Pumpkin Spice Cake

This cake was an unexpected delight! I made it from a couple of things I had in my cupboards, hoping that it would turn out well. It was better than expected! I adapted this recipe from this Skip to my Lou recipe.  This can be made as cupcakes, or as cake. Choose your preference.

Cake Ingredients

• spice cake mix
• 1 can pumpkin
• 3 eggs

Topping Ingredients

• 1/2 c flour
• 1/2 c brown sugar
• 1/4 c butter (I used a little more, since it was a little dry)

Instructions

1. Preheat oven to 360 degrees.
2. Mix cake ingredients (I used a hand mixer). 
3. Prep your cake batter (in pan or cupcake tins).
4. If you're adding streusel topping, do so before putting it in the oven.
5. Cook until you get a clean knife or toothpick from the center.
• Cupcakes: approx. 15-18 min
• 8x8 Cake: approx. 45-60 min (mine took 60)
• 9x13 Cake: approx 25-30 min

Notes

If you prefer cream cheese frosting, you can add that after baking.

**Could be made gluten free with gluten free cake mix.

(Dairy-Free) Zuppa Toscana

I have a friend who makes a delicious version of Zuppa Toscana (to be honest, I've never had it at the Olive Garden!), so I finally decided to try it myself. I decided to try oatmilk creamer in place of the heavy cream. Also, there are versions with bacon as well, which I'm sure is delicious, but I left it out of my recipe (bacon is not a necessity for me most days).

I borrowed ideas and measurements from this tablespoon.com recipe and this one from thechunkychef.com. The Chunky Chef link will give you lots of tips and options, as well as instructions to use on the stovetop, crockpot, and instant pot. I made mine in the instant pot, but used more of the recipe from tablespoon.com. In either recipe, oatmilk creamer could be substituted for the heavy cream - or cream it up, if that's what you like!

Ingredients

• 1 lb ground hot Italian sausage
• 1 medium (yellow) onion, diced
• 3 cloves garlic, minced
• 1 T flour
• 2 cartons (32 oz each) chicken broth (I used low sodium)
• 6 russet potatoes (cut in half lengthwise, then in 1/4" inch slices)
• 1 cup oatmilk creamer (can use heavy cream, if not dairy-free)
• 6 cups torn kale (about half of a bunch)
• salt and pepper to taste
• red pepper flakes

Instructions (Instant Pot)

1. Set Instant Pot to saute setting.
2. Drizzle olive oil and add Italian sausage. Cook, stirring frequently until sausage is lightly browned (around 5 min), making sure to crumble the sausage as it cooks.
3. Drain excess grease (I didn't have a lot of extra grease, so I left it, adding a little fat to make up for my oatmilk creamer having less fat).
4. Add onion and garlic. Cook, stirring frequently, until onions become soft (about 3-5 min).
5. Sprinkle flour over mixture, and stir in completely.
6. Add potatoes and chicken broth.
7. Select manual setting; adjust pressure to high, set time for 5 minutes. When finished cooking, do a natural pressure release for 10 minutes, then a controlled quick release.
8. When the pin drops, open the lid.
9. Add oatmilk and kale, and stir together.
10. Serve. Add salt, pepper, and red pepper flakes to taste.