Sweet Treats with Peggy

I hope everyone had a great Thanksgiving day yesterday with their family and friends.  I spent Thanksgiving with my girls at my sister, Ann's house.  I want to thank Ann and her husband, Adrian for a great day.  I am extremely thankful for my children, friends and a job that took me a long time to get.  I am grateful for military personnel who put their lives on the line every day so that we may live with the freedoms we are so lucky to have. When I think of the Fall or Thanksgiving, I automatically think of pumpkin.  I'm not sure why I don't think of pumpkin any other time of the year.  Maybe it's the spices that give that warm feeling and comforts of home. I made this for yesterday's dinner and it was delicious.  Even though it is perfect for Thanksgiving, please feel free to make it any time of the year! CAKE  1/4 cup powdered sugar 3/4 cup all-purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon 1/2 tsp.

Full credit for the ultimate vanilla cake and vanilla frosting goes to Rosie from  Sweetapolita .  Not only were the directions really easy to follow, but I made two batches on two different days and they came out exactly the same AND perfect.  I have never made a cake this way before.  It was backwards from the way I've usually done it.  It almost seemed like making pastry for a minute.  The only thing I did different was add 1 Tbs. of vanilla bean paste and then 1 Tbs. of vanilla extract.