Fall Newborn Shoot

I prepared for my newborn shoot by collecting a couple of pumpkins because it’s fall.  I bought the white one (and a big orange one), but the little orange ones came from my garden.

I used them for the great-nephew’s 1/2 birthday shoot.

The great-nephews

Then I used them with the beautiful little girl’s newborn shoot.  The candy corn hat my mom made was perfect!

Then I put the baby in the pumpkin.  Seriously.  I had to.

She was perfect!

Who wore the hat better–Cookie or the baby?

Cookie (in 2012)

After the shoot was over, the critters got to enjoy the big pumpkin.

Rosie

the chickens

Everyone was happy.

Lemuel and Frodo

But I seriously need more newborn shoots.

An Unexpected Harvest

My garden did horrible this year, and the many pie pumpkins that grew were mostly rotten by the time I wanted to pick them in late September.  But I evidently had a volunteer pumpkin that grew on the burn pile.

Since we’re windy and in a drought, I haven’t burned it.

They are even pretty decent quality.  Now I need to bake.

Another Macaroon Cake

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.

Cake:

• 1/2 Cup margarine
• 1 3/4 Cup sugar
• 2 eggs
• 1 Tbsp. vanilla
• 2 Cups pumpkin
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. salt
• 3 Cups flour
• 1 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

• 8 oz. chevre (or cream cheese)
• 1 egg
• 1 tsp. vanilla
• 1/2 Cup sugar
• 1 Tbsp. flour
• 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

• 1/4 Cup Margarine
• 1/2 Cup light brown sugar
• 1/4 tsp. salt
• 2 Tbsp milk
• 1 tsp. vanilla
• 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!