Pumpkin & Apple Butter Spice Cake

Ingredients

2/3 C vegetable oil
1/3 C unsalted butter, room temperature
1-1/2 C brown sugar, packed
1/2 C granulated sugar
4 large eggs
3-1/2 C all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 C 100% pumpkin puree (not pumpkin pie mix)
1/2 C apple butter
1/2 C raisins
1/2 C chopped pecans (I used candied pecans from a pkg.)

Preheat oven to 350*.  Grease bundt pan with vegetable shortening or PAM for baking. Set aside.
Cream butter and sugars with paddle attachment of electric mixer.  Add oil and eggs, and mix until incorporated. In a large bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and cloves.  Turn mixer to low and slowly incorporate dry ingredients Add pumpkin and apple butter and mix slightly, but not completely.  Add raisins and pecans and incorporate by hand.  Do not over mix or cake texture will be denser.  Add batter to prepared bundt pan and smooth the top with a spatula.  Bake 50 - 60 minutes or until tester near center of cake comes out clean.

Cool for 10 minutes in pan, then remove and cool the rest of the way on a wire rack.  Dust with powdered sugar or prepare Brown Butter Maple (recipe below) glaze and pour over cake.  Serve cooled cake as it or try it with whipped cream cheese and/or apple butter.

Brown Butter & Maple Glaze

1 stick of salted butter
1to 1-1/2 C confectioners' sugar (start with 1 C and add an additional 1/2 C if needed)
2 T milk
1-2 T pure maple syrup

Melt butter in a medium saucepan over medium-high heat.  Keep heating until butter begins to turn brown and smells nutty.  This takes 4-5 minutes.  Watch closely as once it starts to turn brown it goes very quickly!  Remove from heat and add confectioners' sugar, milk and syrup.  Stir until smooth.  If glaze is too thick to pour, add more milk a teaspoon at a time, until it reaches the proper consistency. Pour over cake.

Enjoy!

Pumpkin Apple Cake with Maple Pecan Bacon Topping

Ingredients

2 eggs

3/4 cup regular white sugar

1/2 cup brown sugar

2/3 cup vegetable oil

1 teaspoon vanilla extract

1 cup pumpkin puree

2 cups all-purpose flour, sifted

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon cinnamon

4 cups apples, cored, peeled and diced

Maple Glaze

Pecan Bacon Crumble

Preheat oven to 350 degrees.  Make Pecan Bacon Crumble. Set aside. Keep oven temp at 350 degrees.

In a medium bowl, using electric mixer, beat eggs, white sugar and brown sugar until light in color and creamy, about 4-5 minutes.

Add oil and vanilla extract and beat for 1-2 minutes more to blend in the ingredients. Add pumpkin puree and continue beating for 1 more minute to combine.

In a separate medium bowl, combine the flour, baking soda, baking powder, salt, and cinnamon.

Add dry ingredients to wet ingredients and mix just until combined. Do not over mix. Fold in the apples.

Spray the bundt pan with baking spray. Carefully pour the batter into the bundt pan.

Bake at 350 degrees for about 50 or 60 minutes or until a tooth pick inserted in the cake comes out clean. Let the cake cool on a wire rack for about 40 minutes. Invert the bundt pan onto the serving platter and let the cake to cool further.

Drizzle cool cake with Maple Glaze and Top with Pecan Bacon Crumble.

Maple Glaze: Whisk together 1 c confectioners' sugar, 1/4 c pure maple syrup, 1 T very soft butter, 1/2 tsp. vanilla, If too thick add more syrup; too thin, add more confectioner's sugar.

Pecan Bacon Crumble: Line a baking sheet with a silicon mat or parchment. In a medium bowl beat 1 egg white. Add pinch of salt, 1/4 c pure maple syrup, 4 strips of crisp cooked bacon, chopped fine and 1/2 c toasted pecans, chopped. Spread out on prepared baking sheet and bake for 15 minutes. Remove from oven and stir.  Mixture should be moist and sticky with no liquid. If liquid still remains, return to oven for another 5-10 minutes or until no liquid remains.  Stir and set aside to cool.

Recipe adapted from Julia's Album.

Everything Cookies

You can substitute whatever mix-ins you would like in this recipe.  Just be mindful of the total amount.  Try not to add more than 2-1/2 cups total of mix-ins. Otherwise, the batter will be compromised and too dry to hold together properly.

Ingredients

3/4 cup butter, softened

1/2 cup peanut butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3 cups rolled oats

1/3 cup bittersweet chocolate chips

1/3 cup white chocolate chips

1/3 cup chopped dates (or try other types of dried fruits; i.e., cherries, cranberries, figs, blueberries)

1/3 cup chopped chocolate covered graham crackers

1/3 cup golden raisins

1/3 cup sweetened coconut

1/2 cup pecan pieces

Cream butter, peanut butter, and sugars.

Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.

Form into balls about 1 1/2" in diameter.  A cookie scoop works well here.  Place 2" apart on a parchment-lined cookie sheet.

