Kitchen Therapy & Danish Puff

Most days I take comfort in being in the kitchen.  Doing my little kitchen dance either alone or with my little one by my side.  But lately I’ve really been drawn to the kitchen.  And not so much to eat what I’ve cooked, but for a little homegrown therapy.  It calms my nerves, quiets the chatter, and offers me ideal time to gather my thoughts, set game plans, pray.  It’s also prime time to set aside worries and daydream.  In any case, being in the kitchen is a good thing…

Danish Puff: Cozycakes Cottage

I slept in the other day and did my best zombie impression, stumbling to the kitchen.  No one was in a rush for breakfast (thank heavens) so I decided to bake this Danish Puff.  Let the cooking therapy begin.  I had a positively heavenly puff in Copenhagen a few years ago.  Nothing over-the-top, just delicate layers of yumminess with a simple frosting.  For some reason I thought they’d be a pain to make, but as I looked at recipes (which are all very similar) I’m pleased to discover it requires little skill and few ingredients.  Try it!

Danish Puff: Cozycakes Cottage

You can top them as you like, but since it isn’t a sweet dough (topped with a pâte à choux) you’ll want to give it a light (or heavy 🙂 ) frosting.  Next time I plan to try a couple different glazes/toppings.  The recipe I used seems popular and many folks claim it as their own or an old family recipe, but I have to give credit here to Betty Crocker as I first saw it in Betty Crocker Country Cooking which I picked up a few years ago.  I haven’t used one of my BC cookbooks in a while, but I find they’re an especially helpful tool for new cooks.  I used them often when I lived on my own and then as a newlywed, practicing basic techniques, setting a nice foundation for confidence in the kitchen.  I hope you enjoy this delectable treat.  Breakfast or dessert?  You decide.

Danish Puff (3): Cozycakes Cottage

Danish Puff

(adapted from Betty Crocker Country Cooking)


For the base dough:

  • 1/2 cup unsalted butter, softened
  • 1 cup flour
  • 2 Tbsp. water

For the pâte à choux layer:

  • 1/2 cup unsalted butter
  • 1 cup water
  • 1 cup flour
  • 1 and 1/4 tsp. almond extract
  • 3 eggs


  • 1 and 1/4 cups powdered sugar (you can use more, but I generally like my glazes with less than is usually called for)
  • 2 Tbsp. butter, softened
  • 1 and 3/4 tsp. vanilla (I use a lot of vanilla since we love the flavor–certainly reduce amount to suit you)
  • 2 Tbsp. warm water
  • sliced almonds, optional (I toast the almonds in a dry skillet for a couple of minutes)

Preheat oven to 350°.  In a small bowl, place 1 cup of flour and cut in 1/2 cup butter with a fork or pastry blender until butter pieces are the size of peas.  Add 2 Tbsp. water and mix with a fork.  Form mixture into a ball and cut in half.  Place the halves on an ungreased cookie sheet and form them into rectangles about 12 x 3 inches.  They don’t need to be perfect, but should be fairly thin.

In a saucepan, bring 1/2 cup butter and 1 cup water to a boil.  Take off the heat and stir in 1 cup flour and almond extract.  Return to low heat and stir until constantly until it forms a ball.  Remove from heat.  Add eggs to the mixture one at a time, stirring quickly (to be sure not to cook the eggs) until smooth.  Spread half of the pâte à choux over each rectangle.  Bake the puffs for about one hour–topping will be lightly browned and crisp.  Let cool.  Then top with glaze and almonds.

For glaze: Mix all glaze ingredients except for almonds in a bowl.  If need be, warm in microwave for a few seconds to get a smooth consistency.

Enjoy! ♥


Blueberry Burst Crumb Cake

Blueberry Burst Crumb Cake: Cozycakes Cottage

I told myself I was going to spend the next few weeks sharing only the healthier meals we eat around here.


I promise to get to that…eventually.

But first, I had to make this blueberry deliciousness.  I make a blueberry coffee cake that is a favorite among my family and close friends (totally patting myself on my back, forgive me).

