Sweet Potato Casserole Crumb Cake

This is gonna be quick for two reasons.

#1: I'm busy.

#2: You're busy.

But you know, once Thursday is over and things calm down and you've done all your turkey basting and football watching and Black Friday shopping (oh who are we kidding, we all know it's turning into Black Thursday now), you might want to make this crumb cake with those leftover yams (or you could just grab some more at the store seeing as they're about 10 cents a pound right now). 

Ok, I said this would be quick so let me wrap things up.  This cake = good.  The crumb topping = makes the cake.  Buttery, sugary goodness loaded on top of a moist, fall-flavored cake.  Make it.  Eat it.  Heck, call it a coffee cake and eat it for breakfast. 

p.s. Happy Turkey Day to ya!  Hope your day is filled with fabulous friends, family, and food!

Sweet Potato Casserole Crumb Cake

Makes one 9-inch springform pan

1 cup sugar

3/4 cup mashed sweet potatoes

2 large eggs

1/4 cup vegetable oil

1/4 cup unsweetened applesauce

1/2 cup apple cider (I actually used steeped Pumpkin Chai Tea)

1 1/2 cups flour

1 teaspoon cinnamon

1 teaspoon baking soda

Crumb Topping

1/4 cup butter

1/2 cup flour

1/2 cup brown sugar

1 teaspoon cinnamon

In a large bowl, combine the sugar, sweet potatoes, and eggs. Beat until smooth.  Mix in the oil, applesauce and apple cider (or tea).  Add the flour, cinnamon and baking soda and mix until fully incorporated.  Pour into greased 9-inch springform pan.

In a mini-food processor pulse the crumb topping ingredients (butter, flour, brown sugar, and cinnamon) until blended but crumbly (you can also do this using your hands).  Sprinkle over top of cake.  Bake at 350 degrees for 25 to 30 minutes.

Adapted from Cupcake Project.



Double Butterscotch Cake

I've been on the mend...

It started last Thursday and it's involved a lot of kleenex, coughing, and kissless goodbyes.  Boo :(

Needless to say, I'm a wee bit tired of this constant tickle in my throat.  And my voice being zapped.  And my nose converting itself into dribbly faucet (that's an understatement but I'll spare you the details).  And this time of year...well, rest is not really in the cards.  I do work at a bakery afterall and this just so happens to be a rather busy time of year, wouldn't ya know...

But I've endured and even made a little bitty cake.  A little bitty cake with a double whammy of butterscotch.  It just sounded good.  And it was.  Super moist from the pudding and studded with butterscotch chips that caramelized into crispy on the outside, melty on the inside bits.  And yes, it involved a cake mix (again...my apologies), but I wanted something sweet that was quick to whip together.  (I'm baking 60 pumpkin pies in the morning people, sometimes a cake mix is in order).
.
Double Butterscotch Cake

1 box yellow cake mix
1 (3.4 ounce) box instant butterscotch pudding mix
1 cup sour cream
1/2 cup vegetable oil
4 eggs
1 cup butterscotch chips

Empty cake mix and pudding mix into mixing bowl.  Stir until blended.  Add in sour cream, oil, and eggs, mixing until combined for about 4 minutes.  Stir in butterscotch chips.  Pour into prepared cake or cupcake pans (I did both). 

Bake at 350 degrees for 25 minutes (6-inch cake- shown above) or 18 minutes (cupcakes) or until toothpick inserted in center comes out with moist crumbs. 

Adapted from Just A Pinch.

Sea-Salted French Bread

Do not be afraid.

I won't lie to you, this does, in fact, involve yeast. 

There are two kinds of people in the world: those who love yeast and those who..well..don't.  I happen to fall into the former category and yeast and I have always been bff's.  I don't even measure the temp of the water (gasp!) (ps it's supposed to be between 100 and 115 degrees if you're curious and/or OCD).  Instead, I was taught a little trick a few years back while working for a catering company and officially being handed over the role of making all the cinnamon buns.  Here's my secret: simply stick your finger in the warm water before adding the yeast and make sure the water doesn't have a "bite" to it.  Easy peasy. 

