Combine the flour, salt and mix. Add the cold butter cut into cubes and distribute throughout the flour mixture. You don’t need to mix it too much.
Add the cold water then mix everything just until you form your dough. It might be a little sticky.
Grab a large sheet of plastic wrap and pour the dough mixture on top and press the dough with the plastic wrap to fold it into a tight square.
Wrap it well then let it chill at least 1 hour in the refrigerator.
Unwrap it and put the dough on a floured surface, then roll it out into a rectangle with a floured rolling pin. Fold it like a newspaper, turn it clock wise then roll it out again. Repeat this process 3-4 times. This allows you to really get those buttery flakey layers.
Wrap the dough with a large sheet of plastic wrap again and chill it in the refrigerator another 2-4 hours or overnight for the best results.
For the cream cheese filling:
Combine your egg yolk, softened cream cheese until nice and smooth. Add the sugar, and vanilla extract and mix.
Set the filling in the refrigerator tightly covered until you’re ready to assemble!
For the assembly:
As pictured in the diagram above, you will want to roll the dough into a triangle, then cut the slits as evenly as possible. It doesn’t have to be perfect.
Fill your dough with the cream cheese filling, then fold everything over as if you’re making a braid.
Place the pastry back in the fridge (or even better- the freezer) to chill at least another 20 minutes while you preheat the oven to 400 degrees F.
Take it out of the fridge/freezer and brush with egg wash. Pop it in the oven for 20-25 minutes or until golden brown and flakey. If you add fresh berries this might take longer since berries tend to release a lot of liquid. Make sure the bottom is also nice and brown.
Let it cool, then dust with powdered sugar if desired or serve it as is. It’s delicious 🙂
** You want to chill the pastry right before baking because we want to make sure the dough is as cold as possible and goes into a very hot oven. This will create those flakey layers**
Ahh, this is the kind of coffee cake I’ve always dreamed about eating! Light and moist, not too sweet, and with some texture on the top. It is marvelous!
I should also mention that I make this cake with sourdough starter discard! YES! no more throwing away your starter discard. If you don’t have sourdough starter “discard” then by all means, sour cream or yogurt would work heavenly here as well! However, I highly recommend the starter discard because I firmly believe that funky, fruity, smelly starter really helped achieve that UMPH in this lovely cake 🙂
About sourdough starter/ starter discard:
If you’re not sure what sourdough starter is- allow me to explain (even though I’m no professional he he). Sourdough starter is simply a combination of warm water, and flour. It is mixed together, then placed in a large enough jar to ferment in the course of about a week. Everyday that week, the starter rises overnight (ferments) and requires “feeding” which means you “throw away” about half of what has risen and then feed it with more warm water and flour. Now, I HATE throwing away food…it hurts…so when I found out there’s actually a way to use that “discard” I was very pleased! And let me tell ya, it’s GOLD :). You can actually use that “discard” to make a lot of delicious baked treats! Pancakes, waffles, pizza, heck…even bread! I used this sourdough starter recipe in case you’re interested in making some of this gold too!
1 packet instant apple cinnamon oatmeal (can sub for 1/3 cup rolled oats or an extra 1/3 cup nuts)
1/3 cup pecans or nuts of choice
For the coffee cake:
1 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cups white granulated sugar
1 cup starter discard (or sour cream/ yogurt)
2 tablespoons melted butter
3 tablespoons canola oil
Preheat the oven to 350 degrees F and grease your round pan (I used a springform pan but a 9×9 works) with butter and dust with flour (to prevent cake from sticking).
Melt the butter in a small saucepan then add brown sugar, maple syrup, instant oatmeal, and salt. Pour the caramel to the bottom of the buttered pan then sprinkle with nuts. Set it aside while working on the cake batter.
In a medium sized bowl mix together the flour, baking soda, and salt together. Add the rest of the ingredients – sugar, starter, egg, melted butter (cooled), and oil. Mix until everything is just combined. The batter will be slightly sticky and thick.
Spoon the batter by spoonfuls on top of the caramel until you’ve spooned it all then spread it evenly with a spatula or the back of a spoon.
Bake it in the oven for 20 -25 minutes until it has set and an inserted toothpick comes out clean. Let it sit on a cooling rack for 5 minutes.
