Strawberry Lemonade Scones

These scones are fantastic! Definitely do the lemon curd! I got a recipe for one HERE and it works well for me. These are a great recipe for a summer breakfast treat and for using fresh strawberries that come in June!

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 4
    • Rating: Easy
  • Involvement
    • 30. min prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Knife
  • Cutting board
  • Grater
  • Basting brush

The Recipe

Time: 30 min. prep + 20 – 25 min. bake = 55 min. total

Servings: 8

Calories/scone: ~ 305

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 tbsps. sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, chilled, cut into cubes
  • 1 1/2 cup diced fresh strawberries
  • 1 tbsp lemon zest
  • 2 eggs, beaten
  • 1/2 cup cream (half and half, table, heavy, etc. all will work)

TOPPING:

  • sugar or sanding sugar
  • cream (any cream will do)
  • lemon curd

Directions:

  1. Preheat oven to 400F. In a large bowl mix together flour, sugar, baking powder, and salt. With pastry blender (or hands or food processor), cut in butter cubes until mixture has coarse crumbs. Gently add strawberries and the lemon zest. Make a well in the centre of the mixture and set aside.
  2. In a medium bowl, mix together eggs and cream. Add egg mixture to flour mixture. Gently stir until moistened.
  3. Place dough onto a well floured surface. Gently knead the dough by folding and pressing it quite a few times, turning the dough a quarter turn after each fold. Move dough to a lightly floured parchment-lined baking sheet (or stoneware baking sheet without parchment). Pat dough into a 3/4 inch thick circle. Cut circle into wedges and separate each slightly.
  4. Brush wedges with cream and sprinkle with sanding sugar or regular sugar. Bake 20 – 25 minutes until golden brown. Drizzle scones with lemon curd.

Buttermilk Pound Cake

This pound cake is so easy and delicious. It is so sweet and buttery. Serve it with whipped cream and strawberries for a summer dessert! Also, perfect with a morning coffee. It’s great for when you need to use up leftover buttermilk. I got the recipe from Taste of Home HERE.

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl & hand beaters
  • Measuring spoons and cups
  • Toothpicks
  • 10-in fluted tube pan.

The Recipe

Time: 20 min. prep + 70 min. cook time = 1.5 hours

Servings: 20

Calories/serving: ~ 285

Ingredients:

  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • Confectioners’ sugar, optional

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325F until a toothpick inserted in the centre comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar if desired.

Rhubarb Muffins

This muffin recipe is so easy! The muffins are so light and refreshing! Great for when you need to use up that rhubarb in your garden 😉

Recipe Review:

LEVEL OF DIFFICULTY – EASY

  • Steps: 2
    • Rating: Easy
  • Involvement
    • 20. min prep
    • Rating: Easy
  • Ingredients & availability
    • 10 ingredients
    • All ingredients you can easily find at any grocery store
    • Rating: Easy

Equipment Required:

  • Measuring cups/spoons
  • Knife
  • Cutting board
  • Muffin cups (optional)
  • Muffin tin
  • Mixing bowl
  • Spoon

The Recipe

Time: 20 min. prep + 20 min. bake = 40 min.

Servings: 12 muffins

Calories/muffin: ~ 143

Ingredients:

  • 1 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups chopped rhubarb (diced into tiny pieces)
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup oil
  • 1 tsp almond flavouring

Directions:

  1. Combine ingredients and fold in rhubarb last.
  2. Put batter in muffin cups & bake for 20 min. at 350F.

Pretzel Bagels

These bagels are sooo good! They have a nice chew and a delicious salty top. However, they are time consuming so I would say this is more of a weekend baking project. Is it as practical as buying bagels at a bakery or grocery store? probably not… But anything I’ve ever made homemade I find usually tastes better and fresher. I can taste the difference and that there is less preservatives and that’s why I love trying to make things myself. If you have the time and want to give this a try you won’t be disappointed. They also go excellent with chive and onion cream cheese, smoked salmon and a glass of bubbly or champagne 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 1 hour + 20 min. prep
    • Rating: Difficult
  • Ingredients & availability
    • 9 ingredients
    • All ingredients you can easily find at a grocery store
    • Rating: Easy

