So... It's acorn season here at my house...
Is it the same at your house??
If you have an oak tree in your yard
you might know what I mean...
We have a few oak trees here in our yard
and year to year they drop a variety of different
things from their branches...
sometimes...
it's fuzzy brown "confetti"
...sometimes, tiny, itty-bitty acorns...
other years bigger green acorns...
and always, every autumn the oak trees drop so many leaves...
—plenty of shiny brown leaves fall from above.
Our oak leaves seem to fall last... usually late
November... it's the gift that keeps on giving.
Well, this is an acorn year,
and if you have an oak tree like we do...
You know it's also the season of...
shoes.
Yes, shoes are a must...
—an absolute must.
no summer-time bare feet dare
to make a quick run through the grass
to check the mail box...
I can't step onto the front porch without the
fear of stepping on one of those acorns...
or worse, stepping on handfuls of those pesky nuts...
I found out yesterday exactly what season it is
-- the new acorn season introduced itself to me
when I ran out to dress up the light post.
I made a quick retreat into the house to
grab my shoes... a mistake I do not plan to repeat.
I decided to transition the
house for fall over the
Labor Day weekend...
I hesitated, because some of the planters looked good...
while others...were not so good... but in the end I thought I would
be happier later in the month when I am short on time,
to not have to keep planting and replanting pots.
I always think I have plenty of time for this
and that, but anymore, after Labor Day...
things really start to pile up...
fun things, beautiful days and lots of great autumn outings...
but, I lose track of the time
and before I know it's almost Halloween...
and then things really get moving...
I'm sure you must feel it too...
the days are short and the seasons
are somehow coming faster than ever.
I sometimes try to hold off on mums...
( it feels early to me this year)...
I can always replenish if they bloom early.
A round two of mums never dampened any one's fall spirits.
Besides...in a few weeks, pumpkins will be piled at
my entryway door... plenty of fall color!!
Speaking of fall... and good things...
I posted the winners of the 2017 Country living Fair tickets.
They are:
Lisa B.
Phyllis P.
Lori L.
Congratulations!!
You all received information regarding
your tickets in an email this morning.
TIP: If at all possible...it's better to buy
early and not have to
wait in a ticket line.
Here's a WIN for everyone...
A very requested brand NEW recipe...
just for you.
This was my 98th blue ribbon win and a
bonus Best of Show for the yeast category.
This... Cinnamon Swirled Yeast Coffee Cake
with a Salted Caramel Pecan Frosting.
It's perfect for a brunch,
company, or just because it's
fall and nothing tastes better
with a cup of coffee than this treat.
If you're not super comfortable working
with yeast... don't worry... I'm new to it too...
and you can totally make this.
First, a couple of things about this recipe...
There is butter in this recipe...surprise!!
...it's probably why it tastes so amazing.
Don't be scared by the amount of butter...after all
you won't be eating the whole
coffee cake yourself...right??
The recipe follows after this handy dandy photo tutorial...
Sometimes photos are
helpful describing steps in a recipe.
For those of you who just want the words...a words only recipe follows.
Photo Tutorial:
Cinnamon Swirl Yeast Coffee Cake with
a Honey Caramel Salted Pecan Frosting
Preheat oven to 350 degrees
Spray an 8 inch cake pan with non-stick vegetable spray
Set aside.
Warm 1 cup of buttermilk- less than 120 degrees.
IMPORTANT**
(If you warm the buttermilk in the
microwave, be sure it is not warmer
than 110 degrees... if it's too hot...
the yeast will die...and this recipe will not work.
Remember 110 degrees is just a touch warmer
than body-temperature at 98.6 degrees.
If you are not sure what 110 degrees
feels like, use a thermometer.
Add one packet or 1/4 ounce of instant yeast
to the warmed buttermilk.
1/4 ounce = 2 1/4 teaspoons
Add 3 Tablespoons of granulated sugar.
Let yeast buttermilk/sugar mixture sit for 3-5 minutes.
In a stand mixer:
I used my whisk attachment, only because I could not
locate my regular paddle attachment... it worked fine.
I don't typically use the dough hook...
just my preference...
I think any attachment can get
the job done for this particular recipe.
Add 2 1/2 cups all-purpose flour
1/2 teaspoon of salt
Add buttermilk mixture to flour and mix
on low until dough forms.
While the mixer is on low,
add 5 Tablespoons of softened butter to the
dough, (adding 1 tablespoon at a time).
Once combined, let dough rest in a greased bowl,
covered for 40 minutes to 1 hour.
Be sure the dough is resting in a warm, draft free location.
After dough has risen,
Turn the dough out onto a floured piece of parchment paper.
Roll the dough using a floured rolling pin.
If dough is sticky, add flour, a little at
a time until dough is workable.
Roll into a large 1/2 inch thick rectangle
(About a 9 x 12 rectangle)
Make the filling:
1/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons cinnamon
1/8 tsp salt
(1/2 cup toasted chopped pecans-optional)
Spread 4-5 Tablespoons of softened butter over the dough
Sprinkle the butter with the sugar/spice filling.
Cut the dough into four
3-4 inch strips length wise.
Fold each strip in half. Sugar/cinnamon sides touching.
Start in the center of the cake pan.
Create a circular shape....much like a singular cinnamon roll.
Place the folded side down, leaving the cut (open side) side facing up.
Follow the center roll by adding additional
folded strips of dough, (placing folded side on bottom of the pan)
creating a larger circle.
