Tag Archives: glaze

Honey Glazed Fig and Date Breakfast Cake

I am not a morning person.  I need a few quiet moments (more like 60 quiet moments) to myself, with a steaming cup of coffee, to clear out the cob webs and figure out how I’m going to tackle the day.  I trudge to the kitchen, in the darkness, one eye open, hair all askew, heading directly for the coffee maker.  Even the dog knows it’s best not to approach.  Truly, I admit it, I’m an ogre.   On the flip side, if you want to stay up all night and party like it’s 1999, I’m most certainly your gal.

Fig and Date Breakfast Cake via SweetRevelations

Weekends thankfully, are different.  I can wake on my own time and head to the kitchen to make something a little more decadent for everyone.   Often it’s buttermilk pancakes, scones or cinnamon rolls, sometimes fresh doughnuts (the best!).  Sometimes, it’s cake!  Like this super moist, cardamom spiced cake, topped with fresh figs, fresh dates, sliced almonds, pepita’s and a sprinkle of toasted coconut.  Just to make it more indulgent, I poke holes in it when it comes out of the oven and pour a sweet honey glaze on top.  This is how I redeem myself for my grumpiness from Monday to Friday.  Glazed breakfast items.  Works every time.

Fig and Date Breakfast Cake via SweetRevelations

This is a brunch worthy, company worthy, breakfast cake.  The cake itself is very fast and simple to throw together.  It’s also pretty versatile, so you can play around with your toppings and spices and add what appeals to you.  A simple dusting of powdered sugar works too, if you want to exclude the honey glaze.  But seriously, why would you?  I mean truly, honey glaze should never be excluded.

I’m curious to know, are you a morning person or a night owl like me?

Happy week-end everyone,

Renee

xo

Honey Glazed Fresh Fig and Date Breakfast Cake

*adapted from Joy The Baker

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 8 fresh figs, sliced in half
  • 3-4 fresh dates, pitted and chopped
  • 2 tbsp. pepitas
  • 2 tbsp. coconut flakes
  • 1/4 cup sliced almonds
  • 1-2 tablespoons turbinado sugar for topping
  • 1 1/2 cups powdered sugar
  • 2 tbsp. liquid honey
  • 2 tbsp. hot water

Preheat oven to 375 degrees F.  Butter and flour a 10-inch cast iron skillet or a 10-inch cake pan.

  1. Whisk together flour, baking powder, baking soda, salt, cardamom, and sugar in a medium bowl and set aside.  In a small bowl, whisk together buttermilk, eggs, butter and vanilla and almond extract.  Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined, careful not to over mix.
  2. Spoon batter into the prepared pan.  Top batter with fresh figs and dates, gently pressing them into the top of the batter.  Sprinkle with sliced almonds, pepitas and coconut  and then sprinkle the top with turbinado sugar.
  3. Bake for approx. 30 minutes, or until a skewer inserted in the center of the cake comes out clean.  Allow the cake to cool slightly while you prepare the glaze (keep it in the pan).  Whisk the powdered sugar and honey in a small bowl, adding 1-2 tbsp. of hot water to make a smooth, thin glaze.  Using a skewer, poke holes in the cake, to allow the glaze to seep through.  Pour the glaze over the warm cake.  Allow the cake to come to room temperature before serving.  The cake will keep well for a few days at room temperature.

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Love Cookies

You know the saying, that as you get older, you open your mouth and your mother comes out?   I would’ve sworn on my life as a teen that this would never happen to me, that it couldn’t, wouldn’t be how I would parent.  Speed ahead 30 years later and lo and behold I was blessed with three amazing children of my own and I’ve seen my mother in a whole new light.

I should say to her, thank you for loving us as deeply as you did and I’m sorry for all the trouble I gave you.

Oh, and you were right.

top

Mom scratch baked for us every single week-end.  Tunes always blaring in the kitchen, she made the best meals and treats.   I have vivid memories of standing on a chair and helping her roll dozens of cookies in sugar.  These Love Cookies were a regular during our childhood.  They aren’t really cookies, they’re made in bar form, and I’ve never seen another recipe similar.  Waiting for the glaze to set while they were still warm was a killer but mom usually cut a little warm piece off for us.

