Pumpkin Sweet Potato Crunch Cake

Even though there has been record heat here in South Louisiana, it is still Fall.  And I still need my Fall flavors.  Sweet potatoes are a mainstay in Louisiana cooking, especially this time of year.  This delicious cake combines them with pumpkin and has an incredible crunch topping.  The interesting part of the recipe is that the topping goes on the bottom of the pan, so when you turn the cake out it's on the top. It's kind of like a pineapple upside down cake.  But, instead of a fruit topping, it's a buttery, sugary, nutty, crunchy mixture.  Delicious!  Also, it uses a boxed cake mix, so it's easy!

 

Be sure to refrigerate any left over cake.  It will spoil if left out.  Believe me, you don't want to waste a bite!

 

PUMPKIN SWEET POTATO CRUNCH CAKE

1 medium sweet potato, baked, peeled and smashed

1/2 cup pumpkin

1 box yellow cake mix

1 1/3 cups water

1/3 cup oil

4 eggs

1 TBS cinnamon

1 tsp nutmeg

1 TBS vanilla extract

Crunch Topping:

1 stick butter, softened

1 cup brown sugar

1/2 cup chopped pecans

1/2 cup shredded coconut

*Note:  This is a great use for a leftover baked sweet potato.  If you're not sure how to bake them, it's easy.  Place cleaned sweet potato on a greased baking dish and bake in a 400 degree oven until very soft.  For a medium sized potato that's about 45 minutes or so.  Let cool, Peel and mash.  You can do this ahead of time and keep it in the fridge if you'd like.

Preheat oven to 350 degrees.

Grease a Bundt pan well.  I use shortening but you can use cooking spray.  Just be sure to grease generously or it will stick.

Mix cake mix, oil, water and eggs with an electric mixer on low speed for 30 seconds, then medium speed for 2 minutes.  (If you don't have a mixer, just use a whisk and beat the devil out of it.)

Then, add the pumpkin, mashed sweet potato, cinnamon, nutmeg and vanilla extract.  Mix well.

Now mix up the crunch topping by stirring together the softened butter, brown sugar, pecans and coconut until well incorporated.

Spread the crunch topping mixture evenly into the bottom of the greased Bundt pan.

Then, add the cake batter to the pan.

Bake at 350 degrees for 40-50 minutes or until a toothpick comes out clean.  Mine took 40 minutes in my convection oven.

*Note:  Don't freak out if the cake rises REALLY high.  I laughed out loud when I took this cake out of the oven but as it cools, it sinks and relaxes.  

See, it calms down :)

Let the cake cool COMPLETELY before turning it out.  If you turn it out while it's still warm, the topping will stay in the pan instead of on the cake.  (But don't worry, even if it does stick you can always just scoop it out and spoon it back onto the cake.  No one will be the wiser.)

The cake is moist and not too sweet, but you get the sweet from the crunch topping.  It's got a wonderfully spiced flavor that just yells Fall.  I absolutely love this cake and so did my daughter.  She said "Mama, that was awesome!  I want you to make that for my birthday cake."  That's high praise in my book.

Pumpkin Coconut Bread

If you read this blog, you know I love anything and everything about Fall.  Sweaters, boots, pretty leaves, pumpkins, what's not to love?  Over the years I've posted about a bazillion recipes using pumpkin (slight exaggeration).  Point is, I like to cook with pumpkin, it's good and good for you.  I've made a lot of pumpkin bread in my life, but this recipe, that I ran across in an old Southern Living cookbook, is the best I've ever tasted.  Seriously, it's moist and flavorful and tastes like Fall.  It uses coconut cream pudding mix in the batter, which is what makes it so moist.  It's almost like cake.  Yum!  Trust me, it's good.

*Note:  If you don't dig coconut (or are allergic) you can use vanilla flavored pudding mix instead.

  

PUMPKIN COCONUT BREAD

2 eggs, beaten
1 cup sugar
3/4 cup oil (canola or vegetable)
1 1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 small box coconut cream instant pudding
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cinnamon
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup chopped pecans

Preheat oven to 350 degrees.

In a large bowl slightly beat eggs.

Add the sugar and oil and beat with a mixer on medium speed until well combined.

In a separate bowl combine the flour, baking powder, baking soda, salt, pudding mix, nutmeg, ginger and cinnamon,  I like to use a whisk to combine them well.

