Time to Myself Fail - Mom Syndrome

There are so many things a Mom SHOULD do when she gets a day to herself. She SHOULD curl up and read one of the many books she has been wanting to read. She SHOULD pamper herself with a pot of tea while she reads. She SHOULD treat herself to a bubble bath complete with candles and relaxing music. The reality is that while lying in the tub she gets grossed out at the state of the bathroom and ends up scrubbing the place top to bottom. As long as she's doing that, she may as well run the vacuum and mop the hardwoods and kitchen. Oh hey, if she's doing the floors in the kitchen she may as well clean that room too. Then it's 'holy shit! The kitchen is clean! I'm going to bake!'  It is called Mom Syndrome and I know many ladies who suffer and don't even know there is a name for it!

It really is a steep hill to slide down. Planning a day of r & r and doing all that. Thank goodness I make a point of NEVER touching the laundry. SIGH.......damn you Mom Syndrome!!!!!!

In case you haven't guessed, I did get the day to myself today. The boys went to Comic Con (they even bought me a shirt!) and I had planned to finish a book and relax in my jammies. That didn't quite happen. Well, staying in my Jammies all day did.

I did however manage to Make some delectable pumpkin scones today. I used this recipe from Taste of Home to use up some leftover pumpkin I had kicking around. I actually did not have any pumpkin pie spice but I used a mixture of cinnamon, ginger, nutmeg, and allspice. Everything turned out delicious.

Pumpkin scones from Taste of Home

• 4-1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 4 teaspoons baking powder
• 3 teaspoons pumpkin pie spice (I used a mixture of 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg, 1/2 tsp allspice
• 1 teaspoon ground cinnamon 
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup cold butter
• 2 eggs
• 1-1/4 cups canned pumpkin
• 1/2 cup milk plus 1/4 cup for brushing before baking

Preheat oven to 400 F

In a large bowl, mix together the dry ingredients. Use the large holes on a grater, grate the butter into the dry ingredients and mix to coat the butter with flour. You want a mixture that is crumbly with small pieces if butter throughout.

In another bowl, mix together the wet ingredients until it looks like a mass of gloppy pumpkin.

Add the wet ingredients to the dry and start mixing.  You will end up with a mass of messiness.

Turn this messiness onto the counter and press it flat. Fold it over onto itself (the best you can at this point)  and press. Keep folding and pressing until it forms a nice rectangle of scone goodness. This folding is how you get the tasty and flaky layers of buttery goodness.Pat the dough into a long rectangle. Cut into 8 squares then cut each square into 2 triangles so you have 16 wedges.

Transfer the wedges to a baking sheet, brush with milk and bake for 12 to 15 minutes or until golden brown. Transfer to a cooling rack.

Mix together some icing sugar with a small amount of milk to make a glaze to drizzle over the cooled scones. You can even add some pumpkin pie spice to the glaze.

I managed to make enough of these to freeze for breakfasts and snacks this week!

Until next time, stay warm and eat well.   (and rest up!)

The Tastiest, Easiest Fudgey Pumpkin Cookies Ever and an Epic Battle

Gratuitous fudgey pumpkin cookie shot....something to look forward to....

The Nephew slept over Saturday night so I got to spend my birthday with my 3 favourite guys....Hubby, the Boy, and the Nephew! We watched a movie, watched the nephew get over tired from going to 2 other birthday celebrations, and had a massive Nerf dart gun battle. You know you are in trouble when you see this:

Or this.....

The poor little guy, because of the cast, he needed help loading gun for EVERY shot! It still didn't stop him from chasing the Boy into the bathroom and cornering him in the tub though!

Darts were flying everywhere!!

Eventually though, snacks were needed....energy was needed to keep up the battle.....

And to keep everyone happy!

A happy Nephew and his pirate loot!

The moment I saw these, I knew I had to make them.  I have made them twice now.  Since Sunday.  It is only Tuesday.  Hubby did take some to work and I did some to my mother in law's for supper last night. Cleo Coyle not only writes the Coffee House Mysteries, she manages to whip up some very tasty treats!  Cleo did a guest post on Dying for Chocolate and that post introduced me to Chocolate Fudge Pumpkin Cookies.  You only need a few items from the pantry to make these.

A box of devil's food cake mix, a can of pumpkin, vanilla, and chocolate chips!!!  For the glaze, all you need is butter, water, pumpkin pie spice, orange colouring, vanilla, and icing sugar. Seriously.....go to the dying for chocolate link, get the recipe, and make these....then go to the Coffee House Mysteries link and check things out.

Mix the mix, pumpkin, and vanilla

Keep mixing....it will come together

Add the chocolate chips

Scoop and bake

Make the glaze

Drizzle with Glaze

Seriously, make these cookies.....I dare you!!

Make sure to check out the blog hop for Melt in you Mouth Monday over at Make Ahead Meals!!

