Blueberry Cinnamon Rolls

I saw this recipe on Pinterest.  I love cinnamon rolls and blueberries so why not combine them.  They were awesome!  Even my oldest, who hates blueberries, couldn't eat enough of these. 

Dough:
2 cups whole milk
1/2 cup vegetable oil
1/2 cup sugar
2 1/4 tsp active dry yeast
4 cup flour
1/2 cup flour
1/2 heaping tsp baking powder
1/2 scant tsp baking soda
1/2 tbsp salt

Blueberry Filling:
1 pint blueberries  (I used 2 C. frozen blueberries)
3 tablespoons granulated sugar
2 teaspoons cornstarch (I wanted my filling a little thicker so I used a little more cornstarch)
2-3 teaspoons lemon juice
3/4 cup water

Additional Blueberries for Sprinkling:
1 pint blueberries (I didn't use these extra blueberries)
2 Tbsp sugar
4 Tbsp cinnamon
2 Tbsp flour

Prepare Blueberry Filling: In a small saucepan, combine 1 pint of the blueberries, sugar and cornstarch. Stir in lemon juice and water. Turn heat to medium and cook, stirring often, until mixture begins to thicken slight. Remove from heat and allow to cool.

Prepare the Dough: Mix whole milk, vegetable oil and sugar in a pan. Scald to 150 degrees. Let cool until lukewarm (~45 minutes). Sprinkle in yeast and let sit. Then add 4 C flour, stir mixture together. Cover and let sit for one hour.   Add 1/2 C flour, baking powder, baking soda, and salt. Stir mixture together.  Divide the dough in half.

Sprinkle surface generously with flour and form into a rectangle, roll the dough thin, maintaining a rectangular shape. Spread half of the blueberry filling onto the dough. Sprinkle half of the additional blueberries for sprinkling on top. Roll the dough toward you. Pinch the seam to seal it. Grease foil cake or pie pans. Cut rolls 3/4 to 1 inch thick and lay in greased pans. Repeat with other half of dough and blueberry filling.  Cover the rolls and let sit for 30 minutes. Bake at 375 for 15 to 18 minutes.    We frosted ours with cream cheese frosting!  Yummy!

Overnight Monkey Bread

I made this for my kids for a Sunday morning breakfast treat.  I regretted it about halfway through our first meeting of church when they were all a little wired.   Otherwise this was a delicious treat if not a little rich. 

From Cook's Illustrated

Dough


2 tablespoons unsalted butter, melted
1 1/3 cup milk, warm (about 120 degrees)
1/3 cup water, warm (about 120 degrees)
1/4 cup granulated sugar
2 teaspoons table salt
1 package rapid-rise yeast (or instant)
3 1/4 cups all-purpose flour , plus extra for work surface

Brown Sugar Coating

1 cup packed light brown sugar
2 teaspoons ground cinnamon
8 tablespoons unsalted butter (1 stick), melted

Glaze

1 cup confectioners’ sugar
2 tablespoons milk

Butter a 12-cup Bundt pan generously with softened butter. Set aside.  In large measuring cup, mix together melted butter, milk, water, sugar, and salt. Stir to dissolve.

Mix 2 1/2 cups flour and yeast in stand mixer fitted with a beater blade. Turn machine to low and slowly add the milk mixture. After the liquids are incorporated, switch to the dough hook, increase the speed to medium and gradually add the remaining flour (add more or less as necessary) until dough clings to the hook and almost cleans the sides. Knead until the dough is shiny and smooth, 6 to 7 minutes.

Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Coat large bowl with nonstick cooking spray. Place dough in bowl and coat surface of dough with cooking spray. Cover bowl with plastic wrap and allow to rise in a warm, draft free place until dough doubles in size, 50 to 60 minutes.
While dough is rising, mix brown sugar and cinnamon together in bowl. Place melted butter in second bowl. Set aside for the sugar coating.
Remove dough from bowl, and pat into rough 8-inch square. Using bench scraper or knife, cut dough into 64 pieces.
Roll each dough piece into a ball. Working one at a time, dip balls in melted butter, allowing excess butter to drip back into bowl. Roll in brown sugar mixture, then layer balls in Bundt pan, staggering seams where dough balls meet as you build layers.

Cover Bundt pan tightly with plastic wrap and place in refrigerator overnight.

Approximately one hour before you want to bake your Monkey Bread, remove it from the refrigerator and let the dough come to room temperature and the dough will begin to rise. (It should have risen some in the refrigerator overnight.)

Heat oven to 350 degrees. Unwrap pan and bake until top is deep brown and caramel begins to bubble around edges, 30 to 35 minutes. Cool in pan for 5 minutes, then turn out on platter and allow to cool slightly, about 10 minutes.

