Pumpkin Seed and Nut Muffins

Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Pumpkin Seed and Nut Muffins
Print Recipe
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Servings Prep Time
12 large muffins 15 minutes
Cook Time
20 minutes
Ingredients
Pumpkin Seed & Nut Muffins
Almond Topping
Servings: large muffins
Instructions
Pumpkin Seed & Nut Muffins
  1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
  2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
Almond Topping
  1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
Recipe Notes

Recipe Source:  Compelled To Cook

Everything Onion Buns

Everything Onion Buns
Print Recipe
Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
Servings
12 buns
Servings
12 buns
Everything Onion Buns
Print Recipe
Aromatic with a flavourful crunchy topping and a soft interior studded with onions.
Servings
12 buns
Servings
12 buns
Ingredients
Everything Topping
Sautéed Onions
Buns
Servings: buns
Instructions
Everything Topping
  1. Combine all ingredients in a small bowl and set aside.
Sautéed Onions
  1. In a medium sauté pan over medium heat melt butter. When butter is hot add onions and salt, sauté until softened and slightly caramelized, about 12 minutes. Remove from heat and set aside, allow to cool to room temperature.
Buns
  1. In the bowl of a stand mixer stir together water, sugar and yeast. Allow to sit for 10 minutes until foamy. To the yeast mixture add sautéed onion, 1 egg, butter, salt and 2 cups of bread flour. Stir to thoroughly combine. Set mixing bowl on stand mixer fitted with dough hook and knead mixture at low speed adding flour a 1/4 cup at a time. Allow all flour to be absorbed before adding more. Knead until dough pulls away from the sides and bottom of bowl, approximately 8-10 minutes.
  2. Coat a large bowl with oil or non stick spray. Form dough into a ball and place in greased bowl. Cover and allow to rise in a warm and draft free area until doubled in size, approximately 1 hour.
  3. Remove dough and knead 2-3 times to deflate and remove any air. Divide dough into 12 equal portions. They should be approximately 88 grams each. Roll buns into desired shape. I used a kaiser knot so the topping had more crevices to adhere to, however a simple round roll will also work. Place shaped buns onto a parchment lined 18"x13" baking sheet and cover with greased plastic wrap or damp kitchen towel. Allow to rise in a warm draft free area until they have doubled in size, approximately 45-60 minutes.
  4. Preheat oven to 400℉. Whith a fork whisk egg with 1 Tbsp of water. Brush egg wash over the entire top of the buns and sprinkle generously with the Everything Topping mixture. Bake for approximately 23-25 minutes until golden brown and the internal temperature has reached 200℉. Remove from oven and slide buns onto a cooling rack and allow to cool.
Recipe Notes

85℉ is optimal for proofing if your oven has a proof setting or the ability to be set that low.

Recipe Source:  Compelled To Cook

Crunchy Multigrain Loaf with Honey Butter

Crunchy Multigrain Loaf with Honey Butter
Crunchy Multigrain Loaf with Honey Butter
Print Recipe
A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Crunchy Multigrain Loaf with Honey Butter
Crunchy Multigrain Loaf with Honey Butter
Print Recipe
A slightly crunchy and earthy loaf that is brought to life with a little honey butter.
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Servings Prep Time
1 loaf 15 minutes
Cook Time
50 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350℉. In a medium bowl whisk together flours, baking powder, baking soda and salt. Set aside.
  2. In a large bowl whisk together brown sugar and oil. Add ones egg at time, whisking after each. Add cooked whole grain cereal, buttermilk and vanilla, whisk until well mixed.
  3. Add dry ingredients to wet all at once. Whisk until just combined but completely incorporated. Pour mixture into a 9"x5"x3" loaf pan sprayed with non stick spray. Sprinkle poppy seeds and sesame seeds evenly on top. Bake for 50-60 minutes or until a toothpick comes out clean. Allow to cool completely on a wire rack before removing from pan.
  4. Beat butter by hand in a medium bowl until soft and pliable. Add honey and mix to incorporate.
  5. Cut loaf into thick slices and serve with honey butter.
Recipe Notes

Cook whole grain cereal such as Red River as per package directions.  Allow to cool completely and measure out 1/2 cup. I will generally cook a pot, cool, divide, wrap and freeze for use in this loaf and other baked goods.

Recipe Source:  Compelled To Cook

Lemon Poppy Seed Loaf

Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Lemon Poppy Seed Loaf
Print Recipe
A tender and moist lemon loaf great for any occasion.
Servings
1 loaf
Servings
1 loaf
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 350℉. Butter a 9x5x3" loaf pan and set aside. In a medium bowl stir together flour, sugar, baking powder, poppy seeds and salt and set aside.
  2. In a stand mixer with a paddle attachment beat butter and sugar until soft and well creamed, about 2 minutes. Add ricotta cheese and beat for an additional minute. Add eggs one at a time, beating to incorporate after each egg. Add lemon juice, lemon zest and vanilla and mix until combined. Add flour mixture all at once and mix until just incorporated.
  3. Pour batter into greased pan and bake for approximately 60 minutes or until a toothpick inserted comes out clean. Allow to cool on wire rack before removing from pan.
Recipe Notes

Recipe Source:  Adapted from, Alexandra Cooks Lemon Ricotta Pound Cake

 

Lemon Poppy Seed Tartlets

Lemon Poppy Seed Tartlets
Print Recipe
Servings
8 tartlets
Servings
8 tartlets
Lemon Poppy Seed Tartlets
Print Recipe
Servings
8 tartlets
Servings
8 tartlets
Ingredients
Shells
Lemon Curd
Topping
Servings: tartlets
Instructions
Tart Shells
  1. In a food processor pulse together flour, sugar, salt and poppy seeds. Add butter and pulse to combine. The mixture will be crumbly and the butter should be pea size. In a small bowl whisk together yolk, water and lemon juice. Pour into processor and pulse to combine.
  2. Scoop approximately 1/4 cup of dough into each tart shell. Gently press the dough evenly over the bottom and up the sides to cover the entire tart pan. Prick the bottoms of the shells with a form and chill for 20 minutes.
  3. In a preheated 350℉ oven bake the tart shells on a baking sheet for 20-25 minutes until lightly browned. Remove and cool on a wire rack. Remove tart shells from pan and fill with lemon curd. Each shell will hold approximately 3 Tbsp of lemon curd.
Lemon Curd
  1. In a heavy saucepan whisk together all ingredients except the butter. Add butter all at once and stir over medium low heat, whisking constantly until butter is melted and the curd has thickened. Pour through a fine sieve, cover immediately with plastic wrap directly on the curd surface, chill.
Topping
  1. With an electric mixer, beat the cream until soft peaks form. Add icing sugar and lemon juice and continue to beat until stiff peaks form. Garnish the tartlets as desired with a piping bag or dollop, sprinkle with poppy seeds.
Recipe Notes

The tart shells can be made ahead up to two days, stored in an airtight container. The Lemon Curd recipe makes more than you will need to fill the tart shells.  It will keep for one week, covered and refrigerated. Wonderful on muffins or scones.  Can also freeze the lemon curd for future use.

Recipe Source:  Adapted just slightly from Epicurious Lemon and Poppy Seed Tartlets, April 2001