WHAT A WEEK. If you follow me on social media, you know that I’ve been having quite an exciting time these past few days. I just returned from California after a quick trip to see my friend, Bob Goff, during his Dream Big workshop. It was such a refreshing time spent with new friends, and I was reminded how encouraging it is to be around with people who are exploring new opportunities and ideas. If you are even remotely interested in learning more about the workshops hosted at The Oaks with Bob Goff, you can click here! Now that I’m back home, and excited to share a simple and comforting recipe that I’ve been playing around with lately: this bourbon pecan granola.
This bourbon pecan granola tastes like home. Sweetened semi-naturally with maple syrup and brown sugar, this morning source of crunch is loaded with coconut, pecans, dried cherries, and rolled oats. The bourbon, although fully cooked off during the baking, remains a subtle background flavor that anyone with a palate for that kind of liquid gold will be able to sniff out quickly. For everyone else, flavors of caramel or butterscotch might pop out, making this granola a decadent, but not heavy, way to start your morning.
To make this bourbon pecan granola, we start by combining the dry ingredients. Oats, flaked coconut, and chopped pecans are tossed together in a large bowl before we add in the melted liquid ingredients: maple syrup, brown sugar, and olive oil. Toss to combine and then bake, stirring occasionally, until the mixture is dry and golden brown. Once out of the oven, add in the chopped dried cherries and allow to cool completely. This bourbon pecan granola is best consumed within 2 weeks but can be frozen for up to 6 months in a freezer-safe container… not that it will last that long.
Happy Friday and thanks for popping by! I hope you all give this bourbon pecan granola try. 🙂
If you like this bourbon pecan granola you should try:
This bourbon pecan granola is loaded with flaked coconut, pecans, and dried cherries, and flavored with maple syrup and bourbon!
Total Time:45 minutes
2–3/4 cups (250 gm) rolled oats
1 cup (110 gm) pecans, chopped
1 cup (60 gm) unsweetened coconut chips
2 teaspoons salt
1/3 cup (100 gm) maple syrup
1/3 cup (60 gm) extra-virgin olive oil
¼ cup bourbon
½ cup (100 gm) brown sugar, packed
1/3 cup (50 gm) dried cherries, chopped
Preheat the oven to 300 degrees. In a large bowl, combine the oats, pecans, coconut chips, and salt. Set aside.
In a small saucepan on the stove over low heat, stir to combine the maple syrup, olive oil, and brown sugar. Stir regularly and remove from heat when the brown sugar has dissolved. Stir in the bourbon. Pour the syrup mixture over the oat mixture and stir to toss evenly. Spread the mixture out onto a large sheet pan and bake in the oven for 35-40 minutes, stirring every 10 minutes or so. Once the mixture is barely golden and dry, remove from the oven. Toss in the cherries and seal in a large bag or tupperware once cool.
Before I moved to the South, I didn’t know a thing about Southern hospitality. In my mind, hospitality was something reserved for the hotel industry and Martha Stewart. What could the word possibly mean outside of those two instances? In the 15+ years since that I’ve lived in the Deep South, I’ve slowly gotten to tiptoe in to warmth that is Southern hospitality, and I gotta say, it feels good. The kindness, the intentionality, and the service of it feels like living and breathing love. There’s nothing like it.
Just yesterday, Charlie’s daycare teacher offered to share some blueberries she had picked from the bushes on her property. A few hours later, she showed up at my door with a 12-gallon storage bin filled to the brim with hand-picked summer produce. No charge, no request for anything in return, just an offer from a friend who knew my baby loved blueberries. I spent the next few minutes filling bags with berries to share with my friends and tried not to get teary-eyed over the obvious symbolism that was playing out right in front of me. I was reminded that when we love others, whether via blueberries, our words, our actions, or some other form of hospitality, that love almost always gets passed on and affects so many more people that we initially imagined. It multiplies and grows.
I’d like to be a person that grows love. The hospitality and generosity I received in that bin of blueberries reminds me that that every little thing can make a difference, and those simple offerings of kindness rarely affect just the person we’re sharing them with. They make a difference, and the world needs more of that love. So today (or sometime in the future!), when you have the opportunity to give generously yourself and your resources, I hope you’ll remember that hospitality isn’t a job set aside for a select few- it’s an opportunity for us all.
Now that I have a few freezer bags full of blueberries, I’m looking forward to recipes that will honor the fruit in a way it deserves. This berry buckle is one such recipe, and it’s so delicious and simple that I think you’re bound to like it too. Here, a vanilla and almond-scented buttermilk cake is dotted with fresh berries and baked with a simple and buttery almond streusel on top. The end result is a cake that is equal parts breakfast and dessert, which we all know is my very favorite thing to make. Served with a dollop of whipped cream or simply a cup of coffee, this berry buckle is definitely the perfect treat to make this summer. Let me tell you how.
To make this berry buckle, we start by creaming butter and sugar together until it’s pale and fluffy. A single eggs and extract come next followed by buttermilk and a few simple dry ingredients. The batter is spread into an 8″ or 9″ pan and then dotted with fresh berries- any of your favorites will do. The cake is partially baked before being sprinkled with the almond streusel.
After baking, this berry buckle tastes terrific served warm with ice cream or even on its own. If you happen to have some ripe summer produce on hand, this is definitely a terrible option for utilizing it. Give the recipe a try and let me know what you think! Happy Wednesday and Happy Baking!
This berry buckle is a moist buttermilk cake dotted with fresh summer berries and a simple almond streusel!
Total Time:40 minutes
Yield:9 Servings 1x
For the streusel:
3 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons unsalted butter at room temperature
¼ cup sliced or chopped almonds
For the cake:
1/4 cup (55 gm) unsalted butter, at room temperature
¾ cup (150 gm) sugar
3/4 teaspoon vanilla
½ teaspoon almond extract
1 large egg, at room temperature
1–1/4 cups (150 gm) all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (120 gm) buttermilk
1–1/2 cups mixed berries (I used 1 cup blackberries and ½ cup blueberries)
To prepare the streusel:
Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.
To prepare the cake:
Preheat the oven to 375 degrees. Grease a 10” cast iron skillet and set aside.
In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 12 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.
