orange spiced crumb cake . . . a new Fall favorite

 

I'm really excited to share this recipe with you!

I discovered it last Fall while watching Brunch @ Bobby's, one of my favorite shows on Food Network.   If you know me well, or if you've followed me for very long, then you know that my favorite time of day to entertain is brunch.

I'm always looking for new recipes to add to my brunch menus . . . and this recipe for orange spiced crumb cake will be a new staple for my Fall and Winter menus.

It's moist . . . flavorful . . . and has a tender crumb. And oh! the streusel topping . . . it's perfection, too! And there's a lot of it. I think the ratio might be 50% cake / 50% streusel . . . oh my!

What makes this crumb cake a perfect recipe for any Fall gathering is the addition of cardamom and orange . . . a combination made in heaven.  And because it's baked in a 9 x 13 inch baking dish, it yields enough to serve a crowd.

I noticed that it tastes even better on the second and third day. I'm sure it's even better on the fourth day, but I wouldn't know because it's always gone before that.

It's also a great recipe to bake the day before hosting a gathering, since the flavors intensify with every passing day.  You can spend the extra time you'll have the day of your gathering with your family and friends, instead of in the kitchen (smile).

My crew gobbled up the first batch within 48 hours!

It was so good that I quickly baked another batch to share with our Littles' teachers. I cut big 5 x 5-inch squares, wrapped them in cellophane sheets, and then tied them with big burnt orange-colored bows. Our youngest daughter's teacher told her that it was her favorite treat yet!

I keep oranges in our fridge these days, just so that I can make this crumb cake at a moments notice!

We have guests coming from out-of-state to stay with us soon (I'm so excited!), and I think a beautiful platter piled high with orange spiced crumb cake will surely be on our breakfast table . . . along with my favorite strata with spicy Italian sausage, Gruyere, spinach, and shallots. 

Fall entertaining can't get much easier than this! Enjoy, friends!

Crumb Topping 
1 1/2 cups pecans, optional 
2 sticks unsalted butter, melted 
3/4 cup light brown sugar 
1/2 cup pure cane granulated sugar 
2 2/3 cups all-purpose flour 
1/2 teaspoon ground cardamom 
1/4 teaspoon ground cinnamon 
1/4 teaspoon fine sea salt 
1/8 teaspoon ground nutmeg 
.     .     .     .     .     .     . 

  

Cake 
1 stick unsalted butter, melted, plus more for greasing 
3 cups all-purpose flour 
1 1/4 cups granulated sugar 
1 1/2 teaspoons baking powder 
1/2 teaspoon salt 
1 cup whole milk 
1/4 cup canola oil 
2 teaspoons finely grated orange zest 
1 teaspoon pure vanilla extract 
2 large eggs 
.     .     .     .     .     . 

Glaze 
3/4 cup confectioners' sugar 
2 Tablespoons unsalted butter, melted 
2 teaspoons orange juice 
1 teaspoon finely grated orange zest 
1/2 teaspoon pure vanilla extract  
.     .     .     .     .     .     .

Preparation

For the crumb topping
Preheat the oven to 350 degrees F. 
Spread the pecans in an even layer onto a baking sheet and toast in the oven, stirring once, until lightly golden brown and just fragrant, about 8 minutes. Transfer to a baking rack and let cool slightly before coarsely chopping.
Melt the butter in a medium saucepan over high heat until it begins to turn light golden brown. 
Whisk in both of the sugars and cook until smooth. 
Take the pot off the heat and add the flour, cardamom, cinnamon, salt and nutmeg and mix until clumps begin to form. Refrigerate the crumb mixture for 15 minutes.

For the cake
Heavily butter a 9- by 13-inch baking pan. 
Whisk together the flour, sugar, baking powder and salt in a large bowl. 
Whisk together the melted butter, milk, canola oil, orange zest, vanilla and eggs. 
Add the wet ingredients into the dry ingredients and stir until just combined. 
Scrape the batter into the prepared baking pan, smoothing out the surface. 
Scatter the crumbs in large clumps over the cake; the crumb layer should be quite deep.
Bake until the crumbs are golden and firm and a tester inserted in the center of the cake comes out with a few moist crumbs, about 55 minutes. 
Transfer to a rack to cool.

For the glaze 
Whisk together the sugar, butter, juice, zest and vanilla.
Once the cake is cool, drizzle the glaze over it and cut into 9 pieces. 
Serve on a platter.
recipe courtesy of Bobby Flay

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Autumn Chicken Stew

Autumn stew is one of my favorite Fall dinners. I discovered this amazing dish several years ago, and I look forward to making it every year when the temperatures cool down. It's packed full of vegetables, chicken, and warm spices.

