Monday, October 31, 2011

Pumpkin Cinnamon Roll Sheet Cake

One of the food blogs I like to follow is Picky Palate.  It is not a GF food blog, but many of her recipes have been very easy to convert.  This is one of the latest of her recipes that I tried and they are delicious!!  Happy Halloween everyone.

1 box  Betty Crocker GF Yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
3/4 cups powdered sugar
1/4-1/2 cup heavy cream (start w 1/4 cup and add a little more cream if needed

1. Preheat oven to 350 degrees F. and spray a jelly roll pan with non stick cooking spray.
2. Place cake mix, eggs, oil, milk, pudding, sour cream and pumpkin into a stand or electric mixer, beating until well combined, about 1 1/2 minutes. Pour into prepared pan, spreading evenly.
3. Place butter into a microwave safe bowl and melt, about 30-40 seconds. Add brown sugar and cinnamon to bowl, mixing until combined. Drizzle mixture evenly over cake then take a knife and run it through to swirl.
4. Bake cake for 30-35 minutes, until cooked through and remove. Place powdered sugar and cream into a large bowl and mix until creamy and smooth. Drizzle over warm cake then let cool for 20 minutes before cutting into squares. Refrigerate if not serving same day.  Enjoy with milk!

Makes 16 to 20 squares

Sunday, October 30, 2011

Chocolate Pumpkin Wafers

These were so easy!  I just took some baking chocolate and melted it down in a double broiler, filled the bottom of the silicone pumpkin mold with about a teaspoon of melted chocolate, sprinkled some sprinkles on top and let them chill for about 15 minutes.  Remove from mold and voila, you have cute little pumpkin wafers!  These are for the kids to pass out to their classmates.