Wednesday, January 5, 2011

Before it's too late...

If anyone out there is like me, and in the middle of July craves cold weather and all of its delicacies, you are vastly disappointed to go into the store and find not a single can of pumpkin puree.  Not one is found, despite the magnanimous holiday displays, and the deepest discounts in November's turkey rush.  I can even find organic pumpkin at $1 a can at Walmart in December, and yet in July there is nothing.  NOTHING, I say.  This year, I am not going to be thwarted in the stickiness of summer.  I bought 3, 32 oz. cans of the stuff during my last trip to the grocery store (I had 4, but I put one back so that my guilt doesn't keep me up at night).  So, this summer, the pumpkin pancake party is at my 85 degree house.  Bring a chair, a bathing suit, and some blotting papers (hate for you to be dewy in the pics).

Calendar.  Mark it.

Or you can use your pumpkin now and make this delicious cake.  Really, really delicious.

This is a pumpkin cake, covered in maple cream cheese frosting.  I didn't vary the recipe one bit from the one found here:

I love this website.  It is sooo easy to use, and the back stories on the desserts are really interesting.  I don't recommend the pound cake recipe, and please don't try to make vanilla pudding with anything less than whole milk.  Just saying.

By the way, this cake does not bake up very thick.  I made some extra frosting and cut the two layers into four to give it some height.  I chopped up some dried cranberries and loaded the sides for some color, but that cranberry in the middle was a regret.  It looks like some sort of impolite protrusion from above.  Like a belly button, one you wish you didn't have.  By the way, here is the frosting recipe I use.

Whipped Cream Cheese Frosting

1 stick butter, softened
8 oz. cream cheese (full fat, softened)
1/4 c whipping cream, cold
1 t vanilla (I used 1/2 t vanilla and 1 t maple flavoring- not imitation)
1 box powdered sugar, SIFTED

Blend the butter and cream cheese together.  With your mixer on low, incorporate the powdered sugar until not lumpy.  Add the flavoring, and really whip that stuff for 20 seconds or so.  In a separate bowl, whip the cream until you have stiff peaks, and then gently fold it into the frosting.  I love this addition, as it detracts slightly from the sweetness, and gives what can be a very dense frosting some levity.

Sorry, giggle break while my two year-old sniffs my rear end.  I dunno.

Anyway, another picture...

Thanks, everyone.  Night night.

Rachel Bee

PS.  Belly button...

1 comment:

  1. LOVE these pics!! Looks so beautiful & yummy.