Archive for the 'Breads' Category

Leftover Takeover: Banana Poppyseed Muffins

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A little reminder of what miniature green things look like for your Monday.


When life gives you overripe bananas that you can’t finish because you’re busy eating all the Thanksgiving leftovers, it’s time to get to mixing.

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Huckleberry THEREFORE SYMBOL sunken muffins. Decent flavor.

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Post-holiday hanging,


Banana Poppyseed Muffins

Adapted from Huckleberry

Pipe Dream #343: To Let Experience Be a Good Teacher – Bacon Parmesan Muffins


In my experience, trying to tell people what’s good is a futile exercise. They will learn their own lessons regardless of what you say. It’s probably a good thing.

Here is a recipe you should try if you haven’t already used up all the bacon in your house from making those maple bacon biscuits six times this week. I actually hated the holey, knobbly texture. Like literally every recipe from the Huckleberry cookbook that is not a biscuit or the whole wheat pear crumb cake (yes, that’s coming your way shortly), this recipe was WAY OFF. I don’t even know what to make of it. But I couldn’t deprive you of this flavor combination. It reminds me of the ham and cheese cornbread from last year. Go for that if you want dense and salty and rich. Maybe chuck in some chives this time for green. The rosemary sprigs are just for looks. Don’t eat that unless you want to gag and be labeled a cRaZy homie.



If you want individual muffins, go for it. Like what I’ve said has ever stopped you before.




Bacon Parmesan Muffins

Adapted from Huckleberry

6 tablespoons butter, cubed, room temperature

2 tablespoons sugar

1 teaspoon kosher salt

3 eggs

3/4 cup cornmeal

3/4 cup all-purpose flour

6 tablespoons rye flour

1 1/2 tablespoons baking powder

1/2 cup canola oil

4 tablespoons maple syrup

1 cup + 2 tablespoons buttermilk

1/2 cup (70 grams) Parmesan cheese, cubed

1/4 cup (35 grams) Parmesan cheese, grated

11 slices cooked bacon, coarsely chopped

1 1/2 tablespoons bacon fat from cooked bacon

1/4 cup fresh chives or parsley, finely chopped

Rosemary for garnish

Prreheat to 400°F/ 200°C. Line two 12-cup muffin pans with 15 paper liners, spacing them evenly between the two pans.

In a stand mixer fitted with the paddle attachment, cream the butter, sugar, and salt for 1 to 2 minutes until nice and fluffy. Incorporate the eggs slowly, one at a time, beating well after each addition. Add the all-purpose flour, cornmeal, rye flour, and baking powder and mix until incorporated. Add the canola oil, maple syrup, and buttermilk. Scrape the mixer bowl well, making sure everything is well incorporated. Add all the diced Parmesan, and half of the grated Parmesan, the bacon, and chives. Mix just until dispersed, folding by hand to be sure.

Fill the muffin cups to the very top. Sprinkle the remaining 2 tbsp Parmesan evenly over the muffins. Bake for about 15 minutes, until nicely browned but not overbaked inside. Garnish with chopped rosemary.

I Got It Right: Maple Bacon Biscuits


I don’t even care if bacon is passé, and no one cares about it anymore, and people are tired of “bacon in everything.” I don’t care if you’ve moved on to bigger and better things like pork belly or brisket.



Quality ingredients are essential here. Don’t use table syrup. Buy the real stuff. And if you get thick-cut, applewood smoked bacon, more power to you.

They are big and bodacious, so eat two, please. Try one fresh from the oven and one cool. Split one and top with eggs, cheese or butter. Be yourself.


This is my no apologies track of the day.




Maple Bacon Biscuits

Adapted from Huckleberry

8 slices thick-cut bacon, cut into 1/2″ slices

3 cups white whole-wheat flour

1 tablespoon baking powder

3/4 teaspoon baking soda

2 tablespoons sugar

1 cup (16 tablespoons) butter, cubed

1/4 cup cold maple syrup, plus 1/3 cup maple syrup for glaze

1/4 cup + 2 tablespoons cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Kosher salt for topping

Cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel-lined plate.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 1/4 cup maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1″ thickness. Cut the biscuits using a 2-inch round cutter; you should have about 12 biscuits. Place biscuits on a parchment-lined baking sheet, spaced 2 inches apart. Freeze the trays just until the biscuits are chilled, about 10 minutes.

