Pumpkin Crumb Coffee Cake

Good morning foodie friends!

Yesterday morning while going through Pinterest, I spotted this yummy looking recipe from Sally's Baking Addiction.  It looked like something that I really needed to try.  So I got out of bed at 6:30 am and whipped it up.  Luckily I have a well stocked pantry.

Since I was going up to Miss V's school, I boxed it up and brought it to my favorite office ladies.

I can tell you, it was a HIT!

Crumb Topping
1/2 cup all-purpose flour
1/4 cup  unsalted butter, cold
1/2 cup brown sugar
1/4 teaspoon salt
2 teaspoons ground cinnamon

Put all the ingredients in a food processor and pulse until crumbly.  Set aside.

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 (do yourself a favor and grind your own fresh nuts)
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup brown sugar
1/2 cup vegetable oil
1/4 cup pure maple syrup, use the real stuff
1/4 cup  milk

Glaze
3/4 cup confectioners' sugar
1-2 Tablespoons Pumpkin Spice Coffee Creamer

Directions

Preheat the oven to 350F degrees. Generously spray an 8x8 or 9x9 baking pan with nonstick spray. Set aside.

For the cake:  Whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl until combined.  In a medium bowl, whisk the pumpkin, brown sugar, oil, maple syrup, and milk together until combined. Pour the wet ingredients into the dry ingredients and stir until combined. Do not to overmix the batter, it is a VERY THICK batter.  Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Sprinkle the crumb topping evenly on top and gently press it down into the batter.

Bake the cake for 30 - 35 minutes or until a toothpick comes on clean.

I turned it out onto a wire rack to cool for a bit.  Then drizzled the glaze over the cake.

Cinnamon Roll Tree

Yes I am "that" Mum who finds way to many ideas on Pinterest.  This one is simple enough...

2 cans of Cinnamon Rolls in a tube
Sprinkles of your choice

Place rolls in a tree shape, add sprinkles and bake according to package directions.  Drizzle on the icing and more sprinkles if desired.  Enjoy!

Cheesy Sausage & Potato Breakfast Casserole

I made this on Christmas morning and it is super good!

Cheesy Potato Breakfast Casserole

1 pound breakfast sausage in a roll, cooked (I used Jimmy Dean Sage)
1 yellow onion, chopped, sauteed in the sausage when the sausage is about done
7 eggs
1/2 cup milk
20 ounce bag frozen Ore-Ida Diced Hash Browns, defrosted in the microwave.  Mine took about 8 minutes and were nice and warm.  I like to pre-cook them if not they still have a raw bite to them.
2 cups of shredded cheddar, mild or sharp
Salt & Pepper, to taste

Instructions:

Preheat oven to 350.  Spray a 9 x 13 with non-stick spray.  Set aside.

Prepare sausage and onions.

In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.

Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 10 minutes.

Allow casserole to cool for 15-20 minutes.  Serve and enjoy!

I didn't take any other pictures of the inside of the casserole, just totally forgot.  The breakfast in the pie dish is my favorite Ham & Swiss pie.

Mini Glazed Pumpkin Muffins

3/4 cups pumpkin puree
1 egg
1/4 cup milk
1/3 cup pumpkin spice creamer
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
2 teaspoons baking powder

Glaze
3/4 cups powdered sugar
1 to 2 tablespoon pumpkin spice creamer (add a little more if necessary)

Preheat oven to 375
In a large mixing bowl, beat all muffin ingredients except flour and baking powder until smooth.

Add the flour and baking powder and mix gently just until combined.

Spoon into greased mini muffin tins 3/4 full and bake 9 minutes or until toothpick inserted into the center of a muffin comes out clean. Do not over bake them or they will get tough.

Remove from pan and place on wire rack and allow to cool for about 10 minutes.

Then dip the tops of the mini muffins into the glaze and let harden for a few minutes.

This made about 36 mini muffins.

These almost taste like Dunkin Donuts Pumpkin Munchkins.   They are really good, but on the sweet side.

Teacher Appreciation lunch menu and Overnight Blueberry French Toast Casserole

Last week Miss V's class hosted the Teacher Appreciation Lunch at school.  I had asked a while ago on Facebook what would be a good theme.  I was so tired of the huge salad bar that we have done since Kindergarten.  I know the teachers love it, but I just wanted something different.  One awesome teacher suggested breakfast.  That sounded perfect and I got to planning!

We had:
Muffins, Banana Breads, Bagels, cream cheese and Pumpkin Cream Cheese
Breakfast casseroles in crock pots
Bacon, sausage links and patties
Fruit

For drinks we had Orange Juice, a variety of teas and Caramel Apple Spice copycat.


