Sweets Are For Sharing

’tis the time of year to celebrate gratitude. What better way to show your appreciation than sharing sweets with your friends and loved ones! Whether you’re hosting or attending a Thanksgiving, Friendsgiving, or something in between, our Pumpkin Trifle will have everyone gathering (and gobbling) with grateful hearts!

Happy Thanksgiving!

Ingredients:

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (15 ounce) can pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 2 teaspoons pumpkin pie spice
  • Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
    2. Mix cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice together in a bowl; pour into the prepared pan.
    3. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 24 minutes; remove from oven and cool cake completely.

    Layer chucks of pumpkin cake in a Trifle dish with whipped cream, toffee bits, butterscotch chips, and cinnamon chips.

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    Too Many Sweets

    The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!

    Crock Pot Pumpkin Bread Recipe

    1/2 cup oil
    1/2 cup sugar
    1/2 cup packed brown sugar
    2 eggs (beaten)
    1 can pumpkin
    1 1/2 cup flour
    1/4 tsp. salt
    1/2 tsp. cinnamon
    1/2 tsp. nutmeg
    1 tsp. baking soda
    I jar of cream cheese frosting

    Blend the oil and both of the sugars into a large bowl.

    Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.

    Pour the batter into a greased bread pan.

    Now add two cups of water to your slow cooker and place the pan into the slow cooker.

    Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.

    Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.

    Once cooled top with cream cheese frosting.

    Recipe adapted from The Stir

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