Easy Pumpkin Chocolate Chip Pull-Apart

Easy Pumpkin Chocolate Chip Pull-Apart

I just love this time of year, when everyone seems to be in the kitchen whipping up fabulous baked goodies using Autumn favorites like pumpkin, apples, etc…
Just about every blog I visit has some delicious looking “Fall” recipe posted. I think I’ve gained 10 lbs just looking at them all.

I have made a few goodies recently with apples as one of the main ingredients, but I realized that I haven’t made anything with pumpkin yet this Fall. So, here’s a very simple, yet delicious, Pumpkin Chocolate Chip Pull-Apart -which I made using frozen bread dough. I’m constantly amazed at how versatile frozen bread dough can be, and I really love creating new recipes with it.

~Enjoy~

Easy Pumpkin Chocolate Chip Pull-Apart

1 loaf (1 lb.) frozen bread dough, thawed
1/2 cup Libby’s 100% Pure Pumpkin
1/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup chocolate chips

Generously grease and flour a 10-inch fluted pan or a 9-in. x 5-in. loaf pan.

In a large mixing bowl, combine bread dough, pumpkin, brown sugar, cinnamon, nutmeg and cloves. Knead with dough hooks until well combined. If dough is sticky, add a little more flour. Fold in chocolate chips.

Separate dough into 1-inch pieces and roll into balls. Arrange in prepared pan.
Cover and let rise in a warm place until doubled; about 1 hour.

Bake at 350 degrees for 22-26 minutes, or until golden brown.

Cool in pan for 10 minutes. Loosen edges; remove from pan and place on serving plate. Drizzle with Vanilla Glaze; if desired.

Vanilla Glaze
1 cup powdered sugar
1 – 2 tablespoons milk
1/2 teaspoon vanilla extract

Combine all ingredients and mix until smooth.

Apple Cinnamon Walnut Squares

There are only a few days left in the month of October, and I’m happy to report that we’ve had absolutely zero snowfall here yet.

I know there are some readers out there who love snow, but my favorite season is Autumn and I’m not too anxious for it to leave just yet.

In honor of this year’s long Autumn season, I’ve made this wonderful dessert.
Nothing says “Fall” more than a freshly baked yummy dessert loaded with apples, cinnamon and walnuts.

~Enjoy~

Apple Cinnamon Walnut Squares

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup butter, softened
2 cups granulated sugar
2 eggs
2 teaspoons vanilla extract
6 medium apples – peeled, cored and thinly sliced
1 cup chopped walnuts

Topping
2/3 cup brown sugar, packed
1/2 cup all-purpose flour
1 teaspoon cinnamon
6 tablespoons butter, chilled

Glaze
1 1/2 cups powdered sugar
2 tablespoons milk
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 teaspoon butter, melted

Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan.

In a medium bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl, beat together butter, sugar, eggs and vanilla until fluffy. Gradually add flour mixture and mix until just blended. Fold in apples and walnuts.
Spread batter evenly in prepared baking dish.

For topping, stir together sugar, flour, and cinnamon in a medium bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.

Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan on a wire rack.

When cake has cooled, drizzle with Glaze; if desired.

Makes approximately 16 squares.

I Won a Tote Bag from Foodie Blogroll!

I was just notified that I was the winner of this week’s Foodie Blogroll Tote Bag Giveaway! I’m thrilled to have won and can’t wait for the tote bag to arrive! It sure will come in handy.

If you like, you can click here, or on the icon above, to visit Foodie Blogroll and read more about the contest.

Thank you so much Foodie Blogroll!!

Chocolate Chip Toffee Pecan Cookies

Chocolate Chip Toffee Pecan Cookies

Chocolate chip cookies are one of my very favorite treats. There’s nothing better than enjoying a freshly baked chocolate chip cookie on a chilly Autumn day. Throw some toffee bits and pecans into the mix, and you’ve got an extra special treat to help warm you through and through.

~Enjoy~

Chocolate Chip Toffee Pecan Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1 cup Heath English Milk Chocolate Toffee Bits
1/2 cup pecan pieces

Preheat oven to 375°F.

