The cold set in quick here in N.C. leaves are falling all over the place.
I woke up and turned the heater on at 5:00 am and jumped back in bed. Brrr.
My thoughts turned to pumpkins and pumpkin pie and pumpkin shakes and pumpkins soup and landed on pumpkin cake.
Thought I would share the tools of my trade, haha. Anyway what I use to cook with.
When no one else is around to see what you usually cook with, you, or I can get away with anything.
My handy dandy mixing bowl doubles as a microwavable bowl but started out as a whipped topping container. I use it for just about everything. And the wisk is from my granddaughter’s play kitchen.
Shocking, I know.
And most of my foods are prepared in the microwave. Not all. But why power up the stove and oven when there is just one of me.
Pumpkin Cake
2 Tablespoons butter
1/3 cup of canned pumpkin (freeze the rest to use later)
2 Tablespoons greek yogurt
2 Tablespoons honey
2/3 cup almond flour
1 Tablespoon pumpkin pie spice
1/4 Teaspoon nutmeg
1/2 Teaspoon vanilla
2 Eggs
Melt the butter, in the microwave. Mix in the pumpkin, yogurt and honey.
Add the almond flour, spices, and vanilla. Mix well. Add the eggs and beat well. Should be a thick batter. If too thin, add more almond flour.
Zap in the microwave for 4 minutes or until center top looks dry.
Turn cake over onto plate and let cool.
Cream cheese frosting
1/4 cup cream cheese
2 Tablespoons butter
2 Tablespoons honey
Melt all together in the microwave for 1 minute. Take out and stir until creamy. Frost cake and top with a dusting of cinnamon.
Oh that smells sooo good! I CANT WAIT!
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