Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

Spiced Pumpkin Loaf – Let the Holiday Baking Begin!

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Spiced Pumpkin Loaf

True confessions…I believe I may be one of the few people who don’t go over the moon when the PSL hits Starbucks.  I’d much rather have my pumpkin in a moist, sweetly spiced muffin or cake or loaf or scone and I don’t waste my ‘indulgence’ calories on beverages.  And a grande Pumpkin Spice Latte made with whole milk and whip has over 400 calories…so one more reason to enjoy a nice slice of this Spiced Pumpkin Loaf.

This delicious pumpkin loaf is slightly spiced with cinnamon, ginger and nutmeg and sweetened with brown sugar and maple syrup. Maple drizzle adds some flare and a little more sweetness and can be omitted as this loaf is great as is but I’d go for the flare and sweetness!  I just saved 420 calories not drinking the PSL remember!!

Daphna Rabinovitch shares this recipe in her baking book, “The Baker In Me”, and I’m going to share it with you today.  Any leftover pumpkin can be saved in a zip lock bag for use in either the pumpkin muffin or pumpkin scone recipes you can check out in my earlier blogs.  Make sure to buy pumpkin puree NOT pumpkin pie filling and check to make sure the container is 100% pure pumpkin.

I used 1/2 whole wheat flour and 1/2 all-purpose flour in my recipe and I used a combination of pecans and toffee bits instead of walnuts.  This loaf would work without nuts or with the addition of a few butterscotch chips or some pumpkin seeds sprinkled on the glaze.  Wrap a slice of this sweetenuf yumminess to pack in your bag for a quick breakfast at your desk or in the car or for a mid-afternoon snack to tide you over to dinner.  A slice after dinner for a simple dessert with a scoop of frozen yogurt or ice cream would hit the spot as well.  Whatever you do, if you enjoy pumpkin in your baked goods, bake up Daphna’s wonderful recipe.  You won’t be disappointed.

Spiced Pumpkin Loaf with Maple Drizzle

Preheat oven to 325F.  Grease or parchment line a 9-x5-inch loaf pan.

Ingredients:

2 1/4 cups all-purpose flour

2 tsp baking soda

2 tsp ground ginger

1 1/2 tsp cinnamon

3/4 tsp ground nutmeg

1/4 tsp salt

1/2 cup unsalted butter, room temperature

1/2 cup packed light brown sugar

2 large eggs

1/2 cup pure maple syrup

1 1/3 cups packed cooked canned pumpkin

1/2 chopped walnuts

Glaze – Combine 1/3 cup icing sugar with 2 tbsp maple syrup

Method:

In a medium bowl combine the flour, baking soda, ginger, cinnamon, nutmeg and salt.  Set aside.

In the bowl of a stand mixer using a paddle attachment, beat the butter for 1 minute.  Add the brown sugar and beat until very light in colour and fluffy.  Beat in the eggs, one at a time, beating well after each, and scraping down sides and bottom of mixing bowl.  Beat in the maple syrup.  The mixture will look curdled at this point!  As you add the flour mixture it will come together.

Remove the bowl from the mixer and using a wooden spoon stir in half of the flour mixture until combined.  Add in the pumpkin and stir until combined then add in the remaining flour mixture and stir until no streaks of flour remain.  Fold in the nuts.

Turn out the mixture into the prepared loaf pan and smooth out the top with an offset spatula or knife.

To prevent the bottom from overbaking place the loaf pan on 2 stacked cookie sheets and bake for 60-70 minutes until top springs back lightly when touched.  Let cool 30 minutes on rack then remove from pan.

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Maple Glazed Spiced Pumpkin Loaf – recipe on sweetenufblog

Once completely cool drizzle with the maple glaze and enjoy!

Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel

Brownie Cookies

Brownie Cookies

I have never met a Brownie I didn’t like.  Whether cakey, chewy, marbled, full of nuts or not, a Brownie is always a great sweet treat option.

I’m not sure whether I can honestly say these  brownie cookies surpass the allure of a big Brownie square calling out to be consumed but since these cookies bake up faster they deserve an additonal ‘brownie’ point in my sweetenuf opinion.

I added in some Godiva milk chocolate caramels I had on hand but pretty much anything from nuts to chopped dark chocolate or even a few peanut butter cups would enhance these soft and fudgey cookies.

Mixing wet ingredients for Brownie Cookies
Adding in eggs to melted butter and chocolate, sugar and vanilla
Adding in dry ingredients for Brownie Cookies
Stir in dry ingredients
Godiva Milk Chocolate Caramels added
Fold in add-ins of your choice
Milk Chocolae Caramel Brownie Cookies
Perfection – Brownie Cookies

Brownie Cookies

Preheat oven to 350F.  Line a large cookie sheet with parchment.

Ingredients:

4 tablespoons butter, cut into small pieces

4 ounces unsweetened chocolate, chopped

1 cup granulated sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup of your favourite add-ins, white chocolate, nuts, peanut butter cups, etc.

Method:

In microwave safe bowl melt butter and chocolate on low and stir until smooth.  Add in sugar, salt and vanilla and stir.  Add in eggs one at a time ad mix until well combined.

Add in flour and baking powder and mix until combined.  Then fold in add-ins.

Drop cookies by tablespoon or scoop onto prepared sheet.

Bake 8 minutes.  Cookies will be puffed and barely set.  Remove from oven and let cool.  Makes approximately 12-15 cookies.

Triple Peanut Butter Cookies

Triple Peanut Butter Cookies

These easy to make cookies have everything a peanut butter lover could ask for, peanuts, crunchy peanut butter and just in case you felt they were lacking in the ‘peanutty’ department,  some chopped up peanut butter cups.

