Sinful Sticky Bun Pumpkin Muffins

Ingredients

2 cups pecan halves and pieces

1/2 cup butter, melted

1/2 cup firmly packed light brown sugar

2 tablespoons light corn syrup

3 1/2 cups all-purpose flour

3 cups granulated sugar

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 (15-oz.) can pumpkin

1 cup canola oil

4 large eggs

Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.

2. Stir together melted butter and next 2 ingredients. Spoon 1 rounded teaspoonful butter mixture into each cup of 2 lightly greased 12-cup muffin pans, and top each with 1 rounded tablespoonful pecans.

3. Stir together flour and next 4 ingredients in a large bowl, and make a well in center of mixture. Whisk together pumpkin, next 2 ingredients, and 2/3 cup water; add to dry ingredients, stirring just until moistened.

4. Spoon batter into prepared muffin pans, filling three-fourths full. Place an aluminum foil-lined jellyroll pan on lower oven rack to catch any overflow.

5. Bake at 350° on middle oven rack for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Invert pan immediately to remove muffins, and arrange muffins on a wire rack. Spoon any topping remaining in muffin cups over muffins. Let cool 5 minutes.

Pumpkin Cinnamon Roll Cake

Well the sisters have become a little passionate over pumpkin! I guess because it really ranks superior around our house this time of year. We had made a cinnamon bun cake earlier this week and thought it would be mighty fine to change it up with adding pumpkin. Well, I am here to tell you it was Sweet and Savory!

This is an excellent cake to take to a festive social gathering or just to have at home. It gives your home such a breathtaking aroma while it’s baking. It is so easy to make and very inexpensive. Hope you will give it a try!

What you need

1 (18.25 ounce) package yellow cake mix
3/4 cup vegetable oil
4 eggs
1 cup of canned pumpkin puree
1 cup brown sugar
1 tablespoon ground cinnamon
2 cups confectioners’ sugar
4 tablespoons milk
1 tablespoon vanilla extract

Directions

1. Preheat oven to 325 degrees F

2. In a large mixing bowl, combine cake mix, oil, eggs and pumpkin. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into a greased bundt cake pan. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).

3. Bake in preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.

To make the frosting: In a small bowl, whisk together the confectioner’s sugar, milk and vanilla until smooth.

October 30, 2011 1

Twisted Sister Cinnamon French Bread

Good morning to all you lovely grocery lovers! Hope everyone has had a great weekend and is ready for a wonderful week ahead.

Growing up we always loved toast. Yes, toast. All kinds of toast, from just plain butter, cheese, jelly ect. But we loved cinnamon toast with lots of butter and cinnamon sugar. Well our friend Griff came up with a new cinnamon sugar recipe and we decided to try it on french bread and let me tell you it was “Get In My Belly Good”! It gives toast a little make over! This is great for feeding a crowd and children will love it!

1 French Bread loaf

2 tablespoons sugar

2 tablespoons brown sugar

2 tablespoons powder sugar

2 teaspoons ground cinnamon

1/2 stick of butter at room temperature

Cut your french bread in half. Cut length wise each loaf so you have 4 halves. Mix all ingredients together and spread onto each loaf. Bake at 350 until bread is toasted and sugar mixture is melted, about 10 minutes. Hope yall enjoy!

October 24, 2011 0

Sass!

The Sweet and Savory Sisters!

Tag

cinnamon