This past weekend, J and I celebrated our one year anniversary. Boy, how time flies.
We made it a point to go back to the place where we married, an old golf resort in the Pocono Mountains — a Dirty Dancing meets The Shining ambiance, perfect for a weekend getaway with 130 of our closest friends and family. We also made it a point (okay, maybe my insatiable sweet tooth made it a point) to go back to the bakery that created our delicious red velvet and chocolate-chip layered wedding cake; we left the morning after our wedding without the customary top to freeze. Our valiant effort to salvage good luck bestowed 6 vanilla cupcakes. Sweet nostalgia.
The Sunday we returned home was a day spent cheering for our fantasy football players and toying in the kitchen. While it was a relatively warm day in Philadelphia, I couldn’t help but turn on the oven to bake something wholesome for the upcoming work week. To be fair, the “Pumpkin” in the title of this recipe is somewhat deceptive; I used the sweet kabocha squash, also known as the Japanese pumpkin, to create this simple and healthy muffin. When I uncovered the squash from my Landisdale Farm CSA share, I refrained myself from carving a frightening face into its flesh and sitting it out on our front door step. Doesn’t it look like the perfect pumpkin?