Gluten-Free Pumpkin Protein Muffins

Let's get right to the recipe! If you want to read the narrative, keep on scrolling. :)

Makes 12 muffins
Ingredients:
1 cup gluten-free rolled oats
1 serving gluten-free protein powder*, vanilla or pumpkin flavored (1 serving of my protein powder is 2 scoops)
1 tsp. gluten-free baking powder (Clabber Girl is a gluten-free brand)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. pumpkin pie spice
1/4 c. pure maple syrup (you can use 1/2 c. brown sugar instead if desired)
1 c. pure pumpkin puree
2 eggs or 4 egg whites
1/3 c. unsweetened applesauce

Topping:
1 tbsp. gluten-free rolled oats
1 tsp. cinnamon

*If you are curious about what protein powder I recommend, shoot me a message!

Directions:
1. Preheat the oven to 350 degrees and adjust the rack to the middle position. Line a muffin tin with liners or spray with nonstick spray.

2. In a small bowl, toss the 1 tbsp. oats and cinnamon for the topping and set aside.

3. Blend the oats in a high-powered blender or food processor until fine. They should be about the consistency of flour. Add the protein powder, baking powder, baking soda, salt, and pumpkin pie spice and pulse a few times until well mixed.

4. In a separate bowl, whisk together the syrup/sugar, pumpkin puree, eggs, and applesauce. Add the dry ingredients and mix until completely incorporated.

5. Fill each muffin liner 3/4 of the way full. Sprinkle the oat topping evenly over all muffins.

6. Bake at 350 degrees for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 5 minutes in the tin, then transfer to a wire rack. Enjoy!

And now I ramble...

Time is flying. I can't believe it has been an entire year since I last posted a recipe.  Granted, a lot has changed since the last pumpkin recipe - we added a new family member! Tiny is now 6 months old and keeping us plenty busy, hence the lapse of being a good blogger.

Fall is my absolute favorite season. It brings crisp air, painted trees, warm food, and, of course, pumpkin everything. It also seems to be a chance for new beginnings. With school starting back up, it's easy to argue that fall is more the start of a new year than January is. Fall is a great time to set new goals, make life changes, and have renewed energy. So, here I am, setting goals, making life changes, and having renewed energy to attempt to pick up blogging again.

Those of you who frequent this blog know that it's full of a wide spectrum of recipes:  healthy, gluttonous, dinners, desserts. I'm a creature who strives for balance and I truly believe we are meant to enjoy good food. In moderation, we should enjoy delicious treats, especially when they're made in our very own kitchens. The key is moderation. The majority of the time we should be enjoying healthy, wholesome, nutrient-dense food. Since I believe that God has given us such beautiful, natural nutrition that we're meant to enjoy, I'm going to spend the next several posts (at the rate I'm going, this might be the only one!) providing wholesome, healthy recipes. And since I also love baking and eating sweet treats, I'm going to attempt to create wholesome, healthy sweet treats. I would say I knocked that goal out of the park with these muffins! I was worried that the texture would be all wrong without all-purpose flour, but they are surprisingly fluffy and moist. They're packed with nutrients and low in fat and sugar. If you use pure maple syrup, they're guilt-free with only 84 calories, 2g fat, 7g sugar, and 4g of protein per muffin. They would be delicious with a smear of natural nut butter to make a nutrient-dense snack. Perfect fall treat!

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"Hulk" Muffins

We spend a significant amount of our free time around our friends' toddlers, and there is always a common theme: picky eaters. Mamas out there, just know you are not alone... every child goes through a phase in which every healthy option is met with "I don't like that!" 

So, I set out on a quest to make our godson eat his vegetables. Yes, I know, I'm mean. I tried to force feed him carrots the other day, and he wasn't even enticed with ranch. That's when I knew  I needed to up the ante. I knew if I could hide the veggies in a baked good, he would down them, as long as it tasted nothing like a vegetable. And that brings us to "hulk" muffins. They're seriously magic. I felt like a champion when I watched him down a mini-muffin in one bite and promptly ask for another one. Victory!

I adapted this recipe from superhealthykids.com, by adding a protein booster (chia seeds), eliminating the white sugar, and adding some more veggies. I'm sure you could use a variety of whatever veggies you have on hand, you just need a total of 2 1/2 cups of produce puree. Also, you can change the name of these muffins to whatever will entice your kiddo - the Hulk or all things scary/monstrous are what works for little man!

