Strawberry Sweet Rolls

These sweet little things are absolutely delicious!

For the the last few summers I have been making strawberry jam. I still have a few jars left to use before I make some again this summer. When I saw this recipe I knew it would be a perfect way to use some of the jam in a different way. This was super simple and oh so yummy.
I will be enjoying these during the week for breakast! Yumm!

Easy Strawberry Sweet Rolls
Source: Chocolate, Chocolate, and More

1 can Crescent dough (Pillsbury)
3-4 tablespoons strawberry jelly or jam

1/2 cup powdered sugar
1-2 teaspoons milk
1/4 teaspoon vanilla extracte

Place a sheet of plastic wrap over your work surface. Lightly dust it with flour. Unroll crescent dough onto plastic wrap. Spread jelly over entire dough leaving 1/2 inch along one long side. Roll dough starting on the long edge with the jelly. Use the plastic wrap to help roll. Seal roll in your plastic wrap and refrigerate for a least an hour. Remove from refrigerator, unwrap dough log and slice into sections about 3/4 inch. Place on parchment lined baking sheet. Bake in preheated 375 degree over for about 12 minutes, just until golden brown. Remove from oven and drizzle with glaze. Serve warm.

To make glaze, combine sugar, milk and vanilla till smooth. If too thick add a few more drops of milk.

I'm linking up with Women Living Well!

Pioneer Woman Pancakes

My sister in law gave me the Pioneer Woman's cookbook for my birthday a few weeks ago. I have been so excited to break it open and get cooking. I started with these pancakes because I wanted to freeze some so I could have them during them during the school year. These were just as easy as any other pancakes and they came out perfectly. Light and fluffly and delicious! To go with my pancakes I made a cinnamon syrup since I don't really care for regular maple syrup. The syrup made them even better than they already were!


Edna Mae's Sour Cream Pancakes
Source: The Pioneer Woman

1 cup sour cream
7 tablespoons flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla extract
Butter

1. Place an iron skillet or griddle over medium-low heat.
2. Place the sour cream in a medium bowl. Dump in the flour, sugar, baking soda, and salt.
3. Stir together very gently. Stop before being totally combined, it gives the pancakes an interesting texture.
4. Whisk the eggs in a separate bowl.
5. Add the vanilla and stir to combine.
6. Pour the egg mixture into the sour cream/flour mixture
7. Stir together gently. Don't worry about the mixture being totally combined.
8. Melt a tablespoon of butter on the skillet. Pour the batter onto the skillet 1/4 cup at a time.
9. Cook for 1-11/2 minutes, then flip the pancake over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter.

Cinnamon Syrup
Source: See Jane in the Kitchen
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
3/4 teaspoon ground cinnamon
1 (5 ounce) can evaporated milk

In a saucepan, combine the sugar, corn syrup, water and cinnamon. Bring to a boil over medium heat stir for 2 minutes. Remove from heat and let cool for 5 minutes. Stir in evaporated milk.

Blueberry Coffee Cake

Here is another breakfast recipe for you! I recently found the blog Comfy in the Kitchen and she has some great recipes. On Fridays she has a Feasting in Fellowship link up. As I searched around one Friday I found this recipe. I thought it would meet my breakfast criteria perfectly! And it did, it was super simple, I will be able to grab it and go in the mornings and it tastes wonderful. It is really moist and has a great texture.
I hope you enjoy!

Blueberry Coffee Cake
Source:The Unworking Mom
1 cup and 1 teaspoon sugar

½ cup brown sugar

8 oz cream cheese, softened
2 tablespoons margarine, softened
3 egg whites
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
¼ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon cinnamon
2 cups blueberries


Preheat oven to 350 degrees. Coat a bunt pan or 9x13 baking pan w/spray oil.

In a large bowl, beat 1 cup sugar, brown sugar, cream cheese and margarine until creamy.

Add eggs and vanilla and beat until smooth.

In a small bowl combine flour, baking powder, nutmeg and salt.

Add to cream cheese mixture.

Fold in blueberries.

Pour the batter into pan.

Topping: Combine left over sugar and cinnamon and sprinkle over the batter.

Cook 1 hour in bundt pan or 30-35 minutes in a 9 x 13 pan

Glazed Cinnamon Scones

I recently found this delicious recipe and when I saw the pictures I knew I had to make it. I made these to have for my breakfast throughout the week. It doesn't take much to make these. As soon as I took the first bite I was hooked. They are absolutely delicious!! I hope you enjoy them as much as I will this week!

Glazed Cinnamon Scones
Source: Money Saving Mom

Scone Ingredients:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 egg, separated
3 Tablespoons honey
1/3 cup buttermilk (or 1/3 cup milk mixed with 1/2 teaspoon of lemon juice)

Crumb Topping (can be adjusted to your liking):
1-2 Tablespoons turbinado (or sugar)
1/2 teaspoon cinnamon

Glaze Ingredients (can be adjusted to your liking):
1 cup powdered sugar
1-3 teaspoons milk (enough to make a glaze)
1/2 teaspoon vanilla

Preheat oven to 400 degrees. Combine flour, baking powder, baking soda and salt. Cut in butter until mixture is crumbly.

