Name: Cast Iron Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 people
Ingredients: 2 1/4 teaspoons 1 packet active dry yeast; 1/4 cup lukewarm water; 1 1/2 cups milk warm; 1/4 cup granulated sugar; 2 tablespoons honey; 3 large eggs, room temperature; 5 1/2 cups all-purpose flour; 1 teaspoon kosher salt; 1/2 cup (1 stick) unsalted butter (softened); 1/2 cup (1 stick) butter (melted); 1 cup brown sugar; 1 cup granulated sugar; ground cinnamon; 3 cups powdered sugar; 1 teaspoon pure vanilla extract; 2 tablespoons whole milk

Cast Iron Cinnamon Rolls

August 2, 2018 by Jessica Robinson 11 Comments

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Have you been looking for the best homemade cinnamon roll recipe? Look no further than these delicious Cast Iron Cinnamon Rolls! This sweet dough is easy to make and makes the perfect dough for cinnamon rolls.

This is one of my most popular and most requested recipes! I mean, who doesn’t love a homemade cinnamon roll?! They do take some time, as the dough needs to properly rise. But, oh how they are SO worth the effort!

How to make homemade cinnamon rolls:

Step 1: In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.

Step 2: Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel.

Step 3: Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.

Step 4: Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.

Looking for one of the best wooden rolling pins made in the USA? Order this one, handmade in Maine by Fletchers’ Mill. Love red handles!

Step 5: Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.

Step 6: Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

If you love these cinnamon rolls, use the same dough to create Apple Fritters. Those are always a huge hit in our household!

This 17-inch two-handle cast iron pan is perfect for making homemade cinnamon rolls or even pizza. We absolutely love it for pizza! The 10-inch and 12-inch ones work so well for all of my pie recipes! Old Fashioned Blackberry Pie, Best Ever Homemade Apple Pie, Blueberry Pie.

Do you love my recipes? Be sure and leave a star rating if you have a moment!

cinnamon rolls in a cast iron pan drizzled with icing

5 from 7 votes

Cast Iron Cinnamon Rolls

Cast Iron Cinnamon rolls are the perfect treat for your next breakfast or brunch. The most delicious, homemade cinnamon rolls you’ve ever had!

Course Breakfast or Brunch, Desserts

Cuisine American, Southern

Keyword cast iron cinnamon rolls, cast iron skillet cinnamon rolls

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 10 people

Author Jessica Robinson

Ingredients

Dough:

2 1/4 teaspoons 1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs, room temperature
5 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter softened

Cinnamon roll filling

1/2 cup (1 stick) butter melted
1 cup brown sugar
1 cup granulated sugar
ground cinnamon

Icing:

3 cups powdered sugar
1 teaspoon pure vanilla extract
2 tablespoons whole milk

Instructions

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the melted butter evenly with a pastry brush. Sprinkle the brown sugar and granulated sugar evenly over the melted butter. Sprinkle generously with ground cinnamon.
Roll up, starting at the long end fairly tight. Brush the edge of the dough with melted butter and press to seal. Cut the dough into 2 inch rolls.
Place the cinnamon rolls evenly into greased cast iron pans or a half sheet pan lined with parchment paper. Cover the pan loosely with plastic wrap and a clean kitchen cloth and let rise until doubled, about 1 to 1 1/2 hours.
While they are rising, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thick.
Preheat the oven to 350 degrees F. Once the cinnamon rolls have doubled in size, brush gently with an egg wash. Place the cast iron pan in the preheated oven and bake for 25-30 minutes. Let cool on a baking rack for 15 minutes before spooning the icing over top the cinnamon rolls.

Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Sour Cream Coffee Cake

July 20, 2018 by Jessica Robinson 25 Comments

Sour Cream Coffee Cake is wonderfully moist, has a delicious streusel topping, and super easy to make!

I really wish you could smell and taste this delicious coffee cake right now! Oh, it smells amazing! One of my mom’s best desserts was this moist and tasty Sour Cream Coffee Cake.

Peaches and blueberries are in season right now, so I decided to use them! Cut up the peaches into small pieces and place in a bowl with blueberries. If you prefer, cut up two apples (Macoun, Granny Smith, or Macintosh) into small pieces and toss with a little cinnamon (maybe 1 teaspoon) and add to your cake batter.

You’ll need a few loaf pans. Order here if you need.