Repeat until the pan is filled with dough.
(Yes, this could be made in a square pan, although the corners
the would remain empty)
Cover and let dough rise 30-45 minutes
Bake in a preheated 350 degree oven
for 30-35 minutes or until the coffee cake is golden brown
and set in the center.
Let cool 5 minutes, before turning out onto a cooling rack.
Let coffee cake cool.
For the Frosting:
In a medium saucepan on medium heat
melt:
3 Tablespoons of butter
1/2 cup dark brown sugar
2 Tablespoons of honey
pinch of salt
once sugar and butter have melted and are bubbly, add
1/4 cup of heavy cream.
Let mixture return to a boil and then turn off heat.
Let mixture cool down slightly.
When mixture is warm, add 1/2 cup of confectioner's sugar, whisk until smooth...you may add additional tablespoons of confectioner's sugar to reach desired frosting consistency.
add 1/2 cup chopped toasted pecans-if desired.
Drizzle warm frosting over coffee cake.
Sprinkle finished cake with 2 Tablespoons of chopped toasted pecans and
1/4 tsp coarse salt.
RECIPE:
Cinnamon Swirl Yeast Coffee Cake with
a Honey Caramel Salted Pecan Frosting
Ingredients:
1 Cup buttermilk
2 1/4 tsp instant yeast - (I used Platinum Red Star brand in a packet)
3 TBS Sugar
2 1/2 cups all-purpose flour
1/2 teaspoon salt
5 Tablespoons unsalted softened butter
Filling:
4-5 Tablespoons softened unsalted butter
2 teaspoons ground cinnamon
1/2 cup light brown sugar
1/4 cup dark brown sugar
1/8 tsp salt
(1/2 cup chopped toasted pecans-optional)
Frosting:
3 Tablespoons butter
1/2 cup dark brown sugar
2 Tablespoons honey
pinch of salt
1/4 cup heavy cream
1/4 cup toasted chopped pecans- optional
**
2 Tablespoons chopped toasted pecans for decoration
1/4 teaspoon coarse salt-for decoration
Directions:
Preheat oven to 350 degrees
Toast pecans if using, (3/4 cup plus two tablespoons total) cool, chop and set aside.
Spray an 8 inch cake pan with non-stick vegetable spray, set aside.
Warm 1 cup of buttermilk
IMPORTANT**
(If you warm the buttermilk in the
microwave, be sure it is not warmer
than 110 degrees... if it's too hot...
the yeast will die...and the recipe will not work.
Remember 110 degrees is just a touch warmer
than body-temperature at 98.6 degrees.
If you are not sure what 110 degrees
feels like, use a thermometer.
Add one packet or 1/4 ounce of instant yeast
to the warmed buttermilk.
1/4 ounce = 2 1/4 teaspoons
Add 2 Tablespoons of granulated sugar.
Let yeast/buttermilk/sugar mixture sit for 3-5 minutes.
In a stand mixer:
Add 2 1/2 cups all-purpose flour
1/2 teaspoon of salt
Add the buttermilk mixture to flour and mix
on low until dough forms.
While the mixer is on low,
add 5 Tablespoons of softened butter to the
dough, (adding 1 tablespoon at a time until combined).
Once combined, let dough rest in a greased bowl, covered for 40 minutes to 1 hour.
Be sure the dough is resting in a warm, draft free location.
After dough has risen,
Turn the dough out onto a floured piece of parchment paper.
Roll the dough using a floured rolling pin.
If dough is sticky, add flour, a little at a time until dough is workable.
Roll into a large 1/2 inch thick rectangle
About (9x12)
Make the filling:
1/4 cup dark brown sugar
1/2 cup light brown sugar
2 teaspoons cinnamon
1/8 tsp salt
(1/2 cup toasted chopped pecans-optional)
Spread 4 Tablespoons of softened butter over the dough
Sprinkle the butter with the sugar/spice filling. (sprinkle nuts if using)
Cut the dough into four
3-4 inch strips length wise.
Fold each strip in half. Sugar/cinnamon sides touching.
Start in the center of the cake pan.
Create a circular shape....much like a singular cinnamon roll.
Place the folded side down, leaving the cut (open side) side facing up.
Follow the center roll by adding additional
folded strips of dough, (placing folded side on bottom of the pan)
creating a larger circle.
Repeat until the pan is filled with dough.
(Yes, this could be made in a square pan, although the corners
the would remain empty)
Cover and let dough rise 30-45 minutes
Bake in a preheated 350 degree oven
for 30-35 minutes or until the coffee cake is golden brown
and set in the center.
Let cool 5 minutes, before turning out onto a cooling rack.
Let coffee cake cool.
For the Frosting:
In a medium saucepan on medium heat melt:
3 Tablespoons of butter
1/2 cup dark brown sugar
2 Tablespoons of honey
pinch of salt
Once sugar and butter have melted and are bubbly, add
1/4 cup of heavy cream.
Let mixture return to a boil and then turn off heat.
Let mixture cool down slightly.
When mixture is warm, add 1/4 cup of confectioner's sugar, whisk until smooth...you may add additional tablespoons of confectioner's sugar to reach desired frosting consistency.
add 1/2 cup chopped toasted pecans-if desired.
Drizzle warm frosting over coffee cake.
Sprinkle finished cake with 2 Tablespoons of chopped toasted pecans and
1/4 tsp coarse salt
Enjoy!!