The problem with all the pumpkin recipes out there is that they’re arranged for canned pumpkin. Whereas freshly frozen pumpkin has a lot more water in it. That, combined with running out of sugar, makes one gooey, yucky cake.

And my roommate’s fat-free cream cheese makes pretty awful cream cheese icing.

At least I didn’t use the recipes that call for “one box of yellow cake mix.” What kind of a recipe is that? That’s not cooking!

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