Fall Comfort Cooking

RSS
Fall Comfort Cooking

 Fall Comfort Cooking 

Ahhh! 🍂🍁

Fall is in the air! You know, those crisp mornings and cozy fall evenings. I look forward to them every year. 

The colors of the trees are so warm and inviting. I love translating that feel into my kitchen and home. The vivid gold tones married with the warmth of the orange glow and the touches of green…

It’s truly how I designed my harvest collection! 

Whether you are baking in my ceramic dishes or decorating your fall dining table, there’s a cornucopia of fall harvest items in my curated collections.

 

 

This month, at temp-tations™ we are celebrating fall with plenty of ideas for Comfort Cooking. Whether you’re sharing heartwarming meals around the table with family or enjoying some goodies with friends, or even just reheating something yummy for lunch, the idea of “comfort cooking” can mean so many things!

One of my favorite things to do in the fall is enjoy a relaxing cup of coffee in the morning with my husband, Ed, before we begin our day’s adventures. It’s a great time for us to connect, play with our dogs, and just breathe in that amazing autumnal feeling. Sometimes, we even share a bit of a sweet treat! There’s really nothing so comforting as those little moments.

 

 🍂🍁
Looking for a recipe to celebrate the season?
Check out one of my favorite fall baking recipes, my Sour Cream-Pumpkin Coffee Cake!
xoxo, Tara

 Sour Cream-Pumpkin Coffee Cake

Sour Cream-Pumpkin Coffee Cake

  

Total Time: 1 hr, 15 mins

Prep Time: 30 mins

Cook Time: 45 mins

Yield: 15 servings

Dish Size: 4-Quart Baker

  

INGREDIENTS

 

Topping

  • 1 cup packed brown sugar
  • ¼ cup all-purpose flour
  • 2 tsp pumpkin pie spice
  • ⅓ cup cold butter
  • 1 cup chopped pecans

 

Batter

  • ½ cup butter, softened
  • ¾ cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup (8 ounces) sour cream

Filling

  • 1 15-ounce can solid-pack pumpkin
  • 1 egg, lightly beaten
  • ⅓ cup sugar
  • 1 tsp pumpkin pie spice

  

Directions

 

  1. For topping: In a small bowl, combine brown sugar, flour, and pumpkin pie spice. Cut in butter until crumbly. Stir in pecans; set aside.
  2. For batter: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking powder, and baking soda; add to creamed mixture alternately with sour cream.
  3. Spread half of batter into a greased temp-tations® 4-quart baker. Sprinkle with half of the streusel.
  4. For filling: Combine pumpkin, egg, sugar, and pumpkin pie spice; drop by tablespoonfuls over streusel and spread evenly. Top with remaining batter. Sprinkle with remaining streusel.
  5. Bake in a preheated 325ºF oven for 45-50 minutes or until a toothpick inserted into center comes out clean. Cool on a wire rack.

 

discover more recipes

 

 

Next Post

  • Tara Tesher