Well as you may have suspected, I finally broke down and bought some. Not happy about this. And happy about this, at the same time.
A half-dozen eggs, paired with the 2 we had in our fridge soon yielded those mouth-watering cookies for an after-school snack, a quiche for dinner, and some Pilgrim Pumpkin Cake for dessert.
A big thank you to all the chickens out there who are not molting!
Our daughter brought this recipe home from school a few years back and it has become one of our favorites.
Pilgrim Pumpkin Cake with Brown Butter Frosting
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup butter
1 3/4 cups powdered sugar
1 teaspoon vanilla
1 to 1 1/2 tablespoons hot water
Preheat oven to 350 degrees. Lightly grease and flour a 9" square pan. Beat together eggs, sugars, oil, and pumpkin. In a separate bowl, mix dry ingredients together. Add this to the egg mixture and combine well. Pour batter into pan and bake for 35 minutes or until lightly browned. Cool and spread frosting.
Brown Butter Frosting:
Melt butter over low heat until brown. In a large bowl, beat together powdered sugar and vanilla, add the butter and stir well. Gradually add hot water, beating until frosting is smooth enough to spread.