ginger pumpkin bread with walnuts

Hi, hi! I promise I'm still alive over here. The fall has continued to be busy, and I'm not in the kitchen or in this space nearly as often as I'd like to be. But I have managed to squeeze in some fall baking! 

While I'm not one to go pumpkin crazy, nothing quite makes the house smell like fall like fresh pumpkin bread in the oven. I whipped up this ginger-spiked loaf this weekend, and it was lovely. Not too sweet, a little spicy, just so right.

Note: this recipe makes 2 loaves of pumpkin bread... nothing wrong with that!

Ginger Pumpkin Bread with Walnuts (adapted from Martha Stewart)

yields 2 loaves

you'll need:

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan

2 1/2 cups all-purpose flour, plus more for the pan

2 teaspoons baking powder

2 teaspoons ground ginger

1 teaspoon kosher salt

1 cup sugar

1 cup light brown sugar

1 15-oz. can pumpkin puree

3 large eggs

2/3 cup walnuts, roughly chopped

Preheat oven to 375 degrees. Butter and flour two 9x5 loaf pans and set aside.

In a large bowl, whisk together flour, baking powder, ginger, and salt. In a separate bowl, whisk together the sugars, pumpkin, butter, and eggs. Add the flour mixture and stir until combined.

Divide the batter between the two loaf pans. Top with walnuts. Bake 45-55 minutes, or until a toothpick inserted into the loaf comes out clean. Allow to cool in the pans for 10 minutes, then carefully invert to a wire rack to cool completely. Serve warm!

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blueberry cornmeal butter cake

I KNOW. Pumpkin spice everything is already dominating the food world. But I'm still loving the late summer produce that we're getting from our CSA! Let's hang on to summer for one more recipe, yes?

This quick, easy little cake is perfect for breakfast, a snack, or alongside some vanilla ice cream for an indulgent dessert. It's the perfect sweet-but-not-too-sweet treat. Make this before summer officially ends! Which, despite what Starbucks is telling you, isn't for another week. :)

Blueberry Cornmeal Butter Cake (from the Smitten Kitchen Cookbook)

makes one 8x8-inch cake

for the cake, you'll need:

8 tablespoons (1 stick) unsalted butter, at room temperature

1 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

2 large eggs

1/4 teaspoon vanilla

zest of 1 lemon

1/3 cup sour cream

2 cups blueberries

for the streusel, you'll need:

1/2 cup sugar

6 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon cinnamon

pinch of salt

2 tablespoons unsalted butter, cut into pieces

Preheat oven to 350 degrees F. Line the bottom and an 8x8 pan with parchment, then coat with butter and flour the bottom and sides.

Whisk the flour, cornmeal, baking powder, and salt in a bowl.

Beat the butter and sugar in the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then add the vanilla and lemon zest.

Add a third of the flour mixture and stir until just incorporated. Stir in the sour cream. Stir in another third of the flour mixture. Scrape down the sides of the bowl. Mix the rest of the flour with the blueberries. Gently fold in the blueberry-flour mixture into the batter.

Spread the batter into your prepared pan. In a small bowl, combine the streusel ingredients with a fork, then scatter the mixture over the top of the cake.

Bake for 35-40 minutes, or until the top is golden brown and a tester comes out clean. Cool in pan on a wire rack before turning out to cool completely. Enjoy!

P.S. Remember these darling tea towels from Sunday Drive Designs? Well, now they're venturing into aprons... and the designs are just too. cute. Check out the Kickstarter campaign to check them out, lend your support, and get the first crack at these adorable aprons!

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pistachio goji berry granola

Okay, so this stuff. It's totally addicting and delicious! I already have a problem with pistachios, in that I cannot. stop. eating. them. Add in beautiful goji berries and yummy toasted coconut? I'm a goner. 

I sent a jar of this goodness over to Julianne for this month's Leftovers Club. Be sure to check out the other goodies for this month below, and join us in the fun next month! 

Pistachio Goji Berry Granola (from Love & Lemons)

yields 2 cups

you'll need:

1 cup rolled oats (not instant)

1/2 teaspoon kosher salt

1 tablespoon coconut oil

3 tablespoons maple syrup

1/3 cup shelled pistachios, roughly chopped

1/4 cup coconut flakes

1 teaspoon cinnamon

1/3 cup goji berries

Heat a large skillet over low heat. Add the oats in one thin layer in the pan. Toast for 1-2 minutes. Stir in the coconut oil and salt. Toast for 5-7 minutes, stirring occasionally.

