Vanilla Crumb Cakes

Every year for the past couple years I have made my friends treat trays for Christmas. I deliver them one by one in an effort to do a small catch up with my friends before moving on to the next person on my list.

It’s my way of putting a little extra Christmas joy in the holidays. batter

I always try to mix and match flavors and textures and make sure I add something savory as well. I would like to think if they were to eat the tray all at once they wouldn’t get bored with the flavors of the different items.

This recipe was my vanilla flavored and cake textured item.

batter in tinsThis was a simple batter to pull together. A couple whirls in the food processor, a whisk or two, and then folding it all together with a spatula.

Plus I found these adorable tiny loaf pans that would make a small cake fit perfectly on the tray!

loaf on tray

One extra plus, these cakes are extremely forgiving. In one batch I accidentally forgot to bring out the crumb mixture.. Yeah what is a vanilla crumb cake without the crumb?! A delicious, powdered sugar sprinkled cake!

See it really can be a no stress Christmas!

Vanilla Crumb Cakes

Yields 2 crumb cakes

1/4 cup plus 2 Tablespoons granulated sugar

1/4 cup plus 2 Tablespoons firmly packed light brown sugar

1 1/2 cup plus 2 Tablespoons all-purpose flour

1/4 teaspoon freshly grated nutmeg

1/2 cup unsalted butter, cut into pieces

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

To make cake:

Preheat oven to 350 F. Put sugars together in food processor bowl, pulse until combined. Add flour and nutmeg, pulse until blended. Put butter into flour mixture and pulse until crumbly. Remove and reserve 1/2 cup crumb mixture.

Combine buttermilk, vanilla, baking powder, baking soda, and salt; whisk in egg. Pour over crumb mixture in large bowl; fold with spatula until dry ingredients are moistened.

Spoon batter evenly into two greased small loaf pans. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter.

Bake at 350 F for 35 minutes or until wooden pick comes out clean.

Pecan Pie Cake

Well I did it! I completed my challenge. I got all three posts done over the weekend. I am pretty proud of myself (with this recipe and the completion of my challenge).

pecan pie cake

I made this cake for Thanksgiving and it did not disappoint.


It may have a confusing name, but the name describes it perfectly. It is all the elements of a pecan pie in cake form. Pie + Cake = Delicious!

Pinterest never disappoints! I actually got a variation of this recipe from this site. I toasted my pecans and did not use the frosting because I am not really into whipped cream frostings. EndingTheSilence

Another great thing I found from the internet is a new program offered by NAMI. One of the presenters gave their opinion on the program and why it is so different from the other programs teaching about mental illness.

Pecan Pie Cake

Yields 1 Three Layer 9-inch cake

Pecan Pie Filling

1/2 cup packed brown sugar

3/4 cup dark corn syrup

1/3 cup cornstarch

4 egg yolks

1 1/2 cups half-and-half
pinch salt
3 Tablespoons butter
1 teaspoon vanilla
To make the filling:
Whisk together the first 6 ingredients in a large, heavy saucepan until smooth.  Bring to a boil over medium heat, whisking constantly, and boil for 1 minute,  or until thickened.  Remove from heat; whisk in butter and vanilla.
Place a  sheet of plastic wrap directly on surface of mixture to prevent a film from  forming, and chill at least 4 hours.
Pecan Pie Cake
3 cups pecans, toasted and finely chopped
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 tablespoon vanilla
2 cups flour, sifted
1 teaspoon baking soda
1 cup buttermilk
3/4 cup dark corn syrup
To make the cake:

Preheat oven to 350. Sprinkle 2 cups toasted pecans evenly into 3 generously buttered 9-inch round cake pans; shake to coat  bottoms and sides of pans.


Beat butter and  shortening at medium speed with an electric mixer until fluffy, and gradually  add sugar, beating well.  Add egg yolks, 1 at a time, beating just until blended  after each addition.  Stir in vanilla.
Combine flour and  baking soda.  Add to butter mixture alternating with the buttermilk, beginning  and ending with flour  mixture.  Beat at low speed just until blended after each  addition.  Stir in remaining 1 cup pecans.
Beat egg whites at  medium speed until stiff peaks form, and fold one third egg whites into batter.  Fold in remaining egg whites.
Pour batter into prepared pans.
To assemble the cake:
Put one layer pecan side up on plate, pour 1/3 of filling onto layer. Spread filling over layer without letting it flow over sides.
Stack second layer on filling pecan side up, pour 1/3 of filling onto layer. Spread filling over layer without letting if flow over sides.
Stack third layer on filling pecan side up, pour remaining 1/3 filling onto layer. Spread filling over layer. Decorate as desired.

