Pumpkin Scones with Cranberries and Pecans

Scones are one of my absolute favorite breakfast treats, but they are one of those things I just don't seem to get around to making very often. I'm not really sure why, they are so easy to throw together. Truly, they come together in just minutes, and usually with just a few ingredients. So last week I finally managed to get my act together and whip up a batch of scones, and since it's November I decided on pumpkin scones with some cranberries and pecans. They came together in a jiffy and baked up beautifully. A perfectly delicious fall breakfast. 

Whenever I make scones I make sure that I have time to freeze the cut, unbaked scones for at least an hour or two, preferably overnight. I've found that this ensures the tallest, prettiest scones. To me a scone should rise nice and tall, I really do hate it when scones spread out and flat. But that's just my opinion, I'm sure some people out there like a flatter scone, to each their own.

Like I said, I filled these scones with dried cranberries and pecans but you can change that up if you'd like. Some dark chocolate would be wonderful, pumpkin seeds would be very fitting, or some other nut, walnuts or almonds maybe. Whatever you decide on you shouldn't be disappointed with this tasty fall treat. Grab a cup of coffee or tea and enjoy!

Pumpkin Scones with Cranberries and Pecans
Adapted from King Arthur Flour
Ingredients

• 1 3/8 cup (5.75 ounces) flour
• 3 tablespoons (1 ounce) sugar
• 1 1/2 teaspoons baking powder
• 3/8 teaspoon salt
• 3/8 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon allspice
• 1/8 teaspoon freshly grated nutmeg
• 4 tablespoons (2 ounces) butter
• 1.25 ounces dried cranberries
• 1 ounce raw pecans
• 1/3 cup (2.75 ounces) pumpkin
• 1 egg

Directions
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and spices.

Work in the butter with a pastry blender or two forks just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated. Stir in the cranberries and pecans.

In a separate mixing bowl, whisk together the pumpkin and egg till smooth. Add the pumpkin/egg to the dry ingredients and stir until all is moistened and holds together, trying not to overwork the dough.

Scrape the dough onto a lightly floured counter and shape into a 5-6" circle approximately 3/4" thick.

Slice the circle into 6 wedges and arrange the wedges on a parchment lined sheet pan. Brush each scone with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar if desired.

For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

Bake the scones for 20 to 24 minutes, or until they're golden brown and a toothpick inserted into the center of one comes out clean, with no wet crumbs. 

Remove the scones from the oven, and serve warm. Wrap any leftovers airtight, and store at room temperature. Reheat very briefly in the microwave, if desired.

Yield: 6 Scones

Pumpkin Oat Cookies

The other week I grabbed a large can of pumpkin while at the grocery store with no specific purpose in mind. It's fall, so I knew I would have no problem finding something to do with it. One of my favorite things to do with canned pumpkin, which I have been doing all week, is to throw it in my morning breakfast smoothie. Add a couple shakes of cinnamon and nutmeg and it's pumpkin pie for breakfast - but healthy! I love added vegetables to my breakfast and not even noticing. 

As soon as I got home with the pumpkin though, the baking bug hit. I just needed to bake something pumpkin-y! After a little browsing I finally decided on this pumpkin oat cookie recipe. The oats with the pumpkin seemed like the perfect combination. I added in some pecans and dried fruit and the whole thing came together to create a soft and buttery treat, the perfect afternoon pick-me-up or after dinner snack. 

The original recipe for these cookies was described as being crisp on the outside and chewy in the middle. I actually did not find this to be the case. However, that's is not necessarily a bad thing. My cookies ended up being very soft all the way through. I did like that they didn't spread too much while baking, ending up quite puffy and beautiful. 

Had I had the choice, I would have added chocolate chips to the cookies as the original recipe called for, but since I didn't have any chocolate in the house I had to go a different route. I threw in some chopped pecans and dried fruit which did not disappoint either. I loved how the nuttiness of the pecans mixed with the toasty oats. Dried fruit for sweetness helped finish them off. A comforting fall cookie for any occasion. 

