Breakfast Archives - Craving Home Cooked

Custard Raisin Rolls

Joanna Cismaru — Tue, 11 Mar 2025 20:31:40 +0000

Custard Raisin Rolls—for when you want something sweet, buttery, and indulgent, but also want to pretend you’re making a sophisticated European pastry instead of just eating cake for breakfast.

These rolls are soft, pillowy, and stuffed with a rich vanilla custard, because let’s be honest—raisins on their own aren’t pulling their weight. (Yes, I know raisins are divisive. No, I don’t want to hear about it. Just swap them for chocolate chips and move on.)

Why You’ll Love These Rolls (Besides the Fact That They’re Delicious)

The dough is soft, fluffy, and foolproof. It’s my simplified cinnamon roll dough, so you don’t need a degree in pastry arts to pull this off.
The custard is homemade but easy. No fussy tempering, no curdled disasters—just silky, creamy perfection.
They look impressive. Like something you’d buy at a fancy bakery, but without the $6 price tag and judgmental barista.

Before You Start – Pro Tips for Success

Alright, let’s set you up for pastry perfection before you accidentally turn these into a sticky, custard-leaking disaster. Follow these tips, and you’ll get soft, bakery-style rolls that make you look like you totally know what you’re doing.

The Dough – Soft, Fluffy, and Worth the Wait

This is a rich dough, meaning it’s got butter, eggs, and sugar. Translation? It’s soft, slightly sweet, and takes its time rising.

Yeast matters – Use active dry yeast and let it proof first. If it doesn’t get foamy, your yeast is dead (RIP), and no amount of wishful thinking will save it. Start over.
Flour absorption varies – The dough should be soft and slightly sticky, not dry. If it’s too dry, add a tiny splash of milk. If it’s too wet, add a bit more flour.
Cold kitchen? Let the dough rise in a slightly warm oven. (Turn it on for a minute, turn it off, and let the dough do its thing inside.)
How long does it take to rise? First rise – About 1 hour, or until doubled in size. Be patient. Second rise – Another 20 minutes after rolling and slicing. This final puff-up is what makes them light and airy instead of dense.

The Custard

Listen, if you’ve never made homemade custard, don’t panic. This method is fail-proof and gives you a thick, creamy, velvety filling that’s way better than anything from a box.

Custard powder? Yep. It’s a shortcut, and it works beautifully. Bird’s makes a great one, or you can make your own custard from scratch, here’s my recipe.
Mix the powder with a little milk first – This prevents lumps before you add it to the hot milk. (Lumpy custard is not the vibe.)
Cool it completely before using – Warm custard = melty disaster when you try to roll the dough. Trust me.

The Raisins – Let’s Talk About It

Look, I get it. Raisins are controversial. Some people love them, some people would rather eat cardboard.

I like raisins. Some of you don’t. That’s fine, but don’t just leave them out—swap them for chocolate chips, dried cranberries, or chopped nuts.
Soak them first – Even if you like raisins, soaking them in warm rum, orange juice, or hot water makes them plump, juicy, and actually enjoyable.

Rolling & Slicing Without the Mess

Here’s where things can get messy fast. But don’t worry—I’ve got you covered.

Roll the dough evenly – Not too thin, not too thick. About 16 inches square is perfect.
Don’t overfill the rolls unless you want custard explosions in your oven.
Use dental floss (unflavored, please) to slice them cleanly—knives tend to squish the dough.

How to Make Them (a.k.a. You’re Almost There)

These rolls are bakery-level good, but a few small tricks will take them from “these are nice” to “WHY have I never made these before?!” Plus, I’ve got step-by-step photos to make sure you nail every part of the process.

Make the Dough & Let It Rise

Proof the yeast – Mix warm milk, a little sugar, and yeast in a bowl. Give it 5 minutes to get frothy and bubbly. If nothing happens? Your yeast is probably dead, and this is your first opportunity to start over before ruining the whole recipe.

Mix the dough – Eggs, melted butter, sugar, and salt go in next, followed by the flour. Stir until a sticky dough forms.

Knead until smooth – About 8–10 minutes of kneading (or let your stand mixer do the work while you scroll on your phone). You’re aiming for soft and slightly tacky, but not gluey.

First rise – let it double – Cover and let it sit for 1 hour, or until it looks like it’s trying to escape the bowl.

Pro Tip: If your kitchen is cold, let the dough rise in a barely warm oven (just turn it on for a minute, then turn it off).

Make the Custard (a.k.a. The Good Stuff)

Whisk the custard powder with a bit of milk first – This prevents lumps. You want a smooth paste, not weird clumps floating in hot milk.

Heat the milk & sugar – Bring it to a gentle simmer, then slowly whisk in your custard mixture. Stir like your life depends on it – It’ll thicken in minutes, and once it does, remove from heat and stir in vanilla.

