Breads Archives - Barefeet in the Kitchen

Garlic Herb Bread

Mary Younkin — Wed, 26 Apr 2023 08:30:00 +0000

This Garlic Herb Bread has become a staple on our meal plan and I’m not sad about it. Made with plenty of butter, herbs, and garlic, this is an easy way to elevate your next pasta night.

Easy Garlic Bread

It takes about 3 minutes to make this herbed garlic bread and tuck it into the oven. This gives you plenty of time to pour a glass of wine or tea and pause for a moment before serving dinner – or calling the hungry hordes to the kitchen to serve themselves.

There’s something priceless about having a couple of minutes to pause in the cooking process right before serving the meal. A side of easy garlic bread accomplishes that nicely.

Garlic Herb Bread

Let’s take a moment to talk about garlic bread. I love it. I really do. Spaghetti dinners require it to be present.

For years, I simply slathered a loaf of bread with butter and sprinkled garlic over that before broiling it under toasted. It’s delicious stuff.

When I’m feeling fancy, roasted garlic makes for a pretty amazing parmesan roasted garlic bread too, but in general – quick and easy is the name of my garlic bread game.

Herbs on Garlic Bread

However, last year, I watched my friend Rebecca assemble a garlic bread with herbs and roasted garlic and it transformed my garlic bread-making game.

She stirred a generous handful of chopped fresh herbs and a bunch of roasted garlic into soft butter and the resulting loaf of buttery toasted bread became a whole new take on classic garlic bread.

While I don’t often have an abundance of fresh herbs on hand, I almost always have Italian parsley and I always have a full pantry of dried herbs.

I’ve made this bread at least a dozen times using fresh herbs, dried herbs, or whatever combination I have at hand.

Garlic Herb Bread Recipe

You’ll need the following ingredients to make this recipe:

butter
garlic cloves or garlic powder
fresh parsley or dried parsley
fresh basil or dried basil
crusty Italian bread, French bread, or baguette

Garlic Bread with Herbs

Start by combining soft butter, garlic, parsley, and basil in a small bowl and stir to mix well.

Slice a loaf of bread lengthwise and place the bread on a large baking sheet.

Divide the herb butter over the bread and spread with a spatula to the edges of each sliced half. Slice the buttered bread into individual pieces.

Bake for 15 minutes until the butter has melted and the edges of the bread are toasted and golden.

If you like your garlic bread to be more deeply browned, turn your oven to broil for about ONE minute at the end of the baking time. Do not walk away at this point, as the bread is done and you’ll just be toasting those edges.

I can’t even tell you that the bread is overwhelmingly better with fresh herbs and garlic, as the convenience factor of making this with dried herbs and spices more than balances that for me.

If you have fresh herbs on hand, or if you remember to pick them up when buying the bread, I absolutely recommend them for this recipe. But don’t make a special trip to the store for them.

This bread really is fantastic when made with dried herbs and spices – which if I’m honest, is the way I make it 90% of the time. It’s faster and simpler that way and we all know that is how I roll.

What To Eat With Garlic Bread?

Classic pasta and spaghetti sauce with ground beef is a family dinner staple.

Hearty Italian Vegetable Beef Soup is filled with chunks of ground beef, plenty of vegetables, and generous Italian spices. This soup has been a family favorite for over 20 years.

Tender tortellini pasta is simmered along with Italian sausage in a rich and flavorful sauce to make this recipe for sausage tortellini in a creamy tomato sauce.

With spicy sausage, tender noodles, and a melty cheese topping, Lasagna Soup has all your favorite Italian ingredients simmered together in one pot.

Did you know that you can make a restaurant-quality clam chowder in less than 30 minutes? It’s easier than you might think!

Fragrant garlic, mushrooms, onions, and tomatoes are sauteed in butter and then tossed with fresh lemon juice and tender pasta to create the Lemon Butter Pasta of which dreams are made.

Garlic Herb Bread

This Garlic Herb Bread has become a staple on our meal plan and I'm not sad about it. Made with plenty of butter, herbs, and garlic, this is an easy way to elevate your next pasta night.

Course Appetizer, Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Ingredients

½ cup butter room temperature
4 minced garlic cloves OR 1 teaspoon granulated garlic or garlic powder
2 tablespoons chopped parsley leaves OR 2 teaspoons dried parsley
1 tablespoon chopped fresh basil leaves OR 1 teaspoon dried basil
1 loaf crusty Italian bread or baguette

Instructions

Preheat oven to 350°F. Combine the butter, garlic, parsley, and basil in a small bowl and stir to mix well.
Slice the loaf of bread lengthwise and place the bread on a large baking sheet. Divide the herb butter over the bread and spread with a spatula to the edges of each sliced half. Slice the buttered bread into individual pieces.
Bake for 15 minutes until the butter has melted and the edges of the bread are toasted and golden.

Notes

I use salted butter to make this recipe. If you use unsalted butter, finish the bread with a sprinkling of kosher salt before baking.

The post Garlic Herb Bread appeared first on Barefeet in the Kitchen.

Easy Drop Biscuits

Mary Younkin — Fri, 24 Feb 2023 09:30:00 +0000

Steaming hot easy drop biscuits topped with melted butter have proven irresistible to every member of my family.

I’ve made this recipe at least half a dozen times over the past few months and despite my best efforts to save some biscuits for breakfast the next day, it has yet to happen. The boys find my stash every single time.

Simple Drop Biscuits

While it doesn’t take all that long to roll out a batch of these much-loved classic flaky biscuits, sometimes we don’t have even that much time. That’s where these drop biscuits come into play.

For the longest time, at least the first ten years of our marriage, I didn’t really make biscuits. I hadn’t yet figured out that one of the most important things when it comes to biscuit making is simply to not mess with the dough too much.

Feel free to read the embarrassing story of my first biscuit making attempt in this post, at least now I can laugh about it. Fortunately for all of us, my biscuit-making skills improved over time and the biscuit recipes here have proven reliable now for even the least experienced of cooks and bakers.

Heck, if my three-year-old can handle it, I’m pretty sure we all can. My little one in this video is in junior high now and it still makes me grin.

