Did you have a happy Thanksgiving, Canadian friends? 2.0 and I did. We spent Thanksgiving Sunday with The Beaucoups, and Thanksgiving Monday with The Ocean Family. We ate a lot. And guess what? Nope. Guess again. Nope. Guess again! No! What’s wrong with you? Okay, I’ll just tell you. I’ve been doing some thinking, and I’ve decided to get smart. Like, really smart. And I’m going to give you a gift. The gift of movita’s genius. I know. You just peed your pants a little.
In the beginning, most of the recipes I posted on this here blog were adapted from other sources, with a smattering of movita gems in between. A lot of bloggers do this – and don’t get me wrong, it’s totally awesome. Taking a recipe and then making it a little more… you. This entire blog started with a smattering of ideas that had no real direction, but recently has developed into something a little more… me. (Read: food obsessed.) And now we’ve got this little thing going on where I tell you all about what we eat here at the Cat Farm, and you keep pretending to find it interesting. And sure, I could tell you to get off the damn computer and live a real life, but how would that benefit me?
This blog has become something of a love affair. I think about it – and you – all of the time. I picture you eating my recipes in your pyjamas. Oops! You just dribbled some sauce down your chin. Oh no! You got some on your Huey Lewis t-shirt. Yah, that’s right, let the dog lick it off…
I spend a lot of time searching for recipes that I think we’ll all like. Then I test them out, and tweak when I feel it’s necessary. And then I take about 150 photos, sit in front of the computer sobbing, and choose a couple to slap up on the world wide web. And all of this photographing and testing of recipes has left me wanting to give you a little more. Because I love you. Don’t feel awkward. Come here, you! Embrace me.
In recent months, I’ve become more and more excited about cooking and most especially, baking. I’m really into the how-tos, the science of, and the art of developing recipes. Basically, I’m falling deeper and deeper into the pit of loserdom that is me. I have started doing some research into the science of baking and cooking. Are you pickin’ up what I’m puttin’ down? I’m basically my own culinary school. Books, people! I’m reading books. And taking classes. And perusing what other geniuses are posting on the interweb. Oh, and I’m learning a little more about photography. Have you noticed that the photos are actually in focus now, and most are actually of the intended subject? That’s what edumication will do for you. And sure, there will be loads of people out there who will always know way more than me, but that’s okay. I don’t know them personally.
Wondering how this affects you? Well, I’m gunna lay it out for ya. I have inherited a large number of recipes, mostly from family, that are basically a list of ingredients with absolutely no cooking/baking instructions. 2.0′s mother, Jackie, is a great source of what are essentially shopping lists with no other procedural information. She’ll hand me a card with a recipe for, say, whoopie pies. It will have a list of ingredients and quantities. I will flip the card over. There is nothing else written. I will ask for the rest of the recipe. Jackie will stare blankly at me. I will then ask her about the procedure, and she’ll say things like, “yah, sure, you could cream the butter,” or, “I dunno, I guess you could combine the dry ingredients first.” But she says it like I’m crazy. And you’ve gotta believe me, you want some of these recipes – these shopping lists that are passed onto me. But if you’re like me, you’ll probably want to know exactly what to do with that list to create a little magic. Correction: a lot of magic.
So, because a mere listing of ingredients is not protected under copyright laws, and certainly doesn’t constitute a recipe or procedure, I’m going to develop some of these shopping lists into… well, actual recipes. movita tested recipes. Exciting, right? And I’m going to try my hand at developing some recipes from scratch. Total scratch, yo. movita originals, if you will. And because a recipe’s directions and added instructions become copywrited by law, I will basically own
your asses these recipes, thus ensuring that I am indeed a legend when I die/get assassinated. (Because famous people are assassinated.)
So, I’ve started testing recipes. Fun,right? And you can try the recipes and let me know if you like them. And if you don’t, you can jam it. (Kidding.) (Sort of.) (Not really.)
So, let’s begin, shall we? These pumpkin cheesecake muffins are perfectly delightful! And the recipe was handed down to me (with half-assed instructions) by Rosie Beaucoup. She’s my mummy. And sure, there are lots of pumpkin muffin recipes out there, but this one has a sweet cream cheese filling in the centre. So it’s better than the other recipes out there. And it’s movita tested! The recipes yields about 2 dozen muffins, so you can put some in the freezer. If you have extra batter, and not enough filling, just make a few plain pumpkin muffins for the jerk in your family who says he doesn’t like cream cheese.
Okay. That’s enough. Your eyes are sore. We’ll talk again later this week. I’m outtie.
UPDATE: I’M GOING TO BAKING SCHOOL IN SEPTEMBER 2012! Sometimes dreams do come true…
. . .
Pumpkin Cheesecake Muffins
adapted from a recipe handed down by Rosie Beaucoup
Yields about 24 muffins.
For the muffin batter:
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon cinnamon
- 4 eggs
- 2 cups granulated sugar
- 1 1/2 cups oil
- 1 3/4 cups pureed pumpkin
For the filling:
- 1 package (8 oz.) cream cheese
- 1/3 cup granulated sugar
For the topping (optional):
- brown sugar
Preheat oven to 350°F. Grease or line 24 muffin wells (2 standard size muffin pans).
Begin by making the filling. Cream together the cream cheese and 1/3 cup sugar until light and fluffy. Set aside.
Next, make the muffin batter. Whisk together the flour, salt, baking powder, baking soda and cinnamon in a medium sized bowl, and set aside.
In the bowl of your stand mixer, beat the eggs lightly on medium speed (you could also do this with a hand mixer or by hand). Then add 2 cups of sugar, oil, and the pumpkin puree. Beat well on medium speed (1-2 minutes).
Add the flour mixture to the pumpkin mixture, and blend well.
To assemble the muffins, fill muffin wells halfway with batter. Add a dollop of filling (about a teaspoon) and top with remaining batter. Sprinkle brown sugar lightly over top of muffins (if using).
Bake 15-20 minutes, until a golden brown hue appears and muffins are springy to the touch.