Until next time, stay warm and eat well!

A Pumpkin Fell into My Cart!!!

I popped into the store this evening to pick up "just a couple of things" and left with a pumpkin....you know how it goes.  They didn't have the hair product I was looking for so I bought food related items instead....sigh.  I just really fell in love with fall, pumpkins, and pumpkin seeds! That's right, I just wanted to roast the pumpkin seeds....some roasted/pureed pumpkin is just a bonus.

The Boy wanted to test out some of his carving skills this evening, so I figured why not?  I killed the pumpkin and scooped out its brains then prepped the pumpkin seeds or roasting in the oven.  I used Boulder Locavore's method of roasting the seeds, they were nice a crisp!

The Boy went to work with sharp utensils and such to see what he could come up with.

When he is done, I will roast up the pumpkin flesh and have some bake worthy goodness to bake with.  This is a win-win situation.

I was somewhat disappointed with the amount of seeds in this pumpkin, but that is the chance you take when you buy only one pumpkin!!

Until next time, stay warm and eat well!

Pumpkin, spice, and everything nice

There are times when we have a very tough time being 'traditional'.  I like the idea of traditions and try to keep in touch with some of the traditions we had as kids but most of the time honoured family traditions tend to be food related.  Pumpkin pie is one of the most tasty traditions I know.  Every Thanksgiving my Mom would look after the meal and my Aunt would look after the pumpkin pies!  It always proved to be a tasty combination. I remember the excitement of the Turkey in the oven, Mom's special Scottish stuffing known simply as "Scurly", helping to mash the potatoes, and just hanging around the kitchen all day.  I wonder if I was actually helpful or just being a pest.  Dinner always seemed to turn out great!  The next big excitement of the day came as we eagerly watched our Aunt walk up the front walk with pumpki pie in hand!  I think having something like pumpkin pie saved for this time of year makes it all the better as it becomes such a treat!!

Somehow I managed to marry one of the few people I have ever met who does not like pumpkin pie. (Strangeness abound!)  My Aunt would still make her delectable pumpkin pies but she would also make brownies for my dear Hubby.  I found (and of course adapted somewhat) a recipe for a pumpkin spice cake that I bake in cupcake form.  These cupcakes are a hit with everyone (Hubby included) and have become a tradition in our house.  These are so popular that I was even asked to make them for Darryl and Mandy's Wedding!  This weekend, I have made the pumpkin spice cupcakes but to also apease the pie lovers, I have down sized the pie into tarts.  I hope they taste as good as they look.  I may have to ask my Aunt for her recipe though.  For now we will try out these.  All they need is a dallop of whipped cream!

 So many smells, tastes, and textures to remember and savour.  My only wish is be able to once again have Mom at the table with us for our delectable meal.  She is terribly missed but fondly remembered as I cook up some of the family's favourite dishes that she would only make for Thanksgiving.

Today I share with you my beloved Pumpkin spice cupcake recipe. I originally found this cake recipe from Martha Stewart.  It was an instant favourite.  I haven't made it as a cake for quite some time.  Instead I have been making cupcakes! Some of Mom's recipes may have to wait to be shared.

Pumpkin Spice Cupcakes
Printable recipe
Pre heat oven to 350degrees F.

In the bowl of your mixer combine:

• 1/3 cup canola oil
• 1 1/2 cups sugar
• 2 large eggs

Mix well until it takes on a lightened colour and is nice and smooth.

Add to the bowl and mix well:

• 1 cup pumpkin puree
• 1/2 cup warm milk

In a bowl, combine the dry ingredients:

• 1 2/3 cup flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda

Add the dry ingredients to the mixing bowl and mix with the paddle attachment until well blended.  The batter should be smooth but not overmixed...I know that doesn't make sense but bear with me!

Scoop into lined muffin tins.  Fill to about 2/3 full.  I like to use a scoop to ensure same size cupcakes.
Bake for about 20 minutes.  Test for doneness by inserting a toothpick in the centre of a cupcake.  If it comes out clean, they are done.  Cool in the pan for about 10 minutes, then remove from the muffin pan and cool on a rack.

Once these are cooled...it is time to make the icing!!!

Brown Butter icing.
Printable recipe
In a small saucepan, melt:

1/2 cup butter
Let the butter get all foamy and cook it until golden brown sediments form on the bottom of the butter.

While the butter is melting, place in a bowl:

• 2 cups icing sugar
• 2 tsps vanilla

Once the butter is a nutty brown colour, gently pour it into the bowl with the icing sugar. Make sure to leave the browned sediment in the sauce pan!!
Start mixing the icing and add:

• milk, 1 tbsp at a time until the icing is the consitency you want.  Add more milk if you want a glaze like icing.  

This icing has a nice consistency for spreading but sets quickly so it is important to use the icing right after you make it.