Surprise Pumpkin Muffins

1 (8 ounce) package cream cheese 1 egg 1 teaspoon vanilla extract 3 tablespoons brown sugar 1/2 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp cloves 4 1/2 tablespoons all-purpose flour 5 tablespoons white sugar 3/4 teaspoon ground cinnamon 1/2 tsp nutmeg 1/2 tsp ginger 1/4 tsp cloves 3 tablespoons butter 3 tablespoons chopped pecans 2 1/2 cups all-purpose flour 2 cups white sugar 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 tsp nutmeg 1/4 tsp ginger and cloves 1/2 teaspoon salt 2 eggs 1 1/3 cups canned pumpkin 1/3 cup vegetable oil 2 teaspoons vanilla extract Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners. To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside. For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside. For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, oil and vanilla. Beat together until smooth. Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping. Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes."

Sourdough Focaccia

 

This is a really good Focaccia, I added the link for the original post. Go check it out.

The tomato Focaccia is the recipe on the page. I changed one of them up to a jalapeno cheddar Focaccia. I added some olive oil, Italian Seasoning and then cheddar cheese then topped it with jalapeños.

https://veenaazmanov.com/sourdough-focaccia/

Levain

• ▢30 g Sourdough starter
• ▢30 g Bread flour
• ▢30 g Water

Focaccia dough - 75% hydration

• ▢500 g Bread flour
• ▢9 g Kosher salt
• ▢90 g Levain made ahead or use starter
• ▢315 g Water
• ▢1 tbsp Olive oil

Toppings

• ▢1 cup Cherry tomato halves
• ▢2 sprigs Rosemary cut into small pieces
• ▢100 g Mozarella thinly sliced
• ▢¼ cup Extra virgin olive oil
• ▢10 Basil leaves
• ▢1 tbsp Sea salt I used garlic sea salt

Instructions

• Levain - In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 hours at room temperature.

  Pro tip - You can make the levain for up to 5 days in advance and leave it in the fridge.
  30 g Sourdough starter,30 g Bread flour,30 g Water
• Autolyze - In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.

  Pro tip - This is a wet dough so don't be tempted to add more flour. A loose dough will give an open crumb.
  500 g Bread flour,90 g Levain,315 g Water,1 tbsp Olive oil
• Stretch & Fold - After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold one more time. Transfer the dough to a clean oiled bowl.

  Pro tip - You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl.
  9 g Kosher salt
• Bulk ferment - Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge for up to 12 up to 24 hours.

  Pro tip - Transfering the dough to a clean bowl is optional but I do it to avoid any dry bits that are stuck to the bowl from getting into the proofed dough.
• Shape - Transfer the dough to an 8-inch oiled cast Iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.

  Pro tip - This is a high hydration dough so it will be very loose. Use a flexible bench scraper to work instead of your hands.
• Proof - Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.

  Prop tip - You can also cold proof in the refrigerator overnight but use a lined baking pan or cast iron pan.
• Oven - about 30 minutes before baking preheat the oven at 425°F/220°C/ Gas Mark 7
• Assemble - Once double in size, create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.

  Pro tip - Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes.
• Top - Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.

  Pro tip - Moisten the herbs with olive oil will prevent them from burning during baking.
  1 cup Cherry tomato halves,2 sprigs Rosemary,100 g Mozarella,¼ cup Extra virgin olive oil,10 Basil leaves,1 tbsp Sea salt
• Bake - Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basi

Bakery Style Coffeecake muffins

 

I pulled this recipe up to make pumpkin muffin. For some reason I was thinking they were pumpkin. I am so glad i was mistaken because these are so good. I did change the recipe just by adding nutmeg to them. I change every recipe I make so to only add nutmeg to the recipe just shows you how perfect these are. I will leave the link to Ashley's page, go on over and check her page out. These are the first thing I made of hers but after this recipe I will be checking out her page more. They are very tender muffins and not overly sweet like some coffee cakes can be. I will be making these again. 

Head on over to https://bakerbynature.com/bakery-style-coffee-cake-muffins/#wprm-recipe-container-43850

For the Buttery Crumb Topping:

• 1/2 cup (57g/2 ounces) all-purpose flour
• 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
• 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Cinnamon Sugar Swirl:

• 1/3 cup (50g/1 and 3/4 ounces) granulated sugar
• 1 and 1/2 teaspoons ground cinnamon

For the Muffins:

• 3 cups (361g/12 and 3/4 ounces) all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
• 1 cup (198g/7 ounces) granulated sugar
• 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
• 2 large eggs plus 1 egg yolk, at room temperature
• 1 and 1/2 teaspoons vanilla extract
• 1/2 cup (113g/4 ounces) buttermilk
• 1/2 cup (113g/4 ounces) full-fat sour cream

For the Glaze:

• 1 cup (113g/4 ounces) confectioners' sugar, sifted
• 2 to 3 Tablespoons buttermilk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

Instructions

 

For the Buttery Crumb Topping:

• In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt. Stir in the melted butter, mixing just until combined. Set aside while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Cinnamon Sugar Layer:

• In a small mixing bowl, combine the sugar and cinnamon. Set aside.

For the Muffins:

• Preheat oven to 400°F (204°C). Line a 12 cup muffin tin with paper liners and set it aside.
• In a large mixing bowl, combine the flour, baking powder, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes. Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.

For the Glaze:

• In a small mixing bowl, whisk together the confectioners' sugar, buttermilk, vanilla, and salt until smooth. Add more confectioners' sugar to thicken or more buttermilk to thin. 

Assembly:

• Scoop a large spoonful of batter into each prepared muffin cup and, using a lightly greased spoon, spread it into the edges of the cup. Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of the each cup. Divide remaining batter evenly among the muffin cups, then use a lightly greased spoon to push it down on the sides to enclose the cinnamon sugar.
• Crumble up the topping and evenly distribute it on top of the 12 muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
• Bake for 20 to 22 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 10 minutes, then transfer them to a large serving plate.
• Drizzle a little glaze on top of each muffin and serve warm.

Oatmeal Chocolate Chip Cookies

• This recipe is from Preppy kitchen.com go check out his page, he has a lot of great recipes.
• 
  
• 1 cup all-purpose flour 120g
• 1/2 tsp baking soda 3g
• 1/2 tsp salt 5g
• 1/2 cup unsalted butter room temperature, 113g
• 1/3 cup granulated sugar 65g
• 2/3 cup light-brown sugar 140g, packed
• 2 tsp pure vanilla extract 10mL
• 1 large egg
• 1 1/2 cups rolled oats 135g
• 1 cup semisweet chocolate chips 150g
• 
  
  
  

• In a medium bowl, whisk together the flour and baking soda; set aside.
• Combine the butter with both sugars; beat on medium speed until light and fluffy.
• Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
• Add flour mixture; mix until almost combined.
• Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
• Preheat oven to 375 degrees.
• Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
• Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely

Sticky rice with Mango and Strawberries

 

• 2 cups sweet rice
• ▢1 (13.5 ounce) can full-fat coconut milk
• ▢6 tablespoon sugar
• ▢1/2 teaspoon salt
• ▢1-2 large mangoes
• Sliced Strawberries

• ▢For the Salted coconut cream sauce

• ▢
  
• 1 cup coconut milk
  4 tbsp sugar
  1 tsp sea salt
  1 tbsp rice flour

Instructions

•  Transfer the rice to a large bowl filled with water. Make sure the bowl is large enough to hold enough water to cover the rice. Allow the rice to soak overnight.
• Wrap up the rice in a cheesecloth. After the rice has been soaking for at least one hour, drain and rinse, then transfer to the center of a large cheesecloth. Allow it to drain. Then loosely wrap the rice in the cheesecloth (loose, yet secure enough that none of the grains can escape).
• Prepare your steamer. I do not own a sticky rice steamer pot. I used my pasta pan with the colander.
•  Add enough water to your pot so that it is filled by approximately 1-inch. Transfer the wrapped-up rice to the pot and place it on top of the steaming basket (making sure it doesn't fall to the side and into the water). Cover with a tight-fitting lid and bring water to a boil over high heat. Reduce heat to a simmer and allow the rice to steam for 15-20 minutes, or until grains become translucent.
• Heat the coconut milk. As the rice steams, heat 1 can of coconut milk over medium heat. Stir often to prevent the coconut milk from burning or curdling. Add the sugar and salt, stirring continuously until dissolved. Set aside, keep warm.
• Put it together. Transfer the steamed rice to a large bowl and mix with the sweetened coconut milk. Cover. Allow rice to rest for 15 minutes as it absorbs the coconut milk.
• Prepare the coconut cream sauce. In a small saucepan, add the coconut cream (or milk) rice flour and sugar. Bring to a low boil, then reduce heat to low. Simmer until slightly thickened.
• Serve. Transfer a scoop or warm coconut sticky rice to a small serving plate and serve with seasonal mango, strawberries and coconut cream sauce,.