3 ½ cups flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon baking soda
¼ teaspoon salt 1 cup butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 can (15 oz.) solid pumpkin
½ cup apple cider
5 tablespoons condensed milk
2 cups chopped Milky Way candy bar

1. Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
2. In a separate bowl, cream the butter with both sugars. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.
3. Using a low speed mixer, add the flour mixture, one third at a time, blending well after each addition. Stir in the apple cider until smooth.
4. Spoon half of the batter into a greased and floured bundt pan. Make a layer with 1 cup of the Milky Way Bars Bars. Cover it with the remaining batter.
5. Bake in a preheated, 350°F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely.
6. Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
7. To make the drizzle, heat 1/2 cup of remaining Milky Way Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with reserved chopped candy.


What left-over's? ..*hic-cup*..

Simple to make, and yummy too.

Ingredients:

1 can croissants (refrigerator kind)

1 bag bite size Snickers

1 can vanilla icing


Instructions:

Unroll croissants. Cut each triangle in half. Place a snickers in the dough. Pinch to close. Bake for 13 minutes at temperature on croissant can. Put icing on while still warm. Allow to cool slightly before eating.

By the time I get the rolls unrolled... all the Snickers are GONE!

The Universe

I like them frozen, do you?

When I was just a point in space.