{"id":5592,"date":"2012-10-01T11:45:00","date_gmt":"2012-10-01T15:45:00","guid":{"rendered":"http:\/\/www.glutenfreeislife.com\/?p=5592"},"modified":"2012-10-01T16:46:10","modified_gmt":"2012-10-01T20:46:10","slug":"welcome-to-october-menu-plan","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=5592","title":{"rendered":"Welcome to October Menu Plan!"},"content":{"rendered":"

Welcome to October!  I love fall and everything about it except that winter follows it!  Oh well, I\u2019ll enjoy it while it lasts.  I kicked off this month with a new pumpkin dessert: Chocolate Pumpkin Crunch Cake<\/strong>.  <\/p>\n

\"IMG_2882\"<\/a><\/p>\n

The dessert looks like a pan of brownies with walnuts on top here, but I promise you, that is just the beginning.  Under that layer of Devil\u2019s Food Cake is a layer of pumpkin, that is much like pumpkin pie.  Check this out\u2026<\/p>\n

\"Cpumpcrunchcake1\"<\/a><\/p>\n

Pumpkin on the bottom, cake on top.  Feeling a little sassy?  Flip it!<\/p>\n

\"IMG_2896\"<\/a><\/p>\n

Now the cake that was on top acts like a thick crust on the bottom.  I know, right?<\/p>\n

I found the inspiration for this dessert on Pinterest<\/a>, however it was made with non-gluten-free cake mix and it was yellow cake.  I knew that I wanted to make the dessert, but I only had Devil\u2019s Food mix.  I happen to love the combo of chocolate and pumpkin, so Chocolate Pumpkin Crunch Cake was born.  <\/p>\n

Here is a quick run down of how to make the dessert and then I promise to get on to the menu plan.<\/p>\n

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Ingredients<\/u><\/strong><\/p>\n

1 box Betty Crocker Gluten-Free Devil\u2019s Food Cake Mix<\/p>\n

1 can (15 oz) pumpkin puree<\/p>\n

1 can (12 oz) evaporated milk<\/p>\n

3 large eggs<\/p>\n

1 1\/2 cups sugar<\/p>\n

1 teaspoon cinnamon<\/p>\n

1\/2 teaspoon salt<\/p>\n

1 cup walnuts (chopped)<\/p>\n

1 cup butter (melted)<\/p>\n

Method<\/u><\/strong><\/p>\n

1. Heat oven to 350 degrees.<\/p>\n

2. Spray 9 x 13 inch glass dish with cooking spray<\/p>\n

3. Mix pumpkin, milk, eggs, sugar and salt well on low in a mixing bowl, pour into prepared dish<\/p>\n

4. Sprinkle dry cake mix evenly over the top of the pumpkin mixture<\/p>\n

5. Sprinkle chopped walnuts over the top of the cake mix and drizzle evenly with melted butter.<\/p>\n

6. Bake for 50-55 minutes or until cake mix is mostly set in the middle.<\/p>\n<\/blockquote>\n

*Can be served warm (awesome) or cold (also awesome).  Don\u2019t try to invert the cake while it is warm or it won\u2019t hold together.<\/em>  <\/p>\n

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Monday \u2013 Teriyaki chicken, brown rice, sugar snap peas and salad<\/p>\n

Tuesday \u2013 Turkey tacos, black beans, corn and salad<\/p>\n

Wednesday \u2013 BBQ pulled pork<\/a> sammies on <\/a>Udi\u2019s gluten-free<\/a> buns, cheesy potatoes and salad<\/p>\n

Thursday \u2013 Leftovers<\/p>\n

Friday \u2013 Make your own pizza<\/a> with Venice Bakery<\/a> gluten-free crusts and salad<\/p>\n

Saturday \u2013 Take-out<\/p>\n

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Giveaway ends tonight, so don\u2019t forget to enter to win a copy of The Gluten-Free Edge<\/a>!<\/p>\n

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