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