24 October 2011


Driving through the countryside in out small slice of Michigan, you can't help but notice the fields full of autumnal color in every shade of orange imaginable.  Pumpkins are everywhere!  I purchased 12 pie pumpkins (they have to last through December!) on the side of the road last week!

 John and I took Pierre for an hour on the farm where he can run and sniff, and learn to come when called!  None of us were willing to cross the "bridge" over the creek!  I remember when it had boards over it...

If you haven't tried my Pumpkin Fondue from last year, here is the link, it is SO fantastic and looks outstanding!   It's a great dish to share!

This week I made some lovely pumpkin bread and muffins from the same recipe.  I picked up these super sweet paper cups for a coffeehouse touch!

I am slicing the bread into thick 1 1/2 inch slabs and individually wrapping them for the freezer.  This gives me the opportunity to just bring out a slice at a time for breakfast or dessert.  I LOVE to whip a bit of mascarpone cheese (Italian triple creme) with a sprinkle of sugar and cinnamon to dollop on a slice of this quick bread!

A few weeks ago I picked up a cheap pepper grinder and filled it with small chunks of unsweetened chocolate, Belgian rock sugar and roasted coffee beans.  It has been a fun and tasty topping for homemade lattes, hot chocolate and baked goods.  I think it would also be lovely finely ground to top my pumpkin muffins and bread!

This is an old standby recipe for me.  I don't remember where it came from some 20+ years ago.  I love that it's a big batch, easily making 12 generous cupcakes and a 9X5 loaf pan, or 2 loaf pans.  These also taste fantastic when you add chopped nuts, dried cranberries or chocolate! 


3 cups sugar
1 cup vegetable oil
4 eggs
1 can pumpkin puree (15 ounces)
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
1 teaspoon each: ground cinnamon, nutmeg, allspice
2/3 cup water

Preheat oven to 350 degrees.

In a large mixing bowl combine sugar, oil and eggs.  Beat until combined and smooth.  Add pumpkin and all dry ingredients and beat to combine about 1 minute.  Add water and any additions like nuts or chocolate and stir to combine.

Pour batter into lined or greased pans.  Bake loaf pans for 50-60 minutes, cupcakes for 35-40 minutes depending upon fullness.  

1 comment:

  1. I love the idea of using a pepper grinder for a chocolate/sugar/coffee bean topping. Brilliant! It's still too hot here to feel like Autumn. Bleah.