Maybe I’m a weird college student, but I find it incredibly easier to control my eating habits away at school than I do when I am at home.
This is not meant to bash my parents’ home in any way.
The thing is, everything here at home is just so available. I’m able to bake all day, which of course involves endless “sampling” of dough, batter, frosting, and finished goods. On top of that…they just have SO MUCH FOOD!
In my itty bitty dorm room I have about 1 drawer of food and my fridge is basically useless because we hardly ever have anything in there.
The main place I eat is at the dining hall and they’re usually only open for 1 1/2 hours to 2 hours for each meal. So if I miss the lunch time, I’m basically starving until dinner time unless I want to go out and buy food. And buying food just requires so much time, energy, and most importantly, money.
At home I have also noticed that my diet is so much more carb-centered, whereas when I am in the dining halls at school my plate is almost 90% veggies. I’m starting to realize as I type this how weird of a freshman college student I am…
Anyways, here is one of my carb-loving creations I have come up with this week on my Thanksgiving break at home. I love pumpkin-EVERYTHING, and I have always been a huge fan of coffee cakes covered with a huge crumb layer, so this recipe was destined to pop up on here. This is a perfect cozy, fall recipe that would be awesome for Thanksgiving breakfast, or just any winter day.
Pumpkin Streusel Crumb Cake
1/2 c. butter, softened
1 1/2 c. white sugar
15 oz. can of pumpkin
2 c. all purpose flour
1/2 c. whole wheat flour
2 t. baking powder
1 T. cinnamon
1 1/2 t. ground ginger
1/2 t. cloves
1/2 t. nutmeg
1/2 t. salt
for streusel topping:
1/4 c. all purpose flour
1/4 c. whole wheat flour
1/2 c. white sugar
1/2 c. brown sugar
2 t. cinnamon
5 T. butter, melted
2/3 c. pecans, chopped
- Preheat the oven to 350 degrees F. Spray a 8-inch glass baking pan.
- With a mixer, blend together the butter and sugar until smooth and creamy. Add the pumpkin and the eggs, blend on medium speed.
- In a medium bowl, stir together the flours, baking powder, salt, ginger, cloves, cinnamon, and nutmeg. Add the flour mixture to the pumpkin/butter mixture on low speed until combined. Pour mixture into prepared baking pan.
- To make the topping, combine the flours, sugars, cinnamon, and melted butter until it comes together. Stir in chopped pecans. Add mixture to the top of the batter in the baking pan. Bake 45-55 minutes or until a toothpick comes out clean.
Random Fact of the Day: Parrots have 500 pounds per square inch of pressure in their beaks.