Aren't the colors bright and beautiful!?

What makes this stew so delicious is the addition of Moroccan seasoning (recipe below).

Moroccan seasoning is made up of warm spices like cinnamon, allspice, ginger, coriander, white pepper, and turmeric.

Did you notice that most of the spices I mentioned above are used in Fall and Winter baking? They're what give desserts and savory dishes their 'warmth.'
  

In this magical stew, the sweet carrots and butternut squash, spicy parsnips, and creamy potatoes are a delicious compliment to the bounty of warm spices that are used to season every layer of this dish.
  

It might sound silly, but every bite is like a great big warm hug. 

My secret to making this stew over-the-top delicious is to sprinkle the Moroccan seasoning on the chicken (under the skin) before browning it . . .  AND sprinkle the seasoning on every layer of vegetables as they're added to the Dutch oven. The heat awakens the spices . . . and then bakes the flavor into the chicken and vegetables, so that every mouthful packs a flavorful, warm bite.

Oh my, the broth is heavenly, too! So I serve a loaf of fresh bread alongside the stew, so that we can soak up every bit of the yumminess. 

I hope your family enjoys this hearty and delicious Fall-inspired stew as much we as do! 

Autumn Chicken Stew

.     .     .     .     .

3 Tablespoons olive oil

1 1/2 lbs chicken thighs (or chicken breast, bone in)

1 sweet onion, chopped

3 carrots, peeled and chopped

1 small butternut squash, peeled, seeded, and cubed

2 red or purple potatoes, cut into 1/2-inch cubes

2 parsnips, peeled and sliced

3 cups chicken broth

2 Tablespoons Moroccan seasoning

1/2 teaspoon salt

1/2 teaspoon pepper
Italian flat leaf parsley, chopped *optional garnish

Moroccan Seasoning

.     .     .     .     .

2 teaspoons ground ginger

2 teaspoons ground coriander

1 teaspoon ground white pepper

1 teaspoon ground cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground turmeric

.     .     .     .     .

Preparation
Heat oil in a 4-quart dutch oven over medium heat.

Sprinkle both sides of the chicken (under the skin) with salt, pepper, and a pinch of Moroccan seasoning.

Cook chicken in oil for for 5-7 minutes. turning once, until browned. Remove from Dutch oven; cover to keep warm.

Add onion, carrots, and parsnips to Dutch oven and cook for 5-7 minutes. Sprinkle with Moroccan seasonings, stirring occasionally, until crisp tender.

Add butternut squash and potatoes. Sprinkle with Moroccan seasoning and cook for 5 minutes; stirring occasionally.

Return chicken to pan; add chicken broth, and sprinkle with the remaining seasoning. Stir.

Heat to boiling, reduce heat. Cover; simmer 20 minutes. Uncover; simmer 10 minutes longer, or until stew is thickened and juice of chicken runs clear.

Remove chicken from stew. Remove skin; cut chicken off bones and discard bones. Chop chicken, and return to stove top. Serves 6.

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slow-cooker pumpkin & caramel bread pudding

This is my all-time favorite Fall recipe!

It's not new to our family, but it's the first time that I'm sharing it on the blog.

I've made this amazing slow-cook pumpkin bread pudding for several years. It's a Sunday staple in our home every Fall. I love traditions like this one!

Bread pudding might not be the prettiest dessert, but there's something incredibly comforting (and delicious) about it.  Wouldn't you agree?

Perhaps it's the humble ingredients . . . cream, eggs, bread, and spices?  Or its simplicity? Or that a good bread pudding is just delicious, in every sense of the word. Whatever it is, it's a classic dessert that our little family loves and always looks forward to, especially in the Fall and Winter months when it's cold outside.

So here's what I LOVE about this recipe . . . 
Besides that it's flavored with pumpkin, brown sugar, and loads of warm spices . . . it's baked low and slow in a crock pot! It's the perfect lazy Sunday dessert! I assemble it and then slow cook it while we're at church. There's nothing like the warm, aromatic welcome of slow-cook pumpkin & caramel bread pudding when you arrive home!

I discovered these Caramel Bits several weeks ago. They're amazing! I add them to this recipe because we love the sweet, creamy caramel ribbons that form throughout the bread pudding. It's so delicious!

Another great addition are Cinnamon Chips! Oh my goodness, I love the creamy spiciness of the extra cinnamon.

Whichever you choose to add, they're a great compliment to this moist, tender, and flavorful bread pudding!

This is one of those classic recipes that our family will treasure, always.

It reminds me of a simpler time, cozy evenings with my family, and all the warm flavors of Fall.

