I love galettes for their taste and for the fact that they’re relatively easy to make. Galettes are often called a lazy man’s pie because you don’t have to be as precise with the crust; there’s room for error, and yet it tastes so good! 

I borrowed the crust recipe from Two Peas & Their Pod. It’s one that I’ve used again and again. I’ve had great luck with and it’s delicious.

Tricks and tips to help you with this Blueberry Peach Galette:

• To help the crust of your galette stick together well, gather the dough into a ball as much as possible with your hands and then stick the rest of the dough remnants onto it while it’s sitting on the plastic wrap. You will not need to add more buttermilk than what is called for.
  (OR with the food processor running, slowly pour the buttermilk through the chute, processing until the dough forms a ball.)
• If you’re concerned about those errant pieces of dough falling off as you go to roll the dough out, don’t be. Everything comes together quite nicely after it has been refrigerated.
• You can make the galette crust in advance and keep it in the fridge for up to three days before using it.
• Don’t worry if your galette leaks slightly! But to avoid this, crease the edges of the parchment paper up. The fruit juices that do leak will stay pretty much contained and won’t drip all over the oven.

Ingredients for Peach and Blueberry Galette

Crust Ingredients

Here’s what you need to make the galette crust:

• Flour
• Granulated sugar
• Yellow cornmeal
• Salt
• Cold butter, cut into pieces
• Buttermilk
• Egg
• Turbinado sugar

Filling

To make the fruity filling, you’ll need these ingredients:

• Fresh blueberries
• Ripe peaches (I often use white peaches, too!)
• Granulated sugar
• Cornstarch
• Fresh lemon juice
• Lemon zest
• Cinnamon
• Freshly grated nutmeg
• Kosher Salt

*Make sure to review the recipe card below for the exact amounts you’ll need of each ingredient!

How to make Blueberry and Peach Galette

Make the Crust

1. In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
2. Use a pastry cutter to mix in the cold butter until the mixture resembles a coarse meal.
3. Pour the buttermilk into the bowl and stir until the dough begins to stick together.
4. Remove the dough ball and adhere any remaining pieces of dough to it, then wrap it in plastic wrap.
5. Refrigerate for at least 45 minutes before rolling out.
6. Preheat oven to 350 degrees F. when ready to bake the galette. 

Make the Filling

7. In a large bowl, combine blueberries, peaches, sugar, cornstarch, lemon juice, lemon zest, cinnamon, nutmeg, and salt.
8. Gently stir the fruit mixture together, being careful not to crush the blueberries.

Assemble the Galette

9. Place a sheet of parchment paper onto a work surface. I often place it on my round pizza stone because I found that it’s the perfect size and bakes it quite nicely.
10. Remove the galette dough from the refrigerator and, starting from the center, use a rolling pin to roll it out into a circle (or as close as you can get to a circle) 14 inches across.
11. Place the filling contents into the center of the circle and then gently spread the filling around the circle to within two inches of the edge.
12. Using a small hard spatula, fold the edges of the dough up over the filling, overlapping the dough if necessary, and gently pressing the creases to ensure that creases are sealed. 
13. Lightly brush the edge of the dough with the beaten egg wash and sprinkle with turbinado or coarse sugar. (You will have some egg left over.)

Bake and Serve

14. Transfer the galette on the parchment to a rimmed baking sheet. Bake for 1 hour, until the crust is golden brown and the filling is bubbly. Transfer the baking sheet to a wire rack and allow to cool for 20 minutes before serving.
15. Serve warm or at room temperature. This galette is delicious with a scoop of vanilla ice cream or some whipped cream!

How to Store Leftover Peach Blueberry Galette

Store any leftovers loosely covered at room temperature for 2-3 days.

Can I use frozen fruit instead of fresh fruit? 

Yes you can! When using frozen fruit, make sure you thaw it and then drain it so that you don’t have excess juice running over the parchment and onto your oven.

Can you freeze Peach Galette?

Yes, you can wrap it tightly and store it in the freezer for up to 3 months. Thaw at room temperature before reheating to serve!

More Galette Recipes

• Cinnamon Pear Galette– If you’re craving a warm, comforting dessert that’s easy to make and bursting with fresh fruit and flavor, look no further than the Cinnamon Pear Galette which combines buttery, flaky pie crust and a spiced filling.
•  Strawberry Rhubarb Galette – this galette combines sweet strawberries with tart rhubarb for a flavorful filling surrounded by a delicious golden brown crust!
• This Cherry and Dark Chocolate Galette with pre-made pie crust, frozen cherries, and dark chocolate will wow family and friends. 
• Apple Ginger Galette is another great choice for a fall dessert. The crystallized ginger adds an extra-special twist to the apple filling!

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Blueberry Peach Galette

This Peach Blueberry Galette is a beautiful rustic dessert filled with a warm, juicy peaches and blueberry filling surrounded by a tender, and slightly crunchy crust. It’s simple to make, too!

Course Dessert

Cuisine French

Keyword Peach Blueberry Galette

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Refrigeration 45 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 8 servings

Calories 362kcal

Author Lynne Feifer

Ingredients

Crust

• 1 ¾ cups flour
• ⅓ cup granulated sugar
• ¼ cup yellow cornmeal
• ¼ teaspoon kosher salt
• ½ cup cold butter cut into small pieces
• ⅓ cup buttermilk
• 1 egg beaten
• 2 tablespoons turbinado sugar

Filling

• 18 oz. fresh blueberries
• 2 peaches peeled and sliced thin
• 4 tablespoons granulated sugar
• 2 tablespoons corn starch
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon zest
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon kosher salt

Instructions

Galette Crust

• In a large bowl, combine the dry ingredients for the crust: the flour, sugar, cornmeal, and salt.
• Add butter. With a pastry cutter, blend in the butter until the mixture resembles coarse meal.
• Pour the buttermilk into the bowl and stir until the dough begins to stick together. *Be patient and see note.
• Remove the dough ball and adhere any remaining pieces of dough to it. Gently pat down into a disc, and then wrap in plastic.
• Refrigerate for at least 45 minutes before rolling out.
• Preheat oven to 350 degrees F. when ready to bake the galette. 

Peach Blueberry Filling

• For the filling, in a large bowl, combine blueberries, peach slices, sugar, corn starch, lemon juice and zest, cinnamon, nutmeg and salt..
• Gently mix everything together as to not crush the blueberries.

Assembly

• Remove the dough from the refrigerator and place onto a piece of parchment (VERY lightly floured, only if necessary – see note). Starting from the center, roll it out into a circle (or as close as you can get to a circle) 14 inches across.
• Place the filling contents into the center and then gently spread around the circle to within two inches of the edge. *See Note
• Carefully, fold the edges of the dough up over the filling by using a small hard spatula, overlapping the dough when necessary. Gently press the creases to ensure that they are sealed. Transfer the galette on the parchment to the rimmed baking sheet.
• Using a pastry brush, coat the dough with the beaten egg and sprinkle with turbinado sugar.
• Bake for 1 hour, or until the crust is golden brown and filling is bubbly. Transfer baking sheet to a wire rack and allow to cool for 20 minutes before serving.
• Serve warm or at room temperature.

Notes

• Be patient when mixing the dough. It may take a bit for the crust to come together after adding the buttermilk, but it will, and won’t need any additional liquid. 
• When rolling out the dough, lightly and I do mean EXTREMELY LIGHTLY flour the parchment, and only if necessary (but you really shouldn’t have to). If too much flour is used, the crust won’t adhere to itself and the filling will leak. 
• I like to place the galette on my round pizza stone because I’ve found that it’s the perfect size and bakes it quite nicely. If I use this instead of a rimmed baking sheet, I roll up the edges of the parchment to prevent any of the juices from dripping into the oven, should the galette leak.
• When adding the filling, I occasionally put the peaches around the outside as pictured in the post. It helps to hold the blueberries in and the crust will fold up over them.  However, you can be creative and place the peaches however you’d like.

