Pumpkin Loaf Cake with Spiced Pepitas

I tend to underestimate things.  I forgot how delicious a slice of moist, spicy cake can be on a cool day in January. I have made this cake three times already since the first time I made it, I think I underestimated how little self-control I'd have around it.

One of the habits I'm trying to break this year is having big, big plans for something and having only a small window of time to get it all done.  You see I need some of my free time back because I have lots of other pans on the fire.  Besides the regular hustle and bustle around here, my daughter is graduating from college in May and I'm planning a 50th anniversary party for my parents.  It's going to be an exciting year, I just want to make sure I spread out the work and don't get all stressed out.

I already underestimated how easy it would be to pick a venue.  I spent way too many hours on the phone, internet, and scouting locations and still have more to look at this week.  You see I was married back in prehistoric times and I am not too hip on that stuff anymore.

This weekend my dryer finally gave up its fight. I've only had it for 8 years, but had both units repaired multiple times.  (Please don't make me go into my "they just don't make things like they used to spiel", I already feel ancient enough.) After having a heated argument with the dryer over whether or not it wanted to go for a spin I finally decided it wasn't worth it.  I figured I'd just run down and pick out a new set, in and out.  Except for when I got to the appliance store they had dozens of them and I knew my plan for a quick stop just flew out the window. Luckily a couple of hours later I had a set picked out, so much for all the other things on my list.

I totally underestimated how fast my dogs can stink up the sheets if I let them in the bed like I did this morning. There was no school today and I thought I'll just stay in here a bit and it will be relaxing and I can get a little work done.  Wrong, I usually ignore my dogs cries to join me, but I caved and now I have to wash the sheets again and forgot I don't get the new dryer till Thursday.  See how easy it is for plans to fall to apart.

Making another Pumpkin Loaf Cake however turned out to be a brilliant use of my time and made it seem like all things worked themselves out in the wash.  (I couldn't help myself the washer left itself wide open for that one.)

Pumpkin Cake:
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup pumpkin puree
2 large eggs, lightly beaten
1/3 cup milk
6 tablespoon coconut oil, melted (or vegetable or canola oil will work too)

Glaze:

1/2 cup powdered sugar 

2-3 teaspoons milk 

Cayenne spiced pepitas: 

1/3 cup Pepitas 

Coconut or No-stick spray 

Pinch ground cayenne pepper 

Pinch ground allspice 

Preheat oven to 350 degrees F. 

Combine flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl and whisk together to combine. Add pumpkin, eggs, milk, and coconut oil and stir until well combined. 

Pour mixture into a greased loaf pan. 

Bake in 350 degree F oven for 50-60 minutes until a toothpick comes out clean.  Let cool.

Heat pepitas in a small skillet on medium heat, spray the pepitas with a little spray and sprinkle with ground allspice and cayenne pepper.  The nuts only need a few minutes.  Set aside.

Mix powdered sugar and milk and drizzle over bread with a spoon. Sprinkle the nuts all over the top.

p.s.a.  Be sure and wash your hands after handling the nuts, I don't want any of you to touch and burn your eyes like some lady over here did.

Enjoy,

Gina

Pumpkin Ice Cream and Pepita Macaron Ice Cream Sandwiches

I have no idea where this week went; I was having so much fun working on a special Halloween project for none other than the Queen of Cake Pops Bakerella that I lost all track of time.  I can't wait to tell you all about it and share it with you when I'm finished.  But keeping up with the extra hours I've been putting in left me in need of a little something sweet.  "I need sugar" my body screamed!  Maybe yours doesn't scream that, but mine does. 

I've been working on Halloween decorations and costumes overdrive and a little ice cream and cookies sounded so good.  I spent a good two hours going back and forth over which one to make, when I decided, why argue about it I'll have both.  I'm pretty good at problem solving I must say. 

Pumpkin Ice Cream and Roasted and Salted Pepita Macaron Ice Cream Sandwiches

Adapted from Jeni's Splendid Ice Creams at Home.

