My friend Shalee sent me the recipe for this cake, and it was awesome! Plus I love making bundt cakes because it means I have an excuse to use my pretty cake plates.
1 pkg. Duncan Hines Spice Cake Mix
3 large eggs
1 C. pumpkin
2/3 C. evaporated milk
1/3 C. vegetable oil
1 C. white chocolate chips
White Chip Cinnamon Glaze:
3 T. evaporated milk
1 C. white chocolate chips
1/2 tsp. ground cinnamon
Preheat oven to 350 degrees. Grease and flour 12-cup bundt cake pan. Combine cake mix, eggs, pumpkin, evaporated milk and vegetable oil in a large bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in chocolate chips. Pour into bundt pan. Bake for 40-45 minutes or until toothpick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack to cool completely. Drizzle HALF of glaze over cake; serve with remaining glaze.
For White Chip Cinnamon Glaze:
Heat 3 T. evaporated milk in a small, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add 1 C. white chocolate chips; stir until smooth. Stir in 1/2 tsp. ground cinnamon.
38 Weeks. So I am way late posting this, but I took it on the right day so that counts, right? He is coming crazy soon and I am getting so excited I could burst!
Have you ever been almost famous? I hadn’t until today, and now I can officially say that I am almost famous. I will never be totally famous so I have to take what I can get.
Today at work my friend KaLee sent me an e-mail to let me know that Pioneer Woman picked my picture to be on her blog post today, and pretty much it has made my day ever since. If you didn’t know, I am in love with the Pioneer Woman, she is #7 on my list. She has a photography blog and as part of it she has a flickr group where she will give assignments for you to do and then post your picture in the group. If she likes it she will put it on her blog. She also picks a few of the entries to win prizes and I am still keeping my fingers crossed that I might win something tomorrow.
This week’s assignment was to make your pictures have rounded edges in Photoshop. I took this picture while I was in Alaska this summer and I have been wanting to edit it, I just haven’t had the time. I started messing around on Sunday with it and thought it turned out pretty fun so I decided to enter it and now I am super glad I did!
Here is the screen shot of Pioneer Woman’s blog.
Hurray for being almost famous!
I have been slowly putting together my birthing playlists. I have one with just pretty instrumental songs already done, but I want to have another with pretty mellow songs that aren’t exclusively instrumental. I have been listening to last.fm, which is the coolest thing ever if you haven’t ever tried it. It is a radio station, you put in a genre or group you like and it plays that group and others that are similar. I have been listening to “acoustic” which has been playing some awesome songs. Here are a few of my favorites from this week that I am thinking of having on my alternate playlist.
As always if anyone has some great suggestions for my playlist I would love to hear them!
These are our friends from Law School. I took their pictures last year and it was great to do them again.
These were way yummy. We also made the cinnamon syrup that I blogged about here, and it made them even better. I wouldn’t eat them without this syrup or one really similar, I think maple would taste funny on pumpkin.
Again I got the recipe from my new favorite recipe place, The Tasty Kitchen.
- 2 cups Plus 2 Tablespoons Cake Flour (We just used regular because that is all we had)
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Baking Powder
- 1-¼ teaspoon Pumpkin Pie Spice (We put in extra)
- 1 teaspoon Salt
- 1-½ cup Buttermilk
- ½ cups Libby’s Pure Pumpkin
- ¼ cups Water
- 2 Tablespoons Vegetable Oil
- 1 whole Large Egg
Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix.
In a smaller bowl, combine buttermilk, pumpkin, water, egg, and oil. Mix well.
Add pumpkin mixture to flour mixture.
Mix until moistened. Batter may be lumpy, but that’s okay!
Pour batter onto greased griddle. As always, I used my favorite, Pam baking spray!
These pancakes turned out delicious! They have a subtle hint of pumpkin and are moist and fluffy! If you like a little more pumpkin, just add in some extra!
Tip: This recipe makes about 12 large pancakes. You can double the recipe and make smaller pancakes, then freeze the extra! Just pull them out of the freezer and toss them in the toaster!
*1 C. Sugar
*1/4 C Water
*1/2 C Light Karo Syrup
*1 tsp Cinnamon
Boil for 2 minutes add:
*1/2 C Canned Milk or Cream
Cool for 30 minutes