One-Bowl Pumpkin Bread

It's fall, which means it's time for pumpkin recipes!  I made this ridiculously easy pumpkin bread one night and brought it to work the next day.  It truly is one-bowl. You put all of the ingredients into a bowl, mix it all together, then bake it up (either one bundt pan or two loaf pans) and then you'll have some very yummy bread!  I think this might be the most popular thing I've ever brought into the office (and I've brought in a LOT of treats!!). I don't think it lasted more than 30 minutes in the kitchen.  I'll let the feedback speak for itself:

• "Thanks for bringing pumpkin cake for us! It is super delicious. I am mind blown. I didnt even know pumpkin could taste so yummy!"
• "Your pumpkin bread made my day! This whole side of the office is in a coma just enjoying."
• "holy goodness"

As if you needed any more convincing...make this now!

Pumpkin Bread
Makes 2 loaves or one bundt pan
from A Muse in my Kitchen
Note: there is a green print button at the bottom of this post.  You can choose to print this recipe with pictures or without, and you can also choose which text to include in the printed version (i.e. recipe only) Try this link if you want to print the recipe!

Ingredients:

• 3 1/2 cups flour
• 1 1/2 tsp. salt
• 1 tsp. nutmeg
• 1 1/2 cups sugar
• 1 1/2 cups brown sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups pumpkin (not pumpkin pie filling!)
• 2 tsp. baking soda
• 1 tsp. cinnamon
• 3/4 cup water

Directions:

1. Mix all ingredient together.
2. Pour into 2 loaf pans sprayed with baking spray (or one bundt pan).
3. Bake one hour at 350 degrees.
4. Let cool, then remove from pan and dust with powdered sugar, if desired

Easy Butterscotch Cookies

A very exciting thing happened this weekend: the digital camera that I purchased was delivered!!  I was very excited to photograph a new recipe, but I was house-sitting this weekend, which meant that I didn't have my usual supplies (read: no stand mixer...oh no!).  I actually welcomed this change - it was a chance to get back to basics in the kitchen...except with the addition of a new camera!

This recipe is very easy, and I'll bet that you have all of the ingredients on hand at this moment.  It doesn't require any ingredient that isn't a pantry staple (which is why it was perfect to whip up in another person's home) and just requires a big bowl and a sturdy spoon for mixing.  I really loved stirring the cookies together, then rolling them in sugar before baking. They bake up beautifully and are SO yummy!  They have an almost caramel flavor, with a very chewy interior with a crunchy sugary exterior.  Their aroma is pretty heavenly, too :)  Browning the butter is an extra step, but doesn't take any more effort, and makes these cookies oh so good...!  Make them soon and share them with friends (or kitties that you are watching for the weekend)!

sneaky kitty!

Butterscotch Cookies
adapted from Simply Recipes
Yield: Makes ~4 dozen

Ingredients

• 12 tablespoons unsalted butter
• 1 3/4 cups brown sugar (dark, if you have it)
• 1/2 teaspoon salt
• 1 egg
• 1 egg yolk
• 1 tablespoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder

Sugar Dredging

• 1/4 cup dark brown sugar
• 2 tablespoons sugar
• Kosher salt or sea salt, for sprinkling* (reserve for sprinkling on top...do not mix in with the sugar)

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.


Directions

1. Preheat oven to 375°F and line baking sheets with parchment paper.
2. Sift together the flour, baking soda, and baking powder and set aside.
3. Mix together the sugar dredging mixture in another bowl and set aside.
4. Place butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding.

   

   the butter is on its way!

   Once the butter takes on a tan color and begins to smell nutty take it off of the heat and pour it into a mixing bowl. (See Elise's tutorial on how to brown butter.)





yum browned butter bits!

5. Once the brown butter is in a mixing bowl , add the brown sugar and salt and mix.





6. Add the egg, egg yolk, and vanilla extract and mix together.





7. Add the flour mixture in three increments, being sure to really scrape down the sides and bottom of the bowl, but mix just until the flour is incorporated. The dough will be very thick.





8. Take 1/2 to full tablespoon-sized pieces of dough (you can make them however big you like) and gently roll them into ball shapes.
9. Dredge them in the sugar dredging mixture until well-coated.
10. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).





11. Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. (I baked mine for 10 minutes) Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely.