Wishful Thinking

I love fall. Too bad the Northern California weather doesn’t seem to agree with me. Therefore, I will *make* it happen. Even if that means sweating to death in my jeans and adorable flannel shirt, drinking pumpkin lattes when it’s 85 degrees out and burning apple cinnamon candles in my home, despite the a/c running.

So far, none of this has worked. So last Sunday, I pulled out the big guns. It was time to make my momma’s Pumpkin Crunch Cake. Desperate times call for desperate measures, people.

This being the case, I attempted to recall the recipe as best as could, seeing as how my momsie was out of town at the time. Normally, I would just wait to get the correct recipe, but something had to be done about this nonexistent fall season.

I wracked my brain and came up with the main ingredients. Canned pumpkin, yellow cake mix, evaporated milk and BUTTER. Lots and lots of butter.

I also remembered that this was a kind of dump cake, meaning you just mix and bake. Butter and easy? Does it get more *awesome* than that?

So, armed with my foggy memory and cups of butter, I attempted the recipe. Thank heavens, it turned out. Almost as good as my momma’s. Almost.

Pumpkin Crunch Cake

by Sarah’s momma

15 oz. canned pumpkin

10 oz. can evaporated milk

1 c. packed brown sugar

3 eggs

1 t. pumpkin pie spice

1 box yellow cake mix

1 c. butter, melted

1/2 -1 c. chopped walnuts (I used toffee bits as the men folk in my home aren’t fond of walnuts)

Preheat oven to 350 and grease a 9×13 pan. Set aside.

Mix together pumpkin, evaporated milk, eggs,  and pumpkin pie spice. Pour into greased pan.

Next, sprinkle yellow cake mix over pumpkin mixture. Drizzle melted butter over the yellow cake mix and sprinkle on the walnuts or toffee bits.

Bake @350 for 40-45 minutes.

Eat heartily and with lots of vanilla ice cream.

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October 18, 2011. Tags: , , , , , , , , , , . All About Me, Family, House and Home. 2 comments.

I declare it Fall.

And to prove it, I’m going to share my all time favorite fall time recipe, Dipped Gingersnaps. My addict/husband begs me to make them year round, but I simply can’t get myself to do it. After all, there’s nothing more autumn-like than ginger and cinnamon. I’m just not convinced that they’d be quite as fantastic if I whipped up a batch in July. Could be the control freak in me, not sure. Hubby/Addict has also made it quite clear that he thinks I’m nuts for sharing the recipe. He’d prefer I keep it under lock and key, surrounded by razor wire and lasers. Why, I’m not exactly sure. Something about not giving away a precious gem, but I can’t help but disagree. I feel recipes are meant to be shared amongst friends. And that’s what we are, yes? So, without further ado, my recipe.

 

Dipped Gingersnaps

 

4 cups flour

1 tablespoon ground ginger

2 teaspoons cinnamon

4 teaspoon baking soda

1 teaspoon salt

1 1/2 cups vegetable oil

2 cups sugar

1/2 cups molasses

2 eggs

2 packages vanilla chips

1/4 cup vegetable shortening

 

Preheat oven to 350 degrees.

Mix flour, ginger, cinnamon, baking soda and salt in a medium sized bowl. Set aside.

In large mixing bowl, combine oil and sugar. Mix well. Add molasses and continue stirring. Add eggs one a time, mixing well after each addition.

Now add dry mixture in several small batches, mixing well after each addition. Dough will be fairly stiff.

Pour a bit of granulated sugar into a small bowl. Roll dough in to small balls, about 1 inch in size. Roll balls in sugar an place on ungreased cookie sheets.

Bake for 10 minutes at 350 degrees. DO NOT OVERBAKE. Can’t stress this enough. They won’t be nearly as soft and yummy if you let them bake longer.

Once cookies have cooled you can start melting the chips for dipping. Be sure to spread some parchment paper or waxed paper on your counters before you start dipping. You’ll want a clean surface to lay your dipped cookies on.

Place vanilla chips and shortening in a medium sized bowl. In a small saucepan, add about 2 inches of water, and place over low heat. Place your medium sized bowl over water in saucepan, making sure bowl is big enough to sit on the saucepan. The steam from the boiling water will melt the vanilla chips nice and slow.

Stir chips and shortening until completely melted. Once melted, start dipping your cookies. Dip each cookie in melted chips, about half way, shaking off excess. Place on parchment or waxed paper. Let cool for a few hours until the coating has hardened. Enjoy!

Makes 4 dozen

The finished product

 

I was going to take pics of the whole baking process, but in typical Sarah fashion, I forgot. Oh well. This photo will motivate the most health conscience, fitness freak to whip up a batch of gingery goodness. So, enjoy and Happy Fall!

October 19, 2010. Tags: , , , , , , , , , . All About Me, Family, Hands Full Creations, House and Home. 2 comments.

Gingerbread bars

Even though it is still 90 degrees here in L.A., I can still pretend that it’s fall,right? I decorated my house, got out sugar and spice candles, and made my very first batch of Gingerbread Bars. These are one of my all time favorite fall-y recipes. They are super easy and oh-so-yummy!

Gingerbread Bars

3/4 c. shortening

2 c. flour

1 c. sugar

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. cloves

1 tsp. ginger

1/2 tsp. salt

1/4 c. molasses

1 egg

2 tbs. sugar

Heat oven to 375 degrees. In large saucepan, melt shortening, cool 5 minutes. Add remaining ingredients, except for the 2 tbs. sugar. Press in bottom of 9×13 pan. Sprinkle with remaining sugar. Bake for 12 minutes. Do not overbake. Let cool for at least 10 minutes before cutting into bars. Enjoy!

October 28, 2008. Tags: , , , , , , , , , , . All About Me. 3 comments.