Breads/Biscuits/Scones Archives

Banana Nutella Bread

March 26, 2013 by Elizabeth Gorecki 19 Comments

If you want a moist, easy and delicious Banana Nutella Bread recipe, this one is for you. I got this recipe from my friend Kelly and I’ve never been disappointed. It always turns out perfect. This time I decided to substitute one of the ingredients for Nutella and I couldn’t have been happier. This bread wasn’t too sweet…..perfect for slathering more Nutella on top!

Banana Nutella Bread

I know this is the week leading up to Easter and maybe I should be posting an Easter recipe. I do have one, but I’ll be posting it on Thursday. With Easter being so early this year I just haven’t gotten into the Easter mood yet. I’m just getting over March Break and all the laundry that came with it. Needless to say, I’m not ready for Easter.

Banana Nutella Bread2

In the past, we would get together with my husbands family and celebrate Easter. The last few years everyone’s been coming to our house and we’d have a potluck lunch and some Easter baking. I enjoyed getting together and it was always the first feeling of Spring for me. This year, however, we’re celebrating with my family and we’re keeping it low-key. Also, there’s still too much snow on the ground to think of Spring.

Banana Nutella Bread3

Hopefully over the next week the snow melts, the birds start chirping and the sun starts to shine. That would help me feel like it’s Spring!

Banana Nutella Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 1 loaf

A moist, easy and delicious Banana Bread with the added flavor of Nutella.

Ingredients

3 very ripe bananas, mashed
3/4 cup Nutella
1/4 cup butter, softened
1/2 tsp. baking soda
1 1/2 cups flour

Instructions

Preheat oven to 350 F.

Prepare a loaf pan by spraying with cooking spray.

Using a stand mixer with the paddle attachment, add all ingredients into mixer bowl and mix until all ingredients are combined.

Pour into loaf pan and bake for 1 hour.

Remove from oven and let cool completely before removing from pan.

Cut into slices and slather with Nutella

Enjoy!

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Filed Under: Breads/Biscuits/Scones Tagged With: bananas, bread, Nutella

Strawberry and Brown Sugar Bread {Guest Blogger: Niki’s Sweet Side}

March 12, 2013 by Elizabeth Gorecki 6 Comments

Hi everyone! I’m so excited to be here at A Sweet Baker! First off, I want to send a big thank you to Liz for allowing me to be here with you guys today! Let me to introduce myself, I’m Niki from Niki’s Sweet Side! I was honored when Liz asked me to be her guest this week. How cool is that, and Liz is the best isn’t she? To tell you the truth, I squealed a little when she asked me to guest post for her while she was on vacation. I absolutely love her fabulous blog, and I see that she has some amazing followers here! So with that said, I knew I had to bring only the best for you guys and gals today. No pressure or anything right?

Strawberry and Brown Sugar Bread

Ok ok, without any further ado, I bring you my Strawberry and Brown Sugar Bread with Homemade Whipped Cream! This recipe is fabulous for breakfast, dessert, brunch or even as a snack. It’s a lightly sweetened bread that is baked with fresh strawberries, just the right amount of brown sugar and a touch of cinnamon. It’s a yeast-free recipe too, so theres no extra steps on this bread recipe, yay! Add some homemade whipped cream, and you’ve got yourself an amazing little treat my friends! I hope all of you love this recipe as much as my family and I did, ENJOY!

Ingredients for Bread:

1 3/4 cup all-purpose flour (preferably King Arthur Flour)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/2 cup butter (1 stick) softened

3/4 cup white granulated sugar

1/4 cup light brown sugar

2 eggs, room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

1 1/4 cup fresh, roughly chopped strawberries, do NOT use frozen strawberries or you’ll end up with a watery mess!

Directions:
Pre-heat oven to 350 F. Butter an 8×4 inch loaf pan, set aside. In a medium-sized bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together and set aside.
In another bowl, cream butter until light and fluffy. Gradually beat in white sugar, then brown sugar until well combined. Beat in one egg at a time. Add vanilla and sour cream. Gently fold in strawberries. Place batter in greased loaf pan, bake for 55-60 minutes, or until golden brown and toothpick comes out clean when inserted into the middle. Mine took about 58 minutes, so keep an eye on it during the last 10 minutes to ensure that you don’t over bake it.