Cool completely – If you spread warm custard on the dough, it will melt and turn into a custard crime scene.

Shortcut Option: If you’re feeling lazy, you could use store-bought vanilla pudding… but trust me, homemade is next-level.

Roll, Fill & Slice

Roll out the dough – Lightly flour your surface and roll it into a 16-inch square. Too thick? The rolls won’t bake evenly. Too thin? They’ll be flimsy and sad.

Spread the cooled custard – Evenly, but leave a little border at the edges, or you’ll end up with a mess when rolling. Sprinkle the raisins – Or swap for chocolate chips, nuts, or whatever makes you happy.

Roll it up tightly – Start from the long edge and roll like you’re making cinnamon rolls. Slice into 12 pieces – Here’s where dental floss works magic! Slide it under the roll, cross the ends over the top, and pull tight for a perfect, clean cut.

Knife users beware: Pressing down with a knife can squish the dough, so use a gentle sawing motion if you go that route.

Let Them Rise Again

Place in a greased 9×13-inch pan – Leave a little space between them so they have room to puff up. Cover and let them rise for 20 minutes – Not as long as the first rise, but this final proofing gives them that soft, bakery-style texture.

Running out of time? You can cover and refrigerate overnight, then bake fresh in the morning!

Bake to Golden Perfection

Brush with egg wash – This makes them golden and shiny, instead of looking pale and sad. Sprinkle with almonds – They’ll toast beautifully in the oven, adding a little crunch.

Bake at 375°F for about 20 minutes – You’re looking for golden brown on top, perfectly cooked inside.

Ovens vary! Start checking at 15 minutes—you want them golden, not burned.

Finishing Touches – Because We’re Fancy Like That

Let them cool slightly – I know, waiting is hard. But custard straight out of the oven is basically lava.

Dust with powdered sugar – This makes them look like something from a Parisian bakery, even if you made them in your pajamas.

Best served warm – But let’s be real, they’re also amazing straight from the fridge at midnight.

Frequently Asked Questions

Why is my dough not rising?

Shortbread Cookies

Joanna Cismaru — Tue, 10 Dec 2024 22:42:02 +0000

Imagine a cookie that’s delicate, buttery, and so tender it practically melts in your mouth. These Shortbread Cookies combine humble pantry staples with a dash of patience for chilling, resulting in a dessert that’s incredibly easy yet impressively elegant.

These shortbread cookies are one of my favorite cookies of all time. It’s such an easy recipe, just reach into your pantry and find a handful of everyday ingredients waiting to be turned into something special. As you whip them up, you’ll notice how the dough comes together so easily, and before you know it, your kitchen will be filled with that warm, buttery aroma that instantly makes the day feel cozier.

The best part? You get to decide how to enjoy them. Maybe you’ll dip them in hot chocolate, layer them with a bit of jam, or even crumble them over ice cream. I’d love to hear what creative spin you put on these cookies, so don’t be shy—leave a comment and share your sweet ideas. I’m already excited to see what you come up with!

Before You Start

Use Softened Butter: Let your butter come to room temperature so it blends easily with the sugar. If it’s too cold, it won’t cream properly.
Don’t Skip the Chill: Give the dough at least 30 minutes to chill. It firms up the butter and makes the cookies easier to cut.
Adjust Consistency if Needed: If your dough feels too crumbly, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds together.
Keep it Even: Roll out the dough evenly to about ¼ inch thickness. Consistent thickness helps every cookie bake at the same rate.
Watch the Oven: Keep an eye on these cookies in the oven. They’re ready when the edges turn lightly golden, so avoid overbaking for that perfect, tender texture.

Ingredients You’ll Need

Unsalted Butter: Cream it with sugar for that smooth, rich base. If needed, use salted butter and skip the added salt.
Powdered Sugar: Sweeten the dough and create a fine, delicate texture. If you only have granulated sugar, use that but you might have to mix it with the butter a little longer, until nice and smooth.
Salt: Balance the sweetness and round out the overall flavor. Adjust the amount if using salted butter.
All-Purpose Flour: For a slightly lighter bite, try a blend of half cake flour and half all-purpose.
Pure Vanilla Extract (Optional): Add subtle warmth and complexity. Swap in almond extract for a different aroma.

How To Make Shortbread Cookies

Cream the Butter and Sugar

In a large mixing bowl, beat 1 cup of softened unsalted butter and ¾ cup of powdered sugar together on medium speed for 2–3 minutes until smooth and creamy.

Add the Flavor and Dry Ingredients

Mix in 1 teaspoon pure vanilla extract (optional) and ¼ teaspoon salt until fully combined. Then, gradually add 2¼ cups of all-purpose flour, mixing on low speed until a soft dough forms. It may look crumbly at first, but keep mixing until it comes together. If it’s still too dry, whisk an egg in a small bowl and add it 1 tablespoon at a time until the dough holds.

