Breads - Lauren's Latest

Honey Butter Recipe

Lauren's Latest — Mon, 10 Oct 2022 11:30:00 +0000

My homemade Honey Butter recipe is sweet, slightly salty, and a little spiced. Enjoy it on bread, muffins, waffles, or eat it right off the spoon (we don’t judge here). Try it with my best cornbread recipe…you won’t regret it!

Honey Butter is Better Homemade

Honey Butter in its simplest form is butter and honey mixed together to create a new spread. However, I’ve added a couple of more ingredients to really take my recipe over the top. In my recipe, you’ll find flecks of warm cinnamon, real vanilla extract, and a sprinkle of sea salt to contrast the sweetness of the honey. Simply measure out everything and mix away to create this addicting spread. Oh, and did I mention it can last for up to a month in the fridge?! Yeah, enjoy this easy recipe for a whole month on a variety of different foods…if it lasts that long without being devoured!

How to Make Honey Butter

For full details on how to make homemade honey butter, see the recipe card down below. Here is what you can expect when making this recipe:

Measure Out Ingredients

Gather up your ingredients and measure them out into a bowl. Be sure you leave the butter out ahead of time for easy mixing. If you forgot to soften your butter, here’s a helpful trick. Microwave the stick of butter, in 5-second intervals, flipping every interval until you can very very slightly squeeze and indent the butter.

Mix, Mix, Mix!

You can use a stand mixer or a hand mixer, either way, the next step is to mix, mix, mix! Scrape the sides of the bowl and mix again to ensure a smooth uniform mixture.

Storing Instructions

Honey Butter is usually best when it’s nice and spreadable (at room temperature). You can cover and store this stuff for about a week at room temperature to keep it soft and ready to use.

Alternatively, if you want to keep this for a little longer store it in the fridge for up to a month (maybe even longer!). The only downside to this method is that your butter will harden a bit. To soften, leave it out at room temperature for a couple of hours or lightly microwave it. Just enough to soften it, not melt.

Can I freeze this recipe?

Yes, you can also freeze honey butter! Be sure to store in an airtight freezer-safe container and store for up to 6 months. Since butter can take on the flavors of other things in your freezer, you may want to then wrap your container in aluminum foil for an extra layer of protection. Thaw in the fridge then bring to room temperature. If needed, give it another whirl with a mixer.

Uses for Honey Butter

Honey Butter is beyond delicious basically on any surface, however, you usually eat this concoction with carbs! Here are some recipes that would go, oh so well, with this spread:

Similar Recipes to Try!

Seriously guys, make this as soon as possible, you won’t regret it!

The printable recipe card is down below. Have a great day, friends!

Honey Butter

Sweet, slightly salty, and a little spiced, this is my homemade Honey Butter recipe! Enjoy it on bread, muffins, waffles, pretty much anything will do.

Course Breakfast

Cuisine American

Keyword honey butter

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings servings (20 tablespoons, 1 1/2 cups)

Calories 108kcal

Ingredients

1 cup salted butter softened
1/2 cup honey
1 teaspoon vanilla
1/2 teaspoon sea salt
1 teaspoon cinnamon optional

Instructions

Place all ingredients into a large bowl and stir with a hand mixer until smooth. Scrape sides and mix again to ensure honey butter is completely mixed and smooth.
Store in a bowl at room temperature or in the fridge covered.

Notes

If you are using unsalted butter, increase sea salt to 1 teaspoon.

Nutrition

The post Honey Butter Recipe appeared first on Lauren's Latest.

50+ MUST TRY Pumpkin Recipes

Lauren's Latest — Wed, 28 Sep 2022 00:55:12 +0000

It is officially Fall, and I couldn’t be more thrilled! Cooler temperatures, sweaters, hoodies, falling leaves…I love all of it! This also means we can talk about pumpkin everything without getting some glaring looks, amiright!? I compiled a list of several (ok, a lot) of my favorite pumpkin recipes (yes, mostly desserts!) as well as reader favorites to have in one convenient spot. There is everything from Pumpkin Breads and Pumpkin Pies to Pumpkin Soup and Pumpkin Dip! Let’s get baking!

All Things Pumpkin – 50+ Pumpkin Recipes to Enjoy

Are you ready? Make one of your favorites, or try a new recipe! Some of these recipes are more classic while others are a bit more adventurous. Either way, you’re going to love what you make!

Pumpkin Cakes & Pies

Pumpkin Roll Cake

Soft pumpkin sponge cake and fluffy cream cheese filling all rolled up into a Pumpkin Roll Cake then dusted with powdered sugar!

Fail Proof Pumpkin Pie

This Pumpkin Pie recipe is a tried and true, classic recipe that has zero cracking. It’s homemade, easy to make and so flavorful- a must have this Fall!

Pumpkin Cheesecake

Elevate your Fall baking this year by combining Pumpkin Pie and the silky texture of a classic New York Cheesecake to get this creamy Pumpkin Cheesecake! Smooth, tangy, and creamy, it’s one of the best desserts you can make this Fall.

No Bake Oreo Pumpkin Pie

An Oreo crust filled with creamy pumpkin pie filling all topped with whipped cream and toasted walnuts. This No Bake Oreo Pumpkin Pie is sure to be a hit this Fall.

Pumpkin Crunch Cake

This Pumpkin Crunch Cake is the tastiest (and easiest!) recipe for Fall. It’s like part pumpkin pie filling and part cobbler topping. Made simply with a yellow cake mix, pecans, pumpkin and spices, you will love this delicious dessert.

Pumpkin Cream Pie

Pumpkin Cream Pie is lighter and creamier than traditional pumpkin pie, but just as delicious! Blind bake your pie crust and then fill with a fluffy, creamy, sweet and spicy filling!

Pumpkin Sheet Cake

This Pumpkin Sheet Cake is three creamy and sweet layers of cake, sweet pumpkin pudding and whipped cream rosettes. A cross between Pumpkin Pie and Pumpkin Cheesecake, this is the perfect make ahead dessert for any gathering this Fall!

Halloween Oreo Pumpkin Cheesecakes

Pumpkin-flavored cheesecake with a festive Oreo bottom and a spiderweb top, the perfect Halloween treats are this Oreo Pumpkin Cheesecake!

Mini Pumpkin Bundt Cakes

These Mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler is the ultimate fall dessert with cake on the top and hot caramel sauce on the bottom!

Easy Pumpkin Cake with Nutella Glaze

This is an easy Pumpkin Cake recipe that is made in a 9×13 pan and then topped with warm gooey Nutella as a frosting!

Pumpkin Cake with Walnuts

This Pumpkin Cake is layered between delicious chocolate and caramel frosting. Topped with walnuts, this cake will be hard to resist this Fall.

Pumpkin Bars, Brownies + Cookies

Pumpkin Cookies

Soft and perfectly spiced, these Pumpkin Cookies are easy to make and even easier to eat! Made in one bowl, scooped, soft-baked, and topped with a simple glaze.

Sugar Cookie Blossoms

These Sugar Cookie Blossoms are super festive for just about any holiday! Top with seasonal Pumpkin Spice Kisses or just plain chocolate Kisses.

Pumpkin Whoopie Pies

These Pumpkin Whoopie Pies are what Fall dreams are made of! These are soft and sweet cake-like cookies that are filled with a marshmallowy caramel pecan filling. A fun variation of the chocolate original.

