Frosted Strawberry Raspberry Bread

My dad has this guilty pleasure- the frosted fruit bread from Shady Maple. It’s pretty awesome. With everyone home and my favorite guest joining us for the weekend, I figured I’d make an extra treat. I was going to make this recipe as muffins, but we didn’t have enough muffin papers sooo I changed my plans a bit and went for the full loaf. I am really missing my summer berries and decided to bite the bullet and just go get some to bake with and eat the next few days. If I do say so myself….I don’t think we’ll need to spend money to buy them anymore! ūüôā


2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

3/4 white sugar

1/4 light or dark brown sugar

1 teaspoon vanilla extract

1 cup buttermilk (or 1 1/2 teaspoon vinegar and the rest milk, let sit a few minutes to make buttermilk)

1/3 cup vegetable oil

Dash of cinnamon

Chopped strawberries, raspberries or fruit of choice

Glaze- 1 cup powdered sugar 1/4 teaspoon vanilla 2-3 tablespoons milk (until reached desired consistency) Whisk all ingredients together, adding milk until you’ve reached a thick, glue like viscosity.

Pre-heat oven to 350, grease and flour a 9×5 bread pan

1. Whisk the egg and sugars until there are no brown sugar lumps.

2. Add in the buttermilk, vanilla and vegetable oil.

3. Slowly add in the flour, baking soda and salt. Add a dash of cinnamon.

4. Hand mix in the chopped fruit.

5. Pour into bread pan. I added some additional strawberries and raspberries on top. Loosely cover with foil so that the top doesn’t burn.

6. Bake for 45 minutes. Remove foil and bake until a knife comes out clean. Mine took an hour and 5 minutes.

7. LET COOL. Remove from baking pan onto a cooling rack on top of a cookie sheet. Drizzle the top with the glaze. I added additional berries on top, because WHY NOT!?


This same recipe can be used muffin size, just bake 16-20 minutes or until the tops are golden and a knife comes out clean. Other goodies to throw in include black berries, blue berries, and any combination with strawberries and raspberries! I would also dice/chop up the fruit a bit smaller and use the same batter in my mini-donut maker! YUM!

Easy Bake French Toast

I am fortunate to live by an AWESOME bakery/deli. When I decided I was going to make this I KNEW I was going to have to find some kick butt bread! I was right! This recipe is easy, yummy, and definitely a crowd pleaser!


I used 1 large and 1 small farm loaf. Texas toast works as well.

6 large eggs

3 cups of milk

1/2 cup heavy whipping cream (optional)

1/2 tablespoon of cinnamon

1/4 teaspoon of nutmeg

1. Slice/cube your bread to desired size. I allowed mine to sit out with the bag open for a few hours to stale up a bit. They absorb the liquid better this way!

2. Whisk together the eggs, milk, cinnamon, nutmeg and heavy whipping cream if you are using it.

3. Grease a 13×9 baking dish and pour a little of the liquid mixture on the bottom.

4. Because I used bigger pieces, I first dipped them in the liquid before tossing them into the baking dish. When I was done I pours the rest of the liquid on top.

5. Cover with suran wrap and let sit in the fridge, over night is best, but at least an hour minimum.

6. The next morning, preheat the oven to 350. Bake uncovered for about 30 minutes or until the top pieces are golden brown and a bit crunchy.

7. Serve hot with syrup, mixed berries, powdered sugar- what ever you love to top your French toast with! YUM!


french toast

Pictured with mixed berries and powdered sugar!

Brown Sugar Cinnamon Muffins

I thoroughly enjoy cinnamon. I’ve been on a fall spice kick for quite some time now. Nothing beats cinnamon, nutmeg, ginger and cloves all mixed up into something. They are warm and spicey and homey and wonderful. This recipe doesn’t have all of those but it’s still pretty tastey! My house likes muffins. They are quick, easy and filling to eat and just as quick and easy to whip up. I was inspired to make these yummy guys for a quick gran and go breakfast!


1 3/4 cup all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon vanilla

1 egg

2 teaspoons ground cinnamon

1/4 cup vegetable oil

1/2 cup milk

1/3 cup of brown sugar


3 tablespoons brown sugar

1/2 teaspoon cinnamon

Pre-heat your oven to 400 degrees.

1. Combine flour, sugar, baking powder, egg, vanilla, brown sugar, cinnamon, oil and milk all together in a bowl. I used a hand whisk to mix it all together until it was smooth.

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2. In a seprate bowl mix the 3 tablespoons of brown sugar and 1/2 teaspoon of cinnamon. This will be sprinkled on top.


2. Line muffin tray with liners. Use a 1/4 to fill each liner.

3. Sprinkle each muffin with the brown sugar/cinnamon


4. Bake for 15 minutes or until a knife poked into the center comes out clean. I love how they puffed up!


They are definitely best if eaten warm! Store in an air tight container (if they happen to last that long)!

Makes 1 dozen. This is a very easily double-able recipe and is highly suggested!

