Easy Crescent Danishes

I love cheese danishes. One of my favorite things to find at little bakeries. These are a super easy way to make them and they are delicious! They would be wonderful for a midmorning bridal or baby shower or brunch with friends!

Danish
2 cans crescent rolls (not unrolled)
8 oz cream cheese (room temp)
1/2 cup white sugar
1 tsp lemon juice
1/2 tsp vanilla extract
1 tbsp sour cream

Glaze
1 cup powdered sugar
1-2 tbsp milk
1 tbsp melted butter

Heat oven to 350. Slice the rolled up crescents into 1/3 inch pieces. Place the sliced on a sheet pan then press a hole into the center. Place the cream cheese into a mixing bowl then add the remaining ingredients and mix with an electric mixer until smooth. Spoon 1 tbsp of cream cheese mixture into each danish. Bake for 15-20 minutes. Let the danishes cool for 15 minutes then whisk the glaze together. Drizzle the glaze over the danishes. 

Cheddar Bacon Grits Casserole

So this year of blogging has obviously gotten off to a rocky start! At first it was just the busyness of the start of the year. And then I couldn't get any of my pictures to upload on to the blog. Days and days spent trying to figure it all out. Finally it's figured out. I have to do a few extra steps but it's fine, whatever. I'm back! And hopefully this won't happen again! Also grits. So good!

5 slices bacon
4 cups water
2 cups chicken stock
2 cups quick cooking grits
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
3 cups cheddar cheese (divided)
1/2 cup butter
1/2 cup milk
4 eggs

Heat oven to 350. Cook bacon in a large pan. Crumble the bacon. Leave 2 tbsp of bacon grease in the pan. Stir in the water and chicken broth then bring to a boil. Carefully stir in the grits then add the garlic powder, black pepper and salt. Reduce heat and stir frequently. Once the grits have thickened, stir in 2 cups of cheddar cheese. Stir in the butter, milk and eggs. Then stir in the crumbled bacon. Pour into a 9x13 baking pan then top with the remaining cheddar. Bake uncovered for 40 minutes. 

Cinnamon Chip Scones

I love scones. I love anything cinnamon flavored. And these little cinnamon chips, while hard to find, are awesome. These scones were the perfect for a snowy Saturday morning.

3 1/4 cups flour
1/3 cup sugar plus 2 tbsp for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
1 cup buttermilk
1 package cinnamon chips

Heart oven to 425. In a large bowl combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles a coarse sand mixture. Stir in the buttermilk then the cinnamon chips. On a floured surface, knead the dough several times. Divide in half and form two circles. Sprinkle with sugar and gently press into the dough. Cut each circle into 6 triangles. Place on an ungreased baking sheet and bake for 10-13 minutes.

Pimento Cheese Grits

Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.

Cheddar Chive Biscuits

The southern girl in me is always happy with a plate full of biscuits and these were certainly no exception.  These biscuits plus a little spread of butter, yum! This recipe is from Crazy for Crust.

3 cups flour
4 1/2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1/2 cup cold unsalted butter (plus 1 tbsp for brushing)
1 cup buttermilk
1 1/2 cups shredded cheddar cheese
1 tbsp chopped chives

Heat oven to 425. In a large mixing bowl whisk together the flour, baking powder, salt and pepper. Cube the butter into small pieces and mix it in using a fork or pastry blender.  Make a well in the center of the flour mixture and pour in the buttermilk. Mix until the dough comes together. Stir in the cheddar cheese and chives. On a floured surface, roll out the dough until it's about 1/2 inch thick. Cut the biscuits and place on a lightly greased sheet pan. Brush with 1 tbsp of melted butter. Bake in the oven for 17-20 minutes.

Cinnamon Apple Waffles

Waffles are always a good thing in our house! Both kids love it when they see the waffle maker come out.  This was a delicious fall recipe that everyone enjoyed.  The recipe is adapted from Cosmopolitan Cornbread.

