Saturday Morning Baking Ideas

The Easter Bunny (a.k.a. my aunt) bought me a new cookbook.  

The Bunny knows me well. I love cookbooks. I have way too many. I want more.

“The Back In The Day Bakery Cookbook” by Cheryl Day and Griffith Day is filled with new sweet treats to try and even has some new twists on some old favorites. It is the perfect cookbook for my Saturday morning baking sprees.

Here are the two recipes I’ve tried so far. Yum and yum!

Of course I had to try the following recipe. Chocolate for breakfast? Yes, please!

Mocha Oatmeal Muffins

Recipe from Back in the Day Bakery Cookbook

Makes 12 muffins

1 1/2 cups all purpose flour

1/3 cup cocoa powder

1 cup packed brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/4 teaspoons kosher salt

1/2 teaspoon ground cinnamon

1 1/4 cups quick-cooking oats, plus extra for sprinkling

4 large eggs

12 tablespoons (1 1/2 sticks) unsalted butter, melted

1 cup buttermilk

1/2 cup freshly brewed strong coffee

1 teaspoon pure vanilla extract

1 cup chocolate chips

1 cup chopped walnuts

Turbinado sugar, for sprinkling

Preheat oven to 350°. Lightly spray 12 large muffin cups with cooking spray, or fill them with paper liners.

In a large mixing bowl, whisk together the flour, cocoa, brown sugar, baking soda, baking powder, salt, and cinnamon until thoroughly combined. Stir in the oats.

In another bowl, whisk together the eggs, butter, buttermilk, coffee, and vanilla. Pour the wet ingredients over the dry ingredients and mix just until combined. Fold in the chocolate chips and walnuts with as few gentle strokes as possible.

With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops with oats and turbinado sugar.

Bake for 20-25 minutes, until the tops or golden. The tops should be firm to the touch and a toothpick inserted in the center of a muffin should come out clean. Remove from the oven and let cool for 10 minutes.

Turn the muffins out of the pan and enjoy warm or at room temperature. The muffins can be stored in an airtight container for up to 2 days.  

How could I resist?!

The following recipe is a spicy twist on the traditional banana bread. I've never cooked with mace before. It's a lot like nutmeg. Grant and I liked it. Sienna and Bill did not. You be the judge.

Brown Sugar Banana Bread

From The Back in the Day Bakery Cookbook

Yields One (1) 9-inch loaf

2 cups unbleached all-purpose flour

3/4 cup light brown sugar

½ teaspoon fine sea salt

1 teaspoon ground mace

½ teaspoon cinnamon

1¼ cups pecans, toasted then chopped

1 ½ cups well-mashed, ripe bananas (about 3 medium sized)

¼ cup sour cream

2 large eggs

6 tablespoons unsalted butter, melted and cooled

1 teaspoon of vanilla

2 Tablespoons dark brown sugar

Lightly grease a 9” x 5” loaf pan vegetable oil spray. Line the bottom with parchment paper.

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, mace, cinnamon and pecans. Set aside.

In a medium bowl, mix together the mashed bananas, sour cream, eggs, butter, and vanilla with a wooden spoon.

Fold the banana mixture into the flour mix until just combined.

Scrape the batter into the prepared loaf pan, spreading evenly across the top.  Sprinkle the two tablespoons of dark brown sugar over the top.

Bake for 50 to 60 minutes, or until loaf is golden brown and a cake tester inserted into the center comes out clean. Cool loaf in its pan for 5 to 10 minutes; then transfer to a wire rack.

Hope I've inspired you to bake something up soon!