I have a recipe for pumpkin cupcakes but… I had a butternut squash sitting here for a while that I was going to use for some savory meal that I never got around to cooking. Having substituted butternut squash in other pumpkin recipes (soup and pie), I figured a cupcake or muffin could not be too challenging a substitution.
I baked the squash, scooped out the baked “innards” and will now puree. After that I will mix it all up into a spicy cake batter and put that on top of a pepparkakor crust in cupcake papers. And, to be a whole lot like the maven of Bake It in A Cupcake, I will pop a Rolo candy (or actually in this case another substitution – these are turning into an imitation/substitution fiesta – a Norwegian copy of said caramel-filled chocolate candy, Smil) in the batter. And BAKE!
I have not quite decided on how to frost these little monsters, but we’ll see how the cupcakes turn out before plotting the finale.
Sometimes the best discoveries come when you just don’t have all the things on hand that you would normally need. Recently I wanted to make a pumpkin pie but didn’t have cream, milk or condensed milk in stock. I thought about how I might make a non-dairy version and decided a coconut milk (which I always have!) variety might work well. Not completely sure what measurements I should use, I turned to the trusty internet and discovered the most lovely website: The Shiksa in the Kitchen.
Her recipe for coconut macaroon pumpkin pie sounds perfect on every level – so it’s up next on my baking plan. (Sadly, I did not get around to making it the other day because I had only one egg.)
The site, though, is filled with fabulous stuff like pretzel challah, rum and coffee beef brisket, gouda macaroni and cheese with pine nuts and golden raisins (I’d skip the raisins – but it otherwise sounds amazing), a gorgeous Mediterranean seven-layer dip and about a million other to-die-for recipes complete with mouthwatering pictures, and step-by-step instructions on how to do just about everything.
The Shiksa site does it for me in particular because I’m a baker through and through but not that creative or adventurous when it comes to cooking – so the recipes here for cooking actual food pique my interest and actually make me want to go in the kitchen and try stuff out. I’m in love.