Ok, so if you can get over that fear of yeast and get over the fact that yes, you can stop at the grocery store on the way home and pick up a loaf of french bread for approximately 99 cents, then please make a loaf of this bread.  It is super simple (involving only six ingredients) and smells amazing.  Really, who doesn't love the smell of bread baking in the oven?  I think that's gotta be in the top 10 favorite smells of everyone in America.  Oh yea, and it tastes amazing too- don't think I mentioned that :)

Sea-Salted French Bread

1 cup warm water (between 100 and 115 degrees)

1 1/2 teaspoons yeast

1 tablespoon sugar

2 - 2 1/2 cups all-purpose or bread flour

1 teaspoon coarse sea salt

1 egg white

Coarse sea salt, for sprinkling

Combine water, yeast, and sugar in mixer fitted with dough hook and allow yeast to proof for 10 minutes.

Add in flour, starting with 2 cups and adding more if necessary, until tacky, yet pliable dough forms.  Knead in mixer for 5 minutes.  Sprinkle 1 teaspoon salt over dough and knead until well-incorporated.

Remove dough hook and let dough rise in mixing bowl covered with a loose towel until doubled in size (about 1 hour). 

Punch down dough. On a lightly floured surface, roll into a small rectangle. Roll up dough tightly, beginning on the long side. Roll gently back and forth to taper end. Place on a greased cookie sheet. Make deep diagonal slashes across loaf every 2 inches.  Cover again with loose towel, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees.  Brush egg white over top of loaf and sprinkle with coarse sea salt.  Bake for 20 minutes or until golden brown.

Adapted from AllRecipes.

Leftover Halloween Candy Cakey Brownies

Whatchya gonna do with all that junk...

Yes, I'm joining in on the plethora of halloween candy recipes flooding cooking blogs everywhere.  Please don't hate me.  If it's any consolation, I had the idea of these brownies before checking my e-mail on Thursday and seeing my inbox full of leftover halloween this and leftover halloween that.  Really, I did.  But after sinking my teeth into one of these bad boys there was no denying it- I had to share, regardless of the blogosphere overload. 

Now I'll be honest, we actually didn't buy any halloween candy for the little ones this year.  I learned my lesson last year after I anxiously prepared and ran off to the store, bought four big bags of candy, and we had no more than ten kids ring our doorbell that night.  Big. Fat. Bummer.  Apparently all the kids choose to go to the "good" neighborhoods.  Whatever.  More candy for me.  So this year we were the grumpy house.  The party poopers.  The house with the lights turned out and no one home :(

But that doesn't mean we don't already keep a stash of sweet stuff on hand at all times- thus allowing me to whip up a batch of my go-to brownie recipe studded with some candy of choice (this round I used chopped up peanut butter snickers, reese's, cookies and cream hershey's, and 100 grand).  For some crazy reason you can't really see all the little chunks of candy studded throughout as a lot of it sort of just melted its way into the bar during baking but let me tell you...you can definitely taste it- a touch of pb here, a hint of caramel there...a very sweet brownie. 

Leftover Halloween Candy Cakey Brownies

Makes one 8x8-inch pan

1/2 cup butter

1/2 cup semi-sweet chocolate chips

2 eggs

1 teaspoon vanilla

1 cup brown sugar

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Candy of choice, chopped (as much or as little as you'd like)

Preheat oven to 350 degrees.  Melt butter and chocolate chips in small glass bowl (I used a liquid 2-cup glass pyrex) in the microwave in 30 second intervals, stirring with a wisk, until melted and well-blended.

In medium size bowl, using the same wisk, stir together eggs, vanilla, and brown sugar until mixed.  Stir in chocolate mixture.  Wisk in flour, baking powder, and salt until just combined.  Fold in candy pieces.  Bake at 350 for 25 minutes or until toothpick inserted in the center comes out with moist crumbs. 

Chelsea Original :) 

(not sure of the origin of the brownie recipe- I have it scratched down on a little piece of paper)

Buffalo Turkey Chili

Let's talk turkey.

Afterall, it is officially November.  The month that just so happens to center around a big, fat turkey.  The month where the hustle and bustle begin.  The month where maybe, just mayyyybe, the cold weather will finally set in (yea, it's 90 here today).  The month where Christmas trees will go up, pies will be made, and holiday travel plans will be arranged.  Yea....it's gonna be a busy month.

