Blueberry muffin from 100 Morning Treats. A delicious muffin but how can it not be. Lots of blueberries, sour cream, buttermilk almond flour and a topping of sugar with nutmeg make it so. Sorry no picture, it was baked awhile back.
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100 MORNING TREAT
BUTTERMILK DOUGH page 268
This recipe uses buttermilk instead of milk. The dough is made and folded over ever 30 minutes for 4 times and then refrigerated overnight. Result was a lovely dough to roll out and very soft and fluffy. The nicest cinnamon roll I’ve made.
BUTTERMILK CINNAMON FILLING PAGE 117
There was a correction for the filling 6 tablespoons of butter should be melted not at room temperature.
For the icing 8 tablespoons butter should be at room temperature not melted.
I went easy on the icing because we dont like our buns drowning in icing. I hope to make these again during the holidays. I get the feeling that this is one of her signature bakes. I have a picture in instagram but cant seem to download it here
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Dont know if this went through
These sound great. I made her cinnamon rolls from her blog, but neither the dough nor the filling contained buttermilk. Will try these as soon as I get the book from the library.
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MAPLE POPPY SEED BREAD page 71
A quick bread it is. Lovely buttery crumb with a crunch of poppy seeds. I will use dark maple syrup next time and maybe reduce the sugar by 25%. Very pleased to add to my collection of quick breads
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Sarah Kieffer posted a cookie list on her blog, with links to the recipes, for those who don’t have access to her cookbooks.
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BANANA POPPY SEED COOKIES from 100 Cookies
I’ve had my eye on this recipe for a couple of years, and they were everything I hoped they would be. They’re made with ground dehydrated banana (purchased at Trader Joe’s), which means a mild but definite banana flavor. The banana is sweet but not cloying and sticky like other banana treats can be. Everyone in the family is having trouble not eating one every time we walk through the kitchen.
The previous night I had a baking disaster due to waaay to much sugar in a recipe (from the book Fabulous Modern Cookies), so I approached the Banana Poppy Seed Cookies with extra caution.
So often I weigh out the amount of sugar for a recipe and think, “that is way too much.” With the FMC recipe, I didn’t trust my judgement, and I paid for it. With 100 Cookies, when I measured out 200 g of brown sugar and thought “that’s closer to 2 cups than to 1” (and the recipe indicates one cup), I got out the measuring cup and used it instead. Even packed, 200 g of brown sugar was closer to 1 1/2 cups. The same went for the supposed 3/4 c of granulated sugar; I reduced down to the cup measurement after weighing. The texture of the final cookies is perfect, so I will note the adjustment in the future. Somewhere in the book the author says that reducing the sugar in her cookies will negatively affect their texture, but I disagree. For this recipe, at least, use cups rather than weighted sugar measurements.
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I couldn’t find a recipe online; do you know of one?
The cookbook, 100 Cookies, is available on Hoopla, so you can access it via your library account. It has her other cookbooks except the Vanilla Bean Baking Book, as well.
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Oops – to late to edit my own post, but bananas are freeze-dried, not dehydrated.
I just downloaded, thanks
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I was all set to make these and can’t find my poppy seeds; I have a feeling they are buried in my freezer and I’m not in the mood to go on a big dig.
So, I’ll buy more tomorrow.
To the experts on here: do you keep poppy seeds in your freezer?
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I keep them in the freezer. They can go rancid if kept a long time at room temperature.
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OLIVE OIL COOKIES WITH PISTACHIOS AND LEMON GLAZE
We had a cookie swap at work, and this was one of the two recipes I tried. I followed the recipe pretty closely-- let the dough rest for 24 hours because I didn’t have time to bake the same day.
They came out beautifully. I thought the dough was easy to handle; it made about 30 cookies for me. The sweetness was nicely balanced between cookie and icing. And they won second in the swap (a surprise for me, I didn’t know we were voting). I added rosewater to the icing for the last few cookies because I’m a fan, and those came out well, too.
Edited to add link to recipe:
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I took your advice, used cups. I like smaller cookies so used a 1 Tablespoon scoop. Didn’t bother to rotate pans, feel you lose temperature that way, mine took about 13 minutes, used 3
½ sheet pans since you must let cookies cool in pan.
I like them, thankfully not too sweet.
Next up: the Cardamom Poppy Seed cookies someone posted. Yesterday at Rainbow (a big Co-Op store with LOTS in bulk) I bought poppy seeds and ground cardamom, since I was low. WOW, what a difference in smell the fresh cardamom was! I think I should toss my older supply.
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By the way, recipe says to use your Cuisinart to pulverize the ½ cup of freeze dried banana. If you have a mini chopper use that instead!!!
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Well, everyone I’ve given these cookies to has loved them, ask for the recipe.
Winner, for sure!
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FYI
Cardamom Braided Knots p. 59 The Vanilla Bean Baking Book. These use the same Sweet Dough as the cinnamon rolls. I made that last night. This morning, I started to make the buns, but quickly got tired of rolling, buttering and cardamom sugaring each individually, so I only made 4 and froze the rest of the dough.
These are delicious, but enormous—5” across. One recipe of the dough makes 12 generous cinnamon rolls in a 9”x13” pan, but only 8 of these buns.
With the rest of the dough I’ll make smaller rolls or a wreath.
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