Savvy Baker

Gluten-free, Dairy-free Chocolate Chip Pumpkin Muffins (GF, DF)

2024-10-10T15:42:29Z

Craving cozy fall flavors without gluten or dairy? Whip up these moist, delicious Gluten-free, Dairy-free Chocolate Chip Pumpkin Muffins!

My Return

These muffins and this recipe represent, to some degree, why I didn’t share anything new on Savvy Baker for almost 12 years. A family member had to give up gluten and dairy, so we went from using two bread machines on a regular basis to using one sporadically. Since then, I’ve created a handful of go-to gluten-free (GF) recipes, but those early years of GF baking were a definite challenge.

With “normal” recipes, I can make all sorts of adjustments and still have the end result work out—or at least be edible. Not so with gluten-free. One seemingly minor change can ruin an entire batch of pancakes, muffins or bread, which is disappointing, frustrating and expensive. So, instead of continuing to test and post new recipes, I shifted my focus to homeschooling, only baking what our family needed. Now that we have a vibrant sourdough starter and three adults eating wheat-based bread every day, I’m baking regularly again, and I have time to occasionally share my more successful GF recipes.

A lot has changed since I last blogged on a regular basis. I’m incorporating some of those changes, such as the “print recipe” button (eventually), but I do not plan to incorporate dozens of ads spread throughout dozens of photos in each post.

Challenges

Back to this recipe… It has taken months to prepare. It didn’t take nearly as long to create the whole-wheat version I shared years ago, and though I hit upon a fairly reliable recipe for this GF version early on, there were several things I needed to work out before publishing it. One such thing is the muffin tin challenge (see Notes #3) and the eggs challenge (see Notes #1): the “large” farm-fresh eggs I use equate to extra-large store-bought eggs, so I had to come up with an alternative Wet Ingredients mix to compensate for the difference.

Finally, there is a quality challenge: a difference in quality between using the oat-sorghum-almond meal (OSA) combo listed in the primary Dry Ingredients and the all-purpose GF (APGF) flour alternative mentioned in the Notes. I prefer the OSA combo because I think the muffins made with it have a better taste, texture and moisture content. Using APGF flour is easier, and the muffins look and feel more like those made with wheat, but I don’t think they taste quite as good. Interestingly (and annoyingly), oat and sorghum flours were less expensive than the APGF options when I first started baking these years ago. That’s no longer true, so the easiest option is now also the cheapest.

I hope you enjoy these as much as we do. Happy baking!

Liesl
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P.S. Visit this page for my original NON-gluten-free Chocolate Chip Pumpkin Muffins recipe. Those are pictured at the top of this post because I was less than thrilled with the lighting on the actual gluten-free muffins in my photos (below).

Gluten-free Dairy-free Chocolate Chip Pumpkin Muffins

Makes 12 muffins

Please note the *s included with the ingredients and directions as well as the Notes below the recipe. They include tips that might be crucial in your kitchen.

Wet Ingredients

¾ cup canned pumpkin puree (not pie filling)

3 large eggs (see Notes)

⅓ cup unsweetened almond milk (or other milk of your choice)

⅓ cup natural (unsweetened) applesauce

⅓ cup canola oil or coconut oil in liquid form

½ tablespoon vanilla extract

½ tablespoon apple cider vinegar, white vinegar or lemon juice

Dry Ingredients

¾ cup GF oat flour*

¾ cup GF sorghum flour*

¾ cup light brown sugar

½ cup almond meal*

2 teaspoons GF baking powder

1 teaspoon baking soda

½ teaspoon salt

*You can substitute all-purpose gluten-free flour for each or all of these three ingredients. If all three, the total is 2 cups.

