Maple Nut Sweet Potato Sticky Buns

 Maple Nut Sweet Potato Sticky Buns

 Delicious way to start the day!  I usually make mine the day before and by not letting the buns rise after shaping, I can pop them in the oven in the morning for a real treat.  These buns make me happy! They are a great way to warm up on a cold morning.  Enjoy!

 

 

 

Ingredients

• 1 10 - 12 - ounce sweet potato, peeled and cut up
• 5 1/2-6 cups  all-purpose flour
• 1 package active dry yeast
• 1 cup milk
• 1/3 cup maple syrup
• 1/3 cup butter
• 1 teaspoon salt
• 2 eggs
• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup maple syrup
• 3 tablespoons water
• 1 cup chopped  pecans or walnuts
• 3/4 cup granulated sugar
• 3/4 cup chopped pecans or walnuts
• 1/3 cup butter, melted
• 1 tablespoon ground cinnamon
• 1 tablespoon Maple Nut Sweet Potato Sticky Bunsall-purpose flour

Directions

1. In a covered medium saucepan, cook the sweet potato in enough boiling water to cover for 20 to 25 minutes or until soft; drain. Mash with a potato masher or fork. Measure 1 cup. Set aside. (For microwave: Prick unpeeled potato all over with a fork. Microwave on 100 percent power (high) for 5 to 7 minutes or until tender. Halve potato and scoop pulp out of skin into a small bowl; discard skin. Mash the potato.)
2. In a large mixing bowl, combine 2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the 1 cup mashed potato, the 1/3 cup maple syrup, the 1/3 cup butter and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. Set aside.
5. In a medium bowl, whisk together brown sugar, 1/2 cup softened butter, the 1/4 cup maple syrup and the water until well combined (mixture may appear curdled). Spread in prepared pan. Sprinkle with the 1 cup nuts. Set aside.
6. For filling: In a small bowl, combine the granulated sugar, the 3/4 cup nuts, the 1/3 cup melted butter, cinnamon and the 1 tablespoon flour. Set aside.
7. Gently roll dough into an 18x12-inch rectangle. Crumble filling over dough, leaving 1 inch unfilled along one of the long sides. Carefully roll up rectangle, starting from the filled long side. Pinch dough edges to seal seams. With a serrated knife, slice dough roll crosswise into 12 equal pieces. Arrange evenly in 4 rows of 3 rolls each, cut sides down, in prepared pan. Cover loosely with buttered plastic wrap and let rise in a warm place until nearly double in size (about 45 minutes).
8. Uncover rolls. Bake in a 375 degree F oven for 25 to 30 minutes or until golden, tenting loosely with foil if buns begin to brown too quickly. Place a large baking sheet on the rack below the baking pan. Cool in pan on a wire rack for 5 minutes. Invert onto a large tray or serving platter. Serve warm. Makes 12 buns.

Make Ahead Tip

• Prepare as above through Step 7, except do not let rise after shaping. Cover loosely with oiled waxed paper, then with plastic wrap. Chill for 2 to 24 hours. Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature. Uncover and bake as directed.

Chocolate Chip Pumpkin Muffins

 

 

 Great for breakfast or a snack, these muffins fit the bill.  I make them all year round and my family loves them.  You can freeze them after baking and use as needed.  I also have been known to throw in some chopped pecans, white chocolate chips, peanut butter chips, or toffee chips or any combination of those. Make it how you like it! Enjoy!

 

 

 

Chocolate Chip Pumpkin Muffins

Serves about 36

Ingredients
2 cups brown sugar
1 (15 ounce) can pure pumpkin puree (about 2 cups)
1 cup light tasting olive oil or same amount of applesauce
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups miniature semisweet chocolate chips or white chocolate chips


 Directions
 Preheat oven to 350 degrees . Line muffin tins with papers. In a large bowl, blend the pumpkin, oil, water, and eggs until smooth. Mix all the dry ingredients together and then gradually blend that into the pumpkin mixture. Fold in chocolate chips (do not use mixer for this part). Fill muffin tins 3/4 full. Bake for 15-19 minutes, or until an inserted toothpick comes out clean. Cool on wire racks before removing.

Easy Sweet Potato Garlic Knots.

Easy Sweet Potato Garlic Knots.