Pumpkin Oat Cookies
Adapted from Chelsea's Messy Apron
Ingredients

• 6 tablespoons butter
• 1/2 cup (3.5 ounces) brown sugar
• 1/4 cup (1.75 ounces) granulated sugar
• 1/4 cup + 1 tablespoon (3 ounces) canned pumpkin
• 1/2 teaspoon vanilla
• 3/4 cup (3.5 ounces) flour
• 3/4 cup (60 grams) old fashioned rolled oats
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2-1 cup of add-ins (chocolate, nuts, dried fruit, etc)

Directions
In the bowl of a stand mixer beat together the butter with the brown sugar and white sugar. Beat in the pumpkin, and vanilla.

In another bowl stir together the flour, oats, cinnamon, nutmeg, baking soda, baking powder, and salt.

Add the dry to the wet and mix until just combined. The mixture should pull away from the edges once all the flour is added. Stir in whatever add-ins you are using. Cover the dough and place in the fridge for at least 1 hour, preferable overnight.

On the day of baking, preheat the oven to 350 degrees. Bake for 14-16 minutes or until very lightly browned at the bottom/sides.

Remove from the oven and allow to set for another 5 minutes on the baking sheet before removing them to a wire cooling rack.

Yields: about 1 dozen cookies (I got 13)

Funfetti Cucpakes

Last month, one of my good friends threw a golden birthday party for her husband. I offered a helping hand, and so was asked if I could make some cupcakes for the party. Funfetti was the request which got me excited, I had never made a funfetti cupcake before, but have always been a big fan of sprinkles! I used my trusty go-to butter cupcake recipe and threw in a half a cup of sprinkles. Voila, funfetti cupcakes! Super easy and super fun! I frosted them with a basic American buttercream that is always a hit. As far as cupcakes go, it doesn't get much simpler than this. So if you're looking for a fun and easy way to add homemade cakey goodness to your next party, look no further. 

I believe this is the third time I've used this cupcake recipe this fall now, and all three times it has turned out wonderfully! It's a great recipe that turns out 24 perfect cupcakes. And although I love a pure white cake, sometimes I just don't want to deal with separating egg whites and yolks and then whipping the eggs whites. This recipe just used 4 whole eggs that go straight into the batter, no separating, no whipping, nice and easy. 

Funfetti Cupcakes
Ingredients

• 3 cups (14 ounces) all purpose flour
• 1¾ cups (12.25 ounces) granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, softened, cut into small cubes
• 4 eggs
• 1 cup (8 ounces) milk
• 2 teaspoons vanilla extract
• 1/2 cup colored sprinkles, plus more for decorating

Directions
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, and vanilla extract in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds. Add the sprinkles and gently mix into the batter until well combined.

Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with buttercream frosting (recipe follows) and sprinkles. 

Yields: 24 cupcakes

Whipped Vanilla Buttercream
Ingredients

• 1½ cups (3 sticks) butter, at room temperature
• 3 cups confectioners’ sugar, sifted
• Pinch of salt
• 2 tablespoons heavy cream (or 1-2 tablespoons of milk if you don't keep cream on hand, I've done this many time)
• 2 teaspoons vanilla extract

Directions
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar and salt to the bowl and mix on medium-low speed just until incorporated. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream (or milk) and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Tahini Honey Granola

When I lived in Dearborn a couple of years ago I totally and completely fell in love with Middle Eastern food. There is no better place to have this happen, besides the actual Middle East that is. Because of this, I have lots of those Middle Eastern spices in my cupboard, I find myself drawn to various Middle Eastern cookbooks anytime I'm at the bookstore, and I crave some good shawarma, hummus, falafel and homemade pita more than I would like to admit. It is just all so good. 

One of the things I also know have in my fridge at all times is tahini. I first bought it to make hummus. I love my hummus full of lemon and tahini so I really have to have it on hand. Through the last few years though I've started using tahini in various other applications; sauce and dips, salad dressings, drizzled over roasted vegetables, on top of toast with a little honey, in my smoothies for a hint of nuttiness, you get the picture. I love creaminess it adds to everything, along with that nutty flavor. 