Equipment Required:

  • Stand mixer or mixing bowl (can mix & knead with hands)
  • Mixing spoons/cups
  • Tea towels (for covering dough while it rises)
  • 2 baking sheets
  • Parchment paper
  • Large pot
  • Slotted spoon
  • Basting brush

Time: 1 hour 20 min. prep + 25 minutes bake + 1 hour 15 min. rising time = 3 hours total

Yield: 10 – 12 bagels

Calories/Bagel: ~ 226 – 271

Ingredients:

  • 2 cups warm water
  • 1 packet instant yeast (2 1/4 tsp)
  • 1 tablespoon molasses or honey + more for water
  • 5 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons salted butter, at room temperature
  • 1/4 cup baking soda
  • 1 egg, beaten
  • pretzel salt or flaky sea salt

Directions:

  1. In the bowl of stand mixer fitted with dough hook, combine the water, yeast, 1 tbsp. molasses, flour, salt, and 2 tablespoons softened butter. Knead until the dough comes together, about 1-2 minutes.
  2. Cover and let sit in a warm place for 1-2 hours, until doubled in size. Meanwhile, line 2 baking sheets with parchment paper.
  3. Once the dough has doubled, punch it down and place on your counter, using a little more flour if needed to prevent from sticking. Divide dough into 10-12 balls. Working with one piece of dough at a time, use your finger to poke a hole in the middle. Gently stretch the dough until the hole is about 2 inches big. Place the bagel on the prepared baking sheet. Repeat with the remaining pieces of dough. Cover the baking sheet with a damp kitchen towel and let the bagels rise for about 15 minutes.
  4. Preheat the oven to 425F. Bring a large pot of water to a boil and add the baking soda and about a tablespoon of molasses. Be careful with how much water you add because once the baking soda is added it can overflow from the reaction. Lower 2-3 bagels at a time into the water. Boil for 3 minutes then flip to the other side and boil for 1-2 additional minutes. Using a slotted spoon, remove the bagels from the pot letting the water drain. Transfer to a parchment paper lined baking sheet. Repeat until you’ve boiled all of the bagels.
  5. Brush each bagel with the beaten egg. Make sure there is no water piled up next to the bagels. Transfer to the oven and bake 10 minutes. Remove from the oven and brush the remaining 4 tablespoons melted butter over each of the bagels. Generously sprinkle each bagel with salt. Return to the oven for another 10-15 minutes, or until the bagels are golden brown. Let cool. Slice, toast, eat whole, slathered with butter or cream cheese!

I got this recipe from Half Baked Harvest. You can find the original recipe HERE.


Maple-Glazed Cardamom Apple Fritters

I tried this recipe from Half Baked Harvests Super Simple cookbook. You can purchase it HERE. These fritters are so delicious! Who doesn’t love a homemade donut? They are a bit finicky because the apple filling tends to fall out when frying but still so worth the effort! I highly recommend purchasing this book as there are so many delicious recipes!

Time: 1 hour prep + 30 min cook time = 1.5 hours

Servings: 12 – 14 fritters

Calories/Fritter: ~ 400 – 463

The recipe below is different but I’m sure it is just as delicious and would be worth a shot!

Link to the recipe and ingredients is here: https://www.halfbakedharvest.com/maple-glazed-apple-fritters/

Equipment Required:

  • Skillet
  • Measuring cups/spoons
  • Cutting board
  • Knife
  • Rolling pin
  • Parchment paper
  • Plastic wrap
  • Saucepan
  • Paper towel
  • Whisk
  • Mixing bowls

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 1 hour prep
    • Rating: Moderate
  • Ingredients & availability
    • 17 ingredients
    • All ingredients except for the apple butter I could easily find at my local grocery store. I tried making my own apple butter by boiling down applesauce. All-in-all the fritter was still delicious whether I did it right or not.
    • Rating: Difficult

Blueberry Swirl Coffee Cake Muffins

These muffins are so far the best blueberry muffins I have ever had. The blueberry jam swirled in the batter is genius! You definitely need to add this to your weekend baking list! This muffin with some butter and a cup of coffee is perfection!