Stir in the maple syrup 1 tablespoon at a time. Once the oats are toasted, add the pistachios, coconut flakes, and cinnamon. Toast for another 5 minutes, stirring occasionally.

Remove from the pan and stir in the goji berries. Allow to cool completely.

An InLinkz Link-up

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strawberry cornmeal custard cake

Instead of our normal Friday links, I think we should talk about this cake today. Mostly because it's Friday and hopefully you've got a lazy Saturday morning to look forward to tomorrow, which is really the perfect time for this cake.

This lovely little cake is full of the best things. The strawberries take on that sweet roasted flavor. Cornmeal lends a great texture. A vanilla bean adds an extra something special. We finish it with some maple syrup and, if you're feeling extra indulgent, maybe a little powdered sugar on top. Breakfast never looked so pretty or more delicious.

Here's to the weekend and treating ourselves to lazy mornings with cake!

Strawberry Cornmeal Custard Cake (slightly adapted from In the Loop)
yields one 9-inch cake

you'll need:
3 tablespoons unsalted butter, melted and cooled slightly (plus more for buttering the pan)
3/4 cup oat flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs, beaten
1/4 cup sugar
1 teaspoon kosher salt
2 cups buttermilk
zest of 1 lemon
1 1/2 tablespoons white vinegar
1 vanilla bean, seeds scraped and pod discarded
1 1/2 cups diced strawberries
3/4 cup heavy cream
for serving: maple syrup, powdered sugar

Preheat oven to 350 degrees F. Butter a 9-inch round cake pan (or a deep dish pie pan). Place the buttered dish in the oven to warm.

Whisk flour, cornmeal, baking powder, and baking soda in a medium mixing bowl and set aside.

In a large bowl, whisk together eggs and melted butter. Add the sugar, salt, buttermilk, lemon zest, vinegar, and vanilla bean. Add the dry ingredients and whisk until the batter is smooth (do not over mix).

Remove the dish from the oven and place on a large baking sheet. Add the strawberries to the bottom of the pan in an even layer. Pour batter on top.

Slowly pour the heavy cream into the center of the batter. Carefully place the pan into the oven, being careful to keep it still.

Bake 50-60 minutes, or until the top is golden brown and the center is just set. Remove pan from the oven and allow to cool on a wire rack for at least 15 minutes.

Serve with maple syrup. Add some powdered sugar on top to make things extra pretty and indulgent!

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queso fresco, bacon & black pepper biscuits

We're back in familiar territory.

The best things that come out of my kitchen are often happy accidents. I have some spinach and provolone hanging out in the fridge that need to be used up? We'll make bread. Some leftover berries and half a tub of ricotta? Sounds like cake to me.

That's how these biscuits came about. Some leftover bacon from making this pizza. Some queso fresco I had used to top a batch of chilaquiles. These were the makings of the lightest, fluffiest, most flavorful biscuits ever.

Queso Fresco, Bacon & Black Pepper Biscuits

yields 8-10 biscuits

you'll need:

2 cups self-rising flour

1/4 teaspoon freshly ground black pepper, plus more for topping

1/2 cup (1 stick) unsalted butter, cold and cut into small pieces

1 cup cold buttermilk

1/2 cup queso fresco, crumbled (mine had chopped jalapenos in it; if you like, add 1 seeded, diced jalapeno for flavor and spice!)

6 pieces of cooked bacon, chopped

1 egg, beaten, for wash

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

Whisk flour and pepper together in a bowl. Add the butter pieces and work into the mixture with a pastry cutter or your hands until it's crumbly. Make a well in the center of the flour and pour in the buttermilk. Mix until just combined. Fold in the cheese and bacon.

Turn the dough out onto a lightly floured surface. With floured hands, pat the dough to 1/2-inch thick. Use a floured biscuit cutter to cut the biscuits, gathering the scraps as needed. Place biscuits on the prepared baking sheet. Brush the tops with beaten egg, then top with black pepper.

Bake for 13-15 minutes, or until turning golden brown on top. Brush melted butter on top of each biscuits immediately out of the oven. Allow to cool for a few minutes before serving warm and falling in love.

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baked banana doughnuts with nutella glaze

Back to the doughnut pan! Since I went pretty basic and classic my first time around making doughnuts, I decided that this was the time to go over the top. It was a good call, I believe.

The cake part of these doughnuts is really great! But with that Nutella glaze on top...woah. The rainbow sprinkles are optional/totally not optional.

