Yay! I made it!
We started pumpkin picking and going to Boo at the Zoo when my two oldest were very young. We continued to go until last year. This year I thought I was going to die! I could not let go of those traditions just because my children have grown up…but I had to! Julian and Julissa are always busy on the weekends. So there was no way we were all going to go. I have struggled so much with my children growing up, with the changes that it brings on. It seems so much easier for men! UGH! But I am proud to say that this fall season has come upon us and I have not fallen apart! Maybe one day soon we can make new and different traditions that work for all of us again!
I remember a couple of times going to visit with my sister when she has gone to different cities for work. I loved doing that! It was always a girls trip with me, my sister and two best friends. We haven’t gone on a “mini vacation” in a long time. I remember for breakfast during those trips having a leisurely breakfast at Starbucks with a nice coffee and delicious pastry or piece of bread. Aahhhh How I miss that! I saw a recipe for some Starbucks Pumpkin Pound Cake and I had to try it!
Just look at it…so inviting and moist; telling me to jump on a plane and go on a mini vacation! Promising me a great start to a super fun day…but then I remember that I am at home and not in New Orleans, Las Vegas, or Los Angeles. Good times, people, good times!
Starbucks Pumpkin Pound Cake
- 1 1/2 c. All Purpose Flour
- 1/2 tsp. Ground Cinnamon
- 1/2 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/4 tsp. Ground Cloves
- 1/4 tsp. Ground Nutmeg
- 1 1/2 c. Sugar
- 1/2 c. Fat Free VanillaYogurt
- 3 Egg Whites
- 1 c. Canned Pumpkin
- Preheat oven to 350º. Grease a loaf pan, set aside.
- Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
- In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
- Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
- Let cool on a wire rack. Makes 8 serving.
- Add a powdered sugar glaze or cream cheese frosting if desired.
This pound cake was so moist and flavorful. I am using up the last of my homemade pumpkin puree that I had frozen last year. I guess from this year on I will be using canned pumpkin. Not that I’m knocking canned pumpkin but I loved picking my own pumpkin then tearing it apart to puree it for delicious homemade goodies. Now all I need to do is open a can! It’s just another downside of not going pumpkin picking! Waaahhh! But life has its changes and I guess we just have to go with the flow of it!
Recipe source somethingswanky