The best thing about October is the feeling of fall. Contrary to popular belief, Los Angeles does indeed have a fall. It may not be as showy as some, but after days and weeks of hot, hot heat, the brisk chill and the breezy days are a welcome relief.
For me, the best thing about fall though is that the tiny casa is finally cool enough to bake in. And what better fall ingredient to bake with than pumpkin? I have to admit I get my pumpkin from a can. But that’s okay because it is a very big can that allows me to make my favorite pumpkin squares, pumpkin bread and pumpkin pancakes. Plus, there is a nifty can leftover that can be covered in pretty paper and used for gift giving or pen corralling.
Mixing it up a tiny bit, I decided to kick off this fall with a wee batch of pumpkin cakes. I used this square recipe and cut the sugar by ¼ cup and added a healthy dose of black pepper. Instead of baking as squares, I greased up a small cupcake tin and added a small dollop of batter to each cup.
After fifteen minutes in the oven, I pulled out the happy cakes to cool. While they were cooling I decided that the best way to celebrate fall baking was to add a bit of pizzazz by way of toppers so I pulled out some pretty paper, toothpicks, glue, scissors and stickers and went to town. While the glue dried on my toppers, I whipped up some cream with just a smidge of sugar.
When everything was cooled and dried, I added a dollop of cream to six small cakes and then topped them each with another small cake. I now had wee happy topsy-turvy towers, all they needed were the toppers. So I graciously obliged…
Let the party begin!
For me, the best thing about fall though is that the tiny casa is finally cool enough to bake in. And what better fall ingredient to bake with than pumpkin? I have to admit I get my pumpkin from a can. But that’s okay because it is a very big can that allows me to make my favorite pumpkin squares, pumpkin bread and pumpkin pancakes. Plus, there is a nifty can leftover that can be covered in pretty paper and used for gift giving or pen corralling.
Mixing it up a tiny bit, I decided to kick off this fall with a wee batch of pumpkin cakes. I used this square recipe and cut the sugar by ¼ cup and added a healthy dose of black pepper. Instead of baking as squares, I greased up a small cupcake tin and added a small dollop of batter to each cup.
After fifteen minutes in the oven, I pulled out the happy cakes to cool. While they were cooling I decided that the best way to celebrate fall baking was to add a bit of pizzazz by way of toppers so I pulled out some pretty paper, toothpicks, glue, scissors and stickers and went to town. While the glue dried on my toppers, I whipped up some cream with just a smidge of sugar.
When everything was cooled and dried, I added a dollop of cream to six small cakes and then topped them each with another small cake. I now had wee happy topsy-turvy towers, all they needed were the toppers. So I graciously obliged…
Let the party begin!
7 comments:
Yummy! Looks delicious and cute little toppers!
I really want to try those but the link to the recipe isn't working! Can I get somehow?
Christy, sorry about the link. I think we got it fixed so try it again. It is Martha Stewart's Pumpkin-Chocolate-Chip Squares recipe. Jessica's look so yummy!
it worked for me and now i want to make some more! this recipe is killer! i suppose anything sweet with 2 sticks of butter has to be, right?
None of the other links in the post are working. They have 2 addresses in the link.
oh no! hopefully we can get those working soon...the proper links have been discovered...thanks for the heads up!
Me oh my! Thanks for the heads-up! Sorry for the delayed response. It has been quite a busy week and we miss poor Mandi, who is home sick. Try those links again. Those toppers sure are cute!
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