pumpkin doughnut muffins

I told myself that I wouldn't post another pumpkin recipe this year.  Then I tasted these moist morsels of pumpkin perfection and  I simply couldn't resist sharing!


  I can boldly testify to their goodness because I was not the main chef on this one.  I assisted Emily's mom, the incredible Tammy Circeo, with this recipe from Martha's Everyday Food Magazine. After this discovery, I think subscribing next year is a financial decision in need of no justification.

These cake-like muffins with a cinnamon, sugar-coated, doughnut exterior are now on my annual must-make list. This time of year is busy and generally feels rather rushed.  With all the office parties and family gatherings, who has time to call grandma and wait while she looks for a recipe that you may or may not have all the ingredients for?  Do yourself (and your co-workers and relatives) a favor! Save this recipe into your cooking files.  It will take about an hour to create these comforting, fall-flavored, doughnut muffins.  Trust me,it's worth it.

You Will Need:

· 10 Tablespoons (1 ¼ sticks) unsalted, room temperature

· 3 cups all-purpose flour

· 2 ½ teaspoons baking powder

· ¼ teaspoon baking soda

· 1 teaspoon coarse salt

· ½ teaspoon ground nutmeg

· ¼ teaspoon ground allspice

· ⅓ cup buttermilk

· 1 ¼ cups pure pumpkin purée

· ¾ cup light-brown sugar

· 2 large eggs

For the sugar coating: 

· ¾ cup granulated sugar

· 2 ½ teaspoons ground cinnamon

· ¼ cup unsalted butter, melted

What to Do:

1. Preheat oven to 350°F. Butter and flour 24 standard muffin cups. (The original recipe said to prepare 12, but I ended up with 24 muffins!)

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice.

3. In a small bowl, whisk together the buttermilk and the pumpkin purée. 

4. In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down the bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of the pumpkin mixture, and beat

to combine, scraping the bowl as needed.

6. Spoon about ⅓ cup of batter into each muffin cup and bake until a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. 

7. Meanwhile, mix the sugar and cinnamon. Remove the muffins from the oven and allow to cool in the pans on a wire rack for 10 minutes. Melt the butter. 

8. Working with one muffin at a time, coat them in melted butter (either brush it or dip it), then toss in the sugar mixture. Let the muffins cool completely on a wire rack.  

Thanksgiving

Turkey Time.

How are you spicing up your leftovers?  Turkey soup or the classic sandwich?

oatmeal cookies

Taking a bite from a homemade cookie reminds me of the first day of school. It takes me from my studio in Seattle to my mom's kitchen in California.  I'm brought back to an afternoon in my childhood (that I took for granted because it was just a Tuesday).  I taste the same sweetness and I now know the specialness of it all.  Mom was telling us she loved us by having warm cookies waiting when we got home.  

I love that our senses have the power to evoke memories.  We can taste something familiar and it takes us to another time.  We can feel what we felt.  We can be where we were.  These oatmeal cookies took me home.  To me, their taste is a reminder of love.

(A big thanks to Em for baking the love and sharing it with me!)

Turn on your oven to 350 and start mixing.  Put the cookies in and give someone a call.  Tell that person how thankful you are that he/she is in your life.  Take out the cookies and let them cool.  Eat & cherish the memory it brings.

What You Need:

1 cup margarine, softened

1 ¼ cup firmly packed brown sugar

½ cup granulated sugar

2 eggs

2 tablespoons milk

2 teaspoons vanilla

1 ¾ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 ½ cups oats

1 teaspoon cinnamon

¼ teaspoon nutmeg

What to Do:

1.  Beat margarine and sugar until creamy.

2.  Add eggs, milk and vanilla and beat well.

3.  Add flour, baking soda, salt, oats, cinnamon, and nutmeg and mix well.

4.  Drop by rounded teaspoonfuls onto greased cookie sheet.  Bake 9-10 minutes. Cool one minute on cookie sheet; remove to wire rack.  Cool completely and then enjoy!

