My Sweetest Things

On one of our Sam’s shopping trips I picked up three cans of pumpkin for a great price. It’s that time of year for all things pumpkin so I was planning my fall baking. While I was browsing one of my favorite blogs My Baking Addiction I came across this recipe which Jamie found at allrecipes. Gotta love the internet! I must say this recipe is so easy, moist, and delicious! It has a wonderful texture with the flavors of pumpkin, cinnamon, and nutmeg all dancing around and the aroma in the air is delightful! The chocolate chips melt nicely and really satisfy any chocolate craving without overpowering the pumpkin. Try this! You will love it! I took this to the office and it was a hit. I will definitely be making this again!

Ingredients

3 cups white sugar

1 (15 ounce) can pumpkin puree

1 cup vegetable oil

2/3 cups water

4 eggs

2 tsp vanilla extract

3 1/2 cups all purpose flour

1 tablespoon ground cinnamon

2 teaspoons ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoons salt

1 cup semisweet chocolate chips

Preheat oven to 350 degrees – I used a bundt cake pan but you can grease and flour three 9 x5 inch loaf

pans instead. In a large bowl, combine sugar, pumpkin, oil, water, vanilla, and eggs. Beat until smooth.

So, while we are adding the vanilla, take a look at my latest kitchen tool!

Aren’t these the cutest? I found them at Merciers Orchard Gift Shop. It was love at first site! This was one

of those “have to have it” items. Totally want, not need, but they are now mine!

Back to the bread….Blend flour, cinnamon, nutmeg, baking soda, and salt. Try to take  a photo with one

hand and use the wrong settings and you too will have this sweet blur!

Fold in chocolate chips..see those yummy spices?

Pour this yummy goodness into pan of your choice and bake for one hour or until inserted knife comes out clean.

Oh my goodness..

All cooled down and sitting pretty! I debated on adding a drizzle glaze to it but decided to keep it simple.

It is so delish on its own!

Perfection!

As I mentioned before, I took this to the office to share and I took this photo at work before the last piece was gone!

Thanks again to Jaime at My Baking Addiction for sharing this recipe.

Check out her awesome blog for more of her delicious recipes!

It’s all good.

~Donna

Blogs. Love them. Read them daily. I have many favorites and I am huge fan of the Pioneer Woman. I came across her blog through photography but discovered her amazing cooking talents as well. She recently started a new blog call Tasty Kitchen. On this site you can find an abundance of delicious tried and true recipes. While browsing through Tasty Kitchen I came across this recipe for Banana Chocolate Chip Muffins. Well, I happened to have some pretty ripe bananas sitting on the counter and chocolate chips in the pantry so the timing was perfect. I grabbed the ingredients, cracked, beat, stirred, sprinkled…had a few licks and in the end, I had delicious Muffins! These are very moist and the chocolate and banana together? Perfect! Thanks to Wendy for adding the recipe!  You can find me at Tasty Kitchen as member dsolzer!

Ingredients I used for this recipe.

1 cup Unsalted Butter

1 cup sugar

3 whole ripe bananas

2 whole eggs

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Kosher Salt

5 tablespoons Milk

1 teaspoon Cinnamon

1 Cup Milk Chocolate Chips

Cream Butter and Sugar

Add in the bananas -

Bananas remind me of the Chiquita Banana Stickers we would pull

off the bunch and stick to our foreheads as kids. Then we would break into song of course!

“I’m Chiquita banana and I’ve come to say – Bananas have to ripen in a certain way-

When they are fleck’d with brown and have a golden hue -

Bananas taste the best and are best for you – You can put them in a salad -

You can put them in a pie-aye – Any way you want to eat them – It’s impossible to beat them

But, bananas like the climate of the very, very tropical equator – So you should never put bananas in the refrigerator.”

Of course you know that song?

How about now? Does this image help? Good. Now back to the recipe!

Add in the rest of the ingredients – see that cinnamon and chocolate chips? Yummy!

Spray muffin tins and add scoops of muffin mix. I prefer Baker’s Joy.

It contains both oil and flour so you don’t have to mess with greasing

and flouring the pans. Ok? Ok. Now we bake at 350 degrees for 25 minutes

or until they are a pretty golden brown.

While the muffins are baking, I deal with this mess. It’s all good though because soon

I have these waiting for me….

Hello Friend.

Warm and delish!

See? Here’s a bite for you.

It’s all good.

~ Donna