DIY Pumpkin Topiary

posted by Marion@Life Tastes Good on 2013-10-30

DIY Pumpkin Topiary: It is finally starting to cool down here in FL! We had our first taste of fall weather this past weekend and it got me motivated to decorate just a little! 

I rummaged through our storage closet and found all of our fall decorations and went to work!

Last year I made this Pumpkin Topiary and it was so easy! It is definitely my kind of DIY project!

It looks great! Requires few materials and no gluing or nailing or any real tools! and it is easy to store and use every year! You can certainly use real pumpkins for this, but that will require a little more work and $$$, so I recommend the faux pumpkins you can pick up at your local craft store. 

Apple Cinnamon Cake

posted by Marion@Life Tastes Good on 2013-10-21

Mmmmmm is there anything more delicious than fresh baked apples and cinnamon? I didn't think so, but apples, cinnamon, AND cake together in one moist, delicious, easy to make loaf just might be the answer to my dessert prayers! 

I used a Pink Lady Apple (or Cripps Pink) in this recipe. I pretty much use the Pink Lady for everything apple these days. It has succeeded the Granny Smith as my favorite for both eating and baking.

This Apple Cinnamon Cake won't last long, so you'll probably want to make two!! I did! Okay, so I made 3! Don't judge! I gave one away :)

Pumpkin Pie Bread Recipe

posted by Marion@Life Tastes Good on 2013-10-18

Forget the pie on Thanksgiving! Take the easy way out and make this Pumpkin Pie Bread!! 

Squish all the smooth, wonderful goodness of a pumpkin pie into a bread pan and, voila, out comes a moist, sweet, and spice filled burst of happiness! It is love at first bite! 

This recipe is the perfect combo of spices to pumpkin to sweetness, and when you have this bread in the oven it fills the entire house, and probably your whole neighborhood, with aromas that are hard to resist! 

If you aren't prepared for unexpected neighbors dropping by to "borrow" something you might get caught in your curlers and pj's. The heavenly aromas will bring all the neighbors to your door!

Pumpkin Maple Coffee Cake

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OOOH soooo yummmmy!

I had some leftover pumpkin after making the Pumpkin-Pecan Braid, so I went in search of another yummy pumpkin recipe.  Seeing as Pillsbury did such a good job on the braid recipe, I went to their website first. Because I LOVE COFFEE CAKE it was a no brainer to try this recipe.  My only issue was I didn't have maple flavoring, and I couldn't find it anywhere! So I decided to use pure maple syrup, and you know what? It worked just fine! The maple-y flavor came through in just the right amount!

Ingredients

Cooking spray

1.5 cups all-purpose flour (Pillsbury Best)

3/4 cup firmly packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (or 2 teaspoons vinegar in milk to make 2/3 cup - let sit for about 5 mins)

1/2 cup canned pumpkin

1/2 teaspoon pure maple syrup

1/3 cup vegetable oil

2 large eggs, beaten

Topping

1/2 cup sugar

1 teaspoon ground cinnamon

1 teaspoon pure maple syrup

Directions

Heat oven to 350 degrees F. Spray the bottom only of a 9" square pan with cooking spray. 

For the coffee cake combine flour, brown sugar, baking powder, salt, baking soda, buttermilk, pumpkin, maple syrup, oil, and eggs in a bowl until combined.

For the topping combine sugar and cinnamon until well mixed. Stir in maple syrup until blended.

Spoon half of batter into prepared pan and sprinkle with 1/2 of topping. Then carefully spoon remaining batter into pan and top with remaining topping.

Bake in pre-heated oven for 30-40 minutes or until toothpick comes out clean. Mine was done after 40 minutes. Cool for 15 minutes and enjoy!

Recipe inspired by Pillsbury's Pumpkin Maple Coffee Cake