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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The Year of No-Fuss Cooking {Breakfast Sandwiches}

This post will wrap up the No-Fuss Cooking Series. Don't worry, I guarantee that there will be plenty more slow cooker freezer meals featured on the blog, as I tend to be all about simplicity. If you have been following the series, you may have noticed how many different meals are in the picture, and also noticed that I have not posted every recipe. The Peking Chicken, while easy, was not a favorite. I most likely will not make it again. However, if you want to test it out for yourself, you can visit this blog.  Also, here is the Monster Cookie recipe if you would like - they freeze wonderfully!

Now, on to the Breakfast Sandwiches! We have a pretty set morning routine here in our busy house. We both need a good, solid breakfast to get through our day. These breakfast sandwiches were a lifesaver on those mornings that we were moving slow, but needed more than a bowl of cereal! Mister got a Breakfast Sandwich Maker for Christmas that is even quicker than the frozen sandwiches, and probably a bit better! I have never been one for speciality appliances like this, but we have thoroughly enjoyed it! They even make a *double* sandwich maker if you want to cut even more time. 

But, really... our freezer breakfast sandwiches! The key about this recipe is making enough to feed an army at one time and then prep to eat individually. The hardest part about the recipe is cleaning out the muffin tin after baking the eggs (you'll see), but if you spray it with non-stick spray, you should be good!

Ingredients:

12 English muffins

1 dozen large eggs

12 slices canadian bacon

12 slices cheddar cheese (or cheese of choice)

Directions:

Preheat oven to 350 degrees. Spray muffin tin with non-stick spray, and crack one egg in each compartment. Season with salt and pepper. Bake for 15-20 minutes, or until desired doneness. 

While eggs are cooling, slice English muffins in half, and top one side with canadian bacon and cheese. Add the egg, then the other half of the muffin. Wrap each sandwich tightly in plastic wrap, then place in a freezer bag.

To cook: Microwave for about 3 minutes, or put in the toaster oven for 5 - 10 minutes. If you are proactive, put desired number of sandwiches in the fridge the night before - this cuts down baking time.

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Lemon Poppyseed Pancakes

How do you like your pancakes... Strawberries and lemon creme?

Or blueberries and maple syrup?

Whatever fits your fancy, you HAVE to make these lemon poppyseed pancakes!! HAVE to. Seriously, do it now. Eat them for breakfast. Eat them for lunch. Eat them for dinner. Eat them for a midnight snack. Top them with your favorite fruit, or just roll em up like tortilla and take it to go. Just make them. Really. You won't regret it.

Ingredients:

2 C flour
1 t baking powder
1 t baking soda
1/3 C sugar
pinch of salt
3 Tbsp. poppy seeds
zest of 1 lemon

1 tsp. pure lemon extract
1 1/2 to 2 C buttermilk
2 large eggs, lightly beaten
2 T butter, melted

Directions:

1. Preheat griddle if using an electric griddle to 375 degrees. Whisk together flour, powder, soda, sugar, and salt in a large bowl.

2. In a separate bowl, combine 1 1/2 cups of buttermilk, eggs, butter, lemon zest, lemon extract, and poppy seeds.

3. Add the wet to the dry until it's the right consistency. Add the remaining 1/2 cup buttermilk if needed to thin the batter. Stir all ingredients together until they're just combined.

4. Heat up griddle to medium-high and brush with melted butter. Pour about 1/3 C of batter in skillet at a time and cook until golden brown on both sides.

5. Serve with your desired toppings of choice!

For the lemon creme:

Mix together 1 3/4 cups powdered sugar with 1/4 cup lemon juice, 1 tsp lemon zest, and a pinch of salt until smooth.  Let sit for a few minutes to thicken, if desired.

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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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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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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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Company Egg Bake

This is so ridiculously easy, you'll want to make it every day. Okay, maybe not everyday. Thanks to my mother-in-law for this stress-free company breakfast!

Ingredients:
1 lb. bacon
1 lb. sausage (I used 1 green bell pepper and 8 oz sliced mushrooms instead)
1 onion, diced
Plenty of grated cheddar cheese
12 eggs
2 cups cream or whole milk

Directions:
Cook up your bacon, sausage and onion until cooked through.  Spread half of the mixture in a 9x13 pan, then sprinkle with plenty of grated cheese.  Top with the rest of the mixture, sprinkle with more grated cheese.  Crack the eggs over the pan, and puncture the yolks with a fork.  Pour on the 2 cups of cream.  Refrigerate overnight, then bake for about 40-50 minutes at 350 degrees.

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Cinnamon Roll Cake

Yes, I found this on Pinterest. And yes, I will repin this on Pinterest. I love Pinterest. I love this cake even more!

