A food world devoted to the young chef and those young at heart

Sunday, November 13, 2011

The Cucurbit Convention

I’ve figured it out. In the year 1623, the pilgrim mothers and Wampanoag wives convened for a conference, one whose goal would one day effect mothers and children everywhere and solve the qualms centuries upon centuries of homemakers had faced: how to get their sons, daughters and, perhaps even, husbands to eat their vegetables. These brilliant females studied the data and debated the psychology, they tested, they trialed, they erred and just when there seemed to be no resolution in sight a young mother by the name of Libby™ hatched a scheme, the scheme to end all schemes. The forum, more accurately known as the Cucurbit Convention, planned to hold a fantastic feast. A meal composed of copious amounts of slow-roasted turkey, rich and hardy stuffing, fluffy bread and butter laden mashed potatoes. Each dish would entice, each dish would distract as the women skillfully intermingled their children’s plates with celery, carrots, green beans, cranberries and, most impressively, brussel sprouts. The dinner went better than ever could have been dreamed, every man, boy and girl smiled as they gobbled down their disguised nutrition but the real test was yet to come. Here the Cucurbit Convention would truly prove their mastery; they had concocted a dessert so eye appealing, so mouthwatering, so scrumptious, that once presented the attendees of the meal could hardly sit still. The pie of browned orange, dusted with cinnamon and covered in CoolWhip, the first and most nutritious dessert ever created, Pumpkin Pie was served, devoured and approved. The women had done their duty; they had given future mothers a reason to give thanks: they gave families the ability to use vegetables in dessert and by doing so opened the doors to thousands of Betty Crockers to come. The feast of Thanksgiving thus gives thanks to the invention and establishment these brave women made: pumpkin in dessert.

Hey, don’t look at me like that. That is all true!..mostly...kinda...Fine.
Whether you believe the history or not, I adore pumpkin in dessert and am going to share with you all this week:

Pumpking Cupcakes with Cream Cheese Frosting and Cinnamon
yeilds 24, more or less

• 2 cups flour

• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp coarse salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp grated nutmeg
• 1 cup brown sugar
• 1 cup sugar
• 2 sticks melted butter (cooled)
• 4 eggs (beaten)
• 1 can of pumpkin puree

Preheat oven to 350. Line cupcake pan with liners of spray and set aside.

In a small to medium bowl combine the flour, baking powder, baking soda, salt and spices. Set aside.

In a large bowl, whisk together the sugars, butter and eggs.

Add the flour mixture to the butter-sugar-egg mixture and stir until combined. Add pumpkin and stir until combined.

 Pour batter ¾ full into cupcake pan (a little more or less depending)

Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Let cool on a wire rack (if frosting, allowed to cool completely)

If frosting here is a pretty good recipe: http://www.marthastewart.com/282948/cream-cheese-frosting