Tag: breakfast

Chocolate, Chocolate Chip Pumpkin Bread Recipe

Welcome back friends! 

Who wants some fresh, oven baked chocolate, chocolate chip pumpkin bread to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? 

I know I do, so let’s bake some!

INGREDIENTS
  • 2 cups of all-purpose flour
  • 1/2 cup of cocoa powder
  • 1⁄2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1⁄2 teaspoon of salt
  • 3⁄4 cup of unsalted butter, softened
  • 2 cups of sugar
  • 2 large of eggs
  • 1 15-oz can of pumpkin puree
  • Powdered sugar (optional)
  • 2/3 cups of chocolate chips
INSTRUCTIONS
  1. Set an oven rack to the middle position and pre-heat it to 325F. 
  2. Grease two 8 x 4-inch loaf pans with butter, then dust with flour.
  3. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Whisk until well combined, then set aside. 
  4. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition and continue to beat until very light and fluffy, then incorporate the pumpkin.
  5. Slowly add the flour mixture to the pumpkin mixture and mix on a low speed until well combined. 
  6. Fold in the chocolate chips and gently stir until combined.
  7. Divide the batter evenly into the two prepared pans, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  8. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
  9. Place powdered sugar into a sifter and lightly dust the top of each loaf.
  10. Enjoy!

Baked Apple Cider Doughnut Recipe

Welcome back friends! Who wants some fresh and fluffy, oven baked, cinnamon and sugar coated apple cider doughnuts to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? I know I do, so let’s bake some!

DOUGHNUT INGREDIENTS
  • 1 1/2 cups of apple cider
  • 1 3/4 cups of all purpose flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of kosher salt
  • 1 large egg
  • 1/3 cup of granulated sugar
  • 1/3 cup of dark or light brown sugar
  • 3 tablespoons of unsalted butter, melted
  • 1/2 cup of buttermilk (or milk)
  • 1 1/2 teaspoons of vanilla extract
TOPPING INGREDIENTS
  • 1 cup of granulated sugar
  • 2 teaspoons of ground cinnamon
  • 6 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Reduce let’s reduce the apple cider. In a small saucepan, bring the apple cider to a gentle boil and let it simmer over medium heat until thick and reduced to about 1/3 cup (about 15 to 25 minutes), then set aside to cool.
  2. Preheat the oven to 350F and grease the doughnut pans with butter or nonstick spray, then set them aside.
  3. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl, then set it aside.
  4. In another bowl, whisk the brown sugar, egg and sugar together until well combined. Then add the butter, buttermilk (or milk), reduced apple cider and vanilla; whisk again until well combined.
  5. Add the flour mixture to the apple cider mixture and beat until well combined and smooth.
  6. Transfer the batter into a disposable piping bag or a zip-top bag with a corner cut off. Pipe the batter into the prepare doughnut pans, filling each cavity 2/3 to 3/4 full.
  7. Bake the doughnuts for about 10 minutes or until a toothpick comes out clean, then remove them from the oven. Allow them to cool in the pan for about 5 minutes and then transfer them onto a cooling rack.
  8. While the doughnuts are cooling in the pan, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  9. Once the doughnuts have cooled to a comfortable handling temperature, brush or dip both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  10. Enjoy!

*These doughnuts are best served immediately, but leftovers can e kept int he fridge for up to 3 days. Serve them warm or at room temperature.

Homemade Comforting Cinnamon Roll Recipe

Welcome back friends! Who would like some warm and comforting, homemade cinnamon rolls on one (or more) of these cold winter mornings? Maybe at a table with some coffee or tea and a good book? Or maybe a good movie or show? I know I do, so let’s bake some!

