Yes.
My absolute favorite time of year is here!!!
The leaves are turning all shades of reds and yellows and orange.
The house has been decorated (as much as I do for fall) with flowers of the same hue.
I pulled the down comforter from the armoire for the bed....because we needed it!!! The temperatures have been down in the 30's overnight.
The feeling of fall in the air wakes me up from my late summer heat nap. There is something to be said for a change of seasons.
One of the best things of all....baking. I no longer need to worry about heating things up with my late afternoon cooking, forcing the air conditioner to work overtime. Everyone in the house is ready for warm, homemade goodies. But that is usually the case no matter what season it is.
The pumpkins have arrived! The Rose and I baked a pumpkin pie when we spotted those gems at the Wally back in September. It's about time I picked up another. You need a little extra effort to bake a fresh pumpkin...ah, but it's worth it.
Aldi had their seasonal baking goods on the shelves. I loaded my cart with several
cans of pumpkin, white baking chips, chocolate chips, butterscotch chips, dried cherries and blueberries.
The chocolate chips were made into truffles....ok, for a moment I skipped fall, and went right to Christmas, but I was craving chocolate..alright?
We ate most of the dried cherries by themselves...very tasty. The rest went into a coffee cake.
Coffee cake....I have been playing around with coffee cake all week. The mania started last weekend, when on Sunday morning I was awake enough.....a rare thing indeed.....to get out in the kitchen and rattle some pots and pans.
Truth be told...I was also pursuaded by the fact that the
Weekend Breakfast Cooker has been out of commission with the killer back, and....we had no cold cereal.
But anyway, I wanted to try a coffee cake recipe I'd spotted in one of my cookbooks. Turns out the recipe was misprinted, and Big Daddy and I had to use our unique skills, and powers of deduction to try to make sense of the text.
Needless to say I was a little leary of the results. So rather than have nothing for breakfast, I whipped up another cake from a tried and true recipe. We had dueling coffee cakes.
I'm sure you can hear the banjos softly in the background.
They both had some things about them we liked, some we didn't.
Coffee cake was on my mind all week long. Rather than making muffins with the dried cherries, which was my original intention, I decided to try another cake. It was a third recipe which again, had some things positive about it, some not.
Also this week, Joy the Baker's blog had a post mixing pumpkin with butterscotch chips, which had been floating around my brain cavity. It was the reason I had purchased the chips at Aldi.
The more I mulled over the previous cakes, and pumpkin with butterscotch, the more I became convinced they would make a good combination for a fall treat.
So here it is...my first ever made up recipe. Inspired by several others, but all my own.
Harvest Coffee Cake
oven-350
8x8 pan-greased
Dry ingredients:
2c. flour
2/3c. sugar
1tsp. baking powder
1tsp. baking soda
1/4 tsp. salt
1tsp. (more or less, depending on taste) pumpkin pie spice
Combine all dry ingredients.
Wet ingredients:
2eggs, beaten
8oz. pumpkin (or approx. 1/2 of 15oz. can)
1/3c. oil
approx. 1/4c. evaporated milk (enough to make the batter loose, but not runny)
Combine the wet ingredients.
Topping ingredients:
1/4c. flour
1/4c. sugar
2Tbs. butter
1/4 tsp. cinnamon
chopped walnuts and butterscotch chips to taste.
Combine topping ingredients.
Add wet ingredients to dry. Mix until just combined. Spoon into pan, top with topping, bake for 50 min. or until done.
Bake ya up some of this fall goodness, and let me know if you liked it!
BTW, I tried to take a picture of the beauty, but we had some technical difficulties this morning.. so no visual, very sorry.