Pumpkin Maple Coffee Cake


Happy weekend! Since it’s nearly Halloween (how did the time go by so fast?!), I figured that it’s an appropriate time to start the pumpkin recipes coming. Let me tell you, this one’s a good one.


That glorious, slightly browned, sweet crumb topping… it sure is something.


I haven’t even started on the actual cake. It’s moist, practically melts in your mouth, and has that strong pumpkin flavor that every girl (or guy) is craving. Ohhh yeahhhh.


If you’re looking for a dessert to bring to your pot luck, this is it. It’s definitely a crowd pleaser. Or, you can always just make it for yourself this weekend and devour all of it while catching up on your TV shows. I won’t judge.


Have you guys gone to the pumpkin patch yet? I just learned that my DH has never been to a pumpkin patch… ever! He’s never picked his own pumpkin! I don’t even know how that’s humanly possible since I thought every child did that as a field trip in elementary school. Maybe I just went on a lot of field trips as a child?

Now, I feel like I have to have children in order to go the pumpkin patch. Adults don’t go alone and pick out pumpkins, do they? Wouldn’t that be creepy? I have a feeling we’ll have to wait until we have kids now in order to mark “going to the pumpkin patch” off of his bucket list (okay, that’s not really on his bucket list, but it’s on my list for him).


Recipe from Uni Home Maker, who adapted it from Pillsbury.

Pumpkin Maple Coffee Cake


  • 1 1/2 cup of all-purpose flour
  • 3/4 cup of brown sugar
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 2/3 cup of buttermilk
  • 1/2 cup of canned pumpkin
  • 1/3 cup of canola oil
  • 2 teaspoons of maple syrup
  • 2 eggs, beaten
  • Topping:
  • 1/4 cup of brown sugar
  • 1/4 cup of granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • 1/4 cup of pecans, chopped (optional)


  1. Preheat the oven to 350 degrees F.
  2. In a mixing bowl, combine flour, sugar, baking powder, salt, baking soda, buttermilk, canned pumpkin, canola oil, maple syrup and eggs. Mix until just moistened.
  3. For the topping. In a small bowl combine brown sugar, granulated sugar, ground cinnamon, cold butter and pecans. Mix well with a fork until crumbly.
  4. Pour half of the batter in a 9x7 pan. Sprinkle with half of the topping. Spoon the remaining batter over the top, using a spatula to spread evenly. Sprinkle the remaining topping evenly.
  5. Bake for 40-45 minutes or until toothpick comes out clean.

Honey Garlic Porkchops


Our marriage certificate finally came in the mail! I can now officially say that I’m a married woman. It’s a good thing my DH and I don’t believe in luck or bad mojo because we had some things go wrong after the big day.

Exhibit #1: Two days after we were married, my DH got a terrible rash on his finger. Turns out, he’s allergic to the ring! His was 10k white gold, so he could have been less allergic or not allergic at all if we had gotten the 14k white gold, but oh well. The nickel got to him. His skin turned red and raised like crazy. Lucky for us, we bought our wedding bands literally two weeks before our wedding date so we returned it without a problem. We just picked up his new ring today and replaced it with a tungsten one.


Exhibit #2: After a couple of weeks, I was wondering when our marriage certificate would arrive. The county never cashed my check so I was getting worried that it got lost in the mail. While on our honeymoon, we get a message from our officiant that the marriage license was sent back to him because there was a spot on the form that he didn’t fill out. Ahhhhh, that explains why we didn’t get anything! Our officiant had to resend the marriage license back in and we had to wait for it all over again. That was basically our chance to cancel the marriage if we wanted. Was it a sign? Nahhhhh. I told you, it’s a good thing we’re not superstitious. Just over a month later, I’ve got the marriage license in my hand! Hallelujah!


All in all, they’re pretty minor details, but it’s just a pain in the butt having to deal with it. I had to wait a couple of extra weeks to change my last name and the process is going to take a lot longer than I thought. Patience is a virtue, I guess.

These pork chops are adapted from Six Sisters’ Stuff and takes less than 30 minutes to make. This makes A LOT of sauce, plenty to marinate with! The flavor was great– almost like a sweet and sour sauce.

Honey Garlic Porkchops


  • 1.5-2 pounds boneless pork chops
  • 1 cup ketchup
  • 1/2 cup honey
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon minced garlic
  • garlic salt
  • pepper
  • oil for the pan


  1. Sprinkle the garlic salt and pepper on each side of the pork chops.
  2. Make the sauce by mixing the ketchup, honey, soy sauce, and minced garlic together in a bowl.
  3. Pour a little oil on a grill pan over medium heat and let the pan warm up.
  4. Dunk each pork chop into the sauce, making sure to lather up both sides.
  5. Cook for ten minutes on each side, brushing on some more sauce on the meat as you flip. I used pretty thick pork chops so it took me ten minutes per side, but if you're using thinner pork chops then your cooking time will be less.

Six Banana Banana Bread


I’ve always been curious as to what would happen if I kept adding bananas into the batter for banana bread. It doesn’t really seem to change or make a difference if I use 3 or 4 bananas, as indicated in each recipe. Lucky for me, Averie must have read my mind because she did it on her blog with six bananas in one loaf! Alright, I’ll give it a try.


I took six bananas and mashed them up. My bowl was practically overflowing with banana goo. I poured them into my mixing bowl and kept going. There was no looking back now.


Once I was done mixing in the dry ingredients, I noticed that the dough wasn’t too different from normal banana bread dough. Sure, it smelled a lot more banana-y, but that was probably the only real difference. I poured all of it into one loaf pan, sprinkled some cinnamon on top, and waited patiently for the bread to be done baking.


The result was one heavy banana bread. It was dense, moist as can be, and full of banana flavor.



One slice is enough to fill you up because they’re packed with bananas. Seriously. This one loaf of bread can probably feed 8-10 people.


It’s just not my kind of banana bread, but maybe it’s for you. There is no crispy edge in sight. It’s almost as it the loaf was sitting in banana juice overnight, soaking in all of the liquid. I’m more of a fan of the subtle banana bread that’s light enough to eat four slices in one sitting. Recipe from Averie Cooks.

Six Banana Banana Bread


  • 1/4 cup unsalted butter (half of 1 stick), melted
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup sour cream or thick Greek yogurt
  • 1 tablespoon vanilla extract
  • 6 medium/large very ripe bananas, mashed (2 1/2 cups mashed bananas; if your bananas are huge you may only need 4 or 5; if they're small, you may need more)
  • one 3.4-ounce box vanilla instant pudding mix (not Cook 'n Serve)
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • pinch of salt


  1. Preheat your oven to 350 degrees.
  2. Mix together the butter and both sugars. Add in the eggs, vanilla, yogurt, and mashed bananas.
  3. Stir in the vanilla instant pudding mix, flour, baking soda, cinnamon, and salt until just combined. Do not over mix!
  4. Pour the batter into greased mini baking pans and bake for 25-30 minutes, or until toothpick comes out clean.