Raspberry Orange Muffins #throwbackthursday


I love muffins, especially the recipe we currently use at Turnbridge Point.  Lets face it, they are basically one step away from being cake.  I think muffins are the perfect breakfast item.  Of course they are delicious right out of the oven, but are also a wonderful snack throughout the day.  For as long as I can remember, muffins have been a breakfasts tradition in my family and are a staple at Turnbridge Point.  So, today, I share a delicious Raspberry Orange Muffin recipe with you.  Its in 2 parts, the muffins batter itself, which can be made up to 3 days ahead of time and stored tightly covered in the fridge until ready to use.  The second part is our crumb topping recipe, which goes perfectly on ANY flavor of muffin.  (little secret…we hand place all of our fruit into our muffins.  DO NOT FOLD THE FRUIT INTO THE BATTER!  It may take an extra minute or two but this way you can ensure even distribution into every bite, but more importantly, NO STAINING OF THE BATTER…ESPECIALLY BLUEBERRY MUFFINS!)  You can use fresh or frozen fruit for this recipe.  Oh, also, try swapping out the raspberries for blueberries.  Use lemon zest instead of orange….is that what we do?!  I’ll never tell 😉  Happy baking and enjoy these delicious muffins!

Steve Konopelski Signature

Raspberry Orange Muffins                                                           yields 24 muffins


2 C All Purpose Flour (300g)
¾ C plus 1 T granulated sugar (170g)
¼ C light brown sugar (40g)
½ t salt
1 t baking powder
1 t baking soda
6oz unsalted butter, room temp (170g)
Zest of ½ orange
2 eggs, room temp
2 egg yolks, room temp
2 T whole milk
2 t vanilla extract
5 oz sour cream
2 Tbsp orange marmalade
Fresh raspberries, about 2 pints
Muffin Crumbs

 Combine all dry ingredients in a mixing bowl. Stir to combine. Cut butter into small pieces and add to dry ingredients. Place orange zest in mixing bowl as well.

Paddle dry ingredients and butter on lowest speed of stand mixer until mixture resembles grains of sand.

In a separate bowl, mix together all wet ingredients and marmalade.

Slowly add wet ingredients to dry ingredients in 3 stages, paddling at medium speed until smooth between each addition. Scrape well between each addition.

Using an small cookie scoop, fill paper lined muffin tins. Hand place raspberries into muffin batter. (this works well with a small scoop; one scoop of batter then 3 raspberries, another scoop of batter then 3 more raspberries, making sure to evenly distribute the fruit). Top batter with generous hand full of muffin crumbs. Bake in preheated 350°F oven for 15-20 minutes or until tops are golden brown with no blonde spots.

Remove muffin tin from oven and allow to cool on rack.


Muffin Crumbs


2 C melted butter, cooled slightly
8 oz whole wheat flour
1 lb All Purpose flour
8 oz granulated sugar
10 oz light brown sugar
½ t ground cinnamon
½ t salt
¼ t baking soda


Combine all dry ingredients in a mixer fitted with a paddle attachment. Mix on low speed until combined.

With mixer on low speed, stream in melted butter and continue to mix just until combined.

Sprinkle mixture on to parchment lined sheet pan and fluff with fingers. Chill in refrigerator until set. Crumbs may be sprinkled on top of muffins before baking. Store unused crumbs in freezer for up to 4 months


Steven’s Biscuits #throwbackthursday


For as long as I can remember biscuits have been a breakfast staple in my family.  My mother makes great biscuits.  In the 8th grade, I came home from school one day, and handed my mother a recipe that we used for making biscuits in my home economics (remember those?) class.  She humored me, thinking the recipe couldn’t possibly be better than hers and made them for our next breakfast.  The recipe was so great she threw hers away and my family has been making this recipe ever since.  In my mothers recipe box it is simply labeled, “Steven’s Biscuits.”

I thought I would share this recipe with all of you…I have made some changes…and some secrets.   I hope you enjoy!!!

2 Cups (slightly rounded) All-Purpose Flour, plus more for dusting
4 tsp baking powder
1 tsp kosher salt
2 tsp granulated sugar
1/2 C (4 oz) unsalted butter, cold
1 Tbsp lemon juice
1 Cup cold milk, 2% or higher fat content
splash heavy cream

Combine milk, lemon juice, and heavy cream in a measuring cup.  Allow to sit for about 5 minutes, in refrigerator.

Combine all dry ingredients and butter in food processor.  Pulse until butter is the size of peas.

Place butter mixture in medium sized bowl.  Add liquid.  Stir gently until mixture is just hydrated.

Turn out onto floured surface.  Liberally dust with flour.  Pat dough flat with hands, about 1 inch in thickness.  (do not use a rolling pin!)  Sprinkle with flour.  Fold dough in half.  Pat flat to 1 inch thickness.  Repeat this process 4 times total.  Dust with flour as needed to prevent dough from becoming sticky.

