Baking until two in the mornin'

Hey Y'all (I'm allowed to say that since I've been living in the south for more than six months)!!

Last night when I got home from work, I decided to make a Very Merry Unbirthday cake for my pals at Cypress. My time is dwindling as are the treats I spoil them with. My birthday is on Friday and I feel kind of silly baking myself a cake. So! I baked a cake for EVERYONE'S birthday (since today is no ones actual day of birth). Oh boy, oh boy!!

To be honest, it's a box cake...with store bought frosting...but it's the thought that counts! And I have a secret ingredient to my box cakes.

PUDDING!!



It's a simple thing that my Ma taught me. And people love it! They always say, "Mmm! Your cake is so moist! Is it from scratch?"

All you need to do is empty a packet of dry puddin' mix into your cake mix and voila! I am obviously very, very sneaky and ninja-like so there ya go.

Also last night I baked not one but two PUMPKIN AND CREAM CHEESE PIES!!

Oh and there's the box cake in the backround ;)

Here is the recipe I adapted from Paula Dean:

Yields TWO yummy, delicious and not your grandma's typical pumpkin pie(s)

1 8oz package of softened philadelphia cream cheese

1 15oz can of organic pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1/2 cup whole milk

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon pumpkin spice

1 piece pre-made pie dough



Preheat the oven to 350 degrees F.

Take a fork and poke lots of holes all over thawed out crust. This is done to prevent the crust from breaking. Place both pie shells in the oven for about 7 minutes or until lightly browned.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, milk, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and pumpkin spice,  and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake at 350 for 15 minutes and then lower the temperature to 325 for the next 60 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature.

*I lowered the temperature because the crust will burn if ya don't-FYI :)

You'll notice the pie is not a bright orange color and that's because of the cream cheese and butter which is not a traditional part of a pumpkin pie. The pie itself is yummy-good but is fluffier and tastes slightly like cheesecake. But, I'm not complaining :)