Pumpkin Olive Oil Loaf

Ingredients:

• Softened unsalted butter and all-purpose flour, for preparing the loaf pans
• 3¹⁄₃ cups all-purpose flour
• 2 teaspoons baking soda
• 1½ teaspoons salt
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• ½ cup (4 ounces) unsalted butter - Melted & Cooled
• 3 cups sugar
• 2 cups pumpkin puree 
• ²/3 cup water
• ½ cup olive oil
• 4 large eggs, at room temperature
• Raw pepitas (pumpkin seeds) and turbinado sugar, for garnish

Directions:

1. Preheat the oven to 350ºF. Grease 1 9 x 5-inch loaf pans with softened butter and line 1 cupcake tin with tins.
2. Combine flour, baking soda, salt and spices. Set aside.
3. blend the sugar, pumpkin puree, water, olive oil and melted butter until smooth. 
4. Add the eggs, 1 at a time
5. Add the flour mixture in 3 batches until smooth
6. Fill prepared pans
7. Top with the pepitas and turbinado sugar.
8. Bake loaf for 60 to 65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
9. Bake muffins for 25-30 minutes, or until a toothpick inserted comes out clean

Recipe from Ovenly, found on Better.tv

Pumpkin Banana Bread

Ingredients

• 3 cups Flour
• 2 tsp Baking Soda
• 1 tsp Salt
• ½ tsp Baking Powder
• 1-½ tsp Cinnamon
• ¾ tsp Ginger
• ½ tsp Cloves
• ¼ tsp Nutmeg
• 3/4 cup Sugar
• ½ cups Light Brown Sugar
• ⅔ cups Vegetable Oil
• 3  Eggs
• 1 cup pumpkin puree (from can)
• 4 Medium ripe bananas mashed
• Optional: Raw sugar, pumpkin pie spice, pumpkin pepitas (for dusting loaf)

Directions

1. Preheat oven to 350
2. Combine flour, baking soda, salt, baking powder, cinnamon, gingers, clove, and nutmeg.  Set aside
3. Beat sugars and oil together
4. Mix in eggs
5. Mix in pumpkin
6. mix in mashed bananas
7. Fold in flour, 1/2 of the mixture at a time.  Don't over mix.
8. Fill 12 muffin tins 3/4 full
9. Use the rest of the batter in a 9x5 loaf pan.  
10. Optional: Sprinkle the loaf with raw sugar, pumpkin pie spice and raw pumpkin pepitas.
11. Bake muffins for 30 minutes 
12. Bake loaf for 60 minutes or until knife comes out clean

Adapted from Tasty Kitchen recipe.

Chocolate Chia Pudding

Ingredients

• 3 tbsp white chia seeds
• 1 tbsp raw cocoa
• 1 1/2 tbsp maple syrup
• 1 1/2 cups almond or cashew milk (unsweetened)

Directions

1. Add dry ingredients to mason jar, and shake or stir
2. Add wet ingredients to jar and shake or stir
3. Let sit in fridge at least 12 hours (ideally 24 or more) shaking periodically to mix the ingredients 
4. If not thick enough, add more chia

I usually find that this recipe is enough for two servings.

Cold Oats

I was wanting to switch up my normal breakfast routine, when I started reading a lot about cold oats, or cold oatmeal.  I was skeptical (as was most of my family when I first introduced them to the concept) but everyone who has tried it has loved it and has asked for the recipe.  Well, here it is!

I choose to make these with a combination of almond milk and cow milk, but you can use any type of milk you choose so long as it is 1 parts oats, 2 parts liquid.  I've also seen some people make this with greek yogurt, but I don't like the "tangy" taste of the greek yogurt with my oatmeal.  

I make these in mason jars and I usually make 6 at a time to keep in the fridge during the week for a quick breakfast.  They are quick and easy to make, and very yummy and satisfying.

Serving size: 1 person.  

Ingredients:

• 1 small or 3/4 large ripe banana sliced 
• 1/2 cup old fashioned oats (the kind that takes 5 minutes to cook on the stove)
• 1/2 cup milk
• 1/2 cup unsweetened almond milk (I like vanilla)
• 1 tbsp chia seeds
• 1 tbsp hemp seeds (I like shelled hemp hearts) (optional)
• 1 tsp ground flax (optional)
• 1 tbsp maple syrup (you can also use honey)
• 1/2 tsp pure vanilla extract
• fruit mix in (I like some combination of strawberries, blueberries, or raspberries, but you could make it with anything you heart desires)

Directions:

Pour all of the ingredients into the mason jar.  Shut lid.  Shake.  Refrigerate over night or up to 5 nights.  Enjoy!

Kannelbullar - Swedish Cinnamon Buns Recipe

I love Swedish Cinnamon buns. Sweet, but not too sweet. Light and fluffy. I made this recipe for midsummer and loved it so much I've made it twice since then. My friends and family rave about it! This recipe has been lightly adapted to make it vegan/dairy free from Kokblog.