Nutrition

Serving: 1serving | Calories: 362kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 262mg | Potassium: 169mg | Fiber: 3g | Sugar: 28g | Vitamin A: 558IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 2mg

This post was originally published July 26, 2012. It has been updated in format and with pictures on August 2, 2024.

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There’s nothing like the scent of homemade bread in the air! I love making bread, and this one is perfect for those busy evenings when you don’t have time for a loaf of yeast bread, but still want a slice of something delicious.

This rustic bread has a soft interior and a great chewy crust. Slather it with Irish butter or dunk it into a bowl of homemade soup!

What is Irish Soda Bread?

This bread recipe gets its name from one of the main ingredients—baking soda! Most breads are made with yeast as a leavening agent, but Irish Soda Bread uses baking soda instead. 

As for the “Irish” part, this quick bread recipe has been a cherished part of Irish cuisine, ever since it became the recipe of daily bread in Ireland sometime in the 2^nd half of the 19^th century! 

The tradition of cutting the “X” or cross in the top of the loaf was done to ward off evil spirits and protect the home. It will also help to ensure the center of the dough is baked through.

Irish Soda Bread Ingredients

You only need four basic ingredients to make Irish Soda Bread:

• All-purpose flour
• Kosher salt
• Baking soda (of course!)
• Buttermilk

Don’t worry if you don’t have real buttermilk on hand. In place of the 2 cups of buttermilk called for in the recipe, I used 2 tablespoons of white vinegar mixed with 2 cups whole milk and let it sit for 15 minutes.

As always, please follow the recipe card below for the exact amounts and instructions!

How to Make This Irish Soda Bread Recipe

Want fresh bread in about an hour? This is the perfect bread recipe when you’re short on time!

1. First, preheat the oven to 375 degrees F and butter the bottom of a 9-inch pie plate. There’s no need to butter the sides!
2. Whisk together the dry ingredients (flour, salt, and baking soda) in a large bowl.
3. Add the buttermilk (or sour milk) to the flour mixture and mix everything with a wooden spoon until you can’t see any lumps of flour or streaks of buttermilk. If needed, pour the dough out onto a lightly floured surface and lightly knead it just a few times, until it all comes together. It will be a sticky and thick dough, so use additional flour sparingly, and be careful not to knead a lot because the bread will become too dense.
4. Next, shape the dough into a round loaf and place it in the prepared pie tin. Cut a traditional cross in the top of the loaf with a serrated knife.
5. Bake for 50-60 minutes until lightly golden brown. This warm bread is best when eaten on the same day!

Tips for Success

This easy Irish Soda Bread is very forgiving, but I do have a few tips to make sure your bread turns out just right every time:

• Don’t over-knead the bread- the less you handle the dough, the softer and more tender the crumb will be. Knead it 10 times or less!
• Try to get the bread in the oven quickly after it’s mixed up. The buttermilk activates the baking soda and you need the heat to make the bread rise right away. Don’t let it sit around before baking it or your bread may be too dense.
• Don’t add too much flour- start with a little bit less than called for in the recipe, then add more as needed, especially if you are in a humid environment.

Irish Soda Bread Recipe Variations

This bread is great just as it is, but here are some popular variations.

• Add some seeds- caraway seeds are a popular choice, but you could use sesame seeds, pumpkin seeds, sunflower seeds, etc.
• Sprinkle some dry oats on top of the loaf of bread before baking.
• Use wholemeal or whole wheat flour instead of white flour for an even more rustic loaf.
• Add chewy raisins or currants for additional texture and flavor.
• You can bake Irish soda bread on a baking sheet lined with parchment paper, in a baking pan, or in a cast iron skillet.
• Split the dough into smaller loaves and bake as directed, although the bake time may be a few minutes shorter!

You can go here to see versions of the bread my fellow bloggers have made; some added cheeses and others added fruit! This recipe was originally part of my Tuesdays with Dorie: Baking with Julia series.

How to Store Leftover Irish Soda Bread

Any leftover bread can be stored at room temperature for up to 2 days or in the refrigerator for up to 1 week. We usually wrap it tightly in aluminum foil for storage.
However, please know that it is best served the day of.

Can you freeze Soda Bread?

Yes, this bread freezes well! Once cooled, wrap the entire loaf in plastic wrap, then place in a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature, then reheat as desired.

More Quick Bread Recipes You’ll Love

If you love bread but don’t have a ton of time for a traditional yeast bread, try one of these quick bread recipes next time:

• Chai Banana Bread is a moist and flavorful quick bread with warming chai spices. A sweet vanilla glaze on top makes this easy bread recipe complete!
• This sweet Pineapple Bread is a quick bread batter made with simple ingredients like butter, eggs, sugar, and flour. It’s made even more moist and flavorful with the addition of Greek yogurt.
• This Lemon Blueberry Bread recipe is an easy type of quick bread with a delicious lemon flavor. It can be made with either fresh or frozen blueberries
• Corn Spoon Bread is a classic Southern comfort food that’s great for any occasion. It’s a perfect side dish made with a blend of cornmeal, creamed corn, and other ingredients that give it a sweet and savory flavor. 
• Peanut Butter Bread is soft, moist quick bread loaded with creamy peanut butter. A big slice of this easy bread with a glass of milk makes a perfect after-school snack for the kids. Try it toasted with some jelly on top!
• Ok, NOT a quick bread, but this Spanish Coca Bread is one that’s definitely worth making with it’s sugar and honey topping.

Looking for more St. Patrick’s Day Recipes?

Bailey’s Mousse is a super easy dessert made with Bailey’s Irish Cream, heavy whipping cream, Greek yogurt, and sugar. It is a recipe that’s perfect for your St. Patrick’s Day celebration

Lucky Charms Bark is easy to make with white chocolate, sprinkles, and colorful marshmallows! It’s the perfect bark candy recipe for St. Patrick’s Day

St. Patrick’s Day Marshmallow Pops are whimsical, festive, and fun to eat! Bring a little good luck to your celebration with these dipped marshmallow treats.

Homemade Bailey’s Irish Cream – heavy cream, condensed milk, a touch of chocolate, some whiskey, and yes, eggs. Make this delicious beverage to serve to family and friends. It’s the perfect drink to serve for St. Patrick’s Day or the holidays!

These No Bake Irish Cream Dream Bars are made with a shortbread cookie crust, an Irish cream cheesecake layer, Irish cream chocolate pudding, and my stabilized whipped cream. 

This recipe is from Dorie Greenspan’s book, Baking with Julia.

I used to rate everything I make on a scale of 1-4 with 4 being the best and this Irish Soda Bread earned 3 rolling pins.
The bread had a great dense texture and a really good taste.
This is a great recipe for those of you who would love a homemade loaf of bread but might be intimidated by using yeast.
It was wonderful to have a bread taste so good that only contained flour, salt, baking soda and buttermilk!

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Irish Soda Bread

This traditional Irish Soda Bread is perfect for a St. Patrick's Day dinner or any time you want a quick and hearty bread! It’s easy to make with only four ingredients, no yeast and no rising time!

