Pumpkin Bread

I love pumpkin. Especially this time of year. I’ll put it in just about everything: smoothies, pasta, soup… So it only makes sense that I incorporate it in bread.

This pumpkin bread is delicious and perfect for breakfast. It’s full of spices, slightly sweet, and goes perfect with butter melted over it when slightly warmed. Even better? It’s easy to put together. With simplistic steps, you can easy put this together without much effort.

What You Need

  • ¾ cup canned pumpkin
  • 1 egg
  • 1 cup sugar
  • 1 ¼ cup flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon clove
  • ¼ teaspoon pumpkin spice
  • ¼ cup vegetable oil
  • ¼ cup milk

How You Do It

  1. Grease a loaf tin with vegetable oil. Or, for easy cleanup, line with parchment paper. Preheat oven to 375F.
  2. Combine pumpkin, egg, and sugar.20181013_095357.jpg
  3. Add in the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, clove, and pumpkin spice.20181013_095842.jpg
  4. Mix in the oil and milk.20181013_100004.jpg
  5. Pour batter into prepared pan and bake for 35-45 minutes, or until a toothpick comes out clean.20181013_100837.jpg

When done, slice and enjoy.20181013_143113

As I mentioned above, this is bread is best served warm, with the butter smeared over the top.

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Be on the lookout for another recipe later this month involving this pumpkin bread (!), but, until then, give this a try and let me know how it goes. Hope you’re enjoying October as much as I am.

Until next time,

Danielle

Apple Muffins

I recently went apple picking and came back with nearly fifty (!) apples. Since then, I’ve been using them in everything, including an apple pie (recipe coming soon), apple sauce, my breakfast smoothies, and of course, these apple muffins.
These muffins are dense, packed with flavor and a delicious brown sugar topping. The apples are thinly chopped, practically melting into the batter. You might not see the apple pieces when you pull them out of the batter, but boy will you taste them. Plus, by having the apples chopped thinly, you won’t have to worry about them not fully cooking. Of course, if you’d like large apple chunks, cut them according to your preference–it’s completely up to you!

What You Need
Batter

  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 8 tablespoons salted butter, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 eggs
  • 1 ½ teaspoons vanilla
  • 1 ½ cups chopped apples of choice (2 ½-3 medium apples)

Brown Sugar Topping

  • ⅓ cup brown sugar
  • 1 tablespoon flour
  • ⅛ teaspoon cinnamon
  • 1 tablespoon salted butter, cold
  • ⅛ teaspoon vanilla

How You Do It
Batter

  1. Preheat oven to 375F and line muffin tin.
  2. Combine the dry ingredients: flour, baking powder, baking soda, and cinnamon. Set aside.
  3. Chop apples into small pieces. As mentioned above, a bulk of the apple pieces will dissolve into the batter as the muffins bake, so if you’d like bigger piece, cut apples larger. Otherwise, follow directions below, and set aside when finished.
  4. In stand mixer, combine butter and sugar.20180929_0926571.jpg
  5. Add in the eggs and vanilla.20180929_092902.jpg
  6. Add the apples. To avoid breaking the pieces into even smaller pieces, be careful not to overmix. Either stir using a spoon, or, if using a stand mixer, mix for ten seconds at most.20180929_093105.jpg
  7. Mix in the flour. Batter will be thick. If necessary, use a spoon to finish mixing.20180929_093756.jpg

Brown Sugar Topping

  1. In a small bowl cut the butter into the brown sugar using a fork. Do not fully combine; if there are small lumps, that’s okay.20180929_094501.jpg
  2. Stir in the vanilla.
  3. Add in the flour and cinnamon and stir into just combined. Do not mix until you make a paste–the topping should be in small pieces, none bigger than the size of a pea.20180929_094952.jpg
  4. Fill liners ⅔ full and sprinkle brown sugar topping atop. Bake for 15-20 minutes.20180929_095952.jpg
  5. When they’re done, pull them out, give them five minutes, and enjoy!

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These are great for breakfast with a cup of tea.

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The brown sugar topping provides just the right amount of sweetness.

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Are these something you’d like to try? I hope so!
That’s all for now. If you give these a go, let me know how it goes. Also, I’d love to get your recommendations. With of of the apples I recently acquired, what should I do with all of them? What are your favorite apple recipes. Let me know below! Until next time,
♥Danielle

Spice Cupcakes with Vanilla Chai Tea Frosting

Its fall.

Okay, maybe not technically, but, yes, it’s fall. To me it has been since the beginning of August. It’s time to start baking with everything fall related, and, if you ask me, what’s the perfect food for that? Spice cupcakes.