Have I mentioned how much I love the smell of warm biscuits fresh from the oven? Hand me a hot biscuit topped with melting butter and you are speaking my language.

Some of my most used kitchen tools are these cookie scoops and I put the large one to use for these drop biscuits. I was in a hurry one afternoon and decided to try it.

How to Make Drop Biscuits

Start by combining the flour, baking powder, salt, and sugar in a large mixing bowl. Give it a light whisk to combine.

To keep my biscuit-making as simple as can be, I use a grater to cut the butter in small shreds so it blends nicely. Add the butter to the dry ingredients and use a fork to blend it in until crumbs and little pea-sized pieces form.

Drizzle in just enough milk to bring it all together into a sticky dough. Use a scoop or a couple of large spoons to drop the biscuit dough onto a parchment-lined baking sheet. Bake for 12-14 minutes and serve warm.

Drop Biscuit Recipe

Take a look in the pantry for these items to make easy drop biscuits:

all-purpose flour
baking powder
kosher salt
sugar
butter
milk

Biscuit Toppings

Top the warm biscuits with jams and jellies for a real treat. Perfectly sweetened and spiced jam with just a hint of cinnamon, this Homemade Peach Jam has been a staple in our home for about 15 years.

I tried a habanero peach jam for the first time a few years ago and fell for the unique flavor combination immediately.

Pumpkin butter and apple butter are thick, richly spiced spreads that are perfect on top of toast or muffins.

Tart cranberries and spicy peppers mingle in this sweet and spicy Cranberry Pepper Jelly. Everyone goes crazy for this spicy jam.

Easy Drop Biscuits

Steaming hot easy drop biscuits topped with melted butter have proven irresistible to every member of my family.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 14

Total Time 19

Servings

Calories 138kcal

Ingredients

2 cups all-purpose flour
2½ teaspoons baking powder
1 teaspoon kosher salt
1 tablespoon sugar
⅓ cup butter grated
1 cup milk plus more ONLY as needed

Instructions

Preheat the oven to 425°F. In a mixing bowl, stir together the flour, baking powder, salt, and sugar. Grate the butter and dump it into the bowl with the dry ingredients. Use a fork to mix in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Gradually stir in milk – do not dump all the milk in at once! Add just enough milk until the dough pulls away from the side of the bowl. It should still look somewhat dry and be a bit sticky.
Scoop the dough onto a parchment-lined baking sheet. (The medium scoop in this set is perfect for this.) Bake for 12-14 minutes in the preheated oven, until the biscuits are golden brown.

Nutrition

The post Easy Drop Biscuits appeared first on Barefeet in the Kitchen.

Cornbread Waffles

Mary Younkin — Wed, 11 Jan 2023 09:30:00 +0000

Oh, my sweet HEAVEN. Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles more than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

Waffles are like a bread or a biscuit in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is delicious on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze extra corn bread waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of basic pantry ingredients to make corn meal waffles.

all-purpose flour
cornmeal
kosher salt
baking powder
sugar
milk
eggs
melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles exchange the milk for almond milk. Rice milk is a good choice too, as it is mild in flavor and it’s unlikely anyone will notice the swap.

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to enjoy breakfast, brunch, or dinner.

If you make waffles often, and for more than a few people, a double-sided waffle iron is priceless. I love mine and it effectively cuts the cooking time in half when you can bake two big waffles at a time. Definitely a win on a lazy weekend morning.

If you frequently make waffles with the intention of freezing them, this square waffle iron might be for you. The size is perfect for freezer waffles and it makes (4) 4-inch waffles at a time. All 4 will fit perfectly in a gallon-size freezer bag or alternatively, each 4-inch waffle fits perfectly in a sandwich bag. So, this waffle iron is a win for freezer waffles however you plan to store them.

When you’re making waffles for a crowd, set your oven to 200°F. Place a half sheet pan topped with a wire rack in the oven. As the waffles finish in the waffle iron, place them in the oven. The wire rack will allow air to circulate and the waffles will stay warm and crisp on the outside.

As much as I enjoy waffles, my sweet tooth has taken a backseat to my savory tooth over the past year or two. As a result, I’ve been craving savory waffles more than ever.

Cheddar Chive Waffles topped with Sausage Gravy is a hearty breakfast that I just plain love. For a little bit lighter breakfast treat, these Ham and Cheese Waffles are a handheld treat that I like to keep in the freezer.

Zucchini Cheddar Whole Wheat Waffles and Pancetta Cheddar Waffles both look fantastic and I’ve added them to my waffles must-try list for fall weekends.

We enjoy these savory cornbread waffles piled high with Pulled Pork and Coleslaw. These waffles are also delicious with a bowl of our favorite Spicy Five Bean Chili or with a drizzle of honey or maple syrup.

Cornbread Waffles

Cornbread waffles are crispy on the outside while soft and fluffy on the inside are perfect topped savory or sweet.

Course Breakfast, Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings 4 inch square or (5) 6-inch round waffles

Calories 187kcal

Ingredients

1 cup all-purpose flour*
1 cup cornmeal
1 teaspoon kosher salt
1½ tablespoons baking powder
1 teaspoon sugar
1⅔ cups milk**
2 eggs
¼ cup butter, melted

*Gluten-Free Alternative

⅔ cup brown rice flour
⅓ cup tapioca starch
2 tablespoons potato starch

**Dairy-Free Alternative

1¼-1⅓ cups almond milk

Instructions

In a medium-size mixing bowl, whisk together the flour, cornmeal, salt, baking powder, and sugar. Stir in the milk and eggs. Add the butter and stir again.
Pour onto the hot waffle iron and cook until lightly browned. Serve with chili, pulled pork and coleslaw, or with the syrup of your choice. Enjoy!

Notes

FREEZER MEAL: Let the waffles cool completely, before storing them in an airtight zip-close bag. Reheat the frozen waffles in a toaster oven or in the microwave.

Nutrition

{originally published 11/5/18 – recipe notes updated 1/11/23}

The post Cornbread Waffles appeared first on Barefeet in the Kitchen.

Ham and Cheese Biscuits

Mary Younkin — Fri, 30 Dec 2022 09:30:00 +0000

Savory ham and cheddar cheese are layered into these fluffy biscuits. Served on their own or with a plate of scrambled eggs or alongside a bowl of soup, these biscuits disappear almost as quickly as I can make them.

