Pumpkin Pecan Muffins

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

Chocolate Pound Cake with Orange Glaze

With just a few tweaks I made my grandmothers chocolate pound cake with a bit of a Florida twist.  Florida oranges with a delicious chocolate cake, so good.  You just can’t go wrong with a chocolate cake and orange glaze.  It’s sweet yet tangy all in one bite.  Another refreshing recipe just for you.   I’m so grateful for a grandmother who shares her recipes, and this is one for the books.  The recipe book that is.

Ingredients

Pound Cake:   

3 sticks of unsalted butter (room temp)

3 cups sugar     

5 eggs                   

3 cups of all purpose flour

1/2 tsp baking powder   

1/2 tsp salt   

4 tbsp. cocoa powder      

1 cup of gran. sugar

1 tsp vanilla extract

Orange Glaze:

1 tbsp. fresh orange juice

1 tsp. orange extract

1 – 2 cups of confectioners sugar

Candied Orange Peel

1 Orange

1 cup of water

1 cup whole milk

 

 

Chocolate Pound Cake with Orange Glaze

Instructions

1. Cream the butter and sugar in a large mixing bowl.

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2. Add in eggs one at a time and beat well after each egg.

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3. Sift the rest of the dry ingredients into a large bowl.

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4. Scoop and dump in sifted dry ingredients (a cup at a time) and pour in milk (1/4 cup at a time) by alternating them.  Blend well after each addition.

5. Add vanilla extract and beat well.

6. Grease tube pan or bundt pan with butter (or shortening) and if you’d like, dust it with cocoa powder (or flour).

7. Preheat oven to 350 degrees.

8. Add in the blended ingredients using a spatula and bake for 70 to 75 minutes.

9. While the cake is baking, peel the skin off of an orange.  Slice the peel into thin strips.

10. Heat 1 cup of water in a pot on the stove.  Add in sliced orange peel and simmer for about 15 minutes.

11. Add in a little more than 3/4 cup of sugar and stir.  Continue to let simmer on medium low heat until the sugar dissolves. Stir occasionally so that it stays a simple syrup instead of caramel.

12. Drain the orange peels using a metal strainer and spread the peels out onto parchment paper on a pan.

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13. Sprinkle the orange peels with the remainder of the sugar.

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14. When the cake is finished baking, let it stand and cool before removing it from the pan.

15. Preheat oven to 200 degrees F.  Place orange peels in the oven for one hour.  The candied orange slices should be hard and dry when finished baking (set them aside for later).

16. Whip together the orange extract, orange juice and confectioners sugar until you get a nice smooth glaze that is easy to pour but thick enough to not run off the cake.

17. Cut off the end/bottom of the pound cake so that it sits perfectly on the cake stand or large dish and let it finish cooling.  Then carefully drizzle the glaze over the top of the cake.

18. Sprinkle candied orange peel over the top of the cake.

19. Slice, serve and enjoy!

 

 

Hope you enjoy a Florida twist on an Alabama favorite family recipe.  What is your all time favorite recipe from grandma?

Katie

Thanks for sharing your delicious chocolate pound cake recipe Bigmama!  I love that family recipes can be passed down from generation to generation.

Chocolate Pound Cake with Orange Glaze

Chocolate Pound Cake with Orange Glaze

Chocolate Pound Cake with Orange Glaze

Pumpkin Pie Scones

This scone recipe is based off of one of my all time favorite pumpkin pie recipes.  A pie recipe that does not require a crust.  It’s a simple yet delicious recipe.  The pumpkin flavor isn’t over powering and the tasty topping is a sweet treat with each bite.  Smelling them bake in the oven is just such a glorious aroma.  My mouth waits in anticipation each time I bake them.  To help distract you from watching the timer like I do, prep a cup of coffee or tea to enjoy with the scones.  They pair so well together.  Hope you enjoy.

