Pumpkin Streusel Coffee Cake

Tags

breakfast, cake, cinnamon, coffee cake, Pumpkin, streusel

I lied about not posting sweet stuff, and for that I apologize. But this was just too good to not post sooner versus later. Besides, it’s breakfast not dessert, so that makes it a little better, right? 😉I’m a fan of pumpkin all year long. I love the color it adds to food, and of course the flavor! As soon as I saw this recipe, I knew I had to try it. And I have a few cans of pumpkin I stashed away that are just waiting to be used in something tasty! Unfortuntaely, the post mentioned that this was a very good coffee cake, but it wasn’t big on the pumpkin flavor. Thankfully, that was easy enough to remedy by replacing the sour cream with more pumpkin! This coffee cake is delicate and pumpkiny with a delicious layer of streusel on the top and in the middle of the cake. It was a huge hit with my little nephews, too, which is always a plus! 🙂 If you’re a year-round pumpkin lover looking for a delicious breakfast treat, this coffee cake is perfect for you!Pumpkin Streusel Coffee Cake

Streusel:
⅓ cup all-purpose flour
½ cup old-fashioned oats
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small cubes

Cake:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temp
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 cup pumpkin puree

Glaze:
½ cup confectioners’ sugar, sifted
1 tablespoon whipping cream
½ teaspoon vanilla extract

To make the streusel: In a medium bowl, whisk together the flour, oats, brown sugar, and cinnamon. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs; set aside while you make the batter.

To make the cake: Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. In a large mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and beat until incorporated. Gradually add the dry ingredients, mixing at a low speed just until combined.

Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use a spatula to spread it as best you can. Top with the remaining streusel.

Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.

To make the glaze: Whisk the confectioners’ sugar, cream, and vanilla in a small bowl until the consistency is thick, but pourable; add more cream if a thinner consistency is needed. Drizzle over the top of the cake. Let the glaze set before serving.

Source: Adapted from Tracey’s Culinary Adventures

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Apple Cinnamon Steel Cut Oats

Tags

apple, cinnamon, maple syrup, oats

So I finally got to cross another apple recipe off my list! My husband is a huge oatmeal fan, and I knew I had to make this for him. This was his first time trying steel cut oats, and I think he’s still on the fence about them. Personally, I have trouble eating old-fashioned oatmeal now. It’s just too mushy and I prefer the heartiness of the steel cut oats. But even with the different texture, he still enjoyed the recipe! The flavor is fresh and lightly spiced with delicious chunks of apples, and perfect to warm you on a cold fall or winter morning. Just make sure to use sweeter apples as a garnish, because I made the mistake of using granny smith and they were a little too tart of a contrast.

Next on the apple list… apple pie or apple dumplings!!! 🙂

Apple Cinnamon Steel Cut Oats

1 tablespoon butter
1 cup steel cut oatmeal
4 cups hot water
1¼ teaspoon cinnamon
1 pinch nutmeg
¼ teaspoon cardamom, or 2 cardamom pods
¼ teaspoon kosher salt
1 cup chopped apple
¼ cup pure maple syrup
¼ cup chopped walnuts, for garnish if desired
¼ cup chopped apples (sweet apples are best), for garnish if desired

In a medium sauce pan over medium heat, melt the butter. Add in the steel cut oats and toast until fragrant, about 2 minutes. Add hot water and stir in cinnamon, nutmeg, cardamom and salt. Bring to a boil then cover and turn heat down to low; allow the oats to cook for 20 minutes.

Remove lid and stir in chopped apples and maple syrup. Continue cooking, uncovered for 10 minutes, or until oats reach your desired texture. Serve in a bowl and garnish with walnuts, chopped apples and a drizzle of maple syrup.

Source: My Baking Addiction

Pumpkin Cream Cheese Muffins

Tags

cinnamon, cream cheese, Pumpkin

So our weather is finally turning into fall again. We had a couple days a month ago, and then it went back to being warm. Now it’s getting cooler, at last! The air is crisp and it smells like fall is in the air! 🙂 Time to turn on the oven and start warming the apartment again. And when it feels like fall, I feel like pumpkin (and I always feel like cream cheese!). These muffins are a wonderful combination of amazing flavors. Deliciously spiced pumpkin muffins filled with cream cheesy goodness, topped with cinnamon-sugar crunch. These are supposed to be copycats to the Starbucks muffins, but I’ve never had their version so I can’t compare, but these are amazing!

These muffins also make great bribes! I had some work done on my car the day I made these, and one of the mechanics works one of the nights at my job. I figured I had 24 muffins, so why not share the wealth! I made many mechanics very happy that day! Hehe. I got rave reviews from everyone who has tried one (or two). If you love the pumpkin-cream cheese combo, these are definitely the muffin for you!

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

Filling:
8 ounces cream cheese, softened
1 cup confectioners’ sugar

Topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil

To make the filling: In a medium bowl, beat together the cream cheese and confectioners’ sugar until well blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until slightly firm, at least 2 hours.

