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Roundup: Raspberry Crumb Breakfast Bar

August 26, 2019 by Littlebakerbunny

Our bakers give these raspberry bars mixed reviews — and this week we have some rogue PB&J bars!

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Filed Under: Baked: New Frontiers, Roundup Tagged With: breakfast, fruit, new frontiers

Leave Your Links: Raspberry Crumb Breakfast Bar

August 24, 2019 by Littlebakerbunny

Leave your links for these raspberry treats here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: breakfast, fruit, new frontiers

In the Oven: Raspberry Crumb Breakfast Bar

August 14, 2019 by Sheri

We’re sticking to the fruit-based category for our next baked, and despite the title it’s not a strictly breakfast treat. Posting date is August 25!

Raspberry Crumb Breakfast Bar
Author: Matt Lewis & Renato Poliafito
Serves: 24 bars
Ingredients
  • For the crust and crumb
  • 1 1⁄2 cups all-purpose flour
  • 1 cup firmly packed dark brown sugar
  • 1 1⁄4 cups rolled oats
  • 3⁄4 teaspoon salt
  • 3⁄4 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon cinnamon
  • 3⁄4 cup (1 1⁄2 sticks) unsalted butter, cut into 1-inch pieces
  • For the raspberry filling
  • 1⁄4 cup firmly packed dark brown sugar
  • 1 tablespoon grated lemon zest
  • 1⁄2 teaspoon cinnamon
  • 2 tablespoons all-purpose flour
  • 1 pound raspberries, fresh or frozen
  • 1⁄4 cup fresh lemon juice
  • 2 tablespoons unsalted butter, melted and cooled
Instructions
For the crust and crumb
  1. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13- inch glass or light-colored metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two short sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
  2. Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.
  3. Reserve 1 cup of the mixture and set aside. Pour the rest of the mixture into the prepared pan and use your hands or the back of a large wooden spoon to push the crust into an even layer in the bottom of the pan. The crust should touch the sides of the pan. Bake until golden brown, 12 to 15 min- utes. Transfer to a wire rack and let the crust cool. Keep the oven on while you make the raspberry filling.
Make the raspberry filling
  1. In a medium bowl, whisk the sugar, lemon zest, cinnamon, and flour together.
  2. Add the raspberries, lemon juice, and butter and use your hands to toss gently until the raspberries are evenly coated.
Assemble and bake the bars
  1. Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved 1 cup crust mixture evenly on top of the filling.
  2. Bake for 35 to 40 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.
  3. Transfer to a wire rack to cool completely, then cut into squares and serve.
Notes
[i]How to store: [/i]The bars can be stored in the refrigerator in an airtight container for up to 2 days.
3.5.3251

 

Filed Under: Baked: New Frontiers, Bars, In the Oven Tagged With: breakfast, fruit, new frontiers

Roundup: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

June 5, 2019 by Littlebakerbunny

Thumbs up on this coffee cake and on a rogue chocolate pie!

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Filed Under: Baked: New Frontiers, Roundup Tagged With: breakfast, cake, new frontiers

Leave Your Links: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

June 2, 2019 by Littlebakerbunny

Let’s see those coffee cakes, bakers! Leave your links here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: breakfast, cake, new frontiers

In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

May 29, 2019 by Sheri

For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
Author: Matt Lewis & Renato Poliafito
Serves: 1 (9-by-13-inch) cake
Ingredients
  • For the crumb topping
  • 3⁄4 cup all-purpose flour
  • 3⁄4 cup firmly packed dark brown sugar
  • 1⁄2 teaspoon salt
  • 3⁄4 cup pecans, toasted
  • 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
  • For the chocolate cinnamon swirl
  • 1⁄2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • For the sour cream cake
  • 3 1⁄2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1⁄2 teaspoons baking soda
  • 1⁄2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
  • 2 1⁄4 cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 1⁄2 teaspoons pure vanilla extract
Instructions
Make the crumb topping
  1. Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
  2. Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
Make the chocolate cinnamon swirl
  1. In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
Make the sour cream cake
  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
  4. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  5. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  6. Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
  7. Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Notes
[i]How to store: [/i]The cake will keep for 3 days, tightly covered, at room temperature.
3.5.3251

 

Filed Under: Baked: New Frontiers, Cake, In the Oven Tagged With: breakfast, cake, new frontiers

Roundup: Easy Homemade Granola

December 31, 2018 by Littlebakerbunny

Our bakers made some great granola this week, including some creative and delicious variations! And we have some rogue almond granita. Happy new year, everyone!

Filed Under: Baked: New Frontiers, Roundup Tagged With: breakfast, granola, new frontiers

Leave Your Links: Easy Homemade Granola

December 29, 2018 by Sheri

Lets hear it for granola!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: breakfast, new frontiers

In the Oven: Easy Homemade Granola

December 21, 2018 by Littlebakerbunny

Next up on the schedule: it’s time for granola! Posting date is December 30.

Easy Homemade Granola
Author: Matt Lewis & Renato Poliafito
Serves: 1 pound
Ingredients
  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup honey
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup whole almonds
  • 1/3 cup whole hazelnuts
  • 1/3 cup golden raisins
  • 1/3 cup dried cherries
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the oats with the cinnamon and salt.
  3. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
  4. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
  5. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
  6. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
  7. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.
3.5.3251

 

Filed Under: Baked: New Frontiers, Granola, In the Oven Tagged With: breakfast, granola, new frontiers

Roundup: Sour Lemon Scones

December 18, 2017 by Littlebakerbunny

Our bakers made some lovely lemon scones!

Filed Under: Baked: New Frontiers, Roundup Tagged With: breakfast, citrus, lemon, new frontiers, scones

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