Baked Goods Archives - Eat at Home

Easy Almond Pastries

March 19, 2013 by KateS

These pastries really couldn’t be easier. With just a few ingredients you have a fun and delicious brunch dish. What makes them so fun? Cookie cutters and food coloring.

I like to use cookie cutters to cut my pastry into seasonally appropriate shapes and then tint the icing on them to make them especially festive. With Easter coming up, I couldn’t resist making some Easter egg pastries.

Decorating the pastries would be a great kitchen project for kids. I usually put my icing in zippered sandwich bags and snip off the tips for decorating purposes, but you could also put the icing in little bowls and brush it on with a pastry brush or new paintbrush.

If you didn’t want to make them season-specific, you could make them as squares or triangles with a drizzle of white icing – they’re just as good!

Easy Almond Pastries

Ingredients

1 box of frozen puff pastry, thawed
1 can of almond pastry filling
1 egg, lightly beaten
2 c. powdered sugar
3 T. milk
Food coloring, if desired

Instructions

Preheat the oven to 400F degrees.
Using a cookie cutter (or a sharp knife) cut out an even number of puff pastry pieces.
Generously spread the almond pastry filling on half of the cut-out shapes, and then use the remaining shapes to top them off. Using a fork, press together the edges of the pastry to seal in the almond filling.
Transfer the pastries to a lined baking sheet. Brush the tops with the beaten egg.
Bake for 20 minutes, until the pastries are golden brown. Set them aside to cool.
Meanwhile, whisk together the powdered sugar and milk. Add more sugar or milk to reach desired consistancy. Stir in food coloring as desired.
Drizzle the icing over the cooled pastries to decorate. Alternatively, you can brush the icing on using a pastry brush or new paint brush.

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Filed under: Baked Goods, Breakfast, Dessert Tagged with almond filling, Easter, holidays, puff pastry, puff pastry doughLeave a Comment

Butternut Squash Muffins

February 1, 2013 by KimM

WAIT! Don’t run away! They are good, I promise! At least they were good to me, and my Dad, and most importantly, my four year old! He is the pickiest eater and has food allergies on top of it, so needless to say, getting enough proper nutrition into him has been a challenge.

He ate his minus the crumb topping, but he ate them! I was thrilled! He ate a vegetable…for breakfast!

Butternut Squash Muffins

Ingredients

2 1/4 cups unbleached all-purpose flour
1/2 cup wheat bran
1 Tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1 1/2 cups butternut squash puree
1 cup milk
1/2 cup brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1/2 cup cinnamon chips
Topping (optional):
1/4 cup oats (regular or quick cooking)
1/4 cup wheat bran
1/4 cup AP flour
1/4 cup raw sugar
1/4 cup chopped walnuts (optional)
2 T. coconut oil

Instructions

Preheat oven to 350 degrees.
In a medium size bowl, mix together the flour, wheat bran, baking powder, baking soda, and pumpkin pie spice.
In a separate bowl, mix together the squash, milk, brown sugar, & applesauce.
Add the wet ingredients into the dry, and combine.
Fold in cinnamon chips.
Spoon mixture into a 12 cup muffin pan, sprayed with nonstick cooking spray (or liners), about 3/4ths full.
If using crumb topping, mix all the topping ingredients together and sprinkle on top of muffins.
Bake approximately 20 minutes or until done.

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Notes – If you do not have wheat bran, you can use all flour. You could probably sub oat bran or some other flour if desired, but I haven’t tried it. You could also use pumpkin or sweet potato in the place of butternut squash. I also had enough batter left over to make a couple baked ‘donuts’ in my donut pan, since my kids like almost anything shaped like a donut! (and how many times can I use ‘donut’ in a sentence?!)
Yes, I am all for sneaking vegetables into my children’s food, and my own for that matter!

For more from KimM, join me over at Makin’ it Mo’Betta; and on Facebook, Twitter and Pinterest!

Filed under: Baked Goods, Breakfast Tagged with Breakfast, butternut squash, muffins6 Comments

Ingredient Spotlight: Tea (and Spiced Chai Tea Muffin recipe)

January 9, 2013 by Tiffany

I love tea. My very, very favorite is Bigelow Constant Comment. But lately, I’ve also been loving the Spiced Chai and Vanilla Chai from Bigelow.

My afternoon snack almost always includes a cup of tea. My tea basket is always on the counter, ready for me to choose the flavor of the day.

But did you know you can also bake with tea?

I chose the Spiced Chai to make these muffins. They remind me a bit of coffee cake (tea cake?), but with more flavor. I topped them with cinnamon streusel. And of course, they’re perfect with a cup of tea.

The recipe and a photo of the ingredients is near the bottom of the post. But I wanted to give you a chance to share your recipes that are perfect for pairing with tea.

