Blackberry Pistachio Breakfast Braids
I have been toiling with the idea of sharing with you some very exciting news! I really want to tell you all something that just tickles me from the inside out! I have been bursting at the seems to let you all know that today was my last day of work 
Two weeks ago I decided to let a lot of things go in my life and my job at the bakery was one of them. Don’t worry, please, although bittersweet it is for the best. I wish that I could share with you some of my future intentions but being a fly by the seat of my pants kinda gal I really don’t have any yet I do have some exciting plans to go camping for a few days tomorrow but aside from that I don’t really know. I think that for the first little while I will be taking a lot of time to reflect on my life and then attempting to try something new, different and exciting. I wanted to extend a very special thank you to you all for being here (or there) with me and allowing me to share with you what it is that I enjoy doing most which is baking and learning. So, to you all thank you!
In celebration of my big brave step forward into life, I have decided to share with you an incredibly simple yet insanely delicious, breakfast braid that would be ideal for this weekends breakfast or brunch! I made this recipe into individual braids to which you will be able to serve four, perfect for a family breakfast or brunch. The pastry is buttery, tender and very flaky quite reminiscent of puff pastry or the store bought crescent roll dough. In fact, if you wanted to cheat, you could use either one of those pre-made doughs and make this recipe even quicker. Although, I will forewarn you, it will not taste nearly as good as it does when you make it from scratch and bake it filled with your love These individual breakfast braids are similar to the Fresh Raspberry Turnovers I made last May. If you recall, that pastry utilized cream cheese as well. You can substitute the blackberry preserve for any preserve you fancy as well as the toasted nuts. I really love the combination of blackberries and pistachios and it is one I don’t see often so I thought I would give it a whirl and they really a the prefect compliment to one another.
Blackberry Pistachio Breakfast Braids
Pastry and Filling Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter
3 oz. cream cheese
1/2 cup milk
1/2 teaspoon almond extract
1/2 cup blackberry preserves (or your favourite preserves)
Egg Wash
1 egg, lightly beaten
1/2 tablespoon milk
3-4 tablespoons sugar
Glaze Ingredients
1/2 cup powdered sugar
1 tablespoon milk
1/8 teaspoon vanilla
1/8 teaspoon almond extract
3-4 tablespoons toasted sliced pistachios (or any nut of your choice)
To Prepare
Preheat oven to 425 F. In the bowl of an electric mixer, mix the flour, and baking powder. Add the cream cheese and butter into the flour mixture and stir to cut the fat into the flour until it resembles coarse meal. Combine the milk and almond extract; add to combine into a loose dough.
Turn the dough onto a lightly floured surface and knead VERY CAREFULLY for 4-5 strokes. DO NOT OVER WORK THE DOUGH! If you overwork the dough, the pastry will be tough. Simply gather the dough together and wrap it in saran wrap the dough will still look a little rough. This is what you are trying to achieve.) Refrigerate the dough for 30-45 minutes to allow the gluten to rest.
Remove the dough from the fridge. Between two sheets of parchment paper, roll the dough out into a 16~ by 24~inch rectangle that is about ⅛-¼ ~inch thick. Cut the rectangle into 6~ by 4~inch rectangles to create four smaller rectangles. Place the rectangles onto a parchment paper lined baking sheet that has been lightly buttered. Measure and mark each of the rectangles into thirds lengthwise leaving about 1 1/2~inches on either side. Spread 2-3 tablespoons the preserves down the centre third of the dough, keeping it about 1/4~ inch from the mark on both sides.
Make 1~inch, slightly diagonal, cuts at ½~inch intervals along the length of each side. Do not cut into the centre jam-filled area. Fold the strips, first one from one side and then one from the other side in a rotating fashion so that they overlap, over the filling. It will now resemble a braid. Brush with egg wash and sprinkle with generously with sugar. Bake in a 425° oven for 10-15 minutes, or until the dough is cooked through and the top is golden brown.
In a small glass measuring cup with a pouring spout, combine the sugar, milk, vanilla, and almond extract. Drizzle over the top of the braid. Sprinkle on the toasted sliced pistachios while the icing is still wet. Serve warm.
NOTE: To prepare these braids in advance, complete all steps and assemble the braids but do not bake. Cover the braids on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as directed above.