Blueberry Burst Crumb Cake (whole): Cozycakes Cottage

But this crumb cake is different from that gooey, mostly-brown-sugar version.  The cake flour in this one makes it airy, less dense, and mm-mm good.   Since there’s a bunch of sugar (brown and white) in the abundant crumb topping, I didn’t want the cake too sweet.  I chose to let the blueberries star in this crumb delight.  It was perfect with a cup of tea in the afternoon.

Blueberry Burst Crumb Cake (close): Cozycakes Cottage

If you’re looking for a great breakfast, brunch or afternoon treat I do hope you’ll try this.  It would be a perfect coffee break accompaniment as well.  Oh and yes, I did add a bit of buttermilk to it.  I had to.  It’s the law in my kitchen.

Enjoy! ♥

Blueberry Burst Crumb Cake


For cake:

  • 2 cups blueberries, washed PLUS 2 Tbsp flour
  • 1.5 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup sugar
  • 1 tsp lemon zest
  • 6 Tbsp unsalted butter, room temperature cut into large pieces
  • 2 eggs, room temperature
  • 1 tsp vanilla
  • 1/4 cup buttermilk

For Crumb Topping:

  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar, packed
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 8 Tbsp unsalted butter, melted
  • 1-1/3 cup cake flour

Crumb Topping: Mix the sugars, cinnamon, and salt together in a bowl.  Add the melted butter and mix thoroughly.  Add the cake flour and mix together.  I use a small rubber spatula since the mixture begins to turn stiff and almost dough-like.  Set aside.

Cake:  Preheat the oven to 325°.  Grease an 8-inch square pan.  Set aside.  In a small bowl, mix the blueberries with 2 Tbsp flour (just enough to lightly coat the berries).  Set aside.

In a medium bowl, sift the flour, baking powder, baking soda and salt.  Add the cinnamon and mix until incorporated.  Set aside.  In the bowl of a stand mixer (or you can use a hand mixer), add the lemon zest, butter, and sugar.  Mix on medium-low speed for about 2-3 minutes.  Add the eggs one at a time on medium speed.  Add the vanilla and mix just until incorporated.  Turn the mixer to low speed and alternate adding the flour mixture and buttermilk.  Stop to scrape down the bowl a couple of times if needed.  Batter should be smooth and creamy.  Turn off the mixer and gently fold in the berries with a rubber spatula.

Pour batter into the greased pan and spread evenly.  Drop pieces of crumb mixture all over batter (fingers work better than a spoon as this mixture is very stiff).  Note: This is a large amount of crumb topping and will be uneven–that’s okay!  Very lightly press the crumb topping into the batter just a bit.

Bake for 55-65 minutes (oven temps vary so please check this at the 45-50 minute mark and then every few minutes there after).  Remove from oven when very lightly browned and a toothpick inserted in the center comes out clean.  Let cool before serving OR serve warm after just a few minutes of cooling.

Joined the fun at Walking on Sunshine & Foodie Friends Friday!

Pink on White Heart Pancakes

heart pancakes 1

I love finding ways to infuse a little heart fun into the days preceding Valentine’s Day.  Therefore, the sweet heart is a leading character in our home and often takes the form of food like these heart pancakes.  Although I have a heart pancake mold, my little girl likes these “pink on white” pancake hearts.

heart pancakes 2

These are a cinch to make:

  •  Make your favorite pancake batter.  Remove a bit of the batter and place it in a small bowl.  Add as many drops of red food coloring to achieve your desired color and stir (I use 3 drops).  Pour the colored batter into a squeeze bottle (I use my icing squeeze bottle).  Begin cooking pancakes as you normally would using the “white” batter.  Let pancakes cook for about 30 seconds and then squirt heart shapes on the pancakes using squeeze bottle.  Continue cooking as you normally would.

