Pumpkin Fail...and Success!

Pumpkin cupcakes are supposed to have pumpkin, right? Well, tell that to the left side of my brain while the right side is off on another task...

I'm usually fairly good at multi-tasking but my attempts to bake and help create costumes simultaneously on Saturday turned into an epic fail. Okay, it wasn't quite that bad. But the next morning, as I was considering what I could do with the leftover canned pumpkin from the cupcakes I had made the night before, I suddenly realized I had no recollection of opening a can of pumpkin. Meaning, there was NO pumpkin in the PUMPKIN cupcakes I had made last night. Minor detail.


The fact that the batter was a bit thick didn't trigger a thought about the lack of pumpkin; I was simply going to add more buttermilk. Nor the comment from a taste-taster who said they were rather 'thick' and perhaps a tad dry. Or how about the fact that they weren't ORANGE. Yeah, I'm apparently a bit dense at times. These facts all came rushing to the forefront of my brain, however, when I realized the absence of pumpkin in my memory. (In an attempt to save face -- I was running back and forth between batches sewing patches into my brother's scarecrow costume. You'll forgive me my fault, won't you?)

The irony: first, I can't find pumpkin at ANY store; now, I can't manage to get it into the batter. I suppose I have learned to live without it for so long, I have gotten used to the notion its not going to be a part of my treats. ;-)


At any rate, I made these tasty 'pumpkin' cupcakes from Smitten's Kitchen. They were rather delicious even without the pumpkin. Spice cupcakes with a cream cheese frosting. Besides the lack of pumpkin, the only other deviation from the recipe was I left out the maple syrup and 1/4 c. of butter from the frosting. And, of course, I added a little candy corn on top for flair.



The true hit of the evening, however, were my pumpkin rice krispie treats. I simply added a bit of red and yellow food coloring to the marshmallows and butter after melting them to give it a nice orange tint. I also added a sour apple bite to the top as a stem. They were every bit delicious and every bit accurate.

N.B. When shaping your rice krispie treats, let the mixture cool a bit before you get started molding. If it is too hot, it simply sticks to your hands. Although, too long and it will never come out of the pan...about 5-10 minutes does the trick.

A costume sampler:

Sally, 'Breaking News', and Swinging Dancer

Caped Masquerade

Scarecrow

Napping Indiana Jones

The Freeway

Julia Child and her culinary creation

Hope everyone had a fun and safe Halloween! :-)

A Taste of the Irish

Back when I was researching the possibility of going to cooking school, I ran across this quaint culinary school in Ireland, Ballymaloe Cookery School. (Just the name of it gives me warm fuzzies...) A college friend of mine had recently done a series of course there, so it seemed feasible to me at the time. I dreamed of living in one of their cottages, rooming with another zealous culinary artist or two. I would wake up with my fellow classmates early each morning with the first light, and help pick the fresh, organic produce from the garden as the dewy drops hung in suspension still from the leaf tendrils. We would spend countless hours in the kitchen every day learning how to make bread dough rise just so, the exact ratio of flour and sugar to produce the perfect cake, how to cook a beef tenderloin to medium-rare, a myriad of new vegetable combinations for delicious salads I had never thought of before....and that would be just the beginning! The simiplicity was its charm. Every dish would be created using the simplest of ingredients -- nothing unnecessary and all well-balanced.

But the reality of distance and finances hang over my head (maybe some day), so I am resigned to making Ballymaloe dishes in my own kitchen using Myrtle Allen's, The Ballymaloe Cookbook. Forgive me if I speak in an Irish accent when I ask for the flour off the shelf....

In an attempt to use up some more of my never-ending basket of apples, I made this delicious breakfast pastry.

