Tag Archives: flour

Pumpkin Bread (with some special add-ins)

21 Tuesday Oct 2014

Posted by in Baking, Breads, Desserts, Easy, Holidays

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Pumpkin Bread

Pumpkin bread is kind of a ‘duh’ thing to be making right now. I mean…………it’s time for pumpkin EVERYTHING. This year is worse than any other year. I have never seen so many ridiculous flavored pumpkin things…but that didn’t stop me from buying some “Limited Edition” Pumpkin Spice flavored “morsels” (do you HATE the word morsels too?).

Pumpkin Mini Loaves

Yeah – I just had to. But thankfully, I found a pumpkin bread recipe that will last for years to come. It will still be good even after these pumpkin chips get discontinued forever and ever. It will taste good in July, considering the way things are going these days Halloween stuff will probably start hitting the stores mid-summer in the years to come.

Pumpkin Bread

The reason this pumpkin bread recipe is great is because you use an ENTIRE can of pumpkin. Nothing is worse than opening a can of pumpkin and having half of it sitting around with you twiddling your thumbs, not knowing what to do with it. Yes – this recipe makes 3 loaves, but the bread freezes great, and ’tis the season to start pawning off all of your baked goods on family and friends.

tasty fillings

Loaf and mini loaves

Side note: I really like using a mini-loaf pan for these sorts of things because they are super fun. If you don’t have a mini loaf pan, use the cheap store-bought foil ones – they work WAY better than my fancy Le Creuset loaf pan (sad but true).

Pumpkin Bread

Until next year, pumpkin bread. I’ll definitely be revisiting this recipe. Do you have any favorite pumpkin bread recipes you would like to share? I’d love to find the ultimate recipe, and for now this one is close!

Recipe
Pumpkin Bread (with pumpkin chips and walnuts!)
makes 3 (7×3 inch) loaf pans, or about 24 mini loaves
adapted from All Recipes

Ingredients

  • 1 (15 ounce) can pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 3 cups white sugar
  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 cup chopped, roasted walnuts (optional)
  • 1 cup (or about 10 oz, aka a whole bag) of pumpkin flavored morsels (can sub white choc chips too)

Directions

1. Preheat oven to 350F. Grease and flour 3 (7×3 inch) loaf pans, or use a mini loaf pan if you have one.

2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add the chips and walnuts, if using. I roasted my walnuts in a skillet on low heat for a few minutes before adding, just to amp it up a little. Pour into the greased pans.

3. Bake for about 50 minutes in the oven, only about 25-30 minutes if you are using a mini loaf pan. Loaves are done when toothpick inserted in the center comes out clean. Let cool and invert bread onto a wired rack if desired.

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I’ll Crumble for Ya

30 Saturday Aug 2014

Posted by in Baking, Bloggerific, Breakfast, Desserts, Easy

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fruit crumbleCrumbles…Cobblers…Crisps? Aren’t they all the same thing? All I know is they are all delish. However, I haven’t made many in my life, they are one of those easy things that I always blow off and instead I go make some *new* or *trendy* thing…which never turns out as good as one of the classics. Stick with the classics people! They are still around for a reason!Blackberry CrumbleSo the lovely Lulu found this amazing guide on The Kitchn and I just have to share the whole thing here. It really lends itself to “wingin it” and just going for it. We made a blackberry, blueberry, and nectarine crisp going off of this guide. It’s probably the best thing I have eaten all summer long.Crumbles

The Guide
How to Make a Fruit Crumble, Cobbler, or Crisp
from The Kitchn
Makes one 8″x8″ square pan, 9″ pie pan, or use individual ramekins

Ingredients

For the filling:
6 – 7 cups fruit, enough to almost fill pan
1/2 – 1 cup sugar, to taste
1-3 teaspoons lemon juice, to taste
1-3 tablespoons cornstarch, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)

For the crumble topping:
1 cup (5 ounces) all-purpose flour
1/2 cup (4 ounces) brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, softened

ICE CREAM FOR TOPPING!!!

Instructions

Heat oven to 375°F.

1. Prepare the Fruit Filling: If necessary, dice the fruit into bite-sized pieces. Toss the fruit with sugar, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits like peaches and plums. Best is to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples. But don’t worry; no matter your ratio of these ingredients, your crumble will be delicious.

Pour the fruit filling into the baking dish.

2. Prepare the Crumble Topping: Thoroughly mix the flour, sugar, cinnamon, baking powder, and salt for the crumble topping. Break the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed.

3. Top the Fruit Filling: Pour the crumble topping evenly over the fruit.

4. Bake the Crumble: Bake the crumble for 30-35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.

5. Cool and Store the Crumble: Let the crumble cool for at least 15 minutes before eating. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

Additional Notes:

• Using a 9″x13″ Pan: Increase the fruit to 10-11 cups, adjusting the other filling ingredients to match. Increase all the crumble topping ingredients by half (1 1/2 cups flour, etc.), except for the baking powder.

