Showing posts from December, 2009

Pumpkin Chocolate Brownies

Note: These were rich and heavy, but they would not swirl for me as described in the original recipe. Oh well, they were still delicious.

¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter (melted)
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup walnuts (chopped)
¾ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg


Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.

In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.

In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves…

Cheese Bread

Note: This was delicious and dense. Don't even bother trying to butter it, though, it certainly doesn't need it!

3 cups flour1 tablespoon baking powder1 teaspoon salt¼ teaspoon cayenne pepper1/8 teaspoon black pepper4 ounces of cheddar cheese, cut into ½ inch cubes1 ¼ cups milk¾ cup sour cream3 tablespoon butter melted1 egg, lightly beaten

Heat oven to 350. Generously grease a 9×5 loaf pan with oil. In a bowl whisk together flour, baking powder, salt, cayenne pepper, and black pepper. Carefully stir in cheese cubes until cheese is well coated. In a separate bowl whisk together the remaining ingredients. Fold the milk mixture into the flour/cheese mixture. Stir just until combined, do not over stir. The mixture will be thick. Pour/spread into greased loaf pan. Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Let cool one hour before slicing and serving.