These paper loaf pan liners are amazing! No need for spraying cooking spray on your pans. Just plop these babies into your loaf pans and you’ll easily remove the coffee cakes, banana bread, and any yeast bread you bake.

How do I make streusel topping?

Simply add the ingredients to a bowl and press together with your fingers to combine. Add the desired amount of cinnamon to your liking.

How do I make a coffee cake with a streusel topping?

Step 1: Cream together the sugar and butter. Be sure and scrape the bottom and sides of the bowl occasionally with a rubber spatula.

Step 2: Add the vanilla, eggs, and sour cream.

Step 3: Add half of the flour and combine. Add the remaining flour and baking powder and mix until combined.

Step 4: Fold in the blueberries and peaches.

Step 5: Divide the batter evenly between three lined loaf pans.

Step 6: Spread the streusel topping evenly over the coffee cake batter.

Step 7: Place the loaf pans onto a half sheet pan lined with parchment paper. Place the cakes into a preheated 350 degree F oven and bake for 60 minutes. Test the cakes. They are done when a toothpick inserted into the center of the cakes comes out clean. Let cool for 20 minutes before removing from loaf pans.

5 from 10 votes

Blueberry Peach Coffee Cake

Sour Cream Coffee Cake is wonderfully moist, has a delicious streusel topping, and super easy to make! (You can add the type of fruit you prefer)

Course Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword blueberry peach coffee cake, sour cream coffee cake, streusel coffee cake

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Servings 3 loaves

Author Jessica Robinson

Ingredients

2 cups granulated sugar
1/2 cup (1 stick) unsalted butter softened
4 large eggs, room temperature
1 1/4 cups full-fat sour cream
4 cups all-purpose or cake flour sifted
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2 peaches, peeled, pitted, diced

Streusel toppping

1/2 cup (1 stick) unsalted butter softened
1 cup granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

Instructions

Streusel Topping

In a bowl, combine the ingredients with your fingers. Adjust the cinnamon to your liking.

Coffee Cake

Preheat the oven to 350 degrees F. Line three loaf pans with baking papers. Set aside.
In a large mixing bowl of a stand mixer or use an electric hand mixer, cream together the butter and sugar.
Add the salt, eggs, vanilla, and sour cream and combine. Occasionally scrape the sides and bottom of the bowl with a rubber spatula.
Add the half of the flour and combine. Scrape the bowl again with a rubber spatula. Add the remaining flour and baking powder and mix until combined.
Fold in the blueberries and peach pieces.
Divide the batter evenly between the three loaf pans. Sprinkle the streusel topping evenly on the top of each unbaked coffee cake. (keep any leftover streusel topping in a freezer safe Ziploc bag)
Place the loaf pans on a half sheet pan lined with parchment paper. Bake in a preheated 350 degree F oven for 60-65 minutes. Cakes are done when a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool for 20 minutes before slicing.

Raspberry Streusel Muffins

June 26, 2018 by Jessica Robinson 30 Comments

These deliciously moist and flavorful Raspberry Streusel Muffins are perfect for your next breakfast or brunch.

Growing up, we had bushes of wild black raspberries that intertwined into the hand-laid stone wall my grandfather had built. Each summer those bushes were full of plump raspberries to pick and make into all sorts of desserts, jams, and jellies. This is probably why anything with raspberries or raspberry jam was always one of my father’s favorites.

Along with our maple syrup production, we made pickles, jams, jellies, fruit roll ups, dried all of our own fruits, etc. My mom also had a home baking business out of the farm kitchen. The recipe for these moist and delicious Raspberry Streusel Muffins was inspired from the memories and baking lessons in that farm kitchen. So simple to make and everyone will be loving them!

Do I need to use a stand mixer to make muffins?

No, you can put all of your ingredients into a large bowl and cream the butter with an electric hand mixer.

Can you make muffins without the liners?

Sure, you can bake beautiful muffins and remove them easily from the baking pans without using baking liners, as long as you grease your muffin tins. But, personally, I love to use muffin liners, as the clean up is so much easier. And, if you decide to spread the love throughout the neighborhood, they’re easier to handle.

Do you have to thaw frozen raspberries before baking?

While I recommend using fresh raspberries. Frozen raspberries do not need to be thawed before you add them to your muffin or cake batter. Unless a recipe specifically states to thaw berries, they can be left in their frozen state.

Do you love all of my recipes? If you have a moment, please leave a star rating in the comments. I’d love to hear from you!

