Copycat Lieges {Belgian-Style Waffles}

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! I’m officially the worst blogger ever for withholding these from you for so long.

Seriously, do you ever do something you’ve been dying to do or get something you’ve been dying to get, only to just kind of let it fall by the wayside once it’s done or purchased?

For instance, maybe you’ve been stalking a pair of shoes for a long while and finally get them, only to never wear them. This may or may not be the story of my freakin’ LIFE.

Or you make homemade lieges only to totally neglect them for like, MONTHS. I’ve had these waiting patiently in my queue since April. I should be fired effective immediately since I clearly fail hard at this blogging thing.

So my apology, naturally, is finally bringing you these Copycat Lieges. If you’ve never heard of the term ‘liege’, it’s okay – these are basically glorified Belgian-style waffles with one major difference.

DSC_0892ALieges are typically made with pearl sugar, which is basically the best thing ever invented. If you don’t know, pearl sugar is exactly how its name implies: it’s sugar that looks like little pearls or pebbles. Very thick, coarse and hard, but melt-in-your-mouth. You can typically find this at specialty baking stores like Sur La Table.

Anywho, you prepare your yeasted Belgian waffle dough, let it rise, then toss in the pearl sugar. Divide the dough into small patties and fry up in your waffle iron. Easy peasy waffle squeezy, people.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! And the result? Pure, unadulterated deliciousness. The sugar bursts and caramelizes against the hot iron grates, creating this caramelization all over and throughout the soft, buttery waffle. It’s heaven on earth on its own, but slathered with butter or topped with Biscoff takes it over the top.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! So – care for a piece?

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! *from Lars’ Own

Copycat Lieges {Belgian-Style Waffles}
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These Copycat Lieges taste just like the famed Wafels and Dinges truck in NYC! Caramelized, crispy, buttery and heavenly, they're perfect!
Ingredients
  • 1 pkt yeast
  • ¾ cup lukewarm milk
  • 2 sticks butter, softened
  • 2 eggs
  • 1 tsp vanilla
  • 3 & ½ cups all-purpose flour
  • ½ tsp salt
  • 1 bag Belgian Pearl Sugar
Instructions
  1. Dissolve the yeast in the warm milk. Set aside.
  2. In a large bowl of a stand mixer, gradually add all of the ingredients together except for the pearl sugar. Let the dough rise until doubled in size, about 30-45 minutes.
  3. Once dough has risen, add in the pearl sugar. Divide the dough into small patties and bake in a preheated and greased (if necessary) waffle iron. Cook according to manufacturer's directions.
  4. Gently and carefully remove waffles from waffle iron. Serve hot, warm, or room temperature.

These hot, buttery Copycat Lieges are crispy, crunchy yet soft, and absolutely heavenly! These taste just like the crispy, caramelized waffles at the famed Wafels & Dinges cart in New York City! Crispy, buttery, crunchy yet soft – and totally heavenly!

I hope you enjoy! Have a super sweet day!

xo, Hayley

 

Muffin Mix Blueberry Streusel Cookies

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!The weekends are kind of dicey in my house.

You see, Mannie, my Border Collie, loves to bark. Barking is his favorite activity, his favorite pasttime, his favorite now-time, and everything in between. Barking is liiiiiiife to him.

One bark, though, and my family jumps into a tizzy. They get mad that he’s barking and all hell breaks loose and there’s this huge issue between the Non-Carers and the Barking Barkers. The Non-Carers (my mom, myself, and sometimes my brother) are very whatever about this subject. Dogs bark, and we get Mannie to stop when it’s out of control. But the Barking Barkers (my sister, my dad) are the ones who bark back at Mannie when he’s barking by yelling at him.

I want so badly to tell them that yelling at the dog only makes the dog want to bark more, but logic need not apply here.

Most days, this is fine. I’m the only one home and I don’t mind the barking when it happens. But on the weekends, my anxiety goes through the roof and into outer space because Mannie and Winston, our family dog, want to do allllll the barking on weekend mornings when everyone’s sleeping.

And if you’ve never seen someone stumble out of bed having been awoken by a barking dog, it isn’t a pretty sight.

So most weekend mornings I spend corralling ornery dogs and trying to shush them with a louder-volume TV show or random distractions. At times, I’ve even dive-bombed Mannie to try to keep him quiet and still, since he loves moving while he barks. There I’ll be, splayed out on the floor lying gently on top of my beast of a dog on a Saturday morning. It’s a pretty sight I’m sure.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!One of these days, Mannie will stop barking – I hope. In the meantime, I make my family ample treats since they put up with his incessant talking. One of the recent treats I made were these Blueberry Streusel Cookies. They’re jam-packed with flavor and taste just like blueberry muffins because, well, it’s made with blueberry muffin mix. I knooooow – muffin mix in cookies? But it totally works.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!This recipe comes before you as an archived recipe I desperately needed to reshoot. I’m so glad I did because damn. These cookies are worth dive-bombing.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!