Chill the Dough

Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Chilling the dough firms up the butter, making it easier to roll out and helping the cookies maintain their shape during baking.

Roll and Cut the Cookies

Preheat your oven to 325°F (165°C). On a lightly floured surface, roll out the dough to about ¼ inch (6 mm) thickness. Use your favorite cookie cutter shapes to cut out cookies and place them about 1 inch apart on a lined baking sheet.

Bake to Perfection

Bake the cookies for 15–20 minutes, or until the edges begin to turn a light golden color. Keep a close eye on them near the end to avoid overbaking.

Cool and Store

Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 1 week.

Frequently Asked Questions

How long will these shortbread cookies stay fresh?

Italian Bomboloni

Joanna Cismaru — Thu, 05 Dec 2024 23:48:59 +0000

These Italian Bomboloni, with their light, airy texture and luscious cream filling, are exactly what you need to satisfy your dessert cravings. From the first bite to the last, every moment is a celebration of authentic Italian flavors and homemade goodness.

There’s something magical about homemade doughnuts, especially when they’re filled with rich, creamy pastry. This Italian Bomboloni recipe is more than just a dessert—it’s an experience that brings people together. As you mix, knead, and fry, you’ll create not only delicious treats but also wonderful memories with those you love.

Before You Start

Activate Your Yeast Properly: Make sure your milk is warm—not hot—about 110°F. This temperature helps the yeast activate without killing it. Let the mixture sit until it becomes frothy, which shows the yeast is active and ready to work its magic.
Measure Ingredients Accurately: Baking is a science, so using the right measurements is crucial. Use measuring cups and spoons for dry and wet ingredients to maintain the perfect balance in your dough.
Prepare the Pastry Cream in Advance: Make the pastry cream a few hours before you plan to fill the doughnuts. This allows it to thicken and chill properly, making it easier to pipe into your Bomboloni without any mess.
Control the Oil Temperature: Use a kitchen thermometer to keep your oil at a steady 350°F. If the oil is too hot, the doughnuts will burn on the outside while remaining raw inside. If it’s not hot enough, they can become greasy and soggy.
Don’t Overcrowd the Fryer: Fry a few doughnuts at a time to maintain the oil temperature. Adding too many at once can lower the temperature, leading to uneven cooking. Give each Bombolone enough space to float freely in the oil.
Let the Dough Rise Properly: Allow your dough to rise in a warm, draft-free area until it doubles in size. This step is key to achieving that light and airy texture that makes Bomboloni so irresistible.

Ingredients You’ll Need

Flour: You’ll just need plain all purpose flour here.
Sugar: You’ll need granulated sugar to sweeten our dough and to roll the donuts through.
Active dry yeast: If you don’t have active dry yeast, instant yeast works just as well—just mix it directly with the flour.
Salt: Enhances the flavors of the dough.
Zest of lemon or orange (optional): Infuses a fresh, citrusy aroma.
Unsalted butter: I highly recommend using unsalted butter, this way you can control how much salt to add to your dough.
Eggs: Bind the ingredients together and add moisture. For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
Warm milk: Activates the yeast and hydrates the dough. I recommend using whole milk but you can substitute with any milk of your choice, including plant-based options like almond or soy milk.
Pure vanilla extract: Enhances the overall flavor. If you’re out of vanilla, almond extract makes a lovely substitute.

For the Pastry Cream Filling

Whole milk: I recommend whole milk but you can use 2% milk or a dairy-free milk like coconut milk for a different flavor.
Granulated sugar: To sweeten the pastry cream.
Cornstarch: Thickens the filling to the perfect consistency. Arrowroot powder works as a great alternative.
Egg yolks: Provide richness and help thicken the pastry cream. For an egg-free version, use a bit more cornstarch and a splash of non-dairy milk.
Unsalted butter: Adds a smooth texture to the cream.
Pure vanilla extract: Enhances the flavor of the pastry cream.

How To Make Italian Bomboloni

Prepare the Pastry Cream

In a medium saucepan, heat 2 cups of whole milk over medium heat until it starts to simmer. Be careful not to let it boil to avoid scorching the milk. In a separate bowl, whisk together ½ cup granulated sugar and ¼ cup cornstarch until well combined. Then, add 4 large egg yolks and continue whisking until the mixture turns smooth and pale yellow.

Temper the Eggs

Slowly pour about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. Once combined, pour the tempered egg mixture back into the saucepan with the remaining milk.

Thicken the Cream

Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble. Continue cooking for an additional 1–2 minutes to ensure the cornstarch is fully cooked.

Remove the saucepan from the heat and stir in 2 tablespoons unsalted butter and 1 teaspoon pure vanilla extract until everything is fully incorporated.

Transfer the pastry cream to a bowl, cover it with plastic wrap directly on the surface to prevent a skin from forming, and let it cool to room temperature. Then, refrigerate until you’re ready to use it.

