Tag Archives: pumpkin

A Weekend to Get Stuff Done

21 Dec

We have a beautiful weekend, so I’m working hard to get a lot done.  One thing was to get rid of the last of the pie pumpkins from the garage.  Some were pretty bad, but there were quite a few that the goats could enjoy.

Maggie, Cinnamon, Hera,Myson, Cupid, Casey, Cookie, Marge, and everyone else

Haley

Fat wethers (Moose, Casey, and Myson) fighting over a piece

Moose won!

Antigone, Joani, Flower, Cutie

Cinnamon, Hera, (Gidget behind)

Margarita and Maggie

Cutie checking to see if there’s more in the box (and Caroline wanting in the milk room)

Yummy!

Fall Harvest and the Gander Count

15 Nov

Even though the garden is done for the year, I’m still preserving the harvest.

I’m working on baking and freezing both squash and pumpkins.

The birds get my left-overs.  They do enjoy it.

Widow goose in back, gander, gander, young goose

I don’t think I’ve ever given the final gander count.  There was one baby that I wasn’t sure about gender.  Well, it is also a gander.

The one with his wings out looking nasty, is really nasty.

I will tell you, there is one gander who is quite the jerk.  He bites at me all the time.  He sticks his head out the fence and bites the goats’ tails and legs and ears.  Some day, he’s really going to regret that when a goat retaliates.

nasty gander and Myson

Two girls; two ganders.

Another Macaroon Cake

2 Nov

It’s fall!  I had to try something new with pumpkin.  This year it’s Pumpkin Spice Macaroon Cake with Caramel Glaze.

Cake:

  • 1/2 Cup margarine
  • 1 3/4 Cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 2 Cups pumpkin
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 3 Cups flour
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. nutmeg

Start by creaming the margarine, sugar and egg.  Add the vanilla and pumpking.  Mix in the dry ingredients thoroughly.  Set aside and make the macaroon filling.

Macaroon Filling:

  • 8 oz. chevre (or cream cheese)
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 Cup sugar
  • 1 Tbsp. flour
  • 2 Cups coconut

Mix everything thoroughly.

Grease and flour a bundt cake pan.  Add a small layer of the pumpkin cake batter.  Spoon the macaroon filling around the pan and cover with the rest of the batter.  Bake for about 50 – 60 minutes at 350*F.  Make sure the cake is completely cooled before removing it from the pan.

Drizzle with the caramel glaze.

Caramel Glaze:

  • 1/4 Cup Margarine
  • 1/2 Cup light brown sugar
  • 1/4 tsp. salt
  • 2 Tbsp milk
  • 1 tsp. vanilla
  • 3/4 – 1 Cup of powdered sugar

Do not start the glaze until the cake is out of the pan.  Then mix the margarine, brown sugar, salt, vanilla, and milk in a sauce pan.  Cook until it boils for one minute.  Remove from the heat and add the powdered sugar.  Start with 3/4 Cup, and you can add more if it is too thin.  If it gets too thick, just add a tiny bit more milk.  You might have to reheat it or it will cool quickly and not make a pretty glaze (especially if you are taking pictures), but it will still taste good!

Perfect for fall get togethers!