Preparation Instructions

Note: To make sweet potato puree, wash and peel sweet potato and cut into 1-inch squares. Place in a large pot and add enough water to cover. Bring to a boil over high heat and boil for 20-25 minutes or until soft. Remove from heat and drain into a colander and return to the pot. Mash and allow them to sit while you prepare your other ingredients.
1. Pour warm water into a medium bowl and slowly whisk in yeast. Let sit for 10 minutes, then add honey, olive oil and mashed sweet potato. Whisk until thoroughly combined and smooth.
2. In a separate bowl, mix flour and salt. Slowly stir in wet ingredients and continue to stir until it becomes impossible to stir more. Then use your hands to continue mixing and slowly start kneading your dough, adding more flour to your hands to keep it from sticking.
3. Once you’ve created your dough ball, add olive oil to the bottom of your bowl and roll the dough ball in it until it is coated. Cover with Saran wrap or a damp towel and store in a dry place (I use my microwave) for two hours.
4. Around the last 15-minute mark, preheat your oven to 425 degrees. Divide your dough into pieces you can easily hold in your fist and roll them into long strips around 8 or 9-inches long. Don’t worry if they’re skinny, they’ll still get fat when they bake. Tie each into a knot, tuck the edges under each side, then place each on the pizza stone.
5. Bake until golden, around 10-15 minutes. Brush with minced garlic and olive oil immediately after removing from oven. Allow to cool 3-5 minutes.

Ingredients

• 1 cup Warm Water
• 1 envelope (7g Envelope) Active Dry Yeast
• 2 Tablespoons Honey Or Agave Nectar
• 2 Tablespoons Olive Oil,, Plus More To Oil The Bowl
• ½ cups Sweet Potato Puree (fresh Or Canned)
• 3-½ cups Unbleached Bread Flour
• 1-½ teaspoon Coarse Kosher Salt
• Minced Garlic And Olive Oil, To Brush On Baked Knots

Source- Tasty Kitchen Blog

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze

Pumpkin Cinnamon Pull-Apart Bread with Vanilla Glaze
*. Source - Mel's Kitchen
*Makes 2 loaves of bread
INGREDIENTS:
Bread:
1 1/2 teaspoons salt
1 1/2 tablespoons instant yeast
1/2 cup granulated sugar
5-6 cups all-purpose flour (I’ve added half ground white wheat flour before with great results, too)
1 cup milk
4 tablespoons butter
1 (15-ounce) can pumpkin puree (about 1 1/2 cups)
Filling:
2/3 cup packed light brown sugar
2/3 cup granulated sugar
1 tablespoon ground cinnamon
3/4 teaspoon fresh ground nutmeg
4 tablespoons butter, melted
Vanilla Glaze:
2 tablespoons butter
1/8 cup packed light brown sugar
1 1/2 tablespoons milk
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
DIRECTIONS:
In the bowl of a stand mixer fitted with the dough hook (or just a large bowl if you are going to power through and make this by hand, which I’ve done, and it really isn’t so bad), combine the salt, yeast, sugar and 4 cups of the flour. In a small saucepan, warm the milk and butter until the butter is just melted and the mixture is warm to the touch. If it feels too hot, let it cool until it is at warm room temperature. With the mixer running (again, just adapt by hand by pouring it into the dry ingredients), add the warm milk/butter mixture and the pureed pumpkin. Continue mixing, adding additional flour as necessary, until the dough pulls away from the sides of the bowl, and knead the dough (by mixer or by hand) until it is smooth, elastic and just slightly sticky (don’t overflour – see the note above the recipe).
Lightly grease a large bowl and place the dough in the bowl. Cover the bowl with lightly greased plastic wrap and let it rise until doubled, about an hour, depending on the warmth of your kitchen.
While the dough is rising, make the filling by combining the brown sugar, white sugar, cinnamon and nutmeg in a bowl. Set aside.
When the dough has doubled in size, lightly punch down and divide into two pieces. Roll out one of the pieces on a lightly floured countertop to about 20-inches by 12-inches. If it has trouble rolling out without shrinking back in, lightly cover the dough and let it rest 10-15 minutes before proceeding. Once rolled out, brush the dough with 2 tablespoons of the melted butter and spread half of the filling mixture evenly over the top, lightly pressing it into the buttered dough.
Lightly coat two 8 1/2-inch by 4 1/2-inch bread pans with cooking spray. With the long edge of the rectangle toward you, cut the dough into 6 strips (see pictures below for a visual). Stack the strips on top of each other and cut the stack into 6 even portions (again, pictures are below). Grab the cut stacks, one at a time, placing them in the bread pan and pressing them up against each other so they all fit into the pan. Repeat with the remaining half of dough and filling ingredients.
Cover the pans with lightly greased plastic wrap and let the bread double in size until it looks really puffy, about an hour.
Bake the dough in a 350 degree F oven for 30-40 minutes, until the bread is browned and bubbly and cooked through. Remove the pans from the oven. While the bread cools slightly in the pans, make the glaze by bringing the butter, brown sugar and milk to a boil. Remove it from the heat and stir in the powdered sugar and vanilla until it is smooth.
After the bread has cooled for about 5 minutes in the pan, loosen the edges with a butter knife and turn the bread out onto a cooling rack set over a piece of parchment or wax paper. Drizzle the warm bread with the glaze. Pull off pieces of the glazed bread and eat warm (the bread reheats well, microwaving several pieces on low power for 15-20 seconds).

