pumpkin + marshmallow = yum

First of all, anyone out there living in Portland must check out the Holiday Craft Bazaar at Posie! It sounds very, very cool, and you just can’t beat free hot cocoa with homemade marshmallows! And besides, Melissa will be there selling her handknit scarves.
I’ve got some more sewing projects cooking but nothing to post. Therefore, I will instead share a recipe I got from the Michael Recchiuti newsletter. You may have seen him make it for Food Finds on Food Network last week!
GINGER CAKE WITH MARSHMALLOWS
3/4 butter (that’s what the recipe says, but I’m assuming it’s 3/4 cup)
4 egg yolks
2 T ground ginger
1/2 t ground nutmeg
2 t ground cinnamon
1 t instant granulated coffee
1/2 c canned pumpkin
6 T sugar
4 T brown sugar
1 c molasses
2 c flour
1/2 t ground cloves
2 t baking soda
1 T plus 1 t warm water
8 egg whites
5-8 pieces marshmallows, pulled into bits (the recipe calls for the Recchiuti marshmallows, but I think you can substitute regular ol’ marshmallows)
Cream butter and brown sugar and set aside. Blend together yolks and molasses. Sift together the dry ingredients (i.e., ginger, flour, nutmeg, cloves, cinnamon, soda). Add bit by bit to yolk mixture, making a batter base.
Dissolve the coffee with warm water and add to the BUTTER mixture (as opposed to the BATTER mixture). Fold into the batter, also adding the pumpkin. Whip the egg whites with white sugar until firm. Gently fold into the batter.
Pour into a 1/2 sheet pan lined with parchment paper (or a Silpat! Those things are magic!). Dot the top with the marshmallow bits. Bake at 300 F for 20 minutes.
Disclaimer: I haven’t made this recipe yet myself, so I can’t say whether it’s delicious or not. It SOUNDS tasty, though!