Course Breads

Cuisine Irish

Keyword Irish Soda Bread

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 176kcal

Author Lynne Feifer

Ingredients

• 4 cups all-purpose flour
• 1 ½ teaspoons kosher salt
• 1 teaspoon baking soda
• 2 cups buttermilk

Instructions

• Preheat oven to 375° F, and butter the bottom of a 9-inch pie plate. No need to butter the sides as it will only keep the shape of a mound and not really expand.
• In a large bowl, whisk together the flour, salt and baking soda.
• Add the buttermilk, and mix together just until there are no lumps of flour or streaks of buttermilk. If needed, pour the dough out onto a lightly floured surface and lightly knead it just a few times, until it all comes together. It will be a sticky and thick dough, so use additional flour sparingly, and be careful not to knead a lot because the bread will become too dense.
• Place dough into prepared pie plate and with a serrated knife, cut a traditional cross into the top of the dough.
• Bake for 50-60 minutes. Bread is best eaten the day it is made.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 34g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 425mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 66IU | Calcium: 52mg | Iron: 2mg

This post was originally published March 21, 2012. It has been updated in format and with pictures on March 11, 2024.

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There’s nothing quite like the comfort of a buttermilk biscuit, hot out of the oven. A warm biscuit topped with a pat of butter that melts into all those flaky layers is about as good as it gets, folks. 

This fall twist on a classic biscuit brings pumpkin into the picture too. These Pumpkin Biscuits are a touch sweet, but not so sweet that you can’t serve them as a side dish with your meal! Flavored with warming spices like nutmeg and ginger, they’re a delicious way to use up any leftover pumpkin you have after making your favorite pumpkin desserts. 

The best part of these biscuits is what you spread on top of them! This homemade Cinnamon Honey Butter tastes so divine that words can’t do it justice. 

It adds a hint more sweetness to the biscuit while saturating every last bite with a savory buttery flavor. Once you know how easy it is to make homemade cinnamon butter, you’ll want to spread it on anything and everything!

What ingredients do I need?

To make these easy pumpkin biscuits you’ll need the following ingredients:

• All-purpose flour
• salt
• baking powder
• ginger
• nutmeg
• allspice
• butter
• buttermilk (or buttermilk substitute)
• canned pumpkin 
• honey

Pro Tip: Don’t have a carton of buttermilk handy? Make your own by whisking 1/3 cup of milk with 1 tsp white vinegar (or lemon juice). Let it sit for 10 minutes to curdle before using it in the recipe. Works like a charm every time! 

Here’s what you need to make cinnamon honey butter: 

• butter 
• honey
• cinnamon

That’s it! 

How to make Pumpkin Biscuits

First, preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside. 

In a large bowl, combine the dry ingredients. Cut butter into smaller pieces and add to your flour mixture, using a pastry cutter to mix it until it resembles coarse crumbs. Place the mixture to chill in the fridge for ten minutes.

In a separate small bowl, combine buttermilk and honey, then whisk until blended. Add canned pumpkin and mix well. Next, add wet ingredients to the flour-butter mixture and mix well until a soft dough forms.

On a lightly floured surface, roll the dough into a ½-inch thick rectangle, about 9×5 inches, and dust with flour. Fold the dough crosswise into thirds, like when you fold a piece of paper to fit in an envelope.

Reroll your dough into the same ½-inch thick rectangle and dust with flour. Fold the dough again into thirds, but this time finish by gently rolling or patting the dough to a ¾ inch thickness.

Use a biscuit cutter or cookie cutter to cut your pumpkin biscuits and place them on your prepared baking sheet about an inch apart. Bake for 14 minutes or until golden. Let cool slightly and brush tops with warm cinnamon honey butter to serve!

How to make Cinnamon Honey Butter

This part is even easier than the biscuits! Simply whisk your softened butter, honey, vanilla extract, and cinnamon together in a small bowl or ramekin. Cover and refrigerate until ready to serve.

For fluffy, flaky biscuits be sure to use COLD butter. Don’t skip the step of chilling the flour and butter mixture either. Cold butter will attach to the flour in as the biscuits bake, creating a softer crumb. Work pumpkin biscuit dough with a light touch. Avoid over-kneading or vigorously folding the dough more than necessary, otherwise, the biscuits may come out tough. Serve biscuits right away for the best flavor and texture.

What can I serve these pumpkin biscuits with? 

We love serving a basket of these biscuits as a side dish with Herb Roasted Turkey. Add some Scalloped Hasselback Potatoes or Easy Roasted Smashed Potatoes with CHEESE! and a salad and you have a complete holiday feast. Pumpkin Biscuits make a great addition to breakfast or brunch, too. Enjoy with savory Frittatas or a straightforward plate of eggs and oven-cooked bacon.

Pumpkin Recipes

This pumpkin biscuit recipe doesn’t use a whole can of pumpkin, which means you have an excuse to bake more fall goodies! 

Put the rest of that open can to good use with this Pumpkin Chocolate Chunk Cake. If you love the combo of dark chocolate and pumpkin, this Chocolate Chunk Pumpkin Bread is another one to bookmark. 

For a dessert idea that doesn’t take up oven space, give my No-Bake Pumpkin Nutella Cheesecake a try this holiday season. You don’t often taste pumpkin and Nutella together, but the pairing is spectacular!

Bread Recipes

To be perfectly honest, bread is usually my favorite part of a holiday meal! If you haven’t tried these Copycat Texas Roadhouse Rolls yet, stop everything you’re doing and make them now! Like today’s biscuits, they’re spread with Easy Cinnamon Honey Butter and are even better than the original restaurant version.

Whether you’re a bread baking pro or brand new to baking, we have plenty of beginner-friendly bread recipes on the blog you’ll love too: 

• Easy 7-Up Biscuits
• Red Lobster Cheddar Bay Biscuits
• Asiago Herb Biscuits
• Baking Powder Biscuits with Cheese and Roasted Garlic
• Easy Homemade Italian Bread Recipe
• English Muffin Bread
• Parmesan Bread Bites Recipe
• Double Chocolate Banana Bread
• Apple Cinnamon Sweet Rolls Monkey Bread

Flaky buttermilk biscuits with the flavor of Fall and warm spices. Topped with cinnamon honey butter, these Pumpkin Biscuits are a great addition to any family meal.

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Pumpkin Biscuits with Cinnamon Honey Butter

These flaky biscuits are made with real pumpkin and fall spices. Spread with homemade cinnamon honey butter for a jaw-droppingly delicious addition to your meal!

Course Breads

Cuisine American

Keyword Pumpkin Biscuits

Prep Time 20 minutes minutes

Cook Time 14 minutes minutes

Refrigeration 10 minutes minutes

Total Time 44 minutes minutes

Servings 14 biscuits

Calories 157kcal

Author Lynne Feifer

Ingredients

For the Pumpkin Biscuits

• 2 cups all purpose flour
• ½ tsp salt
• 2 ½ tsp baking powder
• ¼ tsp ground ginger
• ¼ tsp allspice
• ¼ tsp freshly ground nutmeg
• 5 tbsp butter chilled
• ⅓ cup buttermilk
• ¾ cup canned pumpkin not pumpkin pie filling
• 3 tbsp honey

For the Cinnamon Honey Butter

• 4 tbsp butter room temperature
• 1 tbsp honey
• ¼ tsp vanilla extract
• ¼ tsp ground cinnamon

Instructions

To make the biscuits:

• Preheat oven to 400ºF. Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt.

  Cut in butter into small pieces and with a pastry blender, cut it into the dry ingredients until it resembles coarse meal. Place mixture in the fridge to chill for 10 minutes.
• In a separate bowl, combine buttermilk and honey, and stir with a whisk until well blended. Add canned pumpkin and mix well.
• Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (like you’re folding a piece of paper to fit into an envelope).
• Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. 
• Place biscuits, on a baking sheet lined with parchment paper one inch apart. Bake for 14 minutes or until golden. Let cool slightly and serve warm with cinnamon honey butter.

