Category Archives: Breakfast

May 13, 2013 · 5:00 am

Vegan Carrot Ginger Muffins

The recipe was supposed to be a way to use up all the extra pulp and fiber from juicing. That’s one of the disadvantages of juicing – all the leftover solid, fruit/veg mix that gets thrown out. If you’re a composter, you’re fine, lots of wonderful pulp to throw in the compost pile. I am not a composter; I’ve taken students to a composting center where we looked at indoor composting kits with worms. For some reason my roommates are against the idea keeping worms in the apartment…

As I was looking for recipes, I struggled to find one that met my needs. I wanted a recipe that was mostly vegan or at least easily adaptable to vegan and didn’t have too many weird ingredients. This recipe was close enough. By substituting the applesauce and grated carrots for my leftover carrot-ginger-pear pulp and using vegetable oil, I had all the ingredients I needed already in the apartment.

These are good, super good. My expectations were a little low, but these exceeded anything I could have dreamed of! The muffins are amazingly moist, tender and flavorful. The little bit of fresh ginger shines through like a diamond. The top is just a bit crunchy from the flax seed. I ate one everyday for breakfast and these stayed fresh for the whole week. You would never guess this is vegan or semi-healthy.

If you’re a fan of carrot cake, I imagine it would be pretty easy to add some raisins, walnuts, and a whipped coconut milk frosting to make these guys into a lovely vegan treat! I have a vision, it’ll come to fruition one day. But before I turn a solid breakfast into a dessert, you should make your own muffins, start the day off right!

One Year Ago – Margarita Whoopie Pies

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Vegan Carrot Ginger Muffins
Adapted from Oh She Glows
Yield – 12

1 3/4 cups whole wheat pastry flour
1/4 cup sugar
1 tablespoon ground flax seed
1 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup + 2 tablespoons maple syrup
1/2 cup vegetable oil
1/4 cup + 3 tablespoons water
1 1/2 teaspoon vanilla extract
2 cups grated carrot, pear, & fresh ginger **

Preheat the oven to 400. Line 12 cupcake cups with paper liners and spray the paper liners with cooking spray. Set aside
Whisk together the flour, sugar, flax seed, powder, soda, cinnamon, ginger, cloves, and salt in a medium bowl.
In a smaller bowl whisk together the maple syrup, oil, water, vanilla, and grated carrot mixture.
Stir the liquids into the dry until just combined.
Portion equally among the 12 muffin cups and bake for 15-18 minutes until lightly browned. Let cool on a wire rack and remove the paper liner.
Once cooled, store in an air proof container for up to a week.

** I used the pulp left over from making a carrot, pear, ginger juice. I used about 6 carrots, 2 pears, & a 1” piece of ginger. If you don’t have leftover pulp from juice, grate 1 1/2 cups worth of carrot and add 1/3 cup of applesauce. Grate in fresh ginger if desired, but the fresh ginger gave fantastic flavor!

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Almond Pulp Breakfast Bars

When you start making your own almond milk you’re left with a lot of leftover almond milk. Almonds are kind of expensive so it seemed kind of wasteful to just throw it away. Luckily I was able to find a recipe, and then severely doctor it, to use up the almond pulp.

I tend to be a creature of habit, eating the same thing everyday for breakfast and lunch. It makes my life so much simpler when I don’t have to plan or think creatively for these meals. There was a long phase of eating a banana and fiber one bar every morning for breakfast. When I went vegan I cut out the fiber one bars and switched to a handful of almonds. Although almonds are delicious, they can be a little dry in the mornings.

The idea of a breakfast bar still appealed to me so I decided to make my own. There are a lot of recipes out there for breakfast bars, protein bars, and homemade granola bars, but none of them seemed to have what I am looking for. These are not perfect, but they were flavorful and had much of what I was looking for in a breakfast bar.

Next time I would pump up the coconut and chocolate chips. I would also leave out the dried cranberries. Although I normally enjoy dried cranberries, their chewiness was weird in these bars. I really enjoyed eating these bars and look forward to making them again with all that almond pulp! This is a great, chewy bar for breakfast or snack time.