Alternately add the flour mixture and the pumpkin to the egg mixture, beginning and ending with the flour mixture, mixing well after each addition.

Stir in the chopped pecans.

Grease a loaf pan.  You can use cooking spray but I like to use shortening.

Pour the batter into the greased loaf pan and spread evenly.

Bake at 350 degrees for 1 hour.

Let it cool in the pan for 10 minutes then turn it out and let it cool completely on a rack.

This bread is just plain delicious.  It's moist and flavorful from the spices.  The coconut pudding mix gives it a little something extra.  It's awesome with a cup of coffee on a cool morning!  

You will definitely want to make this pumpkin coconut bread.  Invite a friend over for coffee and share this yummy treat (or save it all for yourself, I don't judge).

Classic Pumpkin Pie

Well, I am having surgery again.  This time on both ankles.  I'm getting hardware removed from the left ankle.  The right ankle put up a good fight, but it finally conked out, too.  Needless to say, I won't be able to blog for a while (I won't be able to stand for a while either!). So, I wanted to write about my favorite holiday, which happens to be tomorrow, Thanksgiving!

Thanksgiving is the last holiday (mostly) untouched by commercialism.  I love that it's an occasion to fellowship with family and friends, minus the pressure to buy the right gifts.  You just sit, eat and maybe watch some football (or a parade).  Being a person who loves to cook, loves to eat, and loves my family, I am all about Thanksgiving!

No Thanksgiving dinner would be complete without pumpkin pie.  It's a classic for a reason.  It's sweet, spiced, creamy deliciousness!  Here's an easy recipe for this all-time favorite (BTW it makes 2 pies.  Don't worry, you'll eat them both!)

CLASSIC PUMPKIN PIE

2 pie crusts (refrigerated or make your own)
1 (16 oz) can pure pumpkin (not the pie filling)
3/4 cup sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1 1/2 cups (1 can) evaporated milk
2 eggs, beaten

Preheat oven to 425 degrees.  Place each pie crust into a pie pan and flute the edges (Just pinch between your fingers to make a decorative edge).

In a large bowl, combine all ingredients until well mixed.  Pour half of the filling into each of the prepared pie crusts.

Bake at 425 degrees for 15 minutes.  Then, reduce the oven temperature to 350 degrees and continue baking for another 40 to 50 minutes or until set and a toothpick comes out clean.

Let cool completely then chill in the fridge until dinner.

Serve it with whipped cream.  Easy to do!

Chill a bowl in the freezer for 10 minutes (this will help your cream whip up faster).  Add 1 cup heavy whipping cream and 3 TBS powdered sugar to the chilled bowl.  Whip with a whisk until thickened.  That's it!  Simple to do but so delicious!

I hope you enjoy your Thanksgiving day with those you love.  I know I will.  Please say a prayer for me so that I might recover quickly and get back to doing what I love, sharing delicious recipes with all of you!  Happy Thanksgiving!

Pumpkin Walnut Mini Muffins

Yes, I am still on the pumpkin kick.  Big surprise.

These mini muffins are cute, easy, and so good.  They're not too sweet.  Spiced just right.  Perfect with a cup of coffee.

PUMPKIN WALNUT MINI MUFFINS

1 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 cup brown sugar
1/4 cup Steen's cane syrup (or dark corn syrup or molasses)
2 large eggs
1 cup pumpkin
1/2 cup canola oil (or vegetable oil)
1/3 cup milk
1 tsp vanilla
Zest of an orange
1/2 cup finely chopped walnuts

Preheat oven to 350 degrees.  Line 2 mini muffin tins with liners (or grease them well).

In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.  Gently stir with a whisk until combined.  Set aside.

In a medium bowl, whisk brown sugar, syrup and eggs.  Add pumpkin, oil, milk, vanilla and orange zest.  Whisk to combine.

Pour the wet ingredients into the dry ingredients and stir just until combined.  Do not over mix!  That will make the muffins tough.  Gently stir in the walnuts.

Spoon evenly into the lined muffin cups.  I use a small scoop but you can also use a tablespoon.  This makes them all the same size.

Bake in preheated oven for 10 minutes.

*If you prefer big muffins, bake them in a regular muffin tin for 17-19 minutes.

