Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?
When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!
I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!
Pumpkin Blueberry Muffins
Recipe Type: Muffins, Breakfast
Author: Kellie Rice
Bakery style jumbo pumpkin blueberry muffins.
1 can of blueberry pie filling (rinsed and drained)
1 cup of frozen or fresh blueberries
1/4 cup of pumpkin puree
1/2 tsp of salt
2 tsp vanilla extract
1 tbsp of pumpkin pie spice
2 tsp of baking powder
2 cups of AP flour
1 stick of soft butter
1 cup sugar
2 eggs room temp
1/2 cup of milk room temp
extra sugar or brown sugar for topping
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low – flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
Bake until golden brown about 20-25 minutes
Just a few tips to make sure they come out perfect every time!
As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!
Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.
Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.
Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.
Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.
Biscuits scream brunch to me. Especially when they are warm and fluffy. These steak egg and cheese biscuits are so moist I recommend eating them with a fork!
On Saturday nights I work late so we typically eat something quick and easy. Last night we grilled some onions, colorful peppers and carne asada for fast fajitas. They were delicious and I made sure to save a little for today’s brunch.
While we were in Savannah we went to our favorite breakfast stop, Clary’s Cafe, a few times. They have these giant pillow-like biscuits that honestly do not even need a filling. Pretty much anything you order at Clary’s is going to be delicious. Everything is made fresh with local ingredients. I wanted these biscuits to me made with ingredients that everyone probably already has at home.
I rarely make biscuits without buttermilk, but I really wanted to only use what I had on hand. 2% milk worked perfectly in this recipe. I wanted to get as much texture and flavor as I could by using only a handful of ingredients. I used just a little bit of garlic powder to compliment the steak. I added hashbrowns last minute to have another layer of texture.
Steak Egg And Cheese Biscuits
Recipe Type: Brunch
Author: Kellie Rice
Fluffy biscuits filled with eggs, cheese, carne asada, and hashbrowns
1 1/2 cups of AP flour
1 cup of bread flour
1 tsp of salt
3 1/2 tsps of baking powder
3/4 cup of margarine
1 cup of milk
1 tsp of garlic powder
2 cups of hashbrowns cooked per package instructions
2 slices of sharp cheddar cheese
4 ounces of thinly sliced steak or carne asada cooked through
2 eggs scrambled with salt and pepper
Preheat your oven to 400 degrees
Make sure the margarine is ice cold
In a large bowl mix the flours, baking powder, salt, and garlic
Chop the butter in small pieces and use your hands or a pastry cutter to mix into the dry ingredients
One you combined the butter and it resembles small crumbles add in the milk
Form the dough into a ball and refrigerate for 10 minutes
Roll or pat out on a floured surfaced to about 1 1/2 inches thick
Press down with a biscuit cutter careful not to twist
Bake in a greased pan for 15 minutes or until golden
Slice and fill with the steak, cheese, hashbrowns, and egg
Definitely give these biscuits a try. This is one of the most forgiving recipes I’ve ever made. The thicker the biscuit the better the result in my opinion! Enjoy! Don’t forget to #kelliericecakes if you try the recipe!
It feels so good to be back after two weeks! I have been stock piling recipes during my absence and I’m pretty sure these Brown Sugar Raisin Bagels are the best thing I’ve made in ages!
March was one of the busiest months I’ve had since the holidays. We had a huge joint birthday party for Patrick’s kids. That alone took two weeks planning and 3 days of prep work. I started a new position at work that actually has a better schedule, but it completely threw off the days I usually reserve for pictures. Now I am trying to find ways to use my artificial lights. These gorgeous bagels came to life early one morning so I was able to take advantage of the morning light.
Eventually I will find a way to balance my work and blog, but for today we are just going to dive right into these bagels.
We were grocery shopping a few weeks ago and saw a little tub of brown sugar cream cheese. Now I’m sure I have just been living under a rock, but I had no idea this stuff existed! Here is just a little insight into how my recipes come to be – first ingredient cream cheese. Now what is the best way to savor a spoonful of brown sugar cream cheese? More brown sugar obviously! Next raisins because I wanted a little extra flavor. I wasn’t really sure if I was making a bread or bagels until I got home.
I really wanted a nice crust so I knew it was going to be bagels. These have the perfect chew with a nice crust and more brown sugar crumble. They were pretty much perfect to slather with cream cheese!
Brown Sugar Raisin Bagels (Bread Machine)
Recipe Type: Bagels
Author: Kellie Rice
Chewy bagels with crisp tops and brown sugar crumble.
1 egg room temp
2 tbsp melted unsalted butter
1 packet of active yeast
1/2 tsp salt
2 tbsp honey
1 cup of raisins
2 tbsp brown sugar
3/4 cup of warm whole milk
3 1/2 cups of AP flour (King Arthur is seriously the best!)
1/4 cup of heavy cream
brown sugar to finish
water for boiling and 1 tsp of baking soda
You can definitely make these in a mixer with a dough hook, but I am a perfectionist and I love how my bread machine is slightly warm and allows perfect rising.
In a bread machine (or mixer) pour in the milk, brown sugar, and yeast
Allow to sit for 10 minutes to activate the yeast
Add in the honey, salt, butter and 3 cups of flour
Mix for about 10 minutes and add in the raisins (or follow your machines add in timer)
I use the remaining flour to add into the dough as it mixes
The dough should barely have a stick to it
Cut the dough into 6 or 8 pieces depending on the size you want
I used 6 for large bagels
Roll out then form a circle
Flour lightly and let rest
Boil 6 cups of water and add in the baking soda
Preheat the oven to 400 degrees
Dip each piece of dough into the boiling water for at least 30 seconds (The longer the chewier)
Line on a baking sheet and brush the heavy cream onto each bagel
Top with brown sugar
Bake until golden brown about 20 minutes
Are you drooling yet? These really might be my favorite recipe to date. Brown sugar raisin bagels all the way!
Happy cheat day! I did it! I made it another week without my beloved Diet Coke, grains, dairy, and sugar! So now it is time to cheat a little. As I mentioned last week – I will be allowing myself one day a week without restrictions not to binge, but to create in the kitchen. And this is the first thing that came to mind. After searching high and low I finally found some sugar free bacon. I fried up half a pound this morning trying to come up with a recipe. Bacon syrup was born. I tried to google a few recipes and I could not find anything. Not even on Pinterest. I saw lots of maple bacon recipes, but no bacon syrup.
I poured the bacon grease into a bowl and let it sit for 30 minutes until all the bacon bits sank to the bottom. You are then left with a layer of pure bacon fat. This is the layer you want to scoop from. It will keep the syrup a nice clear amber.
These pancakes are also amazing for days you just don’t have buttermilk on hand. I heated my skillet with a little cooking spray then added a little tiny drizzle of bacon grease before frying.
Bacon Syrup and Pancakes
Recipe Type: Breakfast, Syrup
Sweet and salty maple syrup with smokey bacon flavor.
For the Syrup:
1/2 pound of bacon, preferably without added sugar
1 cup of maple syrup, pure would be best
For the Pancakes:
2 tbsp of sugar
2 tbsp of vanilla extract
1/2 tsp of salt
1 tbsp of baking powder
1 cup of flour
1 cup of whole milk
1 tbsp of bacon grease
2 eggs, room temp
For the Syrup:
Fry the bacon and set bacon on paper towel to drain.
Let the bacon grease cool for 10 minutes then pour into a bowl.
Scoop 3 tbsp of grease off the top layer of the bowl and mix with 1 cup of maple syrup.
Heat over low in a sauce pan.
Pour into a clean container and let sit in the fridge for 15 minutes.
Let sit on the counter while you make pancakes.
Should be served at room temp.