Strawberry and Brown Sugar Bread

Remove loaf from oven, place pan on a wire cooling rack for 15 minutes. Gently remove loaf from pan and place directly onto wire cooling rack. Let cool for at least 10 minutes before cutting. While that’s cooling, prepare whipped cream.

Ingredients for Homemade Whipped Cream:

1 pint of heavy cream

2-4 tablespoons powdered sugar (the amount of sugar added, depends on how sweet you prefer your whipped cream)

Directions for whipped cream:
In a cold metal bowl (preferably using a stand mixer) or with an electric mixer and whisk attachment, whisk heavy cream and 2 tablespoons powdered sugar for about 30 seconds or until stiff peaks form. If you prefer a sweeter whipped cream, gently fold in 1 -2 more tablespoons of powdered sugar until combined.

Strawberry and Brown Sugar Bread

Do NOT over whisk or you’ll end up with butter! Trust me I’ve done it, oopsie! Spread fresh whipped cream onto cooled bread and ENJOY! Store extra whipped cream in a covered container in refrigerator.

Well you guys, I have totally enjoyed my time here at A Sweet Baker! I hope you enjoyed my recipe, and please feel free to visit my blog for more sweet & savory recipes. Come on over and sign up by email, so you don’t miss my new posts! I love keeping in touch with my followers, so I’d love for all of you to visit. And of course, I’ve got to say thank you from the bottom of my heart to you Liz! Thanks so much for allowing me to be your guest this week, I had a blast!

Remember everyone, life is short- so eat good food! And don’t forget to click here to check out Niki’s Sweet Side!

Strawberry and Brown Sugar Bread

Here are some more of my recipes that might interest you!

Biscoff Scones with Vanilla Glaze

BBQ Chicken & Jalapeno Quesadillas

Connect with me:

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Filed Under: Breads/Biscuits/Scones Tagged With: brown sugar, strawberry, whipped cream

Cranberry and Grapefruit Scones

February 12, 2013 by Elizabeth Gorecki 42 Comments

Every Saturday morning I bake something for breakfast. This past Saturday just happened to be these Cranberry and Grapefruit Scones that were incredibly moist and flavorful.

Cranberry & Grapefruit Scones

Lately, I’ve been wanting scones but really couldn’t come up with a new flavor that appealed to me. As I was rummaging through my refrigerator Friday night I was looking in my fruit drawer and all that was in it was a leftover bag of cranberries and two lonely grapefruit. That’s when the idea hit me! I knew a popular scone was cranberry-lemon, but I figured I could substitute the grapefruit for the lemon (since I didn’t have any lemons and I clearly needed to go grocery shopping).

Cranberry & Grapefruit Scones

As I was preparing this recipe, the smell of the grapefruit zest starting filling the kitchen and brought the kids in to see what I was making. I think they were expecting cookies or something, because when I told them that I was making scones, their answer was “Oh, smells good. What are scones anyway?” I tried to explain it to them but I guess my explanation didn’t sound too appealing because they quickly left, not even asking to lick the spoon and bowl at the end. Too bad for them!

Cranberry & Grapefruit Scones

When I took the scones out of the oven the kids were waiting for me to ice them so they could see if they liked these things called scones. Seeing the way they ate them, I think they did! I’m pretty sure you will too!

Cranberry & Grapefruit Scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 8 scones

Adding cranberries and grapefruit to these scones keep them moist and add so much flavor. Perfect for Saturday morning breakfast!

Ingredients

For the Dough:
2 cups flour
2 Tbsp. sugar
1 Tbsp. baking powder
Zest from two grapefruit
Pinch of salt
1/2 cup cold butter, cubed
1/2 cup 3% milk (or cream, but I didn't have any)
1 egg
1 tsp. vanilla
1 cup fresh cranberries
flesh from one whole grapefruit
For the Glaze:
1 cup icing sugar
juice from 1/2 grapefruit

Instructions

Preheat oven to 350 F and line one large cookie sheet with parchment paper; set aside.

