Time for the Yummies

The Book:  A Reliable Wife by Robert Goolrick

No...it’s not an manual on how to get a reliable wife nor is it a manual on how to be a reliable wife.   It’s a book about a woman who answers an ad to go from chicago to BFE Wisconsin.  it’s about a lonely man who puts out an ad for a reliable wife.  he doesn’t ask for love, just a partner for companionship and life.  but there is a twist.....there is always a twist......

it’s a good read.  quick.  i read it on my trip to the Kokanee Glacier Cabin.  it was a rest day and i pretty much powered through this book.  i did get some flak for the title of the book. 

the food:  Midwestern Fare

Bets and Rog are hosting....it’ll be midwesterner’s fare of meat and potatoes.  of course, the rest os us will be bring things that are relates to the book.  the occasional blue bottle, the oysters and champagne, beets....

i however will be bringing...Drum Roll!!!  Pumpkin Cupcakes, made from a recipe that i scoured off the web.  Since monday was Bets’ 29th birthday, i asked Rog what her favorite cake flavor is.  Pumpkin was the reply.  hopefully these will turn out okay. 


i always love testing recipes on my friends.  ha!  i did learn one thing after this recipe, i really like the stand mixer.  :D  i used sara's 70s chic stand mixer and it was rad.  i made the batter and frosting in almost no time.     i really wished i had photos to post....but one will have to wait....

Pumpkin Cupcakes from Smitten Kitchen
[http://smittenkitchen.com/2008/11/pumpkin-cupcakes]

Pumpkin Cupcakes With Maple–Cream Cheese Frosting
Adapted from David Leite (http://leitesculinaria.com/)

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup


Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5
minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg,
cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition.
Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in
the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to
get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake
the cakes until a toothpick inserted into the center comes out clean, about 20 to 25
minutes. Cool the cupcakes on racks completely.

Make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake,
frost the top of one cake, place the other cake on top. Frost the sides and top, swirling
decoratively. Refrigerate the cake for 30 minutes to set up frosting.