1 3/4 cup flour
1 tbsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
3 eggs
1 1/2 cups buttermilk
1 1/2 tsp vanilla extract
1/2 cup brown sugar
1 cup finely diced apple

In a bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. In a separate mixing bowl whisk the eggs, buttermilk, vanilla and brown sugar together. Stir the flour mixture into the buttermilk mixture then fold in the finely diced apples.  Cook the waffles according to your waffle maker directions. serve with butter and syrup.

Maple Glazed Pumpkin Bread

Pumpkin season is upon us. While I am no fan of the PSL, I will take pumpkin baked goods all day every day. And this pumpkin bread was delicious.  My two year old wanted some of the "cake", I wasn't sure what she would think since it was pumpkin flavored but she loved it and probably ate half of it over the days that followed.  I'm sure the maple glaze had nothing to do that it...ha. This recipe is adapted from Six Sisters Stuff.

Bread
2 eggs
1 cup pumpkin puree
1/2 cup vegetable oil
1 cup sugar
3/4 tsp pumpkin pie spice
1 1/2 cups flour
1/2 tsp salt
1 tsp baking soda

Glaze
1 1/2 cups powdered sugar
4-5 tbsp maple syrup
1-2 tbsp milk

Heat oven to 350.  Grease a standard size loaf pan. In a large mixing bowl whisk the eggs. Whisk in the pumpkin, oil, sugar and pumpkin pie spice. Stir in the flour, salt and baking soda. Pour into the greased pan and bake for 50 minutes or until the bread is cooked through. Let cool for 10 minutes before removing from the pan.  Let the bread fully cool off before making the glaze. To make the glaze whisk together the poured sugar, maple syrup and milk until it reaches the desired consistency. Pour the glaze over the bread.

Apple Fritter Monkey Bread

 
It's fall!!!! That means it's finally time for all things apple and pumpkin and soups and chowders and all of my favorite types of food! This monkey bread is the perfect Saturday morning breakfast treat!This recipe is adapted from Pack Momma.

2 16oz cans flaky refrigerated biscuits
2 granny smith apples (diced)
2 cups brown sugar
2 tbsp ground cinnamon
1/2 cup butter (melted)
1/4 tsp salt
1 cup powdered sugar
3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 350. Grease a bundt  pan.  In a small bowl whisk together the brown sugar, cinnamon and salt. Cut each biscuit in 4 equal parts. Place 1/4 of the diced apple into the bottom of the pan. Dip each piece of biscuit into the butter then into the brown sugar mixture. Layer 1/4 of the biscuits then 1/4 of the apples until it the biscuits and apples are all in the pan. Bake for 35-40 minutes. Remove from oven and let sit for 10 minutes. While the monkey bread is cooling, whisk together the powdered sugar, milk and vanilla extract.  Flip the monkey bread onto a serving place then drizzle with glaze and serve.

Cinnamon Pancakes

Pancakes are always a hit with my family and these cinnamon pancakes were a perfect twist on the classic! With school starting today this is the perfect breakfast or even better, easy weeknight dinner!

2 cups flour
1/2 cup sugar
3 tbsp cream of tarter
2 1/2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 1/2 cups milk
2 eggs
1/2 cup butter (melted)

Whisk together flour, sugar, cream of tarter, cinnamon, baking soda and salt. Stir in the milk, eggs and melted butter.  Heat an electric skillet to medium heat. Place 1/2 cup of pancake batter into the skillet. When the batter starts to bubble, flip the pancake. Repeat with remaining batter and serve with butter and syrup.

Lemon Cream Scones

Scones have become one of my favorite things to make for breakfast on Saturday mornings. They are pretty easy to throw together and they bake up quickly too. These lemon scones were great and we gobbled them up. This recipe is adapted from The Grateful Girl Cooks.

