Blueberry Peach Coffee Cake Muffins

The other morning I woke up wanting to make muffins. So far with this pregnancy I've been craving two things: fruit and peanut butter. With a counter full of fresh peaches and blueberries, I decided to make a batch of coffee cake muffins. I was a little hesitant about using so much fruit in one muffin but these turned out to be one of the best muffins I've made in a while- I loved them!!! They're light and fluffy and topped with a crunchy cinnamon crumb topping. The thing I like the best about these is that they just get better with time. The following day I ate two for breakfast and the flavors were even more bright and delicious! I think these would be great with blackberries or raspberries too... the options seem endless!

Blueberry Peach Coffee Cake Muffins
Ingredients
½ c. all-purpose flour
¾ c. cake flour
½ c. sugar
6 tbsp. (¾ stick) butter, room temperature
1 egg + 1 egg yolk
¼ c. sour cream
2 tbsp. milk
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
1½ tsp. vanilla extract

1 peach, sliced thinly and skin removed
⅓ c. blueberries

Cinnamon crumb topping:
½ c. all-purpose flour
3 tbsp. sugar
3 tbsp. brown sugar
4 tbsp. (¼ stick) butter, melted
¾ tsp. ground cinnamon

DIRECTIONS:
1. Preheat oven to 350 degrees. Line one muffin tin with regular baking cups, tulip baking cups or panettone baking cups, set aside.
2. In the bowl of a stand mixer, combine butter and sugar. Beat on medium until light and fluffy, about 1 minute. Add egg, mix then egg yolk. Mix in vanilla until just combined.
3. In a medium size mixing bowl, combine flours, baking soda, salt and cinnamon. Whisk to combine. With mixing speed on low, alternate dry ingredients with sour cream and milk. Mix until the batter is smooth and no flour pockets remain.
4. To make the cinnamon crumb topping, in a small bowl whisk together flour, sugars and cinnamon. Pour the melted butter over and using your hands, mix until it becomes clumpy.
5. Scoop 1 tbsp. of batter into the bottom of each muffin cup, spread to cover the entire base. Place a few slices of peaches over. Cover with remaining batter, then top with remaining peaches and the blueberries. Sprinkle the crumb topping over each, gently pressing it down. You will notice that there is a generous amount of topping, you'll want to use it all!
6. Place into oven and bake for 25-28 minutes or until a cake tester comes out clean and the tops of the muffins are golden brown. Remove from oven and allow to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Life Made Simple Original Recipe | Makes 12 standard size muffins

Homemade Eclairs

A few weeks ago I shared this recipe over at Lil' Luna as part of my guest post for May. Now it's time for me to share it with you! Eclairs have always been one thing I have really wanted to master. The whole concept seemed foreign to me and I thought I'd fail a few times before I found success. Well, not so long ago I was at work and I had the opportunity to make them for a class. I learned a few tips and tricks along the way and I have included them in the recipe below. Stephen reaped the bounty of my first at-home batch and deemed them a recipe worthy of remaking in the future. I now know that there's no need to fear when it comes to baking. Sure failures or flops happen, but you never know unless you try! These are easy to make, the only key thing is time... you've got to give yourself at least 2 hours from start to finish. If you're interested in more ideas for eclairs, you can always fill them with jam or whipped cream. If you don't want to make an entire batch of eclairs, just pipe the paste into circles to make cream puffs- you can find my recipe for those here. Happy baking!

Homemade Eclairs
Pâte â choux:
1 c. all-purpose flour
1 tbsp. granulated sugar
8 tbsp. (1 stick) butter
4 eggs
1 c. water
¼ tsp. salt

Vanilla bean pastry cream:
¼ c. + 2 tbsp. all-purpose flour
6 tbsp. granulated sugar
2 tbsp. butter
3 egg yolks
1½ c. whole milk
1 tbsp. vanilla bean paste

Chocolate glaze:
4 oz. semi-sweet chocolate, melted
½ c. heavy whipping cream, plus more if needed
pinch of sea salt

DIRECTIONS:
1. Preheat oven to 400˚F. Line a baking sheet with parchment paper, set aside.
2. To make the pâte â choux, place a medium size saucepan over low heat. Add butter, sugar, water and salt, stirring frequently. Turn heat up to a low boil, remove from head and add in flour. Stir vigorously until the mixture forms a thick paste and no flour pockets remain. Place over medium heat and cook for 1-2 minutes stirring constantly to prevent burning (a thin film will form on the bottom of your pan).
3. Place hot paste into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until it becomes slightly cooler. Then add the eggs one at a time until incorporated. The mixture will look shiny and will stick to the sides of the bowl. Beat for an additional 2 minutes on medium. Scoop dough into a large piping bag fitted with a large tip (around a ½" in diameter). Pipe 4"-5" logs onto the prepared baking sheet, spacing each two inches apart to prevent spreading & baking into each other.
4. Place in the oven and bake for 20 minutes. After 20 minutes, open the oven, rotate the pan and reduce the heat to 350˚F, bake for an additional 20 minutes. Reduce oven heat to 300˚F and bake for 20 minutes to allow the pastry shells to dry out. That makes a total of 60 minutes or 1 hour at three separate temperatures. Remove from oven and allow to cool for 30 minutes.
5. Meanwhile to make the pastry cream, in a large mixing bowl, combine egg yolks and sugar, whisking until combined. Pour milk into a medium saucepan over medium heat, bring to a low boil then add the flour. Gradually pour the hot milk into the egg/sugar mixture to temper it, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan set over medium heat, add vanilla bean paste and cook until it becomes very thick. Pour over a mesh sieve to strain any eggy parts and set over an ice bath to cool (whisk for about 5 minutes or so). Store in the refrigerator until needed.
6. When the pastry shells have cooled poke three holes into the bottom of each one. Place pastry cream into a large piping bag fitted with a small round tip and fill each hole. Once the shells are filled, heat the heavy whipping cream for the glaze in the microwave for 30 seconds. Stir in semi-sweet chocolate and salt. Dip each pastry into the chocolate glaze swirling to remove any excess chocolate. Set on the baking sheet and place in the refrigerator to set for about 30 minutes. Serve and enjoy!
Recipe adapted from The Art and Soul of Baking, by Cindy Mushet | Makes approximately 16 eclairs

Monster Cookie Bars

Stephen and I just returned from a nice little vacation in California. While we were there my brother brought us a bag of gluten free monster cookies from a local bakery. I was surprised to find out that both my mom and Stephen had never tried monster cookies. As a peanut butter, oatmeal and M&M lover, I had just assumed that everyone had tasted this delicious combination. I was wrong. I made it my goal to bake up some kind of "monster treat" when we came back home. My first thought was to do my own gluten free cookie version but since I was short on time and didn't have the necessary ingredients, I turned to bars. Let me start off by warning you: these are not your typical monster cookie bars. Mine are ultra moist and topped with a creamy peanut butter spread that really puts them over the top! If you like your bars extra gooey, go ahead and stick to 15 minutes of baking time, they'll be even more soft and chewy! I took these to a picnic dinner and they were a huge hit- I hope you'll think so too!