Ingredients:

• 1 c. whole wheat flour
• 1 c. all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 c. honey
• 4 tbsp unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 c. unsweetened applesauce
• 1 Tbsp. chia seeds
• 1 medium carrot
• 1 ripe banana
• 1 small apple, cored
• 1 c. baby spinach
• 1/2 c. steamed broccoli
• 1/2  c. steamed green beans
• 1/4 c. plain yogurt

1. Preheat oven to 375 degrees F.
2. Mix together dry ingredients in a bowl. Set aside.
3. Beat together the honey, butter, eggs and vanilla in a large bowl.
4. Combine the applesauce, carrot, apple and spinach in a powerful blender (I use my Blendtec) or a food processor. Blend until smooth. 
5. Add the steamd vegetables and banana to the puree and pulse until smooth.
6. Combine the puree and yogurt into the butter mixture and beat until mixed.
7. Finally, add the dry ingredients and mix just until combined and wet.
8. Scoop the mixture into a prepared muffin pan
9. Bake them in a 375 degree oven for about 20 minutes for regular size muffins, and 350 for 20 minutes for mini-muffins. Bake until the tops are slightly brown and a toothpick comes out clean or they bounce back when you touch them with your finger.

These freeze great! Put them in a freezer-safe bag and freeze for up to 3 months.

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Perfect Cookies

If you like your chocolate cookies thick, chewy, and delicious, this is the recipe for you! While these are not actually my go-to Chocolate Chip Cookie recipe (these are), America's Test Kitchen never fails to deliver. These belong in a bakery!

Ingredients:

• 3 1/3 c. flour
  3/4 t. baking soda
  1/2 t. salt
  2 sticks (16 T) unsalted butter, melted and cooled
  1 1/4 c. brown sugar
  1/2 c. white sugar
  2 large eggs
  2 large egg yolks
  1 T. pure vanilla extract
  2 c. semi-sweet chocolate chips
• Directions:
• Adjust oven racks to the upper and lower 1/3 positions. Preheat the oven to 325 degrees and line 2 cookie sheets with parchment paper.
• 
  
  
• In the bowl of a stand mixer, combine butter and sugars. Mix on medium speed until fluffy, 1 to 2 minutes. With the mixer still going, add the eggs, egg yolks, and vanilla, and beat for another 30 seconds. 
• Add in the flour, baking soda, and salt and mix on low speed until incorporated, about 1 minute. Add the chocolate chips and mix until evenly distributed.
• Working with 1/4 cup of dough, form into balls and place on the prepared cookie sheets about 2 1/2 inches apart. Bake at 325 for 17-20 minutes. Let cool completely before serving. 
• Makes 20 large cookies
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Cookies 'N' Creme Cookies

What's better than an Oreo or a Chocolate Chip Cookie? A Chocolate Chip Cookie that tastes like an Oreo! These completely destroyed any smidgen of self-control that I have... there is no way to eat just one!

Ingredients:
1 c. butter, room temperature
3/4 c. light brown sugar
1/4 c. white sugar
1 (small) package instant vanilla pudding mix
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 cups semi-sweet chocolate chips
1 XL (or 2 King sized bars) Hershey's Cookies 'n' Creme Candy Bars, chopped into small pieces

Directions:

Preheat oven to 350 degrees. Cream together the butter and sugars. Beat in the pudding mix until blended.  Add the eggs and vanilla and mix well.  Add the flour, baking soda, and salt to the wet ingredients and mix to combine. Stir in the candy pieces and chocolate chips (the batter will be thick). Scoop out dough in golf-ball size balls on a baking sheet, and bake for 8-10 minutes. Don't overbake them! Let them cool for 5 minutes before transferring the cookies to a cooling rack.

**Adapted recipe from Mandy's Recipe Box as found on Pinterest. =)

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Blueberry Buttermilk Bake

Inspired by a recipe from Pinterest, again! This made a fantastic group brunch dish... I'm sure you could use other berries (would probably be good with raspberries)

Ingredients:

1 cup unsalted butter, room temperature

Zest from 1 large lemon
2 c. white sugar
2 eggs, room temperature
2 tsp. vanilla
4 cups flour
4 tsp. baking powder
1 tsp. kosher salt
4 cups fresh blueberries
1 cup buttermilk

Directions:

1. Preheat the oven to 350ºF. Set aside 2 Tablespoons of the sugar.  Cream butter with lemon zest and remaining sugar until light and fluffy.