For the pancakes:
In a mixing bowl whisk the sugar, vanilla, and egg.
Add in the bacon grease and milk.
Whisk until combined.
Add in dry ingredients.
Mixture should thicken like a cake batter.
If too thin add flour, if too thick add milk.
Cook in a pan or griddle on medium low.
These are definitely not the healthiest breakfast option, but for a celebration or just one indulgent meal I think you are going to be just fine. I love the sweet and salty syrup over these fluffy pancakes. Serve along side a little of that no sugar added bacon. That is called balance for sure!
Don’t forget to bottle up your left overs and refrigerate if you have any 😉
So I have been considering trying this Whole 30 thing. I bought the book, mapped out my shopping game plan, but I wanted to make sure I had lots of recipes under my belt before committing to the full 30 days. Right now I have been dairy and grain free for a week, but I’m thinking of having Saturday cheat days. There are tons of recipes I want to try out for the blog and I don’t want to limit them too much. BUT I had to share this recipe because it is just so good!
We are total suckers for Waffle House hashbrowns. These aren’t my usual extra cheese order, but they sure are tasty. A layer of shredded potato with lots of seasoning, sauteed jalapenos, mushrooms, and tomato, a coconut oil fried egg and avocado. Everything is Whole 30 approved. It is something easy to change up and once I added my hot sauce I seriously didn’t miss my cheese!
Easy Breakfast Hash – No Dairy
Recipe Type: Breakfast, Whole 30
Easy breakfast potato hash with fresh veggies and a fried egg.
1/2 cup of shredded potatoes: russet or sweet
2 tbsp of coconut oil
1/2 cup of fresh veggies- I used mushroom, jalapeno, and tomato
1/2 tsp of garlic powder
1/2 tsp of paprika
salt and pepper
fresh tomato, avocado, and hot sauce for topping
In a saute pan heat 1 tbsp of coconut oil over medium high
Scatter shredded potato over the pan and cook for 3 minutes untouched
Flip the potatoes over and add fresh veggies
Season with garlic and paprika
Cook until potatoes are golden brown 3-5 minutes
Move to the side of the pan and add the remaining coconut oil in the pan
Fry the egg to your liking and season with salt and pepper
Serve with fresh tomato, avocado and hot sauce
I really hope you enjoy this recipe! Don’t forget you can change up the ingredients to your taste. You can add spinach, broccoli, bacon anything you want! Such an easy and super filling breakfast!
Something about this time of year always has me craving banana bread. It probably has something to do with the fact that I always try and increase my fruit and veggie intake at the beginning of the year. This year we are going to try out whole 30. I am excited to really clean up our diets and detox, but I’m not thrilled about giving up dairy.
You can obviously skip the dark chocolate to reduce the sugar in this recipe, but I love the way the chocolate melts into the bread. My favorite way to enjoy this bread is toasted with a little butter. There are not a lot of ingredients. I tried to make it as much about the bananas as possible.
Since this bread is so focused on the bananas you end up with a really moist treat. Nothing is worse then a piece of dry breakfast bread. I think next time I might swap the chocolate out for raisins and pecans.
Banana Bread With Dark Chocolate
Recipe Type: Breakfast Bread
Dark Chocolate Banana Bread
1 cup brown sugar
3/4 cup of sour cream
2 eggs room temp
1/2 stick of salted butter room temp
1 1/4 cup of AP flour
1/2 tsp of baking soda
1/2 cup of dark chocolate
Preheat the oven to 350 degrees.
Cream together the butter, sugar and eggs.
Add in the sour cream.
Add the flour and baking soda.
Once everything is combined (Do not over mix)
Add in the bananas.
Very lightly mix.
I like chunks of banana in mine.
Fold in dark chocolate.
Bake for 30-40 minutes or until center is set and bread is golden brown.
These fried apple muffins are the perfect start to your morning. Sweet fried apples are folded into a spicy muffin batter. This recipe is just as easy as a regular apple muffin, but packs a huge flavor punch!
