punkin'

edgar is turning out to be a little whizz in the kitchen...as long as he gets to use a gadget.

although he feels that the ice cream scoop really should be used for ice cream,

he took to my muffin batter fillin' system quickly. 

i use the scoop beacuse it makes filling the tins quicker and tidier. him? 

same tool, opposite result.

'course he also likes to use the stem of a silicone whisk as a flag/microphone, so who am i to judge?



they got a bit overdone, but we managed to turn the frozen innards (thanks to my mother-in-law for converting them to pulp!) of our hallowe'en pumpins into tasty treats. 
we used our innovative tools, and the
hembruff pumpkin loaf recipe:
(this is enough batter for three small loaves, or 24 muffins...
prepare bakeware accordingly.)
now,
preheat oven to 350.
using the "muffin method" sift together into one bowl:
3 1/2 C flour
2 t baking soda
1 1/2 t salt
1 1/2 t cinnamon
1 t nutmeg
3 C sugar

in bowl number two mix:
1 C oil
4 eggs
2/3 C water
2 C pumpkin
1 C of nuts, or not.

pour bowl # two into bowl #1,
fold mixture together, do not over mix.
dole out into tins.

bake for 45ish minutes for loaves
20ish for muffins.
note above picture?  more than 20ish.