A Little Pumpkin Cake
Instead of pumpkin pie how about a little pumpkin cupcake. These little goodies have just enough pumpkin and spice to give you the sense of eating a slice a pie-but even better!
I remember a story my mom told me about her first experience with pumpkin pie.
Having 2 brothers and a sister at Halloween time we certainly had a few carved pumpkins around. So one year my babysitter who was an older women and always in the kitchen whipping something up had asked my mother when we were done with the pumpkins could she have them to make some pie. Well my mother, being a young 20 something and never having much experience with baking or cooking had sent brought her a plastic bag full of the pumpkin guts! YUCK....
I asked my mom what made you think that gooey guts and seeds made a pie. She simply replied if you're not taught it you dont learn it...Oh well Can you imagine the look on the babysitters face- Im sure it was priceless!
I did make these cakes from scratch but you can make them very easily from a box cake. One of the advantages of using a box cake is that you can doctor the batter up anyway you want. The cream cheese frosting is made from a basic recipe of cream cheese, butter, powdered sugar and a little orange peel.
Cream Cheese Frosting
8 ounce cream cheese room temperature
4 Tablespoon butter room temperature
4-5 Cups powder sugar sifted
1 teaspoon vanilla or orange zest.
Beat cream cheese and butter until well blended. Slowly add powdered sugar. Depending on your humidity you may have to add more or less of the sugar. Also depends on how thick or thin you'd like your frosting. Add vanilla beat 1-2 minutes.
Now I'm sure not a candy maker but I found making these pralines gave me a new respect for people who make candies. If you decide to make your own be sure to invest in a good candy thermometer.
Praline candy Recipe was adapted from the Martha Stewarts Web site.