PUMPKIN COFFEE CAKE

 Fall has definitely arrived in KC. The first three nights this week our temperatures have dropped into the 30s. I finally had to turn the heater on yesterday because the temperature in the house was down to 66 degrees. I admit I probably would have waited but the canasta group was meeting at our house and I didn't want them to be cold. By the end of the week the daytime highs will be in the 70s which is what I would expect for this time of the year.

For dessert, I decided to try this recipe for Pumpkin Coffee Cake that I saw on Facebook. It sounded perfect and looked nice in the picture. The thing was though...it looked nothing like the picture. That isn't the first time that has happened to me. The recipe was a flop one time, but this time my results were fine. 

Their picture showed layers and even called it a layered dessert, but mine had no layers and I'm not sure how it would create layers.

My friends really liked it and I even served them coffee. I had to call Wayne to ask him how to use the new Keurig. He enjoys telling people that I can't make coffee since I don't drink it. Anyway, they said the coffee cake was just begging for coffee. Personally, it tasted great with my iced tea, but...

The cake was so light tasting and actually not real "pumpkiny". They said it tasted like a spice cake and agreed with me that they couldn't really taste the pumpkin. I just might end up making it for the Cafe Treats and cut into slender bars since the cake holds together so nicely.

So I would say along as you aren't expecting it to take real pumpkiny, you will really enjoy it...with a cup of coffee or a glass of iced tea.

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PUMPKIN COFFEE CAKE

2     cups flour

1      cup sugar

1/2  cup brown sugar

1      teaspoon baking powder

1      teaspoon baking soda

1      teaspoon pumpkin pie spice

1/2  teaspoon cinnamon

1/4  teaspoon salt

1/2  cup oil

1      cup pumpkin puree

2     large eggs

*     *     *     *     *

1/2  cup flour

1/2  cup brown sugar

1/2  teaspoon cinnamon

1/4  cup (1/2 stick) cold butter, thinly sliced

Preheat the oven to 350 degrees F. Spray or grease a 9 x 13  inch baking dish. Set aside.

In a large bowl, mix together the flour, sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt with a whisk.

Set aside.

In another bowl, combine the oil, pumpkin, and eggs with the whisk.

Pour the wet ingredients in the bowl with the dry ingredients.

Stir with a spoon or spatula until just combined.

Pour the batter in the prepared pan spreading out evenly and smoothly. Set aside.

In a smaller bowl, mix together the flour, brown sugar, and cinnamon with a whisk.

Thinly slice the cold butter into the bowl and cut in with a pastry cutter or fork.

It is okay to have some larger pieces of the butter.

Sprinkle evenly over the batter in the pan and

bake for 30 to 35 minutes or until a toothpick comes out clean when inserted in the center.

Cool in the pan until ready to serve.

Cut into squares to serve.

PUMPKIN BUTTER COOKIES

 It is a little ironic that we took our road trip to Holmes County, OH and I saw all of the jams, jellies, preserves, butters, etc everywhere we went and then we get back home and I see this recipe for cookies made with pumpkin butter. Of course, I didn't buy any on the trip. 

I looked up pumpkin butter and saw what looked like a good recipe to try to make my own, but then I also saw that I could buy it for a decent price at a local store. Since my time was short, I decided to take the easy road and just went to the store and bought a jar.

The recipe went together so easily and I could have probably gotten away with not using my mixer, but I did. 

I added a note at the end of the recipe, that I thought if you wanted a crispy cookie, you could probably just cook them an extra minute or two. I said that because the cookie puffed up while baking but then flattened while it cooled the two minutes on the cookie sheet. I remember once I was making a recipe for soft gingersnaps and the recipe said if you wanted a crispy gingersnap which so many people do, just cook it a couple of more minutes.

I did hear one lady at church yesterday as they took a bite out of the cookie say, "Oh, they are so nice and soft."  

The recipe made 5 dozen 1 tablespoon-size cookies. I made them on Saturday and stored them in an airtight container with wax paper between the layers and they were still nice and soft yesterday when I served them.

