Pumpkin Coffee Cake

It doesn't have to be fall to enjoy all things pumpkin - sometimes it can be the end of February!  I needed to bring something to share to a meeting this morning and I had this strong craving to make pumpkin coffee cake.  I looked at probably ten different recipes....all made in square pans (which I didn't think would be enough to share).  So, I set off to throw together my own cake!  In a twist of luck, I made this beauty of a coffee cake and it did NOT disappoint.  Moist, dense, delicious cake, with crumbly bits of streusel, and literally amazing maple "icing on the cake" to bring it all together!  I decided I better take a couple pictures and hop on my computer right away to type up the recipe before I forget what I threw together!  If you give it a try, let me know what you think!

Enjoy!



Pumpkin Coffee Cake with Maple Glaze

Cake:
3/4 Cup Butter, melted
3/4 Cup Brown Sugar, packed
1 - 15 oz Can Pumpkin Puree (1 1/2 Cups if using your own)
4 Eggs
1/2 Cup Sour Cream
3 Cups Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 1/2 Tsp Cinnamon
1 1/2 Tsp Ground Ginger
1 Tsp Allspice
Pinch of Nutmeg and Ground Cloves (about 1/8 tsp)

Streusel:
3/4 Cup Flour
3/4 Cup White Sugar
3/4 Cup Brown Sugar, packed
1 Tsp Cinnamon
6 Tbsp Butter, melted

Glaze:
2 Tbsp Butter
1 1/4 Cup Powdered Sugar
1 Tsp Vanilla
2 Tbsp Maple Syrup

Preheat oven to 350 degrees.  Lightly grease a 9x13 pan with cooking spray or butter.  In large bowl, mix together butter, brown sugar, pumpkin, eggs, and sour cream until smooth.  Add flour, powder, soda, salt, and spices to wet ingredients - mix until just combined.

In separate bowl, mix together streusel dry ingredients with a fork, then add melted butter until a crumbly mixture forms.

Pour about half of the cake batter in pan, spread out with spatula best you can, and sprinkle half of the streusel over the batter.  Gently dollop and spread remaining batter on top (it's ok if it doesn't completely cover the first layer of batter and streusel), then sprinkle remaining streusel on top.

Bake for 45 minutes or until toothpick comes out clean from center.

While cake is starting to cool, make glaze.  Melt butter in small saucepan.  Add powdered sugar, vanilla, and maple syrup and stir/whisk until smooth.  Add a but more syrup or milk if you need to thin it out more.  Drizzle over cake.

Serve warm with a cup of coffee!

Banana Bread Coffee Cake

Love banana bread?  Love coffee cake?  Looking for a way to use up some ripe bananas?  You're going to love this yummy coffee cake with bananas added!

Enjoy!


Banana Bread Coffee cake

Cake:
3/4 Cup Butter, softened
1 1/2 Cups Sugar
3 Eggs
1 Tsp Vanilla
3/4 Cup Buttermilk
1 Cup Mashed Bananas (about 3 ripe bananas)
2 1/2 Cups Flour
1/2 Tsp Salt
1/2 Tsp Baking Soda
1 Tsp Baking Powder

Filling:
1 Cup Brown Sugar
1 1/2 Tbsp Cinnamon
1 Tsp Unsweetened Cocoa Powder

Crumb Topping:
2 Cups Flour
2/3 Cup Brown Sugar
1 Tbsp Cinnamon
6 Tbsp Butter, melted

In a small bowl, mix filling ingredients and set aside.  In another small bowl, stir together dry ingredients for crumb topping, then add melted butter until large crumbs form and set aside.

Preheat oven to 350 degrees.  Butter and flour a 9"x13" pan and set aside.  Cream together butter and sugar, then add eggs and vanilla - beat on high until smooth.  Mix dry ingredients with whisk in separate bowl, then slowly add into butter mixture until just combined - add buttermilk and bananas.  Spread half the batter into the pan, sprinkle filling evenly over batter, and spread remaining batter on top.  Use a butter knife to gently swirl the filling into the batter.  Sprinkle crumb mixture over the top.  Bake for 50-60 minutes until a toothpick inserted in center of the cake comes out clean.

Chocolate Chocolate Chip Banana Muffins

I whipped up this recipe with some things I had on hand and I love the way they turned out.  Even better, there was no electric mixer needed!  Nice and light, but super moist and just the right amount of chocolate!  I've included some substitutes for making this a bit healthier next to the applicable ingredients if you desire - measure the same.  These will keep in an air tight container in the fridge for a couple days.  Enjoy!

