If fall had a mascot, it would undoubtedly be the pumpkin. Pumpkin lattes and candles and pies, oh my! It’s absolutely everywhere, and I’m and loving every second of it.
My favorite way to use this most festive ingredient is in my Grandma Gina’s pumpkin cake. (Side note- she was lovingly referred to a Gina, or the Notorious R-E-G). This cake is delicious! It’s light, moist (I cringe as I type that word…), and such a crowd-pleaser. In fact, I took the fruits of my labor into work today, and everyone raved about it!
I’m an avid believer that frosting is the best part of the cake. However, when it comes to this cake, I can’t decide which part I like best. The tangy cream cheese frosting is perfect with the subtly sweet cake. You can’t help yourself but keep going back for more! After you try this cake, you’ll find that you’re asking yourself, “Who needs pumpkin pie?”
1 2/3 cups sugar
1 cup vegetable oil
1 can pumpkin purée
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
Preheat oven to 350 degrees.
Mix dry ingredients together.
Combine wet ingredients.
Add dry mix to wet ingredients.
Grease a 12 x 10 inch cake pan.
Pour batter in pan.
Bake between 35-40 minutes, until toothpick comes out clean.
4 oz. of cream cheese (room temperature)
1/3 cup softened butter
1 teaspoon vanilla extract
2 cups sifted powdered sugar
Frost cooled cake.
Refrigerate frosted cake.
What is it about peanut butter that’s so satisfying and comforting? I’m not sure if it’s the addicting taste or the nostalgia of school lunches, but peanut butter is one of my favorite foods. It’s versatility makes it ideal for cooking and baking; you can use it with anything sweet or salty.
These peanut butter cookies with chocolate Kisses are irresistible. They aren’t overly sweet (so I can eat more, right?). They also make a fabulous accompaniment with a hot cup of tea and a movie playing in the background.
This is one of my staple recipes. I would alternate making these and my famous M&M cookies. I never heard any complaints! I remember a friend texted me, completely out-of-the-blue, telling me she was desperately craving my peanut butter and Kiss cookies. I’ll take that as her compliments to the baker.
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup salted butter (softened)
1 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1/2 teaspoon vanilla extract
24 Hershey’s Chocolate Kisses
- Mix flour, baking soda, and salt in a bowl. Set aside.
- Beat butter and peanut butter together.
- Add granulated sugar and brown sugar.
- Beat for 2 minutes, until light and fluffy.
- Add egg and vanilla extract.
- Mix in dry ingredients.
- Refrigerate for at least an hour, or up to overnight.
- Preheat oven to 350 degrees.
- Form cookie dough into 1 inch balls.
- Place on baking sheets, lined with parchment paper.
- Bake for 15-17 minutes.
- Place Hershey’s Kiss atop each cookie.
- Bake for 1 minute.