Monday, November 23, 2009

what i'll be remembered for when i die

hopefully it will be that i led a life pleasing to the Lord.
that i raised wonderful kids and was a good wife to my husband.
that i made people laugh and always lended a helping hand.

but i think not.

i will be remembered as the girl...
"you know, the one that makes that pumpkin thing?
do you know her?
can you call her and tell her to bring it to the party??"


for real.

this will be my legacy.

i was first introduced to the "crunch" about 12 years ago.
{its so very pathetic that i remember this story more clearly than some things that happened on my wedding day...but anywho...}

i was working at pier 1 imports in honolulu.
a co-worker was sitting in the break room eating lunch when i walked in.
he was about to take a bite from a huge slice of something orange with a very thick crust on it.

"WHAT is that?" i asked him.
"its pumpkin crunch from starbucks," was his reply.
"but its july...why are you eating pumpkin anything??" i questioned.

"HAHAHAHA...." he literally laughed at me.
"try a bite and then ask me WHY we only eat pumpkin in november.
this thing is amazing."

i grabbed a fork and dug in.

my life has never been the same.
i am now known as the girl who makes pumpkin crunch.

for some strange reason, starbucks in honolulu is the only starbucks i have seen carry this awesomeness.
i have no idea where the name came from, its just what i have always know it as.
this dessert has made die hard pumpkin pie fans into converts declaring this as their new fave.
people that don't even like pumpkin stuff reconsider why they never liked it in the 1st place.

i was going to leave this recipe to the munch in my will....
but since so many of you ask me for it all. the. time. and apparently can't google to save your life, here is my pumpkin crunch recipe in all its glory.
also known in some circles as pumpkin dump cake.

doesn't pumpkin crunch sound so much more civilized and harder to make??

Pumpkin Crunch
  • 1 (29 ounce) can pumpkin puree, not pumpkin pie filling
  • 1 (12 fluid ounce) can evaporated milk
  • 3 eggs, at room temperature
  • 1 cup white sugar
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 (18.25 ounce) package yellow cake mix
  • 3/4 cup melted butter
  • 1 cup chopped pecans (you can substitute with walnuts, but what ever you do, do NOT leave the nuts out)
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Place oven rack in the middle of the oven. Lightly grease and line one 9 x 13 inch pan with parchment paper. For a prettier presentation, use a round 10 inch spring form pan. Also line with parchment paper.
  2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, cinnamon and nutmeg. Mix well. Pour batter into the prepared pan.
  3. Sprinkle the dry cake mix evenly over the pumpkin mixture. Melt the butter, and drizzle it over the cake mix. Sprinkle the pecans over the top. Pack down lightly with your fingers.
  4. Bake for 55 to 60 minutes, or until a tooth pick comes out with no pumpkin mixture on it or it no longer jiggles. If you use a spring form pan, you may need to increase cook time by 10 or more minutes. If top starts to brown too much, cover with foil for rest of bake time.
  5. Allow to cool. I invert it on to a cutting board if I make it in a 9 x 13 pan or on to a serving platter if I make it in a spring form pan. Make sure you run a knife along the edges of the pan to loosen the sides. Be gentle and patient with it as it tries to come out of the pan! You can also just cut it straight out of the pan or sit and eat it with a spoon from the pan...but other people may want some since you will be moaning and groaning so much about how fan-tab-u-lous it is....so slicing it up for everyone is recommended.
i serve it with whipped cream cheese frosting:
Whipped Cream Cheese Frosting
  • 1 1/2 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 to 1 cup white sugar (depending on how sweet you like it)
  • 1/4 teaspoon salt
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  1. With a stand or hand mixer, whip heavy cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat for 3-4 minutes on med high until smooth.
  3. Fold gently in to whipped cream until smooth.
  4. Place frosting in to the fridge to stiffen up a little if you want to pipe it on to the top before slicing, or just spoon it on to a slice! Enjoy!
i made pumpkin crunch about 2 weeks ago
but forgot to take a picture of it.
so here is a picture from thanksgiving 2007!!

1 comment:

  1. you are truly amazing and the next Pioneer Momma!

    ReplyDelete

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