Add-ins

¾-1 cup gluten-free, dairy-free dark or semisweet chocolate chips, preferably mini

Directions

Preheat oven to 375° F and line a 12-cup muffin tin with large parchment paper liners.*
Add all seven wet ingredients to a large bowl or the bowl of your mixer and blend until combined.
Whisk together all seven dry ingredients in a large bowl.
Add the dry ingredients all at once to the wet and then mix just until fully incorporated.
Stir in chocolate chips.
Divide batter evenly among prepared cups.
Bake for 15 minutes at 375°.
Reduce oven temperature to 350° F and bake for another 7-8 minutes or until a toothpick inserted into a muffin’s center comes out clean.
Remove muffin tin to a wire rack to cool.
After 10 minutes, remove muffins to rack to cool further..

*If you don’t have these liners, try silicone muffin “tins” misted with cooking spray and these adjusted bake times: 21 minutes at 375° plus 5-7 minutes at 350° (same toothpick test).

Store in an airtight container for 2-3 days. After that freeze or refrigerate any leftover muffins.

Notes

If you have extra-large eggs, reduce the next three liquid ingredients (milk, applesauce and oil) to ¼ cup each.
As noted in the Dry Ingredients list above, you can substitute all-purpose gluten-free flour for either of the flours or the almond meal. If you use it for all three, the total measurement is 2 cups.
As noted in the Directions above, if you don’t have parchment paper liners, use silicone muffin “tins” misted with cooking spray and these bake times: 21 minutes at 375° plus 5-7 minutes at 350°. Using liners or silicone is more critical with the tender oat-sorghum-almond flour combo; if you opt for the APGF flour, you can use a regular muffin tin misted with cooking spray.
The reason for the two different bake temperatures is that the higher temperature prompts gluten-free muffins to rise and set quickly, but keeping them at that temperature for the entire baking time can result in dry, overdone muffins, thus the mid-bake temperature drop.
I used to only use mini chips for this recipe because ¾ cup of those distributes the chocolate evenly throughout each muffin that you’re guaranteed at least a few in every bite, BUT it’s hard to find inexpensive dairy-free mini chips, so now I typically use baking morsels or chunks. Aldi, Kroger and Target have dark or Belgian dark chocolate chunks at budget prices. They aren’t labeled dairy-free, but they contain cocoa butter instead of milk fat, so they’ve worked well for us.
Finally, to make these nut-free, use a nut-free milk and substitute oat flour, sorghum flour or all-purpose gluten-free flour for the almond flour.

Cherry Chocolate Chip Surprise Sourdough Rolls Fan Favorite

2025-02-03T22:58:12Z

These rolls are a wonderful combination of sweet and tart, fluffy and chewy. The sourdough starter gives them a slightly tangy flavor, while the cherries and chocolate chips add a touch of tart and sweet.

This recipe is loosely based on one I found in the Biggest Book of Bread Machine Recipes. While the original rolls were suitable for breakfast, the changes I’ve made make them more appropriate for dessert.

The reason I call this a fan favorite is because the rolls are our daughter’s favorite, and we have friends who have admitted to not being able to stop at just one. For example, here’s a text conversation between father and son the morning after we delivered four rolls to the son, half of which were supposed to go to the father:

Son: “Please let them know the rolls didn’t survive the night lol. I see why you didn’t leave any last time. ”
Dad: “Did you eat [all] 4 of them? ”
Son: “…yes”

As you can tell, a similar thing had previously happened in reverse, with Dad eating two rolls and none going to the son.

The “surprise” alluded to in the name refers to the white chocolate chips, an unusual ingredient for sourdough rolls. I got the idea from my Apricot Cherry Surprise Scones. In both cases warming before serving transforms the white chocolate chips into a wonderful patches of gooey goodness. That ingredient proved to be exceptional on its own—but what baked good isn’t improved with dark chocolate? That thinking led to more chips and the primary version of this recipe. For the triple chocolate variation, add cocoa as noted below. Whatever combination you try, enjoy!

