It was lovely meeting you at Starbucks today, Tanya. :) If I remember correctly, you ordered a caramel brûlée latte, which immediately reassures me that you have spectacular taste. I'm off tomorrow and will be trying this recipe out. With pecans and cranberries, of course. Thanks for sharing! Also, your illustrations are adorable. I tend o be more of the K-9 persuasion, but the kitties and especially the peacock make me smile. :)
Here's that recipe or Pumpkin Cobbler we talked about... 1 can pumpkin 1 c. brown sugar, packed 1 can evaporated milk 3 eggs 1/2 tsp. cinnamon and 1/2 tsp. ginger 1 yellow cake mix 1 1/2 sticks salted butter 1 c. chopped pecans Mix together pumpkin, brown sugar, evaporated milk, eggs, cinnamon, ginger, and salt. Pour into a greased 9x13 inch pan. Then sprinkle cake mix over pumpkin. Melt butter. Drizzle this over cake mix. Bake at 350 degrees for 1 hour. Last 10 minutes, sprinkle pecans over it.
It was lovely meeting you at Starbucks today, Tanya. :) If I remember correctly, you ordered a caramel brûlée latte, which immediately reassures me that you have spectacular taste. I'm off tomorrow and will be trying this recipe out. With pecans and cranberries, of course. Thanks for sharing! Also, your illustrations are adorable. I tend o be more of the K-9 persuasion, but the kitties and especially the peacock make me smile. :)
ReplyDeleteHere's that recipe or Pumpkin Cobbler we talked about...
ReplyDelete1 can pumpkin
1 c. brown sugar, packed
1 can evaporated milk
3 eggs
1/2 tsp. cinnamon and 1/2 tsp. ginger
1 yellow cake mix
1 1/2 sticks salted butter
1 c. chopped pecans
Mix together pumpkin, brown sugar, evaporated milk, eggs, cinnamon, ginger, and salt. Pour into a greased 9x13 inch pan. Then sprinkle cake mix over pumpkin. Melt butter. Drizzle this over cake mix. Bake at 350 degrees for 1 hour. Last 10 minutes, sprinkle pecans over it.