Cookery Maven Blog

Since It's Still Snowing- A Look Back At WinterFest 2013

Bayfield is in far northern Wisconsin and it snows, a lot, here. This year has been particularly snowy and as I sit here, on April 18th, it's still snowing. I was going through my pictures this week and realized I completely missed all these great shots from WinterFest in the beginning of March. It's a weekend full of running, scrambling and plunging outside, in the cold. Since we are expecting another 10 or so inches in the next couple of days, I thought a look back at when winter was still young and impish might be fun.

Will and Sadie polar plunged this year— Will with the ski team and Sadie with the volleyball team.

After the plunge, we headed up to Ashwabay for the WinterDash, a 5K obstacle course. I participated in the inaugural Dash but after having my hind-end handed to me on a platter, I volunteered this year (and make pumpkin bread for the hearty souls who stopped by my obstacle). Julie has a great blog post about 2012 festivities, read all about it here.

Gnomes were a theme (not too sure of the significance, ask Pete) and Will made a new friend.

I rode the chair lift to the top without incidence, I forgot how beautiful it is looking down from a chair suspended on a cable without seat belts.

Meg and her friends spent the day skiing while the Dashers were dashing. What's better than a gang of smiling girls on skis?

Pure joy.

The Drop was the obstacle that brought me to my knees last year— you walk straight up a very steep hill in deep snow. At least it's a killer view when you get to the top (assuming you're not flat on your back and still standing).

One of the many reasons I love Mt Ashwabay, little kids skiing by themselves. I know the term 'family friendly' is tired but it's true at the hill. It's a great place to learn a lifelong skill and memories of a sweet little ski hill with breath taking views of Lake Superior will stay with all those little ones who learned to ski at Ashwabay forever.

The view from the top.

Julie and Will were my companions for the Winter Dash adventure.

Some shots of the Dashing action and Dasher attire (and wigs).

And there was pumpkin bread, a little snack for the Dashers as they came by for some water.

Pumpkin and Chocolate Chip Pumpkin Bread

4 tablespoons unsalted butter, softened, plus more for the pan
1 ¾  cups all-purpose flour
½ tsp fine salt
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
¼ tsp ground allspice
¼ tsp ground cloves
½ cup semi-sweet chocolate chips
1 ½ cups sugar
1 ¼ cup vegetable oil
Scant 1 cup canned pumpkin purée
2 large eggs

Preheat the oven to 350°F. Butter a 9-inch loaf pan. Whisk together the flour, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves in a small bowl. Beat the butter, sugar, and oil on high-speed in the bowl of a stand mixer fitted with the paddle attachment, scraping down the sides and bottom of the bowl a few times, until light and fluffy, about 1 minute. Add the pumpkin purée and mix until combined. Add the eggs, one at a time, and mix until just incorporated. Mixing on low-speed, slowly add the flour mixture and 2/3 cup water and mix until just combined. Spread the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Let cool in the pan on a wire rack for 10 minutes. Remove from the pan and let cool completely