Bake at 350 for about 14-20 minutes, or until lightly browned on the bottom.  Baking time determines the firmness of the cookies.  Less time = softer middles.

Enjoy!

Yam Casserole with Sweet Pecan Crumble

Simple and very tasty.  Almost like having dessert with your meal.  That said, a little goes a long way.

Ingredients

3 cups mashed sweet potatoes

1 cup brown sugar

2 eggs, lightly beaten

1 teaspoon vanilla

1/2 cup milk

1/2 cup melted butter

Topping:

1/2 cup brown sugar

1/3 cup flour

1/3 cup melted butter

1 cup chopped pecans

Combine first 6 ingredients. Blend thoroughly and pour into a buttered 1 1/2 to 2-quart casserole dish.

Mix remaining ingredients together and sprinkle over top.

Bake at 350° for 30 to 40 minutes, until hot and browned.

Serves 6 to 8

Pumpkin & Butterscotch Spiced Latte Fudge w Glazed Pecans

Pumpkin Fudge?  Uh, I'm not sure about that, but I'll give it a try.  One of my followers might find it enticing.  Well, I'm eating my words (no pun intended).  I took a recipe and tweaked it to make it my own.  I threw in some butterscotch morsels and a handful of glazed pecans, and I gotta tell ya ... LOVE IT!  A little bit goes a long way here, so plan on sharing it with your friends, neighbors or co-workers.

Ingredients

1 1/3 c granulated sugar
2/3 c evaporated milk
3 T unsalted butter
1/2 c pumpkin puree
1 T espresso powder
2 tsp pumpkin pie spice
1 tsp salt
1 c white chocolate morsels, chopped
1 c butterscotch morsels, chopped
1 3/4 c marshmallow creme
1 tsp pure vanilla or vanilla bean paste
1/3 c glazed pecans, chopped small

Line an 8-inch square baking dish with parchment and spray with non-stick cooking spray. 

In a medium saucepan, stir together the sugar, evaporated milk, pumpkin, butter, espresso powder, salt, and pumpkin pie spice. Place over medium heat and bring to a boil, then boil for 12 minutes, stirring often.

Remove from the heat and stir in the white chocolate  & butterscotch chips and marshmallow creme until melted, then stir in the vanilla and pecans. Pour into the prepared pan and place in the refrigerator until set, about 30 minutes. Cut into squares and store at room temperature or in the refrigerator in an airtight container for up to 2 weeks.

This recipe adapted from The Brown Eyed Baker.

Pumpkin Rice Pudding with Pecan Praline Topping

This is comfort food for sure.  I do not like anything where the pumpkin flavor is overpowering, and this dessert has just the right amount.  The sweetness, and the flavors from the vanilla bean and orange zest are not masked by the taste of pumpkin, yet it comes through, albeit subtly, as well as the spices; all in a delicate, but very flavorful dessert. 

Ingredients

2 cups short-grain or Arborio rice

4 cups half-and-half
1 cup whole milk 

1 cup evaporated milk
1 cup sugar
1/2 vanilla bean, split lengthwise
1 tsp grated orange zest
1/4 cup orange juice
1/4 tsp kosher salt
1 cup canned pumpkin 

1/4 tsp cinnamon

1/8 tsp each of nutmeg, cloves & ginger

1/2 cup golden raisins

Sweetened Whipped Cream (optional)

Cinnamon (optional)

Praline Topping:

3 T evaporated milk

1 T butter

1/4 cup dark brown sugar

1/4 tsp kosher salt

2/3 cup chopped pecans (I like to toast mine first)

In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt. Heat to boiling over medium-high heat, stirring occasionally. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes. Remove from heat. Discard the vanilla bean. Stir in the pumpkin, spices & raisins.  In the meantime, prepare the topping.  Add evaporated milk, butter, brown sugar & salt to saucepan.  Heat over medium heat 1-2 minutes or until butter is melted and sugar is dissolved.  Remove from heat and toss in pecans.  Stir until pecans are coated.

Serve pudding warm, and spoon praline pecans on top.  Add a dollop of whipped cream sprinkled with cinnamon, if desired.

Buttermilk Pie with Pecan Crust

Ingredients:

1 c all-purpose flour
1/3 c pecans
1 1/4 c plus 3 T sugar
1/2 tsp salt
4 T butter, cold and cut into small pieces
5 T butter, melted
4 large eggs
3 T cornstarch
1 1/3 c buttermilk
Zest of 1 lemon
1/2 tsp freshly grated nutmeg