Growing up, my favorite home-cooked meal was my mom’s baked spaghetti. Even to this day, certain smells and flavors, even the mere sight of freezer aisle Texas toast, makes my heart swell at the thought of that meal and the people I frequently shared it with. We all have those kind of memories of our own, and those simple bites of food are powerful because they have the ability to bring us back to a time, person, or feeling that meant something to us. Now, as a mom with kids of my own, I often wonder what things they’ll look back on remember. Even though, more often than not, it seems as though they’re oblivious to the inner-workings of our home, I know their little brains are still at work, picking up on the subtleties that flavor our everyday life.
At the present time, my kids are, like, really little, and with that comes loads of opinions and peculiarities. One day they love blueberries, the next, they spit them out. On Monday, their favorite meal is chicken fingers, but by Thursday, they claim they’re allergic to them. Honestly, my Mom brain has a hard time keeping track of it all, but one thing that has remained constant over the past few years is their love for biscuits. My kids love a good biscuit, and these mini garlic herb biscuits are no exception. This variety, a spin on my classic mini buttermilk biscuits, are in frequent rotation in our freezer, and there is no shortage of delight when the kids catch a whiff of those little layered rounds of dough reheating in the toaster oven. Fragrant with the scent of butter, garlic, oregano, and basil, these mini garlic herb biscuits make a terrific addition to breakfasts and dinners alike. Let me tell you how to make them.
First, we start by preheating the oven. Don’t overlook this step; tall, layered biscuits required a properly heated oven! Line a pan with parchment paper and begin to stir together the dry ingredients. Flour, salt, leaving, and seasoning is stirred together in a large bowl. I use garlic powder and Italian seasoning here for ease, but you could certainly use fresh garlic or a different assortment of herbs according to your preferences. Once combined, we use a pastry cutter or the backs of two forks to cut ice-cold butter into the dry ingredients. Once there are pea-sized clumps throughout, stir in the buttermilk just until a shaggy dough comes together. Lightly flour a clean work surface and pat the dough out into a legal paper-sized rectangle. Use a sharp knife to cut the dough into three equal pieces and stack them one on top of the other. Repeat this process, gently patting down each time, until the dough has been stacked three times. Use a small floured pastry cutter to trim out rounds of dough and place them 2″ apart on the prepared baking sheet.
After baking, these mini garlic herb biscuits have crisp edges and soft, doughy insides. The layering makes them almost peelable (a feature my kids love!) and super fun to eat. We like to enjoy these as a breakfast for dinner option or simply as a sides for otherwise starch-free suppers. Either way, you’ll definitely enjoy the flavor and texture these mini garlic herb biscuits bring to the table.
I hope you guys get a chance to try these biscuits and let me know what you think! Have a terrific Saturday and happy baking!
If you like these mini garlic herb biscuits, you should try:
These layered southern-style biscuits are loaded with garlic, herbs, and butter, making them the perfect addition to your breakfasts and dinners!
Total Time:25 minutes
Yield:20 mini biscuits 1x
2 cups (280 gm) all-purpose flour
1 teaspoon sugar
1–1/2 teaspoons kosher salt
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon garlic powder
2 teaspoons Italian seasoning
¾ cup (170 gm) unsalted butter, cold and diced, plus 2 additional tablespoons melted, if desired
¾ cup (180 gm) buttermilk, cold
Preheat the oven to 425 degrees and line a baking pan with a sheet of parchment OR lightly grease a baking dish at least 8” in size. Set aside.
In a large bowl, combine the flour, sugar, salt, powder, baking soda, garlic powder, and Italian seasoning. Use a pastry cutter or the backs of two forks to cut in the butter until evenly dispersed with pea-sized clumps throughout. Gently stir in the buttermilk until a shaggy dough forms, being careful to NOT OVERWORK. Sprinkle 2 tablespoons of flour out onto a clean work surface and dump the crumbly dough on to the flour. Gently and quickly work the dough together and pat out to a 1” thick rectangle. Cut the dough into 3 equal-sized rectangles and stack them on top of one another. Gently press or roll out again to a 1” thick rectangle. Repeat the cutting and stacking process two more times and then roll out to ½-2/3” thick. Use a 1-1/2” round biscuit cutter to trim out rounds of dough. Flour the cutter well and press down straight being careful not to twist the cutter at all. Re-flour and continue cutting out until all the dough has been used. You can gather leftover piece and gently form back together to trim out more circles. Place the biscuits about ¼” apart on the baking sheet or dish. Brush with a bit of the melted butter and bake in the preheated oven for about 15 minutes or until the tops are golden and the biscuits have risen. Allow to cool slightly before enjoying and reheat in the toaster oven as needed.
Y’all, I have been absent from the kitchen as of late. With dance recitals and t-ball games and end of school year programs upon us, it’s been a mental practice (and breath of fresh air) to release myself from the constant need to be bustling about the kitchen. Unsurprisingly, my kids love it; apparently, dinners comprised of carry-out and frozen pizzas are more desirable than the quinoa salads and roasted veggies they’ve grown up on so far. And no, my feelings aren’t hurt, why do you ask?
With some newly freed up time (Sayonara, dishes!), I’ve enjoyed diving head-first into all the Mom activities, specifically the animal formally known as Little League Baseball. It’s our first year with a kid in organized sports, but I can already tell- I’ve drunk the Kool-Aid and am all in. Years ago, I rolled my eyes as my friends described their weeknight schedules- “THREE night games per week? Pfft. That’s for the birds.” Little did I know all that I was missing out on: Cheese fries, sticky bleachers, and the comedic gold that is 5-year-olds dog-piling their teammates to grab the baseball.
Already, I can see how parents get so into their kid’s sports. It’s thrilling to watch them learn and improve and do things you didn’t even know they could do, like slide into the plate or nail a triple, and at the same time, it’s equally fun to watch them do all sorts of stuff you did know they could do: draw pictures in the dirt of the outfield, trip over their shoelaces on the way to the dugout, or scream, “I GOTTA PEE!” as they cross home plate. And while the kids are learning and getting better with each game, we Moms are too. We’re yelling louder, cheering for the other kids by name, and even participating in passive aggressive banter with the umpire who is clearly friends with the Dads coaching the other team. What could be better than that?
