Pumpkin Cream Cheese Muffins

October 27, 2013 13:11 by Suzy

I'm looking out at a gorgeous Ohio fall Sunday...bright sunshine, cool crisp air and falling leaves.  And football on the TV.  Life is good.

These muffins are the perfect treat for a late-October weekend.

Pumpkin Cream Cheese Muffins
adapted from The Loopy Ewe

Filling:
8 ounces cream cheese
1 cup powdered sugar

Topping:
1/2 cup sugar
5 tablespoons flour
1 1/2 teaspoons cinnamon
4 tablespoons cold butter, cut into pieces

Muffins:
3 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin puree
1 1/4 cups vegetable oil

Beat together cream cheese and powdered sugar until well combined.  Scrape onto piece of plastic wrap and form into a log, 1 1/2 inches in diameter.  Wrap tightly in plastic wrap and place in freezer for at least 2 hours.

Combine topping ingredients in a small bowl.  Mix with clean hands or two forks until crumbly.  Keep in refrigerator until ready to use.

Preheat oven to 350 degrees.  Grease muffin tins, or use paper liners.

In large bowl, beat together eggs, sugar, pumpkin and oil until well blended.  Add all of the dry ingredients and stir until combined.  Do not overmix.

Slice cream cheese log into 24 equal pieces.

Put a small amount (barely 1 tablespoon) of batter in each muffin tin well.  Top with piece of cream cheese mixture, then spoon batter on top, completely covering the cream cheese.  Sprinkle each muffin with topping.

Bake at 350 degrees for 20-25 minutes.  Let cool on wire rack for a few minutes before serving.  Makes 24 muffins.



Croissant French Toast with Soft Caramel Apples

May 1, 2011 11:33 by Suzy

Yes, Suzy's Goodies lives!  I have been so distracted and unmotivated lately, there has not been a lot going on in the kitchen.  Now that the weather is (finally!) starting to warm up, I have emerged from my hibernation and found my cooking mojo.  Lucky JD.

Nothing like a decadent, indulgent breakfast dish like this to usher in the spring!  If you're hosting a Kentucky Derby party, this would be perfect.  Also good for Mother's Day, or any special morning.

Croissant French Toast with Soft Caramel Apples
adapted from Tyler Florence's Real Kitchen

Batter:
3 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/2 teaspoon sugar
pinch cinnamon

Caramel Apples:
1/2 cup sugar
3 tablespoons butter
6 Granny Smith apples, peeled, cored and sliced into 1/2" wedges
1/2 cup maple syrup

Finishing:
3 tablespoons butter
4 large croissants, sliced in half lengthwise
powdered sugar
cinnamon

In a shallow bowl, beat together the batter ingredients until well blended.  Cover and put in the fridge while you make the apples.

You need to pay attention when you are making caramel sauce; this is not the time to be frying bacon or squeezing orange juice or cleaning out the fridge.  The sugar will be perfect one second and burned the next, so do all that stuff later.

Put the sugar in a large dry skillet over medium heat.  Cook, without stirring, until the sugar begins to melt.  Continue to cook and stir with a wooden spoon until the sugar starts to caramelize.  Add the butter and stir.  The butter will foam up a bit, but keep stirring until the butter and caramel have blended together to make a sauce.  Carefully add the apple slices to the pan and keep stirring.  The caramel will probably seize up a bit and start to harden, but keep stirring and it will warm up and even out again.  When the caramel is smooth and coats the apples, add the maple syrup.  Stir and reduce heat to simmer.  Simmer apples until fork tender, about 10-15 minutes.  Remove from heat, cover, and keep warm.

Heat butter in large nonstick skillet over medium heat.  Carefully and quickly dredge a croissant half in the batter (don't let it soak in the batter or it will fall apart) and place in skillet, cut side down.  Repeat with other croissant half.  Cook 4 to 5 minutes, carefully flip, and repeat on the other side.

To serve, place bottom half of croissant on plate.  Top with a spoonful of apples and caramel sauce, then cover with top half of the croissant.  Drizzle with a little of the sauce and dust with powdered sugar and cinnamon.

 

Croissant French Toast with Caramel Apples



Pumpkin Crumb Coffee Cake

October 26, 2010 20:36 by Suzy

I know the food blogosphere is overflowing right now with pumpkin recipes (scones, cupcakes, and soup) but when I saw this recipe, it immediately went on my "Must-Bake-Now" list.  Warm and spicy, super moist from the pumpkin and applesauce, and with a yummy crumbly topping.  I brought this to my office this morning and it was gone in a flash.

Pumpkin Crumb Coffee Cake
adapted from Noble Pig and All You

Topping:
1 cup flour
1/2 cup dark brown sugar, packed
pinch of salt
1 1/2 teaspoons cinnamon
6 tablespoons cold butter, cut into pieces

Cake:
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
1/3 cup vegetable oil
3/4 cup unsweetened applesauce
1 15-ounce can pure pumpkin (not pie filling)
1 teaspoon vanilla
1 1/2 cups sugar
1/2 cup dark brown sugar, packed
2 eggs, lightly beaten

Make the topping:  combine flour, dark brown sugar, pinch of salt and cinnamon in medium bowl.  Add cold butter and combine until crumbly.  Put in refrigerator until cake batter is ready.

