Maple Apple Bread

Maple Apple Bread is chock full of apple chunks, lovely spices a moist crumb and a thick maple glaze.  Maple Apple Bread www.confessionsofabakingqueen.com

Happy Monday!! What a great week, I will be spending my week around The Great Barrier Reef and of course hitting up Max Brenner when at all possible! Which is any spare moment I have, whilst I am here in OZ. Speaking of Max I was so disappointed when I visited Max Brenner in NYC and Las Vegas both restaurants were no where near the amazingess that exists in Australia. Dunno why but honestly no where near as good.

Maple Apple Bread www.confessionsofabakingqueen.com

I ordered the banana crepes with pralines, vanilla ice cream and tons of melted chocolate and an Italian Thick Hot Chocolate. If you follow me on Instagram you know I am eating my way through Australia, but I do that wherever I am. I love food, what can I say?!

Maple Apple Bread www.confessionsofabakingqueen.com

And that statement holds true for this bread. When shooting it my sister came up and took a slice, then I took a break to eat a slice then my mom came up to take a slice. This bread went quick. It was something that I did NOT share with work or other people. Because I was too obsessed, I wanted it all for myself #greedypig

Maple Apple Bread www.confessionsofabakingqueen.com

But at least I am sharing it here… 😉

Maple Apple Bread

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 Loaf

Maple Apple Bread

Ingredients

  • 2 cups flour
  • 1/2 cup quick oats
  • 3/4 cup brown sugar
  • 1/4 cup granulate sugar
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/4 all spice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup greek yogurt
  • 2/3 milk
  • 1/3 oil
  • 2 tsp vanilla
  • 2 large apples, cut into small chunks
  • Crumble Topping
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 8 tbsp butter, at room temp.
  • 1/4 cup oats
  • Pinch cinnamon, nutmeg and cloves
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 375F and heavily grease a 9X5 loaf pan.
  2. In a medium bowl mix together flour, quick oats,sugars, baking powder, cinnamon, cloves, all spice, nutmeg and salt. Set aside.
  3. In a large bowl mix together eggs, greek yogurt, milk, oil and vanilla. Slowly mix in dry ingredients, just until no flour streaks remain. Fold in apple chunks.
  4. Crumble Topping
  5. To make topping in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves.
  6. Fill loaf pan with batter and sprinkle crumble topping on. Bake for 60-70 minutes or until a toothpick inserted in comes out clean. Place on wire rack to cool.
  7. Maple Glaze
  8. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread, let sit for 20 minutes before slicing so glaze can set.
http://confessionsofabakingqueen.com/maple-apple-bread/

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Strawberry Sweet Rolls

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Breakfast is about the only meal of the day I can usually control myself to eat something “healthy” so I often avoid going out for pancakes, or making monkey bread or cinnamon rolls. But every so often a girls got to get down and durrrty with some homemade dough. Nothing in the world tastes as good as homemade bread. I seriously adore homemade bread. I just bough a french baguette pan so stay tuned!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Anyways it was Friday night so naturally I decided I should make some overnight rolls to bring into work on Saturday morning. I absolutely love these cinnamon rolls but I wanted something different. So strawberry rolls it was. strawberrysweetrolls (1 of 1)

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I won’t lie this recipe is time consuming, letting the dough rise, but honestly if you have some patience it is WELL WORTH THE WAIT! And can I say how great it is to spend time the night before so in the morning you just pop these babies into the oven, that’s my kind of homemade breakfast!!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I took these to work and they went QUICK! Some people asked for two! The strawberries, brown sugar and corn starch cooked up nicely and made a delicious almost jam like filling. And you could just make a sweet glaze to go on top but I wanted the whole cream cheese frosting!! I mean come on, fresh-baked rolls and cream cheese frosting?! If you don’t love that we can’t be friends, just kidding! We can, but I will try to convince you 😉

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Strawberry Sweet Rolls

Yield: 12 Strawberry Sweet Rolls

Strawberry Sweet Rolls

Ingredients

    Dough
  • 1 package instant dry yeast
  • 1 cup + 2 tbsp warm water (110F-115F)
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 4 1/2 tsp tsp nonfat dry milk powder
  • 1 tsp salt
  • 3 - 3 1/4 cups all purpose flour
  • Filling
  • 2 tbsp butter, at room temp.
  • 2 cups frozen strawberries
  • 2 tbsp corn starch
  • 1 cup brown sugar
  • Frosting
  • 6 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 cups powdered sugar
  • 1/8 cup heavy whipping cream

