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But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it. I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch. The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself ( A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.16 oz ( Bake for ~45 minutes (a knife inserted into the cake should come out with moist crumbs attached (and maybe a little pumpkin butter) and then let cool for 10 minutes in the pan.

Do you smell that? Smoke, lime, mesquite, $9 beer, and 11 kinds of meat (6 if you count the hot dogs as 1 – yes, let’s just count the hot dogs as 1). That’s the smell of football season

“Uuuuuuggggh. Are we ever going to have tortilla pizza again?” [hands waving, eyes rolling, drama, drama, and more drama while looking at her pb&j] Welcome to the end of July