Cherry Chocolate Chip Surprise Sourdough Rolls Fan Favorite

Recipe for bread machine dough and hand-formed rolls

Course Breakfast, Dessert, Snack

Prep Time 22

Cook Time 18

Dough Cycle + Rise Time 2 20

Total Time 3

Servings 12 rolls

Author Liesl Bohan

Equipment

Bread Machine
12-cup Muffin Tin
Silpat mat Optional

Ingredients

WET INGREDIENTS (+ salt)

1 cup sourdough starter or discard (1:1 flour to water content)
½ cup water
1 egg
2 tablespoons honey *
1 tablespoon canola or coconut oil *
¾ teaspoon salt
* I find it helpful to measure the oil first and then use the same measuring spoon for the honey so that it slides off the spoon.

DRY INGREDIENTS

2 cups bread flour
1 cup white whole wheat flour (or replace with bread flour, if you prefer)
1 teaspoon yeast
Triple Chocolate Variation: Reduce the first measurement of bread flour to 1¾ cups and then add 4 tablespoons (¼ cup) of unsweetened cocoa before proceeding with the white whole wheat flour.

Early ADD-INS (near the beginning of the dough cycle)

1 cup dried cherries OR a mix of dried cranberries dried cherries and dried apricots snipped into smaller pieces

Later ADD-INS (after the dough cycle)

1 cup total chocolate and white chocolate baking chips, ideally ⅓ cup each of dark chocolate chips, semisweet chocolate mini chips and white chocolate chips

Instructions

Add all ingredients EXCEPT the add-ins (dried fruit and chips) to the bread machine in the manufacturer’s recommended order, and run the dough cycle. (These ingredients are listed in the ideal order for the machines we’ve used.)
* CAUTION * The moisture content of sourdough starters varies greatly. Near the beginning of the dough cycle, WATCH the dough carefully. It should gather into a soft ball. If it doesn’t, add a tablespoon or two of water to soften it up OR add flour to firm it up, making slight adjustments as needed. I usually do this in conjunction with #3 below.
After 10-15 minutes, add the dried cherries or whatever mix of fruit you’re using. I use this time to check the dough and add water or flour with the fruit if needed. (The fruit helps to keep the water from splashing out of the machine during kneading.)
Near the end of the dough cycle, coat a 12-cup muffin tin with cooking spray.
Upon completion of the dough cycle, dump the dough onto a Silpat mat or lightly floured surface.
With lightly floured or slightly wet hands, stretch and press the dough into a rectangle of about 10 x 16 inches. (See photos below for steps 6-10 + 14.)
Evenly spread the baking chips over the flattened dough, making sure that each type of chip covers the full 16-inch width. (It’s okay if the chip types don’t overlap each other as long as they span the full width of the dough. I usually have about a 3 x 16-inch band of each type of chip.)
Starting along one of the long edges, carefully roll the dough into a 16-inch long tube and seal the seam and sides by pinching the dough together.
With kitchen shears or a sharp knife, cut the tube into 12 equal pieces and place each into a cup of the muffin tin.
Optional: Working one at a time, remove, reshape and replace each of the 12 pieces, forming balls and making sure most of the chips are on the inside.
Cover the muffin tin with a tea towel and allow the dough to rise for 45 minutes.
After about 35 minutes, preheat the oven to 350° F.
When the oven is ready, remove the tea towel and bake the rolls for 18-20 minutes, until golden.
Remove pan to wire rack to cool for a few minutes before serving.

After cooling, store in a tightly sealed container at room temperature for up to three days or freeze to extend storage time.

Notes

If you like raisins and chocolate together, you could use raisins instead of dried cherries, but as a Michigan cherry fan, I think the end result would not be as special or tasty as the “real deal.”
Though good at room temperature, I think these rolls are best when eaten warm. Just 12 seconds in the microwave is usually enough to transform a roll from good to excellent.

Do not copy or republish this recipe without written permission from Liesl.

