Pumpkin Chocolate Chip Swirl Cake

One of my friends found this recipe and wanted me to make it for her.  so being the wonderfully nice friend that I am, I did =) Boy, oh boy am I glad I did.  It reminded me of pumpkin pie, but with a totally different texture.  It wasn't a pumpkin cake because it was  way more moist than the usual cake.  T

Pumpkin Cake
2 cups flour
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. cloves
4 eggs
1 (15 oz.) can of pumpkin
1 cup vegetable oil

Cream Cheese Swirl:
4 oz. cream cheese (you can use fat-free, but with all the oil and eggs in the cake, you might as well go all the way)
1/4 cup white granulated sugar
1 egg1 1/2 tsp. vanilla1/4 tsp pumpkin pie spice


1/2 cup semi-sweet chocolate chips


 Mix all the dry ingredients together. 

Add in pumpkin and oil.  Mix in eggs, 1 at a time.  Mix until everything is well blended.

  Grease and flour a 9x13 cake pan.  Pour batter into the pan.  It will be slightly thick.

In a separate bowl, blend cream cheese, sugar, egg, vanilla and spice together.  Drizzle over the cake mixture.  Marble mixture together with a knife.   

Sprinkle chocolate chips over the top.   

(I didn't use the full 1/2 cup of chocolate chips)

Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. 

Cool then cut into bars.


 I think I may have found a new fall favorite cake =) I can't wait to make this again and put it to the true test- my husband's coworkers =)  You definitely need to make this cake....like tonight!!  I promise, you won't be sorry (unless you're one of those weird people who don't like pumpkin pie.....then maybe make it anyway, have a taste, and let everyone else enjoy =)  )

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Olive Garden Chicken Gnocci Soup and Breadsticks

One of my most favorite places to eat is Olive Garden.  Usually I get the Fettuccine Alfredo, and of course the salad and bread sticks.  One day, I deviated from my norm.  I decided to do the soup.  I tried the Chicken gnocchi soup and was instantly in love!!  I think I had at least 3 bowls of it, not to mention one of the big bowls of salad and an order of bread sticks.....I was a bit hungry =)  I decided that this was a soup I need to learn to make so I could have it anytime I wanted.

1 cup chicken breasts, cooked and diced
4 tablespoons butter4 tablespoons flour
3 cups milk
1 cup heavy cream

14 oz chicken broth (I did 14 oz. water and 2 bouillon cubes, but you can use canned if you'd like)
1/2 cup celery, finely diced (about 1 large celery stalk)
2 minced garlic cloves
1 cup carrots, finely shredded (about 2-3 medium carrots)
1 cup onion, finely diced (about1 medium onion)
1 cup fresh spinach, coarsely chopped
1 tablespoons extra virgin oil
1 tsp. Italian seasonings
Freshly grated Parmesan cheeses, optional
1 pound potato gnocchi (I had to go to several stores and get it but found it at Macey's in the pasta isle)




Get out a 6qt. pot.


Dice you celery, really fine or else it won't get soft.


Shred your carrots.

Finely dice your onions as well.

Add all the veggies to you pot.  Add butter, oil, and garlic.  Saute until onions and celery are soft.  


Add the flour to make a roux.  Let it cook for about 1 minute, while you stir so it doesn't burn.

Add the broth and spinach. 

 Mix well and let it simmer.  

While it is simmering, get out your gnocchi and cook it according to package directions.  It is usually boil for about 2-3 minutes or until they begin to float.  

Drain the gnocchi and add it to the soup, along with the chicken, milk and cream. 


 Let it simmer for about 15 minutes to get the flavors well blended.  sprinkle Parmesan cheese on top.  You don't have to, but I highly recommend it.

The original recipe called for half and half instead of cream and milk, but I didn't have any so i substituted. I think my soup would have been a bit creamier if I had used half cream and half milk, but it still turned out good.  Also, I think next time I make it I am going to try and make my own gnocchi.  I didn't this time because I was being lazy (except I ended up having to go to 3 different stores so I might as well have just made it) and I didn't have enough potatoes.






Bread Sticks


4 c. flour
1 1/3 c. warm water
4 tsp. butter, melted
2 tbsp. sugar
2 tsp. salt
2 1/4 tsp yeast


2tsp butter, melted
garlic powder


Combine yeast, water and sugar.  Set aside for 5 minutes.  In a separate bowl, combine flour, butter, and salt.  Add in the yeast mixture.  Knead on a floured surface.  Divide the dough into 12 pieces.  Roll out into snake-like logs.  cover and let rise for 45 minutes. 