Ham and Cheese Biscuits

I’ve been making these Ham and Cheese biscuits for about four years now and they are frequently found tucked into our freezer. While they’re delicious on their own, they also make a terrific egg sandwich and pretty amazing biscuits with gravy too.

We are huge fans of “leftover” recipes. Anytime I can cook a meal and then use the leftovers in another meal, that makes my day.

Ham is one of my favorites for making multiple meals. This Balsamic and Dijon Glazed Ham is frequently the main player in my ham recipes.

I often make Old Fashioned Ham Balls and this amazing Stir Fry with our leftover ham. Next on my list is this Cheesy Potato, Ham, and Egg Breakfast Casserole.

These Ham and Cheese Biscuits were originally made with leftover ham and they turned out so well, I made them again the very next day because my boys begged for more of them.

Since then, the biscuits have been more frequently made with chopped-up deli ham than anything else, because I crave these biscuits far more frequently than we happen to have leftover ham available.

Fluffy Cheddar Biscuits

I like to stash a handful of these fluffy cheddar biscuits with ham in the freezer and later eat them split in half, stacked with an egg in the middle, for my breakfast the past few days. I also served the biscuits with a bowl of Spicy Five Bean Chili. My whole crew voted these biscuits a huge success.

For more carb-loving deliciousness, I’ll be trying this Red Lobster copycat recipe for Easy Cheddar Bay Biscuits. (I can never get enough of the cheesy bread combination!) This Slow-Cooker Sweet Corn Bread is also on my list to try soon.

I love having homemade breads tucked into the freezer, so this Blueberry Coconut Banana Bread is on my meal plan for the week as well.

Ham Biscuits Recipe

Kitchen Tip: I use these biscuit cutters and this baking sheet to make this recipe.

I almost always roll out my biscuits on an old-fashioned tea towel, the same way my mother and grandmother did it. I sprinkle the towel with a couple of tablespoons of flour and then dump the biscuit dough from the bowl into the center of the towel.

Lift the sides of the towel and press into the dough with the lightly floured towel. Press lightly to combine the dough (and the fillings) without actually “kneading” the dough too much. Pat the dough into a flat round shape and cut into biscuits.

Biscuits with Ham

To make the biscuits, you’ll start by stirring together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine.

Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.

Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point.

Add the ham, cheese and onions and stir or press lightly with your hands to combine.

Sprinkle a tablespoon of flour onto a countertop, tea towel (as described above), or a pastry mat. Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough.

Lightly press the dough with your hands to flatten it until it is about 1″ thick. Add just a sprinkling more flour as needed, to make sure the dough isn’t too sticky.

Use a biscuit cutter, round cookie cutter or drinking glass to cut the biscuit shapes out of the dough. You can also shape them with your hands, if that is more your style.

Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.

Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely.

Remove from the oven and transfer to a basket or cooling rack. Happy biscuit making!

Gluten Free Cheese Biscuits

I’m happy to tell you that these biscuits can be made gluten-free by swapping the flour for the alternative ingredients listed below.

Gluten-free baking can be a bit fussy and I refuse to ever share something with you that is simply “good enough for gluten free.” I test all of my gluten-free recipes side by side with their traditional counterparts.

The gluten free baking ingredient lists are always longer, but I’m telling you now that gathering those ingredients will be worth it if you want fluffy gluten free cheese biscuits.

For a few more gluten-free biscuits to try, these gluten-free buttermilk biscuits. They are as fluffy, soft, and tempting as easy drop biscuits.

Cheesy bacon drop biscuits are easy-peasy and they’re a popular side for many soup recipes we make. These strawberries and cream biscuits remind me of scones and they’re a slightly sweet treat with a cup of coffee or tea.

These biscuits can be frozen for future meals. When the biscuits are completely cool, transfer them to a freezer-safe zipclose bag and remove as much air as possible.

Freeze until ready to eat. Reheat in the microwave or thaw at room temperature. Serve with slow cooker potato soup, hearty Italian vegetable soup, or chicken and vegetable soup with potatoes for a hearty meal that is both kid and adult approved.

Ham and Cheese Biscuits

Fluffy, buttery, ham and cheese biscuits are awesome for breakfast, lunch, or dinner – and best of all, they are super easy to make!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings medium biscuits

Calories 181kcal

Ingredients

2½ cups all-purpose flour*
1 tablespoon baking powder
1 tablespoon sugar
½ cup butter cold and grated
1 cup milk
1 large egg
2 cups shredded cheddar cheese
1 cup finely diced cooked ham
¼ cup very thinly sliced green onions

*Gluten-Free Alternative

1½ cups brown rice flour plus up to ¼ cup additional ONLY as needed
½ cup oat flour
⅓ cup tapioca starch
¼ cup potato starch
2 teaspoons xanthan gum

Instructions

Preheat the oven to 450°F. In a large mixing bowl, stir together the flour, baking powder, and sugar. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a course meal with little pea size or smaller lumps throughout.
In a small mixing bowl, whisk together the egg and the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the ham, cheese, and onions and stir or press lightly with your hands to combine.
Sprinkle a tablespoon of flour onto a countertop, pastry mat, or tea towel (as pictured above). Dump the dough out onto this surface and sprinkle a half tablespoon or so of flour across the top of the dough. Lightly press the dough with your hands to flatten it until it is about 1" thick. Add just a sprinkling more flour as needed, to make sure the dough isn't too sticky.
Use a biscuit cutter, round cookie cutter or drinking glass to cut biscuit shapes out of the dough. Alternatively, you can shape the biscuits with your hands. Place the cut biscuits on a parchment or silpat lined baking sheet. Press the remaining bits of dough into a biscuit shape with your hands.
Bake for 16-18 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack.

Nutrition

{originally posted 4/16/14 – recipe notes and photos updated 12/30/22}

The post Ham and Cheese Biscuits appeared first on Barefeet in the Kitchen.

Chocolate Chip Pumpkin Muffins

Mary Younkin — Thu, 29 Sep 2022 08:30:00 +0000

Pumpkin bread filled with melting chocolate chips and bursting with autumn spices – is there anything more quintessentially fall than the smell of pumpkin spices drifting through the house?

