Pumpkin Coffee Cake!!

Here is another yummy Fall treat! Wanting to find more things to do with pumpkin, I found this coffee cake recipe. It is quite tasty! I doubled this recipe for it only makes 9 servings. I also made extra topping (or studdle) part for it's what makes the cake to me! =) I served it still warm with coffee! MMmmmmm!

FROM: Taste of Home:
SERVINGS: 9
CATEGORY: Dessert
TIME: 20mins prep / 35 min bake time/ cooling
TOTAL TIME: Approx 1 hr 10 mins.


INGREDIENTS:
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

TOPPING:
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

DIRECTIONS:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Be careful to not over cook or cake will turn out dry. Cool on a wire rack. Yield: 9 servings.

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** Pumpkin Cheese Ball **

I found this recipe last month while searching for a different type of cheese ball to make for a party! It was perfect for the Fall season and so cute! It has a unique but tasty flavor! If you don't like a little heat in your food, then but the cayenne pepper by half as I did! It is very quick and easy to make and can be made up a day ahead if necessary.

FROM: Taste of Home

SERVINGS: Approx. 20

CATEGORY: Snack foods

TIME: Prep time 20mins.

+ 4 hours chill time

INGREDIENTS:

* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) spreadable chive and onion cream cheese
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 2 teaspoons paprika
* 1/2 teaspoon cayenne pepper
* 1 celery rib or broccoli stalk
* Sliced apples, assorted crackers and/or pretzels

DIRECTIONS:

* In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm, or overnight.
* With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples, crackers and/or pretzels. Yield: 2-1/2 cups.

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BACK TO POSTING!

After neglecting my poor recipe blog all summer, I am now more than eager to start posting once again! We missed out on a lot of great summer recipes I'm sure, but life gets hectic sometimes! =)

Be sure to send me your recipes to post so I don't have to do all the work! Haha! =D
reciperutbuster@gmail.com

-Laura-

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