Deep Fried Pumpkin Cake with Orange Cream Cheese Frosting

Here is a cake that is beyond delicious!!!

Of course it's a Paula Deen recipe right-since it's deep fried;)

My hubby made this for me for my birthday a couple years ago-impressive right;)

Here's what I loved about this cake:

it's from a box;)

It's got this delicious orange cream cheese frosting

Um hello! It's pumpkin!!!

And it's deep fried!

* From Food Network Website

Ingredients

Pumpkin Cake:

• 1 (17 to 18-ounce) package yellow cake mix
• 1 cup pumpkin puree (fresh or canned)
• 1/2 cup milk
• 1/3 cup vegetable oil
• 4 large eggs
• 1 teaspoon pumpkin pie spice

Cream Cheese and Orange Frosting:

• 1 (8-ounce) package cream cheese, room temperature
• 1 stick butter, room temperature
• 4 cups confectioners' sugar
• 1 1/2 tablespoons orange juice
• 1 orange, zested
• 3 drops yellow food coloring
• 1 drop red food coloring

Fry Batter:

• 1 cup all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 egg, beaten
• 1 cup milk
• 1 tablespoon vegetable oil

For frying:

• Oil, for frying
• 1 recipe Pumpkin Cake
• 1 recipe Cream Cheese and Orange Frosting
• 1 recipe Frying Batter

I really hope Ya'all try this recipe!!

Enjoy!

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Spiced Sweet Potato Cake with Brown Sugar Glaze

Make this cake and bring it with you to Thanksgiving dinner-its so good you can't have it just sit on the counter and tempt you all day!!

Trust me on this one!

I found this recipe last year from a blog called Roost. She's a Southern girl now living in Seattle.

I love her blog-the earthy ingredients, the photos and of course her recipes:)

Sweet potatoes. Cooked. Peeled. Mashed.

Sift, Sift. Important step in any from scratch cake! Sift all dry ingredients.

You won't regret it!

Batter loaded into a bundt pan.

My, look how pretty that baked up!

Drizzly, Gooey glaze!

Sooo yummy!

Your family will love you more than before! They will love you from their insides;)

And their tummies will thank you!

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Monster Mummy Munch

This is a really quick, easy and addicting snack!!

Did anyone else see this recipe over at Picky Palate?

It was a must try for me.

I made a few changes to the original recipe to suit our tastes,

but there are so many different ways you could change up this recipe!

Here is the original recipe.

Here is mine:)

I used Autumn mix peanut butter M&M's

candy corn

mini marshmallows

chocolate chips

almond bark

2 c. chex cereal

2 c. honey nut cheerios

I really couldn't decide weather to stick to the original name-Mummy Munch

or to come up with something different. I had been calling Monster Munch the whole time and later realized she called it Mummy...so I decided on Monster-Mummy!

Mmmm-waiting for the almond bark:)

Almost ready to go into the treat bags...

Viola!!

I also wanted to update you all on this Munch:

for Maxs' birthday on Monday I made it for the party favor bags using the pretzel M&Ms and peanut butter M&Ms with only the chex cereal and mini pretzels and the autumn mix candy corn-soooo yummy!!

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Pumpkin Crumb Coffee Cake

Do you need another reason to love fall?? :) This coffee cake is a good one!!

It goes great with your favorite coffee, moist with a yummy crumb topping!

Hmm.... still warm!!!

Make the topping first... stir together flour, brown sugar, salt and cinnamon.

Add the butter!

Use a fork or your fingertips to mix in the butter into the dry ingredients until your mixture is crumbly. Refrigerate while making the cake!


Prepare your pan by buttering and flouring the bottom and sides.

In a small bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg!

In a separate large bowl, whisk together oil, applesauce (great way to use some of our homemade applesauce!!), pumpkin, vanilla, sugar and brown sugar until well mixed.

Whisk in eggs.

Add flour mixture to pumpkin mixture and stir until just combined!

Do not overmix!!

Pour batter into cake pan.

Spread batter out evenly!!

Sprinkle with your reserved topping mix!

Bake at 350° for 45-50 minutes or until a toothpick comes out clean.

This is the hard part... cool on a wire rack for at least twenty minutes.

