Nutella Swirled Pound Cake

Nutella Swirled Pound Cake



 Breakfast or dessert?  This takes pound cake to a whole new level.  The Nutella is delicious and I always look for ways to add the hazelnut flavor into desserts.  Try this, your family will love you! Enjoy!

Ingredients

• 1 1/2 cup(s) all-purpose flour, plus more for dusting
• 4 large eggs, at room temperature
• 2 teaspoon(s) pure vanilla extract
• 3/4 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 2 stick(s) unsalted butter, softened
• 1 1/4 cup(s) sugar
• 1 jar(s) (13-ounce) Nutella

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Directions

1. Preheat the oven to 325 degrees F. Lightly grease and flour a 9-by-5-inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up, and let cool completely, about 2 hours. Cut the cake into slices and serve.

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.

Harvest Grain and Nut Pancakes

 

 Harvest Grain and Nut Pancakes

 

I served this up for my family this morning.  We had a toppings bar so everyone could choose what they liked to top the pancakes.  We love these and you can freeze them too.  I usually grab frozen ones to serve up on school mornings when I am rushing to get everyone out the door.  I have many pancake recipes, but this is one of my favorites any time of year!

 

Ingredients:


3/4 cup Quaker Oats
3/4 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups buttermilk
1/4 cup vegetable oil
1 egg
1/4 cup sugar
3 tablespoons finely chopped blanched almonds
3 tablespoons chopped walnuts

Optional - sliced bananas, strawberries, blueberries, chocolate chips

Directions:

1
Lightly oil a skillet or griddle, and preheat it to medium heat.
2
Grind the oats in a blender or food processor until fine, like flour.
3
Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
4
In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
5
Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
6
Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

Garnish with bananas, strawberries, chocolate chips, etc.

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.

Pumpkin Pancakes

 

 

 

 

 

Pumpkin Pancakes

Pumpkin for breakfast is a treat way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.

Ingredients:

1 medium egg
1 cup milk
¾ cup unbleached white flour
¾ cup whole wheat flour
½ cup cooked pumpkin
1 tablespoon sugar
2 teaspoons baking powder
¼ teaspoon ground cinnamon
Pinch nutmeg
Pinch powdered ginger
2 to 4 tablespoons vegetable oil, as needed

Directions:

1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.
2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.

Pecan Pie Muffins

 

 

 

 

 

 

Pecan Pie Muffins

Serving Size: 8 large muffins or 16 mini muffins

Source: given to me by Tammy and adapted from Allrecipes

Ingredients

• 1 cup packed light brown sugar
• ½ cup all-purpose flour
• 2 cups chopped pecans
• 2/3 cup butter, softened
• 2 eggs, beaten

Instructions

1. Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined.
2. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.

Source: The Girl Who Ate Everything

Breakfast Pizza and Breakfast with Friends

Breakfast Pizza and Breakfast with Friends

Ingredients

1. 1 pkg. Johnsonville breakfast sausage patties
2. 1 pkg. (8) refrigerated crescent rolls
3. 1 cup frozen loose pack cubed hash brown potatoes, thawed (I put in the refrigerator and let thaw overnight)
4. 1 cup shredded cheddar cheese
5. 5 eggs
6. 1/4 cup milk
7. 1/2 tsp. salt
8. 1/8 tsp. pepper
9. 2 Tbsp. grated Parmesan cheese (I use Kraft)

Instructions

1. Cook sausage until well browned, drain fat. Break it up as you cook it so it is like ground sausage.
2. Press crescent roll dough into a 9 x 12 cookie sheet or an ungreased 12 inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations (important) Spoon sausage over the crust.
3. Sprinkle with potatoes and top with cheddar cheese. (You can make it to this point the night ahead of time, cover with plastic and refrigerate)
4. In a bowl beat together eggs, milk, salt and pepper.
5. Pour over crust in the middle – it will seep out to the edges on its own. If you pour it near the edges it may overflow.
6. Sprinkle with Parmesan cheese over all.
7. Bake at 375 oven for 25-30 minutes.

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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

Banana Cream Oatmeal

Banana Cream Oatmeal
 
1 1/2 c. oats

1 1/2 c. water

1 1/2 c. milk

Sweetener, to taste (I have used sweetened condensed milk, but if you are going to be using that you might as well be having pie, and I have used white sugar. You can also try honey, and artificial sweeteners.)

3 bananas, sliced, and divided

Cool Whip (optional)

Cook oats in water and milk until desired consistency is reached. Add sweetener and two bananas. Separate into bowls (about 4) and garnish with bananas and cool whip.

