These are the ramblings of a self-described wheat, grain and gluten-free “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and rediscovered real, whole fresh foods again and effortlessly lost 65+ pounds. Join me in my wheat, grain and gluten-free journey. See how easy it is to enjoy grain free gourmet, one meal at a time! Welcome to my blog. Enjoy!
I am SO excited to be sharing this new recipe today as part of my guest post for Honeyville! My recipe is for Pumpkin Pecan Coffee Cake and it is absolutely delicious! I've been secretly enjoying it for days now to ensure it was just the way I wanted it to be. When I have it in the evening for dessert, I like to top it with whipped cream...and Oh-My-Pumpkin it is so good! It feels like I'm eating a "pumpkin pie coffee cake"...oh so moist and pumpkiny. I absolutely LOVE the buttery, toasted pecan, "brown sugar" flavored topping. This coffee cake is so easy to make and even easier to eat and enjoy! It just screams fall/autumn is here! This cake makes a delicious breakfast, snack or dessert and would make a great addition to your Thanksgiving breakfast table. I hope you enjoy this Pumpkin Pecan Coffee Cake as much as I do! Now, I think I'll go have a piece. To get to the recipe, click here: Pumpkin Pecan Coffee Cake. Enjoy!