Over the past few months we decided to delve into a new career. A new ministry career. It brought with it an enormous move- over 1,000 miles from where we were and on the opposite coast from where I was born and raised.
I'm not complaining, per say. I mean, with this move also comes endless sunshine and warm weather. Not the bitter-cold of the North, which we had called home for 2 years.
This move also brought about more work. Different work. Emotionally draining work at times. And baking. We have a group of volunteers that I've spend every week baking for....it's been a way of healing for me, and hopefully the cause of great joy for them.
Something about mixing, beating, the loud whir of my kitchen-aid put my heart and mind at ease. Never mind the fact that it took 2 months to figure out my way to the grocery store and back. Sometimes, a quick trip for eggs has taken me on a journey that lasts an hour as I attempt to navigate the new and unknown waters of this city.
But the baking.... the baking is a breath of fresh air. It fills my new house (which doesn't quite have that "cozy" feel of home just yet,) with the aroma of sweet, sweet smells. It makes everything seems OK when nothing is friendly or familiar anymore. When you miss those midday meetings with girl friends and the neighbor who took the time to visit when you were down. Being in the kitchen stays familiar. The warmth radiating from my oven, the cracked eggs on the counter..... makes this my home, and soothes my lonely soul. Truly, this is "baking up joy".
What makes it even better (for my waistline!) is that it
Today a recipe from long ago. I'm trying to mimic my favorite season of fall- which doesn't exist in these parts- by making all things pumpkin. No gorgeous trees of burn orange, red and yellow span my lawn, but inside, in my kitchen, fall is here! (Well, that paired with all my artificial leaves out for decor)
I stumbled upon this recipe via a friend, who must have given out 20 copies the day she brought it for us to enjoy. I'm telling you now, you WILL want to eat it all, yet you will also want to take it to your next fall get together. And be prepared with the recipe, because you WILL be sharing it. It's that good!
Pumpkin Cake Cobbler
Cobbler:
4 eggs, slightly beaten
1 lrg can of pumpkin (29oz) or 3 Cups fresh
1 1/2 C sugar ( I lessen this amount to 1 C)
1 tsp. EACH salt, cinnamon, ginger
1/2 tsp cloves
1 lrg can evaporated milk
Topping:
1 box white or yellow cake mix
1 1/2 C chopped pecans
1 C melted butter
I bake my own pumpkins every year. It's not hard! Just slice in half, gut them, place face down in an inch of water, and bake at 400 for about 1/2 hour. When they are cooked, scoop them out into a blender, add about 1/4 C water and blend until smooth.
Combine all ingredients in the order given above for cobbler. Mix until well blended.
Pour into a greased 9X13 pan.
If using fresh pumpkin, your batter will be runny! And don't mind the broken spatula... anybody want to get me new ones for Christmas? Feel free :)
Once you've poured the cobber into the pan, it's time for the topping. EASY!
Sprinkle the dry cake over the cobbler. Add the nuts to that. Last, pour over the melted butter (I use unsalted.) Pop it in the oven preheated to 350F. Bake for 1 hour and check. If a knife comes out clean it's done. If not, keep baking. (It can take from 1 hr to 1 1/2 hrs.)
Serve cooled or cold with whipped cream. En-joy!
