Pumpkin Squares, Part III

I made my own version of Kate's recipe, but made them in to cupcakes so I could easily take to work for the crazy Halloween party they have (think middle school). I ran out of sugar so used a bit less, but substituted with some agave syrup and they tasted fine. I was nervous making these in a different shape, since baking is so incredibly by-the-book, and feared they wouldn't rise correctly. But they did! Everyone enjoyed, from what I have heard / seen. The recipe made about 22 cupcakes.

---Youngest

Update: Kate's October recipe: Rarebit

I just finished Julie & Julia and am fairly displeased with the book. Not at all as interesting or witty as I expected.

Not equally displeased, but not happy, with the Rarebit I made tonight. I think next time I would double the garlic and tone down the horseradish. Also, maybe use a different version of cheddar? Same goes for the beer, I might try another brand. As you can see below, I used Stone, a popular ale from SD.

--Youngest

Pumpkin Muffins

Pumpkin is so good, I really don't know why we don't bake with it all the time. This is the second time I've made these muffins from the November 2007 issue of Cooking Light, and they are perfect for breakfast or for an afternoon treat. They are best when heated under the broiler with melted butter. 

xx - Sarah

Pumpkin Squares - Redone

Your pumpkin squares looked so good that I wanted to make them, too, but I didn't want such a big amount (because I know I would end up eating them all). So, I made the recipe but instead of putting it in an 11x15 pan, I used two 9" cake pans. I reduced the sugar to 1 1/2 cups; next time I might go further to 1 1/4 or 1 cup. It was delicious, and now I have the second 9" cake in the freezer for another day.
xx - Sarah

Pumpkin Squares

A highlight of Fall: Pumpkin baked goods.  Why dont we eat these all year round?!

This recipe is from the Grupe sisters, with a couple of tweaks from me.

Cake Ingredients:
2 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 cups sugar
2 tsp cinnamon
1/4 tsp ginger

1 (16 oz) can pumpkin
4 eggs, slightly beaten
1 cup vegetable oil (I used 1/2 c oil, 1/2 c applesauce)

Frosting Ingredients:
3 oz softened cream cheese
1/2 cup butter
1 tsp milk
1/2 tsp vanilla
2 cups powdered sugar

* Combine flour through ginger
* Combine pumpkin, eggs, oil
* Add pumpkin mixture to flour mixture and stir to combine
* Bake in an 11 x 15 greased pan at 350 degrees for 20 minutes (I ended up baking for close to 45 min.)
* For frosting, beat together frosting ingredients for a few minutes until fluffy.  Spread on top of cooled pumpkin cake

-- Kate

UPDATE: Kate's October recipe - Rarebit

I've spent my entire life thinking rarebit is rare rabbit. I'm not sure why, but only since moving to London have I realized that it's a vegetarian cheese sauce, and has nothing to do with Bugs. This was a delicious and easy weeknight meal. I even saw it on the menu at the restaurant where we had lunch yesterday.

I served mine sauce over steamed broccoli and toast. It was perfect, but next time I will consider adding smoked tofu because I think it will lend a nice flavor and lots of protein. -- Sarah

Avocado soup - redone

Anniemac, you sent me this soup recipe a few months ago and I wanted to make it, but by the time I got around to it the seasons had changed and there was no way I was going to make a cold soup. So, I created a hot, vegetarian version of my own.