Pumpkin Spice Latte Bread

Can I be honest with you folks?

This year’s pumpkin spice latte’s from Starbucks, didn’t quite hit the spot. For the entire season, I had 2 … TWO?!?

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Last year, I was downing one a day, if not two .. a day!! For whatever reason, this year, the cups I got ended up tasting like cough syrup. So I’ve been opting for my usual coffee order instead. I can’t wait until the gingerbread is back – this classic better not fail me!!

Last week, as I was picking up my daily cup – I noticed the pumpkin spice latte mixes were on sale – the miniature candy wheels in my mind began turning. I love the SMELL of the lattes, I’ve normally LOVED the flavour and did I mention there was a SALE?! I got 2 boxes.

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 And then I made bread — and it smells like heaven.

And I added a pumpkin spice latte cream cheese swirl  — and it smells like heaven.

And I drizzled it with more pumpkin spice latte goodness … did I mention it smells like heaven?

 

Pumpkin Spice Latte Bread

 Ingredients

 Bread:

 1½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon Sea salt

1 teaspoon cinnamon powder

2 pks Starbucks PSL mix (or 2 Tbsp Cinnamon Powder, 1/2 Tbsp ginger powder, 4 Tbsp Powdered milk, 1 Tbsp Nutmeg)

2 eggs

½ cup granulated sugar

1 cup brown sugar

½ c margarine, softened

1 tablespoon vanilla extract

1½ cup canned pumpkin

Cream cheese

½ cup cream cheese

1 pk Starbucks PSL ( or half of the spice mix above)

1 Tsp Cinnamon powder

Drizzle

¼ cup ready-made frosting

1 pk Starbucks PSL ( or half of the spice mix above)

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Instructions

Preheat oven to 350.

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

In a mixing bowl, beat sugars and butter until creamy.

Add eggs and vanilla.

Slowly add dry ingredients.

Mix in pumpkin.

In a small bowl, combine cream cheese , PSL mix and cinnamon.

Pour 1/2 of bread mixture into a greased and floured loaf pan, add 1 tbsp dollops of cream cheese mixture sporadically. The rest of the bread mixture, and top with remaining cream cheese mixture. Taking a toothpick or skewer – marble the two mixtures together – just slight swirls – you don’t want the two mixtures to combine 🙂

 Bake for  70 minutes.

Remove from oven and allow to cool for 20 minutes.

This is a good time to make the drizzle!! Combine icing and PSL mixture. Microwave on high for 30 seconds. And then drizzle away!!

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I actually just realized, this is the first pumpkin bread that I’ve ever posted – what the heck have I been waiting for?!?! And if any of you end up making French toast with this bread – HOLY MOTHER OF YUMM – please call me over, I’ll walk with amazing stuff for us to make Mimosa with – and we’ll sit around and pish-posh all day!!

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Cinnamon Raisin English Muffin Bread

Hola my fine-looking friends in magical internet world, how you doin’ ??

Did you have a good weekend?

Are you as sad as I am that Friday night takes sooo long to get here, and Monday morning arrives lickity split?!?

Do you do anything special to add a little glitter to your Mondays?

An extra large coffee?

A doughnut?

An extra snazzy outfit?

Special shoes?

Special work arrangements?

Sweet notes in lunch boxes?

Are you a little weirded out that I’m questioning the bejeebers out of you???

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I made you bread.

With lots of butter on it, and it’s equally crunchy while being soft and pillow like.

And it’s easy.

And cinnamony.

And like Mama LTSL says, bread fixes everything.

Also,I ate it on a unicorn plate!!

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Cinnamon Raisin English Muffin Loaf

5 1/2 cups Flour

2 Tbsp Quick Rising Yeast

1 Tbsp Honey

1/4 Cup Warm Water

2 Tsp Sea Salt

1/4 Tsp Baking Powder

1 Tbsp Cinnamon Powder

2 1/4 Cups Warm Whole Milk

1/2 Raisins

1 Tbsp Coarse Cornmeal ( for dusting your loaf pan)

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Directions:

Preheat oven to 350 oc. Prepare 2  standard bread loaf pans ( each 8 1/2 x 4 1/2 inches) by either buttering or spraying with nonstick spray. Dust each pan with coarse cornmeal. Set aside until ready to bake.