I tasted pumpkin bread for the first time about 20 years ago, when one of my students shared her mom’s pumpkin muffins with me. The recipe below includes both traditional and gluten-free variations.

Pumpkin Chocolate Chip Muffins

I have no idea how I survived up until then without this awesomeness in our life, because pumpkin muffins have been a year-round (yes, pumpkin haters – year-round) favorite in our home ever since.

These muffins are moist, sweet, and packed with real pumpkin flavor. A spoonful of pumpkin pie spice (homemade or store-bought) brings out the classic fall flavors.

And while I’m a bit of a purist about some recipes, I have to admit that pumpkin muffins with chocolate chips added into the mix are truly irresistible.

The aroma of warm cinnamon, ginger, cloves, and nutmeg wafting through the house as the muffins bake is one of the best parts of this recipe. Aside from eating the muffins, of course!

We can’t get enough pumpkin-based recipes during these last few months of the year. If you like these pumpkin muffins then you’ll love our Pumpkin Spice Waffles too.

Another easy hearty breakfast all of my kids love is Pumpkin Spiced Baked Oatmeal. It’s one of our favorite ways to eat oatmeal; and that’s saying something because we eat a lot of oatmeal around here.

And of course, no autumn lover’s season is complete without a few afternoons sipping homemade Pumpkin Spice Lattes with a friend.

(Our homemade version is just as good as anything from a coffee shop but with real pumpkin instead of syrup!)

Gluten Free Pumpkin Bread

I’ve played with the recipe countless times adding all kinds of ingredients. If that’s your style, have at it. This recipe includes both traditional and gluten-free variations as well instructions for baking a loaf of pumpkin bread or a tray of pumpkin muffins.

Add in handfuls of chocolate or nuts, whatever makes you grin. Chocolate chips and walnuts are a delicious combination. Cranberries, raisins, and other kinds of dried fruit are also tasty.

For me, it’s all about the basic pumpkin bread with a handful of chocolate chips thrown in. Whether I’m eating this for breakfast or sneaking a muffin as an afternoon snack, the simple combination of pumpkin and spice all baked into a portable baked treat, just can’t be beat.

Chocolate Chip Pumpkin Muffins

Preheat the oven to 350 degrees. Grease muffin tins, loaf pans or line with paper liners. Stir together the flours, sugar, spice, baking soda, baking powder, and salt.
Add the pumpkin and mix until smooth. Stir in the eggs and the oil and mix again until combined. Stir in ½ cup chocolate chips.
Pour the batter into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate chips over the top of the muffins or loaves.
Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean.
Let the bread cool completely and store in an airtight container for a few days or freeze for up to 3 months.

Gluten-Free Pumpkin Muffins

If you’d like your gluten-free muffins to be more perfectly smooth on top, add 1 teaspoon of xanthan gum to the flours in the recipe. Most of the time, I couldn’t care less if mine look cracked or imperfect, so I skip the xanthan.

I have made the muffins both ways multiple times to test it, and the gluten-free muffins hold together perfectly without the xanthan.

Pumpkin Bread with Chocolate Chips

Pumpkin bread and muffins are certainly not just for fall. You’ll find a can of pumpkin in my pantry January – December. Because pumpkin bread is a delicious wonder that shouldn’t be relegated to holiday baking alone.

That said, you might also find me making Pumpkin Mousse, Layered Pumpkin Cheesecake Pie, Pumpkin Coffee Cake, and endless other delicious things from a lovely little can of pumpkin puree.

Want to start your day with some more pumpkin deliciousness? How about Pumpkin Pancakes or this Pumpkin French Toast Casserole? Bring on the fall weather, I’m ready for it all.

Chocolate Chip Pumpkin Muffins

Pumpkin muffins filled with melting chocolate chips and bursting with autumn spices are always popular. This recipe includes both traditional and gluten-free variations.

Servings muffins, or 1 full loaf, plus 2 mini loaves and 6 muffins

Calories 263kcal

Ingredients

3 cups all-purpose flour*
1 cup light brown sugar
1 cup sugar
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
15 ounces canned pumpkin puree or 2 cups cooked fresh pumpkin puree
3 eggs
⅓ cup light flavored olive oil
¾ cup semi-sweet chocolate chips divided

*Gluten-Free Alternative

2⅓ cups brown rice flour
⅔ cup tapioca starch
⅓ cup potato starch

Instructions

Preheat the oven to 350°F. Grease muffin tins, loaf pans or line with paper liners.
Stir together the flours, sugar, spice, baking soda, baking powder, and salt. Add the pumpkin and mix until smooth. Stir in the eggs and the oil and mix again until combined. Stir in ½ cup chocolate chips.
Pour the batter into (2) loaf pans or scoop into muffin cups (about 2/3 full). Scatter the remaining chocolate chips over the top of the muffins or loaves.
Bake muffins 16-18 minutes, loaves for 50-55 minutes, until toothpick inserted comes out mostly clean. Let the bread cool completely and store in an airtight container for a few days or freeze for up to 3 months. Enjoy!

Notes

If you’d like your gluten free muffins to be more perfectly smooth on top, add 1 teaspoon of xanthan gum to the flours in the recipe. I couldn’t care less if mine look cracked or imperfect, so I skip the ingredient that adds nothing else to the flavor or texture. I have made the muffins both ways to test it, and the gluten free muffins hold together perfectly without the xanthan.

Nutrition

{originally published 9/26/14 – recipe notes and photos updated 9/29/22}

Don’t miss the rest of the Gluten Free Recipes on this website!

The post Chocolate Chip Pumpkin Muffins appeared first on Barefeet in the Kitchen.

Blueberry Coconut Banana Bread

Mary Younkin — Mon, 22 Aug 2022 08:30:00 +0000

A sprinkling of coconut adds something extra special to this Blueberry Banana Bread. I’ve made this recipe three times now and I’m just now getting around to sharing it with you!

Blueberry Banana Bread

Why the wait? It kept disappearing before I could get a picture of it. (That tends to happen when I bake at night because we can never resist the warm fragrant bread!)