Monster Cookie Bars
Ingredients

2 c. all-purpose flour
1½ c. quick rolled oats
1 c. sugar

1 c. brown sugar
⅔ c. peanut butter, creamy or chunky
1 c. (2 sticks) butter, room temperature
2 eggs
1 tsp. baking soda
½ tsp. salt
1 tsp. vanilla
¼ c. chopped peanuts
¼ c. chocolate chips (a mix of regular and mini)
¼ c. M&Ms (a mix of regular and mini)

Peanut butter topping:
⅔ c. Reese's peanut butter
1½ c. confectioner's sugar
⅓ c. milk (more if needed)
¼ tsp. salt
¼ tsp. vanilla

½ c. chocolate chips (a mix of regular and mini)
½ c. M&Ms (a mix of regular and mini)

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly grease (or cover with parchment) a full size cookie sheet with sides.
2. In a medium size mixing bowl, whisk together oats, flour, baking soda and salt. Set aside.
3. In the bowl of a stand mixer, beat together peanut butter, butter and sugars for 1 minute. Turn speed to low and add one egg at a time. Add vanilla and mix until combined.
4. Remove bowl from stand mixer. Fold in dry ingredients, then chopped peanuts, chocolate chips and M&Ms. Pour onto prepared pan and pat down until even. I like to use a my hands to get it all spread out, and then a spatula to make it smooth and even. Place in oven and bake for 15-18 minutes, or until the top begins to brown. 

5. While the bars are baking, in a medium size mixing bowl, combine all of the topping ingredients. Using a hand mixer, beat until smooth (it should be a spreadable consistency, but will it will also melt and get shiny on contact). Set aside until needed.

6. Remove bars from oven and place pan on a wire rack. Allow to cool for 8 minutes before spreading the peanut butter topping over the entire sheet. It should become smooth and melty, spread until even. Sprinkle remaining chocolate chips and M&Ms over top, allow to cool for 30-40 more minutes before cutting into bars.

Life Made Simple Original Recipe | Makes approximately 30 bars

White Chocolate Macadamia Cookies with Toasted Coconut

Congratulations to Sandie C. - You've won the mini cheesecake pan!!!

Thanks to everyone else who entered! 

Behold... a white chocolate macadamia nut cookie that won't leave you disappointed!

I've been avoiding baking this type of cookie for quite some time now, mainly because I've never found a recipe that I really love. I thought to myself, what could make these better??? Then came the aha moment. I should add both soft sweetened coconut and toasted coconut! The addition of these ingredients really helped bring these cookies to life along with the extra egg yolk and cornstarch which helped to thicken them up and gave them nice chewy texture. I also think laziness on my part was key too. Since I didn't feel like turning on the hot oven yesterday, I tossed the dough into the refrigerator and let it chill overnight. Perhaps it was a stroke of genius? Probably not, but I'd like to think it made some sort of a difference. Anyway, these cookies turned out exactly how I wanted them to- they're a keeper! Enjoy :)

White Chocolate Macadamia Cookies with Toasted Coconut
Ingredients
1½ c. all-purpose flour
½ c. sugar
½ c. brown sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
½ tsp. baking soda
½ tsp. baking powder
2 tsp. cornstarch
½ tsp. salt
1 tsp. vanilla
¼ c. sweetened shredded coconut
¼ c. toasted sweetened shredded coconut
½ c. white chocolate chips
⅓ c. macadamia nuts, coarsely chopped

DIRECTIONS:
1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a baking mat, set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugars and vanilla extract (about 2 minutes until nice and fluffy). Add in egg, mix, then egg yolk, mixing until just combined.
3. In a medium size mixing bowl, combine flour, baking soda, baking powder, cornstarch and salt, whisk to combine. With mixing speed on low, gradually add the dry ingredients, mix until just combined. Remove bowl from stand and fold in coconut, toasted coconut, white chocolate chips and chopped macadamia nuts. NOW- you can either bake the dough right away, or allow it to chill overnight (which I did).
4. Scoop dough onto prepared sheets using a standard size cookie scoop. Place in oven and bake for 10-12 minutes or until the edges become lightly golden brown in color. The centers might still look soft, but that's ok, you don't want to overbake these or they'll be hard! Allow to cool on sheet for 3 minutes before transferring to a wire rack to cool completely.
Stephen + Natalie, Life Made Simple | Makes approximately 16 cookies

Homemade Cream Puffs

Happy Mother's Day!

I've been trying to hold back for quite some time now, but I guess it's finally time to share our good news :) We're having a little boy this September!!!

I'm sure that those of you who are frequent readers probably thought something was up. I have been busy with work and other projects, but I've also been lacking a sweet tooth lately. Crazy, huh?! 

This pregnancy has been really good to me so far- no morning sickness! That has been a huge blessing, especially because I work in a kitchen most of the time. I haven't had any weird cravings yet and I feel as good as I did before, just with a little person kicking, punching and tumbling in my tummy. It's been fun to feel him move- and yesterday Stephen felt his kicks for the first time, it was the perfect Mother's Day gift!

Anyway, I thought I'd share these homemade cream puffs with you today. They're easy to make and they look really elegant! I filled mine with homemade whipped cream and lightly dusted them with powdered sugar. I love how light they are- you could definitely eat a few of these in one sitting, and let me tell you, I did! I think they'd be great with a drizzle of chocolate on top or even filled with some lemon curd! Enjoy!

Homemade Cream Puffs

Pâte â choux:

1 c. all-purpose flour

1 tbsp. granulated sugar

8 tbsp. (1 stick) butter

4 eggs

1 c. water

¼ tsp. salt

1 egg, lightly beaten

Vanilla bean whipped cream:

¼ c. powdered sugar

2 c. heavy whipping cream

½ tsp. vanilla bean paste

pinch of salt

Powdered sugar, for dusting (optional)

DIRECTIONS:

1. Preheat oven to 400˚F. Line a baking sheet with parchment paper, set aside.

2. To make the pâte â choux, place a medium size saucepan over low heat. Add butter, sugar, water and salt, stirring frequently. Turn heat up to a low boil, remove from head and add in flour. Stir vigorously until the mixture forms a thick paste and no flour pockets remain. Place over medium heat and cook for 1-2 minutes stirring constantly to prevent burning (a thin film will form on the bottom of your pan, and that's ok).

3. Place the hot paste into the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes until it becomes slightly cooler. Then add the eggs one at a time until incorporated. The mixture will look shiny and will stick to the sides of the bowl. Beat for an additional 2 minutes on medium. Scoop dough into a large piping bag fitted with a large tip (around a ½" in diameter). Pipe 1½"circles onto the prepared baking sheet (about ¾" in height), spacing each two inches apart to reduce the risk of them baking into each other. Gently brush a light layer of beaten egg over each, try not to allow any of the wash to drip onto the parchment (if this happens, just wipe it up so it doesn't make the cream puffs stick).