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PUMPKIN BUTTER COOKIES

1     stick (1/2 cup) unsalted butter, softened

1     cup pumpkin butter

1     cup brown sugar

1     egg

2    cups flour

1     teaspoon baking soda

1/2 teaspoon salt

1     teaspoon cinnamon

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Cream together the butter, pumpkin butter, brown sugar, and egg until smooth.

In another bowl whisk together the flour, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients and mix until combined scraping the sides of the mixing bowl as necessary.

Using a tablespoon cookie scoop, drop flat scoops about 2 inches apart on the cookie sheets. (just realized I didn't take a before baking picture. oops)

Bake 10 to 12 minutes or until lightly golden. The cookies will be puffed up but will flatten as they cool.

Allow the cookies to flatten about 2 minutes before removing them to a wire rack to finish cooling. 

Separate layers of cookies with wax paper for storing.

Personal note: This makes a soft cookie. If you wanted a crispy cookie, bake another minute or two. Still allow to cool 2 minutes on the cookie sheet before you remove. Since I haven't actually tried this, you might want to bake just one cookie before you try a whole cookie sheet, but I think it will work. 

CINNAMON SUGAR BISCUIT BITES

 If you love donuts, but think they are more work than you want to go to to make some, then this recipe for Cinnamon Sugar Biscuit Bites is just what you need. 

Cafe Treats Baker Jeri made these for the Cafe at PWUMC. We served them cold and they were delicious, but I bet if you could serve them immediately as the recipe says to do that they would be even more delicious. It didn't seem to matter to our patrons because they didn't last long.

As stated in the recipe, use Buttermilk or Homestyle Biscuits, but not the flaky layered Grands. They would fall apart using the latter. 

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CINNAMON SUGAR BISCUIT BITES

1     (16 - oz) can refrigerated biscuits (8 count) like Buttermilk or Homestyle Biscuits (Do not use flaky layered "Grands")

1      stick (1/2 cup) melted butter

1      cup sugar

1      tablespoon cinnamon

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

Separate the biscuits from each other and then cut each biscuit into fourths or smaller bite-size pieces if you prefer.   

Place the pieces on the pan with a little space between them and bake for 10 to 12 minutes or until lightly golden brown.

While they are baking, combine the sugar and cinnamon in a bowl and melt the butter in another bowl.

When the biscuits are done, dip each biscuit in the butter and then roll in the cinnamon sugar making sure to cover it completely. Serve immediately.*

* I served them cold and they were delicious.

EMERIL'S MAPLE-BUTTER CORN MUFFINS

 How often do you go out to eat and are offered a corn muffin for your bread option? If you say "often", you probably ordered soup or a bowl of beans. Or maybe you got a salad at a salad bar. My husband and I enjoy a particular salad bar that has mini-corn muffins as a choice with the crackers, etc. and I can't usually pass them up.

Friend Dorene made these maple-buttered corn muffins for the Cafe Treats. I wonder if Emeril has ever made them as mini-muffins? Dorene did, since the serving size was just what I like for the treats. Dorene actually doubled the recipe and shared 6 dozen mini-muffins for two Sundays.

This cornbread recipe is a lot different from my cornbread recipe or any cornbread recipe I have seen. They certainly make a different tasting muffin especially the maple syrup.

I think you might like this recipe for a different take on cornbread muffins.

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EMERIL'S MAPLE-BUTTER CORN MUFFINS

1-1/4     cups flour

1/2        cup fine yellow cornmeal

2           teaspoons baking powder

1/2        teaspoon baking soda

1/2        teaspoon salt

2           large eggs

1/2        cup whole milk

1/2        cup sour cream

1/4        cup light brown sugar

3           tablespoons melted unsalted butter

1/2        cup pure maple syrup

*     *     *     *     *

7           tablespoons softened unsalted butter

2           tablespoon pure maple syrup

Preheat the oven to 350 degrees F. Line muffin tin (regular or mini-muffin size) with paper liners.  Set aside.

Whisk together the flour, cornmeal, baking powder, baking soda, and salt in a medium sized bowl until combined. Set aside.

In another bowl, whisk together the eggs, milk, sour cream, brown sugar, melted butter, and the 1/2 cup maple syrup until smooth.