To make cinnamon honey butter:

• Whisk together all ingredients in a small bowl or ramekin. Cover and refrigerate until use. 

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 149mg | Potassium: 133mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2277IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

This Cinnamon Honey Butter recipe was adapted from this one by  Kevin & Amanda.
This post was originally published 10/31/11. It has been updated in format and with pictures on 11/22/22.

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I love this time of year because of the wonderful fruits and veggies we are able to eat. There is a season for everything and when everything is at its’ peak, and ready to be picked, that’s when it tastes the freshest and absolutely most delicious.

You can make this recipe now during the holiday season when cranberries are fresh, OR if you stick a couple of bags of those fresh cranberries in your freezer, you CAN have these perfect scones all year round!

This recipe is adapted from Baking – From My Home to Yours by Dorie Greenspan.

Tips for Perfect Cranberry Scones

There are a few things that are essential to getting a tender, soft dough that results in perfectly made scones:

First, use cold ingredients. Make sure your butter and buttermilk are kept chilled until ready to use.

Second, stick to all-purpose flour. You want these scones to be light and flaky, so this flour is the best choice!

Finally, don’t over mix your dough. The more you handle the dough, the more gluten builds up, and the tougher it gets. Only mix enough to combine ingredients, and be careful not to knead your dough too much either.

What do I need for this recipe?

Gather your ingredients. Here’s what you’ll need for this recipe:

• all-purpose flour
• white sugar
• baking powder
• ground cardamom
• ground nutmeg
• salt
• cold butter
• 1 egg, room temperature
• buttermilk
• fresh cranberries, rinsed and chopped
• macadamia nuts, chopped

How to make Cranberry Macadamia Nut Scones

First, preheat your oven to 400 degrees. Prepare your baking sheet by lining it with parchment paper.

In a large bowl, combine flour and other dry ingredients. With a pastry blender, cut butter into the flour mixture until it resembles coarse crumbs. Then add the cranberries and nuts to the mixture and combine.

In a medium bowl, whisk together the egg and buttermilk. Pour the wet ingredients into the dry ingredients and stir until it just comes together.

Use a rubber spatula to knead and fold together this rich dough about 8-10 times. Then turn the dough onto a lightly floured surface.

Divide the dough in half and roll dough or pat each section into a circle approximately 5 inches in diameter. Cut the dough into six wedges, then transfer the entire circle to the prepared baking sheet.

Bake for 20-25 minutes or until the tops are lightly golden and firm. Transfer to a wire rack and cool for about 10 minutes before serving.

Can I freeze the leftover scones?

While these cranberry scones are best when fresh, you can freeze any leftovers. Simply cool completely, then store in a freezer bag or other airtight container. When you’re ready to eat them, simply reheat them in an oven until warm.

They will keep for 2-3 weeks in the freezer.

If you liked these scones, you also might like these scone recipes:

• Lemon Poppy Seed Scones

• Mixed Berry Scones

• Apple Cinnamon Scones

• Banana Chocolate Scones

Cranberry Recipes

Every Fall I look forward to incorporating fresh cranberries into my recipes.
This Orange Cranberry Coffee Cake and Cranberry Coffee Cake are two recipes I put on our weekend breakfast menus every year. They’re both just so delicious and flavorful that I can never stop at one piece, and believe me, I try!
Skip the ham and turkey and change dinner up with this Dijon Herb Roasted Pork with Cranberry Pear Chutney.
Then after dinner you can serve this Nantucket Cranberry Pie Recipe.

The combination of orange and cranberry is such a fantastic flavor combination that’s why I used it for The Best Orange Cranberry Bread and it’s a delicious way to start the day with these Cranberry Pancakes with Orange Cream Cheese Drizzle.
I also used this flavor combination to make my Cranberry Orange Dream Bars. It’s a dessert that’s perfect for the holiday season and you don’t even need to turn on the oven!

Like appetizers?
These Cranberry Pecan Goat Cheese Bites really are the G.O.A.T!! There is SO much flavor in every single bite, and when they’re drizzled with that balsamic glaze, OMG!! You NEED to put these on your holiday menus when you’re entertaining.
Trust me!
You can’t go wrong with these Sausage Cranberry Brie Bites either. Thanksgiving, Christmas Eve, Christmas Day, and New Years, finger foods are perfect for entertaining hungry crowds.

Dried cranberries are just as delicious and the perfect ingredient for in this Cranberry Chia Granola.
And in cookies, too! I’ve got Oatmeal Cranberry White Chocolate Chip Cookies, Cranberry Ginger Pistachio Sugar Cookies, and

Bring the flavor of the holidays to the breakfast table with these easy cranberry scones with chopped Macadamia nuts. A touch of tartness and a little bit of sweet, this delicious baked good will be a fun and tasty addition to your breakfast table any day of the week.

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Cranberry Macadamia Scones

These Cranberry Macadamia Nut Scones combine the great taste of a buttermilk scone delicately flavored with nutmeg and cardamom with pieces of chopped fresh cranberries and macadamia nuts. It's the perfect balance of flavors for a delicious scone!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling 10 minutes minutes

Total Time 50 minutes minutes

Servings 12 scones

Calories 187kcal

Author Lynne Feifer

Ingredients

• 2 cups all-purpose flour
• 2 ½ tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cardamom
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon salt
• 5 tablespoons butter
• 1 large egg
• ⅔ cup buttermilk
• 1 cup coarsely chopped fresh cranberries
• ½ cup coarsely chopped macadamia nuts

Instructions

• Place a rack into the center of the oven and preheat to 400 degrees F. Prepare a baking sheet by lining it with parchment.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, cardamom, nutmeg, and salt.
• Cut butter into smaller pieces and with a pastry cutter, cut butter into the flour mixture until it resembles coarse meal.
• Add the cranberries and nuts to the mixture and combine.
• In a small mixing bowl, whisk together the egg and buttermilk. Pour the mixture into the dry ingredients and stir until it just comes together. 
• Then using a rubber spatula, knead and fold it together about 8 to 10 times. Prepare a flat surface by dusting it with flour (I use a wooden board) and turn the dough out onto it.
• Divide the dough in half and pat each into a circle approximately 5 inches in diameter. Cut the dough into 6 wedges and transfer the entire disk of dough to the prepared baking sheet.

  Cutting it before baking allows for easy separation, but keeping the wedges together during baking allowed for the scones to be a bit moister than is typical.
• Bake for 20 to 25 minutes or until tops are lightly golden and firm. Transfer to a wire rack and cool for 10 minutes before serving.

Nutrition

Serving: 1scone | Calories: 187kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

This post was originally published 11/9/13, and has been updated in format and with pictures 11/10/22.

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Putting cherries in your chocolate cookies is about to become your new obsession.

Meet Chocolate Cake Cherry Cookies. Part cookie, part cake, and entirely irresistible!

SAVE THIS EASY CHOCOLATE CHERRY COOKIES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Words don’t do these maraschino cherry cookies justice. The intense chocolate flavor, soft cake-like crumb and burst of juicy cherry sweetness sets them over the top. If you can’t decide between making cake and making cookies, here’s your solution!

I haven’t even mentioned how easy it is to make these cherry chocolate cookies. Grab a few staple ingredients from your pantry and you’ll be pulling freshly baked chocolate cookies with cherries out of the oven in no time.

What do I need?

Here’s everything you will need to make these amazing Chocolate Cherry Cookies.

