Pumpkin Scones

My daughter found this recipe through Pinterest, so we thought we'd try them out!

Scones

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg 

Directions:

1. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
2. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut 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 pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
4. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
5. Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

 

Cinnamon Dolce Cappuccino Muffins

I found this recipe on Mountain Moma Cooks website. Please note the * next to some of the ingredients as the original recipe from their site was adjusted for high altitude. The adjusted amounts are listed at the bottom of this post.

Ingredients:

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder*
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 tablespoons espresso powder
• 1/2 cup (1 stick) melted butter
• 1 egg
• 1 cup minus 2 tablespoons granulated sugar*
• 1 tablespoon pure vanilla extract
• 1 cup milk
• 3/4 cup cinnamon chips

Directions: 

1. Preheat oven to 350F degrees.
2. Line a standard 12-cup muffin tin with muffin liners.
3. Combine flour, baking powder, cinnamon, salt and espresso powder in a bowl; set aside.
4. In a large bowl, mix the melted butter, egg, sugar and vanilla extract using a whisk. Whisk to combine throughly.
5. Alternate adding the flour mixture and milk, stirring just to combine everything evenly.
6. Stir in cinnamon chips.
7. Divide the muffin batter among the muffin tins.
8. Bake for 22-25 minutes, or until the muffins are lightly browned and cooked all the way through. Remove muffins from oven and let cool on a baking rack. 

*Adjustments for lower altitudes
2 1/4 teaspoons baking powder
1 cup sugar 

Apple Fritter Bites

unglazed apple fritter bites

Here is another recipe I pinned, tried it, and liked it. I found this recipe at SeeminglyGreek.com, click here for their apple fritter recipe.

Ingredients:

1 heaping cup AP flour
1/3 cup sugar
1 tsp. baking powder
dash salt
1 – 2 tsp. cinnamon (depending on how much you love cinnamon)
1/4 tsp. nutmeg
1/2 tsp. vanilla
1 T. butter, melted
1 egg
1/3 cup milk + plus more if needed
1 – 1 1/2 cups chopped apple, your favorite kind for eating, peanut sized or smaller
oil for frying

Glaze:
milk and powdered sugar glaze for dipping OR just powdered sugar for dusting
(About 1 cup pwd. sugar + 1 T. milk or more) 

Directions: 
Mix all dry ingredients together.
Add all the wet ingredients except the apple, mix until well combined (the batter should be the consistency of a light cake mix.)

Gently fold in apple pieces. 

Heat oil to 365° F. Test drop of dough - it should float to the top of the oil, OR a drop of water will start to sizzle, OR a piece of white bread will brown in 60 seconds.

Using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil. DO NOT overcrowd.
When underside to turn golden brown (about 30-45 seconds), gently flip over and continue frying until done. (It is always a good idea to test one to ensure it comes out like you are expecting.)

Makes 24-36 using cookie scoop.

Nutrition Info (Unglazed):
Entire batch: 966 calories,  194 grams of carbs, 16 grams of fat, 22 grams of protein
Per serving (yield 36 bites): 27 calories, 5 grams of carbs, 0 grams of fat, 1 gram of protein

Bread Pudding

I found this recipe at www.momswhothink.com.

Bread Pudding

Ingredients:

2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best)
1/2 cup raisins (optional)

Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Baked Oatmeal

I found this recipe on urban netster's blog. Their recipe is gluten-free but since I didn't have gluten-free oats I have modified their recipe to match what ingredients we had on hand. We divided this recipe into 2 smaller pans this morning, so we added an extra banana, one pan had marionberries while the other had blueberries.

Ingredients
2 cups gluten-free rolled oats (used old-fashioned oats)
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces (did not use)
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted (did not use)
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Directions

Preheat oven to 375°F and generously spray the inside of a 10-1/2 by 7 inch baking dish with cooking spray.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal). 

In another large bowl, whisk together the milk, egg, butter and vanilla extract. 

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats. 

Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Cream Cheese Danish

I found this recipe at Little House on the Prairie Living's blog.

Ingredients:

• 1/4 c. warm water
• 1 T. yeast
• 1/2 t. sugar
• 1/2 c. sour cream
• 1/4 c. butter
• 1/4 c. sugar
• 1/2 t. salt
• 1 egg
• 2 c. flour
• 1 8oz pk cream cheese, softened
• 1/4 c. sugar
• 1/2 t. vanilla extract

Directions:

Mix together, in a small bowl, the first three ingredients: water, yeast and sugar.

In a small saucepan mix together the sour cream and the butter. Stir together until the butter melts (make sure you are continually stirring so it doesn't burn).

Add the sugar and the salt into the sour cream/butter mixture. Stir on a low heat until they dissolve. Remove from heat and let it cool for a few minutes. 

Transfer mixture into a large mixing bowl. 

Stir in egg, then add yeast mixture from small bowl.

Add flour, mix till well blended.

Cover and refrigerate for at least two (2) hours but no longer than over night.

Mix, in a separate bowl, the last three ingredients: cream cheese, sugar, and vanilla till well blended.

Roll dough out into rectangle

To make individual portions:

Cut out dough with circular cutter or object, I used a wide mouth drinking cup.
Turn edges slightly to create a raised edge.
Place a spoonful of cream cheese mixture in the center of each.
Bake at 350F for about 15-18 minutes or till edges of each pastry are golden brown.

To make a bread loaf:

Cut slits on either side of the dough about 2 inches long.

Spread the cream cheese mixture in the center of the dough.

Fold the flaps of dough back over the center to make it look like a braid. 

Bake at 350F for 15-18 minutes.

Lemon Marionberry Muffins

I have marionberries and blueberries in my freezer and a bowl full of lemons, so I thought I'd put them to use today! I doubled the below recipe, so my notes reflect what I did for a double recipe.

Ingredients

• 1 cups flour
• 1/2 cup sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 tsp vanilla extract
• 1 egg
• lemon zest*
• 3/4 cup berries, cleaned and cut if needed**

Notes


* I use 1 lemons for zest.
**Can use fresh or frozen. If using frozen I suggest defrosting them first, draining excess juice, and coating in small amount of flour.

Instructions

1. Preheat the oven to 400° F.
2. Line muffin pan with paper liners.
3. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt with wire whisk.
4. Make a well in the center of dry ingredients and add buttermilk, oil, extract and eggs. Stir just until combined.
5. Fold in berries.
6. Fill muffin liners 2/3 full with batter.
7. Bake for 22- 25 minutes for muffins or until a toothpick comes out clean.
8. Remove from muffin tray and cool on a rack. 

Serves 18 (if doubled). Per serving: 161 calories, 23 grams of carbs, 7 grams of fat, 3 grams of protein.

Chocolate Chip Caramel Oatmeal Bars

I found this recipe on Creations by Kara's blog
 
1 cup flour
1 cup oats
3/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
10 Tbsp butter or margarine, melted
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans or walnuts
1 12oz jar caramel ice cream topping
3 Tbsp flour

Mix together flour, oats, brown sugar, soda, salt, and melted butter. Spread half of the dough in a greased 9×13" pan. (For easier cutting and cleanup-line the pan with foil first.) Bake at 350° for 8 minutes. Meanwhile, stir together caramel and flour. Remove crust from oven and sprinkle with chocolate chips and nuts. Drizzle caramel mixture evenly over the top. Crumble the remaining dough over the top of the caramel. It's OK if some of the filling is showing. Return to the oven and bake for 20-25 more minutes or till golden brown and bubbly. Cool before cutting.

Monkey Bread

I usually don't buy processed food, but I admit I caved and bought Rhodes Bake-n-Serv dinner rolls yesterday, sadly because they were on sale and I had a coupon and well....the price wasn't worth passing up, even if it was just to try one and toss the two bags away. So I wasn't a big fan of them, the kids said they were okay ONLY if I was unwilling to make homemade rolls.

Now the question of what to do with almost 2 full bags of Rhodes Bake-n-Serv rolls? And then I remembered the very first thing I learned to make...Monkey Bread! A quick Internet search for the recipe and here we go...

Ingredients

24 Rhodes Bake-n-Serv white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1/2 cup nuts, optional


Directions

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.

In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. I don't own a bundt pan so I used a 8-cup Pampered Chef glass measuring bowl.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife.
Invert onto a serving plate.

Cinnamon Rolls

This is NOT a quick recipe for cinnamon rolls

Ingredients

Roll recipe
1/2 - 1 stick of butter
1 cup sugar (white or brown)
Cinnamon
*see below








Directions

Make dough for roll recipe as directed.

Split dough into sections. *I find it easier to work with if I divide dough into thirds.
Roll dough into rectangle.

Melt 1/2 - 1 stick of butter.
Mix sugar and cinnamon (amount based on your preference) in small bowl.
Brush melted butter onto dough.
Sprinkle sugar mixture over dough.

Roll up dough, pressing seams together.

Cut rolled dough every 1-1 1/2 inches.
Place on baking sheet or lipped pan, about 1 inch apart.

Let rise 1 hour or until doubled in size.
Bake at 350 degrees for 15-18 minutes.

Makes 3-4 dozen.

Additional Notes
* Extra added ingredients: raisins, craisins, or zested orange peel.
Top with your favorite frosting or glaze! Our family enjoys both vanilla frosting and cream cheese frosting. But if we make our cinnamon rolls with orange zest, we enjoy an orange glaze!