2 cups flour
1/3 cup sugar
1/2 tbsp lemon zest
1/2 tsp salt
1/4 tsp baking soda
1 tsp baking powder
8 tbsp cold butter
1 egg
1/2 cup heavy cream

1 cup powdered sugar
3 tbsp lemon juice
2-3 tbsp cream
1/2 tsp vanilla extract

Heat oven to 400. Whisk together sugar and lemon zest. Whisk in flour, salt, baking soda and baking powder. Cut the butter into tiny cubes and then using a pastry blender or fork to blend the mixture into coarse crumbs. In a separate bowl whisk together egg and heavy cream. Pour the mixture into the flour and stir until just combined. Lightly flour a surface and then pat the dough out into a circle about 3/4 inch thick. Cut into 8 triangles. Place on a parchment lined sheet pan and bake for 15 minutes. While the scones are cooling whisk together the powdered sugar, lemon juice, cream and vanilla extract. Once the scones have cooled for 15 minutes then glaze them.

Peach Streusel Muffins

We went home to SC to visit for a week and came home with a huge box of peaches.  I wanted to make something other than just a traditional peach cobbler so when I found this muffin recipe I had to try it! They were wonderful! This recipe was adapted from Sally's Baking Addiction.

Crumb Topping
1/3 cup brown sugar
1 tbsp white sugar
1 tsp cinnamon
1/4 cup butter (melted)
2/3 cup flour

Muffins
1/2 cup butter (softened)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1/2 cup sour cream
2 tsp vanilla extract
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
3/4 tsp cinnamon
1/4 tsp salt
2 tbsp milk
1 1/2 cups peaches (peeled and diced)

Glaze
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract

Heat oven to 425. Line a muffin tin with liner or grease the muffin tin. In a medium size bowl combine the brown sugar, white sugar, cinnamon, butter and flour. Set to the side. In a separate medium bowl beat the butter until it is creamy. Add the brown sugar and white sugar and beat on high for 2 minutes or until light and fluffy. Scrape the bowl halfway through. Add the eggs, sour cream and vanilla then beat for 1 more minute. In a different bowl whisk together the flour, baking soda, baking powder, cinnamon and salt. Pour the wet ingredients into the flour mixture and stir until just combined. Fold in the peaches. Then carefully stir in the milk. Fill the muffin tins 3/4 of the way full with batter then top with the crumb topping. Bake for 5 minutes at 425 then turn the oven down to 350 and continue baking for 15-18 minutes. Remove from oven and let cool for 10 minutes before removing from tin. Whisk together the powdered sugar, milk and vanilla extract. Drizzle over muffins after they have cooled for 30 minutes. 

Glazed Blueberry Biscuits

Yep, these are a copycat of those delicious blueberry biscuits from that wonderful southern friend chicken fast food chain. You know the one. I love their sweet biscuits and these turned out great!

2 cups flour
1 cup milk
1/3 cup sugar
5 tbsp butter + 1 tbsp butter
4 tsp baking powder
1 tsp salt
1/2 cup blueberries
1 cup powdered sugar
1 tsp vanilla extract
3-4 tbsp milk

Place 5tbsp butter in the freezer for 10 minutes. Heat oven to 450. In a mixing bowl combine the flour, sugar, baking powder and salt. Stir in the milk. Using a grater, grate the butter into the mixture and stir well. Knead the dough for 1 minutes then fold in the blueberries. Spread the biscuit dough out on a floured surface and cut the biscuits. Place on sheet pan and bake for 8-11 minutes. Remove from oven and brush with 1 tbsp of melted butter.  Whisk together powdered sugar, vanilla extract and milk. Glaze the biscuits and serve.

Basic Waffles

Gray and I had a waffle maker when we first got married, there are waffle recipes on this blog that were made with that waffle maker but we both kinda hated it.  I've been wanting a new one for a while but just hadn't purchased one, especially since it's not really a necessity.  When my brother gave me a gift card for my birthday I knew that this was what I wanted to get with it. I'm so glad I did, everyone has been enjoying waffles and while I do LOVE this basic waffle recipe, I'm hoping I can get the kids to branch out a little.

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
3/4 cup buttermilk
3/4 cup milk
1 tsp vanilla extract
2 eggs
1/3 cup butter (melted)

Heat your waffle iron. In a large bowl whisk together the flour, baking powder, baking soda, salt and sugar. In a mediums bowl whisk together buttermilk, milk, vanilla extract, eggs and butter. Fold the buttermilk mixture into the flour mixture. Using 1/2 - 3/4 cup batter, prepare waffles according to the waffle iron directions. Serve with butter and syrup.