Preheat oven to 350 degrees.  Grease a 9" x 13" pan.

In bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.  Set aside.

In large bowl, combine oil, applesauce, pumpkin, vanilla, sugar, and dark brown sugar.  Whisk together.

Add eggs and whisk to combine.

Stir flour mixture into pumpkin mixture just until combined.

Pour batter into prepared pan and sprinkle with the topping.  (The next time I make this, I will probably sprinkle a layer of topping in the middle of the cake as well...it was so good!)

Bake 45-50 minutes, or until toothpick inserted in center comes out clean.  Let cool 20 minutes before cutting.



Cinnamon Streusel Coffee Cake

October 3, 2010 15:35 by Suzy

Is there anything better than the smell of cinnamon on a Sunday morning?

Cinnamon Streusel Coffee Cake
adapted from McCall's Cooking School

Topping
1/2 cup firmly packed light brown sugar
2 tablespoons melted butter
2 tablespoons flour
1 teaspoon cinnamon

Batter
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup sugar
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 375 degrees.  Grease an 8x8 pan.

Combine topping ingredients in a small bowl.  Mix with a fork until crumbly.

In medium bowl, beat egg with whisk until frothy.  Add sugar and butter and beat to combine.  Stir in milk and vanilla and mix well.  Add flour, baking powder and salt and mix.  Batter will be thick and creamy.

Spoon half of batter into prepared pan and spread to evenly cover bottom of the pan.  Sprinkle half of streusel topping evenly over the batter.  Spread remaining batter on top, then sprinkle rest of the topping.

Bake for 25-30 minutes, or until light golden brown and tester inserted in center of cake comes out clean.  Let cool 10-15 minutes before cutting.  Serve warm.

By the way, I haven't forgotten my new (supposed) regular feature...Finger Food Fridays.  I was sick all this past week so there was no cooking or blogging of any kind at our house.  I have a great recipe all ready for next week, though, so stay tuned!



Cinnamon Raisin Bread, Round 2

February 21, 2010 18:24 by Suzy

As much as I loved my last batch of Cinnamon Raisin Bread, it was a bit heavy for my taste.  So I found another recipe on the King Arthur Flour site, with much better results.  This is a much lighter, softer loaf and the spiral has a more intense cinnamon flavor than the loaf with cinnamon mixed throughout the dough.  This makes some incredibly delicious toast.

About the photo; I had a little trouble getting the rolled dough into the pan, so my spiral is a little messy on the ends.  Not as pretty as it could be, but just as good!

Spiral Cinnamon Raisin Bread

Seriously, is there a better combination than cinnamon and raisins?

Cinnamon and raisins

Cinnamon Spiral Raisin Bread
adapted from a recipe by King Arthur Flour

Dough
1 packet active dry yeast
1 1/8 cups lukewarm water
3 cups all-purpose flour
1 1/4 teaspoons salt
3 tablespoons sugar
6 tablespoons butter, at room temperature
1/4 cup nonfat dry milk
1/2 cup instant mashed potato flakes
1 heaping cup raisins (optional)

Filling
1/4 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons all-purpose flour
1 egg, beaten with 1 tablespoon water

Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water.  Let sit until bubbly and expanded, about 10 minutes.

Proof the yeast

In mixer bowl, combine the dissolved yeast with the remaining water, flour, salt, sugar, butter, dry milk, and potato flakes.  Mix with dough hook for about 4 minutes, then add raisins gradually while mixer is running to evenly distribute throughout the dough.  Continue mixing for another 3 minutes, until dough barely cleans the sides of the bowl.

Dough, pre-rise

Place dough in greased bowl and cover with plastic wrap.  Let rise in warm place until puffy and nearly doubled in bulk, about 1 hour.

Dough, post-rise

While dough is rising, prepare the filling by combining the sugar, cinnamon and flour in a small bowl.  Set aside.

Cinnamon sugar mixture

Transfer dough to lightly greased work surface and gently pat into a 6" x 20" rectangle.

Spread out dough

Brush dough with the beaten egg wash and sprinkle evenly with the cinnamon mixture.

Sprinkle with cinnamon and sugar

Starting with a short end, roll dough into a log.  Pinch ends and seam to seal.

Place gently into a greased loaf pan and cover with greased plastic wrap.  Let rise in warm place until dough is about 1" above the rim of the pan, about 1 hour.

Place in pan

Bake in preheated 350 degree oven for 40-45 minutes, tenting with aluminum foil after the first 15 minutes.  (I just realized that I reversed this; I tented it for the first 15 minutes!  I'm guessing it might be a little prettier when done the right way.)  Loaf should be golden brown.