Determined to share this on the blog with all of you, I strategized before baking it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for another time.

That may have been a little optimistic considering how irresistible we find this blueberry banana bread. In one sitting, my crew devoured the first loaf and half of the next!

To say this bread is a huge hit every time I make it, doesn’t even begin to express how much we enjoy it. The contrast of the berries and the coconut made this my newest favorite banana bread from the very first bite.

Blueberry Coconut Banana Bread

Banana Bread is one of my favorite things in life. I’ve shared tons of banana bread recipes on the blog, from the awesomeness of Sour Cream Banana Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Banana Bread.

This Hawaiian Banana Bread is another one I make often, especially in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!

I’ve hardly ever made a banana bread we didn’t gobble up with enthusiasm.

This Blueberry Coconut Banana Bread has become one of my favorite types of banana bread. The juicy sweet blueberries bursting in each bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.

However, the addition of shredded coconut takes this blueberry banana bread to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.

Gluten Free Banana Bread

Virtually all of my banana bread recipes can easily be made gluten free and Blueberry Coconut Banana Bread is no exception. My handy go-to gluten free substitute for the all-purpose flour is a combination of brown rice flour, potato starch and tapioca starch.

I’ve made this recipe both the gluten free way and with all-purpose flour and it was delicious both ways.

Check out all of the Gluten Free Dessert Recipes on this website!

Blueberry Banana Bread Recipe

Preheat the oven to 350 degrees. Lightly grease (2) 8″x4″ loaf pans or 12-18 muffin cups. Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth.
Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
Stir in the bananas and sour cream and beat just until combined. Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries and ½ cup coconut to the batter and stir gently to distribute them throughout the batter.
Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs.

More Banana Recipes

Bananas are a fantastic ingredient in countless baked goods, adding moisture and sweetness to all kinds of cakes, cookies, and muffins.

If you’re looking for more ways to use overripe bananas, also give these Peanut Butter Chocolate Chip Muffins a try. The secret to keeping the muffins extra moist is ripe bananas. My kids LOVE them so much!

I also love this easy and beautiful Banana Bundt Cake with Cinnamon Cream Cheese Icing. The touch of cinnamon in the glaze is to die for and it looks as impressive as it tastes.

The combination of blueberry and banana flavors (plus the coconut) is hard to beat. If you enjoy banana, blueberry and coconut together, be sure to try my Blueberry Banana Coconut Chia Smoothie.

This Blueberry Banana Kale Smoothie is another tasty beverage that’s as good for your body as it is for your taste buds.

And doesn’t this Blueberry Banana Breakfast Cake from the Reluctant Entertainer look divine? What about Frozen Blueberry Coconut Yogurt Pie from She Wears Many Hats?

Honestly, I’m in favor of any recipe that lets me feel justified eating cake and pie any time of day I want it.

Blueberry Coconut Banana Bread is delicious any time of day. Just plan to make more than one loaf at a time if you want to have leftovers for breakfast the next day! I’m not kidding when I say this bread disappears in a flash.

Blueberry Coconut Banana Bread

A sprinkling of coconut adds something extra special to this blueberry banana bread.

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 184kcal

Ingredients

½ cup butter softened
1 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
1½ cups all-purpose flour* plus 1 tablespoon reserved for the berries
1 teaspoon baking soda
1 teaspoon kosher salt
½ teaspoon ground cinnamon
3 large bananas very ripe, about 1½ cups mashed
½ cup sour cream
1 cup blueberries divided
¾ cup coconut divided

*Gluten-Free Alternative

1 cup brown rice flour plus an additional tablespoon reserved for the berries
½ cup tapioca starch
¼ cup potato starch
1 teaspoon xanthan gum

Instructions

Preheat the oven to 350°F. Lightly grease (2) 8"x4" loaf pans or 12-18 muffin cups.
Combine the butter and sugar in a mixing bowl and beat with a mixer until smooth. Add the vanilla and eggs and beat again until smooth. Slowly add the dry ingredients, beating just until combined.
Stir in the bananas and sour cream and beat just until combined.
Sprinkle a tablespoon of flour over ¾ cup blueberries and toss to coat. Add the coated berries and ½ cup coconut to the batter and stir gently to distribute them throughout the batter.
Pour into the prepared pans or muffin tins. Scatter the remaining blueberries over the top of the loaves and sprinkle with the remaining coconut.
Bake the muffins for 18-20 minutes or bake the loaves for 50-55 minutes, until an inserted toothpick comes out with moist crumbs. Enjoy!

Notes

This recipe will yield two loaves of bread or 18 muffins.

Nutrition

{originally published 9/1/14 – recipe notes updated 8/14/22}

The post Blueberry Coconut Banana Bread appeared first on Barefeet in the Kitchen.

Honey and Oat Gluten-Free Bread

Mary Younkin — Fri, 15 Apr 2022 11:08:01 +0000

Soft, fluffy, and perfectly sliceable gluten-free sandwich bread with a rich flavor from oat flour and honey.

Gluten Free Oat Bread

After a few months of making and very much enjoying soft and fluffy gluten free sandwich bread, I realized I missed the deeper flavors that are typical in whole wheat sandwich bread.

So, I started playing with that recipe. (The original is closer in flavor to a traditional light wheat or white sandwich bread.)

Gluten Free Honey Oat Bread

I’ve made this recipe at least five times now and I am very excited to finally share it. This bread is perfect for sandwiches, toast, or as a snack on its own.

Try a slice toasted slathered with restaurant-style whipped butter, whipped strawberry butter, or vanilla bean whipped honey butter.

Add a smear of peach jam or apple butter for a treat that you won’t soon forget.

If you enjoy step-by-step photos, there are a whole lot of photos included with the original Gluten-Free Sandwich Bread post. This dough appears the same in each stage and those photos can be used for reference.

For a few more great gluten-free recipes to try, check out these Gluten Free Flour Tortillas, the Sour Cream Banana Bread, this Hershey’s Chocolate Cake, and the Best Gluten-Free White Cake.

This Homemade Nut and Seed Paleo Bread from Cotter Crunch looks like a terrific option for toast too.

