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I completely love going to the pumpkin farm during the fall season. There are so many great aspects such as pumpkins, pumpkin spice donuts and veggies. a pumpkin  apple cider, apple cider donuts & Pretzels 
I got the yeast-raised donut recipe from my culinary book (Professional Baking 6th edition) and gave my own spin with the apple cider. ingredientsShortening 3 oz. Sugar 4 oz. Salt .5 oz. Nutmeg 1/2 tsp. Cinnamon 1/2 tsp. Allspice 1/2 tsp. Nonfat milk solids 1.5 oz. Eggs 4 oz. Bread flour 1 LB. 13 oz. Yeast, instant .5 oz. Apple Cider 1 LB. Directions
Thank you for reading :)
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CALORIES: 350 FOR 1 CUP  Pumpkin seeds are so simple to make and they make a phenomenal and healthy snack to eat. You can eat them just plain or add any seasoning you want. I just stick to a simple seasoning concoction: four peppercorn blend seasoning, Italian seasoning and salt. I love peppercorn and it went soooo well with pumpkin seeds. I would highly recommend buying Watkins Four Peppercorn Blend.  Ingredients1 cup pumpkin seeds 1 ½ Tbsp. melted unsalted butter; if salted, don’t add salt to your seasoning. Seasoning: Four Peppercorn blend or plain pepper, salt, Italian seasoning Procedure
 I absolutely love these pumpkin seeds because they are high in fiber and protein, healthy fats and are a good source of magnesium, iron, vitamin e and zinc.
Thank you for reading, and please follow my current 15 things about fall blog. It has everything from what to do in the fall to fall baking recipes. XO, Lisa  Hey everyone! I apologize for not being around the last month. I just have been so tired and needed to take a break from my blog. This month has been helpful- just sleeping the right amount of hours and not overworking myself. With that, I made my favorite dessert yesterday- CARAMEL. I thought with the upcoming fall season, I would add some pumpkin pie spice to my favorite caramel recipe. INGREDIENTS2 cups of granulated sugar 3/4 cup dark corn syrup- you can use light but it will be a lighter color 3/4 cup of butter 2 cups of whipping cream 2 teaspoon of vanilla (or any other extract, but vanilla taste the best) 1 Tbsp. pumpkin pie spice DIRECTIONS 1. With a Four Quart pot (don’t use anything bigger or the caramels will be burnt) place your granulated sugar, corn syrup, butter and 1/2 of the cream into the pot. Bring the pot to a boil with medium heat (around a 4 on the dial) and constantly stir the pot and scrape the bowl consistently. 2. While that is waiting to boil, grab a 9X9 pan, a cake pan or a lasagna pan (I only had this small pan on me) and put parchment paper on the bottom. Although butter will help stick, butter goes bad fairly quickly.
3. After the sugar mixture is boiling, heat the rest of the cream in the microwave for a minute. Slowly add the cream to the sugar mixture. If you do it all at once, it can cool down the sugar mixture and the sugar can crystallize. 4. Stir consistently for 10 to 20 minutes until the mixture thickens and darken to the caramel color above. It should be around 240F, but if you do not have an instant thermometer around, if you drop the caramel in ice cold water for a few seconds and you take it out, you should be able to form it.  5. Take it off the heat once the ice-cold water test works or its 240F and thick. Quickly add your extract and spice and mix until its combined. Drop the caramel in the pan, but do not scrape. 6. Wait 6 hours or overnight for it to form. Cut parchment paper and the caramels to make individual pieces. Hope you enjoy. These caramels are addictive btw.    Hey everyone! Guess what today is- Bagel Day! I wanted to give you guys one of my favorite recipes to make for breakfast- Bagels. It only needs a few basic ingredients and a few hours for proofing and voila- you have a warm tasty breakfast. ingredients
steps
5. Using a different large bowl, oil it with butter or pam, and put your kneaded dough in the bowl. Cover with plastic wrap or a towel and let it rise until its doubled in size. This will take an hour in a retarder and three hours if left in your kitchen with room temperature.  6. When it has rised, punch down the dough and cover for another 10 minutes. After covering, weigh your dough and cut the dough into eight equal pieces. Shape each piece into a ball. Make sure its smooth on top. Insert a ring into each ball by inserting your finger in the middle and making a hole. Keep spinning your dough so the hole takes up 1/3 of the diameter.  7. Place the bagel on a lightly oiled baking sheet with parchment paper. Cover for ten minutes to rest the dough. 5. This step is the fun part. You will get a large pan of water to a boil and then reduce the water to a light simmer. Using a perforated skimmer, lower one or two bagels into the water. You should boil them for thirty seconds and then flip them for another thirty seconds. Once done, transfer the bagels to another oiled baking sheet with parchment paper. Bake at 425 F for 20 minutes. 6. Enjoy when cooled. Serve with cream cheese or jam.  Don't they just look delicious! Out of all the recipes on this blog, please try this bagel recipe. They are so soft and delicious- and goes really well with your own homemade goat cheese and homemade cream cheese. The best summer day is eating a homemade sub with fresh Baguette bread, salami, oil and several cheeses. That is why I love making this recipe because not only do I love eating this homemade bread, its such a great recipe to share with all my loved ones. For Baguettes, they are the same composition of French Bread, but its form is longer and has a shorter proof/baking time. You can finish a baguette in half the time of a French bread loaf! Amazing taste, shorter time.  INGREDIENTS:  To start, inn a cup, add the active dry yeast (.19 oz) and add a small amount of water to the yeast. The water should be 105-110 F and should weigh .8 oz. Wait five to ten minutes for the yeast to activate. I usually place a dishtowel on top of the cup to keep the heat in.  In a large mixing bowl, mix the flour and salt until combined; make a dome in the middle. Fill the dome with the fermented yeast and half of the water and combine the material (add water as need be). The dough should become a cohesive dough.   Dust your bench with bread flour. Knead for 10 to 15 minutes until it is smooth and elastic. Baguette dough needs to be intensively kneaded so the proofing time is shorter- that is why kneading takes a long period of time. After kneading, spray a large mixing bowl with PAM and add your dough. Cover with plastic wrap and proof for an hour and a half. Once proofing is over, take out your dough and pre-shape. I just took 2/3 of the dough to make a baguette and left the rest to make rolls. Proof for 10 minutes.  To shape the baguette, roll the dough into an oval. The dough should be thick and not to thin. Like the makeup of a cinnamon roll, roll the dough Parallel towards you. Pinch the seams at the end. Proof for another 10 minutes. On a cookie pan or any pan really, line it with parchment paper and sprinkle it with cornmeal. The baguette and rolls should lay on top of this. Water wash the baguette and the rolls.  Slash the baguette just like the picture above. Make sure the slash is all the way across, or the air has no place to escape during baking.  Preheat the oven to 425F and bake for about 20 to 25 minutes. The first ten minutes should have steam- if your oven doesn’t have a steamer, you can add steam by placing water in a cookie tray on the bottom rack.   If baked correctly, the crust should be hard and crunch, and the inside soft and flavorful. You can add anything to the bread such as spices or herbs. The recipe can be endless. THANK YOU for reading. I recommend making baguettes once in awhile for sandwiches and soups. They are delicious when warm and toasted :) |
