treats - pumpkin bread (30 before 30)

as much as i love a warm summer day, i truly enjoy a cozy fall evening. when i think of fall, i think of changing leaves, crisp breezes, spiced treats and college football!!

one of the items i was excited to cross of my list was "host a theme party." at the time, i didn't know what kind of theme party i would host, but as fall rolled it in only made sense to host a watch party for the red river shootout. if you're from the south and love the big 12, then you're well aware the biggest game of the season is the annual rivalry game between texas and oklahoma at the texas state fair in dallas.

the breakfast spread

i planned out a menu featuring red and orange treats on a fall tablescape. one of the more popular menu items included my pumpkin bread. this bread is dense, spicy and super soft. i hope it brings you back to some of your favorite fall memories.

the goods:
- 1 15oz can pumpkin puree
- 1/2 cup vegetable oil
- 1 1/3 cups sugar
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves

the equipment:
hand mixer or stand mixer, 9x9 glass baking dish

the how to:
- mix pumpkin, oil, sugar and eggs on medium low for 4 minutes

- mix in remaining ingredients on medium until incorporated and fluffy

- pour into greased baking dish
- bake at 350F for 45 minutes - 1 hour (depending on depth of pan)

the lunch spread with pumpkin bread

treats - carrot cake

i've never been a huge fan of carrot cake, but it just so happens to be my boyfriend's favorite dessert. with that in mind, i decided i needed to create a recipe that we could both enjoy. one of my favorite things about this recipe is how different the cakes turn out depending on the final product. the cupcakes come out light and fluffy, but the full sheet cake comes out much more dense. experiment with the recipe and see what works best for your palate.

enjoy!

the goods:
- 2 cups flour
- 2 cups sugar
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp baking spice
- 4 eggs
- 1 1/2 cups vegetable oil
- 12 oz grated carrots (approx 5 carrots)

the equipment:
food processor, hand mixer or stand mixer, cupcake pan / 9x9 glass dish / cake pop pan, sifter

the how to:
- process carrots until finely grated
- sift flour and combine with sugar, baking soda, cinnamon and baking spice
- mix ingredients in large bowl
- add eggs, one at a time while mixing on medium low

for easy clean up, place egg shells on paper plate while mixing

- once eggs are incorporated, slowly pour in oil on low
- once incorporated, mix on medium for 2-3 minutes until completely smooth
- mix in carrots

batter will look runny, but will set in oven

for cupcakes - bake at 350F for 18-20 minutes
for cake - bake at 350F for 30-40 minutes
for cakepops - bake at 350F for 12-15 minutes

cool cake on rack and top with cinnamon cream cheese frosting

enjoy!