Pumpkin Cream Cheese Muffins

make the filling

Preheat the oven to 375 degrees F. Butter and flour two 6-cup large muffin tins. Set aside. Using an electric mixer, stir the softened cream cheese until it is smooth. Add the sugar and cinnamon and mix until combined well. Then add the egg and mix until combined well.

make the streusel

In a small bowl, mix sugar, flour, pecans and cinnamon. Then drizzle on the melted butter. Toss together until it is evenly mixed and set aside.

make the batter

In a large, shallow bowl. Combine the sugar, flour, cinnamon, all spice, sea salt, baking powder and baking soda. In a separate large bowl, using an electric mixer beat the eggs, pumpkin, olive oil and vanilla together. Make a well in the center of the flour mixture and pour the pumpkin mixture into the well. Mix the ingredients together using a fork, just until combined.

build the muffins

Using a tablespoon, place two tablespoons of the batter in each muffin cup. Then place one tablespoon of cream cheese mixture in each muffin cup on top of the batter. Then top with two tablespoons of the batter. Top each muffin cup with the streusel, covering most of the batter. Bake for about 20-22 minutes or until a toothpick is inserted in the muffins and comes out clean. Then cool on wire racks.

Caramel Apple Nut Rolls

*may replace with olive oil

make the rolls

Mix the milk, vegetable oil and sugar in a saucepan over medium to high heat. Heat until just before boiling. Remove from heat. Transfer to a new bowl to bring the temperature down quicker and let cool for 1 hour until the mixture is just warm. Add the active dry yeast and let it sit for a few minutes. In increments, mix in 8 cups of flour. Cover and let the dough rise for 1 hour.

Mix 1 cup of flour, baking powder, baking soda and salt. Add to risen dough. If desired, cover dough and refrigerate until you are ready to make the rolls. The dough will last for up to one week.

Butter two 9-inch pans. You can also use 5-inch wide, 2-inch deep, heat safe ramekins for single servings. Or you can use a combination of pans and ramekins. Cover the bottom of the pan with pecans. Then top the pecans with the apple pieces. Combine 1/4 cup of melted butter with two teaspoons of cinnamon. Brush the mixture evenly on the apples in each pan. Preheat oven to 375 degrees.

Divide the dough in two and form rectangles. On a large, floured surface, begin to roll out half the dough in a long rectangle. Dough should be rolled out about 1/4 inch thick. Then, leaving about 1/2 inch on the edge, spread half of the apple butter on the dough. Using a brush, add half the butter. Then sprinkle the dough with half the brown sugar and one tablespoon of cinnamon.

Then begin to roll the dough in a long cylinder shape. Roll tightly, tucking the dough as you go. Once the dough is rolled, cut it in rolls about 1-inch thick. If using ramekins, cut the rolls slightly thicker to account for the deeper dish. Place the rolls in the pans on top of the apples, leaving room for the rolls to expand. Repeat with the other half of the dough. Let the rolls rise for 30 minutes. Bake the rolls for 19-22 minutes until they are golden. Remove them from the oven and within 5 minutes, turn the rolls over onto a plate so the pecans and apples are on top.

make the caramel icing

In a small saucepan, melt the butter over low heat. Add the cream and brown sugar and bring to a boil for one minute. Remove from heat and whisk in half of the powdered sugar. Let it cool slightly, then add the remaining powdered sugar. Whisk vigorously until the powdered sugar is well combined. If you prefer it a little thinner, mix in 1 tablespoon of cream. Then drizzle the icing over the rolls.

Apple Fritters with Sour Cream & Honey Dip

make the apple fritters

In a small bowl, whisk together flour, 1/4 cup sugar, 1/2 teaspoon cinnamon and 1 teaspoon kosher salt. Set aside.

In a large bowl, whisk together egg yolks, butter and vanilla. Whisk in one third of flour mixture. Then whisk in one third of beer. Repeat mixing in by thirds until combined. Set aside batter and let rest for 30 minutes.

