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BREAKFAST

Apple Cinnamon Oatmeal Scones

Fall is upon us and as the days become shorter, the air gets cooler and the leaves start to turn there is nothing like curling up under a blanket with a warm cup of tea and a freshly baked scone.

Especially when that scone combines some of my favorite fall flavors.

The grated apple brings a natural sweetness to the scone and when combined with cinnamon, nutmeg, and cloves the taste is out of this world. Slather a warm scone with a bit of apple butter for an extra special treat!

These scones freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag.

When you are ready to bake just pop them into the oven straight from the freezer. No need to thaw, just add a few more minutes to the baking time.

Ingredients:

1/2 cup half-and-half

1 large egg

1 apple, peeled and cored

1 teaspoon lemon juice

1 1/2 cups flour

4 tablespoons sugar, divided

2 teaspoons baking powder

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes

1 1/2 cups rolled oats

1 tablespoon demerara sugar

How to make Apple Cinnamon Oatmeal Scones:

Step 1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.

Step 2. In a small bowl, whisk together half-and-half and the egg; set aside.

Step 3. In a medium bowl, grate apples on large holes of box grater. Add one tablespoon of sugar and lemon juice to the grated apples. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.

Step 4. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, 3 tablespoons of sugar, baking powder, salt, cinnamon, nutmeg and cloves. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.

Step 5. Add the oats and grated apple to the flour mixture mix to combine. Fold wet ingredients into dry ingredients and form the dough into a ball.

Step 6. Turn the dough out onto a lightly floured work surface. With lightly floured hands pat dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.

Step 7. Transfer to a parchment-paper-lined baking sheet and brush the tops with the reserved apple juice and sprinkle with demerara sugar. Bake until golden, about 16-18 minutes. Transfer to a rack to cool slightly before serving.

Enjoy!

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Apple Cinnamon Oatmeal Scones

Yield:
8 scones
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes

These Apple Cinnamon Oatmeal Scones freeze beautifully so you can enjoy freshly baked scones any day of the week. Just flash freeze on a baking sheet until firm, tightly wrap in plastic wrap and place in a ziploc freezer bag.

Print

Apple Cinnamon Oatmeal Scones

Ingredients

  • 1/2 cup half-and-half
  • 1 large egg
  • 1 apple, peeled and cored
  • 1 teaspoon lemon juice
  • 1 1/2 cups flour
  • 4 tablespoons sugar, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 1 1/2 cups rolled oats
  • 1 tablespoon demerara sugar

Instructions

  • Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper; set aside.
  • In a small bowl, whisk together half-and-half and the egg; set aside.
  • In a medium bowl, grate apples on large holes of box grater. Add one tablespoon of sugar and lemon juice to the grated apples. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
  • In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, 3 tablespoons of sugar, baking powder, salt, cinnamon,  nutmeg and cloves. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  • Add the oats and grated apple to the flour mixture mix to combine. Fold wet ingredients into dry ingredients and form the dough into a ball. Turn the dough out onto a lightly floured work surface. With lightly floured hands pat dough into a 7-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  • Transfer to a parchment-paper-lined baking sheet and brush the tops with the reserved apple juice and sprinkle with demerara sugar. Bake until golden, about 16-18 minutes. Transfer to a rack to cool slightly before serving.

Notes

Source: adapted from Everyday with Rachael Ray,  September 2008

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 317Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 59mgSodium: 342mgCarbohydrates: 41gNet Carbohydrates: 0gFiber: 3gSugar: 11gSugar Alcohols: 0gProtein: 6g

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Need more Easy Dessert Recipes:

Easy Caramel Apple Dip Recipe If you want an easy caramel apple dip recipe, you are going to love this recipe.

Pumpkin Caramel Latte CupcakeThese pumpkin caramel latte cupcakes combine two of fall’s most popular flavors and taste phenomenal.

Instant Pot Apple Cake RecipeInstant Pot apple cake is so easy to make, is moist and delicious and will simply knock your socks off.

Best Peach Cobbler Crumble BarsThese are the best peach cobbler crumble bars ever.