4. Place the pan in the oven and bake for 20 minutes. After 20 minutes, open the oven, rotate the pan and reduce the heat to 350˚F, bake for an additional 20 minutes. Reduce oven heat to 300˚F and bake for 20 minutes to allow the pastry shells to dry out. That makes a total of 60 minutes or 1 hour at three separate temperatures. Remove from oven and allow to cool for 30 minutes.

5. Meanwhile to make the whipped cream, in a chilled bowl of a stand mixer fitted with the whisk attachment, combine powdered sugar, heavy cream, vanilla bean paste and salt. Beat on medium-high until the cream becomes stiff, about 1-2 minutes. Place in the refrigerator to keep cold until needed.

6. When the pastry shells have cooled, slice the top off of each one. Place the chilled whipped cream into a large piping bag fitted with a large round tip, pipe and fill each bottom. Place the top on each one, then lightly dust with powdered sugar. Serve immediate or store in the refrigerator for 1 day.

Recipe adapted from The Art and Soul of Baking, by Cindy Mushet | Makes approximately 25 cream puffs

Oreo Cheesecake Topped Brownies

The other day I reached for a bag of pretzels and knocked the package of Oreos off the shelf. I was watching it in slow motion as it tumbled to the floor. I knew they were crushed, no longer any good for dipping in milk. Lucky for me there was only one row left, so I told Stephen I'd figure out a way to use them. It wasn't until yesterday that the idea hit me- Oreo Cheesecake Topped Brownies. Stephen and I both really loved the Cookie Dough Cheesecake Brownies I made a while back, so it seemed like the perfect solution. Plus he could still guzzle down a glass of milk with them! I quickly got to work and within an hour I had these gorgeous chewy and creamy bars. I chilled them for a few more hours to let the cheesecake set up and after dinner we devoured them. They were a huge hit and I don't even feel bad about dropping those Oreos :) In the words of Bob Ross, they were a "happy little accident!"

Oreo Cheesecake Topped Brownies
Ingredients
½ c. all-purpose flour
1 tbsp. unsweetened cocoa powder
4 oz semi-sweet chocolate, melted (use a Ghirardelli baking bar!)
¾ c. sugar
6 tbsp. (¾ stick) butter
2 eggs
¼ tsp. salt
¹⁄₈ tsp. baking powder
1 tsp. vanilla
½ c. semi-sweet chocolate chips

Cheesecake layer:
¼ c. sugar
1 (8 oz) package regular cream cheese, softened
1 egg
¼ tsp. salt
1 tsp. vanilla
8 Oreo cookies, chopped coarsely

DIRECTIONS:
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with foil so that there is enough to pull the brownies out once they are done. Butter or spray lightly with baking spray. Set aside.
2. Over a double broiler, melt butter, sugar and chocolate. Whisk until smooth. Let mixture cool on counter for 5 minutes. Pour into the bowl of a stand mixer. Add vanilla and one egg, mix, then add the other egg, mix until incorporated.
3. In a small mixing bowl whisk together flour, cocoa powder, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients. Mix until just combined. Remove bowl from stand and fold in chocolate chips. Set aside.
4. For the cheesecake batter, in a medium size mixing bowl, combine cream cheese, sugar, salt and vanilla. Beat until smooth. Add egg, then mix until just combined. Gently fold in chopped Oreos.
5. To assemble, pour the brownie batter into the prepared pan. Place in oven and bake for 10 minutes. Remove and carefully pour the cheesecake batter on top, gently spread to create an even layer. (to create the look above, place additional crushed Oreos on top of the batter) Place in oven and bake for an additional 30-35 minutes or until the cheesecake is set and is slightly golden brown around the edges.
6. Remove from oven and let cool in pan for 45 minutes before chilling in the refrigerator for 1-2 hours. When ready to serve, remove from pan using the foil overhang. Peel foil from brownies, cut and serve.
Adapted from Ready For Dessert, Brownies | Makes approximately 9 large brownies or 12 standard size brownies

Freckled Chocolate Chip Cookies

I never get tired of chocolate chip cookies. How could I? There are so many good recipes out there! Soft, chewy, crunchy, gooey- no matter what they turn out like, they're all good! Sunday afternoon I decided we need a few cookies to snack on so I opened up one of my favorite cookbooks and flipped through to see what my options were. I came across a really simple chocolate chip cookie recipe with a gorgeous picture and knew I had to try it out! I made some adjustments and added a few ingredients in hopes of keeping them from spreading and becoming too flat. I think chilling them really helped them to hold their shape and stay nice and thick. Instead of tossing in a handful of chocolate chips I chopped up a Ghirardelli semi-sweet baking bar which created the freckles and left the chocolate gooey and swirled throughout. Gosh they were good! So good that I had to bake up some more the following day!

Freckled Chocolate Chip Cookies

Ingredients
2½ c. all-purpose flour

1 c. brown sugar
¾ c. sugar

1 c. (2 sticks) butter, room temperature

2 eggs
¾ tsp. baking soda

¼ tsp. baking powder

1½ tsp. corn starch
¼ tsp. salt
1½ tsp. vanilla extract
2 (4 oz) Ghirardelli semi-sweet chocolate bars, chopped coarsley

DIRECTIONS:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside.
2. In the bowl of a stand mixer, combine sugars and butter, beat until fluffy (about 2 minutes). Add vanilla and one egg, mix until just combined, then add the second egg, mixing until incorporated.
3. In a medium size mixing bowl, whisk together flour, baking soda, baking powder, corn starch and salt. With mixing speed on low, gradually add dry ingredients mixing until no "flour" pockets remain.
4. Remove bowl from stand and fold in chocolate chunks. You'll want to add all of the shards or shavings that result when chopping bars- that's what makes these "freckled!" Place dough into the refrigerator to chill for 1 hour. Remove and let stand for 5 minutes before scooping and placing onto the prepared sheets.
5. Place in oven and bake for 10-12 minutes- the edges will become light brown and the centers should still look slightly soft and gooey- they'll firm up once they've cooled for a bit. Remove from oven and allow to cool on sheets for 3 minutes, then transfer to a wire rack to cool completely.

Adapted from David Lebovitz, Chocolate Chip Cookies | Makes approximately 36 cookies

Orange Marmalade Cinnamon Rolls

Ever since I took part in the Willow Bird Baking challenges this past fall, I've been wanting to make orange sweet rolls. There was something about them that intrigued me and I definitely wanted to see what they were all about. This Sunday I had some free time so I gave them a try! When it came down to the recipe I decided to use as much orange flavor as possible while still trying to incorporate a traditional filling into the rolls. Turns out that was a great idea! The cinnamon flavor was subtle but really complimented the sweet and citrusy flavor of the marmalade inside. To finish them off I topped the rolls with a zesty cream cheese frosting which melted nicely over them. They were fluffy, full of citrus flavor and dripping with a gooey creamy frosting- absolutely delicious! Stephen was a huge fan and so was I! These will definitely go into my "must make again soon" pile!

