Sunday, October 10, 2010
All summer the bees are drawn.
They are enamoured with those huge intensely pumpkin yellow blossoms and travel blossom to blossom all over my garden.
Bees of all shapes and sizes.
Huge black ones, tiny little ones and substantial furry honey bees all living together peacefully hovering about 8 inches following the path of the vines.
1 (18.25 ounce) package yellow cake mix
1 (15 ounce) can pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2.In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
3.Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Find it here
But here is the recipe I made last night. It turned out very well and I used fresh pumpkin. Here's how I did it. I microwaved the pumpkin for 3 minutes just as it grew out of the garden stem and all. Then I took the pumpkin and poked a few knife holes in it, I was afraid it would explode, then I microwaved it for three more minutes. Then I cut the stem off. (It is a beauty, and I want to try to use it in a prim stuffed pumpkin project I have in mind). I returned it to the microwave and blasted it for three more minutes.
Then I took it and quartered it and removed the seeds and pulp (I used rubber gloves because it is rather hot by now) and put it in the micro again for the last 5 minutes covered -to steam a little. Then it was ready to peel (so easy to peel now, the peel is a hard shell that flakes off rather than peels off)
Fresh pumpkin is really fibrous so I food processed the pumpkin with the eggs sugar and oil in the recipe and it turned into the most amazing custard like stuff that you can eat with a spoon... the cook has some privileges you know... and then I could mix the batter by hand.
Ah, the finer things in life!
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