Recipe Source: adapted from Willow Bird Baking and Sunnyside Up

Banana Bread French Toast with Peanut Butter Maple Syrup

Banana Bread French Toast with Peanut Butter Maple Syrup

for the bread:{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:
1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:
1 cup heavy cream
3 TBSP light brown sugar

for the French toast:
3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread: Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: for the bread:
{adapted from King Arthur Flour Baker's Companion}

 2 & 2/3 cup unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
2 eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed, ripe bananas
2 teaspoons vanilla bean paste (or vanilla extract)
3/4 cup plain Greek yogurt
1/4 cup milk

for the syrup:

1/2 cup maple syrup
1/4 cup smooth peanut butter

for the brown sugar whipped cream:

1 cup heavy cream
3 TBSP light brown sugar

for the French toast:

3 eggs
3/4 cup milk
1 TBSP sugar
1/2 teaspoon vanilla
dash kosher salt
butter for the griddle

make the bread:
Grease a flour a 9 x 5" loaf pan.  Set aside.  Preheat oven to 350.

Whisk together the flour, baking soda, baking powder, salt and nutmeg.  Set aside.

In a large bowl, beat the eggs, sugar, and oil until well combined.  Add in the bananas and vanilla bean paste and mix.  Add in the flour mixture on low speed, just until combined.  Stir in the yogurt and milk.

Pour the batter into the prepared pan.  Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.  If the bread is browning too quickly, tent with foil.

Let cool in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely.

make the syrup:
Whisk the maple syrup and peanut butter together in a small saucepan.  Keep over low heat, whisking occasionally.

make the whipped cream:
Add the brown sugar to the bowl, breaking it up with your fingers.  Add the cream. With the whisk attachment, whip the cream with the sugar until peaks form.  Set aside.

make the French toast mixture: 
Coat bread and brown in hot pan

Garnish with syrup, bananas and whipped cream

PEPPERONI PIZZA PULL-APART BREAD

PEPPERONI PIZZA PULL-APART BREAD
Ingredients
1 round bread loaf
16 ounces mozzarella or Provolone cheese slices, cut into 1-inch squares
1 (3.5 ounce) package pepperoni, halved
3 tablespoons butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
2 Tablespoons Parmesan cheese
Marinara sauce for dipping

Directions
Preheat oven to 350 degrees. Being careful not to go through the bottom crust, horizontal then vertical cuts in the bread, about one inch apart. Place the cut loaf on a foil-lined baking sheet and insert cheese slices and pepperoni between the cuts. Combine butter, salt, and oregano. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and bread is golden and crusty. Serve with warm marinara sauce for dipping



Adapted from The Girl Who Ate Everything.

