Pumpkin Banana Bread with Praline Pecans

It’s about that time of year again- FALL! My absolute favorite :) What would a little pre-fall celebration be without some baking?? Oh the fall baking list is endless. Be prepared for lots of recipes coming your way. The first day of autumn is officially this Sunday, the 22nd, so let the countdown begin!

Pumpkin Banana Bread with Praline Pecans

Ingredients:

  • 1 cup all pourpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 cup brown sugar
  • 1 cup pumpkin puree
  • 2 large over-ripe bananas
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 cup chopped pecans
  • 1/2 cup praline pecans for topping (chopped and optional)

Directions:

  1. In a large bowl, mix the flours, baking powder and soda, cinnamon, salt, ginger, nutmeg and cloves together.
  2. In a separate bowl, mix the brown sugar, pumpkin puree, bananas, eggs and yogurt together.
  3. Slowly add in the dry ingredients into the wet mixture and mix until well blended. Add in the chopped pecans if you wish.
  4. Place batter in a lightly greased bread baking pan and then top with the chopped praline pecans and sprinkle with a little brown sugar.
  5. Bake at 350F until golden brown- about 60 minutes.

**Once cool, refrigerate bread (wrap in tin foil) to let the bread gel together and become more moist/ gooey. (Optional- but my preference!)

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Blackberry Bourbon Pie

Since fall is approaching sooner than we think, I decided to make a list of all the summery things I wanted to do before it ends. Mostly it consisted of recipes I wanted to make…. And that is how I got the urge to bake a pie! Fresh blackberries sounded so good so I went with just that. However, as always I like to add a twist on things- spice things up a bit! Hence, the bourbon part. What is great about this is that the alcohol pretty much bakes out of the pie so if you never told anyone you spiked it- they would never know. However, the bourbon does soak into the blackberries making them extra sweet and rustically delicious and the bourbon really makes the lemon zest flavors pop. I mean really, you can’t go wrong here.

Ingredients:

Oh, first, since most do not like to mess with getting a pie crust just right- you can easily use a store bought one. If you do, sometimes I like to shake things up a bit and maybe add sprinkle of vanilla (just slightly) and flour one I put the store-bought crust into the pie dish.

About 5 cups of blackberries (more or less depending on size)

2/3 cups sugar

A dash of salt

The juice of 1/2 lemon freshly squeezed

2 1/2 tablespoons flour

2 tablespoons Woodford Reserve bourbon

The zest of one lemon

A hint of cinnamon (to your preference)

1 egg (beaten) **used for dusting top layer of crust

Directions

Preheat the oven to 400. Take blackberries, sugar, flour, lemon juice, cinnamon, and salt and put them on the stove top at a low simmer for about 10 minutes to let the flavors blend and warm together…stir occasionally.

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While this is simmering, place the pie crust into the dish or pan and lightly dust with flour (maybe a dash of vanilla if you like). Once the berries look warm and blended with the other ingredients, remove from heat and mix in the bourbon. Place berries (with juice- do not drain) into crust in pan. Add your lemon zest.

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Next, cover with second layer of crust. Pinch or fold edges together to your liking and vent how you wish (cuts, slits, cute cut-outs, woven, etc.) Take the beaten egg and dust the pie crust nicely…I sometimes just use my fingers because it is easier- or you can use a brush.

Place in the oven for roughly 30-40 minutes- this you really should just eyeball. You want the crust a golden brown and you should be able to see the juices bubbling before taking out.

From there, just ENJOY! Happy summer lovelies :)

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xxx SSG

Mexican Corn Salad

One of my favorite summer recipes… Like, ever.

(Spicy) Mexican Corn Salad

Ingredients:
2 TBS butter
3 cups corn (about 4 ears) cut from the cob
½ jalapeño, seeded and finely diced
3 TBS mayonnaise
1 clove garlic, grated
2 green onions, sliced
1 handful fresh cilantro, chopped
1 lime, juice
2 TBS cotija or feta (my fav) cheese, crumbled
Chili powder, to taste (the spicier the better to me!)

Directions:
1. Melt the butter in a large skillet over med-high heat.
2. Add the corn, toss and let it sit and cook until charred. Mix and toss and let it char again about 6-10 minutes.
3. Add the jalapeño, sauté for about a minute and then remove from heat.
4. Mix with the remaining ingredients.
5. Serve warm or at room temperature!

So easy and delicious! A huge favorite at parties or cook-outs! Serve with tortilla chips or use to top salsa, greens, or even grilled chicken!

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xxx SSG