And when I say spice, I mean spice. These cupcakes have ginger, cinnamon, nutmeg, allspice, and clove–not to mention the cinnamon in the frosting. Speaking of the frosting, it’s just a slight modification of my cream cheese frosting, yet still absolutely easy to make.

So, without further ado, let’s pull out our mixing bowls and get started!

What You Need

Cupcake Batter

  • 2 cups flour
  • 1/4 cup cornstarch
  • 4 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 ground nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon clove
  • 16 tablespoons (1 cup; 2 sticks) salted butter, softened
  • 2 cups light brown sugar
  • 3 eggs
  • 2 1/2 teaspoons vanilla
  • 1 cup milk

Frosting

  • 2 teaspoons vanilla chai tea
  • 8 ounces (1 block) cream cheese, softened
  • 8 tabespoons (1/2 cup; 1 stick) salted butter, softened
  • 1/4 teaspoon ground cinnamon
  • 3 cups powered sugar

How You Do It

Cupcake Batter

  1. Preheat over to 350 F and line cupcake tin.
  2. In a medium bowl, combine all of the dry ingredient: flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, and clove. Set aside.
  3. Cream together the butter and sugar.
  4. Add in the eggs and vanilla.
  5. Alternating with the milk, add in the dry ingedients: 1/2 cup flour to 1/4 milk until both are fully added.
  6. Fill liners 3/4 full. Bake for 12-17 minutes, or until a toothpick comes out clean.

Frosting

  1. Brew a full cup of tea according to instuctions. I reccommend using loose leaf, as you can make it as strong as you would like.
  2. While tea cools, cream together the butter and sugar.
  3. Along with the tea, add in the cinnamon. Its okay if the tea isn’t fully cool.
  4. One cup at a time, add in the powdered sugar. Blend until no lumps remain.
  5. Decorate cupcakes as desired. You can sprinkle over added cinnamon or keep them plain like I did. If you’re piping, the tip you use is up to you.
  6. When you’re all done, step back and admire your work!

These are absolutely perfect for fall. They make me want crunchy leaves, cool weather, and oversized sweaters.

Added bonus? They smell amazing. Somewhere out there, a candle wishes it could smell this good.

So what do you think? If you’re like me and absolutely love fall, what’s your favorite part about it? Do you love spice cupcakes, or do you have another favorite fall treat? Whatever it is, let me know below! Until next time,

-Danielle

Caramel Chocolate Chip Skillet Cookie

Did you ever want chocolate chip cookies but wanted to make something a little different than plain ol’ chocolate chip cookies? If so, this recipe is perfect for you! Taking the base of original chocolate chip cookies, this caramel chocolate chip skillet cookie combines a thin ribbon of caramel sauce and is so much harder to burn (I’m not the only one who routinely burns chocolate chip cookies, right?).

What You Need

  • 6 tablespoons salted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1 1/4 cup flour
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup caramel sauce + extra to drizzle

How You Do It

  1. Preheat oven to 350 F.
  2. While oven is heating, combine the butter, sugars, and vanilla
  3. Add in the egg.
  4. Going 1/3 cup at a time, add the flour and baking soda.
  5. Add in the chocolate chips. If you’ve been using a hand or stand mixer a up until the point, stir in the chocolate chips by hand to prevent them from breaking.
  6. Separate the dough in half. Press one half into the bottom of an ungreased, 10-inch cast iron skillet. It’s okay if the bottom isn’t completely covered; the dough will expand as it bakes. Pressing the dough into a 6 or 7-inch disk will work
  7. Avoiding the edges, pour over the caramel sauce.
  8. Heavily flour your hands and shape the second half into a disk (saving a little). When it’s roughly the same diameter as the first half, place it on top and press together the edged.20180826_140409.jpg20180826_140816.jpg
  9. If there are any cracks, or caramel seeping through, fix them with any dough that you’ve saved.20180826_140606.jpg
  10. Bake for 30-35 minutes. Note: it’s incredibly easy to overtake this. Because there might be air pockets inside, the cookie might jiggle a little, making it seem like it’s undercooked. If you’re unsure, simply take it out, wait five minutes, and cut open slightly.
  11. When done, drizzle over as much caramel sauce as you’d like, slice, and enjoy!

I wanted the caramel sauce to harden slightly so I popped it back in the oven for 5 minutes, but totally not mandatory.

These are perfect for dunking in milk. Maybe put some whipped cream on them. Absolutely delicious.

Plus, they’re absolutely stuffed with chocolate chips–no skimping here.

Give these a try and let me know how they turn out. If you haven’t already, make sure to follow me on Instagram. Until next time,

-Danielle

Mix It Up: Prefer butterscotch chips instead of chocolate chips? Feel free to substitute those!

