Just Spiced.

Back in June, we celebrated National Doughnut Day. Today, November 5, we are told it is time to celebrate again. Two National Doughnut Days in one year? Who am I to argue?

For today's festivities, I made Spiced Cake Doughnuts. Not Pumpkin Spiced. Not Spiced Pumpkin. (There is a difference.) Just SPICED.

Several years ago, I was in enamored with all things pumpkin spiced. (And for the record, "pumpkin spiced" means that the spices used to flavor pumpkin baked goods are used. Cinnamon, nutmeg, cloves, maybe a little ginger. No actual pumpkin is involved. "Spiced Pumpkin" includes the pumpkin, be it roasted, pureed, boiled, mashed, or a combination of any of those, AND the spices. Got it? NO real pumpkin in your pumpkin spice.) Anyway, I loved pumpkin spiced lattes, pumpkin spiced creamer, chocolate, cookies, and cakes. If it was seasoned with the spices of autumn, I was going to try it.

Then, one day, I had had enough. I don't know what happened, but pumpkin spice didn't do it for me anymore. Maybe it was the overkill of absolutely everything in the market place being labeled "pumpkin spice" from Labor Day through Thanksgiving. Maybe it was like the time that I realized that I do prefer butter to margarine. Just part of an evolving palatte. Who knows. I am just over Pumpkin Spice.

Thankfully, I am not over everything nice, as the Spiced Cake Doughnuts I made today are absolutely nice. No pumpkin required.

Happy National Doughnut Day, again.

Spiced Cake Doughnuts

1 cup flour

1/4 cup sugar, plus 2 tablespoons

1 teaspoon baking powder

1/8 teaspoon nutmeg

1/8 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup milk, plus 2 tablespoons

1 egg, beaten

1 teaspoon vanilla

1/2 tablespoon canola oil

Cinnamon Sugar for coating the doughnuts.

Preheat the oven to 325F.
Coat the doughnut pan with cooking spray. (I am quite liberal with coating the pan. There is nothing sadder than stuck doughnuts.)
Combine flour, sugar, baking powder, nutmeg, cinnamon and salt.
Stir in milk, egg, vanilla and oil.
Beat together until well blended.
Pour batter into a zip-topped bag, manipulating batter to one corner of the bag. With the bag over the baking pan, clip one end. (Batter will start running out immediately.) Squeeze the bag to fill each doughnut cup about 3/4 full.
(You can skip the zip-topped bag, and just ladle the batter into the baking pan, but I have found the bag to be a less messy option.)
Bake 8-10 minutes until doughnuts spring back when touched.
While doughnuts are still warm, remove from baking pan and roll in cinnamon sugar (heat will allow the sugar to stick to the doughnut).
Allow to cool on rack, or enjoy will warm. (Yields 6 doughnuts)

Thank You for Sunday Brunch

Dear Lord, Thank you for Sunday brunch. Amen.

Ever wake up and want cinnamon rolls RIGHT NOW? Put that tube of biscuits aside. I have another easy alternative.

Our house used to always have a tube of biscuits, crescent rolls, or pizza crust in the fridge. Then, I just quit buying them. I am not sure why. While we don't follow a totally non-processed diet, we do try to limit those foods, and I guess at some point, I unconsciously decided that the tubes of dough weren't adding anything meaningful to our meals. One day, I had a craving for cinnamon rolls and picked up a can from the dairy case. However, when baked, they seemed to have a weird chemical taste that I hadn't previously noticed. Cue the sad trombone as one of my guilty pleasure comfort foods had lost its pleasure.

But, here I am to save the day with a new easy option. I won't claim that it is any healthier than a tube of biscuits, as one ingredient is Bisquick baking mix and another is soda. But, they certainly are delicious and most definitely are so simple. Those are two characteristics that I want for Sunday Brunch. I don't want to slave in the kitchen. I want to enjoy one day with a slower pace and linger and lounge at the table with some mouthwatering food.

Dear Lord, Thank you for Sunday brunch. Amen.

