts.  The toothpick shouldn’t be completely clean when it comes out.  The donuts will continue to cook in the pan for those 5 minutes and could be over cooked if the toothpick is completely clean.

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Toppings and Serving Suggestions

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I’ve dusted mine with some sugar and cinnamon.  That’s how The Apple House, and most places I think, serve their apple cider donuts.  But you could totally make a glaze with some powdered sugar and apple cider for your donuts.  Or try a caramel glaze or drizzle them with caramel syrup for a and some chopped nuts.   Or whip up some cream cheese and sugar for a slightly tangy option.  Finally, these apple cider baked donuts could be served with a side of fried apples and a scoop of vanilla ice cream for a decadent dessert.

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I would serve these apple cider baked donuts with a cup of coffee or tea for a cozy treat on a chilly day. Dad always dipped his donuts into his coffee.  He did that with cookies for dessert, too.  Yes, he drank coffee before bed.

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You could also double up on the apple cider and serve them with a spiced apple cider or mulled apple cider.  Get creative and experiment with different toppings and ways to serve them to find the perfect combination for you and your family. Your taste buds, and your family, will thank you for it.

Yield: 16

Apple Cider Baked Donuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Are you ready for apple picking season? These Apple Cider Baked Donuts are a must-try! The warm cinnamon and apple flavors will make you feel warm and cozy this fall.

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Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 teaspoons cinnamon, divided
• 1/2 cup brown sugar
• 1/2 cup butter
• 1 large egg
• 1/4 cup apple butter
• 1/2 cup apple cider
• 2 teaspoons apple cider vinegar
• 1/2 cup sugar

Instructions

1. Preheat your oven to 350 F.
2. Combine the flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon in a mixing bowl. Stir with a whisk to combine.
3. In a separate bowl, beat the brown sugar and butter with a hand mixer or stand mixer until light. Add the eggs one at a time stirring after each addition. Next stir in the apple cider, apple butter, and apple cider vinegar.
4. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a wooden spoon until there are still some small pockets of dry ingredients. Let the batter sit for 5 minutes before stirring 2 to 3 more times.
5. Spoon the batter into the piping bag and pipe into the wells of the greased donut pan. Bake at 350 F for 12 to 15 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean otherwise they might be overcooked. Allow the donuts to cool in the pan for a few minutes. Carefully transfer them to a wire rack.
6. While the donuts are cooling, combine the remaining cinnamon and sugar in a small bowl. When the donuts are cool enough to handle, dip them into the cinnamon and sugar mixture. Place them on back on the wire rack to cool completely.
   

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 189mgCarbohydrates 24gFiber 1gSugar 14gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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I love waffles.  All kinds of waffles.  I love the sweet, Belgian kind that I’ve never made.  And I love the savory kind that I try to make all the time.  You can make waffles from hashbrowns like these cheesy hashbrown waffles or straight up hashbrown potato waffles.  Then there’s some flavor packed waffles like hatch chile onion pakora waffles.  For those of you that are new to my blog, my husband doesn’t like sweets for breakfast.  So, that means if I want waffles, they have to be savory.

The hubs is pretty tolerant of my WAY outside the box recipe ideas.  Today waffle recipe was of them. he comes in from walking the dog, he makes us a drink and asks, “What’s for dinner?” To which I recite what’s listed on the monthly menu that’s on the refrigerator.  “Pots ticker Sloppy Joes with Scallion Waffles.” 

You should see the look on his face sometimes.  It’s priceless.  “Oooohkay!” he says and proceeds to the living room.  One of these days, he’s just going to flip and ask for pizza or something instead of what’s on the menu.

What are scallion pancakes?

These savory delights are a traditional Chinese dish made from a simple batter of flour, water, and chopped scallions. Unlike traditional American pancakes, which are usually sweet and fluffy, scallion pancakes are thin and crispy, with a rich oniony flavor that is both satisfying and unexpected.

They’re the inspiration for these waffles.  I didn’t really want to make pancakes.  They weren’t the best base for the potsticker sloppy joes.  So I took the flavor of the scallion pancakes and turned them into delicious waffles.  One that would hold the sloppy joe recipe perfectly and match the flavors, too.

What ingredients do you need to make scallion waffles?

To recreate the unique flavors of scallion waffles at home, you’ll need a few key ingredients. There’s flour and buckwheat flour in them along with salt, and baking powder for the dry ingredients.  The wet ingredients are buttermilk, an egg, freshly ground ginger and garlic, soy sauce, sesame seed oil, and of course scallions or green onions.  Finally, there’s sesame seeds for garnish.

How do you make scallion waffles?

First, combine all the dry ingredients in a large mixing bowl and stir them with a whisk.  This will aerate them and combine them thoroughly.  In a separate bowl, combine all the wet ingredients together.  Then make a well in the middle of the dry ingredients and pour in the wet ingredients.  Stir until the mixture still has a few lumps of dry, but not many.  Let the batter sit on the counter for 5 minutes while you preheat your waffle iron. 

Stir the batter one last time.  Sprinkle a few sesame seeds on the well of the waffle iron before scooping in the batter.  Sprinkle a few seeds on top and cook the waffles according to the manufacturer’s instructions for your waffle iron.  For mine, that’s about 3 to 5 minutes.  Remove them from the heat and keep them warm in the oven until you’re ready to serve them.

