To Rue: Amish Friendship Bread

Ahhhhhh... Amish Friendship Bread.  The edible chain letter.

A few weeks ago, I thought, "Oh... you know what I haven't had in a while... like since 1997, kind-a while?  Friendship bread!"  And because I had that thought in my head, I was somehow obligated to share that ever-so-witty-and-thoughtful thought, on Facebook.

Then out of no where, up pops a friend who offers a starter.  Stupid Facebook.  I rue you.  RUE!!

*I should note... I rue my thought and I really rue Facebook... not said friend, who nicely offered a starter and even did the "mushing" while I was out of town.  Just in case she reads this blog...

Now I have three fermenting starters sitting on my counter and one in the fridge.... the one in the fridge isn't so bad... I open the fridge a dozen times a day, and each time, I hear a flat, lifeless, "Whad'up." 

Ohhhh... but the bags on the counter... (eyeroll).  They jabber non-stop:

"I feel bloated."

"I have a sour taste in my mouth."

"I could use some sugar."

"It's cold in here."
"Are we there yet?  Are we there yet?  Are we..."
"Do I look fat in this baggie?"
"I doughn't get it... could you at yeast explain it to me?"
"Mush it.  Mush it reeeeal good."

Yeah.  That last one has some serious issues.

So.  If you'd like an Amish Friendship Bread starter and you live... I don't know... within a three hundred mile radius of the KC metro area... they're yours! 

And then you can make Pumpkin Amish Friendship Bread.  Or would it be Amish Pumpkin Friendship Bread?  Or Amish Friendship Pumpkin Bread?  Anyway...

What you'll need:

1 Cup starter
3 Eggs
2/3 Cup vegetable oil
1/2 Cup milk
1 Teaspoon vanilla
1 1/2 Cups pumpkin puree

Pre-heat your oven to 325*.  Mix together the wet ingredients.  If only to make the yammering stop.  And just trust me on this one... that vegetable oil... that entire 2/3 of a cup... is about 1/2 cup LESS than what you'd normally be putting in, if you eliminated the pumpkin. So thank your lucky stars and move on.

Then you'll need:

2 Cups flour
1 Cup sugar
1 1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1 1/2-2 Teaspoons cinnamon
1/2 Teaspoon nutmeg
1/4 Teaspoon allspice
1 Cup chopped pecans (though you could certainly add cranberries, dates, etc. as well)

Add dry ingredients; just go ahead and pile them all in there, then stir.  Pour into two well greased and sugared bread pans or six mini loaf pans.  Bake for about a 1 hour and 15 minutes.  A toothpick should come out clean.

It's yummy!  And just like the olden days...

And then start the whole dang process over again in 9-10 days.

Rue, I tell ya...

St. Valentine: Pumpkin Tiramisu

Oh hey!  Guess what?!  Today is Valentine's Day!!

Noooooo.... it wasn't in November when WalMart started to throw boxes of pre-made iced sugar cookies on the shelves. As appetizing as that sounds...

Or in December when Target threw open the doors and filled every last crevice with red and white Saint Valen-tiny memorabilia.

OR January, when our local grocery store started to convince me that if I didn't pre-order my red roses RIGHT NOW, I'd be sorry, grow an awkward and unexplainable fungus on my foot, and die a lonely old maid.

Nope.  It's today.

So my husband... my dear, sweet, beautiful husband... took me to IHOP for lunch and then (yes, it actually gets better) we went to Sam's Club... to buy a printer.

I know. 

You don't have to say it.

Romance is alive and well, in the metro.

So in return, I smoothed down the hair on my legs and made Pumpkin Tiramasu.

What you'll need:
1 1/2 Cups whipping cream
1 Package of gelatin
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 Cup pumpkin puree
2 Packages ladyfingers or a loaf of pound cake, cut into "finger" sized strips
1/4+ Cup coffee liqueur (I used Sheridans, which is just about the best coffee chocolate flavored liqueur out there)
Crushed toffee bars (Buy four.  Eat one.  Use two for the tiramisu.  Stash the other for that day.)

Dissolve gelatin in about 1/4 Cup whipping cream. Pour remainder whipping cream and gelatin-ized cream together, and beat with sugar, until peaks form. Add mascarpone cheese and pumpkin, and beat just until filling is smooth.

Line the bottom of a springform pan (my springform is on the small side, and it still works wonderfully) with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with a generous few tablespoons of liqueur. But don't be so generous, that there's none left for the juice glass that you may or may not have filled, for yourself.  Spread half of the filling over the ladyfingers.

Repeat with the second package ladyfingers, remaining coffee liqueur, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight or at least, 6-8 hours.

It's beautiful, it's lovely, and Saint Valentine would be proud.

Proud, no doubt, that we've run his name and his message, through the chocolate and candy heart mud.