Of course, it’s not all sunshine and rainbows. It’s always a tiny bit painful to watch your kid on days when everything seems to fall apart. It’s uncomfortable to hear the other parents be hard on their kids (or others parents, for that matter). And don’t even get me started on my new seasonal allergy regimen; between the pollen and the dirt, I don’t even know what’s in my eyes anymore. But all these things, hard days and messy relationships and runny noses included, are stretching points for my kid and me, and I think, ultimately, it’s really healthy to learn to work through those things.
Before we move on to the double chocolate pop-tarts, I’ll leave you with this *adorable* picture of George. He’s the youngest and second smallest kid on the team, but I can also say he’s the most happy and smiliest kid too, win or lose. Watching him play makes me so proud to be his parent, not because he’s the best player, but because I can see how big his heart is… even from my nosebleed seat on the sticky bleachers.
So why these double chocolate pop-tarts? Well, for one, my kids LOVE pop-tarts. I’ve been making them homemade ones for years, but more recently, they tried the OG store-bought ones, and they went nuts. Apparently all those preservatives and articifical flavors really add something special. But when I made these chocoetely homemade ones for the first time, the kids were all in. “Are those for us, Mom? Cant we eat them… for breakfast?!?” True story: any breakfast food that looks suspiciously like dessert is bound to be a winner in any toddler’s book.
To make these double chocolate pop-tarts we start with a homemade pie dough. I altered my favorite pie dough recipe, adding a smidge of cocoa powder to create a chocolate pie dough. It’s the perfect offset for the sweetened filling and icing that is to come. After a quick chill in the fridge, we are ready to roll out the pie dough and prepare the filling. The filling for these double chocolate pop-tarts is a melted concoction of butter, chocolate chips, cocoa powder, and powdered sugar. Small dollops of the cooled filling is added to the rolled out pastry squares before they’re topped with more dough, crimped, and popped in the freezer for a final chill. After baking, the pop-tarts are frosted with a simple powdered sugar and cocoa powder frosting. Bon Appetit!
Give these double chocolate pop-tarts a try in the coming days and let me know what you think! And feel free to try out your own alternatives fillings: Nutella, marshmallow fluff, peanut butter, or even homemade jam! Happy Thursday and Happy Baking!
If you like these double chocolate pop-tarts you should try:
These double chocolate pop-tarts feature a cocoa powder pie dough, a double chocolate filling, and a simple chocolate sugar glaze!
Yield:6 Large Pop-tarts 1x
For the dough:
1–2/3 cups (230 gm) all-purpose flour
3 tablespoons cocoa powder
1 tablespoon granulated sugar
¼ cup (50 gm) vegetable shortening
6 tablespoons (85 gm) unsalted butter, cold
Approximately 6 tablespoons ice water
For the filling:
½ cup (85 gm) semisweet chocolate chips
½ cup (113 gm) unsalted butter, chopped
¼ cup (30 gm) powdered sugar
3 tablespoons cocoa powder
For the icing:
½ cup (60 gm) powdered sugar
3 tablespoons cocoa powder (regular or dark is fine. See notes)
½ teaspoon vanilla extract
1–1/2 tablespoons water
To prepare the pop-tarts, begin with the dough. In a large bowl, stir to combine the flour, cocoa powder, and sugar. Using a pastry cutter or the backs of two forks, cut the shortening and butter into the dry ingredients until integrated evenly with pea-sized clumps throughout. Spoon in about 5 tablespoons of ice cold water and begin to gently stir the mixture into a shaggy dough. I usually end up adding about 7 tablespoons of ice water, but add as you go until the dough can be worked together into a ball. Pat out into a flat round disk and wrap in plastic wrap. Refrigerate for at least 2 hours until chilled.
In the meantime, make the filling. In a small saucepan over low heat, combine the chocolate chips and butter. Stir regularly until the chips and butter have melted down into a smooth mixture. Do not overheat or the chocolate will seize. Whisk in the powdered sugar and cocoa powder and place in the fridge to cool to a thick, spreadable peanut butter consistency. If it gets too thick you can gently reheat. We basically just need it thick enough to dollop into the pop-tarts. Don’t let it firm up completely though or you may break your dough.
When ready to assemble your pop-tarts, use a lightly floured rolling pin to roll the dough out on a lightly floured surface into an 8” wide rectangle that is about 1/8” thick. Use a ruler and a sharp knife to trim out pieces that are 3-1/2” x 4-1/2”. Place them on a baking sheet lined with parchment. Gather up dough scraps and work them into a ball to roll out again. Trim any additional pieces if you can. You should wind up with about 12 rectangles of dough. Dollop 2 tablespoons of the thickened filling into the center of half of the pieces and then use the back of a spoon to spread it out slightly, leaving a 1” border around the perimeter of the tarts. Use a pastry brush or a wet finger to trace an outline of water around the edges of those pieces- this will help the second piece of dough to stick well. Place a second piece of dough on top of each of the filled pieces and use the back of a floured fork to crimp the edges. Place the pan in the freezer to firm up for at least an hour.
When ready to bake, preheat the oven to 375 degrees and use your crimping fork to vent the tarts on top. Bake in the preheated oven for about 20 minutes or until the top and edges of the pastries are set. Set aside to cool completely while you make your glaze.
To prepare the glaze, combine all of the ingredients and whisk together. The icing should be thick enough to stay on top of the pop-tart. Add additional sugar to thicken or water to thin. Pipe or spoon the glaze on top.
I used dark cocoa powder for my glaze and made a second batch of lighter glaze with regularly cocoa powder for the drizzle. Both work great and this is totally optional!
In all the years we’ve known each other, I’ve never pretended to be a healthy breakfast eater. My family and I subscribe to more of a “no carb left behind” breakfast mentality where foods like pancakes, scones, and these cookies and cream rolls feel right at home on our plates. These habits are so engrained in my children that any attempt at a healthy-ish breakfast (i.e. smoothies, oatmeal, or basically anything not including a frosting or chocolate chips) is met with disgruntled faces all puckered in disgust. I blame my job.
