French Breakfast Puffs

Today's high temperature was 65 degrees, it's officially fall, and i'm sharing a cozy recipe that's filled with warm spices and comforting sugar. We're talking french breakfast puffs people. Let's get to it!

So, what is a french breakfast puff? They are perfectly spiced little muffins that have a sturdy yet tender texture and the most perfect cinnamon-sugar crunch to balance out the crumb!

These little gems are probably one of the best baked goods I've made in a while. They are just SO FALL, and they are easy business!

In my weekend daydream, I'm eating these in my sunlit breakfast nook alongside a hot apple cider. Let's make that happen! Ok?

French Breakfast Puffs

makes about 10 little muffins

recipe slightly adapted from The Kitchy Kitchen Cookbook by Claire Thomas

5 1/3 tablespoons unsalted butter, softened

1 cup sugar, divided

1 egg

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon sea salt

1/4 teaspoons ground nutmeg

1 1/2 teaspoons cinnamon, divided

1/2 cup milk

1 teaspoon vanilla extract

4 tablespoons unsalted butter, melted

Preheat oven to 350 degrees, and prepare a muffin tin by spraying with non-stick spray.

In the bowl of a stand mixer, beat 1/2 cup of sugar and butter until light in color and fluffy. Add egg, and mix until fully incorporated. Sift together flour, baking powder, salt, nutmeg, and 1/2 teaspoon cinnamon. Mix the dry ingredients into the butter and sugar alternately with the milk. Add in vanilla, and mix to fully incorporate.

Fill muffin tin cups 2/3 cup full. Bake 25 minutes, or until barely golden brown.

Remove from oven and immediately remove puffs from the muffin tin. While still warm, dip puffs in the melted butter then roll in a mixture of the remaining sugar and cinnamon. 

Eat. Share. Have one with a hot apple cider it's the perfect fall breakfast!

Thanks for reading, you sweet people!

Tortilla Soup

So, so, SO much to share since my last post. There's so much to say, but I will start with a "THANK YOU"! It's been a year since I began this blog and it's been a much needed creative outlet, but it's also brought some much needed successes. Thank you for reading, subscribing, sharing, and commenting. You are appreciated!

The next bit if news is, I'm starting a new job in October! If you know me in real life you'll know what a journey that situation has been. I've been desperate for a change for about 4 years and there has been A LOT of disappointment, feelings of rejection, tears, sleepless nights, and frustration. That's a story for another time, but I did want to write publicly about this blessing, and send encouragement your way if you're feeling stuck in a situation that you feel you have no control over. God is in control of your life. Just rest in His plan (even if it's difficult), and I promise that one day you'll look back and see that He had a perfect ending planned for you!

Now for the apology, I looked back and I haven't posted anything in 3 weeks?? Yikes! I'm truly sorry! It's been a bit crazy around here and I ended up having a cold/flu/weird, terrible sickness that lasted for two weeks. It was a real butt-kicker. And that, ladies and gentlemen is how this soup was created! 

This is tortilla soup, and it saved my throat and probably cured my head cold/flu/weird, terrible sickness. Maybe I should call this "Miracle Soup"?

This soup is incredibly easy, filling, and comforting....just what you need when you're feeling under the weather or chilled from the cooler temps. Chicken broth, diced tomatoes, jalapeños, cumin, and the unexpected addition of tortillas make a creamy soup that you'll be craving this fall!

Tortilla Soup

makes 2 quarts soup

1/4 cup olive oil

3 corn tortillas, chopped

2 cups yellow onion, diced

2 tablespoons ground cumin

1 teaspoon ground chipotle chile powder

1 jalapeño pepper, seeded and diced

5 garlic cloves, minced

1 quart reduced-sodium chicken broth

28 ounce can diced tomatoes

Heat oil in a large saucepan over medium-high heat. Add chopped tortillas and fry until crispy. 

Add onion, cumin, chile powder, jalapeño, and garlic. Cook until onions are tender and translucent.

Add broth and tomatoes and cooke over medium heat for 45 minutes. 

Puree soup in a blender and enjoy. You can eat this alone, or add whatever you like! I added grated cheese, cubed avocado, grilled chicken, and fried tortilla strips. 

recipe slightly adapted from The Kitchy Kitchen Cookbook by Claire Thomas

This soup and Vick's vaporub. Saved my life. :)