Time: 30 min. + 25 – 30 min. bake time = 1 hour total

Yield: 16 muffins

Calories/Muffin: ~266

Ingredients:

  • 1/2 cup salted butter, melted
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup plain greek yogurt
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries
  • 1/3 cup blueberry jam

Streusel

  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons cinnamon
  • 6 tablespoons cold butter, cubed or grated

This recipe review comes from Half Baked Harvest. You can see the original recipe HERE or below.

Directions:

1. Preheat the oven to 350 F. Line 12-16 muffin tins with paper liners.

2. To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon, and butter. Mix together with your hands until you have a crumbly mixture. Set aside.

3. In a large mixing bowl, whisk together the butter, maple syrup, vanilla, buttermilk, greek yogurt, and eggs until smooth.

4. Add the flour, baking powder, baking soda, cinnamon, and salt, mix until just combined.

5. Gently fold in the blueberries and blueberry jam, being careful not to over mix. Remember, you’re going for a blueberry swirl look.

6. Divide the batter among the prepared tins. Evenly sprinkle the streusel over the batter. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.

Equipment Required:

  • Mixing bowls
  • Mixing spoons
  • Measuring cups/spoons
  • Muffin tin
  • Muffin liners
  • Whisk
  • Knife

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6 (The website says 4 but if you break it down I consider it 6 steps)
    • Rating: Moderate
  • Involvement
    • 30 min of prep
    • Rating: Moderate
  • Ingredients & availability
    • 14 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Easter Bread (Paska)

This bread is near and dear to my heart. This is my grandma, Viola Eckert’s, Paska recipe. Paska is an eastern European egg bread and because of my strong Mennonite German heritage my grandma always had it for Easter growing up. This delicious soft and sweet bread covered with icing and sprinkles is heavenly. This recipe makes 7 loaves and is an 8 hour commitment but I promise is so worth it. You can freeze the extra loaves or give them away. I usually eat this bread with butter and jam or more icing 😉

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE – DIFFICULT

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 1.5 hours prep + 6 hours of rising
    • Rating: Difficult
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy

Equipment Required:

  • Mixing bowls
  • Mixing spoons/cups
  • Hand beater or stand mixer
  • Plastic wrap
  • Tea towel
  • Cake pans and/or baking sheets

Time: 1.5 hours prep + 6 hours rising + 15 – 20 min bake = ~ 8 hours total

Yield: 7 loaves

Calories/Loaf: ~1,417

Ingredients:

  • 1 cup warm water
  • 2 packets active dry yeast
  • 2 tsps. sugar
  • 1 tsp salt
  • 2 cups milk, scalded and cooled (1.5 minutes on high in the microwave)
  • 2 cups sugar
  • 1 cup shortening, melted
  • 10 egg yolks, whisked
  • 2 tbsps. lemon juice
  • 5 egg whites, beaten till stiff
  • 12 – 13 cups flour

Directions:

  1. Mix warm water with 2 tsps. sugar in small bowl. Sprinkle yeast on top. Put in warm place (I turn the oven on briefly to 100F and then turn it off before putting yeast in. Turn on oven light.) and let stand for 10 minutes.
  2. Meanwhile, in very large mixing bowl combine salt, milk, 2 cups sugar, shortening, egg yolks and lemon juice. Mix well. Add 4 cups flour to make a soft batter. Stir yeast mixture (after 10 minutes are up) in its bowl and then add to large mixing bowl. Mix well. Fold in beaten egg whites. Add remaining flour to make a soft dough. Knead well with hands.
  3. Place dough in well-greased very large bowl and turn over once so top is greased. Place plastic wrap lightly over top of bowl and then cover with a light cotton T-towel. Place bowl in warm place. Once again, I use my oven with the light on inside. Let rise until doubled in size about 2 hours.
  4. Uncover and punch down dough. Cover again and put back in warm place and let rise another 2 hours.
  5. Uncover and punch down again. Divide and form into loaves, jelly braid, buns, or use to make cinnamon buns. Makes 7 loaves. Grease pans before placing dough inside.
  6. Cover again (no need for plastic wrap this time) and let rise in warm place another 2 hours.
  7. Bake loaves, a few at a time or as many will fit in the oven with space between pans, at 350F for approximately 15 – 20 minutes. Watch at the end as they can over-brown.
  8. Can be frozen at this point. Just prior to serving, frost room temperature loaf with a glaze made from icing sugar and milk. Or use another icing recipe such as cream cheese icing. Sprinkle with decorative sprinkles. Best to slice with an electric knife.

