I’m Baaack!

Well, you knew I couldn’t stay away too long. Despite being a hard-working, continent-trotting consultant now, I cannot deny my inner chef. So, therefore I must blog again.

It looks as though we’re coming up on the One Year Anniversary of Buttercream Dreams. No surprise there since my thoughts always turn to cooking and baking in the around this time of year.

I’m kind of preoccupied, at the moment, with pumpkin cupcakes. This, because I plan to make some for the neighborhood kids for Halloween. Here’s a recipe I’ll be testing out over the weekend. Why don’t you test it too, and let me know what you think. (Yes, I stole this from someone named Ted.)

Ted’s Pumpkin Bread
1 tsp baking soda
¾ tsp salt
1 ½ cups sugar
1 ¾ cups flour
1 tsp cinnamon
½ tsp cloves
1/8 tsp ground ginger
½ cup vegetable oil
1/3 cup water
1 cup pumpkin puree
2 eggs

Preheat oven to 325 degrees.

Sift together baking soda, salt, sugar, flour, cinnamon, cloves, and ginger. in a separate bowl mix together oil, water, and pumpkin puree. Blend dry ingredients into pumpkin mixture. blend in two eggs. pour into a 5X9 loaf pan and bake for approximately 1 hour and 10 minutes. If making cupcakes, use cupcake pans and liners filled just slightly less than halfway leaving room for the frosting. Bake for 25 minutes until a toothpick comes out clean.

I’m looking for a good cream cheese frosting recipe to top these, so if anyone has one please share!