Pumpkin {Chocolate Chip} Bread

This recipe doesn't originally call for chocolate chips, but chocolate makes everything better, right?!?! I actually don't think it added much to this, it is soooooo good to begin with! But, if adding chocolate chips makes your kids {or your sweet tooth} happy, then by all means, add away! My mom enriched my life with this fall favorite, though the recipe only makes one loaf. That is simply not enough. Plus, it only calls for 1 cup of pumpkin. What are you supposed to do with half a can of pumpkin? So I've added the doubled amounts to the side of the ingredients{in case math wasn't your strong suit} and you can easily choose which way you want to go and not have anxiety over wasting that leftover pumpkin. You can just plan on doubling it and bring that extra loaf over to me. Thanks. **Warning** If you ever think you'd like to make this or any other pumpkin recipe at any time besides September- December, then it is imperative that you stock up on canned pumpkin NOW while it is still in stores for the season. If you forget, I have plenty! ;) ***Bonus Warning!*** You will totally pick at this all day. You've been warned.

1 1/2 C sugar (3 C)

1/2 C shortening (1 C)

1/2 C water (1 C)

1 C canned pumpkin (2 C or 1- 16 oz can)

2 eggs (4 eggs)

1 2/3 C flour (3 1/3 C)

3/4 tsp salt (1 1/2 tsp)

1 tsp soda (2 tsp)

1/2 tsp cloves (1 tsp)

1/2 tsp nutmeg (1 tsp)

1/2 tsp cinnamon (1 tsp)

1/2 tsp baking powder (1 tsp)

Mix all ingredients together. Spread in a greased and floured large loaf pan {for best results, line bottom of pan with wax paper}. Bake at 350 degrees for 1 hour or until knife clean. Makes one large or two small loaves.

Warm Spiced Cider

I forgot to get a picture of this, so sorry. And sorry to anyone who tried this at the exchange- it was terrible! I think it was the cider I used as a base... BUT I promise, it really is a DELICIOUS recipe! Usually. When we lived in Utah and snow wasn't unheard of for Halloween, we used to have a little bonfire in our drive way with this cider for the kids{and parents}. I think people would be as excited for the drink and chance to warm up by the fire as they would be for the candy. Now that it's 85 degrees for us on Halloween, we might have to switch drinks!

1/2 C brown sugar
1/4 tsp salt
1 tsp whole allspice
1 tsp whole cloves
3 sticks cinnamon
1 dash nutmeg
1 gallon apple cider

Place salt, spices and brown sugar on a square of clean, white cotton fabric. Pull up edges and tie with string to form a bag. Simmer bag in cider for at least 20 minutes.

My hubby likes to add a few orange slices to this...

Pumpkin Chocolate Chip Bars

Joni Joiner is admittedly addicted to Pinterest. If you haven't checked it out, you should so you can follow her and share her addiction! She came across this while feeding the addiction, I mean, browsing. bakeat350.blogspot.com was kind enough to bring us these amazing fall treats!

2 C all-purpose flour
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/8 tsp allspice
1/8 tsp cloves
1 tsp baking soda
3/4 tsp coarse salt
1 C unsalted butter, room temperature
1 1/4 C sugar
1 egg
2 tsp vanilla
1 C pumpkin puree
12 oz chocolate chips

Preheat oven to 350 degrees. Line bottom and side of 9x13" pan with foil, leaving an overhang on all sides.

Keep an eye on these as they cook. Joni had a hard time getting these to set, but I kinda like my baked goods on the doughy side so there were no complaints from me!!

Sausage Tortellini Soup

Molly, Molly, Molly... You've done it again! As the weather turns cooler {for most of the U.S.}, soups start getting center attention again- This one is steals the show! The bold, hearty flavors of the spices, the vegetables, the sausage all balanced perfectly with cheesy bites of tortellini. I guarantee this will be re-made again and again!