In a medium bowl, combine flour, baking soda and salt. Set aside.

In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until well blended. Add eggs; blend well. Gradually add flour mixture, beating well. Fold in chocolate chips, toffee bits and pecans.

Drop by rounded teaspoonfuls onto ungreased cookie sheet.

Bake for 8 to 10 minutes, or until lightly browned.

Cool on cookie sheet for 2 minutes; remove from cookie sheet to wire rack.
Cool completely.

Makes approximately 4 dozen cookies.

Fall Color

Just thought I would share a little Alaskan Fall color with you.

~Enjoy~

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

Skillet Blueberry Streusel Coffee Cake

When they say that this cold & flu season is going to be a bad one, boy they aren’t kidding. For over a week now, I’ve been suffering with a horrible cold. It’s absolutely one of the worst colds I’ve ever had.

I’m just beginning to feel better, but in an attempt to help speed up the healing process, I decided to bake this wonderful Skillet Blueberry Streusel Coffee Cake.

I don’t know about you, but a fresh baked goodie always makes me feel better.

~Enjoy~

Skillet Blueberry Streusel Coffee Cake

Cake

4 cups flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 1/4 cups milk
1/2 cup butter, softened
2 large eggs
2 cups blueberries

Topping

1 cup granulated sugar
2/3 cup flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 cup cold butter

Preheat oven to 375 degrees. Grease a 12-inch cast iron skillet, or make sure it’s well seasoned.

Combine all cake ingredients, except blueberries, in a large mixing bowl.
Beat until batter is well mixed. Gently stir in blueberries by hand.
Pour batter into skillet.

Skillet Blueberry Streusel Coffee Cake batter

For topping, stir together sugar, flour, cinnamon and nutmeg in a medium bowl. Cut in butter until mixture resembles coarse crumbs.
Sprinkle over batter.

Skillet Blueberry Streusel Coffee Cake topping

Bake for 40-45 minutes, or until toothpick inserted in center comes out clean.

Double Peanut Butter Cookies

Double Peanut Butter Cookies

I just can’t get away from the “peanut butter” theme I have going with the recipes I’ve been posting lately. What can I say… my family LOVES peanut butter.

In addition to the usual peanut butter that is mixed into the batter, these peanut butter cookies are also loaded with Reese’s peanut butter chips – which makes them doubly delicious!!

I used Fred Meyers Roasted Peanuts & Honey Creamy Peanut Butter for these cookies. I usually use crunchy peanut butter when I’m baking, but I just love the touch of honey that is blended into this creamy peanut butter. It tastes wonderful.

~Enjoy~

Double Peanut Butter Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
2/3 cup peanut butter, creamy or crunchy; your choice.
2 eggs
1 teaspoon vanilla extract
1 (10 ounce) package REESE’S Peanut Butter Chips



Preheat oven to 350 degrees.

In a medium bowl, stir together flour, baking soda and salt; set aside.

In a large bowl, beat butter, sugar and peanut butter until creamy. Add eggs and vanilla extract; beat well. Gradually add flour mixture to butter mixture, beating until well blended. Fold in peanut butter chips. Drop by rounded tablespoonfuls, 2-inches apart, onto ungreased cookie sheet.

Bake for 12 to 14 minutes, or until lightly browned around edges.

Cool 1 minute on cookie sheet. Remove from cookie sheet to a wire rack and cool completely.

Makes approximately 5 dozen cookies.

Chocolate Cherry Cake

Chocolate Cherry Cake

What a busy week this has been so far! I feel like I’ve spent the majority of the week running around like a chicken with its head cut off. I don’t know what it is. Maybe it’s the approaching full moon…

However, even though it has been an extremely busy week, I did manage to get a little baking done.

I just love this Chocolate Cherry Cake!! It’s so easy to make and has only six ingredients – yet it tastes so delectable, everyone will think you spent hours slaving away in the kitchen making it.

~Enjoy~

Chocolate Cherry Cake

1 (21 ounce) can cherry pie filling
1 (18.25 ounce) box German Chocolate cake mix
2 eggs
1 teaspoon almond extract
1 (12 ounce) package semisweet chocolate chips
1/2 cup walnut pieces (optional)

Preheat oven to 350 degrees. Grease and flour a 13×9x2-inch pan.

