Monday, December 12, 2011

2 delicious pumpkin cakes from one batch of batter

I'm starting to put a dent in the large stock of frozen pumpkin puree that's taken up all my freezer space.

Here we have a chocolate chip pumpkin sheet:
And a pumpkin bundt with a lemon glaze:

Pumpkin cake:


6 eggs
3/4C vegetable oil
1/2C melted butter
1 1/2tsp vanilla
3 1/2 C pumpkin puree
3C sugar
3 1/4C all purpose flour
1 1/2tsp. baking soda
1 1/2tsp. salt
I dont measure things like spices so just go by preference. I'd say a general of about 1 1/2tsp each;
cinnamon (I added quite about of cinnamon, just 'cause I love it.)
all spice

semi sweet chocolate chips
lemon juice
powdered sugar

Preheat oven 350*.Mix eggs, oil, butter, sugar, vanilla, and pumpkin. Mix in dry ingredients.

Pour half of the batter into an oiled sheet cake pan and evenly sprinkle with chocolate chips.

Pour the rest into an oiled bundt pan.

Put both cakes in oven and bake about 30 minutes or until they pass the toothpick test.
The bundt will take alittle longer because its thicker, about 40-45 minutes.

Cool completely.
Remove bundt from pan
mix together about 1/2C powdered sugar and 2 tbsp. lemon juice. Add more lemon juice until it's pourable and pour evenly over completely cooled bundt.


baby carrots and the beginning of the end of the Fall radishes

The weather here is finally starting to get Wintery and I love it. We had alittle bit of wet snow but it only lasted about an hour.

The garden is still kicking. The kale is big and the lettuce is colorful. The beets are a couple weeks away and I'm down to my last few rows of radishes. Here's this morning's gatherins'...
These radishes are probably gonna go into tonight's stir-fry.

The frost is slowly starting to get at the leaves but theyre not dead yet.

The carrots are big enough, that theyre thinnings are nice garden treats....

Theyre bite size and SOOOOO sweet. I have high hopes for the atomic red, but since some pesky animal decided to dig the day after I put out the cosmic purple I can only hope for a handful of them.

We dehydrated some of the tender young kale which was heavenly!

Theyre perfect chip size and delicious dipped in salsa, or crumbled over soup or pasta.

I just washed them, tore off the tougher stems, soaked them in olive oil, lemon juice, cumin, garlic powder and salt for about 30 minutes. Then threw them on the dehydrator racks and let them do theyre thing for a couple of hours. rotating the racks periodically. So Tasty.