Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Cherry Orange Hot Cross Buns

Cherry Orange Hot Cross Buns

There are very few things that beat the taste of a warm, traditional hot cross bun, especially on Easter morning! This is a perfect recipe for your Easter brunch, served alongside mimosas and coffee. This recipe includes all the traditional hot cross buns flavors, with a few surprises! Dried cherries replace raisins, orange zest brightens up the spices, and orange icing completes these rolls for a delicious Easter treat.

We have two small dogs, and one small toddler in our house, so raisins (which are very toxic to dogs), are off the the table as it were. And the cherries in these rolls turned out to be my very favorite part! Cherries are a little lighter and brighter than raisins, which I love. Soaked overnight in brandy, they are bursting with delicious flavor! Please note: all the alcohol is completely cooked out of these rolls.

Buns Ingredients: 

1/4 cup brand, rum or apple juice
1 cup dried cherries (double check that there are no pits)
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 3/4 teaspoons salt
1 tablespoon baking powder
4 1/2-5 cups all-purpose flour
1 1/4 cups warm milk
1 package yeast
2 eggs, plus 1 yolk
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 orange, zested

Icing Ingredients: 

1 cup powdered sugar
4 teaspoons fresh orange juice
1/2 teaspoon vanilla extract


Combine the dried cherries and brandy in a small bowl, and cover with plastic wrap. Allow the cherries to soak 12 hours, or preferably overnight.

In a medium mixing bowl, whisk together the dry ingredients, brown sugar through flour, and set aside. In your stand mixer fitted with the paddle attachment, dissolve the yeast into the warm milk. Cover with plastic wrap and let sit 3-5 minutes or until it starts to foam. Add the eggs (reserving the one extra yolk), butter and extract, mixing until combined. Add the flour mixture in three batches, mixing until just combined each time. Stir in the cherries and orange zest.

The dough should be soft and a little sticky, but not so sticky that it's sticking to the sides of the stand mixer bowl. Add extra flour, a tablespoon at a time if this is the case. If the dough can be formed into a ball and doesn't stick to your hands, it's done.

Knead the dough lightly, either with your hands on a floured surface, or in your stand mixer fitted with the dough hook on medium speed for about 2 minutes.

Grease a large mixing bowl liberally with melted butter. Set the ball of dough into the bowl, turning once so the top is also greased. Cover with plastic wrap, and allow the dough to rise in a warm place for 1 hour or until doubled in size. I always turn my oven on to the lowest temperature (for my oven that's 170 F), and once it's preheated I turn it off. Then I let the dough sit in the warmed (but off!) oven.

When the dough has risen, punch it down to release any air bubbles that have formed. Grease two baking dishes. Divide the dough into 14-16 balls, pinching the bottoms so they stay moist while baking. Cover, and let rise again for 30-45 minutes or until doubled in size.

Now for baking! Preheat the oven to 350 F. Combine the extra egg yolk with a teaspoon of water. With a pastry brush, brush the rolls with the egg wash. Then bake at 350 for 20-25 minutes, or until the rolls are golden brown.

While the rolls cool, prepare the icing. Combine the powdered sugar, vanilla extract and orange juice in a small bowl, whisking with a fork until smooth. If it's too thick, add more orange juice a teaspoon at a time. Transfer to a pastry bag (no need for a tip), and pipe the icing in a cross over each cooled roll. Serve immediately!

Cover leftover rolls tightly, and store on the counter for 1-2 days, or in the refrigerator for up to a week. 

Yeasty breads always have lots of steps, but that doesn't mean they're more difficult. These rolls are actually incredibly easy to make! While the bread is rising, you can do other things around the house, run errands - whatever! And when you come home the house will smell like delicious homemade bread. Believe me - soooooo yummy!!

My favorite little taste tester approves!

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Kirsten Bell
Vanilla Cardamom Baked Doughnuts

Vanilla Cardamom Baked Doughnuts

Oh, do I have a treat for you today! Soft, delicious vanilla cardamom baked doughnuts. I'm usually not a huge fan of doughnuts. If I'm going to choose a dessert, I'm more likely to reach for a brownie or cake. But these baked doughnuts might just have changed my mind! Full of that delicious doughnut flavor, but way less oily, these doughnuts are a perfect medium and definitely the best doughnuts I've ever tasted!

Used In This Recipe: 

I have to admit that I was a little worried that doughnuts would be difficult to make. You know when you've never made a certain food before, and you feel intimidated by the unknown? That was me! I was pleasantly surprised to find that these are such a quick and easy dessert. They would be perfect for a brunch or cozy weekend breakfast at home. I'm also going to file this recipe away as a perfect housewarming or bringing baby home gift!

Want To Save This Recipe For Later? Click The Image Below!


