Canadian Budget Binder-The Saturday Weekend Review #3 November 2012


Saturday Week In Review Mr.CBB

Mr.CBB’s  Saturday Weekend Review

Well, Halloween has come and gone but I did promise that I would post a picture of the pumpkin I carved. Please don’t mind the obvious blurry picture as clearly I would have gotten out my tripod. Mrs.CBB said, “nah, it will be OK”. So this is her version of “OK” in the following pictures (after a few drinks).

Halloween Pumpkin

Roasted Pumpkin Seeds

I also scooped out the pumpkin seeds like others said they do. I know it sounds strange but it’s only my third pumpkin that I’ve carved. I cleaned the seeds, added some sesame oil, salt, pepper, paprika and steak seasoning lol.. (gosh I hope that’s not odd). Then I roasted them in the oven 2 days after Halloween so I could let them dry out a bit.

That’s not entirely true. The tray was taking too much room up on the counter so we tossed it in the oven. Well 2 days later Mrs.CBB says, “Babe, I think we forgot to roast the pumpkin seeds”. They don’t look so appetizing in the picture but I’m currently munching on them as I type this and they aren’t so bad, if you like cardboard. A nice cold beer to wash these beauties down sounds good to me.

Sample Source 2012 Samples

On a final note our Sample-source package came in the mail (can never have enough razors) in the house. I like that Downy Unstoppables sample as it really jazzed up the smell of my socks.’-)

That’s all for now, this week I’m working on some final yard work and then it’s indoor renovation time! Are you all ready for this, Mr.CBB and his tools?

Financial News

What’s Been Happening at Canadian Budget Binder

First I’d like to say Happy 1 year  Blogoversary to my mate Jason at Work Save Live. Head over to his site to ENTER his awesome give-away  to win an Apple Ipad Mini, $100 Amazon GC and $50 PayPal.  Check it out!

This week at CBB has been busy with lots of great guest posts coming in which we love here at Canadian Budget Binder. If you want to guest post or share a story send me an email today. I’ve also been working slowly on transforming CBB into a brighter environment for all of us. More on that to come.

The Grocery Game Challenge is growing and I’m thrilled to share with all of you that do post your weekly shops how impressed I’ve been with your progress over the course of the year. For those of you that just started to post your shops keep at it and keep those dollars in your pocket.

Canadian Budget Binder’s Weekly Post Recap

Top Blog

This is a NEW Feature I started last week on Canadian Budget Binder. This is where I will share your website so my fans can check you out if you send me the most traffic for the week! The Top Blog To Drive Traffic To Canadian Budget Binder for this week goes to…… Mark at My Own Advisor! Check him out!

Weekly Top 2 Honourable Mentions

  1. How To Save Money.CA

I Like You

Blogs From Around The Web That Shared Us With Their Fans!

(If I miss You..please let me know and I will include your post next week as this runs Sat to Sat so if you linked me on Sat it will show up next week)

Top 5 Recent Blog Commenter’s- These are my top 5 fans that read and comment on blog posts at Canadian Budget Binder. Thanks :-)

  1. John at Frugal Rules
  2. Christine Weadick
  3. Plunged in Debt
  4. Jen Peacock
  5. Mary F. Campbell

web search terms

What People Searched to Find Canadian Budget Binder on the Web

Search terms of the week are really a hoot! Here are a few of them for your viewing pleasure.  What are you saying about them? Any typos below are simply the person who searched who made the error or me ;-)

Top 8 How we found Mr.CBB>>>>>>Only 8 that caught my eye this week.

  • Canadian Ladies what they want from men- well, you’ve come to the right place.. have a read and you shall know.
  • A Sausage Cabbage Tomato- That must be one of those rare types of tomato breeds long and round. You should always watch who your tomatoes are hanging out with.
  • Sower Cream… at least it wasn’t spelled sewer (like I’m one to talk about typos, I’m rubbish with my fingers sometimes (get your minds out of the gutter lol)
  • How much is one pound of walnuts in the supermarket? Oh crap where is that magic wand, I’ve lost it again. Sorry can’t help you mate.
  • Unusual frugal recipes- So what do you mean like unusual, banana peel nut loaf…  I’d call that unusual, wouldn’t you although common in India and South East Asia ! Banana Peels also aid in digestion and bowel movements  so it’s doubly unusual. I think I just learned lots about Banana Peels, did you?
  • Can You Eat Too Much Fresh Basil- Yup and if you’re not careful you’ll start growing it out your nose and ears (now that’s organic).  Did you know basil is considered a “holy herb”  although I knew it was medicinal. Me either. I don’t think basil will cause you any problems, so eat until you just can’t take it any more.. yum,yum,yum.
  • Turkey Costs $4.99 a pound, About How much would 2.79 pounds calculate- I wonder if this was on a math exam….
  • Scary Picture of Vegetable Carvings- Oh ya, that would certainly freak me out!

That’s all for this weeks “The Saturday Weekend Review” tune in next week when I bring you more of the best and worst from around CBB!!

