Pumpkin Almond Coffee Cake with Buttered Toffee Glaze

So this was a hit. Definitely making it again. Although the cake is good on its own, the real yum factor is the buttered toffee glaze on the top. This glaze goes well with anything so make it and use it for ice cream toppings, dip for apples...the list is endless. Enjoy and Happy Thanksgiving!!!!

Pumpkin Crunch Coffee Cake

For the topping:

1/4 cup packed brown sugar
1/4 cup white sugar
1/2 teaspoon ground cinnamon
2 tablespoons cold butter or margarine
1/2 cup sliced almonds

For the cake:

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 cup sour cream
1 cup canned or cooked pumpkin
1 inch of vanilla bean (or 1 teaspoon vanilla extract; I just ran out)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

1. In a small bowl, combine sugars and cinnamon for topping. Cut in the butter until mixture resembles coarse crumbs. Stir in almonds; set aside.

2. 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.

3. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended.

4. Spread the batter into two greased and floured 8-inch round cake pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes (mine took 45) or until a toothpick inserted near the center comes out clean.

Butter Toffee Sauce

1/4 c packed brown sugar
1/2 c cream
2 tbsp butter
2 drops vanilla

Add all ingredients to a sauce pot, except for the vanilla. Simmer 5-7 minutes and then add vanilla. Pour over cooled cake.

Decadent Triple Chocolate Brownies AKA "Don't Make These Without Someone to Share With Cuz You Will Eat The Whole Pan"

There's something lovely about harvesting something fresh from the garden and creating a masterpiece in the kitchen with it....something magical in the fact of growing something from a tender little seedling to a beautiful fruit or veggie that stars in a recipe. You care for that seed through the winds and the rains (and lack of rains), you weed it and water it, and eventually it bears something wonderful in return.

 The trick is selling my family on this idea.

My highly processed food loving family. The ones that dig their heels in and refuse anything that could bear the label of real food. This is my husband included! To them, anything created in the kitchen is vastly inferior to Domino's or Little Debbie. Most real food nights end in tears from them who refuse to eat and me who refuses to give up hope in trying. It also ends up in the kids slamming down goldfish crackers and the hubby downing bowls of cereal and Poptarts.

 I've been determined to change their viewpoint, one dish at a time. So I decided to hit them in their chocolate loving hearts and go for the gusto...starting with brownies. Really, who doesn't LURVE brownies? And with boatloads of garden fresh organic zucchini piling up on my countertops, I had to come up with something! And fast.

 So I sat down on Pinterest and stealthily typed in zucchini, hiding it from the wary eyeballs that watched from the other room. Pinterest usually means we are eating something homecooked and the tears usually begin as soon as they hear the pots and pans clatter. Hubby nervously inventoried his PopTarts stash in anticipation.

I found a nice base recipe here and tweaked it to my liking and ended up with a decadent lovely ooey gooey yummo masterpiece. I craftily unveiled my veggie laden brownies when all neighborhood kiddos were taking a break from our pool and gathered in the kitchen. I spooned out some chocolate sauce on top and let the wonders of good food begin. And begin it did. Chocolate mustaches began appearing on all of the kids as they oohed and ahhed through the sinful little brownies. Everyone licked their plates clean. Even my kids. I had succeeded in getting them to eat a vegetable, even if it was buried in sugar and mountains of cocoa powder.....




Decadent Triple Chocolate Brownies


1/2 C    oil ( I used expeller pressed canola)
1 1/2 C  sugar
1/2 C Cocoa Powder (I used Navitas Raw Cacao )
1 1/2 tsp baking soda
1 tsp salt
2 tsp Vanilla extract ( I make my own)
2 C all purpose flour
1/4 C milk
1 egg

Mix together to form what looks like a cookie dough. When all incorporated, add

2C grated zucchini
3/4 C milk chocolate chips

Mix until smooth, like brownie batter.

Preheat your oven to 350 and grease a 9X13 pan. Pour in this goodness and bake for about 25 to 30 minutes, until center is set. Judge them like you would regular brownies....you don't want to overcook unless you want dry brownies.

Make every attempt to allow them to cool before you slice in...I know it's tempting and all, but you can do it!!!

Now, if you aren't satisfied with just a brownie go ahead and top them with some love. I went with a revamped ganache type frosting, completely different from the original recipe (which was good, just very runny)

Ganache to Beat all other Ganaches


1/4 c butter
6 tbsp cocoa powder
1/2 c sugar (up tp 3/4 c if you like it super sweet)
1/4 c milk (or heavy cream)

Cook together, boil for a minute. Cool slightly and add

1/4 c Biscoff spread (OR Nutella, peanut butter, almond butter...sky is the limit!!!)

All to cool slightly and spread on the brownies.