Share them with someone special!

apple-walnut bundt cake

"It tastes like fall!" 

That was the conclusion we came to after eating half the bundt. We  then gave the rest of the cake away because it was too dangerous to keep in the kitchen.  And by dangerous, I mean dang delicious.

Who thought of combining apples and walnuts? Genius, I tell ya!

The apples keep the cake moist and the walnuts add some tasty texture.  

This was my first time eating bundt cake,

but the caramelized apples made certain that it won't be my last! 

Active time: 40 minutes

Total time: 2 hours 30 minutes

(Recipe from Martha Stewart)

You Will Need:

FOR THE CARAMELIZED APPLES

1/3 cup granulated sugar

1 tablespoon water

3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks [I suggest smaller.]

FOR THE CAKE

2 sticks unsalted butter, room temperature, plus more for pan

3 cups all-purpose flour, plus more for pan

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

3/4 teaspoon freshly grated nutmeg

3/4 teaspoon ground ginger

coarse salt

1-3/4 cups packed light-brown sugar

3 large eggs

1/2 cup whole milk

3/4 cup chopped toasted walnuts

FOR THE GLAZE

1-1/2 cups confectioners' sugar, sifted

3 tablespoons apple cider

What to Do:

1. Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. (Emily says false! They took a wee bit longer than 6 min. to soften). Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.

2. Make the cake- Preheat oven to 350. Butter a 10-inch Bundt pan.  Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into medium bowl.

3. Beat butter and brown sugar with a mixer (or a very strong arm) on high speed until pale and fluffy, about 4 minutes. Add eggs, one at a time. Reduce speed to low, and add in flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.

4. Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn cake out onto rack and let cool completely.

5. Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.

[Storage- Can be stood at room temperature for up to three days]

bourbon-bacon-pecan sticky buns

Sometimes you just need yummy, gooey, warm & sticky comfort food.  Today was one of those times.  I'm spending the weekend with my friend Kati.  After getting to bed late last night, we were moving at positively glacial pace this morning.  

It was 1:00 pm and the only thing in our stomachs was coffee.  I asked Katrina if she wanted to cook something.  She looked at me and said, "Sticky buns!"  An hour or so later we were in the kitchen baking these little morsels of delight.

I give Kati full credit for the genius addition of Bourbon and bacon. They give the buns a certain something. That something is a new level of perfection. 

[Recipe Makes 6 Buns]

You Will Need:

1 6-cup muffin pan

1 Sheet Puff Pastry- thawed but chilled. 

1/2 Stick Butter- room temperature

1/6 Cup Brown Sugar

1 Tablespoon Bourbon

1/4 Cup Pecans – roughly chopped

4 pieces of bacon.  (*You may end up eating the bacon before the buns are ready so I recommend cooking 7 pieces).

1 Tbsp Butter, melted

1/3 Cup Brown Sugar

1/2 Tablespoon Cinnamon

1/4 Teaspoon Cardamom

What to Do:

1. Preheat oven to 350°F.

2. In a small bowl, beat together 1/6 brown sugar and ½ stick butter.   Then add the bourbon and set aside.

3. Cut the pecans.  Portion and place them between the six muffin cups.  Pour 1 tablespoon of the brown sugar/butter/bourbon mixture over the pecan pieces.

4.  In another small bowl, mix 1/3 cup brown sugar with cinnamon and cardamom. Set aside.

5. Sprinkle work surface with flour and unfold puff pastry onto work surface.  Work perpendicular to the creases (have them open like a book).  Brush melted butter onto puff pastry.  Sprinkle the mixture over the pastry and spread it out evenly. 

6. Starting with the edge closest to you, tightly roll up the puff pastry sheet into a long tube.  With a sharp knife, cut the roll into 6 pieces.  (Cut in half and then cut each half into thirds).  Place each piece into the prepared muffin tin, pressing them lightly into the brown sugar/butter/bourbon/pecan mixture. 

