Lovin' From the Oven

Pumpkin Coffee Cake

by 3 Comments

pumpkinbars-5

pumpkinbars-4

pumpkinbars-6

pumpkinbars

pumpkinbars-3

pumpkinbars-2

pumpkinbars-7

Happy Turkey Day, lovelies! I hope everyone is spending it with the people that they love the most. I’m thankful for each and every one of you, keeping my blog going even though I’ve been so distant this month. Thanks for the continuous support through my training! This is my first Thanksgiving being away from home so I’m spending it cooking and cleaning. Since I’ve been MIA the past couple of weeks, I had four loads of laundry to do. Eight dollars in quarters. Eeeep!

I made blueberry pancakes for breakfast and will be cooking turkey stuffed with apples and cranberries, mashed potatoes with gravy, stuffing, cornbread, and green beans for tonight. Cooking is truly a labor of love (my DB’s lucky I love him so much. Hah). Thank goodness I have Rihanna’s new CD “Talk That Talk” to keep me company in the kitchen. I’ve been waiting for this CD to come out for weeks.

For dessert, pumpkin is a must! Unfortunately my DB is not a fan of pumpkin, so I did all my pumpkin baking earlier and gave them out at coworkers/law school kids. Instead of making the usual pumpkin pie tonight, try out this cake! I baked it in a 9×13 pan instead of the two 8″ round pans, as recommended in the recipe from allrecipes. They’re fudgy, dense, and came out more like bars instead of cake. Have a delicious dinner tonight!

Print
Pumpkin Coffee Cake

Ingredients

    TOPPING:
  • 1/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 1/2 cup chopped pecans
    • CAKE:
  • 1/2 cup butter or margarine, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup canned or cooked pumpkin
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 325 degrees.
  2. First make the topping. In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans and set aside.
  3. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin and vanilla; mix well. Combine the dry ingredients and add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into a 9x13 pan. Sprinkle with topping.
  4. Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean.
https://lovintheoven.com/pumpkin-coffee-cake/

S’mores Brownies

by 6 Comments

smoresbrownies-2

smoresbrownies

smoresbrownies-3

smoresbrownies-4

smoresbrownies-5

Yesterday, I went on a glorious wine tasting trip with some Boalties. It’s such a blessing to be living so close to the city, college life, suburbs, mountains, AND wine central! Just a hop, skip, and a jump and we can be in any of those places in a heartbeat.

Speaking of hop, skip, and a jump.. I was actually reminded of those phrases when I interviewed with a flight company. And guess what… I GOT THE JOB! Well, I was invited to training, meaning I have to pass all the tests before I’m considered an in-flight team member aka flight attendant. Can you believe it?! I’m more than ecstatic!! I’ll be starting training on the 1st.

To celebrate the good news, I’m sharing a good recipe. Everybody loves s’mores and brownies, so combining the two together only makes sense. Using the boxed mix makes the recipe easier, but the doctored up part makes it look especially homemade! You can sub the boxed mix for your favorite from-scratch brownie recipe if you wish, but it isn’t necessary.

Print
S’mores Brownies

Ingredients

  • 1/2 cup (1 stick) melted butter
  • 1 1/2 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/2 tsp of cinnamon
  • pinch of salt
  • 1 brownie mix box
  • 3 1/2 cups mini marshmallows

Directions

  1. Preheat oven to 325 degrees. Line an 8x8 pan with tin foil.
  2. First, make the crust. Mix together the melted butter, graham cracker crumbs, sugar, cinnamon, and salt. Press into the bottom of the lined pan. Bake for 15-20 minutes.
  3. Prepare the brownie mixture as listed on the box. Pour the batter over the baked crust and bake per directions on the box, about 35-40 minutes.
  4. Remove pan from the oven and change your oven setting to broil. Sprinkle the mini marshmallows on top of the baked brownies and pop back in the oven for a minute or two until the marshmallows lightly brown. Make sure to keep an eye on it because this process happens very quickly!
  5. Let cool completely and cut with a cold, wet knife.
https://lovintheoven.com/smores-brownies/

Brookies in Reverse

by 7 Comments

brookies-2

brookies-3

I brought these to a potluck, but sadly, they were out-shined by another bar recipe that I brought (coming soon! hint: they had nutella). That doesn’t mean that the brookies weren’t good… it just means the other bar was breathtaking.

I’ve made brookies before, but the other way: brownie cookies. These are the reverse: cookie brownies. So perhaps these should appropriately be called crownies? Nahhh, that just sounds like a nickname for a crook. How can you go wrong with a brownie and a cookie? They’re the most standard items in the dessert world. Combine the two and you’ve got simplicity at its finest. From Buns in my Oven.

Feel free to sub a boxed mix of brownies in instead of making it from scratch!

Brookie
Click here for a printable recipe

Ingredients
For the brownies:

  • 1 cup (2 sticks) butter 
  • 2 1/4 cups sugar 
  • 4 large eggs 
  • 1 1/4 cups cocoa powder 
  • 1 teaspoon salt
  • 1 teaspoon baking powder 
  • 1 teaspoon espresso powder, optional 
  • 1 tablespoon vanilla extract 
  • 1 1/2 cups all-purpose flour 
  • 2 cups semi-sweet chocolate chips 

For the cookies:

  • 2 1/4 cups all-purpose flour 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar 
  • 3/4 cup packed brown sugar 
  • 1 teaspoon vanilla extract 
  • 2 large eggs 
  • 2 cups semi-sweet chocolate chips

Instructions
For the brownies:

  1. Melt the butter in pan over low heat. Mix in the sugar and stir continuously until smooth. Do not allow sugar mixture to boil. 
  2. Pour butter mixture into a a stand mixer. Mix in the cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Fold in the flour and chocolate chips until well combined. Set aside. 

For the cookies:

  1. Preheat the oven to 350 degrees. 
  2. Cream together the butter, both sugars, and vanilla until creamy.
  3. Add eggs, one at a time, mixing well after each addition. Gradually beat in the flour, baking soda, and salt. Stir in the chocolate chips. 
  4. Pour the brownie batter into a greased 9 x 13 dish. Drop small spoonfuls of the cookie dough on top of the brownie batter. 
  5. Bake for about 30 minutes or until a toothpick inserted into the brownie portion comes out mostly clean.

Totally unrelated, but I learned how to do a fishtail braid. I was so excited that I even made a video to share with you! I originally shared this on my style blog. I apologize in advance for my frozen face the last ten seconds. Feel free to skip over that part, I’m a newbie.

Categories