5.0 from 3 reviews
Muffin Mix Blueberry Streusel Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
These hearty, soft and pillowy Blueberry Streusel Cookies taste just like blueberry muffin tops and couldn't be simpler to make!
Ingredients
  • 1 box blueberry muffin mix (I used Krusteaz)
  • ¾ cup old-fashioned oats (not instant)
  • ⅓ cup + 2 Tbsp canola or vegetable oil
  • ¼ cup brown sugar
  • 1 egg, beaten
  • 2 Tbsp milk
  • FOR LEMON BUTTER GLAZE:
  • 1 &1/2 cups powdered sugar
  • 2 Tbsp melted butter
  • ½ tsp lemon peel
  • 2 tsp lemon juice
  • 1-2 Tbsp milk
Instructions
  1. Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or parchment paper. Set aside.
  2. In a large bowl, combine the muffin mix - just the dry mix, oats, oil, brown sugar, egg and milk and stir together until a soft dough just barely comes together. Drain and rinse the canned blueberries; gently fold into the dough to combine.
  3. Portion rounded, heaping Tablespoonfuls of dough onto the prepared baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool on the sheets completely.
  4. Meanwhile, make your glaze. Combine all the glaze ingredients except for the milk together in a bowl, only using milk if needed, until smooth and pourable. Glaze the tops of the cookies and let set, about 10 minutes. Then serve!

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!Hearty, soft, fruity and delicious, you’ll love these pillowy cookies! I love that they taste just like a really wholesome blueberry muffin but with that delectable streusel-y crumble throughout, thanks to the oats and brown sugar. It really sweetens these cookies and adds great texture and flavor.

These Blueberry Streusel Cookies are so good, you won't know they came from boxed muffin mix! Hearty, soft pillows of juicy blueberry goodness, they're simple to make and are great for breakfast too!I hope you enjoyed!

Have a sweet day!

xo, Hayley

S’mores Cinnamon Rolls

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I really, really, really hate packing.

You’d think someone who enjoys organization would like packing, but I really loathe it.

First of all, there’s the serious fear-of-missing-something. I’m always petrified that I’m leaving something vital behind, like pills or mascara, and then there’s the whole debacle about what to wear.

Foooor instance, I hate thinking that I’m packing the ‘wrong’ thing, ya know? Like, what if everyone else is wearing jeans and I’m the only one on a blustery day in a dress? Or what if it’s cold at night and we’re forced to eat outside for some reason? I don’t want to accidentally cut myself while shivering.

So as a result, my packing turns into severe overpacking because I’m so bizarrely worried I’ll pack the wrong thing or won’t have enough options. I need ALL the options because I may think Tuesday is a shorts-day, but who knows. Maybe it’s a striped maxi dress day after all. You just never know these things. I’m no fortune teller.

And as a result of that, I take like, eleventy thousand years to pack and thus procrastinate as much as possible. Ain’t nobody got time for pressure packing.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I do, however, have plenty of time for cinnamon rolls, mainly because this recipe is created start-to-finish in just 60 minutes. That’s practically no time at all for homemade, fluffy, soft cinnamon rolls that taste like gooey s’mores. And boy, are these s’mores-y! My family and I could not keep our hands off of them – they’re so soft and plush and we loved the chocolaty, cinnamon-y graham cracker filling that takes these over the top. And don’t even get me started on the marshmallow creme glaze… :)

Actually. *Do* get me started. I feel like reminiscing… and continuing my packing procrastination.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!*adapted from my One-Hour Cinnamon Rolls recipe

5.0 from 1 reviews
S'mores Cinnamon Rolls
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These plush and fluffy S'mores Cinnamon Rolls are positively irresistible!
Ingredients
  • ¼ cup butter
  • 1 cup milk (I used 1%)
  • 1 pkt yeast
  • ¼ cup sugar
  • Pinch salt
  • 3 & ½ cups all-purpose flour
  • 1 egg
  • FOR FILLING:
  • ½ cup Hershey's Chocolate Spread (or Nutella)
  • ⅓ cup brown sugar
  • ½ cup graham cracker crumbs
  • 2 tsp ground cinnamon
  • FOR GLAZE & TOPPING:
  • 1 (7 oz) jar JET-PUFFED Marshmallow Creme
  • JET-PUFFED Marshmallow Bits
  • Miniature chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. In a microwave-safe bowl, combine the butter and the milk. Heat on HIGH for one minute, then remove and stir. Continue microwaving in 20 second intervals, stirring after each, until butter has melted and milk is warm to the touch but not hot. Meanwhile, in a separate bowl, whisk together 3 cups of the flour, the sugar and the salt until combined.
  2. In the bowl of a stand mixer, combine the yeast and the milk mixture and whisk together by hand. Add the flour mixture and egg all at once, and using the paddle attachment, beat on medium-low speed until combined. The dough will likely stick to the sides of the bowl, so sprinkle in the remaining ½ cup of flour to help the dough come together in a ball. Once the dough has pulled away from the sides and forms a ball, continue to beat the dough for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp cloth for 10 minutes to rest.
  3. While the dough rests, prepare your filling: in a medium bowl, combine the brown sugar, graham cracker crumbs and cinnamon and set aside.
  4. Turn the dough out onto the floured work surface. Using a floured rolling pin, roll the dough out into a large rectangle, about 14x9 inches in size. I did NOT measure my dough out; I only rolled it out and it turned out fine. Honestly, just roll into a decently-sized rectangular shape to your desired thickness. Spread the Hershey's Spread over the surface of the dough and evenly spread on the filling mixture.
  5. Beginning at the longest edge furthest from you, begin rolling up the dough as tightly as possible. Pinch the final seam gently to help seal it up. Using a sharp knife, cut both ends of the dough (the doughiest parts you'll likely discard), and then begin evenly cutting the dough into about 12 equal pieces. You can also use unflavored dental floss to cut the dough, but I used a knife.
  6. Place the rolls into two greased 9" cake pans. Cover the pans with damp towels and place the pans on top of your oven range for 25 minutes (or another warm place for them to rise). After the rolls have risen, uncover the dish and bake for approx. 15-20 minutes or until the rolls are golden, cooked through and bubbling.
  7. In a small bowl, scoop out the marshmallow creme and microwave for approx. 30-45 seconds or until soft and smooth but not super liquidy. Pour/spread over the tops of the rolls evenly and sprinkle with marshmallow bits and chocolate chips. Serve!

