Christmas Time...

October started out the holiday baking; then, November came, and it has been GREAT! I've been able to add some new nesters. I'm looking forward to a HUGE December with all the holiday parties and Christmas events. My December Menu looks like:

Pumpkin Bread (top seller)

Banana Bread (with or without nuts)

Toffee Crunch Bread

Apple Butter Bread

    ...fifteen dollars ($15)

Merry Christmas! Shower a host with a gift everyone will love!

       

Hazelnut and Black Pepper Cookies from DailyCandy

I got this picture and recipe from Daily Candy, but I thought it looked so delish. I am going to try to make them gluten-free style.

Hazelnut and Black Pepper Cookies

Makes about twenty

Ingredients

 ¾ c. whole hazelnuts

1 2/3 c. whole wheat flour

2/3 c. rolled spelt

1 tsp. baking soda

Pinch of salt

¼ tsp. fresh ground black pepper

½ c. plus 2 tbsp. butter, chilled and finely diced

2 tbsp. rose, orange, or plain water

1. Toast the hazelnuts in a dry skillet until fragrant. Let cool and chop roughly.

2. Combine hazelnuts with the rest of the dry ingredients, from flour to pepper, in a medium-size mixing bowl. Stir with a wooden spoon until blended.

3. Add diced butter and rub it into the dry ingredients with your fingers (or a wire pastry blender) until the mixture resembles coarse meal.

4. Add rose water (or orange or plain) and stir until the dough comes together enough that you can gather it in two balls. (If 2 tbsp. is not enough, add more water, little by little, until the dough reaches the desired consistency.)

Burgundy in Baton Rouge...

VINCE CAMUTO BOOTS//ANTHROPOLOGIE GLASBURY SKIRT//CHLOE SILK BLOUSE//MARC BY MARC JACOBS BAG

cinnamon sugar pumpkin bread

 

Bread

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

1 cup granulated sugar
2 tsp ground cinnamon
1/2 tsp fresh ground nutmeg
2 tablespoon unsalted butter

Buttered Rum Glaze
2 tablespoon unsalted butter
1/8 cup brown sugar
1 1/2 tablespoon milk
3/4 cup powdered sugar
1 tablespoon rum 

Directions
In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn. Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.  Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.

Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.

While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.

When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.

In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes or until top is a very deep golden brown.

To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.