I will be the first to admit that when it comes to COOKING and BAKING I am a bit challenged. I come from a culinary Mexican family where all the women know how to cook and/or bake, and they all do it extremely well. I'm not sure what happen with me. Don't get me wrong, my hubby and daughter haven't starved, not yet anyway. :-) I can certainly whip up a few things... but I'm afraid it doesn't compare to the cooking abilities of the other women in my family. I think that I can improve my cooking skills by simply trying new recipes and a bit more practice. Which brings me to the reason for this post, as this is a good opportunity to find plenty of inspiration to do just that.
I have joined Karrie from Stay at Home Mommy for her Holiday Recipe Swap. I figure I need some good recipes to start practicing with, and what better place to find them than at a Recipe Swap Party. Yay! I'm so excited. If you would like to see what recipes are being shared, I invite you to give Karrie a visit...just click the cute little teddy bear above....
I don't have any personal family recipes to share with you today... but I promise to stay in the kitchen next time my family cooks together so I can jot some of their recipes down. The holidays should offer plenty of opportunities to do just that. In the mean time, here is a recipe I found in one of those Costco Holiday Cookbook they distribute every year around this time. We tried it out....and I have to admit it is quite yummy. Hope you enjoy it!
Caramel Pumpkin Cake
(1)16 ounce package of pumpkin spice quick bread mix
1/2 cup of water
1/3 cup of vegetable oil
1/2 cup of butterscotch chips
1/4 cup caramel sauce, plus more for garnish
1. Preheat oven to 350° F. Lightly grease a 9 inch cake pan.
2. In a medium bowl, stir together quick bread mix, water,
oil, eggs and butterscotch chips. Spoon batter into the prepared pan.
3. Drizzle 1/4 cup caramel sauce over the batter. Swirl with a knife in the shape of large circles.
4. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then gently loosen from the pan and transfer to a wire rack. cool completely.5. Garnish with fresh whipped cream and warmed caramel sauce, if desired. Makes 8 servings.
Wishing everyone a wonderful weekend.
Blessings to all.
Hugs and Kisses,