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Lynsey Lou's

Enjoying Life One Bite at a Time!

Search Results for: breakfast

Browned Butter Banana Muffins with Streusel Topping

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By now, we all know that I have a slight obsession with browned butter.  There is just something magical about this nutty flavored butter.  I love the versatility of it; it can be added to both sweet and savory dishes.  The addition of browned butter adds so much flavor and depth to any recipe.  Who knew that something as simple as putting butter in a pan over heat and allowing it to “cook” and brown for a few minutes would make such a drastic flavor change?  I don’t know who thought of this originally, but I’m so glad they did!

Banana bread alone is delicious, add a schmear of butter, a dollop of cream cheese frosting and you’ve got a treat that is perfect for breakfast or dessert.  One day I was thinking about what I could do with some very overly ripe bananas I had.  Although I LOVE banana bread, I wanted to do something a tad different but that would still be appropriate for breakfast or a snack.  Ideas started pouring through my head and something that incorporated brown butter was at the top of my list.  No matter what concoctions passed through my mind, I couldn’t shake the addition of browned butter.  So with that, I started developing a recipe for browned butter banana muffins.

These muffins were delicious.  They were sweet, but not overly sweet, just the perfect amount of sweetness for breakfast with a nice cup of hot coffee.  The base of the muffin starts out as many banana bread recipes, but I added brown sugar to this recipe.  I think the brown sugar added a rich, almost caramel flavor to the muffin base.  Combine that caramel flavor with the earthy, nutty flavor of browned butter and you’ve got a winning muffin. The whipped egg whites lightened the texture and helped create a nice, fluffy muffin.  The addition of the streusel was not overly sweet but helped add a little sweetness to the muffin as well as a pretty topping.      

Browned Butter Banana Muffins with Streusel Topping

Ingredients:

For the muffins-
1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)

For the streusel-
3 Tbsp cold, unsalted butter
1/4 Cup flour
3 1/2 Tbsp granulated sugar

Directions:

For the streusel-

Cube the cold butter and place in a small bowl.  Add the flour and sugar, using a fork cut the ingrdients together, until small pea-sized balls form.  Set aside.

For the muffins-

Preheat oven to 350.  Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat.  (Butter will begin to crackle and foam as it melts.)  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen.  Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form.  Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt.  Add the sugars and stir to combine.  Add the egg yolks, vanilla and browned butter and whisk to combine.  Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined.  Add the remaining egg whites, fold gently until no white is visible. 

Spoon into prepared muffin tin and sprinkle with streusel topping.  Place in oven and bake for 10-12 minutes, until muffins are golden and set.  Immediately remove from muffin tin and transfer to cooling rack to cool completely.  Store in an airtight container.

***These freeze well too.  Individually wrap each muffin in Saran wrap and place in freezer.  When ready to eat remove desired amount from freezer, unwrap and microwave for a few seconds.

Recipe source: A Lynsey Original

DB:Garam Masala Muffins with Orange Pistachio Glaze

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It amazes me how a series of unexpted events leads to the perfect outcome.  Until recently we have never had an issue with Tucker eating.  He has never been a picky eater and he’s never met a food he doesn’t like.  If it’s edible and placed in front of him he would eat it.  However, things have changed a little.  He’s a little over 2 and reached that phase where he is only going to eat when and what he wants, we have days where he eats anything we give him and other days where we struggle to find something he will even entertain eating.  Right before I learned what the February challenge was for daring bakers’ I was looking for some type of muffin or bread to make for Tucker for breakfast.  Then I learned that this month’s challenge was quick bread.  While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers’.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test.  I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once.  After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey’s blog.  Her description of these muffins drew me in and is so precise.  They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala.  I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze.  These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack. 

Garam Masala Muffins with Orange Pistachio Glaze

Ingredients:

1 1/4 Cup All-purpose flour

1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice

Directions:

Preheat oven to 375.  Place liners in a muffin pan, spray with non-stick cooking spray and set aside.

In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together.  Make a well in the middle of the ingredients.  In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine.  Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.

Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios.  Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean.  Remove and cool on wire rack for 5 minutes.

While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth.  Drizzle evenly over the muffins.       