 For my casserole, I made a full size version of Overnight Blueberry French Toast Casserole and skipped the syrup.

3 or 4 loaves of day old french bread, cut into cubes
1 (8-ounce) package cream cheese, cut in cubes
1 cup blueberries (fresh or frozen)
12 large eggs
⅓ cup maple syrup
1 cup of heavy cream
1 cup milk or cream
1 teaspoon vanilla

Arrange ½ of the bread cubes in a greased 9 x 13 pan.

Sprinkle cream cheese cubes and blueberries evenly over the bread cubes.

Top and evenly sprinkle with remaining bread cubes.

Mix together eggs, syrup, milk and vanilla in a blender.

Pour over bread cubes. Press the bread cubes slightly down to absorb the milk/egg mixture. Cover pan with foil. Let chill in refrigerator overnight.

Bake covered with foil at 350 degrees for 30 minutes.

Remove the foil and bake for another 30 minutes or until fluffy and golden brown.

Well, I splurged last week and bought a new crock pot.  I put the casserole together in the crock and baked it in the oven.  When it was done, I put the crock in the base and brought it to school.  Once at school, I turned it on the warm setting.  By 10:30 it was still hot.

I do believe everyone enjoyed it and it was scraped clean!  Skipping the syrup was a good decision, it would overwhelm the casserole with sweetness.

I can wait to use this new crock pot tomorrow when I make Baked Ziti for our Church's Alpha Class.

Snickerdoodle Scones

I have been in a cooking rut and last night I went through my Breakfast Pinterest board and decided that I would get up and make something yummy for breakfast today.  I settled on Snickerdoodle Scones.

For the Scones:
1/2 cup sour cream
1 large egg
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg (fresh is best!)
1/2 cup cold unsalted butter

For the Cinnamon/Sugar Topping:
1/4 cup sugar
1 1/2 teaspoons ground cinnamon

For the Glaze:
1 cup plus 3 tablespoons powdered sugar
2 tablespoons milk or cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (use fresh)


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together sour cream and egg; refrigerate until needed.

In a separate small bowl, make the cinnamon/sugar topping be stirring together the sugar and cinnamon; set aside.

In the bowl of a food processor fitted with the metal blade, pulse together the flour, sugar, baking soda, baking powder, cream of tartar, salt, cinnamon, and nutmeg until combined about five 1-second pulses. Add butter and toss with a fork to cover in flour mixture. Pulse until mixture looks like coarse cornmeal flecked with pea-sized bits of butter, about 10 to 12 pulses. Transfer mixture to a large mixing bowl.

Add sour cream mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to lightly floured work surface. Knead dough 6 to 8 times, until it just holds together. Shape into an 8-inch circle. Sprinkle with cinnamon topping. With a sharp knife or pizza cutter, cut the dough into 8 wedges.
Place wedges on prepared baking sheet and bake 15 to 18 minutes until golden brown. Transfer to a wire rack to cool.

While the scones are cooling, make the spiced glaze. Combine all ingredients in a small bowl and mix until you achieve a thick icing.  Place into a ziplock bag and snip the tip off to drizzle over the scones. Mine was a little on the thin side.  Allow glaze to cool and set up, about 10 minutes.

Enjoy!

These came out wonderful!!!  I will definitely make them again!!

Mini Cream Cheese Fruit Danishes and Fruit Salad

Today is the first day of Miss V's spring break.  It was so nice to sleep in, but of course that meant she was starving when she did finally wake up.

I had this recipe pinned for months and can be found at Six Sisters Stuff.

So I printed it and handed it to Miss V and away she went.

1 8-count tube refrigerated crescent rolls
Flour for the work surface
4 tablespoons cream cheese
4 tablespoons fruit jam

Directions:
Heat oven to 400° F.  Carefully unroll the dough on a lightly floured surface.  Divide along the dotted lines into 4 equal rectangles.

Working with 1 rectangle at a time, gently pinch and smooth the dough to eliminate the diagonal dotted lines.

Place 1 tablespoon of cream cheese and 1 tablespoon of jam in the center of each square. Fold each corner to the center of the square, pinching them together. Transfer to a baking sheet. Bake until golden brown, 18 to 20 minutes.

Allow to cool 15 minutes and then glaze.

1/4 cup powdered sugar
1 tablespoon milk
1/8 teaspoon vanilla extract

In a small bowl, mix together powdered sugar, vanilla and milk to create icing. You may need to add more milk to get the desired consistency. Drizzle icing over danishes.

While the danish were baking Miss V made a yummy fruit salad with strawberries, blueberries, kiwi, red grapes, apples and mango.

We both loved her breakfast.

