Last year I gave a Green Cameo Depression Glass Cake Plate to my mom for Christmas. With the plate, I gave instructions that the green beauty be returned to me 5 times during the year, wherein I would send it back burdened with cake.
My mom was remiss until sometime in October, when her obedience to the gift instructions was speedily rewarded with a most delicious apple cake, a cake I have no pictures of, and whose recipe I am now unable to locate, but it did exist, the small kitchen sample being gobbled up quickly.
When the plate returned to my tiny kitchen, I was awash in pumpkin and found a pumpkin cake recipe on Food52. I did my usual alterations, combining different flours and reducing sugar, the result worthy of the delicate support.
The egg whites, separated from the yolks, are only whisked until white and frothy.
The finished cake requires candied pumpkin seeds for the garnish: lightly toasted seeds coated with caramelized sugar and a little butter. This was easy to carry out while the cake was in the oven.
The cream cheese icing was a snap, the whole project straightforward.
With anything in the kitchen, nothing should be served without being tasted first. I mean, what if I had mixed up the salt and sugar or the pumpkin had turned or …? In any regard, I have 3 more cakes to go and not much time. Need to get that plate back!
Junior loves pumpkins. He began carving them for Halloween the day they hit our local grocer-mid September maybe?
Along with carving pumpkins, he wanted me to buy Sugar Pumpkins for decorating in the house, and eventually use for food. Rent’s Due Ranch included both Sugar and, the newer, slightly larger variety, Winter Luxury Pie Pumpkins in the box of mixed winter squash I bought from them. I baked one of the Luxury pumpkins.
The squash baked beautifully, giving a good portion of dense, not-to-watery flesh. I whiz the pulp in the food processor to have a uniform texture, eliminating any stringy strands. From here, the pulp can be used or frozen. I made pumpkin bread, two times, two versions, two different days.
I didn’t have two eggs for the first batch so used some soaked Chia as a replacement. I used part coconut palm sugar, part evaporated cane juice. The recipe I have uses a small bit of applesauce, only 1/4-cup. I also used a smaller, stoneware loaf pan, baking the extra batter in custard cups. The resulting bread was dark, dense, and very moist.
For the second batch of bread, I increased the applesauce, reduced the sugar, using only ECJ as I was out of the darker coconut palm, had two eggs, and baked the entire recipe in a standard-sized, metal loaf pan. The resulting loaf was a bit more applely, and while still moist and less sweet, it didn’t have the dark, open-crumb mystery of the first. A third batch is due, wherein I will use Emmer, coconut palm sugar, very little ECJ, the same amount of applesauce, a bit more pumpkin purée, repeat the chia, maybe a little smidge of clove, and bake in the stoneware. I’ll let you know.
On a tangential note, I doubt I am the only one who lives with embedded Momisms, those phrases heard repeatedly during childhood, only to pop into one’s consciousness as an adult. The most common Momism for me in the kitchen is “Oh Honey, there’s a whole cookie left in there!” Originally heard when scraping cookie dough from a mixing bowl, I now hear it whenever there’s anything edible or usable left on a spoon, spatula, the bowl of a food processor, or the skin of a baked pumpkin. I don’t really hear it as judgement, more a reminder, a reminder sometimes answered by frugally gathering every remaining bit, other times whisking marked bowl or spoon to the sink, no further thought given. On this day, I took the reminder.
Pumpkin Bread (Version A)
Makes 1 standard loaf•10 minutes to assemble•30-45 minutes to bake
1/2 cup sugar
1/4 cup coconut palm sugar
1/4 cup non-gmo canola oil
1/4 cup unsweetened applesauce
1 tablespoon chia seed + 3 tablespoons water (let sit!)
Today. For breakfast. Breakfast at 11AM because I was still in bed reading recipes until 10. These were yummy. I found them on The FauxMartha. I fell in love with The FauxMartha upon discovering and recreating her Salted Caramel Chocolate Cake. Oh my goodness. When visiting the site this morning, I found this scone recipe. I had all the ingredients, failed to take any process photos, used Emmer instead of white whole wheat, and reduced the sugar by a tablespoon. I didn’t use any pepita seeds.
With the use of Emmer and pumpkin, the scones end up with a rather meh color. Taking photos of them against my wood counter tops heightens that meh, but these scones were light, tender, not overly spiced, and with the glaze, a perfect sweet for our family.
Some days I take the time to make a recipe my own. Today I just wanted to make pumpkin scones.