Friday, September 30, 2016

Pumpin Muffins With Maple Cream Cheese And Cinnamon Streusel



Ingredients
Muffins
2 cups flour
1 cup brown sugar
1 tablespoon baking powder
1 teaspoon baling soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 pinch of salt
3/4 cup butter, melted
1/2 cup heavy whipping cream
1 1/3 cups pumpkin puree
2 eggs
1 1/2 teaspoon vanilla

Maple Cream Cheese Filling
4 ounces (1/2 a package) cream cheese
2 tablespoons maple syrup
1 tablespoon brown sugar

Cinnamon Streusel Topping
5 tablespoons cold butter, chopped into small cubes
1/2 cup flour
4 tablespoons brown sugar
1/4 teaspoon cinnamon







Directions
Muffins
1. Preheat oven to 375 degrees. Line muffin tins with paper liners, or grease and flour the cups.
2. In a large bowl combine flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl whisk together melted butter, heavy whipping cream, pumpkin puree, eggs, and vanilla.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Scoop batter into prepared muffin tins, about 3/4 full.

Maple Cream Cheese Frosting
1. In a small bowl mix together cream cheese, maple syrup, and brown sugar until all lumps are smooth.
2. Top muffin batter with a spoonful.

Cinnamon Streusel
1. Combine flour, brown sugar, and cinnamon.
2. Add chopped butter into dry ingredients, and mix until crumbly.
3. Sprinkle onto muffin batter.
4. Place muffin tins in the center rack of oven, and bake for 25 minutes or until tops are golden.










Saturday, September 24, 2016

Blackberry Pear Crostata With Fig Preserves



Fall is here and I couldn't be happier. I got out of my usual Saturday morning workout class and it was so dark outside still, cloudy, and gloomy... The perfect fall day. I knew I needed to bake something.
 
I've been wanting to try my hand out at making a braided crust, so I decided to keep it simple with a fruit crostata. I had some amazingly delicious ripe pears, and a little bit of fig preserves left. Once I laid the pears out I decided it needed a little bit of color, so I through in some blackberries to top it off. 

Feel free to use any kind of fruit with this recipe.. It is very versatile, so throw in whatever combination you think will be good!






Ingredients
2 cups all purpose flour
1/4 cup sugar
3/4 teaspoon salt
2 sticks unsalted butter, cut into 1/2 inch pieces
1/4 cup ice water
1 pear
1/4 cup blackberries
1 egg
3 tablespoons fig preserves
Cinnamon


Directions
1. Pulse flour, sugar, and salt in a food processor until combined. Add butter, and process until mixture resembles course meal. With the food processor running, add ice water in a slow, steady stream until mixture begins to hold together. 
2. Shape dough into 2 disks, wrap each in plastic, and refrigerate for at least 1 hour. 
3. Slice up pear and blackberries. 
4. When dough is ready roll out one disk at a time. Spread out fig preserves, then lay out pears, and blackberries. Fold up edges around fruit. 
5. Beat 1 egg in a bowl, and paint egg wash onto dough. 
6. This next step is optional, I wanted a braided border around my crostata; roll out second dough, and slice into 1/4'' strips. Using three strips at a time, braid dough keeping the strips as snug as possible. Lay one braid around border pressing gently to adhere. Continue with second braid, using your fingers to connect braids together. Cover with egg wash.
7. Bake at 375 degrees for 30 minutes or until crust is browned and pears are tender. Remove from oven, and sprinkle with cinnamon. 






Hope you enjoy!




Thursday, September 1, 2016

National Cabernet Day With Flora Springs

Did you guys know today is National Cabernet Day!?

One of my favorite wineries is giving away some of their amazing wine today in honor of #CabernetDay. 
Head over to FloraSprings.com to find out how to enter.

How are you celebrating?










Special thanks to Flora Springs for sponsoring this post!