Let's make doughnuts again!

Baked Banana Doughnuts with Nutella Glaze (from i am a food blog)

makes 6 doughnuts

you'll need:

1 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 cup plus 2 tablespoons sugar

1 egg

1 banana, mashed

1/4 cup plus 2 tablespoons buttermilk

1 teaspoon vanilla

1/4 cup Nutella

3 tablespoons heavy cream

sprinkles (optional)

Preheat oven to 400 degrees F. Grease your doughnut pan and set aside.

Whisk together flour, baking powder, salt, cinnamon in a bowl. In a separate bowl, mix the sugar, egg, banana, buttermilk, and vanilla. Add the dry ingredients to the bowl and stir until just combined.

Transfer the batter to a piping bag (or, if you're like me, a plastic bag with the corner snipped off) and pipe batter into the doughnut pan, filling each one about 3/4 full. Bake for 10-12 minutes, or until a toothpick comes out clean. Allow doughnuts to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.

To make the glaze, whisk together the Nutella and heavy cream, adding more heavy cream if necessary to thin it out. Dip the doughnuts into the glaze and top with sprinkles!

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pimento cheese biscuits

The amount of biscuits on this blog might be getting a little excessive. Is that a thing when it comes to biscuits though?

Biscuits are where I end up when I just want to relax in the kitchen. Making them is just soothing to me. It's cheaper than therapy!

These are the perfect biscuits for your Easter table, or to take along for a spring or summer picnic. So dang good. Pimento cheese and buttermilk biscuits were always meant to be friends. I'm so glad I finally introduced them!

Pimento Cheese Biscuits
makes 12-14 biscuits

you'll need:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, plus more for topping
8 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded cheddar cheese
1/4 cup chopped fresh chives
1 (4 oz.) jar of sliced pimentos, drained and chopped
1 cup cold buttermilk
1 egg, beaten, for brushing

Preheat your oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

Whisk flour, baking powder, salt, and pepper in a large bowl. Add the butter and use a pastry cutter or your fingers to incorporate it until the mixture is coarse and crumbly. Stir in the cheese, chives, and pimentos. Add the buttermilk and stir until just combined.

Turn the dough out onto a well-floured surface and knead a few times until it holds together. Shape the dough to about 1/2 inch thickness. Use a floured biscuit cutter to cut out the dough and transfer to the baking sheets. (Gather up the scraps to make more biscuits as needed.)

Brush the top of each biscuit with the beaten egg and top with a bit more black pepper. Bake for 18-20 minutes, until the tops are golden brown. Cool slightly on a wire rack before serving warm!

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lemon cream scones

Hi friends! I'm in Fredricksburg right now for a school conference, but I'm super thrilled to have lovely Elizabeth guest posting here today. I adore this girl! Elizabeth blogs over at In the Loop, where she shares recipes, music, and lots of pretty things. She's my soul sister who loves books, Ina, and cheesy jalapeno things as much as I do. And she made you some scones, so... now you adore her too.

Hello there! I'm over the moon that Marie asked me to guest post for her. I'm not going to lie, I was also a little nervous - I have never guest posted before, have a major blog crush on Little Kitchie and also had no idea what I was going to make. I knew I wanted to make something akin to a recipe Marie would post - something elegant, simple, fresh and delicious all at once.

I found exactly what I was looking for in these scones - they're easy to make, taste like spring and would make an excellent debut at your next brunch. The recipe called for roasted strawberries to be placed on top, but I found them absolutely delicious on their own.

Grab your apron, play this album and let's have a spring scone-making session, shall we?

Lemon Cream Scones (adapted from here)
makes 10 scones

ingredients:
2 1/2 cups flour
1/2 cup sugar
1 tablespoon baking powder
finely grated zest of one large lemon
1/2 teaspoon sea salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
1 egg
1 egg yolk
3/4 cup heavy whipping cream

Preheat your oven to 375 degrees.

In a large bowl, whisk the flour, sugar, baking powder, lemon zest and salt for at least 20 seconds, or until lemon zest is scattered throughout.

Using your fingertips, pinch the butter into the flour mixture until most of it is broken down.

In a separate bowl, combine egg, egg yolk, and the whipping cream.

Make a well in the middle of the flour mixture and pour the egg mixture into the well. Carefully incorporate the mixtures together, working from the inside out until it is just combined. Be sure not to overmix.

