| Autor: |
TEEL, EMILY, LUNA, GREG, GRAY, ELLEN |
| Předmět: |
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| Zdroj: |
Better Homes & Gardens; Oct2022, Vol. 100 Issue 10, p58-120, 7p, 12 Color Photographs |
| Abstrakt: |
10 min. B 1 16-oz. pkg. hot-roll mix b B 3 Tbsp. plus ¼ cup granulated sugar b B 1½ tsp. pumpkin pie spice b B ½ cup warm water (120°F to 130°F) b B ½ cup canned pumpkin or pumpkin pie filling b B 1 egg b B 2 Tbsp. butter, softened b B ½ cup packed dark brown sugar b B ½ cup plus 2 Tbsp. cookie butter, warmed b B ½ cup finely crushed speculoos cookies, such as Biscoff b B ¾ cup powdered sugar, sifted b B 1 to 2 Tbsp. milk b B 1. b In a large bowl combine hot-roll mix with yeast packet, 3 Tbsp. granulated sugar, and ½ tsp. of the pumpkin pie spice. Sprinkle brown sugar mixture evenly over cookie butter; gently press mixture into the dough. The yellow yields a more vibrant color; the spice mix lends a deeper flavor. i Persimmon Spice Cake This cream cheese-frosted spice cake is an autumnal classic that celebrates fall fruit even more with the addition of persimmons. Pumpkin-Cookie Butter Swirl Buns B Using hot-roll mix means you can make these pretty treats - sweet pumpkin dough with crushed speculoos and cookie butter filling - in only 2 hours. b GO FOR THE GOLD I Either a yellow or spice cake mix works for this homey loaf. [Extracted from the article] |
| Databáze: |
Complementary Index |
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