Pumpkin Cheesecake Bars RecipeLight, tender, and bursting with pumpkin flavor.

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BREAKFAST

Sensational Cinnamon Rolls

Have you ever had one of those mornings where nothing will do except a tender, gooey, and shamelessly large cinnamon roll? If so then this recipe is for you!

Whether we make them ourselves, buy them from the bakery or mall food court there is something about cinnamon rolls that make you feel like a little kid.

This recipe is one that I have been tweaking ever since I found it several years ago. They are perfect-the way a cinnamon roll should be!

Warm ooey, gooey, melt-in-your-mouth cinnamon rolls topped with rich cream cheese frosting and worth every last calorie!

Don’t worry if you don’t have 3 hours in the morning to make these incredible cinnamon rolls just make them the night before and let them rise in the refrigerator overnight. In the morning just pop them into the preheated oven and bake.

They also freeze well so you can have indulgent cinnamon rolls even during a busy weekday morning.

Ingredients:

For the Cinnamon Rolls:

1 cup warm milk (110 degrees F)

1/2 cup white sugar plus 1 tablespoon sugar

2½ teaspoons (1 envelope) active dry yeast

1/3 cup butter, melted

2 eggs, room temperature

cups bread flour

1 teaspoon salt

For the Filling:

1 cup brown sugar, packed

2½ tablespoons ground cinnamon

1/3 cup butter, softened

For the Frosting:

1 (6 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

How to make 

Step 1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.

Step 2. In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.

Step 3. Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes

Step 4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.

Step 5. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.

Step 6. Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.

Step 7. In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.

Step 8. Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Enjoy!

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Sensational Cinnamon Rolls

Yield:
12 rolls
Cook Time:
50 minutes
Total Time:
50 minutes

Warm ooey, gooey, melt-in-your-mouth Sensational Cinnamon Rolls topped with rich cream cheese frosting and worth every last calorie!

Print

Sensational Cinnamon Rolls

Ingredients

  • 1 cup warm milk (110 degrees F)
  • 1/2 cup white sugar plus 1 tablespoon sugar
  • 2½ teaspoons (1 envelope) active dry yeast
  • 1/3 cup butter, melted
  • 2 eggs, room temperature
  • 4½ cups bread flour
  • 1 teaspoon salt
  • 1 cup brown sugar, packed
  • 2½ tablespoons ground cinnamon
  • 1/3 cup butter, softened
  • 1 (6 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
  • In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
  • Add butter, eggs, flour, remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
  • Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
  • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
  • Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, vanilla extract and salt.
  • Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Notes

Source: adapted from allrecipes.com

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 582Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 82mgSodium: 398mgCarbohydrates: 92gNet Carbohydrates: 0gFiber: 2gSugar: 51gSugar Alcohols: 0gProtein: 9g

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If you loved this recipe as much as I did, check out these other recipes and will be amazed at how wonderful they truly are!

Nutella Stuffed Chocolate Chip Cookies – These Nutella stuffed cookies are incredible, and some of the best things I have EVER tasted. I think you are going to love them too.

Raspberry Chocolate Cookies – The combination is a huge hit and makes my taste buds super happy. Make a batch, and you’ll see exactly what I mean.

Espresso Chocolate Chip Cookies – Coffee lovers, these cookies are exactly what you have been waiting for.

Levain Chocolate Chip Cookies – They will seriously be gone in minutes because everyone devours every single crumb.

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BREAKFAST

Lemon-Poppy Seed Scones

The weather is starting to turn pretty cold here in Central Illinois. I let my dogs out the back door this morning and couldn’t believe how cold it was. We were teased here last week when temperatures rose into the sixites for Thanksgiving day. But not this morning, this morning you knew winter was getting ready to show its ugly face. With morning temperatures in the low 20’s, I know there is nothing I can do to stop winter from coming.

Since we moved here in July, everyone has told us how terrible and long the winters are. I am just hoping they are wrong! I absolutely hate winter!

Except for the few days we go skiing during the winter, I could do without the snow. If we could just by pass to spring I would be happy.

I can tolerate the snow through the new year, however as soon as February hits I am ready for spring. Although I can’t control the weather outside, I can make it feel a bit like spring in my kitchen with these lemon poppy seed scones.