Enjoy! ♥

Munchie’s Mini Chocolate Chip Muffins

mini chocolate chip muffins angled

We make these muffins when I need to use up buttermilk.  I feel like I’m always saying that, but it’s true.  I almost always have buttermilk in the fridge and then I’m scrambling to use up the last cup or so.  I might be slightly obsessed with it.  I believe I’ve stated before that buttermilk is a gift from God.  I stand by that statement.  If a baked good calls for milk, chances are I’m replacing le lait with buttermilk.

cheese shapes

You can make these as regular size muffins or you can make them minis as we did for Munchie’s classmates today.  She chose to bring in these muffins, tangerines, and cheese cut into birds, whales, cars, butterflies, and flowers.

mini chocolate chip muffins top view

These are perfect when you want just a bit of chocolate in the morning (wink).  Sometimes you just need a bit, right?  As with all minis, be sure not to over bake them as they’ll dry out quickly.

Enjoy! ♥

Munchie’s Mini Chocolate Chip Muffins


  • 2 cups flour
  • 1/3 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 2 eggs, beaten
  • 2 tsp vanilla
  • 2/3 cup buttermilk
  • 1 stick unsalted butter, melted
  • 1 cup semi-sweet chocolate chips (or your chips of choice; mini chocolate chips also work well in the minis)

Preheat your oven to 375°.  Line muffin pans with liners or grease the pans lightly.  Set aside.  Combine the flour, sugars, salt, baking powder, and cinnamon in a large bowl.  Make a well in the center of the mixture and set aside.  In another bowl mix together the eggs, vanilla, and buttermilk.  Slowly add the butter (try to cool the melted butter a bit before adding, but this helps temper it) while mixing/whisking.  Pour the liquid mixture into the well of the dry mix bowl and mix together until combined.  Stir in the chocolate chips.  Scoop batter into muffin pans and bake for about 10-12 minutes (note: longer if making regular size muffins, about 15-20 minutes) or until a toothpick inserted in the center comes out clean.  *Keep an eye on the minis so as not to over-bake them.


Joined the fun at Walking on Sunshine & Foodie Friends Friday!

Buttermilk Cinnamon Pecan Rolls

Buttermilk Cinnamon Pecan Rolls: Cozycakes CottageThe batch I made yesterday…without glaze

Most people are sharing their healthiest recipes in the new year.  I am not.

Healthier foods to come.  Maybe.

My excuse is that I made these to add to my list of “dad” recipes.  Dishes I think my easygoing dad will like when he visits.  Every few months my parents come to stay for a few days and my dad is an A+ houseguest.  He eats anything we offer him, plays anything Munchie requests (“You hide and I’ll find you AGAIN! Hide, Papa!”), tries to fix things, helps with “house” stuff, and asks for nothing.  It makes me want to do more for him and that’s why I started thinking of creating a list of special recipes just for him.

pecan bun panHot out of the oven…buttery pecan deliciousness hiding on the bottom.

My dad has always loved sticky buns.  These are a cross between a cinnamon roll and a sticky bun.  The great thing?  No yeast in the rolls means no wait time!  Okay, a bit of wait time–they do have to bake for about 20 minutes.  But no rise time!  I made a batch yesterday and then again today to properly test them out for you. 🙂

pecan bun 3From the batch I made today avec glaze…

They’ve got too much sugar and too much butter–and they’re good.  I like them without the glaze, but if you want to up your sugar intake even more, get your glaze on!

Buttermilk Cinnamon Pecan Rolls

For Cake Pan:

  • 1 Tbsp unsalted butter, melted

Butter Pecan Spread Ingredients:

  • 4 Tbsp butter, softened
  • 1/3 cup brown sugar, packed
  • pinch of salt
  • 1/2 cup pecans, chopped (I chop ours roughly, some very small, some a bit larger. Chop yours to your liking.)

Filling Ingredients:

  • 3/4 cup brown sugar, packed
  • 3 tsp cinnamon
  • pinch of allspice
  • pinch of salt
  • 1/8 tsp ground cloves
  • 1 Tbsp unsalted butter, melted

Dough Ingredients:

  • 2 & 1/2 cups flour
  • 3 Tbsp sugar
  • 1 & 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 & 1/4 cup buttermilk
  • 1 tsp vanilla
  • 4 Tbsp unsalted butter, melted (for dough)
  • 2 Tbsp unsalted butter, melted (for rolled out dough)

Optional Buttermilk Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp buttermilk
  • 1/2 tsp vanilla
  • 1 Tbsp butter, softened

Preheat oven to 425°.  Melt 1 Tbsp butter and spread it on the bottom of a round cake pan.  Set aside.