5 from 10 votes

Raspberry Streusel Muffins

Raspberry Streusel Muffins are the perfect treat for your next breakfast or brunch. Full of fresh raspberries and a golden streusel topping.

Course Breakfast, Breakfast or Brunch

Cuisine American, Southern

Keyword Raspberry Muffins, Raspberry Streusel Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12 muffins

Author Jessica Robinson

Ingredients

Muffins:
1/2 cup 1 stick unsalted butter, softened
2 cups all-purpose flour
1 cup full-fat sour cream
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1 cup fresh raspberries can substitute frozen
Streusel topping:
1/2 cup granulated sugar
1/2 stick butter softened
1/2 cup rolled oats
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon

Instructions

In a medium bowl, using clean hands, blend together the streusel topping mixture. Set aside.
In a large mixing bowl, cream together granulated sugar, brown sugar and butter. Add the vanilla extract, eggs, sour cream, salt and combine. Add the flour and baking powder. Scrape down the sides of the bowl occasionally with a rubber spatula. Fold in the raspberries.
Scoop the batter evenly into 12-paper lined muffin tins. Top with streusel topping.
Bake in a preheated 350 degree F oven for about 30 minutes. Or until a toothpick, when inserted comes out clean.
For the streusel topping:
mix the ingredients together with your hands.

Banana Streusel Muffins

June 13, 2018 by Jessica Robinson 25 Comments

Banana Streusel Muffins are the perfect treat for breakfast and brunch. Easy to make using simple ingredients.

If you’ve never used wheat germ in a recipe, you don’t know what you are missing. You can find it down the cereal aisle, in a glass jar or order it on Amazon. Can we talk about how much I’m loving Amazon Pantry??!- with a click of the mouse I can order everything I need. Can I confess that I had no clue you could even do this until a few weeks back? I know, crazy, right?! This little whole grain is packed with goodness. Full of folic acid, vitamin E, magnesium, Phosphorus and more. Wheat germ is the part of the wheat that sprouts and grows into a new plant. Unfortunately, they do not process this into our flours. Add it to most any recipe, giving them a healthy, crunchy, nutty flavor. Once opened you’ll need to store it in the fridge. Use it within a month or it will go bad. But, with all the recipes you’ll be adding it to- I do not foresee it lasting that long anyway! I incorporate wheat germ into bread recipes, a yogurt smoothie and even cookies all the time.

Streusel topping is super easy to make. Use your clean hands to combine the ingredients. Keep any leftovers in a large Ziploc bag and store in the fridge or freezer. I love to make a large batch and store in the freezer, so whenever I want to make muffins or a blueberry pound cake, I can sprinkle a helping of streusel over what I’m making quickly.

I wanted to create something yummy- sticky goodness for you. I’ve been so busy, trying to put together my second cookbook that I have not really had too much time to create new recipes for the blog. This week has been quite the productive one and I’m feeling in such a good place. So here you go- I hope you try my Banana Streusel Muffins. The secret ingredient is buttermilk, which makes them perfectly moist and a bit of sourness to balance off the sweet. Boy are these babies delicious. Perfect with a cup of hot coffee, brunch or even to take with you on the go. Packed with the goodness of unrefined brown sugar, wheat germ and buttermilk. They’ll leave you satisfied and loving the little bit of sweetness on top with the homemade streusel topping.

Do you love my recipes? If you have a moment, please leave a star rating!

5 from 13 votes

Banana Streusel Muffins

Wholesome grains and bananas whipped together to create a great muffin.

Course Breakfast, Breakfast or Brunch

Cuisine American, Snacks, Southern

Keyword banana muffins, banana streusel muffins

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Servings 12 muffins

Author Jessica Robinson

Ingredients

2 cups all-purpose flour
1 cup wheat germ
1 cup packed brown sugar
1/2 cup 1 stick unsalted butter, softened
2 large ripe bananas
1/2 cup buttermilk
2 large eggs room temperature
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
1 teaspoon kosher salt
1/2 cup chopped pecans
Streusel topping:
1/4 cup (1/2 stick) unsalted butter softened
1/2 cup packed brown sugar
1/2 cup all-purpose flour
2/3 cups old-fashioned rolled oats
1/4 teaspoon ground cinnamon

Instructions

In a medium bowl, combine the streusel ingredients with your hands and set aside.
In a large mixing bowl, using either a stand mixer or electric hand mixer, cream together the butter and brown sugar. Add the banana and incorporate. Add the eggs, one at a time. Then add the buttermilk and vanilla. Scrape the bottom and sides of the bowl occasionally. Add the flour, baking soda, powder and salt and mix well. Fold in the chopped pecans.
Spoon or scoop muffin batter into 12 paper lined muffin tins. Spoon streusel topping over each muffin.
Bake in a preheated 375 degree F oven for 22 to 25 minutes, or until a toothpick when inserted comes out clean.