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!I mean… the gooey factor is out of control.

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!These rolls are so fluffy and delicious – I know you’ll love these cinnamon rolls and their delectable filling and topping!

These S'mores Cinnamon Rolls are packed with gooey s'moresy flavor, rich chocolate and sticky-sweet marshmallow creme. The ultimate breakfast sweet roll!Have a sweet day!

xo, Hayley

 

Donut Coffee Cake Crumble Bars

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!You guys. These bars are out. of. freakin’. control.

And they’re my absolute newest favorite. Maybe ever. I’m not afraid to put a ring on it.

This idea, like many of mine, came from my undying love for donuts of all shapes, sizes, and flavors. That, and my Glazed Donut Pie, which continues to be one of the most popular recipes on my site. If you haven’t made it yet, your life is in serious need of an overhaul, spiritual realignment, and a donut pie addition. For real.

So these bars are basically the donut pie if the donut pie made a love child with a coffee cake. It came to me one day while I was salivating over the donut holes in the grocery store. You know, the prepackaged ones, with all their glorious options (powdered, cinnamon sugar, glazed, chocolate…) and their larger, more sophisticated brethren, the donut. I was trying very hard to come up with a reason to buy the donuts besides inhaling them in a single sitting while simultaneously watching Keeping Up With The Kardashians and contemplating my poor life choices. Because let’s be real, that happens on a near daily basis. Sadly. I need a life.

And it was in this pivotal moment when I noticed the coffee cake muffins and an idea struck me over top the head as I slid a handful of donut hole boxes into my cart with unabashed happiness. I would combine donuts with coffee cake, and it’ll be freaking magical.

Friends. Magical it was. My sister and I stood over the pan after I finished photographing these and shoveled piece by piece into our mouths wordlessly, just slow blinking because they taste so effing amazing, as we ate in unison. It was a sisterly bonding moment I’ll cherish forever. Not really.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!ANYWHO. You are in sore need of these bars and it’s already high time you made them. They’re sweet, spicy from the cinnamon, crumbly from the thiiiiiick streusel on top and just so comforting. They remind me of a giant bear hug for your belly. And believe you me, your belleh needs a hug.

Hugs.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!*adapted from my Glazed Donut Pie recipe

5.0 from 2 reviews
Donut Coffee Cake Crumble Bars
Author: 
Recipe type: Bars
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These outrageous bars combine cake donut holes with a thick coffee cake streusel for an out-of-control bar that's one-hundred percent indulgent.
Ingredients
  • 2 (15 oz) boxes glazed cake donut holes, cut in half (I used Entenmann's Pop-Ems)
  • 1 & ½ sticks butter, melted
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • Pinch nutmeg
  • 2 eggs, beaten
  • 1 tsp vanilla extract
  • FOR CRUMBLE TOPPING:
  • 1 cup brown sugar
  • ½ cup white sugar
  • 2 tsp cinnamon
  • ½ cup (1 stick) butter, melted
  • 1 cup all-purpose flour
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 13x9" baking pan with cooking spray; fill the bottom of the pan with the halved donut holes until they're tightly packed in the pan in an even layer.
  2. Mix together the melted butter, brown sugar, cinnamon, nutmeg, beaten eggs and vanilla with a whisk until blended; pour the mixture evenly over top of the donut hole pieces, smoothing it over the top if needed so all the pieces are coated. Set aside.
  3. In a medium bowl, combine the crumble ingredients until thick, coarse crumbs are formed. Crumble the streusel mixture over top of the bars as evenly as possible. Bake for approx. 18-22 minutes or until the top is golden and the center appears set and not super jiggly. Cool completely in the pan before cutting into squares.
  4. *NOTE: the bars aren't as solid as say, a brownie. They tend to fall apart as they're dense. You probably won't get super clean cuts from this but you may if it sets longer, such as overnight. Note that this is almost like a casserole bake rather than a definitive bar.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Oh my word. I really don’t have much to say except to MAKE THESE NOW! And then invite me over since we’re such good friends and I introduced you to your newest BFF.

These are so dense, thick and plush from the cake donut holes. They taste like a giant cinnamon-studded coffee cake donut, all rich, fluffy and fabulous. You’ll love the brown sugary streusel on top of the gooey baked donuts. This casserole-ish inspired bar recipe is simply DIVINE.

These Donut Coffee Cake Crumble Bars combine fluffy, cakey donuts with crumbly, cinnamon streusel coffee cake in these addictive and comforting bars!Have a wonderful, super sweet day!

xo, Hayley

Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!
I’m super excited about this post for two reasons. One, because I love me some coffee cake, and these muffins are out. of. this. world delicious. And two, because C&H® Sugar (my favorite sugar brand) has just released two fabulous new products that you guys have got to try!

When I first started baking, I didn’t like how “precise” I thought it had to be. I really loathed measuring things, especially dry ingredients like flour and sugar, because of all the spooning and leveling that happens to get the exact amount. Along the way I’ve learned little shortcuts, but by far the best one I’ve seen is C&H’s newest: their Pourable Golden Brown Sugar in a handy flip-top canister!