Cinnamon Biscuits

1/4 cup unsalted butter

2 cups Bisquick baking mix

1/2 cup sour cream or plain Greek yogurt (if you want a sweeter dough, I have subbed honey Greek yogurt with success)

1/2 cup lemon-lime soda (7-up or Sprite) or club soda (will not add extra sweetness to the dough)

Filling:

2-3 tablespoons melted butter

1/4 cup (or less) sugar

1-2 tablespoons cinnamon (depends on how cinnamony you like them)

Glaze:

1/4 - 1/2 cup powdered sugar

2 tablespoons heavy cream

Heat oven to 425F.
Place butter in a small baking dish (8"x8" pan; 8" or 9" cast iron pan...whatever you have) and place pan in the preheating oven to melt the butter.
Meanwhile, combine baking mix and sour cream (or yogurt) in a mixing bowl until crumbly.
Stir in soda just until dough comes together. (dough will be soft and sticky, but should be manageable...if too sticky, add a bit more baking mix; if too dry, add a bit more soda)
Use a bit of baking mix (or flour) to create a floured surface. Turn dough out onto said surface. 
Knead lightly (just a couple times) to coat dough with flour.
Lightly pat the dough out into a rectangular shape.
Brush with melted butter.
Combine sugar and cinnamon and sprinkle on dough.
Beginning on long side, roll dough toward you to form a log.
Cut the log of dough into 7 or 8 pieces.
Remove baking dish with melted butter from the oven.
Roll each cinnamon biscuit in the melted butter (first, I dip the bottom, then the top, then roll the sides in the melted butter as I put it in place in the pan). Repeat with each biscuit and arrange in the pan.
Bake for 12-15 minutes. (After 12 minutes, I usually pull the middle biscuit away a bit to see if it is done in the middle and add more time as needed).
Cool for a few minutes while whisking together powdered sugar and heavy cream for glaze. 
Drizzle glaze over baked biscuits. Serves 4-8.

Rumor Has It

Rumor has it that it is snowing again today.

Rumor has it that rain is on the forecast for tomorrow.

Rumor has it that there will be more snow for Monday.

Rumor has it that I took advantage of the cold and wet and made another wintery recipe.

Rumor has it that Hubs isn't a real fan of fruity things.

Rumor has it that if you ever see him with a glass of wine, he is most likely just holding it for me.

Rumor has it that he ate about half a pan of this dessert in one sitting with vanilla bean ice cream.

Rumor has it he didn't even share with the pups.

Rumor has it that it's that good.

Red Wine Pear Crisp

(adapted from Cooking Light)

1/2 cup flour

1/2 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon salt

3 tablespoons butter, melted

2/3 cup cabernet sauvignon wine

1/2 cup sugar

zest of one lemon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

5 pears, peeled, cored, and thinly sliced

Preheat oven to 350F.
Combine flour, oats, brown sugar, cinnamon, allspice, and salt.
Drizzle in melted butter and stir with a fork until crumbly. Set aside.
Combine wine and sugar in a large skillet; bring to a simmer.
Stir until sugar is dissolved and reduce heat.
Add zest, cinnamon, allspice, and pears to the pan and toss to coat.
Simmer about 15 minutes until pears are tender.
Grease an 8-inch square baking dish or coat with cooking spray.
Spoon pear mixture into prepared pan.
Sprinkle evenly with streusel mixture.
Bake for 30 minutes, until bubbly and lightly browned.
Serve with vanilla ice cream or whipping cream. (Serves 6) 

Have Yourself a Crafty Little Christmas!

I don't craft.
But, I did.
Baking cookies annoys me.
And, this craft is much like baking cookies.
I don't know what is going on.
Maybe, it is Christmas spirit. Ho! Ho! Ho!

CINNAMON-APPLESAUCE ORNAMENTS
Combine equal parts ground cinnamon and applesauce together. 

I used my Kitchenaid mixer, but if I would have done it by hand, I could have counted it as an upper body workout...at least for my stirring arm.

Roll the dough out to about 1/4" thinkness, or so. 

You may need to dust the surface with a little additional cinnamon to keep the dough from sticking while rolling.

Use a cookie cutter of your choice (I have made these at Valentine's using a heart-shaped cutter.) to cut ornaments from the dough.

With a straw, cut a hole in the ornament for hanging ribbon.

Arrange ornaments on parchment (or Silpat) lined cookie sheets and bake at 200 degrees for 2-4 hours (time will depend on thickness of the dough).

Rotate cookie sheets (turning front to back and switching racks in the oven) every hour or so.

Alternatively, arrange ornaments on parchment or wax paper and allow to dry at room temperature for 2 to 3 days.

Thread lengths of ribbon (I just used curling ribbon, but silk or satin ribbon is pretty.) through the pre-cut hole and tie as hanger.

