October 8th, 2007

carrot cake + pumpkin?

two questions!

1. how well does canned pumpkin work as a substitute for oil in a cake recipe?
2. would carrot cake + pumpkin even taste good (ie would the pumpkin be noticeable)?

i'm about to make my birthday cake but i don't have any oil! was just wondering if using canned pumpkin would ruin it..

here's the recipe:Collapse )

Pineapple Cupcake Help (re: VCTOTW)

I'm interested in trying out the Pineapple Right-Side-Up Cupcake (p. 70), but I'm a bit confused. It calls for "1 cup crushed pineapple (in its own juice)" in both the cake and the topping. If the reader should get it from a can, how much juice should be left with each allotment of crushed pineapple? Same question for a fresh one.

Thanks,
Julie

The recipe, for referenceCollapse )
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Corn, peaches, and green beans - oh my!

This weekend I drove more than 800 miles, from far Northern California to Santa Cruz, and all over the Bay Area. In the middle of all of this, I managed to stop by my parents house. My mom raided Costco (Boo... but I'm a poor college student and I'll take what I can get) and crammed every inch of my very modest sized car with assorted crap.

So now I have 24 cans of corn, 24 cans of green beans, a whole bunch of pasta sauce, and some jars of peaches. These things are all fine and great on their own, but as this is my main subsistence base for the next month or so, does anyone have any cheap ways to get creative with some of these ingredients?