Yet another way to get your pumpkin fix.  Enjoy!

Pumpkin Rice Krispies Treats

I made these little cuties for my nephew's birthday party.  They are easy to make and super cute!  The kids loved them.  They're great for Halloween or Thanksgiving.  Here's how I made them:

PUMPKIN RICE KRISPIES TREATS

1/2 stick butter
4 cups mini marshmallows
5 cups rice krispies cereal
Orange food coloring (or red and yellow food coloring)
30 tootsie roll midgies

In a large pot, melt the butter over medium-low heat.  Add marshmallows and stir until melted.  Once melted, add orange food coloring.  Stir well.  Put cereal in a large bowl.  Pour melted marshmallows over the cereal and stir well.  When totally combined, let sit a few minutes to cool a bit.

The secret to success here is wet hands.  Wet your hands with cold water, then take a heaping tablespoonful of the mixture and squeeze it together into a ball.  Roll gently.  Place on a cookie sheet lined with wax paper.  If your hands get sticky, just wet them again.  After you roll all 30 balls, add the tootsie roll stem.  Make a small indention in the top of the ball with your finger.  Place the tootsie roll in the indentiuon and squeeze the cereal around it to hold it in place.

That's it.  Easy, cute and festive.  Make these for Halloween or any time this Autumn season.

Silver Dollar Pumpkin Pie Pancakes with Butter Pecan Syrup

If you read my blog, you know I love everything about Fall (I won't shut up about it).  I am also a self-proclaimed pumpkin nut.  Since I will be cooking/baking/thinking about all things pumpkin, I thought I would bring you along for the ride on the pumpkin crazy train.

This morning, I whipped up Pumpkin Pie Pancakes.  And, as if that wasn't enough, I gilded the lily (or maybe gilded the pumpkin?) by making Butter Pecan Syrup to go with them.  Yum!  They were so good it was like eating dessert for breakfast.  But, pumpkin is so good for you that it's really a health food, if you think about it (You have to think really hard).

This recipe makes about 16 silver dollar sized pancakes.  It's very easy to double or triple depending on how hungry you are.

Here's how I did it:

SILVER DOLLAR PUMPKIN PIE PANCAKES

1 cup complete pancake mix (the kind where you only need to add water)
3/4 cup water
1/4 cup pumpkin (not pie filling mix, pure pumpkin)
1/2 tsp pumpkin pie spice (or 1/2 tsp cinnamon + a pinch of nutmeg)

Place everything in a bowl and mix gently just until combined.  It's very important that you don't over mix.  Over mixing will cause your pancakes to be tough and nobody wants that.

Heat a skillet (I like cast iron) over medium-low heat.  Melt a little butter (or spray with cooking spray but we're making butter pecan syrup to go over these, so just use butter, seriously) in the skillet.  Using a small scoop (or a Tablespoon) drop batter into skillet (make sure it's hot first).  Don't overcrowd them.  I do about 4 at a time.

Let them cook until the edges start to set and the bottom is golden.  Gently flip each pancake over to cook on the other side.  They don't take long at all and always less time on the second side.  That's why I like to make small, silver dollar sized pancakes (They cook faster, I eat sooner).

Since you cook them in batches, as they are done, set them on a plate and loosely cover with foil.  This will keep them warm until you are finished cooking them all.

While the pancakes are cooking, make the syrup:

A note about the cane syrup:  I love Steen's brand.  It's made in Louisiana.  It's made from pure cane sugar (no preservatives or additives) and it's insanely delicious.  If you can't find cane syrup, you can substitute dark corn syrup or even regular pancake syrup.  But look for Steen's.  You will love it so much you just might write me a thank you note.

BUTTER PECAN SYRUP

1 cup dark cane syrup
1/4 cup finely chopped pecans
1 TBS butter (real butter, no substitute)

Heat everything together in a small saucepan over medium heat.  Once it comes to a gentle boil, turn it off.  Stir it well and let it sit until you're ready to eat pancakes.

I can honestly say, these are the best pancakes I have ever eaten.  The pumpkin makes them moist, the spices give them great flavor and the syrup, well let's just say I could take a bath in it (if it wasn't so sticky).  Make these.  Now.  Then go ahead and write me that Thank You note.  You're welcome. by the way.