Daily Archives: September 29, 2013

Pumpkin Cake


I’m designating October as Pumpkin Month. I know it’s not October yet, but it’s close enough for me! I saw this amazing looking pumpkin cake on Pinterest and just had to try it out. Now, I’ll admit, I’m a weirdo. I don’t like pumpkin pie, but when it comes to pumpkin cake or bread, I’m all about some! I’ve adapted this recipe from Jessica at The Novice Chef. Let me tell ya – this is good stuff! I took one bite and said, “oh, my, goodness,” and I’m pretty sure my eyes rolled into the back of my head. I am almost tempted not to take it to work tomorrow. But, I will because the good Lord knows I don’t need to eat all of it! P.S. I really need to work on my food styling. Everyone seems to have way better pictures of their food than me!




  • 3 c.  Flour
  • 1 1/2 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 3/4 c. Butter, softened
  • 2 c. Sugar
  • 3 Eggs
  • 1 tbls. Vanilla
  • 1 (15 oz) can Pumpkin (not pumpkin pie filling)
  • 1/4. Vegetable Oil
  • 1 c. Milk


  • 12 oz. Cream Cheese, softened
  • 3/4 c. Butter, softened
  • 2 tsp. Vanilla
  • 2 tsp. Cinnamon
  • 4 c. Powdered Sugar



  1. Preheat oven to 300°F. Butter, flour, and put a piece of parchment paper in 3, 8-inch round cake pans. Set aside.
  2. In a medium bowl, mix flour, baking soda and salt. Set aside.
  3. In a large, stand mixer bowl, cream butter and sugar until light and fluffy.
  4. Beat in eggs one at a time.
  5. Stir in vanilla, pumpkin and vegetable oil.
  6. Beat in the flour mixture alternately with the milk. Start with the flour.
  7. Divide batter evenly into prepared pans.
  8. Bake for 35-40 minutes.
  9. Remove pans from oven and let cool on cooling racks for 10 minutes.
  10. Take cake out of pans and cool completely on cooling racks.


  1. In a large bowl, cream butter and cream cheese until smooth.
  2. Beat in vanilla and cinnamon.
  3. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.

Assembling the Cake

  1. Place a small amount of frosting on the bottom of the cake stand or platter. Place the first layer on top.
  2. Put a thick layer of frosting in between each layer.
  3. Once all layers are assembled, place a layer of frosting around the outside of the cake.
  4. Store in the fridge until ready to serve.


Salted Chocolate Toffee


Last week was a bit hectic so this week I’m going to make up for it with a few posts. I was thinking of my friend, Courtney, when I made this. She loves toffee so she’ll be my biggest critic tomorrow when I take this to work. I hope she likes it! I looked through several recipes before I finally decided on this one. I wouldn’t say it’s necessarily adapted from anyone in particular, I just combined several recipes, noticed what was consistent with all of them, and did what I thought was easiest. Let’s face it; we all need a little simplicity in our lives when it comes to baking!













Now, I will warn you, this can count as your arm workout for the day because you’ll need to stir constantly!


  • 1 c. butter, softened
  • 1 c. sugar
  • 1/2 tsp. vanilla
  • 6 oz. chocolate chips
  • Kosher Salt

Yep, that’s it! Five simple ingredients!


  1. Line an 11×17 pan with foil and generously butter the foil. You won’t end up using the entire pan so be prepared to bring up the edges. Refer to #4.
  2. In a heavy bottom sauce pan, over medium-high heat, combine butter and sugar and stir constantly. Keep stirring until it reaches 300F or hard crack stage. It probably takes 10-15 minutes. It’ll turn a beautiful dark caramel color when it’s ready.










3. Take off heat and stir in vanilla. I don’t know why, but the vanilla has some kind of reaction with the toffee mixture and will boil so be careful!










4. Pour mixture on buttered aluminum foil. After it spreads out and settles, bring up the edges of the foil so it can’t spread out any thinner.










5. Let cool about 10-15 minutes.

6. Melt chocolate chips and pour over toffee. Spread the chocolate out into a thin even layer.

7. Sprinkle kosher salt on top while it’s still hot.

8. After it’s completely cooled, cut or break into pieces. Store in an air tight container.