We lost our beloved little girl Dalmatian last Friday. She was a sweet little spirit and we miss her. In an email that my hubby wrote to family members, he said: “BeBe died quietly this morning around six thirty…ironically, I had steeled myself to take her to the vet today to have her put down…maybe she sensed that and decided to die on her own terms…she was a smart little girl…she was full of the life force till the end…just yesterday she was wolfing down Beggin’ Strips and scarfing up spaghetti “lick ’em ups” off of my dinner plate…and even tho her heart was just not cooperating, she was still trying to play with Toby and would still trot down the stairs to do her business…she was a bright, shining doggie light and will be missed by many…RIP Bebe …eternal memory… ” She will be waiting for us at the Rainbow Bridge.
I haven’t finished any new art lately but I’m hoping to remedy that in the next few days. Now on to this scrumptious sounding cake recipe I found today. I may have to try this for Thanksgiving, if not before then. I found it on About.com. It is was on Stephanie Gallagher’s forum called “Cooking for Kids.” If you were to go to about.com and put cooking for kids in the search box, I’m sure you can find her. I put the link down at the end of the recipe. Here is the recipe with a forward by Stephanie:
Pumpkin Chocolate Chip Cake Recipe
Pumpkin cake recipes don’t get much easier or tastier than this one. It starts with a yellow cake mix, so it’s easy enough for the kids to make all by themselves.
Apple butter is the secret ingredient that makes this pumpkin chocolate chip cake so moist and flavorful. It also makes this recipe lower in fat. Most pumpkin cake recipes use up to 1 cup of oil. This one has just 1/4 cup. Feel free to use whatever chocolate chips you like best. I prefer dark, but semisweet chips work well, too.
Prep Time: :10
Cook Time: :45
- 1 yellow cake mix
- 15 oz. can pumpkin puree (not pumpkin pie mix)
- 1/2 cup apple butter
- 1/4 cup canola oil
- 2 large eggs
- 1 tsp. pumpkin pie spice
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1 cup dark chocolate chips
- powdered sugar for dusting
- Preheat oven to 350 degrees F. Spray a bundt pan with nonstick cooking spray.
- Combine the first eight ingredients (through vanilla extract) in a large bowl or the work bowl of an electric mixer. Using a handheld electric mixer or stand mixer, beat on medium until ingredients are well-combined.
- Stir in chocolate chips.
- Pour batter into prepared pan. Bake 35-45 minutes or until a knife inserted in the center of the cake comes out clean. Let cool 15 minutes. Dust with powdered sugar.
Stephanie’s blog: http://kidscooking.about.com/b/