Smudge, The Security Cat/ Gingersnap Pumpkin Cake Recipe

My mom and I found quite a few yard sales over the weekend, and I found this awesome phone for a dollar. 

 

Another score, a wooden castle block set for a dollar!!  These items have both been a huge hit with the kids.

Once again, Smudge was my right hand guy yesterday though out all of our preschool activities.  I LOVE when he follows us around.  Here he was, joining us for group time.

Next, he followed them all into line to wash hands for snack.

I love when he looks like he is keeping them in line.  He's like a security guard.

Unbelievably, he took his seat at the snack table, too.

For our table work yesterday, we worked on holding a marker and tracing a line.  When we have a dotted line, I am finding that the best way to get them to concentrate on tracing is to have them pretend that the marker or crayon is a train, and it is their job to keep the train on the tracks. (The lines.)  They even make the "chugga chugga" sound.  It works!  You would think that tracing an item is a simple task, but it does take concentration and control of the writing utensil. 

They each worked very hard and at their own pace.  

Once they had traced each animal, they could work on trying to color inside of the line that they just created.  I was pleased with the results. Everyone did a great job!  We are also continuing to recognize the color red, the circle shape, and the number 1.

Smudge continued on with our schedule and prepared himself for nap time.

This cat is so good with the kids!  What a good Smudge!

I got my magazine and Adam immediately said that the cake on the cover looks amazing.  I baked it for him yesterday and it was so amazing that I have to share the recipe with you.

Gingersnap Pumpkin Cake

1 can 15 oz. solid-pack pumpkin

2 cups sugar

4 eggs

1 cup Canola Oil

2 cups all purpose flour

2 tsp. baking soda

2 tsp. pumpkin spice

1/2 tsp. salt

Icing

4 oz. cream cheese

1/4 cup butter

1/2 tsp. vanilla extract

1 3/4 cups confectioner's sugar

5 gingersnap cookies, crushed. (I didn't do that part.)

Mix cake ingredients together and bake in a greased bundt pan for 1 hour at 350 degrees.  Lick the batter-- it is amazing.  Enjoy the smell, and TRUST ME, everyone around you will compliment you on it.  It smells like an Autumn hug.    Remove from pan and cool on a wire rack.

Mix up the icing ingredients until smooth.  Frost cake when it has cooled completely.  Add crushed cookies if you desire. (I did not desire, because to purchase gingersnap cookies wasn't cost efficient, and frankly, this cake didn't need them.) 

It is a beautiful, moist cake that is sweet enough that everyone only needs a thin slice.  A crowd pleaser, for sure!

♥♥♥Happy Tuesday!♥♥♥