My Sunday Confession

Sometimes my experience in the kitchen is a disaster.  Friday almost ended up as one of those days.

I had invited friends over for dinner.  They were to arrive at 6:30 p.m. My menu was Spicy Fall Pumpkin Stew, Pobalano-Cucumber Salsa, Vegan Coconut Cake.  Here’s how my afternoon turned out:

2:00 Grocery shopping (forgot Peanut Butter, a staple for 2 year olds)
3:00 Start prepping Vegan Coconut Cake
3:10 Searching for Baking Powder (Where is it?)
3:15 2yo grabs coconut milk and spills it all over him and the floor
3:20 2yo demands needing the stool to help me (not helpful)
3:20 Found the Baking Powder!
3:25 Discover the gas for the oven is turned off
3:30 Call husband for directions on turning on the oven
3:31 2yo has melt down
4:00 Place cake batter in cake pans
4:05 Glance across the kitchen and realized the baking powder was CORN STARCH!
4:06 Dump cake batter bake in bowl and mix in baking powder
4:15 Cut new parchment paper for cake pans
4:30 Place batter back in cake pans
4:30 Cake goes into oven
4:40 Baby needs fed
5:00 Cut and prep pumpkin
5:15 Realize I’m out of Cheddar Cheese for pumpkin!
5:29 Cake is finished baking
5:30 Start prepping ingredients for Pumpkin Stew
5:31 Husband arrives home but needs to send out work emails
5:32 Kids are fussy and screaming
6:00 Poblano peppers makes it into the oven for broil
6:01 Text friends to ask if they could arrive at 7:00 p.m.
6:05 Husband leaves to buy Cheddar Cheese
6:30 Stop to soothe fussy baby
6:45 Husband returns with Cheese
6:50 Pumpkin Stew assembled and placed in oven.
6:55 Guests arrive.

At this point I still need to assemble the cake and Poblano-Cucumber Salsa. Luckily it was our good friends Mike and Edlyn who were joining us for dinner, and since Mike is a professional chef he helped me whip everything into shape.

But this is where my confession is given — I planned to blog about the Vegan Coconut Cake, however with my afternoon, something just wasn’t clicking. I forgot that I had changed the icing when I made it before — instead of doing a butter cream, I had done a coconut milk glaze.  Midway through mixing the icing I remembered what I did and tried a compromise — a course correction, I call it.

Not all yummy cakes turn out looking like a beauty.

It didn’t work.

Instead I ended up with a slick icing that didn’t stick to well to the cake. On top of my distractions I had placed the cake on top of the stove, which was warm, and my icing melted.

The result was a cross between a flop and ugly — fuggly.

However this fuggly cake still tasted good, even with corn starch.

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A Recipe to Impress

Spicy Fall Pumpkin Stew

Spicy Fall Pumpkin Stew

Fall is in the air and my favorite recipe of all time is from a 2008 issue of Vegetarian Times.  Spicy Fall Pumpkin Stew looks so elegant baked in a pumpkin, yet it is easy to assemble.  You’ll be sure to impress your guests with its savory flavors of cheddar cheese, cumin and garlic. The original recipe calls for cayenne pepper, however I always leave that out because I don’t like recipes that are too spicy.  Also the Poblano-Cucumber Salsa completes the meal. Enjoy!