Makes 4 ~ 6 inch breakfast braids
Source Adaptation Luna Cafe & Willow Bird Baking
These breakfast braids are a real cinch if you prepare them the night before. Simply preheat the oven as you sip your morning coffee and in they go, 15 minutes later they are out and ready to be enjoyed!
Here’s to new beginnings that start out with the prefect breakfast braid!
From our kitchen to yours,
Sydney Jones
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Mini White Chocolate Berry Tarts
Lately I have been on a mini tart kick. Have you noticed or is it evident? Maybe it’s not a kick just simply a mini tart a week, hey, that sounds like a tradition I should maintain Two weeks ago it was Mini Espresso Cream Pies (tarts) and then it was these incredibly simple and delightfully delicious Lemon-Blackberry Tarts! I think mini tarts should be incorporated into my weekly dessert menu they are very soothing to the soul.
Today, I thought I would share with you these amazing Mini White Chocolate Berry Tarts. These tarts are again very easy to throw together and they don’t take long either although they look quite the contrary, wouldn’t you say?! They are almost a no-bake mini tart and if you were really in a bind you could completely skip turning on your oven to bake the buttery graham cracker crust. I am never in a hurry and I do prefer to bake my graham crusts as I find it gives them a fuller flavor. To each is own though. The white chocolate filling is actually a white chocolate mousse which is heavenly and cloud-like in consistency. It is not an overly sweet filling which is rather nice when combined with the fresh berries on top. If you are a fan of easy desserts that err on the side of elegance these are a definite must for you
Mini White Chocolate Berry Tarts
Ingredients
Crusts
2-3 tablespoons butter, melted
1/2 cup plus 2 tablespoons graham cracker crumbs
1 tablespoon sugar
Cream Filling
4 oz (1/2 cup) cream cheese, room temperature
2 oz (1/4 cup) white chocolate, chopped
2 tablespoons sour cream
3/4 cup whipping cream, whipped
1/4 teaspoon pure vanilla extract
Garnish
Any combination of fresh ripe berries (blueberries, strawberries, blackberries, raspberries) or other fruit such as sliced fresh peaches, plums, or kiwi.
To Prepare the Mini White Chocolate Berry Tarts
Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto the bottom and up the sides of four – 4 inch tart pans with removable bottoms. (Each tart will use 2 – 3 tablespoons of the graham cracker crumb mixture.) Place the tart shells in the refrigerator to chill for 10 minutes. Preheat oven to 350 F and bake for 10 minutes. Remove from the oven and allow to cool completely before filling.
To Prepare the White Chocolate Mousse Filling
Melt the chopped chocolate in a heatproof bowl placed over a saucepan of simmering water. (Watch carefully as white chocolate burns very easily.) Remove from heat and set aside. In a large bowl, beat the cream cheese until fluffy and smooth (about 2 – 3 minutes). Add the melted white chocolate and then the sour cream and vanilla extract, beating until you have a creamy smooth mixture. Fold the white chocolate mixture into the whipped cream until fully incorporated. Evenly divide the cream among the tart shells smoothing the tops with the back of a spoon or an offset spatula. Cover and refrigerate until firm.
To Assemble
Top with fresh berries or sliced fruit.
Note You can make both the graham cracker tart shells and filling a few days in advance. But to prevent the crust from softening, do not assemble the tarts until the day they are being served.
Makes 4 – 4 inch tarts. Preparation time 30 minutes.
Source Adaptation Joyofbaking.com
These mini tarts are the quintessential dessert for spring or summer as they utilize fresh berries and they won’t kill your waist-line in the process
From our kitchen to yours,
Sydney Jones
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Buttery Coconut and Almond Breakfast Rolls
Do you ever tire of cinnamon buns? I realize that cinnamon buns really are an occasional treat but do you ever yearn for something similar but totally different? I have been on an alternative breakfast roll recipe for a while. I have discovered quite a few very intriguing combinations that I would like to try over the course of the next month. For example, sticky lemon breakfast rolls are one that I am completely enthralled in they are just screaming TRY ME!! I can smell the invigorating zest already. Before I go there though I really would like to know how you feel about coconut. Are you a coconut fan or not? Honestly, I can take it or leave it but when it’s in these buns I find myself taking it, A LOT!