Instructions

    Dough
  1. In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
  2. Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
  3. Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.
  4. Filling
  5. Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, corn starch and brown sugar.
  6. Spread the butter on top of dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
  7. When you wake up take strawberry rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.
  8. Frosting
  9. While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
  10. Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.
http://confessionsofabakingqueen.com/strawberry-sweet-rolls/

Mini Apple Monkey Bread 

applemonkeybreadminis picmonkey

Berry Sweet Rolls 

berrysweetrolls (1 of 1)-5

Bagel Bombs 

bagelbombs (1 of 1)

Cinnamon Rolls

cinnamonrolls (1 of 1)-8

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Mini Apple Monkey Bread

Easy homemade monkey bread is filled with tons of apples and  cinnamon sugar Mini Apple Monkey Bread www.confessionsofabakingqueen.com

I LOVE LOVE LOVE monkey bread, like any excuse to make it I do. I especially love cream cheese stuffed monkey bread, its the bomb! Literally my favorite. I have made it many a times. Last time my nan was here from England  (she will be here Dec 5 for two months woo hoo) on her last day she requested monkey bread, one of my best friends requests it on her birthday each year and friends at work request it for early morning meetings or christmas decorating mornings! Honestly SOOOOO good.

Mini Apple Monkey Bread www.confessionsofabakingqueen.com

But naturally with the season I have become a tad bit obsessed with baking with apples, I freaking L_O_V_E cooked apples, like the Miley Cyrus song “And we can’t stop, And we won’t stop” I literally WILL NOT STOP cooking with apples. But really that is a good things right, how does that saying go? An apple a day, keeps the doctor away? 😉

Mini Apple Monkey Bread www.confessionsofabakingqueen.com

It was only made sense that I would cook apples in some monkey bread!! I made these about two weeks ago on a beautiful californian autum day, lezzzz be honest here we don’t really have “seasons” her in SO Cal but this day was close to one.

 

Mini Apple Monkey Bread www.confessionsofabakingqueen.com

I made the dough and also froze half for later so when I get the craving for cooked apples again I will be able to make these Mini Apple Monkey Bread on the spot!

 

Mini Apple Monkey Bread www.confessionsofabakingqueen.com

The dough and apples are baked with a delicious cinnamon sugar kind of thick glaze that I could have drank. Very easily.

 

Mini Apple Monkey Bread www.confessionsofabakingqueen.com

 

Mini Apple Monkey Bread will be made numerous times in my household. I hope you give this delcious breakfast a try!

I also really REALLY loved these cold out of the fridge, I can’t decide which is better hot out of the oven or chilled?! Maybe I should make these again to decide ?;)

Mini Apple Monkey Bread

Yield: 24 muffin size monkey bread

Mini Apple Monkey Bread

Ingredients

    Monkey Bread Dough
  • 1 package Red Star Platinum Yeast
  • 1/4 cup warm water (115F)
  • 1 cup warm milk
  • 2 tsp milk powder
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp salt
  • 5 cups flour
  • Apple Mixture
  • 2 medium sized apples, peeled and sliced
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 tsp ground cinnamon
  • 6 tbsp butter melted

Instructions

    Monkey Bread Dough
  1. In a large bowl place yeast and warm water to dissolve yeast. Add the milk, milk powder, butter, sugar, eggs, salt and 3 cups of flour. Beat on medium speed for 3 minutes then add in the remaining 2 cups of flour and mix until a firm dough is made. Knead by hand for 6-8 minutes or knead in electrical kitchen mixer for same time.
  2. Either place in the refrigerator over night or Turn oven on to 200F, heavily grease a bowl and place kneaded dough into the bowl. Turn oven off and place bowl in the oven with a towel over the top.
  3. In the morning take the dough out of the fridge and let come to room temp for 30 minutes OR if dough was rising in the oven take it once it is doubled in size about 45 minutes.
  4. You may use all of the dough to make 24 mini monkey bread muffins or cut the dough in half and freeze the other half for use later. Cut the dough into one inch size pieces, place on a silpat lined cookie sheet and let rise another 45 minutes.
  5. Apple Mixture
  6. Once dough has risen, preheat oven to 350F and grease a muffin pan.
  7. In a microwave safe bowl melt the butter. In a medium sized bowl mix together brown sugar, granulated sugar, vanilla extract and cinnamon together.
  8. Take a chunk of dough, dip it in the melted butter then roll in the cinnamon sugar mixture. Place three dough chunks inside each muffin, repeat until all dough is used up. Mix apples in remaining sugar mixture and place 2-3 apple slices in between dough. Place muffin pan on a cookie sheet and bake for 20-25 minutes or until golden brown.
http://confessionsofabakingqueen.com/mini-apple-monkey-bread/

