Archive | Brunch RSS feed for this section
muffins-with-white-background

Fresh Peach Spiced Muffins with Brown Sugar Streusel

By on October 18, 2013 in Brunch, Dessert, Peaches, Recipes

We’re talking peaches during Peach Week at Sunshine In My Pocket. I couldn’t leave out these Peach Spiced Muffins with Brown Sugar Streusel…they are delicious for breakfast and lunch, but they also make a fabulous dessert!

fresh-peach-muffins

I love these muffins because they have cinnamon, allspice, and nutmeg in them (that’s the spiced part), and they are not TOO sweet…and with that brown sugar topping, they have the feel of a breakfast coffee cake. But the BEST part are those fresh bits of peaches inside the muffins! It’s like little gold mines with each peachy bite. Ok, that might be dramatic, but if you like fresh peaches…these muffins will hit the spot!

Start with the dry ingredients in a bowl and whisk them all together.

the-dry-ingredients

Then add the wet ingredients, stir it up, and dice the peaches right on top. Slowly and carefully mix those peaches in the batter.

peaches-on-top

Then divide it up into your muffin tins. I love this recipe because it makes A LOT! Not only will it make up 24 muffins, but also 3 mini loaves of peach bread. Perfect for gifting.

mini-loaves-of-bread

Sprinkle a little brown sugar on your mini bread loaves and your muffins and pop them into the oven.

mini-bread-baked

Your kitchen will smell FANTASTIC…and the baked goods should look like this.

inside-of-a-muffin

Just look at those juicy peach bites in there! Fabulous. The batter is a bit darker from the brown sugar, allspice, cinnamon and nutmeg. I almost believe these are *good* for you. I’m going to try them with freshly ground soft white wheat flour to attempt a “healthier” muffin and I’ll let you know!

Here’s the recipe!

[amd-zlrecipe-recipe:16]

muffins-with-white-background

Comments { 0 }
bruleed-orange-french-toast-with-orange-sauce

Bruleed Orange French Toast (so worth it!)

By on May 24, 2013 in Brunch, Recipes

bruleed-orange-french-toast-with-orange-sauce

We’ve been making good use of our Arizona oranges from our very own orange trees, and since the season is almost over, I’m making the last of them really count! This is one of my favorite breakfast/brunch recipes. It’s full of flavor and so easy.

And I’m so excited because I’m guest posting over at Mom Endeavors…so click on over to get the recipe and full instructions.

Then try this recipe and let me know what you think!

Thank you, Sara, for giving me the opportunity to guest post today. Until next time…Enjoy!

Comments { 2 }
flowers-and-a-scone

Vanilla Blueberry Scones for Nonny

By on April 12, 2013 in Brunch, Recipes

vanilla-blueberry-scones

This post is inspired by my grandma, Nonny. She is a fantastic cook and she shared her love for cooking (and baking) with me. She taught me to make orange rolls (from scratch) and sugar cookies. She taught me to love tea time with the girls — complete with dress up clothes and hats and gloves. She always cooked an amazing Sunday dinner with homemade rolls and creamed peas…oh, how I loved those creamed peas. And always, always there were pansies from the garden as the centerpiece!

Right now my grandpa, Poppy is in the hospital. And since I feel so sad and a little helpless, I thought I’d make some scones for Nonny and send her these pictures across the miles! So, Nonny, this post is for you…I wish we were enjoying tea together as we devour these scones.

Vanilla Blueberry Scones

First, gather the ingredients: they are simple and few.

simple-ingredients

Flour, sugar, baking powder, butter, blueberries, milk, vanilla and an egg. (full recipe at the end of this post)

Mix together the flour, sugar and baking powder. Add the butter and cut it in with a pastry knife (if you don’t have one of those, you can use a knife or a fork). Then add the blueberries and carefully fold into the flour mixture.

cut-in-butter-add-blueberries

In another dish, mix together the milk, egg and vanilla. Add the wet ingredients to the flour and blueberries and mix together until the dough comes together. You may need to add a little extra milk to bring it all together. Dough should be a little sticky.

Turn the dough out onto a parchment lined baking sheet and form it into a circle, about 1/2″ high. Brush a little milk onto the circle of dough, and sprinkle with sugar. Some of the sugar will melt into the milk, keep adding sugar until you can still see it on the top. (I like a lot of sugar…it cooks up a little crispy on top and makes the scone SO delicious!) Cut the circle of dough into 6 wedges. Then separate the wedges a bit before you put it into the oven.

shape-milk-sugar-cut

Bake at 400 degrees for 10-12 minutes. Do not overbake! That makes the scones crumbly and dry…and you don’t want that! When they are done, the edges should be just BARELY turning brown. Allow to cool. (But if you can’t resist…go ahead and eat one while they are still warm! That’s one of life’s best!) Make sure they are completely cool before you package them up in adorable little bags for gifting.

trio-of-scones-with-flowers

**Recipe here —- ** Important…please note: I need to update this recipe because it leaves out the part where you cut in the butter. Make a note:

Cut in the butter BEFORE you add the blueberries to the flour mixture. 🙂

[amd-zlrecipe-recipe:1]

I love to eat these with butter and cinnamon/sugar or even whipped cream (my favorite)! But they are delicious even just plain…the blueberries add just a little sweetness and the sugar on top makes a fantastic coating when you cook it.

{This one’s for you, Nonny, complete with purple pansies! I love you}

flowers-and-a-scone

Oh. My. Doesn’t that look yummy?!

You might decide to enjoy these scones for Mother’s Day. But believe me, you really don’t need a special occasion for these beauties. When you make them, won’t you invite me to tea?

Comments { 4 }