pumpkin coffee cake with brown sugar streusel

We entertained house guests last week . . . and with our home extra busy, I turned to my recipe binder for easy-to-prepare hearty meals and delicious Fall-inspired desserts.

After we put the kids to bed the first evening, I prepared Caramel Pumpkins for the adults. It was fairly late, so the warm and cozy dessert was a welcome treat.

I also baked a Pumpkin Coffee Cake with a brown sugar streusel another evening.  It came out of the oven just as we finished dinner; and even though we were all full, the aroma couldn't keep us away from enjoying a slice.

It's the true pumpkin version of the Chocolate Pumpkin Coffee Cake that I shared last week.

It's bright orange hue . . . and moist and tender crumb is a beautiful tribute to pumpkin. I use a butter cake mix base for added richness. And yes, this recipe, too, has a brown sugar streusel topping . . .  and a glaze that further moistens every nook and cranny.

I just love simple and delicious desserts . . . and this is one of them!

Ingredients
⅓ cup water 
⅓ cup vegetable oil
1 15-ounce can pureed pumpkin 
2 x-large eggs
1 Tablespoon pure vanilla extract 
2 teaspoons Pumpkin Pie Spice 
1 teaspoon baking soda
1 18-ounce box Butter (or Yellow) Cake Mix 

BROWN SUGAR STREUSEL

1 cup brown sugar

1 cup flour 
pinch of salt

8 Tablespoons unsalted butter, room temperature

preparation

In a small bowl mix together brown sugar, flour, and butter. 

Use your fingers to sprinkle over the top of the cake. 

*     *     *     *     *     *     *

GLAZE

1/2 cup Granulated Sugar 

1 cup brown sugar

2 teaspoon Vanilla Extract 

1/2 cup Heavy Whipping Cream

preparation

Combine the 1 cup brown sugar, granulated sugar, 1 teaspoon vanilla, 

and heavy cream in a saucepan and bring to a simmer. 

Remove from heat and stir until all sugar is dissolved.

Preparation
Preheat the oven to 350F.

In a large bowl mix together the water, oil, pumpkin, eggs, vanilla, and pumpkin pie spice until well combined. 
Add the cake mix and baking soda and mix until just combined.
Grease a 9×13 pan with butter and pour batter into pan.
Using your hands, crumble the streusel evenly over the top.

Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

When cake is finished baking, let cool for 5 minutes and then poke holes in the top with a toothpick. Using a spoon, pour glaze over the cake, making sure to cover all holes and surfaces. Serve cake warm or at room temperature.

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chocolate & puff pastry pinwheels

Chocolate and puff pastry pinwheels remind me of a dessert that the Barefoot Contessa would serve to her friends. 

Maybe it's because I've watched her for years, and appreciate how she can transform puff pastry into delicious desserts using simple ingredients.

With a few chocolate bars that were gifted to me for my birthday, I thought I would transform puff pastry into Chocolate Pinwheels . . . 

                 . . . and I'm so glad that I did. 

Imagine with me . . . 

      creamy, smooth dark and milk chocolate pieces nestled in the curls of a light, flaky, buttery puff pastry crust. 

                                    Mmmmmm . . . .

Have you ever had a fresh baked croissant filled with chocolate?

           Well, these remind me of that heavenly French pastry.

If you follow my blog, then you know that I've become a big fan of galette's for their easy-to-prepare nature . . . and beautiful and rustic appearance, like here and here. They're also quite delicious. 

I'm finding it quite valuable to have a few desserts in my repertoire that have few ingredients and are easy-to-prepare like a galette . . . and these puff pastry pinwheels fit the bill.

I love chocolate, especially DARK chocolate . . . and my closest friends and family know that too. So when my birthday rolled around last month, I was given lots of it!

These chocolate bars were waiting for a special occasion . . . so they made their debut in this chocolate and puff pastry pinwheels dessert (smile!).

You don't have to use high-quality chocolates for this recipe, 

but it sure is luxurious when you do. 

For the milk chocolate lover, you can use all milk chocolate . . . and for the dark chocolate lover, use can use all dark chocolate. 

I chose to use a combination of dark and milk chocolate for this pinwheel. 

For entertaining guests, I feel that a mix of both chocolates is a nice balance of 

                      the deep character and vibrant notes through the dark chocolate . . .

          and the elegantl smooth texture of extra creamy milk chocolate. 

This simple, yet elegant pastry is the perfect dessert 

for when you're relaxing with your best-girl friends, or entertaining a group. 

You can dress them up with a drizzle of fresh raspberry sauce, 

or enjoy them with a cup of hot cocoa.

Whatever you choose, I promise you'll enjoy!

Ingredients

5 ounces of high-quality chocolate, finely chopped

heavy cream

puff pastry

Preparation

Thaw puff pastry according to the directions on the box.

Leave in the refrigerator until you prepare this dessert.

Preheat oven to 375 degrees F

Unroll puff pastry

Brush with heavy cream

Finely chop the chocolate, and then spread on top of puff pastry

* Leave 1/2-inch border at the far end

Roll puff pastry, as tight as you can

Pinch the end closed

Place puff pastry roll back into the refrigerator for 20 minutes

Remove and slice into 1-inch rounds, and place on baking sheet

Bake for 15 to 18 minutes

Cool on baking rack

Makes 12-14 pinwheels

Enjoy!

Here's a pictorial . . .

~ gently open roll of puff pastry ~

~ brush top with heavy cream ~

 ~ spread finely chopped chocolate on top of puff pastry ~

Leave a 1/2-inch border at the far end, so that you can pinch the roll closed.

 ~ slowly roll puff pastry as tight as you can ~

~ Gently pinch the roll closed ~

and place roll back into refrigerator for 20 minutes 

~ Cut 1-inch rounds and place on baking sheet ~

Bake for 15 to 18 minutes at 375 degrees F

. . . and now, enjoy!

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