DSC_0799A

C&H’s Pourable Golden Brown Sugar is a free-flowing brown sugar that doesn’t harden or clump and makes measuring out brown sugar so much easier–there’s no need to pack it in, and it measures cup for cup with the ease of a sleek, pourable dispenser with a resealable flip-top lid. The brown sugar inside is granulated, which makes for easy finishes for oatmeal, fruit, or crumbles (like in these muffins!). DSC_0830A DSC_0835AThey’ve also released their Quick Dissolve Superfine Sugar, built in the same convenient and sleek dispenser, which virtually eliminates the need to refill your sugar bowl (another task I dislike!). The Quick Dissolve Superfine Sugar has finer sugar crystals, which are ideal for dissolving into beverages, like iced tea, hot coffee, lemonade, or smoothies, while rapidly sweetening them.

I just love how pretty the bottles are and how simple they are to use! No measuring out, no packing it in, no spooning & leveling–simply pour into your measuring cup and you’re done. Sign. Me. Up. DSC_0802A

Plus, C&H is offering a super-fun sweepstakes to kick off the launch of their newest additions. Enter to win a $100 Visa gift card simply by answering me this: What’s your favorite way to use brown sugar? Answer in the comments below for a chance to win!

And in the meantime, save .75 cents off any canister with a special coupon! Simply click HERE to grab the C&H Sugar coupon, or HERE to grab a coupon from their sister brand, Domino Sugar, which is available in the eastern half of the US. You can also search for a grocery retailer near you to find the canisters in your area!

Now… who wants muffins? These Coffee Cake Crumble Muffins are so wonderful and are made with C&H Pourable Golden Brown Sugar for that rich, sweet, brown sugar flavor we all know and love in baked goods. These are impossible to resist and couldn’t be simpler to make with my new sugar shortcut. Let’s get baking! Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

*recipe adapted from my blueberry muffins recipe

4.8 from 24 reviews
Coffee Cake Crumble Muffins & a VISA Sweepstakes from C&H Sugar!
Author: 
Recipe type: Breakfast
Serves: 18
 
These Coffee Cake Crumble Muffins offer the best of both words: crumbly coffee cake in a convenient muffin form!
Ingredients
  • FOR MUFFINS:
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • Pinch salt
  • 2 tsp ground cinnamon
  • Pinch nutmeg
  • ½ cup oil
  • 1 cup C&H Granulated Sugar
  • 2 eggs
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • FOR CRUMBLE:
  • 1 cup C&H Pourable Golden Brown Sugar
  • ½ cup C&H Quick Dissolve Superfine Sugar
  • 2 tsp ground cinnamon
  • 1 cup all-purpose flour
  • 1 stick butter, melted
Instructions
  1. Preheat oven to 425 degrees F. Line 2 muffin cavities with about 18 paper liners; set aside. Meanwhile, in a large bowl, combine the flour, baking powder, salt, cinnamon and nutmeg. Gently stir in the wet ingredients until batter just about comes together - batter will remain lumpy, and don't overmix! Overmixing leads to tough muffins. Set batter aside.
  2. In a medium bowl, combine the crumble ingredients. Stir until thick, coarse crumbs form. Set aside.
  3. Fill muffin cups about ⅔ full with the muffin batter. Top with a heaping Tablespoon or two of the crumble mixture. Bake for approx. 5 minutes, then reduce the temperature to 375 degrees F and continue to bake for approx. 15-20 minutes or until the tops are golden brown and a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 10 minutes before serving.

Soft and tender Coffee Cake Crumble Muffins are loaded with buttery, brown sugary crumbs for the ultimate muffin and cake hybrid!

I mean, who can resist a muffin that’s bursting with brown sugary crumbles on top? Not I. Swoon. Be sure to connect with C&H Sugar on their website for recipes, news, and their .75 cent-off coupon! Have a sweet day!

xo, Hayley

In the interest of full disclosure, I am working on behalf of BlogHer for C&H Sugar. All opinions expressed are my own and I was compensated for this post and my unique recipe.

Entry Instructions:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including a disclosure that your Tweet is a sweepstakes entry and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 4/6/2015 – 5/14/2015
Be sure to visit Domino and C&H Sugar’s brand page on BlogHer.com where you can read other bloggers’ posts!

 

Strawberries & Cream Scones

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.So I’m sure if you’ve been on any form of social media in the last month, you’ve been encountered at least one post about essential oils. It’s like, the new thing. Cupcakes = out. Essential oils = in. Everyone and their mama are slathering themselves with patchouli and telling everyone about it.

At first I didn’t pay much attention to this whole oil craze. I once had a friend who slathered herself up with oil and she looked like a freakin’ Thanksgiving turkey. I had zero desire to do the same, albeit look more raw-turkey-esque since I’m so pale.

Raw turkey – not a good look for me.

ANYWAY. But then I started experiencing some *minor* problems in my life. Struggles with finances, general anxiety, allergies making me homicidal, you know – the works. And I figured, maybe instead of pumping myself senseless with all these drugs I could try essential oils. MAYBE I won’t look like a raw, buttered turkey. Maybe I’ll feel better. At the very least, I’ll smell lavender-y, and I wouldn’t mind the latter.

So I dabbed some lavender oil on my neck before bed and I slept better than a freakin’ baby, because I don’t know why people say that since babies are always waking up in the middle of the night crying and soiling their diapers, of which I did neither. I was happily dead to the world, sleeping a whopping 9 restful hours before emerging like a freshly created butterfly. Or something.