Orange Marmalade Cinnamon Rolls

Ingredients

4½-5 c. all-purpose flour

½ c. sugar
1 c. whole milk

6 tbsp. butter, room temperature

2 eggs

2½ tsp. yeast

1 tsp. salt

½ tsp. orange extract

zest of one orange

Marmalade brown sugar filling:

¾ c. brown sugar

6 tbsp. (¾ stick) butter, room temperature

¼ c. orange marmalade

2 tsp. cinnamon

1 tsp. vanilla

zest of half an orange

Zesty cream cheese frosting:

½ c. powdered sugar

2 tbsp. butter

4 tbsp. cream cheese, room temperature

4-5 tbsp. whole milk, or more for desired consistency

¼ tsp. vanilla

zest of half an orange

DIRECTIONS:

1. In a glass 2-cup measuring cup, warm milk in the microwave for 45 seconds on high. Sprinkle in yeast and 2 tbsp. of sugar (subtract it from the ½ c. of sugar listed above) and mix gently. Let mixture stand for 5 minutes or until bubbly and foamy. 

2. Meanwhile, combine remaining sugar, butter, eggs, salt, extract and zest into the bowl of a stand mixer fitted with the paddle attachment. Mix for 15 seconds or until mixture is just combined. Once yeast/milk mixture is bubbly, with mixing speed on low, alternate liquid and flour (use 4½ c. and then add the extra ½ c. if needed) until combined. 

3. Switch to the hook attachment and "knead" dough on the lowest speed for 6-8 minutes or until smooth and firm. Remove dough from bowl and place into a large lightly greased metal or glass bowl. Cover tightly with plastic wrap and allow to rise for 1½ hours. 

4. Once dough has risen, roll out into a large rectangle. Spread butter on top, then marmalade. In a small mixing bowl combine brown sugar, cinnamon, vanilla and orange zest. Sprinkle on top of butter/marmalade mixture. Roll the dough lengthwise into a large log. Using dental floss cut in half, then continue by cutting each section in half and repeating (I do it this way to get even cuts and an even amount of rolls). 

5. Place rolls into a large 9x13 pan or two 9" pie pans (you will want to use baking spray to prevent them from sticking to the bottoms and sides) leaving at least an inch around each roll. Cover with plastic wrap and allow to rise for 30 more minutes. Once rolls have risen, place in the oven at 400 degrees for 18-20 minutes or until golden brown on top. While rolls bake, prepare the glaze by combining all ingredients in a large bowl and mixing until smooth.

6. Remove rolls from oven and allow to cool for 15 minutes before pouring the frosting over top. Spread the frosting evenly. Allow to sit for an additional 10 minutes before serving.

Adapted from the Food Network, Paula Deen's Cinnamon Rolls | Makes approximately 18 rolls- depending on how big you cut them

Chewy Chunky Peanut Butter Cookies

 Lately I've been craving any treat with peanut butter or peanuts in it- dark chocolate peanut butter cups, peanut butter M&Ms, peanut butter pretzels, rocky road, trail mix- you name it, I've probably been snacking on it! So this afternoon when I wanted to make cookies I naturally gravitated towards peanut butter ones. Instead of traditional criss-cross cookies that are often dense and crisp, I wanted ones that were soft and chewy. I turned to a recipe that I found a while back and adapted it in hopes creating the cookie I was looking for. After biting into one, I have to admit- they were a huge success! The texture is perfect and the flavor is spot on! I'd like to think that the addition of an extra egg helped to give them a chewier texture and that the peanut butter chips and large peanut chunks gave them that extra boost of peanut buttery goodness. The original recipe called for the cookies to be rolled in sugar, but I'm not a fan of the sandy texture that results, so I opted for a sprinkle of sea salt which helped to enhance the flavor even more. These are a great alternative to the traditional fork print cookies and will definitely have you coming back for more! Enjoy!

Chewy Chunky Peanut Butter Cookies
Ingredients
1½ c. all-purpose flour
¾ c. sugar
½ c. brown sugar
1 c. creamy peanut butter
½ c. butter, room temperature
2 eggs
1 tbsp. whole milk
¾ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
½ c. peanut butter chips
½ c. dry roasted peanuts, coarsely chopped

½ tsp. sea salt for garnish (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper, set aside.

2. In the bowl of a stand mixer, beat together sugars, butter and peanut butter until smooth, about 2 minutes. With mixing speed on low, add vanilla, milk and one egg. Mix until incorporated, then add remaining egg.

3. In a medium size mixing bowl, whisk together flour, baking soda, baking powder and salt. With mixing speed on low, gradually add dry ingredients, mixing until no visible dry ingredients remain. Remove bowl from stand and gently fold in peanut butter chips and chopped peanuts.

4. Scoop dough onto prepared sheets (I use a standard size scoop), sprinkle with salt if desired. Place in oven and bake for 12 minutes- don't be tempted to leave them in longer, otherwise they'll get hard! Remove from oven and allow to cool on sheets for 3 minutes before transferring to a wire rack to cool completely. Enjoy with a large glass of milk!

NOTE: To achieve the look pictured above, I sprinkled mine with extra peanuts and pressed in a few extra peanut butter chips.

Recipe adapted from Smitten Kitchen, Peanut Butter Cookies | Makes approximately 36 cookies

Funfetti Cupcakes

Looking for a last minute Easter treat? Well you're in the right place! This afternoon I decided to whip up a batch of homemade funfetti cupcakes- my favorite! I don't make them very often (mainly because of the amount of sprinkles that go into them), but when I do, I really enjoy them! As soon as they came out of the oven I couldn't help but taste test a mini one. They were perfectly moist and tender inside. I decided to frost mine with a vanilla buttercream and colored it green for a "grassy" look. Because I had some extra mini Cadbury creme eggs laying around I pressed a few into the frosting to finish them off. I think Starburst jelly beans would be really cute too or even a chocolate bunny! Enjoy and Happy Easter!!!

