Maybe just one last pumpkin dessert...

My house is noisy.  Always.

It is a symphony of singing, televisions, pots clanging, extreme emotion, dogs scratching, and usually a washer or dryer as well.  Tonight it is my son who is singing in his bed, "White Christmas" on the living room TV, "Community Season 2" in the bedroom, beds creaking, timers going off, and exuberant typing in the office.  The "Bees" are generally a quiet group everywhere else, but at home we are wide open.

I would be in a bed somewhere, except I agreed to baking a Lemon Layer Cake a few weeks ago, and here I am.  But I am tired, and I hate typing at night.  My brain is foggy.  But if I don't type tonight, you will have nothing Thanksgiving-y to read on Thanksgiving Eve; and I cannot begin to say how wrong that is.

So here I am, waiting for cake to cool, and about to share with you a dessert- the likes of which you are all to familiar with...

Pumpkin Gooey Butter Cake.  I have been baking this cake long before I knew anything about baking, as it is about as easy as pie ...er cake.  As a St. Louis native, Gooey Butter cake graced my grandmother's table at most gatherings- long before Mrs. Dean cornered the market on all things "butter."  But I have to admit, my grandmother never ate a Pumpkin Gooey Butter Cake, and I do appreciated the "Lady" for developing the recipe.

If you are one who has never made this cake, hold on to your socks, as it is amazing.  The filling tastes like pumpkin pie, only with more butter, cream cheese, and sugar in it.  The crust is nothing but cake mix, an egg, and a stick of melted butter.  I really don't like the flavor of boxed cake mix anymore, but here it adds a texture that I am not sure can be replicated elsewhere.  All in all, it's worth a try!

You can find the recipe here, as I am waaaay too sleepy and lazy to type it out.  Actually, I fell asleep while typing last night, and it is now 5:00 AM and I have so much else to do.  True story!

Anyway, Have a very Happy Thanksgiving, and I'll see you next week!

Rachel Bee

Halloween alternatives and baking in jars...

I told myself I would work out this morning, so at 4:00 AM I rose and threw on my workout clothes.  An hour later I sit here with half a slice of cake in my belly, and a very well organized closet.

And I am frustrated.  I want to work out, but the idea of giving an hour and a half of my day away to Tony Horton seems inexcusable.  There is simply too much to do.

Yesterday was Halloween, and it has received a cold shoulder from my family for a few decades.  We grew up as Christians, and my church always had a Halloween alternative.  In previous years we called it "Hallelujah Night," but in the the effort to make the peculiar seem less so, most churches simply call it a "Fall Festival."  My father is the children's pastor at my church, and he did an exquisite job with this year's event.  In times past we dressed up as Bible Characters, but now kids can dress up as just about anything tasteful.  Besides, there aren't very many notable female examples in the Bible (Ruth, Esther, Lydia, Rachel, etc.), and their costumes all look the same, generally speaking.

All games and candy aside, Halloween was something very different for our family, as it is also my little brother's birthday.  He lives in Washington DC, and this year he turned the very big 30.  I miss him desperately, and knowing he likes cake I decided to send him some.

My son and I are huge fans of Bonne Maman preserves, and the empty jars make great drinking glasses. To my husband's lament, I snagged four and baked some cake in them.

Yes, I baked cake right inside old jelly jars (le gasp! I called bonne maman "jelly").  You can bake cake in just about anything glass, and mason jars are quite popular as well.

But with no mason jars on hand, my Bonne Maman jars would have to do.   Here is a picture of them capped and ready to go.

I made some cupcakes with the remaining batter, stuck one in the mailbox, but can't figure out what to do with the rest.

I am sure I can find someone to eat them.  Pumpkin Apple Cake with Cream Cheese Frosting.

Shouldn't be a problem.

Happy Birthday Frankie.  Hey.  Hope you like pumpkin.  I needed to use it up.

Recipe tomorrow...

Rachel Bee

An exceptional sort of hot.

It is summertime, and although the living isn't exactly "easy," I couldn't be happier with the warm weather. I am sure I am not special in that I prefer summer to winter; but here in our little corner of Georgia, summer is an exceptional sort of hot.  The high 90's begin in June, and seem to stay until November (Thanksgiving is always in shorts).  The air is muggy and stale, with no cool breeze or (heck) even warm breeze to provide momentary relief.  When I made plans to move here, a man I knew (who had lived here before) cautioned, "Take whatever temperature it is here, add 10 degrees, remove the breeze, and that is the summer there." Since he had a reputation for being a jerk, I believed that comment to be typical from his jerky "Old White Man Says" soul.  However, when we pulled up to our new house in August that year, the thermometer outside read 110 degrees, and we proceeded to unload our trucks.

Drat.

Four years later, I am somewhat used to my 94 degree run, my car seats seething with the summer sizzle, and spending most afternoons indoors with a very active 3 year-old.  We turn our thermostat up to 80 (78 if we get too hot), sit in our underpants, and try not to use the oven past 10AM.

One of the pleasures of summer is all of the ripe and juicy berries, and this week blackberries were the theme.  The texture of blackberries are a little off for me, with every little juicy capsule bursting it's innards in a noisy succession, "pop, pop, pop, pop."  I can eat one or two, but the third one always weirds me out.  I do not mind them in cobbler, tarts, bars, coffee cake (when the oven does the exploding for me), or curd, as I learned this week.

I had a good cup of blackberries left over from last week's bounty, and as I hate to throw things out, I pureed them with the intention of putting the resulting goo in the freezer.  After sieving out all of the seeds, I tasted it, and was surprised at how tart it was. Immediately I pulled out some eggs and a lemon, and started making Blackberry Curd.

The result is so thick and creamy, and the perfect shade of violet.  As I had some pumpkin left over from winter, I decided to fill Pumpkin Cupcakes with it.

I pulled the remaining frosting from my Rose Cake out of the freezer, whipped it up to high-heaven, added 2 tablespoons of the curd (for color), half a slab of cream cheese and half a stick of butter.  I also threw in two cups of confectioners sugar, and then whipped and whipped until it almost had the consistency of whipped cream.

I was out of piping bags, so I slopped that frosting right on there, all willy-nilly.

I topped them with a sprinkle of cinnamon, a cinnamon stick, and a little blackberry.  So sweet!

Finally, a cross-section.  See that gorgeous purple deliciousness?  See the orangeyness (a word) of the pumpkin?  What a delightful pair!

If you have any pumpkin laying around, do make this recipe- which I will post later today (I hope) as I need to get ready for my run.

Love you all, and hope you have a great weekend!

Rachel Bee