And the next day, I got some orange oil, which I hear helps a load with mood and uplifts your spirits, dabbed that sucker on my wrists and huffed myself like I was the newest drug on the street, and voila! I was uplifted. Inspired. Reinvigorated. But for reals, I totally felt better. And who knows – maybe this whole oil thing is a conspiracy and we’re all just huffing plants which offer some kind of mental placebo effect to our ailments. Maybe snorting grapefruit oil only makes me think I’m happier, when really I’m every bit as depressed and just huffing oil from citrus fruits. WHO KNOWS. But what I do know? I felt better, and that’s that.

So yeah, now I’m one of those oil people. I won’t sell it, I doubt I’ll talk about it on Facebook, and I’m certainly never using patchouli because I have limits, and smelling like a music festival is not one of them. HOWEVER, I do love the ones I’ve tried and blending them to create these perfect little potions that make me feel all uplifted and inspired. And if it makes me feel good, why not, right?

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Another blend that uplifts me? Strawberries and cream. [Does it smell like non-sequitur in here, or is it just me?] But seriously, I’ve been embracing the strawberries as of late and have to say, I’m pleased with the delicious results.

I’ve been wanting to make more scone recipes since my blog is sorely lacking them, and I found a recipe for Cream Scones that sounded totally delightful… of which I added some strawberries to really bring it up a notch and add some much-needed freshness to a thick and doughy scone. The result? The perfect brightness to these moist and crumbly cream scones, which are bursting with sweet vanilla flavor and cream. You’ll love them.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Oh, and there isn’t any oil in them, I promise.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.*adapted from Sticky, Chewy, Messy, Gooey For Kids Cookbook

5.0 from 2 reviews
Strawberries & Cream Scones
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These tender and moist Strawberries & Cream Scones get their fresh zing from strawberries and their wonderful creamy vanilla flavor from heavy cream, which lends a hand for the scone's amazing texture, too.
Ingredients
  • 3 cups all-purpose flour
  • 6 Tbsp white sugar
  • 1 tsp salt
  • 4 & ½ tsp baking powder (make sure it's fresh!)
  • ½ tsp cinnamon
  • ½ cup (1 stick) very cold butter
  • 1 & ⅓ cups very cold heavy cream, plus more for brushing tops of scones
  • 1 tsp vanilla extract
  • About 2 cups fresh strawberries, chopped into small pieces
  • FOR GLAZE:
  • 2 oz. cream cheese, room temperature
  • 1 tsp vanilla extract
  • 1 Tbsp lemon juice
  • About 2 cups powdered sugar
  • Crystal sanding sugar, optional
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone liner and set aside.
  2. In a large bowl, sift together the flour, sugar, salt, cinnamon, and baking powder until blended and fine. Using a handheld cheese grater, grate the butter into the flour mixture. Toss the butter with the flour mixture until coarse crumbs form. Make a well in the center of the flour mixture and add in the cream and vanilla. Use a fork to gently pull the flour mixture into the cream until just barely combined together; fold in the strawberries last, just barely folding them into the batter. Do not overmix, as this leads to tough scones.
  3. Lightly dust a small work surface with flour and turn the dough out onto it. Knead the dough briefly, folding it into itself a couple times and form the dough into a ball. Roll or press it out until it's about ½" thick and about 8-10 inches in diameter.
  4. Cut the dough into 8 pieces and place them staggered on the baking sheet. Brush the tops with remaining heavy cream and sprinkle with additional white sugar, if you'd like. Bake for approx. 15-18 minutes or until golden brown. Cool completely.
  5. To make your glaze, whisk together the softened cream cheese, vanilla and lemon juice until blended. Add in the powdered sugar until a thick yet syrupy glaze has been achieved. Drizzle it onto the cooled scones and sprinkle with coarse crystal sugar, if you'd like. Serve immediately or store scones airtight at room temperature for up to 2 days.

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Talk about delicious. These Strawberries & Cream Scones are bursting with fresh, bright strawberries tucked within layers of moist, crumbly cream scones. They’re so delightful and the perfect weekend brunch item! Don’t like strawberries? Substitute blackberries, raspberries or blueberries for this recipe. Or, feel free to add chopped rhubarb to the strawberries for a strawberry-and-rhubarb flavor.

Craving more strawberries? Check out my other berryrific recipes!

strawberrycrumbStrawberry Crumb Muffins

strawberryeggrollStrawberry Shortcake Eggrolls

Strawberry MeringuesStrawberry Meringues

These moist & tender Strawberries & Cream Scones are the perfect weekend breakfast! Comes together in minutes and baked until golden perfection.Have a super sweet day!

xo, Hayley

Oreo Cookies & Cream Banana Bread

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!I am woefully powerless every time I go to Trader Joe’s. It’s like a total money suck and if Target were completely a specialty grocery store, it would be Trader Joe’s.

Seriously, I step in and I feel like I’m a whole new girl. A girl who takes interest in prepared kale salads, pre-cut celery and gorgonzola gnocchi. I immediately want to buy every last bouquet of their gorgeous flowers and already after putting a couple in my basket I’ve blown whatever modicum of a budget I ever had.

And then I get all up in the prepared food section and think about making a lobster ravioli because that’s practical, and how I’ll use these breaded turkey roulades to make the best damn dinner ever (even though my family would cringe at the word ‘roulade’), and oh! what about this flax granola? I totally read somewhere once that flax is good for you, and since I thought about wanting to eat healthy five months ago, I’ll just buy ten of these.

