Pumpkin Streusel Coffee Cake

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Another awesome recipe from the new Gooseberry Patch cookbook!  If you would like to enter for a chance to win this cookbook, please go to THIS POST and enter by telling me your favorite breakfast!  Good luck!

This coffee cake went over like gangbusters when I made it.  Mr. Meat Eater and my DD and SIL loved it!

It’s super simple to make since it uses a cake mix.  I made it thinking I had pumpkin pie spice but, of course, I didn’t so I just looked up a recipe on the internet and made my own.  I didn’t keep the recipe so I don’t remember what it was but you’ll be able to find one if you need it.

Pumpkin Streusel Coffee Cake
Submitted by Victoria Mitchel of Gettysburg, PA

18 1/2 oz pkg yellow cake mix
1 cup canned pumpkin (NOT Pumpkin pie mix)
3 eggs, beaten
3 tbsp oil
1/3 cup water
1 tsp pumpkin pie spice
1 1/3 cup brown sugar, packed and divided
1 cup flour
1/2 cup butter, softened

In a bowl, combine dry cake mix, pumpkin, eggs, oil, water and pie spice. Pour half the batter into a greased 13×9 baking pan. Set aside remaining batter.

Mix together 1/3 cup brown sugar and 3/4 tsp cinnamon and sprinkle over the batter in the pan.

Carefully spread remaining batter over the cinnamon mixture.

Combine flour with remaining brown sugar, remaining cinnamon and butter and mix well. Spread evenly over the top.

Bake at 325º for 30-40 minutes or until a toothpick inserted in the center comes out clean.

Makes 10-12 servings.

Happy Cooking!

Bourbon Pumpkin Tart and Some Commentary

3 Comments

Before I get to the recipe, I am aggravated today by a fellow blogger who has seen fit to take others photos (not mine as far as I can tell), put HER watermark on them, and claim them as her own.  It’s people like her that give ALL bloggers a bad name ~ especially those who use lots of pictures.  I wrote a comment on her latest post where she calls what she is doing “recipe sharing” and since it won’t get approved, I’ll post it here, on my FB page and my personal FB page:

“Photos are the intellectual property of the photo taker. You have used other people’s photos from food.com and claimed them as your own ~ even so far as putting your watermark on them. You CANNOT do that. Every blogger knows this. A recipe cannot be copyrighted BUT any verbiage that is unique to the recipe CAN be. Again, every blogger knows this. Really, you might want to read up on copyrights in regards to photos and recipes. Screen shots have been taken and will be passed on to the proper people. I will be copying and pasting this to my blog and FB page since I doubt this will see the light of day on your blog.”

This annoys me to no end.  I have no problem sharing my pictures with anyone that asks.  They aren’t that great but I did take the time to make the recipe and photograph it.  I’m really beginning to wonder if this certain blogger is making any of these recipes or just passing them off as if she did.  I wouldn’t trust anything she puts on there.   I won’t give her any publicity by naming her but I’ll be happy to pass along her blog addy if you want to check to make sure she is not stealing anything that you have posted. Email me at a_recipe_a_day at yahoo dot com.

On to the recipe ~ I found this recipe on Pinterest ~ which if you haven’t been there, you should.  You will need an invite so just email me at the above address and I’ll send an invite (I’ll need your email address).  I am hopelessly addicted to it.  The original recipe came from The Pastry Queen and it was posted by Smells Like Home.

This is the best dessert I have made in YEARS!!  I did not use a tart crust but you could certainly use your favorite.  I used a Pillsbury ready made crust and just cut it up to fit my rectangle tart pan.  Next time, I would leave off the streusel.  It doesn’t add anything and really doesn’t look very appetizing.

Bourbon Pumpkin Tart

Filling:
1 (15 oz) can pure pumpkin
3 eggs
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1 tbsp flour
1/2 cup heavy whipping cream
1/4 cup bourbon

Streusel:
3/4 cup flour
1/3 cup sugar
1/3 cup firmly packed brown sugar
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup chilled butter

Preheat oven to 350º. Line your tart pan with the dough. Place tart pan on a cookie sheet for ease in getting into and out of the oven.

