When the weather cools off a bit here in Tallahassee, I break out two things Slow Cooker Chili and Pumpkin Coffee Cake. Today I’m sharing my recipe for Pumpkin Coffee Cake. If you’ve read my coffee cake recipes before, then you know that all of my coffee cakes are based on the Joy of Cooking Deluxe Sunday Morning Coffee Cake. The original Killer Coffee Cake is my slightly modified version of the base and you can read about it and see a ton of pictures on How To Make Bill’s Killer Coffee Cake.
For a festive and tasty pumpkin version there are slight modifications:
Reduce Buttermilk to 1/2 cup
Mix 1/2 can of pumpkin puree (not pumpkin pie filling) into the batter
Use 2 ts of Pumpkin Pie seasoning in the topping instead of straight cinnamon
Be aware that this will end up as a dense cake with a bit of chew to it. It is not light and fluffy like a typical coffee cake. That’s the way I like this one, if you don’t like the texture try using less pumpkin puree and the original amount of buttermilk.
My wife and I decided to use some frozen shrimp we had hanging out in the freezer and instead of tossing them into some tomato sauce with our spaghetti or frying them up, we decided to make some sandwiches. They were tasty, so I thought I’d share a sort of recipe for them, since I winged most of it as I cooked. Continue reading Recipe Time – Shrimp, Lettuce and Tomato Sandwich
You get inspired and then your pick up some bacon on the way home from work, bake it in the oven and then dump it into a coffee cake. Then you wonder why you never thought of this before. It’s sweet, it’s savory. It’s not overpowering. It looks appetizing and not like a greasy pile of cake. It’s pretty good stuff!
Maple Bacon Coffee Cake with Maple Bacon Streusel Topping
I grew up loving Drake’s Coffee Cakes. Now, as an adult, I like to make coffee cakes. Maybe it’s a weird quirk, but I pretty much love the entire process. There are good smells in the kitchen, it’s relatively easy to do and the results are quick. I like them so much that a few years ago I started making them regularly. They are great for tailgates before FSU football games. There’s no easier breakfast than a sweet breakfast that doesn’t require cleanup. The basis for Bill’s Killer Coffee Cake is found in Joy of Cooking, under “Deluxe Sunday Morning Coffee Cake.”
I love slow cookers. I absolutely love throwing a bunch of stuff in to the pot and turning it on Low for 9-10 hours. I love coming home to a house filled with the smell of dinner. Slow cooking is absolutely fantastic and next to grilling it’s my favorite way to cook. A while back I tried out Crockpot BBQ Beer Chicken from my favorite food blog How Sweet It Is, and it was fantastic. It’s my go-to recipe for frozen, boneless / skinless chicken breasts.
Why am I sharing a quick cook version of one of my favorite slow cooker recipes?
The slow cooker recipe is exactly the same as the one on How Sweet It Is.
Because this version of the chicken is almost as good as the slow cooker version in about 10% of the time.
Follow the directions for your particular pressure cooker.
Pressure cookers are very dangerous if not used properly. Seriously, read all of the directions for yours and use it properly.
Test the food temperature to make sure it’s cooked through.
I’m not responsible for any issues you might have if you choose to try this out.
Pressure Cooker BBQ Beer Chicken Recipe
This was the first time I’ve ever used a pressure cooker, and out of fear I overcooked the chicken just a bit. It’s a lot easier to overcook in the pressure cooker than in the slow cooker, so that’s one win for the slow cooker. However, if I’m pressed for time, the pressure cooker is a nice addition to the kitchen. The recipe is just as easy as the slow cooker version.
Place frozen, boneless / skinless chicken breasts in the pressure cooker.
Pour 12oz AmberBock beer around the chicken.
Pour 1/4 C water around the chicken.
Cover the chicken in spices to your liking – Garlic Powder, Salt, Pepper, Cayenne, Smoked Paprika, Onion Powder, Celery Salt.
I omitted the BBQ sauce (BullsEye) until after cooking so that the chicken is used as a base for BBQ Chicken and Buffalo Chicken (Texas Pete mild). It worked out well.
Set your pressure cooker timer according to the instructions.
I kid you not, it’s that simple. I locked the lid on the pressure cooker, set it for high pressure and the timer for 13 minutes. It took about 15 minutes for the cooker to come up to full pressure and start the countdown timer. After the 13 minutes I released the pressure valve (The manual was NOT kidding about using oven mitts! It’s like Old Faithful going off!), the chicken was well on the way, but not done. I set the timer for an extra 4 minutes and after coming up to pressure and cooking the chicken was done.
This is where I made a stupid mistake. I decided that it would be a good idea to cook it again for 4 minutes. For some reason I thought that this would help break the chicken down so that it would shred and pull easily. I was very wrong and all it did was overcook the chicken a bit! You cook, you learn. No big deal, right? The chicken was still pretty good and next time I’ll stick with about 18 minutes of total pressure cooking time. Instead of pulling the chicken, I’ll chop it. Then, I’ll have a 45 minute version of an all day recipe!