I’d like to thank Betty Crocker Cookbook from the 1990’s for the delicious pie recipe.  It has been so much fun to modify and play around with this new pumpkin scone recipe.

Dry Ingredients

  • 2 cups flour (sifted)
  • 1 tbsp baking powder
  • ⅓ cup brown sugar
  • ¼ cup sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp orange peel
  • 2 tsp pumpkin pie spice
  • ⅛ tsp salt

1 stick of frozen butter grated

Wet Ingredients

  • 1 tbsp vanilla extract
  • 1 egg
  • ½ cup pumpkin puree
  • 1 tbsp honey
  • ¼ cup heavy cream

Brown Sugar Topping

  • ¼ cup brown sugar
  • ¼ cup quick-cooking oats
  • 1 tbsp softened/melted butter

 

Instructions

  1. Preheat oven to 400 degrees
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, sugar, cinnamon, nutmeg, orange peel, pumpkin spice and salt.   
  4. Using a cheese grater (large holes) grate one stick of frozen butter and blend it into  the mixture until it resembles coarse crumbs. 
  5. In a small bowl, whisk together the egg, heavy cream, vanilla extract, honey and pumpkin puree.  
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter).  
  8. Arrange the wedges on your baking sheet or scone pan.    
  9. To make the topping, melt the butter carefully in a pan on the stove.  Add in the brown sugar and oats and mix well.
  10. With your fingers, press in a decent amount of the topping onto each scone.
  11. Bake for 14 to 16 minutes depending on your oven (I rotate mine after 10 to 12 minutes).
  12. Remove from the oven and allow to cool before enjoying.

What a delicious remake of an old pumpkin pie recipe into a decadent scone. Autumn is such a wonderful season.  It’s hard not to think of autumn without pumpkin.  One of my favorite pumpkin pie recipes is crust-less.  That’s right, no crust.  Instead, you cover the pie with a brown sugar topping that holds it all together, while adding a bit more sweetness.  That’s what makes these pumpkin pie scones taste even better and adds some crunch. Don’t take my word for it, try it for yourself and enjoy.

 

Katie

 

Blueberry and Cream Cheese Scones

This recipe was an unexpected treat this weekend.  My husband was craving some of my scones but the only fresh fruit we had left was blueberries.  I also had the leftover cream cheese filling from my red velvet macaron recipe (those are delicious as well).  That’s when a great idea came to my mind… Blueberry Cream Cheese Scones.  Doesn’t it sound oh so delicious?  I always see these bread recipes with a cream cheese filling, so I thought why not do it in a scone.  So here is a simple yet perfectly tasteful scone recipe for you and your family to enjoy.

Ingredients:

Scones

2  and 1/4 cups flour

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 blueberry greek yogurt or sour cream

2 tsp vanilla extract

1/4 cup blueberry jam

½ cup fresh blueberries

3 tbsp cream cheese filling

Cream Cheese Filling

2 tbsp butter (room temp)

3 oz cream cheese (room temp)

¼ tsp vanilla extract

¾ cups powdered sugar

 

Instructions:

  1. Preheat oven to 400’
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, sift the flour, brown sugar, baking powder, and salt.  If the brown sugar doesn’t go through the sifter you just dump it in just make sure its mixed well.
  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,  vanilla extract and blueberry jam.
  6. Pour the wet ingredients over the dry ingredients and mix until just combined.
  7. Gently fold in the fresh blueberries (it’s fine if some get smushed).
  8. Carefully add in the cream cheese filling. Don’t over blend it but make sure you don’t have large sections of it. IMG_1288
  9. Pat the dough out into a rectangular shape (like a flat log) that is about 1 inch thick.  Cut into 6 – 8 equal wedges (you can use a pizza cutter). 
  10. 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. 
  11. Bake scones for 12 – 14 minutes or until light golden brown.
  12. Remove from the oven and allow to cool before enjoying.

 

Thanks for reading and hope you enjoyed!

Katie