Dark Chocolate Mint Chip Cookies

2013-12-01T02:17:23Z

By dark chocolate, I mean really dark—and not just because of the chips. Adapted from a recipe on the back of the Nestlé Toll House Dark Chocolate & Mint Morsels bag, this concoction has added coffee and less sugar, giving the cookies a deep chocolate flavor suitable for cacao aficionados. Indeed, I thought these would only appeal to adults, but they have received rave reviews from children as well. I think the mint is why our daughter likes them so much. The chocolate-mint duo is such a winning combination that the omitted sugar (2/3 cup) and butter (1/2 stick) don’t seem to be missed.

Note: These photos were taken months ago, when I was experimenting with less cocoa in the recipe. The final “approved” cookies are much darker, but I’m not about to ask Matt to take more pictures after he did such a great job with these! Also, if you use Nestlé Mint Morsels, you’ll definitely be able to see the green chips in most of the cookies, unlike the all-chocolate varieties shown here.

Dark Chocolate Mint Chip Cookies

Makes almost 3 dozen cookies

8 tablespoons (1 stick) margarine at room temperature
4 tablespoons (1/2 stick) unsalted butter at room temperature
1 cup packed brown sugar

2 large eggs
4 tablespoons (1/4 cup) unsweetened applesauce
2 teaspoons instant coffee granules or espresso powder
1 teaspoon vanilla extract
1/8 teaspoon mint extract

2 cups 50/50 flour*
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt

1 1/4 cups mint morsels and dark chocolate chips (I recommend 3/4 cup Nestlé Toll House Dark Chocolate & Mint Morsels plus 1/2 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips or 1/2 cup mini semisweet chocolate chips)

* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 cup each of whole wheat flour and all-purpose flour for this recipe.

Preheat oven to 325°F and line baking sheet with a Silpat mat or parchment paper.
Cream margarine, butter and sugar in a stand mixer.
Add eggs, applesauce, coffee and both extracts. Mix slowly at first, then scrape down sides and beat until well combined.
In a separate bowl, whisk together flour, cocoa powder, baking soda and salt. Add to wet ingredients and blend until combined. Dough will be stiff.
Add chocolate chips and mix well.
Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, 2 inches apart.
Bake 12-14 minutes, until set.
Cool for a couple of minutes on baking sheet, then remove to a wire rack to cool completely.

Chewy after cooling, these become cake-like after being stored overnight. They are best eaten within a couple of days. Store between layers of wax paper in a loosely covered container.

Simple Sourdough Cheddar Bagels

2023-09-24T21:33:32Z

I’m baaaack!

Actually, I should say that Matt’s back. He’s the one who concocted, baked and photographed these tasty treats. All I have to do is share his work—and enjoy these yummy, easy-on-the-budget homemade bagels!

Once the outside temperature drops each fall and we can actually appreciate the extra heat in the kitchen, the Savvy Hubby declares it to be “bagel time,” and we all reap the benefits. Though I may have been the first to experiment with them ages ago, he’s definitely the bagel master in our house.

Suspecting that one of our Panera favorites features a sourdough base, he’s been wanting to try this combo for a while. The cheddar flavor is subtle, but the overall taste and texture are superb for breakfast, lunch or snack time. These are on the tender side, making them more suitable for sandwiches that some bagels.

Sourdough Cheddar Bagels

Makes 12-16 bagels (2 pounds)

1 1/2 cups water
1 1/4 cups sourdough starter
1 cup shredded extra sharp cheddar cheese
4 tablespoons barley malt extract
2 tablespoons canola oil
2 teaspoons salt

3 cups bread flour
1 cup whole wheat flour
2 1/4 teaspoons rapid or instant yeast

2 tablespoons barley malt extract, brown sugar or molasses (for the water)

