Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

 I am so happy that fall is here! I want to spend more time in the kitchen when the cooler weather arrives, and I always love trying new pumpkin and apple recipes to add to my recipe collection . I must admit that I've struggled with cooking and blogging the last few months since I had surgery, but fall is my favorite time to experiment in the kitchen. This Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel is delicious and was a real treat for my husband and I. We both love pumpkin so there's nothing bad to say about this recipe. This cake is not as heavy and moist as my pumpkin bread, because it uses butter instead of oil. The streusel is so yummy with the toasted pecans and made this cake such a treat with a steaming mug of coffee! I also love the size of the cake; it's made in a 9 inch springform pan so it's not too huge for a small group. It was perfect for us. Here's the recipe.

Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel
Adapted from Williams-Sonoma
(The only thing I changed in the recipe was the spice amounts.)

Ingredients:
For the streusel;
1/3 cup all-purpose flour
1/2 cup firmly packed light brown sugar
1 teaspoon cinnamon
pinch of salt
6 tablespoons cold unsalted butter
1 cup chopped pecans, lightly toasted (Spread pecans on baking sheet; toast   at 325 for 5 minutes. Cool before adding to streusel.)

For the batter:
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup canned pumpkin puree
1/2 cup sour cream

For the glaze:
1/2 cup confectioners sugar
about 2-3 teaspoons of milk
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan.

To make the streusel, combine the flour, brown sugar, salt and cinnamon in a bowl. Add the butter; use a pastry cutter to cut in the butter until mixture looks like coarse crumbs. Or you may use  a food processor. Stir in the pecans. Set aside.

For batter; in a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In another bowl, beat together the butter and sugar, until combined. beat in the eggs, one at a time. Add the pumpkin and sour cream and mix. Stir in the dry ingredients. Batter is very thick.

Spread half the batter in the prepared springform pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread over the streusel as best you can. (This was the hardest part of the recipe for me as the batter does not want to spread well. but it turns out delicious anyway.) Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake come out clean, about 50-55 minutes. Place pan on a wire cooling rack for 15 minutes. Remove the sides of the pan from the cake and slide cake onto rack to finish cooling.

To glaze, whisk together the confectioners sugar, milk and vanilla until smooth. Place cake on serving platter. Drizzle glaze over cake. Enjoy!

Oatmeal Scotchies with Pecans

 Like a delicious oatmeal cookie? Well these Oatmeal Scotchies with Pecans are so good, fantastic really, and also so rich. My husband loves anything butterscotch, so I made these just for him as they are one of his favorite cookies. I had intended to make Peanut Butter Cookies, but hubby had these goodies on his mind instead. This recipe makes too much for us, so anymore I just freeze half of the cookie dough for a later use. But they are also a great gift for any cookie lovers you may know! Here is the recipe.

Oatmeal Scotchies with Pecans
Adapted from Nestle - I increased the cinnamon and added pecans to the recipe. The cookie dough freezes well, if you don't want to bake the whole recipe.

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla
3 cups of quick cooking oats (or may use old fashioned oats)
11 ounce package of Nestle Butterscotch Morsels
3/4 cup coarsely chopped pecans

Preheat the oven to 375 degrees F.
In a small bowl combine the flour, soda, salt and cinnamon.
In a large bowl cream the softened butter with the sugars. Stir in the eggs and vanilla until well combined.
Gradually  beat in the flour mixture. Stir in the oatmeal, butterscotch morsels, and the pecans.
Drop dough by rounded tablespoon onto ungreased baking sheets.
Bake for about 7-9 minutes for chewy cookies. Cool cookies on baking sheets for about 2 minutes; then remove to cooling racks. Enjoy! Makes about 4 dozen.

Turtle Bars

 Decadent and addictive, these delicious Turtle Bars are perfect for your holiday cookie trays. With a crisp, pecan infused shortbread-style crust that is topped with a thin layer of caramel, then topped with chocolate chips and more pecans, your taste buds will be in heaven. Really, these are to die for, and I got the recipe from Grace at A Southern Grace. She has some of the sweetest, gooeyest confections on the web. Today is my birthday and I was wanting a sweet treat besides cake, and these Turtle Bars really hit the spot.