These moist scones are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. They are incredible with some tangy lemon curd or raspberry jam.

Ingredients:

3 cups all purpose flour

1 cup sugar

3 tablespoons poppy seeds

1 tablespoon baking powder

1 teaspoon salt

10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces

1 tablespoon grated lemon peel

1 large egg

5 tablespoons fresh lemon juice, divided

1/3 cup heavy cream plus 2 tablespoons, divided

1 tablespoon turbinado sugar

3/4 cup confectioners’ sugar, sifted

How to make Lemon-Poppy Seed Scones:

Step 1. Preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 2. Place flour, sugar, poppy seeds, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.

Step 3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.

Step 4. Transfer dough to a large bowl. Mix in egg and 4 tablespoons lemon juice with a rubber spatula until combined. Add ⅓ cup plus 1 tablespoon of heavy cream and mix with your hands until dough begins to form.

Step 5. Knead the dough by hand 6 to 8 times  (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.

Step 6. Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar. Bake in preheated oven 20 to 24 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.

Step 7. While the scones are cooling, make lemon glaze. Combine remaining 1 tablespoon lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Enjoy!

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Lemon-Poppy Seed Scones

Yield:
8 scones
Cook Time:
35 minutes
Total Time:
35 minutes

These moist Lemon-Poppy Seed Scones are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. They are incredible with some tangy lemon curd or raspberry jam.

Print

Lemon-Poppy Seed Scones

Ingredients

  • 3 cups all purpose flour
  • 1 cup sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into small pieces
  • 1 tablespoon grated lemon peel
  • 1 large egg
  • 5 tablespoons fresh lemon juice, divided
  • 1/3 cup heavy cream plus 2 tablespoons, divided
  • 1 tablespoon turbinado sugar
  • 3/4 cup confectioners’ sugar, sifted

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Place flour, sugar, poppy seeds, baking powder, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  • Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  • Transfer dough to a large bowl. Mix in egg and 4 tablespoons lemon juice with a rubber spatula until combined. Add ⅓ cup plus 1 tablespoon of heavy cream and mix with your hands until dough begins to form.
  • Knead the dough by hand 6 to 8 times  (do not overprocess or scones will be tough) then turn the dough out onto a lightly floured work surface. With lightly floured hands press dough into a 8-inch round. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  • Place wedges on the prepared baking sheet. Brush the scones with remaining 1 tablespoon of heavy cream and sprinkle lightly with turbinado sugar. Bake in preheated oven 20 to 24 minutes or until tops of scones are a lightly browned. Transfer to a wire rack for at least 10 minutes before glazing.
  • While the scones are cooling, make lemon glaze. Combine remaining 1 tablespoon lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Notes

Source: adapted from Bon Appétit Magazine, March 2002

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 504Total Fat: 20gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 73mgSodium: 463mgCarbohydrates: 75gNet Carbohydrates: 0gFiber: 2gSugar: 38gSugar Alcohols: 0gProtein: 7g

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If you love this cranberry scone recipe, you should try some of my other amazing breakfast ideas. These are my reader’s favorite dishes:

Strawberry Croissant Sandwich With Almond Whipped Cream – This is one of the most heavenly foods I have ever made! Seriously, you need to try it. 

Chocolate Chip Apple Donuts – These are some of the best and moist donuts. Plus, they are perfect if you have been craving chocolate too. 

Chocolate Peanut Butter Smoothie – Start your day off right with a delectable smoothie. You can even enjoy one as a snack too. 

Cinnamon Roll Oven French Toast Casserole – This will be your new favorite way to enjoy french toast after you try it. YUM!

The post Lemon-Poppy Seed Scones appeared first on Sweet Pea’s Kitchen.

BREAKFAST

Orange Cranberry Cinnamon Rolls

Why not add a little sunshine to your morning with these orange cranberry cinnamon rolls?

There is something about this time of year when I start to crave warm and comforting dishes. With the snow falling and temperatures barely making it above 20 degrees, these cinnamon rolls will always make you feel warm and toasty. This recipe is exactly what we all love about cinnamon rolls– they’re tender, gooey, and shamelessly large!