The frozen section? Honey. Take my money and burn it all to the freakin’ ground. I’m particularly fond of all of their appetizers, which makes me feel like a starved hog at an all-your-can-eat buffet, and their Chinese food selection which, when purchased and consumed, adds another 10 pounds to the scale. Notice how they don’t talk about that on their little descriptor tags.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!And how come the cookies and candies are lined up like little thigh-expanding soldiers right above the frozen fruits and veggies? Seriously, I can’t buy a damn pack of frozen blueberries without caving and knocking all of the Joe-Joe’s into my cart with reckless abandon. Whyyyyy, I’l scream as I pluck five cartons of fleur de sel caramels into my basket, contemplating my poor life choices up to this pivotal moment. I am a monster.

Oh – and the chip aisle? Not even cute. My love affair for chips is ever-growing, like my waistline, and Trader Joe’s only exacerbates this issue of mine. I fool myself every time with the Reduced-Guilt Cheddar Puffs, because this obviously means they’re healthy, I’ll think as I mow down an entire bag during a particularly bitchy episode of The Real Housewives of Beverly Hills. And the cheddar&caramel popcorn mixed up Chicago style? Kill me now; it’s so good.

Don’t even get me started on the “New Products” section, which transforms me into a somewhat-practical human being into a marketer’s dream come true. I’ll stare sparkly-eyed at the latest almond butter with flax seed, wistfully remembering the blip-fact about flax I read somewhere, and despite the fact that I don’t eat almond butter, will buy it anyway because it’s “new” and it has “flax” and the package is cute and cheeky. Or the peanut butter & jelly chocolate bar that sounds terrible but I throw five in my cart anyway because I have to be the first to try said terrible product or it didn’t happen, duh.

So yeah – all this before I even checkout is a nightmare. And I didn’t even explain the terror caused by all of the HORRIBLE CART-DRIVERS inside every Trader Joe’s store. It’s like their subtext to their name is Where All the Terrible Cart-People Are because you can’t even access the granola bars without asking until you’re blue in the face for that pregnant, green-juice-slurping model mom to move her tush. And trying to get sugar? Honey, you’ll sooner mill your own damn sugar than get in there behind Grandma Dolores, who’s hogging up half the aisle with her cart full of beans.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!BUT amidst all of the chaos and bumper-carts that Trader Joe’s brings, they have some amazing stuff for-reals. For instance, I adore their cookie butter spread (so amazing!) and their jumbo cinnamon rolls are the best in their class. And there was one new product that stood out to me like a beacon of light in a sea of angry people pushing red carts: this Cookies and Creme Cookie Butter. Behold, a cookie spread made of ground chocolate Joe-Joe’s (their version of Oreos) and the creme filling. Seriously. It was a no-brainer; that stuff was in my cart faster than you could say ‘banana bread’… which is ironically what I ended up making with it!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!This Oreo Cookies & Cream Banana Bread is easily one of the best things I’ve made recently. It’s moist, full of banana flavor, and is studded with chopped pieces of Oreo cookies. I prefer mine cut super thick with a heaping slathering of this cookie butter on top to really drive that cookies & cream flavor home… but I won’t judge you if you skip out on ol’ TJ’s and just stuff your face with the bread naked. Well, the bread is naked. Not you. That’s weird. I’ll stop.

Anywho: Banana Bread. Make it!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

Oreo Cookies & Cream Banana Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
This delightful banana bread combines my classic Best-Ever Banana Bread recipe with, you guessed it, Oreo cookies! The result is a moist and sweet banana bread studded with chopped Oreos for a fun cookies & cream flavor everyone will love.
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 & ¼ cups brown sugar
  • 2 eggs
  • ⅓ cup (about 1 small carton) Greek yogurt (I used vanilla flavor, but you may use banana or even plain)
  • 2 cups mashed banana (from about 3-4 medium-sized brown or black bananas)
  • 2 eggs
  • 1 tsp cinnamon
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 small box cookies & cream pudding mix (if you cannot find this, use regular vanilla)
  • 1 & ½ cups Oreo cookies, coarsely crushed
  • Trader Joe's Cookies n Creme Butter Spread, optional for garnish but recommended
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9" loaf pan with cooking spray and set aside.
  2. In a large bowl, combine the flour, baking soda, salt, pudding mix (just the dry mix) and cinnamon with a whisk until blended. Set aside. In another large bowl, whisk together the brown sugar and softened butter until combined. Add in the Greek yogurt, eggs and mashed banana. Using a spatula, stir in the flour mixture until just about combined, then fold in the crushed cookies at the last minute. Mixture may be slightly lumpy; this is OKAY and do not continue stirring as it will result in a tougher bread.
  3. Spread the mixture into the prepared pan. Bake for approx. 30 minutes, then lightly tent the pan with foil and return to the oven to bake for another 30 minutes. Test bread for doneness at the 60-minute mark by inserting a toothpick into the center. It should come out with moist crumbs. Cool the bread completely in the pan before cutting into slices. Serve with the Cookie Butter slathered on top.

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!I love this fun twist on banana bread by using crushed Oreo cookies inside! Every bite is studded with little chunks of crisp chocolate cookies and that sweet hint of marshmallow-y vanilla filling swirled throughout. The Cookies & Creme Cookie Butter on top is the perfect treat to really emphasize that sweet chocolate and creme-cookie taste!

This Oreo Cookies & Creme Banana Bread is a delightful combination of moist, rich banana bread and chopped Oreo Cookies for a fun twist on a classic!Have a delicious day!!

xo, Hayley

The Best One-Hour Cinnamon Pecan Sticky Buns

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!So, against my better judgment, I recently re-joined the dating site, OkCupid.