Add the first five ingredients (water through salt) to bread machine* in the manufacturer’s recommended order. (These are listed in the order best suited to our machine and instant yeast.)
Run the dough cycle.
Lightly dust a work surface or Silpat mat with flour. Upon completion of dough cycle, turn dough out onto prepared surface or mat.
With lightly floured hands, divide dough into 12-16 equal balls.
Working one at a time, stick your thumb through each dough ball and rotate dough until the hole reaches desired width. Keep in mind that the hole will shrink when the bagel rises.
Cover and allow to rise for 30 minutes or until doubled in size.
While dough is rising, add 2 tablespoons of barley malt extract, brown sugar or molasses to a large, wide pot filled with water (about two-thirds full) and bring to a boil.
Preheat oven to 400° F and cover a large baking sheet with a Silpat mat or a light coat of cooking spray.
After dough has risen, carefully drop bagels into boiling water in sets of two or three. Without allowing them to touch, boil for 30 seconds on each side. Do not leave them in too long. Using a slotted spoon, transfer bagels to a wire rack or floured tea towel to drain, and then boil the next set.
Once dry, place bagels on prepared baking sheet and bake for 20-25 minutes, until tops are golden.
Allow to cool before slicing.

* If you don’t have a bread machine, use a stand mixer instead. Toss everything in the bowl in the order listed above. Then, using a dough hook, blend on the lowest speed until ingredients form into a ball. Continue mixing for another 5 minutes, stopping to push dough back into the bowl as needed. (It tends to climb up the dough hook.) Remove hook, cover bowl with a clean tea towel and place in a warm, draft-free area for 90 minutes. Then follow the directions above starting at #3.

Store in a tightly sealed container at room temperature for 2-3 days.

Coffee Toffee Chocolate Chip Cookies

2012-05-27T13:59:54Z

There’s just a hint of coffee in these cookies, and the toffee comes from a delectable combination of the first two ingredients: butter and brown sugar. The result is an irresistibly chewy cookie packed with a scrumptious combination of chocolate, coffee and almond meal.

As for their appearance, what they lack in attractiveness they make up for in addictiveness. Seriously. After seeing the first batch, I immediately started planning the next one in order to improve their look, but as I found myself drawn back to the cookie jar time and time again, I decided that I shouldn’t change too much. (Actually, after making a few adjustments and baking a great-looking batch that didn’t taste nearly as good, I decided not to change anything!)

Adapted from a Food Network recipe, this one contains “sneaky” whole grains, protein, fiber and a touch of fruit atypical for such treats. See if you can resist having more than one (or two) at a time!

BTW, the texture of ground flaxseed doesn’t appeal to everyone, and these cookies are still delicious when it is omitted, so choose accordingly.

Coffee Toffee Chocolate Chip Cookies

Makes just over 2 dozen cookies

1/2 cup (1 stick) unsalted butter at room temperature
3/4 cup lightly packed brown sugar

1 large egg
3 tablespoons unsweetened applesauce
1 tablespoon instant coffee granules
1 teaspoon vanilla extract

1 1/4 cups 50/50 flour mix*
1/2 cup almond meal
1 tablespoon ground flaxseed (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1/2 cup bittersweet (60% cacao) chocolate chips
1/2 cup mini semisweet chocolate chips

* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 3/4 cup of all-purpose flour and 1/2 cup of whole wheat flour for this recipe.

Preheat oven to 325°F and line baking sheet with a Silpat mat or parchment paper.
Cream butter and sugar in a stand mixer.
Add egg, applesauce, coffee and vanilla. Mix slowly at first, then scrape down sides and beat until well combined.
In a separate bowl, whisk together flour, almond meal, flaxseed (if using), baking powder, baking soda and salt. Add to wet ingredients and blend until combined.
Add both types of chocolate chips and mix well.
Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, about 2 inches apart.
Bake 12-14 minutes, until set.
Cool for a few minutes on baking sheet, then remove to a wire rack to cool completely.

Store in a loosely covered container.

Orange “Cream” Scones

2012-03-31T19:51:17Z

Subtly sweet with a hint of orange, these scones are at their best when paired with a hot drink. Given their UK heritage, tea seems most appropriate, though this variety is not particularly dainty. Indeed, these are probably better suited for a farmhouse bed and breakfast than an old-fashioned drawing room. Dense and hearty, they provide nutritional benefits via dried fruit, Greek yogurt, nonfat milk and two types of whole grains.