Maple Bacon Donuts

I’m going to confess something I’ve failed to mention: I’m obsessed with donuts. I’ts true. So much to the point that, when my boyfriend went away for a business trip all the way on the other side of the US, the only thing I asked him to bring me back was some donuts.

I wish I was kidding.

So it was only a matter of time until they made their way onto this blog! And, actually, they’re not that hard to make as long as a) you’ve given the dough enough time to rise, and b) the oil is hot enough. If the dough doesn’t reach the right temp, you’ll end up with soggy donuts instead of nice fluffy ones.

Otherwise, enjoy these fresh–they’re great with a cup of coffee.

What You NeedBlog Ingredients.jpg

Dough

  • 1 teaspoon dry yeast
  • 2 tablespoons warm water
  • ¾ cup warm milk
  • ¼ cup white sugar
  • 1 egg
  • ½ teaspoon maple syrup
  • 3 teaspoons salted butter, softened
  • 2 ¼ cups flour, plus extra as needed

Glaze & Topping

  • 10 slices of maple bacon
  • 4 cups powdered sugar
  • 2 tablespoons salted butter, softened
  • 1 ½ cup maple syrup, plus 1-2 tablespoons

Other

  • Oil for frying

How You Do It
Dough

  1. Microwave milk for 30 seconds.
  2. Pour water into stand mixer or large bowl. Sprinkle yeast over top, avoiding creating tall piles of yeast. Tip: If you’re using a stand mixer, put on the lid and fill with hot water to help keep the bowl warm (good for the yeast), otherwise, drape a warm towel over. Let set for at least 10 minutes undisturbed, until yeast swells and turns foamy.Blog Yeast 1Blog Yeast 2
  3. When yeast and milk are ready, add milk and sugar and stir with a fork.Blog Sugar Milk
  4. Using a dough hook, mix in 1 ½ cup of flour.Blog Flour
  5. Add in the egg, butter, and maple. Do not over mix at this point! If there are still some lumps, that’s okay.Blog Wet Ingredients
  6. Going a ¼ a cup at a time, at in the remaining flour. Blog Flour 2
  7. When dough begin lifting from the side but is still slightly sticky, remove from bowl, oil bowl, place dough back inside, and flip. This will allow the entire ball of dough to be lightly coated in oil. Cover, fill lid as in step 2, and let set for at least an hour, until dough is doubled in size.

Glaze & Topping

  1. Begin to heat oil for frying.
  2. While dough rises, cook bacon according to directions (do not cook until crispy). When done, drain off grease, let cool, and chop into pieces of desired size.
  3. Return bacon to pan, drizzle over 1-2 tablespoons, and cook on medium-low until bacon is slightly crispy. Remove from pan and set aside. Pieces will be sticky due to the syrup.Blog Bacon
  4. To make glaze, combine all ingredients. If too thick (or you simply want it sweeter!), feel free to add more maple syrup.Blog Maple GlazeBlog Glaze Completed

Putting it together

  1. When dough has doubled in size, carefully remove from bowl and place on a lightly floured surface. Roll out into ½-inch thickness, being cautious to handle the dough as carefully/ little as possible.
  2. Flour your cutouts. Donut cutouts would be ideal, but I just used two circular cookie cutouts in different sizes.Blog Cookie Cutters
  3. Cut out donuts.Blog Cut outs (2)
  4. When the oil reaches 365F, drop in 3 donuts at a time. Fry for 2 minutes per side. Because you’re going to be adding and taking things out of the oil, the temp will change throughout each round, meaning fry time will vary. As long as they’re a golden brown, you should be good to go. When done, place on cooling rack to let drain.Blog Frying 2
  5. To apply the glaze, either dunk the donuts into the glaze itself, or put glaze into a piping bag and pipe on.Blog Glaze Donut 1 (2)Blog Glaze Donut 2
  6. Put on the bacon, adding more than you think you’ll need. Because there’s maple in every component of this donut (dough, glaze, bacon), it can slightly drown out the saltiness of the bacon, so use more than you think you’ll need!Blog Add Bacon
  7. When you’re done, step back, admire your work… and devour them all!Blog Complete 3

Look at these beauties.Blog Complete 1

I set a high bar for myself, but even I’m impressed.Blog Complete 4

They’re almost too gorgeous to eat. Note: almost.Blog Complete 2

That’s all for now. Give these a try and let me know how it goes. I promise they only look intimidating. Until next time,

♥Danielle

Mix it Up: Keep the leftover dough and make donut holes–you can even sprinkle over some cinnamon sugar if you want to omit the glaze!