Recipe source: barely adapted from Kelsey’s Apple A Day, inspired by All Day I Dream About Food and Gastronomy

Toasted Coconut Cake with Walnuts and Cranberries

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Craberries. Walntus. Toasted coconut.  Are you excited yet?  I am!  If these three foods alone don’t excite then maybe these three foods combined with cake and buttercream frosting will!  I must say, I am pretty sure this is one of my favorite cakes to date.  I’m an avid cranberry lover.  If that isn’t evident then just take a look around and you’ll find an aray of recipes that include cranberries.  From sweet to savory, I’m not picky, if it has cranberries you can count me in!

So enough about my fascination with cranberries, lets talk about this delicious cake!  I love this cake for many reasons.  Of course I love it because it’s sweet.  It’s cake.  It’s dessert. What’s not to love?  The cake is so light, airy and fluffy but full of so much flavor.  I love cakes like this because you don’t feel completely loaded down after you enjoy a dessert.  On top of this light and subtly sweet cake there’s the frosting that is lightly flavored by coconut.  This frosting is sweet but not overly rich.  I’m telling you, this is one of the best cakes I’ve had the pleasure of making.  The lightness of the cake, tart cranberries, walnuts, toasted coconut, and the fluffy sweet frosting are delicious.  It truly was love at first bite!  Another reason I love this cake is the exposed sides.  I love how you can see the frosting, cranberries and walnuts between each layer.  I think it gives it a rustic look but it looks so elegant at the same time.  I honestly could go on and on about how much I love this cake, but I won’t keep you anymore beacuse you really should get in the kitchen and try this for yourself!     

Toasted Coconut Cake with Walnuts and Cranberries

Ingredients:

For the cake-
2 2/3 Cups all-purpose flour
2 1/4 Tsp baking powder
1/4 Tsp baking soda
1/4 Tsp salt
3/4 Cup unsalted butter, room temperature
1 1/3 Cup sugar
6 Large egg whites
1 1/2 Tsp vanilla
1/2 Tsp coconut extract
3/4 Cup buttermilk

For the filling and topping-
2 Cups cranberry juice
1 1/2 Cups dried cranberries
1 Cup walnuts, chopped and toasted
1/4 Cup sweetened shredded coconut, lightly toasted
1/4 Cup unsweetened shredded coconut, lightly toasted
3/4 Cup unsalted butter, room temperature
1/3 Cup unsweetened coconut milk*
2 Pounds powdered sugar
1 Tsp coconut extract

*Can be found on the Asian food isle.

Directions:

Place a rack in the center of the oven.  Preheat oven to 350.  Grease and flour three 9-inch cake pans, set aside.

Place cranberry juice in a medium saucepan and bring to a boil.  Add the dried cranberries and allow the juice to return to a boil.  Reduce heat and allow to simmer for 1 minute.  Remove from heat, cover and let stand for at least 20 minutes.  Drain any excess juice.

For the cake-
In a medium bowl sift together the flour, baking powder, baking soda and salt and set aside.  Combine the butter and sugar in a large mixing bowl and beat on medium until light and fluffy, about 3-4 minutes.  Reduce the speed to low and slowly add the egg whites, vanilla, and coconut extract and mix until incorporated.  Alternating between wet and dry, add the flour mixture and buttermilk in three additions, ending with the buttermilk addition.  Evenly divide the batter among the three prepared pans. 

Place the cake in the oven.  Allow to bake for 18-20 minutes, utnil wooden pick inserted comes out clean.  Remove pans from oven and allow to cool in the pan for 10 minutes.  Remove the cakes from the pans and place on a wire rack and allow to cool completely.

For the frosting-
Place the butter in the bowl of a mixer and beat on medium speed until light and creamy.  Slowly add 2 cups of powdered sugar, beating well to incorporate. Slowly add the coconut milk and extract until combined.  Gradually add the rest of the powdered sugar until fluffy.  (Beat in milk, 1 teaspoon at a time, if frosting appears to be too stiff or dry)

To assemble-
Place one cake layer on a cake plate.  Spread 1/3 of the frosting over the cake layer and sprinkle with 1/2 of the cranberries and 1/3 of the walnuts.  Place the second layer of cake on the cranberry filling and repeat the frosting process.  Place the third cake layer on the cake and top with the remaining frosting, walnuts and coconut.

