Now Churning - Nutmeg Ice Cream

I am 0 for 2 in my fall ice cream flavors.  E and B have disliked them both. 

The ginger ice cream was "too gingery" and this one was "too nutmegy"...dude, that's not even a word! LOL.

While I had high hopes for these fall flavors, I greatly appreciate E and B giving me honest feedback on the new foods or recipes I introduce them to. 

I have two, maybe three, more fall flavors I want to try before I go back to my traditional ice cream creations: Apple Pie, an updated version of my S'Mores recipe using a marshmallow ice cream base and Sweet Potato.  Cross your fingers...

"Hike up your skirt a little more"

I love listening to music while I cook.  I usually listen to one of those cable music stations; I love old school music and music from when I was in high school. While making this really simple apple cake for my MIL and Mudear, I was completely rocking out to Dave Matthews Band!  Crash Into Me is such a sexy little song!

Even though it is still in the upper 90s in the city, fall baking is in full swing in my kitchen!  I am always looking for quick breads to make for my grandmother and MIL.  I used a chunky applesauce but regular will do just fine.  It has classic fall spices that will make your house smell divine!

Applesauce Loaf Cake

One Loaf

What you need:

• 1 1/2 cups of flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon nutmeg
• 1 teaspoon ground cinnamon
• 1 cup sugar
• 1/2 cup of softened butter
• 1 large egg
• 1 t of pure vanilla extract
• 1 1/2 cups of chunky applesauce

What to do:

• Preheat oven to 350 degrees.  
• Spray one loaf pan with non-stick spray and set aside.
• In a medium bowl whisk together all of the dry ingredients. 
• In a small bowl mix together the butter, egg and vanilla extract.
• Add the butter mixture to the dry ingredients and mix until combined.
• Pour in the applesauce and mix well.
• Pour mixture into your loaf pan. Bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Crystallized Ginger Cookies

Though I am not much of a baker, I LOVE fall baking. The smell of pumpkins and apples and sweet potatoes; cinnamon, nutmeg and ginger fill our home around this time.  These delicious cookies are my first contribution to this year's fall baking rotation!

Crystallized Ginger Cookies

Adapted from:  http://www.athoughtforfood.net/chewy-ginger-molasses-cookies/

What you need:

• 2 1/4 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoon ground ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup sugar
• 1/4 cup dark molasses
• 1 egg
• 4 ounces crystallized ginger, finely chopped (optional)

What to do:

• Preheat oven to 375°F. 
• Line a cookie sheet with parchment paper or spray with non-stick cooking spray, set aside
• In medium bowl, whisk together all dry ingredients.  Set aside
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, vegetable oil, sugar, molasses and egg until well mixed, about 3-5 minutes
• Add dry ingredients to the wet mixture and beat just until combined.  
• Stir in crystallized ginger if using.
• Using about one heaping tablespoon of dough (more or less depending on the size you want your cookies), gently roll the dough into balls and place on a cookie sheet about 2 inches apart
• Bake for 8-10 minutes, or until edges are golden brown.
• Let cool for a few minutes before transferring cookies to a cooling rack.

Now Churning: Fresh Ginger Ice Cream

  Sidenote: I love this picture.  It is in my top five favorites of all the food photos I have ever taken.  
Since my family loves ice cream so much, I have been playing with some fall ice cream flavors.  While making this I knew they would like it drizzled with homemade caramel.
They hated it.  B and E both said it was "too gingery" and straight up gave me the stank face! If you don't love ginger you won't like this ice cream.

Fresh Ginger Ice Cream Adapted from http://www.epicurious.com/recipes/food/views/Ginger-Ice-Cream-15703
What you need:

• 4 large egg yolks
• 1/2 cup sugar
• 1/4 cup coarsely grated peeled fresh ginger root
• 2 tablespoons water
• 1-1/2 cups whole milk
• 1-1/2 cups heavy cream
• 1 teaspoon vanilla

What to do:

• In a large bowl whisk yolks until pale. 
• In a 3-quart heavy saucepan cook sugar, fresh ginger root, and water over moderate heat, stirring occasionally, 3-5 minutes. 
• Add milk and cream and bring to a simmer. 
• Add hot milk mixture to yolks in a slow stream while whisking. Pour into pan.
• Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170°F. (Do not let boil.)
• Pour custard through a sieve into a clean bowl and stir in vanilla. 
• Cool custard before covering and chilling in the refrigerator until cold.
• Freeze custard in an ice-cream maker according to manufacturer's directions.
• Transfer ice cream to an airtight container and put in freezer to harden. 

