Pumpkin-Maple Coffee Cake

Pumpkin-Maple Coffee Cake

Pumpkin-Maple Coffee Cake

One of my favorite things to do on a lazy Sunday morning, is to sip on a cup of coffee, munch on a piece of coffee cake, and leisurely thumb through the Sunday newspaper. This Pumpkin-Maple Coffee Cake is going to make my morning routine tomorrow that much more enjoyable.

This coffee cake is super moist, and it’s loaded with some of my favorite Autumn flavors – pumpkin and maple. Plus, it has that crackly, crunchy topping that I really enjoy on a coffee cake.

The only drawback is that I made the Pumpkin-Maple Coffee Cake this afternoon, and now I’m not sure if I can hold on until tomorrow morning before I enjoy a piece. I guess I’m about to find out just how much willpower I really have. 😉

~Enjoy~




Pumpkin-Maple Coffee Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar, packed
2 eggs
1/2 cup pumpkin puree
1/3 cup unsweetened applesauce
1/2 teaspoon maple flavoring
2/3 cup milk

Topping:
1/2 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon maple flavoring

Directions:
Preheat oven to 350 degrees. Spray bottom of 9-inch baking pan with nonstick cooking spray.

In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, combine brown sugar, eggs, pumpkin, applesauce and maple flavoring. Mix well.

Alternately add dry ingredients and milk to pumpkin mixture. Stir until well combined.

Prepare topping: In a small bowl, combine the 1/2 cup sugar and cinnamon. Add 1 teaspoon maple flavoring and mix with fork until well combined.

Spread half of batter in prepared baking pan. Sprinkle with half of topping mixture. Spoon remaining batter over top; spread evenly. Sprinkle with remaining topping.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 15 minutes. Serve warm.

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Smoky Maple Quick Bread

Smoky Maple Quick Bread

Smoky Maple Quick Bread

This morning I found myself with some time to kill before the football game I wanted to watch on television began, and I started thinking about doing some baking. It’s a rainy day here today, and one of my favorite things to bake on a day like this is bread. I didn’t have too much time before the football game began, so I decided to make a quick bread.

I looked through my pantry to see what kind of ingredients I wanted to put in the bread, and what should catch my eye… my bottle of McCormick Smokehouse Maple Seasoning. I use this seasoning all the time when I roast potatoes, and I absolutely love it. I just cube some potatoes, toss with a bit of vegetable oil and smokehouse maple seasoning, and roast in the oven for about 30 minutes. They are yummy.

Anyway, a couple of years ago I made a Chipotle Four-Cheese Bread and it was delicious. So I thought, why not? I’ll try using the smokehouse maple seasoning in the bread. I decided to use the same Chipotle Four-Cheese Bread recipe, but I replaced the chipotle seasoning with the smokehouse maple seasoning, and omitted the cheese.

The results were wonderful!!! The bread is moist and savory, and the smokehouse maple seasoning is very flavorful, but not overpowering.

~Enjoy~




Smoky Maple Quick Bread

2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons McCormick Smokehouse Maple Seasoning
1 cup milk
1 egg, beaten
1 tablespoon butter, melted

Directions:
Preheat oven to 350 degrees. Grease and flour a 8 x 4-inch loaf pan.

In a large bowl, stir together flour, baking powder, sugar, and smokehouse maple seasoning.

In a separate bowl, combine milk, egg and melted butter. Add to dry ingredients, stirring just until moistened.

Spread batter into prepared loaf pan. Bake for 45 minutes, or until a toothpick inserted in center comes out clean.

Cool in pan for 5 minutes. Remove to wire rack and cool completely.

Makes 1 loaf.

Chocolate Covered Maple Cream Candy

Chocolate Covered Maple Cream Candy

Chocolate Covered Maple Cream Candy

In all honesty, I wasn’t quite sure how this recipe was going to turn out when I started making it. I’m not very talented when it comes to making candy, so I was a little bit worried about even attempting this. But, I rolled up my sleeves, took a deep breath, counted to five, and began.

Making the maple cream turned out to be no problem at all. In fact, it smelled so good while I was mixing it together, that I couldn’t resist tasting a tiny bit. It was delicious! I started thinking about all the different ways I could use the maple cream in other recipes, but then I snapped out of my daydream and continued on with the task at hand. I placed the bowl in the freezer and waited patiently for the maple cream to firm up.

When I began shaping the maple cream into balls, I found that I had to work fast, as it does tend to lose it’s firmness rather quickly. I managed to get them all shaped, and then I let them chill out in the refrigerator while I made the chocolate coating.

After that, the rest of the process turned out to be fairly easy. I covered all the maple cream in chocolate, and let the candy hang out in the refrigerator until the chocolate hardened.

When I finally got to take my first bite, I ended up being pleasantly surprised with the final result. The chocolate coating is silky and smooth, and the maple cream center is absolutely wonderful.

Maybe I won’t be so nervous the next time I attempt to make candy… Maybe. 🙂

~Enjoy~




Chocolate Covered Maple Cream Candy

8 ounces cream cheese, softened
4 cups powdered sugar
3 tablespoons maple flavoring
1 bag (12 oz) semi-sweet chocolate chips
4 tablespoons butter

Directions:
In a mixing bowl, cream the cream cheese, powdered sugar and maple flavoring until smooth. Cover and freeze until firm. (I let it stay in the freezer overnight)

Remove maple cream from freezer and shape into 1-inch balls. Place on waxed paper-lined baking sheet and let chill in refrigerator while you make the chocolate coating.

Chocolate coating: Place chocolate chips and butter in a microwave-safe bowl. Microwave for approximately one minute, or until melted. Stir until smooth.

Remove maple cream from refrigerator and dip in melted chocolate. Place back on waxed paper-lined baking sheet and refrigerate until chocolate has hardened.

When chocolate has hardened, remove candy from baking sheet and place in a plastic, or glass, food storage container. Store candy in refrigerator.

Makes approximately 30 candies.

Maple Nut Banana Bread

Maple Nut Banana Bread

Fresh out of the oven…Maple Nut Banana Bread!! Yea!!

Don’t you just love it when you have some bananas left over that need to be used quickly? My thoughts immediately turn to “banana bread” when this happens to me. 🙂
Nothing says “comfort food” more to me, than a nice warm slice of banana bread with a pat of butter on top.

Would you like to join me for a slice? 🙂

Maple Nut Banana Bread (slice)

~Enjoy~



Maple Nut Banana Bread

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoons salt
3 teaspoons Ener-G Egg Replacer
4 tablespoons warm water
1 cup ripe banana, mashed (2 to 3 medium)
3 tablespoons butter, melted
2 tablespoons fat-free milk
1/2 teaspoon maple extract

Topping
1 tablespoon granulated sugar
1/4 cup chopped walnuts

Preheat oven to 350 degrees. Grease and flour a 8-inch x 4-inch loaf pan.

In a medium bowl, combine flour, sugars, baking powder, baking soda and salt. Set aside.

In a small bowl or glass, combine the Ener-G Egg Replacer and 4 tablespoons warm water. Stir until well combined.

Transfer egg mixture to a large bowl and add the bananas, butter, milk and maple extract.  Mix well. Add dry ingredients and stir just until moistened.

Spoon batter into prepared loaf pan.

For topping, toss walnuts with the 1 tablespoon sugar. Sprinkle on top of batter.

Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing to a wire rack.

Yield: 1 loaf.

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