TO MAKE CINNAMON BUNS:

Ingredients:

  • 1 loaf of paska dough
  • 3 – 4 tbsps. butter + extra for spreading
  • 1/4 – 1/3 cup brown or white sugar + extra for sprinkling
  • 1 tsp cinnamon+ extra for sprinkling
  • Nuts and/or raisins (optional)
  • Icing or cream cheese frosting
  1. Melt 3 – 4 tbsps. butter in the bottom of a 9 x 9 inch pan. Add 1/4 – 1/3 cup brown or white sugar and 1 tsp cinnamon and mix.
  2. Roll out one loaf of paska so that it is flat and 12 inches long. Spread with butter, sprinkle with sugar (brown or white) and cinnamon. Can sprinkle with nuts and/or raisins as well if desired.
  3. Roll up from 12 inch side. Mark roll into 12 pieces with knife and then slice. Place slices cut side down in 9 x 9 prepared pan.
  4. Let rise as for bread and bake as directed above. Serve warm with glaze of cream cheese frosting.

TO MAKE JELLY BRAID:

  1. Using one loaf of paska, separate into 3 pieces and roll on counter into long 1 inch wide snakes. Pinch together at one end and place on greased cookie sheet.
  2. Braid strands
  3. Let rise and bake as directed above. When cooled, ice with glaze. Then put jam in crevices of braid.


Cranberry Orange Scones

This review is brought to you by Taste of Home. This delicious weekend treat is so refreshing! If this scone was a season I feel like it would be called when winter meets spring. I usually associate cranberries with fall and winter but the orange is so refreshing and bright with the promise that spring and summer days are to come. And the glaze is a decadent sweet touch to this delicious scone! Even my husband who doesn’t like cranberries thought this scone was fantastic!

Time: 45 min prep + 15 min to bake = 1 hour

Yield: 10 scones

Calories/Scone: ~331

Ingredients:

  • 2 cups all-purpose flour
  • 10 teaspoons sugar, divided
  • 1 tablespoon grated orange zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup cold butter
  • 1 cup dried cranberries
  • 1/4 cup orange juice
  • 1/4 cup half-and-half cream
  • 1 large egg, room temperature
  • 1 tablespoon 2% milk

Glaze (optional)

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon orange juice

Directions:

  1. In a large bowl, combine the flour, 7 teaspoons sugar, orange zest, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside.
  2. In a small bowl, combine the cranberries, orange juice, cream and egg.
  3. Add to flour mixture and stir until a soft dough forms.
  4. On a floured surface, gently knead 6-8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on a greased baking sheet. Brush with milk; sprinkle with remaining sugar.
  5. Bake at 400° until lightly browned, 12-15 minutes. Remove to a wire rack.
  6. Combine glaze ingredients if desired; drizzle over scones.

