Favorite Pumpkin Chocolate Chip Bread

21/2 c sugar

2/3 c oil
4 eggs
16 ounces pumpkin
2/3 c water
3 1/4 c flour ( can substitute 1 c of oatmeal for a cup of flour mix with the water)
2 t soda
1 1/2 t salt
1/2 t baking powder
1 t cinnamon
1 t cloves
1/2 c nuts optional

1 c chocolate chips

Mix wet ingredients well. Add dry ingredients just until incorporated.

grease pans bake at 350 for 1 to 1 1/2 hours depending on size of the pan.

Gabby's Guiltless Chocolate Fiber Cupcakes

1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder or just  drinking cocoa if you dont have any
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/3 cup pureed black beans
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract

Preheat oven to 350°F. Combine first 5 ingredients in mixing bowl. Shape the dry ingredients into a sort of “volcano” with an empty well in the middle. Combine 1 cup cold water, pureed beans, vinegar, and vanilla in large glass measuring cup or medium bowl. Pour liquid ingredients into the hole in the dry ingredients (there will be some overflow). Using a whisk, stir until batter is smooth. Line cupcake pan with paper or foil liners.  Fill cups 2/3 to 3/4 full.  Bake until tester inserted into center comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

Frost with chocolate or vanilla frosting.

Makes 12 cupcakes.

I was impressed in her culinary creation it is tasty and fat free

* You can use pureed canned beans to replace the fat in many baked recipes, but you might want to use a different color.  For instance, you would probably want to use white beans if you were making white or yellow cupcakes.  This method works great to reduce the fat and increase the fiber in the recipe.  It does make the texture slightly chewier, more like a muffin, but if done well, you can hardly tell the difference. 

Pumpkin Cinnamon Roll Vanilla Cake with Cream Cheese Glaze

Pumpkin Cinnamon Roll Vanilla Cake with Cream Cheese Glaze
1 box yellow cake mix
4 eggs
1/2 cup canola or vegetable oil
1/2 cup milk or buttermilk
3.4 ounce box Vanilla Instant Pudding Mix
1/2 cup sour cream
15 ounce can pumpkin
1 stick (8 tablespoons) unsalted butter
3/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon

1 cups powdered sugar
1/2 cup heavy cream
1/2 package cream cheese

Here is the line up.
combine all but the butter cinnamon and
brown sugar. Pour in greased jelly roll pan.
Melt butter add brown sugar and cinnamon pour over the batter
and drag a knife through cake to swirl
in topping

bake at 350 till done about 25 30 min


mix powdered sugar cream cheese and cream drizzle over warm cake

The Best Chocolate Chip Cookie EVER!

The BEST Chocolate Chip Cookie Recipe | New York Times Chocolate Chip Cookie

Prep Time:

Cook Time: 20 minutes

Yield: 18 large cookies

Absolute best chocolate chip cookie you'll ever eat!

Ingredients

    2 cups minus 2 tablespoons (8 1/2 ounces) cake flour

    1 2/3 cups (8 1/2 ounces) bread flour

    1 1/4 teaspoons baking soda

    1 1/2 teaspoons baking powder

    1 1/2 teaspoons coarse salt

    2 1/2 sticks (1 1/4 cups) unsalted butter

    1 1/4 cups (10 ounces) light brown sugar

    1 cup plus 2 tablespoons (8 ounces) granulated sugar

    2 large eggs

    2 teaspoons natural vanilla extract

    1 1/4 pounds bittersweet chocolate (I used Ghirardelli chocolate chips )

    Sea salt

Instructions

    Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

    Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours

    When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

    Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Be-Jeweled Salad - "The Family Jewels Salad"

Aim, made this for Thanksgiving this past year for us and I pretty much covered half my plate in it.  Since then I have made it at least 10 times !  It's super scrumdiddliumpsious!!

The Dressing:
1/2 c. Shallots ( chop up -it's ok if they are big pieces, then cook slow and low till caramelized)
1/4 c. cider vinegar
1/4 c. honey
3/4 c. canola oil
1T. Dijon mustard
Salt & Pepper to taste

Once the onions have cooled you add everything to a food processor and emulsify - you know, till it's liquid gold!    Oh and it will be, so get ready for that!

Now for the Salad itself
I like to use a Spring Mix lettuce or just Spinach
pomegranate seeds
smoked cheese ( I use smoked gouda - I just go to the deli and have them slice me a really thick piece of it to cube up)
Pears - I use red pears and leave the skin on and just cube them up.
Glazed Pecans - you can just usually find these down the dressing isle at the store -near the bacon bits or at Costco .  Any kind of glazed nut would be yummy!
Pour the dressing over the whole salad and toss !

For those of you that like exact amounts of what to put in - We Andersons don't roll that way - we put in what looks good to us so.  Give it a try .  You can't mess this up .
Enjoy!