I’m in a muffin mood this week. Add a Pinch always has good recipe. I used this one.

2 cups all-purpose flour (+ 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
2 cups diced apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup milk

½ cup butter, melted

¼ cup granulated sugar

DIRECTIONS

Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.

Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.

Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.

Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling

Browned butter mixed with lemon and coconut.

INGREDIENTS

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup shredded coconut
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter, browned

Icing:
2 cups powdered sugar
Juice one of one lemon

#StupitGood

Gingerbread Cake with Spiced Cream Cheese Frosting. Serve it with some tea and a kiss.

INGREDIENTS

Cake
1-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, cut into 1/2-inch chunks
2/3 cup dark brown sugar
2/3 cup molasses
2/3 cup boiling water
1 large egg
Walnuts for garnish 

Frosting
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon ground cinnamon
2 teaspoons vanilla

DIRECTIONS

Make frosting while cake is cooling. Beat softened butter and cream cheese until well blended. Add powdered sugar, cinnamon, ginger, and vanilla. Beat until creamy.

Frost and garnish.

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I keep posting this recipe with different sprinkles.  They make you feel like a kid.

INGREDIENTS

3 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon fine sea or table salt
1 cup unsalted butter
1/4 cup yogurt
1 1/4 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Sprinkles

DIRECTIONS

Heat oven to 375 degrees. Line two baking large sheets lined with silpats.

Combine flour, baking powder, baking soda and salt in a bowl and whisk to blend. In a large bowl or the bowl of a stand mixer, beat yogurt, butter and sugar until fluffy. Add egg and extracts and blend again. Add flour mixture and beat just until flour disappears. In some cases, this dough will feel too soft to roll into balls in your hands; if so, let it chill in the fridge for 20 minutes or so before using.

Use a small ice cream scoop to make balls of dough and roll them briefly in the palms of your hands before dropping them in a bowl of rainbow sprinkles and gently rolling to coat them evenly.

Transfer balls of sprinkle-coated dough to baking sheets at least two inches apart. If you see any bare spots in the sprinkles that bother you, you can sprinkle a few more on top. Bake for 9 to 10 minutes until they look underbaked but lightly golden underneath. Let set on the baking sheet on a rack for a few minutes before transferring to cooling racks to cool the rest of the way.

Be sure to get this book for the baker on your Christmas list.

INGREDIENTS
180g almond meal
60g finely shredded coconut
250g sugar
70g self-rising flour
1/2 tsp salt
4 large eggs
200g unsalted butter, melted and cooled
1 1/2 tsp vanilla
finely grated zest of 2 lemons (2 tsp)
200g fresh blueberries
20g slice almonds

DIRECTIONS
Preheat oven to 350 degrees. Grease 9-inch round cake pan and line with parchment paper.

In a large bowl, place almond meal, coconut, sugar, flour, and salt.  Whisk to aerate and remove lumps.

Place the eggs in a separate bowl and whisk lightly.  Add the melted butter, vanilla, and lemon zest.  Whisk again until well combined.  Pour this into the dry mixture and whisk to combine.  Fold in 150g of the blueberries then pour the mixture into the prepared pan.  Sprinkle the last of the blueberries on top, along with the sliced almonds.  Bake for 50-55 minutes or until a skewer inserted in the the center comes out clean.

Set aside for 30 minutes before inverting cake out of pan. Remove parchment and place right side up on serving plate.  Serve warm or cooled.

 

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Thanks to Smitten Kitchen for this amazing recipe.

INGREDIENTS

65 grams finely grated aged Pecorino Romano
10 grams) cornstarch
1/2 teaspoon fine sea
1/2 teaspoon finely ground black pepper
45 grams unsalted butter, melted
2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick

DIRECTIONS

Heat your oven to 375°F. Combine the cheese, cornstarch, salt, and pepper in a small dish.

Pour 1 tablespoon butter or oil into the bottom of a 9-inch-diameter cast-iron or ovenproof skillet, and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer at the bottom of the pan. (This will use approximately a quarter of your sliced potatoes.) Drizzle with 1 teaspoon butter and sprinkle with 2 tablespoons of the cheese-pepper mixture. Repeat this three or four times to use up your potatoes. At the end, you should have about 1 tablespoon cheese-pepper mixture left over; reserve this. Drizzle any remaining melted butter over the top.

Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in heated oven for 35 minutes. Use potholdered hands to press firmly on the foil to compact the potatoes a bit. Remove and reserve the foil and bake for 25 to 30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the broiler for an even golden-brown finish.

Once the galette is out of the oven, let it rest in the skillet for a few minutes before running a knife around to ensure that it is loose. Gently tip the skillet over your sink to drain any excess butter or oil. Invert it onto a plate and sprinkle with leftover cheese and pepper.

Initially my dad was put off at how horrible the oranges were. Pretty sure he’ll change his tune when he realizes they were lemons.

INGREDIENTS

Crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

Lemon layer:
6 large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (5 to 6 lemons)
1 cup lemon juice
1 cup flour

DIRECTIONS

Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

Crust:
cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

Lemon Layer:
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for approximately 40 minutes.  Make sure filling is set. Let cool to room temperature.

Cut into rectangles and dust with confectioners’ sugar.

I used this recipe.

Why settle when you can have both?

INGREDIENTS

Pie Crust:
1 cup flour
1/2 cup cornmeal
2 tablespoons sugar
1/4 teaspoon salt
3.1/2 tablespoons chilled unsalted butter, cut into small pieces
3 to 4 tablespoons ice water

Pumpkin filling:
1 1/4 cups solid pack pumpkin
1/3 cup sugar
1 egg
2 tablespoons half-and-half
2 teaspoons vanilla extract
3/4 teaspoon pumpkin pie spice
1/4 teaspoon salt

Walnut filling:
3/4 cup light corn syrup
2/3 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups chopped walnuts

DIRECTIONS