Tag Archives: pumpkin

This is the way to make Pumpkin Spice Lattes!

autumn-free-wallpaper-autumn-path_2560x1600_93197Autumn is here…and so are my allergies! Ugh! But I just stumbled upon a brilliant way to enjoy Pumpkin Spice Lattes at home. I’m sure you’re thinking, “There are tons of recipes on pinterest already for these fall beverages.” This is true, but this is the first recipe that I have seen that makes a batch for the week! That’s why I think it’s brilliant! I pinned this, of course, but for those of you who’d like a link, go visit A Farmgirl’s Dabbles and try out her Pumpkin Spice Latte recipe. Let me know what you think! I’m going to go make it myself!!!

UPDATE: I just made this and it is marvelous! I added more spices than called for and didn’t have whole milk so I used 1 1/2 cups skim milk and 1/2 cup heavy cream. I also had lowfat condensed milk on hand so I used that. I added a bit more brown sugar after tasting the first time, but not much. I’m sure the exact recipe is great, too! I just really like cinnamon and nutmeg. I didn’t even add the whipped cream and chocolate shavings and it is scrumptious! Enjoy!

The BEST Pumpkin recipe

I keep making these Pumpkin Gooey Butter Cakes from Paula Deen. This time, instead of a yellow cake mix, I used a Spice cake mix. I’ll let you know how it turns out! It’s in the oven now!

Pumpkin Gooey Butter Cake

Recipe courtesy Paula Deen

Prep Time: 30 min
Cook Time: 50 min

Ingredients
Cake:

* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted

Filling:

* 1 (8-ounce) package cream cheese, softened
* 1 (15-ounce) can pumpkin
* 3 eggs
* 1 teaspoon vanilla
* 8 tablespoons butter, melted
* 1 (16-ounce) box powdered sugar
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

The Verdict: Though the spice cake mix had a nice spicy flavor, it seemed more dry and less sweet than the yellow cake mix. I am sticking with the yellow cake mix from now on. I’m trying the Peanut Butter variation next. Or maybe this one!