Separate the egg white and yolk. Set the egg white aside.

In a separate bowl, mix egg yolk, honey and buttermilk (or milk/lemon juice mixture). Add to the dry ingredients and stir until just combined.

Form dough into a ball on a floured surface. Roll or pat out to half an inch in thickness and eight inches in diameter. Cut into eight equally-sized pieces.

Transfer to a greased baking sheet. Whisk the egg white until froth forms and brush over the tops of scones. Mix turbinado and cinnamon together and sprinkle over egg-white-topped scones.

Bake at 400 degrees for 10 to 12 minutes.

Mix together powdered sugar, milk and vanilla until glaze forms. Drizzle over scones after they bake.

Cinnamon Swirl Bread

I never used to eat breakfast until I started working. I always try to have something different each week. I also don't give myself a lot of time to eat breakfast so it has to be something I grab and go. This bread fits my criteria! It is also one of the easiest things I have made before. It took me probably 10 minutes to make and that includes pulling out all of my ingredients!
Chad and I each had a slice as a snack and it was delicious. The cinnamon flavor was great and the bread was moist. I will definitely make this often since it is so easy and delicious.

Cinnamon Swirl Bread
Source: Sing For Your Supper
1/3 cup brown sugar
2 teaspoons ground cinnamon
1 cup white sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1 teaspoon vanilla extract
1/3 cup cooking oil

Preheat oven to 350 degrees. Grease the bottom and sides of a 9″x5″x3″ loaf pan. Combine the brown sugar and cinnamon. Set aside.

Combine the 1 cup of white sugar, flour, baking powder and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Stir in buttermilk, vanilla and oil. Make a well in the flour mixture and add the egg/buttermilk mixture. Stir just until mixed. Do not over-mix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Remove from pan and cool completely on a wire rack.

Blueberry Pancakes

This summer has been great so far. I'm not committed to anything and I have just been taking it easy. One thing I did decide to do is preparing myself for next school year. I love to cook and most nights I have no problem making dinner but there are times when I'm stumped on what to have or I'm just too tired to make anything.
We were given a freezer recently so I am doing my best to make meals this summer and freeze them so we can have more wholesome meals on those tiresome nights rather than frozen pizza.

Along with dinner I get sick of deciding what to have for breakfast. I also give myself barely anytime to whip anything up in the mornings. I decided to make these pancakes for breakfast today and then freeze the rest for the school year. All I will have to do in the mornings is pop them in the microwave! My kind of breakfast :)


Blueberry Pancakes
Source: Joelen's Culinary Adventures

2 cups all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoons butter, melted and slightly cooled
1 cup frozen or fresh blueberries
1-2 teaspoons vegetable oil


In a medium bowl, combine all the dry ingredients (flour, sugar, sugar, salt, baking powder and baking soda). Use a whisk to blend together. In a 4 cup measuring cup or another medium bowl, combine the remaining ingredients except the blueberries and vegetable oil (buttermilk, sour cream, eggs and melted butter) with a whisk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir the wet mixture in gently with the dry ingredients just until it starts to fully combine. The batter will be a bit lumpy. If you see streaks of flour, it's okay, but just don't overmix! Let the lumpy batter sit aside for about 10 minutes before you start cooking.

To prepare for cooking, use a 10- or 12- inch nonstick skillet and heat 1 teaspoon of oil or spray with cooking spray.


Heat a 12-inch nonstick skillet over medium heat and spray with cooking spray enough to coat the bottom. Once the pan gets hot, carefully wipe some off the cooking spray from the pan with a pape towel. I like using a large scoop or even a small soup ladle to measure my pancake batter. You can also use a 1/4 cup measure if you prefer. Take a scoop/ladle or 1/4 cup full of batter and pour into your hot skillet. You should be able to fit 4 small pancakes in a pan, but fit whatever works for you. Top the pancakes with a sprinkle of blueberries once you pour them into the pan.

Cook the pancakes until the edges start to bubble, which means it's starting to set. Take a peek at the bottom of the pancake to see if it's golden brown and that the pancakes start to form bubbles that break on the top of the pancake. At this point, you can flip the pancakes with a spatula. Continue to cook the second side until golden brown.

Serve the pancakes immediately or to keep warm, transfer them onto a wire rack set in a 200 degree oven.

Blueberry Scones

I've never made a scone before. I have many starred in my google reader to make but I always had in the back of my mind that they were hard to make. What was I thinking?
These are actually really easy! I will definitely start going through the list of other flavors to make!

Blueberry Scones
Source: Annie's Eats

Ingredients:
8 tbsp. (1 stick) unsalted butter, frozen whole
1½ cups (7½ oz.) fresh blueberries
½ cup whole milk
½ cup sour cream
2 cups (10 oz.) all-purpose flour, plus more for dusting the work surface
½ cup sugar, plus extra for sprinkling
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. finely grated lemon zest
2 tbsp. unsalted butter, melted

Directions:
Adjust an oven rack to middle position and preheat to 425˚ F. Grate the frozen butter on the holes of a large box grater. (Like Annie did I used my food processer for this.) Place the blueberries in the freezer until needed.

