Pumpkin Coffee Cake

It finally feels like fall here in Oklahoma! Thank goodness! I'm excited for today because I'm enjoying the morning before work by drinking coffee with pumpkin spice creamer, I'm warming up a piece of this delicious pumpkin coffee cake, and last night I got to make the cutest Pugkin ever! I love pumpkin!

So this recipe is actually an old recipe from my blog. I posted it in 2012! Wow, time sure does fly! I can't believe I've kept up with this blog so long! I'm glad I did, though. :)

The difference in that recipe and this one is that I cut the recipe in half. The original recipe was for a 9x13 pan of coffee cake and this one is for a pan about half that size. I used my Le Creuset ceramic baking dish. If I'm not mistaken, it's around 5x7, and perfect for this halved recipe! I also reshot this recipe, since the original one was with a point-and-shoot and mildly embarrassing. ;)

There are some things that didn't change to an exact half of the original recipe and I'll explain why:

Eggs: You can, technically, crack open an egg, whisk it, and use half of it for this recipe. But with all my experience of baking, if you half a recipe calling for 3 eggs, using 2 is totally fine.

Butter: There is a stick of butter in the batter and I didn't change that when I halved the recipe. I wanted the cake part of this to be more moist than the original and that's exactly what keeping the stick of butter did. Yum!

Other than that, I tried to write out the recipe as easily as I could. It's got a lot of repetitive ingredients because this coffee cake has three layers that are divided. Just read through the instructions and you'll be good to go!

Here are some more pumpkin recipes for you to enjoy!

Cinnamon Sugar Pumpkin Bites

Award Winning Pumpkin Bread

Pumpkin Spice Cinnamon Sugar Donuts

Pumpkin Whoopie Pies

Wedding Cake

I can do wedding cakes!

The flavors I offer are:
White Cake
Chocolate Buttermilk Cake
Red Velvet Cake
Fresh Strawberry Cake
Lemon Cake

Feel free to email me with any questions!

Gonzales Wedding - A beautiful 3-tier cake, white, chocolate, and red velvet with vanilla buttercream.

It's Fall Y'all Oatmeal Cookies

Hello! Welcome to the first day of fall! I don't know about you, but I'm ready for the pumpkin, cinnamon, sweet potato, apple cider-y goodness that comes with fall. I want the leaves to start falling, to be able to wear my scarves and boots, and to not sweat when I think about going outside.

So I'm starting off the season with a delicious recipe! These oatmeal cookies are delectable, and I absolutely love making them. They are soft, chewy, rich with flavor, and anyone who tries them loves them. They even won 1st Place in the Oklahoma State Fair!

There is nothing complicated about these cookies. They require mostly basic ingredients with the exception of dark brown sugar and molasses. However, those two ingredients make them some of the best oatmeal cookies you'll have had yet.

I like to change the add-ins to this base cookie recipe. So the 1 1/2 cups of add-ins can vary. For this recipe I used 3/4 C pumpkin spice baking chips and 3/4 C walnuts and pecans.

Now, you may have doubled back to reread that. Yes, there are pumpkin spice baking chips. I found mine, by Nestle, at Target in the Halloween section. I was so elated when I saw them that I had to buy them and give them a try in a new recipe!

My opinion on them: They taste like white chocolate with cinnamon-y pumpkin-y flavors mixed in. Rich and creamy when baked into my oatmeal cookies, but perfectly fall. Yum.

So here you go! A new fall favorite to add to your pumpkin-filled archive!

More delicious pumpkin recipes!

Cinnamon Sugar Pumpkin Bites

1st Place Award Winning Pumpkin Bread

Pumpkin Cream Cheese Brookie Sandwich

Pumpkin Pie Cookies - An oldie (very old!) but so good!

Pumpkin Spice Cinnamon Sugar Donuts

Pumpkin Whoopie Pies

Pumpkin Cream Cheese Snickerdoodle Sandwich

S'mores Cookies

A soft and chewy chocolate chip cookie with graham crackers and marshmallows bits baked in. A perfect campfire treat without the mess!

 Don't you just love cookies? I know I do. Cookies are probably one of my favorite desserts ever. I love a plain chocolate chip cookie or a plain sugar cookie like nobody's business. Just cookies in general though have a soft spot in my heart.

It's that time of year now when the sun is rising later, it's getting *slightly* cooler, and kids are starting back to school. The end of summer has always been bittersweet to me, but now that I'm out of school, it just means the days are starting to get cooler and the sun is coming up later. That's okay with me, because now I have a recipe to keep summer with me all year long: S'mores Cookies!

These cookies are great. They have a wonderful chewy texture that I just love about cookies. Then, they're mixed with graham crackers, chocolate chips, and Jet-Puffed Mallow Bits (just like the ones found in your hot chocolate!). There is also a secret ingredient that keeps these cookies moist and soft: cornstarch!

This recipe is simple, quick, and you can bake up a batch in less than an hour. Most of the ingredients you should already have in your kitchen, sans the Mallow Bits which you can find at Target.

Just a few tips to help you out with these cookies:
1) The egg: All you have to do is whisk an egg in a small bowl and pour in half. Make these in the morning while you're making breakfast and you won't waste half an egg!

2) Mini chocolate chips are better because they're about equal in size to the mallow bits. If you make these cookies with a smaller cookie scoop, it all bakes better as well. Regular size chocolate chips are fine, there will be just bigger chunks of chocolate in your cookie.

3) Chill the dough. It's important if you want a thick and fluffy cookie to chill your dough. It only takes 30 minutes, so go do the dishes or fold the laundry, then pop these bad boys in the oven.

Red Velvet Cake

With my dreams of opening up a bakery one day, I've been very hesitant about sharing my cake and pie recipes on this blog. I spent many days and many hours and many dollars testing recipes until I got them the way I wanted. However, a red velvet cake recipe that's tasty is hard to come by, so I decided I would share it with you guys.

Red Velvet is a flavor that is well loved here in Oklahoma. At my job, it's one of the most popular flavors of baked good. To tell you the truth, though, I've only ever eaten red velvet cake once before last week. I'm not kidding. I've said it before and I'll say it again, I'm not a fan of chocolate cake. I even almost dreading learning about red velvet because I know it has cocoa in it. But because I a) had a wedding cake tasting for a couple and b) know that everyone and their pet monkey in Oklahoma love red velvet cake (along with probably many more people)… I decided to give it a shot.

I'll admit it: it was pretty tasty.

Red velvet gets its name from the chemical reaction of vinegar and buttermilk when mixed with cocoa powder. When mixed together, the batter turns into a dark red color. Since the Great Depression, red velvet cake has been given its famous red color by adding food coloring; before then it was enhanced with beet juice. Cool, huh?

Anyways, enough nerd talk, here's a recipe for red velvet cake!

** In these photos, I used classic vanilla buttercream, as requested by the wedding party. However, a classic red velvet cake is coated in cream cheese frosting. I will be posting the cream cheese frosting I use in every recipe on the recipe card, but feel free to use my buttercream recipe here **