PUMPKIN SPICE MUFFINS

Pumpkin is in everything during autumn when the Squashes finally ripen and cooks everywhere seize the opportunity to create fall favorites like Pumpkin Spice Muffins , my creamy Pumpkin Cheesecake and my Amazing Butternut Squash Soup that you can substitute with Pumpkin.  Don't worry if you aren't the make-you-own-Pumpkin-puree-from-scratch kind of cook because you can use canned Pumpkin like most of us do.  I do!  Or if you are a purist and have fresh Pie Pumpkins from the farmer's market or your own garden then don't hesitate to make your own Pumpkin puree.  It could only be more Amazing!  This adaptable recipe can be made into perfect Muffins or Pumpkin Spice Bread by baking the recipe into loaves.  Either way you make it, you will get a very moist Muffin or Bread with hints of warm Cinnamon and Nutmeg that is truly Cooking The Amazing.



Here is the recipe.



2  Sticks Unsalted Butter, softened
1 1/2 c   Dark Brown Sugar, packed
1 1/2 c   Sugar
3  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
1  15 oz. Can of Pumpkin
    (Not Canned Pumpkin Pie Mix)
2 t  Vanilla Extract
2 1/2 t  Cinnamon
1/2 t  Nutmeg
1/2 t  Ground Ginger
1/4 t  Ground Cloves
4 c  All Purpose Flour
1 1/2 t  Baking Powder
1 1/2 t  Baking Soda
3/4 t  Fine Grain Sea Salt
2 1/2 c  Chopped Walnuts or Pecans



1.  Plan ahead and allow 3 large Eggs and 2 sticks of unsalted Butter to come to room temperature.  Then preheat oven to 350 degrees with the rack in the middle.  Line 24 large Cupcake liners into Muffin tins.  I use Reynolds brand jumbo baking cups 3 1/2 inches with the foiled outside liner.  Makes 22-24 jumbo Muffins.

2.  In a bowl of a KitchenAid mixer fitted with the paddle attachment (or a large mixing bowl and a using hand held mixer works just fine, too) cream the softened room temperature Butter with the Brown Sugar and Sugar for 4 minutes.

3.  Add the 3 Eggs, Milk, Sour Cream, Pumpkin, Vanilla Extract, Cinnamon, Nutmeg, Ground Ginger and Ground Cloves and mix for about 2 minutes, scraping down the bowl often.  It will look curdled.

4.  Sift, over the wet ingredients, the All Purpose Flour, Baking Soda, Baking Powder and Sea Salt.
I use Fine Grain Sea Salt in 99% of my cooking because it doesn't have the odd taste of iodine and it dissolves easily unlike some Kosher Salts.  And I remember hearing Miss Julia Child saying she didn't like to use Kosher Salt for that very reason.  She knew better than anyone...

5.  Mix for about 45 seconds and scrap down the bowl.  Add the chopped Walnuts or Pecans and hand mix 20 seconds more.  Scoop into large Cupcake liners filling 3/4 full or use 2 (Pam Vegetable sprayed) Bread pans if making Pumpkin Spice Bread.  I use an Ice Cream scoop to make less mess and even sized Muffins.  On the center rack bake Muffins at 350 degrees for 30-35 mins or until a toothpick comes out clean and allow to cool in the pan on the counter top.  For Pumpkin spice Bread bake at 350 degrees on the center rack for 50-55 mins or until a toothpick comes out clean from the center.  Allow to cool in the Bread pan before removing.

Another great autumn recipe is my Apple Crisp.  The smell of the juicy Apples and bubbly Cinnamon Crisp coming from the oven is like nothing else.

If you really love Pumpkin desserts you will love my easy and creamy Pumpkin Cheese Cake.



