Pumpkin Muffins

 

• 15 ounces pumpkin puree 
• ▢½ cup butter, melted
• ▢¾ cup brown sugar
• ▢¾ cup sugar
• ▢2 eggs
• ▢1 teaspoon vanilla
• ▢1 ¾ cups flour 
• ▢1 Tablespoon pumpkin pie spice
• ▢2 teaspoons cinnamon 
• ▢2 teaspoons baking powder
• ▢½ teaspoon salt 
• ▢1 cup mix-ins - chocolate chips, cinnamon chips, nuts, dried fruit, etc.

• Preheat oven to 375 degrees F.
• Grease a standard 12-cup muffin tin, set aside.
• In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
• In a large bowl whisk together pumpkin puree and melted butter until smooth.
• Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
• Add eggs and vanilla and stir to combine.
• Add dry ingredients and stir until batter is smooth.
• Add mix-ins like chocolate chips, etc. and stir until evenly distributed.
• Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
• Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
• Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

(Source: https://joyfoodsunshine.com/pumpkin-muffins/#wprm-recipe-container-30707)

Zucchini Bread

 INGREDIENTS

• 1 3/4 cups flour

• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegetable oil 
• 1/2 cup packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup applesauce, sour cream, or Greek yogurt
• 2 teaspoons pure vanilla extract
• 1 and 1/2 cups shredded zucchini (no need to blot)

1. INSTRUCTIONS
   
   Preheat the oven to 350°F (177°C). Grease a 9x5" loaf pan. 
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla together until combined. Whisk in the zucchini. Pour the wet ingredients into the dry ingredients. Gently stir or whisk until *just* combined; do not overmix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
3. Spread the batter evenly into prepared loaf pan. Bake for 55-70 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.) Baking times vary so keep an eye on yours. The bread is done when a toothpick inserted in the center comes out *mostly* clean with zero raw batter. Remove the bread from the oven and set on a wire rack. Cool in pan for 1 hour before removing from pan. 
4. Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
5. (Source: https://sallysbakingaddiction.com/zucchini-bread/#tasty-recipes-67675)

Perfect Biscuits

Ingredients

• 3 cups flour
• 3 Tbsp sugar
• 1/2 tsp salt
• 4 tsp baking powder
• 1/2 tsp cream of tartar
• 3/4 cup cold butter
• 1 egg
• 1 cup whole milk

Instructions

• Preheat oven to 450 degrees.
• The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.
• Combine the dry ingredients in a large bowl. 
• Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough. 
• Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.
• Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits. 
• Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.

(Source: https://www.momontimeout.com/perfect-biscuits-every-time-recipe/#recipe)

House Favorite Cinnamon Rolls

 Cinnamon Roll Brioche Dough:

• 1/2 cup lukewarm water (not hot water)
• 1 teaspoon instant yeast
• 1 teaspoon kosher salt
• 1/2 cup butter, melted
• 2 eggs
• 3 tablespoons honey
• 2 1/2 cups flour + extra for dusting

Cinnamon Roll Filling:

• 3 tablespoons butter, melted
• 5 tablespoons white sugar
• 5 tablespoons brown sugar
• 1 teaspoon cinnamon

Cream Cheese Frosting:

• 2 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1/3 cup powdered sugar
• 2 tablespoons milk (more as needed)
• 1/4 teaspoon vanilla extract
• small pinch of salt

INSTRUCTIONS

1. Make the dough: Start by adding the water and yeast to a bowl. Melt the butter, whisk in the honey, then the egg and salt. Add your butter mixture to the bowl, and then measure in the flour. Mix with a wooden spoon until combined. It will be messy, sticky, and loose – that is correct.
2. First rise: Cover loosely with plastic wrap or a damp towel, and let her rest at room temperature for 1-2 hours until the dough ball has puffed up and roughly doubled in size. I often turn on my oven to 200 degrees and place the dough bowl in close proximity to the fan to speed this process up.
3. Store in the fridge: Once the dough has doubled in size, gently reach in with your hand and pull the sticky dough from the edges of the bowl. This should somewhat deflate the dough – that’s great. Put the bowl in the fridge, covered with plastic wrap. It needs at least 3 hours in the fridge so the dough has time to chill and become easier to handle. Don’t try to work with it right after the first rise – chilling is necessary to make it workable. The dough can stay in the fridge for up to 5 days.
4. Assemble the rolls: Remove the dough from the fridge and coat the outside lightly with flour. Roll your dough ball out to about a 9×13 rectangle. This dough doesn’t like to be over-handled, and you don’t want to have to add a lot of extra flour – so work with it right out of the fridge.
5. Filling: Brush the rectangle with the melted butter and sprinkle with the sugars and cinnamon. You can use your hands to press it in and make sure it’s all evenly coated. 
6. Roll: Roll the dough up starting at the short side. Try not to over-handle the dough as it will become sticky. Once the log is rolled up, use floss or a very sharp knife to trim the uneven ends, and then cut the log into 8 equal rolls. Place the rolls in a 9-10 inch round baking dish or pie plate (another size could also work, I just like how they fit in a round pan with 7 around the outside and one in the center).
7. Second rise: Preheat the oven to 200 degrees and then turn it off. Cover the pan loosely with plastic wrap or a damp towel and let the rolls rest in the turned-off oven for 45 minutes. They should fit a little more snugly together in the pan at this point. Cute! Take them out and turn the oven back on to 350 degrees. Bake at 350 degrees for 20-22 minutes.
8. Prep the cream cheese frosting: Use an electric mixer to beat the cream cheese and butter until smooth and creamy. Mix in the powdered sugar, vanilla, and a little bit of milk at a time until you get a smooth glaze; then continue to beat with the electric mixer until you have a light and fluffy frosting.
9. Frost and enjoy: When they come out of the oven, give them a minute to cool. Then brush or spoon them with the frosting so it gets every crevice coated with gooey, drippy deliciousness.

(Source: https://pinchofyum.com/cinnamon-rolls#tasty-recipes-79646-jump-target)

Pumpkin Chocolate Chip Bread

 

• 2 cups granulated sugar
• ▢1/2 cup butter , softened
• ▢3 large eggs
• ▢2 teaspoons vanilla
• ▢15 oz canned pumpkin
• ▢2 3/4 cups all-purpose flour
• ▢1/2 teaspoon baking powder
• ▢1 1/2 teaspoons baking soda
• ▢1 teaspoon salt
• ▢3/4 teaspoon ground cinnamon
• ▢1/4 teaspoon ground cloves
• ▢1/4 teaspoon ground nutmeg
• ▢1/2 cup milk
• ▢12 ounce package chocolate chips

• Preheat oven to 350 degrees F. Line the bottom of two 8.5x4.5" loaf pans with a piece of parchment paper. Spray all over with cooking spray
• Add the sugar and butter to a mixing bowl and beat with an electric mixer until well combined. Add eggs, pumpkin and vanilla and mix to combine. 
• In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
• Alternately add flour mixture, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
• Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.
• Mini loaves will bake for around 25-35 minutes.

(Source: https://tastesbetterfromscratch.com/pumpkin-chocolate-chip-bread/)