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Boo! Part 1 of 50 ways to Frighten Your Husband

Posted Oct 30 2008 11:00am

**************************************************************************** Halloween Fright: A Play in One Act

Scene: 7:08 a.m., the day before Halloween, morning of child's preschool Halloween party.

The kitchen of a middle-class home, USA. Strains of Sesame Street audible. Bowls of icing, muffins tins, and paper baking cups strewn across counter tops. Wife stands on kitchen chair in state of dishabille ( costumer's note: jeans, bra, fuzzy socks, haphazard ponytail), camera in hand, photographing cupcakes.

Gorgeous, immaculate husband enters stage right.

Husband: (extended pause) "Uhhh...have you fed the cat?"

Toddler enters stage left, clutching chocolate-filled piping bag. Face is covered in chocolate.

Toddler: "More chocolate, Mommy?"

Curtain closes; applause.

Enlightened Pumpkin Cupcakes

I strongly advise keeping a can of pumpkin in the pantry at all times: it opens the door to all manner of healthy and delicious baked goods with minimal effort. This particular recipe originates from a Libby's Pumpkin cookbook brochure I procured in my mid-twenties. I think I have made just about every recipe it contains. I have significantly tweaked this from the original; I call them cupcakes here, but you can call them muffins, too, and eat them for breakfast.

I confess I was not paying attention as I stirred together the icing for these cupcakes this morning. But the ingredients are simple: powdered sugar and milk. Given the hour (6:15 a.m.) and my pre-caffeinated state, I didn't bother sifting the powdered sugar; I just kept stirring until all the lumpy-bumpiness was gone, then smoothed over the tops of the cakes. After dressing myself partway, I returned to the kitchen where I melted some chocolate in the microwave and piped in semi-decorative manner over the icing. Happy Halloween!

1 and 1/2 cups white whole wheat flour (or all-purpose flour)
1 cup packed light brown sugar
1 and 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup canned solid-pack pumpkin
1/2 cup lowfat buttermilk
2 large eggs
1/4 cup canola oil
2 teaspoons vanilla

Preheat oven to 375°F.

In a large bowl whisk the flour, brown sugar, cinnamon, ginger, baking soda, baking powder and salt.

In a medium bowl whisk the pumpkin, buttermilk, eggs, canola oil, and vanilla. Add pumpkin mixture to flour mixture, stirring with a wooden spoon just until moist. Spoon batter into 16 muffin cups lined with paper liners.

Bake 18-20 minutes or until cakes spring back when touched lightly in center. Cool completely on a wire rack. Makes 16 small cupcakes.

Nutrition per Serving (1 unfrosted cupcake):
Calories 183; Fat 4.9g (poly 0.3g, mono 1.4g, sat 3.1g); Protein 3.2g; Cholesterol 24mg; Carbohydrate 37.5g; Fiber 3.8; Sodium 159mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)
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