Wednesday, September 30, 2015

Pumpkin Crumb Cake With Cinnamon Pecan Crumb Topping

This moist, tender crumb cake is the perfect fall treat, every bite of this crumb cake you get the taste of pumpkin, warm spices, then an amazing cinnamon pecan crumb topping and a delicious creamy drizzle on top. This is the perfect crumb cake, that will be gone before you know it. I found this recipe, I knew by looking at this yummy cake we would eat this in one day, and yes we did. Everyone is thinking boy this family all they do is eat these desserts in one day in that family, well we are all healthy and their are peopnjle in and out of my house all day, my family alone plus my kids friends love coming here to see what is on their counter today, that is where it all goes, and actually if I find something I really love, like this recipe I will save the last 2 pieces and hide them just for me, not many people love pumpkin, I cant see why not it is my absolute favorite in the world, I love baking and cooking with it. I do buy the canned pumpkin, I also buy the fresh, why? For my girls (my chickens) they love pumpkin. I make them a pumpkin soup or just slice in half and they love it.. I hope you all enjoy this recipe like we do at my home.

    For The Crumb Topping
  • 3/4 cup all-purpose flour
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons packed light brown sugar
  • 1/2 tsp ground cinnamon
  • slight pinch of salt
  • 6 Tablesppons butter, melted
  • 1/3 cup finely chopped pecans
  • For The Crumb Cake
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspooon salt
  • 1 1/2 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 cup  canned pumpkin puree
  • 3 Tablespoons sour cream
  • 1 tsp vanilla extract
  • For The Glaze
  • 2/3 cup powdered sugar
  • 1 1/2 Tablespoons half and half
  • 1/4 teaspoon vanilla

  • For The Crumb Topping:
  • 1.In a large mixing bowl add flour, granulated sugar, brown sugar, cinnamon, and salt and whisk. Pour in the butter and fold in then using your fingers break up the clumps until crumbly, then add in the pecans, stir and set the mixture aside. 
  • For the cake:
  • 1.Preheat oven to 350 degrees. Spray a 9 by 9-inch baking pan with non-stick cooking spray then set aside
  • 2.In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves and whisk until combined then set aside.
  • 3.Using a stand mixer, if you do not have one you can use a hand mixer, blend together granulated sugar and brown sugar with fingertips to break up clumps. Fit mixer with the paddle attachment if you dont have a paddle attachment use the beater and keep scraping down the sides, then add butter and vegetable oil to sugar mixture and blend to combined. Mix in eggs one at a time. Then mix in pumpkin puree, sour cream and vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined, then remove bowl and fold batter with a spatula to just until combined.
  • 4.Pour batter into prepared baking dish and spread into an even layer. Sprinkle crumbs into very small crumbles evenly over batter. Bake in preheated oven until center is set (it should spring back when gently touched, about 35 - 45 minutes. Remove from oven and cool completely on a wire rack.
  • For the glaze:
  • 1.In a small mixing bowl whisk together powdered sugar, half and half and vanilla until smooth. Add more half and half or powdered sugar to thin or thicken as needed. Pour mixture into a small resealable bag. Seal bag and cut a tiny tip from one corner then drizzle over cake. Allow glaze to set then cut cake into squares. Store in a container. Enjoy this delicious crumb cake. 

  • Recipe and photo source:

Pumpkin Bread


This pumpkin bread has to be the most soft, moist, packed with flavor bread that you will ever make, if you are going to make a pumpkin bread this is the one to make. All the warm wonderful spices,
combined with pumpkin makes this amazing. It makes 2 loaves so you can keep them or share one with a friend, I do both. But if they are in this house, the pumpkin bread is gone in 2 days, and that is both loaves of this pumpkin bread.

Fall is in full bloom and here I go baking away with all the wonderful warm spices that fill your home with the most wonderful scents..Apple and pumpkin, butternut squash are my all time favorites to bake and cook with at this time of the year. I have just looked out my window and just started to notice my leaves are turning the beautiful colors of fall. Pumpkin and apple picking are coming up, all though I have to admit, after we pick we go into the store to have some apple cider, cider donuts, and I look at all the wonderful baked goods that are lined on the tables..

I would love to just buy some of those pies, cookies, donuts, breads, but I think to myself yes it is easier just to buy, but when you can make the same pies, breads at home by just taking a little time, at the end it is so worth it. You cannot compare the taste of fresh baked goods at home to the stores, no additives, preserves, you control everything you put in that cake, bread, muffin etc. That is why with these recipes I share they are my favorites and I want you all to try and enjoy..