In a large mixing bowl, add flour, sugar, baking powder, zest, and salt. Stir all ingredients to well.

Cut in butter with a pastry blender until mixtures resembles coarse oatmeal.

In a separate bowl, add milk (or cream), egg, and vanilla and whisk until mixed well.

Pour wet mixture into dry mixture and stir until combined.

Add cranberries and grapefruit and gently fold into mixture.

On a well floured surface turn out dough and form into a flat disk about 1 inch thick. You may need to add flour to the dough to keep it from sticking to your hands.

Once disk is made, cut into 8 equal pieces, using flour when needed between each piece.

Place each piece on a cookie sheet lined with parchment paper and brush off any excess flour from the dough.

Sprinkle each piece with sugar and bake for 20-25 minutes or until lightly golden.

Remove from oven and let completely on a cooling rack.

While scones are cooling, make your glaze. Use enough grapefruit juice to get the desired consistency you want for your glaze. I like mine pretty runny so the glaze flows over the entire scone.

Once scones are cool, pour glaze over each one and enjoy!

Recipe adapted from Pastry Affair

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If you like scones like I do, then you might want to try this recipe too!

Date & Pecan Scones with Cinnamon Honey Butter

Filed Under: Breads/Biscuits/Scones Tagged With: cranberry, grapefruit, scones

Red Velvet Cinnamon Buns

February 4, 2013 by Elizabeth Gorecki 38 Comments

Red Velvet Cinnamon Buns.jpg

With Valentine’s Day just around the corner I wanted make something that I’ve never made before. I’ve seen so many recipes that include Red Velvet cake that I wanted to see what all the fuss was about. Can you believe that I’ve never tried it before? Yup, you heard it right. Never! I don’t know why I haven’t, it’s just been something that’s never interested me.

But, seeing that Valentine’s Day involves so much red stuff, I went for the Red Velvet…..with cinnamon, of course!

Red Velvet Cinnamon Buns2

I don’t know about you, but Valentine’s Day isn’t a big deal for me. Sure, I like it when my husband does something sweet or romantic for me, but I don’t get upset if he forgets. To me, Valentine’s Day should be any day throughout the year when I get to be alone with my hubby and we can forget about packing lunches, driving kids to gymnastics practice, or breaking up fights about who got more dessert! If those dates happen to involve Red Velvet Cinnamon Buns, well even better!

Red Velvet Cinnamon Buns3

Red Velvet Cinnamon Buns

Ingredients

FOR THE DOUGH:
1 box of Red Velvet cake mix
2 packages yeast
2 & 1/2 cups of warm water
1 tsp. salt
1 tsp. vanilla
5 cups of flour
FOR THE FILLING:
2 sticks of butter, softened
1 cup brown sugar
1 cup white sugar
1 Tbsp. cinnamon
FOR THE FROSTING:
1 package of cream cheese, softened
1 stick of butter, softened
1 & 1/2 cups icing sugar
1 tsp. vanilla
pinch of salt

Instructions

In your stand mixing bowl, combine the yeast and warm water. Stir until dissolved. Add the cake mix, flour, salt and vanilla. Using your dough hook, knead until all ingredients are combined. Move dough to a large, lightly greased bowl and cover. Let sit for about 1 hour. Once dough has almost doubled in size, punch down.

On a clean, floured surface, turn out dough. Shape into a ball, using flour when needed. Roll dough into a rectangle about 10X20 inches. Spread softened butter all over the dough. Mix brown sugar, white sugar, and cinnamon in a small bowl and sprinkle evenly over the buttered dough. Using a sharp knife, start cutting the dough into 1 inch strips from the top (so your strips are 10 inches long). To make the heart shapes, take each end and roll towards the middle. Pick up your strip of rolled-up dough and place on a cookie sheet. Use your fingers to shape into a heart, squeezing the bottom together to form the point. I had a whole left in the center so I filled it with the sugar mixture that fell out on the counter. Place each heart about 2-3 inches apart so they don't touch when baked.