8 ounces roasted and salted pepitas

2 1/2 cups confectioners' sugar

3/4 cup egg whites (from 6 to 7 large eggs) at room temperature

1/4 tsp. fine sea salt

1/2 cup plus 2 tablespoons granulated sugar

A few drops of green food coloring

1 container pumpkin ice cream

1/2 cup chopped roasted and salted pepitas for rolling 

Line a large baking sheet with parchment paper.  Use a 3" biscuit or cookie cutter as a guide, trace 12 circles on the paper.  Turn the sheet of parchment over.

Grind the nuts with 1/4 cup of the confectioners' sugar in a food processor until a fine nut flour forms; do not allow the mixture to become a paste.  Add the remaining 2 1/4 cups confectioners' sugar and pulse just until incorporated.  Sift to remove any large pieces.

Whip the egg whites and salt in the bowl of a stand mixer until frothy.  (Or use a hand mixer.)  While the mixer is running, slowly add the granulated sugar.  Beat on high speed until the meringue is shiny and holds medium peaks, about 5 minutes.

Fold 1/3 of the whites into the pepita mixture at a time and add food coloring, fold until no more white is showing.

Fit a pastry bag with a 1/4" tip or a freezer bag with the tip cut off.  Pipe the batter in circles starting from the center and working to the outside.

Let the cookies sit at room temperature for 30 minutes to dry.  

Preheat the oven to 300 degrees F.  Bake for 18-20 minutes, rotating the tray halfway through, until they have risen slightly, remove and let cool completely.

To assemble the sandwiches:

Place 6 macarons upside down and add a scoop of softened ice cream on top and a cookie on top of that and slowly press down.  Roll in the chopped pepitas and wrap in plastic wrap and put in the freezer.

The recipe said it makes 12 cookies, but I ended up with quite a few more than that, oh well the more the merrier when it comes to cookies.

Did I mention the Queen was hungry and when she ate one of her subjects the rest of her court went running to the freezer for cover? 

Enjoy,

Gina

My Daughter's Favorite - Banana, Chocolate Chip and Walnut Muffins

Do your kids have that one special thing they ask for over and over again?  Well for my younger daughter, its banana muffins and they must have chocolate chips and walnuts in there too.  College girl is back up at school, it's just her and me now and even though I was trying to cut back on the sweets; how could I say no to a muffin request.

Besides I had these hideous looking bananas staring at me on the counter.  I think they contracted the rare banana-spot-itious.  I always think how do they get this disease, come to think of it I didn't see them break out with this rash until I brought home some sexy pears and sat them next the bananas.  Do you think the bananas had a rash of jealousy?  Isn't it funny how we food writing people love to only photograph pretty food?  As ugly as these were, I felt they had a smile only a mother could love.

Banana, Chocolate Chip and Walnut Muffins

1 3/4 cups all-purpose flour

2/3 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/3 cup unsalted butter, melted

2 tbsp. milk

2 large eggs

3 ripe bananas, smashed

1/4 cup walnuts, chopped

1/3 cup semi-sweet chocolate chips

In a bowl or mixer add flour, sugar, baking powder and baking soda, salt, melted butter, milk, eggs, smashed bananas and mix until combined.  (Some dark rum would be a great substitute for the milk).

Next add the walnuts and chocolate chips and stir in by hand.

Spray a mini muffin pan with non-stick spray and fill each cup full of batter.  Bake in a 350 degree F oven for 10-11 minutes, until a tooth pick comes out clean.

Makes 24 mini muffins.

That guy in the front with the smirk on his face and beady eyes was just begging to be eaten.  Don't worry folks; it was done quickly and humanely. 

I'm going share a few easy things with you this week, because this momma is darn tired.  I'm sure all of you are in the same boat with school starting and fall creeping up on us so quickly.  Go, relax, make some muffins and curl up on the couch.

Enjoy,

Gina