Every christmas morning since I can remember cinnamon rolls have made an appearance, so I knew I had to choose a great recipe to surprise my family with. Let me tell you these cinnamon rolls didn’t disappoint!

Bursting with plump cranberries and topped with a an orange icing, these cinnamon rolls are destined to become a family favorite in your kitchen too!

Prep time: 2 hours 30 minutes | Cook time: 22 minutes | Yield: 12

Ingredients:

For the Cinnamon Rolls:

1 cup warm milk (110 degrees F)

1/2 cup white sugar plus 1 tablespoon sugar

2½ teaspoons (1 envelope) active dry yeast

1/3 cup butter, melted

2 eggs, room temperature

4½ cups bread flour

1 teaspoon salt

For the Filling:

1 cup brown sugar, packed

1 1/2 tablespoons ground cinnamon

Zest of two oranges

1/3 cup butter, softened

3/4 cup dried cranberries

For the Orange Sugar Topping:

Zest of 1 large orange

1/3 cup granulated sugar

For the Frosting:

1 (6 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners’ sugar

1 teaspoon fresh orange juice

1/4 teaspoon salt

1 1/2 tablespoons orange zest

How to make Orange Cranberry Cinnamon Rolls:

Step 1. Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.

Step 2. In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.

Step 3. Add butter, eggs, flour,  remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined about 5 minutes

Step 4. Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.

Step 5. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon and orange zest. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges.

Step 6. Butter the parchment.

Step 7. To make the orange zest topping, In a small bowl rub together zest of one orange and sugar; set aside.

Step 8. Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture and cranberries. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Dip and twist the rolls into the orange sugar topping. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F.

Step 9. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, orange juice, salt and orange zest; set aside,

Step 10. Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes, and then spread with remaining frosting.

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Orange Cranberry Cinnamon Rolls

Yield:
12 cinnamon rolls
Prep Time:
2 hours 30 minutes
Cook Time:
22 minutes
Total Time:
2 hours 52 minutes

Print

Orange Cranberry Cinnamon Rolls

Ingredients

  • 1 cup warm milk (110 degrees F)
  • 1/2 cup white sugar plus 1 tablespoon sugar
  • 2½ teaspoons (1 envelope) active dry yeast
  • 1/3 cup butter, melted
  • 2 eggs, room temperature
  • 4½ cups bread flour
  • 1 teaspoon salt
  • 1 cup brown sugar, packed
  • 1 1/2 tablespoons ground cinnamon
  • Zest of two oranges
  • 1/3 cup butter, softened
  • 3/4 cup dried cranberries
  • Zest of 1 large orange
  • 1/3 cup granulated sugar
  • 1 (6 ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 3 cups confectioners’ sugar
  • 1 teaspoon fresh orange juice
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons orange zest

Instructions

  • Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
  • In the bowl of a stand mixer combine the milk and 1 tablespoon of sugar; add yeast and let rest 10 minutes until foamy.
  • Add butter, eggs, flour,  remaining sugar and salt to the yeast mixture and mix with the dough hook on medium-low until thoroughly combined, about 5 minutes
  • Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
  • After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon and orange zest. Line 9×13 inch baking pan with parchment paper, allowing excess to hang over pan edges. Butter the parchment.
  • To make the orange zest topping, In a small bowl rub together zest of one orange and sugar; set aside.
  • Roll dough into a 16×21 inch rectangle. Spread dough with ⅓ cup butter, leaving a 1/4″ margin at the long side of dough. Sprinkle evenly with sugar/cinnamon mixture and cranberries. Use the rolling pin to roll over the sugar/cinnamon mixture a few times. Roll up the dough tightly, under-tucking after each completed rollover. Cut into 12 rolls. Dip and twist the rolls into the orange sugar topping. Place rolls into prepared 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
  • To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, ½ cup butter, confectioners’ sugar, orange juice, salt and orange zest; set aside,
  • Bake rolls in preheated oven until golden brown, about 20-22 minutes. Once finished baking flip the pan over to allow all of the cinnamon drippings to recoat the rolls, let sit 1-2 minutes. Turn rolls back over and spread with half of the frosting, let sit 2-3 minutes and then spread with remaining frosting.

