Pumpkin Spice Coffee Cake

I only made two pumpkin recipes this fall. One was my mom’s pumpkin pie recipe for Thanksgiving (which I then enjoyed for the rest of the week because I did a solo, socially distant Thanksgiving thanks to the virus.) The other was this pumpkin coffee cake. And while nothing can beat mom’s pumpkin pie, I was preeetty pleased with how this coffee cake came out. Look, when you’re faced with a canned pumpkin shortage and you have to decide the two recipes you’re going to make for the year, the stakes are high! But if I had to do it over again, I totally would.

Pumpkin Coffee Cake

Ingredients:

FOR THE CRUMBLE:
1/2 cup light brown sugar
1/4 cup all-purpose flour
1/2 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons
unsalted butter, melted

FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon pumpkin pie spice
1/2 cup light brown sugar
1/2 cup granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
4 ounces sour cream, at room temperature
2 large eggs, beaten

FOR THE GLAZE:
1/2 cup powdered sugar
2 tablespoons water

Directions:

Preheat your oven to 350 F. Grease a baking pan, then set aside.

Make the crumble first by combining all ingredients in a bowl with a mixer. Then set this bowl aside.

Make the cake next. In a large bowl, sift together the flour, powder, soda, salt, pumpkin pie spice, and sugars. In another bowl, combine the pumpkin, oil, sour cream, and eggs. Pour the wet ingredients into the dry ingredients and mix gently until combined.

Pour the cake batter into the greased pan. Top with the crumble, then bake for 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Pull the pan from the oven and allow the cake to cool for 15 minutes/

While the cake cools, make the icing by combining the powdered sugar with water in a clean bowl. Use a spoon to drizzle the icing over the cake.

Serve with coffee or, my preference, espresso!

Woohoo! Now it’s officially time to move on to Christmas content. YAY!

2020 Halloween Decorations

It’s almost Christmas and I’m playing catch-up with my Halloween/fall content. If that’s not a 2020 vibe, I don’t know what is. I was tempted not to even bother except for it just doesn’t feel right to have these sit around in my drafts. I get ideas, take pictures, and then after all the copywriting I have to do for work I just struggle to motivate to write for this blog. Plus, nobody knows what’s going on in 2020 so it’s like what authority do I have to seem organized and inspirational?!

Another reason I didn’t want to pass up on sharing my 2020 Halloween home decor is because it was the last Halloween in this apartment, and I’m already starting to feel nostalgic! It’s so fun to take a look at how my holiday decor has changed over the years in this home alone, and I really did not hold back this final round. I know that one day I’ll cherish looking through this blog and remembering all the small details that made each place “home”, especially during one of my favorite holidays!

Star Shaped Raspberry Hand Pies

As I write this, I’m on day 20 of a whole 30. I figured that with quarantine, it was kind of the perfect time to complete a whole 30 for the year since I didn’t finish the one I attempted in January. Without the usual temptations from work, social gatherings, networking events, etc. it’s been nice and easy so far!

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With that being said, I made sure to make a festive Memorial Day themed treat before I started the 30 days. Would you expect anything less of me?

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These star-shaped hand pies have the most delicious raspberry jam filling and super flakey, buttery crust. They’re drizzled with white icing (an allusion to the “stripes” part of “stars and stripes”!) They’re the perfect size to curb your sweet tooth without overloading on pie (although, is that even possible?) and the best part is you don’t have to use anything other than your hands to eat them. Wahoo!

Star Shaped Raspberry Jam Hand Pies

ingredients:

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1/3 cup butter, chilled and cubed

1/3 cup crisco, chilled cubed

~ 7 tablespoons ice water

raspberry jam

1 egg, for egg wash

2 tablespoons of powdered sugar

a few drops of water (or lemon juice)

directions:

Process the flour, sugar, and salt together. Add the cold butter and the shortening. Gradually add the water to the mixture, tablespoon by tablespoon, until the crust holds together.

Flatten the crust into two rounds, wrap them in parchment paper, and let them rest in the fridge for at least 30 minutes.

Preheat your oven to 400 F.

When ready, roll out the dough disks and, using a cookie cutter, cut out the star shapes. Place whatever dough you’re not working with in the refrigerator, to keep cool. Assemble half the stars on a baking sheet lined with parchment paper. Place the other half of the stars in the fridge.

Add a 1/2 tablespoon of jam to the center of each star. Cover these with the remaining star cut-outs. Use the back of a fork to press down all around the perimeter of each hand pie, this will seal the edges to prevent seepage, as well as create the crimping effect.

Use a small, sharp knife to cut a little cross in the center of each star so as to allow for venting.

Brush each assembled hand pie with the egg wash. Place all of the assembled hand pies in the fridge for 10 minutes.

Transfer the hand pies to the oven and bake for 12-15 minutes, until golden brown. Remove from the oven and let cool.

While the hand pies cool, make the icing drizzle by combining the powdered sugar and a few drops of water (more or less, depending on desired consistency.) 

Once the hand pies are cooled, quickly drizzle the icing over the hand pies. The icing will harden quickly, then your pies are ready to enjoy!

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So, Memorial Day 2020. No real plans as of yet except I demand to be outside, weather permitting. I got some new kindle books delivered so at the very least, you can find me in the park on a picnic blanket. Have a good one, friends!