Harvest Muffins

I love Fall and the cool crisp mornings that come with it. I found this muffin recipe while looking for a pumpkin recipe that used apples as well (see previous post). I love these muffins. They're all the flavors of Fall all in one little muffin.

• 2 ½ cups flour
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 1 cup pumpkin purée
• ½ cup vegetable oil
• 2 cups apples, peeled and chopped
• 1 cup chopped pecans
• 1 cup dried cranberries

Streusel Topping:

• 2 Tablespoons flour
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• 2 Tablespoons butter

Preheat oven to 350 degrees F. Prepare 2 muffin pans with paper liners and set aside. In a large bowl mix the eggs, pumpkin, and vegetable oil until well blended. Add the flour, sugar, brown sugar, pumpkin pie spice, baking soda and salt. Mix well. Fold in the apples, pecans and cranberries. Scoop into liners, filling them about ¾ full. Set aside. Make the streusel: in a smaller bowl mix the flour, sugar and cinnamon. Cut in the butter with 2 knives, pastry blender or with your fingers until the mixture resembles small pebbles. Top batter with a small spoonful of streusel. Bake muffins at 350 degrees F for 30-35 minutes or until muffins bounce back when lightly touched.

Makes about 2 dozen muffins.

Maple Bacon Cinnamon Rolls

It may sound gross, but trust me, it's not. I like the little sweet and salty along with the crunch the bacon brings to these delicious cinnamon rolls. And if you're just not that into bacon, then just leave it out, or sub out pecans. They'll still taste amazing. I baked these beauties in muffin cups to sell them at the farmer's market during the summer, more portable and easier to package. However, I do prefer to bake them all together in a dish when I bake them just for my family, I like them to be gooey and soft and when you bake them in cupcake liners, they aren't quite as chewy or soft. But still delicious! Enjoy! :o)

Ingredients:

• For the cinnamon rolls:
• 1 cup milk
• ¼ cup butter, melted
• 3 to 3 ½ cups flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• 2 ¼ teaspoon yeast (I usually use active dry)
• 1 egg
• Bacon filling:
• ½ pound of bacon cooked and crumbled
• 4 Tablespoons (½ stick) butter, softened
• ½ cup granulated sugar 
• 1 tablespoon cinnamon
• Maple Icing:
• 2 lb bag of powdered sugar
• 2 teaspoons maple extract
• ½ cup milk
• ¼ cup (½ stick) butter
• ¼ cup brewed coffee
• pinch of salt

To make the cinnamon rolls: add the 1 cup of milk to the melted butter and heat in a microwave safe container for 1 to 1 ½ minutes in the microwave. Stir and check temp. If it's lukewarm then add your yeast. If it's still piping hot then let cool until it feels lukewarm. After you stir in the yeast let the mixture sit for 10 minutes. In your stand up mixer fitted with the dough hook, mix 3 cups of flour, sugar and the salt, whisk with a fork and then slowly add your milk/butter/yeast mixture. Add the egg and beat with dough hook on medium speed, adding more flour as needed (¼ cup at a time). When the dough begins to pull away from the bowl and form a ball, turn the speed up and beat a little longer, about 5 more minutes. Remove from bowl to a greased bowl, turning dough once to get it greased on both sides. Cover with a damp towel and let it sit in a warm place until doubled in size, about 1 hour.

To make the filling: while the dough is rising, cut up your maple bacon and fry it until crisp. Remove to paper towel to drain off grease. Soften or melt your butter, set aside. Mix your ½ cup sugar and 1 Tablespoon (more or less to taste) together and set aside.

To make your icing: mix ALL of the icing ingredients together and blend well. If icing seems too runny, add more powdered sugar. If icing seems too thick, add more milk and/or coffee. It should be pourable and spreadable, but hold up to spreading on hot cinnamon rolls. This icing recipe makes a lot of icing, I usually freeze the extra icing for the next time I make these delicious rolls!

Assembling the rolls: once the cinnamon roll dough has doubled in size, punch down and lay out on a floured surface. Roll it out into a large rectangle (about 14x9). Spread out your butter evenly over the entire surface, then sprinkle your cinnamon-sugar mixture evenly over the butter, then the cooked and cooled maple bacon. Starting with the longer side begin tightly rolling up the dough, pinching in the ends to seal it up. Cut the rolls into about ¾ inch to 1 inch thick slices and place in a greased pan or cupcake liners. This recipe will make about 24 cinnamon rolls so you might need several pans. Cover with a dishtowel and let sit for about 20-25 minutes. Preheat oven to 350 degrees and back for 12-16 minutes, or until cinnamon rolls start to turn golden around the edges. Pour icing on hot cinnamon rolls and eat while warm.

Freezer Directions: After you have cut up the cinnamon rolls into slices, place them into a freezer container (I usually put them in a 9" round aluminum throw-away pan and then put the pan into a gallon size freezer bag and label the bag with instructions). Freeze for up to 6 months. When ready to eat, remove pan from freezer, let come to room temperature, and have grown a little in size, about 1-2 hours, depending on how warm your kitchen is. Then bake as mentioned above.

Yields: 20-24 cinnamon rolls.