• Butter
• Egg
• Sugar
• Vanilla
• Unsweetened cocoa powder – or substitute unsweetened melted baking chocolate!
• Buttermilk
• All-purpose flour
• Baking soda
• Salt
• Maraschino cherries

Tips and Tricks

• Blot cherries dry. Be sure to dry out the chopped cherries very well on paper towels, otherwise the dough will be wet and the cookies come out thin.
• Mix well. Make sure the cherries are well mixed into the dough so that they’re evenly distributed throughout the cookies.
• Use big scoops. Our Chocolate Cherry Cookies don’t spread very much when baked, so use generous scoops of dough for nicely sized cookies.
• Don’t overbake. The bottoms of the cookies will burn if left in the oven too long. The cookies will still be soft when you take them out of the oven.

How should I store the cookies?

Chocolate Cake Cherry Cookies are very soft and sticky. When storing, it’s best to separate layers with wax paper if stacking them. Store chocolate cake cookies in an airtight container at room temperature for 2-3 days.

Can I chill the dough?

Yes, chilling the dough isn’t required but it does make the cookies nice and puffy! Cover the unbaked dough and place it in the refrigerator for at least an hour.

If you don’t have time to chill the dough, don’t worry. The cookies will still be delicious!

What buttermilk substitutions can I use?

Powdered buttermilk works well in this recipe. Add buttermilk powder to the dry ingredients and add 1/3 cup of water to the wet ingredients instead of the buttermilk.

Can these be frozen?

These Cherry Chocolate Cookies can be frozen after baking and cooling. To freeze, transfer the cookies to freezer bags with wax paper between layers. Store in the freezer for up to 3 months.

Chocolate Cherry Recipes

Chocolate and cherry is one of my favorite flavor combinations in dessert recipes!

If you love the taste of these chocolate cake cherry cookies, my Chocolate Cherry Dump Cake as another must-try. It’s even easier to make than these chocolate cookies with equally impressive results.

Looking for a no-bake option? This No Bake Cherry Hot Chocolate Cheesecake is simply swoon-worthy. It’s like my popular Chocolate Covered Cherry Hot Chocolate in cheesecake form.

Don’t miss out on any of my irresistible and easy recipes featuring this dynamite combo of ingredients!

• Dark Chocolate Cherry Oatmeal Cookies
• Cherry and Dark Chocolate Galette
• Chocolate Cherry Crinkles
• Chocolate Cherry Cheesecake Bread Pudding

Cookie Recipes

I’m always on the hunt for tasty new cookie recipes to add to the mix. Here area few more favorites our readers love.

• Chocolate Spritz Cookies
• Chocolate M&M Cookies
• Mint Chocolate Crinkles
• Oreo Chocolate Chip Cookies
• Soft and Chewy Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Sugar Free Peanut Butter Cookies
• Lace Cookies
• Lemon Cake Mix Cookies
• Fluffernutter Cookies

Now grab a jar of cherries and get baking! You don’t want to miss out on these incredible Chocolate Cake Cherry Cookies. Bet you can’t eat just one!

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Chocolate Cherry Cookies

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cake Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 124kcal

Author Lynne Feifer

Equipment

• 2 baking sheets
• 2 pieces parchment paper

Ingredients

• ½ cup butter room temperature
• 1 large egg
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ cup unsweetened cocoa powder See Note
• 2 tablespoons unsweetened cocoa powder See Note
• ⅓ cup buttermilk
• 1 ¾ cups all-purpose flour
• ½ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup maraschino cherries stems removed, chopped and blotted dry

Instructions

• Preheat oven to 400°F and line 2 baking sheets with parchment paper.
• In a mixing bowl, cream the butter on low speed until smooth, about 30 seconds. Add the egg, sugar, vanilla, the 1/4 cup +2 tablespoons of cocoa powder, and buttermilk. Mix well.
• Add the flour, salt, and baking soda stirring until just mixed. Fold in the cherries and mix thoroughly combine.
• Using a cookie scoop or tablespoon, place rounded tablespoons of dough onto the prepared cookie sheets, spaced about 2 inches apart.
• Bake for 8-10 minutes or until cookies spring back when touched.

Notes

In place of the unsweetened cocoa powder, you can substitute 2 ounces unsweetened baking chocolate, melted and cooled.

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 138IU | Calcium: 14mg | Iron: 1mg

The post Chocolate Cherry Cookies appeared first on 365 Days of Baking.

Crispy breading makes everything better. Even ravioli!

Or maybe I should say especially Ravioli! This baked cheese ravioli recipe turns ordinary store bought ravioli into a restaurant quality dish.

SAVE THIS BAKED RAVIOLI TO YOUR FAVORITE PINTEREST BOARD!

I can’t believe how easy it is to make crispy ravioli without deep frying. These came out beautifully golden brown with the aromatic flavor of the Italian herbs front and center. Bite into the crispy exterior to get a perfect mouthful of the tender pasta shell and lots of gooey cheese.

My favorite part? Baked ravioli are ready to eat in about 30 minutes!

What do I need?

You can make jaw-droppingly tasty oven baked ravioli with just a few ingredients:

• Cheese ravioli – I used a package of frozen ravioli, thawed in the fridge overnight.
• Italian seasoned breadcrumbs
• Buttermilk – Homemade buttermilk substitute works too! Just use ½ cup of regular milk, add 1 ½ teaspoons of white vinegar to it. Stir and then let sit for 15 minutes before stirring again and using.
• Yellow cornmeal
• Parmesan cheese – Freshly grated, not the shaker kind.

Serve the baked ravioli with your favorite homemade or store bought marinara sauce.

Can you bake frozen ravioli?

Frozen ravioli is delicious baked, provided it’s thawed first. Take it out of the freezer a few hours ahead of time and let it thaw in the fridge.

To make breaded ravioli, I dipped each ravioli in buttermilk, then a mixture of cornmeal, breadcrumbs and Parmesan cheese. After about 12 minutes in the oven, they were perfectly crispy and ready to eat!

So easy and delicious.

Appetizer Recipes

These breaded cheese ravioli make a delicious appetizer for an Italian dinner. They’re a great party food too!

No Italian dinner is complete without a basket of bread. You’ll love nibbling on these Rosemary Garlic Breadsticks or this Cheesy Garlic Pull-Apart Bread while you wait for your main course!

If you’re hankering for more easy appetizers to serve at your next get-together, I highly recommend trying these Cream Cheese Stuffed Mushrooms next. They’re fancy enough for an elegant event but easy enough for a weeknight meal too.

We have so many other amazing appetizers on the blog for any occasion too. Which one is top on your list?

• Poached Pear and Goat Cheese Appetizer
• Loaded BBQ Chicken Nachos
• Chicken Taco Dip
• Sausage Cranberry Brie Bites
• Double Pepperoni Bread Twist
• Sausage Balls
• Chicken Enchilada Bites
  
  And don’t forget about my super easy Pepperoni Bread! It’s THE dish I’m always asked to bring whenever we go to a potluck or gathering. It’s great for any game day as well!

Pasta Recipes

I never get tired of pasta! There are so many ways to enjoy it, from the traditional to inventive. Check out these other flavorful and easy pasta recipes our readers love, baked and otherwise!

• Lemon Garlic Shrimp Pasta
• Baked Spaghetti
• Spaghetti and Meatball Braid
• Pepperoni Pizza Pasta
• Chicken Mozzarella Pasta
• Chicken Parmesan Spinach Pasta Bake
• Caprese Pasta
• Summer Pasta
• Pesto Chicken Pasta Salad

I can’t talk about pasta without telling you to try my mother’s lasagna! Next time you’re craving pasta, it’s one you definitely have to make. Be sure to serve it with some of my grandmother’s Italian bread, too!

