Pumpkin Spice Muffins

It this fall after all and what says it better that pumpkin??? We traveled to Vermont last weekend to visit Dylan at Norwich University. Julie met us there from Umass Amherst, while Emilie had to stay home for SATs.
Being on the road means eating out every meal! And we did find some nice local places, one of them the Rochester Cafe and Country Store, on Rte 100. I had scrambled eggs and a toasted Pumpkin Spice Muffin that was just right!!! So now I had to try and make it at home and here is my version!

Pumpkin Spice Muffins

4 eggs
1 cup plain Greek yogurt, or sour cream
3 cups pumpkin puree ( I use canned!)
1 cup dark brown sugar
16 Tbsp (1/2 lb) butter, melted

4 1/2 cups all purpose flour (I intend to try with whole wheat flour...!will keep you posted)
2 Tbsp baking powder
1 tsp baking soda
a pinch of salt
3 Tbsp ground cinnamon
3 Tbsp ground ginger
a pinch of ground clove
a pinch of ground white pepper

1 1/2 cup golden raisins


Preheat the oven to 350F. Line the muffin pans with muffin papers.

In a large bowl, mix the first 5 ingredients.
In another bowl, mix all the dry ingredients, Add to the wet ingredients until blended. Add the raisins.

Using a 2oz ice cream scoop, scoop the batter in the prepared muffin pans. Bake for about 30 Minutes, or until an inserted toothpick comes out clean.
Let cool and enjoy for breakfast, toasted with a bit of butter!!

Cardamom Thumbprint Cookies

These easy and so tasty cookies are perfect for any occasion! I will make them for a bake dale this weekend!

Cardamom Thumbprint Cookies

1 cup almond flour
1 cup all purpose flour
1/2 tsp ground cardamom (I by the cardamom whole and ground it myself for fresher flavor)
a pinch of salt
8 oz butter, softened
1/3 cup of sugar
1 large egg
1 tsp vanilla extract

Assorted jams, preferably seedless


Preheat the oven to 350F.
Line two baking sheets with parchment paper and set aside.

In a small bowl. whisk together the flours with the ground cardamon and salt.

Beat the butter and sugar in the bowl of a stand mixer until light and fluffy. Add the eggs and vanilla. add the dry ingredients and beat at low speed to blend.
Transfer the dough to a board and knead a few times to form into a ball.

Using a small ice cream scoop, drop the cookie dough onto the prepared sheet pans, about one inch apart. Using your thumb, or the back of a teaspoon, make an indentation in the center of the cookie. Bake for about 10 minutes, until slightly firm.
Pull the cookies from the oven and press again. Fill with the jams and bake for an additional 7 or 8 minutes


.

Take the cookies out of oven and let cool.

Enjoy!

Spiced Cranberry Bunt Cake

This is a nice fall coffee cake, easy to make and stays moist until the end! And very Cape Cod-ish!!!

Spiced Cranberry Bunt Cake

Cake:

2 cups whole wheat flour
2 cups almond flour
2 1/2 tsp  Chinese five-spice, ground
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (unless like me you use salted butter)
1/2 tsp ground cinnamon
1/2 tsp ground ginger

1 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar, light or dark as you prefer
3 large eggs
2 tsp vanilla extract
1 cup plain Greek yogurt
1 cup toasted chopped walnuts
1 1/2 cup fresh cranberries
1/2 cup dried cranberries

Icing:
1/3 cup powdered sugar
4 tsp orange juice



Preheat the oven to 350F.
Butter and flour a Bundt pan. Set aside.

Whisk together the first 8 ingredients to blend. Set aside.

Beat the butter in the bowl of a stand mixer until creamy. add both sugars and beat agin until light and fluffy.
Add the eggs, one at a time. Mix well after each addition.
Beat in the vanilla extract, then the yogurt.

Add the dry ingredients to the bowl and beat until just blended. Fold in the walnuts and cranberries and transfer to prepared Bundt pan.

Bake for about one hour. A pick inserted in the center of the cake should come out clean.

Unmold on rack and cool completely.

Icing:
Stir the powdered sugar and 2 tsp of orange juice. mix well. add more juice until consistency of heavy cream is achieved.
Drizzle the icing over the top of the cake. Let stand until icing sets, about half an hour.

Can be made 3 days ahead.