Rainy Day Cooking

It’s a rainy day here in Nashville. Not really cold but just meh.

For some reason I love days like this…they are inspiring to me, giving way to creativity. Sundays are also usually my “cooking days” as I have come to affectionately call them. This allows me the afternoon to put together meals and prepare for the week ahead, while also testing out some recipes in case they don’t quite work out.

Which is what happened to Saturday night’s meal, didn’t quite work out in a time crunch.

So I thought I’d share a little of what goes on in my kitchen on Sundays, but especially on rainy ones. It usually ends with a sink full of dishes as the dishwasher whirs, stuffed full of pans and pots as well. Today is a bit quieter than normal as it’s a short prep week with a large feast coming Thursday that I shopped for yesterday.

The Crock Pot is ticking away full of fresh veggies and beef as I threw together a Beef Stew for a day like today. Rainy days just call for it, you know? I thought about sharing the recipe but it’s a family one that I hold dear so instead you just get a photo of 30 minutes in to a six hour process.

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So while that is busy simmering away, I wanted something delightful and that screams of this time of year. So I made this Brown Sugar Glazed Pumpkin Coffee Cake. My whole house smells insanely delicious as the cake finishes baking.

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Someone at work asked if it was made of crack because it was so addictive the first time I made it a couple of weeks ago. Since I talk about baking, and how that’s part of #wifematerial I thought I’d share this nugget just in time for Thanksgiving week. Even if you don’t bake, this cake is simple to put together!

Ingredients (aka what you need to run out and buy right now!)

Cake Mix:
⅓ cups Water
1 can Pureed Pumpkin (15 Oz)
2 whole Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix (18 Ounce Box)
1 teaspoon Baking Soda

Crumble Topping:
1/2  cups Brown Sugar
½ cups Flour
4 Tablespoons Butter, Melted

Glaze:
1/2 cups Brown Sugar
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream

Prep:

Preheat oven to 350, and grease up a 9 x 13 pan. I use cooking spray, you can use butter if you’d like.

IMG_6612In a mixing bowl mix together (what else would you do in a mixing bowl, huh?) the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined. Add the cake mix and baking soda and mix until just combined. It should look something like that to the left.

It should be a consistency somewhere between a cake batter and a brownie batter for those of you who bake on the reg.

You’ll want to dump that into the already greased pan. You can use either a glass or cake pan, whichever you prefer. It won’t be staying in there long after it comes outta the oven. IMG_6613

MELT YOUR BUTTER! Grab those four tablespoons of it (I use light stick butter) and get it melted.

Next up is the delicious crumb topping. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter. Use your fingers to sprinkle over the top of the cake. It’s nice to work with your hands. It should look similar to what is over to the right.

Throw that goodness into the oven for 25-30 minutes. I keep it on the middle rack for close to 29 minutes in my oven. I check it only once and when it starts to brown in the middle I whip it out and test a toothpick in it. Make sure it comes out clean when you do. You want this done, but not too brown on top.

So while that’s a’baking away and your home is filling with the amazing scent of this yummy cake, you need to whip up the glaze. It takes about eight minutes to do but don’t neglect this part. Trust me.

IMG_6615For the glaze, combine the other 1/2 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. It’ll look like that to the left there. I just stirred it, but you can also use a whisk. No biggie either way. Just make sure that sugar is dissolved.

Once that cake finishes, pull it out and use a toothpick to poke holes all in that beautiful cake. When you’ve had your fun and you feel there’s plenty of holes in that pretty cake, slowly drizzle the glaze over it. Cover every inch of that cake.

Now you can either serve it up right there and then, or have some self restraint and give it away to guests, neighbors, coworkers, friends…or eat it all yourself. No judgement here. None whatsoever. You be you.


So what are some Thanksgiving week recipes you just must make? What about on rainy days? Is there something that just completes the day for you to have?

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