One Year Ago – Pumpkin Cupcakes with Maple Chai Buttercream

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Almond Pulp Breakfast Bars

Adapted from Edible Perspective

Yield – 8 (1 1/2 x 6 inch)

1 cup loosely packed almond pulp

1/2 cup mashed banana, very mashed

6 tablespoons peanut butter, natural

1/4 cup ground flax seed

2 teaspoons vanilla

2 teaspoons cinnamon

2 tablespoon maple syrup, grade B

pinch of salt

1/4 cup unsweetened coconut

1/4 cup mini chocolate chips

1/4 cup cinnamon chips

1/4 dried cranberries

Preheat the oven to 300 F and line two baking sheets with parchment paper.
Mash together the almond pulp, banana, peanut butter, and flax until you have a loose ball of dough. Mix in the vanilla, cinnamon, maple syrup, and salt. Again mix well.
Add in the coconut, chocolate chips, cinnamon chips, and dried cranberries. Feel free to substitute any nuts, seeds, fruits, or mix ins. The total should be about 1 cup. Mix together
Press each dough on a baking sheet as thin as you can into a 12×6 inch rectangle.
Bake for 20 minutes and then cut into 8 pieces. Bake for another 20-30 minutes or until the bars are browned and crispy.
Wrap in parchment paper and enjoy for breakfast!

Irish Soda Bread

Last St. Patrick’s Day recipe of the year, although you could probably have soda bread anytime. If you want to revisit St. Patrick’s Day recipes from 2013, here they are: Shamrock Shake Cupcakes, Bailey’s Glazed Chocolate Doughnuts, and Whiskey Cupcakes. If you want to revisit St. Patrick’s Day recipes from 2012, go here!

Rarely do I see a recipe posted on a blog and make it that day. This is one of those recipes. On a dreary, rainy day I saw this recipe from Bridget show up in my Google Reader and I knew I was making it that night. There are only four ingredients and had leftover buttermilk sitting in the fridge begging to be used. Plus, it’s St. Patrick’s Day season.

This bread took 5 minutes from the time I started collecting ingredients to placing it in the oven, no joke. This maybe the fastest thing I have ever made. Thirty minutes later I was pulling warm, fragrant bread out of the oven. After a brief 30 minute cool down session where I finished watch my current episode of the Tudors, I was eating warm bread, smeared with creamy butter, and the lightest sprinkle of Kosher salt.

Heavenly! I have always thought of soda bread as being on the dry side, not this recipe. The bread is incredibly tender, soft, and moist. You can eat the bread plain, with jelly, with olive oil, dipped in soup, or anyway you like it. I’m not lying when I say this is without a doubt, the easiest and fastest recipe on this blog. Do it now!

One Year Ago – Oreo Truffles

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Irish Soda Bread
Adapted from Bake at 350
Yield – 1 8” loaf of bread

3 2/3 cups flour
1 teaspoon Kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk

Preheat the oven to 425 F and line a baking sheet with parchment paper.
In a large bowl whisk together the flour, salt, and baking soda. Create a well in the middle.
Pour the buttermilk into the well and stir gently. Don’t worry if the dough is soft and sticky.
Place the dough on a floured surface and knead a few times. Shape the dough into an 8” circle and place on the prepared baking sheet.
Use a knife to cut a cross on the top. Bake for 25-30 minutes or until golden brown.
Cool for as long as your patience allows on a wire rack and then slice and serve.

2 Comments

Filed under Breakfast

Tagged as bread, buttermilk, St. Patrick's Day

March 15, 2013 · 5:00 am

Bailey’s Glazed Chocolate Doughnuts

This Sunday, start your St. Patrick’s Day off right; it’s time for an Irish breakfast. Traditional Irish breakfast? No. Awesome Irish-themed breakfast? Yes!

There was a time, not so very long ago, when I was in college I was up at the crack of dawn to get a real Irish breakfast on St. Patrick’s Day. We went to a local Irish establishment, that was quite packed at 7 A.M., and enjoyed Magner’s Irish Cider and an assortment of other goodies. Being the dedicated student I was, I went back to school and attended my various classes for the day. For my last class, in all my college-senior-21-year-old craziness, a friend and I poured spiced rum in our (non-alcoholic) cider and drank during class! I know, I was a wild one. That night we went to another local establishment and had enough green beer to last a lifetime.