Link up any recipe you like that you love enjoying with your favorite cup of tea. If you’ve got a recipe that uses tea as an ingredient, we’d love to see that too! And if you have a post about Bigelow Tea, be sure to link that up as well. We’ll be pinning your posts on the Bigelow Tea Board and Recipes to Enjoy with Tea board. You can follow Bigelow Tea on Twitter, Facebook and Pinterest.

Here’s what you’ll need to make Spiced Chai Tea Muffins:

Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Yield: 1 dozen muffins

Spiced Chai Tea Muffins with Cinnamon Streusel Topping

Ingredients

2 cups flour
1 Tbs. baking powder
1/2 tsp. salt
3/4 cup sugar
1 stick butter, softened
2 eggs
1/4 cup strong brewed Bigelow Spiced Chai Tea
1/2 cup milk
1 tsp. vanilla

For the topping

5 Tbs. sugar
2 tsp. cinnamon
3 Tbs. butter
5 Tbs. flour

Instructions

Stir flour, baking powder and salt together in a bowl.
In a mixer bowl, mix butter, sugar and eggs.
Add brewed tea, milk and vanilla to wet ingredients and mix till well blended.
Pour wet ingredients into dry and stir gently till well combined.
Divide evenly between 12 muffin tins.
Using a fork, combine all ingredients for topping until you have crumbs.
Sprinkle on top of muffins.
Bake at 400 degrees 15-20 minutes.

Notes

To make the strong, brewed tea use 1 or 2 tea bags and 1/4 cup boiling water. Steep for 5 minutes.

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Disclosure: I have been compensated for my time and provided with samples from Bigelow Tea. All tea loving opinions are my own.

Filed under: Baked Goods, Breakfast, ingredient spotlight Tagged with Bigelow tea, Breakfast, cinnamon, eggs, flour, tea10 Comments

Make Ahead Pineapple Muffin Recipe

October 28, 2012 by AndreaG

This pineapple muffin recipe will have you jumping out of bed!

I love the smell and taste of a warm muffin right out of the oven. But the last thing I want to do in the morning is cook anything that requires too much effort.

By planning the night before, I’ve found I can have freshly baked muffins with minimal effort.

How to make muffins ahead:

Start by combining all the dry ingredients {flour, baking powder, sugar, salt} in a large bowl. Leave out on the counter.
In a measuring cup, measure the milk, then add the eggs and vanilla. Cover and refrigerate.
In the morning, start by preheating the oven.
Stir together the dry and wet ingredients. Mix in the remaining ingredients and get ready to bake.

Muffin ingredients prepared the night before baking.

This is the recipe I follow to make Pineapple Muffins that can be prepped the night before.

Make Ahead Pineapple Muffin Recipe

Yield: 12

Ingredients

2 cups flour
1 tablespoon baking powder
1/3 cup sugar
3/4 teaspoon salt
2 eggs
1 cup milk
1 1/2 teaspoons vanilla
1/2 cup canola oil
1/2 cup shredded coconut
1/4 cup drained, crushed pineapple

Instructions

Preheat the oven to 400. Prep a muffin tin with muffin liners.
In a large mixing bowl, stir together the flour, baking powder, sugar, and salt.
In a 2 cup measuring cup, measure out the milk. Add the eggs and vanilla and lightly beat. This can be refrigerated and added to the dry ingredients right before baking.
Pour wet mixture into dry mixture.
Add pineapple and coconut and stir to combine.
Spoon batter into prepared muffin tin. Fill 3/4 full.
Bake for 18 to 20 minutes. Allow to cool slightly before serving.

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Andrea has been married to Peter for 20 years, and together they have two teenage daughters. Struggling with the reality that soon her girls will be on her own, she is leaving them vlogs at 101 Life Lessons. You can also find her at The Greenbacks Gal where she finds organic deals, green steals and cooks real food meals.

Filed under: 31 days of cooking cheats, Baked Goods, Breakfast Tagged with muffins, pineappleLeave a Comment

Cheddar Chive Freezer Biscuits

October 5, 2012 by AndreaG

Cheesy biscuits in the freezer, ready to bake for dinner? Now, that’s a great short cut for cheaters!

These Cheddar Chive Freezer Biscuits are simple to make and freeze really well. I serve them with so many dishes: chili, soups, chicken pot pie, pork and ham. My family loves it when I bake up enough that I have leftovers the next day. I cut the leftover biscuits in half and use them for bread in ham sandwiches. Quite delicious!

To form the biscuits, I drop them on cookie sheets using a soup spoon out of my silverware set. Using this method, I tend to get 18 biscuits out of the recipe. I usually bake 9 right away, then freeze the other 9. I love it because I can serve hot biscuits for two different dinners but only have to wash the dishes once!

