Pumpkin Chocolate Chip Cookies
1 c. 100% pure pumpkin
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. milk
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 c. chocolate chips
Combine oil, pumpkin, sugar, egg, & vanilla.
In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
Add in chocolate chips.
Preheat oven to 350°.
Bake for 10-12 minutes.
1 c. 100% pure pumpkin
1 c. sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. milk
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 c. chocolate chips
Combine oil, pumpkin, sugar, egg, & vanilla.
In a separate bowl, combine baking soda & milk. Add to pumpkin mixture.
In a separate bowl, combine cinnamon, baking powder, salt, & flour. Add to pumpkin mixture.
Add in chocolate chips.
Preheat oven to 350°.
Bake for 10-12 minutes.
Homemade Pretzels
1 1/2 c. warm water
2 1/4 tsp. instant or active dry yeast (1 standard packet)
1 tsp. salt
1 tbsp. brown sugar or granulated sugar
1 tbsp. unsalted butter, melted and slightly cool
3 3/4-4 cups flour
Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
Knead dough into pretzel shapes traditional or into pretzel bites.
Prepare a baking soda bath, with 1/2 cup baking soda and 9 cups of water, bring to a boil in a large pot.
Drop 1–2 pretzels into the boiling water for 20–30 seconds.
Spread pretzels on baking sheet adding sea salt on top or any other topping.
Preheat oven to 450°.
Bake for 15 min.
1 1/2 c. warm water
2 1/4 tsp. instant or active dry yeast (1 standard packet)
1 tsp. salt
1 tbsp. brown sugar or granulated sugar
1 tbsp. unsalted butter, melted and slightly cool
3 3/4-4 cups flour
Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
Knead dough into pretzel shapes traditional or into pretzel bites.
Prepare a baking soda bath, with 1/2 cup baking soda and 9 cups of water, bring to a boil in a large pot.
Drop 1–2 pretzels into the boiling water for 20–30 seconds.
Spread pretzels on baking sheet adding sea salt on top or any other topping.
Preheat oven to 450°.
Bake for 15 min.
Sourdough Bread
1100 grams white flour or a 40/60 mix whole wheat
785 grams water
30 grams salt
150 grams of starter
Mix lukewarm water, salt, and starter. Mix into flour. Let sit 30 min. Stretch and fold three times, 30 minutes apart. Let rest all day or overnight. Divide into two loaves. Shape into a round. Let rise overnight or all day. Bake at 450° for 20 minutes in the Dutch oven. Remove lid and bake another 20 minutes. Cool and enjoy!
1100 grams white flour or a 40/60 mix whole wheat
785 grams water
30 grams salt
150 grams of starter
Mix lukewarm water, salt, and starter. Mix into flour. Let sit 30 min. Stretch and fold three times, 30 minutes apart. Let rest all day or overnight. Divide into two loaves. Shape into a round. Let rise overnight or all day. Bake at 450° for 20 minutes in the Dutch oven. Remove lid and bake another 20 minutes. Cool and enjoy!
Easy Homemade Noodles
2 c. All Purpose Floor
3 LARGE Eggs
1/3 tsp. salt
1/2 tbsp. Olive Oil
1. Make the Dough: Place flour on a clean surface, create a nest, and add eggs, olive oil, and salt. Use a fork to mix the eggs while keeping the flour walls intact, then gradually incorporate the flour by hand until a shaggy dough forms.
2. Knead & Rest: Knead for 8–10 minutes until smooth. If too dry, add a tiny bit of water; if too sticky, dust with flour. Shape into a ball, wrap in plastic, and rest at room temperature for 30 minutes.
3. Roll the Dough: Dust baking sheets with flour. Divide dough into four pieces and flatten one into an oval. Run it through a pasta roller three times on the widest setting. Fold the short ends toward the center, then fold in half to form a rectangle.
4. Thin the Dough: Roll the dough through the pasta roller three times on level 2, three times on level 3, then once on levels 4, 5, and 6. Lay the sheet on a floured surface, sprinkle with flour, and fold in half.
5. Cut & Cook: Repeat with remaining dough. Run sheets through a pasta cutter, then cook in salted boiling water for 1–2 minutes.
2 c. All Purpose Floor
3 LARGE Eggs
1/3 tsp. salt
1/2 tbsp. Olive Oil
1. Make the Dough: Place flour on a clean surface, create a nest, and add eggs, olive oil, and salt. Use a fork to mix the eggs while keeping the flour walls intact, then gradually incorporate the flour by hand until a shaggy dough forms.
2. Knead & Rest: Knead for 8–10 minutes until smooth. If too dry, add a tiny bit of water; if too sticky, dust with flour. Shape into a ball, wrap in plastic, and rest at room temperature for 30 minutes.
3. Roll the Dough: Dust baking sheets with flour. Divide dough into four pieces and flatten one into an oval. Run it through a pasta roller three times on the widest setting. Fold the short ends toward the center, then fold in half to form a rectangle.
4. Thin the Dough: Roll the dough through the pasta roller three times on level 2, three times on level 3, then once on levels 4, 5, and 6. Lay the sheet on a floured surface, sprinkle with flour, and fold in half.
5. Cut & Cook: Repeat with remaining dough. Run sheets through a pasta cutter, then cook in salted boiling water for 1–2 minutes.