2. Add the eggs and vanilla and beat until combined. Meanwhile, toss the blueberries with 1/2 cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9x13" pan with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with  reserved sugar. Bake for 35-50 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

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Cheddar Pear Pie

I've realized that I'm really not a very good food photographer... If I remember to take pictures at all, they always turn out blurry or washed out.  I guess that allows you to use your imagination to think about how amazing all of these recipes taste, rather than relying on my pictures!

We all know that fruit tastes better when it's in season, fresh and local.  This pie is no exception to that rule.  Mac's mom bakes this pie every year, but she has the advantage of free access to a pear orchard.  Her fruit literally goes from the tree to the pan!

Being the logical person that I am, I decided to bake this for Easter dessert. Considering that it's Spring and I used store-bought, under-ripe pears, I had low expectations for this pie.  Surprisingly, it was delicious! The pears were the perfect texture, not too hard, not too mushy, and the perfect hint of sweetness.  The cheddar cheese in the topping is the perfect compliment to the mild pear flavor.  It was definitely a hit!

Ingredients

Pie:
4 large ripe pears, peeled and thinly sliced
1/3 c. sugar
1 heaping Tbsp. cornstarch
1/8 tsp. salt
1 - 9" unbaked pastry shell (if you need a pie crust recipe, click here for Grama's famous one!)

Topping:

1/2 c. shredded cheddar cheese
1/2 c. flour
1/4 c. butter, melted
1/4 c. sugar
1/4 tsp. salt

Directions

In a bowl, combine pears, sugar, cornstarch, and salt.  Pour over pastry shell.  For the topping, mix together the butter, flour, salt, and sugar and stir well.  Add the shredded cheese and mix until incorporated.  Sprinkle over the pears.  Bake at 425 degrees for about 25 minutes (you may want to cover the crust with foil to prevent burning).  Cool for at least 15 minutes before serving.

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Triple Layer Monster



Photo Cred: Jason Swank

Everything about this dessert says, "Oh, I found it Pinterest!" I like to label it "pinteresque".  I was looking for a special birthday dessert for our friend who has a healthy love for classic sweets (cookies, brownies, and oreos).  This was absolutely the winner.  How can you go wrong when you combine all three of his favorite delectables?
So what is it, you ask? Exactly what Jason loves. Chocolate Chip Coookie dough, covered with a layer of whole (Double Stuf) Oreos, covered with a layer of Brownie Batter.  Every bite is ooey, gooey, sweet, deliciousness. 

What really sealed the deal was the Double Stuf. What's your take on the perfect amount of filling inside America's favorite chocolate cookie sandwich?  I personally, prefer the classic, but Mr. Birthday Boy loves the Double Stuf, and still advocates for a Quadruple Stuf.  To show just how much we appreciate the guy, I sacrificed my idea of perfection to appease him... his only critique of this dessert was that it would be better with a little more oreo creme. Ah, well, you can't win 'em all, huh?

Anyway, enough babbling... all you really want is to know how to make this crazy thing! I adapted the recipe (just slightly) from a blog called Kevin and Amanda.  They have a great assortment of recipes - go check them out for more delicious ideas!

Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix (I recommend Ghiradeli!) plus ingredients needed to make the mix

Directions:

1. Preheat oven to 350 degrees F.
2. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine.
3. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips.
4. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray.
5. Top with a layer of Oreos.
6. Mix together brownie mix. Pour the brownie batter over the cookie dough and Oreos. Cover with foil and bake at 350 degrees F for 20-25 minutes. Remove foil and continue baking for an additional 15-20 minutes.
7. Let cool completely before cutting — brownies may still be gooey in the middle when still warm, but will set up perfectly once cooled.

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Whole-Wheat Dinner Rolls

Happy Thanksgiving! I hope everyone had a wonderful time spending time with family; I know I did!

I made two types of rolls this year, and I thought for sure that The Pioneer Woman no-knead rolls would surely win out.  I was wrong. These rolls from my Healthy America's Test Kitchen Cookbook were the winner by a landslide, even the baby cousins loved them! They're fairly simple to make and turn out so light and fluffy.  Next year I better make more!

Photo courtesy of americastestkitchenfeed.com

Ingredients:

1 1/2 cups warm buttermilk (110 degrees)

5 Tablespoons butter, melted and cooled

2 Tablespoons honey

1 large egg

2 1/12 cups whole-wheat flour

1 1/2 - 2 cups all-purpose flour

1 Tablespoon instant or rapid-rise yeast

2 tsp salt

Directions:

1. Whisk the milk, butter, honey, and egg together in a liquid measuring cup.  Combine the whole-wheat flour, 1/12 cups of the white flour, yeas, and salt in a standing mixer fitted with the dough hook.  With the mixed on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes.

