I am feelin’ this mocha biscuit cake, y’all. And I gotta tell ya: I have a soft spot for desserts that come together easily…and this dessert falls into that category.
No Bake Mocha Biscuit Cake
All Things Thursday: Severed Head Wedding Cake Edition
Happy All Things Thursday!
Bienvenue! Got some news for you.
Last weekend, the owner of a bakery got married and made her own wedding cake. The catch? It was the perfect rendition of her and her husband’s decapitated heads. Kinda cool. Save the bloody neck wound for me! (Huffington Post)
Recently, a British family bought some bananas only to find they were home to a group of Brazilian Wandering Spiders. According to the Guinness Book of World Records they are the most venomous type of spider. Say what now? When that family went grocery shopping they were looking for potassium, not the afterlife. (Huffington Post)
If you’re not into coffee, there are other ways of staying awake. I give you Caffeinated Hot Sauce . Where was this stuff when I was cramming for midterms? (Huffington Post)
On the recipe front…
If given the choice between tater tots and fries I will always choose fries. But if I’m trying to ‘low carb’ it, I would definitely give these Cauliflower Tater Tots a try. (Skinny Taste)
I love that is cold enough for hearty stews. Well, not really…today it was 88 degrees! When it gets a little cooler I’ll be making this Turkey Sweet Potato Chili. (Skinny Taste)
For someone who loves peanut butter so much, how is it that I’ve never made diy Peanut Butter Cups. Gotta get on that. (The Kitchn).
I’d love to make Timpano a la ‘Big Night’, but it seems like the most arduous task. Let’s say I put in the work and make it happen. Does that mean Stanley Tucci and Tony Shaloub will show up at my house? If only… (Food52)
Feeling a bit lazy so it’s time for leftovers. Who’s in for some chicken and broccoli? Until we meet again, my friends.
Cauliflower is nothing but cabbage with a college education.
Mark Twain
Decadent Pumpkin Butter & My Problem with Vegetarians
I try to get along with everybody.
I have no problems with those who attach ‘-arian’ to their preferred foods. I know that there are all kinds: pescatarians, meatatarians, flexitarians(you might have to google this one), etc..
A few of my friends are vegetarian and they bother me a bit. It’s not because they don’t eat meat. I mean…people should eat whatever the hell they wanna eat, right? If you tell me you’re a vegetarian, I understand you. Everything’s clear. What you’re saying is “I don’t eat things with a face”. I get it. Then my so called ‘vegetarian’ friends turn around, shove fried fish in their mouths and wonder why I have that wtf? look on my face. Um, it’s because I’m thinking…wtf?
While sitting in class one day, I asked the girl behind me why this was so. You see, she also refers to herself as a vegetarian but eats fish. She also eats chicken enchiladas, but that’s a whole other issue altogether…and yes, I gave her my wtf? face.
This fish-eating girl refers to herself as a vegetarian because most people don’t know the meaning of the word ‘pescatarian’.
pescatarian (noun): one whose diet includes fish, but no other meat
As per Merriam Webster, just in case you didn’t know.
Instead of trying to explain their dietary choices to people, pescatarians exclaim, “I’m a vegetarian.” and bypass the whole here’s-a-list-of-the-things-I-don’t-eat scene. I see. People are dumb ignorant and they don’t want to waste your time or theirs. Gotcha. So I guess my problem really isn’t with the pescatarians, but the idiots to whom they’re constantly explaining themselves. Oops, my bad. Well, at least I already knew the name for people who eat fish, but not meat. Can I have my trophy now, please?
Well, here’s a little something that both vegetarians and pescatarians can enjoy, unless they’re allergic to pumpkin or something: decadent pumpkin butter. It’s Fall and people are crazy about pumpkin butter. I must admit, I am one of those people. Decadent pumpkin butter is loaded with brown sugar. Also, it’s a staple in my house during this time of year. Why? Pumpkin Chocolate Chunk cookies, plain and simple.
There are tons of recipes out there for healthy pumpkin butter. There’s even some you can make in you’re Crockpot; but I’m going in the opposite direction for this one. I learned to make my pumpkin butter on the stove. It’s a bit labor-intensive, but it produces the results that I desire.
