We found a great sitter who is going to watch Caden once a week or so during the day and then for date nights. The Marine Corps Birthday Ball is this Saturday night so we're both excited to go out again.
I was worried about Caden not taking a bottle, but with some consistent work the past couple weeks he now takes one like a CHAMP! What a relief!
Caden hasn't rolled over since this one time...until TODAY! I put him down on his tummy and ran downstairs to grab the clothes out the the dryer. I came back up and this is what I saw. I missed it again! Ugh!
Now that November is here, I am craving all things pumpkin. Here's what I made today. It's definitely not on the healthy side, but what do you expect from Paula "Stick-a-butta" Deen?
Gooey Pumpkin Butter Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Gooey Pumpkin Butter Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream. Mmm.
No comments:
Post a Comment