Why, oh why, we must wait until Fall to create luscious pumpkin desserts? I understand the importance of tradition, but come on…canned pumpkin is available year round! And now that I’ve found these Pumpkin Donuts with Brown Butter Glaze, I’m so grateful for that fact. I had a heck of a time getting these little morsels to adapt to maple syrup instead of brown sugar, but then I tried The Cafe Sucre Farine’s recipe, and with a wee bit of tweaking everything came out just right! They have a moist, tender crumb and that delectable pumpkin and spice flavor. Mmmm, irresistible!
NOTE: *If you choose not to use bourbon, just add 2 more tablespoons of milk.
Ahhh, the sweet smell of Banana Streusel Muffins, in the morning! In one of my favorite daydreams I picture myself lounging in a plush-cushioned chaise on the sun-dappled deck of a lake cottage, steam drifting from the coffee cup in one hand, an azure glow from the i-pad in the other, where I’ve completely lost myself in the drool worthy images of Francesco Tonelli. The hungry rumble from my belly brings me back to earth. But then I realize that I have Banana Streusel muffins to sweeten my day! And that’s a reality to smile about! I hope you enjoy these lightly sweetened, very banana-y muffins!
- 4 medium, very ripe bananas, mashed
- 1 egg, lightly beaten
- 1/3 cup maple sugar or natural maple syrup
- 1/3 cup butter, melted and cooled
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 tablespoons maple sugar
- 3 tablespoons walnuts, finely chopped
- 1/4 cup cold butter
- 1/4 teaspoon cinnamon
Preheat oven to 350º
- In a large bowl, mash bananas and add the lightly beaten egg, maple syrup, vanilla, and butter; mix well to combine and set aside.
- In another bowl add the flour, baking soda, baking powder and salt and whisk well.
- Add dry ingredients to wet ingredients and mix until almost all the flour has been incorporated. You don’t want to over mix or your muffins won’t be tender. (We’re going for tender muffins…).
- Pour batter into greased and floured cupcake pans, sprinkle a scant 1 tablespoon of streusel over the top of the muffin batter and bake for about 20 minutes or until a toothpick comes out clean.
For Streusel Topping:
- Place all ingredients into a small food processor and pulse until it’s streusel-ly (or crumbly). If you don’t have a processor, using a pastry cutter will work too.
Serves: 10 – 12
These Cinnamon Pecan cupcakes are another of my mom’s “oldie-but-a-goody” recipes. Actually, the original recipe was for a bundt cake, but I adapted it into cupcakes. There’s something a bit indulgent about having your very own little cake, plus it takes half the time to bake as when its made as a cake; and trust me you will not want to wait any longer than necessary when the aroma of yummy cinnamon and toasty pecans starts to fill your home. Mmmm! These cupcakes are from scratch, which takes a tiny bit more effort than using a box cake, but the difference in texture and taste is totally worth the extra time and energy that goes into making these little gems. This could probably go without saying, but these are soooo good served warm from the oven. You really need to try them and see!
Preheat oven to 350°F
- Spray muffin tins with Baker’s Joy or use large aluminum muffin cups.
- In a small bowl, combine the 2/3 cup brown sugar, pecans and cinnamon; set aside.
- With a hand or stand mixer, cream the butter and sugar for about 3 minutes.
- Add the eggs, and mix well. Add the sour cream and vanilla, mixing until combined.
- Measure and whisk the flour, baking powder, baking soda, and salt together in a small bowl.
- Add the dry ingredients to the wet; fold together until thoroughly combined, but don’t over mix it. Its normal for the batter to be a little stiff.
- Fill each tin half-full with batter; sprinkle on 1 1/2 tablespoons of the streusel, then add enough batter to almost reach the rim of the tin (¼” below the rim).
- Sprinkle 1 tablespoon streusel on top of the batter in each tin.
- Bake for 25 minutes or until a toothpick comes out clean. Cool for about 5-10 minutes before removing from muffin tins. (Run a knife around the edge of each muffin to ease removal from the tins)
Yields: 10 Large Muffins
NOTE: I used Jumbo muffin pans – the kind with only 6 tins, but you could easily adjust the recipe to make these muffins in a standard 12-tin pan.
Does anything say “home” more than the scent of baked apples and cinnamon? Except maybe, home-baked bread. Yeah, there’s that… My comfort food usually comes in the form of some flaky crust-covered apple creation. These Apple Turnovers are so easy when you use store bought puff pastry. You do have to chop some apples, which has never been my favorite thing to do in the kitchen, but its the price to be paid for all that apple-y aroma and deliciousness. I’ve added a creamy cinnamon topping for something a little different, but, of course, a drizzle of caramel is sooo yummy too.
[fruitful_ibox_row] [fruitful_ibox icon=”fa-coffee” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Ingredients”]
- 3 apples, finely chopped (I used Jonagold, but any sweet-tart, crisp apple will work just fine)
- 2 tablespoons sugar
- ¼ teaspoon cinnamon
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- 1 package puff pastry (thaw on counter for 40 minutes)
- 1-2 teaspoons butter
- 2-3 tablespoons flour (for dusting work surface)
- ⅔ cup cinnamon chips
- 2 teaspoons shortening (do not substitute butter or margarine)
[fruitful_ibox_row] [fruitful_ibox icon=”fa-spoon” styleicon=”background-color:#7bd4c2; color:#fff; border-radius: 50%;” styletext = “font-size:14px” title=”Directions”]
Preheat oven to 400°
- Place chopped apples in a large bowl, sprinkle with lemon juice.
- Mix sugar and cinnamon together; add to apples, stirring until combined. Let stand for 15-20 minutes.
- Beat egg and water in a small bowl with a whisk or fork.
- Remove 1 sheet of the puff pastry from package and unfold. Place on flour-dusted counter and roll out to 12” square. (Use extra flour, if needed to keep dough from sticking) Cut into four squares.
- Spoon 1/4 cup apple mixture over one-half of the pastry, bringing it to ¼ “ of the edge. Dot with 3 tiny pieces of butter. Brush the edges of the pastries with the egg mixture. Fold opposite corner of the pastry over the filling creating a triangle and press the edges to seal. Crimp the edges with a fork. Cut a few slits in the top of each filled pastry. Place the pastries onto an air cookie sheet or a parchment paper lined baking sheet.
- Repeat steps 4 and 5 with the remaining pastry sheet.
- Bake on the middle rack of your oven for 20 minutes or until the turnovers are golden brown.
- Cool on wire rack.
- For the cinnamon drizzle: Add cinnamon chips and shortening to a medium microwave-proof bowl. Microwave on High for 1 minute. Stir until all of the chips have melted. Using a fork, drizzle the tops of the turnovers.
Makes 8 Turnovers.
You can easily substitute blueberries for the apples in this recipe.
Try using caramel sauce or a simple glaze made with 1 cup powdered sugar, 3 tablespoons milk, and ⅛ teaspoon almond extract, for different drizzle options.