Pumpkin Ice Cream

This will be my last pumpkin post for the season. I have had a pretty good run. Muffins, pies, and now ice cream! And all made from some adorable little pumpkins I got from the farmer’s market.

I don’t have a lot to say about this recipe but that it was eaten pretty much all by me and within 72 hours of me making it. I can’t be helped around ice cream.

It’s an issue.

ice cream

This ice cream was pretty spectacular. So much so that this is the only picture I took of my half-eaten, somewhat melted first bowl of it. From this point on I ate it straight out of the container. No shame.

Something just as quick and fun as making this ice cream (maybe not quite as delicious) is getting you and your friends involved in an engaging text conversation over mental health issues. This new social movement started this past week on December 5th and is continuing until January 30th.


I would love to hear how your experience went! So leave a comment below.

Pumpkin Ice Cream
Yield 1 Quart

2 cups 2% milk

1 cup heavy cream

¾ cup sugar

5 tbsp fresh pumpkin puree

2 egg yolks

1 tsp pure vanilla extract

¼ tsp ground cinnamon

Grated fresh nutmeg

Pinch of salt

To make the ice cream:

Combine the milk, cream, sugar and 3 tablespoons of pumpkin puree in a heavy sauce pan. Turn the heat to medium and bring the temperature to 180 F, stirring often. The milk should begin to foam on the top, but it should not come to a full boil. Remove from the heat.

In a small bowl, whisk together the remaining pumpkin puree, egg yolks, vanilla, cinnamon and salt. Temper the mixture by slowing pouring in ½ cup of the warm milk, while whisking vigorously.

Transfer the tempered egg mixture back to the pan of warm milk by pouring slowly and whisking constantly.
Return the pan to medium-low heat. Cook stirring often for about 5 minutes, until the milk begins to foam again, but do not allow it to come to a boil.

Refrigerate until cold, at least 1 hour.

Freeze in a counter-top ice cream maker per the manufacturer’s instructions. As the ice cream is freezing, grate fresh nutmeg into the container (make sure as much as possible that it is evenly distributed).

Pumpkin Cup-Pies

Phew… It has been a busy last couple of weeks. I have been baking up a storm with no time to post on it. Not to mention all the great mental health awareness events that I let pass by unmentioned. Well that is all about to change. I hope to get all the recipes I have been working on posted on by Sunday.


I am up for the challenge!

You may be all pumpkin-ed out after the past weeks holiday festivities, but maybe you have some real pumpkin decorations that you would like to use instead of just throw away before they rot. After all pumpkin can be a December food as well (Hey.. it’s mentioned in multiple Christmas songs!).

roasted pumpkins

So a bit ago I made some miniature pumpkin pies (let’s call them cup-pies). These cup-pies were baked in muffin pans and filled with delicious pumpkin pie filling.

Even more miraculous than tiny pies was the fact that there were no cans involved in the making of the pumpkin. That’s right I used a real pumpkin that had been roasted in the oven (instructions below) and pureed in the food processor. It made the creamiest and smoothest pumpkin pie filling I had ever tasted. pumpkin shells

Now that the holidays are in full swing that means that most people are around family more than they may be during the rest of the year. This can be a good and bad thing. Some people have more difficulties around the holidays for various reasons, but the holidays are actually no worse than the rest of the year for suicide rates as it may have once been believed.

pumpkin puree

Some good reminders for making the holiday season better for you is to not try to accomplish everything little thing on your holiday list. It is okay to pair down. You don’t need to do something seasonably related every day of the season. It is perfectly okay to do the things that are the most fun for you and let go of the things that will cause you extra stress.

dough cut outs

I believe that a good portion of the holiday difficulties come from people’s expectations being too high. I know that can be the case for me, but I am challenging myself to only do the things that make me happy and don’t add any unnecessary stress to my life. That in itself is a challenge because I am a perfectionist and I like to have everything and it all must be perfect. But I challenge you to work with me in letting it be less than perfect so that you can be happy during the holiday season.

before cuppies

These little pies can be helpful for you to think about when trying to do everything at once. What I mean is these little guys are perfectly fine waiting around for when you have time to complete them.