Dough recipe adapted from Taste of Home Baking

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Cookie Butter Pumpkin Bread

Cookie Butter chunks are swirled inside moist Pumpkin Bread drizzled with a Cookie Butter Glaze. Cookie Butter Pumpkin Bread www.confessionsofabakingqueen.com

 I have this obsession with cookie butter all year round, and then when it’s “fall” I become obsessed with pumpkin. I think that happens with a lot of people though.

Cookie Butter Pumpkin Bread www.confessionsofabakingqueen.com

 I knew I wanted to swirl chunks of Cookie Butter into Pumpkin Bread but the Cookie Butter glaze was spur of the moment. Any glaze just makes any bread 10X better, well in my book it does. The truth is the Cookie Butter Banana Bread does not need the glaze but hey it makes it better!

Cookie Butter Pumpkin Bread www.confessionsofabakingqueen.com

You will love how absolutely moist and chock-full of Cookie Butter this pumpkin bread is. I took this into work and everyone gobbled it up, then my sister proceeded to tell me how rude it was I took it to work and didn’t leave the Cookie Butter Pumpkin Bread at home for her to devour. I am so inconsiderate.
Cookie Butter Pumpkin Bread www.confessionsofabakingqueen.com

Cookie Butter Pumpkin Bread

Ingredients

  • 1 stick/ 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 TSP Vanilla Extract
  • 1 3/4 cups all purpose flour
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/ 2 ish container of Greek Yogurt Plain or Vanilla
  • 1 cup pumpkin puree
  • 1/2 cup Cookie Butter
  • Cookie Butter Glaze
  • 1/2 cup Cookie Butter
  • 4 tbsp powdered sugar
  • 4 tbsp Heavy Cream, Milk or Creamer

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Fold in greek yogurt and pumpkin into the flour mixture.
  4. Pour half of the batter into pan and scoop half of the Cookie Butter in 1 tsp size chunks of cookie butter on top of batter and swirl with a knife, pour remaining Pumpkin Batter and remaining cookie butter and swirl.
  5. Bake for 50-55 minutes, of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
  6. Optional Cookie Butter
  7. In a small bowl mix together cookie butter, powdered sugar and cream.
  8. Drizzle on top of bread, enjoy.
http://confessionsofabakingqueen.com/cookie-butter-pumpkin-bread/

Cookie Butter Banana Bread

Cookie Butter Chocolate Chip Banana Bread

Oat Flour Pumpkin Bread

oatflourpumpkinbread (1 of 1)-6

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Maple Cream Filled Pumpkin Muffins

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Why have I been so busy I haven’t had time to go to Fashion Island and shop my life away and devour lunch and 10,000 desserts from Pain Du Monde?! My favorite, I am salivating thinking of it. This week I say, and five weeks later I still havent’t gone. I would like to think this is the week but who knows.

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

I don’t know if you can tell but I kind of like pumpkin + maple, it makes me HAPPY. Like really happy and can you tell how moist these muffins are? So moist, and that cream mmm..

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Ever since I saw the Vanilla Creme Filled Muffins on Cookies & Cups I knew I wanted to make them, and then this little obsession with pumpkin and maple happened so naturally I put a spin on them.

Maple Cream Filled Pumpkin Muffins #maple #muffins #pumpkin www.confessionsofabakingqueen.com

Let me just say how badly I love that these are “muffins” so it is perfectly acceptable to eat them anytime of the day. Amazing.

I may or may not have licked all the cream out before I devoured the rest of the muffin. Ahh, why are they gone!

