Lemon, Coconut Sweet Bread

I have a little bone to pick … with life that is.

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Why is Meyer lemon season seriously .0823123 seconds long?!?! And how the heck to I get my hands on some without them going bad?!

See, originally I wanted to make this recipe using Meyer lemons – because they’re so little and cute and lemony, but not super tart. So I bought a bag ( I could have bought a car for less … by.the.way. – not the point) I ended up keeping them on my counter for a couple of days – and poof – they turned.

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Heartbreak.

So I used regular lemons. And this bread came out spectacular however if you have Meyer lemons, please use them instead and kindly send me a slice of bread … and a box of tissues.

Rant over.

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Also, why do people say, I have a bone to pick .. that’s gross – I’m kind of wishing I didn’t say that now. But what’s done is done – when life gives you lemons – make bread … okay, now I’m definitely wishing I didn’t say that. Although, I would be lying if I said I wasn’t on the floor laughing.

….

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Normally, I share what I bake for the blog with family, friends and co-workers – this bread though, it didn’t even make it out of our home … the top gets so crusty and it smells so lemony as it bakes. I’m clearly welcoming spring with open arms with the combination of lemon and coconut – it was a gamble with the citrus and sweet coconut buuuttt Daaaamn, Daniel!

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Lemon, Coconut Sweet Bread

Ingredients

  • 1 ½ cup sugar
  • ½ cup brown sugar
  • 4 cups flour
  • 2 Tbsp baking powder
  • 1 tsp sea salt
  • 2 Tbsp Lemon Zest
  • ½ cup dried coconut
  • 2 eggs
  • 1 tsp lemon juice
  • ¼ tsp Malibu rum
  • 2 c milk
  • ⅔ c olive oil

Instructions

Preheat oven to 350 degrees.

In a large bowl, combine brown and granulated sugar, flour, baking powder, sea salt, lemon zest and dried coconut.

In a separate bowl, beat eggs, lemon juice, milk, Rum and olive oil.

Combine, the wet and dry ingredients.

Pour into a well-greased loaf pan and bake for 1 hour ( it should pass the crumb test by this point)

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Orange Cranberry Muffin Cookies

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We’ve got some cookie, cake, muffin top, biscuit type action happening here!!

These cookies are daaaarrrrnnn tootin fun #DTF ( Name that show, and no – not jersey shore), but I don’t know if I can actually call them a cookie.

Can we just call them breakfast?! Oranges, cranberries and muffin top crumble?!?! Wait, does that kind of remind you of a coffee cake.

I feel like my recipe is going through an identity crisis!!

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Does it all cancel out, if it’s deeeelicious?!

Heh – the weather around Toronto is also going through a bit of an identity crisis — I know I will regret these words come February but it’s December uno and I haven’t seen any snow … HOW THE HECK WILL WE HAVE CHRISTMAS WITHOUT SNOW?!?! In random news, did anyone go black Friday shopping?!? Cyber Monday clicking?!!?

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Oh the holidays … soooo darrrrrnnn tootin fun!!

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Orange Cranberry Muffin Cookies

Cookie Ingredients

1 1/2 cups flour

½ cup cake flour

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup butter, softened

1 cup sugar

1 egg

1/3 cup milk

1 teaspoon orange extract

2 teaspoon mixed peel (or orange zest)

1 cup dried cranberries

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Topping ingredients  

¼ cup flour

¼ cup turbinado sugar

2 tablespoons butter

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Directions

In a small bowl, combine topping ingredients. Set aside until you are ready to use.

Combine flours, baking powder, and sea salt in a bowl, set aside.

In a bowl cream together butter and sugar. Add in egg and beat until combined. Add milk, and orange extract.

Slowly add dry ingredients into the wet ingredients, and mix until combined. Gently fold in mixed peel and cranberries.

Refrigerate the dough for at least one hour.
Once chilled, scoop out large balls, placing at least an inch apart on your prepared baking tray. Top with prepared topping .

Bake for 15 minutes, at 325.

Allow to cool on baking sheet for at least 5 minutes, before transferring to a wire rack.

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Pumpkin Walnut Pumpkin Spice Swirl Bread

Happy Thanksgiving weekend to all of my Canadian Buddy-old-pals!!

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This long weekend ( like many long weeks) to me is the official kick off of fall … warmer clothes, my heat goes on in my condo (yippee)..it’s also the official kick off of hockey? YEEESS!! Hahaha .. you can take a girl out of Canada, but you can’t take the Canada out of a girl.

Do you guys remember making hand turkeys when you were younger? … I’m pretty sure I did in elementary school … and then things got a lot more sophisticated when we began making placemats in grade 5. Those were the cool days!!