Notes

Source: Inspired and adapted from Two Peas & Their Pod and Sensational Cinnamon Rolls

Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 652Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 82mgSodium: 399mgCarbohydrates: 110gNet Carbohydrates: 0gFiber: 3gSugar: 67gSugar Alcohols: 0gProtein: 9g

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If you love this cranberry scone recipe, you should try some of my other amazing breakfast ideas. These are my reader’s favorite dishes:

Strawberry Croissant Sandwich With Almond Whipped Cream – This is one of the most heavenly foods I have ever made! 

Chocolate Chip Apple Donuts – These are some of the best and moist donuts. 

Chocolate Peanut Butter Smoothie – Start your day off right with a delectable smoothie. 

Cinnamon Roll Oven French Toast Casserole – This will be your new favorite way to enjoy french toast after you try it. YUM!

The post Orange Cranberry Cinnamon Rolls appeared first on Sweet Pea’s Kitchen.

BREAKFAST

Christmas Breakfast Casserole

Christmas morning breakfast casserole! It was yummy.

I always make this on Christmas morning, and since we only have it once a year. It is so delicious, and everyone enjoys it!

I grew up on this casserole, and just LOVE IT!! everyone does  Mom made it every single Christmas morning my entire life growing g up. I made it for my family every Christmas morning as well. It is a scrumptious Christmas tradition!!  

Ingredients:

1 lb ground pork sausage

1 tsp mustard powder

½ tsp kosher salt

4 large eggs, beaten

2 C whole milk

6 slices white bread, toasted and cut into cubes

1 C mild Cheddar cheese, shredded

How to make Christmas Breakfast Casserole:

Step 1. Crumble sausage into a medium skillet.

Step 2. Cook over medium heat until evenly brown; drain.

Step 3. In a medium bowl, mix together mustard powder, salt, eggs, and milk.

a.

b.

Step 4. Add the sausage, bread cubes, and cheese, and stir to coat evenly.

Step 5. Pour into a greased 9×13 inch baking dish.

Step 6. Cover, and chill in the refrigerator for 8 hours, or overnight.

Step 7. Preheat the oven to 350 degrees.

Step 8. Cover, and bake for 45 to 60 minutes.

Step 9. Uncover, and reduce temperature to 325 degrees.

Step 10. Bake for an additional 30 minutes, or until set.

Step 11. Cut and serve.

Enjoy!

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Christmas Breakfast Casserole

Prep Time:
10 minutes
Cook Time:
1 hour 30 minutes
Additional Time:
8 hours
Total Time:
9 hours 40 minutes

I always make this Christmas Breakfast Casserole on Christmas morning, and since we only have it once a year. It is so delicious, and everyone enjoys it!

Print

Christmas Breakfast Casserole

Ingredients

  • 1 lb ground pork sausage
  • 1 tsp mustard powder
  • ½ tsp kosher salt
  • 4 large eggs, beaten
  • 2 C whole milk
  • 6 slices white bread, toasted and cut into cubes
  • 1 C mild Cheddar cheese, shredded

Instructions

  • Crumble sausage into a medium skillet.
  • Cook over medium heat until evenly brown; drain.
  • In a medium bowl, mix together mustard powder, salt, eggs, and milk.
  • Add the sausage, bread cubes, and cheese, and stir to coat evenly.
  • Pour into a greased 9x13 inch baking dish.
  • Cover, and chill in the refrigerator for 8 hours, or overnight.
  • Preheat the oven to 350 degrees.
  • Cover, and bake for 45 to 60 minutes.
  • Uncover, and reduce temperature to 325 degrees.
  • Bake for an additional 30 minutes, or until set.
  • Cut and serve.

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BREAKFAST

Raspberry Lemon Scones

The past few days my parents have been in town helping us settle into Peoria. I have really enjoyed cooking and baking for them. I wanted to make something quick, easy and satisfying for breakfast so that we could get out and explore my new hometown.