Within my first day of signing up, I had already encountered more fedoras and puca-shell necklaces than should ever exist, a man who self-identifies as a platypus, more topless bathroom-mirror selfies than necessary (about half of which were of torsos that should not be without cover), a man posing with his new bride, aaaaand a man who said he’s still trying to figure out how to “self-narrate”, whatever that means.

I figured there had to be a diamond in the rough in there somewhere. Surely this site wasn’t filled with only guys with neckbeards and people who don’t understand the power of periods and commas. But alas, I was yet again at the same crossroads as I was before I quit the site: tons of boys, none of ’em men. That sounds like it should be a bumper sticker. Can someone make this happen? Tons of boys, none of ’em men. Featured with like, a rattle under the ‘boys’ and a rifle under the ‘men.’ We could charge like, $10 for these in car wash lobbies, people.

ANYWHO. Back to these buns. They’re awesome. Total dreamboats. The whole package. Sweet, soft, sticky… wait. Um. Well. This is awkward.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!But forreals, these sticky buns are one awesome treat. For one, they are made from start-to-finish in just one hour. Sixty minutes! You’re 60 minutes away from having soft, chewy, sticky-sweet cinnamon buns. That ain’t half bad.

And for two, they’re delicious! Homemade sweet rolls loaded with cinnamon and brown sugar, and coated in a thick, syrupy caramel and nutty pecans. Absolute heaven on a plate.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!And if you ask me, they’re the perfect companion for all those lonely nights surfing OkCupid. Or just any night. Or just all the time.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!*adapted from my One-Hour Cinnamon Rolls recipe

5.0 from 1 reviews
The Best One-Hour Cinnamon Pecan Sticky Buns
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Sticky and sweet, these caramel-y pecan rolls are bursting with brown sugar and cinnamon. The best part is they're made start-to-finish in just one hour!
Ingredients
  • ¼ cup unsalted butter
  • 1 cup milk (I used 1%)
  • 1 pkg yeast
  • 3 & ½ cups all-purpose flour
  • ¼ cup white sugar
  • 1 egg
  • ½ tsp salt
  • FOR FILLING:
  • ½ cup brown sugar
  • 1 Tbsp ground cinnamon
  • ¼ cup unsalted butter, softened to room temperature
  • FOR CARAMEL SAUCE:
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • ¼ cup corn syrup
  • 1 tsp vanilla
  • About 2 cups chopped pecans (I like using Diamond of California)
Instructions
  1. Preheat oven to 350* degrees F. In a small bowl or Pyrex measuring cup, microwave the butter and milk on high heat for one minute. Stir, then heat for another 30 seconds. Stir again, and heat for another 30 seconds or until butter is mostly melted and liquid is hot to the touch. Set aside briefly, for about a minute or two to cool or until it's warm but not hot.
  2. In the bowl of a stand mixer, whisk together the milk mixture and the yeast until combined. Add in the sugar, egg, and THREE (3) cups of the flour with the dough hook on medium speed. Turn the speed to medium-high and gradually add in the remaining ½ cup of flour or until the dough begins to form a ball at the center of the mixer bowl. Beat for 5 minutes, then remove the dough hook and cover the bowl with a damp cloth for 10 minutes.
  3. While the dough rises, make your sticky caramel sauce. In a small saucepan, combine the brown sugar, butter, corn syrup and vanilla. Bring to a boil over medium-low heat, then stir in the pecans. Remove from heat and set aside.
  4. Lightly dust a flat work space with flour. Roll out the dough into a large rectangle. I don't have dimensions as I just eyeballed it, but you want it to be at least ½" to ¾" thick. Spread the softened butter over the plane of dough, then evenly top with the brown sugar and cinnamon mixture, patting it gently into the dough.
  5. Beginning with the left side, begin tightly rolling the dough into a log. Move the log toward you so you're facing it horizontally. Using flavorless dental floss, begin cutting the dough into 12 evenly sized pieces. Spray a 13x9" baking dish liberally with cooking spray and spread the sticky caramel sauce all over the bottom, evenly spacing the pecans if needed. Top the sauce with the cinnamon rolls in 4 rows of 3 rolls. Cover with a damp cloth and place on top of the oven to rise for 25 minutes.
  6. Once rolls have risen, bake for approx. 15-20 minutes or until rolls are puffy, lightly golden and bubbly. Remove from heat and let cool for 5 minutes - no longer - before carefully and quickly inverting the rolls onto a plate or dish. Rolls are best when they're hot or warm. To eat later, reheat briefly to help loosen the sticky caramel sauce. Store leftovers airtight at room temperature.

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!So remember that part when I said these were heaven? Yeah. About that…

Hope you guys enjoyed! I know you’ll enjoy them even more in 60 minutes, am I right?

The BEST One-Hour Sticky Buns! Fluffy, homemade rolls swirled with cinnamon & brown sugar, baked in a sweet and sticky homemade caramel, and baked with nutty pecans. So heavenly, and ready in 60 minutes!Have a sweet day!!

xo, Hayley

Magic Marshmallow Monkey Bread Muffins

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat! You guys – this recipe is the bomb!

This recipe came to me after I realized I’m severely lacking in the monkey bread department. I have a couple standbys [chocolate chip cookie dough and cake batter!], but otherwise, I needed to up my game a ton… and this is the perfect way to do it!

Enter: these Magic Marshmallow Monkey Bread Muffins! Here’s the deal behind these bad boys. First: they’re monkey bread muffins – gooey, encrusted in cinnamon and sugar, and freshly baked. But the kicker is the “magic marshmallow” aspect of these muffins that takes them over the top.