So the other day when I was almost out of granola I got to thinking about making a tahini granola. There are many recipes out there for peanut butter granola, so why not try tahini instead? I added honey for a little sweetness and cinnamon, allspice and cardamom for flavor. A little orange zest at the end adds a nice kick of brightness and almonds, pumpkin seeds, and sunflower seeds joined the oats for extra crunch and flavor. In the end it turned out a delicious batch of granola with all of these delicious flavors melded together to form a wonderfully balanced granola, one that I highly recommend trying. 

I don't love my granola to be overly sweet since I like to eat it for breakfast and not dessert. So I only added a couple tablespoons of honey, but if you like your granola a little sweeter I would add a little more. You might need to watch it a little closer to make sure it doesn't overcook with the extra sugar, but otherwise I think it should be fine. The flavor of the tahini is fairly mild. A nice nuttiness comes through, but if you are not sure about how much you like tahini I wouldn't worry, it's not overpowering. If fact you could add a little more if you want the flavor to come through a little more (I might do that next time!). 

I used almonds, pumpkin seeds, and sunflower seeds for my add-ins, but you could add whatever you want, any different nut or seed would work. I think pistachios or sesame seeds would also be nice! And if you like dried fruit in your granola go for it, just mix it in after the granola is baked and cooled. You can do whatever you like really to truly make this granola your own. 

Tahini Honey Granola
From Delectably Mine
Ingredients

• 2 1/2 cups (200 grams) old fashioned oats
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon allspice
• 3/4 ounce almonds, chopped
• 1/2 ounce pumpkin seeds
• 1/2 ounce sunflower seeds
• 2 tablespoons (28 grams) tahini
• 2 tablespoons (35 grams) honey, or more to taste
• 1/4 teaspoon grated orange zest
• Water, as needed

Directions
Preheat the oven to 300 degrees. Place the oats in a large bowl. Add the salt, cinnamon, cardamom, almonds, pumpkin seeds and sunflower seeds.  Mix to combine. 

Combine the tahini and honey in a small bowl. Warm the mixture in the microwave for a few seconds, just to help it become a little less viscous, and easier to mix in. 

Add the tahini/honey mixture to the oat mixture along with the orange zest. Stir to combine everything very well, adding water a teaspoon or two at a time if needed to help bring it all together. 

Spread the mixture on a baking sheet. Bake for approximately 1 hour, stirring the mixture halfway through. Watch the granola closely towards the end of baking to ensure that it does not overcook. Bake until it is completely dried through. Let cool on baking sheet. Store in an airtight container. 

Peanut Butter and Banana Baked Oatmeal Cups

I've been busy on my current rotation, it's been good, just some long days. Because of this, these oatmeal cups have been the perfect solution. They are super simple to whip together, and easy for a grab and go breakfast when I don't have much time to make anything else, or much time to spend eating breakfast. Having these in the freezer keep me from being tempted to waste my money on something less than nutritious at the hospital cafeteria, or buying something processed from the grocery store that is never as healthy as something I can make on my own. They freeze up so well so you can bake up a big batch and always have them on hand for busy mornings. They're definitely something you can feel good about eating. 

These baked oatmeal cups are hearty and healthy, full of nutritious whole grains and naturally sweetened with bananas. They are also super easy to adapt to your personal preferences. This time I added cranberries and walnuts, but I've also done chocolate chips, as well as other dried fruits or nuts. You can add whatever you want, which is so nice! I personally love oatmeal, but it's not exactly the easiest thing to eat on the run. These baked oatmeal cups are the perfect solution to the conundrum. You get all the deliciousness and health benefits of oatmeal with the convenience of a portable breakfast. 

Peanut Butter and Banana Baked Oatmeal Cups
Adapted From Celebrating Sweets
Ingredients

• 2 bananas (approximately 8 ounces total), mashed
• 1/4 cup (64 grams) peanut butter
• 3 tablespoons (45 grams) maple syrup (optional, depending on your desired sweetness)
• 1 teaspoon vanilla extract
• 3 tablespoons (50 grams) milk
• 2 cups (160 grams) old fashioned rolled oats
• 1/4 teaspoon cinnamon
• 1/8 teaspoon salt
• 3/4 ounce raw walnuts
• 3/4 ounce dried cranberries

Directions
Preheat the oven to 350 degrees. Lightly oil 8 muffin cups, set aside.