Chocolate Chocolate Chip Banana Muffins

1 Cup White Flour (substitute: wheat flour)
1 Tbsp Cornstarch
1/2 Tsp Baking Soda
1/4 Tsp Salt
4 Tbsp Cocoa Powder
1 Large Egg
1/2 Cup Sour Cream (substitutes: vanilla or plain Greek yogurt)
1/4 Cup Oil - I used a canola/vegetable blend (substitutes: applesauce or melted coconut oil. Measure coconut oil in melted form and let cool slightly before using)
1 Tsp Vanilla
1/2 Cup Brown Sugar, packed
1 Cup Ripe Bananas, mashed (approximately 3 bananas)
3/4 Cup Mini Semi-Sweet Chocolate Chips (substitute: dark chocolate chip or any chip you desire)

Preheat oven to 350 degrees.  Line muffin tin with 12 liners and lightly spray liners with cooking spray (these like to stick - skip the liners, grease, and lightly "flour" tins with cocoa powder).

In small bowl, whisk (or use a fork) together flour, cornstarch, baking soda, salt, and cocoa powder and set aside.  Mash up bananas and set aside.

In another bowl, whisk together egg, sour cream, oil, vanilla, and brown sugar.  Stir in mashed bananas and flour mixture until just combined.  Then, stir in chocolate chips.

Divide batter evenly among the 12  muffin liners.  Bake for 18-25 minutes; until a toothpick comes out clean from the center of muffin.  Allow to cool 5 minutes, then remove, and finish on a cooling rack.

Enjoy warm or cold!

Eggs Benedict Breakfast Bake

I love eggs benedict, but I love how easy this casserole is to make more!  I made this recently for a weekend retreat and the pan was almost licked clean, they all loved it so much!  This is a make-ahead, overnight casserole - so nice to just pop it in the oven the morning of!  I mixed up my hollandaise sauce during the last 10 minutes of baking.

Enjoy!

Eggs Benedict Breakfast Bake

6 English Muffins, chopped in 1" pieces
12 oz Canadian Bacon, chopped
8 Eggs
2 Cups Milk (I used 2%)
1 Tsp Onion Powder
Salt & Pepper
1/4 Tsp Paprika

Sauce:
4 Egg Yolks
1/2 Cup Heavy Whipping Cream
2 Tbsp Lemon Juice
1 Tsp Dijon Mustard
1/2 Cup Butter, melted

Split English muffins and chop into one inch pieces (I chopped mine into 9 pieces).  Spread pieces onto an ungreased baking pan and broil for 2 minutes (until bread is toasted) and then flip over and broil for another minute or two.

In large bowl, whisk together eggs, milk, onion powder, salt, and pepper (to taste).

Grease 9x13 baking dish.  Sprinkle half of the Canadian bacon on bottom of dish, top with broiled English muffins, then remaining Canadian bacon.  Then, pour egg mixture evenly over top.  Cover and refrigerate overnight.

Remove dish from refrigerator 30 minutes prior to baking.  Preheat oven to 375 degrees.  Sprinkle with paprika.  Cover with foil and bake for 35 minutes. Uncover and bake an additional 10-15 minutes until center is set.

Sauce:
In a double broiler or metal bowl over simmering water; constantly whisk eggs yokes, cream, lemon juice, and mustard until mixture is thick enough to coat the back of a spoon.  Reduce heat to low.  Slowly whisk in warm melted butter, making sure not to stop whisking until it is all incorporated.  Drizzle over casserole or portion sauce on each plate.

Diner Cakes

Have you ever been to a small town diner or cafe and had their pancakes?  You know the ones the fill you up to your toes?!  In these parts, they're always dense, thick, fluffy rounds of yumminess!  Finally, after many failed test batches where the pancakes either spread out too much or fell apart as soon as the syrup hit, I've finally come to the recipe!

Enjoy!

Diner Cakes

1 1/2 Cups Flour
3 1/2 Tsp Baking Powder
1 Tsp Salt
1 Tbsp Sugar
1 1/4 Cup Milk
1 Egg
3 Tbsp Butter, melted

In large bowl, whisk (sift) together flour, baking powder, salt, and sugar.  Make a well in the middle of the flour mixture and pour in milk, egg, and melted butter - whisk until smooth.  Heat a griddle to 375 degrees or large pan on medium-high heat.  Pour 1/4 cup of batter for each pancake.  Once the cake starts to bubble, flip.  Serve and enjoy!

