Double Chocolate Muffins

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Ingredients

  1. 300 g all purpose flour
  2. 80 g cocoa powder
  3. 1 tbsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 250 g granulated sugar
  7. 100 g butter, melted
  8. 250 ml buttermilk (about 1 cup or 8.45 US fluid ounces)
  9. 2 large eggs
  10. 150 g dark chocolate (70%), coarsely chopped

Instructions

  1. Heat oven to 200°c (392F).
  2. Prepare a cupcake pan with 12 muffin liners. Mix flour, cocoa powder, baking powder, baking soda and salt in bowl.
  3. Set aside. Mix sugar, butter, buttermilk and eggs in a large bowl.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Stir in chocolate, but save 1/4 of the chocolate to put on top of muffins.
  6. Divide batter between 12 liners, filling them completely full.
  7. Sprinkle with remaining chocolate pieces.
  8. Bake for 18-21 minutes or until a cake tester comes out almost clean.

Here’s the link to the orignal link

https://www.bloglovin.com/blogs/call-me-cupcake-18254801/double-chocolate-muffins-chocolate-chip-cookies-1853395323

Chocolate Cookies

Ingredients

  1. 300 g all purpose flour
  2. 1/4 tsp salt
  3. 1/2 tsp baking soda
  4. 150 g butter, melted and cool
  5. 150 g light brown muscovado sugar (or light brown sugar)
  6. 90 g granulated sugar (90 g)
  7. 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
  8. 1 large egg
  9. 1 large egg yolk
  10. 150 g dark chocolate (70%), chopped
  11. 150 g milk chocolate, chopped

 

Instructions

  1. Heat oven to 160°C (320F).
  2. Sift flour, salt and baking soda into a bowl. Set aside.
  3. Beat butter, sugars and vanilla in a bowl. Add the egg and egg yolk and beat until combined.
  4. Add flour mixture and mix until a dough forms. Stir in chocolate. Roll evenly sized balls and put on a piece of baking paper (you’ll probably have to bake 2-3 sheets.
  5. Don’t forget to leave some space between cookies as they float out). Bake for 9-13 minutes.
Here’s the link to the original site

Cinnamon Roll French Toast Casserole

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Ingredients

  1. 2 (17.5 oz.) cans refrigerated cinnamon rolls
  2. 2 Tbsp. melted butter
  3. 4 eggs
  4. ½ c. milk
  5. ¼ c. brown sugar
  6. 2 tsp. cinnamon
  7. 1 tsp. vanilla
  8. 2 Tbsp. cream cheese, softened
  9. 1 Tbsp. milk

Instructions

  1. Preheat oven to 350 degrees.
  2. Remove cinnamon rolls from packages and cut each roll into sixths.
  3. Drizzle melted butter in 9×13 inch pan.
  4. Spread cinnamon roll pieces evenly in pan.
  5. In a separate bowl, combine eggs, milk, brown sugar, cinnamon, and vanilla. Whisk until combined.
  6. Pour egg mixture over cinnamon rolls.
  7. Bake at 350 degrees for 20 minutes or until top of casserole is golden brown and center is set.
  8. Prepare frosting by combining frosting from cans with 2 Tbsp. softened cream cheese and 1 Tbsp. milk. Whisk until smooth.
  9. Pour frosting evenly over casserole.

Here’s the link to the original site

http://www.lemontreedwelling.com/2016/11/cinnamon-roll-french-toast-casserole.html?utm_content=buffer33572&utm_medium=social&utm_source=pinterest.com&utm_campaign=budgetbytesbuffer

Overnight Strawberry Cream Cheese Sweet Rolls

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Ingredients

Dough:

 

  1. 4 1/2 cups (22.5 ounces) all-purpose flour
  2. 2 tablespoons instant yeast
  3. 1/3 cup (2.5 ounces) granulated sugar
  4. 1 1/2 teaspoons salt
  5. 4 large eggs (7 ounces)
  6. 1 1/4 cup hot water
  7. 8 tablespoons (4 ounces) butter, melted
Filling:

