I bake to sweeten life

Posts tagged ‘Autumn’

Oatmeal Scotchies

Oatmeal Scotchies

Ingredients:

  • 1/2 cups whole wheat
  • 1 tablespoon ground flaxseed
  • 1 1/2 tablespoons protein powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, unsalted and softened
  • 1/4 cup granulated sugar
  • 1 tablespoon golden syrup (or corn syrup)
  • 1/2 cup packed brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cups quick or old-fashioned oats
  • 1/4 cup shredded coconut
  • 1 cup butterscotch Flavored Morsels

Directions:

  1. Preheat oven to 350° F. Line baking sheets with parchment paper.
  2. Combine flour, flaxseed, protein powder, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, golden syrup, egg and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, coconut (I grind oats and coconut together in processor before adding for a finer texture) and morsels. Drop by rounded tablespoon onto ungreased baking sheets lined with parchment.
  3. Bake for 8-10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Butternut Squash muffins

Butternut Squash Muffin

 

Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.

INGREDIENTS:

  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins

 

Coconut Walnut Pie

coconutwalnutpie

Ingredients:

  • 1 cup corn syrup
  • 4 eggs, large
  • 1 cup brown sugar
  • 1/4 cup butter, unsalted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup  walnuts, finely chopped
  • 1 cup flaked coconut
  • 1 (9-inch) unbaked

Directions:

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

Pumpkin Pie

pumpkin pie

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.” ~Jim Davis

Ingredients:

  • 15 ounces Pumpkin
  • 1 tbsp. Cornstarch
  • 1/2 tsp. Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/4 teaspoon Allspice 
  • 1/4 teaspoon Cloves
  • 1/2 tsp. Salt
  • 1 1/2 tbsp. Butter,unsalted, melted
  • 1-12 oz. can Evaporated Milk
  • 1 cup Brown sugar
  • 3 Eggs, large, beaten 
  • Dash lemon juice 

Directions:

  1. Preheat oven to 450 degrees.
  2. Sift sugar, cornstarch, salt, cinnamon, ginger, nutmeg, allspice and cloves together. Mix this with pumpkin. 
  3. Add eggs, melted butter, and evaporated milk. Add a dash of lemon juice.
  4. Line a 9-inch pie plate, pour in contents.
  5. Bake at 450 for 15 minutes. Then reduce temperature to 350 and continue to bake for 50 minutes.

Apple Bread

Image

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup canola oil
  • 1/8 cup milk
  • 1 teaspoon vanilla extract
  • 1 -1 1/2 cup apples, chopped
  • 1/2 cup nuts, chopped ((optional))

Directions:

  1. Preheat oven to 350 ° F. Spray loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″) with nonstick spray.
  2. Sift together flour, baking soda, cinnamon, nutmeg, allspice, cloves, ginger and salt and set aside.
  3. Combine sugar, eggs, oil, milk and vanilla, beating well.
  4. Blend into flour mixture.
  5. Fold in apples and nuts (if used) and pour into prepared loaf pan.
  6. Bake 50-60 minutes or until loaf tests done.

Yeild:  6-8 servings

*Freezes nicely 🙂

Dutch Apple Berry Pie

Fall has always been my favorite season. The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale. ― Lauren DeStefano

Autumn is a second spring when every leaf is a flower.  ~Albert Camus

Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.  ~Stanley Horowitz

Ingredients:

  • 1  homemade pie crust or 1 ready-made pie crust
  • 4 med  green apples, sliced
  • 1/2 cup raspberries
  • 1/2 cup  blueberries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 tablespoons all purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar

Topping:

  • 2/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/3 cup walnuts, finely chopped
  • 1/3 cup butter
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg

Directions:

  1. Preheat oven to 350° F (175 degrees C).
  2. Fit pie crust into 9 inch deep dish pie plate.
  3. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg; pour into pie shell.
  4. Prepare topping in a large bowl, combine flour, brown sugar, butter, cinnamon, allspice, ginger, cloves and nutmeg. Mix until dry and crumbly. Sprinkle evenly over fruit.
  5. Bake for 40 minutes, or until topping is brown. Cool on a wire rack. 

Yield: 6-8 servings.

 

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