Double Chocolate Pumpkin Swirl Cookies

These Double Chocolate Pumpkin Swirl Cookies are full of caramel, chocolate, pumpkin, and spices. They’re downright delectable! Perfect for fall!

Pumpkin Sugar Cookies

Sugar Cookies just got better with a little pumpkin! This recipe creates soft, chewy, lightly spicy glazed Pumpkin Sugar Cookies that are perfect for Fall!

Pumpkin Pie Bars

A golden oreo crust and a sweet and spicy pumpkin filling makes these Pumpkin Pie Bars irresistible. You just need a dollop of whipped cream!

Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking.

Caramel Filled Pumpkin Blondies

These Pumpkin Blondies are what dreams are made of! A simple batter stirred together and then filled with soft caramel, chocolate chips and walnuts and then baked to perfection.

Pumpkin Chocolate Chip Bars

These Pumpkin Chocolate Chip Bars are a super easy Fall treat and usually one of the first treats I make each year. You’ll likely have all these ingredients on hand and NOTHING beats pumpkin and chocolate.

Pumpkin Lasagna Dessert

This no-bake Pumpkin Lasagna Dessert is filled with golden Oreos, cream cheese, and instant pudding flavored with pumpkin and spices. So good!

Pumpkin Shortbread Bars

These Pumpkin Pie Bars are to die for! They have a buttery shortbread bottom and are topped with chocolate chips, walnuts, and caramel.

Pumpkin Pecan Tassies

Pie crusts with a pumpkin filling and topped with sweet pecans all covered in real maple syrup! Pumpkin Pecan Tassies are calling your name!

Pumpkin Breads

Pumpkin Bread

Start your Fall baking this year with this Classic Pumpkin Bread Recipe! Sweet, comforting and just the right amount of spice.

Pumpkin Bread Rolls

Look no further for the perfect Thanksgiving bread! Friends, meet (the cutest!) Pumpkin Bread Rolls. This is a pumpkin bread dough, formed into rolls, wrapped in string to form that pumpkin shape and baked to golden perfection.

Pumpkin Chocolate Chip Bread

Moist, sweet and cakey, this Pumpkin Chocolate Chip Bread recipe is beyond good. Filled with chocolate and baked to perfection, it’s the perfect fall bread!

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread, a super easy and certifiably delicious recipe. Filled with pumpkin and cream cheese, topped with cinnamon sugar and then topped again, after baking, with a simple icing.

Big Batch Chocolate Chip Pumpkin Bread

This tasty Chocolate Chip Pumpkin Bread has just the right amount of sweet, spice, and chocolate. Plus it makes five loaves of pumpkin bread!

Pumpkin Swirl Donut Bread

Pumpkin Swirl Donut Bread is a sweet cakey loaf with a cinnamon swirl, baked to perfection, and then coated with cinnamon sugar!

Pumpkin Biscuits with Citrus Honey Butter

Pumpkin Biscuits are easy and delicious. Pair them with citrus honey butter and it takes them right over the top.

Pumpkin Monkey Bread

This Pumpkin Monkey Bread is dough dipped in butter and cinnamon sugar, baked, then topped with a vanilla glaze. Fall dessert perfection!

Pumpkin Bread Mini Loaves

These Pumpkin Bread Mini Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Pumpkin Puddings & Other Pumpkin Treats

Pumpkin Gingersnap Banana Pudding

This copycat Magnolia Bakery Pumpkin Gingersnap Banana Pudding is super creamy, slightly spicy with that soft hint of banana, you will DIE over how delicious this is! A must make dessert this Fall!

Pumpkin Rice Pudding

Pumpkin Rice Pudding adds pumpkin and real maple syrup to a classic recipe! You will love this Fall themed variation, promise.

Pumpkin Pie Tacos

Easier yet just as tasty as traditional pumpkin pie, Pumpkin Pie Tacos are perfectly designed for you and your mouths. Perfect for Fall!

Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

Candied Pepitas

Sweet, crunchy, spiced, and straight-up addicting, these are Candied Pepitas (pumpkin seeds)! Who knew candying nuts and seeds was so simple?

Pumpkin Seed Granola

You’ll want to add this delicious Pumpkin Seed Granola to your repertoire this Fall. It is loaded with the wholesome goodness of oats, nuts, and coconut.

Pumpkin Breakfast Muffins, Waffles, Crepes + Pancakes

Pumpkin Pancakes

A simple recipe for Pumpkin Pancakes! Based on my original pancake recipe, these are spiked with pumpkin and lots of warm spices, then fried in butter. Top with butter and maple syrup for a crowd-pleasing breakfast.

Pumpkin Cream Cheese Danish

If you love cheese danish, this Pumpkin Cream Cheese Danish takes it over the top for a delicious festive treat for fall. Enjoy!

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this festive, new version of cinnamon rolls will have everyone swooning. Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting.

Old Fashioned Pumpkin Donuts

Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.

Glazed Pumpkin Bran Muffins

Pumpkin Bran Muffins will knock your socks off! They are moist, tender, sweet and on the healthy side! Made in one bowl and ready in an hour. Perfect on a crisp Fall morning!

Mini Pumpkin Chocolate Chip Muffins

Mini Pumpkin Chocolate Chip Muffins are moist and perfectly spiced. They are really simple to throw together for breakfast or as a snack.

Bakery-Style Pumpkin Muffins

This recipe for Pumpkin Muffins is soft, moist, sweet, and believe it or not, secretly healthy! Add on a few pepitas before baking to make these look like you bought them fresh out of a bakery.

Healthy Pumpkin Muffins

Festive for Fall, these are loaded with oats, pumpkin and maple syrup, you can feel good about making these Healthy Pumpkin Muffins all season long and enjoying for breakfast or a healthy snack.

Yeasted Pumpkin Waffles

Your breakfast will be extra special when you make these amazing *Yeasted* Pumpkin Waffles. Perfectly spiced, slightly sweet, light and fluffy!

Pumpkin Chocolate Chip Pancakes

With the addition of just a few other ingredients, ordinary pancakes turn into these wonderful Pumpkin Pancakes with chocolate chips! Perfectly festive for Fall!

Healthy Pumpkin Waffles

These Healthy Pumpkin Waffles are made with whole wheat flour and warm spices. Freezer-friendly and reheatable for those busy fall mornings!

Pumpkin Cheesecake Crepes

Pumpkin Cheesecake Crepes are made with a cinnamon and vanilla batter, cooked, and then filled with a pumpkin cream cheese filling. SO GOOD!

Savory Pumpkin Dishes

Pumpkin Soup

This Creamy Pumpkin Soup recipe is filled with lots of spices, maple syrup, pumpkin, and heavy cream making it savory, a little sweet and so creamy! Top with pepitas for a light crunch.

Pumpkin Risotto

Creamy and comforting, this Pumpkin Risotto will have you licking your plates clean! Arborio rice is cooked slowly with onions, garlic, pumpkin, broth and spices until soft. Finished with parmesan cheese, heavy cream and pepper for a velvety finish. It’s a fabulous main course or side dish for Fall.

Pumpkin Mac and Cheese

This Pumpkin Mac and Cheese is a creamy, melty, salty delicious Fall version of Mac and Cheese. Made with lots of bacon and topped with ruffles chips for good measure, you too will want to make this year-round.

