How to Know When Not to Tip {recipe: pumpkin bread with maple cream cheese icing}

16 Oct

You know how you tip based on the level of difficulty you perceive of the task at hand? Well, maybe you don’t, but I do.

From Pumpkin Bread with Maple Cream Cheese Frosting

For example:

Venti regular coffee that you just poured out of the drip coffee maker? No tip. I can do that, and do on most mornings.

Tall non-fat double-shot latte with pumpkin syrup (only one pump) and a little of that caramel sauce on the top. Please? Tip for sure. I am embarrassed. I can’t even remember what I ordered.

Valet my car with complimentary restaurant valet and go park it in a tiny spot three cars deep in a lot behind the restaurant because we’re building high-rises in every known parking lot in town? Giant tip. I am not a good driver and would have surely hit at least two cars doing what someone did for me. That would have cost way more than $5.

From Pumpkin Bread with Maple Cream Cheese Frosting

Ok, so now that you know about my tipping strategy, I will tell you about all of the food we brought to my last friend who had a baby.  The meal signup went out. I picked a day, planned my meal, and  then kept adding to it. Maybe they need dessert too. Maybe they need breakfast? Yes, definitely breakfast as well. And juice. And probably some fresh fruit.

My friend just had a baby. I was thinking about why I felt compelled to bring her so much food. Well it is because having a baby seems way more difficult than parking my compact car in a small spot. I perceive it arduous and stressful. I was trying to bring her the I-just-had-a-baby version of a tip.

So we go over there and bring the food and I am holding this beautiful little baby and trying to explain why I brought all of these things and it came out like, “having a baby must be hard. Here is your tip.”

I am awkward. But I make a mean pumpkin bread, so please forgive me. I love you, and your baby, A 🙂 Bottom line, if there’s not a line, or a tip jar, don’t try and relate anything to tipping. You will sound insensitive.

Pumpkin Bread

makes one loaf

1 cup sugar

1/2 cup vegetable oil

1 cup pumpkin

2 eggs

1 1/2 cup flour

1 t. sat

1 t. baking soda

1/3 cup water

1 t. cinnamon

1/2 t. nutmeg

1/2 t. ground cloves

Preheat oven to 350.

Mix first four ingredients thoroughly, then add in the rest of ingredients and mix until combined. Pour int oa buttered 9×5 loaf pan and bake 45-60 minutes, until a toothpick inserted comes out clean.

Maple Cream Cheese Frosting

16 oz. cream cheese, softened to room temperature

1 stick unsalted butter, softened to room temperature

2 1/2 c. confectioners’ sugar

1/4 c. pure maple syrup

In a stand mixer or with a hand mixer, beat all the ingredients on medium until fluffy (this will take about 10 minutes).

Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

From Pumpkin Bread with Maple Cream Cheese Frosting
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6 Responses to “How to Know When Not to Tip {recipe: pumpkin bread with maple cream cheese icing}”

  1. hilstreet October 18, 2009 at 5:24 pm #

    These are so filling!

  2. Blake Sunshine October 19, 2009 at 5:43 pm #

    I’m adding this to the menu at my annual pumpkin breakfast!

  3. Morgan October 20, 2009 at 6:04 am #

    Ummm…what else is on that menu?

    • Blake Sunshine October 20, 2009 at 10:06 am #

      Pumpkin pancakes, pumpkin waffles, pumpkin muffins, pumpkin coffee, pumpkin eggnogg, pumpkin pie and pumpkin doughnuts so far!

Trackbacks/Pingbacks

  1. Banana Pumpkin Bread « Steve and Brit's Blog - October 27, 2009

    […] Pumpkin Bread Jump to Comments I stole this recipe from a friend of mine~ Pumpkin Bread with Maple Cream Cheese Frosting~ ah […]

  2. No Baby Yet {recipe: cranberry vanilla granola bars} « Saltimbocca - January 16, 2010

    […] have roasted chickens and roast beef for lunches and breakfast food too: batches of muffins and pumpkin bread and fresh granola bars.  And snickerdoodles and chocolate peanut butter cookies and oatmeal […]

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