MAPLE PUMPKIN CINNAMON ROLLS

I slightly tweaked this recipe to amp up the flavor, but we all really liked these.  The dough makes a very soft roll too!

MAPLE PUMPKIN CINNAMON ROLLS

INGREDIENTS

For the Dough:

·         2¼ teaspoons active dry yeast

·         ¼ cup warm water

·         about 3 cups of flour, divided

·         ⅔ cup pumpkin puree

·         ½ cup milk

·         ¼ cup butter, melted

·         ¼ cup sugar

·         1¼ teaspoons salt

·         ¼ teaspoon ground nutmeg

·         1 teaspoon vanilla

For the Filling:

·         ¼ cup sugar

·         ¼ cup brown sugar

·         3 tablespoons flour

·         1½ teaspoons cinnamon

½ teaspoon pumpkin pie spice

·         4 tablespoons butter, melted

For the Glaze:

·         1½cup powdered sugar

·         1-2 tablespoons milk

·         1 teaspoon maple extract

·         1 tablespoon maple syrup

INSTRUCTIONS

1.     To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)

2.    Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.

3.    To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.

4.    Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12x12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8x8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.

5.    Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.

6.    Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.

https://www.lecremedelacrumb.com/maple-pumpkin-cinnamon-rolls/

GRAHAM CRACKER CRUST (WITH BROWN SUGAR)

This is, by far, the best graham cracker crust we've tried.  It's my go-to recipe.

GRAHAM CRACKER CRUST (with Brown Sugar)

INGREDIENTS:

·         1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)

·         1/4 cup packed brown sugar

·         1/2 teaspoon cinnamon

·         Pinch of salt

·         7 tablespoons butter, melted

·         DIRECTIONS:

1.       If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.

2.       Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

3.       Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

4.       To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.

5.       To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.

https://www.crazyforcrust.com/perfect-graham-cracker-crust/

Pumpkin Spiced Scones Recipe

We loved these!  The original recipe called for kosher salt, but I swapped it for regular because I didn't like getting random salty bites.

Pumpkin Spiced Scones Recipe

·         PUMPKIN SCONES

2 cups (280 grams) all-purpose flour

1/3 cup (65 grams) brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt, slightly heaping

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

3/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

8 tablespoons (115 grams or 1 stick) cold unsalted butter

1/2 cup (115 grams) pumpkin puree

1 tablespoon molasses

3 tablespoons half and half or cream

1 large egg

2 teaspoons vanilla extract

·         SIMPLE SUGAR GLAZE

1 cup (125 grams) powdered sugar, sifted

1 to 2 tablespoons half and half or cream

·         PUMPKIN SPICE GLAZE

1 cup (125 grams) powdered sugar, sifted

1 tablespoon pumpkin puree

1/8 teaspoon cloves

1/8 teaspoon ground nutmeg

1/8 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 to 2 tablespoons half and half or cream

DIRECTIONS

·         MAKE DOUGH

Center a rack in the middle of the oven and heat oven to 400ºF. Line a baking sheet with parchment paper. Or use non-stick cooking spray.

Whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg together until blended. Cut the butter into small cubes then scatter over the flour mixture. Use two knives or a pastry cutter to “cut” the butter into the flour until the mixture resembles coarse cornmeal with a few pea-sized bits of butter, about 5 minutes. In a separate bowl, whisk the pumpkin puree, molasses, half and half, egg and vanilla extract until blended. Stir the pumpkin mixture into the flour and butter mixture until a soft dough forms. Transfer the dough to a floured surface. Knead three to four times until it comes together.

Pat the dough into a 10-inch by 7-inch rectangle (a rolling pin can be used here). Cut the rectangle in half lengthwise then cut into 4 even pieces crosswise, making eight rectangles. Cut each rectangle into two triangles, making 16 scones.

Transfer scones to the baking sheet then bake 10 to 15 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Transfer to a wire rack and cool completely.

Whisk together separate glazes (you want a bit of a thicker consistency here) and dip each cooled scone directly into the simple sugar glaze then place glazed side up back onto the cooling rack. Use a spoon to drizzle a zigzag pattern of the pumpkin spice glaze across each scone. Wait 15 minutes or until the glaze has set then enjoy!

Store baked and glazed scones covered with plastic wrap. We recommend storing in the refrigerator if storing them for more than a day. They will lose a little moisture, but will still taste great.

http://www.inspiredtaste.net/16810/spiced-pumpkin-scones-recipe/itr_print/

Peppermint Crunch Puppy Chow

Peppermint Crunch Puppy Chow

yield: 5 CUPS

 

prep time: 10 MINUTES

 

total time: 10 MINUTES

Ingredients:

• 5 cups Rice Chex cereal
• 10 ounces melting white chocolate OR vanilla flavored Almond Bark
• 1/4 tsp peppermint extract
• 1 cup crushed candy canes
• 1 cup confectioners' sugar

Directions:

1. Pour the cereal into a large bowl. Melt white chocolate/almond bark according to the package directions. Stir in peppermint extract.  Pour melted chocolate over cereal, stirring and folding until the cereal is completely covered. Fold in the crushed candy canes.
2. Pour the confectioners' sugar into a zipped-top bag. Pour the chocolate covered cereal/candy canes in next. Seal the bag or container and shake until all the cereal is coated with the confectioners' sugar mixture.
3. Discard excess powder. Store at room temperature up to 2 weeks, if it lasts that long!

https://sallysbakingaddiction.com/2012/11/25/peppermint-crunch-puppy-chow/

*I added the peppermint extract for a little extra flavor... I think it was just right with it included, but the original doesn't include it.

