Walk by Hello: It's the Great Pumpkin...

06 October 2008

It's the Great Pumpkin...

As you can see we spent this past weekend at a pumpkin patch. Some notable moments including Natalie falling flat into a large, rotted pumpkin, then she was involved in a minor accident involving the cart and a few more pumpkins, the cart careened and she went flying out.

Adam fell in love with several varieties of squash which kept him occupied for all of 15 minutes then he began to sob, trudging through the patch after me. Tim was bravely attempting to maneuver cart and corral kids while I searched in vain for the "perfect pumpkin".

After 45 minutes in the harsh sun and tripping through several miles of pumpkin wasteland we gathered up some small Boo (white) pumpkins and headed for the barn to snatch up some of their perfect picks. All in all we laughed, we cried, we fell down, we drained ourselves of all energy and most importantly, we had a blast!

Happy Pumpkin Hunting one and all!

2 comments:

Anonymous said...: sweet.

- T

www.MostEmailedNews.com; October 6, 2008 at 7:06 PM
Deanna @ oneagleswings said...: Great pictures! It sounds like you all had a nice family day. :)

We are going to the pumpkin patch next week. It's Micaiah's first field trip for preschool. My mom is going to be here visiting, so we will be going and taking Caleb, too. I'm excited.; October 7, 2008 at 4:47 AM

Pecan Cream Cheese Icing:

8 ounces cream cheese
1 stick unsalted butter
1 (1-pound) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped toasted pecans

Directions

Preheat the oven to 350 degrees F.

Butter 3 (9-inch) cake pans with 1 tablespoon of the butter and set aside. In a large bowl, cream the butter with an electric mixer. Add the sugar, and beat. In a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the nuts. Divide between the 3 cake pans and bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest in the cake pans for 10 minutes. Invert onto wire racks, remove from the pans, and let cool.

For the Frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and pecans.

When the cake is cool, place 1 cake layer on a cake plate or stand. Spread the top with cream cheese frosting and top with a second and third cake layer, spreading the icing between each layer. Spread the icing around the sides of the cake and let harden slightly before serving. To serve, cut into wedges.