Hello beautiful Claudia!!!☺️ Your crochet throw is absolutely gorgeous!!!! That is going to be a special heirloom piece when you're all done!!! Where you live looks beautiful - I loved getting to see some of the landscape there! Happy crafting!!! 🥰
Nice scenery in the intro. The Victorian throw is looking so pretty! Love the colors you picked for your crochet version of the MKAL. Have a good weekend!
The construction of your Victoria Throw is fascinating. I am so impressed with the designer for coming up with those techniques. You have a very ambitious schedule for your future makes😄
Noo you can't show me these delicious german cakes that I am missing here in india. German bakerys are just the best. And Stachelbeere und kirschen.hmmmmm. especially now where I have a stomach bug and can barely eat anything... Jokes aside it looks amazing and I want one as well. Greetings from india
My favorite Autumn dessert is this: Pumpkin Crunch Cake yield: 18 SERVINGS prep time: 10 MINUTES cook time: 60 MINUTES Ingredients: * 1 (15 ounce) can pumpkin puree * 1 (12 ounce) can evaporated milk * 4 large eggs * 1/2 cup sugar * 1/2 cup packed light brown sugar * 2 teaspoons pure vanilla extract * 1 tablespoon pumpkin pie spice * 1 teaspoon salt * 1 box yellow cake mix * 1 cup chopped Fisher Pecans * 1 cup unsalted butter, melted * Directions: 1. Preheat oven to 350°F. Butter a 9x13 inch baking pan. 2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth. 3. Pour mixture into prepared pan and spread into an even layer. 4. Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter. 5. Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake. 6. Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set. 7. Remove pan to a wire rack to cool completely. Chill for a few hours before serving. 8. If desired, top with whipped cream and chopped pecans before serving. This delicious recipe brought to you by MY BAKING ADDICTION www.mybakingaddiction.com/pumpkin-crunch-cake/
Hello beautiful Claudia!!!☺️ Your crochet throw is absolutely gorgeous!!!! That is going to be a special heirloom piece when you're all done!!!
Where you live looks beautiful - I loved getting to see some of the landscape there!
Happy crafting!!! 🥰
Germany is so beautiful. I just love the villages with the cobbled streets and beautiful buildings.
Love your cochet work.
Nice scenery in the intro. The Victorian throw is looking so pretty! Love the colors you picked for your crochet version of the MKAL. Have a good weekend!
Your blanket is looking so lovely! What a fun costume!
Your blanket is beautiful. I actually like the pale yellow. My dad used to make saur bratten and I've made it a few times.Yum
The construction of your Victoria Throw is fascinating. I am so impressed with the designer for coming up with those techniques. You have a very ambitious schedule for your future makes😄
Wow, your Victoria Throw looks gorgeous! I love the yellow accents, too. ❤
I'm drooling over your stash 🤤
Noo you can't show me these delicious german cakes that I am missing here in india. German bakerys are just the best. And Stachelbeere und kirschen.hmmmmm. especially now where I have a stomach bug and can barely eat anything...
Jokes aside it looks amazing and I want one as well.
Greetings from india
Get well soon!
My favorite Autumn dessert is this:
Pumpkin Crunch Cake
yield: 18 SERVINGS prep time: 10 MINUTES cook time: 60 MINUTES
Ingredients:
* 1 (15 ounce) can pumpkin puree
* 1 (12 ounce) can evaporated milk
* 4 large eggs
* 1/2 cup sugar
* 1/2 cup packed light brown sugar
* 2 teaspoons pure vanilla extract
* 1 tablespoon pumpkin pie spice
* 1 teaspoon salt
* 1 box yellow cake mix
* 1 cup chopped Fisher Pecans
* 1 cup unsalted butter, melted
*
Directions:
1. Preheat oven to 350°F. Butter a 9x13 inch baking pan.
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugars, vanilla, pumpkin pie spice and salt and well combined and smooth.
3. Pour mixture into prepared pan and spread into an even layer.
4. Sprinkle dry cake mix evenly over the pumpkin mixture and use you hands to gently press it into the batter.
5. Sprinkle the top of the cake with chopped pecans and evenly drizzle the melted butter over the entire cake.
6. Bake in preheated oven for 40 minutes. At this point, check your cake. If the top is becoming too brown, cover the cake with a piece of foil for the remaining baking time. Continue baking an additional 10-20 minutes or until set.
7. Remove pan to a wire rack to cool completely. Chill for a few hours before serving.
8. If desired, top with whipped cream and chopped pecans before serving.
This delicious recipe brought to you by MY BAKING ADDICTION www.mybakingaddiction.com/pumpkin-crunch-cake/
@@kalenreichert I’ll have to try and bake one! Thank you xx
I will make this. Thank you!