One of the best fall desserts...Pumpkin Sheet Cake!

Moist, yummy cake with fluffy cream cheese frosting! This cake is soooo good and serves a lot.

1 2/3 cup sugar
1 cup oil
4 eggs
2 cups pumpkin
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon

Mix altogether and pour into a greased jelly roll pan. Bake at 350 for 20 minutes or until a toothpick comes out clean. (*stir in chocolate chips before you pour into the pan if you want*)

Frosting-
6 ounces cream cheese, softened
3/4 cup butter, softened
4 teaspoons milk
2 teaspoons vanilla
3 1/2 cups powdered sugar

Mix until creamy. Spread on top of cooled cake. Cut into 40 pieces.

I think I have a problem...

I like to bake. Sometimes I get an idea in my head about recreating some treat we like to buy. It has been thin mints, samoa's, Kneaders fruit tarts, truffles, and so on. This time it was the Rocky Mountain Chocolate Factory Apple Pie apple. After 3 different caramel recipes, stirring for over 1 1/2 hours combined, washing, sanding, chilling, crockpot, double boiler, parchment paper, mashing, dipping, rolling, etc, etc this is what we came up with! Thank you Derick for being my taste tester (he always enjoys that). I think we got it right on!

YUM YUM YUM- Oreo Truffles

These are the yummiest, tastiest, most mouthwatering truffles ever! Thanks to Bakerella for posting this recipe! She also changes it up trying it with Nutter Butters and also mini cupcakes out of Red Velvet cake. Check out her website, she is really creative! Anyway, here is the recipe!

Oreo Truffles
Ingredients:
1 pkg Oreo cookies
8 oz cream cheese, softened
1/2 pkg Almond Bark candy coating, vanilla
Crush all but seven cookies to a small crumb texture. (I used a potato masher in a bowl, but you can put them in a ziplock and pound them too) Bakerella crushes to a powder, but I like the texture better having a little chew inside! Mix in your cream cheese using a spoonula or spatula. Mix until all the cream cheese is stirred in. Roll into balls (approx 30). I like to use my Pampered Chef ice cream scoop then roll them. Place on a cookie sheet lined with wax paper. Put the cookie sheet in the freezer or fridge while preparing your coating and crumbs. Crush the left over seven cookies to a fine powder. Melt your coating according to the package directions. Dip the chilled cookie balls and place back on the wax paper. After each one, sprinkle with the fine crumbs. Be sure to do it after each dip so they don't set up before you get to it! Let them set up and ENJOY! Hopefully there will be some left over when you are finished dipping the last one!