What do you serve with these waffles?

I served mine with some potsticker sloppy joes.  They were a perfect combination of flavors together in one bite.  If you don’t have sloppy joes, you can top them with some kung pao chicken, moo shu pork, or even some beef with broccoli.  That was one of my favorite dishes to eat when I was growing up.

What do these scallion waffles taste like?

They’re crispy on the outside and tender on the inside.  They’re not sweet at all.  These waffles are totally savory and delicious.  The hint of scallion or green onions is throughout and makes for a unique twist on classic waffles.  And even a fun twist on the concept of scallion pancakes.

These waffles have a the salty and umami flavor of soy sauce.  I use tamari soy sauce.  I think it has a less pungent flavor than regular soy sauce.  It’s richer and more delicious in my opinion.  And, of course, I can’t make anything Asian without adding in some sesame seed oil.  They’re my two staples for all things Asian when I’m cooking at home.

When you put the potsticker sloppy joes on top it makes for completely delicious Asian experience.  The dish is totally unique and fun for your family to eat.  They’re not difficult to make or require fancy ingredients.  At least not for us.  We make Asian recipes often.  Or at least I do.  So having soy sauce and sesame seed oil is a usual occurrence for me.

The sloppy joes have that perfect potsticker flavor, too.  It pairs well with the scallion, soy, and sesame flavors in these scallion waffles.  But you can easily top them with a fried egg and a drizzle of some gochujang or other Asian sauce like hoisin or even a drizzle of chile oil.  Or just top them with your favorite stir-fry made at home.

Yield: 6

Scallion Waffles

Just like scallion pancakes, these Scallion Waffles are packed with delicious Asian flavors. Serve them topped with Potsticker Sloppy Joes or your favorite stir-fry recipe.

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Ingredients

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• 3/4 cup flour
• 1/2 cup buckwheat flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 whole egg
• 1 cup buttermilk
• 1 teaspoon ground ginger
• 1 teaspoon ground garlic
• 1 teaspoon soy sauce
• 1/2 teaspoon sesame seed oil
• 1/2 cup chopped scallions
• 1 teaspoon sesame seeds

Instructions

1. Preheat a waffle iron.
2. Combine flours with the baking powder and salt. Set aside.
3. Combine the egg with the next four ingredients (ginger through sesame seed oil).
4. Make a well in the center of the flour mixture and add the egg mixture. Stir until just combined. Fold in the scallions.
5. Lightly spray the waffle iron with cooking spray or brush with melted butter. Sprinkle a pinch of sesame seeds on the bottom of the iron. Pour 1/4 to 1/3 cup of batter (depending on your waffle iron) into the bottom of the waffle iron. Sprinkle with another pinch of sesame seeds and cook according to manufacturer’s instructions.
6. Keep warm before serving with Potsticker Sloppy Joes or your favorite Asian dish.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 111Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 431mgCarbohydrates 17gFiber 1gSugar 2gProtein 4g

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The post Surprise Your Taste Buds with Scallion Waffles appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is nothing more comforting than the aroma of freshly baked bread coming from your kitchen. Well, except if you make it from scratch with your own sourdough starter. I just recently recreated a sourdough starter. I had one for years, but did not bake enough with it to do it justice. It was over a decade old and I used it very sporadically. It’s all because I’m’ not the best bread baker. But I’m trying to remedy this with recipes like this sourdough herb ciabatta rolls.

Yes, I realize this isn’t the best way to start a recipe about a foolproof guide to making rosemary sourdough focaccia. But, if I can make this bread than anyone can make this bread! That’s the whole goal for this recipe. To make sure everyone can bake delicious sourdough focaccia.

What is focaccia?

Focaccia is a traditional Italian bread. It’s a versatile and delicious treat that can be enjoyed on its own or used as a base for sandwiches or appetizers. The characteristic dimpled surface and olive oil-infused crust give it a unique texture and flavor that sets it apart from other types of bread. It’s perfect dipped in infused olive oil recipes.  The dough is very loose and soft giving it a large crumb perfect for dipping into olive oil or other spreads as a delicious appetizer.

Is sourdough focaccia better than regular focaccia?

I’m just going to say it. When it comes to making good bread, there’s usually a starter, poolish, levain, or biga. I’m sure all the famous bread companies have their own versions they use to start a batch of bread. So, using sourdough will have the same result. And they’re easier to maintain and work with than those other types of starters I mentioned.

Sourdough adds a depth of flavor and complexity to the bread that is hard to replicate with commercial yeast. The long natural fermentation process of sourdough also helps to break down gluten and other proteins in the flour. This not only makes the bread easier to digest for some individuals but adds a great depth of flavor to this focaccia. Traditional focaccia made with yeast is delicious in its own right but sourdough focaccia offers a unique twist that can take your baking skills to the next level.

How to tell if your sourdough starter is active?

I know I could have resurrected the starter I had. But it was going to take more work than I was willing to put into it. I mean, after about a week or so of not using it had that layer of dark liquor on top. Which is not a bad thing. It just means it needed more attention. I am hopeful that with this recipe I can start using this fresh starter more and more keeping it alive!