In a large bowl, combine yeast, honey and warm water. Stir and set aside to sit for 10 minuets ( you want the mixture to get all nice and bubbly).

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In an other large bowl, sift together Flour, Sea Salt, Baking Powder, Cinnamon.

To your yeast mixture, add milk and 1 cup of the mixed dry ingredients. Mix until well combined ( it’s going to be sticky … not to worry).

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Once combined, add the rest of the dry ingredients. Last add raisins.

Separate bread down in two even halves – filling each prepared pan.

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Bake 45 minutes, until golden brown

Allow to cool and then slice and eat on your coolest mary-go-round unicorn plate … or any other plate that fancifies your monday.

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Seriously, slather some butta on a slice and chomp away!!

xo

(Not so fat) Fat Tuesday Beignets and Boozy Cafe Au Lait Sauce

It’s not ironic that I haven’t blogged in what feels like a lifetime, yet still I poke my chubby cheeks through on Fat Tuesday.

Happy Fat Tuesday Y’all!!

… what’s that, I’ve been back 5 seconds and I’m already annoying you?!?

You’ll forget when I show you these bad boys!!

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HELLO – LICK YOUR LIPS – OH MY YUM – STICK TO YOUR HIPS- DELICIOUSNESS

Baby, I’m back!! And I’ve revamped this recipe slightly so it’s still lick your lips – oh my yum … but not so much stick to your hips.

Baked instead of fried … that’s my only real change. I added orange zest too – because let’s be honest, dark chocolate coffee and orange zest ….. HOLY MOLY  – seriously, you rock my world!!

… I also added a bit of alcohol.

Let’s be honest, you missed me — I missed you, so I’m trying to butter you up with fluffy dough, chocolate, coffee and booze. The love … it’s mutual.

So, shall we get carried away with a little soft-pillow-action

If that last sentence sounded strange to anyone else … sorry… awkward. I have a bad habit of taking it too far…

… and create a diversion with deliciousness … NOW!!

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Beignets and Cafe Au Lait Sauce

Beignet Recipe
Ingredients:

1/4 Cup Warm Water

1 package of Dry Active Yeast

1/4 Cup of Granulated Sugar

3 Cups of Flour

1 Tbsp Fresh Orange Zest

1 1/2 Tsp Baking Powder

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1/4 Cup Cold Butter ( the colder, the better)

3/4 Cup Buttermilk

1 Large Egg

1/4 Cup Icing Sugar ( or more… depending on how snowy, you want your beignets)

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Directions:

1) In a small bowl, combine warm water, 1 tbsp sugar ( of the 1/4 cup you measured out), and dry active yeast. Set aside and allow to get foamy — approximately 5 minuets.

2) In an other small bowl, combine the remaining sugar and orange zest.

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3) In a medium sized bowl, sift flour, baking powder, baking soda, sea salt and your sugar mixture. Mix to combine, trying to get rid of any lumps.

4) With a large fork or pastry cutter, cut in cold butter. You want the dough to resemble fine crumbs ( kind of like you’re making scones, or biscuits)

5) Add your buttermilk, egg and yeast mixture to your dry ingredients. Mix until a soft dough forms — the dough will be sticky, don’t be alarmed .. you’re doing just perfect 🙂

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6) On a floured surface, knead your dough until it is smooth to touch.

7) Lightly spray the dough bowl (no need to clean), and add your smooth dough back into the bowl to rise for 15 minutes.

8) Spray and prepare 2 large cookie sheets to bake your beignets. Once dough has risen, transfer back on to a floured surface. punch down and roll into a 1 inch thick square.

9) Using a floured knife cut your square into 2 inch wide strips, and then each 2 inch wide strips int 2 inch squares.