While the shape of these scones is reminiscent of ones served long ago at my then-favorite Cleveland coffeehouse, their flavor is adapted from the first scones I ever baked—a Sunset cookbook version with real cream. The “cream” in these is actually a fat-free yogurt and milk combo. I always think it’s an added bonus when you can enjoy the flavor without the guilt!

Orange “Cream” Scones

Makes 12

3 cups 50/50 flour mix*
2 1/2 cups rolled oats, not instant
2/3 cup brown sugar, lightly packed
3 teaspoons orange peel
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

8 tablespoons (1 stick) chilled unsalted butter, cut into small pieces

2/3 cup nonfat milk
1/3 cup plain nonfat yogurt
1 teaspoon orange extract

1 cup raisins, golden raisins or currants

* You can buy this off the shelf, but I use a less expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix, use 1 1/2 cups each of whole wheat and all-purpose flour for this recipe.

Preheat oven to 350° F, and cover a large baking sheet with a Silpat mat or cooking spray.
Place dry ingredients (flour through salt) in the bowl of a stand mixer.
Using the whisk attachment, blend until combined.
Add butter and blend until mixture resembles coarse crumbs.
In a separate, small bowl, whisk together milk, yogurt and orange extract.
Add milk mixture to mixing bowl. Using the paddle attachment, stir just until all dry ingredients are moistened. Dough will be stiff.
Mix in raisins or currants.
Working on the Silpat mat or a floured surface, form the dough into a rectangle approximately 11 x 7 x 1 inches.
Cut into 12 squares (technically rectangles), positioning them at least an inch apart on the Silpat mat or baking sheet.
Bake for 22-25 minutes, until lightly browned.

Store at room temperature in a tightly covered container for up to three days.

Key Lime Pie Biscotti

2012-02-01T03:32:35Z

It’s mid-winter here in Michigan, and we have the snow to prove it. This recipe features a tropical flair reminiscent of warmer, sunnier climes. Offset by the creamy sweetness of white chocolate morsels, key lime delivers a bright burst of flavor to these cookies, which I recommend devouring any time of year. (Right now, they’re especially good dunked in hot tea.)

Though I typically rely on dried fruit, nuts or an occasional sneaky vegetable to lend a boost of vitamins and minerals to my deserts, I opted for wheat germ* this time around. It was an unexpected bonus to discover that this ingredient actually brings a hint of graham cracker “crust” flavor and texture to these treats. Thanks to Chris and Chelsea for the pie that ultimately led to this recipe!

* Wheat germ is a concentrated source of several essential nutrients, including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. It’s also a good source of fiber. (Source: Wikipedia)

Key Lime Pie Biscotti

Makes 2 dozen biscotti (including the “heels”)

2 1/4 cups 50/50 flour*
3 tablespoons wheat germ
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
2 large eggs

1/4 cup key lime juice (I use Nellie & Joe’s Famous Key West Lime Juice)
2 tablespoons canola oil

3/4 cup white chocolate chips

* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/4 cups of all-purpose and 1 cup of whole wheat flour for this recipe.

Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
Combine sugar, eggs, lime juice and canola oil in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
In a medium bowl, whisk together flour(s), wheat germ, baking powder and salt.
Pour flour mixture into wet ingredients and blend until dough starts to pull together.
Add white chocolate chips, mixing until they are fully incorporated. Dough will be sticky.
Turn dough out onto Silpat mat or a work surface dusted with flour.
Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 3 1/2 inches wide and 3/4 inch thick.
Bake on prepared pan for 30 minutes at 350° F.
Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
Carefully transfer log to cutting board and, using your best bread knife, slice diagonally into 1/2-inch pieces.
Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
Bake 20 minutes at 325° F.
Transfer pan to wire rack to cool.

Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.