But anyway...

I pray you know love today... from a spouse, a partner, a dear friend, or a family member.  I hope your dog or your cat can take a few minutes out of their busy, busy lives to show you how much you mean to them.  But most of all, I hope you love yourself today... despite the fungus.

Happy Valentine's Day!!!

Gettin' Fancy: Pumpkin Cake with Honey Creamcheese Frosting

Well, it's time to pull out my purdy dress. 

My cousin is getting married today. 

What is it about weddings, that turn regular, down-to-earth women, into little girls who "sqeeeee" at the mention of ballgown dresses and tiny after dinner mints? Made out of cream cheese. (sigh)

Or that turn naturally reserved, happily-married women, into blushing bride-wanna-be-agains?

What is it about weddings, that turn sweatpant wearing, mascara-on-a-good-day, hair in a ponytail type women, into giddy "mercy me, what am I gonna wear," sort of a women?

I mean for the love of all that's holy.  The wedding is in Arkansas.  If I get shoes on this morning, it'll be a step in the right direction.

(I didn't mean that.  I have friends... I have family... in Arkansas.  Not one of them has ever been shoeless in my presence.)

Anyway, to celebrate this festive and fancy occasion, I have Pumpkin Cake with a Honey Cream Cheese Frosting. (There are lots of folks on the Internet who do this cake... but I'll attribute it to Martha Stewart, since "she is to weddings," what "AARON RODGERS IS TO GREENBAY!!!!!!!"  Sorry.  Had to.)

What you'll need:

cake
1/2 Cup butter, melted
1 Tablespoon pumpkin-pie spice (still trying to work my way through it)
1 Teaspoon cinnamon
Dash or two of nutmeg
2 Eggs
1 1/2 Cups sugar
2 1/2 Cups pumpkin puree
2 1/2 Cups all-purpose flour
2 Teaspoons baking soda

frosting
1/4 Cup butter
8 Oz. reduced fat cream cheese
1/4 Cup honey
1 Teaspoon cinnamon

Preheat oven to 350 degrees and spray a 9-inch square baking pan with non-stick baking spray.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth. Pour into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth. Spread top of cooled cake.  I didn't, and it slid all around like it was trying to escape.

 
 
 
 
 
 
 
 
 
 
 
 
 
Okay.  So it's no wedding cake.
 
Not even close. 
 
But the honey does add a flavor that I don't often pair with pumpkin and the cake is so moist, it was hard to tell when it was done... so make sure you cook it thoroughly... and enjoy! 
 
Now, I need to go find something to wear, that has deep pockets...there are cream cheese mints to be stashed!

Day 24: Pumpkin Cupcakes with Cream Cheese Frosting

I read somewhere that the difference between a muffin and a cupcake, is that cupcakes have fancier clothes and better accessories.

I'm not sure why it took me so long to make cupcakes with my pumpkin puree... since cupcakes are sort of what got me into the blogging world. I suppose I didn't wanna come off as predictable. Because I assure you, I am anything but predictable. Aside from the fact that I get up every morning at 6:15 (except Sunday's when it's 5:15 -- see, you didn't see that comin'...I'm unpredictable), pop out of bed, take a shower, go downstairs, start the coffee, go back up stairs, pull out the lotion and the hair gel, put on my (previously chosen) underpants, black dress pants (sometimes I mix it up with grey), shirt, socks and shoes (in that order, thank you very much), walk to the bathroom, set out the same five pieces of makeup, have a morning po...

You know what, TMI...I'll stop right there.

What I'm getting at is this... predictability is underrated. There's something to be said about knowing how your day is going to end. Why do we celebrate those risk takers... those folks that live by the seat of their pants... those youngin's that don't know and don't care, what tomorrow brings?

Probably because, at the end of the day, they wear cuter clothes and better accessories.

*sigh*

So, here's the predictable Pumpkin Cupcake (but check out her accessories!):

2 Cups all-purpose flour
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon ground cinnamon
1/4 Teaspoon nutmeg
1 Cup packed light-brown sugar
1 Cup granulated sugar
1 Cup (2 sticks) unsalted butter, melted and cooled
4 Large eggs, lightly beaten
1 Cup pumpkin puree

1/2 Cup sour cream

Preheat oven to 350* and line your cupcake pan. In the new mixer you got for Christmas... (yep, still rubbing that in!) mix together brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and mix until smooth. Add and mix on low, the pumpkin puree and sour cream. Fill your liners about 3/4 full (they will mushroom a bit, but I like that look... if you don't, reduce the amount in each liner to 1/2, and you should get a pretty even cake). Bake about 18-20 minutes or until your tester comes out clean.