One day you can roast the pumpkin and come back to it when it cooled down and throw it in the food processor. The next day or a few days later you can make the pie crust. At another time you can make the filling. And whenever you are ready you can put them all together and enjoy. I hope we can work together on relieving stress through the holiday season.

after cuppies

And whenever you are ready for it you can have these delicious two-bite pies for your enjoyment.

Pumpkin Puree

1 medium pie pumpkin

To make the puree:

Preheat the oven to 425 F. Split the pumpkin in half and put face down on a parchment lined baking sheet. Bake for 50 minutes or until you can insert a fork easily into the flesh. Scoop out the pumpkin seeds and stringy material. Scoop out the pumpkin flesh and put into food processor. Pulse until flesh is smooth.

Pumpkin Pie Filling

2 cups pumpkin puree

1/2 cup heavy whipping cream

1/2 cup evaporated milk

3 eggs

1 cup brown sugar

1 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp allspice

1/4 tsp salt

To make the filling: Combine ingredients and whisk thoroughly.

Pie Crust

1 cup butter, chilled and cubed

2 1/2 cups all purpose flour

1 teaspoon brown sugar

1 teaspoon salt

Freshly grated nutmeg

1 teaspoon cinnamon

3-4 tablespoons ice water

To make the crust:

Combine the flour, sugar, salt, nutmeg, and cinnamon in the food processor. Add the butter and pulse until you have pea sized pieces. Add the water until the mixture comes together in a shaggy dough – you should be able to squeeze it together in your hand. Roll out the dough and cut it with a 2-inch round cutter and roll out thinly. Put dough in muffin cups making sure do leave no air bubbles underneath the dough.

To make the pies:

Pour filling into dough cups until almost filled (filling will puff up slightly while baking, but will deflate once cooled). Bake at 350 F for about 20 minutes or until pies have set and developed a caramel coloring. Cool slightly in pans and transfer to cooling rack. Enjoy!

Apple Pie with Buttermilk Crust

Today is Veteran’s Day.

I couldn’t think of a better way to show my appreciation than to bake an apple pie.

apple pie leavesI have made this apple pie before many, many times. But I have added my favorite ingredient as of late into the crust: buttermilk.

This is also one of the easiest pies to make. Make the dough, mix the apples and sugar together, roll out the dough, put the apples in. Done.

Well.. maybe there are a few more steps but that is essentially it.

Another thing I thought about when thinking of Veteran’s Day was what these veterans bring back with them as they obtain the veteran status.

soldier ptsd

For veterans, some great resources that are available can be found here. For those of you that are not veterans, but would like to help listening is always my first option when offering help. Some of the things they may say may be horrifying to you, but its really not about you. The biggest thing you can do is be accepting of what they have to say.

Maybe even chat with them as you are baking this pie. Using your hands while chatting can really help the words flow.

apple pie crustMaking the dough and rolling it out.

dough wrappedGiving it time to chill can give you a moment to let them talk with you with your undivided attention.

apple peelPeeling the apples can be such mindless work that can put there mind at ease.


Mixing up the apples and sugar. Pouring it in to the crust.

apple pie crust before

Covering up the apples with one whole sheet of pie crust is an option. Or you can cut it up into strips and have fun with it.

This is just one excuse to get in the kitchen, get your hands dirty, and chat with someone. Find something that works better for you or the other person.

Apple Pie with Buttermilk Crust

For the crust:

2 cups all-purpose flour

1 teaspoon salt

1/3 cup shortening, chilled

1/3 cup plus 2 tablespoons butter, cut and chilled

4 to 5 tablespoons iced buttermilk

To make the crust:

Combine flour and salt in food processor. Add shortening in chunks and pulse 2 or 3 times. Add butter and pulse until small chunks of dough form. Pour in tablespoons of iced buttermilk until dough barely comes together. Cover in plastic wrap and put dough in refrigerator to chill.