Equipment Required:

  • Mixing bowls
  • Mixing spoons
  • Grater
  • Measuring spoons/cups
  • Knife
  • Baking sheet

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 6
    • Rating: Moderate
  • Involvement
    • 45 min of prep (40 min to prep scones + 5 min to prep and glaze scones)
    • Rating: Moderate
  • Ingredients & availability
    • 13 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Avocado Breakfast Pizza

I randomly came up with this pizza idea based on what I had on hand! And it turned out pretty great! Most people wouldn’t think of mixing breakfast and pizza but try it once and you’ll be hooked! I love the avocado base, it’s so savoury! This pizza is kind of of like Mexican meets Italian and breakfast at the same time…if that’s even a thing?? 😛

Time: 30 min prep + 20 min cook time

Servings: 8 slices

Calories/slice: ~364

Ingredients:

  • 1 lb pizza dough, room temperature
  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 mini cups of Wholly Guacamole or an Avocado
  • 1 cup shredded Monterey jack
  • 1 cup shredded cheddar cheese
  • 3 crumbled cooked bacon slices
  • 8 cherry tomatoes, sliced in half
  • 3 eggs
  • 1 tbsp. chopped fresh chives
  • red pepper flakes

Directions:

  1. Preheat oven to 450F. Lightly coat a baking sheet with olive oil.
  2. On a lightly floured surface, roll out the pizza into a 12-inch circle. Transfer to the prepared baking sheet.
  3. In a bowl combine olive oil, garlic and guacamole or a pitted and peeled avocado. Spread sauce over pizza dough.
  4. Top with cheese, bacon and cherry tomatoes, leaving 3 (3-inch rounds) for the eggs.
  5. Place in the oven and bake until edges begin to brown, about 10-12 minutes.
  6. Remove from oven. Add eggs, gently cracking the eggs in the 3-inch rounds and keeping yolk intact.
  7. Place into oven and bake until egg whites have set and crust is golden brown, an additional 8-10 minutes.
  8. Top with chives and red pepper flakes and serve.

Equipment Required:

  • Baking sheet or pizza stone
  • Rolling Pin
  • Bowl
  • Measuring cups/spoons
  • Cheese grater
  • Knife
  • Cutting board

Recipe Review:

LEVEL OF DIFFICULTY – MODERATE

  • Steps: 8
    • Rating: Moderate
  • Involvement
    • 30 min. of prep
    • Rating: Moderate
  • Ingredients & availability
    • 11 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Moderate

Butter Tart Muffins

These muffins are quite the treat! More like a dessert really rather than a breakfast. But who says you can’t have dessert for breakfast? 😉 This muffin is soo good! These muffins in a way do remind me of spring because of the maple syrup in them. As I’m writing this post it is March and right around the time we used to go up north to my families sugar bush to collect sap and make maple syrup. One of my fondest childhood memories… This is a very dense and moist muffin with maple syrup soaked throughout. It really does taste like a butter tart!

Time: 30 min prep + 15 min bake

Servings: 12 muffins

Calories/muffin: ~263

Ingredients:

  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) butter, cut into pieces
  • 2 eggs, slightly beaten
  • ½ cup (125 mL) milk
  • 1 tsp (5 mL) vanilla
  • 1½ cups (375 mL) raisins
  • 1½ cups (375 mL) flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 2 tbsp (25 mL) maple syrup

This recipe review comes from Food & Drink. You can see the original recipe HERE or below.

Directions:

  1. Place sugar, butter, eggs, milk and vanilla in a heavy-bottom saucepan over medium heat and cook, stirring constantly, until slightly thickened and beginning to bubble. Remove from heat, strain if necessary. Stir in raisins and let cool, uncovered, in the refrigerator for 10 minutes.
  2. Preheat oven to 350°F (180°C).
  3. Combine flour, baking powder and baking soda. Add reserved raisin mixture and mix well.
  4. Fill into lightly greased muffin tin. Bake for 15 minutes or until golden and a cake tester comes out clean.
  5. Remove from oven and brush tops of muffins with maple syrup.

Equipment Required:

  • Knife
  • Saucepan
  • Muffin tin
  • Measuring cups/spoons
  • Basting brush

Recipe Review:

LEVEL OF DIFFICULTY – EASY – MODERATE

  • Steps: 5
    • Rating: Easy
  • Involvement
    • 30 prep
    • Rating: Moderate
  • Ingredients & availability
    • 10 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy