Monday, July 12, 2010

Jammin Breakfast Buns...and July's Give-Away

I know I'm a bit late in posting July's Give-Away, but I was trying to think of a special gift in remembrance of Kelly.  She loved gardening, as much as I do, and with all the beautiful flowers that summertime brings, I thought I would offer this framed "bouquet" from paper with a verse that Kelly held dear, although you can easily add a photograph surrounded by the flowers.  As a bonus (lol) I will "throw-in" a copy of my first book: Paper Garden~Summer Blooms.  As always, if you post a comment, your name is entered for the drawing I'll do on August 1st.


This morning also inspired me to come up with yet, another recipe, using jam, of course.  I love making these since I'd rather have something sweet in the morning than eggs.  The moist cake with a middle of your favorite jam is just the thing that will get you going.  I use "crumb-cake" papers, and that's what the baking time is based on, but you could easily do them in a muffin tin, I just think these look a little more elegant.


Jammin Breakfast Buns
8 oz. cream cheese, softened
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
3 eggs
2 tsp. vanilla extract (I used Vanilla Crush)
1/4 tsp. freshly grated nutmeg
2 1/4 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup milk (1% or 2%)

1/2 - 2/3 cup jam (I've made these with raspberry, strawberry and blueberry, but use your favorite)
Confectioners' sugar

Preheat oven to 350F-degrees/convection or bake
In the bowl of the KitchenAid, using the whisk attachment, beat the cream cheese and butter until fluffy.  Lower speed and add the sugar.  Mix well.  Add the eggs, one at a time, beating well after each addition.  Add the vanilla extract and nutmeg.   In a small bowl, combine flour, baking powder, baking soda, and salt and use a hand whisk to mix well.  Switch to the paddle attachment (if you've been using a KitchenAid). Add the flour, alternately, with the milk, beginning and ending with the flour.  Turn the mixer up to medium and combine well for 1 minute.  Use a one-third measure scoop for placing the batter into the crumb cake papers. 
Smooth the batter, then, use a 2-tsp. scoop to measure jam or just a heaping teaspoon to place the jam in the middle of the batter.
Use a dinner knife to "swirl" the jam into the batter, having the batter encase the jam.
Place the pan in the preheated oven and bake for 22-25 minutes.  If you've used a muffin paper-lined tin, bake for 25-30 minutes, or until golden.  Let cool 10-15 minutes, then, dust with confectioners' sugar before serving.  The cake is wonderfully moist and the warm filling is just the right touch.  Enjoy!
   

10 comments:

  1. Dear Susan,
    Your creativity is inspiring. This gift you have created is beyond words. Such stunning beauty and meaning is created by your hands! (For some reason my email is not letting me send out email!? I hope it clears up so I can chat with you soon!) With love xoxo

    ReplyDelete
  2. What a wonderful post and a beautiful verse from Kelly.
    I have just made lots of jam so the muffins are a good idea and we all will love them for sure.
    (sorry my english is not that good but I am practicing)
    Love from Gusta

    ReplyDelete
  3. Oh Gusta: your English is beautiful...trust me, better than mine! Kelly loved these muffins, especially with my raspberry jam. I know she is smiling that I am finally sharing the recipe. Love you, Susan xoxo

    ReplyDelete
  4. Hello Susan

    Your give away really is very special Susan. I admire your talent so. I love gardens in Summer. Ours is looking so brown and sad at the moment. I am going to be better prepared for next year. I have thought about making bright flower garlands, paper flowers and butterflies for indoor decor. We are at the stage in Winter where it starts getting under your skin. enough now. The verse is beautiful.

    You have no idea how I want to just bite into that breakfast bun right now~!

    Love you
    Suzanne

    ReplyDelete
  5. Dear Suzanne: I'm sorry you're getting a little "cabin fever". That's how I came about playing with paper and creating my paper blooms. We had an awful winter in Connecticut, over 100 inches of snow, and I thought I would go bonkers. I went to my craft room and started punching shapes and manipulating the paper to shape into flowers. Somehow, it made me very happy to bring Spring into the house and forget about all that nasty snow. Love you, Susan xoxo

    I wish you were here so I could have given you some of the buns!

    ReplyDelete
  6. Dear Susan, the muffins are one of my all-time favorites. The picture frame is beautiful! See you soon. Love, Anne

    ReplyDelete
  7. Anne~I can't wait for Christmas in July...how many projects will we say we'll make before the holdiay!!LOL Love you, Susan

    ReplyDelete
  8. Susan - I just made some strawberry jam and am about to go picking wild blackberries - I love breakfast sweets like this so am anxious to try them. Thank you for the beautiful recipes, I think of you often, with love -Nic

    ReplyDelete
  9. Dear Susan,

    I discovered your blog last night while looking for a good donut recipe. I found the recipe, then stayed up for hours reading each and every one of your amazing posts. Thank you so much for continuing to write this blog despite the tragic loss of your daughter. I lost my own mother to brain cancer three years ago (which also cost me my favorite baking teacher) and this blog makes me feel like I have a little of her back. You are a strong woman, and a wonder in the kitchen! Thank you again.

    Sincerely,

    Alex

    ReplyDelete