One way to tell if your sourdough starter is active is by observing its appearance. An active starter should be bubbly and have a slightly tangy smell. This indicates that the wild yeast and bacteria are fermenting and producing carbon dioxide. Another test is the float test, where you drop a spoonful of starter into water. If it floats, it’s ready to use.

It’s also important to monitor how quickly your starter doubles in size after feeding. A well-fed and active starter should rise within 4-8 hours. Once you confirm that your starter is ready, you can proceed with using it to create a flavorful and aromatic rosemary focaccia that will surely impress your family and friends.

While using sourdough starter alone may seem like a daunting commitment, it’s well worth the effort. However, there are those that use a little instant yeast with their to speed up the fermentation process. Remember that by going this route, you will sacrifice the rich and complex flavors that a long bulk proof provides. If your sourdough starter is healthy enough, just take the time to allow the dough to rise naturally. Your focaccia will have to much amazing flavor and you’ll thank yourself for it.

How do you prepare the focaccia dough?

Begin by combining your active sourdough starter with 2/3 of the warm water in a mixing bowl. It’s best to not use all the water up front because you can add more water later, but you can’t take it away if you use too much. Gradually add in the flour and salt, stirring until a shaggy dough forms. Stir in half the rosemary and once all the ingredients are incorporated, knead the dough by hand or with a stand mixer until it becomes smooth and elastic.

When the dough is soft but forms a ball, you’ve achieved the right consistency. At this point you want to pull up the dough and fold it over on top to sort of knead the dough. It will become more elastic as you continue to stretch and fold the dough. Cover the dough, and let it rise in a warm, draft-free place until it has doubled in size which can be anywhere from 4 to 8 hours depending on your starter. Which is why it’s important to note how long it takes for your starter to rise as discussed above.

How do you prepare the focaccia for baking?

After the dough has doubled in size and is ready to bake, pour a couple of tablespoons of olive oil in a 9 x 13 pan. Preferably a metal baking pan to allow the bread to have a nice crispy outer crust. Carefully spread the dough into the pan, but if it’s resisting, let it rest 30 minutes and then try again. Continue until you can stretch the dough from edge to edge in the pan. Cover and let it rise again for 4 to 8 hours.

While the bread is rising, make sure to preheat your oven. I usually preheat mine for about 45 minutes to an hour before baking to ensure even cooking and temperature. Granted I have an electric oven so that’s easier, but it’s best to have it ready and hot for the dough to cook up perfectly. This is true for any kind of bread.

When the dough has risen and is ready to bake, use your fingers to create those famous dimples that hold all that olive oil goodness in there. It will also hold the remaining chopped rosemary you will sprinkle on top before it bakes. If you want to kick up the flavors a bit, you could sprinkle some cheese on top, too.

Keep an eye on the focaccia. You want that golden brown color on top of the bread and a nice crispy crust on top. Which is why focaccia makes a great pan pizza dough. Just saying. I used a focaccia style crust for my Detroit style pizza. So so good.

Make sure to let the focaccia cool before slicing and serving. I know it will take all the willpower you have. It did for me, too. The aroma of the bread and rosemary wafting through the kitchen will make your mouth water. And the depth of the flavor and tang from the sourdough makes this rosemary sourdough focaccia irresistible. So, while it might seem like it’s a difficult recipe because of the time commitment, it’s mostly hands off and you’re just waiting for the natural magic to happen.

Yield: 15

Rosemary Sourdough Focaccia

Cook Time: 25 minutes

Additional Time: 20 hours

Total Time: 20 hours 25 minutes

Take your bread game to the next level with this savory Rosemary Sourdough Focaccia. Get your oven ready and your taste buds prepared for a delicious treat.

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Ingredients

• 3 ounces sourdough starter
• 1 1/2 to 1 2/3 cup water
• 1 tablespoons sea salt
• 4 cups bread flour
• 5 to 6 tablespoons olive oil
• 1/4 cup chopped fresh rosemary

Instructions

1. Cobine the sourdough started wtih the water, salt, and 3 cups of the bread. Combine with a dough whisk or the dough hook of a stand mixer until it begins to pull away from the sides of the bowl.
2. Cover the plastic wrap and leave in a warm place to proof for 12 hours.
3. Knead the focaccia dough once every 30 minutes for 2 hours. Pull the dough up from the bottom and fold it over the top. Turn the bowl 45 degrees and repeat for 30 minutes.
4. Place the dough into a 10-13 baking pan coated in 3 tablespoons of olive oil. Spread the dough to the edges of the pan. Cover with plastic wrap and let the dough rise 8 hours.
5. Preheat oven to 425 F. When the dough is stretched to the edges of the pan drizzle with olive oil and sprinkl with the rosenary.
6. Bake at 350 F for 25 to 30 minutes or until golden brown.

