Even though it is sunny and warm, Autumn has arrived at Diablo Ranch.

INGREDIENTS

16 tablespoons (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/4 cup honey
2 large eggs
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2teaspoons ginger
2 teaspoons cardamom
11/2 teaspoons allspice
1/2 teaspoon black pepper
2 cups flour
1 cup sour cream or yogurt
2 teaspoons vanilla extract

Icing
1 3/4 cups of powdered sugar
4 tablespoons milk
1 teaspoon cinnamon
1 teaspoon allspice

DIRECTIONS

Preheat the oven to 350°F.

In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer.

Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.

Stir in the baking powder, baking soda, salt, and chai spice blend (or spices).

Measure the flour by gently spooning it into a cup, then sweeping off any excess. Gently but thoroughly stir half the flour into the butter/egg mixture. Add the sour cream (or yogurt) and vanilla, stirring to combine. Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue.

Thoroughly grease a 9- or 10-cup Bundt pan. Scoop the batter into the prepared pan, and bake for 50 to 55 minutes, until a cake tester, bamboo skewer, or long toothpick inserted in the center comes out clean.

Remove the cake from the oven, and cool in the pan for 15 minutes before turning it out onto a rack to finish cooling.

Whisk together the ingredients for the icing until smooth and drizzle over cooled cake

One of the easiest things I’ve ever made and I managed to overcook it a bit.  It was still good.

INGREDIENTS

Crust
1 1/2 cups flour
1/2 cup powdered sugar
1/4 teaspoon salt
9 tablespoons very cold, unsalted butter, cut into small pieces
1 large egg

Lemon Filling
1  lemon rinsed and dried
1 1/2 cups sugar
1 stick unsalted butter, cut into chunks
4 large eggs
2 tablespoons (14 grams) cornstarch
1/4 teaspoon table salt

DIRECTIONS

Crust
Pulse the flour, sugar and salt together in the bowl of a food processor. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, which will look granular soon after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing. Chill the dough, wrapped in plastic, for about 2 hours before rolling.

To roll the dough: Butter a 9-inch fluted tart pan with a removable bottom. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork.

To fully or partially bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake the crust for 20 to 25 minutes.

Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. Bake the crust about 10 minutes longer to fully bake it, or until it is firm and golden brown, brown being the important word: a pale crust doesn’t have a lot of flavor. (To partially bake it, only an additional 5 minutes is needed.) Transfer the pan to a rack and cool the crust to room temperature, and proceed with the rest of your recipe.

Cut the lemon in half then slice the lemon halves into thin wheels, remove any seeds, and toss the rounds — lemon flesh and peel — sugar and chunks of butter into the container of a food processor. Process, scraping down the sides of the container as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and pulse until the batter is smooth.

Pour into prepared tart shell. It will fill it completely but if due to slight variances in tart pans, egg sizes, lemon sizes or crust thickness, you have too much, do not pour it past the top of of your crust or it will become difficult to unmold later.

Bake for 35 to 40 minutes or until the filling is set. You can test this by bumping the pan a little; it should only jiggle slightly. In my oven, I find that the point at which the filling is set is also when it starts to get very light brown on top.

Let cool on rack, unmold tart pan and serve cold.

Who doesn’t love blueberry muffins? And perfect for someone with an egg allergy. I discovered this by mistake.

INGREDIENTS

2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup melted, browned butter
1 cup fresh blueberries
Zest of one lemon
Juice of one lemon
Icing
1/2 cup of powdered sugar
2-3 teaspoons of milk

DIRECTIONS

Melt and brown butter and put aside. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, zest, and salt. Toss in blueberries.

In a separate bowl, stir together the milk, lemon juice, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.

Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.

Divide the batter evenly between the 12 muffin cups using small ice cream scoop.

Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 10-12 minutes until a toothpick inserted in the center comes out with moist crumbs.

Once cooled, make icing by whisking together powdered sugar and milk until smooth. Drizzle on top of muffins.

 

Thanks to Baker By Nature for this twist on a chocolate chip cookie.

INGREDIENTS

8 ounces unsalted butter, melted until browned
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cardamom
1 teaspoon espresso powder
1/4 teaspoon ground cinnamon
1 teaspoon baking soda
1 cup dark brown sugar, packed
1/2 cup granulated sugar
3 teaspoons vanilla extract
2 large eggs, at room temperature
12 ounces semi-sweet OR dark chocolate, roughly chopped into chunks
1/3 cup coffee beans, finely chopped

DIRECTIONS

For the Brown Butter:

Place the butter in a small saucepan over medium heat and cook for about 6 to 7 minutes – stirring almost constantly – until the butter has browned. Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well. Place the bowl in the refrigerator for 2 to 3 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

For the Cookies:

Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper; set aside until needed.

In a large bowl combine flour, salt, cardamom, espresso powder, cinnamon, and baking soda; whisk well to combine then set aside until needed.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine browned butter and both sugars and beat on medium-speed until light and fluffy; about 2 minutes. Add in the vanilla and beat until combined. Add in the eggs, one at a time, beating for 15 seconds after each addition. Turn mixer off. Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear. Fold in the chocolate chunks and coffee beans.

Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.

Place baking sheets in preheated oven, one at a time, and bake for 9 to 10 minutes, or until golden at the edges but still soft in the middle. Repeat with all cookie dough. Sprinkle cookies with sea salt right when they come out of the oven. Let cookies cool for 10 minutes on the baking sheet before transferring to a wire wrack to cool completely.

It is a foggy morning at Diablo Ranch so I thought I would add some sunshine.