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SWEET CORN CHEDDAR MUFFINS

The Sweet Corn was exceptional this year where I live in the Midwest.   I was testing Corn Muffin recipes and thought Sweet Corn would be the perfect addition along with Sharp Cheddar Cheese to make an Amazing Corn Muffin even better.  Corn Muffins arose from traditional Corn Bread from Southern kitchens and is now served all over the country along side BBQ Ribs, Fried Chicken, and even with Honey and Butter at the breakfast table.  This recipe can easily be adapted by adding your favorites like Jalapenos, Bacon or Sauteed Onions.   Go to your local farmer's market or farm stand and buy local produce that will taste fresher and support your community all while Cooking The Amazing.




Here is the recipe.


1  Stick Butter, melted
1/2 c  Sugar
1 c  Buttermilk
1/4 c  Sour Cream
1/2 t  Fine Grain Sea Salt
2  Large Eggs
1  Ear of Sweet Corn, shucked
1 c Yellow Corn Meal
1 c  All Purpose Flour
1 t  Baking Soda
6 oz  Sharp Cheddar Cheese


1.  Preheat your oven to 375 degrees.  Put 12 Jumbo Muffin/Cupcake liners in a Muffin tin.  Melt 1 stick of Butter in a large bowl in the microwave for 45-60 seconds.

TIP:  I use Reynolds brand Cupcake Liners 3 1/2 inch with a foiled outside for a perfect jumbo Muffin.

2.  Add Sugar and mix well for 1 minute.  Then add Buttermilk, Sour Cream, Eggs and Sea Salt and mix with a hand mixer for 2 minutes.

3.  Sift the Corn Meal and All Purpose Flour over the wet mixture and mix well for 1 minute with a hand mixer.

4.  Microwave 1 ear of Sweet Corn for 4 minutes on high still in the husk and cut off the kernels and add to the batter mixing well.  You can substitute 3/4 c of frozen Sweet Corn thawed for fresh if it is not available.  Cut Sharp Cheddar Cheese into cubes about 1/2 inches or so and set aside. 

5.  Using an Ice Cream scoop or large spoon fill 12 large Muffin (Cupcake) liners 3/4 full with batter and place chunks of Cheddar Cheese cubes into the tops of the scooped batter then bake 20-22 minutes at 375 degrees on the center rack of your oven or until a toothpick comes out clean.  Allow to cool in the pan.  To make as a traditional Corn Bread place in a Buttered 9 x 9 baking dish and bake for 25-30 minutes or until the top is lightly browned and a toothpick comes out clean.

If you have extra Sweet Corn  you may want to make my Roasted Sweet Corn Salad which is delicious and will make use of your farmer's market finds.

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BANANA BREAD MUFFINS

Banana Bread is an American favorite that can not be matched for the Amazing aroma that comes from the kitchen while it bakes.  Making Banana Bread into Muffins makes it practical to place in a school or office brown bag lunch or to use as individual desserts.  For the most amazing dessert bake these Banana Bread Muffins and place a scoop of high quality Vanilla Ice Cream in the center of a Muffin cut into quarters and then top with Banana Pineapple Foster Sauce.  I know, my butt is already too big, too, but this is an amazing dessert and you deserve to splurge once in a while.  Big butt or not, when something tastes this good it is worth Cooking The Amazing for.




Here is the recipe.



2  Sticks Butter Softened
1 1/2 c   Sugar
1 c  Dark Brown Sugar
2  Large Eggs
1 c  Whole Milk
1/2 c  Sour Cream
2 t  Vanilla Extract
1 t  Almond Extract
6  Over Ripened Medium Bananas
4 c  All Purpose Flour
1 1/2 t  Baking Soda
1 1/2 t Baking Powder
3/4 t  Fine Grain Sea Salt
1  1/4 t  Ground Cinnamon
1/8 t  Ground Ginger
12 oz  Toasted Black Walnut Pieces
           or Toasted Pecan Pieces
1 c  Dark Brown Sugar (for tops)
OPTIONAL:  1 1/2 c  Dark Chocolate Chips




1.  Prepare ahead and use very ripe and black spotted Bananas, the kind that fruit flies swarm and allow the Butter and Eggs to come to room temperature.  Preheat oven to 375 degrees and prepare Muffin pans with Cupcake papers.  This makes about 20-22 large Muffins or 30 regular sized Muffins.