Fast forward seven years and no joke, this is the conversation I had at happy hour last Friday:

co-worker: We’re trying to plan something for next Saturday to celebrate St. Patrick’s Day in the city because that’s when the parade is happening.

me: I’m in, but I don’t want go anywhere with amateurs, or 23-year-olds, or green beer. I want to go somewhere with grown-ups.

Who am I? When did this happen? How can the lady putting booze and sprinkles on her breakfast want to hang out with grown-ups? It’s all a conundrum. Being in my 20′s is weird, sometimes I can behave like an adolescent and other times like a geriatric, sometimes I do both at once.

If you haven’t bought yourself a doughnut pan, go do it now; the mini doughnuts are almost too cute to handle. Honestly, these doughnuts really taste like a cupcake, but it’s perfectly acceptable for breakfast consumption as long as you call it a doughnut and bake them in a doughnut pan. The glaze was a stroke of genius and the Bailey’s shines on top. You know you’re eating a boozy doughnut for breakfast and you’re going to love every minute of it. You have two days until St. Patrick’s Day, make these doughnuts happen, for real.

One Year Ago: Green Velvet Mini Cupcakes

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Bailey’s Glazed Chocolate Doughnuts
Adapted from Sugarcrafter
Yield – 12 mini doughnuts

1 cup flour
1/4 cup dark cocoa powder
1/4 teaspoon Kosher salt
1/2 teaspoon baking soda
1/2 cup vanilla coconut milk
1/4 sugar
1/3 cup dark brown sugar, packed
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla

Glaze
1 1/2 cups powdered sugar
1 ounce Bailey’s Irish Cream (1 little bottle)
Sprinkles

Preheat the oven to 325 F and spray a mini doughnut pan with cooking spray. Set aside.
Whisk together the flour, cocoa, salt and soda in a small bowl.
In a larger bowl whisk together the milk, sugar, brown sugar, oil, egg, and vanilla. Fold in the dry ingredients until just combined.
Add the batter to a piping bag and pipe evenly into the doughnut pan.
Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Bang the pan so all the doughnuts fall out and let cool on a wire rack.
Make the glaze by whisking together the powdered sugar and Bailey’s until smooth. Dip the top of each cooled doughnut in the glaze and place on a wire rack over a baking sheet to catch the drips.
Sprinkle with sprinkles.

6 Comments

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Tagged as chocolate, irish cream, St. Patrick's Day

February 21, 2013 · 5:00 am

Pumpkin Oatmeal

Who wants to eat pumpkin pie for breakfast? Healthy, vegan pumpkin pie. I know I do. Hands down, pumpkin pie is my favorite food. The creaminess of the pumpkin, the flavor from the spices, and the crunch from the crust combine to form the best thing I eat every year. Yet for some reason I only ever eat pumpkin pie on Thanksgiving, maybe that’s why pumpkin pie always tastes so magical.

This idea was dreamed up after thinking about how to make oatmeal more interesting. I enjoy the flavor and texture of oatmeal, it’s just really tedious to eat some mornings. And by some mornings I obviously only mean weekend mornings, I never have time for hot breakfast on a weekday. I have added cinnamon, brown sugar, and fresh apples to oatmeal before, so why not combine something tedious with my favorite ingredient – pumpkin.

I made this oatmeal twice in one weekend. Once on Saturday as an experiment and again on Sunday to enjoy, savour, and photograph for blogging purposes. I rarely make the same recipes on this blog twice in one year, yet this recipe was made twice in two days. That. good.

The ingredient list looks long, but you can always substitute all of the spices for pumpkin pie spice (1/4-1/2 teaspoon) if you have that on hand. Spice to your liking, my spice ratio yields a strong flavored oatmeal. The coconut milk can definitely be replaced by any type of milk, but I would definitely use milk; it provides so much richness and creaminess to the oatmeal. I promise, for a treat so tasty, this comes together super fast, promise.