 This is a major birthday for me, I mean it's like the 'BIG' one. I am the big '60'! I can't believe it; I remember when my mother turned 60 and I thought she was ssooooo old. Now I know how young she felt! Anyway, these Turtle Bars were are so good. The crust is crisp, with the butter and the pecans that are also ground in. There is a thin layer of caramel; wish there was a bit more, but there is plenty of flavor. Chocolate chips are sprinkled on the confection right out of the oven so they will melt and you can swirl through the chocolate some. Then topped will pecans makes these bars a perfect treat. Give them a try for the holidays, OK!

Turtle Bars
Adapted only slightly from Grace

Crust:
2 cups all purpose flour
1 cup brown sugar, packed
1/2 cup unsalted butter
1 cup pecans, chopped

Filling:
2/3 cup butter
1/2 cup brown sugar, packed
pinch of salt
1 cup semi-sweet chocolate chips-I used Dark Chocolate chips that I had
3/4 cup pecans, chopped

Directions:
Preheat oven to 350 degrees F. Add crust ingredients to a food processor and process until fine crumbs. Pour into an ungreased 9x13 inch baking pan. Pack the crumbs firmly down evenly to form a crust.
Add  the 2/3 cup butter, the 1/2 cup brown sugar, and salt to a sauce pan. Cook over medium heat until it begins to boil. Boil 1 minute, stirring constantly, and then pour evenly over the crust. Bake for 18-22 minutes, until all the caramel is bubbling. Don't over bake! Remove from the oven; sprinkle evenly with chocolate chips. Let set for 2-3 minutes and swirl melted chocolate chips with a knife. Leave some whole if desired. Sprinkle with the chopped pecans and press nuts gently into the chocolate. (I sprinkled a little coarse salt over the bar, but it sort of disappeared). Cool, cut into bars, and enjoy! Merry Christmas!

Russian Tea Cakes (Cookies)

 Crunchy, buttery, sugar-dusted, delicious cookies are the way to describe these Russian Tea Cakes. I have also seen these called Mexican Wedding Cookies, and also Swedish Wedding Cookies. There may be more names that I haven't heard, but whatever you call them, they are delish.
My Christmas baking is getting started finally. My granddaughters have both been sick, and since I watch them during the day, I haven't done any baking until now. I came down with the virus too, so cooking, or even eating wasn't too much of a priority for me for a few days.
My husband and I have always loved these crisp, buttery, pecan filled cookies, and they have gone over very well when I use them in gifts for our friends and family. They are also a perfect cookies to serve at a Christmas Tea, or to help fill a cookie tray that you may be taking to a gathering.

 The cookies are rolled into 1 inch balls and baked. Since there is no leavening, they won't spread out, so you can get quite a few on baking sheet.

 When done the cookies will be lightly golden and have a few cracks here and there. I really should have used parchment paper to line the baking sheets as the bottoms of the cookies almost got too brown. Hopefully I'll remember next time.

 After the cookies come out of the oven, they need to be rolled in sifted confectioners sugar, then set on a rack to cool. The sugar will melt slightly to the cookies. At this point they can be placed in air-tight containers and frozen, if desired. I've frozen them many times in order to save them until closer to Christmas.

 However, if you are using the cookies right away, roll the cooled cookies in confectioners sugar again and place on a tray, or in containers for gift-giving.

 These little Russian Tea Cakes almost melt in you mouth. The dough is not very sweet, but after they are baked and dusted with sugar, they become one of my favorite Christmas cookies to bake, and consume. This recipe came from an old church cookbook that I've had for over 35 years and has been a family favorite. If you need another cookie to add to your list you may want to give theses a try. Happy baking!

Russian Tea Cake (Cookie)
From Lynda's Recipe Box, via an old church cookbook

1 cup unsalted butter, softened
1/2 cup confectioners sugar (powdered sugar)
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup finely chopped pecans
extra confectioners sugar for dusting the cookies

Preheat the oven to 400 degrees F. In a large bowl, mix together the softened butter and the confectioners sugar. Add the flour, salt and vanilla. Stir until the dough all comes together. Then add in the nuts and combine.
Roll dough into about 1 inch balls and place on baking racks. Bake for 14-17 minutes until lightly golden. Add some sifted powdered sugar to a bowl and take turns rolling the hot cookies in the sugar to coat them. Place cookies on a baking rack to cool completely. Cookies may be frozen at this point, or placed in air-tight containers until ready to serve. Roll cookies in powdered sugar again before serving. Theses yummy cookies are sure to be a hit. Bet you can't eat just one!
For other cookie recipes, click here. You will find Brown Sugar Cookies, Chocolate Crinkles, and many other cookies and bars for your holiday baking.