Recipe source: Better Homes and Gardens, November 2011

Goat Cheese and Roasted Pablano Guacomole

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It has been quite some time since we had a taco night at our house, so when tacos went on the menu a few weeks ago it was definitely due time.  Our typical taco night consist of tacos with various toppings as well as salsa, guacomole and cheese dip.  The guacomole I make is my “go to” recipe that is a staple in every taco night.  Typically I don’t stray from this recipe.  Why?  Because you just don’t fix something that isn’t broke.  Right?  Right!

Although my “go to” recipe is delicious and definitely a staple in my recipe archives, I came across a guacomole recipe that was calling my name, that I needed to try sooner rather than later.  When I came across this recipe on Pinterest, I knew I had needed to make this immediately.  So with that, tacos were added to the menu and I was well on the way to being able to try the recipe that sounded so delicious.

This recipe is different from any other guacomole recipe I’ve ever had or made.  It varies in multiple ways.  The typical guacomole recipe consist of tomatoes, onions, a dash of hot sauce, lime juice, salt, pepper and sometimes cilantro.  Never have I heard of a guacomole recipe including cheese, much less goat cheese.  I loved the fact that this recipe varied from the norm but yet was simple in the flavors it included.  Although this recipe called for few ingredients, each ingredient had a lot of flavor and when combined they all made an amazing dip!  The sharp and tangy goat cheese, acidity from the lime, buttery avocados and the bright earthyness from the cilantro.  It was definitely love at first bite.  I had to stop myself from finishing every, last bite because this stuff is so good.  I can honestly say I’m addicted to this guacomole, I will be making this again and again.

Goate Cheese and Roasted Pablano Guacomole

 

Ingredients:

4 Ripe avocados
1 Pablano pepper
3/4 Cup crumbled goat cheese
Juice from 1 1/2 Limes
1 Cup chopped cilantro
3 Cloves garlic, minced
Salt and pepper, to taste

Directions:

*Preheat broiler and arrange the rack on the setting the furthest from the broiler burner.  Place the pablano pepper in a broiler safe dish, place in the oven for two to four minutes turning throughout the cooking process.  Check the pepper frequently to ensure it doesn’t burn.  Once the pepper charred, remove from the oven and place in a bowl and cover with plastic wrap.
*The charring process can be achieved by holding the pepper over the flame of a gas burner. 

Meanwhile, remove skin and seeds from the avocados and place the avocados in a bowl.  Add the salt, pepper, and lime juice to the avocados.  Using a fork, gently mash the avocados and begin to incorporate the ingredients together, until the desired consistency is achieved.

Remove the pepper from the bowl and remove the skin, stem and seeds.  Chop the pepper and add to the avocado mixture along with the cilantro and goat cheese.  Cover and place in the refrigerator until ready to serve.

Recipe source:  Brussels for Breakfast

Daring Baker’s January Challenge

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A new year, a new challenge!  That’s right, it’s time once again to share another fun, exciting and challenging Daring Baker’s project.  This time around Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

That’s right, this time around we conquered light and fluffy scones.  These biscuit like pastries are known as scones in the rest of the world, but they are actually like our normal biscuits here in the U.S.  Who would have known?  If you’re like me, then you probably had no idea that our biscuits could be served interchangeably as scones in other areas of the world.  To me, it’s interesting to think about how food terms change from one society and region to the next.

This recipe proved to be relatively easy.  The scone was deliciously light and fluffy with the perfect buttery flavor.  I had to restrain myself from devouring every, last morsel fresh from the oven.  I mean is there really anything better than fresh buscuits straight from the oven?  I think not.  Spread them with a tad of butter and your favorite jelly or jam and you have the perfect breakfast, brunch or snack!  I can’t wait to try these again incorporating other flavor variations!

 Basic Scones (a.k.a. Basic Biscuits)

Ingredients:

1 cup all-purpose flour
2 Tspfresh baking powder
¼ Tsp salt
2 Tbsp frozen butter, grated
½ cup cold milk

Directions:

Preheat oven to 475.

Triple sift the dry ingredients into a large bowl.
Rub the frozen grated butter into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

Add nearly all of the liquid at once into the flour mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). *The wetter the dough the lighter the scones (biscuits) will be!

Choose a technique below to achieve desired consistency:
A)Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even, homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) or until the dough until it is smooth.
B)To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick. Separate into four equal portions and gently form into rounds.

Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Lightly flour the tops.

Place in the oven and bake for about 10 minutes (check at 8 minutes since home ovens at these high temperatures may vary cooking times) until the scones are well risen and are golden-brown on the tops. The scones are ready when the sides are set.

Immediately place onto cooling rack to stop the cooking process, serve while still warm.

Pumpkin Snickerdoodles

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We have reached the end of the “Week of Pumpkin”.  It’s been a good week, I think!  There have been a variety of recipes this week, from breakfast, to chili to desserts, we’ve covered it all.  Last but definitely not least, we have pumpkin snickerdoodles.  I think these cookies are the perfect way to end a fabulous week of pumpkin recipes! 

Snickerdoodles, to me, are one of the more underrated cookies out there.  I’ll be real honest with you and make a confession.  They aren’t a cookie I long for, and I don’t really deem them irresistable.  While there are some people out there that love these cookies, and prefer them over any other sweet out there, I’m not one of them.  I, personally, would rather have a cookie with a little more to it; like chunks of chocolate or candy pieces or something like that.  But that’s just my personal preferance.  I mean that is why they make vanilla and chocolate, right?  So everyone can enjoy a treat that appeals to THEIR tastes.

So I’m sure you thinking to yourself, “if you don’t like them then why did you make them?”  Well, to answer your question I think my opinion of the Snickerdoodle is slowly but surely changing.  Sometimes simple is better.  That is definitely true with these cookies.  There really isn’t a lot to these cookies; but the end result is a soft and fluffy cookie with the subltle flavors of pumpkin and warm fall spices.  I coudn’t help but enjoy one of these cookies right out of the oven; the smell was so enticing, I just couldn’t resist.  These tasted so good; pumpkin, sugar, cinnamon, spice, all of the good things about fall are baked in this wonderful little cookie. 

I must confess, I think I’m addicted to these cookies now.  After I made these delicious little treats, I found myself craving them and just having to have one after I walked through the door every day.  They are simple, soft and fluffy and perfect for a fall day.  This recipe makes a lot of cookies, but don’t havle it, instead make the full batch and share with friends, families, neighbors and co-workers.  I get so much joy out of baking for others and this is the perfect way to spread some joy to others in your life and to officially welcome fall.

Want a recap of everything that’s been made this week?  Click here for all of the recipes that were posted this week.  Need even more pumpkin? 
Here are a few links that will quench your craving:
Pumpkin penne with arugula
Brown butter pumpkin latte cupcakes
Cranberry, white chocolate, pumpkin muffins

Pumpkin Snickerdoodles

Ingredients:

For the cookies-
3 3/4 Cups all purpose flour
1 1/2 Tsp baking powder
1/2 Tsp salt
1 Tsp ground cinnamon
1/4 Tsp ground cloves
1/8 Tsp ground nutmeg
1 Cup (2 sticks) unsalted butter, room temperature
1 Cup sugar
1/2 Cup brown sugar
3/4 Cup pumpkin puree
1 Large egg
2 Tsp vanilla extract

For the coating-
1/2 Cup sugar
1 Tsp ground cinnamon
1/2 Tsp ginger
1/4 Tsp allspice

Directions:

In a large bowl sift together the flour, baking powder, salt, cinnamon, cloves, and nutmeg.  Set aside.

Place butter in the bowl of a stand mixer and beat on high to cream, the butter should be aerated.  Add the sugars to the butter and beat on medium-high until light and fluffy, about 3 minutes.  Add the pumpkin and mix to combine.  Add the egg and vanilla, scraping down the sides of the bowl to ensure all ingredients are incorporated.

Gradually add the flour mixture to the butter mixture, beating well after each addition.  Once all the ingredients are combined and well mixed, cover and chill for at least one hour, or until dough is firm.

When you are ready to bake, preheat the oven to 350.  Line cookie sheets with a silicone baking mat, or parchment paper.

In a small bowl combine sugar, cinnamon, allspice and ginger for the coating mixture.  Stir to combine and set aside.

Remove the cookie dough from the refrigerator.  Use a medium cooking scoop (1 1/2 Tablespoons), or a large spoon, to scoop the dough.  Form the scooped dough into balls, roll liberally in the sugar mixture and place on the baking sheet.  Place cookies on prepared baking sheets at least 2 inches apart.  Dip a heavy glass with flat bottom into water, then into the sugar mixture and use to slightly flatten the dough balls.  Recoat the bottom of the glass with the sugar mixture as needed.

