Monthly Archives: October 2009

Pumpkins and Pork (and brownies!)

The First Annual SKRS Pumpkin and Pork was a success! The neighbors treated us to smoked pork and baked potatoes, and then, we carved pumpkins!!! I should have snapped a picture of the pork, but I didn’t. I was too busy inhaling it. (Thanx Matt and Kelly!)

Pumpkin Guts


Who gave Schaef a knife?!


Working hard!

Working hard!


Also, working hard. Just not with power tools. Or following a pattern.


The final product! Look how talented my friends are! I'm not even going to tell you what pumpkin belongs to who, but I will tell you that I tried to carve a sock monkey into my pumpkin.


With Halloween just around the corner, I had to make just one more Halloween dessert! I was perusing World Market a few weeks ago and came across a packaged product just like these Rice Krispy Treat Eye Balls. <<Insert FAIL here>> How in the world do you roll RK treats into balls? I don’t understand. Epic fail. So… those balls turned into just clumps of RK treats, covered in white bark and drizzled with frosting. Also, I needed more mallow. My RK treats are heavy on butter. 

My mom had sent me a photo with some super cute Spooky Brownies! I renamed mine Scary Mallow Brownie Monsters! It’s a giant mallow on top of a brownie, smothered in frosting. Cute huh?!

Scary Mallow Brownie Monsters


True Story: I was taking the monster’s photo in the kitchen, with bad photo lighting, so I had no other choice than to edit in Photoshop. Note: the monsters look much scarier in the edited photo 🙂

Be careful, the monsters will get you! Rar!

Pork and Beans Cake


Yes, you read that headline right – it really does say “Pork and Beans Cake” – and it’s AWESOME.

A coworker sent me the recipe, not because she knows how much I love beans, but because she knows I love to bake and try different things. 

You cant even see the beans!

You can't even see the beans!



  • 1 15oz can pork and beans
  • 1 8oz can of crushed pineapple
  • 2 cups sugar
  • 1 cup veg oil
  • 4 eggs
  • 1 T vanilla
  • 2 cups flour
  • 1 T Baking powder
  • 2 T baking soda
  • 1 T cinnamon
  • 1/2 tsp salt


Preheat oven to 350. Drain some of the bean juice and mash beans until pureed. Add pineapple (do not drain any juice), sugar, oil, eggs and vanilla. Mix. Add flour, powder, soda, cinnamon and salt. Blend for two minutes until smooth. Bake in well-greased jelly roll pan for 30-35 minutes. Frost with Cream Cheese Frosting.

This cake is awesome!!! My roommates love it too. It has a carrot cake consistency, and if you didn’t tell anyone it was made with pork and beans, they would never know. I think the next time I try this, I’m going to use baked beans. If you try it, let me know what you think!

Next up is a bag I made a few weeks ago. I fell in love with the tree fabric immediately. It has a vintage feel, colors, with a modern twist – save the trees! The Tree Tote is fully lined, top band made with double sided biased tape, and the same belt/luggage strapping used on my plastic tote bags.

Tree Tote
Tree Tote


Tree Tote lining

Tree Tote lining

Easy Pumpkin Butt Cake

Hello! Fall is in full swing; and I’ve been doing lots of baking to prove it! 

I came across Two Ingredient Pumpkin Cake and Easy Pumpkin Muffins on AllRecipes and fell in love. The first recipe calls for a spice cake mix and a can of pumpkin cooked in a bunt pan (hereinafter referred to as “butt” pan). The second calls for a white cake mix, spices and pumpkin cooked in a muffin pan. Here is what I did:


Gigis Super Awesome Easy Pumpkin Butt Cake

Gigi's Super Awesome Easy Pumpkin Butt Cake

  • 1 box of plain cake mix
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1 can of pumpkin

Preheat the oven to 350. Mix all ingredients together until smooth. Batter will be thicker than your “normal” cake batter, but should be thinner than say, pizza dough. Thick is ok! I was nervous about it at first, and I thought my mom was going to sneak a couple of eggs in 🙂 but I followed the recipe and left it as is. I evenly dispensed the cake into the butt pan. Cook the cake for 25-30 minutes, I *think* it took close to 30, and I probly could have left it in for another minute. As soon as I took it out, I spread some orange frosting on top and let it drip over the sides. 

I cut into the cake at work the next day and was a little nervous. This is a new recipe! Should I really be trying it out at work?! But all was well 🙂 It should have been a good indicator when my whole car smelled like delicious pumpkin! Despite the thick batter, the cake was very moist. Also FULL of flavor. I think this would make a GREAT breakfast cake, for holidays or just any day!

Last week I wanted mini cupcakes and had some leftover frosting to use. I didn’t mix the frosting to make one color, but rather let it stay marbley. The results were great. Some had chocolate frosting, and some had coconut on top! 


Marbley Cupcakes

Marbley Cupcakes

Coconut Cupcakes!

Coconut Cupcakes!