Cranberry Pecan Pumpkin Bread

October came and went didn't it?  I think that's the fastest a month has ever gone by in my lifetime.  It might have to do with the fact that I packed up my entire life and moved back to Missouri (from North Carolina) in three weeks.  So it was just a tad busy, but I did manage to bake this loaf of Cranberry Pecan Pumpkin Bread, along with a batch of Browned Butter Toasted Pecan Cranberry Oatmeal Cookies, which were pretty good, but I feel like nobody really needs that recipe.  Or this one, to be honest.  There's a million pumpkin bread recipes out there and it's not like you need another one.  I guess me posting this recipe is my way of popping in to say hellooooo and I'm still kickin'.  I hope everyone out there is doing well and having a great fall. 

I'm looking forward to spending this autumn and upcoming holiday season with my family... it'll be nice to be so close to home for a while.  Oh and I can't wait to start baking again! 

Oh gosh, I had another thought the other day; October 2017 marked my tenth year of blogging!  I mean, if you can still call it that.  I barely blog.  But technically... ten years of blogging whoooooo hoooooo.  That's a long time.  That means this blog is ancient in blog years.  Maybe I'll get a second wind and revamp it (I've been saying that for a while).  In the meantime you can catch me on Wanderlust Pig where I eat allll of the delicious things.  

This pumpkin bread was delicious, if you do happen to make it.  I hate the silicon loaf pan that I have; it always bakes such a squatty loaf.  I'm glad I left it behind in North Carolina.  Time for a new loaf pan!  I spread buffalo milk butter on top of this bread, which was pretty good.  Thanks, Trader Joe's.

Cranberry Pecan Pumpkin Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1/2 cup unsalted butter, softened
1 3/4 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 can of pumpkin puree
1/2 cup chopped toasted pecans
1/2 cup sweetened dried cranberries

Heat oven to 350 degrees F.  Coat a loaf pan with nonstick cooking spray.

In a medium bowl sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and clove.  In a large mixing bowl, using a mixer on medium speed, beat together butter and brown sugar until creamy.  Beat in eggs and vanilla until well combined.  Beat in pumpkin until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Stir in pecans and cranberries until just combined.

Spread batter into prepared pan.  Bake 50-55 minutes or until well risen and a toothpick inserted into bread comes out with moist crumbs attached.

Makes 1 loaf

The Best Chewy Brownies

The Best Chewy Brownies

1/2 cup unsalted butter
3/4 cup unsweetened cocoa powder
1 3/4 cups granulated sugar
1/4 cup water
1/4  cup oil
2 tablespoons cornstarch
2 tablespoons dark corn syrup
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 1/4 cups all purpose flour
1/2 cup chocolate chips + additional for topping
1/2 cup finely chopped pecans, toasted + additional for topping

Melt butter, cocoa powder, sugar and water in a small saucepan over medium heat, whisking frequently until mixture comes to a boil.  Remove pan from heat and cool 5 minutes.

Add chocolate mixture to a large mixing bowl, along with oil, cornstarch, corn syrup, baking soda baking powder, salt and eggs, and mix until well combined - about 3 minutes.  Whisk in flour, chocolate chips and pecans until just combined.  Spread batter into a greased 8x8-inch pan.  Sprinkle with additional chocolate chips and pecans, if desired.

Bake 20-25 minutes or until set.  Cool on a wire rack.  Drizzle with caramel sauce, if desired.

Makes 9 big brownies

Morning Glory Muffins

Morning Glory Muffins

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup brown sugar
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 1/2 cups grated carrot (I lightly steamed mine for 1 minute in the microwave to remove some of the "raw" flavor)

3/4 cup crushed pineapple
1/2 cup grated apple
1/2 cup sweetened flaked coconut, toasted
1/2 cup finely chopped pecans, toasted
1/4 cup raisins
2/3 cup quick oats

Heat oven to 350 degrees F.  Grease or line muffins cups with paper liners.  You can make 24 smaller muffins or 12 big muffins.

In a medium bowl, sift together flour, baking soda, baking powder and salt.  In a large mixing bowl, whisk together eggs, brown sugar, oil vanilla and cinnamon until well combined.  Stir in carrot, pineapple, apple, coconut, pecans, raisins and oats until combined.  Stir in dry ingredients until just combined.

