Tag Archives: sweets

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

It’s Day 2 for me of all things #PumpkinWeek! But today I have a bonus for you all as I am also linking this up with the awesome bloggers over at #FoodieExtravaganza! Love when this happens!  They are featuring nuts over there with lots of fun recipes with all things nuts- not just pumpkin like me, so you will have plenty of fun and delicious recipes to choose from!

So this recipe for Pumpkin-Nut Crumble Cake fits perfectly within the two- and it was my first time making this recipe- and it was awesome! Even my mom said so, and she is my picky-food-judge. If she says it’s good, then you can believe it!

Pumpkin Nut Crumble Cake

Inspired by a recipe from The Cake Mix Doctor, by Anne Byrn, I recreated this cake using pecans, lowfat evaporated milk, and less cinnamon than the original recipe. It’s like pie and cake combined- so you don’t have to choose!! I also top mine with fresh whipped cream and a touch of cinnamon sugar- yum! But honestly, her recipes are fantastic- except that I like the way mine is written better- I have left a couple ingredients out when I follow the way hers are formatted, so I think I will like having this one in my own words!

Here’s the recipe for Pumpkin-Nut Crumble Cake

Ingredients:

For the cake:

1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
flour (used only to prepare your pan- 1-2 Tbsp.)
1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
4 eggs
2 cans of pumpkin puree (15oz cans)
1 can evaporated milk
1 cup granulated sugar
1 tsp. ground cinnamon

For the topping:

1/4 cup granulated sugar
1/2 stick of butter, cold (4 Tbsp.)
*1 cup of cake mix (reserved from making the filling)
1 cup chopped pecans or walnuts (I used pecans)

For serving:

Whipped cream
cinnamon-sugar to sprinkle

What you do:

Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13″ pan thoroughly. Dust with flour, shaking out any excess. Set aside.

For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.

For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with  a mixer until combined. Beat for 2 minutes. Set aside.

For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.

Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn’t jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a dusting of cinnamon sugar.

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

This unassuming cake is a crowd pleaser with it's generous portions and pumpkin flavor and even better on Day-2!

Ingredients

    For the cake:
  • 1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
  • flour (used only to prepare your pan- 1-2 Tbsp.)
  • 1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
  • 4 eggs
  • 2 cans of pumpkin puree (15oz cans)
  • 1 can evaporated milk
  • 1 cups granulated sugar
  • 1 tsp. ground cinnamon
  • For the topping:
  • 1/4 cup granulated sugar
  • 1/2 stick of butter, cold (4 Tbsp.)
  • *1 cup of cake mix (reserved from making the filling)
  • 1 cup chopped pecans or walnuts (I used pecans)
  • For serving:
  • Whipped cream
  • cinnamon sugar

Instructions

  1. Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13" pan thoroughly. Dust with flour, shaking out any excess. Set aside.
  2. For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.
  3. For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with a mixer until combined. Beat for 2 minutes. Set aside.
  4. For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.
  5. Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn't jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a sprinkling of cinnamon sugar.

Notes

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

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Pumpkin Nut Crumble Cake

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

See all the other nuts recipes for today’s Foodie Extravaganza hosted by Caroline’s Cooking:


Linking this up with Meatless Monday!

Peach Sorbet #FoodieExtravaganza

Peach Sorbet is non-fat and delicious!Oh yum. This is no-fat, yummy eating for you all! And…it couldn’t be easier as far as making a frozen dessert. And if you love peaches, you will ADORE this.

August is National Peach month and peaches are in an abundance right now so all of the #FoodieExtravanza bloggers are sharing our favorite Peach recipes. This is mine, and I am loving it. I hope you will too!

Peach Sorbet is non-fat and delicious!

Just look at these beauties! I have a whole zip lock filled and ready for my next batch!