Pecan Pie Bars

 Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!
My husband and I love pecan pie. His mother always made the best the best pies and her pecan was super delicious. But sometimes I don't don't like fussing with a pie. With bars you can just have a bite or two, or maybe more if you want.

 Pecan Pie Bars are a perfect take along dessert for Thanksgiving, or any others gatherings. Take them to a potluck, or to work as a treat for your co-workers. Make them for neighbors, or just make them for yourself - you deserve a treat too!
I made the crust in my food processor, but you can make it in a bowl using a pastry blender or fork also. Just cut the butter well into the flour ingredients. So addictive and so much easier than making pie. Hope you'll give these a try.

Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

Filling:
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 
2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.
3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.
4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.
5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.
6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!

Pumpkin Cake Bars

 Technically it is late summer, but fall weather blew in with the storm we had a couple of days ago. I absolutely love fall and fall foods, so I couldn't wait to make something pumpkin. I can't even remember where I got this recipe years ago, but the first time I made it I thought the name was deceiving. It was called Pumpkin Bars, and somehow I assumed that it would turn out somewhat like a brownie. I was wrong. These bars are cake-like and moist, almost as dense as pumpkin bread really, but delicious. This recipe has become a staple at my house because I always have canned pumpkin in my pantry, so I can whip it up at a last minutes notice. I've made these Pumpkin Cake Bars so many times through the years. They are always well received at our church's pot luck dinners, family get togethers and they have been devoured at many funeral dinners that I've helped with. Oh, and my husband loves them too. These Pumpkin Cake Bars are made in a jelly roll pan and topped with Cream Cheese Frosting, which is always a favorite. So if you need an easy, yummy dessert to make, give this a try.

Pumpkin Cake Bars
Origin of recipe forgotten-sorry!
(Update! It was pointed out to me that I had a couple of mistakes in my recipe. So sorry for any problems this may have caused. It has been corrected-thanks! 10-29-14)

Ingredients:
2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin spice (or use another teas. cinnamon if desired)
1 cup oil
4 eggs, beaten
1 can of pumpkin

Preheat the oven to 350 degrees. Grease a jelly roll pan. I used a 17 1/2 x 12 1/2 inch jelly roll pan with 1 inch sides, also called a Baker's Half Sheet. (It will also fit in a 10 1/2 x 15 1/2 inch pan with 1 inch sides, but may need to bake a few minutes longer.) In a large bowl, mix the dry ingredients together with a whisk. In another bowl, mix the oil, eggs, and pumpkin. Add the wet ingredients to the dry and stir until just mixed. Pour batter into prepared pan and bake in oven for about 20-25 minutes, or until a toothpick inserted in middle comes out clean. Cool on a wire rack. Frost with Cream Cheese Icing. Enjoy!

Cream Cheese Frosting:
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 3/4 cups powdered sugar
1 teaspoon vanilla extract
In a large bowl, cream the butter and cream cheese together with a mixer. Mix in the powdered sugar and vanilla. Spread over cake. Enjoy!

NOTE: This makes a fairly thin layer of frosting, You may increase the amount of frosting if desired. I always top the frosting with about 1/2 cup of chopped pecans.
If you want a thicker frosting, use 8 ounces  cream cheese, 1/2 cup butter, 3 1/2 cups powdered sugar, and 1 1/2 teaspoon vanilla.

My Favorite Zucchini Bread

 It's that time of year when an over-abundance of some garden vegetables will start showing up on doorsteps, or maybe your desk at work. It even shows up at our church once in awhile. I had zucchini given to me by my daughter-in-law K, and it was given to her at her workplace. So I turned it into my favorite Zucchini Bread.

 This recipe comes from an old church cookbook that I've had since before I was married (34 years ago). Some of our favorite dishes came from that book, and this Zucchini Bread recipe is one of them. It is moist and delicious, full of cinnamon and the pecans I add. My house smells like cinnamon roasted pecans while it bakes. Yum! If you've been given an abundance of zucchini, give this bread a try. I don't think you'll be sorry.

