As a homeschooling family, I only have to cram breakfast in while packing lunches and getting out the door on time once a week. We have a weekly co-op, and every Tuesday, amid the scramble, I marvel at all you moms and dads who run the gauntlet of morning activity every day. “Where are my shoes?” “I forgot my water bottle!” “No, you cannot wear flip-flops! It’s pouring down rain and 40 degrees!” It’s pure insanity. Getting some food in the kid’s bellies is the worst part. Breakfast is just not a meal that you can finish in the car easily. You either chow down at the table, or get to enjoy the smell of stale milk wafting from the back of the van for weeks on end after your precious 6 year-old dumped his cereal all over. Yeah. Breakfast is an in-the-house meal. Unless you make up a batch of these delicious Oatmeal to Go Pumpkin Cranberry Muffins. They are completely portable and absolutely scrumptious.
Spice cupcakes have been a Halloween tradition for me since childhood. These “deathcakes” are full of cinnamon and pumpkin topped with a glorious cream cheese frosting. Delicious.
Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!
Pumpkin Spice Deathcakes
from Cake Central
1 box spice cake mix
1 cup all-purpose flour
1 cup granulated sugar
½ tsp salt
1 cup water
1 cup sour cream
1 cup canned pumpkin
2 tsp vanilla extract
Whisk together dry ingredients then add wet and beat on low speed for 2 minutes.
Bake at 325 for 20-25 minutes. Makes about 36 cupcakes.
Cream Cheese Frosting
1/2 cup of shortening
1/2 cup (one stick) unsalted butter @ room temp
1 8oz bar cream cheese @ room temp
1 T vanilla extract
2 lbs shifted powder sugar
1/2 tsp salt
Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Make sure that all sugar is incorporated.
If you are familiar with dump cake, you’ll see the genius of this recipe immediately. My mom used to make dump cake when I was a kid. I’ll have to post that “recipe” sometime soon. It’s essentially canned fruit, topped with dry cake mix and smothered with butter. Not really a cake in the traditional sense, but delicious. I saw this pumpkin version and knew it would be ah-mazing. And it was. This is two delightful desserts combined into one. Pumpkin pie on the bottom and pecan pie on top. Custardy spiced goodness covered with crunchy buttery caramelized nut topping. I’m telling you, it’s far too easy for how gorgeous it turns out.
I love throwing Halloween parties. Mostly because I get to make delicious food and give it disgusting names. Here’s a round-up of all the deliciousness I made this year and the nastiness I called it. Most of these items are easy to make (and can be done ahead of time) so you won’t be slaving away in the kitchen while your guests are having a goulishly good time! My hot hubby and I dressed up as Johnny and June Cash this year. We had a blast!
Fall is here! This morning I was treated to my favorite weather on earth. Fog. Wonderful, misty, curl up with a book in front of a fire fog. Chilly damp mystery novel fog. I love it. I think it’s deep in my English blood to adore a nice foggy morning. Or so my Nanny tells me. It is quintessential autumn weather. I had my best ever experience with my favorite weather this morning at “walking club”.
The technically correct term for this recipe is “Pumpkin Flan”. I’m pretty sure you need a crust to call something a pie. But I think the word flan is a little gross sounding, and I adore everything about pumpkin pie except the crust, so I’m doing this recipe on my own terms. Crustless Pumpkin Pie it is. Am I the only one who says “So let it be written, so let it be DONE!” in my head every time I make a unilateral decision to change something? My husband completely disagrees with me on this – he says the crust is the best part of any pie. Since I’m the baker in the family, I get to make these babies the way I like them! Hooray for me! These little individual pies are perfect for an after dinner treat. They are light and perfectly pumpkin pie-y. With no guilt at all! Added bonus, they take about 5 minutes to throw together and pop in the oven.
Oh how I love love love these cupcakes. The spices, the pumpkin, the cream cheese frosting. It all combines for an absolutely perfect taste explosion. All individually packaged up in a convenient wrapper. Does anyone else think unwrapped cupcake holders look like tutus? No? Just me? Anyway. These are my favorite fall cupcakes – and while it may be spring technically according to the calendar, you’d never know it to look outside at my house. A chilly 48° with misty rain and wind. You know what I mean by misty rain right? The kind of rain that doesn’t really look like it’s coming down. Like it’s really just sprinkling. Yet somehow you are DRENCHED after walking the 14 steps between the front door and your vehicle. Misty rain. It’s the most deceptive of all the rain types. Trust me. I’m from Seattle. I know my rain. Today’s weather had fall written all over it, so I figured I’d make the most of it with my favorite cold weather cupcakes. It’ll probably be the last time I get to before it’s all sunshine-y and spring like outside. (sigh) I know. That’s totally wishful thinking. Oh well. [Read more…]
At MOPS on Thursday, my friend Bethany brought awesome pumpkin scones. They got me in the mood to bake some myself. Now, my normal scones are amazing and I love the recipe. I’ve just never been super comfortable trying to alter it to a pumpkin scone recipe because there are already so many wet ingredients in it – the primary one being sour cream – which can’t be substituted out because of the unique reaction it has with the baking soda. Once I’d tossed the idea of altering my own recipe, I got a lot more comfortable with just finding the most delicious pumpkin scone recipe I could. This is it. The double glaze sold me right away. I only altered the recipe slightly, using cream instead of the original half-and-half called for (and that’s just because I had one and not the other). The scones themselves are not very sweet at all – I left a couple unglazed for my sweets-hating hubby. They are also quite lightly spiced. I’ll probably add some allspice and or pumpkin pie spice to the next batch. Which, I’ll be making very soon I’m sure. They are moist, light and delicious. Just like a scone should be. [Read more…]