{healthy} Peanut Butter Banana Muffins

It seems like when you're pregnant, you either want to run from every plate of food OR anytime you hear someone making something or watch the Food Channel for just a little too long, you're left CRAVING it!  My friend was telling me how she was making these muffins the other morning - just the thought of peanut butter and banana in a muffin left me drooling!  So, I combined a few recipes and changed up a few things to make this healthy version this morning.  My kids gobbled 'em right up with some strawberry jam (and well, maybe I did too)!

Enjoy!

Peanut Butter Banana Muffins

2 Eggs
1/2 Cup Honey
1/2 Cup Applesauce
2 Bananas, mashed
1 Tsp Vanilla
1/2 Cup Peanut Butter
1 Cup All-Purpose Flour
1/2 Cup Whole Wheat Flour
1/2 Cup Oatmeal
1 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/4 Tsp Salt

Preheat oven to 350 degrees.  Spray muffins or use paper liners.  Combine eggs, honey, applesauce, bananas, vanilla, and peanut butter - mix well with mixer.  Add in dry ingredients, mixing until just combined (don't over do it - mix by hand if you think you might).  Spoon batter into muffin tin and bake for approximately 20 minutes, until toothpick comes out dry from center.  Let cool a few minutes before removing from pan.

Note: Using my large Pampered Chef scoop, yielded 17 muffins.  This recipe can easily be altered to meet what you have in your pantry.  Replace honey with white or brown sugar, applesauce can be replaced with oil, and the whole wheat flour can be replaced with all-purpose flour.

Easy Egg Bake

I got this recipe from sister-in-law many years ago now.  It's an easy, go-to type of egg bake that never fails me.  It's nothing fancy, but the flavor is all there!  This recipe is also nice because it doesn't require you to make it the night ahead, you just whip it together the morning you want it!

Enjoy!

Easy Egg Bake

3 Cups Seasoned Croutons (the small ones work best, but it really doesn't matter)
3 Cups Shredded Cheese (use whatever your heart desires - I used cheddar on this particular day)
Bacon, Ham, or Sausage - cooked/cubed/cut-up
1 Can Cream of Mushroom Soup
10 Eggs, Beaten
2 Cups Milk

Preheat oven to 350 degrees.  Layer croutons, cheese, and meat.  Mix soup, eggs, and milk together well (I use an immersion blender) and pour over croutons.  Bake for 1 hour.

Pumpkin Cream Cheese Muffins

We have had some beautiful, almost fall-like, weather in my area.  With cooler weather, I usually have the desire to bake more and these beauties were first on my list!  I've had this recipe in my stash since I first saw it over at MKC - her recipe's haven't failed me yet, this one included!  Talk about YUMMY!!
Note:  If you don't have fresh pumpkin puree, you can use one - 15 oz can without any problems.  Also, as you can see, I'm not real picky about my cream cheese being in the center - you can be as picky as you want when you make them! :)

Enjoy!

Pumpkin Cream Cheese Muffins
Yields: 24 muffins

Muffins:
3 Cups Flour
1 Tsp Cinnamon
1 Tsp Nutmeg
1 Tsp Ground Cloves
1 Tbsp Pumpkin Pie Spice
1 Tsp Salt
1 Tsp Baking Soda
4 Eggs
1 1/4 Cups Oil
2 Cups Sugar
2 Cups Pumpkin Puree

Filling:
1 - 8 oz Brick Cream Cheese
1 Cup Powdered Sugar


Streusel Topping:
1/2 Cup Sugar
1/4 Cup Flour
4 Tbsp Cold Butter, cubed
1 1/2 Tsp Cinnamon

Prepare the filling first by combining the cream cheese and powdered sugar - whip until smooth.  Form into a log on plastic wrap or wax paper - make sure the diameter is small enough to fit into the well of a muffin pan.  Wrap the log up tightly and freeze until slightly hardened - 1 to 2 hours.

For the muffins: combine the flour, spices, salt and baking soda in a medium bowl.  Mix well and set aside.  In a separate large bowl combine the eggs, vegetable oil, sugar, and pumpkin - mix until well combined.  Add in the dry ingredients - mix until just combined.

For the streusel topping: combine all the ingredients in a small bowl, mix together with a pastry blender or two forks until crumbly.

Preheat oven to 350 degrees.  Line two muffin pans with paper liners.  To assemble muffins, fill each muffin well 1/3 full with batter.  Remove the cream cheese log from the freezer and slice into 24 equal slices.  Place a slice on top of the batter in each muffin well and gently press just slightly into the batter (not to the bottom).  Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese.  Sprinkle the struesel topping over the top of the batter.  Bake the muffins for 18-20 minutes, until a toothpick inserted in the top of the muffin comes out with moist crumbs.  Let cool completely on wire rack before serving.