My Favorite Zucchini Bread
Adapted from an old church cookbook

Ingredients:
2 cups grated, raw zucchini- do not drain
1 cup canola or vegetable oil
2 cups granulated sugar
3 eggs, beaten
2 teaspoons vanilla
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour 2 8 1/2 x 4 1/2 inch loaf pans.
In a large bowl, combine the eggs, oil, vanilla and sugar. Mix well and add the grated zucchini.
In another bowl add the flour, cinnamon,baking powder, soda, and salt and mix well.
Gradually add the flour mixture to the wet ingredients. Stir in the nuts just until blended. Divide batter evenly between the 2 prepared loaf pans. Bake for 50-60 minutes until done. Remove from oven and cool on wire racks for 10 minutes. Run a knife around the bread to loosen it from pan. Turn bread loaves out of pans and cool on racks. Wrap tightly in foil or plastic wrap. Enjoy!
Click here for more quick bread recipes.

Chocolate Chip Cookie Cheesecake Bars

 Crisp chocolate chip cookie on the bottom, a creamy cheesecake middle dotted with more chocolate chip cookie- what could be better? These Chocolate Chip Cheesecake Bars may sound rather involved, but they really come together rather quickly. Mix up the chocolate chip dough first, and while the bottom crust is baking, you can stir up the cream cheese batter. If the cream cheese is at room temperature it creams and blends quickly.  They are rich and addictive and your family or company will be reaching for seconds. It is love at first bite. I sent some home with both my sons when they stopped by. I know when I can't be left alone with something this good! If you need a dessert for this Memorial Day weekend, this may be the one for you.

Chocolate Chip Cheesecake Bars
Slightly adapted from Taste of Home

Cookie Dough:
3/4 cup unsalted butter
3/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups mini chocolate chips
3/4 cup chopped pecans
Filling:
2 (8 ounce) packages of cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease a 9x13 inch pan.
In a large mixing bowl, cream the butter and sugars. Beat in the egg and vanilla. In another bowl, combine the flour, baking soda, and salt. Add dry ingredients to the creamed mixture and mix well. Stir in the mini chocolate chips and chopped pecans.
Set aside 1/3 of the dough for the topping. Press the remaining 2/3 dough
into prepared 9x13 inch pan. Bake  for 8 minutes, and remove from the oven.
While crust bakes, beat softened cream cheese and sugar until smooth. Add in the vanilla and eggs and mix until creamy and incorporated.
Spoon the cream cheese mixture over the cookie crust and gently spread it to completely cover the bottom. ( Cookie dough will be very soft and maybe not set.) Drop small teaspoons full of reserved cookie dough over the filling. Return to the oven and bake for 30-40 minutes or until golden. Mine were done in 30 minutes, so check early. Cool completely on a wire rack. Cover and store in the refrigerator. Cut into small pieces. Enjoy!

Pecan Sandies

 I grew up eating the Pecan Sandies that you buy from the store as my mother loved them and she always had them stashed in the kitchen somewhere. After I married , whenever I visited her, she always insisted we have coffee and a Pecan Sandie or two, so they grew on me also. I don't buy them because I'd probably eat the whole carton! So when I saw this recipe for Pecan Sandies on Martha Stewart's site, I had to try them. They taste fantastic, and I will make them again. The dough is very crumbly when the ingredients are mixed, so you have to gather the crumbs and roll the dough into balls. I may have handled the dough too much because I thought the cookies were a bit hard, but they did soften slightly on the second day. Next time I'll use parchment paper when I bake them as the cookie edges browned so much I was afraid they would burn. But the flavor is amazing! Loved the buttery, pecan flavors. I'm afraid they didn't last long at our house.

Pecan Sandies
from Martha Stewart
Recipe made about 1 1/2 dozen for me.

1/2 cup unsalted butter, softened- I used salted
1/2 cup light brown sugar, packed
1 1/2 teaspoons vanilla
1/4 teaspoon salt- I omitted this because I used salted butter
1 cup all purpose flour, spooned into cup and leveled
1 cup pecans, chopped

Preheat oven to 350 degrees F. Place rack on center of oven. In a bowl, cream the brown sugar and butter together with a mixer. Add in the vanilla. Add the flour and mix on low speed until flour is incorporated. Stir in chopped pecans by hand. Dough will be very sandy and crumbly.
Gather dough and form onto about 1 1/2 inch balls and place about 2 inches apart on baking sheet lined with parchment paper. Bake at 350 degrees. for 15-17 minutes. Cool on a wire rack. Enjoy!