• Monkey Bread

    How to make Monkey Bread

    Yield: 8 servings

    Prep Time: 2 hours

    Cook: 30 minutes


    For the dough:
    1 package quick rise active yeast
    1 1/2 cup milk, warm (120 degrees F)
    1/4 cup + 1 tablespoon sugar
    5 tablespoons butter, melted (no hotter than 120 degrees F)
    1 large egg
    1 teaspoon salt
    4 1/2 cups flour
    For the sugar coating:
    10 tablespoons butter
    2/3 cup brown sugar
    2/3 cup granulated sugar
    2 1/2 teaspoons cinnamon
    For the glaze:
    1/4 cup heavy whipping cream
    2 tablespoons butter
    1/2 teaspoon vanilla
    1 1/2 to 2 cups powdered sugar


    For the dough:
    Mix together warm milk, yeast, and 1 tablespoons sugar in a bowl of a standing mixer fitted with a dough hook (you can also just do this by hand) and let it dissolve for 5 minutes. Mix in the 1/4 cup sugar, butter, egg, and salt. Start adding in the flour while mixing, adding 1 cup at a time until you’ve added 4 cups (scrape sides of bowl as needed). Mix on low for 5 minutes, adding a couple tablespoons of flour at a time if the dough gets too sticky. Place dough in a large greased bowl and turn the dough over so the top is greased. Cover with a towel and let it rise for an hour.
    Grease a bundt pan and set aside.
    Melt the 10 tablespoons butter in a bowl. In another bowl, mix brown sugar, granulated sugar, and cinnamon.
    Pinch or cut off dough into 1 1/2 inch pieces. Roll into balls (use flour as needed), dip in the melted butter, and roll in the sugar mixture. Place the coated balls of dough into the greased pan. Mix any remaining butter and sugar mixture together and pour over the balls. Cover the pan with plastic wrap and let rise for 30-45 minutes.
    Preheat oven to 350 degrees F. Bake for 25-30 minutes until golden. Let cool for 5 minutes and then remove onto a platter.
    For the glaze:
    Heat cream and butter together in the microwave until melted. Beat in vanilla and powdered sugar until desired consistency. Pour over the warm Monkey Bread. Serve.

  • Banana Espresso Chocolate Chip Muffins

    How to make Banana Espresso Chocolate Chip Muffins

    Yield: 12 muffins

    Prep Time: 15 minutes

    Cook: 25 minutes


    1 1/2 cups (354 grams) mashed, very ripe bananas (about 4 medium bananas)
    1/2 cup (100 grams) granulated sugar
    1/4 cup (50 grams) firmly packed light brown sugar
    1 stick (113 grams) unsalted butter, melted
    1/4 cup (57 grams) whole milk
    1 large egg
    1 1/2 cups (190 grams) all-purpose flour
    1 teaspoon instant espresso powder
    1 1/2 teaspoons baking soda
    1 teaspoon salt
    1 cup (170 grams) semisweet chocolate chips


    Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with nonstick cooking spray.

    In a medium bowl, stir together the bananas, sugars, butter, milk, and egg.

    In another medium bowl, whisk together the flour, instant espresso powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

    Fill each cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

    Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack.

    Muffins can be stored in an airtight container for up to 2 days.

    From Baked by Matt Lewis and Renato Poliafito

  • Bananas Foster French Toast

    How to make Bananas Foster French Toast

    Yield: Serves 2-3

    Prep Time: 15 minutes

    Cook: 15 minutes


    French Toast:

    2 large eggs
    1/2 cup whole milk
    1 teaspoon vanilla
    Pinch salt
    1/2 teaspoon cinnamon
    1/4 teaspoon allspice
    Challah bread, cut into 6 1/2-inch slices
    Unsalted butter, for frying
    Vegetable oil, for frying

    Bananas Foster Topping:

    4 tablespoons (57 grams) unsalted butter
    1/4 cup (50 grams) light brown sugar
    2 firm bananas, sliced
    Pinch cinnamon


    Make the French Toast:

    Preheat oven to 250°F.

    In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

    Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned. Add more butter and oil to the pan as needed. Once all the bread is cooked, place it on a baking tray in the warm oven.

    Make the Topping:

    In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

  • Baked Nutella Donuts

    How to make Baked Nutella Donuts

    Yield: 9-10 donuts

    Prep Time: 10 minutes

    Cook: 10 minutes


    For the Nutella Donuts:

    1 cup all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup buttermilk
    1/4 cup Nutella
    1/3 cup brown sugar
    2 tablespoons butter, melted and slightly cooled
    1 large egg
    1 teaspoon vanilla extract

    For the Nutella Glaze:

    1 cup powdered sugar
    2 tablespoons Nutella
    2-3 tablespoons milk (or more as needed)


    For the Nutella Donuts:

    Preheat oven to 350°F.  Spray a donut pan well with non-stick cooking spray and set aside.

