Pumpkin Cinnamon Swirl Bread

One reason I love fall is because it means pumpkin season! There are so many things you can bake with pumpkin! This bread is one of my favorite! It is like an upgrade of cinnamon swirl bread. It's an upgrade in nutrition too, you add in a superfood! It is so tender, with a delicious spiced pumpkin flavor, and it has the wonderful sweetness of cinnamon. And the aroma when it's baking, lets just say no scented candle could ever come close to competing! I love this bread too because it is similar to a cinnamon roll with less fat and sugar, but you still get all those amazing flavors and more. If you are looking for all the flavors of fall in 1 sweet loaf of bread then you must give this a try!

Pumpkin Cinnamon Swirl Bread

Yields 1 loaf

Ingredients:

2 1/4 tsp yeast

1/4 cup warm water, 110 degrees

1/2 tsp granulated sugar

1/4 cup milk, warmed to 110 degrees

2 Tbsp molasses

1/4 cup granulated sugar

3/4 tsp salt

1 Tbsp butter, softened

1/4 tsp nutmeg

1/4 tsp ginger

1 egg

1 cup canned pumpkin puree

3 1/4 cups all purpose flour

For the swirl:

1 1/2 Tbsp butter, melted

1/3 cup light-brown sugar

2 tsp cinnamon

Directions:

In the bowl of an electric mixer combine water, yeast and 1/2 tsp granulated sugar. Whisk until yeast has dissolved and let rest 5 minutes. Stir in milk, molasses, 1/4 cup granulated sugar, salt, softened butter, nutmeg, ginger, egg and pumpkin puree until well combine. Slowly add flour and knead with a dough hook attachment until dough is smooth and elastic. Transfer dough to an oiled bowl, cover with plastic wrap and let rise in a warm place until double, about 1 hour.

Butter an 8 1/2" x 4 1/2" in pan, set aside. In a small bowl whisk together brown sugar and cinnamon, set aside. Punch the risen dough down and turn onto a lightly floured surface. Roll dough into a large rectangle, about 22" x 8." Brush with melted butter, coming within about 1/2" of the edges. Sprinkle with cinnamon mixture, coming within about 1/2" of the edges. Roll dough up jelly roll style, starting with the short side. Place rolled dough in greased loaf pan and let rise in a warm place until doubled about 45 minutes.

Bake 375 degrees for 45 minutes, tent loaf with foil halfway through baking to prevent excessive browning. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely before slicing.

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Spumoni Gelato Bombe

Wahoo! I finally got a DSLR camera! I'm a total amateur at photography and I don't know anything about it, so bear with me while I experiment =). On to the dish, spumoni gelato. The gelato of Heaven! I know the traditional Italian spumoni would be a cherry layer, a pistachio layer and a chocolate layer, but I've traded in the cherry layer for strawberry. It just fits better. So, my recipe consists of a fresh strawberry gelato layer, a salted ground pistachio gelato layer, and a decadent rich chocolate gelato layer. One word, divine! This gelato is so amazingly creamy and each flavor perfectly compliments the other. This dish is perfect for a special get together. It's guaranteed to impress =). Just be sure when making this dish to allow plenty of prep time as it contains three separate batches of gelato.

Spumoni Gelato Bombe

Yields 1 loaf size Bombe

Ingredients:

1 recipe strawberry gelato, recipe follows

1 recipe pistacho gelato, recipe follows

1 recipe chocolate gelato, recipe follows

Directions:

Butter a loaf pan then line with parchment paper or wax paper, one paper going along the width and one along the length (I cut mine to get a better fit) allowing a generous overhang of paper on all sides. Remove strawberry gelato from freezer and allow to soften about 10 minutes, or microwave several seconds till slightly soft but still holding its shape. Stir gelato and spoon mixture into loaf pan. Spoon in enough strawberry gelato to make a 1 inch layer, evenly smooth with a spatula. Cover with plastic wrap and freeze for 30 minutes.

Remove pistachio gelato from freezer, allow to soften about 10 minutes or microwave several seconds till slightly soft but still holding its shape. Stir pistachio gelato and remove loaf pan from freezer. Spoon in enough pistachio gelato (over strawberry layer) to make a 1 inch layer, evenly smooth with a spatula. Cover with plastic wrap and freeze for 30 minutes.

Remove chocolate gelato from freezer, allow to soften about 10 minutes or microwave several seconds till slightly soft but still holding its shape. Stir chocolate gelato and remove loaf pan from freezer. Spoon in enough chocolate gelato (over pistachio layer) to make a 1 inch layer, evenly smooth with a spatula. Cover with plastic wrap and freeze gelato bombe until completely hardened about 3 hours. To unmold bombe, remove from freezer and dip the pan in hot water or run hot water along edges being careful not to get water in pan. Lift bombe out using the overhang of parchement. Remove plastic wrap covering and invert onto a plate or cutting board. Run a sharp knife under hot water and slice spumoni gelato bombe into servings.

Strawberry Gelato

Ingredients:

1 cup granulated sugar

2 1/2 Tbsp cornstarch

1 1/2 cups whole milk

1 cup heavy whipping cream

1 lb fresh strawberries

1 Tbsp frozen cranberry blend juice concentrate (optional, for added color)

Directions:

Whisk together sugar and cornstarch in a medium saucepan until blended. Stir in milk and cream. Cook over medium heat, stirring constantly, until gelato thickens and it begins to gently boil. Allow to gently boil about 30 seconds stirring constantly. Strain mixture into a bowl. Cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming. Refrigerate until completely cool, about 3 hours. Puree strawberries in in a food processor until completely pureed. Force pureed strawberries through a mesh strainer into the gelato and whisk. Stir in juice concentrate, if using. Process gelato in an ice cream maker according to manufactures directions. Transfer mixture to an airtight container. Freeze until firm.

