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Brown Sugar Pound Cake with Vanilla Frosting

pound cake

The calendar says that it isn’t even Halloween yet, but before you know it, it’ll be Thanksgiving.  Can you believe it?  It seems like Thanksgiving was just a couple weeks ago.

Thanksgiving is what I’ve been training for all year, people.  I’ve been steadily increasing my carb consumption the last few months just for this moment. 😉  My plate will be 1/2 stuffing, 1/2 mashed potatoes, and then squeezed on top will be a bread roll of some kind.

Oh wait…what about the meat?  Whoops.


Of course not included in that plate is the dessert.  The dessert is a whole different plate, right?  And sometimes you just want a lil’ something other than pie.  So why not this pound cake?  It’s tender, soft, and packed with more brown sugar than you can shake a stick at.

And the frosting…my goodness, the frosting!  It’s creamy, rich, and if you like a LOT of frosting, this is the one for you.  There’s enough left for you to lick the beaters…and maybe sneak a spoonful or two in the other room.  Or not.  Don’t sneak that frosting away to eat.  Eat it right there in the kitchen, loud and proud.  Don’t ever be ashamed that you love frosting to crazy levels.  I have been known to take other people’s frosting when they think there’s “too much” on their cake.  Too much frosting?  What strange planet do you come from?  😉

And hey, speaking of the wonderful things to look forward to in November: the return of Gilmore Girls!  Hey, you could make this cake for that too…and don’t forget the coffee…you know, for the words putting into sentences doing. 😉


(From a Brown Sugar Pound Cake recipe from All Cakes Considered by Melissa Gray)

Brown Sugar Pound Cake with Vanilla Frosting
  • For cake:
  • 2 sticks butter, at room temperature
  • ½ cup shortening
  • 2¼ cups light or dark brown sugar
  • ½ cup sugar
  • 5 eggs, at room temperature
  • 3 cups all-purpose flour
  • ½ tsp baking pouder
  • 1 cup milk
  • 2 tbsp vanilla
  • 1 cup chopped pecans
  • For frosting:
  • 1 stick unsalted butter, at room temperature
  • 1 8 oz package cream cheese, at room temperature
  • 2 tsp vanilla extract
  • 3¾ cups powdered sugar
  1. Preheat the oven to 350 degrees F. and make sure the rack is positioned in the middle of the oven.
  2. Line the bottom of a 10 inch tube pan with parchment and spray it and the sides with cooking spray. Set aside.
  3. Cut the butter and shortening into small gobs. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening on medium speed.
  4. Mix the two sugars in another bowl, then begin adding it to the creamed butter mixture ½ cup at a time. Beat 1-2 minutes between each addition.
  5. Add the eggs one at a time, beating 1-2 minutes between each addition.
  6. Meanwhile, mix the flour and baking powder in another bowl.
  7. Add the flour mixture and milk to the batter, alternating between the two. Add 1 cup of the flour mixture for every ⅓ cup milk, beating for 1 minute after each addition.
  8. After everything is incorporated, increase the speed to medium-high and beat for another minute.
  9. Lower the speed and add the vanilla, then lower the speed to its lowest setting and add the pecans.
  10. Pour the batter into the prepared pan and cook for 70 minutes or until a toothpick inserted comes out clean.
  11. Allow to cool for 15 minutes, then remove from pan and allow to cool completely before frosting.
  12. To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until well incorporated.
  13. Add in the vanilla and blend.
  14. Add the powdered sugar ½ cup at a time, beating for 1-2 minutes between each addition. Beat until smooth.
  15. Frost the cake and serve.