Three Cheese and Beer Quick Bread

Three Cheese and Beer Quick Bread

Ingredients

Ingredients

• 6 1/2 cups all purpose flour
• 2 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoon dry mustard
• 1 tablespoon Italian dried herbs
• 1 1/2 cups sour cream
• 2 cups room temp beer
• 1/2 cup tomato juice

• 1 tablespoon worcestershire sauce
• 2 beaten eggs
• 2 cup or 6 oz gruyere cheese
• 1 cup or 3 oz parmesan cheese
• 2 cups or 6 oz white cheddar cheese

Method

Grate all your cheese and get all the ingredients together to be sure you have everything you need. In a large bowl combine the flour, baking powder, slat, dried mustard and the Italian herbs. Using a whist mix them all together. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour. In a separate bowl combine the beer, sour cream, tomato juice, eggs and worcestershire sauce and whip till mixed. Add the liquid to the dry ingredients and mix with a spatula just till mixed. Do not over mix. Pour the mixture into 2 greased 9x5 loaf pans and press down with a spatula. Sprinkle the cheese that you set aside earlier. Place the loaves into a preheated 350 degree oven and bake for 50 -55 minutes or till done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

Cheesy Beer Bread

Ingredients

• 12 ounces beer (any kind, but I love Fat Tire Amber Ale)
• 12 ounces Velveeta
• 2 tablespoons sugar
• 1 tablespoon salt
• 2 tablespoons unsalted butter
• 5 cups bread flour
• 2 packets rapid-rise yeast
• 8 ounces cheddar cheese, cut into small cubes

Instructions

1. In a large pot over medium heat, stir together the beer, Velveeta, sugar, salt, and butter until just melted.
2. Remove from the heat and allow to cool until it's just warm - around 110 degrees. Too hot and it will kill the yeast, too cold and your bread won't rise! Stir occasionally as it's cooling to keep the cheese incorporated and to help speed up the cooling process.
3. In the bowl of your stand mixer fitted with the dough hook, combine 2 cups of the bread flour and the 2 packets of rapid rise yeast.
4. Pour the warm beer mixture into the flour and yeast and turn your mixer until low speed and gradually add the remaining flour until the dough is a shaggy and cleans the sides of the bowl.
5. Turn mixer to medium and knead dough for 5 minutes.
6. Pour the cubed cheddar cheese into the mixer and allow it to incorporate into the bread dough.
7. Remove the dough from the mixer and grab any stray cheese cubes from the bottom of your mixing bowl and poke them throughout the dough.
8. Place dough in a greased bowl and allow to rise in a warm place until doubled - about an hour, but sometimes a bit more.
9. Punch the dough down and separate into two equal balls.
10. Place one ball of dough on a floured surface and press into a rectangle shape about 10x6 inches.
11. Cut the dough into three long strips, leaving 1/2 inch intact at the top of the rectangle. Braid the dough and tuck the ends under.
12. Repeat with second ball of dough.
13. Spray two 8x4 loaf pans with cooking spray and place the loaves inside.
14. Return to a warm spot and let rise again, about 1/4 inch above the pan.
15. Bake for 350 degrees for 35-40 minutes, tenting the top with foil for the final 10-15 minutes of baking time.
16. Turn the loaves out onto a wire rack to cool.

Google Recipe View Microformatting by ZipList Recipe Plugin

1.3

http://bunsinmyoven.com/2011/12/05/beer-cheese-bread/

adapted from Bernard Clayton’s New Complete Book of Breads

Sweet Potato and Honey Dinner Rolls

Sweet Potato and Honey dinner rolls


1 large sweet potato (once peeled, mine was 12 ounces)
2 packages of active dry yeast

4 tablespoons honey

1 teaspoon olive oil

1/2 cup warm water (about 110 degrees)

1 cup buttermilk

6 tablespoons butter, melted and cooled

4 teaspoons sea salt

6 cups of all-purpose flour, plus more for workspace

1 egg, lightly beaten

1. Peel sweet potato (or potatoes – you just want about 12 ounces), chop into chunks and place in a pot with cold water. Bring to a boil and  cook until potatoes are fork tender, about 20-25 minutes. Drain potatoes, then place in a bowl and mash.
2. In the bowl of an electric mixer, combine water, yeast, 2 tablespoons honey and olive oil. Mix with a spoon and let sit until foamy, about 15 minutes.

3. Once foamy, add potatoes, remaining honey, 4 tablespoons melted butter, buttermilk and salt. Gradually add flour with the mixer on low until a sticky dough forms, then knead with the dough hook for about 2-3 minutes. Brush a large bowl with melted butter, then place the dough in the bowl. Cover and let rise in a warm place for about 2 hours.

4. Using a bit of flour, knead dough until silky then divide in half. Roll into a long rope, then cut off pieces of dough (about 2 ounces each) and roll into a bowl. Place them into a greased 9×13 baking dish – you should be able to fit about 15 in there (using 2 pans). If desired, you can freeze dough at this point for up to 2 months. If baking immediately, cover the baking dish and let sit in a warm place to rise for about 30-45 more minutes.