If you are not in need of Gluten-Free recipes, check out a few of our favorite whole wheat bread recipes:

Honey and Oat Gluten Free Bread

Soft, fluffy and perfectly slice-able sandwich bread with a rich flavor from oat flour and honey.

Course Side Dish

Cuisine American

Servings – 16 slices

Ingredients

1 cup brown rice flour
1¼ cups oat flour make sure the flour is certified GF
⅔ cup potato starch
⅓ cup tapioca starch
2 teaspoons instant yeast
1¼ teaspoons kosher salt
1¼ teaspoons xanthan gum
¾ cup warm milk
⅓ cup honey
¼ cup soft butter
3 large eggs
Optional: sprinkle of oats for the top make sure the oats are certified GF

Instructions

Place the flours, starch, yeast, salt and xanthan gum in a mixing bowl, or the bowl of your stand mixer. Warm the butter and honey in a glass bowl or cup until the butter is melted. Whisk or stir it together and set aside.
Using an electric mixer (hand mixer, or stand), gradually beat the warm milk into the dry ingredients. The mixture will be crumbly at first, but once all the milk is added, it’ll come together. Add the melted butter and honey to the mixing bowl and beat until thoroughly blended.
Add the eggs, one at a time. Beat the mixture till each egg is thoroughly integrated before adding the next one. Once you’ve added all the eggs, beat the mixture at high speed for 3 minutes. This adds air to the thick batter, which helps take the place of the missing gluten as far as structure is concerned.
At the end of 3 minutes, the batter will look like thick, heavy buttercream icing: smooth and silky. The dough will also be very sticky, and feel a bit gritty if you rub some between your fingers. Leave the batter right in the mixing bowl and cover the bowl with a light cloth or plastic wrap.
Let the thick batter rise for 60-90 minutes. This batter won’t double in size, but it’ll definitely puff up. Gently stir the batter down. Scrape it into a lightly greased 8 1/2” x 4 1/2” loaf pan.
Use your wet fingers, or a wet spatula or bowl scraper, to smooth the top, eliminating any “wrinkles.” The smoother your loaf is before you put it into the oven, the smoother it’ll be once it’s baked.
Lightly sprinkle the top of the loaf with oats and press lightly into the loaf. Loosely cover the pan and let the dough rise till it barely crowns over the rim of the pan. 45 – 60 minutes, as much as 90. Towards the end of the rising time, preheat the oven to 350°F.
Bake the bread for 25 minutes, until golden brown. Remove it from the oven, and turn it out of the pan onto a rack. Lightly brush with melted butter to help keep the crust soft, being careful not to brush off the sprinkling of oats. Slice when completely cool. Enjoy!

{originally published 10/16/12 – recipe notes and photos updated 4/15/22}

The post Honey and Oat Gluten-Free Bread appeared first on Barefeet in the Kitchen.

Cheesy Bacon Green Chile Biscuits

Mary Younkin — Mon, 21 Feb 2022 10:11:00 +0000

Cheesy Bacon Biscuits are a terrific addition to any meal and this easy drop biscuit recipe comes together in just minutes!

Cheesy Bacon Biscuits

These cheesy biscuits are a brand new favorite in our house. I made them first for a Saturday brunch and we ate them with scrambled eggs and a fruit salad.

When I made them later that week to photograph them to share, we enjoyed them with bowls of The Easiest Chili Ever. My middle son has been snacking on these biscuits pretty much any time they’re in the house.

Looking for a classic biscuit recipe? Fluffy Biscuits with plenty of buttery layers are possible with just a few helpful tips and about ten minutes of hands-on effort or try this easy drop biscuit version.

Savory ham and cheddar cheese are layered into these hearty biscuits. And these Strawberries and Cream Biscuits are part scone, part super easy drop biscuits. They’re the perfect sweet addition to any brunch table.

Don’t miss these fluffy and tender Gluten-Free Biscuits if you need something allergy-friendly too!

Cheesy Bacon Green Chile Biscuits

I made a double batch of the biscuits last time and tucked the leftovers in the fridge thinking maybe I’d make some breakfast sandwiches with them in a day or two.

I came back to them the next day and there were only a few left. Clearly, they’ve been a big hit with my whole crew.

These Cheesy Bacon Green Chile Biscuits can be made with or without the optional green chile. However, we LOVE them with the green chile and can’t recommend it highly enough.

I know that not everyone is a fan of heat and spice, but in this case, the green chile adds such a terrific depth of flavor.

Cheesy Drop Biscuits

Preheat the oven to 450°F. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the cheese, bacon, and green chile. Stir or press lightly with your hands to combine.
Line a sheet pan or 9×13 pan with parchment paper and drop the batter by ½ cup portions onto the lined pan.
Bake for 18-22 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely.
Remove from the oven and transfer to a basket or cooling rack.

Green Chile Recipes

Growing up in the Southwest has gifted me with a well-known love of green chile and the dozens of green chile-filled recipes that we enjoy are evidence of that.

From Green Chile Chicken Enchiladas (that you can make in just 30 minutes!) to Mexican Lasagna, White Chicken Chile to the Best Ever Green Chile Stew, green chile makes regular appearances on our meal plan.

Our love for chile doesn’t show up just for dinner though. This Green Chile Quiche, Cheddar Bacon Green Chile Waffles, and Breakfast Enchiladas are a few more dishes that the whole family loves.

Cheesy Bacon Biscuits

Cheesy Bacon Biscuits are a terrific addition to any meal and this easy drop biscuit recipe comes together in just minutes!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings large biscuits

Calories 299kcal

Ingredients

2½ cups all-purpose flour*
1 tablespoon baking powder
1 tablespoon sugar
½ cup butter cold and grated
1 cup milk
1 large egg
2 cups shredded Mexican cheese blend
½ cup cooked and crumbled bacon
½ cup chopped green chile optional

*Gluten-Free Alternative

1½ cups brown rice flour plus an additional ¼ cup ONLY as needed
½ cup oat flour
⅓ cup tapioca starch
¼ cup potato starch
2 teaspoons xantham gum

Instructions

Preheat the oven to 450°F. Stir together the dry ingredients. Grate the butter into the dry ingredients and stir lightly to combine. Use a fork or pastry blender to cut in the cold butter pieces until the mixture resembles a coarse meal with little pea size or smaller lumps throughout.
Whisk the egg into the milk and then pour into the dry ingredients in the mixing bowl. Stir just long enough to combine. The mixture should be somewhat dry and just a tiny bit sticky at this point. Add the cheese, bacon, and green chile. Stir or press lightly with your hands to combine.
Line a sheet pan or 9×13 pan with parchment paper and drop the batter by ½ cup portions onto the lined pan.
Bake for 18-22 minutes, until the bottom of the biscuits are lightly browned. The tops of these biscuits will not brown very much at all, although the pieces of cheese in the dough should toast nicely. Remove from the oven and transfer to a basket or cooling rack. Enjoy!