7.  Bake for 30 minutes or until golden brown and firm to the touch. 

8. Cook the bacon and cut into small bits.

9.  Remove from oven and let sit for 5 minutes.  Flip them onto a parchment paper lined cooling rack.  Scoop out any pecans/glaze that remains in the muffin cups and place a top the buns.  Let cool completely and then add the bacon!

pumpkin scones

These are a few of my favorite things:

pumpkins

sunrises

coffee

Christmas music 

scones

All these things came together on Sunday morning to create one glorious experience.  

As I drizzled the pumpkin spice frosting on the perfectly moist creations of delicious holiday goodness, joy came into the kitchen.  I didn't cut them into perfect triangles.  I also didn't wait until they finished cooling before putting on the frosting.  The presentation wasn't perfect, but the taste was just right.  

If you are hungry for the holidays or you need another pumpkin recipe to your file, look no further! These simple spiced pumpkin scones that are HANDS DOWN better than Starbucks scones.  I say this having eaten a pumpkin scone from Starbucks every year since they came out.  But NEVER again.

Homemade scones make the difference I tell ya! There is simply no comparison.  Thanks to Brown Eyed Baker there is no going back.

What You Need:

2 cups all-purpose flour


7 Tablespoons granulated sugar


1 Tablespoon baking powder


½ teaspoon salt


½ teaspoon ground cinnamon


½ teaspoon ground nutmeg


¼ teaspoon ground cloves


¼ teaspoon ground ginger


6 Tablespoons cold butter


½ cup canned pumpkin


3 Tablespoons half-and-half (I used hazelnut coffee-mate creamer)

1 large egg

For the Powdered Sugar Glaze:


1 cup plus

1 Tablespoon powdered sugar


2 Tablespoons milk

For the Spiced Glaze:


1 cup & 3 Tablespoons powdered sugar


2 Tablespoons milk


¼ teaspoon ground cinnamon


1/8 teaspoon ground nutmeg


1 pinch ground ginger


1 pinch ground cloves

What to do:

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).

Cinnamon Coffee Cake

It was 9:21 pm on a Tuesday night.  I was sitting at the kitchen table creating my presentation for class the next morning.  Hours had slipped away and I was obsessing over the rumors that this one professor was a strict, fire-breathing, tyrant who gave B's to really REALLY great work.  At 10:39 I remembered that not only did I have to finish my powerpoint but I also had to write a separate report! I began to lose it.

Emily listened to my mindless ramblings and she took pity on me.  She knew exactly how to help me in my time of need.  

She made this special cinnamon coffee cake.

I had five pieces between 11 pm and 3 am.  It was moist, crumbly, and completely wonderful. It fueled my creativity and helped me persevere.  It turned everything around when I was moments away from a senior breakdown. 

She got the roommate-of-the-year award.

I received an A on my presentation.

You will Need:

2 cups flour

3/4 cup + 2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup vegetable shortening

1 teaspoon cinnamon

1 large egg, beaten

3/4 cup milk

2 tablespoons butter, melted

What to Do:

1. Preheat oven to 350 degrees. Grease an 8-inch square baking pan.
2. Combine flour, 3/4 cup sugr, baking powder, and salt in a large bowl (if you use a large fork it kinda sifts it for you and makes the texture a little fluffier).
3. Use a pastry cutter or two knives (or previously mentioned very useful large fork) to cut in shortening until the mixture resembles coarse crumbs.
4. Put half a cup of the mixture into a small bowl and add 2 tablespoons sugar and cinnamon, and set aside.
5. Stir egg and milk into remaining flour mixture.
6. Spoon batter into prepared pan, smooth the surface, and drizzle with melted butter. 

Sprinkle reserved crumb mixture evenly over the top. Bake until a toothpick interred in the center comes out clean, about 35 minutes.

[Alternative, very fun and yummy idea: Pour half of the mixture into the prepared pan, sprinkle with some of the crumb mixture, then pour in the rest of the batter and top with the remaining crumb mixture. I'd definitely suggest reserving more of the crumb mixture from the batter if you're going to take this route.]