I hope you make it a part of your Fall and Winter Sundays, too. Happy baking!

slow cooker pumpkin bread pudding

.     .     .     .     .     .

8 cups day old bread cubes

4 eggs

1 cup canned pumpkin 

1 1/2 cups half n half

½ cup brown sugar plus 1 Tablespoon, packed

½ cup butter, melted

1 1/2 teaspoon vanilla

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ground ginger

⅛ teaspoon ground cloves
2 cups Caramel Bits or Cinnamon Chips
½ cup toasted pecans, chopped *optional

Vanilla ice cream, optional

Caramel ice cream topping, optional

Preparation

Cut slices of day old bread into cubes. Cut enough bread for 8 cups.

Put the cubed bread into a buttered Crock Pot (3.5 - 4 quart size) along with caramel bits, or cinnamon chips, and /or chopped pecans.

Whisk together eggs, pumpkin, half-n-half, brown sugar, melted butter, vanilla, cinnamon, nutmeg, ginger and cloves. Pour over the cubed bread and gently fold bread cubes to coat. Evenly distribute Caramel Bits or Cinnamon Chips.

Cook on low for 3-4 hours or until a knife inserted in the center comes out clean.

Serve warm topped it with vanilla ice cream and caramel ice cream topping.

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pumpkin quesadillas with black bean & sweet potato salsa

Let's talk pumpkin puree.

Most people don't think of adding savory spices to pumpkin puree . . . and let me tell you  . . . you're missing out if you don't try the savory side of pumpkin! 

If you've ever tasted the puree on its own, then you'd agree that it's very mild (kind of flavorless) with a thick texture . . . It's not really anything to write home about.

It's not until you add sugar, or savory spices, to it that it takes on whatever flavor you're trying to impart on it. 

After baking and cooking with it for several years now, I've come to the conclusion that pumpkin puree should be regarded more for the texture that it adds to baked goods and savory dishes. It adds a sort of body and texture that is quite delightful to the palate.

Have you ever added it to chili? It's quite delicious. It's adds another dimension of body and texture . . . as well as color. I'm making a big pot of pumpkin chili next weekend, so please stay tuned to the recipe in a few weeks. I hope you give it a try.

Ok, so on to THIS recipe . . . pumpkin quesadillas with black bean & sweet potato salsa!

It's so fast . . . so easy . . . unique . . . and delicious.

It begins with flavoring pumpkin puree with warm spices like cumin and chili powder. The mixture smells quite heavenly! And wait until you try it slathered on a tortilla and then heated on a skillet with cheese. My kids prefer sharp white cheddar, but if you're entertaining adult friends, then be sure and try the more sophisticated flavor of goat cheese (paired with roasted walnuts) . . . YUM!

The black bean and sweet potato salsa adds more dimension to this dish . . . the creamy black beans, sweet sweet potatoes, punch of garlic, and zing from the lime zest sends your mouth into an "Ahhhhh, yum! What flavor it that? And that?"  

It's a seasonal dish that's fun to share with friends and family.

I hope you give it a try and check out the savory side of pumpkin!

pumpkin quesadilla

.     .     .     .     .     .

2 cups canned pumpkin puree

1 teaspoon ground cumin

1/2 teaspoon chili powder

8 8-inch white flour or whole wheat tortillas
4 ounces goat cheese, crumbled OR 4 ounces sharp white cheddar, shredded

½ cup walnuts, toasted *optional

¼ cup vegetable oil

fresh cilantro, chopped

.     .     .     .     .     .

Preparation

In bowl, stir pumpkin, cumin, and chili powder; season. Spread over 4 tortillas.

Sprinkle with cheese and nuts.

Top with remaining tortillas.

In a large skillet, heat 1 Tablespoon oil over medium-low.

Cook quesadillas 1 at a time, turning once and adding more oil in between batches, until browned, 3 minutes.

Cut into wedges. Enjoy!

black bean and sweet potato salsa

.     .     .     .     .     .

2 medium sweet potatoes, peeled and cut into 1/2-inch dice

1/4 cup finely diced onion

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/8 teaspoon cayenne

1 large clove garlic, mashed to a paste

1 teaspoon finely grated lime zest

2 1/2 Tablespoon fresh lime zest

1 15-ounce can black beans, rinsed

1/4 cup fresh cilantro

salt and pepper, to taste

Preparation

Heat 2 Tablespoons of oil in a 12-inch skillet over medium heat.

Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes.

Stir in the onion, 1/2 teaspoon salt, and 1/4 cup water. Cover and cook for 1 minute.

