Lately, chocolate has been on my mind. I've been wearing lots of Fall colors and wool layers and thinking about sitting in front of the fireplace back home with a cup of hot cocoa. Now since cocoa tastes nowhere near as good when not paired with a roaring fire, I've been thinking of ways to get my Fall chocolate fix elsewhere. And have I found it!
Look at this cake. Delicious, fudge-y chocolate coffee cake with chocolate morsels and fresh walnuts. YUMMMMMM!!!!!! This is My Grandma's Ted Williams Chocolate Coffee Cake (check out it's name's explanation here).
I received a large Ted Williams Chocolate Coffee Cake last week and have been spending all week making it as Autumnal as possible.
How? Let's see... first, I made home-made Whipped Cinnamon Pumpkin Butter, followed by Maple Marshmallow Frosting and then my own recipe for Pumpkin Spice Marshmallow drizzle. Because why not?
Today I am going to share with you how I made the pumpkin butter, that delicious jar sitting in my fridge waiting to be spread on everything I eat.
I've been playing with lots of fall flavored butters recently (farm-bought pumpkin and apple, to be exact) but I found this recipe on The Kitchen McCabe and I couldn't help but try it out.
Okay, so here we go, home-made pumpkin butter to make my chocolate comfort cake so much more Autumnal...
Sooooooo good! Doesn't it just make your mouth water?
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