You see, apparently in the 60s and 70s, everyone enjoyed marshmallow puffs, which are very similar to this recipe. It basically consisted of canned biscuits or crescent rolls filled with a jumbo marshmallow, baked until golden. When the marshmallow is exposed to the high heat of the oven, it dissolves into the dough of the crescent puff. But while the inside is now hollow and the marshmallow has disappeared, it imparts a ton of sweet, gooey flavor in its wake. The sugary-sweet marshmallow soaks into all the dough, leaving the insides really sticky and sugary. It’s especially delicious when you roll the marshmallow in butter, then dredge it in cinnamon sugar before baking. Sooooo scrumptious!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

So there ya have it. Retro marshmallow puffs have taken a time machine and arrived into 2015, morphing into today’s monkey bread muffin recipe. I’ve taken the tastiest dish of the 60s and 70s and made it a perfect new breakfast treat… without bringing forth jello mold recipes, orange & brown color schemes, and lava lamps; those can stay in the past.

Now eat up!!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!

5.0 from 1 reviews
Magic Marshmallow Monkey Bread Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
These fun and unexpected muffins will have everyone craving more! The hidden marshmallows disappear during the baking process, but leave behind a sweet, gooey texture that's simply irresistible.
Ingredients
  • 1 pkg (8 count) refrigerated biscuits (not the flaky kind; I like using Pillsbury GRANDS)
  • 24 miniature marshmallows (like Kraft JET-PUFFED)
  • 1 stick (1/2 cup) melted butter
  • 1 cup prepared cinnamon sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease 8 cavities in a standard-size muffin pan with cooking spray; set aside.
  2. Open the can of biscuits and cut each biscuit into three equal pieces (think of a peace sign to help get them equally-sized). Flatten each piece with the heels of your hands and set aside for a moment.
  3. Take three miniature marshmallows and dip them into a bowl of melted butter, coating them gently. Remove them with a slotted spoon and drop them into the bowl of cinnamon sugar, dredging them until they're coated in cinnamon sugar.
  4. Place a miniature marshmallow in the middle of each biscuit piece. Pinch the biscuit together to completely enclose the marshmallow inside. Once the marshmallow is filled within the biscuit piece, gently coat the biscuit pieces in the butter, then roll them carefully in the cinnamon sugar. Place three biscuit pieces into one muffin cavity - that's one monkey bread muffin. Repeat with remaining marshmallows and biscuits.
  5. Bake for approx. 11-15 minutes or until muffins are golden and bubbly. Remove from the oven and allow them to set briefly, about 5-10 minutes, before serving. You can enjoy these at room temperature, but I prefer them warm. This recipe is very easily doubled!

Magic Marshmallow Monkey Bread Muffins are cinnamon-sugar encrusted monkey bread muffins filled with marshmallows! The marshmallows magically disappear during baking, making for a great St. Patrick's Day treat!Super sweet, and so crazy yummy! Kids will love dunking and dredging marshmallows, and they’ll be so shocked that the marshmallows disappear from within these warm, buttery muffins. These are so delicious!

Have a super sweet day!!

xo, Hayley

 

Strawberry & Nutella Croissants

StrawberryNutellaCroissantsSo after posting my 3-Ingredient Nutella Croissants, I’ve had these flaky, heavenly pastries on the brain.

And while I don’t typically endorse fruit-fillings in well, anything, I was shocked when I put a jar of strawberry jam in my cart to make these Strawberry & Nutella Croissants. Consider it an out-of-body experience, because these croissants are the bees knees and I’m so glad I went against my normal anti-fruit ban.

DSC_0141APlus, they’re perfecto for Valentine’s Day. You’re welcome!

Just like the ingredients list for these bad boys, I’m keeping this post short and sweet. I have to dedicate my time to eating, not yapping. I’m sure you understand.

Enjoy!

DSC_0158A*adapted from my original croissant recipe

Strawberry & Nutella Croissants
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Buttery, flaky pastry is filled to the brim with gooey Nutella spread and sweet & fruity strawberry jam. These are a perfect breakfast pick-me-up and are especially great for Valentine's Day!
Ingredients
  • 1 pkg (2 sheets) frozen puff pastry, thawed
  • ¾ cup Nutella spread
  • About ½ cup seedless strawberry jam (I love Smucker's Simply Fruit brand)
  • 1 egg, beaten
  • Coarse sugar (turbinado, or sugar crystal sprinkles)
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or line with parchment and mist lightly with cooking spray. Set aside.
  2. On a clean, flat and floured work surface, unroll ONE of the puff pastry sheets. Cut it horizontally on its natural perforations, creating three rectangular strips of dough. Then cut each of those rectangles diagonally, creating triangles. Repeat with the remaining dough, so that you have 12 triangles.
  3. Take a heaping teaspoon of EACH Nutella and strawberry jam on the widest part of the dough. Begin rolling the croissant up and place on the baking sheet. Repeat with remaining croissants.
  4. Brush the beaten egg over each pastry and sprinkle with coarse sugar. Bake for approximately 20-25 minutes or until golden brown and bubbly. Some jam may seep out from the croissants and pool around the croissants; this is okay - just break it off of the croissant if needed. Allow to cool slightly before serving.

DSC_0144AOne word: YUM! You have to make these easy, scrumptious croissants! They’re simply phenomenal :)

Don’t like strawberry? Feel free to substitute orange marmalade, raspberry jam, blueberry jam or even peanut butter in lieu of the strawberry.

Have a delicious day!

xo, Hayley

 

Related Posts Plugin for WordPress, Blogger...