**I don't have two muffin tins and I didn't feel like doing two batches, so I poured the rest of the batter into my small loaf pans.  I had to bake about 20 minutes longer, but they worked out perfect!  You could easily put this recipe into a bundt pan (you wouldn't need the struesel topping) and just bake a little longer.  So this batch yielded 12 muffins and 4 mini loaves.  :)

Cinnamon Streusel Coffee Cake

I'm a lover of pretty much anything that involves cinnamon, then throw in a "cake" that I can justify eating for breakfast and I'm pretty darn excited!

Enjoy!

Cinnamon Streusel Coffee Cake

Streusel Topping:
1 1/4 Cups Granulated Sugar
1/4 Tsp Sale (if you use unsalted butter)
1 1/2 Cups Flour
1 Tbsp Cinnamon
6 Tbsp Butter, melted

Filling:
1 Cup Brown Sugar
1 1/2 Tbsp Cinnamon
1 Tsp Cocoa Powder

Cake:
3/4 Cup Butter
1 Tsp Salt (1 1/4 Tsp if using unsalted butter)
1 1/2 Cups Granulated Sugar
1/3 Cup Brown Sugar
2 1/2 Tsp Baking Powder
2 Tsp Vanilla
3 Large Eggs
3/4 Cup Sour Cream or Plain Yogurt
1 1/4 Cups Milk
3 3/4 Cups Flour

Preheat over to 350 degrees.  Lightly grease 9"x13" pan or two 9" round cake pans.

Make the topping by whisking together the sugar, salt, flour, and cinnamon.  Add the melted butter, stirring until well combined.  Set topping aside.

Make the filling by mixing together the brown sugar, cinnamon, and cocoa powder.  (Note: the cocoa powder is used strictly for color, not flavor, leave it out if you like.)  Set aside.

For the cake: in a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.  Add the eggs one at a time, beating well after each addition.  In a separate bowl, whisk together the sour cream/yogurt and milk till well combined (the lumps do not need to be whisked out).  Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter into the prepared pan, spreading all the way to the edges.  Sprinkle the filing evenly atop the batter.  Spread the remaining batter atop the filing.  Use a table knife to gently swirl the filling into the batter (like making a marble cake - don't get too carried away).  Sprinkle the topping over the batter in the pan.

Bake the cake until it's a dark golden brown around the edges and a toothpick/cake tester in the center comes out clean.  When the center is pressed it should spring back.  Approximately 55-60 minutes for a 9"x13" and 50-55 minutes for the 9" round pans.

Allow to cool 20 minutes after removing from oven before serving.

Lemon Crusted Blueberry Muffins

These beauties are INCREDIBLE!! I've never had much luck with homemade muffins - they usually turn out dry and like little bricks! These, however, are so moist and wonderful! This recipe makes an incredible muffin base recipe - can't wait to see what else I can come up with it! :)

Enjoy!



Lemon Crusted Blueberry Muffins

Lemon Sugar Topping:
1/3 Cup Sugar
Zest from One Lemon

Muffins:
2 Cups Frozen Blueberries (or fresh)
1 1/8 Cups plus 1 Tsp Sugar
2 1/2 Cups All-Purpose Flour
2 1/2 Tsp Baking Powder
1 Tsp Salt
2 Large Eggs
4 Tbsp Butter, melted and cooled slightly
1/4 Cup Oil (vegetable or canola)
1 Cup Buttermilk
1 1/2 Tsp Vanilla Extract

Topping:
Stir together sugar and lemon zest - set aside.

Muffins:
Adjust oven rack to middle position and preheat oven to 375 degrees. Spray a standard (24 cup) muffin tin with cooking spray. Rinse one cup frozen berries under cold water - spread on double layer of paper towels to dry well. Bring remaining one cup berries and 1 tsp sugar to simmer in a small saucepan over medium heat. Cook, mashing berries with a spoon several times and stirring frequently until the berries have broken down and the mixture is thickened and reduced to about 1/3 cup (about 6-8 minutes). Transfer to a small bowl and cool to room temperature - about 10-15 minutes.

