Pumpkin Maple Scones

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Happy summer! I mean… fall! Seriously, this 90 degree September weather in Chicago is really weird. I want the cool nights and brisk mornings! Not hot and muggy, need the air conditioning on! But, I’ll take it. Leaves have started to change and fall off trees and Halloween stuff is out in all the stores, and of course, pumpkin everything!

I love baking with pumpkin. The result is always delicious and it’s just so warm and inviting. I found a similar recipe on Pinterest for pumpkin scones but I changed it up a little. Also, pouring out 10 teaspoons of milk seems like a lot. I tried to convert to tablespoons but it was getting too complicated. So, here we go! Our first recipe of the fall season…

What you will need:

Baking sheet lined with foil and sprayed with a non-stick spray

1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons cold butter
1/2 cup pumpkin puree
3 tablespoons (+1 teaspoon) maple syrup
10 teaspoons (+ 1 teaspoon) milk

For the glaze:

1/4 cup powdered sugar
2 teaspoons maple syrup
1-2 teaspoons milk

Preheat oven to 425 degrees fahrenheit. In a large bowl, whisk together the flour, cinnamon, baking powder and salt. Cut the butter in until it resembles coarse meal. Stir in pumpkin, 3 tablespoons maple syrup and 10 teaspoons milk until just incorporated.

Divide the dough into 8 equal balls and place on prepared baking sheet. In a small bowl, whisk together the 1 teaspoon of maple syrup and milk and brush over the tops. Bake for 12-14 minutes or until lightly golden on top. Cool on a wire rack.

Once cooled, combine all ingredients for the glaze in a small bowl. Stir until you get desired consistency. Drizzle over the cooled scones. Enjoy!

Store in an airtight container at room temp. Serve warm.


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Pumpkin Pound Cake with Maple Glaze

This pumpkin cake is very similar to the one I posted 2 weeks ago, but this is a pound cake. For those who don’t know, pound cakes are very dense and rich because there is a pound of each 4 main ingredients; flour, sugar, eggs and butter. Also, I used a maple glaze instead of the cinnamon cream cheese frosting. That would be way too rich on a pound cake. But the glaze takes this cake over the top! Seriously, Starbucks worthy. I don’t know what it is about Starbucks’ baked goods, but oh my gosh, they are delicious! So fresh and I think better than any other bakery. They have THE best blueberry muffins I’ve ever had, hands down. I need to get that recipe. But anyway, back to fall. Let’s go make a pumpkin pound cake!

Side thought- I have a thing for Bundt cakes, too. Again, not sure what it is. The shape maybe? And they feed a lot of people so they’re perfect for a party or special gathering.

What you will need:

Bundt cake pan that is greased and floured

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 can (15 ounces) pureed pumpkin
1 1/2 teaspoon vanilla extract

For the glaze:

4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream (or milk since that’s all I had)
3/4 cup powdered sugar

To make cake:

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until soft and creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.

Slowly add in the dry ingredients, beating until well incorporated. The batter will be thick. Spoon into prepared Bundt pan and bake for 55-60 minutes. Cool for at least 15 minutes before inverting onto serving plate. Let cool completely before glazing.

Here’s the cake naked!

To make the glaze:

In a small saucepan, combine butter, maple syrup and cream or milk. Bring to a boil. Continue to boil for 1 minute. Remove from heat and sift in the powdered sugar. Whisk until smooth and let cool for 15-20 minutes until slightly thickened. Drizzle over the cooled cake.

Slice and enjoy! So gorgeous 🙂

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Maple Bacon Rolls Recipe

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Bacon. I bet that got your attention. I’m about to deliver to you the best recipe ever! A new twist on the cinnamon roll. Cinnamon rolls are so amazing because it’s actually ok to eat them for breakfast. Add some bacon and maple syrup, even better! I apologize in advance for posting this right before bathing suit season, but live a little people! Just run an extra mile 😉 Enough talking (typing?) and let’s go…

Note: This is not an easy recipe and probably one of the hardest I’ve ever conquered. The end result is so delicious though, so if you have the time, believe in yourself and give it a try! Just read slowly and carefully before starting.

What you will need:

Greased 9×13 inch pan

For the dough:

1 package active dry yeast
1/2 cup warm water
1/2 cup scalded milk (heat in saucepan until just boiling)
1/4 cup granulated sugar
1/3 cup unsalted melted butter
1 teaspoon salt
1 egg
3 – 3 1/2 cups all-purpose flour
1 lb. bacon
1/2 cup granulated sugar
1 tablespoon unsalted butter at room temperature

For the frosting:

1/2 cup unsalted butter at room temperature
2 cups powdered sugar
4 tablespoons maple syrup

First, you need to cook the bacon. The bacon needs to be extra crispy. I just placed a few strips in the microwave, and cooked until dry and crispy. Or you can cook on the stovetop, however you normally make bacon. Once all the bacon is cooked, place on paper towel to soak up all the grease.

To make the dough:

In a small bowl, dissolve yeast in 1/2 cup warm water and set aside. In a large bowl, mix together scalded milk, 1/4 cup sugar, 1/3 cup melted butter, salt and egg. Add 1 1/2 cups of flour and mix to combine. Add yeast mixture and 1 more cup of flour and mix until you get a smooth, easy to handle dough, adding more flour as needed.

Place dough on a lightly floured surface and knead about 5 minutes. Then, place dough in a greased bowl, cover, and let rise for about 1 hour.

While the dough is rising, place dried bacon in a food processor (if you have one) and pulse until you get bacon bits. Place bacon bits in a bowl and mix with 1/2 cup sugar, set aside. Tip: I do not have a food processor, so I put a few strips in a ziplock bag and banged it with a rolling pin. Hey, we do what we can 🙂

Once the dough has risen, punch it down and roll into a large rectangle on a floured surface. Spread the top with 1 tablespoon of butter. Cover that with the bacon/sugar mixture, leaving about 1/2 inch from the edge of the dough. Roll up, beginning with the long side. Cut into 12 sections (or rolls) and place each roll face up in a greased 9×13 inch pan. (see picture)

Once all the rolls are arranged in pan, allow to rise another 30 minutes. Preheat oven to 350 degrees fahrenheit. Bake for 30 minutes and allow to cool.

To make the frosting:

While rolls are cooling, whip 1/2 cup butter until smooth. Sift in powdered sugar until well combined. Stir in maple syrup, tablespoon by tablespoon until everything is incorporated.

Frost the cooled rolls and enjoy!