- 1 cup brown sugar
- 1 cup pumpkin puree
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla
- 2 1/4 cups all purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp baking soda
- 1/2 tsp salt
Topping — 2 T melted butter, 2 T maple sugar, 1 tsp ground cinnamon
- Preheat the oven to 350F
- Whisk together brown sugar, pumpkin puree, buttermilk, oil, and eggs
- In another bowl, whisk together flour, baking powder, salt, and spices.
- Gently fold dry ingredients into wet ingredients.
- Divide batter between 12 muffin cups. Bake about 20 minutes, test with toothpick or skewer.
- Allow to cool for 10 minutes then remove to a wire rack to cool.
- Stir together all of the topping ingredients and brush on top of muffins.
- 4 cups flour , sifted
- 1½ cup brown brown sugar
- 1 cup butter (at room temperature)
- 3 eggs
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground white pepper
- ¼ teaspoon ground anise
- ¼ teaspoon salt
Mix the flour and baking powder together.
Mix the butter with sugar, salt and spices. Add the eggs one by one and mix well.
Gradually add the flour mixture and stir.
Cover the dough with plastic wrap and refrigerate for 12 hours.
Preheat oven to 375 F / 190 C.
Cut the dough into 4 equal pieces.
Thoroughly dust the work surface with flour and the rolling pin. Roll the first piece dough to a thickness of ¼ inch
Cut the dough with a knife or a cookie cutter and use the wooden or silicone mold to make some prints on the speculoos.
Place the speculoos on a baking sheet lined with parchment paper and bake for about 10 minutes.
Allow to cool for a few minutes, then place on a cookie rack to cool.
- 4 cups of all-purpose flour
- 1 1/2 cups warm water
- 2 Tbsp sugar
- 1 Tbsp yeast
- 1 tsp salt
- 1/4 cup butter
Mix yeast and sugar into warm water and allow to set until it is frothy.
In a stand mixer, mix flour and salt. Slowly add in yeasty water & mix. Kneed with a bread hook and slowly add in about 1 tsp pieces of butter at a time until it has all been incorporated. Continue to kneed until the dough is smooth and shiny.
Allow to rise until it has doubled in size. Form and allow to rise again. Then bake.
To make sausage rolls, bake at 375 F for about 18 minutes.
- 2 1/2 cups pecan halves
- 5 Tbsp melted butter, cooled
- 1/2 cup brown sugar
- 1 Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 3 eggs
- 1 cup maple syrup
This recipe requires the pie crust to be blind baked — do that first and allow the crust to cool! Preheat oven to 350F.
Lay the pecan halves over the bottom of the pie crust.
Whisk together the butter, brown sugar, flour, vanilla, salt, eggs, and maple syrup. Pour over the pecans.
Put a pie crust shield on to protect the edge of the pie from overcooking. Bake for 45 minutes until the top is browned slightly.
- 3 duck eggs
- 1/3 cup maple syrup
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 cups almond milk
Preheat oven to 325F. Whisk all ingredients together and pour into individual ramekins. Fill a baking pan with some water, place ramekins into pan. Bake until the custard sets — about 30 minutes.
- 1/2 cup unsalted butter softened
- 1/2 cup maple syrup
- 1 large duck egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 1/2 cups old fashioned oats
- 3/4 cup raisins
Mixed it all together and bake at 350 for 10-15 minutes. Allow to cool slightly (and firm up) before eating.
We’ve got a lot of duck eggs, so I’ve been trying to find recipes where the extra rich egg … and I thought of challah because most recipes I’ve seen call for an extra yolk or two. Using duck eggs instead of the chicken eggs produced a really delicious, buttery loaf of bread.
4 1/2 cups all purpose flour
1 Tbsp yeast
2 tsp salt
3/4 cups warm water
6 Tbsp olive oil
4 Tbsp maple syrup
3 duck eggs (one was a double yolk)
Put the yeast in the warm water and let it sit until it becomes frothy.
Mix the dry ingredients, add the oil, maple, and yeast water and knead until a smooth dough ball forms.
Allow to raise until doubled in size, gently punch down. Shape and allow to raise again until doubled. Mix one egg with a tablespoon or two of water and brush over the dough.
I was making rolls for some fancy sausages we got from the farmers market — so I formed them into oval rolls and baked them at 375F for about 20 minutes. You can make ropes and braid a normal challah loaf — that would bake at 350F for about 35 minutes.