Pour pumpkin into large bowl and whisk in the eggs, one at a time, until it is well mixed. Add sugars, salt, cinnamon, ginger, cloves and flour and whisk for about 30 seconds. Whisk in the heavy cream and bourbon. The filling may seem a bit runny but it’s fine.

To make the streusel put all ingredients EXCEPT the butter into a food processor bowl. Cut up the butter into small cubes and add to the flour mixture in the bowl. Pulse until the mixture looks crumbly.

Pour the pumpkin mixture into the prepared tart crust. Spoon the topping evenly over the pumpkin mixture.

Bake for 45 to 50 minutes until the filling is set.

Let cool at least one hour before serving.

Serve warm or at room temperature. It also tastes good cold.  Store leftovers in the refrigerator.

Makes 6-8 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Pumpkin Cinnamon Rolls

5 Comments

Recently, I found a recipe for pumpkin cinnamon rolls on King Arthur Flour’s website and decided to try them.  I made them in my bread machine but the recipe says you can make them by hand, mixer, or bread machine so it is a real versatile recipe.

When I was ready to add the cinnamon before rolling, I thought there was really too much so I only used half.  After baking, I wish I had used the whole amount so they would have had more a cinnamon-sugar taste so be sure to use the entire amount even if it looks like too much.

Another trick I learned from this recipe is to make sure the rolls are completely cool before adding the frosting and it won’t melt into the rolls and it will look really pretty.  I wish I had realized this before, LOL!

The rolls are absolutely delicious and I hope you try them!

I am just going to post the link to the recipe since there are some great tips included with the recipe ~ KA’s Pumpkin Rolls  I hope that you give them a try if you like to make yeast breads ~ they would be great for the holidays!!!

Happy Cooking!

Pumpkin Cream Cheese Muffins

2 Comments

These are, without a doubt, the best muffins I have ever made.  They are easy to make but take a bit of time to make each part.  They bake up tender and moist.  I brought some to the dog park and sent some to work with Mr. Meat Eater and everyone loved them.

I thought the cream cheese filling was a little runny and I’d have to work on it to make it less so but I wouldn’t hesitate to make these over and over.  In fact, I will be making them for Thanksgiving weekend.

The recipe came from Country Living magazine who says it came from a B&B.

Pumpkin Cream Cheese Muffins

Filling:
1 (8 ounce) cream cheese, room temperature
1 egg
3 tbsps sugar

Topping:
5 tbsps sugar
1/2 cup flour
1/4 cup roughly chopped pecans
3 tbsps butter, melted
1/2 tsp cinnamon

Muffins:
2 cups sugar
2 cups flour
2 tsps cinnamon
1/2 tsp salt
2 tsps baking powder
1/4 tsp baking soda
2 eggs
1 1/4 cup pumpkin
1/3 cup vegetable oil
1/2 tsp vanilla

Heat oven to 375º. Spray 2 12-cup muffin pans with Pam or use paper liners (I spray the liners, too).

In a medium bowl, mix the filling ingredients together and set aside.

In another medium bowl, mix the topping ingredients together and set aside.

In a large mixing bowl, mix together the sugar, flour, salt, baking powder, baking soda, and cinnamon.

In another medium bowl, mix the eggs, pumpkin, oil, and vanilla together.

Make a well in the center of the dry ingredients and pour the pumpkin mixture in. Mix with a fork until well moistened.

Evenly divide half the batter between the 24 muffin cups. Place 2 teaspoonfuls of the cream cheese mixture on top and then divide the rest of the batter between the cups covering the cream cheese as best you can. I am not the best at dividing but as long as there was a spoonful on top of the cream cheese, it worked.

Sprinkle some of the pecan mixture over the top of each muffin.

Bake until golden ~ about 20 to 25 minutes. Insert a toothpick in center to check for doneness.

Makes 24 muffins.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

An Old Fall Favorite ~ Pumpkin Roll

6 Comments

I love pumpkin rolls ~ well, actually any kind of roll but pumpkin is my favorite.

