A Little Autumn Escape 🍂 | Dublin, Cozy Days & Slow Living

A little autumn escape filled with quiet moments, seasonal living and simple pleasures. 🤎 In this vlog, I’m taking you along on a short trip to Dublin, sharing a few impressions of the city, autumn scenery and little moments from everyday life at home. From cozy afternoons with a book and a cup of tea to baking something sweet and enjoying the slower side of autumn, this video is a little collection of moments that make this season special. Nothing rushed, just a little Dublin, a touch of autumn and the comfort of home. Make yourself a cup of tea and settle in. ☕🍂 Pumpkin Spice Cake with Cream Cheese Frosting A moist, warmly spiced cake that is perfect for autumn, topped with a creamy cream cheese frosting. Ingredients For the cake 250 g pumpkin purée 200 g all-purpose flour 150 g brown sugar 100 ml neutral oil, such as sunflower oil 2 eggs 1 tsp vanilla extract 2 tsp pumpkin pie spice 1 tsp ground cinnamon (optional) 1 tsp baking powder ½ tsp baking soda 1 pinch of salt 50 g chopped walnuts or pecans (optional) For the cream cheese frosting 200 g full-fat cream cheese 80 g softened butter 80–100 g icing sugar 1 tsp vanilla extract A little cinnamon for dusting (optional) Method 1. Prepare the pumpkin purée If you don’t have ready-made pumpkin purée, cut a Hokkaido pumpkin into pieces, roast or steam until soft, then blend until smooth. Allow the purée to cool completely. 2. Make the batter Briefly mix the eggs, brown sugar, oil and vanilla extract. Stir in the pumpkin purée. In a separate bowl, combine the flour, pumpkin pie spice, cinnamon, baking powder, baking soda and salt. Add the dry ingredients to the pumpkin mixture and stir just until combined. Do not overmix. Fold in the chopped nuts, if desired. 3. Bake Pour the batter into a greased 24 cm springform tin. Bake in a preheated oven at 175°C (347°F), conventional oven setting, for approximately 35–45 minutes. Check with a skewer. The cake should still be lovely and moist. Allow it to cool completely. 4. Make the cream cheese frosting Beat the softened butter until creamy. Add the icing sugar and mix briefly. Add the cream cheese and vanilla extract, mixing only until smooth. Avoid overbeating, as the frosting can become too soft. Spread the frosting over the completely cooled cake and dust with a little cinnamon or pumpkin pie spice, if desired. Thank you for being here and being part of Sassy and Tea. ♡ Sassy and Tea Instagram: @sassyandtea 🎵 Music: Epidemic Sound #AutumnVlog #SlowLiving #DublinVlog #CozyDays #SeasonalLiving