Apple Cinnamon Bagels

2012-01-06T03:18:39Z

Here’s a recipe that almost got lost in the holiday shuffle. Matt perfected these apple cinnamon breakfast treats just before the full-blown festivities of Christmas kicked in, and we haven’t made a batch since. Now that life has returned to a slightly less hectic pace, it’s time to start baking again. The cinnamon chips provide the perfect touch of sweetness and spice without having to use a more complicated streusel topping—a tasty solution to the streusel question posed with our Peanut Butter Banana Bagels.

Happy baking, and all the best to you and yours for a blessed New Year!

Note: Unlike our other bagel recipes, this one does not utilize a bread machine. Instead, we put our stand mixer to work, tossing everything in at once. We’re happy to report that it works beautifully! Matt said he’ll probably mix all bagels this way in the future. Our KitchenAid can hold its own against the stiff dough, and we have sometimes wondered if a particularly dense batch of bagel dough caused the ultimate demise of one of our bagel machines.

Apple Cinnamon Bagels

Makes 12-16 bagels

1 1/2 cups warm water
2 tablespoons honey
1 tablespoon canola oil
1 1/2 teaspoons salt
1/2 teaspoon cinnamon

1 1/4 cups whole wheat flour
3 cups bread flour
4 teaspoons rapid or instant yeast

1 cup diced, peeled apples
3/4 cup cinnamon baking chips

2 tablespoons brown sugar (for the water)

Add the first five ingredients (water through cinnamon) to the bowl of a stand mixer, and then add the next three ingredients so that the yeast is sprinkled over the bread flour.
Using a dough hook, blend on the lowest speed until ingredients form into a ball. Continue mixing for another 5 minutes, stopping to push dough back into the bowl as needed. (It tends to climb up the dough hook.)
Add apples and cinnamon baking chips. Run the mixer on low for another 1-2 minutes, until the apples and chips are fully incorporated.
Remove hook, cover bowl with a clean tea towel and place in a warm, draft-free area for 90 minutes.
Lightly dust a work surface or Silpat mat with flour. Turn dough out onto prepared surface or mat.
With lightly floured hands, divide dough into 12-16 equal balls.
Working one at a time, stick your thumb through each dough ball and rotate dough until the hole reaches desired width. Keep in mind that the hole will shrink when the bagel rises.
Cover and allow to rise for 30 minutes or until doubled in size.
While dough is rising, add brown sugar to a large, wide pot filled with water (about two-thirds full) and bring to a boil.
Preheat oven to 400° F and cover a large baking sheet with a Silpat mat or a light coat of cooking spray.
After dough has risen, carefully drop bagels into boiling water in sets of two or three. Without allowing them to touch, boil for 60 seconds on one side, using a long-handled spoon to ladle boiling water over the tops.* Do not leave them in too long. Using a slotted spoon, transfer bagels to a wire rack or floured tea towel to drain, and then boil the next set.
Once dry, place bagels on prepared baking sheet and bake for 20-25 minutes, until tops are golden.
Allow to cool before slicing.

* We usually flip the bagels after 30 seconds, allowing them to boil on both sides for a total of 1 minute, but too many cinnamon chips melt that way.

Store in a tightly sealed container at room temperature for 2-3 days.

Christmas Biscotti

2023-09-30T03:13:40Z

I intended to create a festive cranberry-pistachio biscotti combo last Christmas but ran out of time. Twelve months later, I finally did it! One of the advantages of waiting is that I had white chocolate chips on hand this year. I’ve been experimenting with them lately; otherwise, it never would have occurred to me to use them. Not only does the white chocolate add to the holiday color scheme, but it also enhances the overall flavor.

After sharing some of these with a recently retired chef last night, we were happy to see this comment in our inbox this morning: “That may be the best biscotti I’ve ever had.”

This is a simple recipe, requiring just five ingredients for the dough plus three add-ins.