For the pie:

6 cups peeled, sliced apples

1 tablespoon lemon juice

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

2 tablespoons all purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter

To make pie:

Roll half of pastry to 1/8- inch thickness on a lightly floured surface. Place in a 9-inch pieplate; set aside.

Combine apple and lemon juice in a large bowl. Combine 1/2 cup granulated sugar and next 4 ingredients. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter.

Roll remaining pastry to 1/8-inch thickness, cut into strips and place over pie (you can also put whole pastry over pie and put slits in the top).

Bake at 450 F for 15 minutes, and reduce heat to 350 F, and bake 50 more minutes.

Halloween Leftovers, Part Two – Candy Corn Cookies

So I know that this post has the implications that I am making something out of leftovers.

But that’s not true. I bought these candy corn explicitly for these cookies.

candy corn

They were earmarked for these cookies and the leftovers were actually a bonus because I got to eat them all. I am lucky enough to not know anyone that likes candy corn.

Well if they do then its not really around long enough for me to find out.

However, these candy corn cookies did not turn out like the pictures on this blog. It was actually quite unfortunate how badly these cookies turned out aesthetically.


I am not going to edit this picture because I want to show how truly pitiful they came out. I tried multiple times to make these cookies. I even put the candy corn in the center of the dough ball like the previous blog mentioned to do.

But they came out like the above picture with blobs of melted candy corn oozing from the sides of the cookies. The one good thing that came from these little guys is that I found out that I love melted candy corn. Chewy, melty goodness.

Candy Corn and White Chocolate Cookies

Attempted reproduction of this recipe here

1/2 cup unsalted butter, soften

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 tablespoon vanilla extract

2 tablespoons half-and-half

2 cups all-purpose flour

2 teaspoons corn starch

1 teaspoon baking soda

1/2 teaspoon salt

2 cups candy corn

1 cup white chocolate chips

To make the cookies:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 5 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.

Stop, scrape down the sides of the bowl, and add the next 5 ingredients (through optional salt), and mix on low speed until just incorporated, about 1 minute; don’t overmix.

Add the candy corn, white chocolate chips, and mix until just incorporated.

Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter. Important note – Strategically place candy corn so that it’s not baking directly on cookie sheet because it will melt, burn, or turn runny if it is. The candy corn pieces need to be in the interior of the cookies, shielded and buffered by dough.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center.

Halloween Leftovers, Part One – Candy Bar Brownies

I had a jam packed Halloween weekend.brownie batter candies

I hosted a party with costumes, friends, and, of course, food.

Leading up to the party I baked, decorated, and costumed myself.eggs

Also, I passed out candy to one child. One. I bought candy for at least 50 children.

So needless to say I had leftovers.

This month there is one important mental health awareness day. International Survivors of Suicide Day.


When I first think of this day I think of those that tried to commit suicide but did not die. Instead this day is intended for those who were left behind after a loved one committed suicide.

What is left behind after someone takes their life? Questions with no answers.

Where do you begin? Can there be anyone who understands the complicated emotions? Is there anything to help? There are so many resources for those that have been left after a loved one has ended their life. There is support specifically for you.

The American Foundation for Suicide Prevention is a tremendous resource for those who need this specialized type of support and resource.

Brownie dry ingredients

So I am not sure if your trick or treaters were as sparse as mine, but I ended up with a lot of candy. Lots of leftovers. So what do you do when life hands you way too much candy and no one to give it away to?

Make brownies!

So that is exactly what I did…

snickers candy

I chopped those little guys up and scattered them across the top of some delicious triple chocolate brownies. That’s right.. Triple. Chocolate. Cocoa. Semisweet chips. White chocolate morsels.

chocolate chips

Candy Bar Brownies

Yield 24 brownies

1 1/3 cups all-purpose flour

1 1/4 cups sugar

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs

3/4 cup butter, melted

1 1/4 cups semisweet chocolate morsels

1 cup white chocolate morsels

12 fun size Snickers bars, chopped – or as many as you need!

To make the brownies:

Stir together first 5 ingredients in a large bowl. Add eggs and butter, stirring well. Stir in morsels. Pour batter into a lightly greased 9 x 13 pan. Sprinkle evenly with candy pieces; gently press candy into batter.

Bake at 350 F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely before cutting into bars.