Pumpkin Pecan Cobbler

If you're a pumpkin dessert lover than this is one recipe that you will simply fall in love with. It's truly that good. It's sweet and spicy, and has a rich pumpkin flavor that simply can't be beat.

I found the recipe last year over on Lauren's Latest blog and finally got around to making it yesterday. And boy am I glad because this one is a keeper. I'm going to make it again, doubling the recipe and serve it on Halloween night for dessert. We have family and a couple of neighbors coming over after trick-or-treating, and I know they'll love this.

It's an easy recipe that most home cooks and bakers have the ingredients on hand for in the pantry already. The exception might be the canned pumpkin, but if you're anything like me, you have already stocked up with lots of cans in preparation for fall and winter baking.

Here's the crazy thing about this recipe, the thing that made me wonder if this dessert would really turn out right. After you make the batter and topping and spread it in the baking dish, you pour HOT WATER on top of it. And you don't stir it but simply put it into the oven.

Somehow that hot water works it's magic and turns into a rich caramel flavored sauce that can be spooned over the top. And it's perfect with vanilla ice cream and added pecans.

Recipe for Pumpkin Pecan Cobbler

Ingredients:

1 cup + 3 tablespoons all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1/2 cup pumpkin puree

1/4 cup milk

1/4 cup melted butter or vegetable oil

1 1/2 teaspoons vanilla extract

For topping:

1/2 cup granulated sugar

1/2 cup brown sugar

1/4 cup chopped pecans

1 1/2 cup very hot water

Directions:

Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter (or vegetable oil) and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar, and pecans together. Spread evenly over top of batter. Pour hot water over all of it. DO NOT STIR. Bake for 40 minutes or until the middle is set.

Serve warm. Add vanilla ice cream and additional pecans if desired.

Makes 6-8 servings.

-Post by Patricia

 



Apple Cake Recipe From Smitten Kitchen

One of my very favorite food blogs is Smitten Kitchen. Deb Perelman is such an inspiration, and what I love about her recipes is that they are all completely doable, even for beginning cooks.

This recipe for an apple cake is from the Smitten Kitchen Cookbook. Let me just say that I think this is the most delicious thing I have ever baked. This cake is so moist, so full of apple tasting goodness, and it will fill your whole house with the most wonderful scent.

It is now on my list of fall and winter favorite desserts to make. And it's certainly a dessert that would be welcome for a party or celebration of any kind.

Recipe for Smitten Kitchen Apple Cake

Ingredients:

Butter or nonstick spray for the pan
6 apples (2 1/2 - 3 pounds) McIntosh apples
1 tablespoon ground cinnamon
2 cups plus 5 tablespoons granulated sugar
2 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup vegetable oil
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 large eggs
1 cup walnuts, chopped (optional)
Confectioners' sugar, to finish

Directions:

Preheat oven to 350 degrees. Butter a 10-inch tube pan, or coat it with nonstick spray. Peel, core, and chop the apples into 1/2 - 3/4 inch chunks. Toss them with all of the cinnamon and the 5 tablespoons  granulated sugar, and set them aside.

Sift the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk together the oil, orange juice, and remaining 2 cups of granulated sugar, vanilla, and eggs. Stir the wet ingredients into the dry ones, then scrape down the bowl to make sure all the ingredients are evenly incorporated. Stir in the walnuts if you are using them.

Pour half of the batter into the prepared pan. Spread half the apple chunks over it. Pour the remaining batter over the apples, and arrange the remaining apples on top.
Bake for about 1 1/2 hours, or until a tester comes out clean, then transfer to a cake rack to cool.
Cool completely before taking cake out of pan and place onto a serving platter. Dust with Confectioners' sugar and serve.

Serves 12-16

Enjoy!!