I still have some pumpkin in the fridge, I think it’s time to whip up another batch this weekend…

One Year Ago – Chocolate Cupcakes with Swirled Vanilla Frosting

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Pumpkin Oatmeal
Yield – 1 serving (multiply as needed)

1/2 cup old fashioned oats
1/2 cup water
1/2 vanilla coconut milk
3 tablespoons pumpkin puree
1 1/2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon ground ginger
scant 1/8 teaspoon nutmeg
scant 1/8 teaspoon cloves
scant 1/8 teaspoon allspice

Add all the ingredients to small saucepan and place over low heat. Stir to combine.
Continue to cook for 12-15 minutes stirring frequently, especially at the end to make sure the oatmeal doesn’t stick.
Cook until the liquid has been absorbed. Eat immediately.

5 Comments

Filed under Breakfast

Tagged as maple, oatmeal, pumpkin, pumpkin spice, vegan

December 5, 2012 · 5:00 am

Banana Bread with Hazelnuts and Chocolate

This recipe is adapted from Deb’s Jacked-up Banana Bread. I think I did a pretty good job of jacking it up even more! Does this make the official title jacked-up jacked-up banana bread? I don’t know, that’s why I’m going with banana bread with hazelnuts and chocolate.

With all of the millions of banana bread recipes out there, it is difficult to find the one that is perfectly perfect at the right time and place. Banana bread is like chocolate chip cookies, my favorite recipe is the one I’m eating right now! This is a good recipe, perhaps not the banana bread to end all banana breads, but pretty damn tasty.

We have a problem in our apartment with banana over-rippening. Instead of throwing the bananas away, we throw them in the freezer in hopes of making banana bread one day. We can all bake, yet no one ever makes banana bread Our stockpile was getting pretty high so I’ve been looking for a new banana bread recipe to try. One of the first places I always look is the Smitten Kitchen, Deb has a superb collection of classic recipes with little twists. Also, I had a bag of hazelnuts that were calling my name after an impulse buy a couple of weeks ago!

I whipped up this banana bread on a quiet Sunday morning, my favorite time to bake! There is something so peaceful about waking up, turning on music, and baking in your pajamas. It’s like the world hasn’t really started yet. I love the peacefulness and by 10, I’m usually all cleaned up and ready to start my day eating something delicious!

This banana bread is nice and moist with a good amount of chew from the hazelnuts and applesauce. The chocolate chips give a little burst of sweetness but the bread isn’t overly sweet. In general, this is a banana bread that you won’t feel too guilty eating for breakfast! The background notes from the spices and bourbon add an excellent complexity to an otherwise simple recipe. And how can you beat a recipe that only requires one bowl and a spoon!?!?

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Banana Bread with Hazelnuts and Chocolate
Adapted from Smitten Kitchen
Yield – 1 loaf

3/4 cup whole, roasted, unsalted hazelnuts
1 1/3 cup mashed bananas
1/3 cup unsweetened applesauce
3/4 cup packed brown sugar
1 beaten egg
1 teaspoon vanilla
1 tablespoon bourbon
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
1/2 cup dark chocolate chips

Preheat the oven to 350 F and grease a loaf pan well.
In a small, dry skillet roast the hazelnuts until they begin to smell nutty and turn slightly brown.
In a large mixing bowl mash your bananas. Stir in the applesauce, brown sugar, beaten egg, vanilla, bourbon, cinnamon, nutmeg, and cloves with a wooden spoon.
Sprinkle the salt and baking soda over the top and stir to combine.
Add a 1/4 cup of flour to small bowl and set aside.
Gently stir in the remaining 1 1/4 cups of flour.
Crush the hazelnuts with a heavy jar and add 1/2 cup of hazelnuts along with the chocolate chips to the bowl with the 1/4 cup of flour. Toss to combine and stir gently into the batter. (This keeps the nuts and chocolate chips from sinking in the batter.)
Add the batter to the greased loaf pan and sprinkle the remaining 1/4 cup of crushed hazelnuts on top. Press the nuts slightly into the batter.
Bake for 45-50 minutes or until a knife inserted comes out clean.
Let the pan cool on a wire rack before removing the bread from the pan and allowing to cool further.

2 Comments

Filed under Breakfast

Tagged as banana, chocolate, hazelnut

November 30, 2012 · 5:00 am

Baked Pumpkin Donuts

Donuts have always been on the short list of foods I don’t make at home. To me there is no need to bring a frier into the house. Don’t get me wrong, I thoroughly enjoy fried foods! However, I try to eat healthy to make room for all the luscious desserts I consume, and I am most definitely not afraid of butter and sugar. Also, there are some cravings that can only be satisfied by something golden-brown, crispy, and deep fried. I have always thought fried foods belong at restaurants and fairs.

