Nun’s Puffs are delicate pastries with a light, airy texture and a gently crisp exterior. Made from a simple choux-style dough, these golden treats rise beautifully in the oven, creating a tender center that is both soft and satisfying. Their subtle sweetness makes them versatile enough for breakfast, afternoon tea, or a refined dessert. Often finished with a dusting of powdered sugar, Nun’s Puffs have an understated elegance that suits any occasion. Enjoy them warm and freshly baked, or pair them with fruit, whipped cream, honey, or a drizzle of chocolate for an extra touch of indulgence. Light, graceful, and wonderfully comforting, Nun’s Puffs offer a delightful balance of simplicity and sophistication.
Ingredients
½ cup butter
¾ cup flour
1 cup of milk
4 eggs, room temperature
Process
Preheat oven to 375°F.
Grease 12 muffin cups well, including the top of the muffin tin.
Melt the butter in a medium saucepan.
Melt the butter. Add the milk and bring it to a boil.
Add all the flour at once. Stir until the mixture forms a firm ball.
Remove from the heat and let it cool for 5 minutes. Add the eggs one at a time, beating with a wooden spoon for 1 minute after each egg.
Divide the batter between each muffin cup.
Sprinkle the top with granulated sugar.
Bake for 30 minutes.
Remove from oven and remove buns from muffin tin.
Drizzle with honey or your choice of topping and enjoy while warm.
A crumb-topped slice of walnut banana bread is served alongside coffee in a cozy kitchen setting.
Banana Nut Bread recipes are everywhere, and most are delicious. But this one is truly a standout! I discovered it about 10 years ago, and it has been my favorite ever since. Each slice is moist, wonderfully dense, and bursting with intense banana flavor. Toasted walnuts or pecans add a satisfying crunch, while the cinnamon streusel topping delivers the perfect sweet, buttery finish.
Ingredients:
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots)
1 cup chopped toasted walnuts or pecans
½ teaspoon vanilla extract
Process:
Beat butter and cream cheese with an electric mixer until fluffy
Gradually add sugar, beating until light and fluffy
Add eggs one at a time, beating until just blended after each addition
COMBINE flour and next three ingredients
Gradually add butter mixture at low speed until blended
Add bananas, vanilla, and nuts
Spoon batter into two greased and floured 8 x 4-inch bread pans
Top with streusel topping
Bake at 350°F for 1 hour, or until a toothpick inserted in the center comes out clean and the sides pull away from the pan.
Cool pans on a wire rack for 10 minutes and remove from pan
Cool completely before slicing
STREUSEL TOPPING
Mix ½ cup firmly packed brown sugar, ½ cup chopped toasted nuts, 1 tablespoon melted butter, 1 tablespoon flour, and 1/8 teaspoon ground cinnamon. Sprinkle the mixture over the batter before baking. If the top browns too quickly, cover it with foil for the last 15 minutes.
A loaf of Cheesy Beer bread wrapped in parchment and twine, adorned with fresh herbs.
Cheesy Beer Bread transforms humble ingredients into a delightful, crowd-pleasing loaf that’s fun to bake and impossible to resist. Picture a tall, golden cylinder with a slightly crisp crust and a pillowy, cheese-studded interior that releases savory aromas as you slice it. No yeast fuss—baking powder and lively beer bubbles do the rising—so it’s a quick, satisfying bake. The vertical pan traps steam, keeping the crumb tender while concentrating cheesy, toasty flavors in every bite. Serve warm with butter, dunk into soups, or package for fundraisers and friendship baskets—this bread practically sells itself. For variety, try baking the batter in mugs for single servings or in a standard loaf pan for easy sharing. It’s playful, flavorful, and ideal for spontaneous baking adventures.
Ingredients
3 cups of all-purpose flour
2 tablespoons of granulated sugar
1 tablespoon of baking powder
1 teaspoon of kosher salt
1 cup of shredded sharp cheddar cheese
12 oz. beer (see note)
¼ cup of butter melted and divided
½ tsp garlic powder
½ Tbsp minced fresh parsley
¼ cup of shredded sharp cheddar cheese (for top of loaf)
Process
Preheat oven to 350°F.
Spray pan or mugs with nonstick cooking spray; set aside.
