Thursday, October 30, 2014

Pumpkin + Cheese = Happy


A little happy was needed  here...

I have been battling some inner ear issues since August and hasn't allowed much computer or creative time since my head feels like it has been in a vice! But, I think I am rounding a corner now ...hopefully! It has been ridiculously busy here with the little guy, soccer, karate, scouts... I don't now how we did it with the four others way back! Joel Jr. graduated to his yellow belt in karate and is having fun during is first go at soccer. He seems to have this tactic on the field of what I call his "Brave Heart battle cry" which he lets out as he charges down the field  like in the movie (and I cringe) and scares everyone away from the ball. I'm pretty sure the other parents are not appreciating it...we are working on better skills on the field. We did get a little chuckle out of it..that's what happens when your on the 5th kid. The older kids think I should paint his face blue like the Scottish warriors!
However, it has been a lovely fall here in New Jersey. My heirloom dahlias are still blooming and kitty is enjoying the deck and the sunshine. One thing I  could manage was comfort food during my malaise. Hey... I figured it would make me feel better...I'm convincing myself it worked! Note...I doubled the cake mixture...if you choose not too adjust pan size accordingly, you can also you a loaf pan.


Pumpkin Cheese Streusel Cake.
For the cake:
  • 1 15 oz.can pumpkin pie filling
  • 1/2 cup oil 
  • 3/4 cup sugar
  • 1/4 brown sugar
  • 1 3/4 cup flour 
  • 1 tsp. baking soda
  • 3/4 tsp. salt 
For the cream cheese filling
  • 1 8 oz pkg. cream cheese softened
  • 1 egg
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/4 cup flour
For the Streusal topping 
  • 1 stick melted butter
  • 1 cup brown sugar
  • 1/2 cup flour
  • pinch of salt
Mix the dry ingredients in a bowl set aside. Mix wet ingredients together in a large bowl and then add the dry ingredients. Spread into a  greased 9 by 13 baking pan. Mix the cream cheese filling ingredients together. Add to cake in dollops and them swirl it in.
Bake at 350 for about for about 50 min. While it is baking make your streusal topping again just mixing it all together. After 50 minutes remove cake from the oven and sprinkle the topping and cook for another 10 minutes. Keep checking as everyone's oven is different. So cook till a toothpick comes out clean when poked into the cake.

I also made some pillows for a bench at the foot of  our drive. I got some outdoor fabric from Jo Ann's on sale. I love them!

I hope you are having a beautiful fall as well. Are you baking? What is your favorite fall baking treat ? Next post I have some projects to share. I am also working on a new crochet pattern to share for the holidays! I am loving it so far!

Be well,
Ming



6 comments:

  1. Your son is funny. What spirit he has. Pumpkin and cream cheese? Y-u-m. I love streusel topping. I'm making those cream cheese, chocolate chip bars later today for our Sunday play date. It's easy and fast.

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    1. Thanks Stef!!! He does have quite a spirit!!!

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  2. I am glad to hear that you are on the mend. Your little man is fantastic! :)
    Yum to the pumpkin cheese streusel cake. I always leave your blog hungry.

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    1. Thank you dear...yes feeling better but lots of different therapies but i'll take it!!!

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  3. Thanks for the yummy recipe! Your photos make me so hungry for some of it! I love you flower and kitty photos so much. And your son's karate pictures remind me of when my son took lessons. Tawkwando.

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    1. Thanks Susie...he is doing very well with the Taekwando!

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