Pumpkin Pie Crumb Cake
Dec 23, 2011

Now that people that I know in “real life” know about my food blog, I sometimes get recipes from them.  And sometimes, I get so excited that I make that recipe the same day.

This recipe was one of those recipes!! It’s pumpkin pie meets coffee cake!!! Loved it!

Thanks, Nancy!!  :)

Pumpkin Pie Crumb Cake


1 16 oz can pumpkin puree
1 12 oz can evaporated milk
3 eggs
1 1/2 cups granulated sugar
4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 package of yellow cake mix
1 cup chopped pecans
1 cup butter, melted


Preheat oven to 350 degrees.  Grease the bottom of a 13 x 9 inch pan.  Combine pumpkin puree, evaporated milk, eggs, granualated sugar, pumpkin pie spice and salt.  Pour it into the pan.  Sprinkle the dry cake mix evenly over pumpkin mixture.  Top with the chopped pecans, then drizzle melted butter over the top.

Bake for 50-55 minutes or until golden.  Let it cool completely.

Cut into squares and serve.  Enjoy!


Pumpkin Muffins with Brown Butter Glaze
Oct 31, 2011

Happy Halloween!!!

I snuck in by the skin of my teeth on this one.  I couldn’t really use this skull plate on November 1st.  That’d be a bit odd, right?  So the procrastinator in me just waited until Halloween night.

Speaking of Halloween night, I thought about watching episodes of American Horror Story tonight.  But that show is just too scary to watch at night!  I can only watch it at high noon!!  Oh oh oh….and Dylan McDermott…so hot!! Can you believe he’s 50!?!?! Ridiculous!

I couldn’t decide whether these should be pumpkin muffins or pumpkin cupcakes.  The glaze versus frosting seemed like muffins to me.  I took them to my parents’ house on Sunday.  My sister-in-law said if you eat one before noon, call them muffins.  And if you eat one after lunch time, call them cupcakes.  She’s a smartie!  And after both of my brothers asked if they could eat them before lunch, I went with muffins.  :)

Pumpkin Muffins with Brown Butter Glaze

Recipe from Bake Me Blush

Yields 15 muffins


For the muffins:

1 1/2 sticks unsalted butter at room temperature
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
1 cup canned pumpkin puree
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs

For the glaze:

1/2 stick unsalted butter
1 cup sifted powdered sugar
1 teaspoon vanilla extract
1-2 tablespoon milk


To make the muffins:

Preheat oven to 325 degrees.  Spray muffin tins with non-stick spray.  Dust with flour.  Tap off the excess.  Set tins aside.

In a small saucepan, melt your butter over medium-low heat.  Stir occasionally until your butter turns golden brown.  Skim the foam from top if needed.  Pour the melted brown butter into a bowl to stop the cooking and allow it to cool.

In a bowl, whisk together your flour, baking powder, salt, cinnamon, nutmeg, and cloves.

In another bowl, whisk together your pumpkin, light brown sugar, granulated sugar, eggs, and melted brown butter.

Add your flour mixture to the wet ingredients.  Whisk until just combined.

Divide batter among your muffin tins.  Bake your muffins for 10 minutes.  Rotate your pans.  Bake your muffins another 10 minutes, until a toothpick inserted in center comes out clean.

Place your muffins on a wire rack while you immediately make the glaze.

To make the glaze:

In a small saucepan, melt your butter over medium heat.  Stir occasionally, until golden brown in color.  Remove melted butter from heat and pour into a bowl.

Add powdered sugar, vanilla, and 1 tablespoon milked to your browned butter.  Stir until smooth.  Add another tablespoon milk if necessary.  You want a thin enough consistency that you can dip the muffins into the glaze.

Immediately dip the top of each muffin into the glaze while the muffins are still warm.  Let the glaze set before serving.


October is here!
Oct 01, 2011

Hello October.  I’ve missed you!

To celebrate your return, I had my new favorite oatmeal combination for breakfast.

Maple & Brown Sugar oatmeal with almond milk, a dash of pumpkin pie pie and a spoonful of pumpkin.

Heat and add a spoonful of chunky peanut butter.


For lunch recently, I’ve been recreating my favorite sandwich from Jason’s Deli….the Turkey Reuben.

An open-faced sandwich on beer bread…that I made with the Pumpkin Wheat beer I recently bought.  The beer bread is topped with mustard, deli shaved chicken (I didn’t have turkey), pepper jack cheese, and sauerkraut.  Delicious!

The most important part of October 1st is being able to break out all of my Halloween decorations.

In going through my decorations, I found my black wig from last year.

I was Snookie from Jersey Shore.  😉

Some of my favorite Halloween decorations:

Beaded spider web coasters

Spider web cereal bowls

Pumpkin tumblers

Happy Halloween decorating!

Things I Love from the Weekend…a la pictures
Sep 25, 2011

I really try to avoid keeping Diet Coke or Coke Zero in my apartment.  I’ve been so good for MONTHS!  But this weekend, I just couldn’t take it anymore.  Come back to Mama!!

Arby’s roast beef sandwich, nomnomnom.  I heart Arby’s sauce!

I was feeling a bit cranky on Friday morning.  So, I went to buy new pens and notebooks.  I knew it would cheer me up!!  Something about a new pen and a clean notebook makes me feel like I’m ready to tackle things.

Pumpkin Wheat beer!!!  I was worried that I wouldn’t like it so I got my favorite Raspberry Wheat beer too.  The pumpkin beer did not disappoint though.

I snagged the last 2 cans of pumpkin at Target!!!  Now to decide which of the thousand pumpkin desserts I want to make.  Too many choices!

New boots!  Why?  Umm, because the shoe store is right next door to the liquor store.