Activate the Yeast

Next, get your yeast ready. In a small bowl, combine 1 cup warm milk (about 110°F), 1 tablespoon granulated sugar, and 2¼ teaspoons active dry yeast (1 packet). Stir gently and let the mixture sit for 5–10 minutes until it becomes frothy.
Tip: A frothy mixture indicates that the yeast is active and ready to help your dough rise beautifully.

Mix the Dough

In a large mixing bowl or the bowl of a stand mixer, combine 4 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon salt, and the zest of 1 lemon or orange if you’re adding that extra burst of flavor.

Add 4 tablespoons softened unsalted butter, 2 large eggs, 1 teaspoon pure vanilla extract, and the frothy yeast mixture to the dry ingredients. Mix until the dough comes together. If you’re using a stand mixer, attach the dough hook and mix on medium speed. Knead the dough for about 8–10 minutes until it becomes smooth and elastic.

Tip: If the dough feels too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a bit more warm milk to achieve the right consistency.

First Rise

Once kneaded, shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for 1–1.5 hours, or until it has doubled in size.

Shape the Bomboloni

After the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough to about ½-inch thickness. Use a round cookie cutter or a glass (about 2.5 inches in diameter) to cut out circles. Don’t worry about leftovers—simply re-roll the scraps to cut out more circles.

Second Rise

Place each dough circle on separate square pieces of parchment paper on your baking sheet, leaving ample space between them to allow for expansion. Cover them with a clean kitchen towel and let them rise in a warm, draft-free area for another 30–40 minutes, or until they’re slightly puffed.

Tip: Keeping the dough on individual parchment squares prevents the doughnuts from sticking together and deflating when you fry them, ensuring they remain light and airy.

Fry the Bomboloni

Heat vegetable oil or sunflower oil in a deep, heavy-bottomed pot or deep fryer to 350°F. Carefully place a few doughnuts into the hot oil, being careful not to overcrowd the pot. Fry each side for 2–3 minutes, or until they turn a beautiful golden brown.

Once fried, use a slotted spoon to remove the Bomboloni from the oil and place them on a plate lined with paper towels to drain any excess oil. While they’re still warm, roll them in 1 cup granulated sugar until fully coated.

Fill the Bomboloni

Transfer the chilled pastry cream into a piping bag fitted with a long, narrow tip. Using a skewer or the tip of the piping nozzle, poke a hole into the side or top of each Bombolone. Insert the piping tip and gently squeeze to fill each doughnut with the rich pastry cream.

Frequently Asked Questions

How Long Do Italian Bomboloni Stay Fresh?

Welsh Rarebit

Joanna Cismaru — Sun, 17 Nov 2024 22:24:07 +0000

This Welsh Rarebit will steal the spotlight at dinner! We’re talking about crispy bread topped with a velvety, spiced cheddar sauce infused with dark ale. It’s quick, it’s easy, and it’s about to become your new favorite comfort food!

Let me tell you, this Welsh Rarebit has completely changed the way I think about toast! Imagine thick slices of crispy sourdough bread, smothered with a rich, velvety cheddar cheese sauce that’s been infused with dark ale and a hint of spice. It’s comfort food at its finest, and the best part is, it’s so simple to make!

Before You Startf

Choose the Right Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf. It needs to hold up under the rich cheese sauce without getting soggy.
Toast to Perfection: Make sure to toast your bread until it’s golden and crisp. This helps prevent it from becoming too soft once the sauce is added.
Mind the Beer: Use a dark ale or stout for a deeper flavor, but feel free to use whatever beer you enjoy drinking. If you prefer non-alcoholic, you can substitute with non-alcoholic beer or even milk for a milder taste.
Slow and Steady with the Cheese: Add the shredded cheddar gradually and keep stirring. This ensures a smooth sauce without lumps.
Temper the Egg Yolk: When adding the egg yolk, slowly whisk in some of the hot cheese mixture first. This prevents the yolk from scrambling and keeps your sauce creamy.
Adjust the Spice: If you’re sensitive to heat, you can reduce or omit the cayenne pepper. Conversely, add a bit more if you like an extra kick.
Watch the Broiler: Keep a close eye when broiling the topped toast. It can go from perfectly bubbly to burnt quickly!

Ingredients You’ll Need

Bread: Opt for sturdy bread like sourdough or a rustic artisan loaf.
Unsalted Butter: It helps meld all the flavors together. If you have salted butter, you can use it but consider reducing added salt later.
Dark Ale or Stout Beer: Infuses the sauce with deep, malty flavors that complement the sharp cheddar. If you prefer non-alcoholic options, you can substitute with non-alcoholic beer or even milk for a milder taste.
Worcestershire Sauce: Brings a savory umami kick to the sauce. If you’re out, a splash of soy sauce can provide a similar depth.
Spices: You’ll need some mustard powder, paprika and some cayenne pepper for a bit of spice. Adjust the amount of cayenne pepper to your taste.
Cheese (shredded): You’ll want a nice sharp cheddar cheese. You can mix in other cheeses like Gruyère or Swiss.
Egg Yolk: Adds creaminess and helps to slightly thicken the sauce.
Salt and Pepper: Season the sauce to bring out all the flavors. Adjust to your liking.

