Friday, December 31, 2010

Pumpkin Chocolate Chip Bread

I tend to have an obsession with quick breads & fall and winter are always the time to try new recipes. So, after a few experiments & modifications, here's a fabulous Pumpkin Chocolate Chip Bread recipe:
Pumpkin Chocolate Chip Bread
3 c. pumpkin puree
4 eggs
1/2 c. oil
2/3 c. water (1/3 c. if using fresh pumpkin)
3 1/2 c. flour
2 t. baking soda
1 1/2 t. salt
2 t. cinnamon
1 1/2 t. nutmeg
3/4 t. ground cloves
1/2 t. ground ginger
1 1/2-2 c. mini chocolate chips

Preheat oven to 350 degrees and grease and flour 2 loaf pans (or prepare and line 7 mini loaf pans). Combine pumpkin, eggs, oil, water, and sugar in a large bowl until well blended. In separate bowl, mix together all dry ingredients and slowly mix them into wet ingredients until just blended. Stir in chocolate chips.
Pour batter evenly into loaf pans and bake (1 hour for larger loaves, about 30 minutes or until top is firm for mini loaves). Let cool in pans for at least 10 minutes.

Tuesday, December 21, 2010

Only the Best Sugar Cookies Ever!

Somehow I never posted these, even though Misty and I have been making them forever and pretty much wanna roll in them. Seriously, that's how good they are, and strangely they just get better the longer you have them. Anyway, here's the best, most buttery-soft sugar cookies ever! (And before you ask, NO, it's not a typo that there is twice as much butter as sugar :)
Sugar Cookies
2 c. soft margarine
1 c. sugar
2 eggs
1 t. vanilla
4 c. flour
2 t. baking powder

Oven 350 degrees. Cream margarine and sugar. Beat in eggs and vanilla. Combine flour and baking powder and stir into creamed mixture. Chill thoroughly. Roll out and cut as usual (keeping portion of dough you are not using in refrigerator or freezer). Bake on ungreased cookie pan about 10 minutes. Cool completely before frosting.

Almond Buttercream (Wilton Recipe)
1/2 c. shortening
1/2 c. butter or margarine
1/2 t. almond extract (or 1 t. vanilla for regular recipe)
4 c. sifted powdered sugar
2 T. milk

Cream butter and shortening. Add vanilla. Gradually add sugar, one cup at a time, mixing on medium until blended. Add milk as needed to reach spreading consistency, whipping until light and fluffy.