Maple Cream Filled Pumpkin Muffins

Yield: 6 Regular Size Muffins

Maple Cream Filled Pumpkin Muffins

Ingredients

    For Pumpkin Muffins
  • 1 cup all purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp pumpkin pie spice
  • pinch of salt
  • 1/2 cup brown sugar
  • Scant 1/4 cup granulated sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tsp vanilla
  • 1/4 vegetable oil
  • For Maple Cream:
  • 1/4 Cup Shortening
  • 1/4 Cup Butter, at room temp
  • 1 tbsp Maple Extract
  • 1 1/4 Cup Powdered Sugar

Instructions

  1. Preheat oven to 350F and grease a muffin/cupcake pan and set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop batter evenly into muffin pan, don't be afraid to fill them to the top. Bake for 16-18 minutes or until a toothpick inserted in comes out clean.
  4. Maple Cream
  5. Once muffins have cooled completley start filling. In a large bowl combine shortening and butter for 2 minutes. Add in maple extract, then powdered sugar. Beat until fully combined.
  6. Fill a pastry bag and large round top with cream filling poke tip directly into the middle of each muffin and squeeze, the muffin will begin to expand when filled. Dust powdered sugar on top.
http://confessionsofabakingqueen.com/maple-cream-filled-pumpkin-muffins/

Recipe Idea & Cream adapted from Cookies & Cups 

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Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

So this one time I made this amazing Oat Flour Pumpkin Bread, my sister and I fell in love with it.

It was so moist, perfectly spiced and full of pumpkin flavor, not too oaty, and the maple glaze.. to die!

Then I went outside to snap a few pics, I tripped and it went everywhere. I also cut myself twice at work that day and the phone lines went down and I got a call for some credit card fraud. It was a great day, until my beloved Oat Flour Pumpkin bread fell all over the floor.

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

Luckily I had about 2 1/2 slices in the kitchen to take a few snaps but no whole loaf shots and not much gorgeous Oat Flour Pumpkin Bread for me to devour.

I am a clutz. Its a fact. I run into things, I fall over, I spill, I know my balance is not the best. Okay its not good at all. In the past I have dropped baked goods, and it is heartbreaking every time. Luckily I made this, taste it and then went to photograph it. I will be making this again, shortly. I just need a little bit of time, and right now its hard to come by, busy bee is my name!

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

The inspiration for this bread was from my oat flour banana bread, it has been one of my most viewed pages and one of my personal favorites. The oat flour is so easy to make, all you literally do is blend oats till they resemble a flour like texture. The oats create a beautiful depth of flavor in the bread.

 

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

I hope you give this recipe a try, we loved it and will make Oat Flour Pumpkin bread over and over again. The maple glaze is not necessary, but it so is necessary!! I just love maple and pumpkin like here and here and just wait until next week another maple pumpkin recipe I have planned!!

Oat Flour Pumpkin Bread www.confessionsofabakingqueen.com #pumpkin #maple #quickbread #fallbaking

 

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread

Ingredients

  • 1 stick/ 1/2 cup unsalted butter
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 TSP Vanilla Extract
  • 1 3/4 cups oat flour (Blend 1 3/4 cup old fashioned oats until flour)
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/ 2 cup / roughly1 individual container of Greek Yogurt Plain or Vanilla
  • 1 cup pumpkin puree
  • Maple Glaze (Optional)
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. Melt butter. In a large bowl mix together the butter and sugar. Then add eggs and vanilla. Mix in oat flour, baking soda, salt, cinnamon, cloves and nutmeg.
  3. Fold in greek yogurt and pumpkin into the flour mixture.
  4. Pour into prepared pan.
  5. Bake for 45 minutes. Of course always check with a toothpick to make sure it is fully cooked. Or a knife if you want to reach the bottom.
  6. Optional Maple Glaze
  7. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Drizzle on top of bread.
http://confessionsofabakingqueen.com/oat-flour-pumpkin-bread/

Oat Flour Banana Bread

oatflourbanananrbead (1 of 1)

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Pumpkin Muffins

Pumpkin Muffins www.confessionsofabakingqueen.com

Growing up maple donuts were my favorite!!! Coming from a chocoholic it was big for me to pick a maple bar over a chocolate bar. The maple glaze got me every single time. I honestly could drink it, okay I have semi-drank some maple glaze before and made myself ill, but it was worth it! LOL
Pumpkin Muffins www.confessionsofabakingqueen.com

A few months ago I made some Apple Muffins with a Maple Glaze and they were bomb diggity, I brought them into work for a meeting and they were all gobbled up. I think about those muffins more than one should really think about muffins.