INGREDIENTS

DOUGH

  • 1 cup of warm milk
  • 2 1/2 teaspoons of instant dry yeast
  • 1/2 cup of salted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup of granulated sugar
  • 4 1/2 cups of all-purpose flour, divided
  • 1 teaspoon of salt

FILLING

  • 1 cup of brown sugar, packed 
  • 1/2 cup of salted butter, softened
  • 2 tablespoons of cinnamon
  • 1 cup of heavy cream, divided

TOPPING

  • 1/3 cup of salted butter, softened 
  • 6 ounces of cream cheese, softened
  • 2 cups of powdered sugar
  • 1/2 tablespoon of vanilla extract
INSTRUCTIONS
  1. Pour the warm milk into a large bowl and sprinkle it with the yeast.
  2. Add the butter, eggs and sugar, then mix until well combined.
  3. Add 4 cups of the flour and the salt, then mix until well combined.
  4. Scrape the dough off the beater blade and knead for 5 to 7 minutes, or until the dough is elastic and smooth.
  5. Spray another large bowl with cooking spray and use a rubber spatula to remove the dough from the mixer bowl and place in the greased bowl.
  6. Cover the bowl and allow the dough to rise until doubled in size (about 30 minutes to an hour).
  7. While the dough is rising, prepare the filling. In a medium bowl, combine the soft butter, brown sugar, cinnamon and 1/2 cup of heavy cream; mixing it until well combined, then set it aside.
  8. Once the dough has risen, sprinkle a pastry mat generously with flour, and turn the dough onto the mat. Sprinkle the top of the dough with more flour.
  9. Flour a rolling pin and roll the dough to about 24” x 15” rectangle (though it does not have to be exact).
  10. Use a rubber spatula to smooth the filling over the whole dough rectangle.
  11. Starting at the long end, roll the dough up tightly.
  12. Cut the roll into 12 slices and place in a greased 9×13” baking pan.
  13. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  14. Pre-heat the oven to 375F.
  15. Warm the remaining 1/2 cup of heavy cream until the chill is off, then pour if over the risen rolls, allow it to soak in and around.
  16. Bake for 20 to 22 minutes, until gold brown and the center rolls are cooked through. Time will vary so keep an eye on them! If they are getting too brown, cover with aluminum foil.
  17. While the rolls are cooling, prepare the cream cheese frosting. In a large bowl combine the cream cheese and butter, blending well.
  18. Add the vanilla extract and powdered sugar, then beat until combined.
  19. Spread the frosting over the cooled rolls.

*To save time in the mornings, you can also prepare the dough the night before. Make the dough and proceed to the second rise when the rolls are in the pan. Once risen, cover them up again and put them in the refrigerator until morning. In the morning, remove them from the refrigerator and allow them to sit for about 30 minutes before baking.

Homemade Baked Pumpkin Doughnut Recipe

Welcome back friends!

Who wants some fresh, oven-baked, cinnamon and sugar coated pumpkin doughnuts to enjoy on one (or more) of these beautiful Autumn mornings? Maybe at a table with some coffee or tea and a good book?

I know I do, so let’s bake some!

PUMPKIN DOUGHNUTS
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 3 large eggs
  • 1 1/2 cups of sugar
  • 4 tablespoons of unsalted butter
  • 1 teaspoon of vanilla extract
  • 1/3 cup of vegetable oil
TOPPING
  • 3/4 cup of sugar
  • 2 teaspoons of ground cinnamon
  • 3 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Pre-heat the oven to 350F.
  2. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  3. Beat the pumpkin puree, eggs, sugar, butter, vanilla and vegetable oil together in a large bowl.
  4. Slowly add the flour mixture to the pumpkin mixture and beat until well combined.
  5. Fill 3, six cup nonstick doughnut pans with batter so each mold is almost full, then smooth the tops with a small spoon.
  6. Bake the doughnuts for about 15 minutes or until a toothpick comes out clean, then remove them from the oven and invert them onto a cooling rack.
  7. While the doughnuts are baking and/or cooling, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  8. Once the doughnuts have cooled to a comfortable handling temperature, brush both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  9. Enjoy!