Funfetti Cupcakes
Ingredients
1 c. all-purpose flour
¾ c. cake flour
¾ c. sugar
¼ c. brown sugar
8 tbsp. (1 stick) butter, room temperature
1 egg + 1 egg yolk
¼ c. sour cream
¾ c. whole milk
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tbsp. vanilla bean paste
¼ tsp. almond extract
½ c. rainbow jimmies

"Grassy" vanilla buttercream:
3½ - 4 c. powdered sugar
16 tbsp. (2 sticks) butter, room temperature
3 tbsp. heavy cream
1½ tsp. vanilla extract
Pinch of salt
green food coloring (optional)

Garnish options:
Mini Cadbury eggs
Jelly bean eggs
Mini chocolate Lindt bunnies
Sprinkles

DIRECTIONS:

1. Preheat oven to 350 degrees. Line two standard cupcake pans (or three minis) with liners, set aside.
2. In the bowl of a stand mixer, beat butter and sugars until light and fluffy, about 3 minutes. Add vanilla bean paste and almond extract. With mixing speed on low, add egg, then egg yolk, mixing until just combined.
3. In a medium size mixing bowl whisk together flour, cake flour, baking powder, baking soda, and salt. In a glass measuring cup mix together sour cream and milk. With mixing speed on low, alternate dry and wet ingredients, mix until batter is smooth and homogeneous (being careful not to over mix).
4. Remove bowl from stand and gently fold in sprinkles. Scoop batter into the cupcake liners, filling each ⅔ of the way full. Place in the oven and bake for 18-22 minutes (8-12 for minis) or until the cupcakes spring back when touched and are slightly golden brown on top.
5. Remove from oven and allow to cool in pans for 5 minutes before removing and transferring to a wire rack to cool completely (about 25 minutes).
6. While cupcakes are cooling, in the bowl of a stand mixer fitted with the whisk attachment, combine butter, salt, and vanilla. Beat until fluffy (2-3 minutes). With mixing speed on low, add heavy cream, then gradually add ½ c. powdered sugar at a time until the mixture becomes soft but firm enough to hold it's shape. Add food coloring (as little or as much as you want until it reaches a shade you like, I went for more of a pastel), beat frosting for an additional 3 minutes until light and fluffy. Pipe on cooled cupcakes as desired. Garnish with festive candies or sprinkles.
Adapted from Sally's Baking Addiction, Homemade Funfetti Cake | Makes approximately 36 mini cupcakes or 18 standard size cupcakes

Mini Carrot Cake Loaves with Baked Cream Cheese Topping

I love carrot cake. Yes it can be hit or miss, but for the most part as long as raisins (and pineapple) are out of the picture, I'll gobble it up at any given chance! Since Easter is just around the corner I thought I'd make myself some little loaves to snack on over the next few days. Instead of topping them with a fresh cream cheese frosting, I opted for a cheesecake-like batter that would go on top prior to baking. I'm not a big frosting fan (I find it a little too sweet, especially for breads) but I love the texture of cheesecake, so it turned out to be a really good last minute decision! They baked evenly and the topping was perfectly set. I could't resist grabbing one and munching on it while I finished cleaning up the kitchen!

Mini Carrot Cake Loaves with Baked Cream Cheese Topping

Ingredients

1½ c. all-purpose flour

¾ c. sugar

¼ c. brown sugar

⅓ c. oil

2 tbsp. applesauce

1 c. grated carrot*

2 eggs

½ tsp. salt

½ tsp. baking soda

½ tsp. baking powder
1½ tsp. cinnamon
¼ tsp. nutmeg

1½ tsp. vanilla

¼ c. walnuts, finely chopped (optional)

Cream cheese topping:

8 oz. (1 block) original cream cheese, room temperature

¼ c. powdered sugar

1 egg

¼ tsp. salt

¼ tsp. vanilla bean paste

DIRECTIONS:

1. Preheat oven to 350 degrees. Spray and flour an 8-well mini loaf pan or 1 standard loaf pan, set aside.
2. In the bowl of a stand mixer, beat together sugars, oil, applesauce and vanilla. With mixing speed on low, beat in one egg at a time. Add the grated carrot and mix until just combined.
3. In a small mixing bowl, whisk together flour, salt, baking soda, baking powder, cinnamon, nutmeg and chopped walnuts. With mixing speed on low, slowly add the dry ingredients. Mix until combined.
4. In a medium size mixing bowl (using a hand mixer or a sturdy spatula) beat together cream cheese, powdered sugar, egg, salt and vanilla bean paste until smooth and creamy. Set aside.
5. Pour the carrot cake batter into the prepared pan, then top with cream cheese mixture, making sure to spread evenly across the batter. Place in oven and bake for 30-35 minutes (or about 1 hour for a loaf). The cream cheese should be lightly browned on top, and yes, it will crack! Remove from oven and allow to cool in pan for 30 minutes (longer for a large loaf). Remove from pan and allow to cool for 15 more minutes before serving.

*When grating the carrot use the bigger holes, this will help prevent the carrots from becoming mushy and juicy.

NOTE: I used my Goldtouch® nonstick mini loaf pan from Williams-Sonoma. 

Created using a Stephen + Natalie family recipe | Makes approximately 8 mini loaves or 1 standard size loaf

Brownie Topped Peanut Butter Bars

This past weekend flew by! Did it seem that way to you? I still can't believe that Easter is next Sunday! Anyway, yesterday after lunch I was trying to think of a way to incorporate a little box of Reese's eggs into a dessert. Since the husband ALWAYS wants brownies I thought I'd mix things up a bit and create a double layered treat. I started off by using a peanut butter "brownie" base and loaded it with peanut butter chips, then I added a thin layer of dark rich brownie on top. I sprinkled chocolate chips and Reese's eggs over it all and called it good. These bars turned out to be a huge hit! It satisfied the peanut butter fanatic in me, and the brownie lover in Stephen. Happy Monday all!!!

Brownie Topped Peanut Butter Bars

Ingredients

Brownie batter:

¾ c. all-purpose flour

½ c. Dutch-process cocoa powder

1 c. sugar

8 tbsp. (1 stick) butter, room temperature

2 eggs

½ tsp. baking powder

¼ tsp. espresso powder

½ tsp. salt

1 tsp. vanilla

⅓ c. chocolate chips

Peanut butter batter:

¾ c. flour

1 c. sugar

1 c. peanut butter

8 tbsp. (1 stick) butter, room temperature

2 eggs

¼ tsp. baking powder

½ tsp. salt

1 tsp. vanilla

½ c. Reese's peanut butter chips

Garnish:

½ c. Reese's eggs or Reese's Pieces

½ c. chocolate chips

¼ c. mini chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees. Line a 9x13" pan with aluminum foil, spray lightly with baking Pam.

2. Begin with making the brownie batter. In a small saucepan over low heat add butter. Once butter has melted, add sugar. Heat until the mixture becomes glossy but don't let it bubble. Remove from heat and set aside.

3. In the bowl of a stand mixer, combine cocoa powder, baking powder, espresso powder, salt, and vanilla. Gradually beat in one egg at a time. When the butter mixture has cooled (give it about 5-7 minutes or so) slowly add to the cocoa-egg mixture. Beat just until combined.

4. With mixing speed on low, gradually add the flour. When mixture is warm, but not hot (you don't want to melt the chocolate chips), remove bowl from stand and fold in chocolate chips. Set aside.

5. In the bowl of a stand mixer, cream butter, peanut butter and sugar (2-3 minutes). Add vanilla, salt and baking powder. Gradually beat in one egg at a time. With mixing speed on low, add four, mix until just combined. Remove bowl from stand and fold in peanut butter chips.

6. Pour peanut butter batter into the prepared pan. Spread evenly to coat the bottom. Then pour the brownie batter on top, spreading to completely cover the peanut butter layer. Sprinkle with chocolate chips and Reese's candies.