How To Make Walsh Rarebit

Toast the Bread

Start by toasting 4 slices of sourdough bread until they’re golden and crisp. You can use a toaster or place them on a baking sheet in a preheated oven at 375°F (190°C) for about 5 minutes on each side.

Start the Base of the Sauce

In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter. Once melted, stir in ¾ cup of dark ale or stout beer, keeping the heat low to prevent it from boiling. Stir in 2 teaspoons of Worcestershire sauce, 1 teaspoon of mustard powder, ¼ teaspoon of paprika, and ¼ teaspoon of cayenne pepper. Mix well to combine all the flavors.

Finish the Sauce

Gradually add 2 cups of shredded sharp cheddar cheese to the saucepan, stirring constantly until the cheese is fully melted and the sauce is smooth. In a small bowl, lightly beat 1 egg yolk. Take a few tablespoons of the hot cheese mixture and slowly whisk it into the egg yolk to temper it.

Pour the tempered egg yolk mixture back into the saucepan, stirring constantly to fully incorporate it into the cheese sauce. Taste the sauce and add salt and pepper as needed to suit your preference.

Assemble and Broil

Place the toasted bread slices on a baking sheet. Generously pour the cheese sauce over each slice, ensuring they are well-covered. Place the baking sheet under the broiler for 1-2 minutes until the sauce is bubbly and slightly browned. Remove from the oven and sprinkle with 1 tablespoon of chopped fresh parsley for garnish. Serve immediately while hot.

How To Serve

I love to pair Walsh Rarebit with sides that complement its rich, savory flavors such as a simple salad or a warm soup. Here are some ideas you might like:

Cabbage Soup

Easy Coleslaw Recipe

Chicken Meatball Noodle Soup

Apple Walnut Salad

Frequently Asked Questions

What is Welsh Rarebit?

Chocolate Muffins

Joanna Cismaru — Fri, 30 Aug 2024 17:08:51 +0000

These Chocolate Muffins are rich, moist, and packed with chocolate chips—basically, everything you want when a chocolate craving hits. They’re quick and easy to make, so you’ll have warm, freshly baked muffins in just 35 minutes. Perfect for a sweet treat any day of the week!

These Chocolate Muffins are the perfect treat when you need something sweet and comforting. They’re rich, moist, and loaded with chocolate chips, so every bite is a little piece of heaven. Plus, they’re super easy to make, and you’ll have them ready in just 35 minutes—perfect for satisfying those chocolate cravings anytime.

Before You Start

Use Room Temperature Ingredients: Make sure your eggs and buttermilk are at room temperature before mixing. This helps everything blend together more smoothly and gives you fluffier muffins.
Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix just until everything is combined. Overmixing can make the muffins dense and tough, so stop as soon as you don’t see any dry streaks of flour.
Measure Your Flour Correctly: Too much flour can lead to dry muffins. Spoon the flour into your measuring cup and level it off with a knife to get the right amount—don’t scoop directly from the bag.
Use Quality Cocoa Powder: The cocoa powder you use makes a big difference in the flavor of your muffins. Go for a good quality, unsweetened cocoa powder for the best chocolatey taste.
Add Extra Chocolate Chips: If you love extra chocolate (and who doesn’t?), sprinkle a few more chocolate chips on top of the muffins before baking. It adds an extra burst of chocolate in every bite.

Ingredients You’ll Need

Flour: You’ll need all purpose flour for your muffin batter. If you want to make them a bit healthier, you can swap half of the flour with whole wheat flour.
Unsweetened cocoa powder: This is where all the rich, chocolatey flavor comes from. Use good-quality cocoa powder for the best taste.
Baking powder and baking soda: These two help the muffins rise and get nice and fluffy. Don’t skip them!
Salt: A little salt balances out the sweetness and enhances the chocolate flavor. It’s essential, even in sweet recipes.
Granulated sugar and brown sugar: The combination of these sugars gives the muffins the perfect sweetness and moisture. The brown sugar also adds a touch of caramel-like flavor.
Unsalted butter: Melted and cooled, this adds richness and moisture. If you only have salted butter, just reduce the added salt a bit.
Eggs: They help bind the muffins together and give them structure. Make sure they’re at room temperature for better mixing.
Vanilla extract: Adds a lovely flavor that complements the chocolate. You could use almond extract for a twist, but vanilla is classic.
Buttermilk: This adds moisture and a slight tang, making the muffins tender and delicious. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk.
Chocolate chips: The stars of the show! They melt into little pockets of chocolatey goodness throughout the muffins. You can use any kind you like—dark, milk, or even white chocolate chips.