Gently form the batter into 10 disks and place the scones about 1 inch apart on two lined cookie sheets. Lightly sprinkle with sugar.

Bake for 18-20 minutes, or until light golden. Cool on a wire rack.

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ham & cheddar pull-apart bread

Oh, y'all. This bread is a thing to behold. I spotted this recipe a few weeks ago on Erika's blog. You know Erika. She made you some pulled pork a while back. 

I was actually in the mood to make some biscuits, which explains why I was perusing this lady's recipe archives. But when I stumbled upon this recipe for savory, cheesy pull-apart bread, it was just begging to be made.

Oh man. This stuff is so good. Like, you'll want people around right when it comes out of the oven so you don't eat the whole thing yourself good. It's tangy, smoky, and just a little bit spicy. It's perfection.

The pull-aparty goodness of this is best when the bread is fresh and warm, but the flavor is maybe even better the next day, when a thick, toasty slice of this will make you feel like all is right in the world.

Ham & Cheddar Pull-Apart Bread (from Southern Souffle)
yields one 9x5 loaf

you'll need:
2 teaspoons active dry yeast
1 1/3 cups warm water
2 tablespoons olive oil
2 teaspoons kosher salt
2 teaspoons sugar
3 1/2 all-purpose flour
3 tablespoons unsalted butter, melted
2 tablespoons whole grain mustard
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups chopped ham

Whisk together the yeast and water in a large bowl. Allow to sit 5-10 minutes, until the yeast is active and foamy. Add olive oil, salt, sugar, and flour, and stir with a wooden spoon. Turn the dough out onto a lightly floured surface and knead the dough until elastic. Transfer to a lightly oiled large bowl, cover with plastic wrap, and place in a warm place to rise for one hour.

Just before the dough is done, make the filling: mix the melted butter, mustard, Worcestershire, hot sauce, paprika, and black pepper in a small bowl. In a separate bowl, mix the cheddar and ham.

Grease a 9x5 loaf pan with butter. On a floured surface, roll dough out to a 12x20 inch rectangle. Brush the mustard mixture evenly over the entire surface of the dough. Slice the dough vertically into 5 strips.

Spread 1/4 of the ham mixture over one strip, then top with the next strip. Repeat this process with the remaining strips. (The last strip will not be topped with the ham mixture.)

Use a sharp knife to cut the bread into 8 segments. Stack each segment in the loaf pan (see above for how it should look in the pan). Cover with plastic wrap and allow to rise for 30 minutes.

Once bread has had its second rise, preheat the oven to 350 degrees F. Bake for 25-30 minutes, until beginning to brown on top. Enjoy, and try to share with others. Or don't. That's okay too.

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ina's baked cinnamon sugar doughnuts

I have no idea why it took me so long to get a doughnut pan, but a few weeks ago I pulled the trigger and impulse bought one
on Amazon (Prime, you make it far too easy). When I came home from school to it waiting on my doorstep, I immediately tore it open, went to the kitchen, and tried this recipe. And it was amazing. Ina, dear, you never fail me!

These doughnuts are crazy easy... like, dangerously easy. You can wake up and be eating doughnuts within half an hour! And they are so dang good, too. I can't wait to try more doughnut recipes, but these will be hard to top.

Ina's Baked Cinnamon Sugar Doughnuts (from Barefoot Contessa Foolproof)
makes 6 donuts

for the doughnuts, you'll need:
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 egg, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted

for the topping, you'll need:
4 tablespoons unsalted butter, melted
1/2 cup sugar
1 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Spray donut pan with baking spray and set aside.

Whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl. In another bowl, whisk together the egg, buttermilk, melted butter, and vanilla. Pour into the dry ingredients and stir until just combined.

Transfer the batter into a large plastic bag and cut the corner (or into a piping bag). Pipe the batter into the doughnut pan, about 3/4 full. Bake for 15 minutes, or until a toothpick comes out clean. Let them cool for 5 minutes, then gently pop out the doughnuts onto a wire rack set on top of a rimmed baking sheet.

Whisk the cinnamon and sugar together in a medium bowl. Brush the doughnuts with melted butter, then dip them into the cinnamon-sugar mixture on one or both sides. Like most things, these are best served warm and with a hot cup of coffee.

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bagel and cream cheese breakfast casserole

Behold this deliciousness.

