Blueberry Lemon Breakfast Loaf

So. I have been MIA for a while now.
That's not saying I haven't been baking. Summer has gotten the best of me and I just haven't been all too faithful to the blog.

That's not to say that I haven't been faithful to my kitchen. Believe me, we are still going strong.

Last night, I whipped up a Blueberry Lemon breakfast (anytime) loaf. It's one of those sliver-to-death loaves that put the lemon loaf from your local starbucks to shame. Make this and I promise you won't be shelling out 2 bucks at the local 4 bucks for any half frozen loaf!

Blueberry-Lemon Breakfast Loaf
(adapted from Smitten Kitchen)

For the bread:
1 1/2 cups + 1 T. Flour, divided
2 t. baking powder
1/2 t. salt
3/4 c. or 5.3oz vanilla Greek yogurt
1/4 c. sour cream
1 c. sugar
3 extra large eggs
1/2 t. vanilla
1/2 c. vegetable oil
1 1/2 c. blueberries, rinsed

For the lemon syrup:
1/4 c. lemon juice
1/4 c. sugar

For the lemon glaze:
1 c. powdered sugar
3-4 T. lemon juice

Preheat oven to 350 degrees. Grease a loaf pan. In a small bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, whisk the yogurt, sour cream, sugar, eggs, vanilla and oil. Slowly mix dry ingredients in. In another small bowl, toss the blueberries with the remaining flour. Fold into batter and pour into prepared pan. Bake for 55-60 minutes or until a toothpick inserted near the middle comes out clean. Let cool for5 minutes.

While the loaf is cooling, place the lemon juice and sugar in a small Pam. Stir over medium heat until sugar is dissolved. Once this happen. Cook for 3-4 more minutes. Poke holes into loaf with a toothpick and brush syrup on. Let the loaf cool completely.

Once the loaf is cooled, make the lemon glaze. Place powdered sugar and lemon juice together in a small bowl and mix until smooth. Pour lemon glaze on.

Enjoy!

Chocolate Chip Muffins

Over the years, I have searched high and low for the perfect bakery style chocolate chip muffin recipe. I have tried countless times to perfect it and ultimately failed. Sure, they were edible, and even a few were good, but they just weren't quite what I was looking for. I am not a fan of oil, and it seemed as though every recipe called for oil, which left the muffin dense and greasy. Who wants to eat a muffin and feel like you just replaced your mouthwash with oil??? Lo and behold, I think we are finally there. I married a couple different recipes that I liked and came up with this one. It's a beauty - every bite laden with chocolate, along with a moist cake-like muffin. Bring it on Fresh Market - I think you have met your match! :)

Chocolate Chip Muffins
Wildly adapted from this, that and the other
Makes 24 muffins

The best part of this recipe is that there is no mixer needed. Which, for some that are mixer happy, it will leave you with a ligher muffin that is not so tough. Be certain not to overmix as this is what causes a highly dense, heavy muffin. It's also a bonus when you are making these late at night and want to keep the littles from hearing it - however, their sniffers will let them know what Mama is up to in the kitchen.

 Preheat oven to 350 degrees. Line 2 muffin pans with paper liners.

3 1/2 c. flour
4 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. sugar
1/3 c. brown sugar (light or dark works fine - whatever your preference)
10 T. unsalted butter, melted
1 c. milk, room temperature
1 c. sour cream, room temperature
2 eggs, room temperature
1 egg yolk, room temperature
1 t. vanilla
12 oz. chocolate chips (dark, semi, or milk - again a matter of personal preference!)
Mini chocolate chips for sprinkling.


In a large bowl, sift together flour, baking powder, baking soda, and salt. Set aside. In another bowl, whisk together the sugars, butter, milk, sour cream, eggs and vanilla until combined. Pour into flour mixture and fold with a rubber spatula until moistened. Do not overmix! Batter will appear lumpy.


Use an ice cream scoop to fill liners. This will give you nice, rounded tops. Sprinkle each muffin with mini chocolate chips. Bake at 350 degrees for 25 minutes or until golden and the muffin springs back when pressed. Cool and enjoy!

Mini Cinnamon Rolls

So, my lack of posting has not been without good reason. (As you will see in a future post!) I have been crazy busy planning, preparing and partying for my little guy's 2nd birthday party, which took place last weekend. But I will share all the "Street Party" details later in the week.


My little guys have been asking for some delicious breakfast treats the last few days, and I had yet to comply. Until tomorrow that is.... They will be in for a pleasant surprise when they awaken from dreamland. I was just telling my mom how much I missed waking up to those mini cinnamon rolls that she used to make so frequently as we were kids. However, given that it was already 9 pm - there was no chance that I would be spending hours, upon hours letting my dough rise for the perfect roll. Then my mom let me in on a little secret - her cinnamon rolls had yeast, however, they didn't need to rise, and they were easy. Easy?? Easy?? Tell me more mama. One word - Bisquick. (GASP!) So, I am a homemade kind of gal - I cook homemade, I bake homemade - I don't use cake mixes or muffin mixes (but I do use bisquick for pancakes, so luckily I had some! :) ) ... everything (except for those pancakes..) is straight from scratch. Needless to say, I was skeptical, but I thought I would give it a try. Could they really be as good as they were when I was a little?? Yes. Yes they are...

Mini Cinnamon Rolls ("Jumer" Rolls for us Central Illinois-ers)

1/4 c. hot water
1 packet active dry yeast
3 c. Bisquick
1/2 c. cool water
1/2 c. melted butter
2 1/2 t. cinnamon
1 c. sugar


Preheat oven to 375 degrees. Grease 13X9 pan. Dissolve yeast in hot water and let sit for 10 minutes. Mix cinnamon and sugar in a small bowl. Mix Bisquick with yeast mixture and cool water until moist, but not sticky. Knead a few times and form into a ball. Divide into four parts and roll out each part individually. Brush with melted butter and generously shake on cinnamon/sugar. Roll up into a log shape and pull to stretch. Slice into 1/4 inch thick slices and place spiral side up in the prepared pan. Repeat until all the dough has been used. Brush remaining butter on top of the rolls, and sprinkle remaining sugar. Bake at 375 for 15-20 minutes. Remove from oven and let cool slightly. These are great on their own, but I sometimes like to add a powdered sugar glaze.

See....I told you how easy they are. Enjoy!