Friday, November 13, 2009

winter-y, pumpkin-y






I’m so happy! Pat who is the shop-owner of the LNS finished knitting my Midsome Mitts and I’m truly appreciative and so pleased by how they turned out. Aren’t they pretty? She did such a fantastic job. She was fast too. Go to Staci’s blog for the free pattern.

I started on Winter Row by Bent Creek. I don’t have a progress pic to share, but I started the first snowman. I’m using different color linen but the same count and I am using the recommended threads though.

This afternoon while the boys were attending school and dh was at work I decided to do some baking. I don’t get to bake very often but I’ve had this recipe for awhile now. I borrowed it from my mother and she borrowed it from her friend Judy. I believe she’s the source of the Pumpkin Coffee Cake. It is really good, however, next time I’m leaving out the chopped nuts. I can do without them. Nonetheless, it is good. I can’t wait until morning time. Coffee brewed, piping hot, and warm up that coffee cake. Yum-yum!

Pumpkin Coffee Cake Recipe

Ingredients:
½ c butter
¾ c sugar
1 tsp vanilla
3 eggs, beaten
2 c flour
1 tsp baking powder
1 tsp baking soda
1 c sour cream
1 can pumpkin (16 oz)
1 egg, slightly beaten
1/3 c sugar
1 tsp pumpkin pie spice

Streusel Topping:
1 c packed brown sugar
2 tsp cinnamon
1/3 c butter
1 c nuts, chopped

Directions:
Cream butter, sugar, and vanilla in a bowl. Add 3 beaten eggs, beat well. Combine flour, baking powder and soda. Add to butter mixture, alternating with sour cream. Set aside. Combine pumpkin, 1 beaten egg, sugar and pumpkin pie spice. Set aside. Prepare topping by combining dry ingredients and cutting in the butter. Pour half of the batter into a 13 x 9 inch baking dish. Spread to cover the pan. Sprinkle half the topping mixture onto batter. Spread pumpkin mixture over the top. Spread remaining batter over pumpkin mixture. Spread the rest of the topping o the top over that. Spread remaining batter over pumpkin mixture. Spread the rest of the topping on top of batter. Bake at 325 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.

As I type I’m falling asleep. I guess that’s a sign I must retire for the night and call it quits. Talk soon….zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz

6 comments:

Shari said...

your mitts look great!!! I have a friend coming over soon to help me with mine!!!! (hopefully she will do them, cuz I bet I can't!!!)
Yum, pumpkin coffee cake. I will be down in a few minutes. Have the coffee ready!!
Can't wait to see the snowmen!!!

Daffycat said...

Those mitts are really neat!

I can't wait to see your progress on Winter Row. I love Bent Creek designs ~ too cute!

Tanya said...

Great mitts and yummmmmy cake!

Tanya

mainely stitching said...

Those mitts are scrumptious. My hands are pale with envy. And cold. LOL!

kimstitch3 said...

four more days till stitch night, yipee.Kimberly

Siobhan said...

Those mitts are really cool! I'd love to be able to knit something like that.

Thanks for the recipe!

Are you excited about New Moon!?? I have the tickets already for the first showing. I am beyond excited!