Hang ornaments on your tree; use as give tags (puff paint or a metallic marker work well to write on the dried cinnamon and applesauce); attach to a platter of goodies; hang in your car as a festive, seasonal air-freshener.

 

I have given some as little "thinking of you gifts" and hung most on the skinny tree that is tucked between my pantry and the basement door in my kitchen.

They are a fragrant addition to the mostly kitchen-themed decor.

Are you having a Crafty Little Christmas? What are you making?

*THE* Secret Ingredient

 

Check out that fabulous photo. Doesn't it look like the most delicious Apple Butter ever? Cinnamon delight spread on fresh biscuits is an absolute, pure pleasure of fall apple harvest. But, what's that? You don't have an apple tree? Neither do I. That is when *THE* Secret Ingredient comes into play. 

You see, the fabulous photo above isn't Apple Butter. It is Zapple Butter. Not a single apple was harmed in the production of countless half-pint and quarter-pint jars of my sweet and spicy spread. I did manage to mangle a few monster zucchini, though. Yes, z.u.c.c.h.i.n.i. That green squash that everyone always has too much of and that grows to monster proportions in the blink of an eye is the main ingredient in Zapple Butter. 

Surprised? I was. I knew that zucchini could mimic apples in pie, but I had no idea that when boiled until tender, whirled with an immersion blender, and mixed with a plethora of autumn spices it could really and truly taste like apple sauce. Cook it down slowly for several hours and voila! It is Apple Butter...err, Zucchini Butter...err, Zapple Butter!

I am sold. There are several little jars of this scrumptious treat cooling on my counter as I type. Another batch is just about ready for a night in the slow cooker. I haven't given up on Spiced Zucchini Bars with Cream Cheese Frosting for taming my monster zucchini, but I have found another delicious alternative.

 

Zapple Butter

4 cups cooked and pureed zucchini (For this, I peeled, seeded, and cut into large chunks about 3 of those super large zucchini that sneak into the garden; it was enough to fill my 7-1/4 quart round Le Creuset pot. I covered with water and added about 1/4-1/2 cup of apple cider vinegar. Boiled for 1 hour, or until tender. Drained. And, went to town with my immersion blender {also known as "the boat motor"} until it was the texture and consistency of apple sauce.)

4 Tablespoons apple cider vinegar

1 teaspoon lemon juice

2 cups sugar

2 teaspoons cinnamon

1/4 teaspoon allspice

1/4 teaspoon nutmeg

I suppose that I should have started with the instructions to cook the zucchini, but oh well...you all probably know by now that I am not a recipe developer or writer. I just cook.
Combine all ingredients (cooked and pureed zucchini through the spices) until well blended.
Pour into a crockpot or other slow cooker and cook on low overnight (at least 8 hours, but I have allowed it to simmer for up to 10 hours).
Ladle into sterilized jars and process in a hot water bath for 10 minutes to seal. (If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.) Yields about 5 pints...which I processed in 1/2-pint and 1/4-pint jars.

Lick The Platter Clean

An apple a day...wouldn't be enough for an Applesauce Spice Cake with Buttermilk Syrup. I used three peeled and grated apples AND a cup of chunky applesauce to make this lick-the-platter-clean, delicious, fall dessert.

The original recipe only called for two apples, but I had three in the bowl on the table and tossed in the additional one "just because." The extra little pieces of apple disbursed through the batter creating moist pockets of superb. fruity goodness in the cinnamony cake. Yum.

But, as yummy as the spicy cake is, it is the syrup that had my guests wanting to lick the plate when I served this dessert after a simple meal on Halloween. You KNOW a recipe is a hit when someone swirls their fork around to make sure that they get every last drop of the caramel-like Buttermilk Syrup. I was ready to avert my eyes and look away if the plate raised up from the table to meet the eager tongue, but good manners reigned strong...mostly.

Why don't you bake an Applesauce Spice Cake with Buttermilk Syrup for yourself and see if you can stand not to lick the plate? I don't think that I can resist it On My Plate.