Make Butter Pecan Spread: Mix butter, brown sugar and salt until thoroughly mixed.  Spread on bottom of cake pan.  Spread pecans evenly over the mixture.  Set aside.

Make Filling:  Mix all filling ingredients together and set aside.

Make Dough:  Mix the dry ingredients together in a large bowl.  In smaller bowl, whisk the buttermilk, vanilla, and 4 Tbsp melted butter.  Make a well in the middle of the dry mix and pour the buttermilk mixture in the well. Gently fold together  until just combined. DO NOT OVER MIX.  Kneed the dough just until it becomes a ball (again, don’t over work the dough).  Place on floured surface and roll out/spread to a 12 x 8-inch rough rectangle.   If it is too sticky just add a bit of flour to it/your hands.  Spread 2 Tbsp melted butter all over the rolled out dough.  Then spread the filling over the dough leaving about a 1/2 inch perimeter around the edges of dough.  Pack down the filling with your hands.

Carefully roll up the dough starting on the long end (the 12-inch side nearest you), making it as tight as you can.  Pinch the seams together tightly and then roll it so seam is down.  Cut into 8 equal pieces.  Place pieces in the cake pan (with a spiral side facing up)–7 in a circle and one in the middle.

Pour or brush 2 Tbsp melted butter over the rolls and bake for 20-25 minutes.  Don’t overcook or they will harden.  Let cool for about 5 minutes. Serve warm either by scooping out rolls and flipping onto a plate (and drizzling individual roll with glaze if you choose) OR by turning out all rolls onto a platter (and drizzling glaze on all if you choose).

Glaze:  Mix all glaze ingredients together and pour over warm rolls.

Enjoy! ♥

Joined the party at Walking on Sunshine and Foodie Friends Friday.

Madeline’s Paris Apple Cake with Brown Sugar Glaze

madelines paris cake

Today we spent the day at home waiting for a furniture delivery.  I really wanted to clean, but decided to put all my energy into my little girl instead.  These days will be gone before I know it, right?  The vacuüm and scrub brushes will be waiting for me tomorrow.

madeline game cropped

So we played board games including Madeline in Paris.  Dear Madeline was a childhood favorite of mine and I’m pleased Munchie adores her as well.  We spoke in bad French accents and pretended we lived “in an old house in Paris that was covered in vines.”  Munchie learned to wink.  I learned to speak Dog-Talk.

And we baked an apple cake that is already a favorite.  That sweet child named the cake Madeline’s Paris Apple Cake and I think that’s perfect.  Perhaps the French wouldn’t claim this as theirs nor consider it Parisian, but the name shall stay.

madelines paris cake bite on fork

This cake would be nice for a brunch or tea and, of course, for dessert.  We hope you enjoy this cake from our home to yours.  ♥

Madeline’s Paris Apple Cake with Brown Sugar Glaze


  • 3 cups flour
  • 1 & 1/4  cup sugar (you can add more, but we like it not too sweet)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1.5 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 3 eggs, whisked a bit
  • 3/4 cup canola or vegetable oil
  • 1/2 cup applesauce
  • 2 tsp vanilla extract
  • 3 cups Granny Smith apples, peeled and chopped (I used 2 large apples)
  • 1/2 cup pecans, chopped

Brown Sugar Glaze

  • 3/4 cup brown sugar, packed
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 2 Tbsp half-and-half or cream

Preheat oven to 350°.  Grease a 13 x 9-in. pan (I used Baker’s Joy in a glass pan).  In a large bowl, mix flour, sugar, baking soda, salt, cinnamon, and nutmeg.  Dig a well in the middle of the mix and set aside.  To another bowl, add the eggs, oil, applesauce, and vanilla.  Whisk until thoroughly combined.  Mix in apples and pecans.  Pour the liquid mixture into the well of the dry mixture and gently fold together just until completely combined.  The batter will be fairly thick.  Pour evenly into greased pan and bake for 40-45 minutes or until a toothpick inserted in center of the cake comes out clean.  Set on a wire rack to cool and immediately make glaze.