Bake at 350 F for 15 minutes.

While the hearts are baking you can go ahead and make your frosting. In a stand mixer, using your paddle attachment, mix together cream cheese, butter, icing sugar, vanilla and salt. Mix until icing is creamy and smooth.

You can enjoy your frosting on warm buns or pipe on hearts once the buns have cooled.

Enjoy!

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Recipe slightly adapted from No. 2 Pencil

Filed Under: Breads/Biscuits/Scones Tagged With: buns, cinnamon, red velvet, Valentine's Day

Mixed Berry Sweet Rolls

January 15, 2013 by Elizabeth Gorecki 26 Comments

Mixed Berry Sweet Rolls

First of all, I want to apologize. My blog is under construction and some things still need to be fixed. Also, my recipe plug-in screwed up so I don’t have a print or save button attached. All in good time this blog will be beautiful! Do you like it so far?

Second of all….these sweet rolls! I think it’s safe to say that this sweet roll recipe is a hit. It was the best dough I’ve ever worked with and it was so easy to make. When I first saw these on Sally’s Baking Addiction I knew I had to make them. If you’ve read my blog before you know my family likes to have Cinnamon Buns on Saturday mornings. This past weekend I wanted to do something a little different, and boy, am I glad I did!

Mixed Berry Sweet Rolls

I had a bag of frozen mixed berries in the freezer and thought they would probably work just as well as Sally’s raspberry version. Well, they did! Don’t you love how moist and gooey these look? You really need to try these sweet rolls…..like now! They whip up in no time and they come out so incredibly tasty. I also noticed that Karly over at Buns In My Oven posted these today too. See, they must be good if two of us are posting about them! Go check hers out….she has beautiful pictures.

Mixed Berry Sweet Rolls3

Mixed Berry Sweet Rolls

Prep time: 4 hours

Cook time: 25 mins

Total time: 4 hours 25 mins

Serves: 16

These moist and delicious sweet rolls are perfect to wake up to and enjoy all day long!

DOUGH:
1 cup milk
2/3 cup granulated sugar
1 1/2 tablespoons active dry yeast
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 large eggs
1/2 teaspoon salt
4 1/2 cups all-purpose flour, plus more for dusting/rolling
FILLING:
2 cups of frozen mixed berries
1/4 cup plus 2 Tbsp. sugar
4 tsp. flour (I didn’t have cornstarch so this worked too)
GLAZE:
1 cup icing sugar
3 Tbsp. milk (3%)
Zest of one clementine orange

Instructions:

In a small saucepan, heat milk to lukewarm and pour into mixer.
Add yeast and sugar to mixing bowl and slowly mix using the paddle attachment until combined. Cover and let sit for about 10 minutes.
Add the butter, eggs, and salt and mix on medium speed.
Switch to the dough attachment and start adding the flour 1 cup at a time at medium speed until all flour is added and/or dough is soft and smooth.
Remove dough and knead for about 2 minutes on a lightly floured surface.
Transfer dough to a greased bowl, cover and let stand for about 2 hours or until dough has doubled in size.
Line the bottom of a 9″X13″ pan with parchment paper and set aside.
In a medium bowl gently combine frozen berries, sugar, and flour.
After dough has risen, roll out into a rectangle about 10″X24″ and spread filling evenly over dough.
Tightly roll dough into a 24″ long roll and cut into 16 pieces, about 1.5″ each.
Place cut sides up into the prepared pan and cover until doubled is size (or refrigerate overnight, take out in the morning and let double in size before placing in the oven).
Preheat oven to 400 F. Cover rolls with foil and bake for about 25 minutes or until golden brown.
Transfer to a wire rack and let cool for 10-15 minutes.
While rolls are cooling, in a small bowl combine icing sugar, milk, and orange zest until smooth and creamy.
Pour over warm rolls and enjoy!