2. Increase the mixer speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes.  If after 4 minutes more flour is needed, add the remaining 1/2 cup of flour, 2 tablespoons at a time, until the dough clears the sides of the bowl but sticks to the bottom.

3.  Turn the dough out onto a lightly floured surface and knead by hand to form a smooth round ball.  Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until doubled in size 1 to 1/2 hours. 

4. Line a rimmed baking sheet with parchment paper.  Turn the dough out onto a lightly floured surface, gently press it into a 10-inch square, then cut it into 16 equal pieces.  Working with one piece of dough at a time (keep the remaining pieces covered with a towel), round the dough into smooth, taut rolls and lay them in two slightly staggered rows on the prepared baking sheet. (The rolls should be close together.  They will rise into each other to create pull-apart rolls, which prevents them from getting dry and crusty).

5. Spray the rolls lightly with vegetable oil spray and cover loosely with plastic wrap and let rise in a warm place until they have nearly doubled in size, 45-75 minutes. 

6. Preheat an oven to 425.  If you have a baking stone, put it in the oven while it heats up and let heat for 30 minutes.

7. After the rolls have risen, place them in the oven (the rimmed baking sheet directly on the baking stone), and immediately reduce the heat to 400 degrees.  Bake until the rolls are golden, 12 to 15 minutes. Let cool on a wire rack for at least 30 minutes before serving.

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Pumpkin Pull-Apart Bread/Cinnamon Rolls

I love pumpkin... one might say I'm obsessed. Pumpkin bread, pumpkin bars, pumpkin kisses, pumpkin lattes, pumpkin deliciousness... Lucky for me, there's such a thing as Pinterest that has endless amounts of pumpkin recipes all for me!

This bread (originally from  Sunny Side Up) epitomizes the essence of autumn... perfectly pumpkin with just the right amount of sweetness in the Rum Glaze.  It goes perfect with a cup of coffee for breakfast or dessert.  The second time I made a double batch, making half into cinnamon rolls instead of pull-apart bread and topped it with Cream Cheese Frosting for the hubby. Both forms are equally heavenly.  Enjoy!

Ingredients:

2 Tbsp. unsalted butter
1/2 cup milk
2 1/14 teaspoon (1 envelope) active dry yeast
3/4 cup pumpkin puree
1/4 cup white sugar
1 tsp salt
2 1/12 cups bread flour

Filling:
1 cup white sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 Tbsp. butter, melted

Glaze:
2 Tbsp. unsalted butter
1/8 cup brown usgar
1 1/2 Tbsp. milk
3/4 cup powdered sugar
1 tsp. rum extract

Directions:

In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through. Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool to about 100-110 degrees F. Add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir on low speed until combined then add the rest of the flour 1/2 cup at a time and knead on medium speed for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time (I used about a 1/2 cup extra).

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for about an hour or until doubled in size.  When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20×12 inch rectangle. Melt two tablespoons butter and brush evenly over the doug.  Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips into a greased 9" x 5" loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

Alternately, if you'd prefer cinnamon rolls: After spreading butter and cinnamon-sugar mixture over rectangle, roll dough into a log, then cut into 12 equal pieces and place in a greased 9"x13" pan.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes  or until top is a very deep golden brown. (Like most breads, it tasted much better when it was a little underdone).

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum extract and powdered sugar.

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Strawberry Dream Cake

We're taking a brief sabbatical from the new cookbook to try out a Cook's Country (America's Test Kitchen magazine) beauty.  This is the perfect dessert for the perfect fruit at this time of year! So much intense strawberry flavor, this is just absolutely delicious! If you have any left over frosting, it goes really well in homemade crepes with fresh strawberries... just an idea. =)

Below is the recipe as posted on the Cook's Country website.  It's a little intense, a bit time consuming, and completely worth it.  Be sure to check the cakes while they're baking; if you overcook them, the cake will be dry.

INGREDIENTSCAKE

• 10ounces frozen whole strawberries (2 cups)
• 3/4cup whole milk, room temperature
• 6large egg whites, room temperature
• 2teaspoons vanilla extract
• 2 1/4cups (9 ounces) cake flour
• 1 3/4cups (12 1/4 ounces) granulated sugar
• 4teaspoons baking powder
• 1teaspoon salt
• 12tablespoons unsalted butter, cut into 12 pieces and softened

FROSTING

• 10tablespoons unsalted butter, softened
• 2 1/4cups (9 ounces) confectioners' sugar
• 12ounces cream cheese, cut into 12 pieces and softened
•  Pinch salt
• 8ounces fresh strawberries, hulled and sliced thin (about 1 1/2 cups)

INSTRUCTIONS

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

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Peanut Butter and Jelly Muffins

These muffins are the epitome of the classic sandwich. Perfect breakfast/snack!