Nutrition Information

Yield

15

Serving Size

1
Amount Per Serving Calories 190Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 426mgCarbohydrates 29gFiber 1gSugar 0gProtein 5g

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More Farmers Market Recipes:

• Brussels Slaw by A Day in the Life on the Farm
• Whole Honey Roast Carrots by Art of Natural Living
• Easy Ratatouille Casserole by Blogghetti
• Air Fryer Bell Peppers by Cheese Curd In Paradise
• Creamy Ranch Corn & Cucumber Salad with Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Scarlet Sunrise Platter by Magical Ingredients
• Broccoli Tots by Palatable Pastime
• Sourdough Rosemary Focaccia by A Kitchen Hoor’s Adventures
• Zucchini Panzanella Salad by Jolene’s Recipe Journal
• Vietnamese Chicken Salad by Karen’s Kitchen Stories
• Root Vegetable Medley by Our Good Life
• Mexican Street Corn Pizza by The Spiffy Cookie

The post Foolproof Guide to Rosemary Sourdough Focaccia appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the week’s recipes. All opinions are mine.

Nothing says spring desserts than bright and fresh citrus recipes. That includes Meyer lemon desserts. I have a few on the blog. All stemming from this #SpringSweetsWeek. Before then, I had only heard of them but never found them at my local grocery store. I’m thrilled to get a generous amount of them to create delicious recipes like this one for this event.

What are Meyer lemons and how are they different from other lemons? 

Before we dive into the ingredients needed for this Moist Meyer Lemon Loaf, let’s first explore what sets Meyer lemons apart from other varieties. Meyer lemons are a hybrid citrus fruit believed to be a cross between a traditional lemon and a mandarin orange. They are smaller, rounder, and have thinner skin than regular lemons. This gives them a sweeter and more floral flavor profile. Meyer lemons are also less acidic than their counterparts, making them a popular choice for baking and cooking. Their distinct taste adds a unique twist to recipes, like this delectable lemon loaf.

My husband loves to make chicken piccata. I keep waiting for him to perfect his recipe so I can share it on the blog. He keeps changing it up every time he makes it. I think the basic recipe is the same, but this time he added mushrooms which changed the dynamic of the dish completely! And in a good way. I keep asking him if he’s finished with it and he keeps saying, “Almost!”

To me, they are like lemons combined with a drop or two of rose water. Not overly floral but definitely have a little floral hint to their flavor. I like that Meyer lemons are not as acidic as regular lemons but that does mean it might take a little more Meyer lemons that regular to get that lemon flavor you want. Don’t expect this loaf to be overly lemon in flavor. It’s there but not in your face lemon flavor.

What ingredients are needed for this Moist Meyer Lemon Loaf?

To create this Moist Meyer Lemon Loaf, you will need a handful of simple yet basic ingredients that come together to produce this moist Meyer lemon loaf:

• Butter – make sure it’s room temperature to play well with the sugar in the bowl.
• Sugar – not too much to take away from the sweetness of these Meyer lemons. This also goes into the syrup that is drizzled on top of the loaf.
• Brown sugar – this provides a little extra crunch on top of the loaf.
• Eggs – make sure they’re at room temperature to blend in better with the rest of the wet ingredients.
• Meyer lemon juice and zest – I used about 4 lemons for the juice and 3 for the zest. These go into both the lemon loaf and the syrup drizzled on top.
• Sour cream – adds a little extra moisture and tang to the loaf.
• Milk – combined with the cream keeps this lemon loaf moist.
• Vanilla bean paste – adds a nice flavor that brings out the floral notes of the Meyer lemons.
• Ground cardamom – also brings some flavor to the party to compliment the Meyer lemon flavor.
• Flour – I used all-purpose unbleached flour.
• Salt – for all desserts you should add a little salt to balance the flavors of the recipe.
• Baking powder – gives rise to the loaf and makes the crumb nice and tender.

How do you make this Meyer Lemon Loaf?

First, preheat your oven. Sometimes I forget to do this and have to wait for it to heat up before I can combine the wet and dry ingredients. If you do forget and also forget to set out your butter and eggs to come to room temperature then it’s a win win for you! Yes, I do this, too.

Of course, there’s a trick to getting these things to room temperature quickly. Heat a glass bowl of water in the microwave. Then you carefully pour out the water and put the bowl upside down over the butter or eggs. Give it about 5 to 10 minutes and they should be soft/warm enough to start making the batter.

What are some tips for making a moist quick bread like this lemon loaf?

First, make sure to measure your ingredients accurately, especially the flour. Too much flour can result in a dense and dry loaf. I fluff the flour before I measure it so it’s not dense and packed down when I go to measure it. I scoop up some flour and sprinkle it on top. Doing this a few times will aerate the flour and make sure you don’t measure too much flour for this recipe.

Next, don’t overmix the batter. I use the Alton Brown method. I stir the batter just a few times. There’s usually still some flour lumps in there, but that’s okay. The batter sits for 5 to 10 minutes before I come back and stir it one or 2 more times. This ensures that it’s not overmixed and has a light texture when it bakes.

Make sure your ingredients, especially your wet ingredients, are at room temperature. If you combine softened butter with sugar and then add in some cold eggs, it will harden the butter up. This could prevent the wet ingredients from becoming smooth and creamy like they should be. And could alter the texture and moisture of your lemon loaf.

Finally, when the loaf comes out of the oven poke it with a skewer. This will allow the lemon syrup to penetrate the loaf and bring even more moisture to the party. It elevates the lemon flavor and makes it sweet for those that don’t really like lemon desserts. Like my husband.

