Make sure to read to the end of the post, a delicious recipe is waiting for you! Also! Today is the last day to enter this fabulous giveaway. Have I mentioned the many talented women that fill the homes that make up my community? Oh? I have? Over and over again? Well, then you won't mind if I mention it one more time, will you?
Good. Because I have the ever delicious Whitney Ingram on deck and your stomach is going to be so very, very happy you took the time to meet he.
Whitney is a woman full of dry wit and culinary creativity. I fell in love with her humor, I stayed for the food. And I think you will, too. In a perfect world Whitney would flit from kitchen to kitchen making bounteous feasts like some sort of epicureally inclined fairy. Sadly, we don't live in a perfect world. (If you have ever tried to squeeze into a size two dress at anthro because it is on sale for 29.99 and then got stuck with it over your head, necessitating a rescue from a bemused sale person, you don't have to be told twice that the world is not perfect. Unless of course, that has only happened to me. Ahem.) So darling Ms. Ingram has done the next best thing. She has presented us with a cookbook.
And my what a cookbook it is.
Farfalle with Pumpkin Cream Sauce and Bacon*
Raspberry Ice Cream with Cracked Chocolate*
The Family Flavor is chock a block full of recipes that are both delicious and do-able. My favorite combination. From shredded pork tacos to orange cream cake, this cookbook is basically everything the doctor ordered. If, you know, your doctor attended medical school at Martha Stewart headquarters.
And lucky, lucky for us, Whitney has decided to share one of her favorite fall recipes from one of my favorite new cookbooks. (Which in case you didn't catch it, is The Family Flavor.)
Chocolate-Swirl Pumpkin Gingerbread
Gingerbread is great. Sure. But what about gingerbread brought together with trusty chocolate and reliable pumpkin? Reliable pumpkin? Absolutely. Pumpkin will always put you in a autumn mood. Even if you live in a summer climate year round, have something pumpkin in the fall and you will undoubtedly feel like you are in New England crunching leaves under your boots and wearing a scarf. This cake will do that very thing. - Whitney
Chocolate-Swirl Pumpkin Gingerbread
4 ounces semi-sweet chocolate, roughly chopped
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1½ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
½ cup butter, softened
1 cup granulated sugar
½ cup molasses
½ cup pumpkin puree
½ cup boiling water
Set oven to 350 degrees F. Spray a 9x13 inch pan with non-stick spray and set aside. In a double boiler, add the chocolate. Melt, stirring occasionally and then remove pan from heat, leaving the bowl on the double boiler to keep the chocolate melted.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger and salt. Whisk to combine and set aside. In a mixing bowl fitted with paddle attachment, combine sugar and butter and beat on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well after each addition. Stir in molasses and pumpkin. Stir in the boiling water. With a rubber scraper, fold in flour mixture.
Pour half the batter into the prepared pan. Pour in half the melted chocolate in an “S” pattern. Pour on the remaining batter, hen top with the remaining chocolate. Run a butter knife through the batter to better swirl the chocolate, but do not fully incorporate.
Bake for 35-40 minutes or until an inserted toothpick comes out clean.
Yields 8 servings.
Now, buy The Family Flavor. Cook. Eat. Be merry. (And stay away from size 2 dresses at Anthropologie.)
All photos in this post are from The Family Flavor. Each and every one was captured by the very talented Sheena of The Little Red House.