California Farmer Grows Frankenstein-Shaped Pumpkins for Halloween

Happy Hallowe'en Month, eh! All the stores are already decorated for the event and we're several weeks away so let's celebrate the whole month. Why the heck not, eh? Help yourself to a pumpkin Latte (Tim Hortons has them) and a pumpkin spice virtual muffin, why don't'cha? Here's a farmer in California who's already into the spirit...

You can forget about carving jack-’o-lanterns this year, and take your Halloween decorations to a whole new level with Tony Dighera’s organic ‘pumpkinsteins’ – pumpkins that are grown to resemble the head of Victor Frankenstein’s grotesque monster. They’re admittedly expensive at $75 apiece, but these bad boys really do bring in the Halloween spirit!

The price is kind of justified considering the effort that Dighera put into creating these fabulous pumpkins. The California farmer used two special $100,000 tooling machines to make the pumpkin molds, which is quite huge in terms of investment. But he seems confident that his product is going to be a huge hit and that he will earn back the initial investment within the year.

Thought I'd give you a Canadian Living Pumpkin Spice recipe...

Pumpkin Spice Muffins

Pumpkin Spice Muffins

Instead of an icing, these pumpkin pie-spiced muffins are dressed up with a complementary maple spread. In a hurry? Omit spread and serve as is or with butter.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2008

• Portion size 12 muffins

Ingredients

• 1-3/4 cups (425 mL) all-purpose flour
• 3/4 cup (175 mL) packed brown sugar
• 1-1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) cinnamon
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) ground ginger
• 1/4 tsp (1 mL) ground cloves
• 1/4 tsp (1 mL) nutmeg
• 1/2 cup (125 mL) chopped walnut halves
• 2 eggs
• 3/4 cup (175 mL) canned pumpkin puree
• 1/4 cup (60 mL) vegetable oil
• 1 tsp (5 mL) vanilla

Maple Cream Cheese Spread:

• 1/2 pkg (8oz/250 g pkg) cream cheese or light cream cheese, softened
• 1 tbsp (15 mL) icing sugar
• 1 tbsp (15 mL) maple syrup
• 1/4 tsp (1 mL) vanilla

Preparation

Line 12 muffin cups with paper liners or grease; set aside.
In large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, ginger, cloves and nutmeg; mix in 1/4 cup (50 mL) of the walnuts.
In separate bowl, whisk together eggs, pumpkin puree oil and vanilla; pour over dry ingredients. Stir just until dry ingredients are moistened.
Spoon into prepared muffin cups. Sprinkle with remaining walnuts. Bake in centre of 375°F (190°C) oven until golden and tops are firm to the touch, 20 to 25 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container at room temperature for up to 2 days or wrap each in plastic wrap and freeze in airtight container for up to 2 weeks.)
Maple Cream Cheese Spread: In bowl, beat cream cheese until light; beat in icing sugar, maple syrup and vanilla until blended. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve muffins with spread.

Sound yummy, don't they? Moist, too! Wash a couple down with another mug of virtual coffee!

See ya, eh!

Bob