Applesauce Spice Cake with Buttermilk Syrup

(recommended by Elle's New England Kitchen and You Know What You Oughta To Do... and adapted from My Muffin Thursday)

1/2 cup butter, softened

2 cups sugar
2 eggs
1 cup applesauce

3 apples, peeled, cored, and grated
2 teaspoons cinnamon
1 teaspoons nutmeg (I always use fresh grated nutmeg & grate right into the batter...never sure if I have the right measure, or not.)
1/2 teaspoon cloves
1 1/2 teaspoons baking soda
1/4 teaspoon baking powder
1 1/2 teaspoons salt
2 1/4 cups flour

Preheat oven to 375 degrees.
Cream softened butter and sugar. 
Mix in eggs one at a time until well incorporated. 
Stir in applesauce and apples until combined.
Sift in cinnamon, nutmeg, cloves, baking soda, baking powder, salt, and flour. 
Stir until all dry ingredients are moist. 
Don't over mix. 
Pour into a prepared 9" x 13" baking dish.
Bake 30-40 minutes or until tester inserted in center of cake comes out clean.
Serve with buttermilk syrup.

Buttermilk Syrup

  

1/2 cup butter
3/4 cup buttermilk
2 tablespoons light corn syrup
1 1/2 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla

In a large pot (Really LARGE...when the buttermilk and baking soda heat together, the foam is insane. Pick your largest pot and go buy one bigger to make the sauce...or clean up boiled over foamy sugar off your stove. You have been warned.), combine butter, buttermilk, corn syrup, sugar, and baking soda.
Stir and bring to a boil. 
Boil 7 minutes, stirring constantly. (This is when the foam really gets out of control.)
Remove pan from heat. 
Allow foam to subside, then stir in vanilla. 
Serve warm.

Muffin Top

I tried on my jeans today for the first time in a couple of months. I have been enjoying the summer in shorts, capris, skirts, and sundresses. Jeans have not been a part of my wardrobe. Maybe, they should have been. Maybe, I should have forced my thighs into the unforgiving denim a few times just as a means of checks and balances. I really wasn't happy as I sucked in my flab to zip up my favorite pair of jeans and revealed a blubbery muffin top. Gross.

The only muffin top that I want is on a real muffin, like a Spiced Zucchini and Walnut Muffin. Fragrant with cinnamon, dense with shredded zucchini, packed with the crunch of walnuts, these muffins are anything but gross. But, if I want to fit back into my jeans, I might have to pass on the Spiced Zucchini and Walnut Muffins On My Plate for awhile.

Spiced Zucchini and Walnut Muffins

3 eggs, well beaten

1 cup Canola oil

2 cups sugar

2 cups grated zucchini (peel if you must, but I don't)

3 teaspoons vanilla

3 cups flour

1 teaspoon salt

1/4 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon nutmeg

3 teaspoons cinnamon

1 cup chopped walnuts

Preheat oven to 325.

Mix first 5 ingredients.

Sift together rest of ingredients.

Add to the first mixture.

Coat 24 muffin tins with non-stick cooking spray.

Divide batter evenly among the muffin cups. (I use an ice cream scoop.)

Bake for 35-45 minutes, or until top springs back with light touch and pick comes out clean.  (24 muffins) 

Feeling the Crunch

I have been absent once again as so much of life took over all of my time. I had great intentions to get back here and keep you updated, but as any of you that have been following this blog for awhile know, my good intentions often go by the wayside.

But, here I am. Back. Not sure where to begin, but so pleased with the Blueberry Cinnamon Crunch Muffins that I made yesterday. You see, it was 4am on Sunday morning, and I couldn't sleep. I tried. I really did, but eventually just gave up on the tossing and turning and got out of bed. Then, what should I do with myself? Why not make breakfast?

I am so NOT a morning person. Our breakfasts often are served for brunch, lunch, or dinner. But, yesterday, something overcame me in the darkness of early morning, and I put the KitchenAid to use to whip up some amazing muffins. The recipe might seem odd with so much baking powder, but the muffin's light, fluffiness punctuated with bits of cinnamon crumble and blueberries is just absolute perfection. Nom. Nom. Nom.

I might be enticed to get up early again for Blueberry Cinnamon Crunch Muffins On My Plate.

Blueberry Cinnamon Crunch Muffins

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter
1 1/2 cups blueberries (fresh)
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cinnamon Crunch:
Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon.
Cut-in 3 tablespoons butter until well mixed.
Stir in blueberries.
Batter:
Preheat oven to 400°F.
Cream together 1 cup sugar and 1/3 cup butter.
Beat in eggs.
Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
Add flour mixture and milk alternately to butter mixture.
Fold in blueberry mixture.
Spoon batter into 18 muffin cups coated with cooking spray.
Bake for 18 minutes or until muffins spring back when lightly touched in center.
Cool in pan for 5 minutes. (18 muffins)