For Glaze:

Place all ingredients in a small saucepan and cook on medium to medium-low heat, mixing constantly.  Let the glaze come to a boil, turn down heat (it will continue to simmer), and stir constantly for about 3 or 4 minutes.  Sugar and butter should be completely melted and smooth.  Pour over hot cake and let cool before serving.  *I poked holes in the cake with the thin end of a chopstick and then poured the glaze over.  Not necessary, but yummy!


Joined the party at Walking on Sunshine and Foodie Friends Friday.

Blueberry Cream Delight Muffins

blueberry cream muffin whole

It seems most people have “their” blueberry muffin recipe.  My mom has a delicious blueberry muffin recipe that I use as my own, but sometimes I like to switch it up and try something new.  I made these blueberry cream muffins on a whim because I had an open container of sour cream I wanted to use up, lots of frozen blueberries, and a little girl who said, “I desire muffins this morning, Mummy!”

I think I watch too many BBC programs.  Her accent is spot on and her need for “tea and biscuits, dear” is growing daily.  🙂

blueberry cream muffin split

If you like more blueberry and less sugary sweetness in your muffins, these could be the muffins for you.  I find frozen blueberries work wonderfully in baked goods and I kept the tradition with these.  If you like your muffins on the sweeter side, do add more sugar or go for all white/granulated sugar.

Danielle’s Blueberry Cream Delight Muffins


  • 2 eggs
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • heaping 1/2 tsp cinnamon
  • 1 cup sour cream
  • 2 cups frozen blueberries

Crumb topping

  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup butter, cubed very small
  • 1 1/2 to 2 tsp cinnamon

Preheat oven to 400°.  Grease a 12-cup muffin pan (or fill with paper liners).  Beat eggs in a large bowl.  Add sugar and beat until mixed completely.  Add oil and vanilla.  Mix until well incorporated.  In another bowl, mix flour, baking soda, salt, and cinnamon.  Alternate adding flour mixture and sour cream to egg mixture.  Gently fold in blueberries.  Fill muffin cups with batter.  These make large muffins–If you feel they’re too big, you can make more than 12 muffins.  Sprinkle crumb topping generously on top of each muffin and bake for 20 minutes (or until a toothpick comes out clean).  Enjoy!

Cozycakes Suggestion:  We like our muffins split when warm & spread with a generous helping of butter.  ♥

Cooking with Gooseberry Patch: Overnight Or “Right Now” Coffee Cake

Update: My apologies for leaving out a key ingredient–sugar! I’ve corrected it in the ingredients and apologize if you made it without it!

Since it’s autumn (well, in most parts of the country…not here 😦 ), I feel the need to share cakes and baked items with you.  I can’t help it.  I feel it’s my duty since my blog’s name is, after all, CozyCAKES Cottage.

This is yet another gem from Gooseberry Patch (Quick and Easy Family Favorites).  This coffee cake is a great make-ahead dish:  you can assemble it the night before and pop it in the oven in the morning.  OR you can just put it all together in the morning and bake it right away.  Either way, it ends up very moist and delicious.  It’s not exactly low in calories, but one piece this fall couldn’t hurt ya.  There’s plenty to share with your neighbors. 😉

Here’s the recipe shared by Cathy Lemoyne of Ontario, Canada.  Thank you, Cathy!

Overnight Coffee Cake

(Can be assembled in the morning and baked immediately, too!)

Quick and Easy Family Favorites contributed by Cathy Lemoyne of Ontario, Canada


  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sugar
  • 1 cup brown sugar, packed and divided
  • 2 tsp. cinnamon, divided
  • 1 cup buttermilk
  • 2/3 cup butter, melted
  • 2 eggs
  • 1/2 cup chopped pecans, toasted

Combine first 5 ingredients, 1/2 cup brown sugar and one teaspoon cinnamon in a large mixing bowl;  add buttermilk, butter and eggs.  Blend on low speed of an electric mixer until moistened; increase speed to medium and blend 3 more minutes.  Spoon batter into a greased and floured 13 x 9-inch pan; set aside.  Mix together remaining brown sugar, cinnamon and pecans;  sprinkle over batter.  Cover and refrigerate overnight OR bake right away! 🙂

Bake, uncovered, at 350° for 30 to 40 minutes or until a toothpick inserted in center comes out clean.  Makes 12 servings.

