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