Ingredients:

1 c. unbleached flour

1 c. whole wheat pastry flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 c. smooth natural peanut butter

1/2 c. packed brown sugar

2 large eggs

1 c. buttermilk

1 tsp. vanilla extract

1/2 c. jam (strawberry or raspberry)

6 Tbsp. salted dry roast peanuts, coarsely chopped

Directions:

Preheat oven to 400 degrees.  Prep a 12-cup muffin tin.

In a bowl, sift together flours, baking powder, and baking soda and set aside. In a mixing bowl, use a hand mixer (or Kitchenaid) on medium low to combine the peanut butter with the sugar until well blended.  One at a time, add the eggs, beating well after each addition.  Alternating, mix in one third of the dry ingredients, then one-half of the buttermilk.  Repeat, including the vanilla with the last addition of buttermilk, and finish with the remaining dry ingredients, making each addition before the last is completely blended in.  The batter will be very stiff.

Using 1 1/2 tablespoons batter, cover the bottom of each muffin cup, spreading out to the edge.  Place 2 teaspoons of the jam in the center of each muffin.  Cover with about 2 1/2 tablespoons batter, bringing it out to the edge to seal in the jam.  The cups should be about two-third full.  Sprinkled each muffin with peanuts.

Bake for 20 minutes, or until the muffins are puffed and golden, not browned.  Cool 5 minutes ona rack in the tin then turn the muffins out onto the rack and cool completely.

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English Muffin Bread

Perfect texture. Perfect taste. Perfect toast.

I made two loaves of this, sliced them, then kept them in the freezer.  Made for great quick breakfasts!

Ingredients:

2 3/4 cups warm water

3 3/4 tsp. yeast

1 Tbsp. salt

1 1/2 Tbsp. sugar

6 1/2 cups bread flour (or all-purpose)

Directions:

Mix all the ingredients together, then let rise until almost doubled, about an hour and a half.  Spoon batter into 2 well greased loaf pans.  Let rise again in the pans until dough reaches the top of the pans.  Bake in a 350 degree oven for 45 minutes or until golden brown.  10 minutes before they are done, brush the tops with melted butter.  Allow to cool completely before cutting.

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Pumpkin Cinnamon Roll Sheet Cake

It's been quite some time since I've posted any new recipes. Between the normal craziness of life and having shoulder surgery, the M&M Kitchen has been closed to adventuresome cooking.  I apologize if any of you are regular followers and have been having withdrawals from new recipes... I'm sure there's no one out there too disappointed!

I was introduced to this recipe by my best friend, who shares my love for all things cake, pudding, pumpkin, and cinnamon roll.  This wraps it all into one delicious, irresistible slice of heaven!  Thank you Pinterest, for pulling through yet again!

Ingredients:

1 box yellow cake mix

4 eggs

1/2 cup vegetable oil

1/2 cup buttermilk

3.4 oz box Vanilla Instant Pudding Mix

1/2 cup sour cream

15 oz. can pumpkin

1 stick (8 Tbsp) usalted butter

3/4 cup packed light brown sugar

1/2 tsp. ground cinnamon

3/4 cup powdered sugar

1/4-1/2 cup heavy cream

Directions:

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.

2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.

3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.

4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.

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Candied Bacon and Chocolate Chip Cookie Pies

Brynna is a genius. 

Really.

Bacon, cooked with brown sugar and cayenne pepper.

Chocolate chip cookies, in individual pie form.  

Together.

Genius.

Thank you, Brynna! We love you (for more reasons than just this creation)!

Candied Bacon

Ingredients:
8 slices thin-sliced bacon
1 c. brown sugar
1/2 tsp. cayenne pepper

Directions:
Preheat oven to 350 degrees.  Line a rimmed baking sheet with foil and put a wire cooling rack on it.  Combine brown sugar and pepper.  Lay bacon on the wire rack and coat with half of the brown sugar mixture.  Bake for 10 minutes.  Remove from oven, flip bacon and cover with the remaining sugar.  Bake for 4-6 more minutes or until bacon is nicely browned.  Let cool about 15 minutes before trying to cut.


