Thursday, April 22, 2010
Prep: 15 minutes Bake: 60 minutes Assemble: 60 minutes
1 c butter
2 c sugar
3 tsp pumpkin pie spice
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1.5 c pureed pumpkin
3.5 c flour
Cream butter sugar and eggs
add pumpkin pie spice, cinnamon, baking soda, and salt and mix
add flour and pumpkin
grease two pyrex bowls and add cake mix evenly
bake at 375 F for one hour
1 1/3 c pumpkin puree
1 1/3 c sweetened condensed milk
3 tsp pumpkin pie spice
1 c hot water
Mix all ingredients together in order
pour into greased round cake pan and bake for 1 hour at 375 F at the same time as you bake the cake sections so as to save time.
6 T butter
4 c powdered sugar
2 T milk
1 T vanilla
Orange and Green food coloring
mix all ingredients and color 1/2 c green and all the rest orange
chill the cakes and pie in freezer until ready to assemble.
To Assemble and Frost:
1 c. of chocolate chips
two half circle cakes
one pumpkin pie without crust
Frosting(cream cheese frosting would be a wonderful substitute for the buttercream)
place one half of pumpkin cake round side down onto serving platter. Sprinkle chocolate chips onto cake, then place pumpkin pie portion on top of cake, cut to fit. sprinkle more chocoalte chips then place other half of pumpkin on top of pie. this may smoosh out some pie filling, dont worry about it, as long as it isnt gooping off the cake you are fine!
take about 1/2 cup of frosting and color green, color the rest orange and begin to frost cake in orange starting at the top and moving downward slowly and evenly with rounded knife or frosting tool. after you covered most of the cake, take knife and frost in downward line pattern from top to bottom of cake.
Put green in zip bag or pastry bag or frosting bag, whatever you have on hand. starting at top of cake, frost in a circlular pattern to form a small stub resembling a stem, continue to "draw" leaves and vines on the cake in a pattern to your liking. if you like, also add grass or more vines at the bottom of the cake ( i like to do that if i messed up or didnt have enough orange frosting!)
Serve and Enjoy!
Prep: 2 minutes Cook: 10 minutes
2 c. Leftover Rice (brown or white)
2 c. Milk
1 c. Sugar
1 tsp. Vanilla
Cook leftover rice and 1 1/2 cups of milk and sugar in a medium saucepan over medium heat for 5 minutes, stirring occasionally. Combine remaining milk and egg in separate bowl. Pour into saucepan with rice, milk and sugar while stirring. Cook 5 more minutes, or until mixture start to thicken. Turn off heat and add vanilla and 1/2 tsp. of cinnamon. Garnish with remaining cinnamon. serve hot or cold! Add whipped cream or ice cream if this dish is going to be a dessert. Enjoy!
Tuesday, April 13, 2010
Prep: 5 minutes Cook: 2 minutes
2 c. Pancake mix
1 1/2 c. Milk
1/2 c. Brown Sugar
2 tsp. Cinnamon
1/2 c. Chocolate Chips
1/2 c. Mini Marshmallows
Combine all ingredients in bowl, stir until just moistened. Preheat pan on Medium heat. Scoop pancake batter into heated pan. Wait 1 minute or less (depending on your stove) flip, cook one more minute. Serve with whipped cream and crumbled graham cracker if desired and enjoy by a warm campfire!
1/2 c. Coconut Oil
1/2 c. Butter, softened
9 c. Powdered Sugar
2 T. Milk
1 tsp. Coconut extract (optional)
Cream Coconut oil and Butter. Add sugar one cup at a time blending well between cups. Add milk, 1 tsp. at a time until frosting reaches spreading consistency. If the coconut flavor isnt strong enough for you then add the tsp of extract with the milk.
Liberally frosts a two layered cake or 24 cupcakes.