Wednesday, October 1, 2008
Everything is Coming up Pumpkin!
Poor Mr Puffy had to have wee bit of surgery on his toe last week. Quite upsetting for all of us. But not to worry, he's doing great and his vet was very impressed with how well he handled the procedure. In fact, he seems to really like Mr Puffy.
However, I don't think it can be fairly said that Mr Puffy shares his warm opinion. I'm afraid Mr Puffy came home with all kinds of complaints. While he has no complaints of the procedure itself he complained that the room service was erratic and slow; the food was not at all what he's accustomed too; and his room was noisy and did not have a view. Oh dear. I received quite the earful on the way home in the car. Mr Puffy's advice to you all - if it says Veterinarian on the door - keep driving. It's much better to stay at the Holiday Inn!
It's Pumpkin Time
Every Fall I make lots of pumpkin goodies and this is my favorite pumpkin treat. Unlike the pumpkin bread I shared last year, this is a sweet treat and a great choice for those occasions when you need to bring a dessert.
Pumpkin Chocolate Chips Squares
It's a Martha Stewart Recipe found here (with just 1 or 2 clarifications and steps that I find helpful).
2 cups all purpose flour
1 tablespoon pumpkin-pie spice (or a mixture of: 1 1/2 teaspoons cinnamon; 1/2 teaspoon ginger; 1/2 teaspoon nutmeg, and 1/4 teaspoon each allspice and ground cloves. I've reduced these measurements considerably from the original recipe so that they equal 1 tablespoon of spice in total)
1 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
1 & 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (Note: It calls for 1 cup - not 1 can! Also use pure pumpkin puree and not pumpkin pie filling)
1 package (12 ounce) semisweet chocolate chips
1. Preheat oven to 350 degrees. Line bottom and sides of a 9x13 inch baking pan with foil, leaving an overhang on all sides.
2. With electric mixer, cream butter and sugar on medium to high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled).
3. Remove from mixer and mix in dry ingredients with wooden spoon until just combined. Fold in Chocolate chips. This is what I would describe as a dry batter. Don't worry - it will bake up very moist because of the pumpkin.
4. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes.
5. Cool completely in pan. When cool lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Needle Felting and Fairies.....
Here's a sneak peek at a needle felting kit I bought. It's a kit to make a magic pumpkin and the seller Fairie Bling ,an etsy shop dedicated to all those who still believe, included some of her signature fairie bling. Fortunately, I know a little fairy who was in need of just such a gift and is now happily ensconced in her bling. I've never tried needle felting before and I can't wait to make the magic pumpkin - it certainly looks easy enough!
Bell Curve Skirt Update
Although I have finished my Bell Curve Skirt I am not quite ready to show you pictures because I've decided it's going to need to be lined. Yes, it will definitely need to be lined before I take pictures. This is a family friendly blog after all!
Lastly, I hope you are all enjoying the start of Fall and will have a chance to enjoy some of the treats and experiences of the season such as visiting a pumpkin patch to select your Halloween Pumpkin! Be sure to write that one down on your to-do list.