Cut into desired shapes.  (I cut my biscuits square so I don’t have to re-roll and risk the dough getting tougher)  Should make 8-12 biscuits depending on size.

Place biscuits on parchment lined sheet pan.  Brush with egg wash or heavy cream.  Bake in preheated 400 degree oven for about 10-12 minutes or until golden brown.  Enjoy hot from the oven with butter and creamed honey!

Steve Konopelski Signature




French Canadian Sugar Pie


2 C light brown sugar
4 T all-purpose flour
2 large eggs
2 egg yolks
2 C heavy cream

In medium sized bowl, combine sugar, flour, eggs and yolks. Whisk until combined, mixture will be thick. In medium sized sauce pan, bring heavy cream just to the boil. Temper the cream into the egg mixture whisking until smooth and completely combined.

Pour filling into unbaked pie shell and bake at 350 degrees F until golden brown and filling has set, about 30 mins.

Remove from oven and allow to cool completely. Filling will settle slightly as pie cools.

Filling may also be poured into a prebaked pie shell and baked at 300 degrees F until set, about 40 mins.

Serve at room temperature or warm gently.


Cranberry Compote

2 12oz packages of fresh cranberries
3/4 C orange juice
1 C granulated sugar
2 Tbsp orange marmalade
1 cinnamon stick

Combine all ingredients in a medium sauce pan. Cook over medium heat stirring occasionally until cranberries have burst, about 10 minutes. Add more sugar to make compote sweeter if desired. Remove from heat and allow to cool. Store in airtight containers in refrigerator for up to one week.

Savory Palmiers

This recipe is very easy but looks difficult. It is flaky, cheesy, and people can’t get enough. You can make it with homemade puff pastry or store-bought if you’re in a pinch.

What you’ll need:

1 sheet of puff pastry, thawed
6 oz goat cheese
3 oz cream cheese, room temp
1/3 C heavy cream
½ C grated parmesan cheese
2 T finely chopped fresh parsley
1 T finely chopped fresh chives
Salt and pepper to taste

What to do:

In bowl of a stand mixer fitted with a paddle attachment, combine the goat cheese and cream cheese until creamy. Add heavy cream and continue to paddle until smooth. Add cheese, herbs, and seasoning. Mix until combined. Set aside.

Roll sheet of puff pastry on lightly floured surface until pastry sheet is 1/8th of an inch thin. Spread a thin, even layer of the cheese mixture on the entire surface of the puff pastry. Fold left side of pastry length wise in by one forth. Repeat with the right side of the pastry. You should have a gap between the two folded over sides that is equal to twice the width of the folded over sections. Spread a thin layer of cheese mixture over the left and right sides. Fold each of the two sides in again lengthwise so that the seams of each side are now touching. Spread another thin layer of cheese mixture over the folded sections. Fold puff pastry in half lengthwise. Wrap dough tightly with plastic wrap and chill for 1 hour.

Preheat oven to 350°F. Slice puff pastry log width-wise in slices about ½ an inch thick. Place slices flat on a parchment-lined sheet pan. Bake palmiers at 350° for about 10-12 minutes, or until golden brown. Allow to cool on sheet pan until ready to serve.

What is a Kouign Amann? (And how the heck do you pronounce it??)

Kouign Amanns are a simple yet insanely delicious pastry. These crusty, round cakes have been known to cause stampedes among our guests at the B&B. There’s something very appealing about the crackly, caramelized exterior that gives way to a surprisingly light center. And the simplicity of the flavor, which is derived from butter and sugar (LOTS of butter and sugar!) is truly delightful. I could take a bath in it!


For me, Kouign Amanns are a perfect example of one of life’s simple pleasures. I make many other desserts and pastries that are more elaborate, with complex ingredients and precise presentations. And don’t get me wrong, those elaborate desserts are a lot of fun to create and share with people. But when it comes to simple pleasures, nothing beats a Kouign Amann. A cup of coffee, a Kouign Amann, and a few minutes of solitude has me feeling like…

So what exactly is a Kouign Amann? Kouign Amanns are made using bread dough with layers of butter and sugar folded in. As the cake bakes, the butter permeates the dough and puffs it up. The sugar becomes caramelized, creating that great crusty texture on the outside of the cake.


Over time, I’ve perfected this simple recipe to create a Kouign Amann with a center that is lighter and moister than is typical. But sorry folks, that little trick is one I’m going to keep secret!

But I will tell you how to pronounce “Kouign Amann.” It’s basically pronounced like “Queen Ah-Mahn.” The translation of “Kouign Amann” is “Cake Butter,” which is pretty appropriate. The origin of the name is Breton, which was a Celtic-based language spoken in the Brittany region of France during the Middle Ages.

So there you have it… A linguistics lesson and a bit of information about one of my absolute favorite things to bake. Just call me the #KingofKouigns!

Chef Steve Konopelski

P.S. For those of you who live near Denton, Maryland, you can order Kouign Amanns for local pickup.