1/2 cup plus 2 Tablespoons sour cream
2 teaspoons baking soda
2 teaspoons baking powder
1 cup softened butter
2 cups granulated sugar
1 (14.5) ounce can pumpkin puree
1/2 Tablespoon pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 large eggs
1/4 cup vegetable oil
1/4 teaspoon vanilla extract
4 cups all purpose flour
1/2 teaspoon salt
about 1/4-1/2 cup granulated sugar for coating the loaf pans


1. Spray 2 loaf pans with cooking spray then take 1/4 cup granulated sugar for each loaf pan and coat each pan throughly then set aside
2. Preheat your oven to 350 degrees
3. In a medium bowl add your sour cream and baking soda and set aside.
4. In a large bowl add your butter and sugar and beat on medium speed until the mixture is light and fluffy and slightly pale in color.
5. Add the sour cream mixture to the butter/sugar
mixture and beat until combined.
6. In a medium bowl, add the pumpkin, cinnamon, nutmeg, and ginger, whisk to combine. After mixture is combined whisk in eggs, one at a time, then oil and vanilla, whisk until all combined.
7. Add the pumpkin mixture to the creamed butter mixture and beat until blended well.
8. Sift the flour, baking powder and salt into the pumpkin mixture and beat on low then turningmixture to medium high speed until fully incorporated.
9. Pour mixture evenly into the 2 coated loaf pans and bake at 350 degrees for 35-55 minutes. Mine took about 60 minutes, check doneness after 35 minutes by inserting toothpick into pans and the toothpick comes out clean orwith few dry crumbs. Dep on the size loaf pan you use the time will vary. I used 2 glass loaf pans, standard size. It will cook a few more minutes after it comes out of oven. Place both loaf pans onto a cooling rack until completely cooled. This takes about 1 hour. You can serve immediately or wrap with plastic wrap and foil and freeze.

recipe adapted from: Amy Roloff

Wednesday, September 23, 2015

Bacon Wrapped Cheese Sticks.

These bacon wrapped string cheese is so yummy, quick and super easy snack that can be made in no time. This is a great snack or appetizer that everyone will love..
Make these for football, night snacks, lunch, or anytime..And who doesn't love Bacon..add cheese to it and how can you go wrong..this is a great recipe I found from the Tasty source.Also you can use any dipping sauce of your choice..Marinara Sauce, ranch dressing, what ever you like or you don't have to have any dip they are perfect as they are..


Mozzarella Sticks


Freeze the String Cheese (for at least a few hours)
Once Frozen, place the string cheese on top of a slice of bacon, and fold the edges over to cover the cheese. 
Once Folded wrap/roll the cheese in a second slice of bacon. Make sure to use toothpicks for support.
Pour oil into a pan and heat to 350 degrees F, then place your Bacon Mozzarella stick into it. 
Fry until the bacon appears to be cooked in it’s golden brown state then let dry on a paper towel.
Once dried, serve with a dipping sauce of your choice!

Tuesday, September 22, 2015

Pumpkin Coffee Cake With Icing

This delicious pumpkin coffee cake screams fall,with all of the warm spices, and drizzled with a creamy icing if you are a coffee cake and pumpkin lover this is for you..this is perfect for breakfast, lunch, brunch, dessert or a snack during the day..I love the fall baking with apples, pumpkins and all the warm spices..Try this recipe after I found it, loved it and will make all through the season..Great for your Thanksgiving table I am defiantly making it..
As you all know in the fall I love everything pumpkin and apple in my food and my desserts, I can eat it everyday..Enjoy!!!

For The Crumb Topping:

  • 1/2 cup all-purpose flour 
  • 1/4 cup butter, cold
  • 1/2 cup dark brown sugar, packed
  • Pinch of salt
  • 2 teaspoons ground cinnamon

For The Pumpkin Coffee Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves  
  • 1 cup pure pumpkin puree
  • 1/2 cup dark brown sugar packed
  • 1/2 cup vegetable or canola oil 
  • 1/4 cup pure maple syrup
  • 1/4 cup milk   

For The Glaze:
  • 1 cup powdered sugar
  • 1-2 Tablespoons Pumpkin Spice Coffee Creamer or milk


  1. Preheat the oven to 350 degrees then grease and lightly flour a 9-inch square pan with nonstick spray then set aside.
  2. To make the crumb topping: You want to do this step first,  In a medium bowl add the flour, brown sugar, salt, and cinnamon together then whisk until combined. Cut in the cold butter  using a  pastry blender or two forks. Mix to create medium to large crumbs then set aside.
  3. Make the pumpkin cake: In a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together until combined.  Then start the wet ingredients, in a medium bowl, add the pumpkin, brown sugar, oil, maple syrup, and milk together whisk until combined. Pour the wet ingredients into the dry ingredients and stir until it is just combined. Do not overmix the batter or it will maake a tough cake. It will be very thick. Pour  the batter into the prepared baking pan. Spread evenly then place the crumb topping evenly on top then gently press them down into the batter.
  4. Bake the cake for 25- 30 minutes.  Check the by placing a toothpick into the center.  If the toothpick comes on clean with a moist crumb or two, the cake is done.  If the toothpick is wet bake the cake for 5 more minutes.  
  5. To make the  glaze:  Whisk the powdered  sugar and 1 Tablespoon of creamer  or milk together until smooth. If needed add more creamer or  milk to thin, if desired. Drizzle over cake. You can  have this  cake warm or at room temperature. Cover cake tightly and store at room temp.

recipe and photo source:

Monday, September 21, 2015

Aunt MaryKay's Banana Cake With Buttercream Frosting

This Banana Cake is the most delicious best ever hands down cake you will ever eat. It is so moist full of banana flavor then topped off with an amazing easy frosting which I cant decide what I like better the cake or the frosting. Either way, I can finish this cake off myself in 2 days, and we fight for the last piece. My family is always asking me to make this cake if they don't see it on my counter. You can also have this cake with no frosting if you desire..But I would make the simple frosting, it only takes 5 extra minutes..