Loosen edges of cake with a knife and invert a large platter over the cake. Using hot pads, grasp edges of cake pan and flip over. Remove pan and spoon any topping in pan back onto cake.
Let cool 5-10 minutes before serving. It’s best eaten the day of but can be left in the fridge for a couple days or the fridge for a couple weeks. Simply pop it in the microwave and heat up 10 seconds or so.
Behold my favorite muffin recipe to date! Chocolate banana muffins that are moist, rich, and hearty. I must admit, I was a bit hesitant to post this recipe and doubting whether or not this was perfect enough…but I honestly wouldn’t change a thing! It’s perfectly sweet enough to satisfy my sweet tooth, it’s not too light or too dense (it’s in between), and it actually holds me over till the next meal. It honestly kind of has a chocolate graham cracker kind of flavor and I think it’s DIVINE! I love that each ingredient is nice and healthy, and I can top these off with extra yogurt, or peanut butter if I want more decadence.
A couple things to note:
The sweetness in here comes from the ripe banana (the riper the sweeter) and Sweetleaf stevia but you can add maple syrup if you’d like to make it sweeter! I’d say about 2-3 tablespoons would do just fine.
Most of the fat in this recipe comes from an avocado! YUP it’s such a mild taste that you won’t even tell it’s there. The chocolate definitely takes over (and i’m all for it). But the avocado in combination with the yogurt just adds the richness you’re looking for in a muffin.
I also use a blender to mix the dry and the wet ingredients separately then I combine the two together. If you don’t have a blender, I’m almost positive a food processor would also work although I haven’t tried.
3 tablespoons unsweetened cocoa powder (I love using a dark unsweetened cocoa powder-it’s so rich)
1/3 cup unsweetened almond milk (any milk will do)
1 large egg
1 teaspoon vanilla extract
8 drops Sweetleaf stevia (optional and can sub 2-3 tablespoons liquid sweetener of choice such as maple syrup)
1/2 cup greek yogurt
1 large ripe banana
1 large ripe avocado
Preheat the oven to 350 degrees and spray a 6 ct muffin pan (for large muffins) or 12 ct muffin pan with non-stick cooking spray.
Put all of the dry ingredients into the blender and blend until flour consistency (oats through cocoa powder) then place into a large bowl.
Next, blend all of the wet ingredients (almond milk through avocado) in the blender until smooth, and gently pour it into the dry ingredients bowl and stir until just combined and no flour mixture is unmixed. The key to the perfect muffin is to not over mix :). The batter will be pretty thick and kinda lumpy and that’s perfectly okay!
Evenly distribute the mix into the muffin pan, and let it bake for 18-20 minutes. Insert a toothpick into the center to test if the muffin is done.
I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
egg wash (for the end): 1 large egg mixed with 2 teaspoons milk
For the Glaze:
3/4 cup confectioners’ sugar
1 Tablespoon milk (can use more if needed)
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
Make your crust: In a food processor or by hand with a pastry cutter, mix the flour, salt, and sugar together, vegetable shortening and pulse everything together until you have pea sized pieces throughout the dough.
Add the ice cold water little by little, until you form a the dough.
Take your dough and cover in plastic wrap tightly, and refrigerate for at least 1-2 hours.
Make your filling: Mix all of the filling ingredients together (except for the egg wash) and set aside.
Assemble your hand pies: on a floured surface roll out the dough into a large square or triangle, and cut your dough into even rectangles. Note- it’s okay if they aren’t perfect! I personally prefer the rustic look 😉
Make your egg wash: simply beat your egg with milk in a small bowl
Brush each rectangle bottom with some egg wash (this will help everything stick) and fill with the brown sugar filling ( I like filling a generous amount) then cover with another rectangle (that isn’t brushed with egg wash). Crimp the edges of the pastry with a fork and then poke three wholes on top (so the filling doesn’t explode). Transfer into a lined baking sheet with parchment paper.
Continue until you’ve assembled all your pastries. Refrigerate your pastries for at least 20 minutes (highly recommend if you can) while you preheat the oven to 350 degrees F.
Brush the pastries with the remaining egg wash and pop them in the oven for 25-28 minutes or until golden brown.