How To Make Chocolate Muffins

Preheat the Oven

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with non-stick spray. This way, your muffins won’t stick, and they’ll come out of the tin easily.

Mix the Dry Ingredients

In a large bowl, sift together 1¾ cups of all-purpose flour, ½ cup of unsweetened cocoa powder, 1 teaspoon each of baking powder and baking soda, and ½ teaspoon of salt.

Tip: Sifting helps break up any lumps and mixes the ingredients evenly. Sifting also adds a bit of air to the flour, which makes for lighter, fluffier muffins.

Mix the Wet Ingredients

In another bowl, whisk together ¾ cup of granulated sugar, ½ cup of packed brown sugar, ½ cup of melted and cooled unsalted butter, 2 large eggs, and 1 teaspoon of vanilla extract. Whisk until smooth and well combined. Pour in 1 cup of buttermilk and mix until everything is fully incorporated.

Tip: If your buttermilk and eggs are at room temperature, they’ll blend better with the butter, helping the batter come together more smoothly.

Combine the Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix—stop as soon as you don’t see any dry streaks. Gently fold in 1 cup of chocolate chips, making sure they’re evenly distributed throughout the batter. This way, you’ll get chocolate in every bite.

Tip: If you love extra chocolate, save a few chocolate chips to sprinkle on top of the muffins before baking.

Fill the Muffin Cups

Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If you saved some chocolate chips, sprinkle them on top now for an extra chocolatey treat.

Bake the Muffins

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Tip: Keep an eye on the muffins during the last few minutes of baking. Ovens can vary, so start checking them around 18 minutes to avoid overbaking.

Frequently Asked Questions

Can I use a different type of flour?

Spinach Feta Quiche

Joanna Cismaru — Tue, 16 Jul 2024 21:04:31 +0000

This Spinach Feta Quiche is a delightful addition to any meal. The flaky crust, creamy filling, and savory blend of spinach and feta create a perfect harmony of flavors. Plus, it’s simple to prepare and reheats beautifully.

My Spinach Feta Quiche is a delightful addition to any meal. The combination of tender spinach, creamy feta, and a perfectly flaky crust creates a harmonious blend of flavors and textures that I just can’t resist. It’s incredibly easy to make, and every bite reminds me why I love sharing these recipes with you.

Before You Begin

Pre-Bake the Crust: Pre-bake the pie crust to prevent it from becoming soggy. This step helps ensure a crisp, flaky base for your quiche.
Wilt the Spinach Thoroughly: Cook the spinach until most of the liquid has evaporated. This prevents the quiche from being watery and helps maintain a nice texture.
Use Fresh Ingredients: Fresh spinach and high-quality feta cheese make a big difference in flavor. Opt for fresh over frozen spinach if possible.
Whisk Well: Whisk the eggs, heavy cream, and milk thoroughly to create a smooth, creamy filling. This step helps achieve a consistent texture throughout the quiche.
Let It Rest: Allow the quiche to rest for 10 minutes after baking. This helps it set and makes slicing much easier.

Ingredients You’ll Need

Pie Crust: Use a 9-inch pie crust store-bought or homemade works well.
Olive Oil: Sauté the vegetables in olive oil for lots flavor. You can substitute with vegetable oil if you need.
Onion: I used a small onion, finely chopped.
Fresh Spinach: I used fresh spinach but you can use frozen spinach if you need to, just make sure to thaw and drain it well.
Eggs: To bind the ingredients together and create a rich, creamy filling.
Heavy Cream: For richness and a creamy texture to the quiche.
Milk: Lightens the texture of the filling. Use any type of milk you prefer.
Feta Cheese: For that tangy, salty flavor. Crumbled feta works best, but you can substitute with goat cheese or ricotta for a different taste.
Nutmeg (optional): Adds a subtle warmth and depth to the flavor. Use sparingly.

How To Make Spinach Feta Quiche

Pre-bake the Pie Crust

Preheat your oven to 375°F (190°C). Fit a 9-inch pie crust into a pie dish, prick the bottom with a fork, and pre-bake for 8 minutes. Remove from the oven and set aside. Tip: Pre-baking the crust helps keep it crisp and prevents it from getting soggy when you add the filling.

Sauté the Vegetables

In a skillet over medium heat, heat 1 tablespoon of olive oil. Add 1 finely chopped small onion and sauté until soft and translucent, about 4 minutes. Add 3 cups of roughly chopped fresh spinach and cook until wilted and most of the liquid has evaporated, about 5 minutes. Remove from heat. Tip: Cooking the spinach until most of the liquid has evaporated prevents the quiche from being watery.

