Monday, October 11, 2010

Pumpkin Cake with Cream Cheese Frosting


This cake is so good that even the non-living want it ...

*****

My colleague Corey gave a wonderful talk at school about the idea of balance as the key to success.  It's a message we all need to hear as we over-engage in some aspect of our lives.  For me, this is work.

Corey counseled that we need a third piece to round off our work and family, a piece that we look forward to, rejuvenates us, and makes us better at work and family.  For him, it's coaching, and during the summers, fishing.

For me, it's cooking and writing about food.

Corey reminded me that in the craziness that has characterized my life in the last five months, I have given up what makes me very happy.  He reminded me that I need to make time for my passion.

So I am back to blogging.

A few days ago, I saw a pumpkin cake at How to: Simplify.  I love the look and feel of this blog, as well as the name.

As the cake baked, it filled the kitchen with the smells of pumpkin and cinnamon -- the smell of fall.

I love the fall, don't you?

The cake was absolutely moist and delicious.  These would be great as cupcakes too.

And the good news about my passion is that nourishes my family and work life, both figuratively and literally.  Pretty good, right?




Pumpkin Bars with Cream Cheese Frosting
from How to: Simplify Blog
Ingredients:


Bars

  • 4 eggs
  • 1 2/3 cups sugar (I used 1 cup sugar)
  • 1 cup canola oil (I used 1/2 cup oil)
  • 1 can (15 ounces) pumpkin
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
Frosting
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 3-4 cups confectioners' sugar
  • 1-2 teaspoons vanilla extract
Directions:
  1. Preheat oven to 350 degrees and grease a 9x13 baking dish.
  2. Mix the eggs, sugar, oil and pumpkin with a mixer until light and fluffy.
  3. Pour flour, powder, cinnamon, salt and baking soda into another bowl and mix.
  4. Pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
  5. Pour the batter into the baking dish and level out the batter.
  6. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool before removing from the dish or frosting.
  8. Frost the bars when they have cooled -- To make the frosting: Combine cream cheese and butter in a bowl and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.


* Recipe slightly adapted from Paula Deen




    3 comments:

    La Table De Nana said...

    Such a cute pic!

    Joy said...

    ohhh that looks so good

    Debi (Table Talk) said...

    Happy to see you adjusted the recipe. Holy cow that was a lot of oil and sugar! I laughed when I saw that it was a Paula Dean recipe; now I understand.
    Great pic--sounds delicious!