Baked Eggnog French Toast

Baked Eggnog French Toast
Servings: 2

Ingredients
4 3/4-inch slices of brioche
2 cups eggnog
1/3 cup walnuts
2 tablespoons brown sugar
1 teaspoon ground cinnamon
Fresh nutmeg, grated (to your liking)
 Instructions
1. Lightly spray a baking pan with cooking spray.
2. Line the slices of brioche evenly in the baking pan (some overlap is fine).
3. Pour the eggnog evenly over the bread, making sure that all pieces get covered.
4. Cover the baking pan and chill for at least 4 hours (or overnight, preferably).
5. The next morning, preheat the oven to 375 degrees.
6. In a small bowl, combine the brown sugar, cinnamon, and nutmeg.
7. Evenly sprinkle the walnuts over the bread.
8. Top the walnuts with the brown sugar mixture.
9. Bake, until the walnuts are lightly browned, about 25 minutes or so. ***I had to watch mine very carefully because they started browning very quickly. If you are making a larger batch, you could increase the cooking time by about 5-10 minutes, but make sure to watch it carefully.

Source: Adapted from Whole Foods.

Punpkin French Toast Casserole

For the French toast:

1 loaf French bread (about 16 ounces)

5 eggs

4 tablespoons melted butter

3/4 cup pumpkin puree
1 1/2 cups of milk

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon nutmeg

pinch of cloves

For the praline topping:

2 sticks butter

1 cup brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Instructions

For the French toast:
1. Slice the French bread into slices 1/2 inch thick. Arrange bread in one layer on the bottom of a 9x13 pan. Set aside remaining bread slices.
2. In a medium bowl, beat together the remaining ingredients until well combined.
3. Pour half of the egg mixture over the bread.
4. Top with the remaining slices of French bread and pour the remaining egg mixture over the top.
5. Cover with foil and refrigerate for at least 8 hours.
For the praline topping:
6. Melt the butter in the microwave in a medium sized bowl.
7. Pour the remaining ingredients into the belted butter and stir until combined.
8. Pour the topping over the French toast casserole.
9. Bake in a preheated 350 degree oven for 50-60 minutes.
10. Serve with powdered sugar and maple syrup.

Pumpkin Crepes with Gingered Pears

Pumpkin Crepes with Gingered Pears and Spiced Mascarponeby Natalie

For crepes:
¾ cup flour
½ tsp salt
1 ¼ cups milk
2 T. brown sugar
3 T. pumpkin puree
½ tsp pumpkin pie spice

For filling:
5 Green Anjou pears, peeled, cored, and cut into 1-inch chunks
4 T. butter
3 T. brown sugar
1 inch piece of fresh ginger, peeled and sliced into thin rounds
1 tsp cinnamon
2 tsp freshly squeezed lemon juice

For cream:
6 ounces mascarpone cheese (about 3/4 cup)
2 T. powdered sugar
½ tsp pumpkin pie spice
3 T. milk
1 pinch salt

½ cup sliced almonds, for garnish (optional)

For the crepes:
Combine all ingredients into a blender and process until well blended. Chill until ready to use. You can also do this the night before (many crepe recipes suggest chilling overnight anyway).

For the cream:
Combine ingredients in a small bowl and beat with an electric mixer on high speed for a minute or so until everything is combined. Don't mix it for too long or the cream will get too thick. Set aside.

For the filling:
Melt butter in a large skillet over medium heat. Add remaining ingredients for filling and cook, stirring occasionally for 2-3 minutes or until pears are heated through. Reduce heat to medium-low and let it simmer for 10-12 minutes until the crepes and cream are finished.

Start making the crepes by heating a small (I used an 8-inch) pan over medium-high heat. Partially unwrap a stick of butter and rub some on the skillet. Pour about 1/4 cup of batter into skillet and swirl batter around the pan until the entire surface is evenly coated. Cook for about 2 minutes, until top looks dry and edges begin to turn golden brown. Flip over and cook for another 30-45 seconds on the other side. Transfer to a plate. Repeat with remaining crepe batter.

To assemble crepes, lay a crepe on a plate and using a slotted spoon, put a couple spoonfuls of pear chunks down the center. Fold the sides of the crepe to close and top with a dollop of cream and a drizzle of the sauce from the pear skillet. Top with a sprinkle of sliced almonds, if desired.

Makes about 14-16 crepes and serves 4-5.