When I make these now, I often eat a piece or two (sometimes a row!) right after it’s been glazed.   It takes me right back to that little kitchen of my childhood, and to mom, within minutes.

stack 2

These are full of walnuts, cinnamon and raisins.  They are baked on a sheet pan and topped with a sweet glaze while still warm.  When the glaze sets, it leaves a gorgeous crackly layer on top.

I have no idea where this recipe came from, but I’m pretty sure of the Love in the name.

Thanks mom. xo

loveslice

Do you have a recipe that takes you right back to your moms kitchen?  I would love to hear about it!

Happy Spring!

Renee

 

Love Cookies

  • 1 cup sugar
  • 2 tsp cinnamon
  • 1/2 cup+ 1 tbsp unsalted butter, divided
  • 1 cup raisins
  • 1 cup + 1 tbsp water, divided
  • 1 tsp baking soda
  • 1 cup chopped walnuts
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 cup cold milk
  • 1 1/2 cups icing sugar
  • 1/2 tsp pure vanilla extract

Preheat oven to 325 degrees

1.  In a medium saucepan combine sugar, cinnamon, 1/2 cup butter, raisins and 1 cup water.  Mix well.   Combine baking soda and remaining tbsp water and stir until soda dissolves.  Add to the raisin mixture and bring the mixture to a boil over medium heat.  Boil for 5 minutes stirring constantly.  Remove from heat, add the walnuts and set aside.

2.  Mix flour and baking powder and add to the raisin mixture.  Stir just until combined.  Spread onto 10 x 15 cookie sheet that has been sprayed with cooking spray.  Bake for 25-27 mins until toothpick inserted comes out clean.  Watch carefully at 25 minutes as these can over bake quickly.

3.  In a small bowl combine the milk, tbsp of melted butter, icing sugar and vanilla.  Whisk any lumps out and spread over cookies while still warm.

 

 

 

 

 

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Glazed Cherry Almond Scones

Fresh bread is my nemesis.  Warm out of the oven, it gets me every time.  It doesn’t matter what it is, biscuit, fresh loaf, cinnamon buns or scones there is no smell better than that of bread, in any form, baking in the oven.

scone[1]

I find the whole process of kneading and rolling so comforting.  Always have.   For the past few days I’ve been down and out with a bad cold.  The constant coughing when I lay down has left me restless and unable to sleep.  So I find myself in the kitchen early in the morning rolling dough to feel better.  Yesterday it was these cinnamon buns, today scones.

It seems everyone in this house wins when mom doesn’t feel well!

scone 6[1]

This is my favourite recipe that I’ve shared with you before.  It’s so incredibly versatile.  When you can use fresh fruit do so, it’s worth it.   Montmorency cherries and buttery flaky glazed bread under a blanket of almond glaze.  I’m feeling better already!  These are frozen cherries that I typically use for pie but they offer an amazing sweet and tart flavour to the scones.  The simple almond glaze is a must.   I tried this flavour recently at a local bake shop and was smitten with the combination!

scone 2[1]

No butter or additional spread is needed.  Warm and glazed these scones are simply enough all on their own.  Bake some now and freeze the rest for another morning.  These would be an excellent make ahead item for Christmas morning!

scone 4[1]

Glazed Cherry Almond Scones

  • 4 cups all purpose flour
  • 1 cup sugar
  • 1 tbsp + 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup butter, frozen
  • 1 cup buttermilk
  • 1 cup sour cream (full fat works best)
  • 1 egg
  • 2 cups frozen tart cherries
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp almond extract
  • chopped almonds to sprinkle on top

1.  In a large mixing bowl, combine the flour, sugar, baking powder, soda and salt.  Use a cheese grater to grate the frozen butter into the flour mixture.  Mix gently with a fork to coat the butter with the flour mixture.

2.  In a separate small bowl mix the buttermilk, sour cream and egg.  Make a well in the centre of the flour mixture and pour buttermilk mixture in.  Mix gently to incorporate.