1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom
1 egg
1/4 cup brown sugar
1/4 cup buttermilk
1/4 cup sour cream
2 tablespoons butter, melted
1 1/2 teaspoons vanilla extract


1/2 cup granulated sugar
1/4 cup butter, melted


Preheat oven to 350, and grease two doughnut pans with nonstick spray (I love these doughnut pans). I use this coconut oil spray, and love it! You won't taste the coconut at all, I promise.

Whisk together the dry ingredients, flour through cardamom. In the bowl of your stand mixer, beat together the egg, sugar, buttermilk and sour cream. Then add the butter and vanilla. Add the dry ingredients, and mix on the lowest speed possible, making sure not to overmix in this step.

Time to bake! Spoon the batter into a large ziplock bag, and snip off one corner of the bag. Then pipe the batter into each well of the doughnut pan - about 2/3 full. Much easier than trying to spoon it in!

Bake for about 10-11 minutes, or until the edges are slightly browned. Let the doughnuts cool in the pan for a few minutes, and then transfer to a cooling rack.

To top the doughnuts: I prefer to only dip half of the doughnuts into the sugar mixture. Dip each doughnut into the melted butter, and then into the sugar. If you want fully sugared doughnuts, just be sure to double the ingredients!

If you make this recipe, don't forget to tag me (@thiscelebratedlife) on Instagram! I love seeing your creations, and sharing them!
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Kirsten Bell
Lemon Blueberry Muffins

Lemon Blueberry Muffins

I love a good, easy, blueberry muffin. There's nothing more classic, is there? These muffins are so easy - you don't even need any equipment other than a bowl, spatula and muffin tin. I love these for when we have company in town, because they're so quick and easy to whip up, but we enjoy them on any slow weekend morning!

I love how the lemon juice and lemon zest really help to brighten the flavors in these muffins. Classic blueberry muffins are good as is, but lemon and blueberry are such natural compliments, I couldn't resist! You'll also notice that these muffins call for cardamom. If you haven't used cardamom before, it's a relative to cinnamon, but a little bit lighter. I love it with citrus flavors, and it's delicious with the blueberries as well! Check out my other cardamom recipes here!



2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cardamon
1/2 cup sour cream or plain yogurt
1/4 cup buttermilk
3/4 cup granulated sugar
1/4 lemon juice
zest of one lemon
2 eggs
1 teaspoon vanilla
1/2 cup butter, softened
1 1/2 cup blueberries


Preheat the oven to 350 degrees, and grease or line a muffin tin. In a medium bowl, whisk together the dry ingredients, flour through cardamom. In another bowl or the bowl of your stand mixer fitted with the paddle attachment, combine the sour cream through butter, mixing until fully combined. Add the dry ingredients, and mix until just combined. Gently stir in the blueberries. Bake 16-20 minutes, or until a toothpick comes out with moist crumbs. Enjoy!

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Kirsten Bell
Super Good, Superfood Smoothie

Super Good, Superfood Smoothie

I know you're used to seeing more baked goods from me, but I can't live off of cupcakes - right? So today I'm sharing my easy superfood smoothie recipe with you! It's one that Jordan and I both enjoy drinking for breakfast, and sometimes even lunch because it's packed with protein, fiber and tons of vitamins! I also love that it's a paleo, gluten free and vegan smoothie so it's one that most people can have.

Used In This Post: 

Some of the key superfood ingredients in this smoothie are spinach, avocado and berries. Spinach is so good for us - probably everyone could benefit from eating more of it! It's good for skin, hair and bone health and is loaded with protein, iron, vitamins and minerals. Avocado is another really powerful superfood. We all probably know that avocado is full of healthy fats. But it's also a great source of fiber, folate, potassium, vitamin E and magnesium. Next up: blueberries! I love using frozen blueberries in this smoothie recipe because they're a pretty inexpensive berry when you buy them frozen (thank you Costco!). They are also stocked with antioxidant and anti-inflammatory, properties and are high in Vitamin C and potassium.

For even more nutritional value, we love adding flax seeds and chia seeds to our smoothies. One thing that I LOVE about our Vitamix blender is that it's powerful enough to turn the seeds to powder. So you'd literally never know they were in there! 

Whip up one of these smoothies this week for breakfast or a post-workout nutrient boost!


1 cup almond milk (I love the organic Silk almond milk)
1 packed cup fresh spinach
1 cup frozen blueberries (or berry mix)
1/2 cup avocado (I like the frozen avocado at Costco)
1 tablespoon almond butter (We use Justins!)
1 teaspoon flax seeds
1 teaspoon chia seeds


Load all the ingredients into your Vitamix machine or other blender, and blend until smooth. Top with some fresh berries if you like, and enjoy!

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Kirsten Bell