Thursday, October 28, 2010
It's the Great Coffeecake, Charlie Brown!
Good evening, Kitschies! Did ya miss me yesterday? My mind has been in a hundred different places at once lately, and tomorrow was no exception. Maybe some day I'll share with you what's going on, but for now, I must keep it under wraps.
Anyway...One day closer to the weekend! I hope your Thursday went well. It was a pretty good day for me. I'm the late person at work so technically I'm not due in til 9. And then both my docs were gone this afternoon, so I was out by 1:30. It was nice to hit the grocery store sans kids (and before 8 at night). Tonight I bring you a recipe I included in my recipe exchange. This is my hands-down favorite coffeecake.
Pumpkin Coffee Cake
1/4 c packed brown sugar
1/4 c sugar
1/2 tsp ground cinnamon
2 Tbsp cold butter
1/2 c chopped pecans
1/2 c butter, softened
1 c sugar
1 c sour cream
1/2 c canned or cooked pumpkin
1 tsp vanilla extract
2 c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt
In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round cake pans. Sprinkle with topping. Bake at 325 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean.
NOTES: Instead of just a half cup of pumpkin, I use an entire can. I was afraid it would make it too mushy, but it doesn't. Combine that with the cup of sour cream and you get an awesomely moist coffee cake. I make this in a 9x13x2-inch glass baking dish and it comes out perfectly at approximately 45 minutes.
As soon as I heard that pumpkin was out in the stores, I went to buy some only to be disappointed because they had already sold out. D'oh! On my second trip, I picked up a couple cans. I think I've bought a total of six. So far.
So, on the docket, we have a couple pumpkin recipes (before the hubs and the office peeps get burnt out on pumpkin goodies). Included in the list are pumpkin cookies (Yes, B. I said pumpkin cookies.), pumpkin bread and maybe some pumpkin gingerbread. My mom has a recipe for pumpkin custard - it's been YEARS since I had it, but I might just give it a try. I just have to pick up a couple glass custard dishes because I've mysteriously lost one or two over the years. If you have a kickass pumpkin recipe, I'd love to get my hands on it. You can email me at megharmeyer at gmail dot com.
In other news, we have finally weaned Mason off formula!!! Stoopid formula is so freakin expensive and breastfeeding only lasts so long (for me, anyway). It seemed like this transition was a little more difficult for Mason than it was for Nate. Either way, we have a completely moo-juice baby and it's about dang time! And just for fun, a comparison of Nate and Mason, both at 16 months.
Gah! It's simply amazing how fast the time goes by and how much each of the boys have changed. At this point in age, they look a lot alike (to me).
I'm off to watch the season finale of Project Runway. I really feel bad for Michael C - I think they should've made an exception and let all 4 designers participate in NYFW. All I have to say about the finale is that I hope to jeebus that Gretchen doesn't win. Seriously. See you tomorrow!
PS: I am SOOOO ready for this dang election to be over. I've already sent in my absentee ballot - there should be some way that automatically disconnects every political ad from the TV, radio, computer (and even youtube) since I sent mine in. Gah! It's not like we have any good choices anyway. *steps off soap box*
Listening to: Fall Into Sleep by Mudvayne (I don't usually like Mudvayne, but this isn't half bad and the vid is good)
Mood: full brain