PUMPKIN CHOCOLATE CHIP BARS

 A few evenings ago, I felt like baking something. I haven't been spending a lot of time in the kitchen for several months. Not just because it has been so hot, although that didn't help matters any. When fall finally arrives, I do seem to be more interested in baking. I love all of the smells in the kitchen in the fall so that's probably why I have been feeling this way.

If I'm not in the kitchen, you can usually find me in my sewing room working on lap-sized quilts for the quilt ministry at church that we call Blankets of Hope.  We just finished our special project for Pine Ridge Indian Reservation in South Dakota. It is the poorest reservation in the country and for the past several years we have made special fleece blankets for them for the winter. Each year we have increased the amount we have made. This year we donated 70 blankets plus clothes, new and gently used, a sewing machine with sewing notions and even some fabric. 

The other night as I was looking through some recipes, I found a recipe for PUMPKIN (CRAISIN) SCONES. As usual with me and recipes, I made some changes to the recipe and they turned out great. I had planned  to share the recipe but got sidetracked and before I could write it up, I found this recipe for Pumpkin Chocolate Chip Bars. Since I needed to bake something to share with the Cafe Treats at church yesterday, I decided to try that recipe. The two recipes actually go really well together because the scones used 2/3 cup of canned pumpkin and the bars used 1 cup. Those two amounts equal a can of pumpkin. 

The recipe was easy to prepare and was so moist and delicious. I used mini-chocolate chips instead of regular chocolate chips. I actually prefer to use them as they provide more chocolate chips throughout the bars.  I am sure I will be taking them to church for the Cafe Treats again this fall.

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PUMPKIN CHOCOLATE CHIP BARS

2       cups flour.

1        tablespoon pumpkin pie spice

1        teaspoon baking soda

1/2    teaspoon salt

1        cup butter softened (2 sticks)

1        cup sugar

1        egg

2       teaspoons vanilla

1        cup canned pumpkin puree

1-1/2 cups chocolate chips (I used mini chocolate chips)

Preheat the oven to 325 degrees F. Generously grease or spray a 9 x 13 - inch pan. Set side.

Add flour, pumpkin pie spice, baking soda, and salt in a small bowl. Stir until well combined. Set aside.

In a large mixing bowl, cream the butter and sugar until light and fluffy. Scrape the sides of the bowl.

Add the egg and vanilla to the mixture.

Mix well. Scrape the sides of the bowl.

Then beat in the pumpkin.

Scrape the sides of the bowl, again.

Add the chips and stir until completely mixed in.

Add the dry ingredients to the wet mixture and mix until all of the dry ingredients are wet. It didn't take too long. (forgot to take a picture)

Spread the batter evenly into the pan.

(Hint) When I spread the batter I don't spread all of it at once. I drip most of the batter in globs leaving some in the bowl.

After I spread the batter evenly in the pan, I take smaller amounts to fill in the spaces. This is so much easier than having to try to spread across the pan to fill in the edges.

Bake for 30 minutes or until the edges begin to pull away from the pan or the center is set. (I baked mine 35 minutes and then tested it with a toothpick in the center.)

Cut into squares when completely cool to enjoy.

NOT JUST YOUR ORDINARY CARROT CAKE

Today during our cool-down time after walking a mile, the Morning Walkers started talking about family traditions.  I love hearing the stories of family traditions. Some were similar and some were very unique.

Growing up my mother's family, many traditions were made and as I grew up more and more were established by aunts and even a cousin or two that continued after I got married and moved away. If the family got together, you could count on my mother making a couple of Lemon Ice Box pies and a pecan pie , my aunt Corine a carrot cake, Aunt Nita would make a delicious fudge pie, and my cousin Doris always brings an Italian Cream Cake. There were other treats that my cousins and I always reminisce about.

I don't have Corine's recipe for her Carrot Cake, but it was from scratch and was the best carrot cake ever. When Wayne and I go a local buffet, we often will get a slice of carrot cake for dessert to share. I eat the top layer (with the extra icing) and he eats the bottom layer.  Works well for me. 