Divide batter into muffin pans.  Bake 20-25 minutes or until light golden brown, and a toothpick inserted into muffin cups out with moist crumbs attached.

Cool 5 minutes before transferring muffins to wire racks to cool.

Makes 1 dozen big muffins or 24 regular sized muffins

Chocolate Pecan Tarts

German Chocolate Pecan Tarts

Ingredients: 
Pie Crust

• 1 1/4 cups all purpose flour
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons oil
• 1/4 cup cold unsalted butter, cut into small pieces
• 4-6 tablespoons ice water

• 3/4 cup pecan halves
• 1 large egg
• 1/2 cup dark corn syrup
• 1/2 cup granulated sugar
• 1 tablespoon unsalted butter, melted
• 1 ounce unsweetened chocolate, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup sweetened flaked coconut, toasted (optional)

Instructions:
To make the pie crust, in a large mixing bowl, whisk together the flour, 1 tablespoon sugar and salt until well combined.  Work in oil and butter, using a pastry blender or two forks, until well incorporated and mealy.  Drizzle in a tablespoon of water, and lightly toss dough together with a fork.  Continue until you can form a dough ball and form a disc.  Wrap in plastic wrap and chill an hour or until cold.

Heat oven to 350 degrees F.  Roll out pie dough round on a lightly floured surface, using a floured rolling pin, as thin as you can.  Cut out rounds, using a cookie cutter or shot glass, and press into a 24 cup mini muffin pan.

Toast the pecans lightly in the oven for 8-10 minutes or until fragrant; coarsely chop.
In a large mixing bowl, whisk together egg, corn syrup, 1/2 cup granulated sugar, melted butter, chocolate, vanilla, and salt until well combined.  Stir in pecans and coconut until well combined.  Drop spoonfuls of pecan filling into prepared tart shells.  Bake 10 minutes, or until puffed and golden brown.  Cool a few minutes before removing from pan.

This recipe makes about 48 mini tarts

Grown Up Brownies

Grown Up Brownies

Ingredients:
10 tablespoons unsalted butter
8 ounces dark chocolate (I used 70%), coarsely chopped
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
1/4 cup Baileys
2 tablespoons strongly brewed coffee
1 cup all purpose flour
1 cup pecans, toasted
1/2 cup chocolate chips

Instructions:
 Heat the oven to 350 degrees F.  Line a 13x9-inch baking dish with foil; spray foil with nonstick cooking spray.

Melt the butter in a small saucepan over medium heat; cook and stir until butter starts to foam and turns light golden brown.  Cool butter for two minutes before stirring in chocolate until melted and smooth.  Pour butter chocolate mixture into a large mixing bowl.  Beat in granulated sugar, brown sugar and vanilla until well combined.  Beat in eggs, Baileys and coffee until well combined.  Stir in flour, pecans and chocolate chips until just combined.  Spread batter into prepared pan.

Bake 25-30 minutes, or until shiny on top and set.

Makes 12 big brownies

White Chocolate Cranberry Oatmeal Cookies

Chocolate Turtle Pie

Double Chocolate Pecan Pie

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Southern Chocolate Praline Cake

Southern Chocolate Praline Cake

Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup mayonnaise
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1/4 cup Bourbon
6 ounces bittersweet chocolate, melted
1 cup coarsely chopped pralines, plus extra for topping
1/3 cup warm hot fudge
1/4 cup caramel sauce

Directions:
Heat oven to 350 degrees F.  Coat a 9-inch or 10-inch springform pan with nonstick cooking spray or oil.
In a medium bowl, sift together flour, baking powder and salt.  In a large bowl, whisk together mayonnaise, sugar, egg, milk, and bourbon until well combined; whisk in chocolate until combined.  Whisk in flour mixture and praline until just combined.  Place cake batter in pan.

Bake 30-35 minutes, or until well risen and slightly cracked on top.  Cool 30 minutes before removing outer ring.  Drizzle hot fudge and caramel on top of cake, sprinkle with praline, and serve.

Makes 8 servings

Caramel-Pecan Glazed Brownies

   Caramel-Pecan Glazed Brownies

3/4 cup unsalted butter
8 ounces unsweetened chocolate, coarsely chopped
4 large eggs
3/4 cup mayonnaise
2 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup semi-sweet chocolate chips

Caramel-Pecan Glaze
3/4 cup granulated sugar
1/3 cup heavy cream
4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup finely chopped toasted pecans
Sea salt

Heat oven to 400 degrees F.  Grease an 8x8-inch square pan with butter and dust with flour.

