PUMPKIN TOFFEE COBBLER

Welcome to the last installment of Pumpkin Palooza 2.0. This recipe came about because I had a cravin' for cobbler. Wasn't even sure what a pumpkin cobbler would taste like? Well let me tell ya, it tastes outta this world!!! 
Yum  

The crispy top coating blended with the dense mild pumpkin bread pudding like center and gooey syrupy bottom is absolutely delightful! Like I seriously could've eaten the whole pan. 

I added a small scoop of vanilla ice cream and some extra toffee bits and kept saying to whatever members of my family that would listen "THE cobbler is Amazing!" 

What you'll Need

PUMPKIN TOFFEE COBBLER

INGREDIENTS

1 cup and 3 Tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup white sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 cup pumpkin purée

1/4 cup whipping cream

1/4 cup melted butter (half stick)

2 teaspoons vanilla

Topping

1/2 cup light brown sugar

1/2 cup white sugar

1/2 cup toffee bits

1 cup boiling water

DIRECTIONS

Preheat oven to 350°. In a medium sized mixing bowl, stir together flour, baking powder, salt, white sugar and spices. In another small mixing bowl, stir together the pumpkin, cream, melted butter and vanilla. Pour this into dry ingredients and mix until thick. Spread evenly in a 1 1/2 qt. small casserole dish. In a separate bowl, stir sugars and toffee together. Spread this mixture evenly over the batter. Boil the water (I boil in a tea kettle) and pour the 1 cup evenly over the entire dish. DO NOT STIR. Place on a baking sheet in case it bubbles over and bake for 40 minutes. Cool for 5-10 minutes before serving. If desired, serve with vanilla ice cream and more toffee bits. 

The Pumpkin dough on the bottom

The topping spread on top...just look at those bits of toffee!!

Fresh gotta the oven, crunchy top and just wait too you spoon into it...a bread like pudding and a gooey sauce on the bottom.

Soooo Tasty! 

And that concludes this year's PUMPKIN PALOOZA
In case you missed them:
Three Chip Pumpkin Cookies &
Pumpkin Snickerdoodle Muffins

Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Tickle My Tastebuds Tuesday // Creative Muster Party 

xoxo

PUMPKIN SNICKERDOODLE MUFFINS

Ahhh My friends, are you ready to get your great pumpkin on? Today begins the beloved Pumpkin Palooza 2.0. Today and for the next two Tuesdays, I will feature some of my own delicious pumpkin concoctions. Yum  

Over at The Blended Blog, I am featuring all my recipes from last year's Pumpkin Palooza. Three unique and Fabulous recipes for the Fall at all my fellow pumpkin lovers delight. My dear friend Amanda, who's posting a little Pumpkin Palooza of her own today, even hosts a Pumpkin Palooza Fall Party every year!!! Makes me want to fly right down to North Carolina and see my lil sis!!

So, first up we have The Pumpkin Snickerdoodle Muffins! Let me tell you how this recipe came about. During my early 4-H years, one of the categories I was always entered in was Foods. Imagine that? Anyway, during year two, the request of food had to be a muffin. My mom and I found a recipe for these amazing Yam muffins and they were a blue ribbon winner! Enter in a few years later in six grade when I knew I had to do something to soften the stern Home-Ec teacher. The first thing tackled in that class with Baking so I decided to bring her some of my delicious Yam muffins. She loved them, requested the recipe for the whole class and from that day on, I was one of her pets! LOL!

Another favorite thing to bake growing up was snickerdoodles, my mom made the best! So as I was I was reminiscing about these two things, the Pumpkin Snickerdoodle Muffins were born! All I did was substitute pumpkin for the canned Yams in the recipe. Wa-La!

Pumpkin Snickerdoodle Muffins

INGREDIENTS 

1 1/2 cups flour

1/2 cup white sugar + 1 Tbsp. 