Pumpkin Muffins www.confessionsofabakingqueen.com

I also think about these Maple Glazed Pumpkin Donuts from the other week… SO FREAKING DELICIOUS.. Seriously I was in LOVE. The only thing that could make this better is streusel, so naturally I got to baking again. Pumpkin Muffins it was.  Pumpkin Muffins www.confessionsofabakingqueen.com

Moist, full of pumpkin flavor these muffins do not disappoint. I can see pumpkin/apple/maple muffins in my near future…

Pumpkin Muffins

Prep Time: 15 minutes

Cook Time: 16 minutes

Yield: 12 Regular Size Muffins

Pumpkin Muffins

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 14oz can pumpkin puree
  • 2 egg
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Streusel
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 8 tbsp butter, at room temp.
  • 1/4 cup oats
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a muffin/cupcake pan and set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop batter evenly into muffin pan, don't be afraid to fill them to the top.
  4. For the streusel in a medium bowl mix flour, brown sugar, butter, oats, pinch of cinnamon, nutmeg and cloves. Sprinkle heavily over muffin batter and bake muffins for 15-18 minutes or until a toothpick isnerted comes out clean.
    For the maple glaze
  5. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Lay a dishtowel down and place wire rack on top of towel. Dip donuts in glaze, place on wire rack. Enjoy 🙂
http://confessionsofabakingqueen.com/pumpkin-muffins/

 

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Bacon, Onion, Spinach Quiche

Bacon, Onion, Spinach Quiche www.confessionsofabakingqueen.com Quiche is one of those things I can eat any time of day.

I absolute love Quiche Lorraine with some salad.

I made this on a Sunday afternoon, it was a real treat. Heavy cream, eggs, cheddar cheese, white cheddar cheese, grilled onions, bacon, spinach, and some salt and pepper are all the delicious ingredients inside this homemade pastry.

Bacon, Onion, Spinach Quiche www.confessionsofabakingqueen.com

I knew I wanted cheese in the quiche, who wouldn’t?

But two types of cheese was a great decision. And I had half a white onion and half a red onion so I used both. And well bacon, bacon makes everything better. I’m salivating at the thought of bacon right now, seriously I could eat bacon alll day errry day.

And then since I am on a diet I added spinach, it made the whole quiche healthy, right?

Bacon, Onion, Spinach Quiche www.confessionsofabakingqueen.com

Well that’s what I told myself anyways. This is the first quiche I have ever made and how easy it was! LOVE, LOVE, LOVE and can’t wait to make more!! Make life easier and use a pre made pie crust or make your own, so tasty!! Hope you make this Bacon, Onion, Spinach Quiche sometime soon, you won’t regret it!!

I used the same pie crust I used for my apple pie 

 

Bacon, Spinach & Onion Quiche

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 10 slices

Bacon, Spinach, Caramelized Onions, White Cheddar and Cheddar Cheese make this quiche absolutely delicious, All nestled in homemade pie. This quiche is a cinch to make, and everyone loves it!

Ingredients

  • 1 Pie Crust
  • 1 whole onion, chopped into small pieces
  • 2 tbsp butter
  • 8 slices of bacon
  • 7 large eggs
  • 1 1/3 cup heavy whipping cream
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup spinach
  • 2 cups cheddar cheese
  • 1 Pie Crust

Instructions

  1. Preheat oven to 350F and place pre-made pie crust into a 9 inch pie dish, set aside.
  2. In a large frying pan caramelize the onions in the butter, it took me about 10 minutes. Once done put onions on to a plate. Add bacon to frying pan and cook until nice and crispy. Place a paper towel on top of a plate and place bacon on paper towel once done cooking. Once cool chop bacon into small pieces.
  3. In a large bowl whisk together eggs, heavy cream, salt and pepper.
  4. Sprinkle bacon, spinach, onions and cheese on top of pie crust pour egg mixture on top and sprinkle remaining cheese on top. Bake for 45-60 minutes until set and golden brown. (mine baked for 55 minutes) Let cool completely before slicing, this is very important.
http://confessionsofabakingqueen.com/bacon-onion-spinach-quiche/

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Nutella Swirled Pumpkin Bread

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

It’s only Tuesday and it feels like Saturday to me ( mind you working in the restaurant business work is 24.7 not m-f) I have honestly not been able to do one thing, pulled one way or the other all day, I’m giving an order to one person and writing a check for another, while taking on the phone to someone else..etc. So the end of the day when I come and have the energy to bake it’s really exciting. Today thought I didn’t have enough energy for anything tooo crazy but  because I didn’t have a lot of energy I decided on making a pumpkin bread, it is EASY peasy people!