So enter this recipe for baked donuts. I have been seeing donuts all over the blog-o-sphere and they looked delicious, but I knew they were not the recipes for me. I skimmed past to other confections. One day I stopped skimming because this recipe from Andie sounds trust worthy. First of all, she has a great story and tends to cook on the healthy side. Second, this was a recipe for BAKED donuts, hmmmmmm, I could get behind that. Plus, there was pumpkin!

On a recent trip to Target I was doing an excellent job sticking to my list, but you know how it is when you go to Target, you always need to buy something random, and then I saw this donut pan – Norpro 3980 12-Count Nonstick Mini Donut Pan. I thought about it and walked away. I still didn’t know how I felt about making donuts at home. But then I went back and picked up the pan. Only one random purchase at Target equals a pretty successful shopping trip if I do say so myself!

I am so glad I went back and picked up that donut pan! These donuts are incredibly moist and flavorful. There is very little fat and none of it is missed. This is a cake-like donut bursting with pumpkin and spice and everything nice! I made three different topping because why not? I had the left-over salted caramel sauce in the fridge and that was my favorite topping. The salted caramel pairs perfectly with the spicy pumpkin donut. I also enjoyed the cinnamon-sugar topping, that was the most traditional. Baked donuts are easy to whip up and offer a nice variation from muffins and quick bread for breakfast treats!

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Baked Pumpkin Donuts
Adapted from Can You Stay for Dinner?
Yield – 14 small donuts

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 cup brown sugar
1/3 cup applesauce
3/4 cup pumpkin puree
1 egg
1 teaspoon vanilla
1/2 cup milk
Toppings – salted caramel, melted butter, cinnamon, sugar, powdered sugar, etc

Preheat the oven to 350 F and grease your donut pan.
Whisk together the flour, powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice in a small bowl. Set aside.
In a medium bowl whisk together the sugar, applesauce, pumpkin, egg, vanilla, and milk until well combined.
Slowly add the dry ingredients to the wet and stir until just combined.
Divide the batter into the greased donut pan and spread to smooth. The batter should almost fill each donut shape.
Bake for 12 minutes or until the top is lightly browned and the donuts easily slide from the pan.
Set aside on a wire rack.
Top as desired and eat ASAP!

Salted caramel - Warm the jar of sauce in a pot filled halfway with water over the stovetop until the caramel is a drizzling consistency. Drizzle over the donuts.
Powdered sugar - Add about 1/2 cup of powdered sugar to a large plastic bag and add the warm donuts, shake to coat.
Cinnamon-sugar – Melt 2 tablespoons (for 5 donuts) in a small bowl. Mix together 1/3 cup sugar and 1 tablespoon of cinnamon in another bowl. Dip the donuts one at a time into the butter and then into the cinnamon-sugar.

14 Comments

Filed under Breakfast

Tagged as fall, pumpkin, pumpkin spice

November 7, 2012 · 5:00 am

Pumpkin Cinnamon Rolls

When you are off of work for ~~two~~ four days, what better to do than make some cinnamon rolls, pumpkin cinnamon rolls no less! There is nothing better than the smell of sweetness, cinnamon, and yeast baking on a windy, raining morning. For a day that is set for laziness, why not start properly with a sweet, decadent breakfast!

It’s always interesting to see what I write. My blogging process is weird. The time between baking, typing up a recipe, photographing, editing the photos, starting a post, and finishing a post can take anywhere from a day to a couple of weeks. Often I start a post with a paragraph going in one direction and the rest of the post goes somewhere else.

The first paragraph was written pre-Hurricane Sandy. During this time my roommates and I had stocked up on food, water, wine, and candles. We were ready to watch movies, bake, eat, and relax for a few days. The start of this post completely captures my attitude before the storm and Monday’s post completely captures my attitude after the true nature of the storm was realized.