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Turn frozen cheese ravioli into the best Italian appetizer with this crispy Baked Ravioli recipe!

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Breaded Baked Ravioli

Baked Ravioli is coated in buttermilk then breaded with Italian seasoned bread crumbs, corn meal and parmesan cheese. These lightly crispy ravioli are perfect as an entree or appetizer served with marinara sauce for dipping.

Course Appetizer

Cuisine American

Keyword Baked Ravioli

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 people

Calories 297kcal

Author Lynne Feifer

Equipment

• 2 medium mixing bowls
• 1 rimmed baking sheet
• 2 forks
• cooking spray

Ingredients

• 12 oz small cheese-filled ravioli (about 24 ravioli) thawed in fridge
• ½ cup Italian seasoned bread crumbs
• ⅓ cup yellow cornmeal
• ⅓ cup grated Parmesan cheese
• ½ cup buttermilk
• Marinara sauce heated, for dipping

Instructions

• Preheat oven to 375 degrees F. 
• In a shallow pan or bowl, combine bread crumbs, cornmeal, and Parmesan cheese. Mix well.
• Pour buttermilk into a bowl. Dip the ravioli into the buttermilk then into the bread crumb mixture, coating it evenly.
• Place ravioli on a baking sheet. Before placing into the oven, spray each one with cooking spray to help make it more crispy. Bake 10 – 15 minutes or until lightly golden. 
• Serve with heated marinara.

Notes

Recipe makes about 24. Nutritional info. calculated for 4 ravioli per person.

Nutrition

Serving: 1person | Calories: 297kcal | Carbohydrates: 38g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 590mg | Potassium: 85mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 7mg

This post was originally published 2/25/14. It has been updated in format and with pictures on 2/28/22.

The post Breaded Baked Ravioli appeared first on 365 Days of Baking.

Cinnamon + Sugar + Muffin

Is there any way I WASN’T going to like this recipe?

Tasting these took me right back to my 6th grade Home Ec. class.
I took one bite and boy did these things transport me to standing in my junior high classroom with Ms. Rathbun lecturing us about baking. 
We made A LOT of muffins in that class.

SAVE THIS EASY CINNAMON MUFFIN RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Wait, you’re here for the muffins aren’t you? I’ll stop talking about my adolescent woes and get back to these beautiful Cinnamon Muffins! 

Cinnamon Streusel Muffins 

Reminiscent of coffee cake, these cinnamon muffins start with a simple muffin batter. The batter bakes up soft and puffy, just how I like my muffins! 

Before baking, you top the whole batch of muffin batter with buttery cinnamon streusel. When you bite into the muffins you get that delightful cinnamon-y crunch from the streusel topping followed by the pillowy soft muffin. I can’t imagine anything better with my coffee in the morning! 

I have a huge weakness for cinnamon sugar everything. From Apple Cinnamon Sweet Rolls Monkey Bread  to Cinnamon Sugar Palmiers, if you roll or dust a pastry with cinnamon and sugar, I’m on board. 

Now that I’m thinking about cinnamon recipes, I think I need to make a batch of Easy Cinnamon Honey Butter this week, too. Oh and maybe some Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting while I’m at it. 

Who wants to come over for coffee and join me? 

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Coffee Cake Muffins

If you love Coffee Cake, then these muffins are the perfect on-the-go version. Easy to make and serve, these muffins have all the great taste of my favorite Cinnamon Sour Cream Coffee Cake but bake up in single serving portions, ready to share, store or freeze! 

Coffee Cake Muffins Recipe

This recipe is easy enough to whip up first thing in the morning to have homemade cinnamon muffins on the table in well under a half an hour. 

To make the cinnamon streusel topping: In a medium mixing bowl, combine the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.

To make the muffin batter: Mix flour, baking powder, baking soda and salt together in a mixing bowl. In an electric mixer fitted with the paddle attachment, beat together the butter and sugar. Add eggs, buttermilk and vanilla and mix until well combined

 Add the dry ingredients to the wet and stir until just combined. It’s okay if there are still a few small lumps in the batter–you don’t want to overmix or the muffins will be dense and gummy. 

Sprinkle the streusel on top of the batter, then use a rubber spatula to gently poke the streusel into the batter a few times. Pour the batter into a greased muffin tin and bake for 13 minutes or until a toothpick inserted in the center of the muffins comes out clean. 

Let the muffin tin cool on a wire rack for 5 – 10 minutes before removing the finished muffins from the tin. Serve and enjoy! 

Easy Cinnamon Muffin Recipe Notes

• I made the “buttermilk” for this recipe with my favorite hack: whisk half a cup of regular milk with a little white vinegar and let sit for 15 minutes. The vinegar curdles the milk and works exactly like store bought buttermilk. 
• These muffins taste amazing fresh and store well covered for a couple of days. They freeze beautifully, too. 
• For best results, bring the eggs and butter to room temperature before using them in the muffin batter. 

Cinnamon Streusel Muffins

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Cinnamon Streusel Muffins

A soft, tasty muffin that has cinnamon and sugar mixed throughout. Perfect with that morning cup of coffee.

Course Breakfast

Cuisine American

Keyword Cinnamon Streusel Muffins

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 12 muffins

Calories 273kcal

Author Lynne Feifer

Equipment

• 12-cup muffin tin

Ingredients

Cinnamon Streusel

• ½ cup packed light brown sugar
• 4 tablespoons unsalted butter cut into small pieces
• ¼ cup all-purpose flour
• 2 teaspoons cinnamon

Muffin Batter

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter room temperature
• ½ cup sugar
• 2 eggs room temperature
• ½ cup buttermilk or SEE NOTE
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 400 degrees F.
• Grease only the bottoms of a 12-cup muffin tin.
• In a medium mixing bowl, combine the ingredients for the streusel, the light brown sugar, flour and cinnamon. With a pastry cutter, cut butter in until it looks like coarse meal. Set aside.
• In a small bowl, whisk together the ingredients for the batter – the flour, baking powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar. Beat until light and fluffy.
• Add the eggs, buttermilk, and vanilla extract.
• Mix in the dry ingredients and stir until just combined.
• Sprinkle the streusel on top of the batter and then use a rubber spatula to gently fold it or poke it in a few times.
• Evenly divide the batter between the muffin cups.
• Bake for 13 minutes or until a toothpick inserted in the middle comes out clean.
• Transfer muffin tin to a wire rack and allow to cool for 5 to 10 minutes before removing from the pan.

Notes

Note: If you do not have buttermilk on hand, use 1/2 cup milk mixed with 1 1/2 teaspoons white vinegar and allow to sit for 15 minutes.

Nutrition

Serving: 1g | Calories: 273kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 214mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg

Looking for even more great streusel muffin recipes? Give these Apple Streusel Muffins and Peach Streusel Muffins a try next. 

I rate everything I bake on a scale of 1-4 with 4 being the best and these Cinnamon Streusel Muffins earned 4 rolling pins! Served for breakfast, a quick snack or a midnight treat, these cinnamon muffins are absolutely divine. 

These were fabulous, dude!

More Muffin Recipes 

Maybe it was that 6th grade Home Economics class but I’ve always loved baking and eating muffins! Here are a few more muffins recipes that I absolutely love. 

• Dairy-Free Pumpkin Muffins
• Banana Oat Bran Peanut Butter Chip Muffins
• Cherry Oatmeal Muffins
• Salted Nutella Banana Muffins
• Chocolate Banana Muffins

Cinnamon Muffins

If you’re like me, you can never have enough cinnamon-y goodies either. Next on your list to make should be these 2-Ingredient Nutella Cinnamon Rolls and this Baked Apple Cinnamon Pancake, too! 