What are your New Year's plans? Whether you're going out or staying in, one thing you'll need the next morning is a yummy New Year's Day brunch! This breakfast casserole is from the newest Pioneer Woman cookbook, and to say it's delicious is a major understatement. The everything bagels make it incredibly flavorful, and with cream cheese and cheddar... holy cow. Put it together before you head out (or to the couch) for the evening, then roll your bleary-eyed self out of bed in the morning and just pop it in the oven!

You can start that diet after brunch.

Bagel and Cream Cheese Breakfast Casserole (slightly adapted from The Pioneer Woman Cooks: A Year of Holidays)
serves 10-12

you'll need:
butter, for greasing the pan
6 everything bagels
8 oz. package of cream cheese
2 cups grated cheddar cheese
8 eggs
2 1/2 cups milk
1 tablespoon chopped chives, plus more for serving
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt

Tear the bagels into large chunks and put them in a buttered 13x9 casserole dish. Cut the cream cheese into chunks and distribute them on top of the bagels. Top with cheddar.

In a large bowl, whisk the eggs, milk, chives, dry mustard, cayenne and salt until combined. Pour it over the top of the bagels and cheese. Cover the dish with foil and refrigerate for at least 4 hours and up to overnight.

When you're ready to bake, keep the dish covered and bake for 45 minutes at 350 degrees F. Remove the foil and bake for another 15-20 minutes, until the top is golden brown. Cool for 10-15 minutes before serving.

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sausage and kale breakfast cups

A new school year not only calls for lots of easy dinner ideas, but also simple, on-the-go breakfasts!

These little guys totally fit the bill. You can make as many as you want in advance, keep them in the freezer, then pop them in the microwave as you need them. And with eggs, sausage, and kale, these are serious protein-packed goodness. Best of all - THREE ingredients, people. How great is that?!

Sausage and Kale Breakfast Cups (inspired by Mix and Match Mama)
makes 12

you'll need:
1/2 lb. sausage (any kind you like will work; I used pork breakfast sausage)
1 cup kale, chopped (I used curly kale, but use whatever you like!)
12 eggs

Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners (or spray well with cooking spray).

In a skillet over medium-high heat, cook sausage until completely done. Remove to a bowl and mix in chopped kale. Fill each muffin tin about 2/3 full with mixture.

In a bowl with a spout, beat your eggs. Pour a bit of egg into each muffin tin, being careful not to overfill.

Bake 25 minutes. If freezing, allow to cool completely before transferring to a freezer bag to store. When you're ready to eat them, pop them in the microwave for about 30 seconds, and breakfast is served!

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rosemary garlic parmesan swirls

In my kitchen, there's probably nothing I love more than baking bread. I love kneading the dough by hand (it's my brand of therapy). Of course, the smell of baking bread is one of the most heavenly things on earth. Yeast breads take time, but with a garlicky, cheesy, swirly reward at the end, it's more than worth the wait.

I wish I could send each and every one of you a freshly baked pan of these rolls. They have to be one of my favorite things I've ever baked, if not the absolute favorite(!). Y'all know I'd almost always take savory over sweet, so these are the perfect decadent treat for me. They have a richness from melted butter (both in the dough and brushed on top), but still such a light, airy texture. With fragrant rosemary, salty parm, and sweet garlic, these have all the keys to my heart. I've fallen in love.

Rosemary Garlic Parmesan Swirls
makes 10 rolls

you'll need:
1 1/2 cups bread flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 1/4 teaspoon instant yeast
1/2 cup warm water
4 tablespoons butter, melted and cooled to room temperature, plus 1 tablespoon for brushing
3 cloves garlic, minced
3/4 cups shredded Parmesan
2 teaspoons minced rosemary

Combine the flour, salt, pepper, and sugar in a large bowl. In a separate bowl, whisk the yeast and water together until the yeast dissolves, then pour it into the flour mixture. Add the melted butter. Mix together with a wooden spoon until a shaggy ball can be formed.

Turn dough out onto a lightly floured surface and knead for about 8 minutes, until dough is smooth.

Spray a large, clean bowl with nonstick spray. Place dough in the bowl and cover with plastic wrap. Set aside to rest and rise for 2 hours.

Place the dough on a well-floured surface and roll into a large, thin rectangle. Mix filling ingredients, and spread over the dough, leaving a 1/2-inch border. Roll tightly from one short end to the other into a log. With a knife, carefully cut the log into 1-inch rolls.

Spray a 10-inch round pan with nonstick spray. Arrange the rolls in the pan, leaving a bit of space between them. Brush the tops with additional melted butter. Cover with plastic wrap and allow to rise for another 2 hours.