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Breakfast Tater Tot Casserole

March 13, 2018 by Jessica Robinson 17 Comments

Looking for easy Easter Brunch ideas? Breakfast Tater Tot Casserole is quick, easy, and uses only a few simple ingredients for a one pot dish.

Easter is right around the corner and if you’re like me you are planning your brunch ideas and thinking about a menu. This Breakfast Tater Tot Casserole is perfect! It’s so simple to make with ingredients you probably already have on hand and is beyond delicious!

Are you like me and only cook in cast iron? In our kitchen we mostly use Lodge’s 10-inch and 12-inch cast iron skillet. But I love their 17-inch one for pizza. Check out my homemade Cast Iron Pizza recipe. Oh my goodness! If you’ve never made pizza or a pie in a cast iron skillet, you simply must try!

For the breakfast casserole, just brown the sweet sausage or spice it up with some hot sausage. Then place the browned sausage in the bottom of a 9×13-inch baking dish.

Layer the browned sausage in the bottom of the casserole dish. This is one of my new favorite baking casserole dish that Lodge makes. Order yourself one soon and you’ll be making all sorts of great dishes in it! Buy it on Amazon.

Then sprinkle with shredded cheese, using whatever flavor you prefer. You’re welcome to even add some sauteed bell peppers and yellow onions, or spread a layer of pimento cheese on top. Oh, that would be delicious!

Pour the egg and milk mixture over the top of the sausage and shredded cheese.

Then top with frozen tater tots. Bake for about 35 minutes in a preheated 350 degree F oven and then top with a little more cheese. Bake a few minutes more just to melt it and Viola! Top with some bacon and you’re ready to enjoy!

Check out these other great recipes:

Cast Iron Pizza

Don’t forget to order a copy of my latest cookbook: A Farmgirl’s Table

Order it on Amazon

5 from 9 votes

Breakfast Tater Tot Casserole

This Breakfast Tater Tot Casserole is delicious and so easy to prep for your next brunch!

Course Breakfast, Breakfast or Brunch

Cuisine American, comfort food, Southern

Keyword cast iron pizza, greek style pizza

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 people

Author Jessica Robinson

Ingredients

4-5 slices bacon cooked and crumbled
1 pound Sweet pork sausage Neese's brand
2 cups shredded cheddar jack (8-ounce package)
2 cups whole milk
3 large eggs
1 teaspoon onion powder
1/2 teaspoon garlic powder
salt and black pepper to taste
2 pounds tater tots frozen
2 tablespoons green onions sliced finely

Instructions

In a large skillet, over medium high heat brown the sausage. Remove the cooked sausage with a slotted spoon and place in the bottom of a 9 x 13-inch baking dish. Sprinkle the shredded cheese over top the sausage.
In a large bowl or glass measuring cup, whisk together the milk, eggs, onion powder, garlic powder, salt, and pepper. Pour evenly over the cheese and sausage. Layer the top with frozen tater tots, keeping them all the same direction.
Bake in a preheated 350 degree F oven for about 35 minutes. Top with an additional 1/2 cup of shredded cheese, crumbled bacon, and bake for another 5-10 minutes. Just until the cheese is melted and the top is golden brown. Garnish with finely chopped green onion. Serve immediately.

A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

Chocolate Brioche French Toast

March 11, 2018 by Jessica Robinson 7 Comments

Making breakfast at home has never tasted better with Chocolate Brioche French Toast recipe. Easy to make with only a few simple ingredients.

Homemade breakfasts have always been a huge part of our household. Don’t you just love a great meal that brings the family around the kitchen table? In our case, it’s the reclaimed butcher block that my dad found in an old bakery that had gone out of business and welded a steel frame for its base. We gathered around that foundation of our farmhouse kitchen on so many occasions to eat homemade meals and discuss daily life. One of our favorite breakfasts is Chocolate Brioche French Toast.