Pumpkin Dips & Spreads

Pumpkin Butterscotch Dip

Cinnamon sugar twists, made with puff pastry, are an easy and delicious dessert when dipped into this creamy Pumpkin Butterscotch Dip.

Pumpkin Dip

This easy Pumpkin Dip is made with cream cheese, pumpkin, and vanilla pudding. Perfect with vanilla wafers, graham crackers or gingersnaps!

Pumpkin Cream Cheese Spread

Pumpkin Cream Cheese Spread is super fast to whip up and delicious spread on bagels…or eaten with a spoon!

And there you have it, friends! I lost count, but here are 50+ Pumpkin Recipes to ensure you have a great pumpkin season!

The post 50+ *MUST TRY* Pumpkin Recipes appeared first on Lauren's Latest.

Parmesan Bread Bites

Lauren's Latest — Wed, 07 Sep 2022 23:40:02 +0000

If you’ve had Parmesan Bread Bites from Domino’s or other pizza place, you’ll know how addicting they are…but these are better! Pillow-y soft on the inside and buttery, golden brown on the outside and topped with parmesan cheese and parsley…these won’t last long once you make them. Dip them in mustard or pizza sauce. These are a great appetizer with pizza or spaghetti and a little side salad.

What to Serve With Parmesan Bread Bites

We like to dip these in warm pizza sauce, marinara sauce or mustard. These are the perfect appetizer with pizza, pasta or any other Italian dish.

How to Make Parmesan Bread Bites

Since we’re taking some help from the store and using frozen dough, the most time consuming thing about these bread bites is waiting for the rolls to defrost! After that, it’s a quick 20 minutes from start to finish. For full recipe details see the printable recipe card down below. Here is what to expect when making these Parmesan Bread Bites.

Defrost Rolls + Cut into Smaller Pieces

Allow to defrost for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)

Dip Dough in Baking Soda Solution

Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.

Brush with Melted Butter, Spices + Cheese

Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top.

Bake + Serve

Bake at 350 degrees for 12-15 minutes, or until lightly golden brown. Serve with mustard or pizza sauce.

Storing Parmesan Bread Bites

Once completely cooled, store any remaining bread bites in an airtight bag or container. They should stay fresh for 2-3 days in the fridge.

Can I freeze these?

Yes! Place room temperature bread bites in a freezer safe, airtight container or bag. These should stay fresh in the freezer for 2 months. To thaw, allow to sit out on the counter over night or in the fridge.

Love Parmesan Bread Bites? Try These Bread Recipes…

Add these tasty Parmesan Bread Bites to your dinner menu this week! They are sure to become your new favorite bread recipe. Be sure to save, print, bookmark or share this recipe. The printable recipe card is below. Have a great week, friends!

Parmesan Bread Bites

Soft & pillow-y on the inside, buttery, golden brown on the outside & topped with parmesan cheese and parsley. Dip in pizza sauce or mustard.

Course Snack

Cuisine American

Keyword parmesan bread bites

Prep Time 10 minutes

Cook Time 12 minutes

Defrost 2 hours

Total Time 2 hours 22 minutes

Servings bites

Calories 67kcal

Author Lauren

Ingredients

6 frozen dinner rolls
1 tablespoon butter melted
1 cup hot tap water
1 1/2 tablespoons baking soda
salt and pepper
parsley flakes
parmesan cheese

US Customary – Metric

Instructions

Defrost rolls for about 2 hours until dough is completely thawed. Cut dough balls into two even pieces. Form into small pillow shapes, if desired. (I was too lazy to do that!)
Dissolve baking soda in hot water. Dip dough pieces into baking soda solution and place on greased baking sheet.
Brush dough with melted butter and more baking soda solution. Sprinkle salt, pepper, parsley flakes and parmesan cheese over top. Bake at 350 degrees for 12-15 minutes. Serve with mustard.

Nutrition

The post Parmesan Bread Bites appeared first on Lauren's Latest.

Soft Zucchini Bread Recipe (super easy!)

Lauren's Latest — Fri, 06 May 2022 04:11:00 +0000

There is nothing better than fresh Zucchini Bread in the middle of summer! This particular zucchini bread recipe is a buttery one, made with simple pantry ingredients and topped with lemon zest and sugar for an extra sweet topping. Let the zucchini baked goods roll! Thanks to plentiful gardens around the country, we can make and enjoy fried zucchini, zucchini brownies, zucchini enchiladas and this fabulous zucchini bread recipe all summer long.

Better than Grandma’s

Growing up, my Grandma had the most amazing garden and year to year would always have more zucchinis than she would know what to do with. Of course she would grate it up and add it to random recipes here and there, but the main way she would use all her zucchini was adding it to her Zucchini Bread Recipe that we would go crazy over. After getting my paws on that recipe after she passed, I realized that no matter how I tried, it would never be quite as good as Grandma’s.

So, although Grandma will always have the ultimate homemade recipe for zucchini bread (in my mind), I’ve made my own delicious, buttery, lemony version that is just as dreamy in different ways.

My Zucchini Bread Recipe

This particular recipe that I developed for zucchini bread is a lighter, sweeter version than many others on the internet. Many bake up darker than I prefer, and call for the addition of chocolate chips, nuts, cinnamon, raisins (ew) or other items.

My recipe doesn’t call for any extra add-ins and bakes light, moist and sweet thanks to butter, oil, buttermilk and of course zucchini! Topped with a simple lemon-sugar, this becomes the sweetest addition to any breakfast, afternoon tea or late-night snack.

Why You Should Bake with Zucchini

Just like a carrot cake, banana bread or pumpkin bread, the addition of a mashed fruit or grated vegetable into a cake batter is a welcome one, adding in not only nutrition but moisture! The warm summer months are when zucchinis are in season and when you’re probably finding lots of zucchini recipes pop up online. It’s the perfect time to experiment and add the extra benefits zucchini can bring to your baked goods. Try my Zucchini Lemon Poppyseed Cookies!

How to Prep Zucchini for Zucchini Bread

Most recipes using fresh zucchini in this way will have you grate your zucchini and then remove any extra moisture.

Wash your zucchini. No need to peel!
Cut off one of the ends.
Grate using a box grater or other medium to coarse grate.
Transfer zucchini to a clean kitchen towel or several paper towels stacked together and wring out any extra moisture.
Now your zucchini is ready to use! Alternately, you can store in ziploc bags and keep in the fridge or freezer for a later date.

How to Make Homemade Zucchini Bread

You only need about 15 minutes and a few pantry staples to make this simple zucchini bread batter!

Prep

Preheat oven. Grease a light colored loaf pan very well and set aside. Grate and prepare zucchini like mentioned above.

Make the Zucchini Bread Batter

In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.

Stir flour, baking powder and salt together separately.

Alternate adding in the dry mixture with the buttermilk, starting and ending with dry.

Gently stir in grated zucchini by hand.

Pour into Pans, Top with Lemon Sugar + Bake

Pour into prepared pan. Stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.

Bake 45-60 minutes or until toothpick comes out clean.

Cool + Serve

Cool 10-15 minutes before removing from pan and cooling completely. Enjoy!!

Storing Zucchini Bread

Cover with foil or plastic wrap or place in a plastic bag to prevent drying out. Properly stored, zucchini bread will stay fresh 1-2 days.

Can I freeze Zucchini Bread?

Yes! Wrap bread tightly in plastic wrap or foil. Zucchini bread will stay fresh in the freezer for 2-3 months.