1. In a food processor pulse flour, pecans, 3 T sugar and salt until the nuts are finely ground. Add cold butter pieces and 1 egg and pulse until the dough holds together when pinched but does not form a ball. Pat dough into a flat disk; wrap tightly with plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
2. On a lightly floured work surface, roll out the dough to a 12" round. Transfer to a 9" pie pan, pressing the dough against the bottom and sides without stretching it. Using a paring knife, rim the dough to a 2" overhang. Fold the overhand in to make a double layer of dough, and with your fingers, crimp all around. Refrigerate for at least 1 hour (to prevent dough from shrinking).
3. Preheat oven to 400*F. Meanwhile cover prepared pie shell with parchment, leaving a bit of overhang, and add enough pie weights or dried beans to cover. Bake for 15 minutes; remove the parchment and weights, and bake until shell is golden, about 10 more minutes. Remove pan from oven and reduce oven temperature to 325*F.
4. In a food processor, pulse cornstarch and remaining sugar to combine. Add buttermilk, melted butter, lemon zest, nutmeg and remaining eggs, and pulse to combine. Pour the filling into the warm pie shell and bake until the filling is set and just slightly wobbly in the center, 55 minutes to 1 hour. Note: If your crust is already nice and brown before adding the filling, you may want to cover the edges with aluminum foil before returning it to the oven. Remove pie from oven and let cool before serving.

The lemony custard together with the pecan crust is totally awesome!

Candied Bacon & Pecan Buttermilk Scones

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In a previous post I shared a recipe on how to make Slow Cooker Salted Caramel Apple & Pear Butter.  It made me think about what I could make that would compliment it perfectly.  I came up with this recipe, and they were great together.  These scones are so moist and tender and tasty.  You have the sweet 'n salty taste of the candied bacon and the nuttiness of toasted pecans all rolled into a rich, buttermilk dough.  Serve with the Slow Cooker Salted Caramel Apple & Pear butter or a favorite curd or jam.  Not overly sweet, so perfect on a chilly autumn morning.

Ingredients:

3 1/4 c all-purpose flour
2 tsp baking soda
1 T granulated sugar
4 T cold unsalted butter, diced
4 T vegetable shortening
1 1/4 c buttermilk
1 tsp vanilla bean paste or vanilla extract
6 strips candied thick sliced bacon (recipe below)
1/2 c toasted pecans, chopped
1 egg, beaten with a tsp of water for an egg wash

Candied Bacon:
5 strips thick sliced bacon cut into thirds
1/2 c dark brown sugar
2 T pure maple syrup

Heat oven to 350*F.  Line a cookie sheet w foil and place a rack on top.  Place the cut bacon on the rack, set aside.
Mix brown sugar and maple syrup together.  Cover the bacon slices with the mixture.  I use my fingers and drop pieces on the bacon and smooth it out with the back of a spoon.  Bake for approximately 20 minutes or until crisp.  Cool completely, then dice with a sharp knife. Set aside. Try not to eat too much of it while you are preparing the scone batter! ;)

Place flour, baking soda & granulated sugar in a large bowl and whisk to get any lumps out.  Add butter and shortening and with your fingers, work the mixture until the butter and shortening and pea size.  Make a well in the center and add the buttermilk all at once along with the vanilla.  Combine just until blended.  Toss in the diced bacon and pecan pieces.

Prepare the scone batter:
Cover a large cookie sheet w parchment paper, set aside.
On a lightly floured surface pat the dough out to about 1 1/2" thickness.  Using a floured biscuit cutter; one with a fluted edge will look nicer, cut out the scones and place them on the prepared cookie sheet.  It is okay if they touch.  With a pastry brush, brush the egg was all over the scones.  This will give them a nice browned color as they bake.
Bake approximately 12 minutes or until golden brown, but still tender to the touch.

Brilliant!  Absolutely Brilliant!

Mini Pumpkin Upside Down Cakes Donned with Fruit & Nuts

Ingredients:

2 sweet apples (e.g., Gala), peeled, cored & diced
2 T butter
1/4 tsp cinnamon
1/2 C dried cranberries
3/4 C finely chopped toasted pecans
1/4 C finely chopped crystallized ginger
1-1/4 C firmly packed brown sugar
3/4 C (12 Tbsp) butter
2 T water
1 C + 2 T canned 100% pumpkin (not pie filling)
3/4 C sugar
1/3 C vegetable oil
2 large eggs
1-1/2 C all-purpose flour
1-1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/8 tsp ground cloves

1. Preheat oven to 350. Spray 12 large muffin cups with nonstick baking spray (with flour) or regular nonstick spray and dust each cup with flour. Set aside.
2. In a medium saute pan, melt butter and add apples & cinnamon.  Cook over medium heat until apples are tender, approximately 10-15 minutes. Add apples to each muffin cup.
3. In a small saucepan, cook brown sugar, butter and water over medium-high heat until mixture bubbles. Remove from heat.  Add cranberries, pecans and ginger.  Stir to combine.  Spoon mixture over apples. Set aside.

4. In a medium bowl, combine pumpkin, sugar, oil and eggs, whisking until well blended. Set aside.
5. In a large bowl, sift together flour, baking powder, cinnamon, salt and cloves.  Make a well in center of dry ingredients. Add pumpkin mixture, stirring gently until just combined. Using a large muffin scoop, add batter evenly into muffin cups, smoothing tops when necessary.

6. Bake until a cake tester inserted in the center comes out clean, approximately 30-40 minutes. Let cool in cups for 5 minutes.

7. Invert mini cakes onto cookie sheets lined with waxed or parchment paper.  Best served warm.

A great fall delight!