Pumpkin Sheetcake with Caramel Frosting

In three short days,

FALL BEGINS!

 ~But it has already begun in my kitchen here in southern Illinois.

And that means I will begin making many of my tried and true recipes featuring pumpkin and apple flavors. And I have a TON of them!

I'm starting today by sharing a pumpkin sheetcake recipe that I made for a special group of ladies who enjoyed this moist cake with a creamy, butter frosting. Sheetcakes serve a large crowd so it is a nice addition for any fall parties coming up, and certainly would go over well at Thanksgiving also.

I found the recipe at one of my favorite food blogs, CHEF IN TRAINING.

Ingredients

• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt

FROSTING

• 6 Tablespoons butter
• ½ cup heavy cream
• 1 cup brown sugar
• 2 cups powdered sugar
• 2 teaspoons vanilla

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 15x10x1 inch baking sheet with cooking spray.
3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.

FROSTING

1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.

ENJOY!

Pumpkins, Pumpkins, everywhere- and even some to drink!

I'm all about comfort, and from now until it warms up again, I'll be looking for ways to warm my bones- from the inside out- mainly scouring websites and cookbooks for comfort food and drinks that warm me up during my favorite season; Autumn.

Last weekend, we took a trip to Bandy's Pumpkin Patch and now I am in the mood (more so than usual) for all things pumpkin! Foods, drinks, decor....



I purchased a cooking pumpkin for homemade goodness and it had me searching for some new recipes to add to my ever growing list of pumpkin favorites.

I want to share this one though, first off, because it is simple and ABSOLUTELY delicious! If you are a Starbuck's fan but feel like paying $4-$5 for a cup of their creations is a bit over the top, you can make this version of their Pumpkin Spice Latte for pennies on the dollar!

This is from A YEAR OF CROCKPOT COOKING

PUMPKIN SPICE LATTE

--2 cups milk (I used 2%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
OR: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee (I used strong coffee)

--garnish with whipped cream (optional)
I did not the first day, I did the second time. Great either way.

The Directions.

This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly.

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours if everything is cold. Whisk again.

Ladle into mugs, and garnish with whipped cream and additional cinnamon.

My guys keep bugging me to make this again and again. You must try it for yourself!