Add the flour mixture to the egg mixture and whisk just until incorporated, being careful to not overmix.

Divide the batter evenly among the prepared muffin tins (regular size or mini-muffins).

Bake in the oven until golden brown...18 to 20 minutes for the regular size muffins...12 minutes for the mini-muffins.

While the muffins are baking, whisk together the softened butter and the 2 tablespoons maple syrup in a small bowl until blended. Set aside until ready to use. The bowl of maple butter can be stored sealed in the refrigerator for up to two weeks.

Allow to cool in muffin pans for 5 minutes before removing.

Serve with maple butter.

QUICK CRANBERRY COOKIES

 I'm all about fast and easy lately. Especially if it is Saturday and I need to make several treats for the Cafe because not enough people volunteered. These Quick Cranberry Cookies and just that. When I saw the Cranberry Quick Bread and Muffin mix in the grocery store I bought three boxes because I knew I would need them sometime this fall.

They make such a cute just the right size for the Cafe Treats at PWUMC. There are a few tiny cranberry pieces in the mix, but you add more to make the cookies. I make the half cup go even farther since I cut the dried cranberries in half. Who wants to eat a Cranberry Cookie and not bite into any cranberries? Right?!

And with coconut included! You could add chopped nuts if you wanted to. I didn't because the Cafe Treats is a Nut-Free Zone, but they would just be an added option.

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QUICK CRANBERRY COOKIES

1     (15.6 oz) package Cranberry Quick Bread & Muffin Mix

3/4  cup quick cooking rolled oats

1/2  cup coconut

1/2  cup dried cranberries, chopped

1/2  teaspoon grated orange peel

1/2  cup oil

1      tablespoon water

2      eggs

Preheat the oven to 350 degrees F. Cookie sheets made by used ungreased or lined with parchment paper. I tried both and they both worked fine.

In a large bowl, combine the mix, oats, coconut, cranberries, and orange peel;

mix well with a whisk.

Add the oil, water, and eggs; mixing well.

(I added the eggs last.)

Drop by heaping teaspoons 2 inches apart onto cookie sheets. I have a cookie scoop that is a small tablespoon size (I haven't measured it to see how much it actually is, but it is smaller looking than my tablespoon one is.) Anyway, it worked perfectly and I made 45 cookies.

Bake for 10 to 13 minutes or until the bottoms are golden brown. (I used the full 13 minutes in my oven.)

Remove from the cookie sheets to cool on a wire rack. Store in an airtight container.

PUMPKIN STREUSEL MINI-MUFFINS

September is here and that means pumpkins. I know what you are thinking...pumpkins are for October and November, but how many of you have already enjoyed a PSL - hot, iced, or blended? 

The patrons visiting the Cafe at PWUMC are really excited about seeing pumpkin anything. This past Sunday Cafe Treats Baker Cindy, brought these awesome looking Pumpkin Streusel Mini-Muffins. OMG! They could have come from a bakery; they were perfect! Cindy did a great job! 

It was hard to eat just one. (In fact, I know one person took a second one after eating the first one.) If you don't want to make mini-muffins, you can make larger ones and bake for about 20 minutes.

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PUMPKIN STREUSEL MINI-MUFFINS

1-1/2   cups flour

1         teaspoon cinnamon

1         teaspoon pumpkin pie spice

1         teaspoon baking powder

1/2      teaspoon baking soda

1/4      teaspoon salt

1/3      cup oil

1/2     cup brown sugar, packed

1/4     cup sugar

2        large eggs

2        teaspoons vanilla extract

1/4     cup sour cream

1        cup pure pumpkin

*     *     *     *     *

Streusel Topping:

1/2     cup flour

1/4     cup brown sugar

1/4    cup sugar

1       teaspoon cinnamon

1/4    cup unsalted butter, melted

Preheat the oven to 375 degrees F. Line mini-muffin tins with paper cup liners. Set aside.

In a separate bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined.

In a large bowl, whisk together the oil, brown sugar, sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.

Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain.

Spoon the batter evenly into the prepared muffin pan. (A tablespoon sized cookie scoop works great for this.)