Buttery Coconut and Almond Breakfast Rolls are just that, buttery and coconut-y! I stumbled upon this recipe over at Willow Bird Baking, Julie is her name and WOW does she know how to make a recipe come to life! She was recently nominated over at Saveur’s for Best Baking Blog and with good reason too, her writing and food composition are absolutely phenomenal. Just like these coconut almond breakfast rolls. She is very inspirational I can not begin to describe to you how heavenly they are. They are so delicious. When you bite into them the dough is so tender it really just melts in your mouth. The filling is beyond words. I had to stop myself from eating the entire pan, seriously. I have not tasted anything so delicious in a long time. In these breakfast rolls coconut and almond are the perfect compliment to one another.
Buttery Coconut & Almond Breakfast Rolls
Roll Ingredients
1 ⅛ teaspoons active dry yeast
2 tablespoons warm water (100-110 degrees F)
1 tablespoons white vinegar
1 cup milk minus 1 tablespoon, room temperature
⅓ cup cold butter
1 ½ tablespoons sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 tablespoon butter, melted, for after baking
Filling Ingredients
¾ cup butter, melted
1/4 teaspoon coconut extract
1/4 cup sugar
1 cups sweetened coconut flakes
¼ cup finely ground almonds
Glaze Ingredients
½ cup plus 2 tablespoons icing sugar
1/8 teaspoon almond extract
1/8 teaspoon coconut extract
1-2 tablespoons milk (to thin to drizzling consistency)
To Prepare
Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 1 cup line. Set this aside. In the bowl of a mixer fitted with a dough hook, whisk together flour, sugar, salt, baking soda, and baking powder and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture and milk mixture into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and store in refrigerator overnight.
The next morning, preheat the oven to 400 degrees F and lightly butter an 8 x 8-inch baking dish. Turn the chilled dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick. Stir the coconut extract into the melted butter; then spread the melted butter all over the top of the dough. Sprinkle on the sugar, sweetened coconut, and finely ground almonds. Gently roll the dough up into a spiral and cut it into rolls, placing them close together in your prepared baking dish (at this point, you could wrap and freeze the rolls for later if you wanted).
Cover the rolls with a clean dish cloth and let them rise in a warm spot until they have doubled, about 1 1/2 – 2 hours. Bake them for about 15-20 minutes or until browned on top (if you take them out at just lightly golden brown, they may still be doughy in the center). Brush with 2 tablespoons melted butter and return to the oven for 1 more minute. Whisk together the glaze ingredients (adding milk to get it to drizzling consistency) and drizzle the glaze over the warm rolls. Serve immediately.
Makes 12 rolls
Source WillowBirdBaking.com
If you are a breakfast roll kinda person, you have to try these immediately! Don’t worry about the leftover either, they are just as incredible the next day!
From our kitchen to yours,
Sydney Jones
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Salted Cashew Caramel Clusters
Happy, happy, Friday to you, one and all!! It is a very welcomed day here for me as it has been a long and drawn out week. As luck would have it the weather report has changed its tune and is now planning on delivering us a wee bit of rain. Another, very welcomed occurrence as I require some hunkering down in order to restore my batteries. I would also like to encourage you to do the same this weekend. Do at least one nice thing for yourself, something you would not normally do, simply because
I thought it would be a lovely idea to revisit an old recipe with a new twist! It is an easy no fuss, no muss dessert or snack that does not even require your oven to be turned on!! Exciting or what
Salted Cashew Caramel Clusters are sinfully delicious and easy. No strenuous work except your patience. These clusters are dangerous, they are so good. If you don’t make your own caramel sauce at home it would be easy enough and totally acceptable if you used store bought caramels. I did not use store bought caramels because I really don’t like the work involved in try to get the wrappers off those things! Pain in my rear, but if you enjoy that sort of thing by all means have at er!
Salted Cashew Caramel Clusters
Ingredients
2 ½ cups salted cashews
1 cup of homemade caramel sauce (recipe below)
2 cups of chopped good quality chocolate, melted (Callebaut is great)
To Prepare the Clusters
Mix the cashews with caramel sauce. Scoop out one measured tablespoon onto the parchment. Freeze the salted cashew caramel clusters for 30 minutes.
Place chocolate in a heat proof bowl and set over (not on) simmering water and heat until melted.