Chocolate- Chip Cookie Pies:
1 c. unsalted butter
1/2 c. white sugar
1 c. light brown sugar
1/2 c. dark brown sugar
2 eggs
3 c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips
1/2 to 1 c. candied bacon

Directions:
Cream together butter and sugars until fluffy.  Beat in eggs one at a time.  Add in flour, salt, baking powder, and baking soda, and stir until combined.  Stir in chocolate chips and candied bacon.  Press dough into 6 ramekins, filling 3/4 of the way full.  You can either use 6 more ramekins or make the rest into cookies.  I put the remaining dough into the freezer.

Bake the pies at 350 degrees for 13-17 minutes, until golden brown, but still slightly gooey in the middle.  Serve immediately (let cool slightly so you don't scald your mouth like me).  Best warm with vanilla ice cream melting all over it!

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Bagels

Mac wanted bagels for his school lunches, so instead of going out and buying some, I made them. Crazy, I know. Quite simple, really... just a little time consuming. After they cool, I cut them all in half and freeze so they will last us a while.

Ingredients:

1 1/2 c. whole-wheat flour

2 3/4 c. all-purpose flour

2 packages active dry yeast

1 1/2 c. warm water

3 T. white sugar

1 T. salt

1 T. molasses

Directions:

1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough.
2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes.
3. Cut into 8 or 10 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise until doubled, about an hour.
4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of molasses in it, mix it around a bit. Reduce to simmering.
5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375 degrees F for 30 to 35 minutes. Remove from oven, eat hot or cold.
6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them five inches from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough.

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Lemon Crackle Cookies

These are SO yummy, especially if you love lemon like I love lemon.  I got this recipe from laurenslatest.com (the same place the pizza bread came from).  I froze half the batch of dough to bake for later:

Ingredients:
½ cup butter (1 stick), softened
1 cup granulated sugar
½ teaspoon vanilla extract
1 egg
Zest from one small lemon
Juice from one small lemon
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1-½ cups all-purpose flour
1/4 cup powdered sugar

Directions:
Preheat oven to 350 degrees.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 8-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

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Pizza Bread

I've been craving pizza lately. The thing is, I don't really like pizza sauce... so, really, I'm just craving bread and cheese.  Well, I came across this recipe on Pinterest, and decided to mesh it with my Healthy ATK pizza crust to satisfy the craving. 

Final verdict: delicious cheesy bread and a ready-to-go crust in the freezer! You can either make two loaves of bread, two 14" pizza crusts, or one of each - both would freeze well, also.

Ingredients:

2 cups bread flour
2 cups whole-wheat flour
2 1/4 tsps. instant or rapid-rise yeast
1 1/2 tsps. salt
3 Tbsp. olive oil
1 1/2 cups warm water (110 degrees)

(For bread, you will also need cheese and herb butter)

Directions:

Pulse the bread flour, whole wheat flour, yeast, and salt in the food processor until combined.  With the processor running, pour the oil, then the water, through the feed tube and process until a rough ball forms, 30 to 40 seconds.

Let the dough rest for 2 minutes, then process for 30 seconds longer.  If the dough is sticky and clings to the blade, add 1/4 cup more bread flour, 1 tablespoon at a time, and pulse to incorporate.

Turn the dough out onto a lightly floured counter and knead it into a smooth, round ball.  Place the dough in a large, lightly greased bowl and cover with greased plastic wrap.  Let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Punch dough down and separate dough into two balls.  To freeze pizza dough, as I did, simply wrap one ball tightly in plastic wrap and put in a freezer bag for up to one month.  Let the frozen dough thaw on the counter for 2 to 3 hours or overnight in the fridge before using.

For the bread:


Shape one ball of dough into a long baguette.  I twist mine as directed so that it holds its shape better.  Cover with plastic wrap and let rise for about 30 minutes.  Meanwhile, preheat the oven to 400 degrees.  Once warm, place bread in oven and reduce heat to 350 degrees.  Bake for 20 minutes.  While its baking, melt some butter (I used less than half a stick for one loaf) with a clove of garlic, some salt and italian herb seasoning (about 1/2 to 1 tsp of each) and slice your choice of cheese (I used about 8-10 slices of cheddar, and sprinkled with parmesan).  Brush the loaf with half of the butter, then return to the oven for 5-7 minutes or until top is golden brown.  Let bread cool for 15 minutes, then, slice into 1" slices diagonally about 3/4 of the way down.  Brush the remaining butter into slices and then tuck in the cheese slices.  Bake for about 3-5 more minutes, until the cheese is melted.  Serve immediately!

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