Last week I had a few days off from work and the wonderful opportunity to do something I love....BAKE:)
I knew whatever I baked I would therefore consume....... pretty much immediately......yeah:)
So, I decided to whip up some lovely treats and send them to my family in Atlanta and Boston so that they could share in the deliciousness...is that a word? It is now!
I love the smell of cinnamon, nutmeg, pumpkin (you get the idea) baking in my kitchen with Pandora playing softly in the background. It is a comforting feeling that brings me joy.
I have recently discovered a fellow baker's blog, Joy The Baker. She and I would be friends if we ever met. I am certain of this. She has amazing recipes on her blog and I have started following her as if we are best friends. Best food friends...:)
As I was baking this week for my family I was reminded of how blessed I am to have each of them in my life. Family is a constant in my life and for that I am grateful.
Vegan Pumpkin Cranberry Apple Pecan Everything Bread
(Inspired by Joy the Baker)
makes one 9x4x3-inch loaves (and it freezes well!)
1 cup all-purpose flour
3/4 cups whole wheat flour
1 cups light brown sugar, packed
1 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon cloves
1 15-ounce can pumpkin puree, or just under two cups
1/2 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
1/2 cup chopped pecans plus 8 pecan halves
1 heaping cup fresh cramberries
1 medium Granny Smith apple, peeled and cored and cut into small pieces
Preheat oven to 350 degrees F. Place a rack in the center of the oven. Grease and flour two loaf pans (mine are 9x4x3) and set aside.
In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt and spices.
In a medium bowl, carefully whisk together pumpkin puree, oil, maple syrup and water.
Add the wet ingredients to the dry ingredients and use a spatula to fold all of the ingredients together. Make sure to scrape the bottom of the bowl well, finding any stray flour bits to mix in. Fold in most of the chopped pecans, cranberries and apple chunks.
Divide the dough between the two greased pans and arrange pecan halves on top of each loaf. Sprinkle loaf with cinnamon and granulated sugar if you’d like. Bake for 1 hour to 1 hour and 15 minutes, or until a skewer inserted in the center comes out clean. Remove from the oven. Let rest in the pans for 20 minutes, then invert onto a cooling rack.
Cool completely before slicing. Slice into thick pieces and serve. Maybe even wrap one loaf up in plastic wrap and store in the freezer for future munching.
Super Soft Pumpkin Chocolate Chip Cookies
(Inspired by Joy the Baker)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips, or any chip you like
Position a rack in the middle of the oven . Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper.
Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.
Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool cimpletely.
Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
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