Like this Zucchini Bread Recipe? Try these:

Fried Zucchini
Zucchini Pizza Casserole
Zucchini Enchiladas
The Best Zucchini Brownies
Zucchini Fritters
Sausage and Peppers Stuffed Zucchini Boats
Zoodles in a Lemon Cream Sauce
…or check out my recipe index with all the zucchini related recipes on my site.

Be sure to pin/print/share/bookmark/email this recipe because it’s a great one to have on hand for the warmer summer months!

Have a great day, friends!

Zucchini Bread Recipe

There is nothing better than fresh zucchini bread in the middle of summer! This particular zucchini bread recipe is a buttery one, made with simple pantry ingredients and topped with lemon zest and sugar for an extra sweet topping.

Course Breads

Cuisine American

Keyword zucchini bread recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings servings

Calories 227kcal

Author Lauren’s Latest

Ingredients

For the zucchini bread-

1 small zucchini grated, about 1 1/4 cups
1/4 cup canola oil
1/4 cup butter softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk

For the Lemon Sugar Topping-

2 tablespoons granulated sugar
1 1/2 teaspoons lemon zest

Instructions

Preheat oven to 350 degrees. Grease a light colored loaf pan very well and set aside.
Grate zucchini on medium grater. Squeeze out excess moisture and dry on paper towels. Measure out 1 1/4 cups.
In a large bowl, mix canola oil, butter and sugar together until well combined. Add in eggs and vanilla and stir again until mixed and completely smooth.
Stir flour, baking powder and salt together in a separate bowl. Alternate adding in flour mixture and buttermilk, starting and ending with flour. Scrape sides and mix again briefly to ensure a smooth batter.
Fold in zucchini by hand and pour into prepared pan.
For the lemon sugar, stir sugar together with lemon zest in a small bowl until well combined. Sprinkle over the top of the loaf.
Bake zucchini bread 45-60 minutes or until toothpick comes out clean. Cool 10-15 minutes before removing from pan and cooling completely.

Nutrition

The post Soft Zucchini Bread Recipe (super easy!) appeared first on Lauren's Latest.

Lemon Poppy Seed Bread

Lauren's Latest — Mon, 18 Apr 2022 10:46:00 +0000

This Lemon Poppy Seed Bread is moist, light, and lower in fat, filled with lots of lemon zest and poppy seeds, and drizzled with a thick lemon glaze made with powdered sugar and fresh lemon juice. If you love this combo you’re going to love my Lemon Poppy Seed Cake and Lemon Poppy Seed Muffins!

Lemon Poppy Seed Bread Basics

Lemon Poppy Seed Bread… Running out of granulated sugar in the middle of a recipe is just a skill I’ve acquired over the years. It just happens because I think I have enough sugar and then dive into a recipe and BAM. Not enough sugar.

Why do I bring this up? Because that’s exactly what happened with this recipe that I’m sharing with you today. I had a small amount of sugar in my house unbeknownst to me and it was too late to go out and get more or have any delivered.

What is a girl to do?

Shuffle through her cabinets for anything remotely sweet to use in place of the sugar.

My shuffling worked! We were eating lemon poppyseed bread made with 1/2 cup sugar (and 1/2 cup maple syrup!) at 11:30 pm and by golly it was delicious. So delicious in fact that I made it, again and again, to make sure it wasn’t just a fluke. Plus, I needed way more lemon flavor in there to make it taste as zingy as I wanted it to.

The finished loaf is a moist, light, and lower fat version of the original, filled with lots of lemon zest and poppy seeds and then drizzled with a thick glaze made with powdered sugar and fresh lemon juice. Let’s get into it!

Tips and Tricks for Success

Making this recipe is relatively straight forward! But here are some tips and tricks to make your life easier. You’re welcome

Light Colored Pans. My only notes would include using a lighter colored loaf pan (these are the ones I use, and love!) do it doesn’t get too dark too fast with the one hour cook time.
Nonstick and Parchment Paper. Spraying the pan well with nonstick cooking spray so it slides out easily. Heck, if you’re really concerned, just line the pan with some parchment paper along with the nonstick. It’s not necessary, but definitely will give you peace of mine. It’ll pop right out!
Eggs. Make sure your eggs are at room temperature.

How to Make Lemon Poppy Seed Bread

This is a simple Lemon Poppy Seed Bread recipe, start out with your ingredients, mix them up. Then bake the batter in a loaf pan. Cool the loaf and as its cooling, prepare a simple lemon glaze. Then glaze it, slice it and enjoy! For the full recipe, check out the recipe card at the bottom of the post.

Preheat + Prep

Preheat oven. Spray a loaf pan with nonstick cooking spray and set aside.

Make the Batter

In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppy seeds and stir again gently.

Bake + Cool

Pour into prepared loaf pan and bake until a toothpick comes out clean. Cool in the pan before removing to a cooling rack. Cool completely.

Make the Lemon Glaze

For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue.

Drizzle generously over loaf and enjoy!

Storing Lemon Poppy Seed Bread

Lemon Poppy Seed Bread can be stored at room temperature for up to 2 days. To lengthen its shelf life store in the fridge, in an airtight container, for up to a week!

To Freeze. Skip the glaze and wrap in plastic wrap, then put the loaf into a freezer bag. Freeze for up to 4 months!

To Thaw. Transfer the loaf from the freezer to the fridge, allow to thaw overnight. Transfer to the counter and let it come to room temperature. Then glaze it, slice it and enjoy!

Try doubling this Lemon Poppy Seed Bread recipe! Enjoy one loaf now and store the other in the freezer for later.

More Lemon Recipes to Love!

Lemon Cream Puffs
Lemon Sour Cream Sugar Cookies
Lemon Poppy Seed Cake with Cream Cheese Frosting
Lemon Cream Pie
Lemon Crinkle Cookies
Perfect Lemon Bar Recipe

Printable recipe card is below. Have a great day, friends!!

Lemon Poppy Seed Bread

Enjoy this soft, moist and delicious Lemon Poppyseed Bread made with healthier ingredients making this low fat and lower in processed sugar.

Course Breads

Cuisine American

Keyword Lemon Poppy Seed, Lemon Poppy Seed Bread, Lemon Poppy Seed Bread Recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings slices

Calories 535kcal

Author Lauren Brennan

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup granulated sugar
1/2 cup real maple syrup
6 tablespoons canola oil or vegetable oil
2/3 cup unsweetened apple sauce
2 large eggs at room temperature
1 teaspoon vanilla
1 teaspoon lemon extract optional, but recommended
1/4 cup lemon zest 5 lemons for me!
1 tablespoon poppyseed

For the glaze:

1 cup powdered sugar
1-2 tablespoons fresh lemon juice

US Customary – Metric

Instructions

Preheat oven to 325 degrees. Spray a loaf pan with nonstick cooking spray and set aside.
In a large bowl, whisk together: flour, baking soda, salt, baking powder, and granulated sugar. Create a well in the middle of the ingredients and pour in the wet ingredients: maple syrup, oil, apple sauce, eggs, extracts, and lemon zest. Stir the center of wet ingredients first before starting to incorporate the wet into the dry. Stir until dry ingredients are just combined. Add in poppyseed and stir again gently.
Pour into prepared loaf pan and bake 50 minutes to 1 hour, or until a toothpick comes out clean. Cool 15 minutes in the pan before removing to a cooling rack. Cool completely.
For the glaze, stir powdered sugar together with just enough lemon juice to create a thick glaze the consistency of white school glue. Drizzle generously over loaf and enjoy!