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This weekend Mr. LTSL and I will be spending it with family, there’s sure to be lots of food and probably a few post-turkey naps tossed in.

I hope you all have a beautiful weekend, filled your loved ones … and a little (or a lot) of turkey doesn’t hurt either. And while the focus maybe on dinner, I have a breakfast that will blow your family away.

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Almost too pretty to eat. Almost. And then you take a bite, and you’re in love.

Pumpkin Walnut Pumpkin Spice Swirl Bread

Dough

 1/2 cup milk

3 tablespoons butter

2cups all purpose flour

1/4 cup granulated sugar

1 large egg

1 1/2 teaspoons active dry yeast

1/2 teaspoon sea salt

n a medium sized bowl, heat milk and butter in microwave for 1 minute should be warm to the touch. Transfer to a large mixing bowl and add 2 cups flour, sugar, egg, yeast, and salt. Mix until well combined. If the dough is too sticky, add 1 table spoon of flour at a time, until you get a firm dough. On a lightly floured surface, place dough and knead until smooth and elastic. Form into a ball.

Transfer the dough to a lightly oiled bowl.

Cover and allow the dough to rise for 2 hours.

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Filling

 ½ cup Pumpkin Puree

1/3 cup brown sugar, packed

1 tablespoon pumpkin spice

¼ cup walnut halves

1 large egg, beaten

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl, mix together the pumpkin puree, brown sugar and pumpkin spice. Set aside.

On a lightly floured surface, roll out the dough to approximately an 11 x 15-inch rectangle. Spread the pumpkin  mixture uniformly on the dough, leaving a 1/2-inch border around the edge. Starting lengthwise, roll the dough like you would a cinnamon roll. Pinch together the edges to seal.

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Using a sharp knife, cut the rolled dough in half lengthwise. Pinch together one end of the dough and braid the two long strands. Pinch together the remaining end. Form the dough into a circular shape and pinch together the pinched ends. To create a pumpkin swirl wreath.  Transfer the circle to a lightly greased cast-iron beaten egg. Gently tuck in walnut halves sporadically around the dough. Bake for 30 minutes.

Remove from oven and allow to cool for at least 30 minutes. Dust with icing sugar and serve.

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Enjoy, remember to take a moment this weekend to remember how lucky we are to live in such an amazing country – with all of the opportunities presented to us. Take a moment to be thankful for great friends, your health and you’re happiness. It’s the simple things … like how amazing your house now smells😉

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Apple Cinnamon Beer Bread

It seems we’re having a boozy week over at LTSL!!

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Cheers to eating your alcohol.

Cheers to October ( also .. WHAT?!?!)

Cheers to fall fashion and carbs.

Thank all that is warm and cozy for carbs!!

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I think I also deserve some what of a medal ( or an extra slice of this booze laden bread) for not having a Pumpkin Spice Latte for the year … yet. I’m actually seeing how long I can hold on … at least to thanksgiving?!

With me writting this, I’ll probably get a whiff on my way home and cave.

But for now … wooo hooo goooo me!! The ironic part is I’ve had my fair share of pumpkin/ pumpkin spice goodies.

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And because you’re probably sick of all of the pumpkin pizzazz I’m brining you another fall favourite … beer. Kidding … apppppplllleeesss … even though there’s no actual apples in this recipe … okay … let’s just go back to beeeeeeeerrr then.

Apple beer.

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Not drunk … I promise.

Apple Cinnamon Beer Bread

Ingredients:

3 cups flour (sifted)

3 teaspoons baking powder

1-teaspoon salt

1 teaspoon cinnamon powder

¼ teaspoon ground ginger

¼ cup sugar

1 tablespoon apple sauce

1 teaspoon apple juice

¼ cup butter, melted

1 1/2 cups bottle Apple Beer

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Directions:

  1. Preheat oven to 375 degrees.
  2. Sift flour into large bowl with baking powder, salt, cinnamon, ginger and sugar, making sure they’re mixed well.
  3. Add apple sauce, apple juice, and beer. Stir until just combined.
  4. Pour into greased loaf pan and pour melted butter right over the top.
  5. Bake for 1 hour  minutes or until gold brown.

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Also, because we have a friendship based on trust … I trust that you will toast a slice ( or 7) slater it with butter and sprinkle it with cinnamon sugar.

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Your life is now complete.

Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

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Booze and breakfast.

YES!

Also, Monday.

And Happy 4th birthday Living The Sweet Life:) wooo hoooo!!

It’s crazy to think that I’ve been blogging for 4 years already.

If you could eat any meal for the rest of your life what would it be?

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Mine, breakfast/brunch. Seriously – it outweighs lunch, dinner and dessert any day … and that says a lot!!

