Pumpkin Pecan Muffins

Posted on by peachpearplumcafe

Fall is here and these muffins welcome the season with wonderful pumpkin and pecan flavors!  A simple yet flavorful muffin to satisfy your taste buds.  I mixed the pumpkin flavors from my pumpkin pie scones recipe with the awesome pecan topping from my sweet potato casserole dish.  These are oh so delicious and so satisfying with each bite.

Ingredients

Dry

2 ½ cups flour

2 cups sugar

½ tsp salt

2 tsp baking powder

¼ tsp baking soda

2 tsp cinnamon

1 tsp pumpkin spice

 

 

Wet

3 eggs

1 and 1/2  cups pumpkin puree

1 tsp vanilla extract

 Pecan Mixture

1 cup flour

8 tbsp butter melted

3/4 cup pecans chopped

1 cup brown sugar

Pumpkin Pecan Muffins

Directions

  1. Preheat Oven to 375 degrees
  2. Prep a regular muffin tin (24 count) with foil cups or butter the muffin tin.  Or use 2 mini muffin tins 24 count each (for a total of 48).
  3. Sift all the dry ingredients into a large bowl.  Use a whisk to make sure it is mixed well.   IMG_3653
  4. Whisk together the wet ingredients.  IMG_3654
  5. Combine the wet and dry ingredients until well blended.  
  6. To make the pecan mixture, melt the butter in a small pot on the stove.  Sprinkle in flour, brown sugar and chopped pecans.  Mix well, until flour is not longer visible.  
  7. Carefully fold in 3/4 of the pecan mixture until evenly blended.  
  8. Using two regular spoons, scoop and scrape muffin ingredients into the muffin tins evenly.  IMG_3742
  9. Sprinkle the rest of the pecan mixture over the tops of each muffin.  IMG_3741
  10. Bake in the oven for 20 to 25 minutes if using regular muffin tin.  Bake for 12 to 18 minutes if using mini muffin tins.  IMG_3665
  11. When muffins are ready (when the toothpick or knife comes out clean from center of a muffin) remove from oven and let cool.
  12. Plate them and enjoy!

 

Thanks for reading and hope you enjoy them!

Katie

Mama’s Sweet Potato Casserole

Posted on by peachpearplumcafe

There is nothing like moms cooking.  This dish is a Thanksgiving family tradition.  My mom always brought the sweet potato casserole to our large family gathering among other dishes.  This sweet and crunchy recipe pairs well with turkey or ham and of course some cranberry sauce.  With the small addition of marshmallows on top, I’d say its perfection.

 

Ingredients

Sweet Potato Mix

3 to 4 cups of sweet potatoes, cooked and mashed

1 cup sugar

8 tbsp butter (room temp)

½ cup evaporated milk

1 tsp nutmeg

1 tsp cinnamon

 Topping

4 tbsp butter melted

1 cup brown sugar

½ cup flour

1 cup chopped pecans

Mama's Sweet Potato Casserole

Directions

  1. Rinse/wash sweet potatoes before placing in a large pot on the stove.  Bring sweet potatoes to a boil and turn to medium/low heat.  Leave them to cook for at least an hour (until your fork and easily penetrate the sweet potato. (I use 4 to 5 medium sized sweet potatoes)   
  2. Drain the hot water.  Using a cutting board, place each sweet potato on it to peel.  Use the fork to hold the sweet potato still while you slice and peel each sweet potato.  Place sweet potatoes in large mixing bowl.  
  3. Add in the butter and sugar.  Using a masher, mash the sweet potatoes until ingredients is well blended.  
  4. Add in the evaporated milk, nutmeg and cinnamon and mix again.  
  5. Spray your baking dish (9x13in) with butter.  Add in the sweet potato mix.  Smooth it out and place to the side.  IMG_3492
  6. Preheat oven to 350 degrees.
  7. To make the topping, melt butter in a small pot on the stove.  Once melted, add in the pecans, brown sugar and flour.  Mix well with a small spoon.  
  8. Sprinkle the topping onto the sweet potatoes.   IMG_3498
  9. Bake in the oven for 40 minutes.
  10. When time is up, take the casserole out of the oven and sprinkle marshmallows on top.    
  11. Change the oven settings to broil and place casserole back in the oven for 5 minutes (watch carefully so that you don’t burn the marshmallows).  
  12. Remove when completed and let cool before serving.  IMG_3528

Hope you enjoy!

Thanks mom for sharing your delicious sweet potato casserole dish.  It brings back many fun childhood family memories. And tasty ones 🙂

Katie

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What’s your favorite dish that your mom always made?

Mouthwatering Peaches and Cream Scones

Posted on by peachpearplumcafe

Delicious peaches and cream scones with a sprinkle of chopped pecans.

When you have dreams and aspirations of owning your own tearoom you just can’t help but dive into so many scone recipes.  There were so many to choose from so why not start with the first word in my business name; Peach.  

I have baked many scones in the past few months and I have come to the conclusion that most scone recipes seem a bit dry and not as flavorful as I would like. After searching and modifying so many times I concocted the perfect mixture. So get ready for your mouth to water and your taste buds to tingle; this is one delicious scone recipe.

Ingredients:

Scones

2 and 1/4 cups flour (sifted)

⅓ cup packed brown sugar

1 tbsp baking powder

½ tsp salt

1 stick of butter (frozen and grated)

1 egg

¼ cup heavy cream

¼ cup peach greek yogurt

2 tsp vanilla extract

½ cup diced/mashed peaches

½ tsp cinnamon

¼ tsp nutmeg

Glaze/Topping

½ cup powdered sugar

2 tbsp vanilla extract

1-3 tbsp heavy whipping cream
Optional: ⅓ cup chopped pecans

Instructions:

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper or spray tray with nonstick cooking spray.

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3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg and salt.  I recommend sifting the flour.

img_9273

4. Using a cheese grater (large holes) grate one stick of butter and blend until the mixture resembles coarse crumbs.

5. In a small bowl, whisk together the egg, heavy cream, yogurt and vanilla extract.

6. Pour the wet ingredients over the dry ingredients and mix until just combined. 

7. Gently fold in the diced peaches (pat with a dry paper towel first).

8. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (use a pizza cutter)

9. Arrange the wedges on your baking sheet or scone pan.  Using a basting brush, brush some heavy whipping cream over the tops of the scones.

10. Bake scones for 12 – 14 minutes or until light golden brown.

11.Remove from the oven and allow to cool while you mix the glaze.

12. To make the glaze, add the powdered sugar and vanilla to a small bowl.

13. Add the heavy whipping cream slowly (one tbsp at a time) until the mixture is easily pour-able but not runny.  Drizzle the glaze over the scones.

14. Crush a handful of pecans and sprinkle over the scones. (I let my kids take turns using the chopper for this step – they love it).

I strongly recommend using a cheese grater to cut the frozen butter.  It is so much easier. Here is the one I used.  I do get compensation if you click on this link and order. Cuisinart CTG-00-BG Boxed Grater