Cozycakes suggestions:  I didn’t pull out the stand mixer for this.  For quick recipes such as this one, I like to simply use my reliable hand mixer.  Works just fine!

Cooking with Gooseberry Patch: Brown Sugar Muffins

Ahh.  The whole family slept in this morning.  I wasn’t in the mood for oatmeal, but figured I could add some oats to a muffin and call it healthy.  😉  Nice try, eh?  Lucky for me, the first cookbook I opened up had the perfect muffin recipe: Brown Sugar Muffins from Gooseberry Patch’s The Harvest Table.   No surprise there–I can always count on Gooseberry Patch to help me out!

These aren’t overly sweet as the title might suggest and instead of the suggested walnuts, I added pecans which gave it a nice crunch.  They were a snap to throw together.  We had them with sunny side up eggs, fruit, o.j., and coffee, but I plan to enjoy a warm, buttered one with afternoon tea.  Care to join me?

Here’s the recipe shared by Doris Carrig of Miami, FL.  Thank you, Doris!

Brown Sugar Muffins

The Harvest Table contributed by Doris Carrig of Miami, FL.


  • 1 cup quick-cooking oats, uncooked
  • 1/2 cup milk
  • 3/4 cup brown sugar, packed
  • 1/4 cup butter, melted and slightly cooled
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1/2 cup chopped walnuts (I used chopped pecans)
  • 2 tsp. baking powder
  • 1 tsp vanilla (my addition)

Mix oats, milk and brown sugar in a large bowl; let stand for 5 minutes.  Add butter and egg; blend well.  Stir in remaining ingredients just until moistened.  Fill greased muffin cups 2/3 full.  Bake at 400 degrees for 15 to 20 minutes, until a toothpick inserted in the center comes out clean.  Makes one dozen.

Cozycakes suggestions:  Don’t over bake these goodies!  I pulled mine out just at 15 minutes.  We also prefer them warm and buttered as we do all muffins. 🙂

Apple Filled Pull-Apart Bread

Here’s a sweet, apple breakfast treat that’s perfect for the season.  I made a couple little changes from the original recipe which you can find here.  And I’ll be honest:  I woke too late and rushed so I didn’t let the dough rise for very long today.  So this morning’s batch didn’t rise a heck of a lot, but that didn’t bother my family a bit.  We gobbled it up anyhow.

Hope you give this a try on a cool, autumn morning.  Oh! And one more thing: I tend to add a bit more filling than is noted in the recipe.  Why?  Because I love baked cinnamon-ey, apple-ey baked goods topped with frosting…therefore I measure with my gut.  oink.

Apple Filled Pull-Apart Bread

Adapted from Rhodes Bread


  • 16 Rhodes dinner rolls, thawed OR homemade dough
  • 2 Granny Smith apples, peeled and chopped
  • 1/3 cup brown sugar ( I heap it…just keeping it real)
  • 1/2 cup chopped pecans
  • 1 teaspoon cinnamon
  • squeeze or two of lemon (I use Meyer and they yield a lot of juice so I squeeze just about 2-3 teaspoons of juice)


  • 1 cup powdered sugar (heaping…I know, glutton)
  • 4-5 teaspoons water, starting with 4 and adding as needed
  • 1 teaspoon vanilla (I love vanilla, but you might want to add only 1/2 a teaspoon)
  • 1/2 teaspoon almond extract/flavoring

Note: I recommend homemade dough for the bread because homemade just can’t be beat. 🙂  However, I like to give “simple” options so busy folks have an “in a pinch” option now and then.  I find the frozen Rhodes is a fine option for busy mornings. Thanks!

