Easy Pumpkin cake

I made this recipe today but instead of using a bundt pan I used muffins tins!
They are delicous! Instead of the pumpkin pie spice, I used a mixture of cinnamon, nutmeg, cloves and allspice.
The original recipe did call for chocolate chips but I didn't use them.
The original recipe is from cooks.com
I iced them in maple buttercream using a 1M tip.
I though they were perfect for this Thanksgiving weekend!

18 1/2 oz. pkg. regular yellow cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 3/4 c. (16 oz. can) pumpkin
1/4 c. water
1/4 c. vegetable oil
3 eggs

Chopped nuts (optional)

Combine dry cake mix, pumpkin pie spice, baking soda, pumpkin, water, oil and eggs in large mixer bowl; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Stir in miniature chips. Pour into greased and floured 12-cup bundt pan.Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan. Cool completely.
 

I iced them with the buttercream recipe on this blog but instead of vanilla extract I did half that and the other half maple extract.

Grandmother's Apple Crunch

Possibly the best apple crisp recipe. Ever.
This is yet another Gooseberry Patch recipe.

6-8 Granny Smith apples, peeled and sliced
1/2 cup brown sugar
1/2 cup white sugar,
1/2 all purpose flour ( I use gluten free)
1/2 cup butter, softened
cinnamon to taste
though not in the original recipe I also add 1/2 cup oatmeal

Place apples in ungreased 8X8 baking pan. Set aside.
In a bowl, mix remaining ingredients.  Sprinkle mixture over apples. Bake @ 350 for 30 minutes
or until apples are tender. Serve warm.

Butter cream icing

As most of you know I love to bake and decorate cakes. I have a go to recipe for buttercream icing that my friend Theresa Peters gave to me. I thought I would share it here.

2 cups butter
6 tsp vanilla or other flavoring
8 Tbsp milk
7 cups icing sugar
1 Cup flour

1. Cream butter. Add vanilla, milk and stir.
2. Add icing sugar and cream well.
3. Add flour

The nice thing about this recipe is if you are looking for an icing that is not as sweet, you just increase the flour and decrease the icing sugar. If you want a thinner consistency you add more milk. I often do this after adding the flour.

Peanut Butter Brownies

I first saw this recipe on the Gooseberry Patch web page. I knew I had to try them..they sounded so easy to make and yet delicious. Since then it has been my go to recipe for brownies. I know you will love them too. I guarantee you they will not last long!

1/3 cup shortening
2 Tbsp cocoa
1 cup sugar
2 eggs, beaten
1/2 cup all purpose flour
1/4 tsp salt
1/3 cup Peanut Butter

In a small saucepan over low heat, melt shortening and cocoa together.
Cool. Transfer to a medium bowl and stir in sugar and eggs.
Add flour and salt.
Stir in Peanut Butter

Spread in greased 8X8 pan.
Bake 350 degrees for 20-25 minutes