In a large bowl combine the bananas, peanut butter, maple syrup, vanilla and milk. Add oats, cinnamon and salt, stir to combine. Add walnuts and cranberries and mix until evenly incorporated.

Divide the mixture evenly between the prepared pan. Bake for 15-20 minutes.

Nutrition: each cup is approximately 200 calories.

Red Lentils and Spinach in Masala Sauce

It's been a cold and rainy weekend here so far - fall has definitely arrived. With the falling temperatures and the cloudy skies I have been craving warm and comforting foods. This recipe for red lentils in a masala sauce fits the bill perfectly. Tender red lentils in a thick and spicy tomato sauce finished off with spinach, cilantro and coconut milk. This may not be your traditional fall dish, but why not give something new a try. It's healthy and delicious, perfect for curling up on the couch with and listening to the rain falling. 

I had to adjust the original recipe to fit the ingredients I had on hand and it turned out deliciously. It's not a difficult dish at all. Once you mix up your spice mixture all you need to do is sauté some onions and garlic, add the spices followed by tomatoes and lentils and cook until the flavors have melded and the lentils are tender. Red lentils tend to turn to mush when cooked, but for this recipe you keep an eye on them and finish the dish before they completely disintegrate. Finished it off with a few handfuls of spinach and some creamy and delicious coconut milk. Spoon into a bowl over rice, or eat on it's own like a stew. It's filling and satisfying in whatever form you choose.

Red Lentils and Spinach in Masala Sauce
Adapted from Naturally Ella
Ingredients

• 1 teaspoon ground cumin 
• 1 teaspoon ground coriander 
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper (optional)
• 2 teaspoons smoked paprika
• 1 teaspoon garam marsala
• 1 teaspoon salt
• 1-2 tablespoons olive oil
• 2-3 tablespoons tomato paste
• 1⁄3 cup packed cilantro leaves ­­­­­­­­­­­­­­­­­­­­­­­­­
• 1/2 medium onion, chopped
• 2 cloves garlic, minced
• 1 14 ounce can whole (or diced) tomatoes
• 1/2 can full fat, unsweetened full fat coconut milk
• 1 cup (~190 grams) red lentils
• 3-4 handfuls spinach 

Directions
In a small bowl, mix together the cumin, coriander, ginger, cayenne, paprika, garam marsala and salt. Set aside.

In a large skillet or sauce pan, heat olive oil over medium heat. Add onions and cook until translucent and just beginning to brown, 8-10 minutes. Add the garlic and cook until fragrant, about 1 minute. Add in the spice mixture and stir to coat the onions. Add the tomato paste and stir again to evenly mix. Cook for a few minutes to heat the spices and tomato paste, then add in the tomatoes and coconut milk. Stir together and bring to a boil. 

Add in lentils and cilantro leaves and reduce heat to low. Cook, stirring often (they tend to stick to the bottom of the pan), until lentils are tender, 20-­25 minutes. Fold in spinach and then remove the pan from heat.

Garnish with more cilantro, and a dollop of Greek yogurt. 

Sweet Honey Cornbread

It's been officially fall now for about a week. This is always a bittersweet time for me. I love summer, and I'm sad to see it go, but I do also love watching the changing seasons. My least favorite part of this time of year is the cooler weather because I am pretty much cold all the time, so it only gets worse as winter comes. However, one of my favorite parts of fall is the warm, comforting foods, the soups, stews and braises, the pumpkin bars and other tasty fall treats. These can help warm me up on a cold fall or winter night.

One of my favorite cooler weather dishes is chili, and what goes better with chili than some delicious corn bread. Corn bread is one of my favorite quick breads, I really need to make it more often! I'm partial to a sweeter and richer cornbread. For anyone who likes a coarser, Southern style cornbread this probably won't be what you're looking for, but for me it is perfect. Nice and moist due to a good amount of butter as well as some buttermilk, and sweetened with a little honey mixed with some brown sugar. It's the perfect combination in my opinion, perfect for the cooler fall weather, or anytime really!