Irish Apple Cake

1 3/4 c. flour

1/4 t. baking powder

1/2 c. butter

1/2 c. + 1 T. brown sugar

1 egg

approx. 1/2 c. milk

2 cooking apples

Mix flour and baking powder together. Cut butter into pieces and mix in flour by hand until it resembles course crumbs. Add 1/2 c. sugar, beaten egg and enough milk to make a soft dough. Divide in two. Roll out one ball of dough and place in the bottom of a pie dish. Cut apples into chunks or slices, arrange on top of dough in dish and sprinkle with 1 T. of sugar. Roll out second ball of dough and place on top of apples, pinching down the sides. Cut vents on top. Bake about 40 minutes at 350 degrees F.

Easy as pie. :-)

A Smashing Success

I've been eager to try out this particular smoothie ever since a friend, knowing my love for all things pumpkin, texted me about its existence.

If there is anything better than pumpkin pie and a creamy smoothie, it is the two combined into ONE. That's right...liquified pumpkin pie. The Pumpkin Smash smoothie from Jamba Juice contains all the warm, spicy flavors of Fall, yet you can enjoy it even when it is 80 degrees and sunny. Ah, the beauty of living in California.... ;-)

Crepeville

A lazy Sunday morning enjoying breakfast at Crepeville

I have yet to master the art of French crepe-making. One day when I'm rich I will invest in one of those ginormous, round griddles specially designed for making crepes. But until then I will satisfy my cravings for savory and sweet crepes alike at Crepeville.

Of all the American crepes I have tasted, the ones at Crepeville come the closest to authentic French cuisine. Even if they didn't, they are fantastically stuffed with delicious fillings, such as chicken and pesto, Canadian bacon, cheese and pineapple, marinara and provolone cheese. My favorite is the California crepe with spinach, avocado, onions, provolone, and sundried tomato pesto. Mmm, mmm good. The crepes are served with a generous helping of seasoned, roasted potatoes. Even one who is not particularly fond of potatoes will become a fast friend of these savory morsels.

Sadly, I have yet to try a sweet crepe, the numerous times I have been there, due to the filling nature of the main dish. One of these days -- so many choices: chocolate, raspberry blintz, strawberries and cream....

And on a chilly, blustery day, you can order a pot of tea in one of their nifty golden teapots. Their freshly squeezed orange or carrot juice is another excellent choice for quaffing your thirst.

Comes complete with a tea strainer to keep those pesky leaves out of your tea cup

Crepeville also has omelettes, salads, sandwiches, soups, and several other wonderful selections... none of which I'll probably ever bring myself to try as I love those crepes! ;-)

A friend we ran into on the way back to the car, storing up food for the winter

Pumpkin Scones

If there is one recipe in my collection that is well-worn, it is my pumpkin scone recipe. I have no idea where it came from originally, nor do I ever stick to its stipulations, but it has seen me through many a morning (and afternoon, for that matter).

Enjoyed one this morning with a dab of apple pumpkin butter straight from Apple Hill. I can't think of a better addition...although peanut butter comes in a close second. :-) (Almost didn't make it into the photo I was so hungry!)

Pumpkin Scones

2 c. flour

1/2 c. brown sugar

1/4 t. ginger

1/2 t. nutmeg

1/4 t. allspice

1/2 t. cinnamon

1 t. baking powder

1/4 t. baking soda

1/2 c. butter

1/3 c. buttermilk

1/2 c. pumpkin puree

1 t. vanilla

Preheat oven to 375 degrees F.

Place flour, sugar, spices, baking powder, and baking soda in a large bowl. Cut butter into small pieces and mix with dry ingredients until butter is the size of small peas.

Mix buttermilk, pumpkin and vanilla in a separate cup or bowl. Add to large bowl and mix together by hand just until it comes together.

Flour a clean surface. Pat ball of dough into a round about 1/2 in. thick. Cut into 8 triangles. Place on greased baking sheet. Bake 20 minutes, until browned at edges.

This morning's scones were made using canned pumpkin pie mix so I left out the cinnamon and nutmeg. Often, I leave all the spices out as the pumpkin pie mix has its own added, but the flavor of the scones is more subtle without the added ginger and allspice. It's at your discretion...