 

Alon's Lemon-Lime Pound Cake

So, if you’ve been reading me for any amount of time you know that baking is really not my thing. I mean I have some things that I can successfully bang out but a pastry chef I will never be! I’m good on that...lol.



One of my sister's friends, is honing her housewifery skills by cooking more meals at home. My sister and her friend kept bragging about how great this cake was and how I needed to make it. So I did and hated I waited so long to prepare it.  This cake is junk in your trunk delicious! It is moist and flavorful; yet light and airy.  It would be great with a cup of coffee, glass of milk or spot of tea!

Alon's Lemon-Lime Pound Cake

What you need:

• 3 cups Sugar
• 2 sticks room temperature butter
• ½ cup vegetable oil
• 5 large eggs
• 3 cups cake flour
• 8 ounces of regular lemon lime soda
• 1 tsp lemon extract
• 1 tsp coconut extract

What to do:

• Preheat oven to 325 degrees
• In a large mixing bowl, cream sugar, butter and oil
• Add eggs one at a time mixing thoroughly after each addition
• Add cake flour and lemon lime soda to cream mixture. Mix until just combined
• Add the lemon and coconut extracts to the batter and mix for about a minute
• Pour cake batter into a prepared Bundt cake pan or two prepared loaf pans
• Bake cake for 1½ hours at 325 degrees or until toothpick inserted in middle comes out clean.

Originally posted February 1, 2011 on my old site. Updated with new pictures.

Now Churning: Double Chocolate CHUNK!

This week's ice cream was rich chocolate ice cream, semi-sweet chocolate chunks mixed with creamy vanilla bean white chocolate chunks! So good!

Now Churning: Coffee Toffee

This week's ice cream is also a family favorite!  I used my basic ice cream recipe and just changed the flavor profile.  Instead of the banana extract, diced bananas and cookies, I added two packets of instant coffee to the milk and cream mixture. I added the toffee during the last few minutes of churning.

Ice Cream Sandwiches

If you follow me on Instagram, you've already seen these pictures.  Y'all, they were so good. So very, very good that I decided not to remake them.  You can definitely easily make your own using store purchased ice cream and bakery style cookies and whatever toppings you have on hands. 

I used my Browned Butter Sugar Cookies recipe and homemade ice cream. 

You can also use my basic ice cream recipe to make your own flavor of ice cream. 

After making and eating these ice cream sandwiches, I am sure they are an instrument of the devil.

Banana Pudding Ice Cream

E's favorite dessert in the history of ever is ice cream. Second, banana pudding.  If I let him, he would eat his weight daily in both.  So imagine his sheer delight when I had the mind to make this for him a few years ago.  This is a tried and true family favorite that never lasts longer than a couple of days. There are several variations I've made over the years: caramelizing the bananas, adding toasted nuts and even adding a bit of banana liqueur or dark rum. 

My basic ice cream recipe consists of whole milk, heavy whipping cream and eggs. Never half and half, never anything less than whole milk. I like the custardy consistency that eggs give to ice cream. This is typically the base of all of my ice cream recipes; I simply change the flavor profile.  However, there are several recipes that omit eggs all together and use a cornstarch slurry instead.  

Banana Pudding Ice Cream

Basic Ice Cream Recipe adapted from: http://www.cuisinerecipes.com/2014/06/19/sweet-cream-ice-cream/2/

What you need:

• 3 egg yolks
• 3⁄4 cup sugar, divided
• 1 1⁄2 cups whole milk
• 1 cup heavy cream
• 1 tablespoon banana or vanilla extract, optional
• 1 cup diced banana
• 1 cup crushed vanilla wafer cookies

What to do:

• Whisk together egg yolks and ¼ cup sugar in a bowl until thick and pale yellow; set aside.
• Heat milk, cream, and remaining ½ cup sugar in a saucepan over medium heat until steam rises. Gradually add half the hot milk mixture to yolks, whisking constantly. 
• Add yolk mixture to remaining hot milk mixture in saucepan. Reduce heat to medium-low and cook mixture 8-10 minutes, stirring constantly.
• Off heat, stir in the extract if using.
• Strain ice cream base into a bowl and cool in an ice bath. Cover bowl; chill 4–12 hours. 
• Churn ice cream according to ice cream machine directions. 
• During the last five minutes of the churn, add in the bananas and crushed cookies.
• Store ice cream in a covered airtight container in the freezer for up to 1 week.