A few weeks ago, King Arthur Baking asked me to create my own spin on their recipe of the year: Perfectly Pillowy Cinnamon Rolls. Even though I rarely stray from my own cinnamon roll recipe, I knew anything with the King Arthur stamp of approval would be worthwhile so I set out to make it my own. Clearly, given our history of breakfast habits in my own home, the only logical thing to do was to make the rolls even more decadent with the addition of a chocolate sandwich cookie filling. Thus, cookies and cream rolls were born.
So I know you’re wondering: were they good??? Well, I’ll let you look at the photos and decide for yourself. In short, HECK YES. These rolls were shockingly soft even after cooling, and the flavor was on point in every respect. I learned the secret is the dough used here which is softened by a tangzhong- a paste-like mixture of cooked milk and flour. In less than a handful of minutes, the tangzhong is added to a few other ingredients like yeast, bread flour, butter, and sugar and ready for rising. After an hour in a warm kitchen, the dough is set for rolling and filling with crushed cookies and butter. *DROOL*
Turns out, King Arthur’s dough is, in fact, incredible, and I’ll happily use it when the occasion presents itself. I hope you will give these cookies and cream rolls a try too! They’re a terrific balance of sweet and the texture is out of this world. Truly. Many thanks to KAB for sharing this recipe with me, and happy baking to all of you! I hope you enjoy.
If you like these cookies and cream rolls you should try:
These cookies and cream rolls are soft and fluffy pastries with a chocolate sandwich cookie filling and a sweet and tangy glaze.
Author:Dough and Icing Recipe from King Arthur Baking
1/2 cup (113g) whole milk
3 tablespoons (23g) King Arthur Unbleached Bread Flour
2/3 cup (151g) whole milk, cold
2 1/2 cups (300g) King Arthur Unbleached Bread Flour
1 teaspoon (6g) salt
2 tablespoons (25g) granulated sugar
2 teaspoons instant yeast
4 tablespoons (57g) unsalted butter, softened
½ cup (56 gm) unsalted butter, melted
1 cup chocolate sandwich cookie crumbs (about 10 cookies processed to a sandy mixture weighing 115 gm)
1–1/2 tablespoons (21g) butter, melted
1/2 teaspoon vanilla extract
1/16 teaspoon (pinch) salt
1 1/2 cups (170g) confectioners’ sugar, sifted
1 to 2 tablespoons (14g to 28g) milk, cream, or buttermilk; enough to thin to desired consistency
To make the tangzhong:
Combine both the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon or spatula leaves lines on the bottom of the pan. This should take 1 to 3 minutes, depending on the strength of your burner.
Remove from the heat and transfer to a large mixing bowl, the bowl of a stand mixer, or the bucket of a bread machine (whatever you plan to knead the dough in).
To make the dough:
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the cold milk, then the flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.
Mix — by hand, on low speed of a stand mixer with the dough hook attachment, or in a bread machine set to the dough cycle — to bring the dough together. Next, knead the dough until it’s smooth, elastic, and tacky. This will take up to 15 minutes by hand, 10 to 12 minutes on medium-low speed of a mixer, or the length of the dough cycle in a bread machine.
Shape the dough into a ball, place it in a bowl, and cover the bowl with plastic wrap or a reusable cover.
Let the dough rise until puffy but not necessarily doubled in bulk, about 60 to 90 minutes (depending on the warmth of your kitchen).
To assemble the rolls:
Lightly grease a baking sheet, or line it with parchment paper.
Transfer the dough to a lightly greased work surface and press it into a 10” x 12” rectangle that’s about 1/2” thick. For evenly shaped rolls, try to pat the dough into an actual rectangle (with corners), rather than an oval.
Pour the butter onto the dough and use a pastry brush to spread it out all over the dough. Sprinkle the cookie crumbs over the dough, covering all but a 1/2” strip along one long side.
Starting with the filling-covered long side, roll the dough into a log. Score the dough lightly into eight equal 1 1/2” to 2” pieces; this will make large, saucer-sized cinnamon rolls — their generous size is part of their charm. Cut the dough at the score marks. Dental floss will give you the cleanest cut: pull off a long piece of floss, loop it underneath the log at the score mark, and pull the ends in opposite directions to cut the dough. Repeat until you’ve cut all of the rolls. If you don’t have dental floss, a bench knife or sharp knife will work.
Place the rolls onto the prepared baking sheet, spacing them so there’s at least 2” between each one and they’re 2” away from the edges of the pan; a 3-2-3 arrangement works well. To prevent them from unraveling while they rise and bake, tuck the ends of the spirals underneath the rolls so that they’re held in place.
Cover the rolls with lightly greased plastic wrap or a reusable cover and let them rise for 30 to 60 minutes (depending on the warmth of your kitchen). The rolls should be puffy and the dough shouldn’t bounce back immediately when gently pressed.
About 20 minutes before you’re ready to bake, position a rack in the top third of the oven. Preheat the oven to 375°F.
Bake the rolls for 14 to 18 minutes, until they’re a light golden brown and a digital thermometer inserted into the center of one roll reads 190°F. Bake for the lesser amount of time for extra-soft rolls, and the longer amount of time for rolls with a bit more color and slightly firmer texture.
To make the icing:
Combine the remaining 1 1/2 tablespoons (21g) melted butter with the remaining icing ingredients in a medium bowl, mixing with a spatula until smooth. Milk makes a lovely frosting; using cream in place of milk creates an extra layer of richness, while substituting buttermilk adds subtle tang, a nice counterpoint to the icing’s overall sweetness.
Ice the rolls and serve immediately. If you’re planning to serve the rolls later, wait to ice them until just before serving. Store icing at room temperature, tightly covered, until you’re ready to use it.
Store completely cooled rolls, un-iced and well wrapped, for a couple of days at room temperature; or freeze for up to 1 month.
On any given day, the very most delicious thing in my freezer isn’t ice cream or popsicles or casseroles wrapped for the future- it’s biscuits. For a few years now, I’ve been pre-baking and bagging up baked flaky biscuits to reheat at a moment’s notice, and my family absolutely loves it. I’ve probably said this before, but secretly, I hope that freezer stash becomes one of those things my kids fondly remember- Mama and her Ziplocs full of biscuits. Today, I’m sharing a biscuit that is new in our rotation, honey spelt biscuits, as well as more about the exciting news I shared with you all last week: my book!
