Now that it is October, all is relatively quiet on that long spit of precarious land known as Cape Cod. The Summertime clogging/overpopulation crowds are gone. They’ve had a month to sweep the remnants of a busy Summer out to sea and life has throttled down from the loud roar to a subtle hum.
In fact, one could argue that it is the most wonderful time of the year on the Cape. The air is cool and crisp and the sun shines bright, albeit for a few less hours each day. The different angle of the sun sheds a new set of rich hues and a calm that is coveted by many.
The depth of the beaches and the height of the dunes may ebb and flow, but some things remain the same…….
Even though I’m not in Orleans today, I was inspired by it and the Cottage Street Bakery, thinking of the beauty to be had on a day such as this and the treats baking up in their little corner of the world.
Today’s beautiful but first real chill here in NJ brought out the urge to bake something with pumpkin. Dirtbombs were the choice de rigueur. Here’s another iteration of the Cottage Street Bakery favorite.
unadorned as yet
PUMPKIN-GINGER DIRTBOMBS – adapted from Martha Stewart
10 tblsp unsalted butter at room temperature
3/4 cup light brown sugar, packed
2 eggs, room temp
1/3 cup buttermilk
1 1/4 cups pumpkin puree
1/2 cup crystalized ginger, minced
1/2 tsp vanilla extract
3 cups all purpose flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1 tsp coarse salt
1/2 tsp freshly ground nutmeg
1/4 tsp allspice
To finish: 1 stick unsalted butter, melted
1 cup granulated sugar
generous 2 1/2 tsp ground cinnamon
Preheat oven to 350F. Line 15 cups in a muffin tin with paper liners. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter together with the brown sugar until light and fluffy, scraping down bowl as needed. Add the eggs, one at a time and blend in thoroughly. Add the maple extract and blend. Mix the pumpkin and buttermilk together in a large mixing cup. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, allspice and nutmeg. With the mixer on low, slowly add the dry ingredients in five additions, alternating with the pumpkin/buttermilk mixture, beginning and ending with the dry. Stir in the crystalized ginger. Scoop into the prepared pan with an ice cream scoop.
Bake for 30 minutes or until firm to the touch and lightly browned. Remove from oven and cool ten minutes. Remove papers from each muffin. Brush with butter or dip in butter and roll in cinnamon sugar. RE-ROLL AT YOUR OWN PERIL! <3 Serve warm if possible.
in the garden today –
