Saturday, February 21, 2015

Pumpkin Muffins With Butterscotch Chips and Raisins

I developed this recipe when I was trying to decide whether to add butterscotch chips or raisins to a batch of pumpkin pie muffins. These muffins are not too sweet for breakfast and super moist!

Pumpkin Muffins With Butterscotch Chips and Raisins
2 cups flour
1 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 eggs
1/2 cup canola oil
1/2 cup plain nonfat Greek yogurt
1 1/2 cups pumpkin puree
1/4 cup unsulphured molasses
1 teaspoon vanilla
1/2 cup butterscotch chips
1/2 cup raisins

Grease 24 standard muffin cups. Preheat your oven to 350 F.

Whisk together the flour, brown sugar, spices, baking soda, baking powder and salt in a large bowl. In a separate bowl whisk together the eggs, oil, yogurt, pumpkin, molasses and vanilla. Fold the wet ingredients into the dry ingredients just until moistened. Gently stir in the chips and raisins.

Divide the batter between the muffin cups. Bake for 20 minutes.

Friday, May 6, 2011

Spiky Biscuits

My oldest daughter labeled these home-style drop biscuits "Spiky Biscuits" due to the delicious browned spikes of dough that top them.

Spiky Biscuits
2 cups flour
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons cold butter
1 cup milk

Mix the flour, baking powder, and salt together in a large, sturdy mixing bowl. Slice the cold butter into the mixture, then work in with a pastry blender until the mixture is crumbly.

Stir in the milk all at once just until blended. The dough should be heavy and just moistened, not too wet.

Drop dough into mounds about 2 inches apart on a large cookie sheet. Bake in a 450°F oven for 10-12 minutes. Makes 10-12 biscuits.

Tuesday, August 25, 2009

Braided Sesame Bread

This is my family's favorite homemade bread. It is absolutely delicious!

Braided Sesame Bread
1⅓ cup buttermilk
¼ cup honey
1½ teaspoon salt
3 cups bread flour
3 tablespoons wheat bran
⅔ cup unhulled sesame seeds
2¼ teaspoons active dry yeast
1 egg

Toast the sesame seeds in a heavy pan over medium heat stirring frequently. Remove from heat when more than 50% of the seeds are browned and you hear frequent popping sounds. Reserve 2 tablespoons of the toasted seeds for topping.

Put all of the ingredients, except the 2 tablespoons of reserved sesame seeds and the egg, into the pan of your bread machine in the order listed. Insert the pan into the machine and run the dough setting following any manufacturer's instructions.

At the end of the cycle, remove the dough from the pan onto a large greased cookie sheet. Divide the dough into three equal pieces, and roll and stretch the three pieces into long snake like ropes. Attach the three ropes at one end by pinching together and braid fairly firmly. Pinch the other ends together and tuck the pinched parts underneath at both ends to form a pretty braided loaf shape.

Cover the loaf with a clean, dry dish towel, and allow to rise in a warm place for one hour.

After the loaf has risen, beat the egg in a small dish with a fork until well blended and frothy. Brush the loaf thoroughly with the egg. You may not need to use it all. Carefully sprinkle the entire loaf with the reserved sesame seeds. Bake at 350°F for approximately 25 minutes.

Monday, August 24, 2009


Welcome to Scrumptious, the new blog from Faerie Gardens where we talk about our favorite foods sharing recipes and critiques to help make you meals nutritious, tasty, and full of fun!

Stay tuned for our first recipe, Braided Sesame Bread.