I’ve got this pretty baby in the oven riiight now, my house smells amazing!

*note for the future, there was waaay too much orange zest in there!

Oh my goooosh! caramel in the crock pot!!!! As soon as I have a practical use for all that caramel I AM making some!!!! maybe our next potluck??!!! eh eh? oh man! awesome!

Brown butter applesauce cinnamon buns!

Mmmmm

I’m so proud of myself! I kind of invented these and they came out ahmazzing! I took a recipe for some pumpkin pull a part bread and replaced the pumpkin with applesauce. Here is my recipe…

Cinnamon bun ingredients

1/2 cup milk
3/4 cup applesauce
1/4 cup white sugar
2 tablespoons unsalted butter
1 teaspoon salt
2 1/4 teaspoons (1 envelope) active dry yeast
2 1/2 cups bread flour

Filling Ingredients:
1 cup granulated sugar
2 teaspoons ground cinnamon
1/2 teaspoon fresh ground nutmeg
2 tablespoons unsalted butter

Glaze Ingredients:
2 tablespoons unsalted butter
1/8 cup brown sugar
1 tablespoon plus 1 1/2 teaspoons milk
1/2 cup powdered sugar
1/4 teaspoon vanilla extract

In a saucepan over medium-high heat, brown the 2 tablespoons of butter. Let it bubble and foam and when you see it start to brown, stir it so that it browns evenly. When it’s the color of dark honey, remove it from the heat and pour it into a large heat-safe mixer bowl to cool. In the same saucepan over medium-low heat, warm the milk until it bubbles. Remove it from the heat and pour it into the bowl with the butter. Let these cool until they’re about 100-110 degrees F (use a candy thermometer to check).

Stir the sugar and yeast into the milk/butter mixture and let it sit for about 10 minutes to proof (it should foam; if it doesn’t, discard it yeast and try again with new yeast). Stir in pumpkin, salt, and 1 cup flour. If you haven’t already, fit your mixer with a dough hook. Add the rest of the flour 1/2 cup at a time, stirring between each addition. When the dough is combined, knead on low speed with a dough hook until smooth and elastic (about 4 minutes with a mixer).

Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about an hour until it doubles in size (After it rises, you can put it in the fridge overnight to use it in the morning, but let it sit out for half an hour before rolling if you do.)

Make the filling: While the dough is rising, combine the sugar, cinnamon, nutmeg, and butter together in a mixer if you have one. if not, let the butter get very soft and combine by hand.

Making the Glaze: Melt the butter and combine all ingredients with a fork.. beat until smooth.

Once the dough has proofed flour your work surface and roll your dough out to a long rectangle. spread the filling out evenly along the bottom half of the dough and fold it in half length wise. Then cut out strips with a pizza cutter at an even width (however big you want) roll them up and place them loosely in a greased baking dish to proof. Once they have doubled in size, bake them at 350 for about 20 mins or until lightly browned on top. Then drizzle with the glaze.

tinypeekinside:

I made some pie for thanksgiving. and I must say all 3 came out pretty damn tasty! The pecan pie was flawless, the pumpkin pie was perfect, but the chocolate pie has some kinks… First off I ran out of shallow pie plates So I ended up using a super deep one, second I think I over baked the crust it was a little dry, and 3rd, I attempted putting a meringue on top, which I have never done before, and the meringue came out terrible. It was burnt and spongy.. ewwww so I peeled it off and put fresh whipped cream on top instead, which then made it awesome!!! So over all I was very pleased. I didn’t love the crust as much this time as I did the last time I made it, maybe I rolled it out too thin.. better luck next time though right? All in all though I am very proud of myself I made all 3 of them entirely from scratch, and they were all good enough to eat! oh I also made a little pumpkin pie man with the left over crust! ‘aint he cute?

(Source: meltintosvelte)

Mmmm I made an heirloom tomato tart yesterday. It’s sooo good. It’s honestly much better than I expected it to be. I used this recipe for the crust. but I didn’t use shortening I just replaced it with butter.

For black pepper parmesan pastry

• 1 1/4 cups all-purpose flour
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons cold vegetable shortening
• 2 tablespoons freshly grated parmesan
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 2 to 4 tablespoons ice water

Which was amazing and then I layered garlic, fontina cheese and salted and peppered tomatoes in there and baked it for 50 mins at 450 degrees. The cheese and tomatoes got all caramelized in the oven and I easily ate more than half of it myself.

roasted strawberry, brie + chocolate grilled cheeeeeeeese. (recipe here)

Ohhhh Man! so not healthy! but soooo tasty looking!

(Source: oh-magdalena, via skinny2012)

raspberry bars! made by yours truly with raspberries that my dad picked from his garden. MmmMmmm

I got some sour cherries at the farmers market! mmmm gonna make pie and scones! pictures to come!

Ginger peach corn muffins

nom nom! these are what I made for the peachy pot luck I’m going to. I modified the recipe from 3 other ones I found.. here’s what I used…

1 1/2 cups of corn meal

3/4 cup of flour

2/3 cup light brown sugar

1Tbs baking powder

1/2 tsp salt

1/4 tsp cinnamon

1 Tbs ground ginger

2 whole fresh peaches

3/4 cup of buttermilk

1 egg

3 Tbs melted butter

1/2 tsp of vanilla extract

baked at 350 for about 20 mins

plus before I stuck them in the oven I topped each one with a peach slice drizzled in lyles golden syrup and sprinkled with cinnamon and ginger.

I made some teeny tiny “cakes” today, and if I may say so myself they are quite adorable! very proud of myself!

day6: lunch