So, if you missed it last week, be sure to go back and read all about my exciting news. My very first book has been in the works for years now, and, after what has seemed like an eternity, it’s nearly here. This coming fall, my book, Her Daily Bread, will hit shelves, and my hope is that its pages full of stories, encouragement, and (you guessed it!) recipes will nourish your heart and belly as much as it has mine. The book is a 365-day devotional for women that will consider how various areas of our lives (think marriage, motherhood, womanhood, friendship, work, personal growth, hospitality, and, of course, FOOD!) are connected to our hearts and relationship with God. Via silly anecdotes, personal stories, and memories from years past, I’ll share some of my own experiences and thoughts in hopes that it will prompt you to reflect on your own.
Her Daily Bread contains a year’s worth of entries, 52 of which are recipes. While this site focuses mainly on sweet and baked goods, the book contains a smattering of recipes I grew up on and have become near and dear to my heart. You’ll read about my favorite lemony chicken salad, the sun-dried tomato quiche that reminds me of my sister, and the coffee cake my Mimi makes every Christmas morning. I’ll share some simple staples too, like my favorite shallot vinaigrette, my go-to grilled chicken marinade, and the quinoa salad I use to get my kids to eat lots of veggies. For those of you that come here strictly for the sweets- don’t fret. There’s loads of desserts and breakfast baked goods too, including the best Dutch apple pie I’ve ever eaten and the one-bowl freezer cookie dough that has taken up residence in my home. Nothing’s too fancy or advanced; this book is all about the easy favorites I enjoy in my own home.
I’m looking forward to spilling more on the book in the coming weeks, but for now, I wanted to say thank you for all of the encouragement and love I’ve received so far. This has been such a rewarding and growing time for me, and it feels good to have people come alongside in support. THANK YOU. Truly. So without further ado, let’s get on to the main event here: honey spelt biscuits.
These honey spelt biscuits were my attempt at expanding the tastebuds of the little people in my life. They’re well accustomed to the buttery white flour biscuits that I’ve been making for years, but these, naturally sweetened with honey and prepared with hearty spelt flour, are a different animal. There’s more texture, nuanced flavor, and loads of opportunity here: biscuits with jam, biscuits as a bread offering for supper, or even served plain and crispy, straight from the oven.
We make these honey spelt biscuits the same as all my other favorites. The dry ingredients are stirred together before ice-cold butter is stirred in. Milk and honey are added next and the dough is gently stirred until it comes together into a shaggy, tacky mixture. Pat the dough out into a rectangle and cut into three same-sized pieces. Stack them one on top of the other and repeat the layering process twice more. This helps to give us those flaky layers we all love. Once layered, pat the mixture out and use a small biscuit cutter to trim out rounds of dough. After a quick bake in a hot oven, the biscuits are golden and ready to be slathered with honey butter. YUM.
Give these honey spelt biscuits a shot sometime this week. They’re a yummy way to include some new flours into your baking, and if my kids like them, you just might too. Happy Sunday to you all, and happy baking!
If you like these honey spelt biscuits you should try:
This recipe makes 16 mini honey spelt biscuits that are flaky and layered like Southern-style biscuits!
Total Time:25 minutes
Yield:16 Mini Biscuits 1x
1 cup (130 gm) spelt flour
1 cup (140 gm) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold unsalted butter, diced
½ cup cold milk
¼ cup honey
1 tablespoon unsalted butter
1/2 tablespoon honey
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, stir together the dry ingredients: Spelt flour, all-purpose flour, baking powder, baking soda, and salt. Use a pastry cutter or the back of two forks to cut the butter into the dry ingredients until integrated in pea-sized clumps. In a large measuring cup, stir together the milk and honey (they likely won’t mix super well. It’s okay.) Pour the wet ingredients into the dry and use the pastry cutter to stir and mix them well together until a shaggy dough comes together.
On a lightly floured surface, pat the dough out into a rectangle. Use a large knife to cut the dough into thirds. Stack each piece of dough on top of one another, press out again and repeat the cutting and stacking. Cut and layer the dough once more and then gently press or roll the dough out until ½-3/4” thick. Use a small 2” cutter to trim out rounds of dough by flouring the cutter and pressing straight down. Gather any leftover scraps and trim out more biscuits. Arrange the dough pieces on a parchment lined baking sheet and bake in the preheated oven until golden brown, about 14-15 minutes. Melt the remaining honey and butter together and brush the mixture on top of the warm biscuits. Serve.
I wish someone had told me to take “Before” photos when quarantine started last March. In the nether regions of my mind, I can still see that former life of mine: a spotless home, a predictable schedule, and a family that, albeit wild, felt comfortable within the confines of our everyday existence. Sure, there was the occasional hiccup in the regimen of our daily lives- maybe a vacation, a last-minute addition to our calendar, or even (gasp!) an unforeseen bout of strep throat or seasonal cold- but for the most part, life was defined and fairly easy to get along with.
Fast forward to the “After” photo. The images that make up our day-to-day nearly 10 months after quarantine began are a blur of grey and barely-controlled chaos, a hot mess pile of face masks, hand gel, and flailing attempts to work, parent, and manage feelings and expectations. This season has been a dying to self, a loosening of my grip on all things I used to think I could control, and to be completely frank, it hasn’t been pretty. I’ve found myself feeling bitter and struggling with frustration more times than I can count, and, in a a lot of ways, dealing with the imperfect, self-serving parts of my heart have been the one of the more unpalatable doses of reality I’ve been forced to swallow in my life.
This is really just a reminder to myself: look for the gold in all of this. If and when it’s all said and done, I don’t want to be defeated and worse for the wear; instead, my hope is that we all find ourselves stronger and more resilient under the weight of our own individual challenges. I hope we find ourselves more graceful, more open to love, and less in need of the temporary wants that rarely serve our lives in lasting ways. Deep down, I really think this shaking of our personal foundations will nudge a lot of us to start building our hopes and dreams on the stronger ground of relationships and beliefs that will actually last. Yes, the haze of uncertainty, fear, and loss is still thick and looming, but there’s hope and goodness burning through with an offering of its own: matured perspective, slower pace, and an opportunity to trim the proverbial fat in our lives. We’re definitely being pruned, but I’m feeling more and more certain that it’s making room for growth.
One of my favorite parts of these past few months has been including my children in my kitchen activities. Let me be clear: kids in the kitchen is anything but easy, neat, or quick. Anytime my babies strap on an apron, I’m mentally calculating the extra time and energy that will be required to clean up the millions of little disasters that are sure to ensue. But the benefit of time spent together and watching their little hands and minds explore makes it well-worth the effort. Like with these lemon poppy seed muffins.
Muffins are one of the most simple and forgiving things to make in the kitchen with kids. These lemon poppy seed muffins are a favorite of my oldest, and because little is required beyond a hand mixer and a few measuring cups, these muffins are a great place for kitchen-curious people to start. Here, a simple butter and sugar batter comes together with sour cream, eggs, and milk and is scented with lemon zest and fresh-squeezed juice. The end result are lemon poppy seed muffins that remain moist and tender even after a couple of days. The glaze is simple, just powdered sugar and lemon juice, but does add that extra tang and hint of sweetness that makes these extra-delicous for kiddos.
I’m eager to hear from you all. How are you doing? What have you learned in this season? How can your fellow baking friends (raises hand!) support you in love? Muffins seem like a meager offering, but they’ve brought me a lot of joy and I hope they do the same for you. Have a terrific week and happy baking!
If you like these lemon poppy seed muffins you should try:
These lemon poppy seed muffins have a moist and tender crumb and are scented with fresh lemon zest and juice. A simple powdered sugar glaze tops each muffin to add extra sweet and tang!
Total Time:29 minutes
For the muffins:
½ cup unsalted butter at room temperature
½ cup sugar
½ cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
¼ cup milk
1–1/2 tablespoons lemon zest
¼ cup fresh-squeezed lemon juice
2 cups all-purpose flour
2–1/2 teaspoons baking powder
¾ teaspoon salt
1–1/2 tablespoons poppy seeds
For the glaze:
2 tablespoons fresh-squeezed lemon juice (plus more as needed)
1 cup powdered sugar
Preheat the oven to 400 degrees Fahrenheit and line a 12-compartment muffin tin with liners (or lightly grease if you plan to use no liners).
In a large bowl or the bowl of a stand mixer, cream the softened butter, sugar, and brown sugar on medium speed until well-combined, about one minute. Add in the eggs, vanilla, sour cream, milk, zest, and lemon juice and stir to combine. Scrape the sides of the bowl and stir in the flour, baking powder, salt, and poppy seeds on low, just until combined.
Use a large cookie scoop to fill the muffin tins about ¾ of the way full. Bake in the preheated oven about 17-18 minutes or until a toothpick inserted just barely comes out clean. Allow to cool in the tin briefly before removing and cooling on a rack.
Once cooled, whisk to combine the powdered sugar and lemon juice. Add a smidge more juice to thin out the icing, if desired. Drizzle on top of the muffins and enjoy!
We’re five years along on this website, and I still have yet to post a single Mardi Gras recipe- NOT EVEN ONE. Well, it’s taken forever, but I’m finally in the mood for a Mardi party, so today, we’re getting all kinds of festive with these king cake cinnamon rolls. While we’re at it, I’m going to share all my favorite spots to eat in New Orleans to get you guys dreaming about some post-COVID traveling. Better days are up ahead, and now’s as good of time as any to start dreaming about them.
We’ve been traveling to New Orleans for a few years now, and it’s become one of our favorite spots for delicious Southern food. The city is brimming with incredible restaurants, many of which nod to the creole traditions that are so rich in the area. Although restaurant turnover is a real thing, many of the places I’ve enjoyed over the years are still bustling and serving thoughtful and sumptuous dishes. On top of that, the city has incredible shopping. Sure, there’s the chain retailers and department stores that most big cities have, but New Orleans also offers a ton of boutique shopping, antique stores, and art galleries for people who want a more curated experience. With great food, good shopping, and tons of music, art, and nightlife to speak of, New Orleans is definitely one of my favorite can’t-miss southern spots. So let’s get down to it: What To Do In New Orleans!
Where to Eat in New Orleans
August– One of my favorite spots in New Orleans, Restaurant August is a new American restaurant with Southern influence and art-like dishes! Coquette– This restaurant feels like a hidden neighborhood gem with it’s intimate dining space and comforting yet beautiful meals. Cochon Bucher– By far our favorite lunch in New Orleans, Cochon Butcher is the perfect spot for meat lovers with their house-made meats, breads, and relishes. Grab a sandwich here along with some artisanal ingredients to take back home with you! Herbsaint– This upscale New Orleans staple is a Donald Link restaurant with multiple accolades and awards under it’s belt. Stop here for a showstopping dining experience. Saba– This Alon Shaya restaurant pays homage to Israeli cuisine. We enjoyed sharing small plates of hummus, fresh pita, and salads for lunch in this bright and beautiful restaurant. Compere Lapin– This restaurant by Top Chef and James Beard Award winner Nina Compton serve Caribbean-meets-creole food (and incredible cocktails!) in a cool, vibey atmosphere. Arnaud’s French 75 Bar– Arnaud’s is a classic NOLA restaurant, but their little French 75 bar is loads of fun too. Try their classic cocktail and enjoy some jazz music here before supper one evening! Willa Jean – This bakery is by far my favorite breakfast in New Orleans. Fresh-baked breads, muffins, scones, cookies, and loads of savory options fill their yummy menu. La Petite Grocery– This unassuming French bistro-style restaurant is consistently delicious and offers a romantic, charming dining experience that is perfect for a date night or girl’s night out. Acme Oyster House– I had to put this one on the list for my husband. If you’re the type that wants an all-you-can-eat parade of fried seafood, beer, and tartar sauce, one of Acme’s multiple locations may be right for you. Maypop– Don’t miss the dim sum brunch available here on the weekends! District Donuts Sliders Brew– This casual burger and beer spot on Magazine Street is a fun and easy lunch option for those afternoon shopping trips. Don’t skip the donut dessert! Commander’s Palace– No other restaurant is more quintessentially New Orleans with its white tablecloths and tuxedo-donning waitstaff. Get a real taste of traditional NOLA here. Cafe Du Monde– A bit of a tourist trap, but it’s earned it’s place on all those must-see lists. Stop here for classic New Orleans-style beignets. They are truly incredible.