While waiting on batter, peel, core and slice apple in 10 rings. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Spread apple rings out and sprinkle sugar mixture over top of the rings. Let rings sit and soften for 20 minutes.

While waiting on batter, use a wide bowl to mix together remaining 6 tablespoons sugar, remaining 3/4 teaspoon cinnamon and a pinch of kosher salt. Set aside.

In a stand mixer, whisk egg whites in a cold, clean bowl until soft peaks form. When batter is rested, gently fold egg whites into the batter until fully incorporated.

Fill a skillet or pot with 1-1/2 to 2 inches oil. Heat the oil to 375 degrees. Or, insert the end of a wooden spoon into the oil to test it. If bubbles immediately form around the spoon, the oil is ready. In batches, dip the apple rings into batter. It helps to loop the apples around your finger when dipping, for more coverage.

In batches, drop rings into oil. Turn each ring once, using tongs. Fry a few minutes on each side, until rings are golden. Remove and place on paper towels to drain. Immediately place in cinnamon-sugar mixture and toss to coat.

make the sour cream & honey dip

In a small bowl, combine sour cream, honey and cinnamon.

Serve fritters fresh and warm with the dipping sauce. If you have leftovers as we did (since I doubled the recipe), reheat in a toaster oven. Then toss in some of the leftover cinnamon-sugar mixture.

Orange Marmalade Rolls

make the rolls

Mix the milk, vegetable oil and sugar in a saucepan over medium to high heat. Heat until just before boiling. Remove from heat and let cool for 1 hour until the mixture is warm. Transfer the mixture to a large mixing bowl. Add the active dry yeast and let it sit for a few minutes. In increments, mix in 8 cups of flour. Cover and let the dough rise for 1 hour.

Mix 1 cup of flour, baking powder, baking soda and salt. Mix with risen dough. If desired, cover dough and refrigerate until you are ready to make the rolls.

Butter two 9-inch pans. Preheat oven to 375 degrees.

Divide the dough in two. On a large, floured surface, begin to roll out half the dough in a long rectangle. Dough should be rolled out about 1/4 inch thick. Then, leaving about 1/2 inch on the edge, spread half of the marmalade on the dough. Using a brush, add half the butter. Then sprinkle the dough with half the brown sugar. You could also add pecan pieces at this point.

Begin to roll the dough toward you on the long side in a long cylinder shape. Roll tightly, tucking the dough as you go. Once the dough is rolled, cut it in rolls about 1-inch thick. Place in a buttered pan leaving room for the rolls to expand. Repeat with the other half of the dough. Let the rolls rise for 30 minutes. Sometimes I put them under a lamp to help them along. Bake the rolls for 20-24 minutes until they are golden.

make the glaze

Make the glaze by mixing all of the ingredients. The glaze won’t have a strong orange flavor but it will be a bit sweet.

Once the rolls are done baking. Let them sit for 2-3 minutes. Then add the glaze to the tops of the rolls.

blueberry sour cream coffee cake

makes 1 bundt cake, 12-14 servings

make the cake batter

Preheat oven to 350 degrees. Butter and flour a bundt pan, making sure to coat the crevices well. With a mixer, cream the softened butter and the two sugars. Then add the eggs, one at a time, until well mixed. In a separate small bowl, fold the vanilla into the sour cream. Then fold the sour cream mixture into the bowl with the cake batter.

In a separate larger bowl, mix together flours, baking powder and salt. Pour this mixture into cake batter bowl with mixer on low to medium. Then fold in blueberries.

make the streusel

In a new bowl, mix together brown sugar, cinnamon, allspice and chopped pecans.

finish the coffee cake

Pour half the cake batter in the bundt pan. Top with the streusel mixture. Pour the remaining cake batter on top of the streusel to cover. Bake for 50 minutes to an 1 hour. It is finished cooking when a toothpick inserted comes out clean and when the edges begin to pull away from the sides. Before serving, dust with powdered sugar.