It’s The Great Pumpkin, Smiley Frown.

The baking has begun.
When the kids arrived home from school yesterday,
the girls asked if we could cook.
I replied with a hearty “Heck Yeah!”
Aprons on. Measuring cups in hand.
Flour in the bowl.
On the floor. On our faces.
Side by side, we baked a thanksgiving treat.
Then licked the platter clean.
So tonight, we’ll bake again.
And tomorrow.
And then Thursday.
And then…well, you get it.
What are you busy baking?

Alpine Pumpkin Cake
with Snow-White Almond-Orange Buttercream
Do you love pumpkin as I love pumpkin? Entirely. Wholeheartedly. With every ounce of your shiny intestine. If so, this gentle twist on a comfort classic is this season’s must-have ensemble. A copper get-up of moist, sky-high pumpkin cake is topped with an orange-almond frosting cap. It’s haute without being haughty. Now, grab that fork, and get stylin’.
1/2 c. butter
3 eggs
1/2 c. brown sugar
1/2 c. white sugar
2 c. flour
1 T. cinnamon
1/2 t. salt
1 t. soda
1 t. baking powder
1 c. pumpkin puree
Cream butter, eggs and sugars.
Add remaining ingredients. Beat until fully mixed.
Place in an 8×8 pan
Bake 350 degrees for 40-50 minutes.
Frost when cooled with…
Almond Orange Frosting
2 c. powdered sugar
1/2 c. butter
1/8 c. fresh-squeezed orange juice
1/2 tsp. almond extract
Whip with electric mixer until fluffy.
Toodle Loo!