I used a brownie bar pan instead of a traditional muffin tin because I am a rebel like that. I received this recipe from the company Baker’s Cousin. They host baking championships each month with a featured ingredient. The community can enter their favorite recipes and/or vote for their favorites. The recipes are posted for the four winning dishes!
One of the coolest parts of the company is if you have friends or family that are not confident in the baking department or if you are just too short on time you can order the winning box and they will send you the winning treats of that month. This post is not sponsored. Baker’s Cousin was nice enough to send me my first box, but this is the first company I am posting about because I really do like the concept.
I honestly was not expecting too much, but I was pleasantly surprised. You get 4 full sized treats wrapped in a gorgeous box with all the recipe index cards. Plus if you are already a great baker you can just check out the website and see the recipes for free. I personally will be entering some of my recipes in future monthly contests.
Usually I dread the time change. I know you “get” an extra hour, but then it gets dark early and I just feel like I lose out somehow. Not this time! I woke up last Sunday so refreshed. I usually work later on Sundays so I had so much extra time to play in the kitchen.
I was craving something sweet and salty. I had some extra buttermilk left over from the weekend so I decided to create this buttermilk waffle recipe.
I am high maintenance when it comes to my kitchen utensils. At one point I had 3 waffle irons. Today I only have two. I used my smaller iron so I could get thin crispy waffle edges.
Side bar- can we talk about this butter right now? This butter has two ingredients: sweet cream and salt. It is so simple and pure. Perfect for these waffles. You may be thinking I’m being a tad dramatic right now. I promise when you use a high quality butter with fewer ingredients your recipes become magical! Most butters have a weird silicon-y slip to them. This does not. I used a European style from my local grocery store.
Okay back to the waffles. I used a mix of buttermilk, cinnamon, and vanilla to create a super delicious flavor. Added a little canola oil for the crunch. Then finished with a pinch of salt for the sweet salty combo I was craving.
Buttermilk Waffles With Extra Vanilla!!!
Recipe Type: Breakfast, Waffles
Serves: 4 large waffles
Sweet vanilla buttermilk waffles topped with salted butter.
1 cup of buttermilk ( I used lowfat)
3 tbsp of sugar
1 large egg
1/4 cup of canola oil
1/2 tsp of baking soda
1/4 tsp of salt
1/2 tsp of baking powder
1 cup of AP flour
2 tbsp of pure vanilla
1/2 tsp of cinnamon
salted butter and maple syrup for topping!
Preheat your waffle iron.
I spray mine with canola spray.
In a large bowl mix flour, sugar, baking soda, baking powder, salt, and cinnamon.
Add in the buttermilk.
Add the vanilla, oil and egg.
Mix lightly until batter forms.
Will still be slightly lumpy.
It should resemble a cake batter. If it is too thick add buttermilk or too thin add a little flour.
Pour on the waffle maker and cook to the irons timer.
I like to cook mine on medium high (a 4) for that crispy edge.
Top with your butter and syrup!
mmmm is there anything better??? If you make these please tag me! #kelliericecakes
I very rarely eat cereal, but we seem to always have it on hand. Publix had a huge Cinnamon Toast Crunch display and I just couldn’t resist buying a box. I have been toying with the idea of using it in a french toast dish. After I made this Challah bread I knew exactly what I wanted. That is when this Cinnamon Toast Crunch French Toast was born.
Layers of sweet fluffy Challah bread dipped in a cinnamon vanilla batter then covered in Cinnamon Toast Crunch crumbs. Then fried in coconut oil, slathered with Nutella, and drizzled with maple syrup. Seriously what is better???
I do warn you though- this dish is not for the faint of heart. This french toast is perfect for a lazy weekend. I added just a dollop of unsweetened yogurt to cut some of the sweetness. You could also use a lightly sweetened whipped cream.
