Apple Pecan Streusel Muffins

These apple pecan streusel muffins are better than what you get at the bakery. Whip up a batch and make your mornings yummy all week!

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Are you team breakfast or team no breakfast? For most of my life, I have been absolutely team no breakfast, but that certainly doesn’t mean I haven’t always enjoyed a yummy muffin.

Lately, I have been having a tough time figuring out muffin flavours and combinations. I’ve infused with tea, filled with chia seeds but nothing has really been all that spectacular. I guess my lesson for today is that sometimes you just need to stick with the classics, I mean if people have been making things a certain way for hundreds of years perhaps there is a reason.

Now, this is certainly not to say that I’m going to stop trying all the weird combinations because we all know every once in a while one works and when it does - it’s so good. But for today we're staying old school.

Apple Pecan Streusel Muffins - such a classic right! The tart apple and crunchy nuts are perfect and with the streusel top, it’s that perfect bit of sweetness. So if you usually hit up a bakery or coffee shop on your way to work in the morning switch it up and make your own - the bakery may miss you but those few extra minutes of sleep you can enjoy makes it totally worth it!

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prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 12

Ingredients

Muffins

2 cups flour

3 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp baking soda

1 cup sugar

1/2 tsp salt

2 eggs

1 cup sour cream

1/2 cup butter melted

1 1/2 cup grated apple

1/2 cup chopped peacans

Streusel

3 tbsp flour

1/4 cup brown sugar

1/4 tsp cinnamon

2 tbsp cold butter

Instructions

Preheat oven to 400 then prepare a muffin pan with 12 paper liners.

In a large bowl combine flour, baking powder, cinnamon, baking soda, sugar and salt. Toss in grated apples and chopped pecans until fully coated.

To the dry ingredients add eggs that have been lightly beaten, melted butter and sour cream and stir until just combined. Evenly divide the batter between your paper liners.

In a small bowl combine the ingredients for the streusel using a pastry cutter or 2 forks. Sprinkle streusel over the muffins then bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes before removing from the muffin pan then allow to cool completely on a cooling rack.

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Orange Glazed Hot Crossed Buns

The classic Easter bun, with delicious spices and chewy raisins it’s the perfect treat!

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So hot crossed buns are certainly a new love of mine. When I was a kid I wouldn’t go near them, probably because they had raisins in them, but then one day something strange came over me and I bought a bag of them and let’s just say, life has never been the same!

It’s kinda sad to me that these delicious little buns are only available during the Easter seasons but I guess that’s part of what makes them special. I think what I have come to love about them is the spiciness. It’s like an upgraded version of raisin bread only better. And the glaze, it really throws these delicious little buns over the top.

Now I think that I always thought that the crosses were icing and was disappointed to find out that it wasn't, but this the addition of vanilla it gives the crosses a bit of pizzaz that I think they need. I’m also not opposed to icing crosses - maybe next year.

So here is the other thing, if you don’t love raisins the great thing with making your own is you can leave them out. While that may not be traditional they are your hot crossed buns so do what you want, that’s the best thing about baking for yourself! And if you eat the whole batch yourself no one will be there to judge you!

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prep time 25 minutes + 2 hours rising

cook time 20 minutes

total time 2 hour 45 minutes

servings 12

Ingredients

1 tbsp active dry yeast

1/2 cup granulated sugar

1 1/2 cup lukewarm milk

4 1/4 cup flour

1 tsp cinnamon

2 tbsp allspice

1/2 tsp nutmeg

1/2 tsp clove

1/2 tsp salt

1 1/2 cups rasins

2 orange (zest only)

3 1/2 tbsp unsalted butter

1 egg

Crosses

1/2 cup flour

1 tbsp vanilla

4 tbsp water

Glaze

2 oranges (juice only)

1 tbsp honey

1/2 tbsp butter

Instructions

In the bowl of a stand mixer place yeast, 2 tsp of sugar and water and stir until combined. Allow to sit for 10 minutes or until frothy.

To the bowl add remaining sugar, flour, spices, salt, raisins, oranges zest, egg and melted butter. Using the dough hook mix until it is elastic and smooth.

