Extra-Buttery Snickerdoodles

I've become addicted to the combination of cinnamon, honey and butter. Ever since  making and sharing my Scented Cinnamon Honey Butter, I've been making batches every few weeks, both for spreading on bread and baking with. Since the Ethereal Spice Cake was such a hit - using the spread, cream cheese and aquafaba to boot - I thought the next step would have to be another spiced offering.

What better option to showcase the flavours of butter and cinnamon than a snickerdoodle? I came late to the snickerdoodle fan club, but when they're homemade, I'm totally on board. These ones were customized to my own personal tastes - tender and moist, with a little tang from cream cheese, extra richness from buttery Kamut flour, vanilla and butter extract and a nice hit of butterscotch schnapps! To make them without eggs, I tried my hand at a direct aquafaba one-to-one substitution. It worked fantastically and kept the balance of tenderness and chew (from bread flour) in check. A roll in crushed cinnamon cereal adds an unexpected layer of texture, all while adding to the cinnamon flavour. Perfection for a cinnamon-toast person like me, and the kids who shared in my bounty!

Big Batch Bran Muffins #BreadBakers

I've always had a soft spot for bran muffins. I don't mean the standard bakery-fare, greasy but overbearingly dry and sweet concoctions available from our local coffee shop and grocery store - no, I grew up loving the homemade, modestly portioned muffins my mom and grandma made. If I was lucky, I'd bite into one with a heart of jam, or one laced with chopped dates, figs or even (gasp) fresh blueberries. Other times, I'd have muffins made with chunky applesauce and melted butter in place of oil - making each taste like eating apple crumble in a more portable format.

Any way you bite them, this recipe for endlessly customizable, moist and perfectly portioned bran muffins is a fantastic way to start your day. With this recipe primed and ready to go for a HUGE batch - 45 or so - there's enough to divide, switch up the "extras" and bake for the office, or (if you're like me) freezing unbaked for a la minute cravings.

Currently, my go-to flavour is apricot-cherry with a sprinkle of rock sugar on top. What's yours?

Check out this month's #BreadBakers entries below, all featuring stone fruit!

• Apricot and Cherry Focaccia by Herbivore Cucina
• Apricot & Pistachio Buns by Baking Sense
• Apricot & Stilton Soda Bread by Baking in Pyjamas
• Apricot Bread by A Day in the Life on the Farm
• Apricot Cranberry Walnut Quick Bread by Spill the Spices
• Apricot Kolaches by Food Lust People Love
• Apricot Oat Casserole Bread with Sweet Vanilla Glaze by A Salad For All Seasons
• Big Batch Bran Muffins by What Smells So Good?
• Brown Sugar and Plum Pull-Apart Bread by The Wimpy Vegetarian
• Cherry Bread with Streusel Topping by Hezzi-D's Books and Cooks
• Cherry Ricotta Muffins by Sneha's Recipe
• Cinnamon Swirl Peach Bread by Kylee Cooks
• Dried Apricot Bread with Walnuts by The Bread She Bakes
• Eggless Mango Cardamom Walnut Quick Bread by Sizzling Tastebuds
• Eggless Mini Mango Bread by Sara's Tasty Buds
• Mango and Passionfruit Yeast Bread by Mayuri's Jikoni
• Mango Challah by Passion Kneaded
• Mango Jam Rolls with Cremé, Fresh Mangoes and Jam Filling by G'Gina's Kitchenette
• Mango Pull Apart Bread by Gayathri's Cook Spot
• Nectarine-Blueberry Muffins by A Baker's House
• Peach & Nutmeg Sweet Focaccia by The Schizo Chef
• Peach Yogurt Muffins by Magnolia Days
• Plum & Pecan Bread by I Camp in my Kitchen
• Scones with Apricot, Ginger and Brie by Palatable Pastime
• Semolina Bread with Apricots and Sage by Karen's Kitchen Stories
• Spicy Peach Oatmeal Bread by Cindy's Recipes and Writings
• Whole Wheat Nectarine Bread by A Shaggy Dough Story
• Wholewheat Sweet Rolls with Mango Filling by Cook's Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Beerinara for a Father's Day #SundaySupper

