Friday, October 12, 2012

Today I Baked!

My friend, Shawn, posted a recipe for Pumpkin Yogurt Pound Cake on her blog I Wash You Dry (isn't she clever?!)  And it left me drooling, so this morning I decided to take a break from all the sewing and bake this treat instead!
Shawn said that following the recipe instructions exactly was very important for a successful outcome, so when she said to have the eggs, milk, and Greek yogurt set out for 30 minutes...That's what I did!
And when she said to sift the dry ingredients together I did so, even though I've been known to skip this step in the past, not being particularly fond of the whole sifting process!
Inevitably, when I went to get my pumpkin pie spice, I found that I didn't have any!
I sort of take my spice cabinet for granted sometimes, and just assume that I have all the spices I require...
Luckily, pumpkin pie spice is just a combo of the big 4 fall spices, cinnamon, cloves, ginger, and nutmeg! (Thank you, grandma, for your infinitely helpful tips!)
 So, if you ever find yourself in the same situation... 
The formula I used is 1tsp ground cinnamon + 1/2tsp ground ginger + 1/2tsp nutmeg + 1/8 tsp cloves = about 1 tbsp of pumpkin pie spice!
 Anyway, my batter looked somewhat like the image in Shawn's recipe,
and the cake turned out beautifully...
And call me crazy, but I love it even without the Salted Carmel drizzle she recommends...  
Or, maybe once I was done baking the cake I was just too lazy to make the drizzle!  
Oh well, next time for sure!
Just naked cake and big cup of coffee for me thanks!
And Thanks to Shawn at I Wash You Dry for such a yummy recipe!
Now I just have one question...
Who the heck is going to clean up this mess?!!!


 

3 comments:

  1. It sounds divine! You must bring some for coffee - real soon!!!!

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  2. AHHHH!!!!! Your cake looks awesome!! It's totally good without the caramel isn't it? You rock, thanks for making my recipe! MWAH!! xo

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    1. Awesome recipe for sure! Gotta try the Carmel sauce next time though! :)

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