Nutrition

The post Cheesy Bacon Green Chile Biscuits appeared first on Barefeet in the Kitchen.

English Muffin Bread

Mary Younkin — Fri, 11 Feb 2022 12:13:23 +0000

English Muffin Bread? Oh, yes. Everything you love about English muffins is waiting for you in this loaf of perfectly toastable English muffin bread.

Those nooks and crannies? Those little crevices that hold melting pools of butter? It’s all here. Toasted and slathered with Honey Butter, Everything Butter, Whipped Strawberry Butter, or Homemade Peach Jam, this is the breakfast of my dreams.

English Muffin Bread

This bread is so easy to make, you’re not going to believe it. There’s no kneading, no lengthy steps, truly nothing complicated is required – you don’t even need a mixer.

You can stir the ingredients for this bread together with a wooden spoon, let the dough rise, scoop it into loaf pans, let it rise once more, and then bake it. That is IT. No joke, this is crazy easy to make.

This bread is so easy in fact, I have three variations of this bread already in the works. Happy bread baking, my friends!

VERY IMPORTANT NOTE – do not slice this bread while it’s warm. Some homemade breads are more forgiving than others when you just can’t resist a warm slice, but English Muffin Bread will not work if you slice it too soon.

The spectacular texture of classic English muffins will develop while it finishes baking on the counter during the cooling process.

Easy Homemade Bread

This recipe for English Muffin Bread is an absolute win from Rebecca Lindamood’s new cookbook – Ready, Set, Dough! Beginner Breads for All Occasions.

You already know Rebecca as the author of Not Your Mama’s Canning Book and the creator of Foodie with Family. What you might not know is that she’s one heck of a bread baker – and she makes all of that bread baking look easy with her newest cookbook.

Despite the fact that I’ve done my share of bread baking, it’s been a long time since I ripped open a packet of yeast. Who could resist a beautifully toastable loaf of English muffin bread? I bookmarked this recipe within minutes of receiving a copy of this cookbook.

Guess what? When Rebecca tells you that homemade bread can be easy, trust her. This is HANDS DOWN the easiest yeast bread I have ever made.

Want a few more homemade bread recipes? This Beautiful Whole Wheat Sandwich Bread is about as dreamy as a loaf of sandwich bread can be.

Classic Honey Whole Wheat Bread is my favorite homemade bread that tastes like what I remember from childhood. I can never resist slicing the end off a loaf of this bread when it’s still warm from the oven.

English Muffin Bread Recipe

In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle ¼ cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
Place the pans on the center oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised.

What Is Shaggy Dough?

Shaggy dough is lumpy, yet mixed well-enough that there are no dry spots of flour. It should be a cohesive but loose ball, not smooth at all.

Unlike traditional homemade bread recipes, this is a very simple, stir it together and then ignore it, kind of recipe.

Need a great gluten-free bread recipe? Tender High Rising Gluten-Free Sandwich Bread and this Honey and Oat Gluten Free Bread have been hugely popular as well. Along with this Cool Rise Whole Wheat Bread.

I made each of those recipes on repeat every week for several years, while we were dealing with gluten sensitivities. For the whole index of terrific gluten-free baking, you can see them all HERE.

Every single gluten-free recipe on this website has been tested side by side with their traditional all-purpose flour counterparts. “Good enough for gluten-free” will never be part of my baking.

English Muffin Bread

English Muffin Bread is sliceable, toastable, and completely irresistible!

Servings slices

Calories 161kcal

Ingredients

5 3/4 cups all-purpose flour
2 1/4 cups warm water
1 tablespoon kosher salt
1 tablespoon, plus 1 ½ teaspoons white sugar
1 tablespoon, plus 1 ¼ teaspoons active dry or instant yeast
nonstick spray, butter, or oil
cornmeal, for flouring pans
1/3 cup melted butter, divided

Instructions

In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk until it is moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly and has risen to about double its size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and sprinkle ¼ cup of cornmeal in each pan. Tilt the pans, tapping gently, until the cornmeal coats the sides and bottom of the pan, tapping out the excess cornmeal.
Use nonstick cooking spray to generously grease your hands, and divide the dough between the two prepared pans. The pans should be no more than halfway full. If needed, prepare one more loaf pan to hold any excess dough.
Cover the pans loosely with oiled plastic wrap and let rise in a warm, draft-free place until the dough is once again bubbly and puffy looking and just peeking above the edges of the pans, about 30 minutes. While the dough is rising, preheat the oven to 350°F.
Place the pans on the center oven rack in the oven and bake for 30 minutes. After 30 minutes, brush the surface of the bread generously with about half the melted butter. Return the pans to the oven and bake 10 more minutes.
Immediately turn the loaves onto a cooling rack and brush all surfaces generously with the remaining melted butter. Cool COMPLETELY before slicing or that spectacular English muffin texture will be compromised.

Notes

I’ve also made this bread with 3 cups of bread flour swapped in for 3 cups of the all-purpose flour listed in the recipe. The bread flour adds something special to the resulting texture of this bread.

Nutrition

{originally published 12/31/19 – recipe notes and photos updated 2/11/22}

The post English Muffin Bread appeared first on Barefeet in the Kitchen.

Bostock {Brioche with Almonds}

Mary Younkin — Tue, 16 Feb 2021 14:54:36 +0000

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

As simple as it sounds (and is to make) once you’ve tasted it, I’m willing to bet that you’ll be telling everyone about it. I’ll go ahead and call this the Ultimate French Toast in the sense that it puts French toast to shame.