7. Place in oven and bake for 35-40 minutes or until the bars are set (they should be nice and crusty on the edges and set in the middle, if you gently shake the pan they should not wiggle). Remove from oven and allow to cool in the pan on top of a wire rack for 45 minutes. Using the foil edges, remove bars from pan and allow to sit for 15 more minutes before cutting.

NOTE: Espresso powder can be purchased at Williams-Sonoma, King Arthur Flour or Sur La Table.

Brownie recipe adapted from King Arthur Flour, Fudge Brownies | Makes approximately 12-16 large bars

Strawberry Banana Muffins

This morning we woke up to snow... again. I let out a sigh and bundled up before heading into the kitchen. I thought spring had arrived, but apparently that's not the case here in Utah. That said, I was in desperate need of some sunshine this afternoon. So as I gazed at a few overly ripe bananas on my counter I decided it was time to make muffins. Yes, more banana muffins. My good friend Mandy over at Baking with Blondie loves to tease me about my obsession with bananas. They're just so versatile! This time I cut up some strawberries and tossed them in for added flavor and sweetness. As soon as they came out of the oven my husband snatched one from off the cooling rack and gobbled it up. They turned out moist and full of bright bits of strawberry- so good and perfect for such a gloomy day!

Strawberry Banana Muffins

Ingredients
1¼ c. all-purpose flour
½ c. + 2 tbsp. sugar

1 large egg
1 c. very ripe bananas, mashed (2 large ones)

¼ c. (4 tbsp.) butter, room temperature
¼ c. buttermilk
½ tsp. baking soda
½ tsp. salt
½ tsp. vanilla

½ c. diced strawberries

DIRECTIONS:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with spray (this will give the muffins nice crusty outsides) or 12 paper liners.

2. In the bowl of a stand mixer, beat together sugar and butter. Add egg and vanilla, beating just until incorporated.
3. Mash bananas on a plate using a fork. Add bananas to the butter-sugar mixture. Beat until smooth.
4. In a medium size mixing bow, whisk together flour, baking soda, and salt. With mixing speed on low, alternate dry ingredients with buttermilk. Mix until combined. Remove bowl from stand and fold in diced strawberry bits.
5. Pour batter into prepared muffin tin, filling each ⅔ of the way full, lay strawberry bits on top, if desired.
6. Place in oven and bake for approximately 23-26 minutes, or until a cake tester inserted into the center comes out clean and the muffins tops are golden brown. Remove from oven and let cool for 10 minutes, then transfer muffins onto wire rack to cool completely.
Stephen + Natalie Family Recipe | Makes approximately 12 muffins

Mini Coconut Lime Cheesecakes

A few weeks ago I shared this recipe over at Lil' Luna and now it's time to share it with all of you! One of my favorite spring time flavor combinations is lime and coconut, it's sweet, zesty and refreshing! So I thought that I'd combine those flavors into delicious mini cheesecakes. I started off by using a toasted coconut graham cracker crust, filling it with a zesty cheesecake base, adding a swirl of lime curd and topping it off with coconut-infused whipped cream and toasted coconut flakes. Let me tell you, these were heavenly, and my husband agreed! I think this would be a great summer recipe too, especially served up with some toasted coconut ice cream or fresh lime sherbert. Mmm, I can't wait for summer!

Mini Coconut Lime Cheesecakes

Lime Curd:

Ingredients

4 tbsp. butter, melted

1/2 c. + 2 tbsp. sugar

2 eggs

5 tbsp. lime juice

2 drops green food coloring

1 drop yellow food coloring

Coconut Graham Cracker Crust:
Ingredients
5 graham crackers
2 tsp. sugar
4 tbsp. toasted coconut
1 tbsp. butter, melted

Zesty Cheesecake:
2 tbsp. all-purpose flour
1/4 c. sugar
1 (8 oz) package original cream cheese, room temperature
1/4 c. sour cream, room temperature
1/4 c. heavy whipping cream, room temperature
1 egg
1 tsp. vanilla
1/2 tsp. lime zest
pinch of salt

Coconut Whipped Cream:
2 tbsp. powdered sugar
1/2 c. heavy whipping cream, chilled
1/8 tsp. coconut oil (or more to liking)
pinch of salt

DIRECTIONS:
1. Begin by making the lime curd. In a small mixing bowl, combine melted butter, sugar, eggs and lime juice. Beat with a hand mixer until smooth (there may be small chunks, that's ok). Pour mixture into a small saucepan over medium-low heat. Cook mixture until it begins to thicken- it should reach 170 degrees on a digital thermometer. Remove from heat, allow to cool for 5-10 minutes before transferring to the refrigerator to cool completely.
2. Preheat oven to 350℉. Spray mini cheesecake pan generously with baking spray. While curd is cooling, in a food processor, grind up graham crackers, sugar and coconut flakes until mixture resembles fine crumbs. Remove and add in butter. Scoop about 1 tablespoon of the mixture into each well of the mini cheesecake pan and press firmly. Place into oven and bake for 6-8 minutes. Remove and allow to cool.
3. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat together sugar, cream cheese, sour cream, lime zest and salt until smooth (about 2 minutes). Add vanilla, heavy cream, mix, then add the egg and mix until incorporated. Add flour and mix until just combined. Pour mixture into cooled crusts, dividing evenly.
4. Remove lime curd from refrigerator and add food coloring, mix until incorporated. Add about 3/4 tsp. of curd to the top of each mini cheesecake. Swirl gently. Place cheesecakes in oven and bake for 20 minutes. Remove from oven and allow to cool for 30 minutes before covering and placing in the refrigerator to chill for at least 2 hours (note: the cheesecakes will sink a little, this is normal).
5. To make the whipped cream, in the bowl of a stand mixer (preferably chilled) fitted with the whisk attachment, beat together all ingredients for 2 minutes- cover and chill until needed.
6. To assemble, remove cheesecakes from pan and remove bottom plates. Pipe with whipped cream and sprinkle with lime zest. Serve immediately!
NOTE: Although I've never tried making these in a cupcake tin, my recommendation would be to double the crust and filling and increase the bake time to 25-30 minutes (just wiggle the pan to be sure they are set before removing them from the oven).
Recipe inspired by Sprinkle Bakes, Key Lime Cheesecake Bars | Makes approximately 12 mini cheesecakes

Gooey Caramelita Cookies

A few months back my sister in law posted about these delicious caramel chocolate oatmeal bars that she saw on LuLu the Baker called caramelitas. I was immediately smitten and knew I had to save the recipe for later. Well, this morning I felt like baking and decided to make caramelita inspired cookies instead of bars. I used my mom's oatmeal chocolate chip cookie recipe and altered it to include caramel sauce, walnuts and Rolos. They turned out better than I could have hoped for! Gooey, soft and full of chocolate caramel goodness. I took a few to my husband and they were gone in minutes! Enjoy and happy baking ♥