Using a large mixing bowl, add the flour, sugar, baking powder and salt; stir until well combined.
Add 1¼ cups of cheddar cheese; stir until well combined.
Add beer; stir until well combined.
Transfer batter into prepared pan, or mugs.
Brush half of the melted butter (2 Tbsp) and sprinkle ¼ cup of cheese evenly on top of the batter.
Bake for 40-45 minutes, or until top of bread is golden brown.
Topping for Bread
Using a small bowl, whisk together the remaining melted butter (2 Tbsp), garlic powder and parsley.
While bread is still hot from oven, brush the butter mixture evenly on top.
Let bread cool for 10 minutes in pan before transferring to a wire rack until completely cool.
Notes
For beer bread, I recommend using a lighter beer like ales or pilsner. Hoppy beers (like IPAs) are not recommended as they tend to overshadow the flavors in the bread.
A golden loaf of freshly baked bread rests on a wooden cutting board next to a serrated knife.
Sourdough bread undergoes fermentation, which produces lactic acid, giving it a tangy flavor. Traditional sourdough has a chewy texture, large air pockets, and a crusty outside, distinguishing it from bread made with commercial yeast. However, this recipe combines sourdough starter with commercial yeast, resulting in a softer, lighter bread similar to sandwich bread. It lacks the chewy interior and crusty crust typical of traditional sourdough. Many consider sourdough healthier because fermentation helps break down gluten and complex carbs, making the bread easier to digest. This process may also support blood sugar regulation, offering additional health benefits. Overall, this version provides a milder, softer bread while retaining some health advantages of traditional sourdough.
Measure Sourdough Starter; let stand at room temperature for 30 minutes.
Combine 2½ cups of bread flour and the dry yeast in a large mixing bowl. Set aside.
Heat water to 120°F, then add sugar, butter, and salt. When the butter nearly melts, pour the liquids into the flour and yeast mixture, then add 1 cup of Sourdough Starter.
Use a dough hook on a stand mixer. Mix at low speed for 30 seconds, then scrape the sides of the bowl. Increase the speed to high and beat for 3 minutes.
Combine the remaining 2½ cups of flour and baking soda, and add to the yeast mixture. Stir until combined. If using a mixer with a dough hook, mix for about 5 minutes until smooth and elastic.
If not using a stand mixer with a dough hook, turn the dough out onto a floured surface and knead for 6 to 8 minutes until smooth and elastic.
Grease a big bowl with butter or shortening. Make the dough into a ball and put it in the bowl. Turn the dough over once to coat it with butter or shortening.
Cover the bowl with plastic wrap and place it in a warm spot to rise for 60 minutes.
After 60 minutes, punch the dough down with your fist and turn the dough out onto a floured surface.
Cut the dough into two pieces, cover with plastic wrap, and let rest for 10 minutes.
Line two baking sheets with parchment paper. After resting for 10 minutes, place the dough halves onto the baking sheet and shape them into a ball by tucking the edges under.
Alternatively, place the dough into two greased bread loaf pans.
Using a sharp knife, make slashes across the tops of the loaves. Cover and let rise in a warm place until doubled for 30 minutes.
Preheat oven to 375°F. and bake for 30 – 35 minutes or until bread sounds hollow when lightly tapped.
Remove from oven and place on wire racks to cool before slicing.
If using bread loaf pans, remove bread from pans and cool on a cooling rack.
Note:
Keep your sourdough loaf in a paper bag, linen bread bag, or bread box to maintain crust crispness and soft crumb. Avoid airtight plastic bags at room temperature, as they trap moisture and can soften the crust or promote mold growth.
A glass jar with bubbly sourdough starter ready for baking.
Embark on a delicious adventure with this simple sourdough starter recipe! It takes about a week to develop, but patience pays off with irresistibly fresh, homemade bread. Plus, you get to be the boss of your ingredients, making every loaf healthier and tastier. Baking fun starts now!
Ingredients
1 package of active dry yeast
2 ½ cups of warm water (105°F. to 115°F)
2 cups of all-purpose flour
1 tablespoon of sugar or honey
Process
Dissolve the yeast in ½ cup of the warm water.
Stir in the remaining warm water, flour, and sugar or honey.
Using a wooden spoon, beat until smooth.
Pour mixture into a 5-cup jar and cover with 100% cotton cheesecloth.
Let stand at room temperature (75°F – 85°F) for 5 to 10 days or until the mixture has a fermented aroma and the active bubbling stops. Your starter is ready to use for baking.
Be sure to stir your starter 3 times a day.
If you’re not baking bread right after the 10-day fermenting process, store your starter in a 1-quart container after it finishes bubbling. Cover it with a lid and put it in the fridge.
If you don’t use your starter within 10 days of putting it in the refrigerator, add 1 teaspoon of sugar or honey. Keep adding 1 teaspoon of sugar or honey every 10 days while it’s stored in the fridge, unless you replenish the starter after using it in a recipe.
Replenish starter after each use by stirring in:
¾ cup of all-purpose flour
¾ cup warm water
1 teaspoon of sugar or honey
Add into the remaining starter for each 1 cup removed for the recipe.
Cover replenished starter with cheesecloth and let stand at room temperature for 1 day or until bubbly.
Cover with a lid; chill for later use following instructions in step 8 above to keep it active.
Recipe for easy, delicious soft Sourdough Bread to follow in the next post.
There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I discovered this recipe about 10 years ago and decided it is the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts and cinnamon streusel topping. This recipe makes two loaves, great for gifting or freezing for later use.
Ingredients
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots) *
1 cup chopped toasted walnuts
1 teaspoon vanilla extract
Process
Preheat oven to 350°F. Grease and flour two 8 x 4-inch bread pans.
Mix butter and cream cheese with an electric mixer until smooth.
Gradually add sugar and beat until the mixture is light and fluffy.
Add eggs one at a time, beating until just blended after each addition.
COMBINE flour and next three ingredients
Gradually add to the butter mixture at low speed until blended.
Add bananas, vanilla and nuts.
Spoon batter into two greased and floured bread pans.
Top with streusel topping.
Bake for 1 hour until a toothpick inserted in the center comes out clean and sides pull away from pan.
Cool pans on wire rack for 10 minutes before removing from pans.
Cool completely before slicing.
STREUSEL TOPPING
Ingredients
½ cup firmly packed brown sugar
½ cup chopped toasted walnuts
1 tablespoon melted butter
1 tablespoon flour
1/8 tsp ground cinnamon.
Process
Mix all ingredients for streusel together in a bowl.
Sprinkle over the batter before baking
Press streusel into the dough with the back of a spoon to ensure streusel is baked into the loaf and doesn’t shed when removed from the pan.
*Note: the riper the bananas (black even) the more banana flavor will impart in your recipe. I use frozen bananas that have been defrosted in the refrigerator, they are overripe and work wonderfully.
There are so many recipes for Banana Nut Bread and truthfully, they are all pretty good. I found this recipe about 10 years ago and discovered it is hands down the best recipe I have ever made for Banana Nut Bread, moist, dense with an intense banana flavor highlighted by toasted walnuts or pecans and a cinnamon streusel topping.
Ingredients:
¾ cup butter, softened
1 8oz package of cream cheese, softened
2 cups of sugar
2 large eggs
3 cups of all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1-1/2 cups mashed ripe bananas (about 4 with dark spots)
1 cup chopped toasted walnuts or pecans
½ teaspoon vanilla extract
Directions:
Beat butter and cream cheese with an electric mixer until fluffy
Gradually add sugar, beating until light and fluffy
Add eggs one at a time, beating until just blended after each addition
COMBINE flour and next three ingredients
Gradually add butter mixture at low speed until blended
Add bananas, vanilla and nuts
Spoon batter into two greased and floured 8 x 4-inch bread pans
Top with streusel topping
Bake for 1 hour in a 350°F. degree oven or until a toothpick inserted in the center comes out clean and sides pull away from pan.
Cool pans on wire rack for 10 minutes and remove from pan
Cool completely before slicing
STREUSEL TOPPING
Stir together ½ cup firmly packed brown sugar; ½ cup chopped toasted nuts; 1 tablespoon melted butter; 1 tablespoon flour; 1/8 tsp ground cinnamon. Sprinkle over batter before baking. It may be necessary to cover the last 15 minutes with foil to prevent overbrowning.
