Tuesday, October 5, 2010

Fall Goodies

My attempt at fall photography!

The two younger guys had pediatrician appointments this afternoon. In general, they received good reports: growing like weeds, developing on target. (Although I did walk out with a recommendation to visit a speech therapist and a dermatologist, sigh!)

Each visit, Dr. Mazurek throws out some parenting advice. This time, her parenting nugget: "Limit sweets to two or three times a week." I gasped. Believe me, no one took this advice harder than me. I'm a sweet addict. I'd rather run twenty miles a day then give up cookies. So as much as I love Dr. Mazurek and trust her advice, there are some things I (and probably the kids) will probably not heed.

The best thing about sweets is that you can mark the season by which bake good you offer. When fall enters, think pumpkin goodies! And, I have my all time favorite pumpkin dessert. I actually made it this morning to bring to my friend, Melinda's house. Everyone absolutely loved it. The best part is when you bake it, the aroma of fall streams through your house. It's heavenly (and SO easy)!

Here is the recipe for anyone interested:

Pumpkin Crisp

1 (15 oz) can pumpkin
1 c. evaporated milk
1 c. sugar
1 t. vanilla extract
1/2 t. ground cinnamon
1 (18.25 oz) pkg. butter-flavored yellow cake mix
1 c. chopped pecans (I actually never add the pecans.)
1 c. butter, melted
whipped cream (melted)
ground nutmeg (optional)

Stir together first 5 ingredients. Pour into a lightly greased 9 x 13 inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans. Drizzle butter evenly over pecans.

Bake at 350 for 1 hour and 1 hour and 5 minutes. Remove from oven, and let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream, if desired. Sprinkle with nutmeg, if desired.

Hope you enjoy. Whip up a warm mug of apple cider, gaze at the multi-colored leaves and breathe in fall!

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