2 tsp. Baking powder 

1/2 tsp. Salt

1 tsp. Cinnamon, divided

1/4 tsp. Nutmeg

1/2 cup whole milk or buttermilk

1/2 tsp. Vanilla

1/2 cup pumpkin purée

1/4 cup butter, melted

1 egg

DIRECTIONS 

Preheat the oven to 400°. Grease the bottoms of a 12 medium muffin pan. In a small bowl, mix the 1 Tbsp sugar and a 1/2 tsp of the cinnamon, set aside. In a liquid measuring cup break the egg and add enough milk to equal a half cup, then add the vanilla, stir well. Pour into a medium mixing bowl and add all the remaining ingredients. Mix until the flour is just moistened. The batter should be lumpy. Fill the muffin cups 2/3 full and sprinkle each with a 1/4 teaspoon of the cinnamon sugar mixture. Bake for 18 to 20 minutes. Immediately remove from the pan.

AND In case you missed it, yesterday, I posted my 

RATE THE PUMPKIN SPICE TREATS Post.

Linking up with // Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Tickle My Tastebuds Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend// Handmade Hangout // Share It // Grace At Home // Creativity Unleashed // Two Cup Tuesday // The SITS Girls // Snickerdoodle Sunday  // Weekend Potluck // Pretty Pintastic Party // Metamorphosis Monday // The Scoop // Flaunt It Friday // Best Friday Features // Try It Thursday // Amaze Me Monday // Cooking & Crafting with J&J

xoxo

GUSSIED UP IN RED, WUW and TBB STYLE LINK-UP

Welcome to a twofer Wednesday where I show you this beautiful red Vince Camuto off the shoulder and participate in What's up Wednesday with Shay, Sheaffer and Mel

And to top it off on this link-up Wednesday, I'm over at The Blended Blog today with a much more casual ensemble in another favorite color.

It's no secret I love off the shoulder and over the past couple years I have fell in love with Vince Camuto clothing and shoes. I absolutely love red but I don't have a lot of it in my closet so I was super happy to find this at Nordstrom. 

It really is the perfect date night or night out top because all you have to do is throw black pants, black shoes and simple accessories with it. The red really does all the talking. I love that it's long enough that in addition to these skinny jeans, I could wear this top with leggings as well.

This top comes in 6 colors HERE

Now, time for some What's Up in the Nine neck of the woods

1. WHAT WE’RE EATING THIS WEEK: with 2 boys back at college, I'm trying to make much more healthier meals. I came up with a couple new ones including this Sweet Italian Turkey Sausage and White Beans. Recipe coming Tuesday. 

And guess what we're gonna be eating soon? Pumpkin pumpkin and the pumpkin sweet treat recipes. Remember my Pumpkin Palooza last year? 

2. WHAT I’M REMINISCING ABOUT: My niece had a baby girl on the 25th. She was my side kick when she was a little girl, oh I adore her, and now in addition to two of the sweetest big brothers, she now has a precious little girl of her own.

1995

2017

3. WHAT I’M LOVING: Cooler Temps!
4. WHAT WE’VE BEEN UP TO: Furniture Shopping

5. WHAT I’M DREADING: Nada

6. WHAT I’M WORKING ON: picking out lighting picking out landscape design. 
7. WHAT I’M EXCITED ABOUT: Fall and more fall and everything that goes along with it all. High school football, college football with our beloved Notre Dame, and all the details of the house starting to emerge with installations.

8. WHAT I’M WATCHING/READING: So, I am sad to report that I am not really reading anything right now. Unless you want to consider the reading of house plans and Materials quotes. We did just finish up watching, I am so excited about, a short series on Amazon called The Night Manager. It was spectacular. While the series ended with the end of the book, it was so well received that they will be making a second season. 

I have to tell you, we started binging House of Cards and kids, despite my love of politics, I could not get into it. For those of you that watch, please tell me to hang in there and that it will get better??