For the glaze: While bread cools, whisk confectioners’ sugar and milk in small bowl until lumps are gone. Using whisk, drizzle glaze over warm monkey bread, letting it run over top and sides of bread. Serve warm.

Lime Glazed Raspberry Cupcakes/Muffins

This recipe said it was a cupcake recipe, but I thought it was more muffin inspired. I definitely can eat these for breakfast!

Adapted from Elle's New England Kitchen

Supposed to make 24 cupcakes, but I got 18...

1/2 cup unsalted butter, softened

1 1/2 cups sugar

2 eggs

1/2 tsp vanilla extract

2 1/4 cups flour

2 tsp baking powder

2 tsp. baking soda

1/2 tsp salt

1 cup raspberries

1 cup milk

lime zest

glaze:

1 cup powdered sugar

lime juice, enough to get a glaze consistency

grated lime zest

Heat oven to 375. Grease muffin pans or line with papers.In large bowl, beat butter and sugar with mixer. Add eggs and vanilla and beat until smooth.In medium bowl, sift 2 cups of the flour with the baking powder, soda, and salt.Toss the berries with the remaining 1/4 cup of flour. On medium speed, add flour mixture to butter/sugar, alternating with the milk. Fold in the berries and zest. Spoon into muffin cups and bake for 20-22 minutes. While those are baking, make the glaze. Whisk the sugar, zest, and juice until smooth. After cupcakes are cooked, run a knife around each one immediately and after a couple minutes, remove to a rack to cool. Take them out of the pan and glaze them.

Lemon Poppyseed Muffins

I had been looking for something to take to a family reunion to eat for breakfast. I love muffins and thought these sounded really good. They are so good. Orrin kept saying, "Mom they taste like lemonade."

Recipe by: Dorie Greenspan

2/3 cup sugar

grated zest and juice of 1 lemon

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sour cream (I used light sour cream)

2 large eggs

1 teaspoon pure vanilla extract

1 stick unsalted butter, melted and cooled

2 tablespoons poppy seeds

icing:

1 cup confectioner's sugar

2-3 tablespoons fresh lemon juice (I used more, Port kept saying it wasn't lemony enough.)

Preheat oven to 400 degrees.Spray muffin tin with nonstick cooking spray.In large bowl, rub sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon is strong. Whisk in the flour, baking powder, baking soda, and salt.In another bowl, whisk the sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently stir to blend. Do not over stir!Divide the batter evenly among the muffin cups. Bake 18-20 minutes.Transfer pan to a cooling rack. Cool 5 minutes then remove from pan. Cool completely, then glaze with icing. (I put the glaze on them as soon as they were on the cooling rack and still hot. It was great. It created kind of a crunchy glaze on them. SO GOOD!!!)

Double Chocolate Zucchini Muffins

1 C. Sugar
3 eggs
1 C. vegetable oil
3 C. shredded zucchini
2 tsp. vanilla
3 C. flour
2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 C. unsweetened cocoa powder
1/2 tsp. salt
2 C. chocolate chips

Whisk together sugar, eggs, oil, zucchini, and vanilla. In a separate bowl combine flour, soda, baking powder, cinnamon, cocoa, salt, and chocolate chips; mix well. Combine flour mixture and wet ingredients just until blended. Bake at 350 degrees for 20 minutes or until toothpick tests done.

Banana Berry Bran Muffins

From Amy K.

These are mine and my kids favorite muffins. A friend gave us these muffins and recipe as we were leaving Washington to move to Idaho. They were a great comfort food as we drove. This recipe usually makes about 15 muffins and very rarely to we make it to the end of the day with muffins left over. I haven't had the heart to tell my kids the muffins are somewhat healthy for them.

1 egg
3/4 C. packed light brown sugar
1 1/3 C. mashed ripe bananas (3-4 bananas)
1/3 C. Veg. oil
1 tsp. vanilla
3/4 C. flour
3/4 C. whole wheat flour
1/2 C. oat bran
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
Frozen berries

Mix ingredients, adding in the bananas last and stir just until moistened. Place one spoonful of batter into each greased muffin tin. Sprinkle with 4-5 berries (I usually mix the berries in the batter). Spoon batter on top of berries. Continue layering batter and berries until muffin tin is filled. Bake at 375 degrees for 20-25 minutes. Top of muffins should be browning and should spring back when touched with finger.

Sour Cream Blueberry Muffins

From Becoming Betty:

2 eggs
1 cup sugar
1/2 cup oil
1/2 tsp. vanilla
1 cup sour cream
1/2 tsp. salt
1/2 tsp. baking soda
2 cups flour
1 cup blueberries

Mix eggs, sugar, oil, vanilla and sour cream. Next, add salt, soda, flour. Gently fold in blueberries. Scoop batter into prepared muffin cups. Bake at 400 degrees for 20 minutes.