Pumpkin sheet cake with cream cheese icing

  • 1 15-oz can pure pumpkin puree
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • Cream Cheese Icing:
  • 1/2 stick unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 tbsp milk
  • 1 1/2 cups powdered sugar

Preheat oven to 350 degrees and grease a 9×13 pan. In a large bowl, blend together the pumpkin, sugar, and vegetable oil. Add the eggs and blend again. In a small bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt and add to the pumpkin mixture. Stir to combine and transfer to the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling completely before icing.

In the bowl of a mixer, blend together the butter and cream cheese. Add the vanilla, milk, and powdered sugar and whip until combined and fluffy. Spread in an even layer over the cake. Cut into squares and serve!

Butterscotch apple pie

  • 4-5 cups apples, peeled, cored, and sliced (about 4 medium or 3 large apples)
  • 2 tsp lemon juice
  • 1/2 cup sugar
  • ¼ cup flour
  • 1 tsp cinnamon
  • Pinch salt
  • 1 pie shell, unbaked

Crumb topping:

  • 1 cup butterscotch chips
  • ½ stick butter
  • ¾ cup flour
  • Pinch salt

Preheat oven to 375 degrees. Toss the cut apples with lemon juice, sugar, flour, cinnamon, and salt.  Pour into an unbaked pie shell and bake for 20 minutes.  Meanwhile, melt the butterscotch chips with the butter in a double boiler or in the microwave.  Remove from heat and stir in the flour and salt.  Crumble this mixture over the pie and bake for an additional 20-25 minutes, until nicely browned on top and the apple mixture bubbles. Cool the pie for about 1 hour before slicing.