Happy Adoption Day! (November 21)
I am not sure how old I was, when I learned that I was adopted. I was extremely young and have known nothing else my entire life. I am proud to be adopted.
Honey Maid has long recognized and celebrated that while the makeup and day-to-day lives of families have evolved, the idea and importance of wholesome family connections remains the same.
I don’t think there is any secret that as a whole, the American family has changed. What defines a family today, is very different than what defined a family, even 15-20 years ago. As our world changes, so must the importance of wholesome family connections.
In my family alone, we are definitely not all related by blood.
- According to Pew Research Center, one in 12 married couples in the U.S. are interracial. We have several in our family.
- According to BGSU National Center for Family and Marriage Research, nearly 40% of children don’t live with both of their biological parents. Only 62% of children live with their two biological parents. My own two biological children have lived with me most of their lives, and not their biological father.
- According to The Williams Institute, 125,000-plus same-sex couples currently raising children in the U.S. This is a progressive step forward for America and places children in loving homes. This statistic simply makes me smile.
- According to the 2010 U.S. Census, more than 1.5 million American families have been touched by adoption. My brother and I are both adopted, since birth.
Much like the American family, Honey Maid has continued to evolve across its 90 year heritage.
From classic grahams to Teddy Grahams, Honey Maid’s wholesome products are made with whole grains and real honey, without high fructose corn syrup or artificial colors, and are wholesome snacks families can agree on for any occasion.
Our family turns to classic grahams for great snacks, simply use with a spread, or turn them into dippers or dress them up and make them fancy and enjoy them for dessert. We did just that with this delicious Pumpkin S’mores Cake. I have been eating this since childhood when my grandmother made it for me every Fall. Back then, we simply made the pumpkin cake, and then topped with Honey Maid classic graham crackers, chocolate chips and big old marshmallows.
Much like the American Family is changing, since my grandmother’s passing, the recipe has changed and evolved and become our own. We like adding the Honey Maid graham crackers into the cake batter for added flavor. Plus, no more uneven melting with chocolate chips, now we use chocolate bars and instead of the huge marshmallows, we opt for the mini’s because they are much prettier on the cake and oh so very delicious.
- Honey Maid & Wholesome Snacking – The classic graham cracker makes s’mores fun for the whole family, or simply serves as inspiration to create every day wholesome snacks like the Very Berry “Cheesecakes.”
- Teddy Grahams – Made with 8g whole grains per 30g serving, Teddy Grahams are a snack parents can feel good about giving their kids. The fun shaped crackers that unlock imaginations are available in six delicious flavors, including honey, chocolatey chip and the new Teddy Birthday Cake flavor.
Are you ready to make Pumpkin S’mores Cake?
Pumpkin S'mores Cake #ThisisWholesome
Everyone loves Fall for S'mores around the campfire, and the influx of pumpkin desserts. Combine the two for a wonderfully delcious Fall Flavored cake - Pumpkin S'mores Cake.
For the Cake
- 1 cup all-purpose flour
- 2 cups Honey Maid graham cracker crumbs, pulvarized
- 1 cup dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/4 cup oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla
- 1 15 ounce can pumpkin puree
For the Topping
- 6-8 large chocolate bars
- 2 cups mini marshmallows
For the cake:
- Preheat oven to 350°F. Spray your 9x13-inch dish with cooking spray. Set aside.
- In one bowl, combine the flour, Honey Maid graham cracker crumbs, 2. In a large bowl, whisk together the flour, graham cracker crumbs, dark brown sugar, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
- In another bowl, combine the oil, milk, eggs, vanilla extract and the pumpkin puree.
- Mix together both bowls until well combined.
- Spoon into prepared 9x13 baking dish.
- Bake at 350°F for 35 minutes or a toothpick inserted in the center comes out clean.
- Immediately upon removing from oven, layer the chocolate bars over the top of the baked cake and return the dish to the oven. (oven should be off) Leave in place approx. 2 minutes or until chocolate is melted.
- Remove the cake from the oven and turn on the broiler.
- Using a spatula, spread the melted chocolate over the entire cake as if icing the cake.
- Layer the top of the melted chocolate with mini marshmallows.
- Place the cake pan back in the oven under the broiler for about two minutes. Do not take your eyes off the oven, because the marshmallows will burn quickly.
- You can turn the pan in the oven after the first 30+ seconds to "toast" the marshmallows more evenly.
- Remove from oven and allow to cool for awhile.
- Can be served cold or warm (warm is delicious!)
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.