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Oh My Goodness! Or simply: Is it really October?
October 11, 2010 - Taste Buds
JUST WHERE did September go? Or, as a matter of fact, where did the entire summer get to? Oh my goodness! It seems like only yesterday The Buds were planting their "Better Home and Gardens" award worthy flower beds and planning to spend long weekends at the beach with their toes in the water and "behinds" in the sand. Sure, all right, we admit we planted flower beds that weren't that awesome but they did make the deer happy when the little darlins' were searching for a late night snack. Our beach plans were really dreams that have only partially come true. (We did get our toes in water but it was more like a mud puddle which formed in the parking lot following an early evening thunder storm.) Hasn't everyone noticed how the past summer just flew past us like a Halloween witch on her turbo-charged broom? And right along with Broom Hilda, October has arrived and is now nearly, GASP, half way over! Can things slow down and give us a much needed break? We have noticed the beautiful hues of the trees. We've enjoyed the cooler temperatures. We love the fall decorations that have popped up all around the Ohio Valley. But times is flying by so quickly that there is just hardly the opportunity to enjoy all that Mother Nature has to offer. Even worse, we know what follows this colorful, cooler, decorative part of life in the Ohio Valley. You know it too! It's that nasty four-lettered word: SNOW! And who is ready for that? Not the Buds...well, someone could twist our arms and promise a few ski trips to Seven Springs Mountain Resort. Yep, that COULD make us a little happier. Maybe a couple Hot Toddies around the fireplace wouldn't hurt either. (HINT: This would a great way for our guys to make us the happiest little "snow bunnies" in town!) That is probably just wishful thinking! The Buds racing down a mountain side on skis might be more than this old world could handle especially if they are treated to those delicious, bone warming beverages. Really, when we think about it, we just want October to slow down a bit so we can enjoy it. Is that too much to ask? We think not! Anyway, as October continues to fly by, we believe this spice cake recipe featuring butterscotch flavored cream and a dark chocolate ganache will add to everyone's enjoyment and won't be a bad way to fondly remember the fall of 2010. Enjoy!
Pumpkin Spice Cake with Butterscotch Whipped Cream and Dark Chocolate Ganache (Serves at least 10, unless the Buds get hold of it first!) Cake: 1 spice cake mix 3/4 c. milk 3 eggs 1/3 c. oil 1 1/2 c. pumpkin In a large bowl, combine all ingredients besides the pumpkin. Stir quickly to combine. Gently fold in the pumpkin. Divide batter into three greased cake pans. Bake at 350 for 25-30 minutes or until the top springs back lightly when touched.
Butterscotch Whipped Cream: 1 bag butterscotch chips 1 pint heavy whipping cream 1/3 c. powdered sugar 1 tsp. vanilla 1 tsp. butterscotch extract (optional) Melt butterscotch chips in a microwave-safe bowl, 30 seconds at a time to prevent scorching. Stir between 30 second intervals. In a mixing bowl, whip cream until it reaches the âstiff peakã stage. Then beat in powdered sugar and extracts until just combined. Gently fold in the melted butterscotch chips.
Dark Chocolate Ganache: 1/4 pint of heavy cream 1 bag of dark chocolate chips pinch of kosher salt In a saucepan, melt chocolate and cream together over low heat; stirring often. Once the chocolate has melted, add in a pinch of kosher salt.
Assembling the Cake: Once the cake layers have cooled, slice off the top of each layer to make it have a flat top. Feel free to snack on these extra pieces. Then, place a cake layer on the bottom of a plate and spread the butterscotch whipped cream on top. Repeat with the other two layers. Pour the ganache over the top of the whole cake. Chill or serve immediately.
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