Let’s talk about happy things now, and these are happy cinnamon rolls! I’ve never made cinnamon rolls, weird, but true. And in my true nature I would never let my first experience with cinnamon rolls consist of plain, boring cinnamon rolls! Here are some fall-inspired pumpkin cinnamon rolls! I hope you get inspired too! These bad boys are moist, spicy, and totally sweet, melting in your mouth. The apartment smelt like heaven. Best of all, not that much work!

Print the Recipe!

Pumpkin Cinnamon Rolls
Adapted from Smitten Kitchen via Baked Explorations
Yield – 12 cinnamon rolls

Dough
3 tablespoons butter, unsalted
1/4 whole milk
1 + 1/8 teaspoon active dry yeast
1 3/4 cups flour
2 tablespoons light brown sugar, packed
2 tablespoons sugar
1/2 teaspoon Kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ginger
scant 1/8 teaspoon allspice
scant 1/8 teaspoon cloves
1/3 cup pumpkin puree
1 egg yolk

Brown your butter by placing it in a small saucepan. Melt and cook until the butter is brown. Set aside to cool.
Warm the milk slightly but not above 116 F. Sprinkle the yeast over the milk and allow the yeast to bubble slightly.
Add the flour, brown sugar, sugar, salt, cinnamon, nutmeg, ginger, allspice, and cloves to the bowl of a stand mixer. Turn on low speed with the paddle attachment and mix until combined. Add in 2 tablespoons of the browned butter, pumpkin puree, milk/yeast, and egg yolk. Mix until all combined.
Switch to the dough hook and knead for five minutes.
Place the dough in an oiled bowl and cover with a towel and let double in size for one hour.

Filling
1/4 cup + 2 tablespoons brown sugar
2 tablespoons sugar
1/8 teaspoon salt
1 teaspoon cinnamon

While the dough is raising, mix together the ingredients for the filling.
Roll out the dough on a well floured surface to dimensions of 8 x 12 inches.
Spread the remaining 1 tablespoon of melted butter on the dough and sprinkle the filling evenly over the dough.
Roll the dough gently along the long side into a spiral.
With a serrated knife cut the roll into 12 one inch pieces. Place the pieces in greased and parchment lined 9” round pan.
Allow the rolls to raise for another hour. Or place the rolls in the fridge overnight and bring to room temperature for one hour before placing in a 350 F oven for 20 minutes.
Place on a wire rack.

Glaze
2 tablespoons non-fat Greek yogurt (or cream cheese)
1 tablespoon milk
1 cup powdered sugar
1/2 teaspoon vanilla

If using Greek yogurt, strain the yogurt in a sieve lined with paper towel overnight.
Mix the yogurt, milk, powdered sugar, and vanilla in a small bowl.
Smear over the warm cinnamon rolls.
Serve warm!

6 Comments

Filed under Breakfast

Tagged as cinnamon, fall, pumpkin

October 17, 2012 · 5:00 am

Pumpkin Scones with Cinnamon Chips – GF

These scones were another two-fer: scones for Andrea as she carb-loaded before her half marathon and gluten free for my brother’s girlfriend. I’m not going to turn into a gluten free girl, but after two successful recipes using all-purpose gluten free flour, I now understand how easy it is to switch the flour to accommodate those with food allergies.

I bought cinnamon chips from King Arthur Flour a couple of months ago and have been itching to use them. They just seemed like the perfect fall addition to any baked good. When Andrea asked for scones, I immediately thought about making pumpkin scones, 1. because pumpkin is delicious, and 2. it’s fall, everything needs to be pumpkin! I searched for pumpkin scone recipes and came across the one on the King Arthur Flour website. It seems as though a lot of bloggers use recipes from this site, so I thought I would give it a go. Especially considering I was using their cinnamon chips!

It is strange to make scones when not watching British television marathons, but I should really do so more often! I no longer need to wait until I need six hours of Downton Abbey or Pride and Prejudice, I can make scones anytime! These are some fantastic scones, like the best scones I’ve made! They were moist with big crumbs. I hate with scones are dry and mine usually are.

In addition to the terrific texture of the scones, the flavor was spot on! There was just enough spicy goodness and the cinnamon chips were delightful surprises in each bite. This is the type of scone you can easily eat two of, especially on a sunny fall morning on the back deck!