You see, canned pumpkin puree is perfect for bread and muffins because of its water content, but not so much for cookies. In order to produce a crunchy pumpkin cookie with a chewy interior, you must reduce the water content of your puree. Trust. It’s easy to comprehend…unlike a vegetarian who eats chicken enchiladas. I’ll never understand that.
Decadent Pumpkin Butter Recipe
Decadent Pumpkin Butter
Prep time
Cook time
Total time
Makes ~2¼ cups Pumpkin Butter || Note: This recipe can easily be halved.
Author: Mondo
Ingredients
- 1 large can pumpkin puree, 29 ounces
- 2 c brown sugar
Instructions
- Mix pumpkin puree and brown sugar in a large pan set to medium high heat.
- Set your timer for 45 minutes.
- In the beginning stir every few minutes.
- At about halfway through, turn heat to medium low and stir more frequently.
- The pumpkin butter is ready when it has turned a deep orange-brown color and been reduced by about 40%.
- Let cool and store in an airtight container in the refrigerator for up to two weeks.
Decadent Pumpkin Butter Photo Notes
by David
Mondo had little faith in my ability to bring out the beauty of this decadent pumpkin butter, but I was up to the challenge. This stuff wasn’t going to win any beauty pageants, but with the right props and a little studio lighting, I had confidence I could get the job done.
Setup
Like the nerdy high school girl in the movies who takes off her glasses and suddenly becomes the hot chic, pumpkin butter transforms into something special when hit with the right light. The key to this lighting is understanding that pumpkin butter is a reflective object with texture. As such, you’re not really photographing the object, but instead, the reflections on the object. To make these pretty reflections, I decided to go with a big light.
Lighting
I love the look of a big light, but big light can be expensive. If I had the dough, I would have had a team of grips set up a giant silk and blast a few cinema lights through it, but unfortunately, that wasn’t an option. Instead, I went with a monolight pointed into a wall 45 degrees behind the subject. Once I had this going, I filled out the set with a 60″ Softlighter for on-axis fill and a white bounce card to reduce contrast. With this setup, the pumpkin butter became three dimensional with bright specularity on the edges and soft fill light in the crevices.
Wrap Up
The final element came into play with Mondo’s choice of color. She threw down a natural wood block and made the most out of a 99 cent orange bowl we found at an estate sale. It was the perfect choice that tied everything together. With the color, props, and lighting nailed, I was able to get the final exposure in less than 10 shots.
Set Shot
Tech Notes
Camera: Nikon D90
Lens: Tamron 17-50mm 2.8
Strobes: White Lightning x1600
Tripod: Manfrotto
ISO: 200
Focal Length: 50mm
Shutter: 125
Aperture: f/11
All Things Thursday: The Witch that Stole Halloween Edition
Happy All Things Thursday!
And…
Happy Halloween! Bring on the candy, please.
On this glorious night we watch scary movies and consume ridiculous amounts of candy. I love it. Unfortunately, a North Dakota woman doesn’t feel the same. Apparently, she’ll be giving out ‘fat letters‘ to kids she deems ‘moderately obese’ this year. What the what? Way to pile on the shame, lady bitch. Can you guess how the kids are going to deal with that? Yeah, they’ll still be stuffing their faces with Halloween candy, but now it’ll be for all the wrong reasons. Well done. (Huffington Post)
There’s a possibility that a Sriracha shortage is forthcoming in America. Apparently, the factory that makes it emits pungent fumes, which burns the throats and eyes of the townsfolk of Irwindale. The city is trying to shut the factory down. When I read about it I almost cried, then ran to the kitchen to check my current stash. I mean…I don’t want these people to suffer, but…how about you guys take one for the team? (Huffington Post)
On the recipe front…
I must add this Pumpkin Pie with a Chocolate Crust to my collection of all things pumpkin. (Spoon Fork Bacon)
While I’m at it, I’ll need to add this Pumpkin Sage Polenta, as well. (The Kitchn)
These Dulce de Leche Brownies look divine. I’m going to bake them and consume them all by myself. Don’t judge. (Two Peas and her Pod)
What I really wanted for breakfast this morning was Goat Cheese and Chives Grits. What I got instead was lukewarm tea and a head cold. (The Kitchn)
Lately, I’ve been making these Pumpkin Waffles quite a bit. I think I’ll switch it up and make some Pumpkin Buttermilk Pancakes. Who wants to join me? (No. 2 Pencil and Baking Bites, respectively.)