Bacon Gravy and Biscuits

I'm not a big fan of sausage so I rarely eat biscuits and gravy unless I can get white gravy. When I saw this gravy I was totally sold! And it was delicious! This recipe is from Mindy's Cooking Obsession.

1 lb bacon
4 tbsp bacon grease
4 tbsp flour
2-3 cups whole milk
1/2 tsp pepper
salt to taste
homemade buttermilk biscuits

Cut the bacon into smaller pieces. Fry the bacon over medium heat in a skillet until it is crispy. Remove from skillet and drain all but 4 tablespoons of bacon grease. Whisk in flour and let cook for 1 minute.  Lower the heat and whisk in 2 cups of milk, if the mixture gets too thick, thin out with remaining milk. Season with salt and pepper then serve over biscuits.

Strawberry Cream Cheese Puff Pastry

When I made this a few weeks ago my husband declared it the best pastry I have ever made.  It was good! Really good! But that's a pretty bold statement! This recipe was adapted from Tornadough Alli.

1 sheet puff pastry (thawed)
8oz cream cheese (softened)
1/3 cup powdered sugar
2 tsp vanilla extract
2 cups sliced strawberries

Heat oven to 400. Line a sheet pan with parchment paper. Cut the puff pastry in two equal halves. With a knife carefully cut halfway through the puff pastry, do not slice all the way through, about 1/2 an inch away from the border. In a mixing bowl mix together the cream cheese, powdered sugar and vanilla extract until it's smooth. Spoon half of the cream cheese mixture onto each pastry. Layer the strawberries onto each pastry then bake in the oven for 10-15 minutes or until the puff pastry is golden brown. Remove from oven and let cool before slicing and serving.

Lemon Glazed Mixed Berry Scones

Scones have become one of my favorite things! They are pretty quick to make on a Saturday morning and these berry scones were great.  This recipe is adapted from A Latte Food.

Scones
2 1/4 cup flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold and cubed)
1 egg
1/3 cup heavy cream
1/4 cup sour cream
1 tsp vanilla extract
1/2 cup blueberries
1/2 cup raspberries

Glaze
2-3 tbsp lemon juice
1 cup powdered sugar

Heat oven to 400 and line a sheet pan with parchment paper. In a bowl combine the flour, sugar, baking powder and salt. Cut the butter into the flour mixture until it looks like coarse sand. In a separate bowl whisk together the heavy cream, sour cream, egg and vanilla extract. Stir the wet ingredients into the dry until just combined. Fold in the berries. On a well floured surface shape the dough into a square then cut the square into four small squares then cut each square diagonally into two triangles.  Place on the baking sheet and bake for 15-18 minutes. Remove from oven and let cool. In a small bowl whisk together the lemon juice and powdered sugar until it is the desired constantly.  Drizzle over the scones and serve.

Oatmeal Buttermilk Pancakes

Years ago when I was skiing with my family we had these delicious oatmeal pancakes at a local restaurant. They were so hearty and filling and yet had great flavor, my mom still talks about them.  When I was making these pancakes those were what I had in mind, now it's been over 12 years since I actually ate those pancakes but these tasted just like them to the best of my memory. Everyone loved them!

2 cups buttermilk
2 cups quick cooking oats
1 1/2 cup flour
3 eggs
4 tbsp butter (melted)
2 tbsp sugar
1 tsp salt
1 tsp baking soda
1 tsp vanilla exctract

Soak the oats in the buttermilk for 10 minutes. Beat the eggs in a separate bowl then stir them into the buttermilk mixture then stir in the butter.  Add the sugar, salt, baking soda and vanilla extract. Then stir in the flour. Heat a skillet over medium heat and cook the pancakes flipping once they have slightly browned. Serve with syrup.