What to Do in New Orleans (Besides Eating, of Course)
National WWII Museum– Congress designated this museum as the official WWII museum. Explore the multiple exhibits and interactive displays for an impactful peek into the events that shaped American and world history. Sazerac House– The Sazerac cocktail was birthed in New Orleans, and now, visitors can taste and learn more about the spirit that shaped Southern beverages in this museum-style beverage experience. Bourbon Street– Although Bourbon Street is not my favorite place to visit in New Orleans, I’d be remiss if I didn’t include it on this list. The nightlife on Bourbon St. has earned a name for itself, and if you know, you know. Visit a Jazz Club– Jazz music came to fame in NOLA, and it’s still very much alive there today. Check out the link for a list of popular jazz clubs or just stumble upon your own- they’re everywhere! Antique Shopping in the French Quarter– French antiques abound in the French Quarter. If you’re in the market for an old clock, a copper lantern, or a Napoleon-Era chair, you’ll find all that and then some in NOLA. It’s definitely worth the afternoon stroll. Boutique Shopping on Magazine Street– I’ve spent many a pretty penny on magazine street, but you wouldn’t blame me- the home, clothing, and gift shopping here is well-curated and very walkable. Check the link for a list of shops!
King Cake Cinnamon Rolls
I could say a lot more on New Orleans, but instead, I’ll leave you with these king cake cinnamon rolls. King cake is a staple this time of year when the Mardi Gras festivities crank up. I was surprised to learn that king cakes come in all sorts of flavors, and have enjoyed trying different varieties over the years. Today’s recipe features a king cake-style dough all twisted and filled like a cinnamon roll and then baked in a jumbo, overflowing spiral. They’re extravagant and delicious- a fitting tribute for this New Orleans post, if I do say so myself.
To make these king cake cinnamon rolls, we start with the dough. Eggs, sugar, flour, yeast, and loads of butter comes together into a soft and tacky dough. Once risen and doubled in size, the dough is rolled out and filled with a buttery, cinnamon-sugary filling. After being rolled and cut into thick rounds, the dough is baked in a muffin tin until puffed and baked through. Allow to cool completely before topping with the simple glaze and loads of purple, gold, and green sprinkles- the Mardi Gras way!
Whether you enjoy the Mardi Gras festivities or not, these king cake cinnamon rolls and yummy and fun to make. I hope you’ll give them a try and let me know what you think! Happy Baking, ya’ll!
If you like these king cake cinnamon rolls you should try:
These kind cake cinnamon rolls feature a brioche style dough, a brown sugar and cinnamon filling, and are topped with a simple powdered sugar glaze!
Total Time:2 hours 25 minutes
For the dough:
3/4 cup lukewarm whole milk
2 large eggs plus 1 large egg yolk
1 teaspoon pure vanilla extract
1/3 cup sugar
2–1/4 teaspoons instant yeast
3/4 teaspoon salt
3 1/4 cups all-purpose flour, with more for flouring surfaces
½ cup unsalted butter, at room temperature
For the filling:
5 tablespoon unsalted butter, melted
¾ cup brown sugar
1 tablespoon cinnamon
Pinch of salt
For the icing:
2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
¼ cup milk, plus more as needed.
To prepare the dough:
In the bowl of a stand mixer, stir to combine the milk, eggs, egg yolk, and vanilla extract. Add the sugar, yeast, and salt, and stir to combine. On low speed with the paddle attachment, add the flour, 1/2 cup at a time, scraping the sides of the bowl as needed. Increase to medium speed (I use speed number 4 on my Kitchen Aid stand mixer) and begin adding the softened butter 1 tablespoon at a time. Scrape the sides of the bowl and then continue beating for an additional 4 minutes. The dough will be soft and slightly sticky. Lightly grease a large bowl and place the dough inside, covering it tightly with a piece of plastic wrap. Allow the dough to rest in a warm spot of your kitchen until it has approximately doubled in size, about 1-1/2-2 hours. Once the dough has nearly doubled in size, prepare the filling
To prepare the filling, stir to combine the butter, brown sugar, cinnamon, and salt and set aside.
To prepare the rolls:
After the first rise, roll the dough out into a 11”x21” rectangle. Use an offset spatula to spread the filling onto the rectangle. Starting with one of the long ends, roll the dough into a tight log and pinch the edges together to seal them shut. Use a sharp chef’s knife to cut 2” pieces out of the log. Lightly grease a muffin tin and place a roll, face-up, into each compartment of the muffin tin. You will end up with about 12 rolls. Lightly over the tops of the dishes with plastic wrap for about a half hour. In the meantime, preheat the oven to 350 degrees Fahrenheit, and when the rolls have risen, remove the plastic and bake in the oven until golden brown, about 20-25 minutes. Allow to cool slightly before stirring together the icing ingredients and drizzling over top. For thinner icing glaze, add an additional tablespoon of milk until desired consistency is reached. Rewarm and enjoy.
I’m feeling pretty lucky to be writing to you all this morning. We made it through a lot in 2021, and even though we don’t need to wait until January 1st to do a new thing, a new year is always a great reminder that fresh starts exist. After a year like 2020, doesn’t that thrill you? A new year offers us the opportunity to take inventory of our lives and hearts and relationships and be honest with ourselves: what do we need more of in this coming year? Where can we cut back? What are the desires of our hearts and how can we pursue those desires with intentionality in the coming months?
I spent this past weekend at my favorite place on planet earth with my dear friends, and one afternoon, we spent a chunk of time talking about our priorities. I’m not one for new year’s resolutions, but I like the idea of setting goals that tend to the priorities in my life. I found that writing down the things that were important to me offered an opportunity to see where I could better use my time, resources, and energy. Unsurprisingly, a lot of the things I call “priorities” were things I haven’t been giving much heart or thought, and it was useful to identify places where I could do better. My hope is that small bits of intentionality like this will yield a year loaded with direction and purpose and joy, and not just for me- for you too.
