I kick ass for the Lord!

You guessed it, we watched "Dead Alive" last night and as someone who is terrified of scary + gore in movies this one was hilarious. Gorey doesn't begin to describe the disgusting mayhem that occurs in this film (an early Peter Jackson movie for "Lord of the Ring" fans like myself) but it's so absurd it's not actually scary, more amusing and grotesque.

I HAVE IMPORTANT CUPCAKE NEWS!

The Pumpkin-Ginger Cupcakes that I made yesterday for Halloween are fucking incredible. I won't even tell you how many I've had, I'm too embarrassed. That's how many. SHAME is involved.

The reviews from friends and neighbors were positive, although some of them lacked the outrageous enthusiasm I have for these little delicious nuggets of Heaven.

Check em out...





I highly recommend you whip up a batch of these for the upcoming holidays. I also highly recommend you use Cream Cheese Frosting. The combination is sublime. I am trying to move away from the incredibly decadent and rich desserts I have gravited to my entire life. They are yummy, but awfully filling and a little too much in the sugar department for me. These are by no means light, but they flavors are more subtle and really enjoyable after a meal.

Pumpkin-Ginger Cupcakes

1 1/2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/4 oz) crystallized ginger cut into 1/8-1/4-inch pieces

Preheat oven to 325 degrees F.

Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar, and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.

Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Then remove from pan and cool completely before icing.

I have to say, as a beginner baker this book of recipes is one I use very regularly and with great results. I bought it at Crate and Barrel, but you can also find it online.