Apple Pie Overnight Oats

apple oats

Can you all smell that wonderful smell in the air?  You know what that is?  It’s Halloween!  It’s Halloween quickly approaching!  Is everyone as excited as me?  I’m not sure why, but whenever Halloween rolls around I always get super excited, just like I’m a kid again.  And those advertisers really know how to manipulate me too, because I get excited to buy candy I never usually would because…look at the cute Halloween packaging!  Those chocolates are in the shape of bones!  Those Reese’s cups are in the shape of ghosts!  And have you seen the chocolate Frosted Flakes with Halloween marshmallows?  Talk about a sugar bomb, but I don’t care.  Anything festive has my name on it.  🙂

So, does anyone else still dress up for Halloween?  I like to wear a little something weird when handing out candy to the trick or treaters.  Usually kids looking at me like I’m weird anyway, so why not just go with it, right?  😉  This year I’m thinking of painting a Dia De Los Muertos sugar skull thing on my face.  But I’ve never tried it before, and I’m only buying the one package of makeup…so on October 31st if I smear this stuff on my face and I don’t like it, well…I guess I’ll wipe it off and just be a slightly paler version of me.   Haha.

apple oats

I also have a feeling that I might slather this face paint on, wipe it off at the end of the night, then wake up the next day to discover that I have pimples for the first time in about twelve years.  🙂  It’s been a loooong time since I’ve used face paint, so things might get a little interesting.  It’ll probably feel really thick like when you paper mache your face to make a mask.

Besides Halloween, another thing I’m obviously obsessed with is oatmeal.  I mean, we all knew that already, right?  But this is just driving it home.  Two oatmeal posts in a row.  I can’t help it.  I swear, if all of the U.S. lost power for a few weeks due to UFOs landing or something I’d be fine as long as I had water and oatmeal.  Although I’d probably be a little freaked out by the aliens.  I’ve seen a LOT of the X-Files so I know they’re nothing but trouble.  😉

apple oats

(Slightly adapted from an apple overnight oats recipe on Popsugar)

Apple Overnight Oats
  • ½ cup old fashioned oats
  • 1 tbsp chia seeds
  • ½ cup almond milk
  • 1 tsp maple syrup
  • ¼ tsp cinnamon
  • ¼ apple, chopped
  • 1 tbsp chopped pecans
  1. Stir all the ingredients together in a mason jar and let sit overnight.



Pumpkin Pie Overnight Oats

pumpkin oats

Hello, all!  Well…should we talk about the whole plaid thing?  Plaid is apparently a thing this year, especially for women’s clothes.  I went shopping the other day, and the tidal-wave of plaid was everywhere.  Seriously, I think every woman in Bath and Body Works was wearing plaid, except me.  And a lot of them were wearing the plaid shirt, puffy vest combo.  They all looked ready for a nature hike standing right next to the sweet cinnamon pumpkin lotion.  🙂

Now, I love plaid.  I’ve liked it for years, so now I feel like I’m finally one of the cool kids.  But at the same time I’ll admit that I’m also a little peeved.  Back when I was wearing my plaid shirts it was just Amanda wearing boring plaid…or “Are you going to paint or something?” Because apparently plaid shirts are the universal signal for ‘about to paint.’  😉

pumpkin oats

OK, I just need to calm down, and maybe buy a few plaid bed sheets before they’re all gone.  This is really my time…my plaid time!  But I know exactly what’s going to happen: we’re all going to buy adorable plaid scarves, leggings, and throw blankets…and next year plaid will be out.  Not only will it be out, it will be SO out that we’ll all look like the Golden Girls for having anything to do with it.  But that’s OK, I used to love that show when I was a kid.

As a side note, I’ve never liked how I look in those puffy vests.  Some women can really pull that look off: a nice thermal shirt and a puffy vest.   Not me.  I look like the marshmallow man about ready to attack the ghostbusters.  🙂

Anyway, what’s better to eat while wearing plaid than a nice bowl of pumpkin overnight oats?  I mean, don’t the two seem to go together somehow?  It makes me feel a little like a lumberjack in a way, and I like it.  Plus these oats are perfect for fall.  A bowl of this, a cup of coffee, and a plaid blanket draped around my shoulders.  🙂

pumpkin oats

(From a pumpkin pie overnight oats recipe on Food Network)

Pumpkin Pie Overnight Oats
  • ⅓ cup old fashioned oats
  • ⅓ cup pumpkin puree
  • ⅓ cup almond milk
  • 1 tsp chia seeds
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp maple syrup
  1. Mix all of the ingredients together and let them sit overnight. Eat in the morning.



