Oatmeal Pumpkin Bars with Cinnamon Drizzle

Oatmeal Pumpkin Bars with Cinnamon Drizzle

These Oatmeal Pumpkin Bars with Cinnamon Drizzle are delicious and easy to bake bar cookies that are packed with pumpkin – and give you a new way to use pumpkin puree that doesn’t involve another pie recipe! Pumpkin is a fantastic ingredient to bake with. Like bananas – another popular baking ingredient …

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Oatmeal Pumpkin Bars with Cinnamon Drizzle

These Oatmeal Pumpkin Bars with Cinnamon Drizzle are delicious and easy to bake bar cookies that are packed with pumpkin – and give you a new way to use pumpkin puree that doesn’t involve another pie recipe! Pumpkin is a fantastic ingredient to bake with. Like bananas – another popular baking ingredient that is usually used as a puree – pumpkin is versatile. Not only does it make an excellent pie filling, but its high moisture content and mild sweetness translate well to all kinds of baked goods, from breads to cakes.

These easy-to-make bars come together so quickly that you only need a few minutes to put them together. This means that you could whip them up as an after school snack on a busy weekday without putting your normal routine on hold. Once they’re baked, they’re satisfying enough that you could even grab one and eat it for breakfast on-the-go, in addition to simply being a tasty afternoon snack!

The bars are chewy, with a nuttiness from the oats and a nice sweetness from the brown sugar and pumpkin. The toasted pecans add a nice crunch and give the bars a great texture. If you want to make the bars even chewier, you could skip the pecans and stir in the same amount of raisins or dried cranberries in their place. The cinnamon drizzle adds a spicy sweetness to each bite, in addition to giving the bars a pretty finished look.

The bars taste even better the day after they are baked, when the flavors of the bars have been allowed to meld together. Be sure to allow the icing to dry before storing them. They will stay moist and chewy for several days when stored in an airtight container, so if you plan your baking right, you just might be able to enjoy one batch all week long.

Oatmeal Pumpkin Bars with Cinnamon Drizzle
1 1/4 cups all purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, melted and cooled
3/4 cup sugar
3/4 cup brown sugar
1 large egg
1/2 cup pumpkin puree
1 1/2 tsp vanilla extract or pumpkin spice extract
1 1/2 cups quick cooking oatmeal
1/2 cup coarsely chopped, toasted pecans
Cinnamon Drizzle (recipe below)

Preheat oven to 350F. Line an 8-inch square baking pan with aluminum foil and lightly grease.
In a medium bowl, whisk together flour, cinnamon, baking soda and salt.
In a large bowl, stir together butter, sugars, egg, pumpkin and vanilla extract. Stir in flour mixture, followed by the oatmeal. Fold in pecans until evenly distributed.
Pour batter into prepared pan and spread into an even layer.
Bake for 35-38 minutes, or until the bars spring back when lightly pressed and a toothpick inserted into the center comes out clean. Cool completely in the pan.
When cooled, lift the foil out of the pan and cut into 18 rectangular bars. Drizzle glaze over the top of the bars and allow glaze to set for 2 hours before storing in an airtight container.

Cinnamon Drizzle
1 1/2 cups confectioners’ sugar
1/2 tsp ground cinnamon
1 tbsp milk
1 tsp vanilla extract

Combine all ingredients in a small bowl and whisk until smooth. If necessary, add a few drops of milk to thin out the drizzle, but the mixture should be thick. Set aside until ready to use.

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Vegan Pumpkin Pie With Coconut Whipped Cream Topping

This article is from Delicious Everyday.
This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling – all wrapped up in a perfectly flaky homemade pie crust and topped with whipp…

This article is from Delicious Everyday.

This vegan pumpkin pie is a dairy free version of the Thanksgiving favorite. Packed with flavor from a rich, creamy pumpkin filling - all wrapped up in a perfectly flaky homemade pie crust and topped with whipped coconut cream. I’ve been perfecting this vegan pumpkin pie recipe for months and I’m so excited that I...

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Homemade Pumpkin Pie

This article is from Delicious Everyday.
This is the best pumpkin pie ever — and I can’t wait to make it this year! It’s the star of our Thanksgiving dessert buffet every holiday season – creamy, rich pumpkin custard wrapped in flaky past…

This article is from Delicious Everyday.

This is the best pumpkin pie ever -- and I can’t wait to make it this year! It’s the star of our Thanksgiving dessert buffet every holiday season - creamy, rich pumpkin custard wrapped in flaky pastry crust. So simple and delicious! The Pumpkin Pie Crust Let's start with the crust! Of course you can...

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Homemade Vegan Pumpkin Spice Latte

This article is from Delicious Everyday.
This vegan pumpkin spice latte is perfect for Fall! It’s simple to make and taste just like the famous treat we all known and love. You know the Fall season is upon us when you see everyone lining up in fancy c…

This article is from Delicious Everyday.

This vegan pumpkin spice latte is perfect for Fall! It's simple to make and taste just like the famous treat we all known and love. You know the Fall season is upon us when you see everyone lining up in fancy coffee shops to get their favorite pumpkin spice latte drink. It’s the perfect coffee...

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©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

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One-Bowl Pumpkin Cake

This article is from Delicious Everyday.
This pumpkin cake is fluffy, tender and packed with pumpkin flavor – perfect for the Fall season! And there’s an easy vegan option too. Fall is the season for baking – so it’s time to turn up the oven and…

This article is from Delicious Everyday.

This pumpkin cake is fluffy, tender and packed with pumpkin flavor - perfect for the Fall season! And there's an easy vegan option too. Fall is the season for baking - so it’s time to turn up the oven and whip up our favorite fall desserts! This one-bowl pumpkin cake is one totally delicious reason...

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All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

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23 Vegan Fall Recipes to Keep You Cozy and Warm All Season

This article is from Delicious Everyday.
It’s finally chilly enough to enjoy all your favorite comfort foods. Here are my all time favorite vegan Fall recipes to get you started! Take a look and give any of these fall-inspired vegan recipes a try. And…

This article is from Delicious Everyday.

It's finally chilly enough to enjoy all your favorite comfort foods. Here are my all time favorite vegan Fall recipes to get you started! Take a look and give any of these fall-inspired vegan recipes a try. And if you love these Fall recipes, give these other tasty ideas a try too: Best Pumpkin Recipes...

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Apple Vanilla Bean Bundt Cake

Apple Vanilla Bean Bundt Cake
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to …

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Apple Vanilla Bean Bundt Cake
Pumpkin desserts tend to jump into the spotlight when fall rolls around, but apple desserts are fall favorites for me, too. Whether you’re talking about apple pies, breads or muffins, apple desserts are always crowd-pleasers. Like pumpkin in fall desserts, apples are often paired with spices like cinnamon and nutmeg – sometimes to the point where the natural sweetness of the apple is dominated by the flavor of the spice. This Apple Vanilla Bean Bundt Cake keeps apple in the spotlight by pairing fresh apple with vanilla bean – and while it may not be the most traditional apple cake flavor combination, it is an amazing one.

As the name Apple Vanilla Bean Bundt Cake suggests, I used real vanilla bean in this recipe. The bean should be split and the seeds should be scraped out and added to the apple cake batter. The vanilla seeds will leave small specks throughout the cake once they are stirred in. The vanilla not only highlights the flavor of the apple, but it adds a subtle floral flavor that reminds me of apple blossoms, not just of apples. You can substitute in a couple of teaspoons of vanilla extract for the vanilla bean if you don’t have one available, but the investment of the bean is well worth it because you’re not going to the get same floral vanilla quality without using a whole bean.

The batter itself is loaded with plenty of shredded apples which ensure that apple is distributed evenly in every bite. You do not need to peel the apples before shredding because any peel will be shredded into such small bits that they won’t be noticeable in the finished cake.

The cake has a tender, moist crumb and is very satisfying to eat. I finished mine off with a little bit of vanilla glaze to boost the flavor of the vanilla even more, but you could stick to a dusting of confectioners’ sugar if you want to keep things simple. If you like your cake with a little extra frosting, a thinned-down cream cheese frosting (just add a little extra milk until it is pourable) that is flavored with vanilla beans would also be a nice alternative. Regardless of what topping you choose, the cake will be delicious and it will keep very well for several days after baking.

Apple Vanilla Bean Bundt Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 3/4 cups sugar
3 large eggs
1/2 cup vegetable oil
1 vanilla bean
1 1/2 cups shredded apple (3 medium apples)
1/4 cup plain apple sauce
1/2 cup milk

Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, beat together sugar and eggs until light. Stir in the vegetable oil. Split the vanilla bean lengthwise and use the back of a knife to scrape out the seeds. Save the pot to make the vanilla glaze. Add the seeds to the batter and stir in shredded apples and apple sauce. Blend in half of the flour mixture, followed by the milk. Stir in all the remaining dry ingredients and mix until batter is uniform and no streaks of flour remain.
Pour batter into prepared pan.
Bake for 45-55 minutes, or until a toothpick inserted into the cake comes out clean and the cake springs back when lightly pressed.
Allow cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Serves 12.

It isn’t worth using a second vanilla bean just for the glaze. Re-scrape the vanilla bean that you used in your cake to get the last seeds and add them in to the glaze. If you can’t get any seeds at all, simply trim a 1/2-inch piece off of a fresh vanilla bean, scrape the seeds out and add that to your glaze. Store the leftover bean in a glass container until you’re ready to use it in another project.

Vanilla Bean Glaze
1/2-1-inch piece vanilla bean
2 tbsp butter, softened
2 tbsp milk
1 1/2 cups confectioners’ sugar

Split the vanilla bean and scrape out the seeds using the back of a knife. In a medium bowl, beat together vanilla, butter, milk and 1/2 cup confectioners’ sugar. Gradually blend in the remaining confectioners’ sugar until the frosting becomes thick, smooth and pourable.
Drizzle onto cooled cake.

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Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh …

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Blueberry Lemon Brunch Cake

Cake for breakfast is always a treat. Now there are plenty of times were I treat myself to a slice of leftover layer cake from the day before with you morning coffee, but usually cake for breakfast means coffee cake. This Blueberry Lemon Brunch Cake is a moist cake packed with fresh blueberries and bright lemon zest, both flavors that are welcome at my breakfast table. And who doesn’t love a bit of extra fruit with breakfast – especially when it helps to justify an extra piece of cake!

The cake starts with a buttermilk cake batter that is flavored with lots of lemon zest. The lemon zest gives the cake plenty of bright flavor, more than you would get from juice alone. I did use two whole lemons (medium sized lemons) for the zest, so be sure to pick up two and save the zested lemons for juicing later on by storing them in the fridge. The blueberries are folded into the batter just before baking. Some may sink to the bottom of the cake because this is a light textured cake that has quite a lot of berries in it, but as long as you’ve greased your pan or lined it with parchment paper, the cake slices will come out neatly with the berries perfectly intact.

The cake is very moist and tender, much more cake-like than your average blueberry muffin. I topped the cake with a very generous sprinkle of sugar before baking to give it a nice crisp top crust and to add a little additional sweetness to the cake. If you have a favorite streusel recipe, you can certainly sprinkle that on top instead of the sugar to turn this easy cake into a slightly more traditional coffee cake.

As usual, you can use frozen blueberries in this cake recipe instead of fresh if fresh berries aren’t in season. If you are using frozen berries, I recommend using them from frozen and not letting them thaw before folding them into the batter. This will prevent the berry juice from running into the rest of the cake and turning the whole thing blue. Your cake might also need an additional minute or so of baking time, especially if you opt to be generous when you measure out the berries (as I sometimes am!), since cold berries will slightly chill the batter. Fresh blueberries are best when they are in season, so keep this recipe in mind the next time you buy a basket from your local grocery store or farmers’ market.

Blueberry Lemon Brunch Cake

Blueberry Lemon Brunch Cake
1 2/3 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 1/4 cups sugar
2 large eggs
2/3 cup buttermilk
1 tsp vanilla
2 tbsp lemon zest (2 lemons)
6 tbsp butter, melted and cooled
1 1/4 cups blueberries, fresh or frozen
2 tbsp coarse sugar, for topping

Preheat oven to 350F. Lightly grease a 9-inch cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and sugar.
In a large bowl, whisk together eggs, buttermilk, vanilla and lemon zest. Add in dry ingredients and whisk to combine. Pour in melted butter and whisk until butter is completely incorporated. Fold in blueberries.
Pour batter into prepared pan and spread into an even layer. Sprinkle the top of the cake with coarse sugar.
Bake for 45-50 minutes, until the cake is golden brown and the top springs back when lightly pressed. Allow cake to cool in the pan until almost room temperature (or at room temperature) before slicing.

Serves 9.

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Skillet Peach and Mango Cobbler

Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler …

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Skillet Peach and Mango Cobbler
Skillet cobblers are go-to recipes for me during the summer, when I don’t always want to run my oven for an extended period of time but I still want a delicious dessert. Even I don’t want to be in a hot kitchen baking during a heatwave! As the name suggests, the whole cobbler is made in a skillet on the stovetop. This Skillet Peach and Mango Cobbler is a great combination of rich peach and tropical mango, topped with a crisp topping that has both almonds and shredded coconut.

To make the skillet cobbler, you first combine the ingredients for the topping. The mixture comes together like a streusel and is then cooked in a large skillet, instead of being baked in the oven. You will need to keep an eye on the topping while it cooks, buttery mixture can go from toasted to burned if left unattended, but it only takes a couple of minutes for it to toast up in a hot pan. The mixture includes flour, rolled oats, almond flour (aka almond meal) and brown sugar, almond with some butter to bind everything together. I added untoasted shredded coconut at the end for its sweetness and chewy texture.

The filling is made by cooking peaches and mangos with sugar, as well as a bit of cornstarch to bind up the juices of the fresh fruit. Try to cut the fruit into evenly sized pieces so that everything takes the same amount of time to cook. The size of your fruits may vary (I’ve seen some pretty big peaches out there!), so just keep that in mind while you’re prepping your ingredients.

If you’re making this when fresh peaches or mango are out of season, this dish can also be made with frozen fruit. While fresh fruit is going to give you the best texture because the fruit tends to be a bit firmer after cooking, frozen fruit still makes a delicious cobbler. You can use frozen sliced peaches and sliced/cubed mango to make the dessert. The instructions are the same, you just might have a bit of extra liquid in the filling because frozen fruit tends to give off a bit more moisture than fresh. Frozen fruit will allow you to make this dessert all year round!

Skillet Peach and Mango Cobbler
Streusel
2/3 cup all purpose flour
1/2 cup rolled oats
1/4 tsp almond flour
1/3 cup brown sugar
1/4 tsp salt
1/4 cup butter, melted
1/3 cup shredded coconut

Filling
16 oz ripe peaches (approx 3 large)
16 oz ripe mango (approx 2-3 large)
1/2 cup sugar
1 1/2 tbsp cornstarch
1/8 tsp salt

In a medium bowl, whisk together flour, oats, almond meal, brown sugar and salt. Pour in melted butter and stir with a fork until mixture resembles wet sand.
Preheat a 10-inch skillet over medium heat. Add streusel mixture to skillet and cook, stirring regularly, until golden brown – about 5-8 minutes. Mixture will brown rapidly towards the end of the cooking time, so stir more frequently and remove from heat immediately to prevent it from burning if it turns dark brown. Transfer mixture to a tray to cool. When cool, stir in shredded coconut.

Peel peaches and remove pits, then cut each into 8-10 wedges. If peaches are very larger, cut the wedges in half cross-wise to make smaller pieces. Peel mangoes and cut fruit into chunks approximately the same size as the peach slices.
In a large bowl, combine fruit with sugar, cornstarch and salt, then fold with a spatula to combine.
Using the same skillet you used for the streusel, cook fruit mixture over medium heat, stirring regularly, until the fruit releases its juices and mixture begins to thicken, 7-10 minutes.
Divide fruit into individual serving bowls and generously top with streusel. Add a scoop of vanilla ice cream, if desired.

Serves 4-6

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Grilled Pina Colada Sundaes

Grilled Pina Colada Sundae

Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that …

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Grilled Pina Colada Sundae

Pina coladas are an indulgent tropical vacation in a glass. I’ll make them at home as a treat any time I’m in the mood, but I really love serving them up for a crowd at a party or cookout. These Grilled Pina Colada Sundaes are a twist on this classic drink that is a great way to finish off any summer barbecue. The sundaes are made with fresh grilled pineapple and creamy coconut ice cream,

You’ll want to start with a whole, fresh pineapple – especially if you’re planning to make enough for a crowd. Cut the pineapple into 1/2-inch thick round slices, then place directly on the grill. Cook at low heat for 2-4 minutes per side, until there are nice grill marks and the pineapple appears juicy. The pineapple will be juicy when you start, of course, but the heat of the grill will draw out even more. If your pineapple is not quite ripe yet, then plan for an extra minute or two to allow some of the sugars in the fruit to caramelize.

Once the pineapple is grilled, transfer it to a cutting board and cut off the outer skin. The reason I cut it off after is that it is so much easier to grill the pineapple in big slices than it is to peel the whole pineapple and move more slippery slices around! Then, cut away the fruit of the pineapple, leaving the core behind. If you have a pineapple corer, feel free to core the pineapple in advance.

To assemble the sundaes, pile grilled fruit in dessert bowls and top with a big scoop of coconut ice cream. I actually used homemade coconut frozen yogurt in this sundae, but your favorite coconut ice cream will do nicely. To give this a real pina colada finish – if you’re an adult who is a fan of the cocktails like I am – drizzle 1/2 ounce of rum over the top of each sundae before serving. Dark rum is great, but I really like Plantation Pineapple Rum for even more pineapple flavor. If you’re not drinking, drizzle a bit of caramel onto the ice cream before serving instead.

Grilled Pina Colada Sundaes
1 whole, fresh pineapple
2 pints coconut ice cream
1/2 oz rum per sundae
caramel sauce

Remove the fronds from the pineapple (save for garnish, if desired).
Cut pineapple into 1/3-1/2 inch rounds, discarding the very top and bottom of the pineapple.
Preheat your grill to medium-low heat. Grill pineapple slices for 2-4 minutes per side, until nice grill marks appear and the pineapple is juicy and slightly caramelized.
Transfer pineapple to a cutting board and remove the outer skin of the pineapple. Cut up the grilled fruit into 1/2-1 inch chunks.
Pile fruit into dessert bowls and top each with a large scoop of coconut ice cream. Drizzle with 1/2-oz of rum, if desired, and a little caramel sauce.
Leftover grilled pineapple can be refrigerated for later use.

Makes 8-10 sundaes, depending on the size of the pineapple

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