Pistachio Gelato

Ingredients:

1 cup salted pistachios, shelled

3/4 cup granulated sugar, divided

2 Tbsp cornstarch

2 cups whole milk

1 cup heavy whipping cream

1/4 tsp almond extract

3 drops green food coloring (optional)

Directions:

Finely grind pistachios with 1/4 cup sugar in a food processor (being careful not to turn mixture into pistachio butter), set aside. In a medium saucepan whisk together cornstarch and 1/2 cup granulated sugar until well blended. Stir in milk and cream. Add finely ground pistachio mixture. Cook over medium heat, stirring constantly, until gelato thickens and begins to gently boil. Allow to gently boil about 30 seconds, stirring constantly. Remove from heat, stir in almond extract and green food coloring if using. Pour mixture into a bowl and cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming. Refrigerate until cool at least 3 hours. Once completely cooled, process gelato in an ice cream maker according to manufactures directions. Transfer mixture to an airtight container. Freeze until firm.

Chocolate Gelato

Ingredients:

1/2 cup granulated sugar

2 Tbsp cornstarch

2 cups whole milk

1 cup heavy whipping cream

1 cup semi-sweet chocolate chips

Directions:

In a medium pan whisk together sugar and cornstarch until well blended. Stir in milk and cream, then add chocolate chips. Cook over medium heat, stirring constantly, until mixture begins to thicken and gently boil. Allow to gently boil about 30 seconds. Remove from heat. Pour mixture into a bowl, cover with plastic wrap pressing directly against the surface of the gelato to prevent a skin from forming. Chill at least 3 hours until completely cooled. Once cooled, process gelato in an ice cream maker according to manufacturers directions. Transfer gelato to an airtight container. Freeze until firm.

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Peanut Butter Bite Size Cookies

Are you looking for a moist peanut butter cookie recipe? A lot of peanut butter cookie recipes out there make a dry peanut butter cookie and who wants a dry cookie? These peanut butter cookies are so moist and delicious, how is it a cookie can seem to melt in your mouth? These cookies are bite size so you don't have to feel guilty about eating 3 or 4 or even 5! It's amazing such a small cookie could pack so much flavorful punch! Go make them, now! =)

Peanut Butter Bite Size Cookies

Yields about 3 dozen

Ingredients:

1 1/3 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

2/3 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees. Butter a cookie dish. In a small mixing bowl, whisk together flour, baking soda and salt, set aside. In the mixing bowl of an electric mixer, mix together butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Stir in egg and vanilla. Slowly add dry ingredients. Scoop out 1 even tablespoon of dough at a time and roll into a small ball. Set dough balls on greased baking sheet and bake 7 - 9 minutes.

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Chocolate Peanut Butter Cookies

Anybody who loves Reese's Peanut Butter Cups or peanut butter, this cookie is for you! I came up with this recipe because I couldn't think of any cookies that combine two cookies into one cookie. This is a fudgy chocolate cookie and a moist peanut butter cookie in one cookie! How great is that =)? After baking these cookies and tasting their peanut butter center, I realized their centers tasted just like a Reese's Peanut Butter Cup. Since I'm the official taste tester =) of my recipes I decided to taste test this cookie along side an actual Reese's. So, I held a chocolate peanut butter cookie in one hand and a Reese's in the other... and bite after bite, this cookie tastes just like a Reese's, in tender, decadent, fresh cookie form! So I'd have to say I like them better than a Reese's. Everything is better fresh right? These cookies are mouthwatering!

Chocolate Peanut Butter Cookies

Yields about 34 cookies

For the Chocolate Cookie:

Ingredients:

1 1/2 cups all-purpose flour

1/2 cup cocoa powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup light-brown sugar

1 egg

1 tsp vanilla extract

3 Tbsp half and half

Directions:

In a small mixing bowl, sift together flour, cocoa powder, baking soda and salt, set aside. In the bowl of an electric mixer mix together butter, granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Add half and half. Slowly add dry ingredients and mix until well blended. Place dough in an airtight container in the refrigerator for 1 hour. After 1 hour begin making peanut butter cookie dough.

For the Peanut Butter Cookie:

Ingredients:

2/3 cups all-purpose flour

1/2 tsp baking soda

1/8 tsp salt

1/4 cup unsalted butter, softened

1/3 cup peanut butter

1/4 cup granulated sugar

1/4 cup light-brown sugar

1 small egg

1/2 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. In a small mixing bowl, sift together flour, baking soda and salt, set aside. In the bowl of an electric mixer cream together butter, peanut butter, granulated sugar and brown sugar until light and fluffy. Mix in egg and vanilla. Slowly stir in flour mixture. Mix until well combine, set aside.

To prepare cookie:

Butter a cookie sheet. Remove chocolate cookie dough from the refrigerator. Measure out 1 equal tablespoon of the dough and form into a ball. Force about a 1/2" wide hole all the way through the dough ball with your thumb (it should now look similar to a donut), place dough on cookie sheet. Now, take 1/2 egual tablespoon of the peanut butter dough mixture and roll it into a small log form. Gently press the rolled peanut butter "log" into the hole of the chocolate cookie dough. Press the peanut butter dough down until almost level with the chocolate dough. Repeat with remaining cookie dough. Bake for 8 - 10 minutes. Let cool.

For milk chocolate topping:

Ingredients:

5 oz milk chocolate or 3/4 cup milk chololate chips

Directions:

Melt chocolate in a microwave safe bowl on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Drizzle or pipe over cooled cookies.

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