Preheat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg yolk, egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of kosher salt.

Bake the biscuits until they just begin to brown, about 25 minutes (you should easily be able to pick the biscuits up off the tray). Remove the tray from the oven. Quickly drizzle 2 teaspoons of the remaining maple syrup over each biscuit, then place the tray back in the oven for 3 minutes more. Serve warm with eggs.

Adult Cheez-Its have arrived and you can make them


This was one time that I used rye flour, and it did not taste like health food. These legitimately tasted like large form, dense, soft Cheez-Its, and I couldn’t believe my mouth. You can split them in half and make a bigature Cheez-It breakfast sandwich. Next time I will try these with white cheddar, because everyone knows that White Cheddar Cheez-Its are the Cheez-s***. I just wrote that. But it’s true.

Also, this is one time when calling something “adult” does not mean that I included booze. I wonder what alcohol pairs best with Cheddar? OMWORD YOU GUYS, try switching out the buttermilk for beer!*!*!* Please try that.


From the spire,


Three Cheese Rye Biscuits

Adapted from Huckleberry

1 1/2 cups rye flour

3/4 cup white whole-wheat flour

1 tablespoon baking powder

1 tablespoon + 1 teaspoon sugar

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3/4 cup butter, cold, cubed

1/2 cup + 3 tablespoons (160 grams) cream cheese, cold, cubed

2 cups (160 grams) Cheddar cheese, grated

3/4 cup (55 grams) Parmesan cheese, grated

1/3 cup cold buttermilk

1 egg yolk whisked with 1 tablespoon heavy cream

Flaky salt, for sprinkling

Whisk together all dry ingredient up until the cream cheese in a large bowl. Dump in the butter and cream cheese, rubbing it in with the fingers until pea-sized clumps form. Dump in the rest of the cheeses and the buttermilk, stirring together until dough starts to come together.

Quickly dump onto a lightly-floured surface and knead a few times, flattening out dough and turning it onto itself. You should still be able to see some clumps of butter.

Using a 1/4 cup measuring cup, press the dough into the measure and turn out onto a parchment-lined baking sheet, making 12-15 little mounds. Sprinkle with salt.

Freeze the baking sheets from 30 minutes-2 hours. When ready to bake, preheat the oven to 425 degrees F. Bake for 20 minutes, removing when biscuits are going golden.

Introducing a yeast alternative: Seeded Parmesan Soda Bread


We all know that making yeast bread can be a pain (except this one that’s pretty chill). First, you have to make sure your living, breathing yeast organism is still alive and hasn’t hit its expiration date. Then you have to coax it into bloom with quality milk that’s hot, but not too hot (kinda like a relationship that works because both parties are hot but not too hot and don’t overpower and have qualities beyond their physical appearance amirite). Then you have to wait for the interminable double rise time, when all the while your brain is just like CINNAMON ROLLS DO WANT. And after all that, the stuff STILL might turn out hard, dense or soggy.

So we avoid it like the plague except for special occasions and for love.


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For all of you that know the pain of making yeast bread, I’d like to present the simpler, heartier, done-in-a-flash option: soda bread.

It uses baking soda (haha get it?) as a leavener, which is far more forgiving and makes the process easy as cake. Actually though.


I once made a version with cranberries and nuts in it, but this round, I went for RYE and CHEESE and NUTS and FRESH HERBS from my friend’s garden (she is living the dream and grows her own). Served hot, fresh from the oven, it was a delightfully hearty, wholesome side. Plus, it’s from Pippa’s book, and she is the cutest. I think of her as the British version of Giada.



Seeded Parmesan Soda Bread

From Celebrate: A Year of Festivities for Families and Friends

1 cup rye flour

1 cup white whole-wheat flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

large handful of fresh herbs, such as oregano and thyme, chopped

3 ounces mixed pumpkin seeds and sunflower seeds, divided

3 ounces grated Parmesan, divided

10 ounces buttermilk

Preheat the oven to 400 degrees Fahrenheit.

