It’s not all just work here at TasteSpotting world headquarters.
We browse the site for pleasure, too, which is what we were doing last week when we were suddenly inspired to a dare.
Dare we hit the [random] recipe button on the site? And make whatever lands in the pole position?! No matter what?!
(Bet you didn’t even know we had a [random] recipe button!)
We’re not risk takers to begin with, so this was a big, no monstrous, gamble for us. Why a big gamble? Given that there are over 100,000 posts on the site from all over the world, we’re not just talking about a simple seared salmon we could cook for dinner that night. There are everything from complex curries from Asia with no less than 20 ingredients to salads that aren’t in season in this part of the world to sophisticated cakes that require multiple days to bake (we love wedding cakes; we would never dare *ahem* on our own, to make one ourselves). We finally thought of our two greatest fears in life (which happen to be in the kitchen): yeast breads and live seafood.
We almost backed out on ourselves.
Then we took a deep breath. We closed our eyes. Then opened them again because we had to use the mouse.
And, in the digital equivalent of putting $100 on Red, clicked [random] for our little Recipe Roulette. (We were going to call it “Culinary Craps,” but that didn’t sound right.)
You know what came up, right?
Right. Homemade BLOOD SAUSAGE.
“That was practice,” we said, and did it again.
And this time, we very auspiciously got RecipeGirl’s Whole Wheat Olive Oil Pumpkin Bread!
Without hesitation, we started on the recipe, since we had almost everything in the kitchen, less a loaf pan (which we lost during our move). As muffins, they were perfect starters for a Sunday brunch of Eggs Florentine in the TasteSpotting Kitchen. The only thing we would change is perhaps going with a much milder olive oil. With half a cup of olive oil, the muffins had a very strong olive oil fragrance that almost beat the spices.
We love the idea of Recipe Roulette, so you can bet that we’re going to do this again.
Whole Wheat Olive Oil Pumpkin Bread
muffinified from RecipeGirl
¾ cup whole wheat flour
¾ cup unbleached all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon allspice (we didn’t have allspice so we substituted in ground ginger)
¼ teaspoon ground cloves
1 cup granulated white sugar
1 cup pure pumpkin puree
½ cup olive oil
2 eggs, lightly beaten
¼ cup water
Preheat oven to 350 degrees. Spray 9x5x3-inch loaf pan with nonstick spray. (We lined our muffin tin with paper liners.)
Sift together flour, salt, baking soda and spices; set aside.
In a large bowl, whisk together sugar, pumpkin, oil, eggs and water. Stir in dry ingredients and mix just until combined (don’t over mix).
Pour into prepared pan. Bake 50 to 60 minutes (for a loaf pan; our muffins were ready in 22 minutes), or until a toothpick inserted into the center comes out clean. Cool for 15 minutes, then remove loaf to a rack to cool completely.