If you’re using the frozen Rhodes rolls, I thaw them in the bag in the fridge overnight to make for an easier morning.  Cut each roll in half.  Mix the apples, sugar, nuts, cinnamon, and lemon juice in a bowl.  Flatten each roll half into a small circle (I just use the palm of my hand) on a lightly floured cutting board.  Add about a teaspoon of apple mixture to the center of the dough and seal it by pinching the edges together to form a little ball.  Place each ball in the loaf pan, layering after the bottom is filled.  Then spoon the remaining mixture evenly on top.  Cover with plastic wrap and let rise until double (should take about an hour).  Remove the wrap and bake at 350° for 45-50 minutes, covering with foil the last 10 minutes.  Cool for 5-10 minutes.  Combine icing ingredients in a bowl and pour over bread loaf.  I leave the bread in the pan when I drizzle the icing on it, but you could also remove it from the pan first.  Enjoy!

Featured at the party over at Walking on Sunshine and Food Friends Friday linky party.

Recipe: Applesauce muffins

It’s no secret that I love autumn.  Also not a secret?  Despite living in a top travel destination and “enjoying” warm weather, beaches, flip-flops, and sun all year?   I prefer rainy days, chilly breezes, boots, and sweaters.  I’m not a fan of 95°+ at the pumpkin patch in late October.  Sue me, I’m not.  🙂

So this week I’m itching for a taste of autumn and willing the heat away (I’ll let you know how that turns out for me).  Apples are on our menu in various forms.  This morning I cranked up the a/c (sorry hubs!) and baked applesauce muffins.  They were just what I was looking for.  If you love cinnamon, apples, cloves, and moist muffins then these should make an appearance in your oven soon . 🙂  Next time I’m going to add finely chopped apple to the top of the muffins before baking.   Mm.

I also used my homemade applesauce.  It’s slightly chunky and adds great flavor. If you have any homemade applesauce around, I’d suggest it instead of store-bought.  Although I’m sure the store-bought would work just fine, I believe the added flavors from homemade make this extra-yummy.


Applesauce Muffins

(Adapted from “With Heart and Soul” by Roxie Kelley & Shelly Reeves Smith)


  • 1 stick of butter, softened
  • 1 cup of brown sugar, packed
  • 1 egg
  • 2 cups of flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 & 1/2 tsps. cinnamon
  • 1/2 tsp. ground cloves
  • 3/4 cup homemade applesauce:  I used mine which is slightly chunky, not too smooth and has lots of cinnamon and a bit of lemon 🙂
  • Optional: Finely chopped apples

Preheat oven to 350°.  Spray cups of muffin pan with non-stick spray or place liners in each cup.  Cream the softened butter and sugar together with a hand mixer and then add the egg.  Beat until smooth.

In another bowl, combine sugar, egg, flour, baking powder & soda, salt, cinnamon, and cloves.  Add to the butter and sugar mixture and beat until just combined.  Add the applesauce and mix again until combined.  Spoon or use a spring-handled ice cream scoop to fill muffin cups. Suggestion:  Top each muffin with a teaspoon of finely chopped apple if you like.   Bake until just golden, about 18-20 minutes.  Note: I used a toothpick to check the centers and took them out JUST when they’d set/cooked thru at about 20 minutes.

This recipe is featured on Walking on Sunshine & Foodie Friends Friday–such fun parties!

Cooking with Gooseberry Patch: Muffin Doughnuts

I’m slightly addicted to Gooseberry Patch books.  Maybe more than slightly.  I packed 3 novels for our summer vacation at the lake.  I didn’t read one of em.  Not a one.

That’s Gooseberry Patch’s From Grandma’s Kitchen soaking up a little sun.  I read it instead of my novels.  And I don’t regret it. 🙂

While others were enjoying the water, wakeboarding, waterskiing, swimming to the rock in the middle of the lake… Continue reading

Delicious Homemade English Muffin Bread

I finally made it!  I made Jillee’s English muffin bread and I am singing its praises.  I’m singing Jillee’s praises!  It makes me want to sing.

Tra la laaaaa!

It is seriously good bread.  I wish I’d discovered her recipe years ago.  To top off the deliciousness of the bread, this recipe couldn’t be any easier.  5 ingredients. Continue reading

4 Weeks to Fill Your Freezer: Homemade Baking Mix(Week 1: Breakfasts complete!)

Homemade baking mix…lots of it!  This is a HUGE bowl. 

