Being from North Carolina, hurricanes are an inevitable occurrence. I used to have an irrational fear of them when I was little. That was added to the list of multiple other irrational fears of my childhood: bombs, alien invasions, tidal waves, monsters, twisters/Kansas..the list goes on. This is what happens when you watch too many movies as a child. What's unusual is that I'm now on hurricane watch in DC. DC! I didn't see this one coming.

My parents were in town this weekend and we braved the grocery store yesterday. I think most people were stocking up on bread and water, but I had other things in mind, all of which could be found on the baking aisle. The power lines in my neighborhood are above ground, so I am almost certain my power will be out within the next 24 hours. Good thing I'm thinking ahead and decided to go on a baking spree. This way, come tomorrow when I need to crash at a friend's place because my power is out, I'll come bearing gifts. 

I LOVE pumpkin flavored baked goods. I don't love pumpkin pie, but everything else is right up my alley. I bought one can of pumpkin and managed to make two recipes out of it using everything else that I already had on hand. These cupcakes are perfect. They are super easy and the cream cheese mixed with simple pumpkin base is delicious. And, as my roommate Brooke said, "I know you hate this word, but these are so moist!" Indeed they are. This recipe is going into my staple pumpkin recipe box. 

Work was cancelled today, so I had plenty of time to take pictures outside of my front door (which thankfully is covered by the stairs to the upstairs apartments so I stayed out of the rain). The wind was picking up towards the end of my pictures, but all-in-all everything is fine outside as of now. We just have lots of heavy rain. As an added bonus, since the neighbors aren't letting their kids outside in the weather, I didn't even have to deal with the usual obnoxious screaming while I tried to take my photographs. 

That being said, for everyone else on the east coast battling out this storm, stay safe, dry and inside! I'm wishing everyone safety as we ride out this storm, and my thoughts especially go out to everyone who has already been hit by the weather.

If your power is still on and you have pumpkin, why not give these a try? Perfect storm food if you ask me.

Pumpkin Cupcakes

Recipe from The Cupcake Suite

Makes 1 Dozen

1 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon

2 eggs

1 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

Whisk flour, baking powder, baking soda, salt, and spices together in medium bowl.  In a larger bowl mix remaining ingredients until completely smooth.  Slowly add flour mixture and stir until combined.  Bake at 350° for 20 minutes, or until toothpick comes out clean.

Brown Sugar Cream Cheese Frosting

Makes enough for 12 cupcakes

6 ounces cream cheese

6 tbs butter, softened

1/4 plus 2 tbs brown sugar

pinch of salt

1 1/4 cup powdered sugar

1/2 tsp vanilla

Beat cream cheese and butter with electric mixer until smooth and fluffy.  Add brown sugar and beat until incorporated.  Add powdered sugar 1/2 cup at a time, beating well each time.  Add remaining ingredients and beat for addition 2-5 minutes.

I'm a generous baker. I try to give away what I make whenever possible because a) I don't need to eat a pan of brownies on my own and b) I really don't bake for myself, I bake for other people. Everyone loves good food. However, I've hit a bit of a roadblock as I'm now in a city and have no idea how to share anymore.

First of all, riding the metro with a tupperware full of sweets to the office is not remotely enjoyable. I'm not above it, but walking a mile to the metro and then hopping on with a giant container while simultaneously trying to snag a seat and read the paper is awkward. My solution to this was just to throw everything in a ziploc and stuff it in my purse to bring to the office, but as you can imagine this really doesn't work. Talk about smashed cookies...

Second, in college friends come over all the time. Friends take the food. The food is enjoyed. Problem solved. Friends come over on the weekends now, but I'm not usually baking on a Friday night so everyone can have fresh cookies with their wine (though wouldn't that be nice?).  I don't have a car and apparently people don't think I'm serious when I say, "Drive over here, I need you to come take these cookies/brownies/cake pops/etc." 

Then there is my last issue with sharing: neighbors. I don't know any of my neighbors and I doubt this is the type of place where a welcome to the neighborhood casserole is normal. My only contact with neighbors is from the people who live above me and their three children under the age of five. Their pastimes include dropping heavy objects on the floor, screaming and running, pushing furniture around and playing indoor basketball at 6am every morning. Yesterday when they saw me taking pictures outside they just stood there staring at me yelling, "COOKIES COOKIES CHOCOLATE"....they're gems. Feeding those children more sugar is the last thing you'll find me doing.

None of this really relates to these amazing cookies except for the fact that this recipe made a ton of them. They beg to be shared. If you've ever debated between a chocolate cookie and a chocolate chip cookie this is the answer to all of your problems (cookie problems, at least). It's the best of both worlds--the compromise cookie. I love them. So, as much as I wish I could give you the rest of these that are sitting in my kitchen, I will instead pass along the delicious recipe. How's that for sharing? Enjoy!


Double Fudge and Chocolate Chip Smashed Cookies
Recipe from Butter Baking

For the double fudge chocolate cookie dough
165g unsalted butter, melted and cooled until warm (1 1/2 sticks)
1 cup packed brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups plain flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips

For the chocolate chip cookie dough
Adapted from Baking Illustrated.
165g unsalted butter, melted and cooled until warm (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour
1/2 tsp baking soda
1/2 tsp salt
1  cup chocolate chips

Preheat the oven to 350 F (180 C) and line a few trays with baking paper.

To make the double fudge cookie dough, using a wooden spoon, mix the melted butter and both sugars together in a large bowl.

Add the egg and the egg yolk, mixing well between each addition. Stir in the vanilla.

Mix in the flour, cocoa, baking soda and salt until just incorporated. Finally, stir through the chocolate chips. Set aside while you make the other dough.

To make the chocolate chip cookie dough, using a wooden spoon, mix the melted butter and both sugars together in a large bowl.

Add the egg and the egg yolk, mixing well between each addition. Stir in the vanilla.

Mix in the flour, baking soda and salt until just incorporated. Finally, stir through the chocolate chips.

Form each dough into 24 balls, using a large tablespoon of dough per ball, so you have a total of 48 balls of cookie dough.

Break each ball of dough in half and press together one half of chocolate chip cookie dough and one half of double fudge cookie dough, with the broken side facing up.

Arrange the cookies on the prepared baking trays and bake for 10 minutes. Makes 48 smashed cookies.