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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

NO YEAST CINNAMON Rolls

NO YEAST CINNAMON ROLLS

for the filling:
3/4 c. packed dark brown sugar
1/4 c. sugar
2 tsp ground cinnamon
1/8 tsp salt
2 tbsp unsalted butter, melted

for the dough:
2 1/2 c. (or more) all purpose flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
8 tbsp unsalted butter (1 stick), melted, divided

for the icing:
1 c. powdered sugar
2 tbsp marscapone cheese (or substitute cream cheese), softened
2 tbsp buttermilk

1. Preheat oven to 425 degrees. Use non-stick spray to grease a 9 inch springform pan.

2. In a small bowl, combine all the ingredients for the filling. Set aside.

3. In a large mixing bowl, sift together the flour, 2 tbsp sugar, baking powder, baking soda, and salt. Stir in the buttermilk and 6 tbsp of the melted butter. Stir until ingredients are combined and a soft dough is created. Transfer dough to a lightly floured surface. If dough seems excessively wet, add more flour. Knead dough about 8 turns. Wrap in plastic wrap and refrigerate for at least half an hour.

4. Once dough has chilled, roll it out on a floured surface into a rectangle about 12 x 10 inches. Brush 1 tablespoon melted butter over the dough. Sprinkle the previously made filling over the butter and press down lightly. Roll up the rectangle along the long side and pinch the ends closed. Cut into 8 equal slices.

5. Place slices in the prepared springform pan. Brush the top of the rolls with the remaining tablespoon of melted butter. Bake in preheated oven for 18-22 minutes, until tops are golden brown. Allow to cool in pan for 5 minutes.

6. In a small bowl, whisk together powdered sugar, marscapone cheese, and buttermilk. Spread icing over warm cinnamon rolls. Serve immediately.

Source: adapted slightly from Epicurious ,

Mediterranean Feta Egg Scramble

Mediterranean Feta Egg Scramble {Breakfast Wraps Optional}Recipe by Our Best Bites

6 eggs

1/4 c. light sour cream

1/4 tsp. kosher salt

A few cracks of freshly ground black pepper

1/4 tsp. garlic powder

1/2 tsp. dry basil

1/2 tsp. dry oregano

3/4 c. crumbled feta cheese (we use Athenos), plus more for topping

2 Tbsp. diced roasted red peppers

2 Tbsp. minced green onions

Crepes or warm flour tortillas (optional)

Preheat a skillet over medium heat.

Whisk the eggs, sour cream, salt, pepper, basil, oregano, and garlic powder together. Gently add in the crumbled feta cheese. When the skillet is hot, add 1 tsp. butter and then add the eggs and allow them to begin to set up and then scrape the bottom of the pan to allow the liquid parts to cook. Stir in the roasted red peppers and green onions. Cook eggs until the desired doneness is reached. Serve immediately. If desired, sprinkle with a little extra feta cheese and wrap the scrambled eggs in a crepes or warm flour tortillas.

Streusel-Topped Blueberry Muffins

Streusel-Topped Blueberry Muffins
Recipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level ith with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

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.

Breakfast Casserole

 

 

 

 

 

 

 

 

 

Breakfast Casserole

By Martha McMullin

In a large bowl mix together:
1 small can chopped green chilis
1 large 32 oz bag of shredded hashbrowns
1 Tablespoon dried onion
1 medium container (16 ounces) cottage cheese
2 cups grated chedder cheese
2 cups cubed ham, cooked bacon, or sausage (pick you favorite, we like sausage)

Beat:
12 eggs

Preaheat oven to 350 degrees. Combine everything but the eggs in a large bowl and pour mixture into a greased 9x13 pan. (Note: use a little less than the full 32 oz.'s of hash brown)

Beat eggs and pour over the mixture. Mix well. Bake at 350 uncovered for 1 hour or until set and slightly brown on top.

*This can also be made ahead and frozen (raw) and brought out for guests. When frozen cook for 1 1/2 to 2 hours. 1st hour covered 2nd hour uncovered.

Strawberry Cheesecake Pancakes

Strawberry Cheesecake Pancakes
1 1/2 cups whole wheat flour
1/2 cup graham cracker crumbs
1 1/2 tbsp sugar
1 1/2 tsp baking powder
3/4 tsp baking soda
1 1/2 cups milk
1 egg, plus 1 egg white
2 tbsp canola oil
3 oz cream cheese
1/2 cup strawberries, sliced

Wash strawberries and slice, cutting each (medium sized) berry into about four pieces. Set aside. Crush graham crackers in food processor (or with a rolling pin and plastic bag). Measure out 1/2 cup and add to mixing bowl. Add flour, sugar, baking powder and baking soda. Mix well. Add milk, egg, egg white and canola oil. Stir just to combine. Whisk cream cheese until smooth and light (almost the consistency of frosting). Fold in cream cheese and strawberries gently. Spoon onto a hot, greased griddle or large skillet. Flip when the edges begin to dry, cooking well on both sides.