Homemade Pumpkin Spice Cake and October

Today is the 1st of October and I’m excited.  September was a crazy month for me, I didn’t get to spend much time with my blog, and I plan to make up for that this month.

First, something new will be added to the Mercantile because the auction for the craft/sewing notion jar has officially ended.  Thanks for all your bids!  It’s been so much fun watching the bids come in and reading your comments.  I hope the lucky winner (who is being notified by email) will enjoy their jar of notions.

Also this month, I’ve conspired with a bunch of GREAT BLOGGERS and we will be hosting a virtual fall harvest dinner party that is bound to help jump start your Thanksgiving Day menu planning.

Sandra from Sweet Sensations will be setting our table for this event.  Terra from Café Terra will be mixing up one of her amazing cocktails for us.  Monet from Anecdotes and Applecores and Dionne from Try Anything Once Culinary will be whipping up tasty appetizers that anyone would gladly sample.  Amy from Ms. Toody Goo Shoes will be making us a beautiful and delicious fall inspired salad that sounds like a meal in itself.  Jeanne from Inside NanaBread’s Head will be sharing one of her scrumptious side dishes – and hint, she grows at least one of the ingredients  that she will be using in her dish.  Sharon and Denise from BeBetsy, and Liz from That Skinny Chick Can Bake,  will be surprising us with something yummy from their bread baskets.  And last but not least, Anne From My Sweet Heart will complete our meal with one of her insanely enticing desserts.  I don’t know about all of you, but I can’t wait!

So, let’s get this month started with a great recipe for Homemade Pumpkin Spice Cake.

This recipe was adapted from Better Homes and Gardens Pies and Cakes cookbook.  It’s super moist and perfectly spiced.  If you’re a raisin or nut fan, throw in a few of each.  They can only make the cake that much better.

1/2 c. margarine, softened

1 1/3 c. sugar

2 eggs

1 c. canned pumpkin

2/3 c. sour milk

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1 3/4 c. all-purpose flour

Generously grease a 10”x14” cake pan with margarine.  Preheat oven to 350 degrees.

In a large bowl, cream margarine and sugar until fluffy.  Add eggs; beat well.  Mix in pumpkin, baking powder, baking soda, salt, pumpkin pie spice, and vanilla.  Alternate adding flour with milk and beat thoroughly.   Pour batter into prepared pan and bake approximately 20 minutes, or until toothpick comes clean when inserted into the center.  Cool slightly and cover with plastic wrap.  Once cake has completely cooled, frost with your favorite cream cheese icing.

Happy October!

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October’s Cookie of the Month

Last month I started something new here at TJOC.  I decided to make a new cookie each month from September thru December.  I’m hoping that these new cookie recipes will inspire you to bake, and share them over the holidays.

So here is the unveiling of this month’s cookie…

If you’re a shortbread cookie fan than you are so much in luck.  This recipe is probably one of the simplest you’re going to find.  No eggs involved either.  I chose orange sprinkles because Halloween is this month, but  you can use any color of sprinkles that you want.  Red and/or green sprinkles look great on Christmas cookie trays.

Shortbread Sprinkles

1 c. butter, room temperature

3/4 c. powder sugar

2 tsp. vanilla extract

1 dash of salt

1/2 tsp. baking powder

2 c. all-purpose flour

1/2 c. sprinkles for batter, and more for sprinkling on top of cookies

Line a large cookie sheet with parchment paper.  Preheat oven to 325 degrees.

In a large bowl, mix butter, sugar, vanilla, salt, and baking powder.  Stir in flour and mix completely.  Fold in sprinkles.

Put dough into a pastry bag, or an Easy Accent Decorator from Pampered Chef which is what I used, and pipe dough onto the prepared cookie sheet.  Generously sprinkle more sprinkles on top of the cookies prior to baking.

Bake for about 10 minutes, or until cookies are firm.  Remove  from oven and cool on cookie sheet.

Makes about 3 dozen (2 1/2” in diameter) cookies.

These cookie  are delicious and fancy looking.  Who would have ever guessed they are this easy to make?

Did you miss September’s Cookie of the Month?  CLICK HERE!

Happy Baking!