Browned Butter Sugar Cookies

 

I do not like sugar cookies but I like these sugar cookies.  

Browned butter stays winning over here. I use it every chance I get. I've made for real Cookie Dough Ice Cream (not vanilla ice cream with cookie dough chunks) with browned butter, I've tossed browned butter in pasta with garlic and red pepper flakes and I have, legit, just dipped warm, soft, crusty bread in browned butter with fresh, crushed garlic! This stuff makes me swoon!  I love the flavor browned butter brings to a recipe.

Browned Butter Sugar Cookies

yield: about 2 dozen

What you need:

• 14 tablespoons butter (1 3/4 sticks)
• 1 3/4 cups packed brown sugar
• 2 cups unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1 tablespoon vanilla extract

What to do:

• Heat 10 tablespoons butter in a small stainless steel pan over medium heat until melted
• Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 3-5 minutes. Be careful not to let it burn
• Remove the skillet from the heat and transfer the browned butter to a large heatproof bowl.
• Stir the remaining 4 tablespoons of butter into the hot butter to melt; set aside until slightly cooled, about 15 minutes
• Preheat oven to 350 degrees
• Line 2 large baking sheets non-stick cooking spray or parchment paper
• In a medium bowl, whisk the flour, baking soda, baking powder and salt,set aside
• Add the brown sugar to the cooled butter and mix until no sugar lumps remain, 1 minute or so
• Scrape down the sides of the bowl with a rubber spatula
• Add the egg, egg yolk, and vanilla and mix until fully incorporated, about 1-2 minutes
• Add the flour mixture and mix until just combined. Give the dough a final stir with a rubber spatula to ensure that all of the flour has been incorporated
• Form the dough into 1 1/2 inch balls and place them on the e prepared baking sheet about 2 inches apart
• Bake cookies for 8-10 minutes. Cookies will be soft in the middle but will have residual heat that will finish cooking the middles.  Cookies should look set around the edges, with a soft puffy center. Be careful not to overcook!
• Cool for 1-2 minutes on the baking sheets and then remove to a wire rack to cool completely.

Butterscotch, Chocolate Chips, Toffee

Funky combination right? I promise it works!  

I'm working hard to get my cookie weight up and this one will definitely get added to the rotation.  I sprinkled the cookies with sea salt immediately after removing them from the oven to balance out some of the sweetness but that's optional.

Butterscotch Chocolate Chip and Toffee Cookies

Adapted from: http://www.twopeasandtheirpod.com/butterscotch-toffee-chocolate-chip-cookies/

What you need:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup unsalted room temperature butter
• 1/2 cup granulated sugar
• 1 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 3/4 cup butterscotch chips
• 3/4 cup toffee bits
• Sea Salt, for sprinkling on cookies, optional

What to do:

• Preheat oven to 350 degrees F. Lightly spray a large baking sheet with non-stick spray. Set aside.
• In a large bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
• In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 7 minutes.
• Add the eggs and vanilla extract. Beat for an additional 2 minutes.
• Slowly add the dry ingredients to the wet ingredients. Mix until flour is just combined. 
• Stir in the chocolate chips, butterscotch chips, and toffee bits.
• Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. 
• Remove from oven and sprinkle with sea salt if using.
• Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

*Note: You will get about 3 dozen cookies out of this batch of dough.  I froze the baked and cooled cookies for a week.  Just set the cookies out and allow them to come to room temperature before eating...though they were delicious frozen.

Cinnamon Crumb Cake

So we have previously established that I am not a baker. So when I find a pastry or cake or sweet treat that turns out really well, I make it over and over again.  See Fresh Lemon Tarts or my favorite chocolate chip cookie recipe. Luckily, the folks in my house don’t mind.

We have also established that I love, love, love Cui.sine at H.ome magazines.  It is my favorite, by far, of any food related magazine I have ever received.  I’ve been getting these for years now.  It is completely ad free, the magazine teaches technique, offers unbiased kitchen equipment buying guides, tips tricks, etc. It is a full color, unpretentious cooking magazine! I totally fan girl over it.  Additionally, every recipe I have ever tried out of any of their issues has required very little tweaking and has always been delicious.