2.  In a large mixing bowl with a hand held mixer or the bowl of a KitchenAid Mixer using the paddle attachment cream the Butter, Sugar and 1 c Dark Brown Sugar for 4 minutes.  It will look grainy. 

3.  To this bowl, add the 2 Eggs, Milk, Sour Cream, Vanilla and Almond Extracts and mix until well incorporated, about 2 minutes.

4.  In a separate bowl, using a hand mixer, mix the Bananas until uniform and mushy, about 2 minutes.

5.  Add the Bananas to the other bowl and mix well into the mixture.

6. In a large bowl using a rubber spatula, mix well the Flour, Baking Soda, Baking Powder, Sea Salt, Cinnamon and Ground Ginger.  Then sift this mixture over the wet ingredients.  Mix for about 1 minute using a hand mixer.
                                         
TIP:  To toast the Walnut pieces (or Pecan pieces) place in a dry skillet over medium heat on the stove top and stir very frequently until the begin to brown and become fragrant.  Watch very closely because they can burn quickly.

7.  Add the Toasted Walnut Pieces or Pecans and fold in well.  If you are adding the optional Dark Chocolate Chips, add them now.  I recommend Ghirardelli 60% Cocoa Bittersweet Chocolate Chips because they taste Amazing and are affordable.  Of course, if you have a block of Valrhona Chocolate around use it chopped into chunks.  No one will complain.

8.  Fill the Muffin cups 3/4 full and then sprinkle the tops with 1 c Dark Brown Sugar evenly divided and place in a preheated 375 degree oven on center rack. Rotate the pans 1/2 way through cooking time.  For large Muffins bake for 24-30 minutes or until the tops are browned and a tooth picks come out clean.  For regular sized Muffins bake for 20-25 minutes.  For traditional Banana Bread loaves, divide into two large loaf pans and bake for 40-50 minutes until a toothpick comes out clean and tops are evenly browned.  Your house will smell AMAZING while this bakes.  Allow to cool in the pan.

TIP:  For an even bigger butt:  Make a layered dessert by slicing Banana Bread Muffins and layering them with Grandma's Banana Pudding Recipe and topping with Homemade Whipped Cream for another delicious end to a meal.

HOMEMADE CROUTONS

Making your own homemade Croutons using left over Bread or even fresh Bread you have just made can turn a boring Salad into something amazing.   Croutons add that flavorful crunch and break up the veg monopoly of a salad or they give a hot bowl of soup more character.  Homemade Croutons take a millions times better than any stale store bought ones that are full of who knows what and probably older than your middle child.   And making Croutons is easy.  Use left over homemade Bread or a good  store bought loaf  like Brioche or Challah or any good French Baguette.  Almost any good Bread will work.  Using a good Olive Oil to round out the flavors is also an important ingredient not to skimp on.  Salads and Soups do not need to be boring.  Adding a few crisp and delicious Croutons that you made yourself will make anyone Cooking The Amazing.

 

Here is the recipe.






2 c  Cubed Good Bread
1/2 c  Extra Virgin Olive Oil
1 t  Fine Grain Sea Salt
1 t  Fresh Ground Black Pepper
2 t  Dried Thyme
2 t  Dried Oregano
1 t  Garlic Powder
1 t  Onion Powder
1/4 t Red Pepper Flakes
1/4 c  Grated Parmesan Cheese



1.  Preheat oven to 350 degrees.  Place a sheet of parchment paper or aluminium foil over a Cookie sheet tray.

2.  Cube Bread into one inch squares with the crusts left on using a serrated knife.  You can use any good Bread or make your own Brioche.  It does not need to be "day old" or stale.  Fresh Bread works just fine.  Just make sure the Bread tastes good because this is the main ingredient.  Bad tasting bread=bad tasting  Croutons.