Nutrition

The post Lemon Poppy Seed Bread appeared first on Lauren's Latest.

Dinner Rolls

Lauren's Latest — Wed, 06 Apr 2022 20:57:44 +0000

These classic Dinner Rolls are sure to be the best sidekick to any holiday or family dinner. Soft, light and pillowy, these rolls are made with all-purpose flour and honey, perfect for making sliders with Crockpot Pulled Pork or along side Vegetable Beef Soup. Or slather them in butter and eat them alone. Based on my Easy White Bread Recipe, these homemade dinner rolls are sure to please!

Bread Making Basics

Working with yeast and making bread doesn’t have to be hard. I’ve listed a few tips here to help you along. While making bread seems to be time consuming, most of the time spent is waiting for the dough to rise.

Yeast– I use active dry yeast and love Le Saffre brand. (You can get a big 1 lb pack of it at Costco, Fred Meyer or even Super Walmart sometimes!) The brand doesn’t really matter, just make sure you are using fresh yeast that isn’t close to expiring.
Warm Water– to proof the yeast, you stir it together with warm water. If the water is too hot, you will kill your yeast. If this makes you nervous, err on the side of cooler than warmer. Think baby bath water temperature.
Kneading in the Flour– when using a stand mixer, its easy to knead in too much flour, making your rolls heavy. We aren’t going for heavy. We want light and pillowy rolls! So after adding flour in bit by bit and you notice the dough is taking shape, feel the dough. It should still be tacky but not sticky enough to leave a residue on your hands. The bottom half of the dough will still be stuck to the bowl and the top half won’t be. Totally normal.
When in doubt: it’s better to have your dough too sticky than too dry. You can always add a bit more flour to the dough as you’re forming your rolls and you notice they are too sticky.

How to Make Dinner Rolls

Making rolls and bread in general, may seem tedious, but by following these step by step directions, you’ll have perfect results every time! For full recipe details, check out the printable recipe card below.

Prep Baking Dish

Spray a glass 9×13 baking dish with nonstick cooking spray and set aside. Alternately, you can line a metal 9×13 pan with parchment paper, spray with nonstick cooking spray and set aside. (The parchment paper will help avoid dark, crispy bottoms.)

Make Yeast Mixture

In a large bowl, stir warm milk, yeast and honey together until mostly dissolved. Set aside to proof 10 minutes. Once it looks frothy and/or bubbly, it is ready. If no bubbles have been made, start again with cooler milk or fresher yeast.

Add Flour to a Mixing Bowl

While the yeast is proofing, measure 2 cups of flour into the bowl of a stand mixer. Add the milk and yeast and stir on low using the dough hook. Once the flour has mostly incorporated, stir in melted butter and salt.

Knead the Dough

Continue adding in flour, bit by bit, until dough is tacky but won’t stick to your hands and the bowl is mostly clean. I used exactly 4 cups, but your dough could take less or more flour. Knead for 5 minutes.

Grease Dough + Bowl, Let Rise

Grease dough and bowl, then cover to rise 1 hour in a warm spot in your kitchen.

Divide Dough into Equal Size Balls + Let Rise a Second Time

Once roll dough has doubled in size, remove from bowl, divide into 16 equal pieces and roll into rolls. Place into the prepared 9×13, cover gently with a clean kitchen towel or plastic wrap and set aside for the second rise. Once rolls have puffed and almost doubled in size, preheat oven.

Bake + Brush With Butter

Bake until golden brown. Brush rolls with melted butter and serve warm.

Storing Dinner Rolls

The great thing about this recipe is that you can make them ahead and reheat when needed. To store them, allow to cool to room temperature and keep in airtight containers or ziplock bag. The colder you store them the longer they keep. These rolls will stay good at room temperature for up to 4 days, in the fridge for up to 6 days and in the freezer for up to 4 months!

What to Serve with Dinner Rolls

Rolls of any kind are great stand alone snacks or perfect for small lunch sandwiches. But for dinner, here are some delicious options that would work perfectly with these Dinner Rolls.

Love Bread? Here are some of my favorite bread recipes…

Be sure to print, save, or bookmark this classic dinner roll recipe. You’ll want to keep this one in your back pocket to keep coming back to. Enjoy!

Dinner Rolls

Course Breads

Cuisine American

Servings rolls

Calories 179kcal

Ingredients

1 1/2 cups warm milk
4 1/4 teaspoons active dry yeast
1/4 cup honey
1/4 cup salted butter melted and cooled
1 1/2 teaspoons sea salt
4 cups all purpose flour give or take 1/2 cup

Instructions

Spray a glass 9×13 baking dish with nonstick cooking spray and set aside. Alternately, you can line a metal 9×13 pan with parchment paper, spray with nonstick cooking spray and set aside. (The parchment paper will help avoid dark, crispy bottoms.)
In a large bowl, stir warm milk, yeast and honey together until mostly dissolved. Set aside to proof 10 minutes. Once it looks frothy and/or bubbly it is ready. If no bubbles have been made, start again with cooler milk or fresher yeast.
While the yeast is proofing, measure 2 cups of flour into the bowl of a stand mixer. Add the milk and yeast and stir on low using the dough hook. Once the flour has mostly incorporated, stir in melted butter and salt.
Continue adding in flour, bit by bit, until dough is tacky but won't stick to your hands and the bowl is mostly clean. I used exactly 4 cups, but your dough could take less or more flour. Knead 5 minutes.
Grease dough and bowl, then cover to rise 1 hour in a warm spot in your kitchen. Once roll dough has doubled in size, remove from bowl, divide into 16 equal pieces and roll into rolls. Place into the prepared 9×13, cover gently with a clean kitchen towel or plastic wrap and set aside for the second rise. Once rolls have puffed and almost doubled in size, preheat oven to 350 degrees F.
Bake 15-25 minutes or until golden brown. Brush rolls with melted butter and serve warm.

Nutrition

The post Dinner Rolls appeared first on Lauren's Latest.

Hot Cross Buns

Lauren's Latest — Tue, 05 Apr 2022 13:25:00 +0000

The perfect blend of sweet and spice, enjoy these classic Hot Cross Buns this Easter season. Topped with a cross and optional glaze. The best addition this year to your holiday table. Based off of my White Bread Recipe, these rolls are soft, airy and unforgettable.

What Are Hot Cross Buns?

Hot Cross Buns are a type of spiced sweet bun usually filled with fruit, such as raisins. They are also decorated with a white cross either etched into the dough or placed on top with icing.

Traditionally, Hot Cross Buns are made and eaten on Good Friday as an Easter custom shared around the world. However, they can be enjoyed, any time of the year.

I love bread probably more than the usual person, but heaven help me when it comes to Hot Cross Buns. So so addicting! I’m not sure if its the blend of spices, the lightly sweet and sticky glaze, the orange zest or the combination of all three that really takes these over the top but man are they good.

Want more Buns, hun? Check these recipes out: Chewy Soft Cinnamon Rolls, Sweet Potato Dinner Rolls, Sweet Orange Rolls, and Buttery Monkey Bread.

How to Make Hot Cross Buns

For this Hot Cross Buns recipe, you’re going to need pantry staples and about 18 minutes of active prep time. The rest of this journey is spent proofing and baking; I also have overnight instructions below if you want to break this party up.