Prepare the streusel topping by combining the dry ingredients in a small bowl. Stir in the melted butter until the mixture forms crumbles.

Sprinkle or crumble the streusel mix over each mini-muffin making sure the top is evenly covered.

Bake in the oven until the center springs back when lightly touched, check at 12 minutes.

GF, SF - OAT FLOUR CHOCOLATE CHIP COOKIES

Going to the dentist has never been on my Love to Do List. When I was little, my mother would stay in the room with me and my dentist. (I was four when I first started going to Dr. Grumbles. I stuck with him through college.) I always thought when I was little that she stayed there the whole time, but when I was older she admitted to me that she would leave and go sit down eventually. 

Later when Wayne and I lived in Biloxi, MS, I would wear headphones and have music blaring in my ears so I didn't have to hear the scraping noise, etc. Even later when we lived in Ventura, CA, I took my Walkman and listened to my CDs. The Eagles and Phil Collins (Just another day in Paradise - you got that wrong) got me through dental appointments with Dr. Namikas and Karen, his dental hygienist. Karen thought if she didn't scrape for an hour, she wasn't doing a good job.

Then we moved to Kansas City, MO and I decided I was grown up enough that I would try without anything. Brave? Right, but it worked. I liked the hygienist Linda and she didn't think you had to scrape for an hour. 

The office eventually changed ownership and Dr. Graue is awesome and his staff has grown immensely. Dee, the receptionist, and Sandy, his assistant haven't changed the whole 16 years I have been going to the practice and they always greet me with a smile and it feels like family. I have never brought my music in to listen to to distract me, but I hold my hands in my lap and pretend it is Jesus holding my hand. That helps me relax especially during the little bit of scraping, etc.

After I started my blog, I started bringing a treat for the staff to share each time I came. I jokingly told them it was a bribe so they were be kind to me and not hurt me. I always tried to bring something not too sweet, afterall, I am taking it to a dentist office, but over the last year or so, Dr. G. has added hygienists who require gluten-free or sugar-free. Of course I wouldn't take something that only a few could enjoy so my collection of recipes is changing somewhat. It really isn't that big of a deal, because I also like to have a GF and/or SF options for the Cafe Treats at church.

As I expected hearing that I had brought GF-SF Chocolate Chip Cookie was very well received in the office. As soon as Chelsea, my hygienist finished cleaning/polishing my teeth, she left to go eat a cookie. She came back while Dr. G. was examining my teeth and said if she had been wearing a mask, she would have thought she was eating a Chips-a-Hoy cookie. That's a pretty high recommendation, I think. 

They don't look like a Toll House cookie, but they are really good and I am sure I will be making them again for us. When I do, I will probably make my own oat flour by grinding up old fashioned oats since I don't have to have gluten-free. (FYI - oats are naturally gluten-free, but only oats that say GF have been processed on equipment limited for GF products.)

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GF, SF - OAT FLOUR CHOCOLATE CHIP COOKIES

2-1/2   cups oat flour

1         teaspoon cornstarch

1/2      teaspoon baking soda

1/4      teaspoon salt

1/2      cup (1 stick) unsalted butter, softened

3/4      cup light brown sugar (Sweet Complete Brown)

1/4      cup sugar (stevia)

1         large egg, room temperature

2         teaspoons vanilla extract

1         cup no-sugar-added chocolate chips

Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper. Set aside.

In a medium sized bowl, combine the oat flour, baking soda, cornstarch, and salt with a whisk. Set aside.

In a mixing bowl, beat the butter and sugars for 3 minutes on medium speed. (If necessary, stop and scrape the sides of the bowl as needed.)

Combine the egg and vanilla and

add to creamed mixture.

Beat until smooth and well combined.

Add the dry ingredients to the wet ingredients and

mix just until combined.

Fold in the chocolate chips.

Scoop 1 tablespoon of dough using a cookie scoop (press in if necessary). Form into a ball if necessary when you release it from the scoop and place 2 inches apart on the cookie sheet. Flatten with your fingers.

Bake for 8 to 9 minutes until edges are set.

Cool for 3 minutes on the pan before removing them to a wire rack to cool. 

Store in an airtight container.