random amusements

Thumper took my spot!

I got up to get another cup of coffee and Thumper decided he wanted to sit on the couch where I was...he kept my remote and, apparently, was going to continue writing down Rachel Ray recipes, too...

Pumpkin Cupcakes

Okay, so maybe this was cheating, but I used a box mix to make the cupcakes. Yeah, I know, I suck. I am, however, including Aunt Martha's pumpkin cake recipe, which she makes from scratch, and, wow, is it ever good.

Pumpkin Cupcakes

1 pkg. spice cake mix (I used Betty Crocker brand)
1 (15 oz.) can pumpkin (not pie filling)
3 eggs
1/3 c. water
1/3 c. oil

Mix all ingredients with electric mixer until well blended.
Spoon into lined cupcake pan, and bake according to package directions for cupcake portions.
Allow to cool and frost with cream cheese frosting.


Aunt Martha's Pumpkin Cake

2 c. sugar
1 c. oil
1 1/2 c. pumpkin (15 oz. can)
4 eggs

Beat these ingredients together. Then add:
2 c. flour
2 t. baking soda
1/2 t. salt
2 t. cinnamon
1/4 t. ground nutmeg

Mix well and pour into prepared Bundt pan. Bake at 350˚ for 45 minutes; test with sharp knife for doneness.

Options: For pumpkin cake squares, pour batter into a 9x13 cake pan, and bake for 35-40 minutes. Top with Butter-rum glaze:

1/4 lb. butter (1 stick)
1/4 c. water
1 c. brown sugar
1/2 c. Bacardi dark rum

Melting butter in a sauce pan; stir in water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat and stir in rum. Spoon over cake, slowly.


These went with us to the Halloween party....mmmmmm.....

Pumpkin Soup

This recipe is a modified version of something I saw on FoodNetwork. Credit to Robin Miller's "Quick Fix Meals".

Pumpkin Soup



1 (15 oz.) can pure pumpkin (not pie filling) 

1 1/2 c. chicken broth

1 c. heavy cream 

1 t. ground cumin

2 bay leaves
2 T. brown sugar
2 T. butter 
Salt and ground black pepper to taste
tiny pinch of cardamom 



1. In a medium saucepan, whisk together pumpkin, broth, milk, and cumin.
2. Add bay leaves and set pan over medium heat. Season with salt and pepper; stir in brown sugar and butter.
3. Bring to a simmer. Simmer 10 minutes. Add a tiny pinch of cardamom; stir.
4. Remove from heat, remove bay leaves and season, to taste, with salt and black pepper.
5. Garnish with chopped pecans or walnuts.

LINKY:
http://www.foodnetwork.com/quick-fix-meals-with-robin-miller/index.html