Makes about 30-40 buns

Ingredients

Dough

2 1/8 cup (500 ml) unsweetened Almond Milk (Or regular milk if you prefer)
2 envelopes dry active yeast (1 package of dry active yeast = 2 1/2 tsp) (or 25g fresh yeast)
2/3 cup (130 g) brown sugar
5 7/8 cups (840 g) flour
2 teaspoons whole cardamom seeds
½ teaspoon salt
10 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)

cinnamon filling

8 TBSP Earth Balance no soy butter substitute at room temperature (or butter or other dairy substitute such as coconut oil if you prefer)
1/3 cup (65 gr) sugar
2 ½ teaspoon cinnamon

topping
pearl sugar (Raw Sugar can be a substitute, but its just not the same)
Almond milk (or regular milk) for brushing

Directions

Dough

1 - Heat almond milk until it about 110ºF. Add yeast and stir until yeast has dissolved.
2 - Crack open cardamom seeds. Pull out seeds and pulverize in a mortar and pestle.
3 - Mix together flour, sugar, cardamom and salt.
4 - Add flour mixture to the milk and yeast mixture.
5 - Add in the Earth Balance in small cubes. Mix either with KitchenAid mixer or by hand.
6 - Knead for about 5-10 minutes.
7 - Cover the dough and place in a draft free place and let it rise for at least 40 minutes.
8 - Mix all of the filling ingredients into an even batter. It is important for the butter to be at room temperature so it’s easier to spread.
9 - Divide the dough into two pieces and using a rolling pin, roll each of them out separately to the shape of a rectangle.
10 - Spread half of the filling onto each piece of rolled out dough so that it covers the entire area. Roll the dough up beginning with the long side.
11 - Slice the roll into about 20 equal sized (about 1 inch wide) slices and place them with their cut side up on baking sheet.
12 - Repeat above procedure with the last piece of dough.
13 - Let them rise for about 30 minutes.
14 - Brush each roll with almond milk and sprinkle pearl sugar on top.
15 - Bake them in the oven at 440F for 8-10 minutes.

Ham & Cheese Scones

And finally I'm adding the recipe for my absolute favorite scone from Alice's that I've adapted from the Alice's Tea Cup cookbook. I've made a few changes to get the dough to a consistency that I like and to increase the amount of cheese and ham, b/c ... I like cheese and ham.

Ingredients

3 cups flour
1/4 tsp baking soda
1 1/4 tsp baking powder
Ham steak (yes, a full 12 oz ham steak, diced into cubes)
1/2 a brick of cracker barrel cheddar cheese, diced into cubes (or 5-7 oz of your favorite cheddar cheese)
1/2 cub Gruyere cheese, diced into small cubes (about 1/4 pound ... maybe a little more)
1 1/4 sticks unsalted butter (10 tbs) - melted
3/4 cup buttermilk
1/8 cup buttermilk (reserved)
4 strands of green onions
Salt & Pepper to taste

Directions

1. Preheat oven to 400 F

2. Chop ham steak and cheese into cubes, set aside.

3. Clean and slice the white portion of the green onions, set aside.

4. Combine flour, baking soda, and baking powder in a large mixing bow. Add the cheese, ham, and green onion. Stir to coat all pieces.

5. Mix in a dash of salt and pepper.

6. Melt the butter.

7. Add the butter and 3/4 cup buttermilk to the flour mixtured. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (depending on how moist/dry you like your scones to be).

BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH

8. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat. It is likely to be very crumbly, just do the best you can.

9. Gather remaining dough and repeat step 8 until all dough is used. Be careful to not over work the dough or it will get tough.

10. Bake at 350 for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in doubt, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.

ENJOY!!!

B, B and the littlest b at Alice's Tea

The nieces enjoying the Wee Tea at Alice's Tea Cup.

Mixed Berry Oatmeal Scones

I've already professed my love for scones from Alice's Tea Cup, now... here is another recipe adapted from their cookbook. The cookbook recipe is for Oatmeal Scones, but I like fruit in my oatmeal scones so I've adapted this recipe to reflect my preference.

Ingredients

3 cups flour
1/3 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp kosher salt
1 tsp ground cinnamon
1 1/2 sticks unsalted butter (12 tbsp)
1 cup old fashion oatmeal
1 cup berries - whatever is in season (I used 1/2 cup raspberries & 1/2 cup blueberries)
3/4 cup buttermilk
1/2 cup buttermilk (reserved)
2 tsp vanilla
1/4 cup heavy cream (for brushing)
1/4 cup raw sugar (for sprinkling)
Smuckers Raspberry Preserves
Alice's Unclotted Cream

Directions

1. Preheat oven to 400 F

2. Combine flour, sugar, baking soda, baking powder, cinnamon and salt in a large mixing bow.

3. Grate the cold butter. Then work into the dry mixture w/ your hands until it has the consistency of fine breadcrumbs. I find that grating the butter makes it easier to mix in.