French Bread
2 c. warm water
2 tbsp. oil
1 tbsp. yeast
2 tbsp. sugar
1 1/2 tsp. salt
4 1/2 c. flour
Mix first 4 ingredients and let it sit for 10 minutes. Add in salt and flour. Mix until it passes the windowpane test. Let it rise 30-40 min, punch down, shape into 2 loaves. Bake at 350° for 35 min.
2 c. warm water
2 tbsp. oil
1 tbsp. yeast
2 tbsp. sugar
1 1/2 tsp. salt
4 1/2 c. flour
Mix first 4 ingredients and let it sit for 10 minutes. Add in salt and flour. Mix until it passes the windowpane test. Let it rise 30-40 min, punch down, shape into 2 loaves. Bake at 350° for 35 min.
Blueberry Muffins
Topping
1. Preheat oven to 425°F (218°C). Spray a 12 - count muffin pan with nonstick spray or use muffin liners. Set aside.
2. For the topping: Mix all of the topping ingredients together. Set aside.
3. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Batter is thick and creamy. Fold in the blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes:
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substitute—I recommend plain Greek yogurt, any fat content. Unsweetened applesauce or mashed banana may also be used.
Blueberries: If using frozen blueberries, do not thaw.
Jumbo & Mini Muffins: For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Topping
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (67g) chopped walnuts (or pecans)
- 1 teaspoon ground cinnamon
- 1 and 3/4 c. (219g) all-purpose flour (spooned and levelled)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. (8 tbsp.; 113g) unsalted butter, softened to room temperature
- 1/2 c. (100g) granulated sugar
- 1/4 c. (50g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1/2 c. (120g) sour cream or plain/vanilla yogurt, at room temperature
- 2 tsp. pure vanilla extract
- 1/4 c. (60ml) milk, at room temperature
- 1 1/2 c. (210g) fresh or frozen blueberries
1. Preheat oven to 425°F (218°C). Spray a 12 - count muffin pan with nonstick spray or use muffin liners. Set aside.
2. For the topping: Mix all of the topping ingredients together. Set aside.
3. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 3 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Batter is thick and creamy. Fold in the blueberries.
5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
6. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes:
Freezing Instructions: Freeze baked & cooled muffins for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
Sour Cream: Sour cream adds so much moisture. Plain yogurt is a great substitute—I recommend plain Greek yogurt, any fat content. Unsweetened applesauce or mashed banana may also be used.
Blueberries: If using frozen blueberries, do not thaw.
Jumbo & Mini Muffins: For a jumbo muffin pan: 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6. For mini muffins: 350°F (whole time) for 12–14 minutes. Makes about 36–40.
Dinner Rolls
4 -5 c. all purpose flour (or white whole wheat)
2 tbsp. rapid rise, instant yeast
1/3 c. granulated sugar
1 tsp. salt
1 1/2 c. warm milk , 110 degrees
5 tbsp. butter, softened
1 egg
2 tbsp melted butter
1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
3. Increase speed to medium and beat for 2 minutes.
4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
7. Remove the towel or plastic wrap and deflate the dough by punching down lightly.
8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size.
9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
10. Preheat oven to 375°. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
4 -5 c. all purpose flour (or white whole wheat)
2 tbsp. rapid rise, instant yeast
1/3 c. granulated sugar
1 tsp. salt
1 1/2 c. warm milk , 110 degrees
5 tbsp. butter, softened
1 egg
2 tbsp melted butter
1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.
2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
3. Increase speed to medium and beat for 2 minutes.
4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.
5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.
6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.
7. Remove the towel or plastic wrap and deflate the dough by punching down lightly.
8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size.
9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.
10. Preheat oven to 375°. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil.
11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.
Black Bottom Cupcakes
Chocolate Chip Cream Cheese Filling:
- 8 oz Cream Cheese (softened and at room temperature)
- ½ cup Granulated Sugar
- 1 Large Egg
- 6 oz Semi-Sweet Chocolate Chips
- 3 c. All-purpose Flour
- 1/2 c. Unsweetened Cocoa Powder
- 2 tsp. Baking Soda
- 2 c. Granulated Sugar
- 2 Large Eggs
- 2/3 c. Vegetable Oil
- 2 c. Water
- 2 tbsp. Apple Cider Vinegar
- 2 tsp. Vanilla Extract
Chocolate Chip Cream Cheese Filling:
1. Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Line 2 standard cupcake tins with cupcake liners. This recipe makes approximately 30 cupcakes so you will need to use one of the cupcake tins a 2nd time.
2. Using a hand mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy (2-3 minutes).
3. Add in the granulated sugar and egg and continue to mix until completely blended. Scrape down the sides of the bowl as necessary.
4. Fold in the chocolate chips with a spatula. Set to the side.
Chocolate Cupcakes:
1. Using a hand mixer or stand mixer fitted with a paddle attachment mix together the all-purpose flour, unsweetened cocoa powder, baking soda, and granulated sugar on low-medium speed .
2. On low speed, add in the eggs, vegetable oil, water, apple cider vinegar, and vanilla extract. Mix until just combined. The batter will be on the thin, runnier side.
3. Using a cookie scoop, fill the cupcake liners no more than ½ full, then top with 1-2 tablespoons of the cream cheese filling.
4. Bake for 22-24 minutes at 350ºF.
5. Remove from the oven and cool for 10 minutes in cupcake tin. Then transfer to wire rack and allow to cool completely.
This makes roughly 30 cupcakes, so you will need to repeat this process one more time. Alternatively, you can half this recipe to get roughly 15 cupcakes.