• To Make a Crisp: Add 1/2 cup of old-fashioned rolled oats or 1/2 cup chopped nuts (or both) to the topping.

• To Make a Cobbler: Press the crumbs into biscuit-sized patties and arrange them in a single layer over the fruit.

• Flour Substitutions: Try subbing another flour for all or some of the AP flour in this recipe. Almond flour, spelt flour, and barley flour would all make delicious crumbles and cobblers.

• Sugar Substitutions: Swap the brown sugar for white sugar for a lighter flavor, especially for cobblers. Feel free to experiment with other sugars in your cupboard as well.

Crumble

 

Trail Mix Cookies

27 Tuesday May 2014

Posted by in Baking, Bloggerific, Desserts, Easy, Travel

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Trail Mix CookiesI’m one of those people who can shamelessly polish off about a pound of trail mix in under five minutes. And I’m not picky either…Yes, I like to make sure I’m getting a balanced handful, and I never pick out all of the chocolate before everything else. You’ve gotta plan ahead for the last perfect bite!Trail mix cookiesThese cookies make trail mix less complicated. All the goodness of trail mix in one cookie. Totally portable, and perfect for a road trip or camping weekend. And if you are a germ-o-phobe (I’m def not) these are good because a bunch of people aren’t sticking their hands into one bag…Trail Mix Cookies

Trail Mix CookiesThis recipe can be adapted. I almost added butterscotch chips, but wanted to keep it as classic as possible. Peanut butter chips, other nuts, golden raisins, tons of other stuff would work, make your own favorite trail mix into a cookie!Trail Mix Cookies

Recipe
Trail Mix Cookies
adapted from the Joy the Baker Cookbook
makes about 3 dozen cookies

Ingredients

  • 2 cups old-fashioned oats
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 cups M&M chocolate candies
  • 1 cup coarsely chopped roasted and salted peanuts
  • 3/4 cup raisins

Directions

Preheat oven to 350F. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. Set aside.

In a medium bowl, whisk together oats, flours, baking powder, baking soda, salt, and cinnamon. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butt and sugars until light and fluffy, 3 to 5 minutes. Add eggs one at a time, beating on medium speed for 1 minute between each addition. Stop the mixer and scrape down the bowl as necessary. Beat in the vanilla until thoroughly incorporated.

Stop the mixer and add the flour mixture all at once. Beat on low speed until just cinforporated. Add the M&M’s, peanuts, and raisins. Remove the bowl from the mixer, and finish incorporating the cookie batter with a spatula.

Roll generous tablespoonfuls into balls and place on prepared baking sheet. Bake for 10-13 minutes or until lightly browned around the edges. Remove from oven and allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool.

Cookies will last at room temperature in an airtight container for about 5 days.

Pumpkin Cheddar Bread and Meeting the Fabulous Beekman Boys

05 Tuesday Nov 2013

Posted by in Baking, Breads, Entertaining, Events, Vegetarian

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Last year, I bought my mom the Beekman 1802 Heirloom Cookbook for her birthday. Lo and Behold, a new Heirloom Dessert cookbook is out by the Fabulous Beekman Boys and this year I got to take my mom to their book signing for her birthday!Beekman Boys Heirloom Dessert CookbookJosh and Brent were so cute and sweet in person. It was great seeing my mom chat with them – she has been a fan forever and has watched their TV Show and their stint on the Amazing Race (which they won). When I started watching the show I realized halfway through that I had read one of Josh’s books, I Am Not Myself These Days. It’s a quick and hilarious read and I recommend it in addition to any of their cookbooks.Beekman Pumpkin Cheddar BreadTo get ourselves “pumped up” for the book signing, we made the Beekman’s Pumpkin Cheddar Bread. I haven’t made much bread in my life, since any recipe with yeast in it makes me nervous…but after making this I am nervous no more! I have found it takes time to make bread…but not much effort if you are going with a classic, timeless recipe. Along with my Pumpkin Soup, I think this bread will become a yearly fall tradition around here!Pumpkin Cheddar Bread

Recipe
Pumpkin Cheddar Bread
Barely Adapted from the Beekman 1802 Heirloom Cookbook

Ingredients

  • 3 3/4 cups All-Purpose Flour, plus more for surface and bowl
  • 1 tablespoon Packed Light-Brown Sugar
  • 1 package Rapid-Rise Yeast (1/4 oz envelope)
  • 2 teaspoons Salt
  • 1/4 teaspoon Cayenne Pepper
  • 3/4 cups Unsweetened Pumpkin Puree
  • 4 ounces Shredded Sharp Cheddar Cheese
  • 1 tablespoon Unsalted Butter, softened, for buttering pan
  • 1 large Egg yolk, lightly beaten with 1 teaspoon water

