Pumpkin Monkey Bread | Sugarcrafter - StumbleUpon
September 23, 2011 | Print | E-mail | Filed under bread, pumpkin Monkey bread. It’s almost as much fun to say as it is to eat, and with the arrival of autumn, I couldn’t stop thinking about taking my usual recipe and kicking it up a notch with the addition of pumpkin – so, of course, I did. For the dough: 3 1/4 cups flour, plus extra for kneading1/2 tsp salt1/2 tsp cinnamon1/4 tsp nutmeg1/8 tsp cloves2 Tbsp unsalted butter, melted1/2 cup warm milk1/4 cup warm water2/3 cup pumpkin puree1/4 cup sugar2 1/4 tsp active dry yeast For the coating: 1 cup sugar2 tsp cinnamon3/4 stick butter, melted For the glaze: 2/3 cup powdered sugar2 Tbsp pure maple syrup1-2 tsp milk In a large bowl, whisk together the flour, salt, and spices. In another large bowl, whisk together the milk, water, pumpkin, melted butter, sugar, and yeast. Make a well in the center of the flour mixture and add in the wet ingredients. Cover and let rise until doubled in size, about an hour. Preheat the oven to 350 degrees. Leave a Reply
Cinnamon Toast&Rolls - Circle B Kitchen - Circle B Kitchen - StumbleUpon
The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
The Pastry Affair - Home - Garlic Parmesan Pull-Apart&Bread - StumbleUpon
I once made the driest pancake in the world. I can see you sitting at home, staring at your computer screen, and scoffing at my bold statement. Driest pancake in the world? Yeah, right. How would you even know? But this is the truth, my friends. Let me share my story with you. A few years back, I made chocolate chip pancakes. Quickly flash to the next morning. Still cold. Confusion. Was the microwave broken? I got angry, as one will when they want food and want it now. When I took it out, the pancake was slightly less cool. It took me a few hours to realize what had happened. It only stands to reason that my pancake was so utterly dry that there wasn't enough water in it to be absorbed by the microwaves. Thus, the world's driest pancake was born. And to think I took a bite... Luckily, this Garlic Parmesan Pull-Apart Bread is definitely not dry. One Year Ago: Chocolate Orange Miniature Cakes Garlic Parmesan Pull-Apart Bread Yields 1 loaf Punch down the dough.
Classic Biscuit Recipe: Butter Dips | Apartment Therapy The Kitchn
This week we're turning away from all the holiday sweets to cook up some classic winter comfort food — food that is a little indulgent, perhaps, but nourishing nonetheless. And I couldn't let the week go by without looking back at one of my favorite biscuit-y breads from childhood: Butter dips! Have you ever made these ultra-quick, ultra-easy biscuits? Butter dips are an old Betty Crocker classic. The wet, butter-less dough produces an incredibly light and spongy biscuit; like Shirley Corriher's Touch-of-Grace biscuits, the very wet dough means that the biscuits rise fast and stay light. Of course, the resulting dough is quite wet; you have to roll it in a bit of flour to get it to hang together. So here, without further ado, are butter dips. Previous image Next image Butter DipsAdapted from Betty Crocker. 1/4 cup unsalted butter1 1/4 cup flour2 teaspoons sugar2 teaspoons baking powder1 teaspoon salt2/3 cup milk Heat the oven to 450°F. Bake for 15 minutes or until puffed and golden.