This crumb cake was one of those recipes that I make over and over again.  This easy and delicious cake was a hit with the elders for Mother’s Day and the sweet tooth fiends in my house. It is rich and moist and just plain old good!

Cinnamon Crumb Cake

Adapted from http://www.cuisinerecipes.com

What you need for the crumb topping:

• 1⁄2 cup packed light brown sugar
• 1⁄4 cup granulated sugar
• 2 1⁄2 tsp. ground cinnamon
• 1⁄2 tsp. salt
• 1 stick unsalted butter, melted and slightly cooled (8 Tbsp.)
• 1 1⁄2 cups all-purpose flour

What you need for the cake:

• 1 1/4 cups all-purpose flour
• 1 tsp. baking powder
• 1⁄2 tsp. salt
• 1⁄4 tsp. baking soda
• 6 Tbsp. unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1⁄2 cup sour cream

What to do:

• Preheat oven to 325° with rack in center position
• Coat an 8×8-inch baking dish with butter and flour
• For the crumb topping, combine brown sugar, ¼ cup granulated sugar, cinnamon, and ½ tsp. salt; add melted butter and stir to combine. Stir in 1½ cups flour until mixture forms moist clumps.
• For the cake, whisk together 1¼ cups flour, baking powder, ½ tsp. salt, and baking soda in a bowl.
• Cream softened butter and 1 cup granulated sugar in a separate bowl with a mixer on medium-high speed until light and fluffy, 3–5 minutes. Beat in eggs, one at a time, then vanilla, beating just until incorporated. Add sour cream and beat just until blended.
• Beat in flour mixture in three additions on low speed just until incorporated.
• Transfer batter to prepared dish; smooth top. Crumble the topping evenly over the batter. Completely cover cake with crumbs (topping will be thick).
• Bake cake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 45–50 minutes.
• Let cake cool completely before serving.

Cinnamon Loaf Cake

I love sending fresh baked goods with E when he goes to visit his mom.  The problem? He tells me at the last minute when he plans to visit.  Since MIL has a serious sweet tooth also, I never want him going over there empty handed! Enter the easy, typically one bowl, loaf cake!

What you need:

• 2 cups flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 eggs
• 2 teaspoons cinnamon or vanilla extract
• 3 Tablespoons melted butter
• 2 Tablespoons brown sugar
• 1 Tablespoon ground cinnamon

What to do:

• Preheat oven to 350°
• Grease one 9x5 inch loaf pan. 
• Whisk flour, sugar, baking powder, baking soda, cinnamon and salt
• Add buttermilk, oil, eggs and extract
• Mix just until combined
• Pour into prepared loaf pan. Smooth top
• In a small bowl, mix butter, brown sugar and cinnamon. Pour topping over batter
• Using knife, cut in a light swirling motion to give a marbled effect
• Bake for 50-55 minutes; until toothpick inserted comes out clean
• Let cool for a few minutes before removing from pan

Iced Cinnamon Roll Scones

This recipe was a total accident!  It started out as actual cinnamon roll dough. I failed to warm the buttermilk to activate the yeast before adding it to the flour.  When I realized it, I'd already poured the cold buttermilk into the flour. So I improvised.

I am happy to report these babies were a delicious mistake! I hate waste so much and just couldn't bare throwing away all of that flour and buttermilk! The dough was moist and full of so much cinnamon flavor. It seriously tasted like a cinnamon roll! Can't wait to make these again! Hope you enjoy!

Iced Cinnamon Roll Scones

Adapted from: http://www.foodandwine.com/recipes/iced-cinnamon-bun-scones

What you need for the dough:

• 2/3 cup light brown sugar
• 2 tablespoons softened butter
• 1 stick (4 ounces) cold unsalted butter, diced 
• 1 1/4 teaspoons cinnamon
• 3 cups all-purpose flour, plus more for dusting
• 1 cup buttermilk
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup heavy cream
• 1 large egg
• 1 teaspoon pure vanilla extract

What you need for the icing:

• 1/4 cup cream cheese, softened
• 1 teaspoon fresh lemon juice
• 2 cups confectioners' sugar

What to do:

• Preheat the oven to 425°. 
• Line a large, heavy baking sheet with parchment paper. 
• In a small bowl mix the brown sugar and 2 tablespoons butter, set aside.
• In the bowl of a stand mixer fitted with the dough hook (remember my dough started as cinnamon rolls) combine the remaining dough ingredients and mix just until the dough comes together.
• Turn the dough onto a lightly floured surface and sprinkle the brown sugar mixture over the dough.  Gently knead it into the dough.
• Pat or roll the dough into an 8-inch round, about 1 inch thick disk. 
• Cut into 8 wedges (like you would a pie), then transfer the scones to the baking sheet and refrigerate for 10 minutes. 
• Bake for 18 to 20 minutes, or until browned. 
• Let cool slightly on the sheet, then transfer to a wire rack.
• In a medium bowl, beat the cream cheese with the lemon juice. Beat in the confectioners' sugar until smooth. Spread the icing over the warm scones.

