Pumpkin Muffins with Brown Butter Glaze

Y'all, I don't wait for the leaves to fall and the air to turn crisp before I start making pumpkin goodies.  In fact, I started making pumpkin whoopie pies weeks ago.  Because you know what?  People are like me and they eat the stuff up no matter what the thermometer says.  It's delicious, so why wait?  I mean, unless you're waiting for your pumpkins to grow and ripen on the vine of course.  Otherwise grab a giant can of Libby's Pumpkin Purée and join me!

*These muffins are super moist, taste like pumpkin pie, and are great with or without glaze.  You can store them for a few days in a container (if they last that long!) and are perfect heated up in the microwave for just a few seconds.

Pumpkin Muffins
adapted from King Arthur Flour
makes approx. 24 large standard muffins

-1 c. canola oil
-6 eggs
-3 c. granulated sugar
-3 c. pumpkin purée
-1 Tbsp. pumpkin pie spice
-2 1/2 tsp. salt
-1 Tbsp. baking powder
-3 3/4 c. all purpose flour

Preheat oven to 350º.  Line muffin tins with tulip parchment cups if you have them, I ordered mine on Amazon, but I've also found them at Krogers.  Otherwise, use standard cupcake liners.  If you do, the recipe will make more than 24-feel free to cut the recipe in half!

Beat together oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, & baking powder until smooth.  Slowly add flour and mix until flour is just blended in and no flour streaks remain.

For standard muffin liner, fill 3/4 full.  If you're using tulip cups like mine, fill to the top of muffin pan-the tulip cups support the extra rise.

Bake standard muffins for 20-25 minutes; ones in tulip cups 25-30 minutes.  Toothpick should come out clean.

As muffins cool slightly make your glaze...

Brown Butter Cinnamon Glaze
adapted from Martha Stewart

-1 stick unsalted butter
-2 c. powdered sugar, sifted
-1 1/2 tsp. vanilla extract
-1/4 tsp. cinnamon
-2-4 Tbsp. heavy cream (can use whole milk or such)

Over medium heat, melt butter in a light colored pan on stove.  Butter will melt, bubble and foam.  Stir as sediment collects at bottom to prevent scorching.  After 5-10 minutes, sediment and butter will start to darken and give off a nutty aroma.  Remove from heat once medium-light in color.

Transfer butter and brown butter sediment to mixing bowl.  Add sugar, vanilla, and cinnamon and whisk.  Slowly pour in heavy cream and whisk until you've reached your desired consistency.

Pour, scoop, or drizzle over warm muffins.  These would also be great brushed with butter and topped with cinnamon sugar.

Enjoy and join the rest of us pumpkin eating/drinking maniacs...

Found on a friend's Facebook.  Can't tell if he was poking fun at over zealous pumpkin lovers like myself.  Hmm.

Mexican Mocha Biscotti

I recently found out that I'm allergic to a lot of things.  Pretty much all of the great outdoors are now trying to kill me, and when I seek shelter in my house, I now have dogs and dust to contend with.  Needless to say since the weather has broken, I've been miserable.  Getting through the day and doing the things I have to do is an accomplishment.  That is why dear reader, I'm finally posting this recipe today because look what Mother Nature has brought:

Sweet, sweet relief!  I'm going to get a million things done today!  You are on my priority list.

These Mexican Mocha Biscotti are the perfect accompaniment with tea and coffee of course, but the flavor combinations in them make these cookies irresistable and you'll keep nibbling long after you've finished your tea.

Mexican Mocha Biscotti

-1 1/2 c. A.P. flour
-1 Tbsp. espresso powder
-1 1/2 tsp. baking powder
-1/2 tsp. cinnamon
-1/4 tsp. salt
-1/2 c. yellow cornmeal
-1/2 c. unsalted butter, room temp.
-1 c. sugar
-2 large eggs
-2/3 c. chopped pecans, toasted
-2/3 c. mini chocolate chips
-2/3 c. cinnamon chips

Toast pecans in a skillet on the stove top over medium-low heat.  Tossing occasionally to prevent scorching.  Toast until nuts darken some and give off a warm, nutty aroma.  Remove from heat and place in a separate bowl.

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a medium bowl, whisk together flour, espresso powder, baking powder, cinnamon, & salt.  Add the cornmeal and whisk again.  Set aside.