Make the glaze: mix all of the glaze ingredients and set aside until the pastries have cooled, and are ready to be glazed. Once glazed, pop them back into the refrigerator so the glaze hardens 🙂
*These keep well at room temp 2-3 days or in the fridge 6 days. You can also freeze before glazing and store in an airtight container up to 3 months. Simply defrost the night before in the refrigerator and bake.*
Nom noms! These are exactly that….delicious. You can’t go wrong with a crispy flavourful fritter topped with creamy sour cream.
These are packed with flavor and have a ton of yummy veggies. That’s a win win over here! Feel free to use any kind of veggie here. Sweet potato or russets would also be divine. It is such an easy recipe you can whip up in no time. It makes the perfect snack or appetizer any time of day.
Ahh, there’s nothing quite like a delicious buttery pastry to start your morning with a cup of coffee. These pastries are very simple to make! Not much rolling and folding required -but there is some of course ;).
The flavor is absolutely delicious. It’s almost like a cross between a buttery brioche and a croissant. These danishes will rock your world. Feel free to also add your own fillings! It’s such a versatile recipe and there’s a little bit of everything for everyone. Hubby’s personal favorite (and mine) is the cheese danish filling. AHHH!
I made a combination of cheese, lemon curd, and strawberry fillings…all delicious (details in the notes down below). I hope you love this recipe as much as we do! We love pastries for breaky, and really all time of day 😉
2 and 1/4 teaspoons Active Dry Yeast (1 standard packet)
1/4 cup granulated sugar
1/2 cup half and half at room temperature (can use whole milk as well)
1 large egg
1 teaspoon salt
14 Tablespoons cold unsalted butter (cut into cubes)
2 and 1/2 cups all-purpose flour (plus extra for generously flouring hands, surface, and dough)
For the Filling:
2/3 cup filling total * see notes (I used a combination of a Cheese, Strawberry Jam, and Lemon Curd filling)
For the Egg Wash:
2 Large Egg Yolks
1 Tablespoon milk
For the Vanilla Icing:
1 Cup Powdered Sugar
2 Tablespoons half and half
1 teaspoon pure vanilla extract
To make the pastry dough: start by activating your yeast. Mix the warm water, yeast, and 1 Tablespoon of the granulated sugar in a large bowl. Let it sit for 5 minutes (you’ll see bubbles rise to the top and that’s how you know it’s working!)
Add the remaining sugar, egg, half and half, and salt and set the bowl aside to rest.
In a food processor place the cold unsalted butter cubes, and the flour and pulse 15-18 times. The butter pieces will be distributed throughout. Be careful not to over pulse. You may also use a pastry cutter if you don’t have a food processor.
Very gently, fold the flour mixture into the yeasted mixture with a rubber spatula. Fold just until the flour mixture is moistened. Dough will be very sticky and that’s what we want!
Turn the dough into a surface with a large sheet of plastic wrap and cover it tightly. Place it in the fridge for 4-48 hours.
Now, we will begin rolling and folding for 3 times total. Apply a generous amount of flour to your surface, and place the sticky dough on top. Flour your rolling pin and begin to form a rectangle with the dough.
Fold each edge into the middle as if it was a business letter, and then turn it clockwise and roll it out into a 15 inch long rectangle again. Then, fold into thirds again. Turn it clockwise. You’ll repeat rolling and folding 1 more time for a total of 3 times.
Wrap up the dough and let it sit in the refrigerator again for at least 1 hour.
Take the dough out of the refrigerator and cut in half (you may freeze one half for later and defrost overnight when ready).
Line your baking sheet(s) with parchment paper.
Now, we start putting together our pastries. Place half of the dough into a floured surface and cut into another half, then cut into 4 equal pieces each (8 total pieces of dough).
Shape the dough into rounds and then make a small well in the center for the dough. Continue doing this for each little dough.
Fill each dough with 2-3 tablespoons of your filling of choice.
Make your egg wash by whisking the yolks with the milk, then brushing the sides of the dough with the egg wash.
You may chill the pastries in the refrigerator while you preheat your oven to 400 degrees F for at least 10 minutes.
Bake for 22 minutes or until gold and puffy!