Remove salted cashew caramel clusters from freezer and dip in melted chocolate and then place on parchment paper to rest until chocolate has harden.
Homemade Caramel Sauce
Ingredients
1 cup granulated sugar
1/4 cup water
1/4 cup butter
1/2 cup plus 2 tablespoons of whipping cream
To Prepare the Homemade Caramel Sauce
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling).
Makes 12 ~ 1 1/2 inch clusters
Source Bakers Royale
If you would like to treat yourself to something really delightful that requires no effort you really should whip up a batch of these bad boys and sit back and relax Just remember that it is best to share these because they are rich and summer is just around the corner 
From our kitchen to yours,
Sydney Jones
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Mandeleines
Ever since I received the book Luscious Lemon Desserts by Lori Longbotham I have wanted to try the madeleine’s recipe. The actual name of the recipe I used for these Mandeleines is “The World’s Best Madeleines.” This is my very first batch of madeleines. I don’t have anything to compare them too so I could not go forth and be so bold as to call them ‘the best’. They are pretty darn amazing, though!
A madeleine is a sponge-cake like cookie that is baked in a special pan with indentations that are shaped like scallop shells. Madeleines are small sponge-cakes like cookies with a distinctive scallop shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the specialized pan there is no other special equipment that is required to make madeleines. Madeleines are made from a genoise cake batter. The flavor is similar to but somewhat lighter than that of a sponge cake.
In this variation the recipe uses lemon zest, for a pronounced lemony taste.
Madeleines
Ingredients
1/4 cup butter
2 tablespoons finely grated lemon zest
1/4 cup all-purpose flour
1/4 cup cake flour (not self-rising)
1/4 cup granulated sugar
1 egg
2 egg yolks
Icing sugar for dusting
To Prepare
Position a rack in the lower third of the oven and preheat the oven to 375 F. Generously butter and flour a madeleine mold that makes twelve 3-inch madeleines. Place a dry kitchen towel on a work surface.
Melt the butter in a small saucepan over medium heat. Remove the pan from the heat, stir in the lemon zest, and allow to cool.
Whisk the two flours together.
Beat the sugar, egg, and egg yolks with an electric mixer on medium-high speed in a medium bowl for about 10 minutes, or until a slowly dissolving ribbon forms when you lift the beaters. Gently fold in the flour mixture, about 3 tablespoons at a time, with a whisk. Whisk in the butter, mixture, about 1 tablespoon at a time, just until blended.
Divide the batter evenly among the 12 molds. Bake for 12-14 minutes, until the tops are golden brown and the cakes spring back when lightly pressed. Tap one side of the pan to release the madeleines onto the towel and allow them to cool slightly, flat side down. Serve warm or at room temperature, dusted with icing sugar. Store completely cooled madeleines in an air tight container.
Makes 12
Source Luscious Lemon Desserts
&
Wikipedia
Enjoy these sponge-cake like cookies with a hot cup of tea made from lime flowers, to really stir your memories
From our kitchen to yours,
Sydney Jones
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Toffee Crunch Cookies
When we make and bake cookies at work it’s not fun. I love baking EVERYTHING (at home) but for some reason when I am at work I don’t enjoy it quite as much as I once believed I would. The reason is simple, I don’t like to HAVE to do things, especially for money. I know it may sound strange but it is true. I find that when things are created for reasons other than gifting everything loses it’s true value. I love baking cookies but I don’t like baking them in mass quantities.
These cookies are my least favorite cookie to make at work because of their popularity. They don’t stay on the shelf. It does not matter how much you charge for these cookies people still buy them. Obviously that speaks far louder than I. I dislike baking these cookies at work but I love love love them everywhere else. If you are a cookie fanatic you have to add this recipe to your collection, it simply is just not complete without this one. These cookies are buttery, crunchy, and highly addictive. Honestly, you can not have just one of these cookies, it’s impossible.
Toffee Crunch Cookies
Ingredients
2 cups butter
1 1/2 cups brown sugar
1 cup granulated sugar
2 eggs
4 teaspoons vanilla
3 1/2 cups flour
2 cups oats
2 teaspoons baking soda
4 cups toffee bits
2 cups chocolate chips
1 1/2 cups slivered almonds
To Prepare
In the bowl of your electric mixer place the butter and two sugars, beat until light and fluffy. Add the eggs and vanilla and beat to combine scraping down the sides of the bowl once or twice. In a separate bowl combine the flour, oats, and baking soda and stir to combine. Slowly add the flour mixture to the butter mixture and mix thoroughly. Finally, add the toffee bits, chocolate chips, and slivered almonds and make sure they are fully incorporated into the batter. Drop by spoonfuls on to a parchment lined baking sheet and bake for 8-12 minutes at 350F.