In the coming weeks, I’ll be spending some time seeking out direction and really assessing where and how to move forward with this site in 2021. Baking, writing, and connecting with you all in the coming year continues to be a priority in my life, but I want to do it in a way that best serves us both. I owe you all lots of gratitude and smiles for the ways this site has fed my heart (and belly!) since 2016, and I know there are really great things in store for the future too. We’ll talk more on that soon, but I do want to get to the recipe before I lose you all completely. Without further ado, here’s banana nutella muffins!
I’ve been making these muffins for a couple of months, and for me, they’ve been a lifesaver. Surely I’m not the only one with a perpetual pile of brown bananas on their counter? These muffins are a terrific use for those leftover bits of produce, and the added chocolate hazelnut swirl serves my sweet tooth well.
To make these banana nutella muffins, we combine the sugars, oil, milk, eggs, and mashed bananas in a single bowl. Stir with a hand mixer (or a wooden spoon and a sturdy bicep!) until combined and add in the dry ingredients of flour, leavening, cinnamon, and salt. Stir just until combined and then spoon into a prepared muffin tin. Gently heat the nutella spread just until smooth and swirl small dollops on top of each round of batter. I like to use a toothpick, but a butter knife works well too! Bake in the preheated oven just shy of 20 minutes and enjoy!
These banana nutella muffins are a great use for old bananas and will make a yummy addition to breakfasts in the coming months. I hope you’ll give them a try and let me know what you think! Truly, I’m excited and hopeful for the coming year, and I hope you are too. Happy New Year and happy baking!
If you like these banana nutella muffins you should try:
These banana nutella muffins feature a moist and tender cake with a swirled chocolate hazelnut filling!
Total Time:25 minutes
3/4 cups light brown sugar
½ cup sugar
½ cup canola oil
¼ cup milk
2 large eggs
1 cup mashed over-ripe bananas (from about 2 extra-large bananas)
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
½ cup Nutella, gently melted in the microwave for about 15 seconds
Preheat the oven to 375 degrees Fahrenheit and line two muffins pans with 16 liners. Set aside.
In a large bowl or the bowl of a stand mixer, combine the light brown sugar, sugar, oil, milk, eggs, and mashed banana. Stir on medium just to combine. Add the flour, baking soda, baking powder, cinnamon and salt and stir. Once combined, scrape the sides of the bowl to stir in any unincorporated bits.
Use a large cookie scoop or a spoon to fill the muffin tins ¾ of the way full. Spoon 1 heaing teaspoon of Nutella into each banana muffin and use a knife or a toothpick to swirl it in, stirring in one direction gently until the top is swirled. Bake in the preheated oven for about 18-20 minutes, rotating the pans halfway through as needed to ensure they bake evenly. Once a toothpick inserted comes out clean, remove from oven and allow to cool slightly for a couple of minutes before removing them from the tins.
This time of year, pumpkin reigns supreme, and I can’t think of a cozier way to salute such a fine ingredient than to make a batch of pancakes. The best part? WHIPPED CINNAMON BUTTER. If you’re gearing up for the weekend and ready for a simple treat to star at breakfast, look no further than these simple pumpkin pancakes.
I’m not sure if you remember, but we hosted a wedding at our home last weekend. Between a hurricane, COVID, and a few blended families, one would think the odds were not stacked in our favors, but somehow, it ended up being awesome. Not so awesome that I’d sign up to do it again next week, but seriously heart-warming and special. I shared some photos on IG, and if you saw them, you know- it was precious. If there’s any brides out there feeling deflated because 2020 has put a kink in all their wedding plans, let me encourage to consider a small family affair. There was no shortage of love or fun, and if I had a chance to do mine again, I may consider the same.
With so much family in town, I got to share a few baked goods that I’ve been working on for this site, but these pumpkin pancakes were not one of them. Why? Because they were long-gone before family arrived. I nibbled on bits of these cinnamon-spiced treats all week, and Aimee has been demolishing the whipped cinnamon butter one slice of toast at a time. My hunch is that you’ll find yourself with a half-can or so of pumpkin puree sometime in the next couple of weeks, and when you do, I hope you’ll look no further than these pumpkin pancakes! They are warm, cozy, and simple, which makes them the perfect treat to rely on in these autumn months. While the pumpkin pancakes are the star of the show, don’t sleep on that cinnamon butter. It is so yummy, and I’m finding that any leftovers taste amazing on toast, biscuits, and even baked sweet potatoes! Truly, it’s the gift that keeps on giving.
It’s only Thursday, but I hope you guys are going into the weekend with happy hearts and high hopes. Have some fun these next couple of days, and don’t forget to relax with pumpkin pancakes! Happy baking and see you next week!
If you like these pumpkin pancakes you should try:
These pumpkin pancakes and scented with spice and are topped with a lightly sweetened whipped cinnamon butter!
Total Time:10 minutes
For the pancakes:
3 tablespoons unsalted butter, melted
1–1/4 cups plus 2 tablespoons milk
1 cup pumpkin puree
1 large egg
2 teaspoons clear vanilla extract
1/4 cup brown sugar
1–1/2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1/4 teaspoon baking soda
½ teaspoon salt
Extra butter for greasing skillet, pancake syrup, and whipped cream, if desired
For the cinnamon butter:
1 cup unsalted butter, at room temperature
3 tablespoons powdered sugar
1 tablespoon cinnamon
To prepare the pancakes:
In a large mixing bowl, whisk together the butter, milk, pumpkin puree, egg, vanilla extract, and sugar until well combined. Add the dry ingredients and stir together with a spoon or spatula until combined, but still a bit lumpy. Do not overmix and allow the batter to rest while you preheat your pan.
Heat a griddle to medium (325 degrees) and stir the batter once more. Wrap 1 tablespoon butter in a napkin or paper towel and use it to lightly grease your griddle. Spoon 1/3 cup scoops of batter onto the griddle and gently smooth each out into a 5” circle. Cook until bubbles barely appear on the edge and center of the pancake and the edges no longer look glossy. Flip the pancakes and cook and additional 2 minutes, or until the bottoms are golden brown. Serve with cinnamon butter and maple syrup.
To prepare the cinnamon butter:
In a large bowl or the bowl of a stand mixer, cream the butter on medium speed until slightly pale, about 1-2 minutes. Add the powdered sugar and cinnamon and stir until combined. Store in a covered container prior to use.