Prepare the Filling

In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, and ½ cup milk. Stir in 1 cup crumbled feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, and ¼ teaspoon nutmeg if using. Mix well. Tip: Whisking the eggs and dairy thoroughly helps create a smooth and creamy filling.

Assemble the Quiche

Spread the spinach and onion mixture evenly over the pre-baked crust. Pour the egg and cheese mixture over the spinach. Tip: Distributing the spinach mixture evenly ensures every bite has a perfect balance of flavors.

Bake the Quiche

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Let the quiche rest for 10 minutes before slicing. Tip: The quiche is done when the center is set and no longer jiggly.

How To Serve

I love serving Spinach Feta Quiche with a variety of sides to create a well-rounded meal. Here are some ideas:

Easy Summer Fruit Salad

Air Fryer Vegetables

Roasted Asparagus

Cucumber Avocado Salad

Frequently Asked Questions

What should I do if my quiche filling is too runny?

Bacon Egg And Cheese Croissants

Joanna Cismaru — Tue, 09 Jul 2024 20:21:10 +0000

These Bacon Egg and Cheese Croissants are an absolute delight for breakfast. With crispy bacon, gooey cheddar cheese, and perfectly cooked eggs, all wrapped in a flaky croissant, they’re a wonderful way to start your day. And the best part? They come together in no time.

These Bacon Egg and Cheese Croissants are a breakfast dream. Imagine crispy bacon, gooey cheddar, and perfectly cooked eggs, all wrapped in a warm, flaky croissant. They’re not only delicious but also come together in just 30 minutes, perfect for any morning.

Before You Start

Choose Quality Croissants: Use fresh, high-quality croissants ,if possible, pick them up from your local bakery or make your own homemade croissants.
Crispy Bacon: Cook the bacon until crispy. This adds a nice crunch and balances the softness of the eggs and croissants.
Eggs to Your Liking: Cook the eggs to your preferred doneness. Over-easy or sunny-side-up work great, but you can also scramble them if you prefer.
Cheese Choice: Use sharp cheddar for a bold flavor. You can also experiment with other cheeses like Swiss or Gouda.
Butter for Frying: Adding a little butter to the skillet when cooking the eggs can enhance their flavor and prevent sticking.

Ingredients You’ll Need

Large Croissants: Use fresh, high-quality croissants from your local bakery or make your own using my recipe.
Bacon: Can’t have a breakfast sandwich without bacon. Use your favorite or you can even sub with turkey bacon or veggie bacon.
Eggs: Sunny side up, over easy, scrambled, it’s up to you. Your sandwich, your rules.
Cheddar Cheese: Melts beautifully and adds a sharp, creamy flavor. You can also use Swiss, Gouda, or your favorite melting cheese.

How To Make Bacon Egg And Cheese Croissants

Cook the Bacon

In a large skillet over medium heat, cook 8 slices of bacon until crispy. Transfer to a paper towel-lined plate to drain. Once cooled, break each piece in half for easier assembly.

Cook the Eggs

In the same skillet, reduce heat to medium-low. If needed, add a little butter. Crack 4 large eggs into the skillet, season with salt and pepper, and cook to your desired doneness. Tip: Cooking eggs on medium-low heat keeps them tender and prevents overcooking.

Assemble the Croissants

Preheat your oven to 350°F (175°C). Open 4 large croissants and place them on a baking sheet. Sprinkle a generous amount of 1 cup shredded cheddar cheese on the bottom halves. Place a cooked egg on top of the cheese on each croissant. Add two halves of bacon on top of the egg. Tip: Layering the cheese directly on the croissant helps it melt better and hold everything together.

Bake the Croissants

Place the top halves of the croissants on the sheet beside the bottoms. Bake in the preheated oven for about 5 minutes, or until the cheese is melted and the croissants are warm. Cap each croissant bottom with its top half. Press gently to meld the ingredients together. Serve your croissants warm, with a side of fresh fruit or a light salad.

Frequently Asked Questions

Can I make these croissants ahead of time?

Peach Scones

Joanna Cismaru — Thu, 20 Jun 2024 21:14:53 +0000

These Peach Scones are everything you’ve been craving. Buttery, tender, and packed with fresh peaches, they’re an easy and delicious way to brighten up your morning or afternoon. You’ll want to make these again and again!

Before You Start

Keep the Butter Cold: Cold butter is essential for flaky scones. Cube the butter and place it back in the fridge until you’re ready to incorporate it into the flour.
Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough scones.
Prepare Peaches: Use fresh, ripe peaches. Peel and dice them just before adding to prevent browning.
Flour Your Surface: Lightly flour your work surface and hands to prevent the dough from sticking when you shape and cut the scones.
Use Parchment Paper: Line your baking sheet with parchment paper for easy cleanup and to prevent the scones from sticking.
Brush with Cream: Brushing the tops of the scones with a little heavy cream before baking gives them a beautiful golden brown finish.
Cool Before Glazing: Allow the scones to cool completely before drizzling the glaze to avoid it melting and running off.

