There are just certain things that have to happen before my internal clock fully recognizes that it is offically fall.  The leaves changing color and falling off of the trees, the chill in the air that encourages me to bundle up in a sweater, waking up in the moring to a sky that is still dark and baking with pumpkin are a few of the cues that remind me that we will have to wait about 8 more chilly months for spring to come again.

Pumpkin is a great ingredient to bake with because it keeps baked goods extra moist for multiple days.  Many people have a pumpkin bread recipe, but this is not just any old pumpkin bread.  This pumpkin bread is incredibly moist and is topped with an extra special streusel topping.  Streusel-topped anything is enough to make me salivate, but this crunchy, brown sugary, sweet topping is an especially welcomed contrast to this soft and not-too-sweet bread.  I made this recipe into 3 mini loaves of bread instead of 1 larger loaf, but this recipe would be great as one larger loaf or even individual muffins.

*NOTE:  Anytime I change the size of container that I am baking in from what the recipe originally called for, I modify my baking time accordingly.  For example, if a recipe’s instructions are for 1 regular-sized loaf of bread but I would rather make multiple smaller loaves, I will check my smaller loaves after about 1/3-1/2 of the recommended baking time.  So if the regular-sized loaf is supposed to be baked for 50-60 minutes, I will check my loaves with a toothpick after ~25 minutes.  I use the same principle for cake vs. cupcakes.

This recipe was adapted from Jenny at Picky Palate from her brand new cookbook The Picky Palate Cookbook.  A full review of this amazing book is soon to come!

mix oil, eggs and vanilla

mix in pumpkin

add flour, sugar, baking soda and 1/2 tsp cinnamon and mix well

pour into prepared pans

make streusel topping by combing remaining ingredients and mixing until coarse crumbs form; sprinkle over batter

bake

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Happy 1st official weekend of fall!  I have one more pumpkin recipe to share with you this week and then I have something even more exciting for you!

These Mini Pumpkin Olive Oil Cakes are glazed with the same Cinnamon Spice Glaze that I used on the Pumpkin Scones that I shared with you earlier this week.  The olive oil is the fat source in this cake and it makes them extra moist and makes you feel good about eating them!

These cakes would be great in place of a morning coffee cake or to serve at any fall party.  I made mine in a mini cake pan that is shaped like little pumpkins, but you could use a mini bundt pan or even a regular muffin pan.  Just make sure to see my note in the recipe about altering the baking time for different sized pans.

Speaking of that adorable pumpkin cake pan……I am giving one away to one of you!  And that’s not all, I’m giving you other fun Halloween baking equipment to go along with it!

In addition to that pumpkin pan, one reader will win a Halloween cookie pan, regular and mini cupcake liners and cupcake decorations and a set of cookie cutters!  These are all Wilton products, because they make the good stuff!

To enter the giveaway:

1.  Leave a blog post comment telling me the best Halloween costume you have ever worn.

2.  Like Satisfy My Sweet Tooth on Facebook and leave a comment letting me know you did.

3. Follow Satisfy My Sweet Tooth on Twitter and leave a comment letting me know you did.

4.  Tweet the following message:  ”Win a Fall Baking Package from @satisfymysweet!” and leave a comment letting me know you did.

5.  Follow me on Pinterest and leave a comment letting me know you did.

 *Giveaway open to U.S. residents only.  Must have a valid email address to enter.  Entries accepted until 10/01/12.  Winner will be chosen at random, will be notified via email and have 48 hours to reply before another winer is chosen.  Giveaway sponsored by Satisfy My Sweet Tooth.

beat pumpkin, eggs, olive oil, brown sugar and honey until combined

add dry ingredients and mix well

pour batter evenly into well-greased pan, bake and cool completely before glazing

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It is rarely the actual change in weather that first makes us think about the changing of the seasons.  An advertisement for the new fall boot collection, talk of tailgating and football games or the return of Starbucks’ Pumpkin Spice Latte and much-loved Pumpkin Scones may be the first clues that remind us of the cooler weather and leaves changing colors that are coming our way.

It is amazing to me how excited people get about Starbucks’ specialty drinks becoming available again each year.  The Pumpkin Spice Latte and Peppermint Mocha are the two popular drinks that really seem to make some people giddy.  A few of the treats Starbucks offers also have a cult-like following such as the Pumpkin and Vanilla Bean Scones.  And who am I to argue with what is wildly popular at a major chain coffee shop?

These Pumpkin Scones have been referred to as “copy-cat Starbucks Pumpkin Scones” because of their similarity to famous scones that you buy with your coffee.  I just call them really yummy Pumpkin Scones.

Scones are traditionally on the drier side as far as baked goods go and this makes them particularly enjoyable with a cup of coffee or tea to wash them down.  Whether you are a Starbucks worshipper or simply love scones and fall flavors, these Cinnamon Spice-Glazed Pumpkin Scones will remind you that the season change is upon us.

combine flour, sugar, baking powder, salt and spices

add butter and mix until coarse mixture is formed

combine pumpkin, milk and egg

add pumpkin mixture to flour mixture and mix

place dough onto floured surface and roll into a rectangle

cut dough into triangles and bake

once cooled, apply powdered sugar glaze, followed by spiced glaze

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I know that fall doesn’t officially start until next Saturday, but in my kitchen it was pumpkin, pumpkin and more pumpkin last weekend.  All of the recipes that I made each only called for about 1/2 cup of pumpkin puree, but I couldn’t stand to throw any of it away, so I just kept baking until it was all used up!  That means a week of pumpkin-only recipes!  I figured you might need some new ideas to play around with before Thanksgiving rolls around anyway…..