Serving ideas for Moist Meyer Lemon Loaf

For a delightful twist on a classic lemon loaf, serve slices with a dollop of tangy Greek yogurt, drizzle of honey, sprinkling of chopped pistachios, and a dusting of freshly grated lemon zest on top. This addition not only enhances the citrus flavors but also adds a creamy and refreshing element to each bite. The pistachios add a nice salty crunch, too.

If you’re looking to indulge, try drizzling a homemade lemon glaze over the cooled loaf. To make the glaze, simply whisk together powdered sugar, fresh Meyer lemon juice, and a touch of vanilla extract until smooth. Pour the glaze over the loaf, allowing it to drip down the sides for an extra burst of sweetness. This is a classic way to top a lemon loaf.

For a more elegant presentation, serve the Meyer Lemon Loaf alongside a scoop of rich vanilla ice cream or a light and airy vanilla mousse. This changes the bread from a breakfast treat to a delicious dessert. A light dusting of powdered sugar to garnish will complete the presentation.

Whether you choose to keep it simple with a dusting of powdered sugar or get creative with different serving ideas, one thing is certain this Moist Meyer Lemon Loaf will be the star of any gathering. Enjoy experimenting with different pairings and presentations to find your perfect way to celebrate this citrusy treat this spring!

Yield: 10

Meyer Lemon Loaf

Cook Time: 50 minutes

Total Time: 50 minutes

Indulge in a burst of tangy sweetness with every bite of our Moist Meyer Lemon Loaf ???? Perfect for a summer picnic or an afternoon treat.

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Ingredients

• 1/2 cup butter
• 1 1/2 cup sugar, divided
• 2 tablespoons brown sugar
• 2 room temperature eggs
• 1/4 cup sour cream
• 1/4 cup milk
• 2 tablespoons lemon zest, divided
• 4 1/2 tablespoons lemon juice, divided
• 1/2 teaspoon vanilla bean paste
• 1 1/2 cups flour
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 teaspoon baking powder

Instructions

1. Preheat oven to 350 F.
2. In the bowl of a stand mixer combine the butter with the 1 cup of sugar and the brown sugar and beat until combined. Add the eggs one at a time stirring after each. Stir the sour cream, milk, and 3 tablespoons lemon juice together and add to the mixer. Finally, stir in 1 1/2 tablespoons of lemon zest and vanilla bean paste until combined.
3. Combine the flour with the salt, ground cardamom, and baking powder in a mixing bowl and stir with a whisk to break up any lumps in the flour.
4. Add the flour mixture to the batter and stir until almost combined but some pockets of flour remain. Let the batter sit for 5 to 10 minutes. Stir one or two more times before pouring the batter into a loaf pan lined with parchment.
5. Bake at 350 F for 45 to 50 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean because then the carryover cooking will dry it out.
6. While the loaf is baking, combine the remaining sugar, lemon juice, and lemon zest in a small saucepan and simmer until the sugar is melted and the mixture is slightly thickened. Allow it to cool in the pan.
7. When the lemon loaf is done, remove it from the oven and poke the loaf with a skewer. Brush the top of the loaf with the lemon syrup and allow it to cool completely in the pan before serving.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 306Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 249mgCarbohydrates 48gFiber 1gSugar 33gProtein 4g

Did you make this recipe?

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Friday #SpringSweetsWeek Recipes

• Blood Orange and Cardamom Bundt Cake from Blogghetti
• Blood Orange Creamsicle Pie from A Day in the Life on the Farm
• Blood Orange Crinkle Cookies from Shockingly Delicious
• Blood Orange Curd Tart from The Spiffy Cookie
• Cardamom Bread from Art of Natural Living
• Carrot Cake Cookies from Palatable Pastime
• Dragon Fruit Cheesecake Tart from Karen’s Kitchen Stories
• Dragon Fruit Lassi from That Recipe
• Dragon’s Turf Smoothie Bowl from For the Love of Food
• Easter Strawberries Recipe from In Our Spare Time
• Fig Crumble Bars from Cheesecurd In Paradise
• Fresh Fruit and Scone Breakfast Board from Hezzi-D’s Recipe Box
• Lavender Cardamom Mishti Doi from Magical Ingredients
• Lavender Cupcakes with Almond Glaze from Our Good Life
• Moist Meyer Lemon Loaf from A Kitchen Hoor’s Adventures
• Tangerine Cheesecake Pretzel Cups from Cindy’s Recipes and Writings
• Tangerine Olive Oil Cake from Jolene’s Recipe Journal

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

View the list of prizes in my blood orange crepe suzette recipe.

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Disclaimer:

Thank you #SpringSweetsWeek Sponsors: Selefina Spices, Melissa’s Produce, and Taylor and Colledge for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own.

Rules:

The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, X or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

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Blueberry Lemon Scones

Blueberry Lemon Scones are moist and delicious with a hint of lemon flavor and full of blueberry goodness.

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The post Moist Meyer Lemon Loaf is a Citrus Lover’s Dream Come True appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Liége waffles have recently been gaining popularity. Heck, I think even Eggo has a version of these delicious waffles. They’re a delicious Belgian street food that, to me, tastes like a combination of brioche bread and waffle. They’re perfect for breakfast or dessert! The have a delicious combination of winter spices, pearl sugar, and pumpkin. They’re not only delicious, but they’re easy and it doesn’t take long to make these delicious and seasonal waffles.