Christmas Biscotti

Makes 2 dozen biscotti

4 large eggs
3/4 cup sugar
1 teaspoon vanilla extract

3 cups 50/50 flour*
3/4 teaspoon baking soda

1/3 cup dried cranberries
1/3 cup roasted pistachios
1/3 cup white chocolate chips

* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/2 cups each of all-purpose and whole wheat flour for this recipe.

Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
Combine eggs, sugar and vanilla in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
In a separate bowl, whisk together flour(s) and baking soda. Add to wet ingredients and blend until dough starts to pull together.
Add cranberries, pistachios and white chocolate chips, mixing until they are fully incorporated. Dough will be stiff.
Turn dough out onto Silpat mat or a work surface dusted with flour.
Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 4 inches wide and 1 inch thick.
Bake on prepared pan for 30 minutes at 350° F.
Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
Carefully transfer log to cutting board and cut diagonally into 1/2-inch slices.
Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
Bake 20 minutes at 325° F.
Transfer to wire racks to cool.

Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.

If you’re in the mood to try more biscotti, here are two holiday recipes from last year:

Peanut Butter Party Biscotti

Chocolate Peppermint Biscotti

Apricot Cherry Surprise Scones

2012-01-31T03:48:24Z

This recipe is adapted from Simply Scones by Leslie Weiner and Barbara Albright. I first tried their version almost ten years ago and was blown away by the apricot and white chocolate combination. After applying a few “savvy” changes, I’m still completely enamored with this duo, taking it to a new level in these scones by introducing Michigan dried cherries. Fantastic!

My version also includes whole grains, slightly less sugar and much less fat, because it uses evaporated fat free milk in place of heavy cream. That being said, the white chocolate “surprise” puts this into more of a dessert category than that of a truly healthful snack.

Speaking of chocolate, if you’re a purist, opt for semisweet or bittersweet chocolate chips. I typically choose “real” chocolate over white, but in this recipe, I like the way the white chocolate morsels melt into the surrounding scone, especially when served warm.

Apricot Cherry Surprise Scones

Makes 9-12 scones

2 cups 50/50 flour mix*
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt

4 tablespoons chilled, unsalted butter cut into small pieces

1/2 cup evaporated fat free milk
1 large egg
1 1/2 teaspoons vanilla extract

2/3 cup white chocolate chips
1/2 cup dried apricots, snipped into small pieces
1/2 cup dried cherries, chopped

* A 50/50 all-purpose/whole wheat flour combo is available in stores, but I mix my own for about half the price. If you don’t have a mix on hand, just use 1 cup each of all-purpose flour and whole wheat flour for this recipe.

Preheat oven to 350° F and cover a baking sheet with a Silpat mat or a light coat of cooking spray.
Whisk first four ingredients (flour through salt) together in the bowl of a stand mixer.
Using the whisk attachment “cut” butter pieces into flour mixture, whisking until butter is fully incorporated.
In a mixing glass or small bowl, whisk together evaporated milk, egg and vanilla.
Add wet ingredients to dry and blend with paddle attachment just until moistened.
Stir in white chocolate chips, apricot pieces and cherries.
Drop dough by 1/4-cup scoops onto prepared pan (for 9 easy drop scones), OR transfer dough to prepared pan, use moistened hands to form it into a rectangle (about 8 x 6 inches), and use a knife to cut the rectangle into 12 triangular wedges, just slightly pushing the pieces apart and cleaning the knife between cuts.
Bake for 20-22 minutes, until edges are golden and a toothpick inserted near the center comes out clean. (Drop scones require less bake time than wedges.)
Remove to wire rack to cool for 5-10 minutes before serving. If you made wedges, use a knife or spatula to gently separate them after cooling.

Store in a tightly sealed container at room temperature for up to three days.

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Dry Ingredients

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Ingredients

WET INGREDIENTS (+ salt)

DRY INGREDIENTS

Early ADD-INS (near the beginning of the dough cycle)

Later ADD-INS (after the dough cycle)

Instructions

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