Sweet Blueberry Rolls with Blueberry Lemon Sauce

This morning I got the bee in my bonnet to do some serious baking. I knew we had yeast in the fridge, so it was game on. The first thing on the list was cinnamon rolls. Then I remembered we had blueberries in the freezer. HECK YES! The decision to make blueberry rolls was swift. The blueberry lemon sauce was a stroke of genius in the midst of baking. The basic roll recipe came from my mother’s handy, dandy, anniversary edition of the Betty Crocker Cook Book. If you don’t have a copy, GET ONE. It is one of the most useful, all around DA BOMB cook books you will ever get.


Ingredients for rolls:

1 cup hot water (110-125 degrees)

2 packets quick rise yeast

2 tablespoons sugar

2 tablespoons of vegetable oil

1/3 cup sugar

3-3 1/2 cups flour


Ingredients for Filling:

1/2 teaspoon cinnamon

1/2 teaspoon sugar


1/2 cup frozen blueberries

2 Tablespoons of SOFT butter

Ingredients for sauce:

Juice of 1 lemon

Juice from thawed berries

2-2 1/2 cups powdered sugar

1/4 teaspoon vanilla extract

Dash of cinnamon

1. I’d like to begin with stating that I cheated just a little bit. I used the KitchenAide bread attachment to make and knead my dough. Seriously, best investment in the world. In the bowl, dump in your packets of yeast, water and two table spoons of sugar. Gently mix and let sit for 5 minutes. This gives the yeast time to activate, eat the sugars and get bubbly. You will know its ready because a sort of foam forms and you can smell that yeasty bread smell.

2. After the yeast has activated, add your flour, sugar, and dash of salt. Turn on your mixer to medium-low. You may need to use a spatula and scrape the sides a bit.

3. Once the ingredients are incorporated, set the mixer to medium and let it do its job. It should take about 3 minutes. Normally, this part would be done by hand, but thankfully, the mixer hooked me up.

4. In a large bowl, grease with vegetable oil. Plop the dough into the bowl, using your hand, coat the top in oil as well. Cover with a towel and place in a warm environment. We have a warming area on our stove. While I was mixing I turned this on. As I was prepping the bowl and such I turned it off. This gave the dough a nice warm place to rise without baking it. Set the timer for at least an hour. I let mine go an hour and a half.

While the dough was rising…..I took the blueberries out of the bag and put them in a fine strainer. I then put the strainer over a bowl. By doing this, the juices that sweat off of the berries as they thaw are caught to be used for the sauce to drizzle over when it’s all said and done. Every now and again I’d give them a little shake just to help that process along a bit.

5. After the dough has risen, pre-heat your oven to 350. On a lightly floured surface, roll out your dough into a large rectangle about 1/4 of an inch thick. It may seem thin, but it will puff up as it bakes. Trust me.

6. Using your hands, smear the SOFT butter over the surface of the dough. Sprinkle cinnamon and sugar. Drizzle honey over all of it. I did a zig-zag pattern and just kinda did what ever. There’s no exact science too this.

7. Give the blueberries one last good shimmy in the strainer. Sprinkle the berries around liberally.

8. Gently, starting with one long side, begin rolling the dough until you have a log.


7. Using a serrated knife, cut 2 inch sections. Place the sections into a greased 13×9 giving them space to expand. If you squish them in like sardines they won’t get big and fluffy. Notice how I gave them all “personal space”


8. Place uncovered in the oven for 25-35 minutes, or until they begin to turn golden brown on top. See how they fluffed up!? Giving them growing room IS important!


While they are baking…..add the juice of 1 lemon to your blueberry drippings. Add in your vanilla, dash of cinnamon and powdered sugar as well. I used a small whisk to combine it all. I wanted to make this on the thick side so I used quite a bit of powdered sugar, if you want a thinner “glaze” like viscosity, use less powdered sugar. I also put mine in the fridge to help it syrup up.


Allow the buns to cool a bit, drizzle with sauce, and ENJOY! My brother got the first official roll taste and he ate the whole thing before I could snap a picture of him scarfing it down.

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Crepes with Strawberries

Yes, more strawberries. They’re still coming in and will be the rest of the summer. I HAVE to eat them!!!


1 cup flour

2 eggs

1/2 cup COLD water

1/2 cup COLD milk/cream

2 teaspoons coco powder



Filling stuff of your choosing

I want to take a minute to adore these BEAUTIFUL brown eggs from Eric’s grandparents. Their red sexlinks have been supplying us while we are waiting for our girls to start producing!



SIFT the flour, and if you so choose, the cinnamon and coco powder. This removes a lot of lumps and makes a nice smooth batter.

1.Whisk all ingredients together. I added a dash of cinnamon and coco powder because, WHY NOT!? It will all be the consistency of really thick chocolate milk, or a runny milk shake. You will have the urge to add more flour. DON’T DO IT!


2. Chill in fridge for at least one hour.

3. I used fresh strawberries and chocolate syrup. You can use berries, bananas, peanut butter, whipped cream, caramel, chocolate- think of this as like a dessert/brunch taco. Go ham. HAHA get it, ham? Regardless of what you choose to fill your crepes with, you should prepare it while the batter is chilling.