What are liege waffles?

They’re a Belgian waffle that’s slightly different from their well-known cousin. The batter is more like a quick bread batter consistency instead of waffle consistency. Sometimes the dough can almost resemble a loose bread dough depending on the recipe. This recipe is between the consistency of a quick bread batter and a bread dough. I used a cookie scoop to put the dough into the waffle iron.

In Belgium, these waffles are a popular street food that needs no extravagant toppings. They’re perfectly sweet from the pearl sugar that melts and caramelizes when cooking the waffles. The street vendors simply wrap them in wax paper and people eat them more like a pastry than a waffle. Or what we think of as a waffle slathered in butter and topped with syrup or whipped cream.

What’s the difference between waffles, Belgian waffles, and Liége waffles?

The world of waffles can sometimes be confusing. There are many different types and variations to choose from. What we know of waffles in the US isn’t how other parts of the world views waffles. Especially in Belgium. While traditional waffles and Belgian waffles are similar and widely known, Liége waffles remain a bit of a hidden gem in the waffle universe.

Waffles in the United States are very similar to Belgian waffles. The batter consistency and ingredients are very similar. The major differences are yeast and egg whites. Belgian waffles typically have yeast in the batter. They also beat the egg whites and fold them into the batter. This makes Belgian waffles lighter and more airy than the American cousins.

Belgian waffles are often the popular choice for waffle enthusiasts. They are larger, fluffier, and have deeper pockets compared to regular waffles. They’re a yeast waffle known for their light and airy texture. Belgian waffles are typically enjoyed with a variety of toppings, from the classic maple syrup and butter to fresh fruits, whipped cream, or even savory toppings like chicken and waffles.

How are Liége waffles different than the other 2 kinds of waffles? Unlike Belgian waffles, Liége waffles have a denser and chewier texture. The dough has pearl sugar in the batter/dough which caramelizes on the outside during cooking. This pearl sugar gives these waffles a delightful crunchy sweetness. People enjoy Liége waffles on their own without any additional toppings. They are perfectly sweet and are bursting with flavor.

So, what sets Liége waffles apart from their Belgian counterparts? While both waffles stem from Belgium, Liége waffles have a more rustic appeal. They’re not perfectly round and have rough edges. Liége waffles are smaller than Belgium waffles with a secret ingredient in them. They have pearl sugar which caramelizes when cooking that creates a slightly crispy exterior. It adds a sweet and crunchy surprise with every bite.

How do you make pumpkin Liége waffles?

Now that you know what Liége waffles are, let’s make some! For this recipe, I like to gather all my ingredients first. I don’t usually. I usually just wing it, but it’s easier to make the batter if you have everything ready to go. That way you don’t forget something like I do sometimes.

For these Pumpkin Liége Waffles, you will need:

• all-purpose flour
• salt
• spices (pumpkin spice, apple pie spice, gingerbread spice)
• yeast
• sugar
• milk
• butter
• pumpkin puree
• vanilla extract
• pearl sugar

Begin by combining the warm milk with the yeast and sugar in a small bowl. Let the mixture sit for a few minutes until it becomes frothy. In a large mixing bowl combine the flour with the salt and spices. Set this aside until the wet ingredients are ready.

In a smaller bowl, combine the pumpkin puree, melted butter, and vanilla extract with a hand mixer. Now, for this recipe I didn’t have enough butter to make a full cup. I split the difference and used half a cup of butter and half a cup of olive oil. No, the olive oil did not flavor the batter. So, if you’re in the same predicament as me you can substitute some of the butter with oil. Add the eggs one at a time stirring after adding each one. Finally, stir in the milk mixture.

Pour the wet ingredients into the dry ingredients and stir with the hand mixer until there are no pockets of dry ingredients visible. I covered my bowl with plastic wrap and let it sit on the counter for an hour. I didn’t want the batter to bubble up and get a tea towel messy. If your bowl is large enough, then by all means use a tea towel, but my plastic wrap worked just fine.

Now comes the magical touch that gives Liége waffles their characteristic texture and sweetness. Remove the plastic wrap and fold the pearl sugar into the dough, ensuring an even distribution. The pearl sugar melts while cooking which creates delightful pockets of sweet caramelization throughout the waffle. It makes each bite pleasant surprise and makes these waffles truly irresistible.

Use a cookie scoop or a 1/4 measuring cup to scoop the batter into the center of each well of your waffle iron. You don’t want the well to fill completely. Liége waffles should have rough edges and look rustic. Some of mine went to the edges and I kept adjusting the amount I scooped into each well to obtain that Liége waffle look.

So, I had a milestone birthday this year. And my husband made it super special since NONE of my family wanted to travel and celebrate it with it. I thank the powers that be for him. Even though we had a rough patch for a little bit, we are stronger for it and he truly makes me feel loved and appreciated.

He bought like 2 weeks of presents and gave me one a day until my actual birthday. One of them was that cute little single waffle iron. I had so much fun making these waffles with that baby iron. Even though the dough always went to the edge, it made these cute, perfectly round waffles.

What do Pumpkin Liége Waffles taste like?