3.  Knead dough on a floured surface, maximum 1o times.  The idea is to knead very little to keep that butter cold.  Roll into a large rectangle, about 22 inches by 12 inches.  Spread whole cherries all over the surface of the dough.  Starting with the longest side, roll the dough up towards you into a log.  Tuck in the seam.   You should be left with a log about 22 inches long.  Pinch the ends together and press down on the log to slightly flatten it.   Keep the seam on the bottom.

4.  Cut the log in half.  Cut each half in half.  Cut each quarter in half.   You will be left with 8 squares.  Cut each square on the diagonal to make 2 scones, for a total of 16 scones.

5.  Bake at 425 for 20-25 minutes or place unbaked scones on a parchment lined cookie sheet and freeze for at least an hour.  Place frozen scones in freezer bags for easy storage.  Bake from frozen.  Combine the powdered sugar, milk and extract and the glaze warm scones.  Top with chopped almonds.  Enjoy!

 

 

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Lemon Lime Breakfast Rolls

I have to apologize right up front for the lack of photo’s here.  These fresh and warm Lemon Lime Breakfast Rolls were eaten up pretty fast!

Remember here, when I made my Glazed Apple Cinnamon Buns?  Serious ooey goey business and so yummy on a lazy week-end morning.  These are the same idea, I used the same dough recipe but I added a tangy lemon/lime mix just before rolling them up.

These were a huge hit on a cold and dreary spring morning.  There is nothing better than taking warm bread out of the oven on a cold day.  It fills the whole house with the most amazing smell.  The beauty of these kind of breakfast treats is that they can be made well ahead of time and frozen before the second rise.  Just pop these in the oven when you wake up!

I topped these with a simple Cream Cheese Glaze while they were still warm.  When the whole week is spent waking with the dreaded sound of an alarm clock, I relish the days when I can wake up on my own time with a pot of strong coffee and some breakfast pastries.  Right off the bat I know this is going to be a good day.

On another quick note, I just wanted to share with you that this week-end my family participated in the annual Multiple Sclerosis Supercities Walk.  It’s a charity near and dear to my heart.  My daughter and I baked up some goodies for their cake table this year.  What an honour for us!

Enjoy!

Make the same dough recipe that I used here and follow the same directions for the rolls.

Lemon Lime Filling

Note: this is enough filling for one batch of lemon lime rolls.  The dough yields enough for two batches.

  • 6 lemons zested
  • 2 limes zested
  • 1 cup white sugar
  • 3 tablespoons unsalted butter at room temperature

1.  Put the lemon and lime zest in a bowl with the white sugar and mix with your fingers coating the zest with the sugar.  This will release an amazing citrus smell!

2.  The dough recipe will give you enough for two batches of rolls. One for now and one to freeze! Roll out one half, on a lightly floured surface. Make a rectangle, about 10 x 8 inches, with the long end facing you. Spread rectangle with butter and top with the zest mixture.

3.  Start at the long end farthest from you, and begin to roll the dough into one long tube. Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.

4.  Bake at 375 degrees for approximately 25 minutes. Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

Cream Cheese Glaze

  • 1 cup powdered sugar
  • 3 0z cream cheese at room temperature
  • 2 tbsp lemon juice

1.  Whisk all ingredients together and continue to add lemon juice until you reach the glaze consistency you desire.  Spread on warm rolls.

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Glazed Apple Cinnamon Buns with Toasted Pecans and Raisins

A little over a year ago I started making a lot of our bread from scratch.  There is nothing more delicious with a meal than a warm loaf of bread right out of the oven.  See?  My repertoire is more than just dessert!  And, I know exactly what is in it and I can add whole wheat and other healthy goodies to suit everyone’s needs.   I actually have a recipe for a killer loaf of honey and oatmeal bread, but that is another post!

This morning I made some white bread dough and used it for these….

This is one of the few things that propels me to mommy greatness.  A warm batch of Glazed Apple Cinnamon Buns.  All of my kids love cinnamon buns and this recipe is so easy to prepare.  I like to make a double batch and freeze them so I can bake them as a treat before school sometimes.  What a great way to wake up and start the day!

You know how the middle piece is the gooey-est, sweetest part?  Full of cinnamon and brown sugar syrup.  Finger lickin, sticky, sweet….amazing.