Peach Sorbet

Ingredients:

4 cups of sliced peaches (see step one)*
2 cups water
1 1/2 cups sugar
pinch of salt

Here is the process:

  1. Bring a saucepan of water to a rolling boil. Gently lower the peach into the boiling water. Leave it there for 30 seconds.Use a spoon to remove the peach from the hot water, and plunge it into a large bowl of ice water.After 10 seconds or so, grab the peach, and pinch a piece of skin to get started; then simply peel. The skin will slip off easily. If it doesn’t, peel peaches the normal way, with a knife;  Slice in half, remove the pit and slice each half into slices or chunks.*Measure out 4 cups (You can use the rest, if there are leftovers, for smoothies).
  2. Prepare a simple syrup with the water and sugar by
    combining both in a medium saucepan set over
    medium-low heat. Cook mixture until the sugar is
    fully dissolved.
  3. Once the simple syrup is ready, add the salt and the
    peaches. Using an immersion blender, blend the
    mixture until smooth. In batches, push mixture through a mesh sieve (I use my metal strainer) helping it a bit with a rubber spatula. Cover and refrigerate 2 to 3 hours, or
    overnight.
  4. When ready to make the sorbet,  process according to the ice cream manufacturer instructions for 15-20 minutes (Since I have a Cuisinart ice-cream maker,
    I turn it on and pour the mixture into the frozen bowl). Serve now for a soft sorbet, or freeze in a container until it’s a firmer consistency- usually
    about 2 hours or so. Let it sit out for 15 minutes to soften before you serve it again.

Peach Sorbet is non-fat and delicious!


Just saying, if you served a scoop of this in a champagne glass with some Prosecco over it…yes, I would drink that!

I would also eat this on a stick. So if you have a popsicle maker, the puree would do well in that kind of situation too- and the kiddos would LOVE it!

Peach Sorbet is non-fat and delicious!

IF you want some more peach-loving ideas for recipes, check out these great ideas!

Peach Sorbet is non-fat and delicious!

Pumpkin Oatmeal Pumpotchies Cookies

24 amazing fall cookie treats!

24 amazing fall cookie treats!

Umm. Say what?

Oatmeal Scotchies gone pumkin, people. That’s what. I just ate one, and literally said ,outloud mind you, “Oh Wow.” (holy cow these are good!) They’re Pumpotchies!

Show me the pumpkin! I passed by the chips in the store, as I was browsing, and thought about Oatmeal Scotchies from the back of the Nestle chips butterscotch-chips bag. I bet I can make these pumpkin chips into something yummy, I thought. And I did.

I adapted these from the original Nestle Oatmeal Scotchies recipe. I literally cut the sugar in half, by omitting the white sugar. They are so sweet with the chips, I cannot imagine them sweeter. I also pumped up the flour making it whole wheat, and switched the 2 sticks of butter, for canola oil and applesauce. Again, you won’t miss a thing. Healthier is better, because then there is the zero guilt thing. It is just oats with some other stuff!

Pumpkin Oatmeal Pumpotchies Cookies

51

Prep Time: 10 minutes

Cook Time: 9 minutes

Yield: 24 large cookies

Pumpkin Oatmeal Pumpotchies Cookies

Ingredients

  • ¾ cup wheat flour
  • ½ cup all purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ½ cup canola oil
  • ¼ cup applesauce
  • ¾ cup packed dark brown sugar
  • 1/8 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 2 ½ cups old fashioned rolled oats
  • 6 oz. pumpkin chips or a little over a half a large bag

Instructions

Preheat oven to 375* Makes 24 large cookies.

Combine flours, baking powder, salt and pumpkin spice. Wisk to combine thoroughly.

In separate bowl pour oil, apple sauce, eggs, vanilla, sugar, and honey. Mix thoroughly. Gradually add in the flour mixture and stir until combined.

Stir in oats and chips. Drop by rounded spoonfuls onto a greased cookie sheet (or line with parchment). Bake 9 minutes until brown on the edges. Remove to cookie rack for cooling, and eat, preferably with a hot cup-o-something!

http://hardlyagoddess.com/pumpkin-oatmeal-pumpotchies-cookies/

Oh. Wow. Pumpotchies.  You heard it here first, folks!

2014-09-181

From mix to cooling in 15 minutes!