5. Preheat oven to 375 degrees. Brush rolls with beaten egg, then bake for 20-25 minutes, or until the tops are slightly golden brown. (If you want to bake both pans at once, set one on the lower rack and one on the upper rack in the oven, then switch half way through baking.) Let cool for a few minutes, then serve warm with butter and honey.



Martha Stewart

bananas foster croissant bread pudding

 

 

 

 

bananas foster croissant bread pudding

Yield: one 9" x 13" pan

Prep Time: 10 minutes

Ingredients:

for the croissant bread pudding
12-15 small croissants, stale (at least a day old is best; if you can't find small croissants, you can tear 6 large croissants in half)
1 cup light brown sugar, packed
1/2 cup dark brown sugar, packed
1/4 cup water
1 1/2 cups heavy cream
1 1/2 cups half & half
1/4 cup dark rum
2 tablespoons banana liqueur
5 large eggs, lightly beaten
1/2 teaspoon kosher salt
1 tablespoon vanilla bean paste (use pure vanilla extract if you don't have paste)
for the bananas foster sauce
1 cup granulated sugar
1/4 cup water
6 tablespoons unsalted butter, very cold, cubed
1/2 cup heavy cream
3 tablespoons dark rum
1 tablespoon banana liqueur
1 teaspoon pure vanilla extract
pinch kosher salt
3-4 bananas, sliced into coins

Directions:

for the croissant bread pudding
preheat the oven to 350 degrees F.
butter a 9" x 13" baking dish that's at least 2" tall.
place the mini croissants in the prepared baking dish, making sure they fit in snugly. you don't want there to be large gaps or too much room between the croissants, so you can tear a few up to fill some of the holes if you need to. set aside.
in a medium saucepan, combine the light brown sugar, dark brown sugar and water. place over medium-high heat, and stir frequently with a whisk or wooden spoon.
while the sugars are cooking on the stove, combine the heavy cream and half & half in a large microwave-safe bowl.
microwave in 30 second increments, stirring between each heating until the liquid is warm.
add the dark rum and banana liqueur to the warmed cream mixture, and stir to combine. set aside.
in a medium bowl, combine the beaten eggs, salt and vanilla bean paste. whisk to combine, and set aside.
when the brown sugars are dissolved in the water, and the mixture begins to boil, remove the pan from the heat. while whisking constantly, slowly pour in the heated cream mixture. the saucepan will likely bubble and hiss violently, but just continue whisking feverishly and adding the cream until the mixture is smooth and uniform.
very slowly pour the hot liquid from the saucepan into the bowl containing the beaten egg mixture, whisking constantly to avoid scrambling the eggs.
when the custard is smooth and uniform, pour immediately over the croissants in the baking dish.
the croissants will want to float to the top, but press them down to ensure that the tops are soaked through.
carefully transfer the baking dish to the middle rack of the oven.
bake the croissant bread pudding at 350 degrees F for 30-35 minutes, or until the tops of the croissants are burnished and brown, and the custard is baked and no longer liquidy.
you can serve this immediately with the bananas foster sauce, or if preparing in advance, allow to cool completely at room temperature.
cover the cooled baking dish with aluminum foil, and transfer to the fridge. the croissant bread pudding can be prepared up to 3 days ahead of serving time.
to reheat, simply uncover the baking dish and place in a 350 degree F oven for about 15-20 minutes, until heated through. serve immediately.
for the bananas foster sauce
in a heavy-bottomed saucepan with high sides, combine the granulated sugar and water.
place the saucepan over medium-high heat, and allow the sugar to melt and dissolve, stirring occasionally with a wooden spoon.
the sugar will begin to turn a light amber color once it's melted and continues to cook.
when the sugar is a light brown color, add the cold cubes of butter, whisking constantly. the sugar will bubble and sizzle violently, but continue whisking until the butter is melted and the sauce is smooth.
remove the saucepan from the heat, and add the heavy cream. again, the sauce will bubble up and hiss, but just whisk the sauce until it is smooth and the heavy cream is incorporated.
add the dark rum, banana liqueur, vanilla extract and salt. whisk to combine.
switch to a silicone spatula, and add the banana coins, folding them into the caramel sauce to ensure they're coated with sauce.
pour the sauce immediately over slices of warm croissant bread pudding.

