Extremely moist, flavorful, and richly spiced, homemade pumpkin cake with cream cheese frosting can be made in just a few simple steps. While we've prepared this as a single layer cake, the recipe can easily be doubled to create a layer cake version.

Step 1

Preheat oven to 350 degrees F. Generously grease a 9-inch springform pan; set aside. In a large bowl combine the eggs, sugars, oil, butter, pumpkin, milk, vanilla, and spices; beat well to combine. Add in the flour, baking powder, baking soda, and salt; stir until just combined. Fold in the raisins, and nuts, gently stirring together until incorporated.

Step 2

Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean (or with just a few moist crumbs attached). Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.

Step 3

While the cake is cooling, make your cream cheese frosting. For complete instructions (it's super easy!) use our favorite frosting recipe found in our Homemade Carrot Cake tutorial.

Once your cake is completely cooled, generously spread the frosting over the cake. Feel free to top with chopped nuts for extra flavor and texture. Enjoy!

How to Make Thanksgiving Pumpkin Cake with Cream Cheese Frosting Recipe

Extremely moist, flavorful, and richly spiced, homemade pumpkin cake with cream cheese frosting can be made in just a few simple steps. Wh...

How to Make Thanksgiving Pumpkin Cake with Cream Cheese Frosting Recipe

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Whipping up a quick, healthful, and tasty protein shake that tastes like dessert is a great way of 

satisfying your kid’s hunger and (sometimes picky) palate, while fueling them with protein.
(Image: Julia Mueller)

Some easy-to-hide foods that are full of protein include nut butters, protein powders, scrambled eggs (it may sound strange, but you can’t taste them in a smoothie), almond milk, and yogurt. A great fruit-flavored protein shake can include any combination of fresh or frozen fruit, nut milk, protein powder, and/or yogurt. As an alternative, a shake that tastes like dessert, such as a chocolate shake, is a brilliant way of tricking children into thinking they’re consuming something decadent, when really, they’re drinking something healthy. We've included a delicious recipe here, but feel free to mix and match a variety of flavors.
Things You'll Need

    1 large ripe banana, peeled and frozen
    2 tablespoons unsweetened almond butter
    1–2 tablespoons unsweetened cocoa powder (to taste)
    1 scant scoop vanilla protein powder (about 1 ½ tablespoons)

    ¼ teaspoon ground cinnamon
    1 cup unsweetened almond milk
    4 large ice cubes

Step 1: Assemble Your Smoothie Ingredients

Choose your flavor scheme and add it to a high-powered blender. This high-in-protein recipe option calls for three sources of protein: protein powder, almond milk, and almond butter. If choosing a fruit smoothie, try adding blueberries or strawberries, banana, almond milk, and vanilla protein powder (and/or cashew butter or almond butter).
(Image: Julia Mueller)
Step 2: Blend Until Smooth
(Image: Julia Mueller)

Turn the blender on high or use the smoothie setting, if available. Blend until completely smooth, pour into a glass, and enjoy!
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Whipping up a quick, healthful, and tasty protein shake that tastes like dessert is a great way of  satisfying your kid’s hunger and ...

How to Make Homemade Protein Shakes for Kids

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Fall and winter are the perfect seasons for enjoying root vegetables. What is a root vegetable, you might ask? Simply put, the vegetable itself grows underground as opposed to sprouting upward (like broccoli or cabbage). This means root vegetables are very hearty, and can survive harsher weather. They're ideal for eating during the colder months and there's no better way to enjoy them than roasting in a super hot oven.
(Image: Jennifer Farley - SavorySimple.net)
Things You'll Need

    Carrots
    Sweet potatoes
    Parsnips
    Turnips
    Red onions
    Extra virgin olive oil
    Kosher or sea salt
    Ground black pepper
    Vegetable peeler
    Knife
    Cutting board
    Baking sheet

Tip

    You can pick and choose which vegetables to roast (and how much of each kind) based on preference. Beets, celeriac and rutabagas are also excellent options. If you don't like parsnips, feel free to omit them. Any onions will work: yellow, white, sweet, and so forth. Leeks and shallots are also a great option. If possible, roast a variety of colors for a beautiful presentation. Rainbow carrots are often available during winter months.

Step 1: Gather Your Ingredients

Preheat the oven to 450 degrees F and line a large baking sheet with aluminum foil. When deciding how many vegetables to roast, aim for approximately 1 cup per person. Lightly coat the vegetables before roasting them, although extra oil will not harm the dish if you choose to use more. Plan on using 1 tablespoon of olive oil for every 2 to 3 cups of vegetables.
(Image: Jennifer Farley - SavorySimple.net)
Step 2: Peel the Vegetables and Discard the Root Ends

Most root vegetables have a thick skin that needs to be peeled before roasting. While in some cases the peel might be edible (for example, you can technically leave on the sweet potato skins), for the purposes of this tutorial, I'm suggesting you peel everything and discard all root ends. Root vegetables grow in the ground, so if they look especially dirty you might want to give them a good scrub before peeling them.
(Image: Jennifer Farley - SavorySimple.net)
Step 3: Cut the Vegetables Into Similar-Sized Pieces

Aim to cut the vegetables into similar-sized pieces. They don't have to be exact, but this will help make sure that everything roasts evenly. Otherwise, you might wind up with large pieces that are still raw in the center, and smaller pieces that are overcooked.
(Image: Jennifer Farley - SavorySimple.net)
Step 4: Roast the Vegetables

Spread the vegetables on the prepared baking sheet and toss with olive oil, salt and pepper. Roast at 450 degrees F for 15 minutes, then open the oven and carefully stir the vegetables, gently flipping some or most of them over. Roast for an additional 8 to 12 minutes, until caramelized and crunchy on the outside, and soft and tender on the inside.
(Image: Jennifer Farley - SavorySimple.net)
Tip

    For a more "set it and forget it" method, you can roast the root vegetables at 425 degrees F for 25 to 30 minutes, stirring once halfway through.

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How to Make Oven-Roasted Root Vegetables

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You may not be a superstar athlete or a supermodel, but you can certainly eat like one. While some might think that New England Patriots' quarterback Tom Brady and wife Gisele Bündchen (and kids) have a limiting diet, it's actually not all that crazy... it's simply clean.

What do they eat?

    Vegetables (a lot -- it's about 80% of their diet according to their personal chef Allen Campbell)
    Gluten-free grains (think quinoa, millet, brown rice)
    Legumes (lentils and beans)
    Lean meats (organic steak and chicken) and fish (mostly wild salmon)
    Coconut oil

No fun? Not so fast! Even if you don't follow their diet to a T, you can still incorporate some of their dos and don'ts into your meal planning with these delicious recipes.

Kids, tell the Good Humor man to keep on driving. We've got your back with these frozen coconut milk and berry pops. Mom and Dad will approve. Make them as the weather turns warmer.

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Gourmet Candy Cane Gelatin

Gourmet Candy Cane Gelatin

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