Cover with a clean damp towel and allow to sit for 30-90 minutes or until doubled in size.

Line a baking sheet with parchment paper then remove the damp towel and punch down to deflate. Turn out dough onto a floured surface and knead gently for 1 minute then form into a log. Cut into 12 equal pieces then form into a bun shape. Place on the prepared baking sheet then repeat until all of the dough has been used. Cover once again with the damp towel and allow to rest another 45 minutes.

Preheat oven to 350. In a small bowl combine the flour, vanilla and water and stir until smooth. Place mixture in a ziplock bag then snip the corner. Pipe crosses over the buns going slow so that it curves each bun.

Bake 20-23 minutes or until golden brown.

While baking combine the juice of the oranges, honey and butter and simmer for 15 minutes or until thickened.

Remove buns from the oven then while still warm brush them with the glaze then allow to cool on a cooling rack.

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Chewy Coconut Macaroons

These chewy cookies are a perfect little coconut treats!

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So do you know the difference between macarons and macaroons? Firstly, macarons are meringue based and macaroons are a coconut base. Now while they are very different cookies they both are flourless and a great option for your gluten-free or gluten sensitive friends. The other major difference is that macarons are time-consuming and take a certain flair, while macaroons are quick and easy.

Often these macaroons have condensed milk but this version uses whipped egg whites which lightens them up and save on the extra calories.

These would also be really great dipped or drizzled with chocolate, kinda like those yummy chocolate coconut cookies from my childhood. Do you guys remember those? I haven’t had this in years but they were a staple at my grandparent's house. Between those and the pink wafer cookies, we were never without something yummy to snack on. So if those cookies were also a part of your childhood I guarantee you will love these just as much! So go ahead and whip up a batch of these today!

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prep time 10 minutes

cook time 15 minutes

total time 25 minutes

servings 12 cookies

Ingredients

2 egg whites at room temperature

1/3 cup white sugar

1 tsp vanilla extract

1/4 tsp salt

2 cups unsweetened coconut

Instructions

Preheat oven to 325. In the bowl of your stand mixer beat egg whites until they form stiff peaks and are no longer runny. Slowly add in white sugar beating as you add until it is completely incorporated then add in vanilla and salt.

Remove your bowl from the stand mixer and using a spatula fold in coconut being sure not to deflate your egg whites.

Using a 1-inch cookie scoop or a tablespoon scoop 12 equal cookies onto a parchment lined baking sheet. Bake for 15 minutes or until cookies are golden brown then allow to cool on a wire rack.

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Almond Glazed Butterhorns

It’s a blast from the past with these soft flakey butterhorns topped with the sweet glaze and crunchy almonds. Sometimes traditional flavours just don’t need to be messed with!

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So today’s recipe is one that I grew up with. My mom made these all the time and they were one of those treats everyone loved. I must admit, these are the only “danish” type baking I have ever done, so perhaps at some point, I should branch out, but I don't know about you I find it so hard to try new things when you already have a recipe that is just so delicious!

So going back to my mom making these, everyone loved them so much they often suggested that she sell them at our local farmers market. Now, unfortunately (or probably fortunately because I don't trust some peoples houses), you need a commercial kitchen to sell things in public so these little puppies being for sale never quite happened, but luckily for our friend and family they were often stocked in the freezer ready to be served any time of the day!

So, what’s your family favourite recipe? Do you have one that instantly brings your back to your childhood?

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prep time 25 minutes + 2 hours rising time

cook time 18 minutes per batch

total time 3 hours 30 minutes

servings approx 18 butterhorns

Ingredients

2 cups milk

1/2 cup white sugar + 1 tsp

1 cup butter

1 tsp salt

1/2 cup warm water

1 1/4 tsp active dry yeast

6 cups flour

1 large egg

Instructions

In a small saucepan add milk and allow to come to a low simmer then remove from heat. Add in 1/2 cup of sugar, butter + salt and stir so that the butter melts and the sugar dissolves. Set aside and allow to cool.