croissant bread pudding adapted from savory sweet life

Pumpkin Bread

Pumpkin Bread
Yield: Two 8½x4½-inch loaves
Prep Time: 10 minutes | Bake Time: 1 hour
3-1/3 cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
1½ teaspoons salt
1 teaspoon nutmeg
1 cup vegetable oil
2-2/3 cups granulated sugar
4 eggs
2 cups (15 ounces) canned pumpkin
2/3 cup water
1 teaspoons vanilla extract
1 cup chopped pecans (or walnuts)
1. Preheat oven to 350 degrees F. Lightly grease two 8½x4½-inch loaf pans.
2. In a medium bowl whisk together the flour, baking powder, baking soda, salt and nutmeg; set aside.
3. In a large bowl, whisk together the vegetable oil and sugar until combined. Add the eggs, pumpkin, water and vanilla and whisk until thoroughly combined and smooth. Add the dry ingredients and mix gently until combined. Using a large spoon or spatula, stir in the nuts.
4.Divide the batter evenly between the two pans and bake for 60 to 80 minutes, or until a thin knife inserted into the center comes out clean.
5. Remove the bread from the oven and place the pans on a cooling rack. Once the breads are completely cool, turn out of the pans. You can serve immediately or, for even better flavor and moistness, wrap the loaves in plastic wrap and store at room temperature overnight.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese MuffinsSource: Annie's Eats
Makes 24 muffins
Print Recipe

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving

Pumpkin Bread with Cinnamon Topping

Pumpkin Bread with Cinnamon Topping


Adapted from Rebecca Rather’s “The Pastry Queen”
Makes 2 loaves or 36 muffins

Bread:

• 1 1/2 pecan pieces
• 1 cup vegetable oil or canola oil
• 3 cups sugar
• 4 large eggs
• 1 (15-ounce) can pure pumpkin
• 1 cup water
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground nutmeg
• 1/2 teaspoon salt

Topping:

• 1/2 cup firmly packed light brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted and slightly cooled
• 2 teaspoons ground cinnamon
• 1/2 cup toasted pecan pieces (taken from pecans above)

1. To Toast the Pecans: Preheat the oven to 350 degrees F. Place the pecans on a baking sheet, and toast them in the oven for 5 minutes. Set aside 1/2 cup of the toasted pecans for the topping.
2. To Make the Bread: Grease two 9 by 5-inch loaf pans or 36 standard-size muffin cups with butter or nonstick spray.
3. In a large bowl, stir together the oil and sugar. Add the eggs, pumpkin and water, and whisk until combined.
4. Stir in the flour, baking soda, spices and salt just until combined.
5. Gently stir in 1 cup pecan pieces.
6. Divide the batter between the two loaf pans. (For muffins, fill the pans almost to the top with batter.)
7. To Make the Topping: Stir the sugar, butter, cinnamon and the reserved 1/2 cup of pecan pieces in a medium bowl. Sprinkle the topping over the loaves or muffins before baking.
8. Bakes the loaves for 50 minutes to 1 hour, or until a toothpick inserted into the center comes out clean. (Bake the muffins for 30 to 35 minutes.)

Peanut Butter Banana Bread

Peanut Butter Banana Bread

Makes: one 9×5-inch loaf

recipe adapted from CookingLight

Print this Recipe!

1 1/2 cups mashed ripe bananas

1/3 cup plain or vanilla fat free yogurt

1/3 cup creamy all-natural peanut butter

3 tablespoons butter, melted

2 large eggs

1/2 cup granulated sugar

1/2 cup brown sugar

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flaxseed meal

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice

1/4 cup chopped dry roasted peanuts

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan. Set aside.

In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.

In a medium bowl, whisk together mashed bananas, yogurt, peanut butter and melted butter. Whisk in eggs and sugars. Blend mixture until no sugar lumps remain.

Pour the wet mixture into the larger bowl with the dry ingredients. Fold together with a spatula until no more flour bits remain. Fold in the chopped nuts as well. Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.

Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.

This bread lasts, well wrapped at room temperature,for up to 4 days. It is also great to store, well wrapped, in the freezer.

