Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

Pum Pum Cake (Pumpkin Yum Yum Cake) Recipe

In August, my and my family had a big get-together… just us. We spent the weekend as a family playing games, swimming, eating, playing games, eating, eating… so food was part of the event for sure. :) It was very fun, and I decided to make a family favorite- Yum Yum Cake- but with a twist. Well, we called it many things. Pumpkin Yum Yum Cake, Pum Pum Cake, Pum Yum Cake, Yum Pum Cake, and the like. Our two favorites were Pum Pum Cake and Pum Yum Cake.

So it’s a cake of many names. And many yums. Seriously, everyone thought it was very good, and even more goopy than yum yum cake. Gotta love it! Pumpkin and caramel go so well together, and, well… I’m not sure why I didn’t think to do this earlier. It was certainly a hit- I recommend it, as usual!

Pum Pum Cake Recipe (Adapted from The Devil’s Food Cookbook):

1 box yellow cake mix

1 (14 oz.) can pumpkin puree

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the yellow cake as directed on the box, with the addition of mixing in the pumpkin puree (bake in a 13×9 inch pan, not two round pans). It will take a bit longer to bake with the pumpkin. After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. Enjoy!

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Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Monkey Bread Recipe

Even though school is over, it’s fun to look back at my year- and this year, I had an especially concentrated amount of fun in the Astronomy Club that I started at school. I think this is largely because the moderator of said club is wonderful to work with. Let’s just say that he is tied for my favorite teacher award (along with my english teacher this year and biology teacher last year. All were/are phenomenal and so great!!!!!).  I associate him with fun and continue to get entertainment out of him despite that I don’t have him as a teacher any more. Even just a little while ago, I was anonymously razzing him. First, though, let me rewind: Like most teachers, he hs his special mannerisms.One of his mannerisms is most apparent when he writes on the chalkboard; you can hear it through the wall on the other side, a sort of tap taptap tipptap tap taptap… TAP! TAP! TAP! It sounds like he really enjoys writing on the chalkboard. Some days, his writing is louder than others. So to continue, my english class is just through the wall from his class. Even to go from the door of my english teacher’s classroom to his classroom, you literally can walk two feet, and you’ll be in his classroom  (since both rooms sit on the corner of the hallway). One day, in english, the tapping seemed especially loud, so my teacher stopped class, and we sat there, silently listening to the taps for a full minute. Finally, I smiled and said, “Tap back.”  We did so obnoxiously. Well, the tapping on his side stopped, and we continued on with class. Little did we know, payback was coming. No one saw or heard him come into the english room, so when he spoke, nearly every girl in the room leapt up and screamed. What can I say? It was startling! Even better, though, one of my best friends was in his class at the time. Apparently, when he heard us tapping back, he stopped his class, saying, “Stahhp it! …Well, it’s kind of cute…”. Now I must emphasize. This is important. He only says something is cute if he really likes it. Usually he tends to call formulas “cute little tricks”. He still doesn’t know who initiated it, though. MWAHAHAHAHA!

I’m sorry, but I have another good story. Although, maybe I just like these stories because I know the teachers and all their mannerisms like the back of my hand. Sometimes, I’ll cross paths with my biology teacher from last year when I get picked up from school. Anyway, one of the spirit week themes was “uniform violation,” so I wore a shirt that only seniors can wear (radical, I know). Well, I crossed paths with my Biology teacher again, and he absolutely freaked out. Keeping in mind that he is about 30-something  years old and had me last year as his freshman student, he exclaims, “What??? Are you a Senior already?” I shook my head, and he heaved a huge sigh of relief. “Oh, thank goodness! You nearly gave me a heart attack! I was going to feel really depressed at how old I’m getting..”  Him. Old. Yeah right.

Alrighty, then… this recipe. Is. Delicious. You. Must. Make. It. ASAP! Seriously, it is really good! It’s very gooey and soft, and a total comfort food. It’s best to eat it right out of the oven, once it’s cooled down enough to be able to pull off parts with your fingers, yet still nice and warm. You can imagine why this one’s popular in the winter! :)

Monkey Bread Recipe:

2 cans Pillsbury rolls

cinnamon sugar (unspecified amount)

1 cup brown sugar

1/2 cup (1 stick) butter

Directions:

1. Preheat the oven to 375 degrees and lightly grease a bundt pan.

2. Cut each Pillsbury roll into 4 pieces, and roll each piece in the cinnamon sugar. Then, put the pieces in the prepared bundt pan.

3. Melt the butter, and add the brown sugar, stirring until thoroughly mixed. Pour over the biscuit pieces.

4. Bake for 20-25 minutes, until browned. Invert immediately on a platter. (Very important!)

5. Feast!

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

Yum Yum Cake Recipe

First off is the explanation of the vague name… my Mom re-named this cake many years ago when she had her arms full with toddlers. I remember looking through a cookbook and I saw the recipe. “Hey!” I thought. “This recipe looks the same as Yum Yum Cake.” Come to find out, I had discovered the cake’s original title. My eyes just about fell out of my head when I realized what it was really  called. WHAT???  I still much prefer to call it Yum Yum Cake and I’m sure that I always will. :)

Anyway… let me just say that this is not an unusual birthday cake request in my household. :) As soon as you look at the ingredients, you’ll know why too. Maybe it’s because this cake is decadent, gooey, crunchy, fluffy, and it hits you hard (all at the same time!).  Oh, and did I mention that it’s probably the easiest thing that you’ll ever make (yes, I’m ordering you to make it!)? There’s not a single thing that you have to measure because it’s all prepackaged. :)

I entered this recipe in the county fair this year. I’ve never done anything in the fair, really… so this year is a first. I wasn’t completely sure what to do, so I just kind of had to go with the flow. But I was feeling pretty confident that this cake would do well. I was happy when I found out that it got second place. :) My mom and I stayed for the auction and I had to laugh at her very uneconomical decision to buy the cake back. Apparently she wanted to hoard the glorious-ness of the cake for our family and she didn’t have the patience to wait for me to make a new one when we got home. :) You have to believe me when I say that I gave her a good tease about that!

