Too many words for Facebook & Twitterville


I’m proud to say all we got was a rush job on stripping the fall leaves out of our trees.  We’re going to have some Cowbellion de Rakin to do after the ground dries up.    We never lost power (LOVE UNDERGROUND UTILITIES) and thanks to frequent pruning no limbs were injured in the making of this “frankenstorm”.

The eye passed right over us.   The wind gusts probably never topped 40-50 mph out here, and we got about 8-10 inches of rain in 24 hours.  It wasn’t much of a hurricane, but baby, it was C-O-L-D.  At midnight, it was 40 degrees here in N0VA*, and snowing on our mountain in West Virginia.  You won’t see that in the average coastal hurricane.

*Northern Virginia suburbs of Washington, DC..

Yesterday I cooked a fabulous chicken rosemary in the oven.  The leftovers are going into a pie for lunch.  For dessert last night, I was thinking about the combination of pumpkin and chocolate.  At this time of year, who isn’t thinking about pumpkin?  I’m buying a couple of cans every time I go to the grocery store.  It’s high in fiber, relatively low in carbohydrates and I love it.

Pinterest to the rescue.  I found the recipe below, followed it to the source, then read the reviews to find a better version.  Hubby was skeptical.  He’s not a pumpkin fan.  He even refused to lick the batter spoon–a first for him.

A skeptic is convinced–pumpkin and chocolate go together.

The original blogger recommended Ghiradelli chocolate chips and I heartily agree.  I happened to have had a bag on hand, although mine were dark chocolate and not the milk chocolate she recommended.  The larger drops really made the difference.  They are almost as big (but not quite as yummy) as Wilbur Buds.  (If you ever go to Hershey, PA or Pennsylvania Amish country, do yourself a favor and go by the Wilbur Chocolate Factory and get some Buds.  They make Hershey Kisses taste like mud in comparison.)

I sprinkled sugar seasoned with cinnamon, mace* and ginger onto the batter before baking.  Oh–I also substitute mace for nutmeg in my baking.  Hubby doesn’t like nutmeg.  Mace gives the same quality but is sweeter and not as strong.  Mace, don’t you know, is made from the feathery inner husk outside the nutmeg seed.  I also put in the whole can of pumpkin; it added about an extra 1/2 cup and made the batter a bit more moist.  They really are MUCH more moist than they look in the photo.  Without spraying the food with glycerin it’s difficult to make food look moist in a photo. (That’s why there’s a fork in the picture.  You can see the cake clinging to the fork.  It’s so moist it’s really more like cake than bars.)

Serve it warm with a good vanilla ice cream and watch his eyes water.


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