Chocolate Chip Peanut Butter Banana Bread

2 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

¼ cup salted butter, room temperature

½ cup sugar

¼ cup packed brown sugar

3/4 cup creamy peanut butter

1 cup ripe banana, mashed

1 egg

1 teaspoon vanilla extract

1 cup milk

1 cup chocolate chips

1. Preheat oven to 350° F. Grease and flour a standard loaf pan and set aside.

2. In a small bowl whisk flour, baking powder, and salt together.

3. In a separate large mixing bowl beat butter and sugars until combined. Mix in peanut butter and banana. Mix in egg and vanilla, scraping down sides of bowl. Add flour mixture and beat on low until combined. Pour in milk and beat on low until batter is smooth. Mix in chocolate chips.

4. Add batter to loaf pan and evenly spread out. Bake for 50-55 minutes or until the center springs back when pressed with a fingertip. Cool in pan on wire rack 15 minutes, remove from pan and cool completely.

Artichoke Bread

 

 

Artichoke Bread

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Cheesy Gralic Pull Apart Bread

Cheesy Garlic Pull Apart Bread
recipe adapted from Joy the Baker and How Sweet Eats

1 3/4 cup all purpose flour, divided
1 cup whole wheat flour
1 tbsp sugar
2 1/4 tsp yeast (or one envelope)
1/2 tsp salt
1/3 cup (fat free) half and half
1/2 cup unsalted butter, divided
2 eggs, at room temperature
1/4 cup water
1 1/2 cups shredded mozzarella cheese
1/2 cup finely shredded parmesan cheese
garlic powder

In a large mixing bowl, whisk together 1 cup all purpose flour, 1 cup whole wheat flour, sugar, yeast and salt. Set aside.

In a small saucepan, heat half and half and 1/4 cup butter over medium-low heat until butter has just melted. Remove from heat and stir in water.

Pour the milk mixture into the dry ingredients and stir with a spatula until combined. Add the eggs, one at a time, stirring until each is incorporated into the batter. (It will seem runny and kind of disasterous. Just keep stirring. Think about the fact that disasterous should totally be a word.) Add in additional 3/4 cup all purpose flour and one cup of mozzarella cheese. Continue stirring until both are incorporated. It's okay if it's a little sticky. It's normal.

Place the dough in a bowl coated in cooking spray, cover with a kitchen towel, and let rest in a warm, dry place for an hour. (You could refrigerate the dough overnight at this point and continue with it in the morning. Just make sure to let it rest for 30 minutes on the counter before moving forward. You could also take advantage of the hour to go to the gym. You're still in your sports bra. Remember?)

Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread5 cups fresh ground whole wheat flour, or whole wheat bread flour
1 ½ Tbsp. instant yeast
¼ cup vital wheat gluten (I’ve used as little as 2 Tbsp. with good results.)
½ Tbsp. salt
½ cup potato flakes (I’ve used as little as ¼ cup with good results. Even if you omit the flakes, your bread should still turn out well, it just may be slightly dryer.)
1 ½ Tbsp. liquid lecithin ( You can also sub about 2-3 Tbsp. butter or oil.)
1/4 cup honey (spray the inside of the measuring cup with non-stick spray before you measure the honey and it will slide right out; you could also use sugar in place of the honey but It helps with good flavor and moistness of the bread)
2 cups very hot tap water (If you want your bread even more moist , substitute ½ cup of the water for unsweetened applesauce.)

In a mixing bowl, fitted with a dough hook, measure in the flour, yeast, gluten, salt, and potato flakes. Pulse to evenly distribute, for a second or two. Add the lecithin/butter, honey and ALMOST all of the water and mix for about 30 seconds. If the dough is too dry, add more water,about a tablespoon at a time and if it is too wet, add a little more flour. The dough at this point should be wet enough to leave a little residue on the sides of the bowl. Mix for 7 minutes. Do not add any more water or flour at this point, it will ruin the dough.

When it's done mixing, the dough will look smooth and elastic. If it seems a little sticky, it will still be ok, most likely. If you have a Kitchen Aid-type bowl, remove dough hook and ball of dough. If you have a Bosch-type bowl, you’ll need a separate large mixing bowl. Spray the inside of either bowl and put the dough back in the dough to rise. Cover lightly with plastic wrap and let rise until doubled. (Time will vary greatly here, anywhere from 30 -60 minutes or so, so just watch over the dough.)

