Pumpkin Spice Blondies

I’m all about pumpkin this time of year! I had 3 pumpkins worth of puree, and these blondies were some of the goodies that we enjoyed from said puree. The recipe is a one-bowl wonder, found and adapted from Crazy for Crust, and comes together super fast. The resulting blondies are perfectly spiced, and their texture is just perfect!

 

 

Pumpkin Spice Blondies

Yield: One 9”x13” Pan

Ingredients:

  • ¾ cup brown sugar
  • ½ cup unsalted butter, melted
  • 1/3 cup pumpkin puree
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg, optional
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1 ¾ cups all-purpose flour
  • 1 ½ cups semi-sweet chocolate chips

Directions:

Preheat oven to 350°F. Line a 9”x13” pan with aluminum foil and grease generously. Set aside.

In a large bowl, combine brown sugar, butter, pumpkin puree, and granulated sugar. Whisk until combined. Add egg yolk and vanilla extract and whisk until thoroughly combined. Mix in cinnamon, nutmeg (if using), baking soda, salt, ginger, and allspice. Add all-purpose flour and gently mix until just combined. Fold in chocolate chips.

Transfer batter to prepared pan. Use lightly dampened hands to press the batter evenly into the pan. Bake until the edges are lightly browned and the center looks slightly under baked, 18 to 25 minutes. Remove from oven and cool completely in the pan itself. Remove from pan, slice, and serve.

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Cranberry Orange Scrolls

Winter is here, and it’s here in full effect. Although I can do without the snow and freezing temperatures, there is something awe-inspiring about watching the seasons transition and the changes they bring. I enjoy buying produce seasonally, and this was the first time I bought fresh cranberries. I stumbled upon this recipe from Smitten Kitchen, and I’ve been on a roll (pun intended) making these scrolls!

The marriage between cranberries and oranges is a match made in heaven, and the cranberries, when baked, dot the dough like gorgeous little rubies!

 

CranberryOrangeScrolls

 

Cranberry Orange Scrolls

(Overnight)

Yield: 12 Scrolls

Ingredients:

For Dough:

  • ¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 4 large egg yolks
  • 1 large whole egg
  • Zest of 1 orange, divided
  • 3 ¾ cups all-purpose flour
  • 2 ¼ teaspoons instant or active dry yeast
  • 1 ¼ teaspoons salt

For Filling:

  • 2 tablespoons unsalted butter, melted
  • 1 cup packed brown sugar
  • 1 cup fresh cranberries, pulsed into a course crumb in the food processor (not fully pureed)
  • Orange zest from above

For Icing:

  • 1 cup powdered sugar
  • 1 ½ tablespoons orange juice or milk

Directions:

Make Dough:

In the bowl of a mixer, combine buttermilk, butter, sugar, egg yolks, whole egg, and ¾ of the orange zest together. Add 2 cups of the all-purpose flour, yeast, and salt, and mix until evenly moistened. Add remaining 1 ¾ cups all-purpose flour and mix on low speed until soft and not overly sticky, about 5 to 7 minutes. Transfer to a lightly greased bowl, cover, and allow the dough to double in size, about 2 to 3 hours.

Assemble Buns:

Lightly grease two 9-inch pans or a 9”x13” pan. Set aside.

After the dough has doubled, punch it down. Transfer it to a lightly floured surface. Roll the dough out into a large rectangle about 12”x18”. Spread the melted butter evenly over the surface, followed by the brown sugar, pulsed cranberries, and remaining orange zest.

Starting with the longer side, gently roll into a log. Lightly pinch the seams together to seal. Using a knife, gently cut the log into 12 sections. Place the scrolls cut-side up in the prepared pans. Cover, refrigerate, and allow them to rise overnight, up to 16 hours.

Remove scrolls from the refrigerator 30 minutes before baking.

Preheat oven to 350°F.

Bake until puffed and golden, about 25 to 30 minutes.

Make Icing:

In a small bowl, whisk powdered sugar and orange juice or milk together until smooth and no lumps remain. Drizzle over warm scrolls.