 Preheat oven to 400 degrees. 

 Brush the bread sticks with butter and bake for 15 minutes, or until they begin to brown.  Remove from oven, and brush with butter once more.  Sprinkle garlic powder, to taste, over top of the bread sticks. 

 Enjoy!  These taste great dipped in the soup!


I was very happy with how this turned out.  Usually when I make soups, the first time I make it it is just okay so I have to make it a few times before I am happy with it.  I think I got this the first time, even though I almost ruined it.  I went to put in the italian seasonings, and I have  ashaker that is similar that has cinnamon and sugar in it that I started to shake in it....luckily most of it got on teh spatula.  I almost freaked but then I saw I didn't get any it an dI calmed myself down.  I guess that should teach me to look closer and label my shakers better, huh?

Peach Pie

About 3 years ago I attempted my first apple pie.  It wasn't too bad.  It didn't look pretty, but it tasted goo.  I don't think I'll ever have a job at Marie Calender's making the pie tops look nice and pretty.  This time I wanted to try some peach, since I had a ton to use.  I also wanted to attempt doing the lattice top.  It wasn't as hard as I thought it was.  It's pretty much just like weaving dough.
Crust
2 1/6 c. flour
1/8 c. sugar
1/2 tsp. salt
3/8 c. shortening
2/3 c. butter, cubed
1/2 c. ice water (you won't use it all)


Peach Filling
1/2 c. white sugar
1/2 c. brown sugar
2 tbsp. cornstarch
1/4 c. butter
1/2 tsp. cinnamon
8 large-10 medium peaches, depending on the size


Mix flour, salt, sugar, shortening, and butter.  Mix until dry and flaky.  Add ice water 1 tablespoon at a time until dough begins to come together.  It should remain slightly flaky.  Roll dough out into 2 circles, one sligthly bigger than a 9 inch pie pan so that it covers the the sides and hangs slightly over.  With the remaining dough, cut into long strips to use for a lattice top.  Fill a large pot with water and bring to a boil.  Boil the peaches for 1-2 minutes.  Immediately place in an ice bath (large bowl filled with water and ice cubes).  Once cool enough to handle, peel the peels.  This helps make the peels come off more easily.  Cut the peaches into small pieces.  Line the shell with sliced peaches.  Mix flour, cornstarch, sugars, and butter.

 Sprinkle some on top of peaches.  Add another layer of peaches, and sprinkle more of the flour mixture on top.  Top with lattice strips of dough or keep it whole if you don't want to attempt the lattice, just make sure and poke holes the top to let the steam escape.  Sprinkle the top with some cinnamon.

Bake at 450 degrees for 15 minutes, then turn the temperature down to 350 degrees and bake for 30 minutes.  Once finished, turn oven off and let teh pie set up and cool in the oven.  This prevents it from being runny.

Peanut Butter Stuffed Chocolate Cupcakes

A while ago, while blog stalking, I came across this recipe and have been wanting to try it.  The dessert genius at How Sweet It Is is the one responsible for it, I just made a few changes.   The main reason I wanted to make this is because the past few treats I've made have been ones that I like, but my hubby doesn't necessarily share the same enthusiasm for.  So I decided to make a treat for him.  Can you go wrong with a guy when you put chocolate and peanut butter butter together?  Nope! (at least not with my guy =)  ) Just fair warning...this cupcake will make any attempt at dieting null and void.

1 1/4 c. flour
1/4 c. cocoa
1 1/4 tsp baking soda
3/4 c. brown sugar
1 egg
1 tsp. vanilla
1/2 c. milk
1/2 c. heavy cream
2 tbsp. sour cream
1/2 c. butter, melted

Frosting
1/4 c. butter
1/3 c. peanut butter
1/2 tsp vanilla
1 1/2 -2 c. powder sugar
1-2 tbsp. milk

Preheat oven to 350 degrees.  In a bowl, combine sugar, milk and cream until creamy.  Add in butter and vanilla.  Add egg.  in a separate bowl, combine flour, cocoa, and baking soda.  Add to wet mixture.  Mix until no lumps left.  Line cupcake pan with liners and fill each one 2/3 full.  Bake for 15-18 minutes, or until toothpick comes out clean.

Let cupcakes cool before frosting and filling.

To make frosting, combine butter and peanut butter until creamy.  Add vanilla.  Mix in powder sugar until it reaches the desired thickness.  Let it mix for a few minutes until creamy.  If it's too thick, add some milk, a tsp at a time, if it's too runny, add some more powder sugar.