Make the Yeast Mixture

In a liquid measuring cup, stir together the warm water, warm milk, yeast, and honey. Set aside to proof, 10 minutes. After 10 minutes, the top should look frothy and bubbly.

Measure out Flour, Sugar + Spices

While yeast is proofing, measure out 3 cups of flour with cinnamon, nutmeg, cardamom, brown sugar, and salt into the bowl of a stand mixer, fitted with a dough hook. Stir to combine.

Add in Bloomed Yeast Mixture

Pour in the bloomed yeast and stir until it starts to become sticky. As it is stirring, pour in melted butter. Continue to ‘knead’, stirring in another 1-2 cups of flour, bit by bit, until the dough pulls away from the sides and when you touch it its tacky but won’t leave residue on your fingers. (Should take about 6 minutes)

Rise

Place into a well-greased bowl, cover with plastic wrap and let rise 1 hour or until doubled in size.

Add Raisins + Orange Zest, Form Rolls

Press dough into a large rectangle and fold in raisins and orange zest. Divide dough into 24 even balls (2 oz. each if you wanted to weigh) and place onto a parchment paper-lined baking sheet. Cover gently with plastic wrap or a clean dish towel and rise another 45 minutes to 1 hour or until doubled in size. Remove plastic wrap and brush each roll with milk.

Crosses on Hot Cross Buns

You have two options for crossing your Hot Cross Buns. The first is the one I demonstrate in the photos and that is in the recipe card, a flour paste that you apply BEFORE baking.

Make the Paste for the Crosses (apply before baking)

Whisk flour and water together until a thick, pipeable paste comes together. Think slightly thicker than white school glue consistency. (You may need to add in more flour or water to get the right consistency.) Spoon into a piping bag or Ziploc bag, snip the tip and pipe crosses across all the rolls.

The other option is an icing cross you apply AFTER the buns are baked.

Bake at 350 degrees for 20 minutes or until the rolls are nice and brown.
You could make a simple icing made from milk, powdered sugar and a splash of vanilla OR use the browned butter icing I made for these scones. Either are great options!

Bake

Bake at 350 degrees for 20 minutes or until the rolls are nice and brown.

Add Glaze (Optional step)

To glaze rolls, melt apricot jam or orange marmalade in the microwave until its runny and brush over the tops. Serve warm or at room temperature.

Overnight Instructions

What is so perfect about this recipe is that it can be made ahead of time by letting the dough rise overnight! Here’s how to make Hot Cross Buns ahead of time:

Follow the directions all the way through, stopping after the first rise and after you have shaped the dough into 24 even balls. At this point, cover the shaped buns tightly with plastic wrap and store in the fridge for up to 15 hours. The next day, at least 3 hours before you need them, remove the buns from the fridge. Keep them covered, and let them rise at room temperature for 1-2 hours before baking. Then brush with milk and proceed with the recipe instructions.

This technique allows you to break up the rising times and let the rest of the baking occur the next day. This is perfect if you want these rolls for breakfast or even during Easter lunch.

Storing Hot Cross Buns

To keep buns fresh, transfer to an airtight container and store in a cool, dry place for up to 3 days. To freeze, place in a freezer safe, airtight container and into the freezer for up to 2 months. Allow to thaw in the fridge overnight.

More Easter Recipes!

Grace your Easter Dinner table with these recipes, along with Hot Cross Buns!

The printable recipe card is below, enjoy and happy baking, friends!

Hot Cross Buns

The perfect blend of sweetness and spices, enjoy these classic Hot Cross Buns this Easter season. Topped with a cross and optionally glaze.

Course Breads

Cuisine English

Keyword Hot Cross Buns, Hot Cross Buns Recipe, How to Make Hot Cross Buns

Prep Time 3 hours

Cook Time 20 minutes

Total Time 3 hours 20 minutes

Servings rolls

Calories 143kcal

Author Lauren’s Latest

Ingredients

1 cup warm water
1 cup warm milk
4 1/2 teaspoons active dry yeast 0.5 oz, 2 packages
1 tablespoon honey or granulated sugar
3 cups all purpose flour plus more as needed (1-2 cups)
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom or allspice or cloves
1/4 cup packed light brown sugar
2 teaspoons salt
1/4 cup butter melted and cooled
1 cup raisins or sultanas or currants
1 naval orange zested
1/4 cup milk

For the cross

2/3 cup all purpose flour
1/2 cup water see notes below
1/2 cup apricot jam or orange marmalade, optional

US Customary – Metric

Instructions

In a liquid measuring cup, stir together the warm water, warm milk, yeast, and honey. Set aside to proof, 10 minutes. After 10 minutes, the top should look frothy and bubbly.
While yeast is proofing, measure out 3 cups of flour with cinnamon, nutmeg, cardamom, brown sugar, and salt into the bowl of a stand mixer, fitted with a dough hook. Stir to combine.
Pour in the bloomed yeast and stir until it starts to become sticky. As it is stirring, pour in melted butter. Continue to 'knead', stirring in another 1-2 cups of flour, bit by bit, until the dough pulls away from the sides and when you touch it its tacky but won't leave residue on your fingers. (Should take about 6 minutes)
Place into a well-greased bowl, cover with plastic wrap and let rise 1 hour or until doubled in size.
Press dough into a large rectangle and fold in raising and orange zest. Divide dough into 24 even balls (2 oz. each if you wanted to weigh) and place onto a parchment paper-lined baking sheet. Cover gently with plastic wrap or a clean dish towel and rise another 45 minutes to 1 hour or until doubled in size. Remove plastic wrap and brush each roll with milk.
For the crosses, whisk flour and water together until a thick, pipeable paste comes together. Think slightly thicker than white school glue consistency. (You may need to add in more flour or water to get the right consistency.) Spoon into a piping bag or Ziploc bag, snip the tip and pipe crosses across all the rolls.
Bake at 350 degrees for 20 minutes or until the rolls are nice and brown.
To glaze rolls (optional step), melt apricot jam or orange marmalade in the microwave until its runny and brush over the tops. Serve warm or at room temperature.

Notes

Overnight Instructions:

Follow the directions all the way through, stopping after the first rise and after you have shaped the dough into 24 even balls. At this point, cover the shaped buns tightly with plastic wrap and store in the fridge for up to 15 hours. The next day, at least 3 hours before you need them, remove the buns from the fridge. Keep them covered, and let them rise at room temperature for 1-2 hours before baking. Then brush with milk and proceed with the recipe instructions.

Nutrition

The post Hot Cross Buns appeared first on Lauren's Latest.

Chocolate Chip Muffins

Lauren's Latest — Tue, 01 Mar 2022 22:11:58 +0000

Made with simple pantry ingredients in only one bowl, this Chocolate Chip Muffin Recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream. While I have lots of muffin recipes in my archive, these should be at the top of your must make list.

Chocolate Chip Muffins: A Recipe Overview

Today, I am so thrilled to be sharing an all new muffin recipe for Chocolate Chip Muffins! This is a classic choice for a muffin flavor and I know so many of you will love these! Here is a quick overview:

Recipe Overview: made with simple pantry ingredients in only one bowl, this chocolate chip muffin recipe is one you will want to save for years to come! The batter is lightly sweetened and stays moist after baking thanks to the melted coconut oil and sour cream.
Taste: these muffins aren’t too sweet, but certainly will hit that sweet tooth for breakfast. The batter is purposely less sweet to make up for the chocolate chips and turbinado sugar.
Texture: Soft muffins with a tender crumb, these are so delicious! As long as you don’t over mix the batter, they won’t get tough.