Cinnamon Toast Crust French Toast
Recipe Type: Breakfast
Sweet Challah bread dipped in a cinnamon vanilla egg batter then covered in Cinnamon Toast Crunch crumbs.
Loaf of Challah bread, preferably one day old sliced 1 inch thick
1 tbsp pure vanilla
1/2 tsp of cinnamon
1/4 cup of milk
1/4 cup of yogurt
2 cups of Cinnamon Toast Crunch crumbs
4 tbsp of Nutella
Syrup and powdered sugar to taste
Heat a skillet to medium heat.
Prepare pan with a tsp of coconut oil.
Mix together the eggs, vanilla, milk, cinnamon, and yogurt.
Dip the bread quickly into the egg batter.
Do not over saturate, you want a thin layer.
Dip into the Cinnamon Toast Crunch crumbs.
Fry on each side until golden brown.
Spread a thin layer of Nutella on each slice.
Sprinkle with powdered sugar.
Drizzle with syrup.
Top with yogurt or whipped cream if desired!
You definitely need to try this recipe at least once in your life! It is an extremely decadent recipe, but if you are up to taking a cheat day this Cinnamon Toast Crunch French Toast is WORTH the calories!
Cinnamon pumpkin is the beginning to any good sentence. If you asked me “what is fall?” I would respond with “cinnamon pumpkin.” These waffles are so light and fluffy. Perfect spicy cinnamon nutmeg with a hint of apple cider and pumpkin. I top pretty much every waffle in my life with fresh whipped cream. It helps balance the sweetness for me.
These waffles are absolutely everything right now! I love all things pumpkin, but in small doses. The pumpkin provides a really good base that lets me use less flour yet pairs really nicely with the cinnamon and nutmeg. I added a splash of apple cider to help lighten them up and I swirled a little pure maple syrup in the batter right before pouring into the waffle maker.
This is the kind of meal I can imagine myself eating late at night in front of the fire when the weather starts to cool down. Is that weird? I know waffles are typically breakfast food, but we rarely eat breakfast in the morning. I usually have enough time for a cup of coffee before I leave the house and Patrick is never hungry until noon-ish. We are big time brunch people. These waffles I actually ate early this morning! Patrick’s kids were up at 7am and usually they only make it 30 minutes before they are whimpering at the door because they are starved. Lucky for them I have been dreaming about this recipe for weeks and I knew exactly what I was going to make!
Cinnamon Pumpkin Waffles With Buttery Apple Cider Syrup
Recipe Type: Breakfast, Brunch
Serves: 4 large waffles
Cinnamon pumpkin waffles with a buttery apple cider syrup.
For the waffles
2/3 cup of organic pumpkin
1 cup of whole milk
2 tbsp melted butter
2 tbsp pure maple syrup
2 tbsp apple cider
1/4 cup of brown sugar
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
For the syrup
2 tbsp butter
2 tbsp maple syrup
2 tbsp apple cider
Preheat your waffle iron. (I like to spray mine with cooking spray)
Mix the eggs and sugar.
Add the apple cider.
Add in the milk and pumpkin.
Mix in the dry ingredients.
Do not over mix.
Add in the melted butter and syrup last.
Barely mix in.
Your batter should be fairly thin.
Pour into the waffle maker and cook according to your maker’s directions.
For the syrup
Mix the butter, syrup, and cider.
I heat mine in a small sauce pan until butter is melted.
Pour over waffles.
Serve with fresh whipped cream.
Part of me feels like the pumpkin recipes are premature, but I am so ready for fall. Even though it was over 90 degrees outside today we dragged out the fall decorations and light all the cinnamon pumpkin candles. You know when you go to the grocery store and you get hit in the face with the fragrance from the cinnamon apple brooms? Welcome to my house! I love every second of it. Something is just so warm and cozy about the spicy scent. Now you are ready too! Just get some super fluffy blankets and cozy up with a plate of these waffles!