Bostock may not sound like the fanciest pastry or bakery treat, but I’m telling you now that this is absolutely positively irresistible.

I tried Bostock for the first time while visiting my friend Rebecca in Western New York several years ago.

There is an amazing bakery called Elm Street Bakery in East Aurora that we visited a couple of times, and their list of tempting treats goes on for days. When I spied the Bostock, I had to try it.

Bostock is made with a sweet bread cut into slices and spread with a thin fruit glaze and topped with an almond spread. A sprinkling of sliced almonds goes on top and then it is baked until crispy.

Brioche is the most common bread used for making Bostock, but challah works too and can often be easier to find.

The taste reminds me of Italian Pine Nut Cookies (aka Pignoli Cookies) or these Italian Almond Cookies, which makes sense, as those cookies are made with almond paste as the main ingredient.

I am sitting here struggling for words because I love this so much. I compare it to French Toast, except that it is so much simpler and tastes better by a mile.

I made this twice, in the week after I returned home, and I have been making Bostock on repeat ever since.

As we sat in the bakery, Rebecca and I chatted about how to recreate the Bostock at home. The bread is topped with a toasted frangipane.

All you need to make frangipane is almond meal, sugar, butter, and an egg. It makes a heavenly topping for this Bostock and it literally takes just a few minutes.

While I’m sharing the traditional Bostock here in all its glorious almond deliciousness, Rebecca dreamed up a Nutella Raspberry Bostock and shared hers as well.

I’m thinking there are endless flavor combinations possible and we are duty bound to try them all, right?

Kitchen Tip: I use this sheet pan, this spatula, and this powdered sugar sifter to make this recipe.

Bostock Recipe {Brioche with Almonds}

Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine.
Spread the sliced bread across a large metal baking sheet. Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 ½ cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days.

Almond Dessert Recipes

If you love almonds as much as I do, you’ll want to try my Aunt Judy’s Almond Bars, Almond Shortbread Thumbprints, Almond Joy Brownies, and these Homemade Almond Joys too.

Oh! And as soon as peach season comes around again, this Peach Pound Cake with Almond Glaze is an absolute must as well.

Bostock {Brioche with Almonds}

Crunchy toasted Brioche topped with jam and almonds creates an irresistible pastry called Bostock.

Prep Time 20

Cook Time 14

Total Time 34

Servings servings

Calories 278kcal

Ingredients

8 1-inch slices of Brioche
1/4 cup apricot jam
1 recipe Frangipane (see below)
2 tablespoons sliced almonds
1 tablespoon powdered sugar

FRANGIPANE RECIPE

1 cup almond meal
1/2 cup sugar
1/2 cup butter room temperature
1 egg
1/2 teaspoon almond extract

Instructions

Preheat the oven to 400°F. Make the frangipane by combining the almond meal, sugar, butter, egg, and almond extract in a medium-size mixing bowl. Stir to combine. Spread the sliced bread across a large metal baking sheet.
Warm the jam in the microwave or on the stovetop and stir until smooth and runny. Using a pastry brush, spread a thin layer of jam on each slice of bread.
Using a cookie scoop or large spoon, divide the frangipane generously over the slices of bread. 3 tablespoons (1 ½ cookie scoops worth) topped each piece perfectly. Use a knife to spread evenly across each piece. Sprinkle with almonds.
Bake for 12-14 minutes, until the top is puffy and lightly toasted. Remove from the oven and sprinkle generously with powdered sugar.
Serve warm or use a metal spatula to transfer to a cooling rack. Cool completely and store loosely covered for up to 2 days. Enjoy!

Nutrition

{originally published 10/26/17 – recipe notes and photos updated 2/16/22}

Four years ago, I met up with my friends Mesiedy and Rebecca in Western New York. We rented a little house in East Aurora and did as little as possible for a week.

Sometimes travel plans are filled with nonstop activities and other times, it’s nice to plan nothing. And by nothing, I do mean nothing.

Except for one very important drive to pick up some hot Maple Glazed Amish Doughnuts, we barely left the house. Let’s just say those doughnuts were well worth the drive.

We spent several days on the couch watching our favorite musicals, eating popcorn, drinking wine, and cooking nothing at all. If it couldn’t be placed on a cheeseboard or eaten directly from the refrigerator or pantry, it had no place with us on this vacation.

Did I mention that the entire trip was planned over 6 months ago based on our desire to rest, relax, and simply enjoy each other’s company? Mission accomplished.

We did, however, take one day at the start of the week and another at the end to explore the area. Despite my desire for rest, there was no way I was going to be that close to Niagara Falls and not experience that for the first time.

We drove across to Canada and saw the falls from the Canadian side. Take my advice (and the advice of all who have gone before) it’s worth the effort.

The two views simply do not compare. We also rode the ferry up close to the falls and the views from the water were a lot of fun. Be prepared to get splashed and laugh about it.

While in Canada, I highly recommend checking out Antica for some great wood-fired pizza. (I love it when Yelp comes through with a terrific restaurant find!)

And if you walk just a little ways up the street, you’ll find Ripley’s Believe It Or Not Odditorium. We stopped in on a whim and wound up loving it.

When in Western New York, a drive through Letchworth State Park is a must. We stopped at several overlooks and the views were incredible. I could’ve easily spent a full day wandering in the park.

Letchworth State Park is often called the “Grand Canyon of the East” and I can see why. It was a cool and drizzly morning while we were there and the views were still wonderful.

I can only imagine how spectacular it is on a clear day of sunshine. My family is planning a cross-country road trip next year and I’m looking forward to camping at Letchworth next time I visit.

Just remembering this trip puts a smile on my face. When you are blessed with friends who truly speak your language, make time to just be with them. If you’re lucky enough to live in the same town, set aside the time for a cup of coffee or a quick lunch.

If you live a thousand miles apart, cheap flights on Southwest make a lot of face time possible. Whether you are able to spend a single day or a whole week together, take that time whenever you can.

My favorite souvenir from this trip is the memory of trying Bostock for the first time. I’m thrilled to be able to make Bostock at home now, anytime I like and I hope that you enjoy it every bit as much as we do.

The post Bostock {Brioche with Almonds} appeared first on Barefeet in the Kitchen.