1 lb mild Italian sausage

1 C chopped onion

2 cloves garlic

5 C beef broth

1 C water

2 C chopped tomatoes (28 oz can)

1 C sliced carrots

1 1/2 C zucchini, sliced

1/2 tsp basil

1/2 tsp oregano

1 (8 oz) can tomato sauce

2 C tortellini (8 oz)

3 tsp parsley

Remove skin from sausage and cook until brown. Remove sausage from pan and leave drippings. Blend all ingredients except tortellini, zucchini and sausage. Simmer for 30 minutes. Add reserved ingredients and cook for 30 more minutes.

Cinnamon Muffins

Brianne Westberg made it to her first exchange, but couldn't stay long with her squirmy baby. She impressed us with these yummy little bites, even if she did get the season wrong! ;) She brought these as mini muffins, so I'm not sure if this recipe {and baking time} is for mini muffins or regular sized- just keep an eye on them as they cook...

3/4 C softened butter

3/4 C sugar

1 tsp vanilla

2 eggs

1 3/4 C flour

1 tsp baking powder

1 tsp baking soda

pinch of salt

1 C sour cream

Topping: 1/3 C sugar mixed with 3 tsp cinnamon

Heat oven to 375 degrees. Cream butter and sugar. Blend in vanilla and eggs. In another bowl sift together flour, baking powder, baking soda and salt. Pour flour mixture and sour cream into butter mixture. Stir batter by hand until blended. Add a splash of milk. Grease tins. Prepare topping. Drop some batter into tin, sprinkle with topping. Add more batter and sprinkle more topping. Bake for 15-20 minutes.

Pumpkin Bundt Cake

Jamie Massie says that this cake is what she brings to every holiday gathering as soon as fall starts! Very simple to make and it was really good topped with whipped cream. I bet it would be just amazing served warm with vanilla ice cream...


1 box yellow cake mix
1 box butterscotch pudding
4 eggs
1/4 C water
1/4 C vegetable oil
1 (15 oz) can pumpkin
2 tsp pumpkin spice


Combine all ingredients and pour into a greased and floured bundt pan. Bake at 350 degrees for 50-55 minutes.

Caramel Apple (Nachos)

We LOVE caramel apples around here. LOVE. So when I saw a few different ideas for them, I combined them to this amazing new tradition! The thought behind doing it like nachos was that it would be less messy for kids. I think it just moves the mess from your face to your fingers! But it sure is easier to serve up!

Caramel:

1 bag Kraft caramels

1 tbsp milk

Unwrap caramels and place in a microwave safe bowl with milk. Microwave on high for 1 minute then stir. Microwave an additional minute or until caramel is smooth.

White Chocolate :

6 oz white chocolate or white candy coating

Microwave on high 30 seconds, stir, microwave an additional 30 seconds or until smooth.

Chocolate:

1 C semi-sweet chocolate chips (6 oz)

1 tbsp shortening

Place chocolate chips and shortening in a microwave safe bowl and microwave for 30 seconds; stir. Microwave an additional 30 seconds or until smooth.

For Nachos:

Wash and dry 4-6 Granny Smith apples. Core, slice, then arrange them on a platter. Drizzle toppings over apples slices making sure to get each slice. Sprinkle with cinnamon sugar{ I usually do about two to three parts sugar, one part cinnamon}.

For Dipped apples:
Wash and dry{or the toppings won't stick} 4-6 Granny Smith apples. Dip in melted caramel then spin slowly over the bowl allowing the caramel to cool on the apple a bit. Place on a piece of waxed paper and allow to set in the fridge while you prepare the white chocolate layer. Carefully remove from the waxed paper by twisting. Dip in the white chocolate, again twisting over the bowl until it stops dripping. Place on clean waxed paper. Sprinkle with cinnamon sugar. Allow to cool and set while preparing chocolate. Drizzle chocolate over the white chocolate and cool.

Pumpkin Chocolate Chip Cookies

I got this recipe several years ago and it is the easiest cookie recipe in existence. It helps that it is so freaking good! Moist. Chewy. Flavorful. 3 ingredients.

1 (15 oz) can pumpkin

1 box spice cake mix

1 C chocolate chips

2 tbsp molasses(optional)

Preheat oven to 3 . Mix all ingredients together. Drop by tablespoonful onto greased cookie sheet. Bake for 350 degrees for 15-17 minutes.

I forgot the molasses the night of the exchange, but I think it adds a little bit extra...