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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Easy Whole Wheat Pancakes

Pancakes. My other favorite food that I can eat a ton of, no matter the time of day. I went on a run this morning and really needed a good, hearty breakfast to fill me up. This recipe is awesome because you can change it up and add what you want. You can use all whole wheat flour but I suggest half all-purpose because they are fluffier and taste better in my opinion. So come on! Grab a cup of coffee and make breakfast with me.

What you will need: 

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
3 tablespoons melted unsalted butter (plus more for pan)
1 teaspoon vanilla extract
Toppings: maple syrup, nuts, chocolate chips, butter, fruit, whatever you want!

In a large bowl, whisk together flours, cinnamon, baking powder and salt. In a medium bowl, whisk together milk, egg, butter and vanilla. Make a well in the center of the dry ingredients and slowly pour in the wet ingredients. Whisk until combined. The batter is really thick. If it’s too thick for your liking, just add a little more milk.

Heat a large skillet or griddle until hot. Brush with butter. Pour about 1/4 cup of batter into the heated skillet or griddle. When the edges look dry, flip over to cook the other side, about another minute or two. Serve hot with desired toppings! Enjoy!

Yes!!!

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!