Whisk the flour, baking powder, and salt together in a large bowl. Toss the berries that have dried on the paper towels in with the flour mixture. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick. Slowly whisk in the butter and oil until combined - add in buttermilk and vanilla until combined. Using a rubber spatula, fold egg mixture into flour mixture until just moistened. The batter will be lumpy with a few dry spots of flour - don't over mix (this is the key to moist and tender muffins).

Using ice cream scoop or large spoon - divide the batter equally into muffin tin (batter should fill cups). Spoon a teaspoonful of cooked berry mixture into the center of each muffin batter. Using a skewer (or chopstick), gently swirl the berry filling into the batter (using a figure-eight motion). Sprinkle lemon sugar evenly over the muffin batter.

Bake until the top of the muffins are golden and just firm - about 17-18 minutes. Cool muffins for 5 minutes, then transfer to wire rack and cool for an additional 5 minutes before serving.

Cinnamon "Bun" Pancakes

I came across this recipe the other day on one of my favorite blogs, The Pioneer Woman, and just knew I had to make it!!  Oh man were they incredible!!!  Serve them with regular maple syrup or with icing.

Enjoy!

Cinnamon Bun Pancakes

1 1/2 Cups Flour
3 Tbsp Sugar
1/2 Tsp Salt
4 Tsp Baking Powder
1 Tbsp Cinnamon
2 Eggs, beaten
1 Cup Milk
2 Tbsp Corn Syrup
1/4 Cup Butter, melted
1 Tbsp Vanilla

In medium bowl, combine flour, sugar, salt, baking powder, and cinnamon with a whisk. Whisk well to make sure everything is combined.  In separate large bowl, beat together eggs, milk, corn syurp, butter, and vanilla. Stir in flour mixture.

Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.

Serve warm with icing drizzled over the top.

Maple Butter Icing:

1 Cup Powdered Sugar
1/4 Cup Butter, melted
1 Tbsp Maple Syrup
1/4 Cup Milk

Whisk until smooth - you can add more milk depending on preference.

Caramel Pull-Aparts

I know it's been awhile since I've posted, but I promise when I make you wait, I'll make it worth your while!! :)  These rolls are a FAVORITE - incredible for a family breakfast, brunch, church bazaar...I've literally shared these (and the recipe) at all sorts of events!  Best of all, they're incredibly easy to put together!

Enjoy!!

Caramel Pull-Aparts

2 Loaves Frozen Bread Dough (thawed, not risen)
1/2 Cup Melted Butter
1 Cup Brown Sugar
1/2  Tsp Cinnamon
2 Small Packages Cook & Serve Vanilla Pudding Mix (NOT instant)
3 Tbsp Milk

Take loaves of dough and cut into small pieces (I use a clean scissors) and place in greased 9"x13" pan.  Mix melted butter, brown sugar, pudding mix, cinnamon, and milk together well and pour over top of bread dough.  Let raise 2 1/2-3 hours (or overnight in the refrigerator).  If making ahead the night before, pull out of fridge 30-60 minutes before needing to bake.  Bake at 350 degrees for 30-40 minutes.  Cool at least 5-10 minutes, then flip on cookie sheet lined with foil (foil is for easy clean-up).  "Pull-apart" and enjoy!

Tip:  Frozen Dinner Roll dough can also be used - 24 rolls equals 2 loaves and I usually cut each roll into 4-6 pieces.  I like them because they thaw enough to cut in a shorter period of time if I'm making these on the fly.

Knock-Off Starbucks Coffee Cake

If you're like me and like a good piece of coffee cake with your coffee...this one definitely rivals Starbucks!  I only used 1 cake mix, but if you want a nice thick piece like you get at the coffee shop, double the recipe and use 1 - 9x13 pan and 1 - 8 x 8 pan - you'll need to adjust baking times and such...

Enjoy!

Coffee House Coffee Cake

1 Box Yellow Cake Mix(plus ingredients listed on package)

1 Cup (2 Sticks) Butter, Cold/Chilled
2 1/4 Cups Flour
1 1/d Tbsp Cinnamon
1 3/4 Cups Brown Sugar
1 1/2 Tbsp Vanilla

Preheat oven to 350 degrees.

Mix cake mix according to package directions. Spray pan with non-stick spray.  Pour batter into pan.  Bake for 15-20 minutes - until center is just barely set.

While cake is baking, prepare crumb topping.  In large bowl mix all ingredients with electric mixer until crumbly.

IMMEDIATELY after cake is removed from oven, break crumb topping into pieces with fingers and sprinkle over top.  Put back in oven and bake an additional 15 minutes (topping will begin to look a little less wet/raw).

Let cool fully.  Serve with a dusting of powdered sugar.