Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts

Friday, December 3, 2010

Pumpkin Delights

Since I've steered a little away from my crafty posts, the next few will be dedicated to the fluffy joy of craftiness and baking.  A few posts back I outlined the mountain of crap I've been navigating this year.  It hasn't really let up too much.  But I've gotten to a place where I can let some of the demands on me float away...like quitting one of my jobs.  That helped.

I know Thanksgiving is already over, but I have 2 super great pumpkin-y things to share.

The first is this adorable pumpkin birdy that my 5 year old made in school:

A little pumpkin, some strands of raffia or straw, a little pinecone, a wooden bead, a little feather and a glue gun--and Wa-La!  Cuteness.

~~~~~~~~~~~~~~

The other pumpkin delight came from Matt Lewis of Baked Bakery, via Martha Stewart, by way of a friend sharing excess baked goods.  Pumpkin whoopie pies will make a pumpkin lover out of you.  I'm not a fan of pumpkin pie--too mushy,  sometimes watery, often grainy, soggy-crusted...but these, they're worthy of the time it takes to make them.  Do not be afraid to put in the quantity of spice called for (yes, tablespoons, not teaspoons).  Moist and delicious little cake-ettes.  I did only scoop about half of what they recommend for each dollop--made them cookie sized.  They'd be too big for us otherwise, but if you want them big, go for it.

Pumpkin Whoopie Pies with Cream-Cheese Filling


Ingredients

Makes 12 whoopie pies.
  • FOR THE PUMPKIN WHOOPIE COOKIES
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree, chilled
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • FOR THE CREAM-CHEESE FILLING
  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract

Directions

  1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
  3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
  4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
  5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
First published October 2008
Yumminess.

And now, onto Advent.

Friday, October 30, 2009

Jack O'Lantern, such a pretty sight.

I think I've partially discovered why Halloween is so appealing to me.  In thinking about the true meaning of the holiday, I have researched the origins of Halloween and Jack O'lanterns.  Well, it all makes sense on a molecular level now, as the origins of it all are completely Celtic...as are mine.  I sort of knew that--all of that druidy stuff-- but not entirely.  The carving of gourds and other vegetables are more new worldly, as are gourds and most other vegetables of any worth, unless you're a big turnip fan.  The term, however, of "Jack O'lantern" is tied to a Celtic folk tale of an alternately wise and foolish, fastidious and lazy lad, Jack, who invariably but in unclear ways traps the devil.  When he eventually dies a natural and old-aged death, he ain't going to heaven (for he's made deals with Satan) and has been banished from Hell for his previous trapping shenanigans.  The devil tosses him an ember, and old lazy/shrewd/clever Jack carves out a lantern from a turnip and puts the ember there and sets about to wander for a restless eternity.

Halloween itself is believed to be the Celtic New Year, the end of summer (Samhain) being a more important time for collecting the last remnants of the harvest, counting the bones, preparing for a dismal winter.  It's not well separated from the Festival of the Dead, a time when the borderlands between the living and dead are quite thin and can be breached.  People dressed as spirits to either attract or repel them, depending on your position.  In a mysterious world these rituals surely proved some large measure of comfort.

Pumpkin carving is one of my favorite family Halloween activities, save for the scooping out of the slimy and stringy innards.  C began carving his own last year when he was 6.  I was definitely nervous letting him wield a knife.  Actually, last year I told him he could carve his own with the intent of a group/supervised activity and the nearly exclusive use of the little "child-safe" saws that come in carving kits.   As I was doing some preparations he went into the kitchen on his own and fetched a large knife and the next thing I knew he was going at it.  I suppose that might prompt some to call child protective services...but he actually did quite well with it.  He carved a simple face, seen here:


Really simple--one eye and one very large mouth.  But he did it, including the top opening and the guts.  He did his own again this year and carved a bird on a post that's in the shape of a C, and a witch seen here on the right.  That's a sizeable improvement in a year.  And that's another lovely and beautiful thing about a family tradition, is seeing the growth and development in your child from one pumpkin to the next.  S, the 4 year old, had very definite ideas about how he wanted his face to look just slightly scary, but not too scary, and sort of ghosty-gobbliny-like.  It's amazing how the degree of sharpness on the teeth convey a precise measure of sinisterness.  Seamus completely supervised his father in the carving of this joyful but slightly eerie masterpiece:

earnest eyes, raised eyebrows, round nose, massive smile, and the creepy part--sharp teeth.






On behalf of the baby, F, I spent an inordinate amount of time carving out intricate letters in the Curlz MT font along with a shaved out goblin face in relief.  I thought that the template picture was cute and it looked a little challenging.  Thank goodness we'd ordered a pizza for our Friday night activity.  Two hours and multiple dirtied implements later, we had this gem:

Seeds now separated and drying, most of the waxy goo peeled off of my hands, I'm ready for bed.  The boys are now asking for pies and the like from the pumpkins, though as C told me, he doesn't even like pumpkin pie.  I must confess it's not my favorite either.  I am hoping the Jack-O's just get covered by snow and forgotten/composted until next spring...not a bad resting place for the weary little lad.