Preheat oven to 350 degrees. Bake for 20-25 minutes, until the tops begin to brown. Serve immediately, trying not to eat them all before they hit the table.

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blackberry ricotta pound cake

It's here! Today is the first official day of school! The past two weeks I've been up at the school prepping for my new class, so I'm thrilled to finally have them today. It's hard to believe that I'm starting my sixth year teaching... what?! I'm officially old.

Since the first day of school is always a little hectic, I'll be brief and just tell you to make. this. cake. I loved this. The ricotta lends a great tang and texture, and it's the most moist pound cake I've ever made. I'm in love with the summery flavors from the lemon zest and blackberry. Dust it with some powdered sugar and have it for dessert, or do what we did and eat it for breakfast until it disappears (and that won't take long at all).

Enjoy! xo

Blackberry Ricotta Pound Cake
yields one 9x5-inch cake

you'll need:
1 3/4 cups bread flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks unsalted butter, at room temperature
1 cup part-skim ricotta cheese, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
zest of 2 lemons
1 cup blackberries

Preheat oven to 325 degrees F. Spray a 9x5-inch pan with cooking spray.

Combine flour, baking powder, and salt in a medium bowl and set aside.

Add butter, ricotta, and sugar to the bowl of a stand mixer and beat on high for 3 minutes. Add the eggs one at a time, beating on medium until completely incorporated before adding the next egg. Add the vanilla and lemon zest.

Set mixer to the lowest setting and gradually add the flour mixture, mixing until just combined. Remove the bowl from the mixer and gently fold in the blackberries.

Pour batter into the prepared pan and smooth the top. Bake for 70-75 minutes, or until a knife comes out clean. Remove from oven and let cool for 10 minutes. Run a butter knife around the edges to gently separate it from the pan, then carefully remove the cake from the pan onto a wire rack to cool completely.

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lemon-scented spelt flour crepes

I'm so excited to share this first guest post with y'all, coming from sweet Cassie of The Clean Sheep, who I'm blessed to know from our time at Baylor, where we were sorority sisters. Now as a Certified Holistic Health Coach, Cassie blogs her fantastic recipes, wellness tips, and encouragement on her beautiful site. Her food is gorgeous and creative (dark chocolate granola or coconut curry popcorn, anyone?), and she's just a gem herself. Thank you, Cassie, for sharing your goodness here today!

Hello from The Clean Sheep kitchen!  I’m over the moon to be guesting here, and have been channeling my inner-Little Kitchie to bring you something worthy.  In honor of our special someone’s trip to France, and my bi-monthly French cooking classes coming to a wrap, I’ve conquered the seemingly-intimidating and delicate French pastry – The Crepe.

Is it the lacy-thinness of a crepe that makes it appear a daunting task? Or the idea that we need a fancy crepe pan to make it work? After trying several recipe combinations and adjusting to my desires for a healthful and fail-proof product, all fears were overcome with this method - no special equipment or magic from a trained pastry chef required.

This crepe is the perfect balance of hearty and supple. It has a nuttier flavor than the standard due to the spelt flour used in replace of white-flour (Check out the nutritional benefits of spelt flour here.) The batter will last a couple days in the fridge, as will the cooked crepes, so you can prepare these for your family or guests ahead of time and warm when ready to use.

Bon appetit & visit me at The Clean Sheep soon!

Lemon-Scented Spelt Flour Crepes
makes 8 large crepes

for crepes you’ll need:

• 1 1/3 cups spelt flour
• zest of 1 lemon
• 2 eggs
• 1 ¼ cup milk (I used almond, dairy works as well)
• ½ cup water
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon honey
• small pinch of salt

for filling you’ll need:

• 2 cups fruit of choice (I used frozen blueberries)
• 4 tablespoons maple syrup
• juice of half a lemon

Directions:

Combine all crepe ingredients with a wire whisk and let stand for 5 minutes.

Heat a large, non-stick pan to slightly warmer than medium heat. Pour a small amount of batter into pan, quickly tilting the pan in a circular motion to spread the batter as thin as possible. When the bottom of the crepe is golden and the edges begin to pull away from pan, flip to cook the other side for an additional minute. *For an even thinner crepe, adjust batter by incorporating 1 tablespoon of liquid at a time.

The crepes keep nicely stacked together on a plate, steaming & staying pliable as they sit.

Warm all filling ingredients in a small sauce pan, and serve inside your rolled or folded crepes.

