quick bread

• Preheat oven at 350-degrees. Cut parchment paper to fit long-ways in a loaf pan, sticking up on either side as a sling. Apply nonstick spray into pan, place paper, then spray again. Set aside.
• Prepare apples. Add brown sugar and cinnamon to bowl and toss with chopped apples to coat.
• In a big bowl, mix white sugar and applesauce until smooth and creamy. Add eggs one at a time, then the vanilla extract.
• In another small bowl, stir together the flour, baking powder, and salt. Gradually stir this into the egg mixture, followed by the milk.
• Spoon about half of the batter into the prepared pan. Layer about half of the apples on top. Scoop the remaining batter over it, and add the rest of the apples. Pat them into the top.
• Bake for 50 to 55 minutes, until a toothpick stuck into the middle emerges clean.
• Use parchment sling to immediately lift loaf onto a rack to completely cool. Once the loaf is at room temperature, shroud in plastic wrap and store at room temperature--or freeze all or part of loaf for later.

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• Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
• Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
• In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
• In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
• Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
• Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.

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• Preheat oven at 400-degrees.
• In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs.
• In a different bowl, stir together 1/2 cup milk and sour cream. Stir into dry ingredients until it just holds together, adding more milk if needed. Fold in the candied citrus peel.
• If using a scone pan, pack the dough into the triangular holes. If shaping by hand, transfer the cohesive dough to a large piece of parchment paper on a large cookie sheet. Shape into a large, even circle. Slice into eight wedges and separate them slightly.
• Whisk egg and remaining tablespoon of milk and brush them atop each scone.
• Bake until scones are golden brown, 15 to 17 minutes. Leave on pan to cool for 20 minutes.
• To glaze, mix together confectioners' sugar and orange juice to create a thick, dribbly consistency. Spoon atop scones. Immediately sprinkle on more candied orange peel and gently press into tops of scones.
• Scones are best eaten within the day, but they can be frozen even while glazed. Freeze on waxed paper then transfer to a freezer bag or plastic container. They thaw quickly at room temperature.
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• Let puff pastry come to room temperature. Preheat oven at 425-degrees.
• Get out a large cookie sheet and line it with parchment paper. Unfold puff pastry onto the surface and use a pizza cutter to quickly cut the dough into 1-inch cubes.
• Bake for 10 to 15 minutes, until the squares are puffed and golden.
• Set out whatever will be used to stuff the nuggets. Mix together the sugar and cinnamon in a bowl. In another bowl, melt the butter.
• Remove the puff pastry from the oven. Pop open each cube by removing the top completely or opening it as if on a hinge--it's surprisingly easy, with those flaky layers--and add a dab of filling. Close the pastry, then roll it in butter and then in cinnamon-sugar.
• Churro Nuggets are best eaten the same day. Store them in a sealed container, with parchment or waxed paper between layers.
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• Preheat oven at 350-degrees. Line muffin pan with liners and apply nonstick spray.
• In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
• In large bowl, combine the pumpkin puree, white sugar, and brown sugar. Beat in the egg, vegetable oil, milk, and vanilla extract. Slowly mix in the dry mixture until it is just blended.
• Add the batter to the muffin pan, filling each about 3/4 full. Top each muffin with about a teaspoon of Nutella and use a butter knife to swirl it into the batter.
• Bake muffins for 14-16 minutes, or until a toothpick inserted in a center muffin comes out clean.
• Serve warm or at room temperature. Store in a sealed container.
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• Preheat oven to 350-degrees. Cut a piece of parchment paper to act as a sling across the wide part of a 8 1/2 by 4 1/4-inch loaf pan. Grease the pan well, press in the parchment paper inside so it sticks up on either end, and grease the paper as well.
• In a medium bowl, combine flour, baking powder, salt and 1 teaspoon cardamom. Set aside.
• In a large bowl, combine yogurt/sour cream, 1 cup sugar, eggs, vanilla extract, hydrated espresso powder, and oil; whisk well.
• Gradually stir in flour mixture.
• Pour batter into prepared pan and bake 50 to 55 minutes, until it passes the toothpick test in the middle of the loaf. Let it cool in pan for 10 minutes then lift out by the parchment and place on a wire rack over a sheet pan. You can reuse the parchment by placing it beneath the rack to make the next clean up stage easier, too.
• While the loaf is still warm, use a chopstick or skewer to poke deep holes all over the top and sides. Use a saucepan to heat up the 1/4 cup brewed coffee and 1/4 cup sugar until the sugar is dissolved. Slowly spoon the coffee mix over the cake, giving the liquid time to soak in; use it all, with the excess dripping into the pan below.
• When the loaf cake is completely cool, make the icing. Combine sifted powdered sugar, remaining 2 tablespoons brewed coffee, and pinch of cardamom. Stir until smooth. Add more sugar or a touch of coffee (or milk or water, in a pinch) if needed for consistency. Drizzle glaze over cake.
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