I just happened to have a carrot cake cake mix in my pantry so I decided to make a carrot cake for canasta this week for Friend Fran to serve the group. I wanted to "kick it up a notch" as a famous chef likes to say by enriching the box mix to try to make a carrot cake that would stand up to my aunt Corine's cake. I think she would have liked it. I hope you will try it and enjoy it yourself.

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 CARROT CAKE EXTRAORDINAIRE 

1      box Super Moist Carrot cake mix

4     large eggs

1      cup buttermilk

1/4  stick of butter (1/4 cup) melted

2     cups shredded carrots

1/2  cup drained crushed pineapple

1      teaspoon ground cinnamon

1/2  cup chopped pecans

cream cheese frosting

Preheat the oven to 350 degrees F. Spray a 9 x 13 - inch pan with nonstick cooking spray with flour. Set aside. (If you want to make a layer cake, you can prepare two - 9-inch round pans - bake for 27 minutes.)

Add dry cake mix, eggs, buttermilk, butter, carrots, pineapple, and pecans to a large mixing bowl.

With mixer on lowest speed, slowly stir the ingredients until all combined. Then increase the speed to medium and beat for 2 minutes.

Scrape down the sides of the bowl and make sure all ingredients are wet.

Pour batter and spread evenly in the pan.

Bake in the oven for 27 - 30 minutes or until toothpick tests done when inserted in the center of the cake. Cool completely in pan before icing. 

I took the simple way out and used a purchased can of cream cheese frosting to ice the cake. Sprinkle with a handful of coarsely  chopped pecans.

Cut in squares to serve.

A MOIST AND RICH CHOCOLATE CAKE

Today I am sharing another recipe from a friend. The Blueberry Cobbler I shared the other day is the best Blueberry Cobbler I have ever eaten. This Moist and Rich Chocolate Cake is right up there as one of my favorite Chocolate Cake I have ever eaten. 

The only change I would make when I bake it is substituting a zero sugar cake mix and zero sugar instant pudding mix. I also usually use fat free sour cream. The latter might make the cake a little lighter. Another change I like to make when using a cake mix is to substitute buttermilk for the water.

Diane used a prepared cream cheese frosting to finish off the cake which was totally delicious. 

Print recipe.

 A MOIST AND RICH CHOCOLATE CAKE

1       box Devil's Food cake mix

1       3.4 oz package instant chocolate pudding

4      large eggs

1       cup sour cream

1/2   cup warm water

1/2   cup oil

1-1/2 cups chocolate chips

Preheat the oven to 350 degrees F. Grease a 9 x 13 - inch pan. Set aside.

Mix the cake mix and pudding together to blend well. Add the rest of the ingredients except the chocolate chips at medium speed for 2 minutes with an electric mixer.

Fold in the chocolate chips.

Spread evenly in the pan and bake for 30 to 40 minutes. Check doneness with a toothpick in the center of the cake.

After the cake completely cools, ice with your favorite frosting.

Cut into squares to serve.

Note: to reduce calories use a zero sugar cake mix and pudding mix. Also substitute fat free sour cream.

CHOCOLATE CHESS PIE

We like to go to Golden Corral (Buffet) because Wayne likes to "eat healthy" by eating a lot of vegetables. He won't say it is so he can get dessert too, but he always does. More than one, often. 

One dessert I really love is a chocolate pie they have often, not every time we go, but often. Earlier this year, I talked Wayne to try it and he did and he asked our server if they sold whole pies. That's how much he liked it. Thus ended a conversation with him and our server re the best way to buy it. We didn't buy it, but I decided to more diligently search for a recipe that I thought might be a copy of it.

I found a recipe that I thought might work and copied down on an envelop  (a family trait when you find a recipe you want to try and it's never a new one - always used and torn) but just didn't get around to trying it. That is until earlier this week.