I knew that my parents go crazy over the Lemon-Blueberry Scones, but I really didn’t want to make something that they have already tasted. Using the lemon blueberry scones as an inspiration, I baked up these delicious raspberry lemon scones.

They were a huge hit! Plump and juicy raspberries, raspberry preserves and a hint of lemon make these scones the perfect way to start to your day.

Ingredients:

2 cups unbleached all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold unsalted butter, cut into 1/4-inch cubes

1 teaspoon grated lemon zest

1 cup raspberries

1/4 cup raspberry preserves

1 cup heavy cream

1 tablespoon lemon juice

3/4 cup confectioners’ sugar, sifted

How to make Raspberry Lemon Scones:

Step 1. Preheat oven to 425 degrees F.

Step 2. Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.

Step 3. Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.

Step 4. Transfer dough to a large bowl. Mix in raspberries with your hands. Add heavy cream and mix with your hands until dough begins to form.

Step 5. Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.

Step 6. To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread raspberries preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.

Step 7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown.

Step 8. Transfer to a wire rack for at least 10 minutes before serving.

Step 9. While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Enjoy!

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Raspberry Lemon Scones

Yield:
8 scones

Print

Raspberry Lemon Scones

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into 1/4-inch cubes
  • 1 teaspoon grated lemon zest
  • 1 cup raspberries
  • 1/4 cup raspberry preserves
  • 1 cup heavy cream
  • 1 tablespoon lemon juice
  • 3/4 cup confectioners’ sugar, sifted

Instructions

  • Preheat oven to 425 degrees F.
  • Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
  • Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
  • Transfer dough to a large bowl. Mix in raspberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
  • Gently knead dough by hand until it comes together into a rough ball, about 10 seconds. Divide dough into two equal pieces.
  • To shape the scones, with lightly floured hands press dough into two 8-inch rounds. Spread raspberries preserves over one of the rounds, leaving 1/2-inch plain border. Place the other round atop of the preserve covered round and seal edges. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
  • Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until tops of scones are a light brown. Transfer to a wire rack for at least 10 minutes before serving.
  • While the scones are cooling, make lemon glaze. Combine lemon juice and confectioners’ sugar until you achieve a thick, opaque icing. Drizzle over scones and serve.

Notes

Source: inspired by Lemon-Blueberry Scones and Baking Illustrated

Nutrition Information:

Yield: 8
Serving Size: 1

Amount Per Serving:
Calories: 374Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 329mgCarbohydrates: 49gNet Carbohydrates: 0gFiber: 2gSugar: 21gSugar Alcohols: 0gProtein: 4g

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I’m sure you are drooling by now thinking of these incredible scones. Here are a few more to tantalize your taste buds. 

Pumpkin SconesThere is nothing more delicious than homemade pumpkin scones. They are subtle but incredible. 

Simple Fresh Cranberry SconesThese beauties are wonderful for the fall and winter holidays. Eat them for breakfast or brunch! 

Dark Chocolate Raspberry SconesThe combination of raspberries and chocolate are mindblowing! The burst of sweetness is going to rock your world. 

Simple Scone Recipe with Peanut Butter ChipsYou are going to fall in love with these scones. Peanut butter is an amazing addition. Yum!

The post Raspberry Lemon Scones appeared first on Sweet Pea’s Kitchen.

BREAKFAST

Ooey Gooey Mac and Cheese

Ooey Gooey Mac and Cheese is loaded with tons of ooey gooey smoky cheese to make this the mac and cheese of your dreams!!!

SO GOOD!!

Here it is…Ooey Gooey Mac and Cheese. Thank me later!

Prep Time: 10 minutes

Cook Time: 40-45 minutes

Servings: 10

Ingredients:

1 Box elbow macaroni cooked and drained completely

2 Cans evaporated milk

2 Cans Cheddar cheese condensed soup

1 ¼ Sticks of butter or 12 tbsp

1 tsp each of salt and pepper

2 C. Sharp cheddar cheese shredded

2 C. Extra sharp cheddar cheese shredded

1 C. Pepper Jack cheese shredded

How to make Ooey Gooey Mac and Cheese:

Step 1. Preheat the oven to 350 degrees.