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10) Gently place each square onto your prepared baking try, leaving 1 inch between each. Next, gently spray 2 sheets of plastic wrap and recover your shaped beignets. Allow to rise one more time for 30 minutest.

11) Preheat oven to 350 oc. Once the second rise has taken place, bake your beignets for 15 minutes, or until golden brown.

12) While still warm, dust ( or bury ) in incing sugar.

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Boozy Cafe Au Lait Sauce Recipe

Ingredients:

1/3 Cup Granulated Sugar

1 Tbsp Ground Instant Espresso Powder

1 Tbsp Ground Instant Coffee

1 1/4 Tbsp Corn Starch

2 Cups of whole Milk

1 Tbsp Kahlua ( feel free to use any liqueur of your choice, or omit, or your favourite extract … hazelnut would be fantastic!!)

1/2 Cup Dark Chocolate Chips

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Directions:

1) In a large pan, over medium heat whisk together sugar, espresso, coffee, cornstarch, milk and kahlua.

2) Heat to a boil.

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3) Reduce and simmer until thickened – the sauce, should coat the back of your spoon and not drip off.

4) Remove from heat and quickly whisk in chocolate chips, until smooth.

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Get your warm beignets and …  Laissez les bons temps rouler!! 

Stay sweet, and please — let me know how you’re celebrating today’s Fat Tuesday!!

Double Chocolate Chip Nutella Guinness Bread

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Chocolate + Booze + the weekend.

This is my kinda paaarr-taaayy!!

Cheers to the weekend sweethearts …

After a long week of hustling through the rat race … all a girl wants to do is get reacquainted with some chocolate – a splash ( or two ) of alcohol doesn’t hurt and carbs make it all better.

Technically, I need this bread in my life. I don’t even know if I can call it a bread to be honest, it’s quite cake-like. But, I’m of course thinking ahead … if I call it bread, and due to the fact that I added oats … it’s TOTALLY breakfast food …. or something like that. Can I convince you it’s healthy ? pushing it? – sorry.

But breakfast, that works!! Oh yess …. chocolate and booze before 9:00 am. We got a deal 🙂

I originally made this bread for St. Patty’s day … and then I had to make it twice since. Can I let you in on a little secret ? – Papa LTSL is like a chocolate Hoover Vacuum … he sniffs it out, and consumes it in the blink of an eye. Truth is, I love that man – – I suggest I keep him around for a while.

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My dad and I we have a pretty good thing going, I bake … experiment to my hearts desire and he eats. Even the unsuccessful recipes, he’ll at least try. I remember when I was a lot younger, I burnt scrambled eggs ( yes it’s possible … stop laughing) and he ate every bit of it. I’m sure it was the most disgusting thing ever … but he did. If that doesn’t qualify for him to be my superhero … I don’t know what will.

So, shall we get a slice on what all the jazz is about? – Let’s bake!!

Double Chocolate Chip Nutella Guinness Bread

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2 1/4 Cups Flour

1/4 Cup Cocoa Powder

1/2 Tsp Sea Salt

4 Tsp Baking Powder

1/4 Cup Quick Oats + 1 Tbsp ( keep separate)

2/3 Cups Brown Sugar

1 1/2 Cups Dark Guinness

1/4 Cup Nutella

1/2 Cup White Chocolate Chips

1/2 Cup Chocolate Chips

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Directions:

Preheat oven to 350 oc – prepare loaf pan.

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In a large bowl sift together flour, cocoa powder, sea salt, 1/4 cup of oats and brown sugar.

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In a small bowl, whisk together Guinness and Nutella.

Add your Guinness mixture to your dry ingredients. Mix well.

Add both kinds of chocolate chips. Fill prepared pan, top with 1 tbsp Oats and bake for 45 minuets.

Allow to cool and enjoy!!

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Have a fantastic weekend Ladies and Gents – – stay sweet

xox

Sunday’s With Joy : Chocolate Chunk Bourbon Spiked Banana Bread Foster

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I’ll give you a minute.

No, you’re not dreaming and I won’t judge you if you’re thinking about licking your computer screen.

