Editorial
Front Page - Friday, October 8, 2010
Kay's Cooking Corner
Kay Bona
Stop and think about October for a few moments – close your eyes while doing so (well, maybe not, cause then you couldn’t read my story!) Beautiful yellow, red, orange and gold trees, fall squashes, pumpkin, and other fruits and vegetables, cooler and windier days, the smell of smoke from farmers burning their fields, Halloween, leaves covering the ground and crunching beneath your feet, ghosts, goblins – trick-or-treating…lots to think about in just one little month. Lots of stuff to enjoy in just 31 short days of time!
I remember when my Mom and Dad moved to Mountain Home, Ark. One evening during the fall, I called to see what they were up to. Their answer was, “sitting out on the front porch watching the sunset, and listening to the walnuts fall from the trees and thump to the ground. Then the squirrels run up and grab them then dash off to their nest.”
Simple pleasures – totally unforgettable memories. And I think they did that on more than one occasion. Fall – October especially – is one of my favorite months, and during this time, I wouldn’t want to live anywhere other than where I live right now. The beauty of the Ozarks and the Quachitas are about to explode with amazing colors.
This past week my neighbor called to invite me to visit a pumpkin patch with her and her girls. I wasn’t at home at the time, but that is something I would have loved doing. I love pumpkins – and now with all the hybrids, there are so many different kinds!
I have a great pumpkin cupcake recipe for you today, one that after you get the cupcakes made, decorating them with your kids would be another wonderful memory. There are so many different options on decorations that all you need it to put them out on the table and let your child’s imagination (or your inner child’s imagination) take over!
Have fun…and enjoy this fall!
Spiced Pumpkin Cupcakes
Cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. freshly grated
nutmeg
1/4 tsp. ground cloves
1 tsp. salt
3/4 cup chopped walnuts
3/4 cup raisins
1 can 15 oz. solid-packed
pumpkin (about 1 3/4
cups)
1 1/4 cup granulated sugar
1 cup firmly packed dark
brown sugar
1 cup canola blend oil
4 eggs, room temperature
Frosting:
14 oz. pure white
chocolate, grated
12 oz. cream cheese, room
temperature, cut into
tablespoon-size pieces
1 1/2 sticks unsalted
butter, room temperature,
cut into tablespoon-size
pieces
Food coloring; Colored sugars; decorating pens
Preheat an oven to 350 de-
grees F. Line three 12-cup
muffin tins with decorative cup-
cake papers. In a large bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture, coating well. (This keeps them from sinking to the bottom of the muffins.) In another large bowl, whisk together the pumpkin, sugars and oil. Add the eggs one at a time, whisking after each addition. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined. Don’t over-mix – that will make the muffins tough. Fill the muffin cups about three-fourths full and bake until they are golden and a toothpick inserted into the center comes out clean, about 20-25 minutes. Place the pans on a wire rack and let cool for 10 minutes. Remove the cupcakes from the pans and allow to cool completely.
To make frosting, in a double boiler (or in microwave), melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth. Add the chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread one to two tbs. frosting over each cupcake and decorate with colored sugars and decorating pens.
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