Breakfasts are meant to be enjoyed to the fullest. This delicious treat will definitely be enjoyed! So simple to make and topped with fresh red raspberries, your family will be thanking you! Find sliced Brioche bread in some grocery stores, such as Lowe’s Foods or Harris Teeter. Depending on where you live, there may be local bakeries that carry it too. I’ve found that even certain Walmart’s carry sliced Brioche bread. And if you’ve never had this amazing bread, you’re gonna want to pick up a few loaves. Because it makes the most amazing grilled cheese too!

After we cook the Chocolate Brioche French Toast we spread a generous layer of hazelnut spread on each slice. More or less depending on your taste. And be sure and try Food Lion brand hazelnut spread. It’s just as good, if not better than Nutella!

What’s happening this week in my farmhouse kitchen:

I’ll be whipping up a batch of my grandmother’s cream puffs and photographing so I can share the recipe with you soon!

This past week I made over 175 Easter bunny decorated sugar cookies. That only took me a few days and everyone is enjoying them! I’m finishing wrapping them up in food safe plastic bags and handing them out to everyone we know. I’m always baking and spreading the love throughout our local community.

Be sure and check back on upcoming recipes. But, for now check out these great recipes:

Old Fashioned Blackberry Pie

Southwestern Chicken and Avocado Tomato Salad

Do you love my recipes?! I’d LOVE to hear from you! If you have a moment, leave a comment with a star rating.

5 from 5 votes

Chocolate Brioche French Toast

Homemade breakfast has never tasted so good! Chocolate Brioche French Toast is easy to make with only a few simple ingredients.

Course Breakfast or Brunch

Cuisine American

Keyword chocolate brioche French toast, chocolate French toast

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

4 large eggs room temperature
2 cups whole milk
1 teaspoon granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon unsweetened cocoa powder
12-14 slices Brioche bread
2 tablespoons butter or cooking spray
3-4 tablespoons Hazelnut spread
powdered sugar for dusting
fresh raspberries or sliced strawberries for garnish
mini semisweet chocolate chips for topping

Instructions

In a large bowl, whisk the eggs, milk, sugar, vanilla, and unsweetened cocoa powder.
In a large nonstick skillet, melt the butter over medium heat. Work in small batches, dipping a few pieces of the bread into the egg mixture, flipping once to coat evenly. Place in the preheated skillet. Let cook until golden brown and flip to cook the other side. About 3-4 minutes each side. Repeat until you have cooked all of the French Toast. Keep warm in a 300 degree F oven until ready to plate, if needed. (Tip: the cocoa powder will settle to the bottom of the bowl, so you'll want to continue to whisk the mixture as you work.)
Place one piece of French toast on a plate. Spread with a thin layer of hazelnut spread. Top with another piece of French Toast. Spread another thin layer of hazelnut spread on your top piece of toast. Dust with powdered sugar and garnish with fresh raspberries or slices of strawberries. Serve immediately.

Old Fashioned Strawberry Shortcake

February 12, 2018 by Jessica Robinson 35 Comments

Old Fashioned Strawberry Shortcake made with farm fresh eggs, strawberries, and buttermilk is one of the easiest desserts to make from scratch.

Are you looking forward to strawberry picking season as much as I am?! We’ve had a lot of snow this year and the weather’s been really wet the last few weeks. I’m looking forward to sun kissed hair, flip flops, and picking berries at local farms. And, with strawberry picking season comes amazing homemade jams and desserts. One of my absolute favorites is Old Fashioned Strawberry Shortcake. Super simple to make and wonderful flavor.

Each spring, as a young girl, we went as a family to a local farm to pick strawberries. Many times, my dad would barter with that farm and trade them pure maple syrup we had produced for a full flat of berries. Today, we have the same tradition with our boys. I love buying something that is locally produced and supporting local farms! It’s extremely important to our family. Because, growing up on a small farm had it’s struggles, but without a doubt, helped mold me into the individual who I am today. Buying local helps keep invest in your own local economy, saves fuel, and therefore emissions, and brings you locally grown produce that is often picked the day you make your purchase.

How to preserve freshly picked fruit:

If you get the chance, save a few berries. Hull the strawberries, wash, and place them in freezer Ziploc bags. Plop them in the freezer at the peak of their freshness, then try your hand at a batch of my Mixed Berry Jam. Haven’t made jam before? No worries, I’ll walk you through step by step. Want to try your hand at a few more canning projects? Maybe Bread and Butter Pickles or Raspberry Rhubarb Jam. Order a copy of my latest cookbook, A Farmgirl’s Table! There’s everything from homemade breads, jams, jellies, pickles, cakes, and savory dishes! As always, thanks for stopping by!