Oh boy, this mix smells good.  It’s the coconut oil I used instead of shortening.  It reminds me of those Samoas Girl Scout cookies–that smell.  Mm!

So I finally caught up on week 1 of MSM’s 4 Weeks to Fill Your Freezer project and tomorrow I’ll do 2 of the lunch freezer meals using my own recipes.  I can’t wait–this kind of “project” is right up my alley.  This kind of project makes me a little too happy.

Note the lovely handwriting on the bags–that’s what happens when I write after I fill the bags. 

I got 2 bags of homemade baking mix from this recipe.  I used about half whole wheat flour and half white flour and am eager to see how this turns out with the coconut oil, too.  I’ll be testing it out soon and let you know!

Do you keep baking mix on hand and what’s your favorite use for it?

4 Weeks to Fill Your Freezer: Banana bread

Banana Bread ready for the freezer…most of it. 😉

Whew, almost done playing catch up with week 1 of MSM’s 4 Weeks to Fill Your Freezer Project.  Tomorrow morning I’ll complete week 1, begin week 2, and be right on track!  I managed to forget I had the bread in the oven as I devoured my dinner.  Oops!  But it’s all good–still moist inside.  Just a slight crunch on the ends.  Continue reading

4 Weeks to Fill Your Freezer: Fluffy Buttermilk Pancakes (with recipe)

I’m trying to catch up on week 1 of MSM’s 4 Weeks to Fill Your Freezer Project.  I crossed off the baked oatmeal on Friday.  Not much catching up done, huh?  I swapped out the cinnamon rolls for my fluffy buttermilk pancakes since I had a lot of divine buttermilk on hand.  Mm mm!

These are the fluffiest pancakes I make.  Continue reading

4 Weeks to Fill Your Freezer: Baked Oatmeal

I’ve been excited to follow along with MSM’s 4 Weeks to Fill Your Freezer Project, but I’m behind already!  The lovely Erin over at My Mommy World has motivated me to hurry the heck up already!  She has great follow through with her goals–envy, Erin, I envy you!

So, I finally got started today with baked oatmeal for the freezer.  Little Bunsies helped me out–it’s such an easy recipe that she pretty much did it all.

You simply mix the ingredients up in a bowl and place into a dish to freeze it for later use.  The recipe is pretty basic, but you can throw in whatever you like.  Bunsies asked for raisins since she always has raisins or cherries in her oatmeal (we eat oatmeal 2+ days a week) and then I chopped up some apples (we had Fuji on hand) and tossed those in as well.  A little extra cinnamon and we were all done.

I used a foil pan since I’ve had it forever and am trying to use up some pantry items (even non-food items 🙂 ).  I sealed it with plastic wrap and then also topped it with a foil top that came with it.  This will feed my little family for 2 breakfasts.  Easy!  When we’re ready to eat it, I’ll thaw it in the fridge overnight and bake it up in the oven in the morning. This is a nice twist on our regular bowl of oatmeal and we like to top it with a splash of milk and pinch (or 2) of brown sugar.  I know I’m going to love these little meals when I’m too lazy or tired to cook.

Next up: cinnamon rolls, homemade baking mix, and banana bread, and waffles.  Do you have any favorite freezer-friendly meals you love to keep on hand?

Buttermilk Breakfast Cake

I think buttermilk is a gift from heaven.  That’s my story and I’m sticking to it.

This is supposed to be a breakfast baked good.  But we had it for dessert.  I can not be expected to wait until morning to slice into a freshly baked cake.  Who does that?  I’m sure people do it.  I’m so weak. Continue reading

Recipe: 911 Sticky Buns..Make These!

I’m renaming these from sticky bun breakfast ring to 911 Sticky Buns because after a long night with a sick munchkin, my husband and I needed something like this FAST and when in dire need of something gooey and delicious, these are a snap to make.

Yep, this is all you need.  Continue reading

Bacon love

We aren’t done celebrating Valentine’s Day in our house.  Too many cute ways to show the love.  So we started the day with heart bacon.  Couldn’t be easier, couldn’t be cuter to my 3-year old.  Continue reading

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