I also like to make the scones with either all whole wheat flour or half whole wheat, half all-purpose. The whole wheat flour gives the scones a heavier texture, still every bit delicious, and they certainly keep you full longer.

Sunday Supper

A tradition that I sincerely want to incorporate in my household someday is the tradition of Sunday suppers. An evening to inaugurate the week (or close the week depending on which end your looking from) where loved ones -- family and friends alike -- join together to enjoy each others' company and indulge in a delicious meal. An essential part of life is being in the presence of those you love, and nothing brings people together (and holds them captive!) like a good meal.

We celebrated the beginning of this week with a fabulous Fall supper tonight. That plethora of apples I have acquired is hardly dwindling. I do believe the apples are multiplying, producing baby apples, as they lie in the bag waiting to be cooked. I'm trying to stay ahead of the curve, but am failing miserably. ;-p Hence, I browsed my cookbooks searching for a recipe combining apples and chicken. Voila! Success!

Normandy Chicken and Apple Saute

adapted from The Rustic Table

4 T. butter

8 small chicken breasts

salt and pepper

3 cooking apples (I used Granny Smiths)

1 large onion, cut into thin wedges

1 c. chicken stock

1/2 c. apple cider (or original recipes calls for Calvados if you have it)

1/2 c. half and half

1/2 c. coarsely chopped toasted walnuts

Melt 2 Tablespoons of butter over medium-high heat in a large saucepan. Season chicken with salt and pepper, and brown on both sides about 7-10 minutes. Remove and set aside.

Add apples to the pan and saute in the juices about 2 minutes. Remove to separate plate.

Place remaining 2 Tablespoons of butter into saucepan and saute onions until golden, about 3 minutes. Return chicken to pan and add stock and cider. Bring to a slow boil, then place lid on top and let simmer for 20 minutes. Add apples cooking until heated through, about 2 minutes.

Strain and reserve cooking liquid. Place chicken, apples and onions on platter, and cover to keep warm. Return liquid to pan and add half and half. Let boil over medium heat about 3 minutes until thick. Add salt and pepper to taste if needed. Spoon sauce over chicken. Sprinkle walnuts on top and serve immediately.

I was a tad leery of adding walnuts to the dish, but they were the perfect complement to the chicken and apples; it wouldn't have been the same without them.

To complete the dish, I made some mashed sweet potatoes to which I added a dollop of Greek yogurt and a dash of cinnamon, and a green salad.

My brother and his girlfriend whipped up a fabulous batch of pumpkin cookies. I've had to exercise some serious self-control in order to keep from eating the entire plate full.

They have a creamy glaze which fantastically adds to their sweetness.

Side note: These were made using canned pumpkin pie mix as regular canned pumpkin is still missing from grocery shelves...sad day, but we make do. :-)

Rainy Day Comforts - Grilled Cheese Sandwiches

I'm not kidding, the second the weather turns bad, I turn to warm comfort foods and Christmas carols. I feel like such a kid right now. ;-) I was banging away on the piano this morning and attempting to belt out Christmas carols with my hoarse, bronchitis-infected vocal chords. Sounds like I've been smoking all my life... My brother tells me he can't take me seriously because I sound so ridiculous. Not quite sure what that means but.... :-)

I'm doing a repeat today of yesterday's lunch -- a grilled sharp cheddar and turkey sandwich on sourdough. I turn to my cheese sandwiches when it rains. To give it a grown-up element, I'm trying to add other things besides just cheese these days. One of my favorite hot sandwiches lately is an open-faced mozarella, turkey, pesto, and tomato with provolone melted on top under the broiler. It is fantastic on Pugliese. (If you are going to use the broiler to heat your sandwich, toast the bread first; otherwise, it can end up a bit cold and soggy in the middle.) Another excellent choice is a grilled bacon, tomato and Dubliner.

What are your favorite hot sandwiches for a rainy day??