So in the midst of all that craziness, tuck this recipe away in your arsenal to pull out for a quick, easy, and delicious meal on a cold and busy night.  Ok that last sentence didn't do this chili justice.  Let me tell you just how good this chili is.  It is sooo good, that while eating it for dinner, Nathan actually stopped mid-bite to say "wow, this is good".  This NEVER happens people.  The majority of the time while eating dinner I will eventually prompt "how is it?" for fear that he is simply avoiding commenting on what he deems to be a disgusting meal and secretly forcing it down his throat.  So to get a non-prompted, mid-bite compliment is earth shattering.  (p.s. he also text me the next day at work asking if we had any leftover.  Big. Fat. No.  We polished that sucker off.)

Buffalo Turkey Chili

Serves 2 (easily doubled)

1/2 pound ground turkey

1/2 tablespoon oil

1/2 onion, diced

1/4 cup celery, sliced

1/4 cup carrots, diced

1 clove garlic, chopped

1/2 teaspoon cumin

1/2 cup beer or chicken broth

1/2 (15 ounce) can diced tomatoes

1/2 teaspoon paprika

1/4 teaspoon oregano

Pinch cayenne

1/4 cup hot sauce (or to taste)

Salt and pepper to taste

Crumbled blue cheese. cheddar cheese, and cilantro, for topping

Cook the turkey in a large pan over medium heat and set aside.  Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.  Add the garlic and cumin and cook until fragrant, about a minute.  Add the beer or broth and deglaze the pan.  Add turkey, tomatoes, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.  Serve topped with crumbled blue cheese, cheddar, and cilantro to taste.

Adapted from Closet Cooking.

Triple Chocolate Cupcakes with Pumpkin Pie Frosting

I'm a genius.

Let's reminisce.  So remember how I mentioned that chocolate and pumpkin are basically a match made in heaven?  And remember how my parents came into town last weekend for a visit?  Well my mom knows me well because she brought me a gift: some cupcake liners (it's the little things).  This prompted a mission: What can I do with these adorable liners before Halloween escapes me and turkeys and Christmas trees are in full swing? 

Hmmmm....

I must preface what I'm about to tell you by saying that I am a FROM SCRATCH baker.  Meaning I don't really do the whole box cake mix thing [which is odd because #1: I currently have 5 (yes FIVE, no lie) boxes of cake mix on my baking shelf in the pantry because for some reason I have this weird obsession with buying anything that I feel will be the base of some new and fabulous creation.  And because I have the Cake Doctor cookbook which has some pretty fabulous ideas.  And because, quite frankly, it's cheap.  And #2: I basically ate my weight in pillsbury confetti cake the summer of my senior year in college.  (what can I say- it made the perfect late night after the bar food- seriously people).  I need to create a from-scratch version of this sprinkle-filled cake.  Consider it added to The List.]

Ok, so in short, yes.  This is a cake using The Box.  Some of you may be happy to hear this, some of you may not.  But let me inform you that this is the recipe of my favorite chocolate cake recipe EVER.  And I'm a white cake person at heart; however, for some crazy reason this cake recipe is SOOO good that I actually ask my sister to make it for me in bundt cake form for my birthday every year (p.s. this is her recipe so give her a big fat thanks).  Not white cake, not confetti cake, not cookie cake- I want chocolate cake.  From a box.  It's that good. 

And chocolate cake topped with pumpkin pie?  Well, does this really sound like a bad idea to you?  I didn't think so.  Like I said...I'm a genius.

Triple Chocolate Cupcakes with Pumpkin Pie Frosting

For the cake:

Makes 26 cupcakes (or fills one bundt pan)

1 box Devil's Food Cake Mix

1 (3.4 ounce) box sugar-free instant chocolate pudding mix (regular is fine too)

1 (3.4 ounce) box sugar-free instant white chocolate pudding mix (regular is fine too)

4 eggs

1 1/2 cups water

1 cup applesauce

1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Blend cake mix and puddings until combined.  Add in eggs, water and applesauce and mix until moistened (at medium speed for 2 minutes).  Fold in chocolate chips.   

Divide batter into 26 prepared cupcake tins.  Bake for 20 minutes or until toothpick inserted in the center comes out clean.  Cool completely before topping with Pumpkin Pie Frosting.