4. Use BUTTER to grease the pan. Because crepes are French. Butter+French=all things good. In all honesty, I used a non-stick pan and you really don’t need that much butter. Slather it on afterwards though!

5. They are thin so they cook super fast. Add a dollop to the center of the pan, grab the handle and swirl around to spread the batter. The sides will begin to pull away.

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6. Flip once to finish cooking/brown the other side.

7. Slide out and fill til your little heart’s content.

8. YUM!

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Totally should have dusted with powdered sugar and coco powder! Oh for hindsight!

And even though crepes are French, I listened to the Pride and Prejudice soundtrack because Jean-Yves Thibaudet is breath-taking.

Nanner Muffins

I call banana’s nanners. Tomatoes are maters and potatoes are taters. I figure my vocabulary is so vast most of the time, the world can handle a few goofball words.

I personally am not a fan on bananas. Eric and Jake like bananas. Eric buys banana’s, they eat a few and leave the rest on purpose so that I bake with them. In typical fashion, I found a few muffin recipes, blend them together and came out with these gems.

2-3 rip bananas (peals are all brown and gross looking)

2 eggs

1/2 teaspoon vanilla

2 tablespoons of…….MAPLE SYRUP! My extra special ingredient that makes them OH SO YUMMY

Dash of cinnamon

1/2 teaspoon baking powder

1/4 cup sugar

1/2 cup dried oats

1-1 1/2 cups all purpose flour

Pre-heat oven to 350

1. With a fork mash up the nanners.

2. Incorporate the eggs, vanilla, cinnamon, sugar, syrup and oats. It will be pretty runny.

3. Slowly add in 1 cup of flour and baking powder. Depending on the size of the bananas and eggs you may need to add another 1/2 cup or so to reach the consistency of a typical batter.

4. Fill muffin tins about 2/3 of the way full

5. Bake 10-12 minutes or until a knife comes out clean

Quick, easy and super delicious! Sugar can be omitted completely if chosen because of the syrup. You can also use flavored syrup. I bet blueberry syrup would be delightful! I like adding the oats for a little extra umph to fill your belly, but they too can be omitted!



Strawberry Scones with Lemon Drizzle

It’s become my thing that one day a week when I am home, I make some kind of dessert. This week as my mom and I looked through to see what we had in the baking cupboard she said “well we have strawberries but you can’t do much with them.” WHAT!? Strawberries are one of the most versatile fruits out there and can be put into just about everything. I’ve had the itch to make scones recently, so strawberry scones was decided upon. For the briefest of moments I considered throwing in mini chocolate chips but decided I’d stick with the light fresh taste of summery lemon.



3 cups all purpose flour

1 cup Bisquick

1 cup oats

1 1/3 cups milk

1/2 cup sugar

1 stick COLD butter

1/2 cup Crisco

1/4 teaspoon salt

1/2 teaspoon vanilla

4 teaspoons baking POWDER! (I will admit one time I made scones and I grabbed the baking soda instead of baking powder. Nothing will ever express how nasty they were. My friend from school was way too eager to tell the world of my epic baking failure)

1-2 cups chopped strawberries

1 lemon

Lemon Drizzle-

Juice of half of a lemon

1/4 teaspoon vanilla

Dash of ground, dry ginger

1/4 teaspoon honey

1-1 1/2 cup of powdered sugar


Chop strawberries. I left mine a bit on the chunky side. If you feel so inclined to dice them smaller, by all means. If you’re feeling really fancy you can throw in some blueberries too!

In a large bowl combine flour, oats, bisquick, sugar, baking soda and salt. Chop cold butter and Crisco into the dry ingredients with a hand pie crust thing. If you’re crazy a fork will do just fine. I’ve done it before when a pie crust thing wasn’t available.


Once the butter and Crisco are pea sized pieces, add in the milk and juice of half of a lemon. Continue to work through.


With your hands work in the strawberries. They will kinda fall out and not necessarily stick in the dough the best. Don’t fret.

Pre-heat your oven to 400

Flour a section of counter and dump the dough out. I cut my batch in half to make it easier to work with. Lightly flour the top of your dough and press with your hands to shape a rectangle¬†about 1/2 of an inch thick. Using a sharp knife cut the dough into squares. Some people make a circle and cut like a small pie. I’m partial to the triangles myself. I did also cheat a bit and pull some berries from one part of dough and press it into a section I thought might be a bit lacking.


Place triangles 1/2 inch apart on a parchment covered cookie sheet. Bake 12-15 minutes or until the edges and top start to get brown.

Lemon Drizzle

Whisk vanilla, juice of the other half of the lemon, powdered sugar, honey and ginger in a small bowl until it is thick enough to drizzle with the whisk or spoon.

Allow the scones a few minutes to cool before drizzling. Pair with a nice vanilla or breakfast tea, good book, and ENJOY!

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The great thing about this recipe is that it is very versatile. Remove the strawberries and lemon from the recipe and throw in chocolate chips. The oats are also optional, something I just like to add personally. Use milk and hazelnut coffee creamer to add a different depth of flavor. Beyond the main scone recipe this recipe can be as unique and personal as you!