Gooey Caramelita Cookies
Ingredients
1 c. all-purpose flour
1 c. quick rolled oats
½ c. sugar
½ c. brown sugar
½ c. (1 stick) butter, room temperature
1 egg
¼ tsp. salt
½ tsp. baking soda
½ tsp. vanilla
2 tbsp. caramel sauce
¼ c. finely chopped walnuts
16 Rolo candies, chilled and chopped
½ c. chocolate chips

DIRECTIONS:

1. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
2. In the bowl of a stand mixer, cream together the butter and sugars until smooth. Beat in egg, then vanilla.
3. Combine the flour, baking soda, and salt. Whisk together until combined. With mixing speed on low, slowly add into the creamed mixture until just blended.
4. Remove bowl from stand mixer and fold in the oats, caramel sauce, walnuts, Rolo chunks and chocolate chips. Using a standard cookie scoop, drop onto prepared baking sheets.
5. Place in oven and bake for 12-14 minutes, or until the tops begin to turn light golden in color. Allow cookies to cool on baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Created using a Stephen + Natalie family recipe | Makes approximately 2 dozen cookies

Cinnamon Apple Rolls

A while back I decided to join the Willow Bird Baking challenge. One of the first challenges was making a sweet roll using Julie's roll recipe. I split the recipe in half and made raspberry lemon curd rolls and these cinnamon apple rolls. I love the idea of adding apple to an otherwise traditional recipe! The little bits get tender and sweet as they bake and taste amazing with all of that cinnamon in there! I topped these with a brown sugar frosting for a more "caramel " flavor. These will definitely become a staple in our house, I say that because I may or may not have eaten three in one day :) I hope you'll give this recipe a try and that you'll enjoy them as much as we did! P.S. what kind of "sweet rolls" do you love? I'm thinking about making orange rolls or maybe even these not-so-sweet rolls- they look rather delicious!

Cinnamon Apple Rolls with Brown Sugar Frosting
Ingredients:
(Click here for complete recipe for Willow Bird Baking's rolls)
5 c. all-purpose flour
1 package (2¼ tsp.) active dry yeast
3 tbsp. sugar
⅔ c. butter flavored shortening
2 c. milk minus 2 tbsp.
¼ c. warm water
2 tbsp. apple cider or white vinegar
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

For the filling:
2 c. brown sugar
8 tbsp. (1 stick) butter, room temperature
4 Granny Smith apples, peeled, cored and diced
1 tbsp. corn starch
2 tbsp. cinnamon
½ tsp. salt
1 tbsp. vanilla

For the brown sugar frosting:
2 c. powdered sugar
1 c. brown sugar
8 tbsp (1 stick) butter, room temperature
½ c. whole milk (+ extra if you want it to be more of a glaze)
¼ tsp. salt
1¼ tsp. vanilla

Garnish (optional): 1 c. toasted and chopped pecans or walnuts

DIRECTIONS:
1. In a small bowl, combine warm water and yeast. Whisk to combine and allow to sit for 10-15 minutes until the mixture becomes foamy.
2. Meanwhile, combine vinegar and milk in a 2 c. measuring cup. Allow to sit while preparing the remaining ingredients.
3. In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Using a pastry blender, cut in shortening until it resembles coarse crumbs. Stir in yeast and milk mixture, using the pastry hook mix (knead) until a ball begins to form. Place ball of dough in a large lightly greased bowl. Cover tightly with plastic wrap and place in the refrigerator overnight.
4. In the morning, prepare filling by combining all ingredients in a medium size bow. Mix to combine.
5. Remove dough from refrigerator and divide into two equal balls. Roll out one ball on a lightly floured surface. Spread half of the filling over the rectangular slab of dough. Roll up and cut into 12 rolls. Place in a lightly greased 9x13 baking dish. Repeat with the second ball of dough. Cover pans with a dish cloth and set in a draft-free area for 1½ hours or until rolls have doubled in size.
6. Preheat oven to 375 degrees. Place rolls into oven and bake for 20-25 minutes or until tops are golden brown in color. Remove rolls and place pan on a wire rack to cool for 15 minutes.
7. Meanwhile, to prepare the frosting, in a saucepan over medium-low heat, combine butter and brown sugar. Heat until the sugars begin to dissolve and bubbles form around the edges (be careful not to burn the sugar). Remove from heat and add in whole milk, salt and vanilla, then the powdered sugar. Spread over warm rolls. Garnish with toasted nuts, serve immediately.
Sweet Roll Dough recipe from Willow Bird Baking | Makes 24 standard size rolls

Almond Poppy Seed Muffins

 I woke up the other morning determined to bake a batch of muffins. I headed straight into my kitchen, opened the cupboards and realized what little I had to work with. Apparently over the past few weeks I've really neglected my baking supplies and not only failed to replenish the really important items like flour, but I never stocked up on dairy products like butter or whole milk. So I worked with what I had. Isn't that what we should be doing anyway? I really didn't want to run to the store just for flour and milk, so I made adjustments here and there and came up with a recipe that produced really yummy muffins! They turned out nice and crunchy on top (I attribute that to the cake flour, if you don't have any just use 1½ c. of all-purpose) and super moist and flavorful inside. These muffins were a big hit with me, and would certainly please any of my poppy seed muffin loving family members! What kind of poppy seed muffins do you or your family love? Almond, lemon, banana? I've even seen a blueberry combo! Yum!

Almond Poppy Seed Muffins
Ingredients
1 c. flour
½ c. cake flour
1 c. sugar
9 tbsp. (1 stick + 1 tbsp) butter, room temperature
2 eggs
¾ c. sour cream
¾ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. vanilla extract
2 tsp. almond extract
2 tbsp. poppy seeds

2 tbsp. slivered almonds, for top

DIRECTIONS:
1. Preheat the oven to 375˚ F. Line a muffin pan with 12 liners.
2. In the bowl of a stand mixer, beat together butter and sugar until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract, almond extract and poppy seeds.
3. In a medium mixing bowl, combine flours, baking powder, baking soda and salt. Whisk to combine. Set aside.
4. With the mixer on low speed, slowly add in the dry ingredients, alternating with the sour cream. Mix until incorporated.
5. Fill each muffin tin ⅔ of the way full. Sprinkle with slivered almonds. Place in oven and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool in the pan for 5 minutes. Transfer muffins to a wire rack to cool completely.

Stephen + Natalie | Makes approximately 12 standard size muffins

Rustic Pear and Walnut Crostata

I haven't had too much time to bake in the past few days. Work has been hectic and I haven't been getting home until 9 or 10 at night... and well, by then I've spent the entire day in the kitchen and I have no desire to step into mine. That said, when I realized I had signed up for the GYCO "pear challenge" I was dead set on making something simple. Sometimes the simplest recipes can turn out to be the best, and this is definitely one of them. You can call it a galette if you prefer, but since I'm Italian I'll stick with crostata, they're basically the same thing. A pie dough filled with fruits (usually stone fruits, pears or apples) folded into a "nest," brushed with egg and covered in turbinado sugar. Sounds delicious, right?! Not only did it smell amazing while it was baking, but it tasted amazing too! We served ours up with homemade whipped cream (only because we didn't have any vanilla ice cream on hand) and it was gone in a matter of minutes. I hope you'll give this recipe a try- it's a keeper!