Makes 60 cookies
If you are tired of the same ‘ol cookies you really should give these a try, you won’t be disappointed until you go for one and they are all gone These cookies are insanely addictive so if you have a weak sweet tooth please tread lightly.
From our kitchen to yours,
Sydney Jones
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Lemon Blackberry Tarts
I love lemons. I love how lemons remind me of warming sunshine. The bright yellow color uplifts while the fragrance of fresh zest invigorates. Ah, yes, the lemon they are a super food and with good reason. ‘Lemons are sour and warm. They are a promoter of gastric fire, light, good for vision, pungent and astringent. Lemons check the excessive flow of bile and cleanse the mouth. Lemons also assist in dislodging phlegm (cough) and expelling wind from the digestive tract. Lemons also aid in digestion and helps remove constipation. Did you know that lemons also prevent vomiting, throat trouble, acidity and rheumatism. Lemons are also capable of destroying intestinal worms.’ According, to Earth In Common lemons are an extremely beneficial part of our diets.
If you love lemons you’ll love these glorious Lemon Blackberry Tarts. This Lemon Blackberry Tart pairs a crisp yet sweet shortbread pastry crust with a creamy smooth lemon curd filling topped off with fresh blackberries. Lemon Curd is actually considered to be a preserve and while you can purchase it, you really should try to make your own as it is very easy to make and the flavor is far better tasting. What’s great about Lemon Curd is that it can be made well in advance, it keeps well, covered, in the refrigerator for about a week or so. If you are experienced at making preserves, it can be sealed into jars. The tangy flavor and creamy smooth consistency of the Lemon Curd is perfectly balanced by the sweet flavor and crisp yet crumbly texture of the pastry crust. The crust does have to be pre-baked so make sure you prick the bottom of the crusts before baking to prevent it from puffing up.
Lemon-Blackberry Tarts
Ingredients
For the Shortbread Pastry Crust
2 cups flour
1/2 cup icing sugar
1/2 cup butter
1/2 cup margarine
1/2 tablespoon vanilla
For the Lemon Curd Filling
3 large eggs
3/4 cup sugar
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
4 tablespoons butter, at room temperature
1 tablespoon finely shredded lemon zest
To Prepare the Shortbread Pastry Crust
Place the flour and icing sugar in a bowl. Place the butter and margarine in the bowl of your electric mixer and beat until softened. Add the flour and icing sugar and beat on low speed until light and fluffy. Add the vanilla and beat until thoroughly combined. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
Lightly butter and flour 6~ 4-inch tart pans with a removable bottoms. Once the pastry has chilled sufficiently, evenly pat it into the bottoms and up the sides of the tart pans. Cover the tart shells with plastic wrap and place in the freezer for about 15 minutes.
Meanwhile, preheat oven to 350 degrees F and place rack in center of oven. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes). Place the prepared tart pans on a larger baking pan and bake the crusts for 10-12 minutes or until crust is dry and lightly golden brown. Remove from oven and place on a wire rack to cool.
To Prepare the Lemon Curd Filling
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like a hollandaise sauce). This will take about 7-10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and allow to cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn’t form) and refrigerate for up to a week.
Note: If you would like a lighter lemon curd or lemon mousse whip 1/2 cup of whipping cream and fold into the lemon curd.
To Assemble the Tarts
Once the pastry shells have cooled, evenly fill them with the lemon curd. The tarts may be served immediately or covered and placed in the refrigerator until serving time. Place a few fresh blackberries on top and serve. Alternately you could serve them plain or with softly whipped cream and fresh berries.
Makes 6 ~ 4-inch tarts
Sources Joyofbaking.com
Martha Stewart
Earth In Common
If you are looking for a rather quick and effortless dessert that looks to be on the contrary, this is it! These little tarts would be wonderful on a sunny afternoon as they are lemony and light!
From our kitchen to yours,
Sydney Jones
