Category: Breads

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If I could change one thing about our house it would be the kitchen. We have a small kitchen. I do not have counter space or storage for gadgets and I have donated several items in the past few months. Things that I did not use often. As a result, I no longer have a bread maker, air fryer, or toaster, among other things. 

Savannah raves about her air fryer. I got rid of mine because I was never a big fan. However, Savannah’s is the basket style, and my old one wasn’t. I wasn’t sure the basket would make a big difference, but on a whim I bought a new one. Oh my gosh, I am such a fan!

I am now using the air fryer daily, it seems. It heats up fast, and everything I have tried has been excellent.

One of my favorite things to do is make this small batch of muffins. They taste amazing and using silicone cupcake liners that I found on Amazon they are super easy!

For a change add a handful or chocolate chips or blueberries.

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Air Fryer Banana Nut Muffins

Course Breads

Author Amye Melton

Equipment

• Air Fryer

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter melted
• 2 tablespoons avocado or canola oil
• 1 large egg beaten
• 1/3 cup buttermilk
• 1 ripe banana mashed
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1/2 cup chopped pecans or walnuts optional

Instructions

• Preheat the air fryer to 400℉.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt, set aside.
• In another bowl whisk melted butter, oil and egg. Add the buttermilk, banana, vanilla and sugar. Add the wet ingredients to the dry and stir just to combine.
• Fold in the nuts.
• Scoop muffin mix into seven silicone muffin liners and place in the air fryer. (My air fryer is large enough to accommodate a 9-inch cake pan. I place the silicone liners in the pan and then place in the air fryer with tongs and remove with tongs.)
• Bake at 400℉ for 4 minutes. Lower temperature to 325℉ and bake an additional 11 - 13 minutes.
• Remove from air fryer and cool to touch.

When I was growing up, apples and sweet potatoes were the treasures of fall. My mother had all things apple and sweet potato pies around our house. There was never mention of pumpkin.

That was long before the big pumpkin spice explosion. Now it seems that fall is all about pumpkin spice.

As an adult, I reluctantly tried pumpkin pie for the first time a few years ago. I was surprised when I liked it! It’s funny how your taste changes over the years; now, I look forward to pumpkin in the fall. Pumpkin scones are a favorite of mine, and this moist, spicy bread is another favorite. This recipe instructs you to make three loaves. I like to make a few muffins to deliver to someone special or even freeze a few for later.

This is the time of year that I am wearing Pinterest out! I am looking for the best ways to organize, decorate, shop, cook, and great gift ideas. This will be the first Thanksgiving that neither of my kids live with me. They will both be coming to our house for Thanksgiving. Savannah is in Atlanta, while Wes is just down the hill. Despite that, I do not see him a whole lot more than I see Savannah.

I would love for everything to be perfect! Pinterest is helping me out on my table arrangement and a few new recipes that I plan to try. I will definitely serve up some favorites, though. After all, that is a big part of what going home for the holidays is all about.

In planning ahead, I have the dressing ready and in the freezer. I will also have these dinner rolls made ahead of time. They are simple to make and so yummy! They can also be made up to 3 weeks in advance and frozen.

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Dinner Rolls

Course Breads

Author Amye Melton

Ingredients

• 1 (1/4-oz.) packet active dry yeast
• 1/2 c. sugar
• 7 1/2 - 8 c. all-purpose flour + more for dusting
• 12 Tbsp. unsalted butter melted & cooled, plus softened butter for brushing
• 2 c. whole milk room temperature
• 2 lg. eggs room temperature
• 1 Tbsp. kosher salt + more for sprinkling

Instructions

• Measure our 1/2 cup warm water and check temperature, it should be between 110℉ and 120℉ (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let stand for 1 minute. It should bubble and froth slightly. Then gently stir in 1 cup flour. Set aside, near the stove while you prepare the dough.
• Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated.
• Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. (The dough should gather around the hook and pull away from the sides of the bowl.)
• Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours 30 minutes. The dough should double in volume.
• Preheat the oven to 375℉ and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-inch x 8-inch rectangle, about 1/2-inch to 3/4-inch thick (do not use a rolling pin). With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips. One at a time, fold each strip of dough unevenly in half so that the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seamside down on the prepared baking sheet in 3 tightly packed rows, leaving an ince or two between the rows so the rolls will rise up together in the oven.
• *If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.
• Bake until the rolls are bursting at the seams and golden brown.