Monday, October 27, 2014

Pumpkin Maple Coffee Cake

Cozy up on a Fall morning with your mug of
coffee or tea and this!
Great for your afternoon coffee break too.
In a large bowl combine: 1-1/2 C flour, 
3/4 C brown sugar, 2 t baking powder, 
1/4 t salt, 1/4 t baking soda.
Add: 2 eggs, beaten, 2/3 C buttermilk,
 1/3 C oil, 1/2 C pumpkin, 1/2 t maple
 flavor. Whisk to combine well.
In a small bowl combine topping:
1/2 C sugar, 1 t cinnamon, 1 t maple flavor.
Pour half the batter in a greased 9" pan.
Sprinkle with half the topping.
Add the rest of the cake mix batter 
and cover with the remaining topping.
Bake @ 350º for about 30 minutes.
Enjoy while still warm. 
Go back for another piece!
I copied and pasted this cute recipe and popped
 it in a frame. You can click on it and do the same.
(found on Pinterest and I think originally
 from Susan Branch)


Tip: I found the maple extract 
at Walmart. Use it in place of vanilla
in all my fall recipes: 
Pumpkin Muffins

Monday, October 20, 2014

American Hamburger Goulash

This is definitely a going-back-for-seconds
bowl of goodness.
It's a great pasta dish for fall and a
perfect dinner to serve the night of
There are many variations and names for
a macaroni and beef recipe. 
This recipe is easy and doesn't require boiling
the macaroni noodles separately. 
Just stir the dry pasta into the beef mixture.
It's a good dinner to made ahead and 
refrigerate until the next day.
I cut the recipe in half this time for just the 
2 of us. But I usually make the whole pot so 
I'll have plenty of leftovers, or to freeze 
a few individual portion dinners.
This is the full recipe.

American Goulash
2 lbs ground beef
1 large onion, chopped
4 large cloves garlic, minced
2 (15oz) cans tomato sauce 
(or 1 large 29oz can)
2 (14.5oz) cans diced tomatoes
 (or 1 large 29oz can)
3 C water
2 dried bay leaves
1 T seasoned salt
2 T dried oregano
3 T soy sauce
2 t dried basil
1/2 t pepper
2 C elbow macaroni, uncooked

In a large dutch oven, brown the beef 
breaking it up as it cooks.
Stir in the onion and garlic. Cook until 
the onions are tender. Add the remaining 
ingredients, except macaroni. Simmer for
20 minutes. Stir in the pasta, cover, simmer
 over low heat until the pasta is tender, 
about 25 minutes, stirring occasionally. 
Remove from heat. Discard bay leaves. 
Serve or refrigerate until needed. 

tip: you can replace the oregano and basil with
2 T Italian seasoning.

Links: Between Naps On The Porch

Thursday, October 16, 2014

Pumpkin Chocolate Chip Cookies

All about pumpkin continues with this fabulous 
fall cookie for October. What could be better
 than a cookie loaded with oatmeal, chocolate
 chips, pumpkin, and pumpkin spices?
Cookies that make you go mmmmmmm!
Combine the dry ingredients in a medium bowl ;
 flour, oats, sugars, spices, soda , and salt.
Whisk to mix the dry.
In another bowl combine the wet ingredients;
 1-1/2 stick softened butter, pumpkin, egg, 
and vanilla. 
A stand mixer would be best if you have one,
 but you can use a hand mixer.
 Beat well.
 Combine with the dry ingredients, then mix in
 a 12oz bag of semi-sweet chocolate chips.
That's about 2 C, but you can add up to 1 C
more if you want lots of chocolate.
Drop unto a greased cookie sheet.
Bake @375º for about 16-20 minutes,
depending on how big you make them.
This recipe came from my friend Liz. Her grown
boys have been requesting these cookies every
 holiday since they were little. Liz picked up the
 recipe on a school trip to an apple orchard when
her oldest was 5. It was love at first bite.
They are now a fall family tradition.
Makes them taste even better.
I love them warm from the oven, so I bake up
a batch for the day and refrigerate the rest of the
cookie dough. Then I scoop out by tablespoonful as
the cravings arrive. Makes about 3 dozen.

Pumpkin Chocolate Chip Cookies
2 C flour
1 C oatmeal
1 C brown sugar
1/2 C white sugar
1 t baking soda
1 t allspice or nutmeg
3 t cinnamon
1/2 t salt
Mix all dry ingredients in a medium bowl.
In another larger bowl or use your 
stand mixer add the following:
3/4 C butter, softened
1 egg
1 C pumpkin puree
1 t vanilla
Beat until well mixed.
Add the dry mixture and beat to combine. 
Then add and mix in 
2 C chocolate chips

Using a tablespoon drop onto a greased
cookie sheet or use a parchment paper.
Bake @ 375º for 16-20 minutes.


Links: Between Naps On The Porch

Thursday, October 2, 2014

Pumpkin Cake Bars with Cream Cheese Frosting

I was craving one of these moist cakelike bars and a frothy cup of hot coffee last week. Something about fall always makes that happen. Happy October!

Pumpkin Bars
2 C flour
2 t cinnamon
2 t baking powder
1 t baking soda
1/4 t salt
4 eggs
1 15-ounce can pumpkin
1-2/3 C sugar
1 C vegetable oil
(optional 3/4 C chopped pecans)* 

Combine the flour, baking soda and powder, 
cinnamon and salt in a medium bowl.
In a large mixing beat together  the eggs, pumpkin, 
sugar and oil with a mixer on medium speed.
Add the flour mixture; beat until well combined. 
If desired, stir in the chopped pecans. Spread
 batter into an ungreased 15x10x1 sheet pan. 
Bake @350º for 25-30 minutes. Cool completely in
 pan on a wire rack. Frost. Sprinkle some of the cake
 with chopped pecans. Cut into squares to serve.
Store in the refrigerator. Also freezes well. 

Cream Cheese Frosting
4 ounce cream cheese (half a brick), softened
1/2 stick butter, softened
2 C powdered sugar
1 t vanilla
 Beat together in a medium bowl until smooth.
*Sprinkle 3/4 C chopped pecans over the 
frosted cake, or just over half the cake.

Enjoy a great fall treat!