Stir together all ingredients except 1 ounce of Parmesan, 1 ounce of the seeds and the buttermilk in a large bowl until well-combined. Make a well in the center of the dry ingredients and pour in the butter milk. Stir together until the mixture just comes together. Add more buttermilk if needed, but it shouldn’t be a sticky dough. Turn the dough out onto a floured work surface and knead a couple of times. Gently pat the dough into a round about 1 1/2 inches deep. Cut a deep X in the top and sprinkle with the reserved Parmesan and seeds.

Place the dough on a baking sheet and bake for 15 minutes, then turn down the heat to 300 degrees Fahrenheit and cook for another 30 minutes until golden. Let cool on a wire rack for 5 minutes, then serve warm.

Dang it, Huckleberry Round II – Nectarine & Brown Sugar Muffins



So the blueberry muffins from Huckleberry that wouldn’t dome?




It could still be my fault. I will still be trying every other recipe in the cookbook.


Nectarine & Brown Sugar Muffins

Adapted from Huckleberry

1 cup whole wheat pastry flour (or regular)

2 tablespoons white whole-wheat flour

3 tablespoons poppy seeds

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons oat flour

1/2 cup Greek yogurt

2 tablespoons whole milk

3/4 cup olive oil

1/2 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon salt

4 tablespoons butter, melted

1 tablespoon vanilla extract

1 large nectarine, chopped into small chunks

Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.

Whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the nectarine chunks.

Fill the muffin cups about 2/3 full, then sprinkle with the reserved crumble. Bake for 20-25 minutes, until the muffins are browned and spring back slightly when touched. Allow muffins to cool before removing from the pan.

Dang it, Huckleberry – Blueberry Cinnamon Crumble Muffins


Gosh,  Huckleberry, why did you have to be such a dang disappointment?

You were so great in LA. Your basic building blocks are good (seeds, grains, fruit, brown sugar, crumble), so this should have worked out. But the at-home execution was a sad mess. All anyone wanted from a muffin was a domed top and crunchy crumble, and you just wouldn’t deliver.


I mean, maybe I was running too hot, and it was all my fault. One never knows with my oven these days. But still, I’m tempted to blame your sugar overload and the addition of sixteen trendy included grains. Not enough substance to hold all the goodness together.


Anyway, you still tasted like the way everyone wishes that hippie muffin from the co-op would taste, and this picture gets me every time, so

no regrets,


Blueberry Cinnamon Crumble Muffins

Adapted from Huckleberry

For the crumble:

1/2 cup old-fashioned oats

1/4 cup whole wheat pastry flour (or regular)

2 tablespoons dark brown sugar

1 tablespoon honey

1 tablespoon raw millet

1 tablespoon chia seeds

1 tablespoon flax seeds

1/2 teaspoon salt

For the muffins:

1 1/4 cups whole wheat pastry flour

2 tablespoons almond flour

1 tablespoon oat flour

1 tablespoon raw millet

1 tablespoon chia seeds

1 tablespoon flax seeds

1 tablespoon old-fashioned oats

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 cup dark brown sugar, packed

1/4 cup granulated sugar

1 teaspoon salt

4 tablespoons butter, melted

1/3 cup honey

1/2 cup buttermilk

1/2 cup + 2 tablespoons olive oil

1 egg

1 teaspoon vanilla extract

3/4 cup frozen blueberries

Preheat oven to 350 degrees Fahrenheit, and line a muffin tin with 12 liners.

To make the crumble, combine all ingredients and blend with your fingertips until homogenous. Set aside in the fridge.

To make the muffins, whisk the dry ingredients in a large bowl. Whisk the wet ingredients in a medium bowl. Pour the wet ingredients into the dry, whisking together until just combined. Fold in the blueberries.

Fill the muffin cups almost to the top, then sprinkle with the reserved crumble. Bake for 20 minutes, until the muffins are browned and spring back slightly when touched.

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