3.  In a medium bowl stir together the Olive Oil, Sea Salt, Black Pepper, all of the Seasonings and the Parmesan Cheese until well mixed.

4.  Add the cubes of Bread and toss with your hands until well coated with the Olive Oil mixture then spread them out on the covered Cookie Sheet keeping some space between them so they brown evenly as they bake.

5.  Bake at 350 degrees for 15 minutes or until well browned, turning them over with a spatula half way through cooking.  Allow to sit for 10 minutes then serve. Store once completely cooled in an airtight ziplock bag at room temperature.

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FRENCH TOAST

It's usually only on Sunday mornings, special Sunday's at that, that we eat French Toast at my house.  But, lately with all this Brioche Bread making going on, it's been a Sunday French Toast breakfast even on a regular Wednesday.  The above picture is from yesterday's breakfast of amazing Brioche French Toast with a hint of Cinnamon and sweet Brown Sugar with thick Maple Syrup and fresh Berries.  You can use any great tasting Bread for French Toast but Brioche really makes the best.  For a special breakfast, like a birthday or Mum's Day, you could even make French Toast even more amazing by topping it with Banana Pineapple Foster Sauce.   This would be for someone very special indeed!   No matter how you choose to top it, Toasted Pecans and Maple Syrup, Bacon and Maple Syrup or just a dash of Powdered Sugar, French Toast is an all time favorite when you are Cooking The Amazing.

Here is the Recipe.

6  Thick Slices of Bread (preferably Brioche)

3 T  Butter

1 c  Half and Half

2  Large Eggs

1/4 c  Dark Brown Sugar

1/2 t  Ground Cinnamon

1 t  Vanilla Extract

Pinch of Sea Salt, fine grain

Optional Toppings

1.  If you have a whole loaf of Bread , slice your Bread into thick 1 inch slices.  The best Bread for French Toast is Brioche.  You can make it using my recipe HERE or buy a good quality one.  Any good Bread will work well for French Toast.  Challah, French Bread or Sour Dough also make amazing French Toast.

2.  In a shallow dish whisk the Half and Half, Eggs, Brown Sugar, Cinnamon, Vanilla and Sea Salt well.  Heat a medium pan over medium heat and Melt 3 T of Butter in it.



3.  Place your Bread into the Half and Half mixture and allow to soak for 30 secs. then flip to the other side and soak for 30 secs. as your pan heats up.

4.  Place into the pan of melted Butter and cook on both sides for 2-4 minutes on each side until well browned.

5.  Once browned remove to platter or plate and top with your favorite toppings and serve immediately.

6.  Some amazing toppings to try:  Mixed Berries, Hot Maple Syrup over Fried Bacon,  Whipped Cream and fresh Bananas, Blueberry or Strawberry Jam,  Applesauce and Cinnamon or Mascarpone Cheese and Fresh Cherries.  

Banana Pineapple Foster Sauce on top of this French Toast would be the ultimate!



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BRIOCHE

Brioche can be easy to make.  The best French Toast, Bread Pudding, Cinnamon Rolls, Croutons and Fresh Bread Crumbs can all be made from a loaf of Brioche.
Brioche is that Buttery, rich Eggy Bread served in great bakeries in France and America that brings some people to tears when they eat it.  I may even have a tear in my eye as I write this.  When you think of Brioche or Bread making in general, you assume it will be difficult and impossible to do.  Brioche can easily be made with a KitchenAid stand mixer which does all the work, giving your hands a rest and resulting in the most delicious Bread.  Of course, you can hand knead it if you like...but why?
When you are Cooking The Amazing it's all about the end result being the most delicious even if it's easy.



Here is the recipe.