How to Make Chocolate Chip Muffins

I love this Chocolate Chip Muffin Recipe for so many reasons! It’s made in one bowl, it requires pantry ingredients, it stays moist thanks to the melted coconut oil and the sour cream and the overall texture cannot be beat. Here’s how to make them:

Make the Muffin Batter

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.

In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.

Do Not Over Mix

Getting a soft and tender muffin comes down to how much gluten has developed in the batter before baking. Over mixing forms those gluten strands, giving you a tough muffin. Think of kneading bread or pizza dough. You want a chewy finished product, right? That’s not what we’re going for here. We want to stir a little as possible to keep it tender.

Bake and Cool

Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.

Simple Substitutes

While I would highly recommend making this recipe as stated, feel free to change the recipe using my recommended substitutions and based on what you have on hand.

Melted Butter or Vegetable Oil for Coconut Oil

While I love the slight hint of coconut flavor you get from the melted coconut oil this recipe calls for, I realize not everyone will have that in their pantries. That’s why melted butter or even vegetable oil can work as an easy substitute 1:1. Butter has that delicious flavor, but vegetable oil is a great, all purpose, flavorless choice. I do not recommend using margarine or a strongly flavored oil (like extra virgin olive oil).

Using Different Kinds of Chocolate Chips

While most kitchens will have semi sweet chocolate chips readily available, its not the only possible kind of chocolate chip to use. Keep in mind the batter isn’t that sweet on its own, so the chocolate chips do add that sweet flavor you will need. Semi sweet and milk chocolate chips are great options. While dark chocolate chips (or chunks) would be good too, keep in mind the muffins won’t be very sweet.

Baking Powder and Baking Soda are Not Interchangeable!

So, I don’t have a substitute for baking powder, but let this be your warning that they are not interchangeable in this recipe! Baking powder is a great leavening agent for cakes, scones, biscuits and baked goods where you are wanting a big lift. Baking soda is a different kind of leavening, but one that isn’t as reliable in this application.

Storage Directions

You can store these Chocolate Chip Muffins in air tight containers on the counter for up to three days OR in the refrigerator for up to 5 days. These also freeze beautifully. As long as they are wrapped well, they will last up ti 3 months in the freezer. Simply microwave 10-15 seconds or until warmed through before eating.

Making Muffins Sweeter

This batter recipe for chocolate chip muffins is naturally not as sweet as some of my other muffin recipes on my site for a couple of reasons: (1) because we add a full cup of chocolate chips! Those add lots of sweetness and flavor. (2) I sprinkle the tops with turbinado sugar which obviously adds another level of sweetness, making it so the batter doesn’t need to be as sweet. If you would like these a little sweeter, sprinkle in a few more chocolate chips and turbinado sugar.

Other Muffin Recipes You Will Love:

I love a good muffin and certainly have a bunch of recipes to choose from. These are my favorites:

Morning Glory Muffins
Bakery-Style Blueberry Muffins (the lemon sugar sprinkled on top make these AMAZING)
Cinnamon Muffins
Banana Nut Muffins
Double Chocolate Muffins
Lemon Poppyseed Muffins
Pumpkin Muffins (great in the Fall!)

Anyways, I hope you love this recipe as much as me and my family did! One batch was gone in a flash over at my house which is always a good sign. Be sure to save/print/pin/bookmark this one. She’s a keeper.

Chocolate Chip Muffins

Course Breads, Breakfast

Cuisine American

Keyword Chocolate Chip Muffins, muffin recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings muffins

Calories 270kcal

Equipment

1 muffin tin

Ingredients

2 cups all purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream or plain greek yogurt
2/3 cup milk
1 whole egg
5 tablespoons coconut oil or butter (melted)
1 teaspoon vanilla extract
1 cup chocolate chips milk chocolate or semi sweet
2 tablespoons turbinado sugar optional

US Customary – Metric

Instructions

Preheat oven to 350 degrees F. Line a muffin tin with paper liners and set aside.
In a large bowl, whisk flour, sugar, baking powder and salt together. Create a well in the center and add in wet ingredients: sour cream, milk, egg, coconut oil and vanilla. Stir until just combined. A few small lumps are fine. Fold in chocolate chips.
Using an ice cream scoop, divide batter evenly between muffin tins. Top with turbinado sugar (optional). Bake for 15 minutes or until muffins are golden brown and thoroughly cooked. Cool 10 minutes before removing from tins and serving. Enjoy plain or with butter.

Nutrition

The post Chocolate Chip Muffins appeared first on Lauren's Latest.

Cinnamon Bread {Cinnamon Swirl Donut Bread}

Lauren's Latest — Sat, 25 Dec 2021 02:04:00 +0000

This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar! And if you’re looking for a mini version, look no further than my Cinnamon Muffins!

How To Make Sweet Donut Cinnamon Bread (YUM)

This is a pretty simple loaf to make, you just need to be prepared to get a little messy whilst dipping the whole loaf into melted butter…and then cinnamon and sugar. For full recipe details see the printable recipe card and video down below.

Prep

Preheat oven. Grease light colored loaf pan with non-stick cooking spray and set aside.

Make the Batter

In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present.

Reserve 1/2 Cup of Cinnamon Bread Batter

Reserve 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.

Pour into Pan, Swirl + Bake

Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together.

Bake until toothpick comes out with a few moist crumbs…about 40-45 minutes.

Prep Coating

While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.

Cool

Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.

Coat Loaf in Butter + Cinnamon Sugar

Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated. Slice into pieces and serve warm or at room temperature.

Storing Cinnamon Bread

Cinnamon Swirl bread can be stored in an airtight container or ziplock beg at room temperature. This bread will stay fresh for 4-5 days.

To Freeze: Let Cinnamon Bread cool completely before wrapping in plastic wrap and placing in a freezer safe bag. Bread will stay fresh in the freezer for 3 months.

Can I Make These into Muffins Instead?

Yes! You can totally make this buttery cinnamon bread into muffins. Be sure to grease the muffin tin and fill 2/3 full and bake until a toothpick inserted comes out clean, around 13-15 minutes. Paper liners wouldn’t work here because you would have to coat the whole muffin in butter, then cinnamon sugar. Unless you just dip the top, which could be a great option if you’d rather not bother washing a muffin tin.

More Sweet Cinnamon Recipes To Try:

So, there you have it! A buttery, sweet, delicious cinnamon bread that you are sure to love. Be sure to save this recipe for your next breakfast or brunch gathering! Have a wonderful weekend!

Cinnamon Bread (swirled donut bread)

This Swirly Cinnamon Bread recipe is a cakey bread, baked until perfection and then dipped into butter and coated with cinnamon sugar!

