{"id":7084,"date":"2020-10-24T18:53:52","date_gmt":"2020-10-24T23:53:52","guid":{"rendered":"https:\/\/www.debslunch.com\/blog\/?p=7084"},"modified":"2020-10-24T20:21:12","modified_gmt":"2020-10-25T01:21:12","slug":"pumpkin-everything","status":"publish","type":"post","link":"https:\/\/www.debslunch.com\/blog\/2020\/10\/24\/pumpkin-everything\/","title":{"rendered":"Pumpkin everything"},"content":{"rendered":"

Saturday morning I got up and while I was still in my pajamas, I baked a bunch of pumpkin stuff – well, kabocha squash really. I had a bucket of puree that was really dry, but smooth and sweet and a very pretty color. It went into pumpkin scones<\/a> and pumpkin-cranberry muffins earlier in the week. No pics of the muffins but they were my regular recipe<\/a>, and looked a lot like the ones below. The file name of the picture is libbymuff, and I suspect they were made with commercial canned pumpkin that I took home after volunteering to help to bake several thousand pumpkin pies<\/a> for the community center Thanksgiving baskets, way back in 2016. Pray God we do not repeat November 2016. I made about a dozen mini muffins that were quite cute and probably deserving of a picture but I guess they were like the second child, when the parents have gotten tired of documenting every moment of their offspring.<\/p>\n

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So here’s today’s:<\/p>\n

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Pumpkin spice Battenberg cake<\/p><\/div>\n

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Smitten Kitchen full can of pumpkin pumpkin bread (large loaf)<\/p><\/div>\n

Yes, we’ve been watching the Great British Baking Show, and that’s why I tried the Battenberg<\/a>. What would Paul Hollywood say … “the sponge is quite dense”, it didn’t rise well. The eggs and butter were too cold and I didn’t get them creamed sufficiently. He’d also probably say, “Did you practice this?” and I’d have to say no, this is<\/em> the practice. The bread is a Smitten Kitchen recipe<\/a>, a large loaf for using the whole can of pumpkin. I had been lying in bed trying to figure out how I’d soften and loosen up the 1\/4 cup of the stiff kabocha puree for the Battenberg, and finally realized the thing to do was put all I had into the food processor and mix in a little cider. That worked perfectly, and I had just the right amount for both the Battenberg and the bread. The bread has a lovely smooth soft texture, which is what I wanted for the cake. Oh, well at least one of the baked goods has it, and I guess the Battenberg wouldn’t have been as easy slice and stack into a checkerboard if it was less dense.<\/p>\n

I also discovered that my last two cans of almond paste from last year were going bad – one was moldy completely through and through; the other was starting to darken but still tasted OK so I took the extra 2 oz. I needed for wrapping the Battenberg, and threw the rest of the 10 oz. can out. Or ran it down the disposal really, although fearing 2 cans of almond paste down the disposal would surely plug up the drain. But I every time I even think of throwing food into the garbage – instead of the compost or disposal – I already feel guilty enough about it because I should be using it all, and I hear Tony Bourdain telling me he’ll turn into a hell hound and chase me down the alley<\/a> if I do. He wouldn’t be nipping at my nut sack because I don’t have one, but still it’s a fearsome thought.<\/p>\n

<\/div>","protected":false},"excerpt":{"rendered":"

Saturday morning I got up and while I was still in my pajamas, I baked a bunch of pumpkin stuff – well, kabocha squash really. I had a bucket of puree that was really dry, but smooth and sweet and a very pretty color. It went into pumpkin scones and pumpkin-cranberry muffins earlier in the … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":7088,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[194,175],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-ds83473gmail-com","4":"post-7084","6":"format-standard","7":"has-post-thumbnail","8":"category-blogpost","9":"post_tag-baking-experiments","10":"post_tag-pumpkin"},"_links":{"self":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/7084","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/comments?post=7084"}],"version-history":[{"count":5,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/7084\/revisions"}],"predecessor-version":[{"id":7092,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/posts\/7084\/revisions\/7092"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media\/7088"}],"wp:attachment":[{"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/media?parent=7084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/categories?post=7084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.debslunch.com\/blog\/wp-json\/wp\/v2\/tags?post=7084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}