In a medium bowl, mix cherry pie filling, cake mix, eggs, and almond extract by hand. Pour batter into prepared pan.

Bake for 30 minutes, or until a toothpick inserted in center comes out clean.

Remove from oven and immediately sprinkle chocolate chips on top. When chips begin to melt, spread to cover cake. Sprinkle with walnut pieces; if desired.

Peanut Butter-Cup Cake

Peanut Butter-Cup Cake

Here’s another wonderful recipe from one of my favorite cookbooks – Good Housekeeping’s “Best Loved Desserts“. I picked this book up at my local Barnes & Noble bookstore a couple months ago. It was in the bargain book section and was priced at just around $7.00. (the original price was $29.95)
Don’t you just love finding bargains like that.

Even though I just made Peanut Butter Chocolate Chip Brownies earlier this week, my family was still in the mood for something peanut buttery. I chose to make the Peanut Butter-Cup Cake from the “Best Loved Desserts” cookbook. This cake is wonderful served plain – as a quick snack cake or packed in a school lunch – or you can dress it up by adding a scoop of ice cream and chocolate glaze.

~Enjoy~

Peanut Butter-Cup Cake

2 cups all-purpose flour
2 teaspoons baking powder
3/4 cup creamy peanut butter — I used chunky because I like peanuts
1/2 cup butter or margarine (1 stick), softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2/3 cup whole milk — I used skim milk

Preheat oven to 325 degrees. Grease decorative 10-cup metal loaf pan or 10-cup bundt pan; dust pan with flour.

In medium bowl, with wire whisk, mix flour and baking powder; set aside.

In large bowl, with mixer at low speed, beat peanut butter, butter, and granulated and brown sugars until blended, frequently scraping bowl with rubber spatula. Increase speed to medium-high; beat until creamy, about 3 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk, beginning and ending with flour mixture. Beat just until smooth.

Spoon batter into prepared pan; spread evenly. Bake until toothpick inserted in center comes out clean, 60 to 65 minutes.

Cool cake in pan on wire rack for 15 minutes. Run thin knife around edge to loosen cake from side of pan. Invert cake directly onto wire rack to cool completely.

Drizzle cooled cake with Satiny Chocolate Glaze ; if desired.



Satiny Chocolate Glaze

2 tablespoons water
1 tablespoon butter or margarine
1 tablespoon corn syrup
2 tablespoons baking cocoa
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

Heat water, butter and corn syrup in small saucepan to boiling.
Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

Peanut Butter Chocolate Chip Brownies

Peanut Butter Chocolate Chip Brownies

I know the calendar says that it’s the first day of Autumn today, but it’s feeling more like the first day of Winter around here.

Our high temperatures for the rest of the week are only supposed to reach into the mid to high 40’s, and termination dust can already be seen on the mountains. (“termination dust” is an Alaskan term meaning the first snow that covers the top of the mountains in the fall – signaling the termination of summer in Alaska)

Termination dust

What better way to spend a chilly afternoon though, than to bake something warm and tasty to snack on. Today I chose to bake a batch of Peanut Butter Chocolate Chip Brownies.

These brownies are chewy, moist, and oh so very delicious. They almost make me forget that Winter is just around the corner….. almost.

~Enjoy~

Peanut Butter Chocolate Chip Brownies

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup peanut butter, chunky or smooth
1/3 cup butter, softened
2/3 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups chocolate chips, divided

Preheat oven to 350 degrees. Grease and flour an 8-inch square baking pan.

In a small bowl, combine flour, baking powder, and salt; set aside.
In a medium bowl, cream together peanut butter and butter. Gradually blend in granulated sugar, brown sugar, eggs, and vanilla extract.
Stir flour mixture into the peanut butter mixture until well blended. Fold in 1/2 cup chocolate chips.

Spread batter into prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove from oven and immediately sprinkle 1 cup chocolate chips on top. When chips begin to melt, spread to cover brownies.
Cool, and cut into squares.

Makes 16 brownies.