Friday, October 29, 2010


Despite being busy I have a commitment to this blog, and I've re-committed myself to being better. I promise.

Plus, we're entering my favorite time of year! I love the holidays, I love entertaining, I love parties and I love food. It all goes together really well!

So, if you would...please, PLEASE, PLEASE...would you go to the poll on the right hand side and vote for what features you'd be interested in? If you have other ideas, or things you'd be more interested in reading about, please leave comments. We LOVE comments!


Oh, and for a treat, here's a new recipe. It's perfect for Autumn, parties and eating!

Luscious Four-Layer PHILLY Pumpkin Cake Recipe

Four Layer Pumpkin Cake

1 package yellow cake mix
1 (14-oz) can pumpkin, divided
1/2 cup milk
1/3 cup vegetable oil
4 eggs
1 1/2 tsp. pumpkin pie spice, divided (I just sprinkle cinnamon, cloves, nutmeg and a little ginger)
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
3 cups thawed whipped topping
1/2 cup caramel topping
1/2 cup chopped nuts

1. Heat oven to 350°. Grease and flour 2 (9-in) round baking pans. Beat cake mix, 1 cup pumpkin, milk, oil, eggs, and 1 tsp. spice in large bowl with mixer until well blended. Pour into prepared pans.
2. Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool in pans for 10 min. Remove from pans to wire racks; cool completely. Beat cream cheese in small bowl with mixer until creamy. Add sugar remaining pumpkin and spice; mix well. Gently stir in whipped topping.
3. Cut each cake layer horizontally in half with serrated knife; stack on a serving plate, spreading cream cheese filling between layers. (Don't frost top layer). Drizzle with caramel topping just before serving, and then sprinkle with nuts. Refrigerate leftovers.

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