1 T  Butter (To Butter the Bowl)
2 1/4 t  Dry Active Yeast (1 envelope)
1/3 c  Warm Water
6 c  Bread Flour
1/3 c  Sugar
2 1/2 t   Sea Salt, fine grain
6  Large Eggs
3  Large Egg Yolks
4  Sticks Butter (cold, no salt)
1/4 c  All Purpose Flour (to Flour the board)
1 Large Egg (for Egg wash)
1 T  Water (for Egg wash)


1.  Butter a large bowl to place the Dough in later with 1 T room temperature Butter and set aside.  In a small cup or bowl pour 1/3 c very warm water from the tap (about 110 degrees) and add the Yeast and stir.  Set aside to proof for 5-7 mins.  The Yeast will begin to bubble and increase in size.  This means it is alive and well.  If nothing happens the Yeast is not alive and won't make the Brioche rise.

2.  In the bowl of a KitchenAid mixer fitted with the dough hook, put the Flour, Sugar and Sea Salt.  Mix well for a couple minutes while the Yeast proofs.

3.  In a separate bowl, crack 6 large Eggs and add 3 Yolks from large Eggs and whisk well.  Set aside.

4.  Remove the cold Butter from the fridge and cut each stick into small cubes, about 1/2 inch square or so.  Set aside.

5.  Once the Yeast has proofed, turn the mixer on low and add the Yeast to the Flour mixture all at once then add the Egg mixture all at once.  Continue to mix on low.  The Dough will look dry and crumbly at first.

6.  Increase the speed of the mixer to medium speed and add 1/4th of the cold Butter.  Allow to mix for 15 secs. then add 1/4th more of the Butter.  Repeat every 15 secs. until all the Butter has been added.

7.  Continue to mix at this speed for 10 minutes allowing the cold Butter to incorporate.  The Dough will go from looking dry to looking sticky and finally to form a smooth large ball.  Scrape down the bowl often.  You may also need to wrangle the Dough from creeping up the Dough hook from time to time.

8.  After 10 mins. the Dough ball should be smooth.  Pull it from the Dough hook and place in the large Buttered bowl that you prepared earlier.  Cover very tightly with plastic wrap and refrigerate over night. 16 hrs. minimum but 24 hrs. is even better. 

9.  The next day remove the Dough from the fridge and take the plastic wrap off.   The top of the Dough will look dried out and the the Dough will have increased in size, but not a lot.   Spray 2 loaf pans with non-stick Vegetable spray (like Pam).  Sprinkle about 1/4 c All Purpose Flour on a board and dump out the Dough on the Flour.  Cut the Dough in half and form into a rough loaf shape.   The Dough will feel heavy and dense.  Knead it for 1 minute to soften the Dough to make it workable.  If you are not making loaves, form the Dough into the shapes you want at this stage (as in roll out the Dough for Cinnamon Rolls or for small individual Brioche rolls).

10.  Place the shaped Dough into the prepared pans then cover with a kitchen cloth and place in a warm place and allow to rise, doubling in size, approx. 2-2 1/2 hours.  A trick I use is to turn my oven on to 200 degrees for a couple minutes then turn it off.  I open the door and let some of the heat out and check that it isn't too hot.  I put my loaf pans with my Dough in the oven with the door closed to rise for the 2-2 1/2 hrs.  This makes a nice warm protected spot.

11.  After the Dough has doubled in size, preheat the oven to 350 degrees.  (If you used your oven as a warm spot to rise, remove the risen Dough and set on the counter as the oven heats up.)  Score the top of the Dough gently with a sharp knife down the middle lengthwise.  Make the Egg wash: Mix one large Egg with 1 T Water in a small bowl and brush this mixture on the tops of the Dough.  This will give the Bread a beautiful shiny brown top crust.

12.  Bake at 350 degrees in the center of your oven for 50-55 minutes for loaves until the top is well browned.  Small Rolls bake for 25-30 minutes.
Tap the Bread on top listening for a hollow thump indicating it is done.  Immediately remove from the loaf pans and allow to cool on a wire rack.

Click here for an amazing Cinnamon Rolls Recipe  made from this Brioche Dough recipe or for the most delicious French Toast you will ever eat!

 

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