Directions

  1. In a large bowl, stir together 3 1/2 cups flour, brown sugar, yeast, salt, and cayenne. Add 1 cup water, pumpkin, and cheese; stir to combine. (Dough will be slightly sticky.)
  2. Turn dough out onto a lightly floured surface and knead until it forms a smooth ball. (Add up to 1/4 cup more flour if needed.) Sprinkle a large bowl with flour and add ball of dough, turning to coat. Cover with plastic wrap and refrigerate overnight.
  3. Butter a 9- by 5-inch loaf pan with 1 tablespoon butter. Transfer dough to a lightly floured surface and use hands to flatten to a rectangle, about 9 by 10 inches. Roll dough into a log and place seam-side down in loaf pan. Cover loosely with plastic wrap or a kitchen towel and let rise at room temperature until almost doubled in volume, 1 to 1 1/4 hours.
  4. Preheat oven to 375 degrees F. Using a sharp knife, slash loaf down center. Brush loaf with egg wash. Bake until loaf sounds hollow when tapped, 40 to 50 minutes. Turn out of pan onto a wire rack to cool.Pumpkin Cheddar Bread

Baked | Oatmeal M&M Cookies

09 Wednesday Oct 2013

Posted by in Baking, Cookies, Desserts, Easy, Holidays

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Oatmeal M&M CookiesI have always been a sucker for M&M cookies…but I’ve never actually baked any on my own…Until we had tons of M&M’s leftover from the candy bar at our Wedding. Add this to the fact Jordan loves Oatmeal cookies…and these babies were born. They are chewy, crunchy, and addicting…Good thing I still have about 2 pounds of M&M’s left! The next few batches are going to be given to all of the guests from our Wedding who didn’t take enough candy in the first place…Consider yourself warned.Oatmeal M&M CookiesOh and yes…our Wedding colors were shades of Rose and Gold…so these totally look like Valentine Cookies. Don’t you dare judge.Oatmeal M&M CookiesWe ordered personalized M&M’s and I’m not even sure if anyone noticed the messaging…One thing is for sure, you definitely can’t appreciate the messaging when the M&M’s are buried into delicious cookies. Fun Fact: The term is “Anchors Aweigh” not “Anchors Away.” I might be the only person in the universe who didn’t know this until I ordered the M&M’s…Another Fun Fact: We were married on a ferry, so we weren’t just putting random phrases on our Wedding candy…I swear.Wedding M&Ms

Oatmeal M&M Cookies

Recipe
Oatmeal M&M Cookies
adapted from food.com
makes about 3 dozen cookies
Note: Feel free to half the recipe for a smaller batch. Like I said, I had a lot of M&M’s to use.

Ingredients:

    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • 1 1/2 cup dark brown sugar, packed
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 1 teaspoon baking soda
    • 2 and 2/3 cups old-fashioned rolled oats
    • 2 1/4 cups all-purpose flour, divided
    • 1 1/2 cup M&Ms

Directions:

In a large bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the softened butter and sugars until smooth. Add the eggs and vanilla and mix well.

Slowly stir in the baking soda,, oats, and 2 cups of flour. Mix together until just combined. Do not overmix. Toss the M&M’s in 1/4 cup flour, then add to the cookie dough. We don’t want our M&M’s sliding around the dough!

Chill the dough for at least one hour in the fridge. Cookies just aren’t as good if you don’t refrigerate the dough before baking. I usually leave them in overnight.

Preheat oven to 350F degrees.

Roll and drop dough by tablespoonfuls onto a greased baking sheet or silpat. Bake for 10-12 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack. The cookies may appear undone, but if they are brown around the edges they are most definitely done!Oatmeal M&M Cookies

Game Day: Pizza Puffs

01 Friday Feb 2013

Posted by in Appetizers, Easy, Entertaining, Events

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Pizza Puffs

I think the only thing I like about football games is the opportunity to make awesome finger foods and appetizers to drink with copious amounts of tasty beer. Unfortunately, we tend to do things like go skiing on football days, so I haven’t made as many delicious things as I would like…

When I saw this quickie recipe in Southern Living I had to make it right away since:
A.) Pizza is probably my favorite food
B.) This recipe is super easy to make
C.) They come out as cute tiny minis!

Pizza Puffs

Recipe
Pizza Puffs
Adapted from Southern Living
Makes 24 Puffs

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon garlic salt
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1 cup (4 oz.) shredded mozzarella and/or cheddar cheese
  • 1/4 cup sauteed mushrooms
  • 1/4 cup sliced black olives
  • 1/2 cup mini pepperoni
  • Vegetable cooking spray
  • Jarred pizza sauce, warmed

Preparation

  1. Preheat oven to 375°. Whisk together flour, baking powder, and garlic salt in a large bowl. Whisk in milk and egg. Stir in cheese, mushrooms, olives, and pepperoni. Let batter stand 10 minutes, and stir until blended. Coat cups of a 24-cup mini muffin pan well with cooking spray. Spoon batter into muffin cups. Bake 15 to 18 minutes or until puffed and golden. Serve with warm pizza sauce.