Sunday night, bliss

Dinner was aloo saag and the most awesome cupcakes (from Vegan Cupcakes Take over the World) - Toasted coconut cupcakes with coffee buttercream frosting. This title starts, but really cannot possibly convey the fabulousness of such an unexpectedly sophisticated treat. Mocha/coconut/chocolate; not too sweet, with a bit of a chewy top to the cupcake, then this lovely rich coffee frosting, topped with the sweet crunch of toasted coconut.

The saag aloo works well, but I don't think it's ever come out less than good. What a comfort food that is for me! I play with spice proportions, usually making it hotter than called for. This time I also used some of the leftover coconut milk from the cupcakes (I tend to like my aloo and curries in general more saucy, so usually add more liquid), as well as a sliced-up carrot, for its tender sweetness and great color among all that forest green. mmm!

A great walk today begun before sunrise had us at the lake just as the sun came up - clear, cool-warm, with the early spring woods a private place. We saw two startled deer (heard them, first, and stood staring at each other across the dividing creek). Tomorrow we're off to the arboretum for the first time.

Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

courtesy of Isa Chandra Moskowitz

1 cup canned pumpkin
1/3 cup oil
1 c granulated sugar
1/4 cup soy milk
1 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chocolate chips

1. preheat oven to 350.

2. in a med. bowl, stir together pumpkin, oil, sugar, soy milk and vanilla. Sift in the flour, baking powder, baking soda, cinnamon and salt. Stir together with a fork -- don't use a mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill cupcake liners two-thirds full. Bake for 22 to 24 minutes. Transfer to a wire rack and let fullly cool before icing.

CINNAMON ICING
1/2 c. confectioners sugar
1/2 teaspoon ground cinnamon
2 T. margarine, melted
1 T. soy milk
1/2 tsp. vanilla extract

Place sugar & cinn. in small bowl. Add margarine, soy milk & vanilla and stir with a fork until smooth. Keep at room temp until ready to use. THe mix should look opaque and honey brown; if it's glistening a lot or looks too liquid, add a little conf. sugar.


Put the icing in a small sandwich bag and cut a hole in it (or use a pastry bag). Pipe icing on in stripes or zigzags or swirls.