Now, if you’ll excuse me, I’m going back to bed. I need sleep…plus, the last season of Damages.
P.S. Please save the Kit Kats, Snickers, and Butterfingers for me.
If humans had genuine courage, they’d wear their costumes everyday of the year, not just on Halloween.
Douglas Coupland
Happy National Chocolate Day
Happy National Chocolate Day!
Why didn’t I know about this earlier? I should be ashamed of myself, as chocolate and I have been BFFs for ages. Not to worry, there are plenty of great chocolate recipes out there for me and you. So, get ready to gorge yourselves.
I’ve been revisiting this recipe for months. Don’t you just love Twix bars? There’s even a pumpkin version. What? (Back to the Cutting Board)
These Salted Caramel and Nutella Stuffed Double Chocolate Chip cookies seem to be very popular. There must be a great reason, right?(Top with Cinnamon)
You could always make your favorite cupcake and top it with Salted Sour Cream Ganache. That’s what I’d do.
Can someone make this Devil’s Food Cake for me? It looks scary and decadent…perfect for Halloween. (Design Sponge)
If chocolate and mint is your thing, you can get crazy with these cookies. (Martha Stewart)
All in all, I’ll probably end my day with this Gooey Chocolate Cake…topped with a humongous scoop of coffee ice cream…’cause that’s how I’d like to roll. (Joy the Baker)
Enjoy!
If there’s no chocolate in Heaven, I’m not going.
Jane Seabrook
All Things Thursday: Flatulence Free Undies Edition
Konnichiwa, my friends!
It’s time for another All Things Thursday! It’s been a full week and I have plenty to share.
Let’s see. How shall I put this? Ladies and gentleman, I present to you…’fart-free draws’. Well, that’s not what they’re called but that’s what they do. Apparently, there’s a British company that makes underwear that comes with a funk filter. Yes, you read that correctly. They’re called Shreddies, underwear which is made of chemical warfare suit technology. So…you can fart up a storm and none will be the wiser. Well, then…it’s good to see warfare technology battle our most important threat…gas.
Scientists in Argentina have found a way to harness natural gas from cow burps. You know, for when we have a serious energy crisis. Um…ok. Seriously, can somebody tell me why there’s so much news about ‘gas’?
I didn’t start eating eggplant until about five years ago. When I did I realized what a versatile vegetable it is. I can see Roasted Eggplant Spaghetti with Miso Brown Butter Sauce in my immediate future. The title alone has me intrigued. (Cookie and Kate)
Currently, I’m working on a pumpkin shortbread cookie, which is awesome if you want something with a nice crunch. Although, most of the time I want a soft cookie that I can really sink my teeth into: Soft Glazed Pumpkin Sugar Cookie. (Lauren’s Latest)
Not sure why I haven’t posted about this Pumpkin Bread. I’ve been eating it every day for breakfast for the last week. Seriously, just make it. (Alexandra’s Kitchen)
How bad do I want to make this skull art for Halloween? Pretty freakin’ bad. (A Beautiful Mess) I could add it to my collection of DIY Halloween stuff. Last year, I made this bomb-ass wreath. (The Art of Doing Stuff)
Feeling pretty good, y’all. Fall is finally here (re: thank goodness) and I couldn’t keep myself from playing hookie today. I’ve got cool weather, hot tea and Jack Skellington slippers on my feet. Color me thankful for the little things in life.
Have a great weekend!
P.S. If you can, check out Wait Until Dark at the Geffen Playhouse. I enjoyed watching it live, but nobody’s as scary as Alan Arkin playing the role of Roat. The show runs until November 17th.
My doctor told me to stop having intimate dinners for four. Unless there are three other people.
Orson Welles
(photo credit: David Mayerhofer)