Coconut Milk Lemon Pound Cake

This post was going to be about an apology I gave someone.  I changed my mind.  After I apologized, I talked to E about it and the first thing he asked was, "Well when was the last time she called you? You're beating yourself up communicating with someone who doesn't reach out to you."

I, for real, had to think about the last time she sent a text OR called and COULD NOT remember.  And here it is four months into the new year and she has not so much as sent me a text.  The same thing she was upset with me about, not calling enough, is the same thing she has been doing to me since the inception of our friendship.  If I am the only one initiating contact what kind of friendship is that?

So instead I am going to write about a good girlfriend who stopped by a couple of weekends ago.  She is ALWAYS a blessing to me and she gives the most awesome hugs. The BEST.  She also has one of the most handsome little boys I have ever seen and he is as sweet as pie too!  I don't get to see her as often as I'd like but when we get together we never miss a beat! 

She is struggling with following her heart or remaining complacent.  Tuh! Y'all know encouraging people is one of my most favorite things to do! We talked about it and I encouraged her to FOLLOW HER HEART because it wouldn't be as hard as she thinks it would be.  She would be award winning if she did what her heart is calling her to do.

You just need to step out on faith

Leap without seeing the stairs

Trust that God will keep you

Follow your dream

Stop wasting your time and JUST DO IT!  I will cheer you on from the sidelines!

During our visit she mentioned how she hadn't been able to find a good pound cake recipe.  Well here's one of my favorites! I hope you enjoy them! Love you lots "RD."

Coconut Milk Lemon Pound Cake

What you need:

• 2 sticks unsalted butter, at room temperature
• 2 cups granulated sugar
• 4 extra-large eggs, at room temperature
• 1/2 cup grated lemon zest (10-12 large lemons)
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice
• 3/4 cup coconut milk (NOT cream of coconut)
• 1 teaspoon pure vanilla extract

What to do:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans 
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time. A the lemon zest.
• In a small bowl whisk together the flour, baking powder, baking soda, and salt. 
• In another bowl, combine the lemon juice, the coconut milk and vanilla. Add the flour and milk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 50-60 minutes, until a cake tester comes out clean.

German Chocolate Kahlua Mousse

Want an easy and delicious chocolate mousse that will taste like you slaved away in the kitchen? Try this decadent treat with some freshly whipped cream! 

If you make it in the morning they should be set by dinner!  This mousse is really rich so you will want to add some freshly whipped cream on top.  If you are not ready to try your hand at fresh whipped cream (though it is easy I promise), add a dollop of plain yogurt after the mousse has set. Also, if you are alcohol free just add vanilla or chocolate or even hazelnut extract in its place!

German Chocolate Kahlua Mousse 
Makes about four 1 cup servings
Adapted from http://delishhh.com/2013/02/04/chocolate-kahlua-mousse/

What you need:

• 1 cup heavy cream
• 2 Tbs Kahlua (or a flavor extract of your choice)
• 1 egg & 1 egg yolk
• 1 cup semi-sweet German chocolate cut into pieces (or any sweetened chocolate you have on hand) 
• 1 cup very cold heavy cream

What to do:

• Heat the cream in a medium saucepan over low heat. 
• In a separate bowl whip the eggs until they are a pale yellow. 
• Once the cream is simmering, temper some of the cream into the eggs and mix, then slowly add the egg/cream mixture back into the pot. 
• Add the Kahlua and continue to simmer for about 10 minutes while frequently stirring the mixture.  You do not want the mixture to boil.
• Place the chocolate pieces or chips in to the blender and slowly add the hot liquid to the blender.
• Place the lid on the blend, turn setting to puree and blend well for at least 5 minutes.
• Pour mixture into four 8 oz glasses, ramekins or dessert bowls and place in the fridge for at least 6 hrs to set 

For the whipped cream:

• Right before serving, add the last cup of heavy cream to a cold bowl
• Whip the cream until firm peaks form, about 5-10 minutes 
• Place a dollop on top of each mousse cup

     

Easy Pumpkin Bread

I have been a little pressed for time lately but I don't want to neglect the masses (eyeroll...lol).  If I had a go to dessert or quick bread, this would be it. Always moist, always easy, always delicious.