Step 2. Add the evaporated milk, cheddar cheese soup, butter, and salt and pepper to a saucepan over medium heat on the stove. Whisk to combine, and simmer until the butter has melted and the mixture is hot.

a.

b.

c.

Step 3. Pour the cheese mixture over the macaroni in a large saucepan.

Step 4. Place the shredded cheeses into the saucepan, and stir to combine until the cheeses have completely melted.

Step 5. Pour the mixture into a well-greased 9×13 baking dish.

Step 6. Bake for 40 minutes until lightly browned on top and bubbly.

Step 7. Let rest for 10 minutes before serving.

Enjoy!

SO GOOD!

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Ooey Gooey Mac and Cheese

Yield:
10
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes

Print

Ooey Gooey Mac and Cheese

Ingredients

  • 1 Box elbow macaroni cooked and drained completely
  • 2 Cans evaporated milk
  • 2 Cans Cheddar cheese condensed soup
  • 1 ¼ Sticks of butter or 12 tbsp
  • 1 tsp each of salt and pepper
  • 2 C. Sharp cheddar cheese shredded
  • 2 C. Extra sharp cheddar cheese shredded
  • 1 C. Pepper Jack cheese shredded

Instructions

  • Preheat the oven to 350 degrees.
  • Add the evaporated milk, cheddar cheese soup, butter, and salt and pepper to a saucepan over medium heat on the stove.
  • Whisk to combine, and simmer until the butter has melted and the mixture is hot.
  • Pour the cheese mixture over the macaroni in a large saucepan.
  • Place the shredded cheeses into the saucepan, and stir to combine until the cheeses have completely melted.
  • Pour the mixture into a well-greased 9x13 baking dish.
  • Bake for 40 minutes until lightly browned on top and bubbly.
  • Let rest for 10 minutes before serving.
  • Enjoy!
Nutrition Information:

Yield: 10
Serving Size: 1

Amount Per Serving:
Calories: 687Total Fat: 56gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 17gCholesterol: 166mgSodium: 1087mgCarbohydrates: 14gNet Carbohydrates: 0gFiber: 0gSugar: 8gSugar Alcohols: 0gProtein: 32g

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 Check some of my best recipe below:

Cheesy Picante Beef Macaroni

Seafood Mac and Cheese

Skillet Cheesy Chili Mac Recipe

The post Ooey Gooey Mac and Cheese appeared first on Sweet Pea’s Kitchen.

BREAKFAST/ DESSERT

Cherry Cheesecake Brownies with Fresh Cherries

These Cherry Cheesecake Brownies are straight up yumminess!

CHERRY CHEESECAKE BROWNIES are rich and fudgy with three amazing desserts in one!!

These CHERRY CHEESECAKE BROWNIES are the most popular brownies on my blog!!

Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: 12

Ingredients:

For the brownies:

1 C. Melted butter unsalted

1 C. All-purpose flour

2 C. Granulated sugar

4 large eggs

¾ C. Unsweetened cocoa powder

½ tsp. Baking powder

1 tsp. Vanilla extract

For the cheesecake swirl:

8 oz. Cream cheese softened

⅓ c. Granulated sugar

1 large egg

1 Can cherry pie filling

How to make Cherry Cheesecake Brownies with Fresh Cherries:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a mixing bowl, combine all of the ingredients for the brownies and beat until smooth and creamy.

a.

b.

c.

d.

e.

f.

Step 3. Spread the brownie mixture into the bottom of a well-greased 9×13 baking dish.

Step 4. In a mixing bowl, combine the cream cheese, ⅓ cup sugar, 1 large egg, and just the cherries from the cherry pie filling. You can discard the cherry filling itself, you only need the cherries. Mix the ingredients until well incorporated.

a.

b.

Step 5. Spread the cheesecake mixture over the brownie mixture and swirl with a butter knife.

Step 6. Bake for 45 minutes until cooked through.

Enjoy!