Using a mixer fitted with the paddle attachment, beat butter and sugar on medium speed for 3 minutes-until smooth.  Add the eggs one at a time, and continue to beat.  Stop occasionally to scrape the sides of the bowl down.  Beat for 2 minutes.

Turn mixer to low and slowly add dry ingredients.  Mix only until just incorporated.  Scrape down the bowl, then toss in nuts, cinnamon, and chocolate chips.  Mix on low until just blended into dough.

Separate dough in half and place each half onto the prepared baking sheet.  Using your hands, mold into logs that are 12 inches long and 1 1/2 inches wide.  Bake dough for 30 minutes.

Transfer dough to a cooling rack and cool logs for 20-25 minutes (you may turn off your oven, just don't forget to turn it back on!).  Transfer cooled logs to a cutting board and cut 3/4 inch thick slices.  Place slices cut side up onto baking sheet and bake for an additional 15 minutes.

Remove from oven and transfer to a cooling rack.  Cool to room temperature.  Then, enjoy!

Cinnamon Rolls with Amazing Frosting

I love cinnamon rolls.  Do you love them?

I mean, in life, one of the best things is eating the gooey, warm, cinnamony-sweet center out of a cinnamon roll.

And the heavenly smell as you bake them...Warm cinnamon and yeast.  Drool.

As much as I love them, I rarely eat them.  

Have you ever seen those Pillsbury Orange Rolls?  They are AMAZING.  But I could eat the whole canister.  And that is why I don't buy them...any of them.

The Devil

And it's probably a good thing I'm afraid of yeast, because then I would be tempted to make them regularly.  Yeast and the fear of my dough not rising is too much stress for me to deal with in the early morning hours.

So that is why this recipe is so dangerous.  

# 1.  It claims to be a clone of Cinnabon.

# 2.  The dough can be made in a bread maker.

Um...you'll be finding me in a cinnamon-sugar coma; my thighs begging for mercy.

Mmm.  That warm, gooey center.  Heaven.

Cinnamon Rolls with Whipped Cream Cheese Frosting

adapted from Allrecipes

Cookie Mama's Notes:

* I warmed the milk on the beverage cycle of our microwave.  No temp. testing, I just made sure it didn't boil.

* Go here to see how I bring eggs to room temperature fairly quickly.

* Bread machine yeast will say Bread Machine on it.

* If you can, keep your eye on the dough once it's combined into a ball, just to give you an idea of what a "doubled in size" should look like.

* The original recipe has the butter in the filling softened-not melted, and you can spread it over the surface.  I'm used to melting for filling and I did it before noticing the difference.

* I cut off the little ends that stick out from the dough roll.

* Grease your pan with butter or use non-stick cooking spray.

* The original recipe bakes at 400 degrees for 15 minutes.  The comments suggested 350 for 20 minutes and that's what we did! 

* Having a stand mixer is not necessary for the frosting; a hand mixer works great too! 

Dough:

- 1 c. warm milk (110 degrees)

- 2 eggs, room temperature, lightly whisked

- 1/3 c. margarine, melted

- 4 1/2 c. bread flour

- 1 tsp. salt

- 1/2 c. granulated sugar

- 2 1/2 tsp. bread machine yeast

Filling:

- 1c. brown sugar, packed

- 2 1/2 Tbsp. cinnamon

- 1/3 c. salted butter, melted

Place the dough ingredients in the pan of the bread machine in the order recommended by the manufacturer*.  Select the dough cycle; press Start.

*Our's says to add wet ingredients first, combine dry ingredients-except for yeast-add on top of wet ingredients, then sprinkle with yeast.

After the dough has doubled in size, turn it out onto a lightly floured surface, cover* and let rest for 10 minutes.  Meanwhile, combine brown sugar and cinnamon in a small bowl.

* I cover my dough with a clean, dry kitchen towel.

Roll dough into a 16x21 inch rectangle.  Pour melted butter over dough and brush evenly over surface.  Sprinkle evenly with brown sugar/cinnamon mix.  Use your hands as needed!  Roll the dough (length side) evenly and tightly.  Cut into 12 rolls.

Place rolls in a greased 9x13 pan.  Cover and let rise until nearly doubled, 30 minutes - 1 hour.  

Preheat oven 350 degrees.  Bake rolls 20 minutes.  Start making frosting.