Easy Pumpkin Bread
Adapted from http://simplyrecipes.com/recipes/pumpkin_bread/

What you need:

• 3 cups all purpose flour
• 1 teaspoon salt
• 2 cups sugar
• 2 teaspoons baking soda
• 1 15 oz can of pumpkin purée
• 1 cup olive oil (or canola, vegetable)
• 4 eggs, beaten
• 1/2 cup buttermilk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon allspice

What to do:

• Preheat oven to 350°F
• In a large bowl sift together the flour, salt, sugar, and baking soda
• In a medium bowl mix the pumpkin, oil, eggs, water, and spices together
• Combine with the dry ingredients
• Pour evenly into two prepared loaf pan
• Bake 50-60 minutes until a cake tester poked in the center of the bread comes out clean

Moist Nutella Brownies

My Sweet B recently turned 12.  She is what my mother would call a "love child" According to my mother when a child is made while the parents are deeply in love, that love embeds itself within the child.  I would have to agree.  B is definitely our love child. She loves being loved on, hugs are her favorite, nothing is better than cuddling up to her dad or me.  She's not reached the age where she is ashamed to hold my hand in public, give me a kiss in front of her friends or any of those things pre-teens find gross.  I am completely enamored with her, even now.  She is very inquisitive, super intelligent and she cares about her mommy and daddy.  She has a "hardcore" love for us and we respect it and reciprocate it.  

The Gruesome Twosome, that's what I call B and E.  They are the funniest when they are dancing together.  They make up dances and songs all of the time.  E's been dancing with her since she was a baby.  Their song is My Girl by The Temptations. B thinks her daddy is every.single.thing; and he thinks his "Princess" can do no wrong.  

They are so much alike it's scary. She's emotional like E when it comes to me, she cocks her head to the side and watches TV like E, she is super silly like E and she has a ferocious sweet tooth like E.

One of our birthday traditions is dinner of choice, no matter what restaurant or cooked meal.  It will always be funny to me that my kids and E would prefer I cook for them instead of being taken out to dinner.  Is this not the most random birthday dinner request? LOL

 

Her latest favorite is Nutella.  If I let her she would eat a spoonful or three every day.  So when I received her birthday dinner list I was not surprised when she wanted Nutella as a part of her dinner. 

These brownies were very moist and rich and just plain old delicious.  I'm even thinking of adding them to my Cookie Boxes that I give as gifts during Christmas...never mind these aren't cookies. LOL The next time I whip these up I will be adding some actual hazelnuts to the batter!

Moist Nutella Brownies

Adapted from http://goddessofbaking.blogspot.com/2011/03/nutella-brownies.html

What you need:

• 1 Cup All Purpose Flour
• 3/4 Cup Cocoa Powder
• 1/2 Teaspoon Baking Powder
• 1/4 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1 Cup Unsalted Butter
• 1 Cup Sugar
• 1 Cup Brown Sugar
• 2 Teaspoons Hazelnut Extract (vanilla will work fine also)
• 4 Eggs
• 1 Cup Nutella, room temperature
• 1/2 Cup Semi-Sweet Chocolate Chips

What to do:

• Preheat oven to 350
• In a medium size bowl, whisk together the flour, cocoa, baking powder, salt, and cinnamon
• In a small sauce pan, melt the butter on low heat.  Then add the sugars and hazelnut extract.  Stir until combined 
• Remove from heat and move the mixture to the bowl of your mixer.  Let the mixture cool before adding the eggs
• Add one egg at a time, mixing completely before adding the next egg
• Add the dry ingredients, stir just to incorporate
• Add the room temperature Nutella and mix until incorporated  (Note: you can melt this in the microwave for about 30 seconds if you'd like, I didn't)
• Add the chocolate chips and stir with a rubber spatula 
• Pour the batter into a greased 9x13 pan
• Bake for 35-40 minutes.
• Remove from the oven and let cool before slicing.