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

I decided to fancy this bread up with some Nutella.I happened to have lots of Nutella in Europe and it reignited my love affair with Nutella (still love Cookie Butter/Biscoff more).

Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

This bread is moist, dense but fluffy and the swirls of Nutella really do make it that much better.  Nutella Swirled Pumpkin Bread www.confessionsofabakingqueen.com

And seriously California the 90F heat is not working out anymore, I want to turn my oven on without turing the air on!!!

Nutella Swirled Pumpkin Bread

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tbsp pumpkin pie spice
  • Pinch of salt
  • 1/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 can pumpkin puree
  • 1/2 cup greek yogurt
  • 1 tbsp vanilla
  • 1/2 cup Nutella

Instructions

  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In a medium sized bowl combine all purpose flour, baking soda, baking powder and salt, set aside.
  3. In the bowl of an electric mixer combine sugars, eggs, pumpkin puree, greek yogurt and vanilla until combined. Add dry ingredients to wet ingredients, until just combined.
  4. Scoop half of the batter into prepared pan then spoon 1/4 cup of Nutella in spoonfuls then get a knife and swirl Nutella all over. Spoon the rest of the pumpkin batter and then the rest of the Nutella and swirl.
  5. Bake for 45-55 minutes or until a toothpick inserted comes out clean.
http://confessionsofabakingqueen.com/nutella-swirled-pumpkin-bread/

 

nutellaswirledpumpkinbread (1 of 1)-12 PS- Obvi didn’t have time that day to get my gel nails off! LOL

 

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Maple Glazed Pumpkin Donuts

Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com I am finally home. Sounds as if I wanted to come home! Who wants to leave family in England and traveling around Europe? Not me! But I can’t lie I do like to come home to my everyday life, and everytime I come home from a trip I feel as if it is a fresh start. I will start to exercise, wake up earlier, eat healthier, organize my time better…etc! I love it Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com It was only natural that the first thing I wanted to do when I got home was bake. But unfortunately with my mom and dad leaving two days later and me having to go back to work I wasn’t able to bake until the weekend. And since it’s September and all (even though we have had a massive heat wave in So Cal) pumpkin had to be coming soon, right?! I won’t lie I bake with pumpkin all year round but once September hits I feel the NEED to bake lots of pumpkin treats! Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com I have also been craving maple, maple anything. And since maple is such a wonderful warm fall ish flavor I thought it would compliment my pumpkin donuts quite nicely, and of course I was right 😉 Maple Glazed Pumpkin Donuts www.confessionsofabakingqueen.com   I whipped these donuts up Saturday morning, really easy and quick breakfast. I took some over to my favorite neighbors and they responded “Those were BOMB.COM” thanks Syd 😉 I will have to agree, I absolutely loved how simple and quick these were. Pumpkin and maple belong together, in fact I have another maple and pumpkin recipe coming soon. Hope you enjoy these Maple Glazed Pumpkin Muffins 🙂 

Maple Glazed Pumpkin Donuts

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: 12 Donuts

Maple Glazed Pumpkin Donuts

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • pinch of salt
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 can 15 oz pumpkin puree
  • 2 egg
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Maple Glaze
  • 1 heaping cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 tsp maple extract
  • 1 tbsp hot water

Instructions

  1. Preheat oven to 350F and grease a donut pan, set aside.
  2. In a medium sized bowl combine flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
  3. In the bowl of an electric mixer combine sugars, pumpkin puree, eggs, vanilla and vegetable oil until fully combined, Mix dry ingredients into wet ingredients until just combined. Scoop into donut pan and bake for 8-10 minutes.
  4. For the maple glaze
  5. In a small bowl mix together powdered sugar, maple syrup, maple extract and hot water. If too think add a tsp of water at a time to reach desired consistency. Lay a dishtowel down and place wire rack on top of towel. Dip donuts in glaze, place on wire rack. Enjoy 🙂
http://confessionsofabakingqueen.com/maple-glazed-pumpkin-donuts/

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