Main Ingredients You’ll Need

All-Purpose Flour: You can use a gluten-free flour blend if needed.
Baking Powder: Provides the leavening to make the scones rise and become fluffy.
Salt: Enhances all the flavors and balances the sweetness so don’t leave it out.
Unsalted Butter: Cold and cubed, it creates a flaky texture. Use unsalted to control the salt level in the recipe.
Fresh Peaches: Peeled and diced, they add juicy bursts of flavor. You can use frozen peaches if fresh are not available, just thaw and drain them first.
Heavy Cream: Adds richness and moisture to the dough. Buttermilk is a great substitute.
Egg: Helps bind the dough and adds richness.
Vanilla Extract: Enhances the overall flavor with a subtle sweetness.

How To Make Peach Scones

Preheat the Oven

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Tip: Using parchment paper makes for easy cleanup and prevents sticking.

Prepare the Dry Ingredients

In a large bowl, whisk together 2 cups of flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Tip: Whisking aerates the flour and ensures even distribution of ingredients.

Cut in the Butter

Add ½ cup of cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.Tip: Keep the butter cold to create a flaky texture in your scones.

Add the Peaches

Gently fold in 1 cup of diced fresh peaches. Tip: Coat the peaches lightly with flour to prevent them from sinking to the bottom.

Combine Wet and Dry Ingredients

In a separate bowl, whisk together ½ cup heavy cream, 1 large egg, and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Tip: Overmixing can make the scones tough, so mix just until combined.

Form the Scones

Turn the dough out onto a lightly floured surface. Gently knead the dough a few times to bring it together. Pat the dough into a round disk about 1 inch thick. Cut the disk into 8 equal wedges. Tip: Lightly flour your hands and surface to prevent sticking.

Cut and Bake

Place the cut scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops of the scones with a little heavy cream. Bake in the preheated oven for 18-20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean. Tip: Brushing with cream gives the scones a beautiful golden crust.

Cool and Glaze

Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together 1 cup powdered sugar, 2 tablespoons of heavy cream, and ½ teaspoon vanilla extract until smooth. If the glaze is too thick, add an additional tablespoon of heavy cream. Drizzle the glaze over the cooled scones. Tip: Let the scones cool completely before glazing to avoid a runny mess.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Breakfast Sandwich

Joanna Cismaru — Thu, 06 Jun 2024 20:18:01 +0000

Start your day with this delightful Breakfast Sandwich, where savory ham and gooey cheddar cheese come together perfectly on a toasted roll. Each bite is a warm, comforting hug that will make mornings your favorite time of day.

The Best Breakfast Sandwich

I love starting my day with these breakfast sandwiches. The combination of crispy toasted rolls, savory ham, and melty cheddar cheese is absolutely irresistible. Each bite is a delightful mix of textures and flavors that just makes you feel good.

What’s great about these sandwiches is how quick and easy they are to make. In just 25 minutes, you can whip up a warm, hearty meal that satisfies and energizes. Whether you’re making them for a family breakfast or a solo treat, these sandwiches never disappoint.

Ingredients You’ll Need

Dinner rolls: Use your favorite dinner rolls. You can substitute with English muffins or bagels if you prefer.
Ham slices: You can use turkey, bacon, or sausage as alternatives.
Large eggs: You can use egg whites or a plant-based egg substitute if needed.
Cheddar cheese slices: Melts beautifully and adds a creamy texture. Feel free to swap with Swiss, provolone, or your favorite cheese.
Butter: Used for frying the eggs to add flavor and prevent sticking. You can use olive oil or a non-stick spray instead.
Salt and pepper: Adjust to taste.

How To Make Breakfast Sandwiches

Preheat The Oven And Toast The Buns

Preheat your oven to 350°F (175°C). Arrange the split dinner rolls on a baking sheet, cut-side up, and toast in the oven for 5-7 minutes until they are lightly golden and crisp.

Cook The Ham

While the rolls are toasting, heat a large skillet over medium heat. Add the ham slices and cook for about 1-2 minutes on each side until slightly browned and warmed through. Set the ham aside.

Fry The Eggs

In the same skillet, melt a bit of butter. Crack the eggs into the skillet, season with salt and pepper, and fry according to your preference. If you like your eggs fully set, flip them over after the edges set and cook for another minute.

Assemble The Sandwiches

Take the toasted rolls and place a slice of cheddar cheese on each bottom half. Immediately add a warm fried egg on top of each cheese slice, allowing the heat to melt the cheese slightly. Top each egg with two slices of the cooked ham and cover with the top halves of the rolls. If you prefer the cheese more melted, quickly microwave each assembled sandwich for about 10-15 seconds or place them back in the oven under a broiler for a minute.