My Favorite Scone Recipe

I love a good scone recipe. And it's taken me a few years, but I have found the perfect scone recipe. And it can be easily adapted to pretty much any type of scone you could want! I've listed a few of the ones I've tried and liked. 

• 2 cups flour
• 6 Tablespoons sugar
• 1 Tablespoon baking powder
• ½ teaspoon salt
• 1 stick (½ cup) cold butter, cut into pieces
• ½ cup heavy cream
• 1 egg
• 1 teaspoon vanilla
• course sugar (optional)
• heavy cream, milk or buttercream (for brushing) - Also optional.

Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper, set aside. Mix flour, sugar, baking powder and salt in your stand up mixer. Add the butter, piece at a time. Slowly stir in heavy cream, egg and vanilla. Mix just until incorporated. Roll out into an 8 inch circle. Brush with heavy cream, milk or buttermilk and sprinkle with course sugar. Cut into triangles and place about ½ an inch from each other and bake for 12-16 minutes, or until set and edges are starting to brown. Let cool 5-10 minutes before removing to wire racks to cool completely.

Makes 8 scones.

Recipe adapted from:

http://sallysbakingaddiction.com/2014/05/18/strawberry-lemon-poppy-seed-scones/

Make these delicious scones using the above recipe:

Cranberry - Orange Scones

To the flour mixture (before adding butter) zest 1 orange into the flour. Add butter. After adding the liquids, add the juice of the orange and blend well. You might need to add more flour if your orange is super juicy. Fold in 1 cup fresh or frozen cranberries (I've also used dried cranberries and actually prefer the sweetness of the dried better). Bake as normal.

Maple Pecan Scones

Add ¾ cup chopped pecans to the flour mixture (after adding the butter). Follow directions above. While baking make the maple icing: blend 4 cups powdered sugar, ¼ cup milk, 4 Tablespoons butter, melted, 1 Tablespoon brewed coffee, and 2 teaspoons maple extract until well blended and lump free. Once scones have cooled completely ice with maple icing and top with pecans. Let icing dry completely before storing in an airtight container.

Strawberry Lemon Poppy Seed Scones

To the dried mixture (before adding butter) zest in one lemon and add 2 teaspoons poppy seeds. After you've mixed everything together slowly fold in 1 cup chopped strawberries (fresh or frozen). Then bake as normal. Drizzle cooled scones with lemon glaze (if desired): Juice of 1 lemon, 1 cup powdered sugar, 1 Tablespoon heavy cream. Mix together until well blended, adding more powdered sugar as needed to get a good drizzling consistency. 

Cherry Almond Scones

After scones have been mixed, carefully fold in 1 cup (fresh or frozen) cherries (halved is a little easier to work with) and bake as normal. While baking make the Almond glaze: 2 cups powdered sugar, 3 Tablespoons milk or cream, ½ teaspoon almond extract. Mix until well combined. Drizzle over cooled scones and top with sliced almonds. 

Orange Chocolate Chip Scones

Just like the cranberry orange scones, except fold in mini chocolate chips instead of cranberries. 

Caramel Apple Scones

To the flour mixture (before adding butter) add 1 teaspoon ground cinnamon. After scones have been mixed with wet mixture, fold in 1 apple that's been chopped into bite size pieces. Bake as normal. After scones have cooled drizzle with your favorite caramel sauce. I like to use my homemade salted caramel recipe.

More scone ideas to come! :)

Gruyere Soufflé

My youngest son's favorite way to eat eggs. Actually, it's the only way he'll eat eggs. :o)

I've also made this in one big casserole dish by doubling the recipe, but it does take a lot longer to bake, about 45-60 minutes.

• 4 egg whites
• 4 Tablespoon freshly shredded Parmesan cheese
• 2 Tablespoons butter
• 4 1/2 teaspoons flour
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 1 cup milk
• 4oz shredded Gruyere cheese
• 1 big handful of mozzarella or cheddar cheese
• 3 teaspoons chicken broth or white wine
• 1 teaspoon Dijon mustard
• 2 egg yolks, lightly beaten
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt

Let egg whites stand at room temperature for 30 minutes (save 2 egg yolks for later use). Coat four 8oz ramekins with cooking spray and lightly sprinkle with parmesan cheese; set aside. In a small saucepan, melt butter. Whisk in flour, nutmeg and cayenne pepper until smooth; gradually add milk. Bring to a boil over medium heat; cook and stir for about 2 minutes or until thickened. Reduce heat and stir in Gruyere cheese, mozzarella or cheddar, chicken broth (or wine) and mustard until cheeses are melted. Remove from heat. Stir a small amount of the hot cheese mixture into the egg yolks; return all to the pot, stirring constantly. In your stand up mixer with the whisk attachment, beat the egg white, cream of tartar and salt until stiff peaks form, about 5 minutes. Fold in the egg whites into the cheese mixture until combined. Fill the ramekins evenly, don't worry if it goes all the way to the rim. Place ramekins on cookie sheet and bake at 375 for 20-22 minutes or until top has puffed and center is set. Serve immediately.
Recipe adapted from:
http://www.tasteofhome.com/Recipes/Camembert-Souffles

Crepes

This is a really nice change when you're looking for something a little different from pancakes. And the beauty of these is you can add some cream filling and a delicious sauce and make it a dessert. My family loves these with fresh strawberries and homemade whipped cream. 