It’s all the pancakes, waffles, smoked salmon, bagels, dooooouuuughnuts. I want it all.

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These pancakes are fluffy and full of fall spices, and the syrup – I could drink it.

Also, it’s totally kiddo friendly as all of the alcohol burns away ( wink wink… kidding, it does). Or you know, this could totally just be a parents only meal … if I catch anyone with a straw in the syrup … I’ll have no choice but to high-five you!!

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Speculoos Pumpkin Spice Pancakes with Whiskey Maple Syrup

Speculoos Pumpkin Spice Pancakes

1 3/4 cups flour

1/4 cup ground Speculoos cookies

1/3 cup granulated sugar

1/2 tsp salt

1 tsp pumpkin spice

1 1/2 tsp baking powder

1 egg

2 cups milk

2 tbsp room temperature butter ( or margarine)

1 Tbsp Vanilla extract

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In a large bowl, whisk together all of the dry ingredients.

Add egg, milk, butter and vanilla.

Whisk until smooth.

Using 1/2 cup scoop batter into a hot frying pan / griddle.

Cook until you begin to see small bubbles – flip and cook an additional 2 minutes.

Repeat for the remaining batter.

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Whiskey Maple Syrup

1 Cup Water

1 Cup Granulated Sugar

1/3 Cup Brown Sugar

1 Tbsp Whiskey

1 Tsp Maple Extract

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In a small sauce pan, whisk together all of the ingredients. Bring to a simmer over medium heat. Cook until thickened – approximately 30 minutes. Remove from heat and allow to cool for 10 minutes.

Serve warm over pancakes.

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Pumpkin Cinnamon Rolls with Browned Butter, Smoked Sea Salt Maple Cream Cheese Frosting

Weekends should be lazy … it should be sleep in – late brunch – cartoon filled.

There should be a little too much sugar involved … lots of cozying up on the couch to a movie or people watching from your balcony. It should be strolls in the park, and coffee by the buckets.

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Weekends should have cinnamon rolls … outrageous … amazing .. delicious cinnamon rolls.

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We all know, and I’ve only probably said it a few trillion times – I have an intense fear of bread. Making it, that is … definitely not consuming it. My last meal would consist of bread. It’s the yeast … I can’t take the anxiety; did I add too much? Was the water too hot/too cold? What if this doesn’t rise? Have I over mixed? What if my bread grows hands?!?! Perfectly legitimate questions and concerns I’m sure.

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That’s actually the reason that it’s taken me soo long to make cinnamon rolls … luckily these ones must be fool proof because look how peeerrrdy they are.

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I will say one thing, next time I’ll probably use a bigger pan – not that these buns were squished, but the tops started looking like Who-ville roofs because what I could only assume was because there wasn’t enough room.

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So Dr. Seuss would be proud, and in any case they were soo delicious. The dough is actually light, and so cushiony annnd sooo cinnamon-y I could die.

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Pumpkin Cinnamon Rolls with Brown Butter Smoked Sea Salt Maple Cream Cheese Frosting

Dough:

1 1/2 tsp yeast

½ cup warm water

½ cup hot milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

1 tbsp pumpkin pie spice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground clove

1 egg

5 cups all-purpose flour

Filling:

½ cup softened butter, plus more for pan

3/4 cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 table spoon pumpkin pie spice

Brown Butter Smoked Sea Salt Maple Cream Cheese Icing:

½ cup cream cheese, softened

½ cup butter, softened

2 cups powdered sugar sifted

1 Tbsp Maple Syrup

½ Tsp smoked Sea salt

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Directions

In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour. Place in well-greased bowl, cover, and let rise until doubled in size, approximately 2 hours.

When doubled in size, punch down dough. Roll out on floured surface into a large rectangle. Spread softened butter all over dough. In a small bowl, mix together sugars, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the longest side closest to you, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of 13 x 9 baking pan with butter. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 1 hour. Preheat oven to 350 degrees F.

Bake for about 30 minutes.

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Frosting

In a small saucepan, heat butter over medium-low heat until melted.

Continue cooking, watching butter carefully, until it sizzles and begins to crackle, lower heat to the lowest without turning the stove off and add cream cheese.

The cheese will begin to melt.

Remove  from heat and stir in the powdered sugar and maple syrup and smoked salt. Mix until well combined.

Once the rolls are finished, drizzle with frosting.

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Let this also be a warning that I’m coming fast a furious with pumpkin recipes – your welcome😉

S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.

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Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.

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I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!

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While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.

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S’moreo Banana Bread

Ingredients

  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

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  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes

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S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

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Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.

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Wiiinnniiinnngg!!