This is a nice, simple recipe that is easy to whip together, and freezes well. I just cut it into squares and throw them in the freezer. When I need a little cornbread to complete my meal, I just pull out a square or two and let them thaw for a few minutes on the counter. Or, if you're in a hurry, pop them in the microwave for a few seconds on the defrost setting. Voila! A slice of perfectly delicious cornbread!

Sweet Honey Cornbread
Adapted from Sally's Baking Addiction
Ingredients

• 1 cup (120g) cornmeal
• 1 cup (125g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup (115g) butter, melted and slightly cooled
• 1/4 cup (50g) packed light brown sugar
• 2 Tablespoons (42 grams) honey
• 1 large egg
• 1 cup (about 8 ounces) buttermilk

Directions
Preheat oven to 400°F (204°C). Grease and lightly flour an 8 or 9-inch square baking pan. Set aside.

Whisk together the cornmeal, flour, baking powder, baking soda, and salt in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, brown sugar, and honey together until completely smooth and thick. There should be no brown sugar lumps. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Pour batter into prepared baking pan. Bake for 20 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test. Edges should be crispy at this point! Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, whatever you like. Wrap leftovers up tightly and store at room temperature for up to 1 week.

Cinnamon Swirl Sourdough

There is almost nothing better than the smell of cinnamon and sugar and yeasty goodness spilling from the kitchen. It is comforting and warming, so delicious, making my mouth water every time. I recently came across this recipe for cinnamon swirl bread that uses some sourdough starter as well. Since I'm always looking for new things to do with my starter, and cinnamon bread is one of my favorite things of all time, giving this recipe a try was a no brainer. I was not disappointed. The crumb is tender and soft, buttery with a hint of sweet. A fragrant cinnamon sugar filling is rolled up inside this delicious package. A recipe to come back to for sure. 

I unfortunately didn't end up getting a picture of the sliced up bread. I cut it up and froze it fairly late at night and it was far to dark to get anything close to a good picture. You'll just have to take my word for it that it produces beautiful slices of bread.

Since the original recipe called for a 9 x 5 inch bread pan, but I only have 8 1/2 x 4 1/2 inch pans, I decided to pinch off a piece of the dough and make a mini loaf with it, just for fun. It turned out pretty cute! A delicious loaf that I highly recommend.

Cinnamon Swirl Sourdough
Adapted from King Arthur Flour
Ingredients
Dough

• 1 cup sourdough starter, fed or unfed
• 2 1/3 cups (10 3/4 ounce) cups all-purpose flour (I used about 3 ounces of whole wheat flour and the rest all purpose)
• 2 teaspoons instant yeast
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 1 large egg
• 4 tablespoons soft butter
• 1/2 cup lukewarm water

Filling

• 1/4 cup sugar
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons King Arthur Unbleached All-Purpose Flour
• 2 teaspoons melted butter
• 1/2 cup raisins (optional)

Directions
To make the dough: Combine all of the dough ingredients, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

Place the dough in a lightly greased container, and allow it to rise for 1 1/2 to 2 hours, until it's just about doubled in bulk.

While the dough is rising, make the filling by stirring together the sugar, cinnamon, flour and butter.

Gently deflate the dough, and transfer it to a lightly greased work surface. Roll and pat the dough into a rough rectangle approximately 6" x 20". Sprinkle the dough evenly with the filling and raisins, if using.

Starting with a short end, roll the dough into a log. Pinch the ends to seal, and pinch the long seam closed.

Transfer the log, seam-side down, to a lightly greased 9" x 5" loaf pan. Cover and allow the bread to rise until it's crested about 1" over the rim of the pan, about 1 hour.

While the dough is rising, preheat the oven to 350°F.

Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 to 20 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer.

Remove the bread from the oven, and gently loosen the edges. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. Allow the bread to cool completely before slicing.