Lemon Poppy Seed Doughnuts

My baked doughnut pans have become one of my favorite kitchen accessories. We've tried so many great doughnut recipes over the past few years. These doughnuts did not disappoint. This recipe is from Dessert Now Dinner Later.

1 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 tbsp poppy seeds
1/3 cup sugar
1 egg
1/3 cup milk
2 tbsp butter (melted and slightly cooled)
2 tbsp fresh lemon juice
2 tsp lemon zest
1/2 tsp vanilla extract

1 cup powdered sugar
2-3 tbsp fresh lemon juce

Heat oven to 350. Grease doughnut pan. In a large bowl whisk together flour, baking powder, salt and poppy seeds.  In a separate bowl whisk together the sugar, egg, milk, butter, lemon juice, lemon zest, and vanilla.  Stir the wet ingredients into the dry ingredient until just combined. Carefully spoon the batter into the doughnut pan. Bake for 9-10 minutes. Remove from oven and let cool for 2 minutes before flipping out of pan to continue to cool. In a small bowl whisk together the powdered sugar and lemon juice until you reach the desired consistency.  Dip each doughnut in the glaze and let cool.

Baked French Toast Sticks

About a year and half ago one of my best friend's got married. I was a bridesmaid in the wedding and that meant that Gray had both of our children in a hotel room all day.  Our youngest had just turned a year old and was also sick.  He had both of them at the hotel breakfast that morning and our oldest, who was still kind of picky at the time, was hungry but not happy with the options. He had never had french toast but Gray knew he would not be down with it at all so he told A that the french toast sticks were pancake sticks because he LOVES pancakes. A ate a ton of them and Gray and I have laughed and laughed about the "pancake sticks".  When I saw this recipe I had to try it.  I have to say, they were great and we ate all of them! This recipe is from Cooking Classy.

2 tbsp sugar
1 tsp cinnamon
1 cup whole milk
4 eggs
1 tsp vanilla extract
1 pinch salt
8 slices thick white bread (texas toast or similiar)
2 tbsp melted butter
syrup for serving

Heat oven to 350. Line a large baking sheet with parchment paper. In a small bowl whisk together the sugar and cinnamon. In a medium size bowl whisk together the milk, eggs, vanilla and salt. Cut each slice of bread into three strips. Dip each stick into the egg mixture, let the extra drain off then place on the baking sheet. Once all of the strips are dipped and on the baking sheet, brush with half of the butter and sprinkle with cinnamon and sugar. Bake for 13 minutes. Flip the french toast sticks and brush with remaining butter and sprinkle with cinnamon and sugar. Bake for 13-18 more minutes then remove from oven. Let cool for 3 minutes then serve with syrup.

Cinnamon Cream Cheese Coffee Cake

I love a good coffee cake but I find that if you buy one they are usually dry and not very flavorful. This coffee cake was soooo good though. I had to stop myself from taking a fork to the whole thing. This recipe is adapted from Bake or Break.

Crumb Topping:
1/4 cup unsalted butter (softened)
1/3 cup flour
1/2 cup brown sugar
1 tsp ground cinnamon
1/4 cup chopped pecans
pinch of salt

Cream Cheese Layer:
8oz cream cheese
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
1/3 cup chopped pecans

Cake:
3 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
1 cup white sugar
2 eggs
1 tsp vanilla extract
1 1/4 cup sour cream

Heat oven to 350. In a small bowl combine all the ingredients for the crumb mixture using a fork and until it resembles coarse sand. Set to the side. In a medium mixing bowl beat the cream cheese and brown sugar together until fluffy. Mix in the vanilla, cinnamon and pecans. Set to the side.  Grease a 9x13 baking dish. Whisk together the flour, baking powder, baking soda and salt. In a separate bowl beat together the butter and sugar until light and fluffy.  Add the eggs one at a time then mix in the vanilla. Add the flour mixture in 3 parts until combed then mix in the sour cream. Spread the batter in the bottom of the greased baking dish.  Pour the cream cheese mixture evenly over top the swirl in with a knife.  Sprinkle the crumb topping evenly over the cake. Bake for 40-45 minutes or until cooked through. Remove and let cool before slicing.