GF Pumpkin Chocolate Chip Bread Recipe

September 30, 2014

Gluten Free Pumpkin Chocolate Chip Bread

Gluten Free Pumpkin Chocolate Chip Bread

 

September always signals the beginning of a fabulous last quarter of the year for my little company.  Our citrus season has begun, and the Miami Tangerines are being harvested along with glorious fall pumpkins.   We combine our local citrus with pie pumpkin to create our legendary pumpkin butter.   I am always thinking of different ways to use our products (other than slathering them on toast or eating directly from the jar).  This recipe was created with this in mind. This recipe calls for one 8 ounce jar of our Pumpkin Butter to add just the right amount of holiday spice.  You can easily substitute regular flour if you are not sensitive to gluten.  The recipe makes two loaves, we usually eat one and freeze one for later!  If you would like to purchase some of our Pumpkin Butter to make the recipe you can find us here.

 

Pumpkin QuickBread

Pumpkin QuickBread

 

 

 

Yummy Pumpkin Bread

Yummy Pumpkin Bread

Festive Overhead shot of our Pumpkin Chip Bread.

Festive Overhead shot of our Pumpkin Chip Bread.

 

Guest Post for Cranberry & Tangerine Pecan Cinnamon Rolls featuring Tangerine Ginger Rum Jam

December 16, 2012

I get to meet some really talented and special people on twitter and facebook in the course of running my little business.   I met Stacy this fall,  and she was in the midst of creating a new blog called the WickedGoodKitchen.com.   We got to talking about developing some recipes, she placed a HUGE order for some jams…and the rest is history!   She has been wonderful to work with, really passionate about baking and has created an original recipe using my very own  Tangerine Ginger Rum Jam.  She gave me two recipe options to choose from (the other a coffeecake), and I selected this one especially for you…my loyal readers and true-blue fans of my artisan jams.   Citrus season as is in full bloom here…our tangerines are starting to dwindle, but I have been taking advantage of all our Florida season as to offer.  In the midst of all of my holiday rush, I have not gotten to make these yet, but hope that you will!    Stacy promises that the fragrance in your kitchen, as these rolls bake, alone will make you swoon…

Here are some words to introduce this guest post from Stacy:

Cranberry & Tangerine Pecan Cinnamon Rolls {Non-Yeast & Overnight-Style with Gluten Free Option}

Cranberry Tangerine Pecan Cinnamon Roll

 

A New Spin on No-Yeast Biscuit-Style Cinnamon Rolls

Buttery. Gooey. Rich. Fruity. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional pecan cinnamon rolls.

Wait. Did we just say the word “easy” to describe irresistible home-baked cinnamon rolls? Yes. Yes, we did. Why easy? First, the recipe is a real time saver. It is a no-yeast recipe comprised of rich biscuit dough which saves on the prep time required with yeast dough risings for cinnamon rolls. Second, this quick bread version is prepared overnight-style so that these warm and gooey babies are freshly baked in the morning with the greatest of ease. Want to know the best part? This all means that you can enjoy your steamy cup of morning coffee with a fresh, warm sticky bun without having to get up early to do all the work. The glaze is so easy to prepare, it is a breeze. In fact, it can be made the night before as well. Stress-free holiday baking is where it is at these days. And, it just doesn’t get better than this!

With the addition of Wendy’s tangerine jam to the filling, these exceptional cinnamon rolls, which are like a cross between a biscuit and sour cream coffeecake, taste like they were kissed with pure Florida sunshine. The richness in the dough comes from using real butter, dairy sour cream instead of milk or buttermilk, and only egg yolks versus a whole egg for incomparable taste and texture. Biscuit dough has never been so moist and tender! In fact, the rolls stay moist and delicious the next day—if they even last that long at your house! The buttery-rich Orange-Vanilla Glaze? It’s the cherry on top.

For those on a gluten free diet, I am happy to report that Cup4Cup Gluten Free Flour performed extremely well in this recipe. Handle the dough carefully when rolling it into a cylinder to create the cinnamon rolls. As I mention in the recipe, a dough cutter, or even a pancake turner, can help you get under the dough and turn it upward as you work to start the rolling process. If the dough tears, simply pinch it closed and continue to roll. The taste and texture was stellar in the gluten free version and I bet no one will be able to tell that the rolls were made gluten free!

This past fall, when Wendy asked me if I would be interested in sharing a holiday recipe for her blog, I knew it was meant to be as her vast array of unique and naturally flavored artisan jams truly sparked my creative interests. Literally, I ordered an entire case of her exquisite jams and fruit butters to carry me through the holiday season with my baking and recipe development. The Tangerine Ginger Rum Jam by Sunchowder’s Emporia inspired me to dust off an old recipe and update it to incorporate the holiday flavors of cranberries, tangerine, brown sugar, spices and toasted pecans in a foolproof cinnamon roll recipe to share with others.

Enjoy and Happy Holidays! ~Stacy, Wicked Good Kitchen

Please hop on over to Stacy’s Blog to find the recipe!  Overnight Cranberry & Tangerine Pecan Cinnamon Rolls

 

Cranberry Tangerine Pecan Cinnamon Rolls fresh from the oven

Cowboy Candy Corn Bread

April 8, 2012

 

Rebecca of Foodie with Family fame, has a recipe for candied jalapenos on her site that is wonderful.   I adapted her recipe to make my own “Cowboy Candy”, aka candied jalapenos, and I use these candied gems to enhance a wonderful Corn Bread that pairs well with chili or a simple green salad.  This cornbread is sometimes sampled to my Winter Park Farmer’s Market customers so that they can get ideas for how to incorporate my canned products into their meals.   You can also use the leftover syrup for making your own salad dressing, or martinis….or simply adding some zippy flavor to some plain brown rice.  If you press on the link above, it will take you directly to Rebecca’s site so that you can make your own.   I made several modifcations to her recipe when developing mine which includes using fresh ground Guajilla pepper , along with about twice as much granulated garlic and some other “secret” spices.    Surely, you will add your own twist to these exciting bits!

The corn bread recipe below was taken from All Recipes and ever so slightly adapted, I used canola oil instead of olive oil and instead of using 3 fresh Jalapenos I used 1/3 of  a cup of my candied jalapenos along with a tablespoon of the juice from the jar to kick this recipe up a notch.   I also turned the heat down from 400 to 395 and this slight difference added a touch of moistness to the crumb, corn bread can really come out dry sometimes.  Follow the link above to see the original recipe, here is my adaptation.

 

 

 

Cowboy Candy Cornbread on a Sunday Afternoon

 

 

Spring and My Favorite Banana Bread

March 23, 2012

And so it is Spring once more.   I went outside to pluck a lemon from my tree, and I found a beautiful nest with three precious eggs which will be hatched in the next week.  Momma Cardinal was off for a quick bite and soon enough returned to the nest after I photographed her perfect eggs.  The seasons tend to blurr here, as it is always green and full of flowers, but the birds always let me know that the weather will be changing and all will be renewed.

Here is a recipe for my favorite Banana Bread, the one that my Mom always made when I was growing up.   The only time this was made in my house was when we had to “use up” the overripe bananas,  and I have continued the tradition in my own family.  I don’t know where the recipe originated, if it was with my Mom or her Mom, or a magazine from long ago.  It is not overly sweet, but nice and moist from the addition of sour cream.   This is considered a quick bread because it uses the addition of baking powder and soda as opposed to yeast.   I baked mine in a 10 1/4 by 4 1/4 clay baker, but you can use the standard loaf pan and adjust the cooking time to 55 minutes.  This recipe can also be easily doubled.