If I had any doubt that Father’s day was coming close, I'd only have to look at the tables, shelves and cubbies of our school classrooms to wipe it away. Just from Home Ec alone, 75 glass jars have floated in and out of the building, filled with everything from candied pretzels to BBQ sauce, flavoured salt and a KFC style chicken coating. The goodies, being made by kids, are of course all "child friendly" and nut-free - things like beer cozies and spiced nuts are pretty much verboten, not to mention a good chunk of our student body's parentage does not touch a drop of alcohol.

That said, at home, my dad loves a good beer on a hot Summer day, not to mention he (like his daughter!) adores his garlic. Really, it's a wonder that both of us have hypertension given she sheer amount we consume, but genetics does weird and wonderful things (at least I know I belong to my parents, who both have genetic hypertension!). But I digress. I found a bagful of tomatoes roasted and frozen from last year's crop when cleaning out the deep freezer a month or so ago and knew I needed to do something with it, as well as some of the zillion tons of zucchini I had shredded and individually frozen for baking but never used. Inspired by The Beeroness, I took a quick trip to the store which netted me a lovely Quebec-made gluten free ale and some fat heads of garlic begging to be roasted. A hint of homemade, salt-free lemon pepper added just the right amount of zip without the extra salinity, and the whole works canned like a dream for enjoyment both now and down the road. In fact, I can't wait for my July tomatoes to start coming in just so I can try this out with other beers! 

This #SundaySupper is celebrating dads! Does your dad love to cook or would he rather leave that to someone else? What is his favorite recipe he likes to make or have made for him? Is your dad the king of the grill (or not!)? Let’s share stories about dads/father figures and all the delicious foods they loved to eat or make!

Appetizers & Snacks:

• Best Popcorn Ever (with Nutritional Yeast!!) by The Wimpy Vegetarian
• Easy Homemade Pretzel Recipe by April Golightly
• Nana’s Pimento Cheese by A Kitchen Hoor’s Adventures

Beverage:

• Bourbon Sweet Tea Cocktail by Cosmopolitan Cornbread

Breakfast:

• Dad’s Favorite Blueberry Pancakes by Family Around The Table
• Steak & Egg Breakfast Skillet by Caroline’s Cooking

Condiments & Sauces:

• Beerinara by What Smells So Good?
• Homemade Refrigerator Pickle Relish by Renee’s Kitchen Adventures

Desserts:

• Apple Crisp by Ninja Baker
• Banana Berry Bread by Desserts Required
• Blackberry Chocolate Chunk Ice Cream by Simple and Savory
• Black Bourbon Walnut Brownies with Maple-Candied Bacon by The Crumby Cupcake
• Blueberry Ice Cream Cookie Bars by Cindy’s Recipes and Writings
• Cherry Garcia Bars by Pies and Plots
• Chocolate Marshmallow Cupcakes by Crazed Mom Lifestyle & Recipes
• Pineapple Upside Down Cake by Grumpy’s Honeybunch
• Coconut Cream Pie by Hezzi-D’s Books and Cooks
• Tempura Strawberries by Baking Sense
• German Chocolate Brownie Pie by That Skinny Chick Can Bake
• Graham Cracker Chocolate Chunk No-Churn Ice Cream by Cupcakes & Kale Chips
• Grilled Fruit Kabobs with Fresh Whipped Cream by Helpful Homemade
• Peach Crumble Bars by The Finer Cookie
• Personal Banana Cream Pie by Food Lust People Love
• Strawberry Rhubarb Pie by The Chef Next Door
• Maizena Tamal by Basic N Delicious
• Mom’s Carrot Cake by Jennifer Cooks

Main Dishes:

• Bacon Patty Melts by Cookin’ Mimi
• BBQ Salmon Salad with Avocado Ranch Dressing by PancakeWarriors
• Beef Shepherd’s Pie Casserole by Cooking Chat
• Buffalo Chicken Tacos by Palatable Pastime
• Carolina-Style BBQ Burger by The Redhead Baker
• Coffee-Rubbed Prime Rib Roast by Culinary Adventures with Camilla
• Fried Chicken by Tramplingrose
• Grilled Chicken and Beef Stir Fry by The Freshman Cook
• Grilled Filet Mignon with Zip Sauce by A Day in the Life on the Farm
• Italian Sausage and Peppers by Monica’s Table
• Moroccan Preserved Lemon Chicken Tagine by Curious Cuisiniere
• Philly Style Slow Roasted Pork Sandwich with Broccoli Rabe and Provolone by The Hungry Goddess
• Sharp Cheddar and Crispy Onion Burgers with Horseradish Sauce by A Mind Full Mom
• Skillet Spaghetti and Meatballs by From Gate to Plate
• Spicy Fish Tacos with Garlic-Chive Aioli by Wholistic Woman
• Turkey Chorizo Burgers with Guacamole by Books n’ Cooks
• Vegetarian “Philly Cheesesteak” by Take A Bite Out of Boca
• Walnut Cauliflower Zucchini Boats by Beauty and the Beets

Side Dishes:

• Chipotle Lime Cole Slaw by Dizzy Busy and Hungry
• The Ultimate BLT Pasta Salad by Cooking with Carlee

Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement


Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Graham-Like Crackers

I loved deconstructing my s'mores as a kid. I know it's totally sacreligious to the camping set (of which I am decidedly not a member), but to me, there was nothing better than devouring a slightly charred, ooey marshmallow before licking the chocolate off the cracker and finally biting through the base. I ate my Viva Puffs the same way - nuke them for about 10 seconds, eat the marshmallow, then chocolate, then cookie. The cracker was always the best part of the s'more for me, the perfect light sweetness that just so slightly softened when you bit into it (especially if chocolate had melted onto it!). These days for me, graham crackers and I aren't the best of friends - but I'm loathe to shell out at the health food store for allergy-friendlier ones (although these ones are delicious!). When my classes were making batches of Key Lime Truffles for mother's day, the one other celiac in the school tugged on my heartstrings, and I decided that I'd try my hand at concocting my own, gluten free and (almost) vegan version.

I started with a solidly awesome recipe from Cara (Fork & Beans) and switched up a handful of things based on what I had around. My modifications resulted in slightly thicker crackers, needing slightly longer cooking time, but they were beyond worth it for the flavour (not to mention the solidity for double-stuffing smores... just sayin'). While they were completely nut free (a rarity I found with GF cracker recipes), the crispy treats were made with a rich-tasting blend of whole grain flours and ground flax for that "toasty, nutty" flavour. Sweetened with decadent honey and molasses, they're delicious on their own, in s'mores (or camperless ones!) and absolutely perfect for making crumbs!

Shared with Gluten Free Fridays 

Ethereal Spice Cake

Well, we've stumbled our way into June, and along with the (mostly) warmer climate and ever growing garden comes the inevitable BBQs, picnics and late-night study (or report-writing) sessions. The coffee maker in the staff room has been getting a lot of use lately, and while there's never a shortage of doughnuts or cookies on the table, sometimes it's nice to have a homemade cake alongside the mugs of caffè crema and (my favourite) French vanilla.

I can never wait to get into the kitchen, and this time I went armed with a jar of aquafaba and the leftovers of both a block of cream cheese and my Scented Cinnamon Honey Butter. The contents of my spice cabinet and a cup of buttermilk soon followed, and eventually a rock sugar-crusted Bundt cake was stinking up the kitchen something fierce. The combination resulted in a soft, tender and exotically spiced cake, which needed nothing but a dusting of cinnamon and icing sugar to top it all off. 

Upon arriving in the staff room, half of the cake went like wildfire, enjoyed with the morning break routines. The rest of it was packed up and sent home with one of my teacher-parent-friends to enjoy over the weekend with her family!