Bake for 10-14 minutes, or until cookies are just set and thoroughly baked.  Allow to cool on cookie sheet for 5 minutes, then transfer to cooling racks to allow to cool completely.

Store in an airtight container.

* These cookies freeze well too.   

Recipe source: slightly adapted from recipe girl, originally from dlyn

Baked Pumpkin Oatmeal

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Baked oatmeal is quickly becoming our of my family’s favorite breakfasts.  Not long ago I posted another recipe for baked oatmeal that truly was love at first bite!  Now that fall has rolled around I thought it would be fun to incorporate some fall flavors into one of our new favorite meals.  This is a hearty oatmeal that is made up of two kinds of oats, steal and old fashioned.  The addition of the steal cut oats not only adds heartiness to the dish but adds another layer of texutre.  Caramelized bananas are layered underneath the oatmeal before baking.  These add a rich and buttery flavor to the oatmeal, and pairs surprisingly well with the pumpkin.  A dash of cinnamon, nutmeg and cloves helps to pull these flavors together as well as make your home smell like all the goodness of fall. 

This is a meal that is so quick to assemble, waiting for it to bake is the most time consuming part.  I enjoy these types of meals though, it gives me a chance to spend some quality time with my family and some well needed playing time with Tucker while we wait.  It’s nice being able to serve your family a delicious and filling meal that didn’t have you standing over the stove for an hour or two.

This makes quite a bit so there will be leftovers which are perfect for quick breakfasts throughout the week.  Add a touch of milk  when reheating to ensure it’s just as moist and delicious as it was the first time.  I can’t wait to try more flavor combinations and variations.  This oatmeal has endless possibilites!    

Baked Pumpkin Oatmeal

Ingredients:

1 Cup steel cut oats
3 Cups old fashioned rolled oats
6 Tbsp unsalted butter
3/4 Cup + 2Tbsp brown sugar, divided
1 Tsp salt
2 1/4 Tsp cinnamon
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg
4 Cups very hot water
1/2 Cup pumpkin puree
1/2 Cup milk
2 Tsp vanilla extract
1/4 Cup maple syrup
3 Medium bananas, sliced

Ingredients:

Preheat oven to 350.

Place steel cut oats in a large bowl, add the hot water and butter and cover.  Allow to stand for 20 minutes.

Meanwhile, for the caramelized bananas, place 2 tablespoons of butter in a medium saute pan and allow the butter to melt.  Add the bananas, 1/4 tsp cinnamon and 2 tablespoons brown sugar to the pan and toss gently to coat the bananas.  Allow to cook for 2 minutes, until the bananas are caramelized.  Removed from heat and allow to cool.

In a small bowl, or liquid meauring cup, combine the milk, pumpkin puree and vanilla and whisk to combine.  After the oats have finished soaking add the old fashioned oats, maple syrup, remaining 1/2 cup of brown sugar, salt, remaining 2 teaspoons cinnamon, nutmeg and cloves and stir to combine.  Stir the pumpkin mixture into the oat mixture.

Spread the bananas over the bottom of a greased 2 quart baking dish.  Pour the oatmeal mixture over the bananas and place in the preheated oven.  Bake for 35-40 minutes and allow to cool for about 5 minutes before serving. 

Combine the maple syrup, milk, egg,

Recipe source: adapted from Becky Bakes, originally from King Arthur Flour Whole Grain Baking

Pumpkin Coffee Pound Cake

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Thanksgiving is a little over a week away.  I can’t believe it!  The time is drawing near for turkey, sweet potatoes, dressing and all of the other scrumptious dishes that go along with this holiday.  I can’t wait.  But before we sit down to eat, give thanks and visit with loved ones; last minute planning is heavily underway to ensure that everything goes off without a hitch.  This planning is not only important for the meal itself, but for the dessert as well.  For me, dessert is just as important to Thanksgiving as the turkey and dressing.