    In a large mixing bowl, mix together the flour, baking soda, and salt.  Set aside.  In a separate mixing bowl, mix together the buttermilk, Nutella, brown sugar, butter, egg, and vanilla extract until fully combined.  Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.  Spoon the batter into the donut cavities, make sure to only fill them about 2/3 – 3/4 of the way full.  You should end up with about 9-10 donuts, if you have a 6-count donut pan you will need to bake in two separate batches.

    Bake at 350°F for 9-10 minutes or until a wooden toothpick inserted into the donut comes out clean.  Remove from the oven and cool in the pan for about 5 minutes, then remove the donuts and transfer them to a wire rack to cool.

    For the Nutella Glaze:

    Add the powdered sugar, Nutella, and 2 tablespoons of milk to a mixing bowl and mix until well combined.  If the glaze is too thick, slowly add one more tablespoon of milk as needed to thin out the glaze and mix until everything is well combined.  If the glaze is too thin, add in a bit more powdered sugar to thicken it up.  If the glaze is too thick, add in a bit more milk to thin it out a little.

    Place a piece of foil under the wire rack (to catch any glaze that falls off the donuts).  Take each donut and dip the tops of each one into the prepared glaze, then transfer back to the wire rack for 10-15 minutes to let the glaze harden.

  • Chocolate Raspberry Pancake Cake

    How to make Chocolate Raspberry Pancake Cake

    Yield: Two 5-layer pancake cakes

    Prep Time: 15 minutes

    Cook: 15 minutes


    For the raspberry whipped cream:

    4 ounces (113 grams) fresh raspberries, plus more for garnish
    3/4 cup (179 grams) heavy cream
    1 tablespoon powdered sugar
    1/2 teaspoon vanilla extract

    For the pancakes:

    1 1/3 cups (170 grams) all-purpose flour
    3 tablespoons unsweetened cocoa powder
    2 teaspoons baking powder
    1/4 cup (50 grams) light brown sugar
    1/4 teaspoon fine salt
    3 tablespoons (43 grams) unsalted butter, melted, plus more for cooking
    1 teaspoon vanilla
    1 1/4 cups (284 grams) whole milk
    1 large egg
    1/2 cup (85 grams) semisweet chocolate chips

    For serving:

    Powdered sugar, for dusting
    Semisweet chocolate, melted


    Make the whipped cream:

    Place the raspberries in the bowl of a food processor or blender and puree until smooth. Pass through a fine mesh strainer to remove and discard seeds.

    In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, powdered sugar, and vanilla until soft peaks form. Gently fold in the raspberry puree. Set aside.

    Make the pancakes:

    In a medium bowl, whisk dry ingredients together. Add wet ingredients and whisk until combined. The batter will be lumpy. Stir in the chocolate chips.

    Heat a griddle over medium heat and lightly grease with butter.

    Use a 1/4-cup measuring cup to scoop batter onto the griddle. Cook until pancakes have bubbles on the top, then flip them over and cook for an additional minute. Repeat with the remaining batter.

    Stack the pancakes, spreading about 3 heaping teaspoons of whipped cream on top of each one. Garnish with powdered sugar and additional raspberries, if desired.

  • How to Make Belgian Liege Waffles

    How to make Belgian Liege Waffles

    Yield: 10 waffles

    Prep Time: 30 minutes

    Cook: 30 minutes


    1/2 cup whole milk, lukewarm
    1/3 cup water, lukewarm
    3 teaspoons instant yeast
    2 large eggs, at room temperature and beaten
    1 tablespoon vanilla
    2 tablespoons honey
    3 tablespoons light brown sugar
    3/4 teaspoon fine salt
    3 2/3 cups (16.5 ounces) bread flour
    2 sticks (8 ounces) unsalted butter, cubed and at room temperature
    1 1/2 cups (8 ounces) pearl sugar (or sugar cubes, broken into pieces)


    In the bowl of an electric mixer fitted with the dough hook, combine the milk, water, yeast, eggs, honey, vanilla, sugar, and salt. Mix until well combined.

    On low speed, add in all but 1 cup of flour and mix until combined. On low speed, add the butter, one cube at a time, thoroughly kneading in each addition and scraping down the bowl as needed before adding in any more butter. Once all the butter has been incorporated, add the remaining flour and knead on low speed until the dough is smooth and elastic, about 5 minutes.

    Remove the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled, about 2 hours. Punch the dough down, cover again with plastic, and place in the fridge overnight or up to 24 hours.

    When ready to cook, heat up a Belgian waffle iron. Remove the dough from the fridge and knead in all of the pearl sugar. Divide the dough into 10 equal pieces and roll each piece into a ball.

    Place first ball of waffle dough on grid and cook according to waffle maker’s instructions. Cook until deeply golden all over, about 4 to 5 minutes. Carefully transfer with tongs or a fork to baking sheet.