Babycakes Mini Donut Maker - Chocolate Donuts

Miss V got a Babycakes Mini Donut Maker for Christmas and wanted to try the Chocolate donuts yesterday.

1 1/4 cup flour
1/2 cocoa powder
1/2 cup sugar
1 tbs baking powder
1 egg
3/4 cup buttermilk
1/4 cup vegetable oil (I have been using coconut oil)
1 tsp vanilla

Mix dry ingredients in a large mixing bowl.  Add egg, buttermilk, vegetable oil and vanilla.  Using a mixer on medium speed, blend until smooth.

Transfer some of the batter to a disposable ziplock baggie or piping bag and snip the end off.

Fill each cooking reservoir with about two tbs of batter.

Bake for 4 to 5 minutes or until a toothpick inserted into donut comes out clean.

Glaze or coat with powdered sugar as desired. (I just mixed powdered sugar and a bit of water)

Makes approx 28 mini donuts.

Miss V decided to add some Christmas sprinkles.  These were surprising good.  I wonder what she will make next?

Pumpkin Spice Cream Cheese

I know I am not the only one who is Pinning all sorts of pumpkin/fall recipes.  After church yesterday, I HAD to stop and pick up some cream cheese for this yummy looking spread for bagels.

You can find the original recipe at Laa Loosh.

I did change it a bit.

1 (8oz) package of cream cheese softened
1/2 cup canned pumpkin puree, not pie filling
2 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1 tsp vanilla extract
2 tbs brown sugar
1 tsp granulated sugar
1/2 tsp kosher salt

Mix all the ingredients in a mixer until well combined.  It was a bit bland, but I figured it would taste better after siting in the fridge over night.  Place into gladware containers and store in the fridge.

 

It tastes much better after a night in the fridge!  I think next time I would add some fresh nutmeg.

Egg, Cheese, Potato and Bacon Breakfast Bowls

The other day while Miss V and I were grocery shopping, she saw Jimmy Dean Breakfast bowls.  They were on sale so I let her pick two to try.  Well yesterday morning she had the one with bacon.  She ate probably a third of it and was full.  She liked it, but said it was just to much to eat. That made me think a bit....I bet I could make some, but have it Miss V size.

This morning I had to stop by the store and I picked up some bacon for her Miss V sized breakfast bowls.  I had plenty of eggs, hash browns and cheese.

I used 7 eggs and half a small carton of egg whites.  I blended them up with a bit of milk in the blender.  Cooked the bacon in the oven, wow does that save on clean up.  Then cooked the hash browns.  When everything was done, I let it all cool down.

 

Mmm, yummy hash browns!

 



When everything was cooled, I then assembled them.

First a layer of the hash browns

Then some eggs

Sprinkle of cheese, this was Mexican blend

Then some BACON!

 

I ended up with nine Miss V sized breakfast bowls.

 

I really don't like to heat things in the microwave.  I think I will just pop them out into a Fiestaware bowls and cover them.  I think they will take about 2 minutes to reheat.

Kellogg's Crunchy Nut Cereal

Yeah my Kellog's Crunchy Nut Cereal Bzz Kit came this weekend.  I first tried this cereal a few years ago. I found it at my local Sweetbay Supermarket.  Miss V loves it also!

We both love that it is sweet but not overly sweet.  It stays crunchy in milk unlike most flake style cereals.  I love the chopped peanuts on each and every flake.

The Bzz Kit also came with five $0.50 cent coupons.  I noticed that they also have a roasted nut version.  I am going to have to pick that up and try it.

Have you tried Kellogg's Crunchy Nut Cereal?  What did you think of it?

Monkey Bread/Stickey Biscuit Bun Ring

Another idea from Pinterest....

1 tube Pillsbury Grands buttermilk biscuits

3 Tbsp. butter, melted
1/2 cup Maple Syrup
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
1/4 cup chopped pecans

 

Preheat oven to 375.
 

Spray a fluted bundt pan with non-stick spray.

Combine the melted butter and syrup in a small bowl and set aside.

In another bowl, combine the brown sugar, cinnamon, and nuts. Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.

Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.

Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 15 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving plate.

The original recipe stated 15 minutes, which I did then cooled and inverted.  They were clearly not cooked all the way through.  It looked gross and doughy.  So I separated the biscuits and put them on a cookie sheet.  I baked them for another 8 - 10 minutes and then they were done.

Egg and Cheese on Grands Biscuits

We all woke up starving this morning.  I still had a tube of Grands Biscuits so I decided to make up a batch (8) Egg and Cheese sandwiches.

I love the pin I found on Pinterest about baking eggs in muffin pans. 

 Yes the eggs still look tiny on the Grands size biscuits.  The would be perfect on the regular size biscuits.