Marmalade & Earl Grey Tea Cakes

Whenever I start to feel the winter blues, one simple thing I like to do is to add more citrus to my cooking and baking – somehow, the fresh flavors and bright colors help to bring a little spring cheer before the weather begins to turn. Sometimes I go all out, as in the case of my lemon cupcakes with lemon curd filling and lemon buttercream icing – but other times I like to keep it simple, especially if I can use something I already have on hand, e.g. a jar of delicious homemade marmalade. Even though it’s marmalade season right now and I’ve been canning up a few of my favorites, it always happens that I have a jar or two left from the previous year, giving me the perfect excuse to pop it open and enjoy it as we wait for the snow to melt. Since orange and lemon especially pair very well with Earl Grey tea, I whipped up these little tea cakes, which I enjoyed with tea and coffee alike. I baked them in mini loaf pans, but you can use one large loaf pan, or a cupcake tin if you prefer for a perfect winter morning pick-me-up. Have a wonderful weekend, and stay warm!

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Happy World Nutella Day!

Nutella Swirl Coffee Cake

In case you didn’t already know, February 5th is World Nutella Day! So, to celebrate, I’ve rounded up my 10 favorite Nutella recipes here on Sugarcrafter, the rest of which are listed below the jump. Simply click the photo for the recipe you’d like to see – and have a delicious, Nutella-filled day!

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Onion Jam

Happy Super Bowl, for those who will be watching! Today, you can find me over at Food Fanatic sharing a recipe for Onion Jam, a savory-sweet spread. Enjoy and have a wonderful Sunday!

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Jumbo Jam Muffins

A couple weeks ago when I was out shopping, I came across an off-brand jumbo muffin pan. As much as I normally dislike specialty and single-use kitchen tools – most of the time they just end up taking up space – I couldn’t pass up the pan for $3 and the promise of giant, fluffy bakery-style muffins in the morning. These muffins have a surprise inside as well. Since we’re in full winter mode here, it’s the perfect time to eat what’s been preserved and stored in the pantry from last year, and I’ve been opening jars of preserves left and right to stir a little summer into my morning yogurt or oatmeal. In much the same way, I added a spoonful of raspberry jam to each of these muffins before baking, and the results are delicious, especially right out of the oven. Enjoy!

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SunButter Oatmeal Cookies

Well, hello there.

It has been a while – about a month, in fact. It seems I unintentionally took a little holiday hiatus, but I can definitely say that being unplugged for a bit has done me good. Seeing loved ones, getting things sorted, and preparing for the new year have kept me busy the last few weeks, but in a good way. I hope the same has been true for you and that your holiday season was a great one, and also that you feel ready to tackle a new year full of potential and possibilities.

Of course, as is my tradition each January, I’m back with a decidedly non-diet recipe. If you came looking for kale smoothies or the latest cleanse, I’m sorry, but you won’t find them here. I’ll continue to stick to my mantra: everything in moderation. And, I’ll continue to bake – baking from scratch enables me to avoid artificial preservatives, additives, and of course allergens often found in store-bought foods, the last of which is huge for me because of my peanut/nut allergy. It also ties together nicely with my goal of being able to bake and cook seasonally and with local ingredients and to support our local farmers, both of which are important to me.

But enough about me, on to the cookies! I whipped these up earlier in the week because I was looking for a tasty snack that would help me get some more protein into my diet. I made them with SunButter, my favorite sunflower seed spread, but you can easily substitute peanut butter or almond butter if you prefer and/or don’t have to avoid them due to allergies. I hope you enjoy them as much as I did. Have a wonderful week!

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