The smell wafting from the oven was divine!!!

It was hard to wait.... :)

Finally, Enjoy!!!

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**Recipe adapted from All You Magazine

Apple Sauce & Review

To kick off fall and to get motivated for all the fall baking and activities our family, along with Michelle and Jimmy spent a day at The Pumpkin Patch on Sauvie Island! It was a great way to spend the day and they had lots of activites including a corn maze, kids barn, hayride and hay bales for the kids to play on. Of course, Michelle and I were all excited about the fresh fruit and veggies at the Pumpkin Patch Market!! We were on the hunt for some delicious apples so we could tryout our new applesauce maker from CSN!

We got two different kinds- Jonagold and another kind that we can not remember at all!

Our new "toy" made making applesauce so easy!! It is very easy to put together and use. It also suction's to the counter and doesn't move at all!

Start by washing your apples and putting them in a big kettle with just a little bit of water. Cover and cook until apples are soft and starting to crack and peal. Dump the apples into the top of the applesauce maker. If the apples are bigger, you may need to cut them in half before putting into the apple funnel.

Ready to go!

Push the apples thru and crank the handle..... the "good" part will come out the front and all the "bad" stuff will come out of the shoot on the end!

Hmmmm.... looks nummy and flavorful!

Add as much sugar and cinnamon as you desire!

Whip it good! :)

Spoon your applesauce into your prepared jars. Boil the jars in a hot water bath for 20 minutes.

Let your jars sit for 24 hours!

Ready to enjoy!!! We mixed both the kinds of apples and it turned out great!

Spaghetti Squash + Pomi Review

Happy Monday!!

{I hope!}

So awhile ago we decided to do a review for Pomi. Ever heard of it?

Well I hadn't so in case you haven't either- It's 100% from fresh Italian tomatoes.

A boxed tomato!

They have chopped tomatoes and strained tomatoes. There are no artificial flavours, preservatives, citric acid or added water-just delicious tomatoes!

Pomi can be purchased in select Whole Foods Markets, Stop & Shop, Hannaford, Price Chopper, Shaw’s, and Publix Supermarkets as well as organic stores and Italian specialty stores.

So the following recipe contains Pomi-strained tomatoes.

MmmmYum! Love, love spaghetti squash!

Have you ever had it?

So good and good for you too-can't beat that!

This is a really simple way to prepare the squash-

all you need is a oven/microwave proof baking dish.

Then slice the squash in half, scoop out seeds, and lay meat side down into baking dish.

Pour in about 1/2 inch of water and pop into a 350 degree oven for 15-20 mins.

Or you can use the microwave regular power for 10 to 12 mins.

I use the microwave usually and it works great:)

For the sauce part of the spaghetti I use ground Italian seasoned turkey breast.

Add about 1 t. of Italian seasoning, 1 c. Pomi strained tomatoes, 1/4 c. rough chopped fresh tomatoes, 1/2 c. sliced mushrooms, 1 T. fresh basil, rolled and sliced.

Simmer for 15 mins. Top your spaghetti squash with meat mixture and sprinkle

with Parmesan cheese.

Yummy!!

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Spiced Apple Drops

Here is a sure crowd pleasing cookie for anyone who loves apple!

It's got little chunks of apple and yummy cinnamony flavor.

Very easy and the Apple Spiced Frosting really tops it off;)

First peel and slice an apple, then throw it in the food processor or finely chop it.

Beat the butter on med-high speed for about 30 seconds.

Add half of the flour, then add the sugar, brown sugar, egg, half of the cider,

cinnamon, baking soda, nutmeg, and cloves.

Beat til thoroughly combined, scraping sides of the bowl occasionally.

Then beat or stir in the remaining flour and cider.

Stir in chopped apple.

Add the chopped pecans.

Stir until combined.

Drop onto greased cookie sheet about 2 inches apart.

Bake in a 375 degree oven for 10 to 12 mins or til edges are lightly browned.

Cool on cookie sheet for about a min.

Remove and place on cookie rack.

Once they are cooled frost with Apple Spiced Frosting.

Apple Spiced Frosting

Look at 'em all! Sooo much apple goodness!

They sure don't last long...

Enjoy!!

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