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Mr.CBB’s Pumpkin Spice Pound Cake With Brown Butter Buttercream

Pumpkin was not something I grew up with in the UK as my mum never really served pumpkin pie or pumpkin anything for that matter. It wasn’t until I moved to Canada and my mother-in-law served me pumpkin cheesecake that I was first time I was introduced to the unique flavour in a dessert. Over the years I tasted pumpkin pie, pumpkin scones,pumpkin cookies, pumpkin cheesecake and pumpkin bars all of which tempted me to create my pumpkin spice pound cake recipe this Fall.

When the leaves begin to fall and the colours turn there’s something special about the Fall scenery, big bright orange pumpkins and warm Fall spices fill the air. We not only decorate the front of our house with pumpkins and corn stalks we now aim to create our own tradition for the season using this gourd-like squash better known as winter squash.

Today I present to you a recipe that I created using pumpkin purée and seasonal spices such as nutmeg, pumpkin spice, cinnamon and all-spice. I created a rich buttery homemade pumpkin spice pound cake and topped it with a brown butter pumpkin spice butter-cream. I made this in a tube pan as well as a muffin tin but you could also use a bundt pan. You can make this recipe  into pumpkin muffins simply by pouring them in a muffin tin like I did. Yield 12 Muffins.

This homemade pound cake is sweet and spicy and tastes like you are biting into a nice thick piece of traditional pumpkin pie but without the crust. If you want your pumpkin pie fix without the crust this is your cake.  It’s such a moist pound cake with the pumpkin purée you will have to stop yourself from eating more than one piece. Although the buttercream frosting lends just the right amount of sweetness you can enjoy this easy to make cake without any frosting at all.

The bright orange colour is fancy enough to serve at any Traditional Thanksgiving or Fall Season gathering with friends or family. The cost to make this cake is around $7-10 but you can’t beat that for a fresh cake made with your own 2 hands. You know what ingredients you put in and you know that it will mean more to you than any store-bought cake (that’s if you can find one like this) This would also make a lovely gift or dessert if you are off to a dinner party.


Mr. CBB’s Pumpkin Spice Pound Cake With Brown Butter Buttercream Frosting


  • Stand mixer or bowl and
  • Can opener
  • spatula
  • Tube Cake Pan
  • measuring cups and spoons
  • knife
  • glass
  • strainer
  • Paper towel

Prep Time

  • 25 minutes

Cooking Time

  • 55 minutes – Tube Cake
  • 35 minutes -Muffins


  • 12 slices


  • 1/2 cup sour cream
  • 1 can of Pumpkin Purée (mine was 15 oz ED. Smith)
  • 1 cup granulated sugar
  • 1 cup of brown sugar dark and packed tight
  • 1 cup butter softened
  • 6 large eggs at room temperature
  • 1.5 tablespoons pure vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups cake flour or all-purpose flour ( I used cake flour)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 tablespoon cinnamon for top of cake
  • 1/4 teaspoon All-spice
  • 3/4 cup of buttermilk  **Note: If you do not have buttermilk you can make a buttermilk substitute** Simply add one teaspoon of white vinegar into a measuring cup then add milk until it reaches 1 cup. You will need the extra for the buttercream. Let stand about 5-15 minutes and it should curdle and will work the same as buttermilk.


  • Pre-heat your oven to 350 degrees
  • Grease a tube pan with some butter and dust with some flour
  • Open your can of pumpkin. You will need to drain the liquid which is easily done. Line a strainer with paper towel and set it over a bowl. Add the pumpkin purée then top with paper towel. Push down a bit to release the pumpkin liquid. Let this stand for 10 minutes of so . (Do not throw out the juice)
  • Pour the pumpkin into a bowl or stand mixer
  • Add the brown sugar, sugar and butter
  • Mix on medium speed until well blended
  • Add the eggs one at a time until they are well incorporated
  • Add in the sour cream and mix
  • Add in the pumpkin purée and the vanilla and mix
  • Measure your flour onto a piece of waxed paper and add all the spices- pumpkin, cinnamon, all-spice,nutmeg, salt,baking soda, baking powder and mix it around with a  spoon until blended
  • Starting with your flour add some into the mixer in equal parts, then the buttermilk, then the flour, buttermilk and you should end with the flour. (hold back 6 tablespoons of buttermilk for the buttercream)
  • Mix until well blended then pour into your greased and floured tube pan or greased muffin tins
  • Bake at 350 degrees for about 55 minutes or until a toothpick is inserted and comes out clean. Muffins will take around 35 minutes.
  • Cool for 15 minutes then invert onto a wire rack to cool further

Brown Butter Buttercream 


  • 1/2 cup pumpkin purée juice
  • 1 cup butter at room temperature divided into half cups
  • 5 cups of powdered sugar (icing sugar)
  • 2 teaspoons of pure vanilla extract
  • 3 to 6 tablespoons of buttermilk
  • 1 tablespoon pumpkin spice


  • In a sauce pan melt half of a cup of butter on low until it turns a brown colour. Remove from heat and cool
  • In a large bowl or mixer add the other half cup of butter and beat well then add in the brown butter and mix well.
  • Add the sugar, vanilla, pumpkin purée juice and mix.
  • Beat in the buttermilk 1 tablespoon at time until it looks like you can easily spread the buttercream

Spread the buttercream on your cooled muffins or Pumpkin spice pound cake and sprinkle with cinnamon. You can serve this with a hot cup of coffee, tea or a nice big glass of cold milk.

What recipes do you make with Pumpkin?

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