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pumpkin gingerbread, homemade whipped cream* and a reconciliation attempt

My printer and computer no longer wish to be friends with me. 

I don't know why.

I thought everything was going fine and then one day last week, I leaned over to print something and the printer just turned his face away...all like..."I'm really not in the mood right now"...it was weird...


As you might imagine that makes it difficult to do...well...*anything* I need to get done around here...

So for now I'm posting this delicious pumpkin gingerbread recipe that I promised to some twitter friends and hopefully tomorrow, after some counseling, my technology and I will be able to get some stuff done.

(I have the cutest turkey project to show you!)

This bread is the *ultimate* Thanksgiving treat.  Really. You will love it.  It makes your house smell so cinnamony and good.

Serve a big, thick slice of it, warm from the oven, with a dollop of homemade whipped cream* and you will be in Thanksgiving Heaven!


Pumpkin Gingerbread


2 1/2 cups sugar (play with this amount. it can handle 3 cups if you like it sweet or 11/2 to 2 cups if you don't)
1 cup vegetable oil (or replace 1/2 c oil with applesauce)
4 eggs
2/3 cup buttermilk
1 (15 ounce) can pumpkin puree

1 1/2 Tablespoons ground ginger
1 Tablespoon ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons ground cloves
2 teaspoons ground allspice

3 1/2 cups all-purpose flour (or bread flour if you have it on hand)
1 1/2 teaspoons salt
2 teaspoons baking soda
1/2 teaspoon baking powder


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. (or you can use a sheet pan but you'll need to reduce the cooking time)

2. In a large mixing bowl, combine sugar, oil and eggs; mix until smooth. Add buttermilk and mix until well blended. Stir in pumpkin.

3. In a medium bowl, combine spices, flour, salt, baking soda, and baking powder.

4. Add the dry ingredients to the pumpkin mixture and blend just until ingredients are mixed.

5. Divide batter between prepared pans.

6. Bake in preheated oven until toothpick comes out clean, about 45 minutes to an hour. (this really depends on your oven, so keep an eye on it.)

That's it!  Slice and enjoy.

*the astrixical situatuion:

Alright people look...

You *must not*  buy that tub of whipped, frozen, chemical, fake, fat this year, ok?? 


Do you know how easy *real* whipped cream is to make?

so. easy. 

Come on.  Try it:

Homemade Whipped  Cream


1 cup heavy whipping cream
1 Tablespoon to 1/4 cup powdered sugar (depending on how sweet you like it)
1 teaspoon pure vanilla extract (or other flavoring as noted below)

I'm only giving you those ingredients so you won't be scared.  The truth is I don't even measure any more it's so easy.


-The first thing you want to do is make sure your mixing bowl, beaters (or whisk if you don't have a mixer), and cream are icy cold.  

-I pop mine in the freezer for about 10 minutes before I'm ready to whip.

-Next pour your cream into the bowl and turn the mixer on (slowly at first or you will be wearing the cream- guess how I know that?)

-Gradually increase the speed until you get to med-high. 

-I have found that if I let the cream whip for about 30 seconds to a minute before I put the sugar in it whips up with more volume.

-Now add the sugar in a little at a time and then drizzle the vanilla in.  You can use any extract you like for this part depending on what you're serving your cream with. 

-Try making Lemon Whipped Cream or Orange Whipped Cream.  Add a little cinnamon or cocoa powder in with the powdered sugar for Cinnamon or Chocolate Whipped cream! (Cinnamon is especially good with my pumpkin gingerbread recipe up there.)

-If you want a soft whipped cream look for soft peaks to form, for a thicker, fluffier whipped cream look for stiff peaks to form.

-Whatever you do, stay right there and watch so that you don't *over whip* it or it will curdle and get weird and gross and liquidy. (again, you probably don't need to guess how I know that.)

-That's it!  It takes like 3 minutes and the first time you taste your own fresh, homemade whipped cream on a piece of pumpkin pie you will never go back!

-A cup of cream makes about a cup and a half of whipped cream and you can store it in the fridge for a day or two, but I think it tastes best fresh, so I try to make mine right at the last minute if I can.

Hope you are all having fun planning your Thanksgiving holiday with your families.

Happy Thanksgiving!

Peace and Grace,


"And people should eat and drink and enjoy the fruits of their labor, for these are gifts from God."
-Ecclesiastes 3:13