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.

Advertisements

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

Christmas is for collecting

I am *not* a pack rat. In fact, I tend to let the pendulum swing completely the other way, and I get rid of things too quickly. Then I end up feeling regretful. But, when it comes to certain things, I’ve been known to be a hoarder. Stamps for one. Can’t get enough of them. Recipes are another, even though I seem to make the same things for dinner over and over and over again. But my most favorite thing to hoard, er, collect are nutcrackers.

 

The whole family

 

 

My newest additions. The hula girl is *awesome*.

 

The classic...

 

...and the not so classic.

Weird, I know. But I got my first one years ago, and I can’t seem to get enough. My husband was tolerating at first, but now has been infected by this crazy need to collect nutcrackers. We both scour the stores come the holidays to see what cool new addition we can add to the family. We’ve even passed this craze on to our children for a Christmas inheritance. It’s pathetic, really.

 

I know I’m not alone, though, in the holiday hoarding. What do you collect?  Snowmen? Santas? Snowglobes? Fruitcakes? Anything goes, right? Merry Christmas and happy collecting!

p.s. I’m announcing a new giveaway from Third Eye Artisans on Monday! Be sure to check back and enter to win some goodness!

December 3, 2010. Tags: , , , , , , , , , , , , , . All About Me, Family, Hands Full Creations, Uncategorized. 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.