 Check out these other tasty and easy breakfast baked goods you might enjoy . . . 

Blueberry Cornmeal Muffins

Brown Butter Rum Banana Bread

Berry and Nut Granola

The post Easy Cinnamon Streusel Muffins appeared first on 365 Days of Baking.

I can never get enough of banana bread.

It was one thing mom made that I absolutely loved growing up, along with her meatloaf! 
She really did make great banana bread.

One of my favorite ways to eat it is grilled!
Seriously, doooo it!
Spread some butter on both sides and then grill it up in a skillet.
It is SO good that way, and I love to do that with blueberry muffins, too.

SAVE THIS BLUEBERRY BANANA BREAD TO YOUR FAVORITE PINTEREST BOARD!

I’m thinking this is where the inspiration for this recipe came from.
Wanting some banana bread, I got to thinking about it being all buttered and everything, cooking in the skillet which led me to think about the blueberry muffins, too.

I love banana bread so much that I’ve made different versions of it, but have to yet to put the original up here on the blog. HA!
What is THAT about?!
Going on my to-do list for sure.

One that I REALLY love besides the Brown Butter Rum Banana Bread is the Chai Banana Bread. 
It’s one of those recipes that really isn’t getting the credit it deserves. 
Then there’s this Double Chocolate Banana Bread because I mean, who doesn’t like chocolate with their bananas?

Peanut butter lovers enjoy the Peanut Butter Chocolate Chip Banana Bread. And when you add the chocolate chips, it just takes it to a whole ‘nother level!
Have you ever had quinoa? It’s a grain filled with protein. Adding it to this Quinoa Banana Bread will be a great start to your morning!

Did you know you can even make French toast with Banana bread? It’s delicious!

Quick breads are so easy to make and I love how there are so many different recipes for them.
Speaking of blueberries, you might want to try this Blueberry Lemon Bread Recipe. 
Or if it’s pineapple you prefer, this Pineapple Bread has always been very popular.

With Fall on the horizon, this Chocolate Chunk Pumpkin Bread is sure to become a favorite. 
I know I’ll be making it a lot in the coming months!

Bananas are great for breakfast and snacks and they are wonderful in so many banana recipes, too!

Banana Peanut Butter Chip Pancakes would have been a breakfast fit for Elvis!
If you like smoothie bowls, this Blueberry Banana Smoothie Bowl and Banana Mocha Smoothie Bowl are sure to get any morning off to a great start. 
If you prefer to drink your smoothies, then try this Cherry Banana Bliss Smoothie. 
You can use frozen cherries as well, just add a bit more milk or liquid of your choice to make sure it blends well. 

 
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How do I make banana bread with blueberries?

• Preheat oven to 350°F. Spray a 9 X 5-inch loaf pan with cooking spray.
• Using one teaspoon of the total amount of flour called for, toss it with the blueberries in a small bowl. This will help suspend the berries in the batter as it cooks. 
  Though I haven’t, you could use frozen blueberries in this recipe as well. DO not that them, but toss them in the flour before adding them to the batter. if they thaw, the juices will turn your bread blue. Which isn’t a bad thing and won’t affect the taste, but won’t look as pretty if fresh are used.
• Whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt in a large bowl. 
• In a medium bowl, mash the bananas. Add the eggs, melted butter and milk.
• Add the wet ingredients to the dry and mix, just until incorporated. 
• With a rubber spatula, gently fold in 3/4 of the floured blueberries.
• Pour into pan and put the remaining blueberries on top of the batter.
• Bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean.
• Allow to cool for 10 minutes on a wire rack.
• Bread will slice better when completely cooled, wrapped tightly in plastic wrap and tin foil overnight. 

Can I use frozen blueberries in banana bread?

Yes, you can! 
Frozen blueberries do have less tendency to sink in the batter, but you’ll be tossing them with some of the flour to help prevent that, too.
They’re also be less likely to burst than fresh. 
You may just need to add a few minutes of baking time to ensure the blueberry banana bread is fully cooked. 

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Blueberry Banana Bread

This Blueberry Banana Bread is a family favorite. Filled with fresh blueberries, it's an easy and delicious quick bread, and a perfect snack! Once you bite into it, you'll wonder why you hadn't added blueberries to your banana bread sooner! It's almost as delicious as my Brown Butter Rum Banana Bread!

Course Breakfast

Cuisine American

Keyword Blueberry Banana Bread

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12 people

Calories 266kcal

Author Lynne Feifer

Equipment

• 9 X 5-inch loaf pan
• Large Mixing Bowl
• medium mixing bowl
• small bowl
• rubber spatula

Ingredients

• 1 cup fresh blueberries
• 2 cups all-purpose flour divided
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon nutmeg
• ¼ teaspoon Kosher salt
• 4 medium very ripe bananas mashed
• 2 eggs
• ½ cup 8 tablespoons unsalted butter, melted
• ¼ cup milk

Instructions

• Preheat oven to 350 degrees F. Prepare a 9 X 5-inch bread pan by greasing it with butter and lightly flouring it.
• In a small bowl, toss 3/4 of the blueberries with the 1 teaspoon flour. This helps to prevent them from sinking in the batter.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
• In a medium bowl, mix together the bananas, eggs, melted butter and milk.
• Add wet ingredients to dry and mix until just incorporated.
• Gently fold in the floured blueberries.
• Pour into prepared loaf pan and spread to even out.
• Place remaining blueberries on top of batter.
• Bake for 55 - 60 minutes or until a toothpick inserted into the middle comes out clean.
• Allow to cool in pan for 10 minutes before turning out onto a wire rack to cool completely.
• Bread is best and easiest to cut when completely cooled, wrapped tightly in plastic wrap, stored in tin foil overnight.

Nutrition

Serving: 1g | Calories: 266kcal | Carbohydrates: 44g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 109mg | Potassium: 241mg | Fiber: 2g | Sugar: 23g | Vitamin A: 317IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

So, I used to rate everything I make on a scale of 1 – 4 with 4 being the best and this Blueberry Banana Bread earned 4 rolling pans!
No, wait, that should be pins, not pans, silly.
There’s just something to be said about what you can create with brown, rotting bananas sitting on a kitchen counter.
Am I right?

Why I never thought about adding blueberries to my banana bread before is BEYOND me! Better late than never, I suppose.
I think you’ll enjoy it, too.

Originally published 3/27/2015, this post has been updated in format and with pictures.

The post Blueberry Banana Bread Recipe appeared first on 365 Days of Baking.

Breakfast.

Although I know this looks more like a dessert, but sometimes it’s ok to really treat yourself – even at breakfast. You’ve got the rest of the day to work it off, right? 😉

Besides, with that holiday known as Valentine’s Day coming up  Saturday, imagine the look on their face when you serve your loved one breakfast in bed with THIS?!?!
It’s sure to score you some points!

Mr. 365 and I don’t typically celebrate Valentine’s Day. We like to keep the romance alive throughout the year by going on dates and having fun instead of focusing on one night when restaurants are overcrowded and everyone has the same idea.

Yeah, the day is romantic and all, but I want to know that we’re both in it for the long haul and not be extra nice and fake it just for society’s sake. I mean, heck, we’ve been married for 25 years (oh my goodness) in August, so we must be doing something right!

SAVE THIS PANCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

So, you don’t even need the excuse to make these for Valentine’s. I give you permission to make them ANY day that you want. Special day or no special day – the choice is yours.