Do you love my recipes?! If you have a moment, leave a comment with a star rating!

5 from 17 votes

Old Fashioned Strawberry Shortcake

Old fashioned style sweet biscuits topped with freshly whipped cream and sliced strawberries.

Course Breakfast or Brunch, Dessert

Cuisine American

Keyword easy strawberry shortcake recipe, old fashioned strawberry shortcake, strawberry shortcake

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 6 people

Author Jessica Robinson

Ingredients

Strawberries:
4 cups strawberries halved or quartered
1/4-1/2 cup granulated sugar
Shortcakes:
2 1/2 cups all-purpose flour
1/4 cup granulated sugar
6 tablespoons unsalted butter melted
3/4 cup buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Whipped cream:
1 pint whipping cream
2 tablespoons granulated sugar

Instructions

Mix the strawberries with the sugar in a medium bowl, cover with plastic wrap and refrigerate until needed. This will help draw out the natural juices in the strawberries.
Using a hand mixer on high speed, beat the heavy whipping cream with sugar until you get stiff peaks. Wrap with plastic wrap and place in the refrigerator.
In a medium bowl, stir together flour, sugar, baking soda, baking powder, salt, melted butter and buttermilk until a soft dough forms. Drop by the spoonful onto a parchment lined baking sheet. Bake in a preheated 425 degree F oven for about 10 to 12 minutes or until golden brown. Split shortcakes with a knife and place in shallow bowls. Fill with strawberries and whipped cream.

Rustic Blueberry Muffins with Streusel Topping

February 6, 2018 by Jessica Robinson 1 Comment

Homemade Rustic Blueberry Muffins with Streusel Topping use simple and fresh ingredients. Easy to follow recipe gives you a wonderfully moist and flavorful muffin.

Do you love a great blueberry muffin with plenty of streusel topping?

Each berry season I freeze locally harvested berries to use in recipes all year long. This weekend I made a batch of my Rustic Blueberry Muffins with Streusel Topping. These blueberry muffins are moist, light, and extremely flavorful! They are perfect for breakfast, brunch, or as a treat to carry along on your busy day’s adventures. A decadent rolled oat- streusel topping will have you nibbling on every morsel.

Now, I have to admit, I probably have more baking equipment than most. I love kitchen equipment and utensils. But these muffins don’t require anything fancy. You’ll need a muffin pan and some paper liners. You can even make the batter in a simple bowl and an electric hand mixer. Of course, fresh berries are best. But, if you have plentiful berries in the freezer like me, you’re welcome to use them!

I talked about the difference in baking pans with my Chewy Fudge Brownies. And the same goes for muffins. I’m in LOVE with these muffin pans from Nordicware. And love that this one has a cover, so if you are transporting a bunch of muffins or cupcakes, they won’t get squished. Oh, don’t forget to check out my Yellow Cupcakes with Chocolate Frosting! That’s such a simple and delicious recipe! (if you don’t need the cover, just order the same muffin pan without the cover). Nordicware bakeware is made in the USA!

This past week I made 100 plus Decorated Heart Shaped Sugar Cookies, so the kids could have them to hand out at school for Valentine’s Day. I’ve spread the love throughout the community with them as well! Because who doesn’t love a homemade treat?! Perhaps you’re looking for something to make for Valentine’s Day for your co-workers or even for the kids. These are great and fairly simple to make. Get as creative as you want with the decorations! If you get a second, watch a few of these videos on Youtube. They’ll really give you a good look at how to pipe the icing and maybe even inspire you with some designs!

Now, if you love my Rustic Blueberry Muffin with Streusel Topping recipe, be sure and try my Raspberry Streusel Muffins. They are amazing as well!! Let me know what you’re cooking up this week!

Would love to hear from you! Please leave a review and let me know how your muffins turned out!

Blueberry muffins cooling on a baking rack with streusel topping

5 from 1 vote

Rustic Blueberry Muffins with Streusel Topping

Homemade blueberry muffins have never been so easy to make and oh so delicious!

