Despite everything that has happened this year I still have a lot to be grateful for. I fixed our Thanksgiving dinner and we enjoyed our meal together just like previous years. It always feels strange only fixing enough food food for two people, and you would think after all these years, 11 to be exact, I would be used to this, but with each holiday I am reminded that all I have left is my husband and furbabies.
Yes I have grown kids and grandkids, but they never come to my house for holidays as I have lived in the Tennessee area for the past 11 years. I don’t think they realize how it hurts me that they don’t come to visit. They always want me to go to them instead.
Greg (my husband) has a saying, “Us against the world” and it really feels like that more times than not, especially at the holidays.
For this Thanksgiving, I am grateful that after all that we have been through this year we have come back together as husband and wife. We are currently in the middle of purchasing a new home which we are scheduled to close on December 18th. We will still be in the Nashville area, but will be trading the east side for the west side.
In addition to fixing our tradition dinner, I also baked a cheesecake. For the first time in my life I bought a cheesecake pan to use. It didn’t turn out as great as I would have liked, but using something new always has a few learning curves. I’m sure I will get better the more I use it. Regardless of how it turned out, it was still edible and we enjoyed every bite.
Cheesecake in my new pan
Doesn’t look the best when I took the circle off.
Thick slices that tasted delicious!
I have made this particular Pumpkin Spice cakes several times as the recipe is one of the easiest I have ever found, but until today I had always cooked them in my oven. Today I tried it in the air fryer. It tasted just like it came out of the oven and was delicious. I love this recipe because it only takes 3 or 4 ingredients. Some recipes I find for this says to add two eggs and other say it is not needed. I have done it both ways. It is more moist when you add the eggs.
All you have to do is add all the ingredients to a bowl and mix together, then pour into a pan.
I cooked this one in a 9 inch round cake pan that fit right into my air fryer.
This is what it looked like coming out of the air fryer.
After it cooled, I dusted it with confectioners sugar.
The middle was a little more moist than I like in a cake, but no different than the texture you would get in a pumpkin pie. It was still delicious and the hubby loved it so to me that was a success!
I have been spending way too much time on Pinterest lately looking for delicious recipes. I found this one on several websites which had several different versions as to how to fix this so feel free to experiment as different people add different things to change it up a little. The one thing I liked most is how moist this turned out. I have been baking in my convection oven, but decided to try the regular oven for this one as cakes usually rise too high in the convection and it makes it hard to pull the pan out. I live in an RV so cooking in the propane oven can be a challenge sometimes; however, I have figured out some ways around the issues that people have with cooking in an RV. For one I have pizza stones in the bottom to help distribute the heat and I have a thermometer that tells me the correct temperature so I know I am cooking at the right setting. In this recipe I was to cook on 325, but had to set my oven at 375 in order to obtain that temperature.
Beyond the actual recipe is several pics so you can see the process.
Pumpkin Spice Bundt Cake
A delicious moist cake
- 1 box Betty Crocker cake mix, Super Moist, Yellow
- 1 cup pumpkin, canned
- ½ cup water
- ⅓ cup vegetable oil
- 1 Tbsp pumpkin pie spice
- 4 eggs
- ⅓ cup Betty Crocker cream cheese frosting, rich & creamy
Heat over to 325°. Generously grease and flour 12-cup bundt cake pan.
In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with an electric mixer on low speed until moistened, then on medium speed for 2 minutes, occasionally scraping bowl. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooking rack. Cool completely, about 1 hour.
In small microwavable bowl, microwave frosting uncovered on Low 10 to 20 seconds, stirring until thick drizzling consistently. Spoon over cake.
Fresh out of the oven!
Right out of the pan. I had a little too much flour in my pan, but I was trying to make sure it did not stick.
After I added the frosting, which I used the entire can not just 1/3 cup as suggested in the recipe.
The first piece….it was very moist and delicious!
I found this terrific recipe on Pinterest and couldn’t wait to try it especially since there are only two ingredients. It is absolutely the easiest recipe I have ever attempted and I was more than pleased with the results afterwards.
It literally only takes 1 box of cake mix (spice flavored) and a 15 oz can of pumpkin. Mix them both until fully blended with a mixer. Fill a muffin pan 2/3 full and bake for 13-16 minutes at 400 degrees. I baked mine for 15 minutes and used a regular size muffin pan. You could bake them as mini size and adjust the cooking time accordingly.
This is what I had after 12 muffins. They smelt as good, if not better than they looked and believe me when I say they tasted delicious.
I ended up with 18 regular size muffins.