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cheddar bacon pancakes

Hope y'all had a great 4th! We're having such a fun time with my family in Park City. The weather is gorgeous, and certainly a nice break from the brutal Texas heat!

There are so many wonderful food blogs out there, but one of my absolute favorites is A Cozy Kitchen. Adrianna cooks up comfort food like no other. So when she released her first cookbook, Pancakes, a couple months ago, I couldn't wait to get my hands on it! Although it's centered around pancakes, there's so many fabulous recipes from crepes to falafel to crab cakes. And the pancakes? Oh my goodness y'all. At the top of my list to try are Chocolate Pistachio, Lemon Cloud, and Banana Bourbon. Is your mouth watering yet?

I decided to make these Cheddar Bacon Pancakes for dinner, and they were just as amazing as they sound. I'm a huge fan of the sweet-salty combo, and the maple syrup and bacon just work so well together. So good!!

Hope everyone has a fun weekend! xo

Cheddar Bacon Pancakes (from Pancakes: 72 Sweet and Savory Recipes for the Perfect Stack)
makes 8 pancakes

you'll need:
1 cup all-purpose flour
1 tablespoon cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon kosher salt
1 cup plus 2 tablespoons buttermilk
1 large egg
3 sliced bacon, cooked and diced
1/4 cup sharp cheddar cheese, shredded
butter, for the skillet

Preheat oven to 200 degrees F.

In a small bowl, whisk buttermilk and egg until thoroughly mixed.

In a medium bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Add the buttermilk and egg mixture and mix until just combined (the batter should still have small to medium lumps). Gently fold in the bacon and cheese.

Preheat a large skillet over medium heat and brush with 1 1/2 teaspoons of butter. Using a 1/4 cup measure, scoop the batter onto the skillet. Cook 2-3 minutes, until small bubbles form in the batter. Flip and cook for another 1-2 minutes.

Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm while you make the rest of the pancakes. Serve immediately with butter and maple syrup!

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vegan coconut muffins

Time for another Leftovers Club post! This month, I was paired with Joanne from Eats Well With Others, whose site is full of amazing recipes (how gorgeous is this strawberry-rhubarb tart?!). I was lucky enough to get some delicious rosemary shortbread from Joanne in the mail - be sure to pop over there for the recipe!

I sent Joanne these super easy, super yummy vegan coconut muffins. These are incredibly moist and tender (and seemed to get more so day after day). They make a perfect breakfast or snack for any time! And, unlike many vegan baking recipes, no fancy pants ingredients here - these are as simple as it gets!

Vegan Coconut Muffins
yields 12 muffins

you'll need:
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1/4 cup light brown sugar
1/2 sugar (I used coconut sugar, but regular is fine)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking powder
1/3 cup coconut oil (can substitute vegetable oil)
1 large banana, mashed
1/3 cup coconut milk (or any non-dairy milk you like)
1 tablespoon lime zest
1 cup flaked coconut, plus more for topping

Preheat oven to 400 degrees F. Grease 12 muffins cups or line with liners.

Mix together flours, sugars, salt, cinnamon, nutmeg, and baking powder. Add coconut oil, banana, coconut milk and stir until just combined. Fold in lime zest and flaked coconut.

Fill muffin cups about 3/4 of the way full and top with flaked coconut. Bake for 25 minutes, or until a toothpick comes out clean. Muffins will keep up to a week well-covered. Enjoy!!

Check out all of the recipes from The Leftovers Club this month!

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baked buttermilk beignets

What are your plans for the long weekend ahead? We're headed to New Orleans tomorrow(!), and I can't wait. Is it any surprise that I'm all about the food when I travel? And New Orleans is where. it's. at.

You can't talk about New Orleans food without talking about beignets. I've always wanted to make them at home, but my intense fear of an enormous pot of hot oil always kept me from frying them up. So when I saw this recipe for oven-baked beignets, I was thrilled. And they are delicious.

Like regular beignets, it is a must to eat these warm. They reheat okay, but, like most things, nothing is quite like straight from the oven. Your house smells SO GOOD while these are baking, that eating them immediately will be no problem whatsoever. So gather some hungry people, and let's make beignets!

Baked Buttermilk Beignets (from Good Housekeeping)
makes about 15-18 beignets, depending on how you cut them

you'll need:
1/4 cup warm water
2 1/4 teaspoons active dry yeast
1/4 cup sugar
3 cups AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold butter, cut into small pieces
3/4 cup cold buttermilk
1 large egg
1/4 cup powdered sugar, for dusting

In a small bowl, combine water, yeast and 1 teaspoon sugar. Let stand until foamy and active, 5-10 minutes.