My best friend since 7th grade, Nikki moved out of state last Saturday and so we went out for dinner with a few girlfriends to wish her well and came back to my house for dessert.  I wanted to make something from the new cookbook by Matt Lewis and Renato Poliafito called Baked Elements.  I have the other two Baked books and so I was so excited to receive a copy of their latest book to review.

The cookbook is organized by their favorite 10 ingredients, such as chocolate, caramel, booze and peanut butter.  There are so many amazing recipes from this cookbook that I will be sharing with you in the weeks to come because I literally want to make every one of them!  The book is filled with beautiful photos that will make you drool and a witty introduction to each recipe draws you in even more.  Whether you own Matt and Renato’s first two books, Baked Explorations and Baked:  New Frontiers in Baking, I highly recommend you pick yourself up a copy of their latest book.  How great would a set of all three of the Baked books be to give as a gift??

I saw a recipe in this book for Pumpkin Cheesecake Bars, and although I am not a cheesecake lover, I do enjoy the combination of pumpkin pie flavors with cream cheese, so I decided to use some of the recipe components and put my own spin on it as well.  I wanted to make a tart because I am a sucker for graham cracker crusts.  I also love the combination of pumpkin and cinnamon so I decided to base my tart on a cinnamon graham cracker crust.  I like my graham cracker crust to almost be thicker than what is inside it, and this recipe gave me just that.

The filling for this Pumpkin Cream Cheese Tart is a layer of spiced pumpkin whipped with cream cheese and topped with a traditional cream cheese frosting.  The result will remind you of a pumpkin pie with the smooth consistency and perfectly spiced flavor, but the cinnamon graham cracker crust will trick you into thinking you are eating a full-blown cheesecake.  Call it cheesecake.  Call it a tart.  I don’t care what you call it, just call it made.

for the crust, process graham cracker crumbs, sugar and melted butter until combined

press into greased tart pan and bake

for the pumpkin filling, beat cream cheese and sugar together until smooth

in a separate bowl, combine pumpkin, maple syrup, vanilla, salt, cinnamon, nutmeg, ginger and allspice

add pumpkin mixture to cream cheese and beat to combine

pour into crust and bake

make cream cheese topping and spread over pumpkin layer, refrigerate, cut and serve

*A copy of Baked Elements was provided to me by Stewart, Tabori & Chang (Abrams Publishing), but all opinions are, as always, my own.

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My Thanksgiving plans are somewhat up in the air right now due to the poor health of my grandfather.  If grandpa stays with us a few more weeks, then it will be a celebration with the in-laws.  However, if he is relieved from his suffering in the next few days, my husband and I will be heading home to be with my family under less than ideal circumstances.  Since my holiday meal plans are uncertain, I would like to share some wonderful tips, ideas and recipes from some fabulous fellow bloggers and vendors.

Is it your first time making the turkey this year?  I’m sure you want yours to look as gorgeous as perfectly golden bird from Simple Bites.  The post that accompanies this mouthwatering photo will give you day-by-day, step-by-step instructions for roasting the perfect turkey and even how to make gravy.

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I love turkey but like many of you, I also go crazy for all of the wonderful sides!  Do these Parmesan Mashed Potatoes that Lacey whipped up not make you drool?  I would love the saltiness from that cheese and they just look so fluffy and light!

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Don’t forget the brussels sprouts!  Are you a lover or do you need more convincing?  If you are on the fence, this brussels sprouts dish from A Cozy Kitchen might convert you!  Subtle sweetness from maple sugar and slight tang from balsamic vinegar.  Yes please.

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Naturally Marla over at Family Fresh Cooking has got us covered for a healthier way to enjoy our sweet potatoes.  In this recipe, she incorporates coconut milk, cinnamon and maple syrup and suggests creative toppings for your mashed sweet potatoes such as coconut flakes, dried figs and nuts.  You know I love to use recipes simply as guides and them make them my own, and Marla allows you to adapt this recipe using the ingredients that you prefer.

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No we have got to add a little salt to our sweet and one of my favorite salty sides is stuffing!  I don’t want sausage.  I don’t want oysters.  I want it straight up traditional just the way that Michelle that Brown Eyed Baker does it.  Her Classic Bread Stuffing Recipe has all you need:  bread, onions, sage and parsley.  What can I say?  I guess I am a traditionalist when it comes to stuffing!

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And finally, you know what my top priority is:  dessert.  Cheesecake is a dessert that I would choose last in most cases.   There is one exception the I know of and that is this Marshmallow-Sour Cream Topped Pumpkin Cheesecake with Gingersnap Crust found on Epicurious.   I had it for the first time when I was in Guatemala on a mission trip over Thanksgiving week and it was love at first bite.  The gingersnap crust is enough to make me swoon and the cheesecake itself is lighter than most traditional cheesecakes which is why I believe it is the exception to my lack of enthusiasm about cheesecakes.

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Then there is this Caramel Apple Pie that I made last year for Thanksgiving.  You incorporate some of the caramel into the the apple filling and then also drizzle the remaining caramel over each piece as you serve it.  It takes a little more effort than your average apple pie, but the results are so worth it.

 (source:  Williams-Sonoma)

There will inevitably be some Pumpkin Cookies lying around the house for post-food coma snacking.

And if you are looking for an easy fall cocktail to serve make some ginger simple syrup and combine it with some apple vodka and ginger ale for a festive and easy to sip on drink.

I wish you all safe travels and quality time with friends and family over this next week.  I am thankful for your readership and support.  

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