 

  1. 8 ounces cream cheese, softened
  2. 3/4 cup (3 ounces) powdered sugar
  3. Zest of a lemon (about a teaspoon)
  4. 1 to 2 cups strawberry jam, depending on how jammy you want them
Glaze:

 

  1. 1 cup (4 ounces) powdered sugar
  2. 1 tablespoon melted butter
  3. 2 tablespoons milk, plus more if needed
  4. Splash of vanilla extract

Ingredients

 

  1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
  2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won’t look like traditional cinnamon roll dough; it will be much softer and it’s ok if it looks a bit lumpy. Magic happens overnight, I promise.
  3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours.
  4. When ready to roll out the rolls, prepare the filling: in a blender or with an electric mixer, whip the cream cheese, powdered sugar and lemon zest together until smooth and creamy.
  5. Using about 1/4 – 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide).
  6. Spread the cream cheese mixture on the rectangle, spreading evenly with an offset spatula or knife. Dollop spoonfuls of jam across the top and spread into a somewhat even layer – the exact amount of jam you use will depend on how luscious and jammy you want the filling. The more jam you use, the messier the rolls will be to twist but it can be done.
  7. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half – it may want to slip and slide around because of the jam, just do your best. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures and video in this post for a visual). Place the rolls on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray). The filling might be a little messy and want to squeeze out as you twist – don’t stress about it; if it oozes out, just pat it back in or on top of the rolls after they are shaped.
  8. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so.
  9. Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don’t overbake or they’ll be dry).
  10. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.

Here’s the link to the original site

http://www.melskitchencafe.com/overnight-strawberry-cream-cheese-sweet-rolls/

 

 

 

 

Fruit and Cream Cheese Breakfast Pastries

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Ingredients

  1. 6 ounces cream cheese, at room temp
  2. 2 Tablespoons sugar
  3. 2 teaspoons lemon juice
  4. 1 teaspoon lemon zest
  5. 1 teaspoon vanilla extract
  6. 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  7. 1 1/2 cups fruit (See Kelly’s Note)
  8. 1 large egg
  9. Sanding sugar (optional)

Instructions

  1. Preheat the oven to 400°F and line two baking sheets with parchment paper or Silpats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar, lemon juice, lemon zest and vanilla extract until creamy.
  3. Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal the perforations. Using a 4-inch round cookie cutter (or glass), cut out four circles from each sheet of puff pastry.
  4. Transfer four pastry circles onto each baking sheet, spacing the circles about 2 inches apart. Lightly score a circular border 1/4-inch from the edges then prick the centers of each pastry with a fork. Spread a portion of the cream cheese mixture inside the border of each pastry then top the cream cheese with fruit.
  5. In a small bowl, whisk together the egg with 1 tablespoon water. Brush the edges of the pastries with the egg wash then sprinkle them with the sanding sugar (optional). Bake the pastries for 15 to 18 minutes or until they’re golden and puffed.
  6. Remove the pastries from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a cooling rack to cool completely.

*any fruit will work*

Here’s the link to the original site

https://www.justataste.com/fruit-and-cream-cheese-breakfast-pastries-recipe/

Buttermilk-Blueberry Breakfast Cake

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Ingredients

 

  1. ½ cup unsalted butter, room temperature
  2. 2 tsp. lemon zest or more — zest from 1 large lemon
  3. ⅞ cup* + 1 tablespoon sugar for sprinkling
  4. 1 egg, room temperature
  5. 1 tsp. vanilla
  6. 2 cups flour (set aside ¼ cup of this to toss with the blueberries)
  7. 2 tsp. baking powder
  8. 1 tsp. kosher salt
  9. 2 cups fresh blueberries
  10. ½ cup buttermilk**

    * ⅞ cup = ¾ cup + 2 tablespoons

** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.**

Instructions

  1. Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
  2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
  3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
  4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Here’s the link to original site

https://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/