I went on a baking binge last weekend (note: this was the weekend before Halloween; keep reading to see the dramatic turn of events as to why this post is super late).  I haven’t really made anything in a month and really wanted to do SOMETHING, but I had too many ideas.  The frazzled and flustered conversation went something like this in my head: Should I do something with apples? But I did that last time…  Oh, but I’m craving bananas and fruit… what about muffins and bread?  Do I REALLY want to deal with finding the bread pan?  But I want something with fall spices… Hmm, butternut squash?  No, it’s just because I was craving butternut squash soup… I don’t really feel like making it…  what about, what about… PUMPKIN?  Oh yes, Vin suggested I do something with pumpkin…

A beautiful pumpkin and cream cheese whoopie pie with caramel-pumpkin-cream cheese filling and chopped pecans

And that settled the decision.

Vin and I went to the supermarket so I could buy baking ingredients (eggs, milk, cream cheese, whipping cream… perishable things like that) and the rest of the town was there stocking up on batteries and water and bread and snacks for their storm sustenance.  We had heard that this hurricane was coming but figured it would just be this blue balling storm like Irene was for us.  Plus, we already have a stockpile of non-perishable/no heat required food items and tons of beverages in our basement that I accumulate anyway for non-storm use, so we figured we’d be fine, expecting we’d lose power for a day or two, tops.  (dun dun DUNNNN…)

Barenaked cakes; Left: pumpkin cinnamon vanilla cakes, Right: pumpkin and cream cheese mini cupcakes

So we went on our way as people were freaking out and driving like maniacs (all caution goes out the door @ the sign of a storm and riot mode takes over… geesh!) and I finally decided to make 2 pumpkin items: the equivalent of a Boston cream pie but with PUMPKIN… and pumpkin and cream cheese whoopie pies.

Halloween plates. The spider and the bat look so sad… they’re the cutest ones!

I made a vanilla cake batter with pumpkin puree and cinnamon and baked a couple small fillable cakes.  There was extra batter so I baked a tray of mini cupcake wrappers.  While these cakes cooled, I stood over the stove to make pumpkin spiced pudding (to substitute as the vanilla cream filling) and a brown sugar and cinnamon caramel glaze (instead of the chocolate ganache topping).  I had these Halloween themed plates (I won a pumpkin carving contest a couple years ago after spending almost 5 hours making the Death Star and these were my prize) and little mummy and witch figures and thought, “Hey, why not make this Halloween-y?”  Uhh, the assembly wasn’t as pretty as I had hoped, but it tasted delicious.  I whipped up some orange frosting for the mini cupcakes and sprinkled some crunchy toffee pieces on them.

 

My pumpkin-y take on a Boston cream pie. It ain’t that pretty, but it sure is tasty! Cake: pumpkin + cinnamon + vanilla; Filling: pumpkin spice pudding; Frosting: caramel-pumpkin-cream cheese; Glaze: cinnamon brown sugar caramel

For the whoopie pies, I added pumpkin puree to a light angel food cake batter and scooped it out onto this whoopie pie pan Vin got me last Christmas.   I added a sweetened cream cheese zigzag topping and popped the tray in the oven and then piped the extra batter and extra cream cheese into mini cupcake wrappers.  For the filling, I whipped up a pumpkin-cream cheese-caramel frosting and it went perfectly with the cake.  I was worried it would be too sweet, but the cake part balanced it out, and I smashed up pecans to add to the pies.  They looked pretty awesome, in my humble opinion  =)  I topped the minis with the extra frosting and crushed pecans.  This experimental combination tasted REALLY good.

Step-by-step pumpkin-cream cheese whoopie pies

So I finished my baking and decorating on Saturday, and then spent all day Sunday making a vat of pho in preparation of the hurricane.  We didn’t expect much to happen… maybe power would be out for a day, but we were without power for more than 5 days and the wind was super strong.  Luckily, Vin’s parents had a generator and his mom had prepared a TON of food, so we spent some time there eating properly cold food and having microwave-heated meals.  I also brought some of the beef pho and extra cupcakes and cakes to share, and we pretty much just ate and slept and ate all week until the lights came back on.  We bought some Twix and Almond Snickers for trick-or-treaters, but we didn’t get that many kids stop by.  Halloween was just a bummer this year…  We were cleaning up our busted fence and watching for costumed kids coming for candy @ the same time.  =/

A variety of pumpkin flavored mini cupcakes! Left: light pumpkin cream cheese cupcakes with caramel-pumpkin-cream cheese frosting and pecans, Middle: minus the pecans, Right: pumpkin cinnamon vanilla minis with vanilla frosting and toffee sprinkles

When I came into work the following Tuesday, people shared their war stories and some of the tales were heart wrenching.  I mean, we didn’t have electricity for a week and our fence was destroyed and there was some damage to the roof, but that was nothing in comparison to what so many other people lost.  And it was one of those situations where I just listened and all I could do was say, “Oh my God… I’m so sorry…  Oh my God…” over and over.  As soon as we got power, Vin and I turned on the lights in the basement and sorted out warm clothes and coats and extra non-perishables we could donate.  As soon as the supermarkets were restocked with fresh food, I wanted to restock our fridge with the basics and bake something for coworkers that lost so much more.  I quickly made some mini blueberry muffins for a couple coworkers and packaged them properly in pink boxes with signature ribbon and Cake Dealer labels.  Admittedly, they weren’t my best offering, but I just wanted to give something to try to cheer them up.  When I gave the care packages to a friend that had to flee from her apartment in Coney Island and another coworker that lost her house and car in Long Beach, I got appreciative smiles and huge hugs… the best thank yous ever.

These are my “I’m glad you’re safe” blueberry mini muffins

**This post was delayed because I just had to add one more pic of apple turnovers I made for another coworker that has been displaced due to Sandy.  The first day I came back to work, I emailed him and asked how he and his family fared because of the storm and if he could give me an update on his part of a project we were working on.  He didn’t answer all day, and finally I get a response saying he didn’t forget about it and would get back on the work ASAP but he was tied up with a few things since his entire ground floor apartment was destroyed.  Guess who immediately felt like an @sshole for nagging about the progress of this not-so-dire quarterly project?  So this guy has been in and out of the office for the past week and every time I had a chance to bake something, he was out.  I asked if the dude would be in tomorrow and he said yes, so I scrambled to Stop n Shop after dinner and got some ingredients together and basically made apple turnovers in speed mode.  I peeled, cored, and cubed 4 Granny Smiths in record time, and cooked them in Jack Daniels (come on now… booze makes things better!), sugar, butter, and spices (Vin’s apple turnover moment of the day: while the cooked apples were cooling, I took a break to watch Top Chef with him and he goes, “Why does the house smell so good?”  This, after he had seen me cutting up and cooking the apples =) , and rolled out some puff pastry.  After a sloppy wash of egg and sprinkling of sugar and cinnamon, I popped the filled turnovers in the oven for 15 minutes.  In my haste, I forgot to put slashes on top so some of the pastries started splitting on the sides (… oooops) but they still came out well.  I boxed them up and will bring them into work… hopefully my coworker and his wife will like the apple-y efforts to cheer them up a bit =)

Granny Smith apple turnovers on speed

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My carefully packaged care… packages =)