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Mini Pecan Sticky Buns and Pumpkin Spice Cookies

I have been in a sugar coma since about 3 o’clock yesterday. Actually I don’t even know if you can call it a sugar coma. Its more like sugar dependency. These Spiced Pumpkin Cookies and Mini Pecan Sticky Buns are so good that my body is rejecting all other forms of food. Banana with breakfast? You mean banana bread right? Or oatmeal? But what about oatmeal cookies…..

Worth it. I’ll break the cycle when I feel like it. Probably never.

These treats are two FABULOUS new recipes from two new FABULOUS cookbooks. I just bought Pretty Delicious, by Candice Kumai and Chewy Gooey Crispy Crunch Melt-In-Your-Mouth Cookies, by Alice Medrich last week. I couldn’t decide which cookbook to try first so I decided to experiment with both.

It was one of those perfect recipe days when new recipes work out PERFECTLY. I usually at least burn something or forget salt or something else dumb. But I didn’t! Not this time! These are delicious holiday recipes. The mini sticky buns are great for get-togethers. They’re bite sized, travel well, and so easy to make. Perfect with a glass of wine.

I love the pumpkin cookies because I don’t tolerate dairy so well (more on that later, but not too much. Don’t worry) and they don’t have cream or milk, only a little butter and they are sooooo yummy. The mix of spice is absolutely perfect between the chewy cookie and rich frosting.

Enjoy!

Spiced Pumpkin Cookies (From Pretty Delicious by Candice Kumai)

Cookies:

2 cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon freshly grated nutmeg (I used 1/8 ground)

1/2 teaspoon sea salt

3/4 cup packed light brown sugar

1/4 cup unsalted butter

3/4 cup canned unsweetened pumpkin puree

1 large egg

1 teaspoon vanilla

Frosting:

2 cups confectioners’ sugar

1 tablespoon unsalted butter, melted

1 tablespoon canned unsweetened pumpkin puree

1 teaspoon vanilla

1 teaspoon ground cinnamon

2 tablespoons unsweetened almond milk

Preheated oven to 350 degrees. Line baking sheet with parchment paper.

1. whisk flour through salt in a medium bowl and set aside

2. Beat brown sugar and butter until light and fluffy (1 1/2 min). Add pumpkin, egg, and vanilla and beat to combine.

3. Add four mixture and beat on low speed until just combined. Chill for 15 minutes.

4. Using a tablespoon measure, roll dough into balls and space 1 inch apart. Slightly flatten balls and bake for 15 minutes or until edges are firm but center is still soft. Cool for 10 min on pan, then transfer to wire rack.

Frosting:

Sift confectioners’ sugar into medium bowl. Add the rest of the ingredients and whisk until smooth. Drizzle the glaze over the cookies and let harden for at least 10 minutes before serving. Yields 24 cookies.

Nutrition (per cookie): 120 calories, 3 grams fat

Mini Pecan Sticky Buns (From Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies by Alice Medrich)

Ingredients:

24 pecan halves

1 cup unbleached all-purpose flour

1 teaspoon baking powder

1/2 salt, plus additional for sprinkling

3/4 cup heavy cream

1/2 cup packed brown sugar

1/2 teaspoon cinnamon

2 tablespoons unsalted butter, very soft

Preheat oven to 400 degrees. Lightly grease mini muffin tins.

1. Place a pecan half in each cup, top side down. Combine flour, baking powder, and 1/4 teaspoon salt in a medium bowl and whisk. Make a well in the center and pour in cream. Using a rubber spatula fold in the flour mixture until a soft dough is formed. Do not over mix or your dough will be tough. Let rest for 2-3 minutes. Meanwhile mix the sugar with the cinnamon.

2. On a lightly floured surface, with a rolling pin, roll the dough to a 12 x7 inch rectangle and 1/4 inch thick. Spread the dough with the soft butter and prickle with a pinch of salt and the brown sugar. Starting at the short end, tightly roll the dough. Gently stretch the dough to lengthen and cut into 24 equal pieces. Place each piece in a muffin tin, cut side up.

3. Bake for 12-15 min or until well browned, rotating pans halfway through the baking time. Immediately turn the cookies onto a sheet of parchment on a heatproof surface. Serve the same day.

(You can omit the pecans and increase the cinnamon to 1 teaspoon to make Cinna-Minis. You can also add raisins, chocolate chips, or anything else you think would be a yummy combo! These are very easy to tailor to your individual taste)

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Sour Cherry Chocolate Scones

Score:

Scones– 3 hours… GRE– 0.

I swear I’ll start tomorrow.

I swear..

In the mean time, I think I’ll eat a scone.

Here’s some Sour Chocolate Cherry Scones for your viewing pleasure. Tart, chocolatey, rich, and sooooooo yummy. So much better than math.

(From the Sono Baking Company Cookbook)

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