Monday, November 2, 2009
H1N1, Christmas is Coming, Thanksgiving First
As I told you, we had our H1N1 shots on Friday and we were told by both the doc and the receptionist that we would have sore arms. I do, very sore, red and swollen at the injection site, so I am glad the doctor insisted on vaccinating me in the left arm. No way I could bowl with it as it currently is. Matt, however, has no red mark, no soreness, no swelling, nothing. Grrrrr. This, by the way, from a man who has never had a hangover either. Well now I am even unhappier - I keep getting messages from friends on Facebook saying that they haven't had a sore arm either. Why was I singled out for such a distinction? I hope you are suitably impressed, yesterday I did all of my Christmas cards, around 70 of them. Certain of my friends, please note. It would be nice to get your card before Christmas, LOL. I admit, I do it the easy way, I print my own cards, print the labels and the return labels and then assemble everything. I don't have the stamps yet of course and I haven't licked 'em and sticked 'em yet. Will do that in small batches. Well, here's a different take on pumpkin, I guess practically anything can be used in cakes these days, I know a neighbour used to make tomato soup cake and then there are all the banana and zucchini cakes, but I have never heard of pumpkin in a cake before. I personally don't like Pumpkin Pie, but this might be a very tasty way of eating pumpkin as a dessert. To make it I would have to go buy me a bundt pan; just might be worth thinking about. For those of you who are not on this continent, the US has yet to celebrate its Thanksgiving which is on November 25, so there are lots of recipes coming out for a Thanksgiving meal. You'll notice this is another of those 16 serving recommendations - I don't think so somehow. I am wondering now if you couldn't just make it as a regular cake instead of a bundt? Just might try that. Glazed Chocolate-Pumpkin Bundt Cake From EatingWell: October/November 2006 You don't have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses puréed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors. 16 servings Ingredients Cake * 1 cup all-purpose, flour * 3/4 cup whole-wheat pastry flour * 1 cup granulated sugar * 3/4 cup unsweetened cocoa powder, (not Dutch-process) * 1 1/2 teaspoons baking powder * 1 1/2 teaspoons baking soda * 1 teaspoon pumpkin pie spice * 1/4 teaspoon salt * 1 cup nonfat buttermilk * 1 15-ounce can unsweetened pumpkin puree * 3/4 cup dark brown sugar, packed * 1 large egg, at room temperature * 1 large egg white, at room temperature * 1/4 cup canola oil * 1/4 cup light corn syrup * 1 tablespoon vanilla extract Glaze & Garnish * 1/2 cup packed confectioners' sugar * 1 tablespoon nonfat buttermilk * 2 tablespoons mini chocolate chips, or toasted chopped nuts (see Tip) Preparation 1. To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray. 2. Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. 3. Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan. 4. Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours. 5. To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist. Tips & Notes * Make Ahead Tip: Prepare through Step 4 up to 1 day ahead. Glaze and garnish (Step 5) shortly before serving. Equipment: 12-cup Bundt pan * Tips: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. * To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Have a great day.