Hi everyone! Happy fall! I wanted to re-post/re-share my pumpkin cake recipe. I have made this in the past with cupcakes but it comes out equally delicious as a cake. I highly recommend trying it!
4 eggs, slightly beaten
3/4 cup Vegetable Oil
2 cups sugar
1 (14 ounce) can pumpkin puree
1 3/4 cups all-purpose flour
1/4 cup corn starch
4 teaspoons Pumpkin Pie Spice
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
Store Bought Cream Cheese Frosting
Preheat the oven to 350 degrees. Blend the eggs, oil, sugar, and pumpkin until mixed, in a bowl and set aside. Stir together the dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Move into greased cake pan and bake about 30 minutes or until toothpick comes out clean. Frost with cream cheese frosting, decorate to your liking and serve!
I’ve been super good lately with cooking during the week. I was in the mood for a fall stew (since it’s feeling more like fall right now than spring!) I created this recipe and really enjoyed making it. It was really simple and smelled amazing cooking during the day. I think the flour really got the beef to a nice brown and the long cooking made the meat super soft! If you’re in the mood for a hearty stew and a yummy smelling kitchen – give it a try!
2 lbs beef for stew (1 inch cubes) seasoned with salt and pepper
1/3 cup flour
4 cups of boiling water (yes boiling)
1 can of beef stock (4 cups)
1 large onion, diced
8-10 carrots, chopped into any size of your liking
8-10 baby potatoes, cut into cubes
2 bay leaves
garlic powder, salt and pepper for seasoning
french bread for dipping! (optional)
Season the beef and coat the beef with flour, just enough to get the pieces lightly dusted. In a dutch oven, warm vegetable oil and brown the beef in batches and set aside. Boil 5 cups of water. Once you are done with the last batch browning, add the rest of the beef you set aside and add the 4 cups of boiled water to the pot. Add the onion, bay leaves, and beef stock and reduce the heat to low, cover the pot, and let it simmer for 1.5 hours. Add carrots, potatoes, and season the broth with garlic powder, salt and pepper to taste. Cook for another 45 minutes and enjoy!