They’re night light like a Belgium waffle or American waffle. They’re hearty, but they’re also packed with seasonal spices and those little pockets of sweet, caramelized pearl sugar. I used many of them to make breakfast sandwiches with some eggs and cheese. Some I just toasted and ate plain because they have enough flavor so you can do that. And then some I topped with some butter and a drizzle of maple syrup, honey, or even caramel sauce!

You can dust yours with some powdered sugar. Or you can top yours with whipped cream and a drizzle of caramel or chocolate sauce. There’s plenty of ideas with fruit toppings and nuts or nut butter toppings. Then there’s all kinds of jams, jellies, preserves, and marmalades.

For dessert waffles, the options of chips to sprinkle on top are almost endless now. I’d love a toffee chip sprinkled waffle. You could try topping them with a seasonal pumpkin pie ice cream or even a vanilla ice cream and some syrup, chips, nuts, etc. Pile it high if you want.

For savory waffles you could go the chicken and waffles route but I think that’s sort of losing its appeal since you can find those recipes EVERYWHERE. Why not try topping these pumpkin waffles with some chicharrones de pollo (Puerto Rican fried chicken) or Chicken 65 which is a fried chicken from India. Or try pollo asado (Mexican roast chicken) or curried chicken. Pumpkins are Latin and to me pumpkins and curry go well together that’s why the Latin and Indian chicken ides.

Either way you top them, you should try your hand at making a batch of these mouthwatering waffles. Your family will love them as much as I did. These pumpkin liege waffles will leave your family eager for more so be sure to save this recipe because they will ask for these waffles repeatedly. Now, grab your apron, heat up your waffle iron, and make a batch of these today!

Yield: 12

Pumpkin Liége Waffles

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 5 minutes

Made from scratch, these Pumpkin Liége Waffles are a delicious blend of the classic Liége waffle combined with pumpkin, making every bite a sweet, savory explosion. Perfect for brunches, parties, or just a quiet morning in your PJs!

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Ingredients

• 3 1/2 cups flour
• 1 tablespoon yeast
• 1/2 cup warm milk
• 1/2 cup butter
• 1/2 cup olive oil
• 1 cup pumpkin puree
• 2 room temperature eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 1/2 teaspoons spices (cinnamon, ginger, allspice, cloves, nutmeg, etc.)
• 1 cup pearl sugar

Instructions

1. Combine the warm milk with the yeast and sugar in a small bowl. Let the mixture sit for a few minutes until it becomes frothy.
2. In a large mixing bowl combine the flour with the salt and spices. Set this aside until the wet ingredients are ready.
3. In a mixing bowl, combine the pumpkin puree, melted butter*, and vanilla extract with a hand mixer. Add the eggs one at a time stirring after adding each one. Finally, stir in the milk mixture.
4. Pour the wet ingredients into the dry ingredients and stir with the hand mixer until there are no pockets of dry ingredients visible. Cover the bowl and let it sit on the counter for an hour.
5. After the batter has proofed, remove the plastic wrap and fold the pearl sugar into the dough, ensuring an even distribution.
6. Use a cookie scoop or a 1/4 measuring cup to scoop the batter into the center of each well of your waffle iron. You don’t want the well to fill completely. Liége waffles should have rough edges and look rustic.
7. Cook your waffles according to the waffle iron instructions. They should be lightly golden brown and slightly crisp when cooked.
   

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 374Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 11gCholesterol 52mgSodium 256mgCarbohydrates 47gFiber 2gSugar 18gProtein 6g

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The post These Pumpkin Liége Waffles Will Wow Your Taste Buds appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Cranberry orange quick bread is the ultimate comfort food for the holidays. At least it is for me. The aroma of cranberries and oranges filling the kitchen is total intoxicating. And will make you want to bake this bread repeatedly this holiday season.

Why do cranberries and oranges go so well together?

When cranberries and oranges come together, they create an irresistible harmonious balance of flavors that is both refreshing and comforting. The tanginess of the cranberries cuts through the sweetness of the orange, creating a delicious contrast that keeps you coming back for more. And each bite of Cranberry Orange Quick Bread is a delightful dance between sweet and tangy, leaving a lingering taste that is simply irresistible.

But it’s not always just about the flavor. These two fruits are packed with healthy goodness that makes this bread easier to justify eating the whole loaf in one sitting. I’m kidding! Or am i?

Cranberries are packed with antioxidants that help promote your overall health and well-being. Orange have delicious vitamin C that boosts your immune system keeping you healthy. Especially during flu and cold season in the winter months. Which is precisely when these fruits are in season!

Why is cranberry orange quick bread a scrumptious comfort food?

For me, it’s not so much the flavors, but the time of year this combination of flavors is super popular. THE HOLIDAYS! Cranberries and cranberry sauce are a staple at holiday meals. Oranges are in season, and, for some, a holiday gift given to family and friends. Or a holiday craft that made the house smell oh so delicious.

Cranberries are also perfectly delicious and comforting in recipes like these sourdough cranberry muffins.  Or you can change up the fruits and make these cranberry banana muffins.  And since we just went through pumpkin week, you can make these sourdough pumpkin cranberry muffins.  Talk about the ultimate in comfort food!

