October 2009 Weddings
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Review of Gooey Pumpkin Butter Cake
So I made Paula Deen's Gooey Pumpkin Butter Cake (posted earlier in the week). Here's the verdict:
It's good. Not thrilling, or the life of the party... but good regardless. It tastes like a pumpkin sugar cookie. It's not cakey... I wouldn't even compare it to cheesecake. It's kind of halfway between a bread pudding and a cake. I baked it during our Thanksgiving dinner and served it about 20 minutes after it came out of the oven. I also tried it chilled (which I liked better).
I probably wouldn't make this again.
Re: Review of Gooey Pumpkin Butter Cake
Mine just came out of the oven about 45 minutes ago, and we're tasting it now. We made it as a trial run to see if we want to bake it for a TG meal we're helping out with for the homeless. I digress...
Ours had the same texture as Karen's, and I think it's really good. This is the thing, I'm not a huge fan of pumpkin pie, but this is pretty awesome to me. DH likes pumpkin pie and thinks it's not as good. Maybe that's a good measuring stick? I'll test it on co-workers tomorrow.
Also, we didn't buy whipped cream since it's just a trial, but I'm glad we didn't. It's too sweet for standard whipped cream. Make your own and omit the sugar.
Now I'm curious how the other variations taste!
This is what we did, and it really helped with the sweetness.
ETA: The more I think about the recipe, the more I think it would have benefitted from more spice. I might ignore the cinnamon/nutmeg, if I made it again, and loaded it up with pumpkin pie spice.
Munkii...
With the right proportions, do you think this would cook well in a crock pot? I don't often do crock pot desserts (cakes, cookies, etc.), but I actually think it might work well for this.
Will the crockpot "bake" the bottom dough in a way to make it firmer than the gooey part? In a way it seems no, the whole thing would be gooey, but...people bake bread in crockpots all the time. I don't know. This recipe is kind of similar and is baked in the crockpot.
I would assume that if you can bake cookies in crock pots, and since the "dough" is pressed down on the hot bottom of the pot, that it could work.
Then again... this from someone who has never attempted desserts in a crock pot.
The recipe you posted cites putting a container of batter in the crockpot as opposed to pouring the batter directly into the crockpot. Is that typical of crock pot desserts?