A Story and A Recipe

First, the story. Hubby got home from ten days of training last night. I am so excited that he is home! However, the next time they go away to train...I will know to expect vacation stories. They were gone for ten days, Danny worked every other day...and had a 96. So what did he do with all of his spare time? Oh, just ate tons of amazing food. Melting Pot (yes, with a bunch of guys...I thought it was a little gay,) Cheesecake Factory, Japanese Steakhouse, Brazilian Steakhouse, and bars every night. Oh, and then he went to a baseball game, a museum, and had a "training" flight to NYC. How is that training for him? Flying isn't even his job!

But anyway..the point of the story! To "make it up to me" Danny brought  me to Starbucks last night to get a Pumpkin Spice Latte. As we were pulling away from the drive-thru window I said "thanks." His response? "Well, now I can get what I want tonight!"

I thought it was funny, thought about blogging about it, and then said "nah, it's not that funny." Danny thought maybe it was because my Mom reads my blog. I said "Well, obviously she knows we have sex." There was a long pause before Danny said...."How about you're Dad? Has anyone broken the news to him?"

Maybe it was one of those "you had to be there" conversations...but I thought it was SO funny!

And now, to the recipe! I enjoyed my pumpkin spice latte with homemade Warm Pumpkin Pudding Cake! It made my house smell so good!! And it was unbelievably easy to make!

Warm Pumpkin Pudding Cake

2 cups flour
1 1/2 cups sugar
4 tsp. baking powder
1 tsp.salt
1 cup buttermilk (If you do not have buttermilk, put 1 tablespoon lemon in a 1 cup measuring cup and fill the rest with milk. Let it sit for 5 minutes before adding to batter)
1 1/2 tsp. vanilla
2 sticks (1 cup) butter, melted
2 cups pecans (I used almonds!)
1 jar Stonewall Kitchen Maple Pumpkin Butter

Directions

1. Grease a 9"x13" baking pan with shortening.
2. Preheat oven to 325°F.
3. Excluding the Maple Pumpkin Butter, mix all other ingredients well. Batter will be firm.
4. Spread in prepared pan.
5. Spread Maple Pumpkin Butter over batter.
6. Bake until bubbles have risen to the top and cake feels firm to the touch, approximately 55-60 minutes. A toothpick should come out clean when inserted.
7. Transfer to a rack to cool.