Remove loaf from pan and brush top with butter.  Let loaf cool completely before slicing.

Spiral Cinnamon Raisin Bread



Cinnamon Rolls

February 14, 2010 10:54 by Suzy

One of my favorite food blogs is The Pioneer Woman, with Ree Drummond.  She is so funny and always has great recipes and beautiful photography.  This is one of her recipes, but only a half batch.  Her recipe makes 8 pans of cinnamon rolls (you're supposed to make them for friends) but I couldn't imagine having that many cinnamon rolls at once, so I split it.  Big thanks to Beth at 990 Square for featuring this recipe a few weeks ago, or else I wouldn't have found it!

Oh. My. God.  These are so good.  Beware of diabetic coma.

Cinnamon Rolls
adapted from a recipe by Ree Drummond, The Pioneer Woman

Dough:
2 cups milk
1/2 cup vegetable oil
1/2 cup sugar
1 tablespoon active dry yeast
4 1/2 cups flour, divided
1/2 heaping teaspoon baking powder
1/2 scant teaspoon baking soda
1/2 tablespoon salt

Filling:
1 cup melted butter
1 cup sugar
1/2 cup cinnamon

Icing;
1 lb powdered sugar
1/4-1/2 cup milk
1 teaspoon vanilla
2 tablespoon melted butter

Combine milk, vegetable oil and 1/2 cup sugar in saucepan.  Heat to 150 degrees; remove from heat and cool to lukewarm. 

Heat milk, oil and sugar

Put in mixing bowl.  Sprinkle yeast on top and let sit for 5 minutes. 

Sprinkle with yeast

Add 4 cups flour and mix to combine.  Cover bowl and let sit for one hour.  Add 1/2 cup flour, baking powder, baking soda, and salt.  Mix.

Early stage of dough

You can continue making the cinnamon rolls now, or you can cover the bowl and keep in fridge for up to three days.

Sprinkle countertop generously with flour.  Dough is very sticky, so don't skimp on the flour.  Roll into a rectangle, pretty thin. 

Roll out on countertop

Drizzle melted butter all over dough. 

Spread with melted butter

Sprinkle with sugar and cinnamon.

Sprinkle with cinnamon and sugar

Starting at the opposite side, roll the dough tightly towards you.  Pinch seam to seal. 

Roll tightly

Slice into rolls about 1 inch thick.  Place into greased 8" or 9" pans.  Cover pans with a towel and let rest for 30 minutes.

Sliced cinnamon rolls in pans

Bake in preheated 400 degree oven for 15-18 minutes, or until golden brown.

Just baked cinnamon rolls

Combine all icing ingredients together in a bowl and mix thoroughly.  Add more milk as needed to make the icing thick but pourable.  Drizzle over warm rolls.

Cinnamon rolls topped with icing



Cinnamon Raisin Bread

February 6, 2010 17:07 by Suzy

What to do on a snowy Saturday...

Snowy day

while JD is doing this...

JD shoveling snow

I know...Baking!

 

Cinnamon Raisin Bread

Adapted from a recipe at King Arthur Flour

 

1 1/2 cups milk

1/4 cup butter

1 heaping cup raisins (I would probably use more next time; up to 2 cups)

1 cup old-fashioned oats

1/2 cup plus 1 tablespoon packed brown sugar

2 teaspoons salt

2 tablespoons cinnamon

1 tablespoon active dry yeast

1/2 cup lukewarm water (about 110 degrees)

5 1/2 to 6 cups all-purpose flour

 

Heat the milk and butter to about 120 degrees.  Put in a large bowl and add the raisins, oats, 1/2 cup brown sugar, salt, and cinnamon.  Stir together and set aside.

Cinnamon Raisin dough

In a small bowl, dissolve the remaining 1 tablespoon of brown sugar and yeast in the warm water.  Set aside until bubbly.

 

When the milk mixture has cooled to lukewarm, add the yeast mixture and mix well.  Add the flour, one cup at a time, until the dough pulls away from the sides of the bowl.  (I only needed about 5 cups for this.)

 

Dough, pre-rise

In a mixer with a dough hook, mix on medium speed for 5 minutes, or until smooth and elastic.  (If you don’t have a mixer, knead by hand about 8 minutes)  The dough will be sticky.  Put the dough in a lightly oiled bowl, turn to coat on all sides, and cover with plastic wrap.  Let rise in a warm place until doubled in size, 60-90 minutes.

 

Divide dough in 2 pans

Deflate the dough, knead briefly on a lightly floured surface, and divide in half.  Shape into loaves and place in two lightly greased 8 1/2 x 4 1/2 inch loaf pans.  Cover with plastic wrap and let rise until doubled in size, about 1 hour.

 

Bake in preheated 375-degree oven for 30-35 minutes, until nicely browned.  Cover with aluminum foil if loaves get dark too quickly.  Turn out on wire rack to cool.  Cool completely before slicing.  Makes delicious toast with lots of butter!

 

Sliced cinnamon raisin bread



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