Whisk together the milk and sour cream in a medium bowl; refrigerate until needed. Combine the flour, ½ cup sugar, baking powder, baking soda, salt and lemon zest in a medium mixing bowl. Whisk to combine. Add the grated butter to the flour mixture and toss with fingers until thoroughly coated.

Add the milk mixture to the dry ingredients and fold with a spatula just until combined. Transfer the dough to a generously floured work surface. Dust the top of the dough with flour, and knead with well floured hands, 6-8 times, just until the dough holds together in a ragged ball. Add small amounts of flour as needed to prevent sticking.

Roll the dough into a 12-inch square. Fold the dough into thirds like a business letter (a dough scraper really helps with these steps). Fold the short ends of the dough into the center in thirds, to form an approximate 4-inch square. Transfer the dough to a plate lightly dusted with flour and chill in the freezer for 5 minutes.

Return the dough to the floured work surface and roll into an approximately 12-inch square again. Sprinkle the blueberries evenly over the surface of the dough, and gently press down so that they are slightly embedded in the dough surface. Using a dough scraper, roll the dough up to form a tight log. Lay the log seam side down and press the the log into a 12 by 4-inch rectangle. Using a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles. Transfer to a parchment lined baking sheet.

Brush the tops of the scones with melted butter and sprinkle lightly with sugar. (If freezing ahead of time, flash freeze on the baking sheet for 20 minutes, then wrap individually and store in a freezer bag until needed.) Bake until the tops and bottoms are golden brown, 18-25 minutes. Transfer to a wire rack and let cool at least 10 minutes before serving.

Source: adapted from Entertaining from Cook’s Illustrated, Spring 2009

More Blueberry Muffins

Don't these muffins look delicious? Ok I'm sure with some better photography skills they would really look as good as they taste!
I have made so many different blueberry muffin recipes! These muffins were just as great as all the others I have made. Now I have so many options to choose from when I make these again :)
I did not wait till breakfast tomorrow morning to taste these. I have already scarfed down 2!

Enjoy!!

Blueberry Streusel Muffins
Source: Vintage Victuals

1/3 cup sugar
1/4 cup butter, softened
1 egg
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened

Preheat your oven to 375 degrees, and grease or line 18 muffin cups.

In an electric mixer bowl, cream sugar and butter until light and fluffy. Add egg and beat until well-combined.

In a seperate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition.

Finally, stir in vanilla and blueberries. Spoon batter into greased or lined muffin cups, filling two-thirds of the way full.

For topping, combine the sugar, flour, and teaspoon cinnamon. Cut in the butter with a fork or pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter.

Bake at 375 degrees for 25 – 30 minutes or until golden brown. Yield ~ 18 muffins

Cinnamon Buttermilk Muffins

Muffins!! Oh how I love a good muffin and with this recipe I found another great one! I can get in such a breakfast rut and I am always looking for new and quick things to eat. These muffins are absolutely delicious!!! It made enough for me to have two muffins each morning this week but I so wish I could just eat them all every morning. I have kept this recipe in the back of my mind for a few weeks now. I am so glad I finally tried it out and I defintiely will be making them again soon.On top of them being delicious they were super easy to make like most muffins!
Enjoy!

Cinnamon Buttermilk Muffins:
Source: Noodle Nights and Muffin Mornings

For the muffins:
7 Tbs. unsalted butter, at room temperature
2/3 cup sugar
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/2 cup buttermilk
1 1/2 tsp. vanilla extract
For the topping:
1/4 cup sugar
1 1/2 tsp. ground cinnamon
1 1/2 Tbs. unsalted butter, melted

Directions:Preheat an oven to 350°F.
Grease muffin tin and fill the unused cups one-third full with water to prevent warping.

In the bowl of an electric mixer fitted with the flat beater, combine the butter and sugar and beat until light and fluffy.

Add the egg and beat until pale and smooth.

In another bowl, stir together the flour, baking powder, baking soda, salt and nutmeg.
Add to the butter mixture in 2 additions, alternating with the buttermilk and vanilla.

Stir just until evenly moistened. (Note: the batter will be slightly lumpy.)

Spoon the batter into the prepared muffin cups, filling each three-fourths full.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

Transfer the pan to a wire rack and let cool for 5 minutes.

Carefully remove the muffins and let stand until cool enough to handle.

Meanwhile, in a small, shallow bowl, stir together the sugar and cinnamon.

Put the melted butter in another small bowl.

Brush the top of a muffins with melted butter; coating evenly. Immediately dip the top in the cinnamon-sugar mixture, coating it evenly, then tap it to remove excess sugar.

Transfer the muffin, right side up, to the rack.

Repeat with the remaining muffins.