4. Add the oatmeal until mixed. Then add the berries -- gently combine in flour mixture so that they are evenly distributed and the berries are coated.

5. Add 3/4 cup buttermilk and vanilla to the flour. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (I would use about 1/4 cup, but it depends on how moist/dry you like your scones to be).

BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH

6. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat.

7. Gather remaining dough and repeat step 6 until all dough is used. Be careful to not over work the dough or it will get tough.

8. Brush the top of each scone with a little cream so that sugar will stick.

9. Sprinkle the top of each scone with a little raw sugar.

10. Bake for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in dough, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.

11. Serve with Smuckers Raspberry Preserves (very important that they be preserves) and Alice's unclotted cream.

ENJOY!!!

Banana, peanut butter, chocolate chip scones

One of my favorite places to go with friends is Alice's Tea Cup. I've been going with my bestie Ducky since 2007. I've since been taking all of my friends and family there to experience the delight of Alice's. Now, those of my family and friends that live out of town always demand to be taken there when they are visiting me (and I of course am more than happy to have an excuse to go myself). If you go, the thing to order is the two scones and a pot of tea combo. It's what I almost always get. And the bakers are always switching up the scone special of the day (although, buttermilk, pumpkin, and ham & cheese are on the menu every day).

A year ago, the bakers at Alice's served up a scone that blew my mind! It was the Banana, peanut butter, chocolate chip scone. And it was AMAZING! And then, oh then the owners of Alice's Tea cup went and published a cookbook. I was in heaven, and I've browsed the pages of this cookbook over and over again. Though thrilled, I was so sad when I realized that the amazing banana, peanut butter, chocolate chip scone didn't make it into the cookbook ... but there was a banana and butterscotch recipe that I adapted to bring you these perfectly wonderful scones. I hope you enjoy!


Ingredients

3 cups flour
1/3 cup sugar
1/2 tsp baking soda
2 1/2 tsp baking powder
3/4 tsp kosher salt
1 1/2 unsalted butter
2 bananas - sliced
1/2 cup gharidelli 60% chocolate chips
1/2 cup hersheys peanut butter chips
3/4 cup buttermilk
1/2 cup buttermilk (reserved)
1 tsp vanilla
1/4 cup heavy cream (for brushing)
1/4 cup raw sugar (for sprinkling)
Smuckers Raspberry Preserves
Alice's Unclotted Cream

Directions

1. Preheat oven to 400 F

2. Combine flour, sugar, baking soda, baking powder and salt in a large mixing bow.

3. Grate the cold butter. Then work into the dry mixture w/ your hands until it has the consistency of fine breadcrumbs.

4. Add banana slices, chocolate chips, and peanut butter chips -- gently combine in flour mixture so that they are evenly distributed and the bananas are coated.

5. Add 3/4 cup buttermilk and vanilla to the flour. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (I would use about 1/4 cup, but it depends on how moist/dry you like your scones to be).

BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH

6. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat.

7. Gather remaining dough and repeat step 6 until all dough is used. Be careful to not over work the dough or it will get tough.

8. Brush the top of each scone with a little cream so that sugar will stick.

9. Sprinkle the top of each scone with a little raw sugar.

10. Bake for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in dough, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.

11. Serve with Smuckers Raspberry Preserves (very important that they be preserves) and Alice's unclotted cream.

ENJOY!!!

Brie and Sausage Breakfast Casserole

We were introduced to this recipe by my cousin Melissa, who obtained it from the Rock Cottage Bed and Breakfast website

Totally decadent and oh. so. good. Try it, I guarantee you'll make this for company.

Serves: 8-10

Ingrediants
8 oz brie cheese
1 lb hot pork sausage, ground
6 slices white bread
1 cup parmesan cheese, grated
7 large eggs, divided
3 cups whipping cream, divided
2 cups fat-free milk
1 Tbsp sage, chopped fresh or 1 teas dried
1 tsp seasoned salt
1 tsp dry mustard
Green onion, chopped for garnish

Instructions
Trim and discard rind from top of Brie. Cut cheese into cubes; set aside. Cook sausage in a large skillet over medium-high heat, stirring until crumbled and no longer pink; drain well.

Cut crusts from bread slices, and place crusts evenly in bottom of a lightly greased 13 X 9- inch baking dish. Layer evenly with bread slices, sausage, Brie, and grated Parmesan cheese.

Whisk together 5 eggs, 2 cups whipping cream, and next 4 ingredients; pour evenly over cheeses. Cover and chill 8 hours.

Whisk together remaining 2 eggs and 1 cup whipping cream; pour evenly over chilled mixture.

Bake at 350 degrees for 50 minutes or until set. Garnish, if desired.

*Substitute 2 cups ( 8 oz) shredded Swiss cheese , if desired.