Whipped Cream Cheese Frosting

adapted from Not So Humble Pie

- 8 oz. cream cheese, softened

- 3/4 c. powdered sugar

- 1 tsp. vanilla extract

- 1/2 c. heavy cream, cold

In a bowl of stand mixer beat cream cheese, powdered sugar, and vanilla until smooth, fluffy and light.

In a separate bowl, beat heavy cream until stiff peaks form.  Add to your cream cheese mix.  Beat quickly to incorporate completely, but do not over beat!  Your frosting won't be as fluffy!

Spread half over warm rolls.  Dollop a little extra on before serving.  Serious delicious eats!!!

Stop by Creations by Kara to check out my rolls and other delicious treats and amazing projects!

Brown Butter Banana Muffins (with loads of other good stuff)

This is one of my favorite recipes.  And I am shocked.  Yes, shocked, that I haven't shared these before.

I make these regularly.  They are kind of like my breakfast staple next to scones.  In my house, my husband runs the pancake and waffle duty and I get the scone and muffin category.  A match made in sugary-breakfast heaven.

Now, I'm going to tell you that these are super easy.  But I pretty much say that whenever I don't have to use my KitchenAid Mixer.  And apart from browning the butter, I would say quick too.

So these are easy, quick, and of course, delicious.  Duh.  Why would I keep making them if it were otherwise?

You may be wondering why I've decided to call them "Kicked-Up" versus what they are really called- Banana Espresso Chocolate Chip Muffins.

Besides being a mouthful, the word "espresso" really freaks people out.  Personally, that's why I got turned on to them.  I'm also what you might call a coffee addict.

Yes.  Yes it does.
Image courtesy Etsy

Honestly, I don't detect the espresso.  And since not everyone jones' for coffee like I do, I just leave that part out, and let them wonder why their heart is racing later.  Kidding.  Totally kidding.

Brown Butter Banana Muffins
adapted from Baked: New Frontiers in Baking

Cookie Mama's Notes:

* You are going to need some ripe/overly ripe bananas; the kind I think might give my neighbor nightmares.  Like this:

Image courtesy of Chez Beeper Bebe

* Browning your butter is totally optional.  If you are crunched for time then don't worry about it.
* Mash bananas with a fork or pastry blender, whatever you have handy.
* I use this espresso powder, if you don't have it or can't find it, try Starbuck Via, Italian Roast which is more widely available.  Or you could leave it out, but I say "Boo!" to that! :)
* I like darker chocolate, use whatever kind of chocolate chip you like!  And if you don't or can't find cinnamon chips, just do all chocolate.
* You can make this recipe your own by making changes yourself.  The original recipe doesn't call for browned butter, vanilla, cinnamon, or cinnamon chips.  So have fun with it!
* Always do the toothpick test!  Mine are done at 19 minutes, the book says 20-25, their's also makes 12 muffins, not 18.  Bigger muffins=longer baking time.

- 1 1/2 c. mashed bananas, very ripe-about 4 medium sized
- 1/2 c. sugar
- 1/4 c. brown sugar, packed
- 1/2 c. unsalted butter, melted and browned
- 1/4 c. whole milk
- 1 tsp. vanilla
- 1 large egg
- 1 1/2 c. all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. espresso powder, heaping
- 1/4 tsp. cinnamon
- 1/2 c. bittersweet chocolate chips
- 1/2 c. cinnamon chips

Preheat oven to 350 degrees.  Line muffin tins with cupcake liners or spray with a non-stick cooking spray.  My recipe makes 18 muffins.

In a light bottomed pan/skillet, brown butter over medium heat.  Butter will melt, fizzle and bubble.  Stir until you get a "nutty" aroma and butter particles start to brown.  Get them as dark as possible without burning.  Transfer brown butter to a tempered bowl, and let cool.  You can speed this up by placing in the fridge.

In a medium bowl, stir together mashed bananas, sugars, cooled butter, milk, vanilla, and egg.  In a large bowl, whisk together flour, baking soda, salt, espresso powder, and cinnamon.  Make a well/hole in the dry mix and add wet ingredients to the mix.  Fold until you no longer see flour pieces.  Stir in chocolate and cinnamon chips.

Fill each cup 3/4 of the way full, or use your #16 cookie scoop.  Bake for 18-20 minutes.

Cool on wire racks.  Enjoy one while it's still warm!