Pumpkin Pie with Gingersnap Crust

pumpkin pie

So, ladies and gentlemen, before you know it, Halloween will be approaching.  I LOVE Halloween.  I love the decorations.  I especially love Halloween decorations from the 1940s when I think the costumes were genuinely disturbing.  Have you ever seen any old timey pictures of people dressed up for Halloween in the 1940s?  Everyone is dressed as a hobo, but they all have canvas sacks over their heads with little holes ripped out for the eyes and nose.  They look like extras for Texas Chainsaw Massacre or something.

I’m interested in folklore, witches, and the like, so Halloween is my bag.  As I type this I have a strong desire to put in the movie The Witch and make myself some popcorn.  Has anyone else seen that movie?  The subtitle is A New England Folktale but I think an equally apt subtitle could have been Life in the early New England Wilderness Sucked Big Time.  Truth, people, truth.  🙂

Does anyone have treats they absolutely have to make around Halloween?  I never used to be that way, but I like Halloween so much that I’m starting to have as many traditions surrounding it as I do for Christmas.  And…any excuse to make your own candy, right?  Right?  Or is that just me?  😉

pumpkin pie

Well, I could talk about my love for Halloween until the cows come home, but I think I better split it up into a few posts so I can savor the obsession.  🙂  One thing you have to have around Halloween is pumpkin, right?  Well, whether your slurping down a PSL (like the cool kids call it) or eating those weird little pumpkin shaped old timey candies (never liked those), it’s almost a rule.  It’s the time of the Great Pumpkin, after all.

Well, if you need a dessert that’s a little more somethin’ somethin’ than a handful of candy (although I’ll probably have that too), may I suggest this delicious pumpkin pie?  It’s THICK.  You make this bad boy in a 9 inch springform pan.  Woohoo!  More pumpkin action!  And it has a gingersnap crust that comes together in a snap.  No rolling out crusts!  Plus, gingersnaps are the bomb, right?  It has me dreaming of my gingersnap cake from a few months ago…mmm…

OK, I snapped out of it.  🙂  All right, all.  Remember that this would make a great addition to your Thanksgiving table if you’re already starting to think about that.  I think about that all the time because it’s the one time of the year when I can eat a whole plateful of mashed potatoes without looking like Richard Dreyfuss from Close Encounters of the Third Kind.  🙂

pumpkin pie

(From a pumpkin pie recipe on Baked By Rachel)

5.0 from 1 reviews
Pumpkin Pie with Gingersnap Crust
  • For Crust:
  • 2 cups gingersnap cookie crumbs
  • ¼ cup unsalted butter, melted
  • 1 Tbsp sugar
  • ½ tsp cinnamon
  • For the Filling:
  • 2½ cups pumpkin puree (not pumpkin pie filling)
  • ½ cup sugar
  • ½ cup packed light brown sugar
  • 2½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp ginger
  • ⅛ tsp ground cloves
  • ¾ tsp kosher salt
  • 12 oz evaporated milk
  • 1 tsp vanilla
  • 4 large eggs
  1. Preheat the oven to 350 degrees F.
  2. Spray a 9 inch springform pan with cooking spray and set aside.
  3. In a medium bowl mix together the cookie crumbs, butter, sugar, and cinnamon until completely moistened.
  4. Press the crumbs down into the bottom of the prepared pan and slightly up the sides. Bake for 8-10 minutes, until lightly browned. Set aside.
  5. In the bowl of an electric mixer fitted with the paddle attachment, mix together the pumpkin, sugars, spices, and salt until well combined.
  6. Slowly add in the evaporated milk and beat until combined.
  7. Add in the vanilla. Add in the eggs, one at a time, beating well before each addition.
  8. Pour the filling onto the crust and bake for 75 minutes, or until the center just jiggles slightly. Allow to completely cool before serving.