If I stop and think about the many blessings that came my way throughout this past year, I just sit here and shake my head, and wonder how I could possibly be worthy of them…and I am so grateful…so thankful for my newfound friends and their belief in me…
I’m thankful for the love of my family…my parents…and my kids, who are my biggest supporters in life. They are my heart. And I’m thankful for my new future son-in-law who makes my daughter smile and laugh on a daily basis (and brings me apples still on the branch because he thought that I’d like to use them for props. I love him.) And for my friends…I’m grateful to all of you..the ones who can sit across from me…and the friends who I’ve known for years and years, but never met in real life.
I think about those who have suffered hardship and heartache, and pray that they will soon find peace in their lives.
And…I think about you, my wonderful readers.
I’m thankful for your support..
I’m thankful for your love and friendship…
Without you, “butter, basil, and breadcrumbs” would be just words.
And dessert. I hope your day is filled with lots of desserts… like pumpkin chocolate chip cake! So very easy to throw together, this moist pumpkin cake is filled with spices and chocolate chips…perfect for a beautiful Thanksgiving Day! You can dress it up, or dress it down, because no matter how you dress it… it’s delicious, and that’s all that really matters!
What are you thankful for today? I’d love to hear your thoughts…
Life is good. It’s a “Thankful for the blessings that God has bestowed upon me…” kind of good.
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 6 eggs
- 1½ cups vegetable oil
- 1 cup canned pure pumpkin
- 1 tbsp vanilla
- 3½ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp salt
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp ground cloves
- 1½ cups mini chocolate chips
- Mini Chocolate Chips for Garnish
- 8 cups powdered sugar
- 1 stick butter, room temperature
- 2 tsp vanilla
- 3 tbsp milk (or more, depending on your desired consistency)
- Preheat oven to 350 degrees
- Grease and flour two 9” square cake pans
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, and ground cloves. Set aside until ready to use.
- In a large mixing bowl, cream together the pumpkin, vegetable oil, eggs, granulated sugar, dark brown sugar, and vanilla until fully incorporated.
- Begin to add the flour mixture one cup at a time, beating until each cup is fully incorporated. Continue with the remaining flour, and beat just until all flour has been mixed in.
- Stir in chocolate chips.
- Divide batter between the two cake pans (about 3½ cups each). Bake for 30-35 minutes, or until a knife inserted into the middle of the cake comes out clean.
- Frost with Browned Butter Icing, and garnish with chocolate chips.
- Prepare the browned butter by melting the stick of butter in a skillet over low heat. Once the butter has melted, continue to let is simmer until the fats and solids separate. Watch it carefully, and don't walk away from the pan at this point, because it's a fine line between browned butter and burned butter! As soon as the solids in the bottom of the pan turn a golden brown, remove from heat. Your butter has browned. Set aside until ready to use.
- In a large mixing bowl, combine the powdered sugar, browned butter, vanilla, and 2 tbsp milk on the lowest speed until fully combined. Increase the speed on the mixer and add the final tablespoon of milk. Beat for about three minutes until fluffy. At this point, you may add more milk (a couple teaspoons at a time) until it has reached your desired spreading consistency.