Thursday, October 13, 2011

Dear Yoga Booty,

Hmmm...this pleasant Sunday morning, the house is quiet, the birds are singing outside the kitchen window, and Apollo is actually stretched out looking like the Estate dog he's intended to be.  Typically this would be an ideal moment to roll out the Yoga mat and find some glorious union between body and mind.  However, mastering the ideal "pumpkin loaf" beckons equally as strong.  I mean it's like Starbucks is taunting me!  Everywhere I turn I see the signs, "Pumpkin Spice Latte Returns".  It's that time of year again, friends.  You know, when you can get a Starbucks Pumpkin Loaf and a Pumpkin Latte for breakfast, and then later that night wind down the evening with Blue Moon's Pumpkin Ale.  I LOVE the fall!!!
So the real question I must ask myself this morning is this, "Sarah Lyn, which is more important to you??  Are you gonna go for a 'yoga booty' or a 'pumpkin loaf/latte/ale-harvest comfort kinda booty'???"
I can yoga tomorrow!

Recipe Attempt #1
1Preheat oven to 350 F.
2Butter and flour two 9x5x3 loaf pans or muffin tins.
3Beat sugar and oil in a large bowl to blend.
4Mix in eggs and pumpkin.
5Sift four, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder into another large bowl.
6Stir into pumpkin mixture in 2 additions.
7Divide batter equally among prepared pans (muffin tins).
8Bake until tester comes out clean, about 1 hour for loaves, 20 min for muffins.
9Transfer to cooling racks and cool for 10 minutes.
10Turn out onto racks and cool completely.Gather Up:

1 ½ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cloves
¼ teaspoon allspice
½ teaspoon salt
4 eggs
1 cup sugar
¼ cup brown sugar
½ teaspoon vanilla
¾ cup pumpkin puree
¾ cup canola oil
¼ cup chopped pumpkin seeds, optional

(Recipe #1 was a success!  Anne and Charlotte are fans, too.  Baking and good friends go together like peas and carrots, or  Ford and Chevy!)

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