Some people are really intimidated by the yeast thing.  Honestly, once you’ve done it, you’ll be surprised at how easy it is.  This recipe uses instant yeast, which makes things even more simple.  This does take some time however, so give yourself 4 hours from start to finish.   You can use this dough to make a plain white bread, cinnamon swirl bread and dinner rolls too.  It’s very versatile.

This recipe is adapted from Cooking With Candra’s Homemade White Bread.  She has a great site and her tutorials are fantastic for newbie bread makers.

Glazed Apple Cinnamon Buns with Toasted Pecans and Raisins

*yield is 2 batches of dough, approx 12 rolls in each

  • 5 1/2 – 6 cups all-purpose flour
  • 1/4 cup honey
  • 1/4 cup unsalted butter, room temperature
  • 1 1/2 tbsp instant yeast, quick rise
  • 1 tsp kosher salt
  • 1 egg, room temperature
  • 2 cups warm water, 110 degrees

Apple Filling

*this is enough for one batch of cinnamon buns

  • 2 tart cooking apples, peeled and thinly chopped
  • 1 tbsp flour
  •  1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter
  • pinch of nutmeg
  • 1/4 cup chopped toasted pecans
  • 1/4 cup raisins
  • 3 tbsp unsalted butter (use this to spread on dough before adding filling in step 5)

Glaze

  • 1 1/2 cups of icing sugar
  • 1 tsp milk, more as needed
  • a few drops of vanilla

1.  First, make the glaze:  add milk and vanilla to sugar only a few drops at a time until you reach desired consistency.  It should just be thin enough to drizzle, almost syrup consistency.  Keep at room temperature until buns are baked.

2. Next make the apple filling: combine all apple filling ingredients, except pecans and raisins, in a small saucepan and bring to a boil. Cook for about 5 minutes on low, just until mixture begins to thicken. Remove from heat and add pecans and raisins. Cool to room temperature.

3.  For the bread dough: in a stand mixer, with the dough hook, add 3 cups of the flour, honey, butter and yeast.  Mix for about 1 minute, until combined.

4.  Add the water, salt and 1 more cup of flour.  Mix until incorporated.  Add the egg and one more cup of flour.  Mix until incorporated.  Add the last cup of flour a little at a time.  The dough should be forming a ball and sticking to your dough hook.  It will begin to come away from the sides of the mixing bowl.  Add just enough flour so that your ball of dough is no longer sticky.

5.  Place dough in a large bowl that has been greased with some shortening or olive oil.  Turn the dough around in the bowl for a few seconds so that the top of it is slightly greased as well.  Cover the bowl loosely with plastic wrap and place a tea towel on top.  I usually stick my bowl in the oven with the light on while it rises.  Let it rise for 1 1/2 hours.

6.  Punch down the dough in the bowl and cut it in half.  This will give you enough for two batches of rolls.  One for now and one to freeze!  Roll out one half, on a lightly floured surface.  Make a rectangle, about 10 x 8 inches, with the long end facing you.   Spread rectangle with butter and top with the cooled apple filling.  Start at the long end farthest from you, and begin to roll the dough into one long tube.  Cut the tube into 12 even portions and place side by side in a greased 13 x 9 pan.  Note:  I like to sprinkle some brown sugar and cinnamon on the bottom of my greased pan before I place the cinnamon rolls on top (about 2 tbsp sugar and a generous pinch of cinnamon).   The creates a yummy gooey sauce on the bottom of the rolls.  Cover again with plastic wrap and allow to rise for another hour.

7.  Bake at 375 degrees for approximately 25-30 minutes.  Remove from oven, invert on a plate if you wish, and drizzle glaze on top.

8.  Repeat with second ball of dough.  This time, you can prepare the rolls and freeze them in a greased pan , covered well with plastic wrap.  Remove from the freezer the night before you want to bake them.  They will do their second rise in the fridge over night.  Just pop them in the oven in the morning.  Or, make dinner rolls!  Roll bread dough into small balls (about 2 inches in diameter) and place side by side in a greased 9 x 13 pan.   Cover and allow to rise for an hour.  Bake at 375 degrees for about 25 minutes.  Remove immediately from pan once done in the oven and allow to cool.

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