Course Breakfast, Breakfast or Brunch

Cuisine American, Southern

Keyword blueberry muffins streusel topping, blueberry muffins with streusel topping, blueberry muffns recipe

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12

Author Jessica Robinson

Ingredients

2 cups all-purpose flour
1/3 cup vegetable shortening
1 cup brown sugar packed
2 large eggs
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup full-fat sour cream
1 teaspoon pure vanilla extract
1 cup fresh blueberries
Streusel topping:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup 1/2 stick unsalted butter, softened
1/2 cup rolled oats
1/4 teaspoon ground cinnamon

Instructions

Preheat the oven to 375 degrees F. Line a 12- cup muffin pan with paper liners and set aside.
Place all of the ingredients for the streusel topping into a medium bowl and combine well using your hands or a spoon. Set aside.
In a mixing bowl, using a stand mixer or electric hand mixer cream together shortening, sugar and vanilla. Add the eggs one at a time. Mix in the sour cream and milk. Stir in the flour and salt. Fold in the blueberries using a rubber spatula. Scoop the batter evenly into paper lined muffins tins. Sprinkle the streusel topping evenly on the muffins. Bake for 25-30 minutes or until golden brown and a toothpick when inserted into the center comes out clean. Let cool slightly before carefully removing the muffins from the pan.

Apple Fritters

December 18, 2017 by Jessica Robinson 19 Comments

Make these delicious homemade Apple Fritters with glaze using simple ingredients.

Thanksgiving is over and many of you ventured out on Black Friday for some of the hottest deals. Not me, I’m usually at the barn or in the kitchen developing new recipes! Some recipes you do the first time and they come out perfect. Others, you do, have a huge flop, give up on for a while, then tackle them again and get them perfect. This was one of those recipes. I worked on the recipe for these delicious apple fritters for a year. I just didn’t have the time to perfect it, at the time.

It’s funny, because what I was trying to do was make a great doughnut recipe this time around. The thought of making apple fritters hadn’t even crossed my mind. But, I thought, I should make homemade apple filling and the rest sort of fell into place. Now, for the technique of how to assemble them, you’ve got to watch this video. This will help guide you on how to make them. (I don’t flatten them quite as much as this gentleman does) But you’ll get the idea.

The dough is quite sticky- don’t add more flour because otherwise you might make them tough. You want the dough to be light and airy. Hence why you let the dough rise twice, even before you assemble them into fritter. Yes, this recipe takes some time. But, make them the day before- I usually make them in the afternoon/evening. Refrigerate overnight, then fry them fresh in the morning.

I make homemade apple filling. Super simple to make. I use a combination of Granny Smith and Braeburn apples. I’ve found this is a great combination. Granny Smith apples hold up a little better, while the Braeburn apples break down a bit. Which is wonderful, because the apple that breaks down, gives you the sauce. And the crisp apple stays whole, giving you something to chomp your teeth into. I’m thrilled this recipe came out so good! I really hope you enjoy! Hope you all had a wonderful Thanksgiving and are getting ready for the holidays!

If you’re like me, and still have gifts to buy for the busy holiday season. Check out my latest cookbook, A Farmgirl’s Table on Amazon and in Barnes and Noble nationwide. Wishing you all a very Merry Christmas, Happy Holidays, and happy baking!

5 from 7 votes

Apple Fritters

Make these delicious homemade Apple Fritters with glaze using simple ingredients.

Course Breakfast, Breakfast or Brunch, Dessert

Cuisine American, Southern

Keyword apple fritters, fried apple fritters

Prep Time 4 hours

Cook Time 5 minutes

Total Time 4 hours 5 minutes

Servings 25 fritters

Author Jessica Robinson

Ingredients

Dough:
2 1/4 teaspoons 1 packet active dry yeast
1/4 cup lukewarm water
1 1/2 cups milk warm
1/4 cup granulated sugar
2 tablespoons honey
3 large eggs room temperature
5 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup 1 stick unsalted butter, softened
Apple filling:
6 large apples peeled, cored and chopped into small pieces
2-3 tablespoons lemon juice
4 tablespoons butter
1 cup firmly packed brown sugar
1 cup warm water
2 tablespoons cornstarch
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
Icing:
3 cups powdered sugar
1 teaspoon pure vanilla extract
3-5 tablespoons whole milk

