I am lucky enough to have two wonderful dogs in my life right now. I have my baby Sadie, who you can see a picture of in this post here, and then I have my mom's dog Ted.
We adopted Ted from the Trenton SPCA when I was a junior in high school and although we adopted him as a family, he is truly no one else's dog but my mom's.
If you were to take all the dreams left unfufilled in the world and all the stars wished upon not come true... and wrap them up in an 8lb dog, that is Ted.
Ted was approximately 5 years old when we adopted him back in 2007, and we don't know anything of his life or story before then..... but in this time I've been gathering some clues.
1.) Ted was found abandoned in a Taco Bell parking lot... or at least that's where he was picked up by animal control.
2.) Whenever there are gunshots on television Ted goes ballistic, like he's ready for battle.
3.) Ted hates sneezes.
This has lead me to more than one conclusion.
"Ted have you come from some hard-core life where you were the watchdog, keeping an eye for someone coming to break up the scene? Was sneezing the signal that something had gone awry with the situation? Did your crew high-tail it out of there and leave you that night in the Taco Bell parking lot?"
So far in his retirement here, he's not talking.
If only your badass friends could see you now Ted.
Even though Sadie and Ted are polar opposite dogs, I couldn't imagine my life without the two of them. And dressing Ted up for Halloween as a pumpkin certainly made eating gooey pumpkin butter cake that much better.
Wait, this blog is about food right? Sometimes I seem to forget.
This gooey pumpkin butter cake is one of the best things I have made all fall, thus far. It was actually so great that I was asked to make it for Thanksgiving in lieu of a pumpkin pie (or any other dessert for that matter).
The use of cake mix in the crust makes it a cinch to whip up, and while I'm a huge fan of butter cake on a whole, I think the addition of pumpkin brings it to a whole new level and makes the perfect variation for the changing seasons.
It was great still warm from the oven, but I personally preferred it after it had sat in the refrigerator for a few hours. I actually had a "moment" when I took it out the next day and stole a few bites. However you choose to serve it though, the important thing is that you do.
An absolutely fabulous fall dessert that requires minimal effort. A must try in my book. It will be making plenty more appearances in my home for sure.
Gooey Pumpkin Butter Cake
1/2 bag of yellow cake mix
4 Tbsp unsalted butter, melted
4oz cream cheese, softened
7.5 oz pure pumpkin puree (I used canned and love it)
1/2 tsp vanilla
4 Tbsp unsalted butter, melted
2 cups powdered sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
Preheat oven to 350 degrees. With an electric mixer combine cake mix, butter, and egg. Pat into 8x8 pan and set aside. In a separate bowl with an electric mixer beat together cream cheese and pumpkin until smooth. Beat in eggs, vanilla, and butter until smooth. Beat in powdered sugar as well as cinnamon and nutmeg and pour into pan. Bake for 42-47 minutes (sides should be brown and center only slightly jiggly). Cool and serve, or place in refrigerator for up to 1 day and serve. Enjoy!
Recipe adapted from: Baking Junkie