INGREDIENTS

2 cups flour
2/3 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
2/3 cup milk
1/2 cup melted, browned butter
6-8 strawberries, cubed
5 slices of candied oranges, diced
zest of two limes
1 tablespoon lime juice
1 tablespoon lemon juice

DIRECTIONS

Melt and brown butter and put aside. In a large mixing bowl, sift together the flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Toss in oranges, strawberries, and zest and set aside.

In a separate bowl, stir together the egg, milk, vanilla, citrus juices, and melted butter until well combined.

Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. Refrigerate for 20 to 30 minutes.

Preheat the oven to 425 degrees F. Line a muffin tin with muffin liners or spray with nonstick spray.

Divide the batter evenly between the 12 muffin cups using small ice cream scoop.

Bake at 425 F for about 10 minutes, lower oven to 350 and bake for additional 15-20 minutes until a toothpick inserted in the center comes out with moist crumbs.

 

If you google things like “strawberry and sour cream” you find gems like this.

INGREDIENTS

Berry Pureé
8 ounces strawberries
3 tablespoons strawberry jam
2 teaspoons cornstarch
2 teaspoons vanilla extract

Cake
Vegetable oil, for pan
¾ cup sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
½ teaspoon baking soda
12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
1 cup sour cream
1 large egg
1 tablespoon vanilla extract

Crumble
2 teaspoons Demerara or turbinado sugar

DIRECTIONS

Prepare berry purée: In a blender, combine strawberries and jam. Make a paste of cornstarch and vanilla, and add to blender. Purée until smooth.Set aside.

Prepare cake: Heat oven to 375 degrees. Oil a 9-inch springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.

Using a little over half the cake batter, drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.

Prepare crumble topping: In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.

Bake cake until lightly golden, about 45 minutes. Cool completely before serving.

This might be your new favorite cookie.

INGREDIENTS

1 cup butter, softened
1 1/2 cups sugar
1 egg
2 1/4 cups flour
2 tablespoons espresso powder + 1 teaspoon for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/4 cup sugar for rolling

DIRECTIONS

Preheat oven to 350 degrees F.  Cream together butter and sugar until light and fluffy. Add eggs and vanilla and mix well. Stir in flour, espresso powder, baking powder, and salt and mix until combined.

In separate small bowl, mix coffee and 1 teaspoon of espresso powder. Use a small ice cream scoop to form each ball and roll them in the sugar/espresso mixture.  Place on silat lined cookie sheet and flatten slightly. Add a chocolate chip in the middle if you like. Bake 8 to 10 minutes until edges are slightly browned. Whether you eat them hot or cold they are delicious.

Homemade Graham Crackers are really really good. Thanks Food52 for the original recipe.

INGREDIENTS

6 tablespoons unsalted butter
1 2/3 cups whole wheat flour
5 tablespoons packed dark brown sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3 tablespoons molasses and/or honey
2 tablespoons milk
1/2 teaspoon vanilla extract

DIRECTIONS

Cut the butter into 1/4-inch cubes and place in the freezer for about 10 minutes.

Place in the bowl of a food processor flour, sugar, baking powder, baking soda, salt, and cinnamon. Pulse several times to combine. Then add the cold butter and continue to pulse until the mixture resembles coarse cornmeal. Add molasses/honey, milk, and vanilla and process for about a minute until the dough forms a ball.

Press the ball into a 1/2-inch thick disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 350° F.

Remove the chilled dough and divide it in half. Return the other half to the refrigerator. Roll the dough out between two sheets of parchment until it is 1/8-inch thick.

Remove the top sheet of parchment and slide the other sheet with the rolled-out dough onto a cookie sheet. You want to cut the dough into squares or rectangles. Use a pizza cutter and straightedge to make vertical and horizontal cuts all the way across the dough. Don’t trim the excess. Use a fork to make holes in the crackers in whatever pattern you’d like. Don’t separate the crackers yet.

Bake the crackers in the middle of the oven until the outer edges just start to darken, about 25 to 30 minutes. The crackers themselves won’t color much. When you take them out, the dough will still feel a bit soft – that’s what you want.

Remove from oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. As the crackers cool, they’ll harden.

Once the crackers are completely cool (20 to 30 minutes), break them up.

I sprinkled cinnamon sugar on top.

I made some vanilla ice cream to slather on top.

INGREDIENTS

Pie Crust
2 cups flour
1/2 teaspoon salt
2/3 cup crisco
6-7 tablespoons cold water
1 tablespoon white vinegar

Apple Pie Filling
6 apples peeled, cored, sliced thinly
1 tablespoon lemon juice
2/3 cup sugar
1/4 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half. Form each into a ball. Cover each ball with plastic wrap and refrigerate while making pie filling.

In a large bowl toss apple with lemon juice. Combine sugar, flour, brown sugar, cinnamon, and nutmeg. Add apples and toss until apples are coated. Set aside while rolling out dough.

On lightly floured surface, flatten 1 Doug ball.  Roll from the center to edges into 12-inch circle. East into pie plate being careful not to stretch. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of the plate. Roll remaining dough into a circle about 12 inches in diameter.  Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge.

Bake at 375 degrees for approximately 60 minutes.

Bread pudding can be eaten in lieu of any meal.  Fact.

INGREDIENTS

2 cups milk
2 tablespoons espresso powder
2 tablespoons unsalted butter plus more for greasing pan
1 teaspoon vanilla
1/3 cup sugar
Pinch of salt
5 to 6 cups of 2-inch cubed stale bread
1/2 cup chopped chocolate
2 eggs, beaten

DIRECTIONS

Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, espresso powder, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread and toss in chopped chocolate.

Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.