In a large bowl, stir flour, baking powder, baking soda, salt, and remaining sugar. With a pastry cutter or your hands, cut in the butter into the mixture until the crumbs resemble small peas.

To the foamy yeast mixture, add buttermilk and egg and lightly beat with a fork. Make a well in the center of the flour mixture and pour in the yeast/buttermilk/egg mixture. Stir until just completely combined (do not overmix). Knead the dough by hand in the bowl until the dough is smooth and silky. Remove the dough and spray the bowl with cooking spray (no need to clean the bowl). Return dough to bowl, cover with plastic wrap, and allow to rest for 15 minutes.

After dough has rested, roll it out into a large rectangle or square on a lightly floured surface. Cut into 5 long strips and then cut those strips into squared. Transfer dough squares to parchment paper-lined baking sheets, spray the tops with cooking spray, and cover with plastic wrap. Allow to rise for 45 minutes to 1 hour.

Preheat oven to 400 degrees F. Bake beignets for 10-12 minutes, or until the tops are lightly golden. Immediately dust with powdered sugar, and enjoy warm!

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cinco de mayo recipes!

Sunday is Cinco de Mayo! Are you ready? I'll take any excuse to indulge in excessive amounts of guacamole. Here are some ideas for a whole day of feasting on Cinco de Mayo!

Buenos Dias!

Green Chile Cheddar Drop Biscuits

Mexican Breakfast Pizza

Chipotle Pepper Jack Scones

Green Chile Quiche

Snacks and Appetizers

Mexican Camp Bread

Chorizo and Peppers Quesadillas

Baked Jalapeno Poppers

Meal Ideas!

Mexican Pasta Bake

Lightened Up Neiman Marcus Tortilla Soup
Slow Cooker Ranch Chicken Tacos

Chorizo and Jalapeno Pizza

Baked BBQ Ranch Turkey Tacos

Chicken and Avocado Enchiladas

Slow Cooker Enchilada Soup

Green Chile Brisket Enchiladas
Baked Turkey Taquitos

Something Sweet!

Dulce de Leche Sandwich Cookies

What about you? Are you cooking up anything for Cinco de Mayo?

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potato frittata with bacon and feta

For me, looking through The Smitten Kitchen Cookbook is like looking through the new Anthropologie catalog. I want it all.

Every dish I've made from this cookbook has been absolute perfection. And this frittata, which we had for breakfast-for-dinner last week, is no exception. The potatoes get super crispy on the bottom, creating the best crust. The bacon, eggs and scallions work awesomely together, as they always do. But the feta brings this into seriously good eats territory.

Potato. Bacon. Feta. Sign. Me. UP.

Potato Frittata with Bacon and Feta (from The Smitten Kitchen Cookbook)
makes 1 frittata in a 9-inch cast iron skillet

you'll need:
3 tablespoons olive oil
1 3/4 pounds Yukon Gold potatoes
1/2 teaspoon salt, plus more for potatoes
Freshly ground black pepper
1/4 pound bacon (I used turkey bacon... you make the call here.)
3-4 scallions, thinly sliced
2/3 cup crumbled feta
6 large eggs
2 tablespoons milk (I used coconut milk)

First, cook the potatoes: Preheat oven to 400 degrees F. Coat a roasting pan or baking tray with 1-2 tablespoons of olive oil. Peel potatoes, and cut them into 1/4 inch slices, and then halve them into half-circle shapes. Pile them into the oiled pan, making an even layer, and generously season them with salt and pepper. It's okay if the potatoes overlap. Roast 30 minutes, tossing halfway through. Let cool slightly.

Cook the bacon in a cast iron skillet until crisp. Scoop out and drain on paper towels, leaving bacon grease in the pan. Add 1 tablespoon of olive oil to the pan and heat it over medium heat. Swirl oil around and up the sides, making sure that it is fully coated.

Arrange roasted potatoes in your skillet. Scatter bacon, scallions and feta over potatoes. Whisk eggs with milk, 1/2 teaspoon salt, and several grinds of black pepper in a bowl, then pour over potatoes. Cover skillet with foil and bake for 20 minutes. Remove foil, and bake for another 10-15 minutes, or until puffed at edges and set at center.

Cut into 6-8 wedges and serve right from the skillet. Enjoy, enjoy!

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