Good evening to you all. I hope you all had a wonderful and relaxing weekend. Fall is slowly making its entrance. There is a nip in the air and trees are once again ready for their spectacular show.
And I am once again ready for those sweets autumn evenings...Ready for nature's bursts in colors of gold, forest greens and rusty oranges. Falling leaves and cozy afternoons perfect for enjoying light conversation and warm cups of our favorite beverages. So today I am paying tribute to the start of fall with this late afternoon tea time setting.
Hydrangeas from my sister-in-law's pretty garden at the Jersey Shore make their way to my home. I love how the rusty colors on the hydrangeas are echoed on these charming tea cups by Johnson Brothers in the Harvest pattern.
As the days grow shorter and the evenings a bit cooler, the warm glow of candles make the transition into fall a little easier creating the ideal setting for celebrating autumns beauty.
A favorite pumpkin cake is the special treat this evening. This a such a great recipe that I found on Pinterest. It has become a favorite in our home. It is easy to make. Light, moist and addictive. (See recipe below)
I hope you give this wonderful recipe a try. Thank you for stopping by today.
I hope this week turns out wonderful for you....
(Recipe from Kitchen Meets Girl via Pinterest)
Grandma’s Pumpkin Snack Cake
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 4 eggs, lightly beaten
- 2 cups white sugar
- 1 cup vegetable oil
- 15-ounce can pumpkin
For the Frosting:
- 3 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- Preheat oven to 350 F and spray a 9x13 pan with non-stick cooking spray.
- In a medium bowl, stir together flour, salt, cinnamon, baking powder, baking soda.
- In the bowl of a stand mixer, combine eggs, sugar, oil, and pumpkin. Add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
- Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
- To make the frosting, beat the cream cheese with an electric mixer until smooth. Add in the sugar and milk and mix at low speed until combined. Stir in the vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.