After the first rise, gently deflate the dough (spray your hands with cooking spray) and separate into 2 dough balls. For a perfect looking loaf, roll each dough ball out (on a counter coated with cooking spray not flour) the width of your loaf pan, and about 12 inches long, getting all the air bubbles out. Then, tightly roll the dough up, pinch each side closed and tuck them under a bit and lay it in a greased loaf pan. (Don't worry about the dough touching all the sides yet, as it raises, it will fill in.) Repeat with remaining dough ball. Cover bread pans with a light kitchen towel. Let dough raise again until about doubled; it should rise just above the top of the pan. Near the end of the second raise, preheat your oven to 350 F.

Bake for 25 minutes. Remove from oven and let loaves cool for 10 minutes, then take the bread out of the pans and completely cool on a wire rack. (Do not let the bread cool completely in the pans, it will become a sticky mess and ruin the bread.)

Makes 2 5x9 loaves (If you have 4x8 pans, just reduce the amount of flour by about ¼ - ½ cup.)


If you are new to bread-making, here are some tips from King Arthur Flour:
-If you're kneading bread by hand, it's tempting to keep adding flour till the dough is no longer sticky. Resist the temptation! The more flour you add while you're kneading, the heavier and drier your final loaf will be.
-The amount of liquid you use to make the "perfect" dough will vary with the seasons. Flour is like a sponge; it absorbs water during the humid days of summer, and dries out during the winter. Your goal should be making the dough as it's described (e.g., cohesive, soft but not sticky), rather than sticking religiously to the amount of liquid.
-When making yeast bread, let the dough rise to the point the recipe says it should, e.g., "Let the dough rise till it's doubled in bulk." Rising times are only a guide; there are so many variables in yeast baking (how you kneaded the dough; what kind of yeast you used) that it's impossible to say that bread dough will ALWAYS double in bulk in a specific amount of time.

Peanut Butter Muffins

Peanut Butter Muffins (Talking Dollars and Cents)

2 c. flour
1/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
2/3 c. peanut butter
2 eggs
1/4 c. butter
1 c. milk

jam/jelly (if desired)

Preheat the oven to 500F. Grease mini muffin tins.

Combine the flour, sugar, baking powder, and salt in one bowl. Combine the peanut butter, eggs, and butter in another bowl. Slowly blend one cup of milk into the peanut butter mixture. Add the flour mixture and stir just enough to blend.

Add 1/2 Tbsp. of batter to each muffin cup. Top with a tiny dollop of jam/jelly (I used strawberry jam). Cover the jelly middle with another 1/2 Tbsp. batter. Bake at 500F for 5 min. After the 5 min. are up, immediately lower the heat to 350F and continue baking for 7 min. or until muffins test done.

Nutella Cinnamon Rolls

• 
• 2 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 tsp yeast
• 5 1/2 cups flour, divided
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 stick butter
• 1/2 cup nutella
• Cinnamon

For the glaze (for three 8″ pans of rolls):

• 3 cups powdered sugar
• 6 Tbsp milk

In a large pot, whisk together the milk, vegetable oil, and sugar. Scald the mixture (heat until just about to boil), and then turn off the heat. Let cool 45 minutes to an hour. When the mixture is lukewarm, whisk in the yeast and let it begin to dissolve. Stir in 4 1/2 cups of the flour, and then cover and let rise at least an hour.

Next, add in the baking powder, baking soda, and salt. Turn out on to a floured surface and gently knead in the extra cup of flour. Form the dough into a rough rectangle and roll thin, maintaining the rectangular shape. In a small bowl, add the nutella. Cut the butter into chunks and then add it to the bowl as well. Microwave on low heat just until the butter melts. Stir until smooth.

Spread the nutella and butter mixture over the rolled out dough and follow with a sprinkling of cinnamon.

Starting at the opposite end, begin rolling the dough toward you, keeping it as tight as possible. Pinch the seam to seal it at the end. It’s okay if some of the filling oozes out.

Spray three 8? round foil cake pans with cooking spray. Cut the rolls approximately 3/4? to 1? thick, and lay them in the pans. Let rise 20-30 minutes.

Preheat the oven to 375 degrees and bake the rolls 15-18 minutes or until light golden brown. To make the glaze, mix together the powdered sugar and milk and stir until smooth; it should be thick. Split the glaze between the three pans and generously drizzle it over the warm rolls.