    Keep waffles warm in a 200°F oven if you plan to eat them right away. These waffles must be served warm or the pearl sugar will harden. Freeze any leftover waffles and reheat in a 200°F oven until warmed through.

  • Churro French Toast

    How to make Churro French Toast

    Yield: about 10 slices

    Prep Time: 15 minutes

    Cook: 20 minutes


    For the cream cheese glaze:

    4 tablespoons cream cheese, at room temperature
    1/2 cup powdered sugar
    4 tablespoons milk
    1/2 teaspoon vanilla extract

    For the cinnamon sugar:

    1/2 cup granulated sugar
    1/4 cup packed light brown sugar
    2 teaspoons ground cinnamon

    For the toast:

    6 large eggs
    1 1/2 cups milk
    1 teaspoon grated orange zest (optional)
    1/2 teaspoon pure vanilla extract
    1 tablespoon good honey
    1/2 teaspoon kosher salt
    1 large loaf challah, sliced into 1/2-inch thick slices
    Unsalted butter
    Vegetable oil


    Preheat the oven to 250°F.

    Make the glaze:

    In a medium bowl, use an electric mixer to beat all the glaze ingredients together until smooth. Remove to a zip top bag and set aside.

    Make the cinnamon sugar:

    In a wide shallow bowl, combine all the cinnamon sugar ingredients.

    Make the French toast:

    In a large shallow bowl, whisk together the eggs, milk, orange zest, vanilla, honey, and salt. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

    Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a very large saute pan or griddle over medium heat. Add the soaked bread and cook for 2 to 3 minutes per side, until well browned.

    Remove the French toast from the pan and immediately dip in the cinnamon sugar, turning to coat completely. Remove to a sheet pan and keep it warm in the oven until ready to serve. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked.

    Remove the warm French toast slices to plates. Snip a small hole in the corner of the zip top bag filled with the cream cheese glaze. Drizzle over the French toast and serve immediately.

    Adapted from Damn Delicious

  • Chocolate Peanut Butter Banana Muffins

    How to make Chocolate Peanut Butter Banana Muffins

    Yield: 12 muffins

    Prep Time: 10 minutes

    Cook: 20 minutes


    3 large ripe bananas
    3/4 cup (5.3 ounces) granulated sugar
    1 large egg
    1/3 cup (3 ounces) unsweetened applesauce
    1/2 cup (4.75 ounces) peanut butter
    1/2 cup (2.25 ounces) white whole-wheat flour
    1/2 cup (2.25 ounces) all-purpose flour
    1/2 cup (1.75 ounces) unsweetened cocoa powder
    1/2 teaspoon fine salt
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 cup (6 ounces) semi-sweet chocolate chips


    Preheat the oven to 375°F and position a rack in the center. Line a muffin tin with baking cups and set it aside.

    In a large bowl mash the bananas with a fork or potato masher then mix in the sugar, egg, applesauce, and peanut butter until combined. Stir in the flours, cocoa powder, salt, baking soda, and baking powder over the banana mixture. Mix lightly with a rubber spatula to combine. Fold in chocolate chips. The batter should be just moistened but still a little clumpy. Don’t overmix!

    Using a spring-loaded ice cream scoop or spoons, divide the batter between the prepared muffin cups and bake them for about 20 minutes until a toothpick inserted into the middle comes out clean. Transfer them to a rack to cool. Store muffins in an airtight container at room temperature for up to 3 days.

  • Gingerbread Doughnut Waffles with Maple Glaze

    How to make Gingerbread Doughnut Waffles with Maple Glaze

    Yield: 18 doughnut waffles

    Prep Time: 10 minutes

    Cook: 30 minutes


    For the doughnut waffles:

    1/3 cup dark brown sugar sugar
    2 teaspoons baking powder
    3/4 teaspoon fine salt
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/4 teapsoon ground nutmeg
    1 large egg plus 1 egg yolk
    2 tablespoons unsalted butter, melted
    1/2 cup milk
    1/4 cup molasses
    1 1/2 cups (6.8 ounces) all-purpose flour

    For the maple glaze:

    4 tablespoons (2 ounces) unsalted butter, melted
    3/4 cup plus 2 tablespoons powdered sugar
    8 tablespoons pure maple syrup


    To make the waffles:

    In a large bowl, whisk the sugar, baking powder, salt, cinnamon, ginger, and nutmeg together. Add the egg and yolk, melted butter, milk, and molasses until just combined. The batter will be thick.

    Preheat your waffle iron. Place a tablespoon of batter in each waffle cavity and cook for about 3 minutes, or until golden brown. Remove to a wire rack and repeat for the remaining batter.

    To glaze:

    In a small bowl whisk together all the glaze ingredients until smooth. Drizzle or dunk the slightly cool doughnut into the glaze. Let sit until set. Doughnut waffles are best served the day they are made.

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