Pumpkin Chocolate Chip Bread

Another great recipe from My Kitchen Cafe.

LOVED IT!

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.

*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)

2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.

In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.

Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

Pumpkin Spice Whoopie Pies...

from recipes.com

I have no idea how I have never had these before!!!  A friend brought them to a halloween party last night and I had to have the recipe!!!  These are definately delish!!

Ingredients:

1 cup canned pumpkin

1/3 cup butter, softened

1 package, 2 layer sized, spice cake mix

2 eggs

1/2 cup milk 

1 recipe marshmallow-spice filling (see recipe below)

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined. 

Directions:

1. Preheat oven to 375 degree F. Line a cookie sheet with parchment paper or foil (grease foil, if using). In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.

2. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours. Makes 15 whoopies.


**I have made these now twice without waiting the 24 hours...I just make them then eat them :) they turned out exactly the same!

cupid's cups

I made these for the kids and they loved them. They turned out cute and tasted really good.
prep time 15 min total time 4 hr 15 min makes 8 servings, 2/3 cup each

Ingredients
1 square BAKER'S Semi-Sweet Chocolate, melted (i used chocolate chips)
2 cups boiling water, divided
2 pkg. (3 oz. each) JELL-O Strawberry Flavor Gelatin
1-1/2 cups cold water, divided
ice cubes
1 cup thawed COOL WHIP Whipped Topping
Decorations: assorted Valentine sprinkles and candies

make it!
DRAW heart design or write Valentine's Day message in each of 8 (6-oz.) clear plastic cups by piping chocolate onto insides of cups. Refrigerate until chocolate is firm.

ADD 1 cup boiling water to 1 pkg. gelatin mix in medium bowl; stir 2 min. until completely
dissolved. Stir in 1 cup cold water; pour into cups. Refrigerate 1 hour or until gelatin is firm.

MEANWHILE, add remaining boiling water to remaining gelatin mix; stir 2 min. until completely dissolved. Add enough ice to remaining cold water to measure 1 cup. Add to gelatin; stir until thickened. Stir in COOL WHIP; spoon over gelatin layer in cups. Refrigerate 3 hours or until firm.

There are some good tips on how to put the chocolate on the inside of the cup if you read the reviews.
Here is the link:
http://www.kraftrecipes.com/recipes/cupids-cups-104723.aspx?cm_mmc=eml-_-rbe-_-20100210-_-1011

Some tips:
Make sure the cups are smooth so the chocolate goes on easier
Make sure the cups aren't too tall or they will be hard to eat:

What I changed:
I added blueberries to the jello and put blueberries on top.
I also drizzled chocolate on the top.
For 8 servings I doubled the jello on the bottom so I used 3 boxes of jello total.

Halloween Candy Surprise Cookies

(Sorry for the blurry picture... a photographer I am not...)

Looking for a way to use up some of those oh-so-tempting mini candy bars in your kids Halloween buckets? If you are like me- I am doing a good job at hiding the candy on top of the fridge to where the kids don't really think of it that often. The problem is- I still know it's there! So, I came up with this for when I needed to make some cookies for a function.

First, I used this cookie recipe posted previously on this blog.

Then, I added 1/4 cup peanut butter along with the butter (though I thought it could use a little more, so go up to 1/2 cup if you like).

I reduced the amount of chocolate chips to 1/2 cup

Then, I chopped up random candy bars from the kids Halloween buckets until it equaled 2 cups. I stirred these in and baked as directed in the recipe. (I would stick with things that would go good in chocolate cookies- I used Kit Kats, Reeses cups, Snickers, Hershey bars and M& M's. There are certainly other possibilities!)

These were a HUGE hit and disappeared in no time! Moist and rich and a surprise (a pleasant one) in every bite!

Enjoy!

Easter Story Cookies

Happy Easter, Everyone! Here is my attempt at "resurrecting" this blog. (Where did everyone go?:))

These are to be made the evening before Easter. It is a fun way to really teach your kids the story of the crucifixion and resurrection. Sorry I didn't think to post this earlier in the week, but you can print and save for next year. We did it this year and my kids LOVED it!

You Need:

1 Cup Whole Pecans
1 tsp. vinegar
3 egg whites
pinch salt
1 cup sugar
zipper baggie
wooden spoon
tape
Bible

Preheat oven to 300 degrees. (This is important- don't wait 'til you're half done with the recipe!)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3

Let each child smell the vinegar. Put 1 tsp. vinegar into a mixing bowl. Explain that when Jesus was thirsty, on the cross, He was given vinegar to drink. Read Joh 19:28-30.

Add the egg whites to the vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11

Sprinkle a little salt into each child's hand. Let them taste is and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalms 34:8 and John 3:16.