My brother loves cinnamon rolls, and as often as he'd love for me to make them, I just don't have the time.  So, this year for his birthday, I decided to try out this Pinterest recipe that combined Cinnamon Roll and Cake.  He (and all his co-workers) LOVED it.  He said, "How did you do this?! It's a cinnamon roll, but its cake! It's perfect!" He almost didn't share, but it's a good thing he did considering how much butter there is in this! (Oh well, can't live with it, can't live without it!)

Original recipe from: http://cookinupnorth.blogspot.com/2011/07/cinnamon-roll-cake.html

Ingredients:

Cake:

3 c. flour

1/4 tsp. salt

1 c. white sugar (I used a little less)

4 tsp. baking powder

1 1/2 c. milk

2 eggs

2 tsp. vanilla

1/2 c. butter, melted

Topping:

1 c. butter softened,

1 c. brown sugar

2 T. flour

1 T. cinnamon

Glaze:

2 c. powdered sugar

1 tsp. vanilla

5 T. milk

Directions:

For the cake, mix together the flour, sugar, salt, and baking powder.  Whisk together the eggs, milk and vanilla, then add to the flour mixture.  Slowly stir in the melted butter.  Spread evenly in a greased 9x13 pan.  For the topping, mix all the ingredients together until well combined (I used my food processor).  Drop evenly over the batter and "swirl" with a knife.  Bake at 350 degrees for about 25-30 minutes.

For the glaze, whisk all the ingredients together until smooth.  Drizzle over the cake while warm.

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Pumpkin Scones

As you all are well aware, I'm on a pumpkin kick....

Pumpkin Scones - Delicious!

Ingredients:
1 c. all-purpose flour
1 c. whole wheat flour
2 tsp. baking powder
3/14 tsp. baking soda
1/4 tsp. ginger
1/4 tsp. allspice
1 1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1 c. sugar (brown will give a richer flavor)
1/2 c. butter, cubed and chilled
1 egg
1/2 cup pumpkin puree
1 1/2 T. white sugar mixed with 1 tsp. cinnamon

Directions:

Preheat oven to 375 degrees.  In a bowl, sift together all the dry ingredients. Cut in butter until mixture resembles coarse crumbs.

In a separate bowl, beat together egg and pumpkin.  Fold this mixture into the dry ingredients, just until moistened.  Turn dough out onto a floured surface and pat into two circles, about 1/2-3/4" thick.  Cut each circle into 6-8 wedges (depending on how big you want them).

Place triangles on ungreased cookie sheets.  Sprinkle generously with cinnamon-sugar. Bake until golden brown, 12-14 minutes.

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Test Kitchen Pumpkin Bread

In my personal, unprofessional opinion, this bread had the best texture... so moist and dense! The crust was perfect, though this loaf may have had more dough than most people like (I credit that to my finicky oven).  I made two loaves, one plain and one with chocolate chips for the hubby.

Ingredients:

2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp salt

1/2 tsp. nutmeg

1/2 tsp. ginger

1 (15-oz) can pumpkin (make sure its unsweetened, NOT pumpkin pie filling)

1 c. white sugar

1 stick (8 Tbs) unsalted butter, melted and cooled

2 large eggs

2 tsp. vanilla extract

1 c. pecans/walnuts, toasted and chopped coarse (I omitted these in one loaf, replaced the with chocolate in the other)

Directions:

Preheat the oven to 350 degrees.  Prep a 9 by 5 loaf pan with cooking spray.

Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl.  Whisk the pumpkin, sugar, melted butter, eggs, and vanilla together in a separate bowl until frothy.

Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined.  Fold in the nuts (if using).  The batter will be very thick.

Scrape the batter into the prepared pan and smooth the surface.  Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attached, 45-55 minutes.  

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

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Obsession

I have an obsession with cinnamon rolls.

Sweet dough, slightly undercooked.
Brown sugar and cinnamon.
Butter. Lots of butter.
Cream cheese frosting.

Who wouldn't be obsessed?

Granted, I think I can blame the obsession on my husband who's answer to "What do you want for breakfast" is always... you guessed it, "Cinnamon Rolls".  Every holiday, birthday, special day is celebrated with cinnamon roll indulgence.

If you don't believe that I'm obsessed, just look at how many recipes I've posted for cinnamon rolls:
Grandma Johnson's
Test Kitchen
Apple Dumpling Version
Mary's
Pioneer Woman's

I've also made cappuccino cinnamon rolls, but can't seem to find the recipe on the blog. There's one to post!

All that to say, I've found a new recipe to try... it combines cinnamon rolls with my other fall obsession: pumpkin.  It donned on me yesterday that it's mid-November, Halloween has passed, and I have yet to make ANY pumpkin recipes!  That changed quickly; 4 cans of pumpkin puree later, and plans to make my own in the near future, there are 2 loaves of pumpkin bread filling my house with its spicy aroma.  Pumpkin scones are next on the agenda, then these:

Pumpkin Cinnamon Rolls.  Welcome, autumn flavors!!

