Saturday, November 29, 2014

Smells & Tastes Like the Holidays

I absolutely love this time of year...especially when you can be all cooped up in the house on a cold snowy day.  On days like this, I just love baking yummy treats (our house smells like cinnamon right perfect).

Roasted Salty & Sweet Pumpkin Seeds
adapted from:

2 cups pumpkin seeds, washed off (I soak mine in salt water in a covered container overnight, then rinse off really well when ready to use)
1 t kosher salt
2 T brown sugar
1 T olive oil
1 t balsamic vinegar
1 t vanilla extract

Mix all ingredients in a bowl.  Spread out on a parchment lined cookie sheet.  Bake at 350 for 10minutes. Flip over with a spatula and bake an additional 5 to 10minutes longer.  Cool completely. Place in an airtight bag until ready to eat. Enjoy!

Chocolate Pumpkin Swirl Bread
adapted from:

1 3/4 cups flour
2 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
2 eggs
1 1/4 cups sugar
1/2 cup butter, melted (cooled)
1/2 cup buttermilk
2 t vanilla
1 cup pumpkin
2 T cocoa poder

In a bowl sift together flour, cinnamon, baking powder, baking soda, and salt.  In a large mixing bowl cream together sugar and eggs.  Add melted butter, buttermilk and vanilla. Slowly add flour mixture. Remove half the batter from the bowl; set aside. Add cocoa powder to other half in the mixing bowl. Layer batter layers in a greased/floured bread pan.  Swirl with a knife.  Bake at 350 for about 1 hour.  Cool for 5minutes. Remove from pan; cool completely on wire rack.

Gingerbread Cupcakes with Lemon Glaze
adapted from:

1 1/2 cups flour
1 t baking soda
1/2 t cinnamon
1/4 t ground cloves
1/8 t ground allspice
1/2 t ground ginger
3/4 t garam masala
1/2 t salt
1/2 cup butter
1/4 cup water
1/2 cup brown sugar
1/2 cup molasses
3 eggs

1 cup powdered sugar
3 T milk
1/2 t lemon extract

Preheat oven to 350.  In a small bowl combine butter and water; melt. Sift together flour, salt, baking soda and spices.  Beat together molasses and brown sugar until smooth; add eggs one at time (beating well after each one).  Add flour slowly until just incorporated; slowly add butter mixture. Place cupcake liners in 36mini cupcake pan; use a 1T measure of batter in each well. Bake for about 10minutes. While cupcakes are cooling combine powdered sugar, milk and lemon extract for glaze. Cool cakes completely then drizzle with lemon glaze.

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