In the top of the cupcake, cut a small hole, about the size of a dime out, remove top.  Either using a decorating bag and a tip or spoon it, fill with peanut butter frosting.  Replace top of the hole you cut and cover the cupcake with frosting.  I don't like gobs of frosting and this frosted and filled 12 cupcakes, but if you are a frosting-aholic, double the recipe.

Combine 1/2 c. chocolate chips and 1 tbsp shorting and melt.  Drizzle over the cupcakes and enjoy!  Make sure you have a tall glass of cold milk handy, you'll need it

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Strawberry Bread

Strawberry Bread

1/4 cup butter, softened
1/4 cup applesauce
3/4 cup white sugar
1/4 cup brown sugar
2 eggs
1/2 cup vanilla yogurt
1 teaspoon vanilla
1 3/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups strawberries, fresh and chopped fine (Frozen berries will not work)



Preheat oven to 350 degrees.
Beat butter and sugars together until light and creamy.  Beat in the egg one at a time.  Then mix in the sour cream and vanilla.  Gradually add flour, soda, baking powder and salt.  Mix until all ingredients are combined.  Fold in the strawberries.  Pour into a loaf pan. Bake 35-40 minutes for 2 small loaves or 60 minutes for a large loaf.


Make sure and chop your strawberries really small or else the spaces around the strawberries won't cook thoroughly in the bread.

Zucchini Bread

Remember my monster zucchini?  Well, I decided to try a new zucchini bread recipe.  I really like this one.

3 eggs
1/2 c. oil
1/2 c. vanilla yogurt (or plain)
1 c. brown sugar
2 c. shredded zuchinni
2 tsp vanilla
3 c. flour
3 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. pumpkin spice
1 tsp baking soda
1/4 tsp. baking powder
1 tsp. soda

Beat eggs until frothy.  Add the oil and yogurt.  Add brown sugar and zucchini and beat until smooth.  Add vanilla, cinnamon, cloves, spice, soda, powder and salt.  Stir in flour.  Mix until smooth.  Grease and flour 2 8x4 bread pans.  Bake at 325 degrees for 50 minutes, or until toothpick comes out clean. Let it cool on a cooling rack for 10 minutes before you try to remove it from the pan.

What I love about this recipe is the subtle flavoring.  It's not as strong as other breads.  It also isn't as heavy as other quick breads. If you like the stronger flavors, you can add more spices and up the sugar.  It tastes great fresh out of the oven slathered with some butter. =)  If you want to add chocolate chips, go for it!  I think next time I am going to add some nuts. =)

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Cinnamon Bread

You smell that delicious scent down the road?  It's coming from my house. =)  I made some cinnamon raisen bread and no matter what air freshner you have, it doesn't smell better than fresh baked bread, not matter what kind of bread, and especially cinnamon raisen.  This is one of my favorite breads.  I will eat a whole loaf by myself.  The only drawback is it can be expensive at the store.  $3 for a small loaf.  Are you kidding me?!  One day, I said, forget that, I'm making my own. And so I did.  And continue to do.  I don't think I've bought another store bought loaf since.  Plus, I can cram all the cinnamon amnd brown sugar into it that my little heart desires (and that's usually a lot).

1 1/2 c. warm water (110 degrees)
3 tbsp sugar
2 1/4 tsp yeast

2 tbsp butter- room temperature
2 tbsp milk- room temperature
1 tsp. salt
4 c. bread flour

3 tbsp butter- melted
4 tbsp brown sugar
3 tsp cinnamon
raisens

Combine water, sugar, and yeast and set aside until becomes frothy.  Combine milk, butter, salt, and 1 cup flour.  Add in yeast mix.  Gradually add in remaining flour.  Knead in a floured surface until becomes elastic.  Form into a ball.  Place in a greased bowl.  Cover and let rise for 1 hour or until doubled.

(this is before i let the dough rise)

Roll out dough in a rectangle.  Brush the top with butter.  Combine the cinnamon and sugar and sprinkle over dough.  Sprinkle raisens, however little or as much as you want.  Roll up the dough starting from the long end. 

(I had to cut the end off and do a seperate loaf for my hubby because he doesn't like raisens)

Cut in half and place in 2 greased bread pans.  Brush more butter over top.  Let them rise in the pans for 1 hour.

(the third is the loaf for the spoiled one =) )

Cook at 350 degrees for 30-40 minutes.  Let cool in pans for 10-15 minutes before removing.  Let cool for a few more minutes before cutting (if you can wait that long).

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