Check out this recipe and let me know if you try it!

http://www.goodlifeeats.com/2010/09/pumpkin-cinnamon-rolls.html

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Pioneer Woman Cinnamon Rolls

All I can say is mmmmmm...!

Pioneer Woman has done it - these are amazing.  Best cinnamon rolls I've ever made.. The rolls aren't too sweet, which pairs perfectly with the maple frosting.  Just overlook how much butter is in this recipe, and remind yourself that its enough cinnamon rolls to feed a village.  

Head on over to Pioneer Woman for the recipe... I can't compete with her step-by-step photo tutorial or her humor.  

Pioneer Woman Cinnamon Rolls

While you're there, you should probably check out the rest of her site.. she's pretty amazing. I aspire to be her someday.. in my dream world, of course.  

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Bacon Quiche Tartlets

It was brunch week at our house. Also, muffin week.  Brunch because bacon is delicious; muffin because my new pampered chef tins are my current obsession.  Make these. Eat them. Don't judge me for using store bought crescent rolls.

Ingredients:

6 oz. cream cheese, softened

5 tsp. milk

2 eggs

1/2 c. shredded Colby cheese

2 T. chopped green pepper

1 T. finely chopped onion

1 tube refrigerated crescent rolls

5 bacon strips, cooked and crumbled

*I did TRIPLE this recipe to make 24 tarts, but that was because I needed them for a party... you can make however many you'll eat (which will probably be all 24).

Directions:

1.  In a small mixing bowl, beat cream cheese and milk until smooth.  Add the eggs, cheese, green pepper and onion; mix well.

2. Separate dough into eight triangles; press onto the bottom and up the sides of greased muffin cups.  Sprinkle half of the bacon into cups.  Pour egg mixture over bacon; top with remaining bacon.

3.  Bake uncovered at 375 for 18-22 minutes or until a knife comes out clean.  Serve warm.

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Orange Julius

Just like in the mall! This can be made with a variety of yogurts or added fruit to customize it.  I used strawberry yogurt this time.  I also cut the recipe in half, making half a container of orange juice with the left over concentrate.  A full batch makes 4 12 oz. servings.

Ingredients:
1 c. frozen orange juice concentrate
8 oz. plain yogurt
2 1/2 c. milk
1 tsp. vanilla

Directions:

Combine all the ingredients in a blender and blend until smooth.  Easy as that!

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Grandma Johnson's Caramel Rolls

The difference between Johnson-cooking and Mikaela-cooking:  precision.

Mac's mother and grandmother have some amazing recipes, there's no doubt about that!  But EVERY recipe I ever request from them goes a little something like this:  "well, I put some of this and that together, then you add a little more and whip it up real good, then throw in some of this, and bake it til it's done"

Huh?

Even I, semi-experience-amateur baker need a little more direction than that!  I guess I shouldn't be so picky, because EVERYTHING they make is delicious and perfect... apparently its the love that holds it all together. :)

Mac's birthday was on Thursday and I wanted to surprise him by making his grandma's caramel rolls.  The problem, again, with making anything for Mac that comes from his family is he always responds "it's good, but it's different than how she makes it."  As was the verdict with these rolls... Well, I can't be Mama O and I can't be Grandma Johnson, but I will sure try and learn from them!  Maybe you can do a better job with this than I did... I'll try and add in MY specific measurements, since those tend to be lacking.

This was the original recipe:
Rolls- makes about 64 crescent rolls/large pan or 2 9/13 pans cinnamon rolls

4 cups evaporated milk or 1 2/3 powder milk
1 cup sugar
1/2 oil
3 well beaten eggs 
1 tsp salt 
10 -12 cups flour

3 Tbsp yeast plus 1 tsp sugar mixed into 1 cup warm water.  Let yeast activate
Mix with liquid ingreds. and knead in flour. Knead well into a ball and place into  
greased large bowl. Cover and let rise/double once.  Punch down and form into 
rolls and bake at 375 for 12 minutes.
For cinnamon rolls, roll out dough into a large rectangle onto a floured service,
about 1/2 inch thick.  Spread dough with butter and sprinkle well with cinnamon
and sugar.  You can use white or brn sugar.  Roll length wise into a long log.
Take a piece of thread and lift log and place thread underneath it and cross over
on top slicing thru log.  About 1 to 1 1/2 inch slices.  Place into pan.  Meanwhile
mix  1 pint of whipping cream and add brn sugar to it til thick.  Pour this mixture
over rolls and bake at 375 till brown.  Enjoy!

You can make a couple dozen of rolls and then just one 9/13 pan of cinnamon rolls
Secret make sure you do use alot of brn sugar for the carmel sauce!