Chunky Monkey Breakfast Bake

Yum! This bakes up a bit cake-like, but is moist and still really oatmeal-like too. How's that for a confusing description? Anyway, it is so good and all of my kids like it (which is rare!).

Chunky Monkey Breakfast Bake
3 c. rolled oats
1 c. flour (I've done with 1/2 c. of wheat too)
2 tsp. baking powder
1/4-1/2 tsp salt
4 overripe bananas
2 c. milk
1/4 c. maple syrup
1 T. vanilla extract
chocolate chips
peanut butter chips

Preheat oven to 350 and grease a 9x13 pan.
In a medium bowl, combine dry ingredients. Mash the bananas (some chunks are ok) and mix with the wet ingredients in another bowl. Add the wet ingredients to the dry ones, mixing well. Fold in the chocolate and peanut butter chips. Scrape into the 9x13 pan. (I usually sprinkle some of the chips on top instead of mixing them all into the batter).
Bake 25-30 minutes, or until it has reached your desired consistency.

Serves 6-8

Adapted from runningwithspoons.com where she has lots of yummy looking oatmeal recipes!

Cinnamon-Apple Twist Bread

I attempted this bread a few weeks ago and Emery turned my timer off, so they over-baked.  I attempted this bread last night and my oven was a bit too warm from dinner (I thought it was cool enough and I normally let my bread rise in a warm oven with the heat off)... the dough started to bake.  Well, we made them anyway and they were delish.  I can only imagine how they'll taste when we get it right next time... ;)

Cinnamon-Apple Twist Bread

For the Dough

·         3 1/4 cups All-Purpose Flour

·         1/4 cup potato flour OR 1/2 cup + 1 tablespoon dry instant mashed potatoes, unflavored*

·         3 tablespoons granulated sugar

·         1 1/2 teaspoons instant yeast

·         1 1/4 teaspoons salt

·         3 tablespoons soft butter

·         1 teaspoon vanilla extract

·         1 large egg

·         1 cup + 2 tablespoons room-temperature or lukewarm milk

For the Filling

·         1 cup peeled, grated apple (about 1 large apple, or 1 to 2 smaller apples)

·         1 tablespoon lemon juice

·         1/2 cup granulated sugar

·         3 tablespoons cornstarch

·         1/8 teaspoon salt

·         1 teaspoon cinnamon

For the Glaze

·         1 cup powdered sugar

·         1 teaspoon vanilla extract

·         1/8 teaspoon salt

·         1 to 2 tablespoons apple juice or cider

Instructions

1.     To make the dough: Whisk together all of the dry ingredients, then add the butter, vanilla, egg, and milk, mixing until a shaggy dough forms. If your schedule permits, let the dough rest for 30 minutes; this resting period allows the flour to absorb the liquid fully, making it easier to knead.

2.     Knead the dough — by hand, using a mixer, or in a bread machine set on the dough cycle — until it's smooth and soft, though still slightly sticky. Place the dough in a greased bowl, turning to coat. Cover the bowl, and let the dough rise until it's almost doubled in bulk, about 1 1/2 to 2 hours.

3.     To make the filling: Toss the grated apple with the lemon juice in a saucepan. Whisk together the sugar, cornstarch, salt, and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until the apple starts to release its juice. Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1 to 2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in. Remove from the heat, and set aside to cool to room temperature.

4.     To assemble the loaf: Gently deflate the risen dough and turn it out onto a lightly floured or greased work surface. Divide the dough in half. Roll the first half into a 10" x 12" rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2" margin clear of filling along all sides. If adding chopped nuts, sprinkle them evenly over the filling.

5.     Starting with a long side, roll the dough into a log, sealing the edge. Use a bench knife, pizza cutter, or sharp knife to cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a well-greased or parchment-lined baking sheet. Keeping the filling side up, twist or "braid" the two logs together, working from the center to each end. Pinch the ends together. Repeat with the second piece of dough. Cover the twists lightly, and set them aside to rise for 1 to 2 hours; they should be puffy but not doubled in bulk. Want to make the bread ahead, then refrigerate overnight and bake the next morning? See "tips," below.

6.     To bake the bread: Bake the loaves in a preheated 350°F oven for 30 to 40 minutes, until they're lightly browned. Check the loaves after 20 minutes and tent with aluminum foil if they're browning too quickly. When the loaves are fully baked, a digital thermometer inserted into a loaf (be sure to position the thermometer in the bread, not the filling) should register about 190°F. Remove the bread from the oven and allow it to cool for about 1 hour before glazing and serving.

·         Want to prepare this loaf ahead, then bake it the next day? Make the bread up to the point where it's shaped and on a pan. Cover the loaves with lightly greased plastic wrap, and refrigerate overnight (about 12 hours). Next morning, remove the loaves from the fridge, and let them come to room temperature and rise a bit (still covered); this will take 1 to 2 hours, depending on the warmth of your kitchen. Bake and finish as directed.

https://ourbestbites.com/2017/10/cinnamon-apple-twist-bread/