Course Breakfast

Cuisine American

Keyword Cinnamon Swirl Donut Bread

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings slices

Calories 475kcal

Author Lauren Brennan

Ingredients

1/4 cup canola oil
1/4 cup softened butter
1 cup granulated sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk or 1/2 cup milk + 1/2 teaspoon white vinegar
1/2 teaspoon cinnamon
1/2 teaspoon molasses

coating:

1/2 cup melted butter
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Grease light colored loaf pan with non-stick cooking spray and set aside.
In large bowl, mix oil, butter and sugar until well combined. Stir in eggs and vanilla until smooth. Gently stir in dry ingredients and buttermilk until uniform batter has formed. Scrape sides to ensure no lumps are present. Remove 1/2 cup prepared batter from bowl and place into a separate smaller bowl. To that small amount of batter, stir in cinnamon and molasses.
Pour half of the prepared batter into the bottom of the loaf pan. Spoon half of the cinnamon batter in small dollops overtop the batter. Pour remaining plain batter over the top. Dot the top with remaining cinnamon batter. Using a butter knife, swirl two batters together. Bake 45-50 minutes or until toothpick comes out with a few moist crumbs.
While loaf is baking, get coating ready. Pour melted butter into a large shallow dish. Stir sugar, brown sugar and cinnamon together in a separate large shallow dish.
Cool 10 minutes before loosening edges and removing loaf from pan. The loaf should be very warm, but cool enough to handle with your hands.
Dip each side of loaf into melted butter until fully coated. Spoon remaining melted butter over the edges that tend to be more crispy. Transfer buttery loaf to the cinnamon-sugar mixture and press into the sides and top until fully coated.
Slice into pieces and serve warm or at room temperature.

Video

Nutrition

The post Cinnamon Bread {Cinnamon Swirl Donut Bread} appeared first on Lauren's Latest.

The BEST Banana Nut Bread

Lauren's Latest — Wed, 01 Dec 2021 12:44:00 +0000

This is the Best Banana Nut Bread in town, using only 1 bowl and simple pantry ingredients. You’re only an hour away from moist, lightly sweet, flavorful banana bread! If you have spotty bananas lying around, this recipe is for you. Similar to my Classic Banana Bread and family favorite Banana Bread Muffins, only loaded with walnuts for a buttery crunch.

A Family Favorite Recipe

Today I’m so happy to be sharing the Best Banana Nut Bread Recipe because truth be told, I prefer banana bread with nuts. Some people are banana bread purists and others prefer chocolate chips, but I am in the nut category (though if I’m being honest, I’ve never met a banana bread I didn’t like). This is a delicious, adaptable, moist banana bread recipe that is nearly fail-proof. It’s the epitome of comfort and happiness and by the end of the week, I always seem to have spotty bananas around.

Pro Tips For Banana Nut Bread Success

Keep Banana Bread Moist

I have created this recipe using specific ingredients to keep this loaf as moist as possible. Things like mashed banana, oil, butter and buttermilk all add moisture to banana bread so when it’s baked, it’s still soft and tender. Also, watch the clock when you’re baking this so you don’t over bake it! Over baked, dark and dry banana bread is not delicious.

Use the Right Loaf Pan

I use this lightly colored loaf pan that doesn’t darken the sides too quickly. Since loaves usually take about an hour in the oven, you want to limit how brown the sides get. If you’re using a nonstick, darker metal pan, you’ll end up with really crispy edges. If you like crispy edges, then all the more power to ya. But, I love a soft loaf the entire way around and I find a lighter-colored loaf pan is the way to achieve that. If you happen to pull your loaf out of the pan and it has a few crispy edges, wrap it in plastic wrap when it’s lukewarm (not to be confused with warm) for an hour or two. It’ll soften those edges right up.

Use Fresh Walnuts

Nuts have oils in them and if they have been sitting on your pantry shelf for a little too long, those oils will go rancid. This goes for any nut, not just walnuts! If you try a walnut out of the package, you should be able to tell if it has gone rancid. (It should have a stronger, unpleasant flavor.) Since half of this recipe is bananas and the other half is basically nuts, you want to make sure you use the tastiest and freshest ones.

Let Your Loaf Cool Completely

This is just a rule of thumb for any sort of loaf recipe. If you want clean and beautiful slices, wait until it’s cooled completely. If you don’t really care, slice away! Warm banana bread is hard to beat, even if it isn’t completely picture perfect.

How to Make Banana Nut Bread

My recipe for banana nut bread obviously calls for walnuts (classic) but be sure to check out my adaptions below. For full recipe details and ingredient measurements, see the printable recipe card down below.

Prepare your Pan

Preheat oven. Spray a light colored loaf pan with cooking spray and set aside.

Make the Batter

In a large bowl, stir oil, butter, sugar, eggs, vanilla, and mashed banana together until mostly smooth.

Add in dry ingredients slowly with buttermilk until a uniform batter comes together. Stir in chopped walnuts by hand. Pour into prepared loaf pan and top with more nuts.

Bake Your Loaf, Cool + Slice

Bake until a toothpick comes out clean with a few moist crumbs. Cool at least 15 minutes before removing from hot pan and slicing.

Love bread as much as I do? Check out these recipes: Soft Zucchini Bread Recipe (super easy!), Lemon Poppy Seed Bread, Pumpkin Chocolate Chip Bread, EASY Homemade Bread Recipe, and Seriously *the best* Cornbread Recipe.

Variations to Try

If walnuts aren’t your thing, here are a few common and delicious options!

Purist– simply omit nuts and bake plain banana bread.
Change the nuts – if you don’t like or don’t have walnuts on hand, pecans, almonds or cashews are a great option!
Chocolate chips – substitute out the chopped walnuts for chocolate chips. 1/2 cup in the batter and 1/4 cup sprinkled on top. Delicious!

Storing Banana Bread

Store any uneaten Banana bread in a ziplock bag or airtight container to retain the moisture and softness as long as possible, usually 4 days on the counter. After then, it’s still fine to eat, you’ll just notice its drying out a little.

To Freeze: Allow loaf to cool completely. Wrap loaf in 2-3 layers of plastic wrap or aluminum foil before placing in a ziplock bag or freezer safe container. Banana bread will stay fresh in the freezer for up to 3-4 months.

Even More Banana Bread to Try!

The printable recipe card is below. Save/Print/Pin/bookmark this glorious Banana Bread! Well worth it to have this recipe in your arsenal. It’s worth every calorie for sure

Have a great day, friends!

The Best Banana Nut Bread Recipe

The Best Banana Nut Bread Recipe is moist, sweet and flavorful every time! If you have spotty bananas lying around, this recipe is for you.

Course Breakfast, Dessert

Cuisine American

Keyword banana nut bread, banana nut bread recipe, best banana nut bread recipe

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings slices

Calories 259kcal

Author Lauren’s Latest

Ingredients

1/4 cup salted butter softened
1/4 cup canola oil
1 cup granulated sugar
2 whole bananas mashed
2 large eggs at room temperature
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup buttermilk
3/4 cup walnuts chopped

US Customary – Metric

Instructions

Preheat oven to 325 degrees. Grease light colored loaf pan (8 1/2″ x 4 1/2″ x 2 3/4” high) with non-stick cooking spray and set aside.
In a large bowl, mix oil, butter, and sugar until well combined. Stir in eggs, vanilla, and banana until smooth.
Gently stir in dry ingredients and buttermilk until a uniform batter has formed. Scrape sides to ensure no lumps are present. Stir in 1/2 cup walnuts. Pour into prepared pan and top with remaining 1/4 cup chopped nuts.
Bake for 50 to 60 minutes in the lower half of the oven or until completely baked. Remove from oven and cool at least 15 minutes before removing from pan. Slice and serve.

Video

Nutrition

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