Pumpkin cupcakes

'Tis the season to be pumpkinny.

I suppose this could be a Savour the Season post...and if I'd given more thought to it, I'd probably have trekked out to the pumpkin patch, snapped some photos and done up a proper StS badge...but alas, I did not.

The fact is, I was stuck for Hallowe'eny treats. Last year I didn't do anything for this spooky day--didn't dress up, didn't do the treats. I wanted to rectify the situation.

This year, I wanted to be a bumble bee. We have a great theatrical costumer in town and I recall seeing the striped top, wings and other bee-like acutriments a couple of years ago. Unfortunately, I was in an all-morning meeting and couldn't buzz around like I wanted...well, I could have, but it wouldn't have been advisable. Sigh...the problems of being a somewhat responsible grown up...

So I recycled a previous "costume" --dressed normally and wore my tiara (yes, I do own one)...whenever people commented on the headpiece I'd just say in my breathy bunny voice, "What tiara? I don't know what you're talking about," or "Princess? Why do you think that I'm only a princess one day a year?"


The treats weren't as easy to sort out. A few years ago I came up with ghoulish witch fingers...people are still talking about them. I'd seen some other seasonal goodies and thought about doing something really gross, but I've been run off my size sixes.


The fallback plan is always cupcakes. After some pondering, I decided on pumpkin cupcakes with orangy cream cheese frosting.


The frosting was thrown together without measuring...roughly 125g cream cheese (half a packet) a big knob of butter, a couple or four spoons of icing sugar, a dribble of orange essence and a teaspoon or two of orange juice.


The cupcakes are great--moist, spiced like a Thanksgiving pie but with a fluffy crumb...and very, very easy.


I'd thought I'd only bake a couple dozen...and I was well on my way to do that...but accidentally added the entire 796ml tin of pumpkin into the bowl, instead of half. OOPS. Well...I quickly doubled the rest of the ingredients and was soon up to my ears in pumpkin cupcakes. Oh well...there are worse fates...like not having any pumpkin cupcakes.


Pumpkin Cupcakes
yields four dozen cupcakes (depending upon size of bowls and how much you fill them).

500g cake flour
2 dspns baking powder
1 tsp bicarbonate of soda
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1/4 tsp ground cloves
seeds from one cardamom pod, ground
1 tsp salt
225g butter
250g brown sugar
250g sugar
4 eggs
1/2 c whipping cream mixed with 1/2c water
1 796ml tin pumpkin


Preheat the oven to 180C/350F and paper the bowls of your cupcake tin(s).

Sift together the flour, baking powder, bicarb, spices and salt; set aside.

Cream butter and sugar until light and fluffy. Beat in sugars. Beat in eggs, two at a time. Add flour mixture alternately with milk (flour, milk, flour, milk, flour)--scrape down the sides of the bowl after each flour addition. Fold in the pumpkin.

Dollop into muffin tray bowls and bake for 25ish minutes or until an inserted tester comes out cleanly. Let cool completely before icing (optional).

cheers!
jasmine

Daring Bakers: Basic Pizza Dough

OOPS! Okay...I'm late...profuse apologies. I thought this month's DB post was due on Thursday 30 Oct...not Wednesday 29 October...and technically, it still is the 29th...

Oh well...that's what happens when you're off in all directions.

As you've probably noticed, many home pizzarias magically popped up this week, thanks to the late, great Shar of What Did You Eat? and the very wonderful Rosa of Rosa Yummy Yums. They decided to challenge us to make pizza dough by hand, and in the fashion of true pizzaiolos.

I have a favourite pizza dough recipe, courtesy of (the once divine, but now demoted since her last cookbook) Delia Smith, but every once in a while go in search of another. When in those moods I whole heartedly approach the new recipe...only to quickly morph into my comfort zone.

Yes, I followed the DB recipe...okay, I halved it, and used my handy pan, but still it was followed. Much to my surprise it worked...even the special flippy pokey tossy method. It didn't fall to the floor and it didn't end up on the ceiling...okay...no worries about that, I am 5'1". Instead of making three pizzas, I decided to make two largish ones...heck...it was eDay...and well, you know what I think of eDays (and yes, I'll probably treat the US election in a similar fashion).

The dough was thinnish and tasty and held the far-too-many toppings I loaded onto it. I'll probably come back to it and play with it some more.

And my toppings? Well...I went for pickable--as in bits I can pick off the top as I'm transfixed to the results ticker, and then wolf down the bready bit during lulls. Salami, onions, black olives, garlic, jalepenos, cheese and tomato sauce. If I had anchovies, they'd be added as well...

From this:



To this:



And here's how:

cheers!
jasmine

Playing ketchup

If you ever have dinner with my parents, you'll inevitably be asked "do you want ketchup?"

It doesn't matter if you are having hamburger or roast turkey, the question will be asked by My Dear Little Cardamummy. If your plate arrives without ketchup, my father will ask my Mum why she didn't give you any ketchup.

Quite honestly, I think they substitute "ketchup" for any sort of flavouring condiment: mustard, pickles, barbecue sauces, gravy, (etc). But they do seem to go through an awful lot of squeezy bottle ketchup. An awful lot.

I've never had anything but store-bought squeezy bottle ketchup, either in squeezy bottles or in little packets. I'm not a big fan--far too sweet for my liking.

When I went on my canning and preserve-making spree this year--and asked our lovely Dana for some advice. She pointed me to homecanning.com's pages for advice and recipes. And there, while perusing, I found a recipe for tomato ketchup.
Well...it was tomato season...so why not? As per my other canning adventures, I made a half-batch of ketchup.

It's a very easy process, in line with making tomato sauce--different spicing of course. Unlike storebought ketchups, this one is thickend the old fashioned way...by reducing the volume insted of using thickeners such as cornstarch.

My word...it takes a long time. And it's quite messy. Well, no...ketchup isn't messy, I'm messy. I suppose it's a good thing I didn't take my camera over...no evidence as to the reddish-orange splotches and spills all over my mum's nice white tiles.

Even my mother was getting tired of waiting. Her seemingly unending aria of "Is it done yet? Is it done yet?" came in through the doorway. I turned it into a duet, with my counterpoint of "No, it's not. No, it's not."

The diva she is (hey, I had to get it from somewhere) made the declarative statement while stomping her little feet "This takes too long and it's not worth it."

I looked at her and said "Let's see how it tastes." She harrumphed.

Well...a week later we tried it.

"Oh! This is so much better than what we get in the store. I'm glad we did this," was my Mum's response.

"It needs more sugar, " declared my (diabetic) father.

It is good ketchup. It's not too sweet and you can taste the cloves and allspice (and the hot chilli pepper I tossed in). It has pizzazz and personality. In fact I call it "the good ketchup," to be used only when it can show itself off and not just for any old hamburger or Milk Calendar Recipe.

I'll be using it judiciously this year--next year I'll make a whole batch.
cheers!
jasmine