Pillowcase first followed by the Pumpkin Cake recipe.
At 44 years old I decided that I wanted to learn how to sew. Why? Because I’ve fallen in love with fabric.
If you asked me 12 years ago if I wanted to take sewing classes I would have laughed in your face. Let’s face it when you’re in the parental throws of toddler mania you don’t have time for gardening, showering, conversations or learning something new.
You have to wait for your brain cells to regenerate. (All Momma’s say “preach it girl!”)
Last month I took a few sewing classes at the most amazing shop! The owner, Heather and her assistant Dave, made the whole experience so fun. I don’t know what I was expecting, probably something like a root canal, but we laughed, talked, and I was actually sewing. Yes, I’ve only completed a pin cushion and pillowcase, but considering I went in knowing nothing, nada, zilch and came out with actual finished projects is a miracle in my book!
This amazing shop – Crimson Tate – is located in downtown Indianapolis. I highly recommend taking classes there and checking out their fabric (if you live in the region of course!).
Now onto the Pumpkin Cake recipe. I got this from a friend and now it’s one of my favorite fall “go-to” recipes. It’s awesome served warm out of the oven or after being chilled in the fridge! It can feed quite a few people, it’s super easy and it travels well. I’ve had some friends ask for the recipe so here it is for ALL my friends….new and old! Enjoy, and let me know how you liked it!
For the crust:
- 1 yellow cake box mix (minus 1 cup for the topping)
- 1 egg
- 1/2 cup melted butter
Mix these ingredients and spread in a greased 9″ x 13″ pan
For the filling:
- 1 large can of Pumpkin Pie filling (NOT pure pumpkin puree)
- 2 eggs
- 3/4 cup evaporated milk
Mix these and pour over crust.
Mix the 1 cup of yellow cake mix with 1 cup sugar, 1/4 cup butter and 1 tsp. cinnamon. Combine these until it is a crumbly consistency and sprinkle on top of filling.
Bake at 350 for about 50 minutes or until center is set. (I would check it at 40 minutes).
You can serve warm out of the oven or refrigerate it and it firms up more like a cake. Either way it tastes awesome and don’t forget the whipped cream.
Till the next time,