Here's my version JUST for one batch cinnamon rolls:


Ingredients:

1 1/2 T. active dry yeast

1/2 tsp. sugar

1/2 c. warm water

2 c. evaporated milk
1/2 c. white sugar
1/4 c. vegetable oil
2 well beaten eggs (medium or 1 1/2 large)
1/2 tsp. salt
5-6 c. all-purpose flour


Filling: 
3/4 c. brown sugar
2 tsp. cinnamon
1/4 c. softened butter


Topping:
1 c. heavy cream
3/4 c. brown sugar


Directions:
Mix together water, yeast, and 1/2 tsp sugar and let rest til foamy, approximately 5 minutes.  Beat in milk, sugar, oil, salt, and eggs until combined, then mix in flour, 1 cup at a time.  Knead until smooth and elastic, about 8 minutes.  (I use my kitchenaid then knead by hand for 1 minute into a ball).  Place in a lightly greased bowl and let rise until doubled.  
After it's doubled, roll it out on a floured surface into a large rectangle about 1/2 inch thick.  Spread with softened butter, then sprinkle evenly with brown sugar and cinnamon.  Roll lengthwise into a tight log and pinch to seal seam.  Cut using thread or a serrated knife into 1 1/2 inch pieces and place in a greased 9x13 pan.  Cover with plastic wrap and let rise til doubled.  Preheat oven to 350.  
For the topping, mix together cream and brown sugar until it's thick.  Pour over prepared rolls.  Bake for about 20 minutes until golden brown and center is still gooey.  

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Homemade Poptarts!

Novelty.  I'm not sold on the current state of this recipe, but simply the idea of a homemade pop-tart is solid in my book!  I plan to play with the ingredients a little more and see if I can create a slightly sweeter and flakier dough.

Thanks to Heavenly Homemakers for the recipe!

3 1/2 cups whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
About 5 ounces of 100% fruit jelly or jam (I used my homemade blackberry)

Begin by mixing the flour, salt, butter and yogurt. 

Knead the dough just a little bit to make it nice and workable.  Roll out the dough on a large, well floured surface.  Use a knife to cut the dough into the desired poptart size you would like.  

Place about a 1/2 teaspoon of jelly on 1/2 of the dough rectangles.  Spread the jelly around, leaving the edges free.

Top each jelly-coated rectangle with a plain one.  Seal the two together using a fork.  Bake in a single layer at 350 degrees for about 25 minutes, until they are golden brown.

*I put the entire batch in the freezer and then reheat them in the toaster - delicious afternoon snack!

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Sour Cream Waffles

Mac's Favorite!!

These are a wonderful, light waffle, best served with whipped cream and fresh strawberries.

Ingredients:
1 c. sour cream
2 eggs, separated
3/4 c. buttermilk
1 c. all-purpose flour
1/2 t. salt
1/2 t. baking soda
1 t. baking powder

Directions:
In a large bowl, beat together the egg yolks and sour cream.  In a separate bowl, beat egg whites (I use my kitchenaid) until stiff peaks form.  In an additional bowl, sift together flour, salt, baking powder, and baking soda.  Add the dry ingredients to the egg yolks and sour cream, alternating with the buttermilk.  Fold in the egg whites, and cook about 1/2 c. batter on an waffle iron.

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And the winner is...

... Lemon-Berry Scone!

The healthiest of the bunch, I used whole-wheat flour, the least amount of butter and sugar, and a combination of homemade blackberry jam and fresh-lemon glaze.  Perfect in texture, taste, and overall goodness!

The recipe can be found at 101cookbooks, or on my blog.  

The other 4 were all devoured, loved, and close-seconds!  Most people in the office could not make a decision about the "best" scone because they just loved them all.  This one is my personal favorite, but I also enjoyed the oatmeal scone from Test Kitchen.  All the recipes will be posted soon!

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Scone Bake-Off

I'm having a scone bake-off!! If you have any scone recipes you'd like to contribute, please leave a comment.  A co-worker of mine always asks for free scones at coffee shops, and always gets let down.  So, I thought I would provide some free scones for her, and the rest of the office.  However, a discussion came up about the texture of scones and how they can be really good or really bad.  So, I'm on a hunt to find the best recipe!  

The trick here is that I am choosing a variety of scones, which may be difficult to really compare to each other.  Nonetheless, these are the recipes that caught my eye...

These are the candidates:

Mega Scones (with blackberry jam and lemon glaze)

Test Kitchen Cream Scones (considering crystallized ginger as the add-in)

Test Kitchen Oatmeal Cream Scones

My 1938 Watkins Cookbook English Cream Scones

Peanut Butter Scones adapted from a vegan website (to un-veganize it!)

Look for the results in the coming days!

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