In a small bowl combine 1 tsp sugar, yeast and warm water and stir. Allow the mixture to rest for 10 minutes until yeast is frothy.

In a large bowl pour in flour and make a well in the centre. Add in an egg that has been lightly beaten, cooled milk and yeast. Stir gently until combined then stir more vigorously until it is mixed very well (at this point your dough will be very sticky).

Cover with a tea towel and allow to rest in a warm place for 1 hour or until your dough has doubled in size. Press down on your dough using the back of a large spoon and cover again and allow to rise another 30 minutes.

Once the dough has risen a second-time press down again with the back of your spoon then divide into 2 pieces. On a very well floured surface roll out your dough into a 12x10 rectangle. Cut your dough into 1.5-inch strips then roll each strip gently to forms a cylinder. Coil each strip until your form a circular “bun” then place on a parchment lined baking sheet leaving 2 inches between each bun. Continue until all of your dough has been used. Cover with tea towel and allow to rise another 30 minutes.

Preheat oven to 350. Bake 1 tray at a time for 15 - 18 minutes or until lightly golden brown. Place on a cooling rack and allow to cool before icing then top with sliced almonds.

Almond Glaze

2 cups icing sugar

3 tbsp butter

2 tbsp milk

2 tsp almond extract

Sliced almonds to garnish

In a small bowl combine icing sugar, milk, melted butter + almond extract. Whisk until smooth.

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Chewy Peanut Butter and Honey Cookies

This most perfect chewy peanut peanut butter cookies is an upgrade on a classic. The secret ingredient, oats. They give it that perfect chewy texture without overpowering the classic peanut butter taste. And the addition of honey brings just the right amount of nostalgia.

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Growing up cookies were a staple in my house. When I was really young my mom would pack my school lunches, and she always packed the BEST stuff. Soup kept warm in a thermos, seriously no one else had that, and when it’s January and freezing outside, it’s the greatest lunch ever! Then as I got older I was put in charge of packing my lunch (that is until my mom found out all I was only putting cheese and mustard on my sandwiches, and let’s just say my freedom may have been minimized).

Another thing about my house, everything was homemade. You would not find a box of cookies anywhere and I was seriously probably 16 before I realized that you could make brownies out of a box. WHAT!!! While other kids came with packaged cookies or bags of chips I came with these homemade little treats that were like gold at the bargaining table of elementary school kids. I seriously could trade them for anything!

Now, you would think that one of those sandwiches I would have had packed for me would have been the classic pb&j, but no, we were more of a pb&h family. Honey that is. Now, these weren’t just any sandwiches, but the kind of sandwich where the bread is basically just the portal for your toppings, not really necessary except to transport all that yummy goodness.

So this is a spin on my family’s classic pb cookie. I wanted to add a bit of nostalgia to it with the addition of honey, and a bit of a chewy texture with the oatmeal rather than the classic slightly more crispy peanut butter cookie.

The great thing about this recipe is this makes a big batch - 4 dozen to be exact. So if you like to pack cookies in your lunch your set for weeks! So eat them, freeze them, and share them with all your friends!

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Prep time - 20 min

Bake time - 10 min x 4 batches

Total time - 60 min

Serving Size - 48 cookies

Ingredients

1 3/4 cups old fashioned oats

2 1/2 cups flour

1 tsp baking powder

1 1/2 tsp baking soda

1/2 tsp salt

1 cup butter

1 cup smooth peanut butter

3/4 cup honey

1 cup brown sugar

2 eggs

2/3 cup chopped salted peanuts

1/4 cup white sugar

Instructions

Preheat oven to 375. In a small blow combine oats, flour, baking powder, baking soda & salt and set aside. In a large mixing bowl cream together softened butter, peanut butter, honey, brown sugar and eggs until smooth. Slowly incorporate your dry mixture to your butter stirring until well combined.

Roll dough into 1 inch balls and place on a parchment lined baking tray. Place 1/4 cup of granulated sugar in a small bowl, using a dry fork dip into the white sugar then use it to press down each of the cookies. Sprinkle with chopped peanuts then bake 10 minutes or until lightly browned. Allow to cool on a cooling rack before storing.

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