I call this Aunt MaryKays cake because she had made this when I went to visit her and she gave me her last slice. So that was not enough for me, I needed the recipe right away and ran home to make it, and ever since this is the families favorite cake.

Ingredients For The Cake:

1 1/4 cup granulated sugar ( you can take out 2 teaspoons sugar for a little less sweeter)
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup vegetable or canola oil
2/3 cup buttermilk or add 2/3 cup milk with 1 teaspoon white vinegar
1 teaspoon vanilla
3 large eggs
1 1/4 cups very ripe bananas mashed ( about 3 large)

Ingredients For The Frosting:

3 3/4 cups Domino powdered sugar
1/2 cup butter, softened
3-4 Tablespoons milk
1 teaspoon vanilla

Directions For The Cake:
Preheat oven to 350 degrees
Slightly spray a 13x9 inch baking dish

In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt. whisk until all is combined then set bowl aside.

In another large bowl add the oil, buttermilk, vanilla and eggs.

Add the wet ingredients to the dry ingredients and whisk or beat only for a minute until combined
NOTE: You can whisk this it does not require a mixer unless batter is not smooth. After batter is smooth add the mashed bananas to the mixture and just stir in.

Bake 32-35 minute or until toothpick comes out clean cool cake completely and frost and serve

Frosting Directions

In a large bowl combine the powdered sugar, butter, milk and vanilla the beat on low speed until combined then beat on medium speed for about 2-3 minutes until creamy, if needed you can add another 1 Tablespoon of milk if to thick..Spread on cooled cake. Store in covered container at room temp.


Saturday, September 19, 2015

Pumpkin Scones ( Starbucks Copycat)

These amazing scones have the perfect amount of spices, and pumpkin. The are moist and tender, and so delicious. These scones have a glaze, then an additional pumpkin spiced glaze, can it get any better, by having 2 glazes puts these over the top and even makes these more delicious, that is my favorite part. They are perfect for breakfast, on the go snack, dessert, and brunch.

As you all know I love pumpkin anything. When fall is here I buy everything pumpkin, oatmeal, granola, cereal, baking chips, donuts, muffins, creamer, cupcakes, etc. You get the drift, I will try any recipe that has pumpkin. It is even good in savory dishes, I have a few coming up that I am going to try.

Ingredients To Make 8 Scones
    Scone Ingredients:
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 cup packed light-brown sugar
  • 3 Tablespoons granulated sugar
  • 1/2 cup unsalted butter, cold and diced into 1/2-inch pieces
  • 1/2 cup + 1 Tablespoons canned pumpkin puree, chilled (don't chill in can)
  • 3 1/2 Tablespoons buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 Tablespoon honey
  • 1 Tablespoons half and half
  • Glaze
  • 1 cup powdered sugar
  • 2 Tablespoons half and half, then more as needed
  • Pumpkin Icing
  • 3/4 cup powdered sugar
  • 1 Tablespoon pumpkin puree
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1 Tablespoon half and half
Directions For The Scones:

  • 1Preheat oven to 425 degrees. In a food processor pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar and granulated sugar until well blended (if you don't have a food processor you can whisk by hand in a large mixing bowl, then cut in butter with a pastry cutter). Add butter and pulse mixture several times to cut butter into mixture (large pieces of butter should no longer be visible). Pour mixture into a large mixing bowl and create a well in center.
  • In a large bowl whisk together chilled pumpkin puree, buttermilk, egg, vanilla extract and honey. Pour mixture into well into the flour/butter mixture. Stir mixture with a wooden spoon to incorporate well,  then knead on a work surface, by hand several times to bring mixture together. Dust a work surface with flour then place dough onto surface. Pat and shape dough into an even 8-inch round. Using a large knife, slice into 8 equal wedges (dust knife with flour as needed while cutting, it will be fairly sticky).
  • Transfer scones to a parchment paper lined baking sheet. Brush tops with 1 Tbsp half and half then bake in preheated oven 12-15 minutes until tops are golden brown and toothpick inserted into center comes out clean. Transfer to a wire rack and cool 10 minutes before spreading with glaze.
  • Directions For The Glaze:
  • In a medium mixing bowl whisk together powdered sugar and half and half, adding more half and half as needed to reach desired consistency, this is suppose to be fairly thick. Spoon and spread mixture scones to evenly coat tops. Let glaze completely set at room temperature.
  • Directions For The Pumpkin Glaze:
  • In a medium mixing bowl whisk together powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger and half and half then transfer mixture to a small Ziploc bag, seal bag, cut a small tip from corner and drizzle mixture over tops of scones evenly. Allow icing to set. Enjoy..

  • Recipe and photo source: