Pumpkin Coffee Cake, and Dreams of Fall

coffee cake I had a bee in my bonnet this weekend, as my husband lovingly likes to say. I was seriously in the mood for Fall. I wanted our fireplace lit, with romantic ambient candles on tables while my family gently played crossword puzzles and nibbled on gingerbread cookies, and I lit the kettle for tea. I wanted the smell of pumpkin pie spice to fill my house on this glorious chilly fall weekend, and I wanted an autumn wreath hung on our door with neighbors smiling at us and commenting how lovely the mums looked with the pumpkins on our front door step. None of these things happened.

Reality: a trip to the dollar store to stock on Halloween decorations with my nap-deprived 3-year old who screamed at the top of his lungs for the orange loader trucker he found in the toy aisle, while my husband desperately tried to get through the long check-out line which was 9 people deep because naturally they only have one cashier during their busiest times, paired with my sheer disappointment at the luck luster quality and variety of fall decorations. In truth, their seasonal aisle was more stocked up for Christmas than Halloween. On the up side, yellow cake mix was on sale this week for .99 cents at the grocery store, so for a busy mom who likes to cook but hates to bake, this was a perfectly easy compromise to usher in the change of season and satisfy my dreams of Fall!

PUMPKIN COFFEE CAKE WITH BROWN SUGAR GLAZE
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
1 cup Brown Sugar, Divided
½ cups Flour
4 Tablespoons Butter, Melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream
1 cup marshmallows (optional)

Preheat the oven to 350F. In a large bowl mix together 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. Grease a 9×13 pan with butter and pour batter into pan. 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. You can also throw some marshmallows on top for an added bonus if you like! Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean. For 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. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

Potty Parties and Eggplant Rollatini for LOOOOONG DAYS

eggplant 1 eggplant 2 After four hours of a naked toddler “potty party” as raved about on the internet, which included an obscene amount of salty toddler snacks and apple juice last Friday, we finally managed to get Asher to pee in his potty! It took three accidents on the carpet and an episode of “Curious George” while he sat naked on the potty for 26 minutes, but hey it’s a step in the right direction. He still talks about our little “potty party” which was enjoyed by exactly no one, and when we ask if he wants to have another party he simply says “NAH, maybe after tomorrow.”

So today’s recipe I share NOT because it is impressive or even original, I share it because it is easy to prepare when you are having a day of insurmountable exhausting tasks like my whole weekend felt. You’ll be grateful because it lasts in the fridge for a few days, and it’s a healthier dinner option that tastes like deep dish pizza that your whole family can enjoy.

EGGPLANT ROLLATINI
2 medium eggplants
32 oz tub of part-skim ricotta cheese
1/2 cup shredded skim mozzarella
1 bunch of chopped basil
1 bag of frozen spinach, thawed and squeezed of excess water
2 cloves of garlic, diced
1 jar of marinara sauce
Olive oil spray
1 teaspoon salt

Preheat the oven to 375. Cut the two ends off the eggplant and slice lengthwise into 1/2 inch slices. Arrange on two baking sheets, then spray with olive oil spray and sprinkle with salt to remove moisture and bitterness from the eggplant. Bake for 15 minutes. Remove from oven and let cool. Meanwhile, in large mixing bowl add ricotta, mozzarella, basil, spinach and garlic and about 1/3 jar of marinara. You can use a hand blender to smooth the texture of the cheese stuffing or leave as is. Place 1 tablespoon of cheese stuffing onto one end of an eggplant slice and roll in your hand. This might be messy! Line them up immediatly after rolling in 13 x 9 casserole dish, then top with remaining marinara and sprinkle with parmesan cheese. Bake for 35-40 minutes.