I doubled the recipe since I knew a single recipe wouldn’t last longer than 2 days in my house and since these are oh, so delicious, I’m glad I did.  These will freeze nicely if you feel the need to have a dozen on hand for your own private stash.

No peanut butter cups or no peanuts at your place?!  Use peanut butter chips or a combination of chocolate chips and some other toasted nuts.  I’m sure they will still be moist and soft and as I said before, oh, so delicious!

Triple Peanut Butter Cookies (“Peanutty” Peanut Butter Cookies)

Preheat oven to 350F.  Line 2 cookie sheets with parchment paper.

Ingredients:

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter, room temperature

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 egg

1 1/4 cups crunchy peanut butter

1 teaspoon pure vanilla

1/2 cup salted peanuts

1/2 -1 cup chopped peanut butter cups

Method:

Cream butter and sugars together in bowl of an electric mixer until light and fluffy, on medium speed.  Scrape down sides and bottom of bowl.  Add in the egg and beat until combined.  Add in peanut butter and vanilla and beat until combined, scraping down bowl to ensure even mixing.

In a small bowl, whisk together the flour, soda and salt.

With mixer on low, add in the flour mixture and just combine.  Scrape down beaters and bowl.

peanut-butter-cookie-batter

Fold in peanuts and peanut butter cups by hand.

 

 

 

 

 

 

cookiesUse a medium scoop or shape dough into 1-inch (approx.) balls and place about 1 1/2 inches apart on cookie sheet.  Flatten slightly with a fork dipped in flour or water.

Bake about 8-10 minutes or until lightly brown around edges.

 

 

Oatmeal Chocolate Caramel Macadamia Nut Cookies

Oatmeal Chocolate Caramel Macadamia Nut Cookies

oatmeal-chocolate-caramel-macadamia-nut-cookiesChocolate chip cookies never go out of style.  The choices are seemingly endless.  Whether you like your cookies chewy, crispy, large, small or with ad-ins like peanuts, oatmeal or chopped chocolate bars, recipes abound.

Today I’m sharing an Oatmeal Chocolate Caramel Cookie Pizza recipe.  This makes one large round you cut into wedges once cool.  The choice is yours on whether you decide to share or hunker down on the sofa with the remote and your fav series on Netflix and work your way through these 12 tasty cookies.

You can switch out the chocolate caramel chips for semi-sweet, white or dark chocolate chips if you like.  Instead of macadamia nuts use pecans or peanuts.

No mixer required for these babies.  You need a 3-litre saucepan which eliminates the need for your butter to be at room temperature so when the urge strikes you don’t have to wait.

Oatmeal Chocolate Caramel Chip Macadamia Cookie Pizza

Preheat oven to 375F.  Parchment line a cookie sheet.  Makes approx. 12 wedges.

Ingredients:

3/4 cup all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

6 tablespoons butter

1/3 cup packed brown sugar

1/3 cup granulated sugar

1 egg

2 teaspoons vanilla

1 cup large flake oats

3/4 cup chocolate caramel chips

1/2 cup macadamia nuts (rough chopped)

Method:

Mix flour, baking soda and salt together in a medium bowl.  Measure out oatmeal and set aside with flour.

In a 3-litre saucepan melt butter over low heat.  (Or melt butter in microwave in a large microwave safe bowl.)  Remove from heat and whisk in both sugars.  Whisk in the egg and vanilla.

mix-ingredients-in-a-saucepanMix in the flour mixture and blend then mix in oatmeal and blend.  Fold in chocolate caramel chips and nuts.

cookie-dough-ready-to-bakeSpread dough into an 8-round on prepared sheet and bake in oven for about 20 minutes until golden brown.

Cool and cut the cookie into 12 wedges.oatmeal-chocolate-caramel-macadamia-nut-cookies

 

Pumpkin Pecan Blondies with Cream Cheese Swirl

Pumpkin Pecan Blondies with Cream Cheese Swirl

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The Fall pumpkin obsession hasn’t died down any since last week so I’ve jumped on the bandwagon with this weeks moist and delicious Pumpkin Pecan Blondies with a tasty cream cheese swirl.

Incredibly delicious warm from the oven and still moist, dense and as delicious the next day, these are sure to be a hit.

For this recipe you’ll need a large can of pumpkin since you need 2 cups of puree for the blondies.

Pumpkin Pecan Blondies with Cream Cheese Swirl

Makes approx. 24 bars.  Grease a 9 x 12-inch pan. Preheat oven to 350F.

Cream Cheese Swirl

4 ounces cream cheese, room temperature

3 tbsp granulated sugar

1 egg, room temperature

In a small bowl beat together the cream cheese, sugar and egg and well combined and set aside.

Blondies

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp pumpkin pie spice

1/2 tsp salt

3/4 tsp baking powder

3/4 cup butter, melted

1 1/2 cups light brown sugar, packed

2 eggs

2 tsp vanilla extract

2 cups pumpkin puree

3/4 cup pecans or walnuts, chopped

In a medium mixing bowl, whisk together the flour, cinnamon, pumpkin pie spice, salt and baking powder.

In a large mixing bowl, whisk together the melted butter and brown sugar.  Add the eggs and vanilla, and then beat well.  Add the pumpkin puree and beat to combine.

Add the dry ingredients to the wet, folding with a rubber spatula until flour is mixed in completely.  Fold n nuts.

Pour half of the batter into prepared pan and spread.  Spoon on half of the creamed cheese mixture and swirl through batter with the tip of a knife or a skewer.  Top with the remaining batter spreading gently to make another layer and spoon on remaining cream cheese mixture, again swirling with a knife or skewer.

Bake about 25-30 minutes until a toothpick inserted in centre comes out clean.  Cool and cut into bars.

Enjoy warm from the oven and again later when cool!

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