**For a bundt pan, bake at 350 degrees for 45-50 minutes.

For the frosting:

This is basically pumpkin pie without the crust so if you already happen to have a pumpkin pie on hand, you can either scoop the pie filling out of the crust or blend the crust into the frosting.

2 eggs

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 (15 ounce) can pumpkin (pure pumpkin, not pumpkin pie filling)
1 (12 ounce) can evaporated milk

Preheat oven to 425 degrees.  In a large bowl, beat eggs.  Stir in sugar, salt, cinnamon, ginger, and cloves.  Mix in pumpkin.  Stir in evaporated milk. 

Pour into lightly greased 9-inch pie plate (no crust needed).  Bake for 15 minutes.  Reduce heat to 350 degrees and bake for another 40-50 minutes, until a toothpick inserted comes out dry.  Remove from oven and leave on counter for two hours before use.

**The pie will pipe better if you put it in a large mixing bowl and beat it for about thirty seconds to evenly distribute any moisture before loading it into your pastry bag.  

Cake Adapted from my sister, Melissa.
Frosting Adapted from Cupcake Project.

Mexican Lasagna

I'm a list maker.



Like a REALLY big list maker.  I have lists for everything:  things I need from the grocery store, things I need to do today, things I need to do this week, meals/treats I plan to make/bake this week, meals/treats I plan to make/bake this season, meals/treats I plan to make/bake next season etc., things I need to look up on the internet, things I need to return, things I need to buy, things I plan to buy others for birthday/Christmas, things I need to bring/do/get next time I visit my family, I think you get the picture. 

It's sad, I know- it's the nerd in me.  Lists are coming out of my ears.  What can I say...I'm an organizer.  And I lovelovelove crossing stuff off my list.  Sometimes (don't judge me here, you know you've done it too!), but sometimes I will even write something on my list after I've already done it for the mere satisfaction of crossing it off.  Ahhhhh best feeling in the world.  Well, actually, the best feeling in the world was probably the moment Nathan proposed to me- completely out of the blue in the middle of a ski slope- let me tell you girls...if you've not yet been proposed to it's the most incredible situation in the world.  The movies don't do it justice.  They just don't captivate what goes on inside a girls body and mind when her boyfriend finally gets down on one knee.  Never have I shook my head yes and no at the same time (no this can't be happening, yes I will marry you!) while simultaneously laughing and crying.  Ok, I'm officially rambling,

So, yeah.  Lists.  Lasagna was on one of my lists- my kitchen bucket list- and now I can cross that sucker off.  Well, kinda.  You see, while this one was fun to make and had that kicked up mexican flare, I do still intend to make a traditional italian version soon.  But in the meantime, this will definitely suffice.

Mexican Lasagna

Makes one 9x9-inch pan (I actually halved the recipe and made in a loaf pan)

1 (15 ounce) can black beans, drained and rinsed
1 1/2 cups fresh or frozen corn kernels
4-5 green onions, chopped
Scant 1/2 cup chopped cilantro, plus more for garnish
1 teaspoon dried oregano
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon cumin
1 (28 ounce) can crushed tomatoes (fire roasted if you can find them)
9-12 no-boil lasagna noodles
8 ounces shredded Mexican cheese blend
Hot sauce (I used Chalula)

Preheat the oven to 400 degrees.  Have a 9x9-inch baking dish ready.  In a large bowl, combine the black beans, corn, green onions, cilantro, oregano, garlic powder, cumin, and salt.  Spread a thin layer of tomatoes over the bottom of the baking dish (approximately one fifth of the total amount).  Layer with a 3-4 lasagna noodles, breaking them as needed to fit the pan.  On top of the layer of noodles, spread about one third of the bean mixture.  Layer evenly with about one quarter of the remaining tomatoes and drizzle lightly with hot sauce. Sprinkle with one quarter of the cheese.

Repeat the layering process two times more (noodles, beans, tomatoes, cheese, noodles, beans, tomatoes, cheese).  The last layer will be noodles, tomatoes, and cheese.  Cover the pan tightly with aluminum foil.  Bake at 400 degrees for 35-45 minutes, or until noodles are tender and cooked through.  Remove the foil from the top and bake 5 minutes more, until the cheese is melted.  Remove from the oven and let stand at least 10 minutes before slicing and serving.

Adapted from Annie's Eats.