Instructions

In a large mixing bowl of a stand mixer dissolve the yeast in the warm water. Add the warm milk, sugar, honey and eggs. Add the dough hook attachment, and stir in the flour and salt. Scrape the bottom and sides of the bowl occasionally with a rubber spatula. Cut the butter into small pieces and incorporate into the dough. Scrape the bowl a few times. Beat the dough until it becomes smooth, about 5-7 minutes.
Turn the dough out onto a floured work surface and knead for 5-6 minutes, making a smooth dough. This dough is going to be sticky when you turn it out. After kneading, shape into a round ball and place back into the greased mixing bowl. Cover loosely with plastic wrap and drape with a clean kitchen towel. Place in a warm area and let rise until doubled in size, about 2 hours. Turn the dough out onto a lightly floured work surface and knead the dough for a few minutes. Turn back into the greased bowl (spray with cooking spray again if needed) and let rise until doubled, about 1 hour.
While the dough is rising, make your apple filling. Place the butter and lemon juice in a 10-12-inch cast iron pan over medium heat. Place the chopped apple pieces and the brown sugar into the pan. Cook the apples over medium-high heat for about 10-15 minutes, until slightly soft. Dissolve the cornstarch in very warm water and pour over the apple mixture. Let bubble and thicken. Stirring with a wooden spoon so it does not burn. Remove from the heat once it's thickened and add the cinnamon and nutmeg. The apple mixture will thicken as it cools. Let cool completely. (to speed up this process, place the apples in a Pyrex measuring cup, then set the measuring cup in a large bowl that has plenty of ice- this will cool the apples quickly)
Turn the dough out onto a lightly floured work surface and roll out with a rolling pin. Making it into a rectangle shape, about 1/2-3/4-inch thick. Spread the apple filling evenly over the dough. Sprinkle generously with ground cinnamon. Sprinkle over that, generously with all-purpose flour. (about 1/2 cup or so). This will help absorb some of the moisture from the filling.
Roll up, starting at the long end, like you would cinnamon rolls. Cut the dough on a diagonal, then back the other way. You want to end up with pieces about the size of a quarter. Gently push the pieces back into small patties (about 3-4 inches in diameter). You'll want to sprinkle the pieces with flour as you go. This will be a sticky mess. But well worth the time, effort and mess involved.
Place the apple fritter patties on lined half sheet pans. (you should get about 3 rows of 3 on each sheet pan) Cover loosely with plastic wrap and refrigerate for 2-3 hours, or overnight.
While they are in the fridge, whisk together your icing. Cover with plastic wrap and set aside. You want it to be fairly thin.
While the oil heats up, let the trays of apple fritters warm up on your kitchen counter. Fry in 375 degree F canola oil. About 2-3 minutes per side. Flip carefully. Once fried, place them on a sheet pan lined with plenty of paper towels to absorb some of the excess oil. Let cool slightly before dipping only the tops in the icing. Let drip dry on a cooling rack, placed on a parchment lined half sheet pan. Once the icing is set, enjoy!

Glazed Doughnuts

September 19, 2017 by Jessica Robinson Leave a Comment

Who doesn’t love things homemade? I know I surely do. And anything cooked or made in a cast iron skillet is sure to be even better. These sticky, gooey Glazed Doughnuts are made from my Apple Fritter dough recipe.

Make the apple fritter dough as directed, then roll out to about 3/4-inch thickness on a lightly floured surface. Then cut out doughnuts and holes with a 3 1/2-inch doughnut cutter. Rub the doughnut cutter in plenty of flour for each cut you make. Twist the doughnut cutter back and forth a bit and gently bang out the doughnut onto the counter. Place the doughnuts and holes onto a half sheet pan lined with parchment paper. You’ll want to give them a little room to rise on the sheet pan. (I generally put 3 doughnuts in each row and you’ll fit about a dozen on each half sheet pan) Cover loosely with plastic wrap and plop in the refrigerator overnight. This way, they’ll proof in the fridge and you’ll have most of the work done in the morning. Just get to frying them up fresh.

I’m frying these babies up in a Lodge 13.5-inch cast iron skillet. Heat the oil to 375 degrees F and maintain that. Use a digital thermometer to monitor your temperature. Canola oil is my personal preference, because it doesn’t add any flavor to your doughnuts. Fry them on each side about 1 minute or so, flipping only once. Use a slotted spoon to lift them out of the hot oil and let drip dry on a half sheet pan lined with paper towels.

To make the glaze:

Whisk together 2 cups powdered sugar, 4-5 tablespoons whole milk and 1/2 teaspoon pure vanilla extract. You’ll want your glaze to be fairly thin, so it just coats the doughnuts and drips off. You can add more milk if you need to make it thinner. I just dip the top side and let them air dry on a baking rack set over parchment paper.

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