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Cherry Cheesecake Brownies with Fresh Cherries

Yield:
12
Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
1 hour 5 minutes

Print

Cherry Cheesecake Brownies with Fresh Cherries

Ingredients

  • 1 C. Melted butter unsalted
  • 1 C. All-purpose flour
  • 2 C. Granulated sugar
  • 4 large eggs
  • ¾ C. Unsweetened cocoa powder
  • ½ tsp. Baking powder
  • 1 tsp. Vanilla extract
  • 8 oz. Cream cheese softened
  • ⅓ c. Granulated sugar
  • 1 large egg
  • 1 Can cherry pie filling

Instructions

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, combine all of the ingredients for the brownies and beat until smooth and creamy.
  • Spread the brownie mixture into the bottom of a well-greased 9x13 baking dish.
  • In a mixing bowl, combine the cream cheese, ⅓ cup sugar, 1 large egg, and just the cherries from the cherry pie filling. You can discard the cherry filling itself, you only need the cherries. Mix the ingredients until well incorporated.
  • Spread the cheesecake mixture over the brownie mixture and swirl with a butter knife.
  • Bake for 45 minutes until cooked through.
Nutrition Information:

Yield: 12
Serving Size: 1

Amount Per Serving:
Calories: 501Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 137mgSodium: 121mgCarbohydrates: 66gNet Carbohydrates: 0gFiber: 2gSugar: 40gSugar Alcohols: 0gProtein: 6g

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The post Cherry Cheesecake Brownies with Fresh Cherries appeared first on Sweet Pea’s Kitchen.

BREAKFAST

Grandma’s Apple Dumplings

 

These Grandma’s Apple Dumplings are a simple and delicious recipe!  These homemade apple dumplings are easier than you’d think. In this recipe apples wrapped in dough with an orange sauce. Once baked, These apple dumplings melt in your mouth! Simply delicious!

This recipe includes Granny Smith apples that are peeled and cored, then wrapped in a pastry crust and covered in a buttery orange sauce with a hint of vanilla.

These perfectly portioned individual desserts are so delicious and easy to make that you’ll love them! A great side for these apple dumplings is vanilla ice-cream, your family will love it too!

Ingredients:

2 Granny Smith Apples (Peeled, Cored and Quartered)

1 can Refrigerated Crescent Rolls (8 Rolls)

1/8 tsp Ground Cinnamon

1/2 cup Butter

3/4 cup White Sugar

1 cup Orange Juice

1 tsp Vanilla Extract

How to make Grandma’s Apple Dumplings:

Step 1: Preheat oven to 350º F /175º C).

Step 2: Take the rolls out of the can and wrap each apple piece in one crescent roll.

Step 3: Place apples covered with rolls upside down in a baking dish.

Step 4: Sprinkle with cinnamon on top.

Step 5: In a medium saucepan, add butter, orange juice, and sugar.

Combine until butter is completely melted and sugar is dissolved.

Step 6: Remove from heat and stir in vanilla.

Step 7: Pour over the apple rolls.

Step 8: Place the baking dish in the oven and bake for 30 minutes, or until pastry is golden and apples are tender.

Step 9: Spoon sauce over rolls when serving.

Enjoy!

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Grandma’s Apple Dumplings

Cook Time:
30 minutes
Total Time:
30 minutes


Ingredients

  • 2 Granny Smith Apples (Peeled, Cored and Quartered)
  • 1 can Refrigerated Crescent Rolls (8 Rolls)
  • 1/8 tsp Ground Cinnamon
  • 1/2 cup Butter
  • 3/4 cup White Sugar
  • 1 cup Orange Juice
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat oven to 350º F /175º C).
  2. Take the rolls out of the can and wrap each apple piece in one crescent roll.
  3. Place apples covered with rolls upside down in a baking dish.
  4. Sprinkle with cinnamon on top.
  5. In a medium saucepan, add butter, orange juice, and sugar.
  6. Combine until butter is completely melted and sugar is dissolved.
  7. Remove from heat and stir in vanilla.
  8. Pour over the apple rolls.
  9. Place the baking dish in the oven and bake for 30 minutes, or until pastry is golden and apples are tender.
  10. Spoon sauce over rolls when serving.

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The post Grandma’s Apple Dumplings appeared first on Sweet Pea’s Kitchen.