Friday, November 12, 2010
More Color of November
The squash, Delicata, acorn and Gold Nugget, harvested a few days ago after our first light frost.
My current knitting project, Brooke's Column of Leaves Hat pattern, using my last skein of a yarn I made awhile ago. A friend gave me a lovely yarn she had bought in Italy, and I plied it with a single of my handspun to create this yarn, the color of November.
And there's something about baking in November that draws me to recipes beginning with, "melt 1 stick of butter." Like these pumpkin Chocolate Chip mini-muffins. You SO want to make these, with or without the almonds. They are really great for make ahead, or take along, breakfasts or snacks. I take them to family reunions, and overnight visits, add them to gift baskets, and send them in care and holiday packages. I have been making them for years, being a big fan of all things pumpkin, and even those who are not big fans of pumpkin like them. Of course, when I say pumpkin, I mean a sugar pumpkin or squash, and not a jack-o-lantern pumpkin. These muffins were made with the leftovers from a baked Gold Nugget -good texture, not too moist, vividly orange and excellent flavor.
Pumpkin Chocolate Chip Muffins
Adapted from Muffins by Elizabeth Alston
1/2 c. butter
Cool and add:
1 c. mashed squash or pumpkin
1 c. chocolate chips
1 1/3 c. flour
1 c. sugar
1 1/2 t. cinnamon
1/2 t. each nutmeg, ginger, allspice and cloves
1 t. baking soda
1/4 t. salt
1/2 c. sliced or chopped, slivered almonds (optional)
Fold pumpkin mix into flour mix just until moistened. Scoop into greased or paper-lined muffin cups (12 regular size or 24 mini). Bake 350 degrees, 20-25 minutes (13-15 minutes for mini-muffins), Cool on rack and store in airtight container, preferably for one to two days.
Butterscotch Brownies from a recipe in a 1960's Ladies Home Journal Cookbook that I bought at a yard sale while on a camping trip with my Auntie Marilyn and toddler daughter. Butterscotch Brownies plus walnuts and chocolate chips make Congo Bars. These are worthy of the Dessert Queen, herself.
Melt in a pot:
1/2 c. butter
Add: 2 c. brown sugar (almost a 1 lb. bag)
Stir to dissolve. Beat in:
2 eggs -one at a time
1 t. vanilla
In a bowl mix:
1 c. flour
1 t. salt
2 t. baking powder
Add and stir until mixed well. In all honesty, I just add the flour and all into the pot, giving it a quick fluff before stirring.
1 c. chopped walnuts (gathered and given to me by my Auntie Marilyn. I so appreciate them -and her!)
1/2 - 1 c. chocolate chips
Pour into a greased 9 x 13 inch Pyrex dish and bake 325-350 for 25 minutes. Cool a bit and cut into bars.