Pumpkin Pie Cake

Since I'm "pumpkin obsessed" I knew right away that I had to make this pumpkin layered dish!! The pumpkin and cake layers in the dessert magically switch places during baking which results in an amazing pie and cake combination. The fluffy cream cheese frosting on top makes it even more memorable!! Take this delicious treat to your next fall get together!!!

PUMPKIN PIE CAKE

adapted from a recipe on www.bettycrocker.com

CAKE LAYER
   1 box spice cake mix
   1 cup water
   1/2 cup vegetable oil
   3 eggs

PUMPKIN LAYER
   1 can (15 oz) pumpkin
   1 cup packed brown sugar
   1 cup half & half
   3 eggs
   2 teaspoon pumpkin pie spice
   1/2 teaspoon salt

FROSTING
   1 package (8 oz) cream cheese, softened
   3/4 cup powdered sugar
   1 teaspoon vanilla
   1/8 teaspoons salt
   2 cups heavy whipping cream
   Pumpkin pie spice

1. Heat oven to 350 degrees. Spray bottom only of 13 x 9 inch pan with cooking spray.

2. In a large bowl, beat CAKE LAYER ingredients with electric mixer on low speed until moistened. Scrape bowl; beat 2 minutes on medium speed. Spread into greased cake pan.

3. In another large bowl, mix PUMPKIN LAYER ingredients with whisk until smooth. Carefully spoon pumpkin mixture over cake batter in pan.

4. Bake 50 to 55 minutes or until cake is set when touched lightly in center. Cool 30 minutes. Refrigerate at least 2-4 hours to chill.

5. In large bowl, beat cream cheese, powdered sugar, vanilla and 1/8 teaspoon salt until smooth. Add whipping cream; beat until smooth and stiff peaks form. Spread over chilled cake. Sprinkle lightly with pumpkin pie spice. Store covered in refrigerator. 

Frito Bars

I found the perfect recipe for a tailgating party, potluck or any day of the week!! This recipe is a yummy combination of salty and sweet. With only four ingredients you can create your own tasty "candy" bar that everyone will enjoy. Just a little warning though....these are a sinful treat full of sugar but they won't last long!!!

Frito Bars

1 package (9 1/4 oz.) corn chips

1 cup sugar

1 cup light corn syrup

1 cup creamy peanut butter

Spread entire bag of corn chips on a greased 9 x 13 inch pan. Bring sugar and corn syrup to a boil in a saucepan over medium heat; stirring frequently to dissolve the sugar. Boil for 1 minute and then remove from heat. Add the peanut butter and mix until well blended. Slowly pour melted peanut butter mixture over the chips. Place into refrigerator to cool and then cut into pieces. 

DIY Moisturizing Lotion

My daughter and I have been blending our own rich moisturizing lotion for the past few years. Our hands and heels crave an extra rich emollient to combat the dryness during these cold winter months. From our experience this recipe works miracles...especially when used on your feet right before you go to bed at night. It is the perfect mixture of thick cream but not too greasy. The great thing about making your own is that you can choose your favorite scent and also adjust the amounts to your preference. In the past we have used lavender scented baby lotion, classic scent pink baby lotion and almond hand lotion. You can also replace the petroleum jelly with 8 ounces of solid coconut oil. Have fun experimenting with different combinations to create your own personalized blend of moisturizing lotion!

 DIY Moisturizing Lotion

8 ounces Vitamin E lotion (both small jars)

8 ounces Petroleum jelly (1/2 the container)

17 to 21 ounces of your choice of lotion

Blend all together with a hand held mixer in a large bowl until it is fluffy like frosting. Store in  small air-tight glass jars. (I like to buy small jars at Dollar Tree.) These make great gifts for friends!

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