You can make the vanilla icing while they bake and pop it in the fridge until ready to drizzle. Just mix all of the icing ingredients until you get the desired consistency.
Allow them to cool completely then drizzle with vanilla icing on each pastry if desired.
For the strawberry filling: mix 1/3 cup strawberry jam, a pinch of nutmeg, and splash of lemon juice into a small sauce pan until bubbly then cool in the fridge to allow it to thicken.
For the lemon curd filling: you’ll need 2 large egg yolks, 1/3 cup granulated sugar, 1/2 tablespoon lemon zest, juice of 1 1/2 lemon, 1/4 teaspoon salt, 3 tablespoons butter. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a whiskuntil completely blended, then continue to whisk as the curd cooks. It will thicken up and should be about the consistency of hollandaise. Remove from the heat then add butter and continue to whisk (butter will melt). Place in a tight container in the fridge for up to 10 days.
For the cheese filling (hubby’s favorite): beat one 8 ounce block of full-fat cream cheese that is softened at room temperature in a medium bowl until smooth. Beat in 1 large egg yolk, 1/3 cup granulated sugar, 1/2 teaspoon fresh lemon juice, and 1/2 teaspoon pure vanilla extract until smooth. Make about 1/2 of this filling if using another filling as well 🙂
Other fillings: You can use other jams or preserves, pumpkin butter, or Nutella- the possibilities are endless!
Be ready to have your house smell like a bakery with these delightful little treats! Who doesn’t love a good cherry pie? And these are to die for. Perfectly buttery and flakey, and not to mention so EASY to make. You can make these ahead, and serve them at your next family get together.
Serve these warm with some vanilla bean ice cream on the side for a decadent dessert or with your morning coffee 😉 Yum!
I don’t know about you, but it’s still pumpkin season to me! Fall is so not over yet, and I’m still celebrating with this delicious, cozy, super fluffy baked oatmeal. Yum!
I’ve gotta admit, sometimes I don’t feel like making oatmeal from scratch in the morning and it’s SO NICE having breakfast ready. This is a heat up and serve kind of breakfast (although let’s be honest…I don’t heat this up…it’s delicious as is).
I hope you enjoy this simple, healthy fall breakfast delight. I make a batch every week because my taste buds still want all the spice and everything nice this season has to offer 🙂 Serve it warm or cold with your favorite nut butter, yogurt, and a drizzle of maple syrup if desired.
Preheat the oven to 350 degrees F and grease an 8×8 dish with nonstick spray or butter.
Mix the dry ingredients together- rolled oats, spices, baking powder, salt in a medium bowl then set aside.
In a separate bowl mash a large ripe banana, and add the milk, pumpkin puree, vanilla, oil, egg whites.
Whisk everything together until it’s combined into a creamy mixture then add it to the bowl with the dry ingredients.
Fold everything together until just combined then add the raspberries and fold again. Careful not to over mix and mash the raspberries 🙂
Pour the baked oatmeal mixture to the baking pan.
Bake for 30-35 minutes or until it’s nice and golden brown and let it cool for at least 15 minutes.
*Note- you can serve it warm but it will crumble a little bit. I find it best to slice it when it’s cool, and refrigerate until ready to eat. I also like to store these in the freezer- I just wrap each individual slice in plastic wrap and then put it in the refrigerator the night before.
Sharing a very delicious Pumpkin Bread recipe today! It’s not overly sweet, and quite healthy for you. There are no added sweeteners of any kind here, just the natural sweetness from the banana and spices with a hint of stevia (if preferred). You can absolutely add 1-2 Tablespoons of maple syrup to this recipe! Just reduce the amount of almond milk by the amount of maple syrup that you use.
The banana flavor isn’t over powering and adds a delicious amount of sweetness, this flavorful bread is fall in a bite. It’s perfect for breakfast with a cup of coffee, nut butter, pumpkin butter, or yogurt. A healthy pick me up in the afternoon as well 🙂
Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
In a medium bowl mix all of the dry ingredients.
Next, throw the wet ingredients into a blender (yogurt, milk, egg, banana, pumpkin puree, nut butter), or just mash them separately then incorporate them into the dry ingredients.
Mix gently until it just combines. Do not over mix
Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours
Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely. Then slice it into 6-8 slices.
Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!
*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.
*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!