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Chocolate Cherry Pancakes

Author Lynne Feifer

Ingredients

• 2 cups flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 2 eggs
• 2 cups buttermilk*
• 1 tablespoon melted butter plus additional butter for the grill or skillet
• 1 10- ounce jar Maraschino cherries drained and chopped (set some aside for topping, if desired
• ¾ cup mini semi-sweet chocolate chips
• Canned cherry pie filling chocolate syrup and whipped cream for topping

Instructions

• Preheat griddle to medium. You can also use a skillet over medium heat.
• In a medium bowl, whisk together flour, sugar, salt, baking soda, and baking powder.
• Add chocolate chips and mix thoroughly.
• In a large bowl, beat eggs. Add buttermilk and melted butter. Mix to combine.
• Mix in cherries.
• Add wet ingredients all all once to dry mixture and mix until just combined.
• Place just enough butter on the surface of the griddle to coat it throughout.
• Using a 1/4 cup measuring cup, pour batter onto griddle.
• Cook until bubbles appear on the tops of the pancakes and then pop, about 5-7 minutes. The edges should also be somewhat dry/cooked.
• With a metal spatula, carefully flip the pancake over to cook for and additional 5-7 minutes.
• Top with cherry pie filling, chocolate syrup, whipped cream and that extra cherry!

Notes

*I had no buttermilk on hand, so I placed 2 cups of whole milk into a measuring cup and mixed it with 2 tablespoons of white vinegar, letting it sit on the counter for 15 minutes.

I rate everything I make on a scale of 1 -4 and these Chocolate Cherry Pancakes earned 4 rolling pins. OMG!!!!
They were out-of-this-world delicious, especially with the extras on top.
I didn’t eat that whole stack – I only had a couple. Oh, and now I want some more…

I shared these pancakes over at Tidy Mom’s I’m Lovin’ It Link party this week! Be sore to check out all of the other fantastic submissions – there are LOTS to see!

If you like these then you’ll LOVE…

Cinnamon Peach Pancakes

Lemon Ricotta Pancakes with Blueberry Compote

Banana Peanut Butter Chip Pancakes

The post Chocolate Cherry Pancakes appeared first on 365 Days of Baking.

I was agitated and extremely anxious for a good part of the day today and couldn’t exactly pinpoint it. My birthday is tomorrow. And there are going to be fireworks. Why am I not more excited?

I even stopped to visit Mr. 365 at his office and surprised him with a soda and Skors bar. I told him about feeling anxious, but I still couldn’t figure it out and couldn’t shake it.

So, I decided a hard ride on the bike at the gym would do me some good. I brought my iPod so that I could play some solitaire and listen to some music which is something I don’t usually do. Figuring I’d just put it on shuffle and get straight into it.

The first song I saw come up was ‘How Can I Help You Say Goodbye’ by Patty Loveless.
I quickly decided to skip that one, knowing that the anniversary of my mother’s death is only days away and that the song is not up to tempo for riding a bike anyway. :-/

Then three-quarters of the way through my work-out it hit me. And it hit me hard. Much harder than I ever expected it too. A song by Mercy Me came on. ‘Homesick’.

And I started to lose it. The flood gates opened while I continued to pedal the bicycle. And I just couldn’t stop either. There was a woman two bikes over to my right and a couple of people on bikes about 10 feet away on my left.

But in this day and age, hardly anyone rides without their earphones, so it’s doubtful anyone heard me. I was also very grateful I’d brought my towel. I disguised my emotional collapse with a much-needed wipe down, which I was sweating anyway, so the towel was a welcome source of comfort.

Burying my face, the tears continued to flow. Yes, I could have turned the song off, but this was a much-needed release and something I hadn’t yet dealt with this month as in years past. The anxiety begins usually mid-June, often remembering the events of 20 years ago leading up to July 6th.

SAVE THESE FRUIT PANCAKES TO YOUR FAVORITE PINTEREST BOARD!

For some reason this year and much to my surprise, I barely gave it any thought. And since she died, my birthday hasn’t been the same. It was the very last time I talked to her and the only words she could say were, “Happy Birthday”. Twenty years, and it still. Just. Hurts.

While riding the bike, all I could think about were my kids and how wonderful it would be to see all that they’ve accomplished and just to know them. Yes, and I’ve heard countless times, “She’s still with you. She sees your kids and she’s in your life every day.”

It’s not the same as her physically being here to watch a track meet, go to her granddaughter’s high school graduation or hear the only granddaughter she was able to briefly hold, talk about her first job. Then again, if she was here…

Things would definitely be different. We never would have left Rhode Island and moved to Arizona. Being an only child with divorced parents, I know I would have felt guilty for moving away. And I may never have discovered my passion in the kitchen.

I most certainly can’t say that I’m happy that my mother is gone because that loss is a pain I wouldn’t wish on my worst enemy (not that I have any). There’s a void. And there always will be. But things happen at the right time.
For the right reasons. So we can grow. And learn to love a little stronger.

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Buttermilk Fruit Pancakes

Course Breakfast

Cuisine American

Keyword Pancakes

Calories 2028kcal

Author Lynne Feifer

Ingredients

• 3 cups flour
• 1 ½ teaspoons salt
• 1 ¼ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons sugar
• 3 eggs
• 3 cups buttermilk
• 1 ½ tablespoons melted butter
• 12 about 1 1/2 cups strawberries cut and diced
• 1 ½ cups fresh blueberries

Instructions

• Preheat griddle to medium. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and sugar. 
• In a large bowl, beat eggs. Add buttermilk and melted butter. Mix to combine. 
• All at once, add dry ingredients and mix until just combined. Fold in strawberries and blueberries.  
• Place just enough butter on the surface of the griddle to coat it throughout. I place about a 1/2 – 1 tablespoon of butter on it and then move it around with the knife so that the whole surface is covered. 
• Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
• Using a large spoon or scant 1/4 cup measuring cup, pour batter onto griddle.
• With a metal spatula, carefully flip the pancake over to cook for an additional 5-7 minutes. Serve with maple syrup. 

Nutrition

Calories: 2028kcal | Carbohydrates: 330g | Protein: 78g | Fat: 40g | Saturated Fat: 18g | Cholesterol: 570mg | Sodium: 6085mg | Potassium: 2060mg | Fiber: 10g | Sugar: 42g | Vitamin A: 1900IU | Calcium: 1175mg | Iron: 20.3mg

I rate everything I bake on a scale of 1-4 with 4 being the best and these Patriotic Buttermilk Pancakes with Blueberries and Strawberries earned 4 rolling pins. This recipe is one that holds special memories.

It is one my grandmother, my mother’s mother, used to make whenever I’d go visit them ( which was EVERY summer growing up). I decided to add the fruit to change things up a little bit, add some fruit to our dinner and make them festive for the upcoming holiday.

To start the day off right, you’ll need a great breakfast! These will do the trick for sure.

Lemon Crepes

Loaded Huevos Rancheros

Chocolate Croissant Baked French Toast

It worked. Everybody LOVED them and are definitely wanting them again in the future. Me, I don’t know if I can go back to eating them plain ever again. Sorry, Gram.

I think your family is going to love these as well for breakfast OR DINNER on the 4th of July of over the weekend!
Or maybe the kids can make them and serve them to mom for breakfast in bed. 😉

I shared these at Thursdays Treasures Week #41 at Recipes For My Boys and at Chocolate, Chocolate, and More Chocolate. I also shared these at Weekend Potluck!

The post Patriotic Buttermilk Pancakes with Blueberries and Strawberries appeared first on 365 Days of Baking.