Don't freak out, but I actually kind of made up a recipe the other day. GASP...I will let you pick your jaw up off the floor. Yes, I took a beef enchilada receipe from Southern Living and turned it into chicken with my modifications.
Allow me to explain how this all began:
Ken and I have been together for six years. For the first five years or so, I considered "making dinner" either cooking a frozen pizza or if I was feeling fancy, making Hamburger Helper. You heard that right, I said Hamburger Helper. I must remind you that he did fall in love with me despite my lack of cooking. My mom used to tell me it is a good thing I am cute...
I did not buy chicken or any other kind of meat for the longest time, heck, I did not even walk to the meat aisle of the grocery store. I finally learned how to buy hamburger and chicken. That is when Ken started enjoying gourmet Hamburger Helper meals. :)
It was a big moment this past year when I learned you can buy meat and freeze it. Big, big day at our house.
With learning that you can freeze meat, I started buying a few cookbooks. I started with a few from Gooseberry Patch. I think Ken thought I was nuts when I was excited about cookbooks arriving in the mail, but he quickly learned this meant good things for him.
Not only did I start using cookbooks, but I also started getting recipes off the internet. Look out housewives, here comes Keri.
This all led me to planning meals. You know, since I can freeze meat, I can plan out a week of meals that do not include frozen pizzas? You have to be kidding...
Fast forward to now, and the girl that used to bring store bought cookies to Game Night is now bringing homemade deliciousness. That's right, girlfriend can whip things together. And guess what, people ooh and awe and ask for the recipes. Oh my goodness, who would have thought?
I think the moment that I officially arrived was over the weekend when my friend Heather, aka The Domestic Diva, said that she is started to feel threatened with my baking and cooking. Wow, sounds like there is a new Sheriff in town.
Pumpkin cake with cream cheese frosting
Cook Time: 40 minutes
Total Time: 40 minutes
Ingredients:
• 2 cups sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups pumpkin puree or cooked mashed pumpkin
• cream cheese frosting, below
• 1/2 cup chopped pecans
Preparation:
Directions for pumpkin cake
Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree.
Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans.
Cream Cheese Frosting
1/4 cup butter
1 package (8 ounces) cream cheese, room temperature
1 pound confectioners' sugar, sifted
2 teaspoons vanilla extract
Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.
My modifications: I used a 15 oz can of pumpkin instead of two full cups. I also added Pumpkin Pie Spice, All Spice, and Nutmeg to the mix. Add a 1/4 tsp of each and modify according to taste. I also adding extra cinnamon. Make sure and taste the batter before you bake and add more spices according to your preference. I also made extra icing, because what is a cake without a lot of icing?
(original recipe from About.com)
