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Sunday, October 30, 2011


Happy Halloween Weekend, Y’all!

This is a picture my Husband texted me early last week:

Wonder who could have done such a horrible thing to an innocent pumpkin?

Could it be this little man?

Yep.  Guilty as charged.  Don’t let his “Who?  Me?” face fool you.

Henry now has a new nickname:

Peter, Peter, the Pumpkin Eater

I think it suits him quite well.

In the spirit of all things punkin’, I thought I would share a de-fright-fully (tee hee hee) delicious recipe I discovered last week.  I made it this morning.  It’s definitely one of the quintessential FALL recipes you should have in your repertoire.  Y’all, try this soon.  I think it would be extra yummy on Turkey Day morning.

Bon appetit!

Pumpkin Coffee Cake with Brown Sugar Glaze

Image and Recipe via Tasty Kitchen


cups Water
1 can Pureed Pumpkin (15 ounces)
2 Eggs
1 Tablespoon Vanilla Extract
2 teaspoons Pumpkin Pie Spice
1 box Yellow Cake Mix
1 teaspoon Baking Soda
1 cup Brown Sugar, divided
½ cups Flour
cups Walnuts, chopped
4 Tablespoons Butter, melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream


Preheat the oven to 350 degrees.

In a large bowl, mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice.  Add the cake mix and baking soda and mix until just combined.

Grease a 9×13 pan with butter and pour in the batter.

In a small bowl, mix together 1/2 cup of brown sugar, 1/2 cup flour, walnuts, and melted butter.  Use fingers to sprinkle over the top of the cake.

Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.

For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer.

Remove from heat and stir until all sugar is dissolved.

When cake is finished baking, poke holes in the top with a toothpick.  Pour glaze over the cake, making sure to cover all surfaces.

Serve cake warm or at room temperature.

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