• 4 eggs
• 1/2 cup butter, melted
• 1/3 cup sugar
• 1 cup flour
• 1 ¼ cup milk
• 1 teaspoon vanilla

In a blender, blend all your ingredients. Refrigerate for at least an hour. Remove from fridge and blend or whisk batter. Heat your skillet over medium heat. Spray pan with a little oil. Pour about a quarter cup of the batter into the skillet so that there is a thin layer of batter. Swirl the pan around to make sure the batter spreads evenly. Cook for about 30 seconds or until the edges are firm and can be lifted with your spatula. Flip and cook for 15-20 seconds longer. Slide crepe off of pan onto plate and top with your favorite fruit, cream and/or syrups. 

Batter can keep in fridge for up to 3 days.

Makes about 20 crepes, depending on the size of your pan.

Recipe adapted from:

http://littleyellowbarn.com/2012/06/darn-good-crepe/

Butterscotch Pecan Monkey Bread

This is one of my favorite sweet treats for breakfast or brunch and can be devoured by my family in less than 5 minutes.

• 12-14 unbaked frozen yeast dinner roll dough
• 1 small box of regular butterscotch pudding mix (NOT instant!)
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/2 cup butter, melted
• 1/2 teaspoon cinnamon

The night before: grease a bundt pan very well. Sprinkle pecans on the bottom of the pan. Place the frozen rolls over the pecans and sprinkle the rolls with the dry pudding mix. In a microwave safe bowl: melt the butter, brown sugar and cinnamon together until butter is melted and well blended with the sugar. About 1-2 minutes. Drizzle over the rolls. Loosely cover with plastic wrap and let sit overnight at room temperature or for about 8 hours. In the morning: preheat your oven to 350 degrees, remove plastic wrap and bake for 22-25 minutes. Let cool in bundt pan for 5 minutes. Then invert onto a large serving plate and let sit there for a minute or two to get all the gooeyness out. Serve warm.

Recipe from:

http://www.bostongirlbakes.com/2013/12/31/6-ingredient-caramel-sticky-buns/

Peach & Almond Baked Oatmeal

I love baked oatmeals. And this one is no exception! I love that you can just throw everything together and bake it. And you could make it the night before for an even easier breakfast treat. Plus it's healthy. So it's a win-win! 

• 2 cups old fashioned (rolled) oats
• ¼ cup brown sugar
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup sliced or slivered almonds
• 2 cups almond milk (I used vanilla flavored) you could also substitute regular milk
• 1 egg
• 3 Tablespoons melted butter OR coconut oil
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• 1 ½ cups chopped fresh or frozen peaches
• Peaches and almonds for the top, if desired

Preheat oven to 350 degrees F. Grease an 8x8 dish and set aside. Mix together your oats, brown sugar, baking powder, salt, cinnamon and almonds, set aside. In a separate bowl, whisk together the almond milk, egg, melted butter or oil, vanilla and almond extract. In your prepared baking dish, arrange the chopped peaches evenly over the bottom. Pour your dry mixture even over the peaches then pour the wet mixture over the dry mixture, making sure the milk covers everything evenly. If desired, add some extra peaches and almonds to the top. Bake 40 minutes or until the top is golden and set. Let cool a few minutes before cutting into. Serve warm with milk or yogurt. Or as is. 

Freezer directions: Make this in a freezer safe dish. Follow all the steps until baking. Before baking place in freezer for up to 6 months. When ready to eat, thaw and bake as directed above.

Recipe from:

http://www.twopeasandtheirpod.com/baked-peach-almond-oatmeal/

Bacon & Sausage Breakfast Casserole

I've made a lot of breakfast casseroles in my day, and I've ate a lot too. :) This is one of my favorites.

• ½ pound bacon, cut into small strips
• ½ pound sausage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 4 cups frozen shredded hash browns
• 1/2 small onion, finely diced
• 8 oz sharp cheddar cheese, shredded
• 8 oz gruyere cheese, shredded
• 8 eggs, slightly beaten
• 1 1/2 cups cottage cheese

Preheat oven to 350. Cook bacon and sausage over medium heat until cooked through. Remove to paper towel lined plate to drain off grease. In the same pan that you used to cook your bacon and sausage, saute your onion until tender. Set aside. In a large bowl combine potatoes, salt, pepper and garlic powder. Stir in cottage cheese and all but 1/4 cup of the cheeses. Stir in your cooked and crumbled meats. Stir in onions and eggs. Grease a 9x13 pan and pour into pan. Top with reserved cheeses. Bake casserole for 45-50 minutes or until set-up (not wobbly) in the middle. Allow to cool before cutting.

Freezer directions: Before baking pour into  freezer safe container (freezer bag, plastic container or aluminum pan) and freeze flat. Then when ready to bake just thaw and bake as directed above.

Recipe from:

http://centercutcook.com/amish-breakfast-casserole/