Pumpkin Muffins

It's September and even though it is Spring here in Australia, I am still in a fall eating mood (probably all those fall recipes on Pinterest).

I made these this morning, modified from this recipe at Post Punk Kitchen. She didn't use any eggs, which was weird for me, so I tossed a couple in, cut back the sugar, subbed coconut oil for the vegetable oil that she called for and regular milk for her soy milk. The molasses adds a yummy depth to the flavor. They were tasty.

Here's my version:

3 1/2 cups all-purpose flour
2 cups sugar
2 tablespoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground or freshly grated nutmeg
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon ground cloves
2 eggs
2 cups pureed pumpkin
1 cup milk
1 cup coconut oil or other oil
1/4 cup molasses

Preheat oven to 400 degrees Fahrenheit. Lightly grease your muffin tin or use liners.
Mix together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together eggs, pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry ingredients and mix just until combined.

Fill the muffin tins and bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Makes about 3 dozen.

Oaty Cookie Dough Base

I checked out a fun book from the e-library last week called Milk and Cookies. The author is a pastry chef and owner of a New York bakery. The first chapter of the book has cookies based on this recipe. I've doubled it, because, let's face it, there's no good reason to make a small batch of cookies. This recipe is identical to one we loved as kids (titled "Jewel's Cookies" in our church cookbook published in 1997, haha), save for an extra cup of butter and a little more vanilla. The oat flour gives them tasty texture.

5 cups old-fashioned rolled oats
4 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 cups unsalted butter, at room temperature
2 cup sugar
2 cups brown sugar
4 eggs, at room temperature
1 tablespoon vanilla extract

Add in whatever extras suit your fancy. My first batch involved butterscotch chips and homemade toffee bits. Yum.

Preheat oven to 350 degrees F.

Grind oats in a food processor until finely ground. Transfer to a mixing bowl. Stir in the flour, baking powder, baking soda, and salt.

In a separate bowl, beat the butter until light and creamy. Gradually add the sugar, then the brown sugar, continuing until light and creamy. Add the eggs, one at a time, and beat to incorporate, scraping down the sides regularly. Beat in the vanilla and when blended, slowly beat in the oat and flour mixture, just until combined. Stir in the add-ins.

Bake at 350 degrees until lightly browned on the edges. Mine took about seven minutes in a convection oven.

New York-Style Pizza Dough

Slow rising, delicious, airy pizza crust.  Modified from the cookbook, "Pizza." Start early. It needs to rise for 10 or more hours.

Makes enough for four 12-inch pizzas.

1 package active dry yeast
1 cup lukewarm water (90 to 100 degrees)
1 1/4 cup ice-cold water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
5 to 5-1/4 cups unbleached bread flour

1. In a small bowl, stir the yeast into the lukewarm water. Set aside until the yeast dissolves, about five minutes.
2. In another small bowl, combine the cold water, sugar, salt and olive oil. Stir to dissolve the sugar and salt.
3. Place 5 cups of the flour into a the mixing bowl. Add the yeast mixture along with the cold-water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about four minutes. Let rest for two minutes and then mix on low speed until the dough is smooth and not sticky, about six minutes longer.  Turn the dough onto a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to 1/4 cup of additional flour, if needed.
4. To prepare the dough for rising; cut the dough into thirds to form three or four even portions. Form into tight, smooth balls and place in separate ziplock bags.  Place bags in the fridge and allow to rise for 10 hours to 2 days.  Remove from fridge one hour before using to allow the dough to come to room temperature.

Honey-Oat Pan Rolls

My favorite pan rolls.

2-1/2 to 2-3/4 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup old fashioned oats
2 packages active dry yeast
1 t salt
1 cup water
1/4 cup honey
5 T butter, divided
1 egg

In a large mixing bowl, combine 1 cup all-purpose flour, whole wheat flour, oats, yeast and salt. In a small saucepan, heat the water, honey and 4 tablespoons butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until well combined. Stir in enough remaining all-purpose flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a greased 13x9 inch baking pan.  Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees for 20-22 minutes or until golden brown. Melt remaining butter; brush over the rolls. Remove from pan to wire rack.

Makes two dozen.

Grandma Mary's Chocolate Chip Cookies

We talk Grandma into making these thick, chewy, delicious cookies for us almost every time we are together.

1 cup shortening
1 cup butter
2 eggs
1 teaspoon vanilla
1 tablespoon baking soda
1 tablespoon cream of tartar
1 cup brown sugar
1 1/4 cup white sugar
1 teaspoon salt
4 1/2 cups flour
12 oz. chocolate chips

Cream shortening, butter and sugars. Add eggs and mix. Mix together dry ingredients and add to sugar mixture.  Bake at 350 degrees until lightly browned on the edges, 8-10 minutes.

Mango Salsa

My long-time favorite salsa.

1 c chopped plum tomatoes
1 c chopped mango
1/2 chopped red onion
1/4 c fresh squeezed lime juice
6 T snipped fresh cilantro (coriander)
4 to 6 t chopped jalapeño pepper

Combine, cover and chill for at least 30 minutes.  Makes 3 cups.