Pumpkin Cheddar Muffins

These are like Fall, in a muffin!

I left off the pumpkin seeds because I was making them for my 1 year old, but I know they'd add a great crunch to the top.

Recipe from Baked Explorations by Matt Lewis and Renato Poliafito

• 1 cup canned solid-pack pumpkin purée
• 3 tablespoons sour cream
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/4 teaspoon cayenne pepper
• 1.5 teaspoons salt
• 1.5 teaspoons freshly ground black pepper
• 1/2 cup firmly packed dark brown sugar
• 1 1/4 cups (about 4 ounces) grated sharp cheddar
• 2 tablespoons pumpkin seeds, optional

1. Preheat the oven to 400 degrees F. 
2. Lightly spray each cup of a standard 12-cup muffin pan with a little bit of vegetable spray and use a paper towel to spread the oil evenly along the bottom and up the sides of each cup.
3. In a large bowl, whisk together the pumpkin and sour cream. Add the eggs and butter and whisk until combined.
4. In another large bowl, whisk together the flour, baking powder, cayenne pepper, salt, black pepper, and brown sugar. 
5. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and fold until just combined. 
6. Fold in three-quarters of the cheese.
7. Divide the batter among the muffin cups. Sprinkle the remaining cheddar and the pumpkin seeds on top of the muffins. 
8. Bake them for 20 minutes, or until golden brown. Let the muffin pan cool on a rack for 10 minutes before turning out the muffins. Serve them warm.

Note: These muffins taste best when eaten fresh, but they can be made ahead of time and reheated in a 200-degree oven.

Whole Wheat Cinnamon Raisin Bread

This bread is so good, and so much healthier for you than store bought cinnamon raisin bread!

Dee-lish toasted in thick slabs or made into French Toast.

• 2 cups bread flour, plus more for dusting (regular flour is fine)
• 2 cups whole-wheat flour
• 1/4 cup nonfat dry milk
• 1 large egg
• 2 tablespoons canola oil, plus more for brushing
• 3 tablespoons honey
• 2 teaspoons salt
• 1 tsp each nutmeg, allspice
• 1 1/2 teaspoons instant dry yeast
• Cooking spray
• 1 cup raisins
• 3 Tbs. ground cinnamon (divided), plus extra for sprinkling
• hefty 1/3 cup packed dark brown sugar

1. Measure out 1 1/4 cups warm water (105 -110 degrees). Pour yeast and warm water into bowl of stand mixer fitted with dough hook, let sit 10 minutes, or until frothy.
2. Combine both flours, the dry milk, egg, canola oil, honey, salt, 1 Tbl cinnamon, allspice, nutmeg, and approximately half the raisins (no need to measure) into the bowl. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
3. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes. 
4. Soak the rest of raisins in boiling water until plump, about 30 minutes. Drain and pat dry.
5. Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
6. Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 10-inch square. Brush each square with canola oil, then sprinkle with the 2 Tbs. cinnamon, brown sugar and raisins.
7. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 2 hours, 30 minutes.
8. Preheat the oven to 375 degrees F. Brush the loaves with canola oil, sprinkle with cinnamon and a pinch of sugar  and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Oatmeal Chocolate Chip Cake

soooooooooooooooooooooooooooooooooo good! A very unique cake-you don't need any electronic mixers! It is like a moist oatmeal chocolate chip cookie, but in cake form! A cream cheese frosting is suggested with this, but I tried it without it--no need unless you are in the mood. The cake is as moist and sweet as can be.


My modified recipe is below-I made the original even MOISTER!

Adapted from a recipe by Matt Lewis and Renato Poliafito in Baked Explorations

• 8 ounces chocolate chips
• 1/2 teaspoon bourbon, Scotch, or favorite liquor (I just used vanilla extract)
• 1 1/2 cups plus 2 tablespoons all-purpose flour ( can do 1/2 whole wheat flour)
• 1 cup rolled oats
• 1/2 cup (1 stick) unsalted butter, cut into small cubes, at room temperature
• 2 eggs, slightly beaten
• 1/2 cup fat free Greek yogurt (or lite sour cream)
• 1 can peaches, drained and chopped (can use any fruit-apples, cherries, etc)
• 3/4 cup granulated sugar
• 1 cup firmly packed dark brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon

1. Preheat the oven to 375 degrees F and position the rack in the center. Grease the sides and bottom of a 9x13-inch pan (either glass or light-colored metal).
2. Measure 1 1/4 cups water and bring to a boil. 
3. In a small bowl, combine the chocolate chips and bourbon and toss to coat. Sprinkle the 2 tablespoons of flour over the chips and toss to coat. Set aside.
4. In a large bowl, combine the oats and cubed butter. Pour the boiling water over the oat-butter mixture, leave it alone for 30 seconds, then stir to melt the butter. Set aside for 25 to 30 minutes.
5. In another large bowl, whisk together the eggs, granulated and dark brown sugars, yogurt, salt, baking soda, baking powder, and cinnamon until well combined. Add the cooled oatmeal mixture and fold it in to incorporate. Then gently fold in the remaining flour and the chocolate chips.
6. Pour half of the batter into the prepared pan, top with peaches, and rest of batter. 
7. Bake the cake for 38 to 45 minutes. You'll know the cake is done when you insert a cake tester or toothpick in the center and it comes out clean.
8. Let cool on a wire rack for at least 30 minutes (it taste even better and moister the next day, if you can wait!)
9. Prepare the Cream Cheese Frosting (see recipe below). Spread a thin layer of frosting over the entire top surface of the cooled cake. Chill the cake in the fridge for 15 minutes to set the frosting before serving. 
10. Store leftover cake in the fridge, tightly covered. If you haven't frosted the cake yet, you can leave the cake, tightly wrapped, out on the counter (doesn't need to be chilled unless there's cream cheese frosting).

Cream Cheese Frosting

• 5 tablespoons unsalted butter, softened
• 5 1/2 ounces cream cheese, softened
• 2 cups confectioners' sugar, sifted
• 3/4 teaspoon pure vanilla extract

1. Using a stand mixer with the paddle attachment, beat the butter until very smooth. Add the cream cheese and beat until smooth.
2. Add the confectioners' sugar and vanilla and beat again, about 1 minute.
3. Cover the bowl with plastic wrap and chill in the fridge for at least 30 minutes. If you want, you can prepare this frosting the day before, just remove from the fridge and let it soften before you attempt to spread it on the cake.