9. WHAT I’M LISTENING TO: Have you heard my boy, Brett Young's, new song? Like I loved you. Here it is. 

10. WHAT I’M WEARING: How fun has it been to have a little bit cooler weather and bring out the booties, cardigans,  leggings and long sleeve shirts. But what you're also going to see me wearing beginning this weekend, is my Notre Dame gear. 

Let's go Irish!

11. WHAT I’M DOING THIS WEEKEND: watching the Notre Dame Irish of course, final prep for house going on the Market next week! Eek! And three cheers for a long weekend... The Labor Day holiday!
12. WHAT I’M LOOKING FORWARD TO NEXT MONTH: Everything mentioned in #7

13. WHAT ELSE IS NEW: Trying to relax more and roll with the punches.
BONUS: Back to school lunch Ideas or tips: Bento boxes (I got mine on Amazon) and more school goodness to come this Monday, September 4th  for our TBB ASKS SCHOOL related THEME!!! Here are the prompts:

and PRAY for Texas!

Now Let's Link-Up your fabulous style and head over to The Blended Blog and see what casual look I am styling & what looks from last week I loved!

Linking up The Pleated Poppy // Oh Hey Girl // Trendy Wednesday // The Mummy Chronicles // Visible Monday //Style Me Wednesday // THT // Spotlight of the Week //Fashion Moda // WIWT// Thoughts for Thursday Fashion Friday // Lizzie in Lace // Shoe and Tell // Trend Spin // Fab Favorites //A Labour of Life // Confident Twosday //I will wear what I like //Let it Shine Monday // What I Wore Wednesday // Jersey Girl Texan Heart // Throwback Thursday //Jaymie Ashcraft // Fancy Friday  // Lipstick & Layers //Fashion Frenzy // WhoswearingwhatWednesday // The Weekly Style Edit // On Monday's We Link-Up /

xoxo

An InLinkz Link-up

PUMPKIN MONKEY BREAD WITH MAPLE DRIZZLE

I'm sad, its the last day of PUMPKIN PALOOA. No worries, my favorite sweet treats are not going away any time soon but for now, this is my last recipe for the orange love extravaganza. My mom used to make a great monkey bread that I would literally stand over the kitchen counter and devour warm. I knew with the sweet cinnamon taste and brown sugar/butter goodness of monkey bread, that it only made since to add a little pumpkin for the perfect Fall treat. 
Yum

What you'll need

PUMPKIN MONKEY BREAD WITH MAPLE DRIZZLE

INGREDIENTS

1/4 cup butter 

3/4 cup light brown sugar 

1 cup pumpkin purée

1/2 teaspoon salt 

1/2 cup sugar 

1 teaspoon pumpkin pie spice 

2 cans refrigerated biscuit dough, biscuits cut into quarters   

ICING DRIZZLE

1/2 cup powdered sugar

1/2 tsp. Vanilla

2 tsp. Pumpkin Spice coffee creamer

1/4 tsp maple syrup

DIRECTIONS

Preheat oven to 350°F. In a saucepan, melt butter. Add in 3/4 cup brown sugar, pumpkin purée and salt. Whisk until smooth. Remove from heat. In a large bowl, mix sugar and pumpkin pie spice. Add in the biscuit dough pieces and toss in the sugar to coat. 

Place 1/3 of the pumpkin mixture into the bottom of a bundt pan. Arrange half of the biscuit pieces on top and layer in another 1/3 of the pumpkin mixture. Top with the remaining biscuits and then the remaining pumpkin sauce. Place into the oven and bake for 35-45 minutes or until browned on top. Remove from oven and allow to cool for 15 minutes. While cooking, mix all of the icing drizzle ingredients until smooth. After the 15 minutes, Invert monkey bread onto a plate. Drizzle with the icing and serve.

Ready to pop in oven

Warm from the oven before inverting

HAPPY TASTY TUESDAY SWEET FRIENDS!!

Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Recipe Sharing Party~YUM // Tickle My Tastebuds Tuesday // Two Uses Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend Wake Up Wednesday // Handmade Hangout // Simple and Sweet Fridays // Throwback Thursday // Share It // Too Cute Tuesday // Sweet and Simple Fridays // Grace At Home // Inspire Me Monday// Creativity Unleashed // Two Cup Tuesdaye // The SITS Girls // Clever Chicks Blog Hop // Snickerdoodle Sunday // Dishing It & Digging It // Diary of a Real Housewife // Feathered Nest Friday // Weekend Potluck// Metamorphosis Monday // The Scoop

xoxo

PUMPKIN CREAM CHEESE CINNAMON COFFEE CAKE

PUMPKIN PALOOKA Back in da house TODAY!!! This decadent coffee cake has a layer of homemade pumpkin cream cheese inside and is topped with a cinnamon streusel so divine!! 
Yum

This makes a large 9x13 and so I did halve it (every portion measures right in half) since there are only 3 of us at home right now and put in an 8x8 pan and it turned out perfectly so do that if you're scared you'll eat too much of this goodness, lol. 

What you'll need

PUMPKIN CREAM CHEESE CINNAMON COFFEE CAKE

INGREDIENTS

For the Cake portion

• 2 1/2 cup all purpose flour
• 1 cup granulated sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter, softened
• 3 eggs
• 2 tsp vanilla extract
• 2/3 cup buttermilk

For the Cream Cheese Filling

• 2 pkg (8oz each) cream cheese, softened
• 1/2 cup granulated sugar
• 2/3 cup pumpin puree
• 1 1/2 tsp. pumpkin pie spice
• 1/2 teaspoon vanilla
• 1 egg

For the Cinnamon Topping

• 1 cup light brown sugar
• 1/3 cup granulated sugar
• 1 1/2 tsp ground cinnamon 
• 1/4 tsp salt
• 1/2 teaspoon pumpkin pie spice
• 1 cup unsalted butter, melted
• 3 cup all purpose flour
• 
  

DIRECTIONS

Preheat the oven to 325 degrees. For the cake, grease a 13x9 baking dish and set aside. In a mixing bowl, beat flour, sugar, baking powder, baking soda and salt on low until combined. Beat in softened butter until mixture is crumbly. Add in eggs, vanilla and buttermilk and beat until fully combined and fluffy! Pour half the batter into baking dish, spreading evenly.In a separate mixing bowl, beat cream cheese with star, egg, vanilla and pumpkin puree until light and fluffy. Pour over batter. Top with remaining half of cake batter.
For the topping, Melt the butter in the microwave about 40 seconds, mix in the sugars, cinnamon, salt and pumpkin pie spice and combine well. Add flour and mix gently until fully combined. Pour crumb topping over batter, sprinkling with hands until evenly distributed. Bake for 40 minutes or until toothpick comes out clean.

Homemade Pumpkin Cream Cheese 

(since I couldn't find any in the stores yet)

Streusel Topping before baking

HAPPY TASTY TUESDAY SWEET FRIENDS!!

Linking up with Tasty Tuesdays // Tuesday Talk // Wonderful Wednesday's Blog Hop // Full Plate Thursday // Recipe Sharing Party~YUM // Tickle My Tastebuds Tuesday // Two Uses Tuesday // Creative Muster Party // Wow Us Wednesdays // Thursday Favorite things Blog Hop //Best Of The Weekend Wake Up Wednesday // Handmade Hangout // Simple and Sweet Fridays // Throwback Thursday // Share It // Too Cute Tuesday // Sweet and Simple Fridays // Grace At Home // Inspire Me Monday// Creativity Unleashed // Two Cup Tuesdaye // The SITS Girls // Clever Chicks Blog Hop // Snickerdoodle Sunday // Dishing It & Digging It // Diary of a Real Housewife // Feathered Nest Friday // Weekend Potluck

xoxo

Bha ha ha!!