Pear and Walnut Crostata

Ingredients

5-6 Bosc pears, skin removed and sliced thinly (or Bartlett if you prefer)

4 tbsp. butter

½ c. sugar

¼ c. all-purpose flour

½ tsp. cinnamon

½ tsp. fresh lemon juice

½ tsp. lemon zest

¼ c. chopped walnuts

For the pie dough:

1½ c. all-purpose flour

4 tbsp. butter, cold and cut in 1/2" cubes

¾ tsp. salt

2 tsp. white wine vinegar

4-6 tbsp. ice water

1 egg, lightly beaten

2 tbsp. turbinado sugar

DIRECTIONS:

1. Preheat oven to 425 degrees. Place rack in the center of the oven (this will help prevent the top of the crostata from burning).

2. To make the dough, in a medium size bowl, combine flour and salt, whisk together. Add the cold cubed butter, using a pastry blender, cut for 1 minute (you don't want the butter to get too small). Gradually add the vinegar, then add one tablespoon of ice water at a time, using your hands to combine the mixture as you add (you might not need all of the water, you just want it to barely hold together). Place the dough onto a sheet of plastic wrap and cover tightly. Place in the refrigerator to chill for 30 minutes (while you prep the other ingredients).

3. Meanwhile in a large skillet over medium-low heat, add butter. When butter has melted add pears, cook for 5-8 minutes or until they become slightly soft. Remove from skillet and place into a large bowl. Toss with sugar, flour, cinnamon, lemon juice, lemon zest and walnuts- set aside.

4. Roll out pie dough into a 9" circle (the edges don't have to be smooth). Transfer to a rimmed baking sheet lined with parchment paper or a Silpat mat. Place the pear mixture into the center leaving about 2" of edge around the mixture. To fold, bring up the edges and pinch 5-6 times to help "get rid" of excess dough. Pat firmly around the mixture.

5. Brush the pie dough edges with the egg, then sprinkle generously with turbinado sugar. Place in oven and bake for 30-45 minutes or until the crust is crisp and the pears are tender. Remove and allow to cool for 20 minutes before cutting and serving.

Stephen + Natalie | Makes approximately 8 servings

Marbled Banana Chocolate Chip Bread

Besides zucchini bread, one of my all-time favorite kinds of bread would have to be banana. My mom always made buttermilk banana bread for us- it's something that I could eat slice after slice of! So the other day when I looked at the counter and saw that we had some brown bananas I knew I had to make some. This time I decided to add a swirl of chocolate to it and toss in some mini chocolate chips, just to mix things up a bit. I'm not sure which way I like better- plain or with chocolate. Either way this banana bread is perfect for breakfast, as a snack or even as dessert! What things do you like to add to banana bread? I'm a big fan of walnuts, but I'm thinking next time I'm going to try peanut butter or coconut. Mmm!

Marbled Banana Chocolate Chip Bread
Ingredients
2½ c. all-purpose flour
1¼ c. sugar
½ c. butter, at room temperature
2 eggs
2 c. very ripe bananas, mashed (3-4)
½ c. buttermilk
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

For the chocolate swirl:
2 tbsp. Dutch-process cocoa powder
2 tbsp. warm water
⅓ c. mini chocolate chips

DIRECTIONS:
1. Move oven rack to position where pans will be in the center of the oven. Preheat oven to 350 degrees. Lightly grease the bottoms of 2 loaf pans using non-stick baking spray or butter and flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter until light and fluffy. Add eggs one at a time, lightly beating until incorporated.
3. In a medium size mixing bowl, whisk together flour, baking soda and salt, set aside.
4. Mash bananas on a plate using a fork. Add bananas, buttermilk and vanilla, mix just until incorporated. With mixing speed on low, gradually add in the dry ingredients. Remove bowl from stand and place about 1/4 of the batter into a mixing bowl. Combine the warm water and the cocoa powder, add mixture to the removed batter creating a chocolate batter. Pour in mini chocolate chips.
5. Pour plain banana batter into pans, dividing evenly between the two. Then pour the chocolate batter on top. Gently swirl with a knife or spatula (if you overdo it you wont have nice swirls).
6. Place in oven and bake for approximately one hour, or until a cake tester inserted into the center comes out clean, and the loaves are golden brown on the top. Remove from oven and let cool for 10 minutes, then loosen the sides of the loves and remove from pans onto wire rack. Let cool completely (about 2 hours) before slicing and eating.

Recipe adapted from my mom's buttermilk banana bread | Makes 2 loaves

Cheesy Broccoli Soup

Ahh! It's been snowing here in Utah since yesterday afternoon. Stephen and I woke up extra early this morning to shovel snow so that he wouldn't be late to class. We were surprised, although we shouldn't have been, to find about 7-8 inches... it's definitely a winter wonderland out there! I hear it's suppose to continue snowing until tomorrow afternoon, so that means it's time for me to break out my Le Creuset and start making soup! Earlier in the week I made this cheesy broccoli soup before I went to work. Not only was it quick to make, but I felt like I was getting a full serving of veggies with each spoonful. With that said, if you're looking to lighten things up you can always use fat-free half & half and go easy on the cheese, it will taste just as good, I promise! I'm definitely considering making this again tonight, Stephen loved it and I did too! Have a great weekend and for those braving the snow, be safe!

Cheesy Broccoli Soup

Ingredients

¼ c. all-purpose flour

2 tbsp. butter

2 c. chicken stock

2 c. half & half or heavy cream

2 large heads of broccoli, sectioned into bite size pieces

1 carrot, cut into ¼" slices

2 stalks of celery, cut into ¼" slices

½ of a large yellow onion, diced

8 oz (or more) cheddar cheese, finely grated and at room temperature

½ tsp. salt

¼ tsp. freshly ground black pepper

DIRECTIONS:

1. In a large stock pot, over medium-low heat add butter. Once butter has melted add carrots and cook for 3-4 minutes until slightly tender. Add celery and onions, cook until translucent. Sprinkle salt, pepper, and flour over vegetable mixture and stir until mixture becomes clumpy. Allow mixture to cook for one minute while stirring frequently. 

2. Add chicken broth and turn heat up to high, whisk until mixture is smooth. Add the half & half or heavy cream, then bring mixture to a boil. Allow to simmer for 10 minutes, then add the broccoli pieces. Simmer until the broccoli becomes tender and are cooked all of the way through. 

3. Remove pot from heat and allow soup to cool for 5 minutes before adding the cheese. To prevent the cheese from curdling, slowly add the cheese a few tablespoons at a time, whisking constantly. Do not add more until the cheese you just added has melted completely! Once all of the cheese has been added, serve immediately!

Note: If you want your soup to be more cheesy, just add a few more ounces of cheese to it (2-4 oz)

Stephen + Natalie | Makes approximately 6-8 servings