Friday, September 23, 2011

PUMPKIN CHOCOLATE CHIP BREAD



Happy first day of fall! Yay!

2 1/2 cups white flour

1 cup whole wheat flour or quick oats
3 cups sugar

2 teaspoons baking soda
2 1/2 teaspoons cinnamon

1/4 teaspoon cloves
1 teaspoon nutmeg

1 teaspoon salt

16 oz cooked or canned pumpkin puree (not pie filling)
1/2 C oil

1/2 C applesauce
4 eggs, beaten lightly

2/3 cup water
1 cup semi-sweet chocolate chips 



Preheat oven to 350 degrees F. Grease two (9x5 inch) loaf pans or three (8x4 inch) loaf pans. 



Mix flours, sugar, baking soda, cinnamon, clove, nutmeg, and salt together in a large bowl; set aside.
Mix pumpkin, oil, applesauce, eggs, and 2/3 cup water together and stir into dry ingredients. Stir in chocolate chips.
Place batter in prepared pans. Sometimes I sprinkle chips onto of the batter for added yumminess.
Bake 60 or 70 minutes or until a toothpick inserted in the center comes out clean.

Tuesday, September 13, 2011

Whatchamacallit

Whatchamacallit's...By far my most favorite candy bar on the planet. Could also be called Candy Bar Crispies. YUM!
Combine in large stock pot and slowly let melt (don't over cook!)
1 1/2 bags of marshmallows
1 stick of butter
dash of salt

Once melted add and stir
1/3 C chunky peanut butter
1/3 C peanut butter chips
1/2 C Heath Toffee Chips
1/4 C chocolate chips
then add - rice crispies until right consistency - you want them still pretty gooey.

Pour into a buttered cookie sheet and press firmly down. Then pour smooth chocolate topping (below) on top and let cool.

Topping - melt in a sauce pan
1/2 C butter
1 tsp vanilla
1/2 C milk
1/4 C cocoa powder
1/4 C peanut butter
powdered sugar until right consistency. Should be thin but not too runny. As to cools it should set up quite firm.

Then slice into bite size pieces of heaven.