If you are still looking for the perfect dessert to take to your holiday gathering, look no further.  This pumpkin coffee pound cake with fit the bill perfectly.  It’s the perfect combination of sweet, spice and pumpkin.  The addition of coffee is minimal, but it enhances the overall flavor of the cake.  This cake is simple, delicious, moist and encompases all of the flavors of fall.  A sprinkle of powdered sugar is all this cake needs before being served.  Enjoy as a dessert or even with coffe as breakfast!  Just like any sweet treat, this is delicious straight from the oven, but it’s also a perfect dessert to make ahead of time to ensure your precious oven space is available for the big day!              

Pumpkin Coffee Pound Cake

Ingredients:

1 ¼ Cups granulated sugar, divided
1 ¼ Cups brown sugar, divided
1 Cup canola oil
3 Eggs
1 (15 oz) can pumpkin puree
¼ Cup hot espresso*
3 Cups all-purpose flour
2 Tsp baking soda
1 Tsp ground cinnamon
1 Tsp ground nutmeg
¼ Tsp ground allspice
¼ Tsp ground cloves
½ Tsp salt
1 Package instant vanilla pudding
Powdered sugar, for dusting

Directions:

Preheat oven to 350.

Grease and flour bundt pan and set aside.

In a large bowl sift the flour, soda, cinnamon, nutmeg, allspice, cloves, salt and pudding together and set aside.

Place one cup of each, sugar and brown sugar in a mixing bowl along with the oil and blend until combined. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and pumpkin puree to the egg mixture, alternating between the two and mixing well after each addition.

Place the hot coffee in a small bowl, add 2 tablespoons of sugar and stir to dissolve. Place 1 cup of the cake batter in the coffee and stir to combine. Set aside.

Pour half of the cake batter into the prepared pan. Next, pour in the coffee batter. Sprinkle 2 tablespoons of granulated sugar and 3 tablespoons-1/4 cup of brown sugar over the coffee batter. Spoon the remaining cake batter into the pan and sprinkle with an additional 1-2 tablespoons granulated sugar.

Bake for 50 minutes to 1 hour, until cake begins to set and pull from sides or until a toothpick inserted comes out clean.

*If you aren’t a coffee lover you can easily omit the coffee portion of this cake and still have a delicious and satisfying dessert.

Recipe source: adapted from Taste of Home

Pumpkin Spice Waffles

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Welcome to the “Week of Pumpkin”!  I am so excited about this week and all of the wonderful recipes I have to share with you.  We are in the midst of fall, baking season and of course pumpkins!  I thought it would be fun have a week completely dedicated to pumpkin and post recipes that incorporate pumpkin in some form or fashion.  So welcome to the week of pumpkin.  I am so excited about this first recipe, pumpkin waffles! 

So, it’s that time of year again.  Fall is in the air and the pumpkin recipes are in abundance.  I anything with pumpkin and spice, not only does it taste good but it makes my house smell divine.  I am constantly marking new pumpkin recipes to try; sweet, savory, breakfast, or supper, I’m not prejudice.  If it’s got pumpkin in it, I will try it!  Most of the pumpkin recipes I’ve made in the past have been in the form of cupcakes, muffins, and bars and now there’s a recipe that incorporates pumpkin into a breakfast dish!  This means you could actually have pumpkin incorporated into every meal of the day.

These waffles are the perfect way to start off a fall day.  They are also the perfect way to use up half a can of leftover pumpkin from other baking endeavors…it’s a 2 for 1!  There is so much flavor in the batter alone, so these don’t need to be topped with much.  Just a sprinkle of cinnamon and sugar and a small drizzle of maple syrup is all it takes to make this meal complete.  If you want a richer topping, or you really want to indulge, try cinnamon whipped cream or even ice cream!

This recipe could easily be doubled or trippled to have leftovers for those mornings that you just don’t have time to cook.  These freeze well too.  Make a big batch initially, cook, cool then wrap and put the in the freezer.  The next time you have a craving or need a quick meal, take one out of the freezer, pop in the toaster and breakfast will be served in a matter of minutes!    

Pumpkin Spice Waffles

Ingredients:

1 1/3 Cup all purpose flour
1 Tbsp baking powder
1/2 Tsp baking soda
1 Tsp cinnamon
1/2 Tsp ground nutmeg
1/2 Tsp ground allspice
1/4 Tsp ground cloves
Dash of salt
1/2 Cup brown sugar
1/4 Cup granulated sugar
5 Tbsp unsalted butter
1 Cup pumpkin puree
2 Eggs
1/2 Cup Greek yogurt
1 1/4 Cup milk

Directions:

Preheat waffle maker to 200.