This really isn’t hard to make it just takes a bit of time.  Make sure you put enough powdered sugar on the tea towel so that the cake won’t stick to it!  I’m always surprised that I can make these since I’m somewhat of a bull in a china shop in the kitchen at times, LOL!  It’s so delicious and looks great as a dessert for Thanksgiving or Christmas.

Pumpkin Roll

Cake:
1/4 cup powdered sugar (to sprinkle on towel ~ use more if needed)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin ~ not pumpkin filling
1 cup walnuts, chopped (optional)
Filling:
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tbsps butter, softened
1 tsp vanilla
Powdered sugar (optional for decoration)

Cake:
Preheat oven to 375°. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

Mix flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.

Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts, if using.

Bake for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and carefully turn cake onto towel sprinkled with powdered sugar. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Filling:
Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cook’s Note:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Makes 8-10 servings

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Pumpkin Waffles and Apple Cider Syrup

7 Comments

The minute the cooler weather arrives, I am trolling for pumpkin and apple recipes.   I found this recipe on Allrecipes and it’s so good!

The syrup is a little sweet for me so I think I would cut down on the sugar next time to maybe 1/4 cup since the cider is sweet already but otherwise I would keep everything the same. I made the syrup first and then made the waffles.

Pumpkin Waffles and Apple Cider Syrup

Waffles:

2 1/2 cups flour
4 tsps baking powder
2 tsps cinnamon
1 tsp allspice
1 tsp ginger
1/2 tsp salt
1/4 cup packed brown sugar
1 cup canned pumpkin (NOT pumpkin pie filling)
2 cups milk
4 eggs, separated
1/4 cup butter, melted

Preheat your waffle iron.

Combine the flour, baking powder, cinnamon, allspice, ginger, salt and brown sugar in a mixing bowl.

In another bowl, stir together the pumpkin, milk, and egg yolks.

Whip the egg whites in another clean, dry bowl until soft peaks form.

Stir the flour mixture and the melted butter into the pumpkin mixture and stir to just combine.

Using a whisk or a spatula, fold 1/3 of the whites into the batter, stirring gently until mixed. Fold in remaining egg whites.

Cook waffles according to the directions of your waffle iron.

Syrup:

1/2 cup sugar
1 tbsp cornstarch
1 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
2 tbsps butter

Stir together the sugar, cornstarch, and cinnamon n a saucepan. Stir in the cider and lemon juice. Cook over medium heat until it begins to boil Boil until the mixture thickens.

Remove from heat and stir in the butter until it melts.

Serve warm

Makes 6 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Ribbon of Pumpkin Coffee Cake

7 Comments

This coffee cake is just one of the best I have ever had.  A layer of pumpkin pie is nestled between two layers of cake!  It would be perfect for the holidays or anytime you need a special coffee cake.

Pumpkin Cake

Ribbon of Pumpkin Coffee Cake

Filling
1 (16 ounce) can pumpkin
1 egg
1/3 cup sugar
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves

Streusel Topping
1 cup packed brown sugar
2 tbsps flour
2 tsps cinnamon
1/3 cup butter, diced
1 cup chopped pecans

Cake
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
3 eggs
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 cup sour cream

To make the filling: Combine all filling ingredients in a medium bowl and stir to combine. Set aside.

To make streusel: Combine the brown sugar, flour and cinnamon in a bowl, mix well. Cut in the butter until mixture is crumbly. Add pecans and stir to combine.

To make the cake: Cream the butter, and sugar with a mixer until light and fluffy. Add the eggs, one at a time and beat well after each. In another bowl, sift together the flour, baking powder and baking soda. Add flour mixture to butter mixture alternately with the sour cream; mix well after each addition.

Pour half the cake batter into a greased 13×9 pan. Sprinkle with half the streusel. Spread all of the filling mixture over the streusel. Top with the remaining cake batter. Sprinkle the rest of the streusel over the top.

Bake at 325º for 50 minutes.

Makes 12 servings.

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

My Signature