Melt butter in a small saucepan over medium heat.  Remove pan from heat and stir in unsweetened chocolate until melted.

In a large bowl, using a mixer on medium speed, beat together eggs, mayonnaise and sugar for 10 minutes, or until fluffy and doubled in volume.  Beat in chocolate mixture for 1 minute.  Sift together flour, baking soda and salt, and add to liquid ingredients; beat on low speed until just combined.  Stir in chocolate chips.

Spread brownie batter into prepared pan.  Bake 10 minutes.  Reduce oven temperature to 300 degrees, and bake an additional 30 minutes.  Cool on a wire rack.

To make the caramel-pecan glaze, heat and stir sugar in a large saucepan, over medium heat, until it turns to caramel.  Take pan off heat and whisk in half of cream until combined.  Whisk in remaining cream until combined.  Pour caramel in a small dish and cool 10 minutes.  In a large bowl, using a mixer on medium speed, beat together cream cheese and butter until combined - about 1 minute.  Beat in caramel sauce and pecans until combined.  Spread glaze over cooled brownies.  Sprinkle with sea salt, if desired.  Freeze brownies for about 20 minutes, for easier slicing.

Blueberry Buckle Cookies

Blueberry Buckle Cookies

1/2 cup unsalted butter, divided use
3/4 cup dark brown sugar, divided use
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup pecans, toasted
1/2 cup cinnamon chips
3/4 cup wild blueberries

Icing (optional)
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar
1 tablespoon cream or milk

Heat oven to 350 degrees F.

Melt 1/4 cup butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and turns golden brown.  Whisk in 1/2 cup brown sugar, and bring mixture to a simmer, whisking frequently.

In a large mixing bowl, using a mixer on medium speed, beat together browned butter mixture, additional 1/4 cup butter, and additional 1/4 cup brown sugar until well combined and cooled slightly - about 5 minutes.  Add egg, vanilla and cinnamon, and beat an additional 2 minutes, or until well combined. 
In a medium bowl, sift together flour, baking powder, baking soda and salt.  On low speed, beat in dry ingredients until just combined.  Stir in pecans, cinnamon chips and blueberries until just combined.  Drop heaping tablespoonsful of dough onto cookie sheets.  Bake 10-12 minutes, or until golden brown.  Cool 2 minutes before transferring to wire racks to cool completely.

To make the icing, in a large bowl, using a mixer on medium speed, beat together butter, confectioners' sugar and cream until well combined and creamy - about 2 minutes.  Pipe frosting onto cookies.

Makes 18 cookies

German Chocolate Monkey Bread

German Chocolate Monkey Bread

3/4 cup unsalted butter, softened, divided use
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 1/4 cups all purpose flour
3/4 cup brown sugar
2 teaspoons ground cinnamon

Glaze
1/3 cup sweetened condensed milk
1/3 cup semi-sweet chocolate chips
1/4 cup sweetened flaked coconut, toasted
1/4 cup finely chopped pecans, toasted

Heat oven to 350 degrees F. Coat a Bundt pan with cooking spray.
In a food processor, pulse together 1/2 cup butter and sugar until creamy. Add eggs, sour cream, baking powder, baking soda and salt, and pulse until well incorporated. Add flour, and pulse until just combined and dough forms a ball.

In a small bowl, stir together brown sugar and cinnamon until well combined. Melt remaining 1/4 cup butter in a small bowl.

On a floured surface, pat dough into an 8x8-inch square. Slice into 6x7 rows, to make 42 pieces. Roll pieces into balls. Roll balls in butter, followed by brown sugar. Line evenly into Bundt pan, sprinkling pecans over each layer. Bake 30 minutes, or until well risen and golden brown. Cool on a wire rack for 12 minutes. Run a knife around outer/inner edges, and invert monkey bread onto a serving platter.

To make the glaze, stir together sweetened condensed milk and chocolate in a small saucepan, over low heat, until melted and smooth. Stir in coconut and pecans until combined. Drizzle glaze over monkey bread.