Uncover and cook, stirring until the onion and sweet potatoes are tender and the water is evaporated, about 3 to 5 minutes. Keep warm.

In a medium bowl, combine the garlic, lime zest, juice and 2 Tablespoons of canola oil.

Add the sweet potatoes and onions, black beans, and cilantro and toss gently to combine.

Season to taste with salt and pepper and serve atop the pumpkin quesadillas.

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traditional chili, sweet corn cakes . . . and a cozy Fall dinner

My mom gave me this beautiful ladle (and cast iron pot) several months ago.

It's old, very old. It was my Great-Great Grandmother's.  My Great-Grandma brought it with her when she came to the United States from Germany.

The end of the handle is engraved. Did you notice it?

                         Mutter means mother.

My Great-Great Grandmother's initials are also engraved on it, just above Mutter. . . .  v.d. the "V" was for Verona.

So when my mom gave it to me, along with my Great-Grandma's cast iron pot, I knew that I had something very, very special.  I can only imagine how many meals were made in this pot . . . and how many special occasions my Great- Great Grandma, Great-Grandma, and Grandma used the ladle.

I've made several meals in this pot. I have so many memories of my Grandma, Monie, making her famous chili in it. She made it every year for her annual Halloween party. She retired the pot when she was 97 year old.

Since writing this post here, I've been researching and sampling traditional chili recipes . . . . looking forTHE ONE.  The one that is most like my late Grandma's chili.

After months of searching, sampling, and eating . . . I found it!

It's Paula Deen's Taco Chili recipe! I shouldn't be surprised, I guess. Paula Deen might be the only celebrity chef still publishing good old-fashioned, home-style recipes. Her Taco Chili recipe is thick, rich, and FULL of flavor, and it tastes just like my grandma's did. Although my grandma didn't add a packet of ranch dressing mix to the chili like Paula's recipe, it sure tasted like she did.

I was so excited when I tried it for the first time. It felt like I hit the jack pot!

When our oldest son walked through the front door yesterday evening and said, "Mom, it smells like Monie's kitchen," I felt my heart sing.

You see, he's old enough to remember my grandma's chili and her insanely fun Halloween parties.

In honor of tradition, my Grandma, heirlooms, and family . . .  
We gathered yesterday evening to enjoy a traditional chili dinner that I cooked in my Grandma's cast iron pot (for hours and hours and hours), and then served using my Great-Great Grandmother's ladle.

I'm so thankful for family and tradition.

I hope to re-create this evening in honor of my grandma every year.

Who knows . . . maybe my little girls will grow up and feel inspired to host an evening like this for their families.

~ our cozy Fall dinner menu ~

traditional chili

sweet corn cakes

tortilla chips

garnish with sour cream, cheese, and avocado

*     *     *     *     *

IBC bottled Black Cherry soda

*     *     *     *     *

pumpkin sugar cookies & caramel ribbon ice cream

Traditional Chili 

ingredients

1 (16 ounce) cans kidney beans

1/2 cup pinto beans

1 (1 1/4 ounce) packages taco seasoning

1 (1 ounce) package ranch dressing mix

3 tablespoons onions, minced

1 teaspoon chili powder

1/4 teaspoon cumin

2 -4 cups water

1 (11 3/4 ounce) cans diced tomatoes & green chiles (such as Rotel)

1 (16 ounce) can tomato sauce

1 lb ground beef, cooked, drained

preparation

Brown ground beef with onion, drain off grease.

In a large pot combine all other ingredients and let simmer on low heat 2-4 hours, 
or until beans are tender.

Serve with tortilla chips, cheese, sour cream, green onions and avocados.

I love sweet corn cakes, especially with chili!  I crumble them on top, so that each bite of chili bursts with the flavors of sweet and spicy. It's so so so good.

When I serve a cozy meal like this one, I like to keep things simple and easy to clean up . . . so I take a large piece of parchment paper and place it on the center of our dining room table. Instead of pouring the tortilla chips into a bowl, I pour them onto the parchment paper. And since chili stains, it also keeps my tablecloth clean when the ladle fall from the pot onto the table (which seems to happen every time).

We have a family tradition of our own  . . . .
We gather lots of pillows and blankets, and cozy up on the couch to watch "It's the Great Pumpkin, Charley Brown" just before Halloween every year. So last night, after dinner, we gathered in our family room with Halloween cookies and caramel ribbon ice cream  . . . and watched as Linus patiently waited for The Great Pumpkin.

I baked several batches of Nestle's Halloween Sugar cookies earlier in the day, as this is something that I've done for my oldest son since he was two years old (for every holiday!).  I love them too!

One of my favorite ways to eat chili . . . right out of a mug!

 

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