While they're cooking, make your cream cheese frosting. You'll need:

1/2 Cup (1 stick) butter, room temp

1 Package cream cheese, room temp (a helpful hint: if the butter or the cream cheese is too cold, your cream cheese won't cream properly and will be "lumpy")

1 and 1/2 Teaspoon vanilla

1 Lb. powered sugar

Mix all this together... and mix it good.

While that's mixing, chop some walnuts. They're good for your heart... Omega 3's and all that.

And this is what you'll get:

Not bad (we'd both give them an A-) for predictability. Don't knock it.

Day 17: Pumpkin Cake Truffles

Cake balls. Cake truffles. Little drops of heaven. Sweet goodness.

Whatever you wanna call them... they'll respond.

I'm in a bit of a time crunch. So I did that which is deplorable. That which might get me kicked out of the cooking blog-o-sphere. That which causes me to hang my head in shame (but not too heavily)...

I used a cake mix. *gasp*














I know. Let the flogging begin.

Now that you're over it, this is how I got it done (and on a holiday, none the less!).

What you'll need:

1 Yellow cake mix and everything it calls for (like the oil and eggs) but NOT the water
2 Cups of pumpkin puree
1/2 Teaspoon pumpkin pie spice
2 Cups vanilla or buttercream frosting
Dipping chocolate

Bake cake until the top bounces back. Turn the cake out and crumble it up. While it's still hot, add one can of premade frosting or approximately 2 Cups of your favorite homemade stuff. Mix this together until you can't see any of the frosting left. Seal it in an airtight container and let it cool completely; you can even throw it in the freezer if you're getting impatient.

When you're ready and the cake has cooled, shape the cake into balls and throw them back in the freezer. I suggest using a plate, rather than actually throwing them.. but you do whatever tickles your fancy. While they sit in the freezer (and think about what they've done), melt some dipping chocolate.

Now the fun begins! Dip your pumpkin cake balls into the chocolate and let harden. You might want to double dip them for that great, extra crunch!

I give these a B... I think you'll start to see a trend with the B's. I'm beginning to tire of pumpkin. I hate to say it, but it's true. Brett would give these a B-/C+... he's actually more tired of pumpkin, than I. But my Dad gives them a B+... and that makes me smile, on this Thanksgiving eve, as I sit in my parents home with a full tummy, Mom clanking away in the kitchen, and my Dad munching on my Pumpkin Cake Truffles/Cake Balls.... Rest well turkey lovers! And may you dream of pumpkin pie!!!

Day 12: Pumpkin Roll

Day three. Still no end in sight, to my dishwasher-less plight... (Hey! That rhymed!)

The days are bad - I won't deny it - but the morning light helps shed a little hope on our situation. We can turn our heads, play like the dirty dishes aren't there... walk out the door to our day jobs.

But the nights... oh, the nights... they are the worst. The dishes teeter precariously on the edge of the counter. The evenings milk glasses taunt me from the dinner table. And then... there's the sound of hot running water, the soap bubbles in my eyes, the pruned hands that no longer look like my own... *sniff*

This, I come home to.

I find some comfort in knowing that others before me, have overcome these deplorable conditions. I shall live another day to see clean dishes and a working dishwasher. When that day will come... I do not know... but I SHALL, see that day. (Picture me, standing in a dress made from curtains, holding up a radish...yeah, that's how sincere I am.)
++++++++++++++++++++++++++

Yeah, so things have been a little rough around here lately. I kid of course... I KNOW I'm blessed to have water, let alone hot water that comes on when I want it to and is clean enough to drink straight from the tap. All sarcasm aside, I do know how lucky I am.

But it has made me consider using copious amounts of butter and/or oil in everything that I cook -- you know, so that things don't stick. Not because it makes things so yummy.

So today, I decided to try my hand at a Pumpkin Roll. Ironically enough, the recipe came off of a can of Libby's pumpkin puree! AND doesn't use a single drop of oil or butter!

Anyway...

What you'll need:

1/4 Cup powdered sugar (to sprinkle on towel)
3/4 Cup all-purpose flour
1/2 Teaspoon baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon ground cinnamon
1/2 Teaspoon ground cloves (yuck.)
1/4 Teaspoon salt
3 Large eggs
1 Cup granulated sugar
2/3 Cup pumpkin puree
1 Cup walnuts, chopped (optional)

Filling:

1 Pkg. (8 oz.) cream cheese, at room temperature
1 Cup powdered sugar, sifted
6 Tablespoons butter or margarine, softened
1 Teaspoon vanilla extract

Preheat oven to 375° F. Grease a 15 x 10-inch jelly-roll pan (I don't even know what a jelly roll pan is... so just use a rimmed cookie sheet); line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. I always wish there was a camera on me, when I do this. I have no doubt, that my facial expressions are priceless. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Let cook completely.

Filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in mixer bowl until smooth. Fold in your chopped nuts. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

What grade do I give this Pumpkin Roll? It's a classic... a solid B.