Suuuuure, in person I am known to be quick on my feet, to blurt out witticisms left and right without pause. I’m actually quite eloquent like that if you don’t pay attention to the fact that I cuss like a drunken sailor.
But when it comes to being in front of a camera, I become completely and utterly useless.. like a pool of mushy, illiterate putty.
I stammer. I say “erm” and “uh” and “um”. I start adding weird fluffy words like “stuff” which makes me sound like a complete tool AND a complete amateur at the same time. And I have a tendency to make up craaaazy words out of nowhere. Not made-up words, but I’ll begin saying random things that make no sense whatsoever.
Foooooor instance, I filmed a cooking video for Kraft the other day. I had lightly rehearsed about what I wanted to say and how I was going to say it without tying myself down to repeating it verbatim. Everything was coming out well and I was sounded super professional, when suddenly I remembered I was standing in front of a recording device and I was expected to sound professional and authoritative, so I began blurting “and then simmer your stuff and it will make fantastic, gourmet drrelciious dish.”
Then when I’d watch the playback, I looked like a complete asshat. Little did I know the camera must have been subconsciously possessing the word ‘delicious’ to be the only one in my vocabulary, so my playback sounded a lot like this: “this delicious dish is so delicious, it’s full of delicious delicious flavor, delicious delicious dish dinner dish.”
And theeeeen, because my video is about a fusion dish, combining flavors from two different cuisines, I was trying to compare one cuisine to the other, Mexican, and wanted to say “this dish is a takeout favorite meets an old Mexican standby.” But instead, because I am a lame-wad, it came out like this: ‘this dish is a takeout favorite meets an old Mexican” and kept talking.
I promise my dish does not taste like an elderly Mexican person.
Anyway, approximately 23457685734 takes later, I finally managed to say something moderately literate and appropriate without sounding like a vapid cannibal. And then I wanted to eat my embarrassment (and make up for the fact that the camera seriously does add no less than 17 pounds) in muffins. But only the muffin tops, because Elaine knew what was up and no one cares about the stump.
I originally saw this idea on Jocelyn’s site–her Pumpkin Raisinet Muffin Tops looked SO good. But, not being a fan of raisins, I figured I’d sub it with something I knew my family would love–Reese’s! These muffin tops totally transported me from my sunny kitchen into a beautiful fall day in a pumpkin patch, picking apples and chasing ducks, or whatever people typically do at pumpkin patches. I am SO ready for fall!
- 1 box white cake mix
- 1 (15 oz) can pumpkin (NOT the pie filling)
- ½ cup water
- 2 tsp pumpkin pie spice
- 1 cup miniature chocolate chips
- 1 can chocolate icing
- Reese's Pieces
- Preheat oven to 350 degrees F. Liberally grease the cavities in a muffin top/whoopie pie pan and set aside.
- In a large bowl, mix together the cake mix, pumpkin, water and pumpkin pie spice until blended and soft. Stir in the chocolate chips.
- Evenly distribute the pumpkin batter among the greased cavities, smearing out the tops to fit into the tin. Bake for approx. 15-18 minutes or until springy to the touch and the centers appear set. Do not over bake. Cool completely in the pan.
- Melt the chocolate icing in the microwave for about 45 seconds or until runny. Pour it into a small bowl. Dip each muffin top into the chocolate icing, allowing excess to drip off. Place on a foil-rimmed baking sheet or a wire rack. Top with Reese's Pieces candies and allow the muffin tops to set.
- Serve! Store leftovers airtight, at room temperature, up to a week.
Wanna know something weird? (No? Too bad) For not liking pumpkin pie, I do love most other pumpkin desserts: pumpkin waffles, pumpkin cupcakes, pumpkin muffins .. and of course, these muffin tops are no exception! They’re super plush and moist, filled with all that spicy, warm pumpkin flavor. I love how instantly a couple shakes of pumpkin pie spice elevates any fall dish into something so heartwarming and comforting. And if you haven’t heard, pumpkin goes beautifully with chocolate and peanut butter! For being mellow in flavor compared to the classic choc-pb combo, the pumpkin holds its own in this recipe. It doesn’t disappear under the strong flavors of rich chocolate and creamy peanut butter, but is rather enhanced by those other superstar flavors. These tops totally rule!! I’d even eat the stump 🙂
Have a delicious day!