I made the pie Monday and then took it on Tuesday afternoon to the canasta group for dessert. It might not have looked good (I just always have problems with pie crusts "drawing up" when they bake. I pie the rolled ones that claim to bake a 9 - inch pie crust, but they never bake nice and evenly. That's why next time I am going to try using a graham cracker crust. They always work out.) but everyone thought it was delicious. Friend Janice even said she liked it better than Golden Corral's pie. 

Well, if you have never been to Golden Corral or just never had the chocolate pie, you will have to trust me and make this one and then you will know why I am so excited to have found this recipe.

                   

                     

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CHOCOLATE CHESS PIE

1-1/2    cups sugar

4          tablespoons unsweetened cocoa powder (I used Special Dark Cocoa)

2          eggs, lightly beaten

2/3       cup evaporated milk

1          teaspoon vanilla

pinch of salt

4          tablespoons butter, melted

1          9 - inch pie crust, uncooked or graham cracker crust

whipped cream or Cool Whip for serving

Preheat the oven to 350 degrees F.

Whisk together the sugar and cocoa in a large bowl until well blended. Set aside.

Combine the beaten eggs, milk, vanilla, salt, and butter in a smaller bowl. Mix well with a whisk.

Add the liquid mixture to the dry mixture and

mix well with a whisk.

Pour crust into pie crust.

Bake approximately 45 minutes. The center should have a little jiggle. (I baked mine 40 minutes and the "center" that jiggled was larger than I wanted. I returned the pie to the oven, set the timer for 5 more minutes, but turned the oven off. The pie looked a little dark like maybe it burned, but that's just because I used Special Dark Cocoa.)

Cool the pie on a wire rack completely. Chill before serving.

(I baked mine a day before and then added the whipped topping before serving the next afternoon.)

Update:

I made the recipe again for pi day. I used a graham cracker crust and regular cocoa and not special dark.

 

MAKEOVER SWEET HUMMINGBIRD CAKE

 

I love a moist, rich cake that is simple to make. And if it is sugar-free or no-sugar-added, that makes even better since Wayne and I try to reduce our sugar intake. I know everyone isn't like us though so if you want to use a banana cake mix that will have lots of sugar, feel free to do so. The cake will still be moist and rich and simple to make. You can also use the vanilla frosting in a container that has sugar to use. (If I wanted to use one that wasn't SF though I would use the cream cheese variety.)

I made the cake for the canasta group that met at our house on Tuesday on Monday so it would be even more moist. I knew they would be excited about the choice and they were. Friend Vicky wasn't there so it was just four of us. That meant there was more leftover for us, but I did send some home with Friend Fran and to Friend Janice's husband Leon to enjoy.

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MAKEOVER SWEET HUMMINGBIRD CAKE

1       8 - ounce can of crushed pineapple (or 1 cup with some juice from a larger can)

1/2   cup mashed ripe banana (1 banana)

1/4   cup milk

2       eggs

1       teaspoon banana flavoring

1       Sugar Free yellow cake mix (or banana cake mix)

1       6  - ounce can sugar free vanilla frosting

Preheat the oven to 350 degrees F. Grease and flour a Bundt pan. (I used Baker's Joy spray.) Set aside.

Beat together the first five ingredients ( crushed pineapple - banana flavoring ) in a large mixing bowl at low speed until

completely blended.

Add the cake mix and beat at medium speed for 2 minutes.

Scrape the sides of the bowl.

Pour batter into the pan and smooth out evenly. 

Bake for 50 minutes or until a toothpick comes out clean when inserted in the center. (Cake will also be pulling away from the edges of the pan.)

Cool 15 minutes in the pan on a wire rack. Then remove the cake from the pan and continue to cool completely on the wire rack.

Remove the plastic lid and the foil seal on the container of frosting, and microwave for 15 to 20 seconds or until pourable. Let rest for1 minute and then drizzle over the cake allowing around the center of the cake allowing the frosting to drizzle down the inside center and outer edge. 

Chop some pecans and sprinkle over the top. Press lightly to make sure they will stay on.