Serves 6-8, I would say

Missouri Mud Cake

Missouri Mud Cake

18 chocolate sandwich cookies, finely ground
2 tablespoons unsalted butter, melted, + 1/2 cup softened
1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
3/4 cup milk
1 cup milk chocolate chips, melted
1 cup pecan halves
3/4 cup heavy cream, divided use
1 cup semi-sweet chocolate chips
15 caramels, unwrapped

Heat oven to 350 degrees. Coat a 13x9-inch baking dish with cooking spray.

In a bowl, stir together cookie crumbs and melted butter. Pat crumbs into baking dish; bake 8 minutes.
In a bowl, sift together flour, cocoa, baking powder and salt. In a bowl, using a mixer, beat together softened butter, sugar and vanilla until creamy. Beat in eggs until combined. Beat in flour mixture and milk until combined. Beat in milk chocolate until combined. Pour batter on top of crust; sprinkle pecans on top. Bake 22-25 minutes or until center wobbles only slightly.

Bring 1/2 cup cream to a simmer in a saucepan over medium heat; remove from heat and stir in semi-sweet chocolate until melted. Drizzle chocolate on top of cake.
Bring remaining 1/4 cup cream to a simmer in a saucepan over medium heat; stir in caramel until melted. Drizzle caramel on top of cake. Lightly cover and refrigerate until ready to serve.

Makes 12 servings

Bourbon Chocolate Pecan Cookies

Bourbon Chocolate Pecan Cookies

1 1/2 cups pecan halves
3/4 cup unsalted butter
1 1/4 cups semi-sweet chocolate chips, divided use
1 cup granulated sugar
2 large eggs
3 tablespoons bourbon
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups all purpose flour
Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray, or line with parchment paper.

Place pecans on a cookie sheet; bake 10 minutes or until toasted and fragrant.  Coarsely chop in a food processor.

Melt butter in a small saucepan over medium heat; cook for 2-3 minutes, whisking frequently, until butter foams and turns light golden brown.  Remove pan from heat and whisk in 3/4 cup chocolate chips until melted and smooth.  Pour mixture into a  large mixing bowl.

Add sugar and eggs to mixing bowl.  Using a mixer on medium speed, beat 2-3 minutes, until well incorporated.  Beat in bourbon, vanilla, cocoa powder, baking soda and salt until well combined.  Reduce mixer speed to low and beat in flour, pecans, and remaining 1/2 cup chocolate chips until just combined.

Drop heaping tablespoons full of dough onto cookie sheets, spacing about an inch apart.  Bake 8-10 minutes or until well risen and set.  Cool 1 minute before transferring cookies to wire racks to cool.

Makes 3 dozen cookies

Cherry-Vanilla Bean Cookies

Cherry-Vanilla Bean Cookies

1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 a vanilla bean, seeds scraped out
1 large egg
1/4 cup sour cream
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
3/4 cup dried cherries
1/2 cup finely chopped pecans, walnuts or almonds, toasted
1/2 cup white chocolate chips

Heat oven to 350 degrees F. 
In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and vanilla bean seeds until creamy - about 1 minute.  Beat in egg, sour cream, baking powder, baking soda and salt until well combined - about 1 minutes.  Reduce mixer speed to low and beat in flour, cherries, nuts and white chocolate chips until just incorporated. 
Place heaping tablespoons full of dough onto cookie sheets.  Bake 12 minutes or until light golden brown.  Cool 1 minute before transferring to wire racks to cool completely.

Makes 2 dozen big cookies

Hot Buttered Rum Crisps

Hot Buttered Rum Crisps

1 cup unsalted butter
3/4 cup brown sugar
3/4 cup butterscotch chips, melted
2 large eggs
3 tablespoons spiced dark rum
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all purpose flour
1/2 cup old fashioned oats
1/2 cup finely chopped pecans, toasted
1/3 cup raisins

Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams, and starts to turn golden.  Pour butter into a large mixing bowl.

Add brown sugar and melted butterscotch to mixing bowl; mix, using a mixer on medium speed, until well combined.  Mix in eggs, rum, vanilla, cinnamon, ginger, nutmeg, baking powder, baking soda and salt until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour, oats, pecans and raisins until just combined.  Chill cookie dough in the refrigerator for 30 minutes.

Heat oven to 350 degrees F.

Drop rounded tablespoons of dough onto cookie sheets, spacing about 2 inches apart.  Bake 13-15 minutes, or until golden brown.  Cool 2 minutes on the cookie sheets before transferring cookies to wire racks to cool completely.

Makes about 2 dozen cookies