Pumpkin Bread with Browned Butter Whiskey Glaze

Pumpkin bread with browned butter whiskey glazeIs there anything cozier than pumpkin bread in fall?

Perfect November day: football on TV, St. Arnold’s Pumpkinator beer in my glass, and pumpkin bread baking in the oven.

Pumpkin bread with browned butter whiskey glaze

Just look at these beauties.  If they don’t say curl up in a blanket and eat me with a side of apple cider, I don’t know what does.

Pumpkin bread with browned butter whiskey glaze

I mean, let’s be serious.  It’s the week of Thanksgiving, and Houston has only just gotten a tiny bit cool.  Thanksgiving day? Predicted to be 80.  And humid, obviously.  It’s sometimes hard to get in the fall spirit when it feels like summer (or at least, what summer feels like in other parts of the country).  But pumpkin bread still gets me there, especially this recipe.  Not only is the bread super moist, but the glaze takes it up to the next level.  Toasty browned butter and a dash of whiskey give you a topping that’s just as good as the bread itself.  If not better.  A fabulous fall breakfast, brunch, or anytime snack, no matter the weather.

Also, pretty.

Pumpkin bread with browned butter whiskey glaze

(more…)

Old-Fashioned Pecan Pie

Old-Fashioned Pecan Pie

Fact #1: I don’t like nuts in my desserts. They only take up space that could be occupied by chocolate and/or chocolate chips.  

Fact #2: I love pecan pie.  Contradictory?  Maybe.  When I was little, I didn’t like pecan pie, for the very reason that I objected to nuts in my dessert.  A dessert that ONLY HAD NUTS?  Foolishness.

But as I got older, and I actually tried a bite, I realized pecan pie is like semi-solid crack.  That gooey, buttery center!  The crisp, sugary nuts!  Okay, fine, nuts have their place.  At least in this pie, they’re not taking the place of anything else.  They are, in fact, the star.  

Come to think of it, I actually prefer my pecan pie…without chocolate.  Who am I?

Old-Fashioned Pecan Pie

This recipe comes to me via my mom and grandma.  It’s the recipe we’ve always used for pecan pie, and as I’ve grown up, I’ve come to understand why.  It really, truly can’t be beat.  Me, being me, tried to doctor it up on occasion.  I added some bourbon, I added some chocolate, I tried it with a whiskey sauce.  And you know what?  The plain pecan pie wins every time.  I mean, maybe I shouldn’t call it “plain” pecan pie.  Did I mention the filling is super smooth and rich? Did I mention the perfect layer of pecans on top?  But you know what I mean.  This is an old-fashioned pie.  It uses corn syrup!  The horror!  Yet I’ve found no other recipe to beat it.  

And that’s saying something.  We live in Texas.  The pecan is the state nut.  (Does any other state even have a state nut?)  There are plenty of well-known restaurants and bakeries churning out pecan pies that are very good — but I’ll take my grandma’s every time.

(more…)

Beef Bourguignon

Beef bourguignonIf I had to put together a list of my top recipes, this would probably land on the podium.  It’s a rich beef stew that’s perfect on cold rainy days.  Or cool sunny days.  Or pretty much any day.

We ate this recipe often in the winter growing up.  It’s a recipe that can be made ahead of time as it freezes beautifully.  In fact, I think it’s actually better to re-heat it a day (or week, or month) later.  It was a staple for ski weekends, because it could go directly from the freezer to the stovetop to warm it up and serve over noodles.

(more…)

Salted Caramel Apple Cake

Salted Caramel Apple Cake

…Say what now? Salted caramel apple — mm-hmm, sure — cake, wait what??

I have to hand it to those creative brains out in the world that just sit around and think of things that are delicious on their own, and then COMBINE THOSE THINGS into ONE amazing thing.  I want that job.  

Seriously, for this recipe, someone said to someone else, “You know what’s really good?  Salted caramel.”  

“Yeah,” other person says, “And also caramel apples.”  

“You know what else?  Cake.”

“Duuuuude!”

Were they stoned?  Am I stoned?  No, my love for this cake is completely rational and sober.

(more…)

Pumpkin Spice Muffins with Cream Cheese Filling and Pecan Streusel

Enjoy these Pumpkin Spice Muffins with Cream Cheese Filling and Pecan Streusel with a cup of coffee for breakfast, or after dinner for dessert!

Enjoy these Pumpkin Spice Muffins with Cream Cheese Filling and Pecan Streusel with a cup of coffee for breakfast, or after dinner for dessert!I know this looks like another basic pumpkin muffin recipe…but it’s not.

Look at it!  There’s a sweet cream cheese filling inside of it!  No one has ever paired cream cheese with pumpkin before!

Also, streusel!  Revolutionary, amiright?

Okay, fine.  This pumpkin spice muffin with cream cheese filling (and pecan streusel!) is the epitome of basic.  It combines very basic things in a very basic way.  Here at Ready to Yumble, we are basic b*tches.  And if that means we get to eat these muffins, we’re totally good with that.

Because they’re basically amazing.

(more…)