I’m giving you two of my favorites today, and then I’m throwing in a like, because…why not?
Pumpkin Streusel Coffee Cake
I make a slightly different version of this but I’m giving you the recipe from Mama’s Gotta Bake. The only real difference is that I use my own pumpkin, or squash or related veg I have on hand, even eggplant so, now you see why I’m defaulting to a more traditional recipe. = )
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/4 tsp freshly grated nutmeg
- 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) unsalted butter
- 1 cup firmly packed light brown sugar
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 cup sour cream
- 1/3 cup all-purpose flour
- 1/2 cup firmly packed light brown sugar
- 1 tsp. ground cinnamon
- Pinch of kosher salt
- 6 Tbs. (3/4 stick) cold unsalted butter, cut into small chunks
- 1 cup chopped pecans, lightly toasted (see note below)
- 1/2 cup confectioners’ sugar, sifted
- 1 tsp. whole milk
- 1 tsp. vanilla extract
- Preheat an oven to 350°F. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides.
- To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Combine the butter using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. Stir in the pecans. Set aside.
- To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick.
- Using a small off-set spatula, spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. With a small off-set spatula, lightly spread the remaining batter over the streusel spreading the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto a cooling rack.
- To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve. Makes one 9-inch coffee cake.
My kids love snickerdoodles. It’s the only cookie all four of them love equally. Soft snickerdoodles are the favorites around here, although crunchy snickerdoodles get eaten just as readily. To say that these are their favorite cookies would be somewhat of an understatement.
Soft Snickerdoodles (recipe from Slugs on the Refrigerator)
1cup of room temperature butter or margerine
3/4 cup white sugar
1/2 cup demererra/ raw sugar
1t baking powder
3cups of flour
pinch of salt
3T white sugar
mix butter, sugar and eggs thoroughly. Add flour, baking soda and salt. Mix.
Place the extra cinnamon and sugar in small bowl and mix. Roll small balls of dough in the cinnamon sugar mix.
Place on cookie sheet about 2in apart. Flatten with the bottom of a glass or jar.
Bake at 350F/180C for about 8 minutes until just brown.
Dunk in coffee.
I am seriously loving the weather these days. Highs of about 82-85, nights skipping along in the 60’s. I hope you are enjoying the outdoors around your neck of the woods as well. Oh, I almost forgot my like…
As many of you know, I have been enjoying my “school break” by crocheting and knitting. One of the things I have been working on is pacifier clips. The girls clips are pretty easy and very straightforward, a flower with the stem as the hang down for the binky to attach.
I struggled for a while finding a comparable boy version. I finally had a “breakthrough” of sorts when Patrick asked me if I could make him an octopus toy. Shazam! That’s it! Binky buddies for boys are born (try saying that five times fast). They’ll be in the shop soon! Speaking of…if you haven’t visited lately, you should, new stuff is added all the time.
I make the middle two tentacles longer and attached to each other in a ring. That’s where the passy will attach. I also made felt eyes for mine, I try to avoid the chokeables when I can.
So what are your favorites? Let me know and I’ll post them!
Have a paisley day!