There’s a story that St. Nicholas would toss bags of gold down the chimney for Christmas. This gold wound up in the girls’ stockings hanging by the chimney to dry. That’s why some would find oranges in their stockings at Christmas. Another tradition of leaving oranges in stockings came about during the Great Depression. Oranges were not easy to come by, so receiving one in your stocking meant that person must have spent either a lot of time finding one or money buying to gift it to you. Either way, you were special.

For those crafters, I remember sitting with mom making orange crafts. We would take cloves and stick them into oranges for an aromatic treat to put in bowls on tables. The combination of the oranges and cloves filled the air and just smelled like the holidays.

Why is this moist cranberry orange quick bread perfect for the holidays?

Well, I mean, besides the delicious combination of flavors, it’s a super easy recipe that you can make quickly. Like quicker than most quick breads because you don’t have to wait for butter to come to room temperature. It’s made with olive oil! Which, I think, makes this bread super moist and delicious. No, you don’t taste the olives of the olive oil. Heck, you could make it with orange scented olive oil for an even more tasty bread!

You can make this bread with frozen or fresh berries. If you’re using fresh, you might want to up the brown sugar to 1/2 cup in case your berries are super tart like mine were. But the flavor of the oranges and sugar was enough for me to compliment the tartness of the cranberries. And if you’re using frozen berries, there’s really no reason to thaw them. Just pop them in the batter as is.  Heck, you could even use this cranberry orange congealed salad to make this bread.

The olive oil and yogurt make this bread super moist and delicious. Even days after making it if it lasts that long. The crumb is still tender. The top of the bread is not dry and crumbly. And the flavors are still vibrant and super tasty.

The cranberries infuse the bread with a burst of tartness, adding a refreshing tang that cuts through the richness of the bread. As you take your first bite, you’ll be greeted with the burst of juicy cranberries that lend a burst of brightness to each mouthful. Their vibrant, ruby-red color not only looks visually appealing but also adds a beautiful tartness that complements the sweetness of the bread.

How do you make moist cranberry orange quick bread?

That’s super simple! You combine the flour with the baking powder and baking soda with a whisk and you set that aside until you’re finished with the liquid ingredients. The whisk helps aerate the mixture and make sure there’s no lumps and it’s thoroughly combined.

Combine the sugar with the brown sugar, olive oil, and yogurt and stir with the whisk until the sugars begin to dissolve or the mixture is creamy and light. Then you stir in the egg, the orange juice, and the zest.

Toss the cranberries in the flour mixture then add the flour mixture to the sugar mixture. Stir sparingly! You don’t want to over mix so it’s thoroughly combined. You want some lumps, but you don’t want to see any dry bits of flour. Then let the batter sit while you heat the oven and prepare the pan.

Pour the batter into the pan and bake at 350 for 45 to 50 minutes. I used a glass pan so I lowered the temperature to 325 and cooked it for 50 to 60 minutes. There’s something about the material of the pan that makes a difference in how you bake it. I’ve failed too many times with glass pans to no drop the temperature and just cook it for longer.

See how simple that is? It’s easy to whip up and tastes oh so delicious. It’s a moist and simple quick bread that you will make throughout the holiday season. Because your kitchen and whole house will have an intoxicating orange aroma that just screams holidays!  

Have some leftover cranberries?  Then try this cranberry coffee cake.  With just a cup of cranberries you can make some delicious cranberry jam or this cranberry jam that has apples in it!  What about a mustard?  Try this whole grain cranberry mustard with your leftover berries.

Yield: 10

Cranberry Orange Quick Bread

Cook Time: 45 minutes

Total Time: 45 minutes

Satisfy your cravings with a delectable slice of my easy Moist Cranberry Orange Quick Bread. It is guaranteed to bring joy to your taste buds.

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Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teapsoon baking soda
• 1 cup frozen cranberries
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2/3. cup yogurt
• 1/2 cup olive oil
• 1 egg room temperature
• 2 tablespoons orange zest
• 1/3 cup orange juice
• 1/4 cup raw sugar
• 1/4 cup pine nuts

Instructions

1. Combine the flour with the baking powder and baking soda. Set aside.
2. Stir the sugar with the brown sugar, yogurt, and olive oil with a whisk until light and creamy. Add the egg then stir in the orange zest and orange juice.
3. Toss the cranberries with the flour then add the flour mixture to the sugar mixture. Stir until just combined and there are no dry pockets of flour.
4. Preheat the oven to 350 F if using a metal pan or 325 if using a glass pan.
5. Line the pan with parchment or spray with cooking spray. Pour the batter into the pan and use a spatula to even out the top of the batter. Sprinkle the top with the pine nuts and raw sugar.
6. Bake at 350 F ( or 325 F) for 45 to 60 minutes or until a toothpick inserted in the center comes out almost completely clean. The bread will continue to cook so you don’t want the toothpick to be completely dry.
7. Cool the bread in the pan for 5 minutes then remove it from the pan and cool completely on a wire rack.

Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 286Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 20mgSodium 133mgCarbohydrates 37gFiber 1gSugar 21gProtein 4g

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Please leave a comment on the blog or share a photo on Instagram

The post Start Your Fall Baking with this Moist Cranberry Orange Quick Bread appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.