To make the muffins: Preheat the oven to 350 degrees F. Line muffin pans with paper liners.

In a medium bowl, combine the flour, baking soda, salt, and spices; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree, and oil; mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients and mix just until incorporated.

To make the topping: In a small bowl, combine the sugar, flour and cinnamon; whisk to blend. Using a pastry blender or two forks, cut the butter into the dry ingredients until the mixture is coarse and crumbly.

To assemble the muffins: Fill each muffin well with a small amount of batter, about 1 or 2 tablespoons or just enough to cover the bottom of the liner. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into the center of each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle the topping over each muffin, dividing the topping equally.

Bake for 20 to 25 minutes. Transfer to a wire rack and let cool completely before serving.

Source: Adapted from Annie’s Eats

Apple Pie Muffins

Tags

apple, cinnamon, oats

Let the apple recipes begin! The first thing I was able to knock off my apple list were these muffins. Two apples used up, and a whole frig crisper to go still! I bookmarked these muffins as soon as I saw them. I was doubtful that they’d taste like apple pie, and I still don’t think they do though the spices are very similar. But I’ve had other apple muffins before, which are pretty good, but these were super good! I think it might have been the topping… or the spices… either way, it all combines to make a delicious muffin!If you keep the apple chunks large, you really get bites of apple goodness. Just don’t do like me and overfill the cups. The recipe said 12 muffins, so I was determined to have 12 muffins. I’m thinking I could have had 14 or 15, and then I wouldn’t have had overly large muffin tops. Still tasted good though, so it’s all good!Apple Pie Muffins
Note: 2 teaspoons of pumpkin pie spice can be used to replace the spices
Yield: 12-14 muffins

Muffins:
2¼ cups all-purpose flour
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 teaspoon baking soda
½ teaspoon kosher salt
1 egg
1 cup buttermilk
½ cup butter, melted
1 teaspoon vanilla extract
1½ cups packed brown sugar
2 cups peeled, coarsely chopped Granny Smith Apples

Topping:
½ cup packed brown sugar
⅓ cup all-purpose flour
¼ cup rolled oats
1 teaspoon ground cinnamon
3 tablespoons butter, melted

Preheat the oven to 375 degrees F. Line 12 cup muffin cups with paper liners.

In a large bowl, whisk together the flour, baking soda, salt, and spices; make a well in the center. In a small bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. Pour the butter mixture into the well in the flour mixture and stir until just combined. Gently fold in apples. Use a large scoop to fill each muffin well, filling the cups to the top; do not overfill.

To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Drizzle in the melted butter, mixing until well blended. Sprinkle over the tops of the muffins.

Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Cool in the pan for 5 minutes, then remove the muffins to finish cooling on a wire rack. Store at room temperature.

Source: Slightly adapted from My Baking Addiction

Breakfast Pizza

Tags

bacon, egg, pizza, scallion

In case you don’t know this about me yet, I love eggs. On top of everything. I put it on rice (both plain and fried), potatoes, burgers, sandwiches, soup, and now even pizza. If I see that a recipe has egg on it, I’m intrigued and am almost drawn to try it. I remember seeing pizza that had egg on it, but it was for a grilled pizza. As interesting as that sounds, I’m not ready to try grilled pizza. I’m still old-fashioned when it comes to pizza, I guess. But it made me want to find the non-grilled version, and so I found this!

The wonderful thing with this pizza is that it’s fully adaptable to what you like. Don’t like bacon? Use sausage. Want more veggies in your breakfast? Add some spinach, mushrooms, onions… whatever you want! I really wanted to try this pizza with runny eggs, but my husband prefers them to be fully cooked through, so I was nice and obliged like a good little wife 🙂 haha. But definitely feel free to try this pizza, and make it your own!

Breakfast Pizza

3 strips bacon, fried and crumbled
¼ cup grated Parmesan cheese
1 cups grated mozzarella cheese
3 large eggs
Freshly ground black pepper and salt
1 tablespoon minced flat-leaf parsley
1 scallion, thinly sliced
Pizza dough, enough for one pizza, unbaked

Place a pizza stone on a rack in the lower third of the oven, if using. Preheat oven to 500 degrees F for at least 30 minutes.

Let the dough relax for at room temperature for 10 to 30 minutes before beginning to work with it. Lightly sprinkle parchment paper or a pizza peel with cornmeal or semolina flour. For a little garlic flavor, add some granulated garlic to the cornmeal or flour. Transfer the dough to your prepared surface, and shape the dough until it has a 12-inch diameter. Brush the outer edge lightly with olive oil.

Sprinkle the dough with the Parmesan, mozzarella and bacon. Make 3 little wells in the cheese and crack the eggs, one into each well. Season with salt and pepper.

Bake for 8 to 10 minutes, rotating after 5 minutes, until the crust is golden, the cheese is melted and the egg yolks are cooked to the desired doneness. Transfer the pizza to a cutting board and sprinkle the parsley and scallions on top. Let cool for 2 minutes, slice and serve immediately.

Source: Adapted from Smitten Kitchen