I’ve never been so excited for banana’s to go brown.

2 x the amount of bananas – 2 x the amount of bourbon – a wholelotta Mmmmm.

oozing with brown sugar syrup, caramelized crispy bananas – the cool burst of french vanilla ice cream … and that’s just the topping.

That lovely cake you see  – – bananas, brown butter and chunks of chocolate to take your taste buds on a roller coast to yum-town.

Friday’s are meant to be celebrated so I saved the best Sunday’s With Joy Recipe, for last.

This is one killer of a desert ( let’s be honest, I want it for breakfast, lunch and dinner too)!! It’s rich, it’s decadent and it’s out of this world delicious.

Your weekend needs a little foster – you bring the spoons, I’ve got dessert covered and the best part is, we don’t even have to share!!

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Chocolate Chunk Bourbon Spiked Banana Bread Foster 

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As if those baby’s aren’t gorgeous enough. Let’s foster a little foster ( bad joke, I know .. sorry):)

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 Tbsp Cinnamon
  • 1 Tsp Sea Salt
  • 1 Banana – sliced
  • 1 Tbsp Bourbon
  • Ice cream ( I used French Vanilla … feel free to use any flavour your heart desires – OMG, if any of use chunky monkey … please.send.pictures.)

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  1. Melt butter over low heat, add brown sugar and cinnamon.
  2. Add sea salt.
  3. Throw in your sliced banana and allow to caramelize.
  4. Add a splash ( or two) of Bourbon and let the good times roll.

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Building a beauty :

Cake – ice cream – foster

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Time to fall into a dessert love affair : you, spoon and Ms / Mr Foster.

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Happy Weekend Darlings ❤ I hope you had a great week, and an incredibly sweet weekend xox

Sunday’s With Joy : Blueberry Peppercorn Goat Cheese Biscuits

Well lookie, lookie who finally decided to grace us with their presence!

Moi.

I’m here … I’m baking and munching through the sweet life.

It’s been quiet on the blog, I know.

I have to share a little secret with you crazy kids. A little secret that’s pretty major.

For the last sixteen weeks I’ve been planning a wedding.

My wedding.*Cue the freak out music now*

Mr. LTSL asked me, I said yes and I instantly heard Etta James ” At Last” in my mind. Mr. Fiance ( side note: did you know fiance, is the male form of fiancee … we may have totally had a long discussion about such),makes my sweet life, that much sweeter and I couldn’t be happier / more excited / nervous / scared / anxious / giddy. This is huge to me. With that being said though, planning a wedding is hard and keeps both a little lady and her soon-to-be busy! And so, I’ve been MIA.

But I’m back. And I’m sprinkling your life with a little joy today. Actually, this week I’ll be doing a little Sunday’s With Joy catch up.

Keep your eyes, ears and taste buds tuned for a full week of Joy Recipes. And to start;

Blueberry Peppercorn Goat Cheese Biscuits.

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Yes! Sweet – savory – spicy. You want and need this in your life. All of Joy’s recipes can be found in her outstanding cookbook, below I will simply include my adjustments ( because I can’t leave amazing alone, without added a little extra sweetness 😀 ) .

Blueberry Peppercorn Goat Cheese Biscuits.

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Adjustments:

  • Substituted Whole Wheat Flour for : 1 1/2 Cups Brown Rice Flour, 1/4 Cup Chai and Flax seed Powder, 1/4 Cup fiber curls.
  • Used Peppercorn Goat Cheese
  • Added 1/4 Tsp Cumin Seeds
  • Added 1 Cup Fresh Blueberries
  • Baked as one large biscuit, then cut into wedges.

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Shall we make some biscuits?

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Bake – slice – drizzle with a little extra honey and…

Blueberry Peppercorn Goat Cheese Biscuits.

Ta-daaa!!

Have a great day children of the playground

xox

Brown Butter Ginger Bread Men

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.

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I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man 😉

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Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract

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Directions:

Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.

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In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.

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Mix and pour into your prepared pan.

Bake for 30 minutes.

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Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas

Xo