Beat with a mixer on high speed 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed through reprentance and the Atonement. Read Isa. 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27: 57-60

Put the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16: 20 & 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matt 28:1-9.

Twice-Baked Sweet Potatoes.....

I made these for the first time tonight. My husband told me prior to making them that he doesn't like sweet potatoes. These changed his mind! They were really easy and tasted great...Enjoy!!

Twice-Baked Potatoes
Kraft Food and Family Magazine

2 Large sweet potatoes
2 oz. Neufchatel cheese, Cubed
2 Tbsp. fat-free milk
1 Tbsp. brown sugar
1/4 tsp. ground cinnamon
1/4 cup pecan pieces (I didn't have these so I left them out)

Heat oven to 425 degrees. Cut potatoes lengthwise in half; place, cut-sides down, in foil lined baking pan. Bake 30-35 minutes or until tender.

Scoop out centers of potatoes into bowl, leaving 1/4 inch thick shells. Add Neufchatel cheese, milk, sugar and cinnamon to potatoes. Mash until blended.

Spoon potato mixture into shells; top with nuts. Bake 8 minutes or until potatoes are heated through and nuts are toasted.

Reindeer Cookies

I saw this in December's Family Fun Magazine.

Super cute and super easy.

Nutter Butter cookies-Use white icing to glue on chocolate chips for eyes, and a red M&M (I used PB ones, they are bigger), and cut the bottom off of a twisted pretzel and ice it to the top.

Viola!

oatmeal carmelitas

This is my all time favorite treat to make during the holidays. They are SO good. Rich hates oatmeal and almost didn't try them (before we were dating) at college. But try them he did... and he's hooked. Enjoy! 64 caramels (I always throw in a few more)
2/3 c. minus 2TB (10 TB total) canned milk or cream

Melt caramels in cream in a double boiler. (I don't have a double boiler so I just put them in a saucepan on low heat.)


Dough: (mix 2x for top and bottom... or just double and split in half)
1 c. flour
3/4 c. brown sugar
1/2 tsp. baking soda
1 c. quick oats
3/4 c. melted butter
1/4 tsp. salt

Filling:
2 c. (12 oz) chocolate chips
1 c. chopped nuts

Mix dough. Stir until butter is absorbed and mixture is crumbly. Press in cookie pan 10x15. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and nuts. Cover with caramel mixture, spreading carefully. Sprinkle with second dough mixture. Bake 15-20 minutes or until golden brown. Cool. Cut into squares.

Peppermint Bark

So, if you haven't figured it out by now- I have been preparing lots of fun holiday treats. Here is one more. I recently paid for this yummy treat at "Harry and David" until I realized how easy it is to make- seriously- don't ever pay for it again! It really is this simple and is the same thing!! (Read the ingredients and you will see!) Very Yummy!!

Ingredients:
1 1/2- 2 bags semi-sweet (or dark) chocolate chips
1 1/2-2 bags white chocolate chips
4-6 candy canes crushed

Directions:
1) In a double boiler (or a small pot on top of another small pot with water in the bottom pot) melt semi sweet chocolate chips in the top pot. Place a sheet of wax paper on a cookie sheet. Spread chocolate evenly over wax paper. Place in freezer.

2) While the semi sweet chocolate is in the freezer, melt the white chocolate chips the same way. Crush the candy canes. Place a strainer over top of melted white chocolate and put melted candy canes in strainer, allowing tiny pieces fall through into melted white chocolate-stir.

3) Remove semi sweet chocolate from freezer and spread white chocolate on top- do quickly or the semi sweet will start to melt and they will mix and not be as pretty. Once it is spread evenly, sprinkle larger pieces of candy canes on top. Place back in freezer, or refrigerator until hardened. Take out and break into jagged pieces. (May be easier if closer to room temp when you break it up)

**Note** I found some who said they liked to add a little peppermint flavoring into the semi sweet chocolate part. If you really like a lot of mint flavor, you may want to put a tiny amount in. I did one with the flavoring and, for me personally, it was a little too "toothpasty" but maybe I put in too much. So, the next I did without the extra flavoring (so, as directed above) and it was perfect.

Peppermint Fudge Cookie Sandwiches

This is a Pampered Chef recipe that I practiced the other day because I will be preparing it at an upcoming party (I am a consultant). It was very easy and fast. Believe it or not- start to finish in about 30 minutes! Very yummy- definitely better when warm when the peppermint patty is melted into it a bit, but good otherwise as well!

