SWEET Saturday

I thought it would be fun to post my October sweet delights together since I didn't get all of them posted earlier this month.

So here is a little 

OVEN LOVIN' EYE CANDY

to start your weekend!

I made this double layer Tres Leches Cake to take to an October dinner meeting. It was good but not great however I don't think it was the recipe necessarily. I am guessing it was due to the lack of time I had to let the milk mixture completely soak into the cake. I think I will try again when I have a little more time. 

In early October my sister had a family Coffee Klatch and I brought an assorted tray of homemade goodies to share which included pumpkin mini muffins and two types of Pumpkin Cream Puffs as well as a fresh apple cake, warm from the oven, each serving topped with warm brown sugar sauce { I was in a hurry that morning and did not get a picture of the apple cake }. The cream puffs with the icing drizzle were made from scratch and have a Pumpkin Curd and Maple Whipped Cream filling. The cream puffs sprinkled with powdered sugar were filled with a Pumpkin Cream and were the favorite of the two. 

A couple weeks ago I made Gingerbread Cake for Sunday Supper dessert. I used one recipe to make both a regular bundt cake and several gluten free bundtlet cakes. It worked perfectly.

Have a SWEET Saturday!

CHILI COOK~OFF

Last weekend I had a Sunday Supper request for homemade chili. That sounded perfect for a wet fall weekend so Miss E  and I started planning a little Chili Party.

 Well, Mr. Wonderful heard us talking on Saturday about our chili party menu and announced that he wanted to make a pot of chili too. He knew he wanted his chili to be extra spicy and was going to use chunks of beef but wasn't sure what else he was going to put in it at that point. By this time I decided we needed a chicken chili too and naturally, with 2 cooks in the kitchen, it quickly became a fun 

Chili Cook~Off.

We had Brats smoked on the Traeger with or without buns, rice, homemade gluten free cornbread mini muffins and also garlic french bread for our sides. The toppings included green onions, cheddar and pepper jack shredded cheese, avocado's, sour cream and of course mustard for the Brats. 

We had 3 Chili's in all.  Dad's Spicy Chili had chunks of beef, beans and lots of spice {and was gluten free}. I made a Spicy Chicken Chili with beans and tomatoes { also gluten free } and my thick and spicy meat and bean chili. We served the chili in mugs since they were just the right size for sampling. 

For dessert I made a Pumpkin Silk Pie with a Gingersnap Crust made with my homemade gingersnap cookies. YUM! For a gluten free version I omitted the crust and served the gluten free Pumpkin Silk Pie filling in a ramekin. Easy Peasy!

Happy Thursday!

Kindness

But the fruit of the Spirit is love, joy, peace, patience, KINDNESS, goodness, faithfulness, gentleness and self-control. 

Galatians 5:22

Have a wonderful Sunday!

Pumpkin Cake { gluten free }

I have not one but TWO exciting things to share today. The obvious news is my new gluten free Pumpkin Cake recipe but also I have finally, after a very long search and many trials and errors, learned how to make my recipes printable! I think this new method will be quick and easy for me as well as those of you who want to print out the recipes. 

So back to my gluten free Pumpkin Cake. I decided to have a taste test to see how much of a difference there was between my regular and my new gluten free Pumpkin Cake recipes. I made one of both and after Sunday Supper I served everyone a piece of each cake, except of course, those that are gluten free who tried only the new GF version  All of us agreed that there was virtually no difference in taste or texture between the two cakes and gave the new recipe thumbs up! 

I am feeling successful x's 2!!!

And I am happy to say I have posted my new printable recipe below.

Enjoy!

print recipe

Pumpkin Cake { gluten free }

by http://thegrandsurprise.blogspot.com

by Jennifer Stull

Ingredients

• 1 { 16 ounce can } pumpkin
• 4 eggs
• 1-2/3 cups sugar
• 1 cup oil
• 2 cups Bob's Red Mill 1-1 gluten free baking flour
• 2 teaspoons baking powder ~ gluten free
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda ~ gluten free
• 1/8 teaspoon nutmeg

Instructions

CAKE: Combine pumpkin, eggs, oil and sugar in large bowl and beat until light and fluffy. Add gluten free flour, baking powder, cinnamon, salt, baking soda and nutmeg to pumpkin mixture and mix thoroughly. Spread batter in ungreased 15 x 10 inch jelly roll pan. Bake at 350 degrees for 25 to 30 minutes. Cool. FROSTING: 6 ounces cream cheese 1 cup butter 2 teaspoons vanilla 4 cups powdered sugar Cream together cream cheese, butter and vanilla. Add powdered sugar and beat until mixture is smooth. Frost cake.

Yield: 24 squares

Happy Monday!

There is a place....2016

Have a blessed Sunday!

Little Wallets

Happy OCTOBER!

I just finished up a Little Wallet order this week and took a few pictures before mailing them. 

In the past I have used all pearl snap closures however I tried some black snaps on a few this time and like how they turned out.

 

Now that I have the Little Wallets finished I have a few fall projects I am working on and hopefully will have them finish soon. 

Have a beautiful Saturday!