u/No-Lavishness-4103

Recipe link: Pumpkin Coffee Cake Cookies

A Sunday morning bake off.

Recipe link: https://www.bakersbrigade.com/recipe/chewy-orange-gingerbread-cookies/

Here is the recipe link: https://www.modernhoney.com/fall-chocolate-chip-spiced-cookie-levain-bakery-fall-cookie-knock-off

Ingredients

• 113g unsalted butter, at room temperature 
• 150g granulated sugar
• 1 large egg, at room temperature
• 250g of of ricotta cheese, at room temperature
• 1 teaspoon vanilla
• Zest of 2 lemons
• 2 teaspoons lemon juice
• 150g cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Lemon Glaze:

• 180g Icing sugar
• 1-2 tablespoons of lemon juice
• Extra lemon zest for garnish

Instructions

1. In a large bowl, add the butter and sugar. Beat with an electric mixer on high until light and fluffy, at least 1 minute.
2. Next, add the egg, ricotta, vanilla, lemon zest, and lemon juice and beat to combine. Next, sprinkle the flour, baking powder, baking soda, and salt evenly over the surface of the wet ingredients, and beat to combine. The dough will be very wet.
3. Place the dough in the fridge and chill at least 2 hours, or overnight.
4. When ready to bake, preheat the oven to 175°C , and line a large cookie sheet with a silicone mat.
5. Use a cookie scoop #70 (holds 1 tablespoon of dough) to take two scoops of dough. Roll the two scoops into one dough ball in your hands quickly. (Work quickly so the warmth of your hands doesn’t soften the dough too much!). Each cookie is made from 2 tablespoons of dough.
6. Place the dough balls at least 2 inches a part on the cookie sheet; I bake 1 dozen at a time. Bake for 12-13 minutes, until the underside of the cookies is lightly golden brown.
7. Let cool on the baking sheet for 5 minutes, and then move to a wire cooling rack to cool completely.
8. Repeat with remaining dough, making sure the baking sheet is cool before using it again for the next batch of cookies.
9. In a small bowl, whisk together the powdered sugar and enough lemon juice to make it drippy and pourable, but not overly thin. Dunk each cookie in the lemon glaze, and garnish with extra lemon zest.

Recipe source: https://www.dessertfortwo.com/lemon-ricotta-cookies/

First time to have used cheese in a muffin recipe!

Ingredients

• 2 cups/256 g all purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup/200 g granulated sugar plus more for sprinkling
• 1/2 cup/113 g unsalted butter melted and slightly cooled
• 2 tbsp lemon zest
• 250 g ricotta cheese
• 1 large egg room temperature
• 4 tbsp fresh lemon juice

Instructions

• Preheat your oven to 175°C/350°F. Prep a muffin pan by lining with paper liners.
• In a medium bowl, whisk 2 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda and ½ teaspoon salt. Set aside.
• In a large bowl, whisk 1 cup sugar, ½ cup melted butter and 2 tablespoons lemon zest until smooth and incorporated.
• Add 1 cup ricotta cheese and whisk until combined.
• Add the egg and 4 tablespoons fresh lemon juice until well incorporated. 
• Add your flour mixture about a third at a time and stir until just blended (the batter will be thick and sticky).
• Transfer and evenly divide your batter into your 12 muffin cups. 
• Sprinkle with sugar and bake for 25-30 minutes or until the muffins turn a light golden brown and a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs.
• If your muffins are getting too brown too quickly, loosely cover with aluminium foil and continue baking.
• Cool in the pan for 5 minutes then transfer to a wire rack to cool completely (or you can serve them warm).

Recipe link: https://theunlikelybaker.com/lemon-ricotta-muffins-recipe/

Bought a can of Pumpkin from Waitrose, & decided to have a try at baking a Pumpkin Muffin. Quite tasty actually! Recipe as:-

Ingredients

1½ cups all-purpose flour (180g)

2½ teaspoon pumpkin pie spice

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ cup packed light brown sugar (110g)

½ cup granulated sugar (100g)

½ cup vegetable oil (120ml)

¼ cup whole milk room temperature (60ml)

2 large eggs room temperature

1 teaspoon vanilla extract

1¼ cup canned pumpkin puree (280g)

Instructions

Preheat the oven to 220°C (425°F). Line a muffin pan with 12 paper liners.

In a large bowl, combine the flour, spices, baking powder, baking soda, and salt, then whisk together until combined.

In a medium bowl, whisk together the granulated and brown sugars, oil, milk, eggs, and vanilla until well combined. Add in the pumpkin puree and whisk until smooth. Pour the wet ingredients into the dry ingredients and mix together using a silicone spatula until just combined and no dry streaks of flour remain. Divide the batter among the paper liners, filling each one about three-quarters full.

Bake for 5 minutes at 220°C (425°F). Without opening the oven, reduce the oven temperature to 175°C (350°F), and bake for an additional 15 minutes or until a wooden pick inserted in the centre comes out clean. Remove the muffins from the pan and let them cool completely on a wire rack. Recipe source: Preppy Kitchen

As a Brit who only recently discovered how amazing peanut butter cookies are, I was so obsessed that I had to bake three different versions!

Now that the summer is over, decided to bake these from this recipe. https://preppykitchen.com/apple-muffins/#recipe

I just love Biscoff biscuits, made this No bake Biscoff cheesecake bars from TaffeyBakery.com

These are one of my favourite type of cookies to bake.

Recipe sourced from Broma Bakery, with dough being refrigerated for 48 hours, which certainly made a big improvement on flavours. https://bromabakery.com/chewy-peanut-butter-cookies/

Who remembers these on the roads, the BMW Isetta.

Sysco really coming in clutch