Ingredients
3/4 cup semi-sweet chocolate chips
1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup flour
2 candy canes or 8-10 peppermint hard candies-crushed
1/4 cup white or semi-sweet chocolate chips
10-12 mini foil-wrapped peppermint patties, unwrapped

Directions
1) Preheat oven to 375 degrees. Line sheet pan with parchment paper. Combine chocolate chips and butter in a bowl and microwave on high 40-60 seconds until smooth, stirring after each 20 second interval. Add sugar and egg to the mixture and mix until well blended. Add flour and mix just until flour is incorporated. Using a small scoop (or teaspoon) drop 20-24 level scoops of batter onto parchment paper in pan about 1 in. apart. Bake 9-11 minutes or until edges are set. Do not overbake.

2) Meanwhile, place candy canes in a resealable plastic bag; crush with meat tenderizer or rolling pin. Place white chocolate chips in a small microwave safe bowl and cook in microwave on high 30-60 sec. or until melted and smooth, stirring once. Set aside.

3) Remove sheet pan from oven. Immediately turn over half the cookies; top with peppermint patties and remaining cookies to form 10-12 sandwiches. Drizzle white chocolate over cookies and immediately sprinkle with crushed candies.

Pumpkin Rolls....

This is probably my favorite dessert this time of year. I absolutely love these. Plus, they look so pretty when you cut them up and serve them on a platter! Great for a potluck or party!

3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup chopped nuts (optional)

Filling

8 oz cream cheese
4 tablespoons butter
1 cup powdered sugar
1/2 tsp vanilla

Grease jelly roll pan. Line with wax paper - spray with cooking spray

Beat eggs and sugar together, add pumpkin.

Combine dry ingredients. Fold into pumpkin mixture. Beat until smooth not lumpy. Pour into pan and smooth. Sprinkle with nuts (optional).

Bake 12-14 minutes at 375

While baking, sprinkle large dish towel with powdered sugar. Remove cake immediately from pan to towel. Remove wax paper and roll cake in towel. Cool with seam side down

Mix cream cheese and butter (both should be room temperature)) until smooth. Add powdered sugar and vanilla. When cake cools, unroll and spread with cream cheese mixture. Roll again and cool overnight

Creepy-Crawly Cupcakes...

Oh my these are adorable. I picked up the 'all you' magazine in the grocery line the other day when I saw these cupcakes on the cover. So adorable and great for a Halloween party or a bug party. Cook and frost cupcakes with whatever recipe you desire, and then decorate.




MS. SPIDER
Use a Ferrero Rondnoir candy for body and an almond M&M for head. Pipe 2 dots of icing onto M&M and attach 2 M&M's Minis as eyes. Pipe icing as pupils and legs.








WIGGLY WORM
Place six peanut M&M's on cupcake for the body and head. Pipe icing on top of five and attach one M&M's Mini to each. Pipe two dots and attach two M&M's Minis to the head as eyes. Pipe icing as pupils and legs.









MR. SPIDER
Use a colorful malted-milk ball for body and an almond M&M for head. Pipe two dots of icing onto almond M&M and attach two M&M's Minis as eyes. Pipe icing as pupils and legs








SHOO FLY
Use a malt ball for body and a peanut M&M for head. Pipe icing onto M&M and attach 2 M&M's Minis as eyes. Pipe icing for pupils. Cut two pieces of Haribo Gummy Sour Fruity Pasta to make wings.








TASTY BEETLE
Use a chocolate-covered cherry for body and a peanut M&M for head. Use icing to attach M&M's Minis as eyes and to make pupils. Pipe a line and six dots on body. Top dots with M&M's Minis. Pipe icing for legs.









CRAZY CENTIPEDE
Use five peanut M&Ms for body and an almond M&M for head. Pipe icing on head and attach two M&M's Minis as eyes; pipe icing as pupils and to attach M&M's Minis to peanut M&M's. Use Good & Plenty as legs.









SWEET SLUG
Place a Circus Peanut candy in center of cupcake. Pipe two dots of icing at one end and attach two M&M's Minis as eyes. Pipe icing on M&M's Minis as pupils. Pipe icing all around Circus Peanut as legs.

Snowman Doughnuts...

I love these. I found them on Skip to my Lou I will definately be making these every year for Santa!!! Adorable.

Ingredients:
white powdered doughnuts
candy corn
candy eyes

St. Patrick's Day Cupcakes

BEST CUPCAKES EVER! I love these, but only eat them once a year. I meant to post this earlier so you could all enjoy them today. Sorry.


1 3/4 cup flour
1 small instant pistachio pudding mix (3.4 oz)
1 cup chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 cup milk
1/2 cup vegetable oil
1 tsp vanilla

Mix all ingredients together and fill muffin cups 1/2 full.

Bake at 375 for 18-20 min.

Top with cream cheese frosting and green sprinkles.

Makes about 2 dozen.

They're magically delicious!