First of all, let me apologize because this post will not be about roasted pears in Guinness syrup as promised in the last blog. I got side tracked and instead decided to make something more portable for a visit with friends instead of indulging on sugar and beer at home in my sweat pants. Don’t worry, it will be coming soon.
On to the post! My dear friends Bushra and Damon welcomed a baby boy about a month ago and I got to meet the little pumpkin last night. He’s a cutie and a perfect fit to our multicultural friend-family. We’re from all kinds of places, and almost all races are represented. Basically, we are the melting pot of America. We are lucky to be living in a time and place where our friendships are possible, and no one even gave a second thought on how and why we came together other than mutual values, humor, and same taste in clothes and food (as in we like it all). The big mystery is usually “what are the kids going to look like?” Well, I’m happy to report that all of them are perfect and beautiful / handsome. OF COURSE! Hopefully one day Zach and my little one won’t fuck up the gorgeous group.
Most of us also live quite far from our immediate families and some are located halfway around the world, so we try to take care of each other as much as we can. It has become tradition in our friend-family to bring a big meal (with plenty to freeze for the next month) to share while we visit and meet the new munchkin. This time, we brought family-sized Maggiano’s and I made punkin (that’s how Zach says it) cupcakes with maple cream cheese frosting.
Actually, I’m not a big fan of pumpkin pie, and I don’t like the texture of pumpkin or squash in my pastas or as soup, but it is rather tasty in carb form! Maybe because it’s complimented (or masked) by the trinity of spices (cinnamon, nutmeg, and cloves) and has a bouncy moist texture. This recipe from What Megan’s Making is delicious and super moist. I love the frosting too because it has a hint of maple syrup, which cuts in the creaminess of the cream cheese without making it too sweet. My frosting did come out a little softer than I would have liked it, but I was too lazy to measure out the powdered sugar exactly, so that could have caused it to have a higher liquid to solid ratio. If and when you try this, let me know if it was soft for you too!
Here’s to the lil’ punkins in our lives and punkin in carb forms!