Place butter in a microwave safe dish and heat until melted.  Set aside.

In a medium bowl combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and salt and stir to incorporate.

Place the sugars and eggs in a bowl, using an electric mixer, mix on medium-high to incorporate.  Add the milk, yogurt and pumpkin and mix until just combined.  Slowly add the flour mixture to the pumpkin mixture and mix to combine.  Lastly, gently fold in the butter.

Spray waffle maker with non-stick cooking spray.  For a Belgian waffle maker, spoon 2/3-3/4 cup of batter on the grids and spread batter over the grids evenly and close to cook.  Cook about 2 1/2 minutes or until golden.

Recipe source: adapted from Williams-Sonoma

Brown Butter Banana Strawberry Bread

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Banana’s.  Strawberries.  Brown butter.  On their own, each of these are delicious and have a very distinct flavor.  They are wonderful in baked goods, breakfast dishes and perfect for a snack.  But lets talk about dessert for a minute.  First and foremost, I love dessert, I mean anything sweet but we’re going to get kind of flavor specific for just a second.  I am a huge fan of banana bread, banana milkshakes, banana whoopie pies, strawberry shortcake, strawberry cake and strawberry ice cream…just to name a few.  Honestly, I’m a fan of anything that incorporates any of these flavors. 

What is the common element in all of these?  They just incorporate one of these three ingredients.  So what could be better than just a banana dessert or just a strawberry dessert?  What about a dessert that not only includes bananas, but strawberries and brown butter?  To me, that sounds absolutely divine and that’s what been done with this bread!      

I’ve been a brown butter fan for a long time…if you haven’t tried it you must and I promise you will be addicted to!  Browned butter adds so much flavor to any dish, and it goes well with both sweet and savory dishes.  I love the nutty flavor it adds to this bread.  It gives it so much depth and adds a hint of caramel flavor as well.  This pairs well with the tartness of the strawberries and the sweetness of the bananas.

This bread is definitely sweet enough to be served as a dessert, but could easily be enjoyed as a snack or even breakfast.  I think this would also be wonderful as a muffin, and perfect for breakfast on the go.  I can’t wait to make some more!     

Brown Butter Banana Strawberry Bread

Ingredients:

6 oz (1 1/2 sticks) unsalted butter
1/4 Cup plain Greek yogurt
1 1/4 Cups mashed bananas, about 3 ripe bananas
3/4 Cup chopped strawberries
1/4 Cup sliced strawberries
1 Tsp pure vanilla extract
2 Large eggs
2 Cups all purpose flour
3/4 Cups brown sugar
1 Tsp baking soda
1/2 Tsp salt
1/2 Tsp ground cinnamon
1/2 Tsp ground nutmeg

Directions:

Preheat oven to 350.

Grease and flour a 9 x 5 loaf pan and set aside.

For the brown butter-

Place butter in a small saucepan over medium heat.  The butter will begin to crackle and foam as it melts.  Once the crackling subsides, the butter will begin to brown.  Swirl the butter around the pan as the butter cooks.  Once the butter is brown and begins to smell nutty, remove from heat and pour into a small bowl and set aside to cool.

For the bread-

Wash, chop and slice strawberries and set aside.  Mash the bananas and set aside.

In a large bowl, sift together the flour, salt, nutmeg, cinnamon, and baking soda.  Stir in the brown sugar and set aside.

In a medium bowl, whisk together the eggs, yogurt and vanilla.  Add the cooled, brown butter and whisk together.  Fold in the mashed bananas.  Once combined, add the flour mixture and mix the ingredients together.  Fold in the diced strawberries, do not over stir.

Spoon half of the batter into the prepared pan.  Place half of the sliced strawberries on the battter in the pan.  Spoon the remaining batter into the pan, and top with remaining sliced strawberries.

Place the bread in the oven and bake for 50 minutes (or 1 hour), until bread is golden brown and a skewer inserted into the center of the loaf comes out clean.  Let bread rest in the pan for 15 minutes; then invert on a wire rack to allow to cool completely. 

Place in an air-tight container to store. 

***This bread also freezes well.

Recipe source: slightly adapted from Joy the Baker who’s recipe was inspired by Amateur Gourmet

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