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
Ingredients:
⅓ 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
⅓ cups Walnuts, chopped
4 Tablespoons Butter, melted
¼ cups Granulated Sugar
1 teaspoon Vanilla Extract
¼ cups Heavy Whipping Cream
Directions:
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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