To freeze these biscuits, line a baking sheet with waxed paper. Then drop the biscuits onto the waxed paper. Freeze for one hour. Remove frozen biscuits from the baking sheet and store in a freezer bag, making sure to squeeze out as much air as possible.

Helpful hint: I always mark the bag with the temperature and the cooking time. That way, when I pull out the bag, I know I need to bake the biscuits at 425 for 15 – 18 minutes.

Cheddar Chive Freezer Biscuits

Yield: 18 biscuits

Cheddar Chive Freezer Biscuits

Ingredients

2 1/2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons minced fresh chives
2 teaspoons kosher salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/4 cup butter, cold and cut into pieces
1 cup buttermilk
2 eggs, beaten

Instructions

Preheat oven to 425.
Whisk together flour, Cheddar, chives, salt, baking soda, and cayenne pepper in a medium bowl. Using a pastry blender or two knives, cut in the butter.
In a small bowl, stir together the buttermilk and eggs. Stir until flour mixture just until all ingredients are wet.
Drop dough by heaping tablespoonfuls onto a greased cookie sheet. Bake until golden, between 15 and 18 minutes.

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Hot cheddar chive biscuits are comfort food at its best! How will you serve them?

Filed under: 31 days of cooking cheats, bread, frozen food Tagged with biscuits, cheddar, chive, freezer food5 Comments

Easy Pumpkin Pecan Sticky Rolls

September 4, 2012 by Tiffany

Goodness gracious! If you like pumpkin, you are going to want to make these.

They start with frozen roll dough, which makes them simple and easy. No yeast, flour, or rolling necessary.

Just all the warm, spicy pumpkin goodness we love this time of year.

Here’s what you’ll need: [Read more...]

Filed under: Baked Goods, Breakfast, Dessert Tagged with frozen roll dough, pecans, pumpkin14 Comments

Spoon Bread with Swiss

April 6, 2012 by Tiffany

Have you ever heard of spoon bread?

In Berea, KY where we used to live the Boone Tavern is famous for their spoon bread, a soft cornbread served and eaten with a spoon. Traditionally, the dish doesn’t have any cheese in it, but I found a version with cheese in an old cookbook of mine.

The Country Gourmet Cookbook calls for Colby, Fontina or Romano. I used Swiss because that’s what I had available and it turned out great. I served it with grilled ham and Spicy Skillet Turnip Greens from Add a Pinch (they were delicious!).

Here’s what you’ll need: [Read more...]

Filed under: bread, Side Dish Tagged with cornbread, cornmeal, kentucky food, southern, spoonbread4 Comments

Choose-Your-Flavor Biscuit Bites

March 9, 2012 by Tiffany

The other night I pulled a can of refrigerated biscuits out of the fridge and turned them into Italian Parmesan Biscuit Bites. I know there are all kinds of recipes out there to make knots and rolls and such out of a can of biscuits.

I just didn’t feel like looking up a recipe, so I did my own thing.

And then, I got to thinking that there are all kinds of ways to make these. Determine your mood, determine you biscuit bite. This is definitely more method than recipe. Do your own thing with these.

Here are some jumping-off ideas: [Read more...]

Filed under: Baked Goods Tagged with biscuits, bread, canned biscuits, rolls2 Comments

Whole Wheat Cinnamon Rolls

January 27, 2012 by Tiffany

Yesterday, we covered making whole wheat bread. I used 1 loaf of bread dough to make 2 pans of cinnamon rolls. Yum!

The process is easy and not scientific at all. You’ll need the whole wheat bread dough first, of course.

Roll it out to about the thickness of pizza crust. It should look like this: [Read more...]

Filed under: Baked Goods, Breakfast Tagged with homemade cinnamon rolls, whole wheat bread2 Comments

How to Make Whole Wheat Bread by Hand

January 26, 2012 by Tiffany

When I make homemade bread, I like to make quite a few loaves at once. I don’t have time to make bread more than once a week (and I don’t even make it that often) so I like to have a lot to show for the effort.

This recipe will make 4 loaves. But it’s too much dough for my stand mixer to handle so I make it by hand. I enjoy the process of starting with flour and yeast, then kneading the dough to form loaves. It feels rustic and wholesome and slow. Such a contrast to the rest of modern life.

Of course, nothing compares to pulling hot loaves from the oven and slathering butter over thick slices.

Homemade bread is easy to make, but it does take some time and a little bit of muscle too, if you’re doing it by hand. I’m going to take you through the whole process, so there are a lot more photos in this post than most of my posts.

Tomorrow, I’ll share how to make Whole Wheat Cinnamon Rolls with part of the dough. [Read more...]