My son prepared moroccan roast leg of lamb for dinner last night; a fabulous dinner for four! The dry spice rub filled the house with aroma as the lamb roasted. All I snapped a pic of was the bottle of shiraz used for the red wine reduction sauce.
Even though I have a candy thermometer, I also refer to the 'cold water test' guidelines in my cookbook when making fudge. I mixed up a batch of chocolate marshmallow fudge to send my brother. I'll get it in the mail to him tomorrow.
Combine first four ingredients in a large bowl. Sift together flour, baking powder, baking soda, salt, and spices; add to pumpkin mixture and mix well. Pour into greased and floured 12 x 18 x 2-inch pan. Bake at 350 degrees F for 20 to 25 minutes. Cool. Frost with Cream Cheese Frosting.
Cream Cheese Frosting
4 ounces cream cheese, softened
3 Tablespoons butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups powdered sugar
1 Tablespoon cream or milk, if needed
Beat together the cream cheese, butter, and vanilla extract, adding enough of the powdered sugar to give desired consistency. Cream can also be added, if needed.
Five little pumpkins sitting on a gate,
The first one said,
"Oh my, it's getting late."
The second one said,
"But we don't care."
The third one said,
"I see witches in the air."
The fourth one said,
"Let's run, and run, and run."
The fifth one said,
"Get ready for some fun."
Then whoosh went the wind,
and out went the lights,
And five little pumpkins rolled out of sight!