Print the Recipe!
Pumpkin Scones with Cinnamon Chips – GF
Adapted from King Arthur Flour
Yield – 12 scones

2 3/4 cups gluten-free all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup (1 stick) unsalted butter, cold
1 1/2 cups cinnamon chips
2/3 cup pumpkin puree
2 eggs
1 teaspoon vanilla
1/4 cup half-and-half
1/4 cup turbinado sugar or any other coarse sugar

Whisk together the flour, sugar, powder, salt, cinnamon, allspice, nutmeg, and ginger. Cut the butter into small pieces and use a pastry blender to incorporate into the dry ingredients. Blend until you have pea sized pieces.
Mix in the cinnamon chips.
In a small bowl whisk together the pumpkin, eggs, and vanilla. Add this to the dry and mix until just combined.
I used my hands to lightly knead the dough together.
Divide the dough in half and place one half on a parchment lined baking sheet. Shape the dough into a long rectangle with greased or floured hands and then divide into thirds with a greased bench scraper. Cut each third diagonally with the bench scraper. Lightly move the triangles away from each other. Repeat with the other half of the dough on a second baking sheet.
Brush the top of each scone with the half-and-half and then generously sprinkle with turbinado sugar.
Place the baking sheets in the freezer for 30 minutes. Preheat the oven to 425 F at this time.
Bake the scones for 22-25 minutes or until golden brown.
Cool slightly before eating on a wire rack.

4 Comments

Filed under Breakfast

Tagged as cinnamon, fall, gluten free, pumpkin, pumpkin spice

September 26, 2012 · 5:00 am

Pumpkin Bread Muffins

Pumpkin bread was the first baked good I knew I rocked, like really rocked. My pumpkin bread stands on it’s own as one of the best tasting things I bake and eat. I love pumpkin bread so much I would marry it, seriously! I’m glad fall has arrived so I can share my pumpkin bread recipe with you.

Baking pumpkin bread magically triggers the start of fall for me. It’s so ritualistic to go into the grocery store, buy several cans of pumpkin, and plan the perfect time to make pumpkin bread. I love waking up early on a Saturday or Sunday morning and baking; letting the apartment fill with the warm of the oven and the magical smells of deliciousness baking. There are few things better in the world than the smell of warm cinnamon, cloves, and nutmeg.

These muffins were made for a perfect ladies weekend to the North Fork of Long Island. We wine tasted, we outlet shopped, we ate, and we laughed. And we ate pumpkin muffins in between!

This recipe is as simple as they come – one bowl, no mixer, it takes about 10 minutes of active time. Sift together the dry onto wax paper, and whisk together the wet. Lightly combine, you are done. You are left with moist, flavorful, tender, pumpkin muffins that will fill your heart with joy. I am only poetic because I love this recipe that much! It’s my favorite!

Print the recipe!

Pumpkin Bread Muffins
Adapted from The Healthy College Cookbook page 136
Yield – 17 muffins

2 eggs
3/4 sugar
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1 teaspoon vanilla
15 ounce pumpkin, just the pureed pumpkin
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
cinnamon-sugar for topping

Preheat the oven to 375 F.
Whisk together the eggs and sugar until well combined. Whisk in the oil, applesauce, and vanilla until mixed together. Finally, whisk in the pumpkin.
Sift together the flour, powder, soda, salt, cinnamon, ginger, nutmeg, and cloves onto wax paper.
Add the dry ingredients to the wet and stir until just combined.
Use a standard size ice cream scoop to evenly divide the batter between lined cupcake pans.
Make cinnamon-sugar by mixing 1/4 cup sugar with a heaping teaspoon of cinnamon. Sprinkle generously on each muffin.
Bake for 18 minutes or until a toothpick inserted inside comes out clean. Do not overbake!
Let cool on a wire rack until and then shove in your face!

5 Comments

Filed under Breakfast

Tagged as fall, pumpkin, pumpkin spice

Category Archives: Breakfast

Vegan Carrot Ginger Muffins

Almond Pulp Breakfast Bars

Irish Soda Bread

Bailey’s Glazed Chocolate Doughnuts

Pumpkin Oatmeal

Banana Bread with Hazelnuts and Chocolate

Baked Pumpkin Donuts

Pumpkin Cinnamon Rolls

Pumpkin Scones with Cinnamon Chips – GF

Pumpkin Bread Muffins

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