Yum Yum Cake Recipe( from the Devil’s Food Cookbook):

1 box German Chocolate cake mix

1 (14 oz.) can sweetened condensed milk

1 (17 oz.) jar Mrs. Richardson’s Butterscotch Caramel Sauce

1 (8 oz.) container Cool Whip

1 (8 oz.) bag of Heath candy bits

Directions:

1. Prepare the German chocolate cake as directed on the box (bake in a 13×9 inch pan, not two round pans). After it has finished baking and cooled for a little while, use the end of a wooden spoon to poke many holes all over the cake (don’t be shy. No one will ever see the holes but you!) and pour the caramel sauce and sweetened condensed milk over the cake.

2. When you’re sure that the cake is COMPLETELY cooled, frost it with the Cool Whip. Sprinkle as much or as little of the Heath bits on top of the cake as you wish.

3. “We have a volunteer to serve the cake. Let  the yums begin… and may the calories be ever in your favor.”

– Katy’s adapted quote from The Hunger Games

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

Creamy Caramels Recipe

“Oh, caramel! Shall I compare thee to a summer’s day?” My sister and I use that phrase for anything that we love… and my sister adores caramels! My sister was desperately wanting this recipe to be put to use, so we made the candies when we were pressed for time and ended up finishing the caramel 2 1/2 minutes before we had to leave for a graduation party. At this point, I hadn’t even gotten out of my pajamas yet and my dad gave me a quizzical look. “You are I coming with us, right?” he asked. Of course I was! Thus, I set my record speed for getting my makeup, hair, and outfit presentable and polished in the course of two minutes. I was (and obviously still am) very proud of that time. :)

As for the caramels, they tasted horrible. Kidding!!! They were great!!! I love the taste of caramels and these ones were very creamy (hence the name) and deliciously soft, making the perfect caramel recipe. As for the bonus: these caramels are very easy to make if you just have a good candy thermometer. If you’re not sure that your thermometer is accurate, see my Note: at the bottom of the recipe. :)

Creamy Caramels Recipe:

4 cups sugar

1 cup (2 sticks) butter + some for greasing the pan

4 cups (1 qt.) half-and-half
3/4 cup light corn syrup
 Directions:
1. Grease bottom and sides of a 13×9 inch pan with butter.
2. In a large saucepan and over medium heat, heat the sugar, corn syrup, butter, and two cups of half-and-half over medium heat, stirring constantly. Stir in remaining half-and-half to boiling. Continue to cook over medium heat, stirring all the while, until the caramel mixture is 245 degrees (if you would like to see pictures of the boiling process, see below) Immediately pour the mixture into the prepared pan.
3. Allow the caramel to cool for several hours to room temperature. Cut the caramel into squares or rectangles and, if you like, wrap them in wax paper .
4. Time to know the true glory…. OF CANDY!
Note:
If you aren’t sure that your thermometer is accurate, boil some water and see what the thermometer reads the temperature as. If it reads as 212 degrees, it is accurate. If it does not, (say it read 214 degrees) then you know that it is two degrees too hot; therefore, you should heat the caramel mixture to 243 degrees (according to your inaccurate thermometer) in order for it actually to be 245 degrees on an accurate thermometer. I hope that I explained that clearly. :)
Stage one of the boil

Stage one of the boil

Stage two of the boil

Stage two of the boil

The last stage of the boil- ready for the pan

The last stage of the boil- ready for the pan

Butterbeer Recipe

Butterbeer Recipe

Butterbeer Recipe

Are you a Harry Potter fan? Who isn’t, right??? Of course everyone’s mouth waters at the mention of all of the decadent foods in the Harry Potter Series, including butterbeer, the famous and well-loved beverage of the wizards and witches. I fortunately stumbled across this recipe on Bakeat350 and it is by Feast of Fiction. There are three types of butterbeer, so check out the video that I attatched if you like! http://youtu.be/WTn5SJLTnek

The butterbeer was very good. I thought that the butterbeer and the whipped cream nicely complemented each other. A nice, refreshing gulp of  chilly “beer” was accented by the pleasantly sweet (but not too sweet) whipped cream and caramel drizzle. It was an excellent introduction to summer! I remember having a similar version of butterbeer at my aunt’s house when I was at a Harry Potter party with my cousins. We wore Harry Potter costumes or waved our wands around as we ran around drinking butterbeer, taking pictures, watching people spray each other with temporary red hair dye, and piling into the car (or rather, the fleet of cars) to go to the movie theater and watch the second part of Harry Potter and the Deathly Hallows. Butterbeer seems to have a fun spell surrounding it… :)

Butterbeer Recipe:

For the Beer:

1 tbsp. butterscotch caramel plus some for garnish

1 cup ice cubes

1 (12 oz.) can cream soda

2 tsp. artificial butter flavoring

For the Whipped Cream:

1 cup heavy whipping cream

6 tbsp. sugar

1 tbsp. vanilla

2 tsp. artificial butter flavoring

Directions:

1. For the Whipped Cream: In a large bowl fitted to an electric mixer, beat all of the ingredients together until the cream is stiff and fluffy. Set aside.

2. For the Beer: In a blender, combine all of the ingredients together and blend until there are no large chunks of ice and the butterbeer is foamy. Pour the butterbeer into some glasses and top the beer with the whipped cream. Drizzle butterscotch caramel over the whipped cream with a fork.

3. Slurp!