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Ingredients
8 tablespoons (1 stick) unsalted butter; melted and cooled 1-1/4 cups sugar 3 large eggs 1 cup canned pumpkin puree 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1-3/4 cups all-purpose flour 1/3 cup milk 1 cup miniature chocolate chips 1 cup chopped walnuts Preparation 1. Preheat oven to 350 degrees F. Mist an 8-inch square baking pan with cooking spray; line with parchment. 2. Whisk together butter; sugar, eggs, pumpkin puree and vanilla in a large mixing bowl. Stir in baking soda, baking powder, pumpkin pie spice and salt. Stir in 1/2 of flour, then milk, then remaining flour, stirring until just combined (do not overmix). Fold in chocolate chips and nuts. 3. Scrape batter into pan and smooth top with a rubber spatula. Bake until firm to the touch and a toothpick inserted in center comes out clean, 55 to 60 minutes. Let cake cool in pan on a wire rack for 5 minutes, then invert onto rack. Immediately turn right side up onto another rack to cool completely. Cut into 9 squares and serve. [NOTE: I make this recipe using mini loaf pans. You will get 10 roughly; bake for 25-30 minutes.] Nutritional Information Amount per serving square Calories: 555 Fat: 29 g Protein: 9 g Carbohydrate: 67 g Fiber: 3 g Cholesterol: 105 mg Sodium: 359 mg Source: Pumpkin-Chocolate Chip Cake, my recipes. https://www.myrecipes.com/recipe/pumpkin-chocolate-chip-cake
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These are a crowd pleaser for breakfast or with tea/coffee in the afternoon. They are like little apple cakes, and freeze well if you want to make them in advance. Oven: 425 degrees Bake: 12-15 minutes Pan: Sheet Pan with silpat or parchment paper Yields: 12 scones Ingredients:
2 1/2 c. soft white flour (325 g) 1/3 c. brown sugar (73 g) 1 T. baking powder 1 tsp. cinnamon 1/2 tsp. salt 6 T. cold butter, diced (84 g) 2 c. apples peeled and chopped finely (about 2 small apples) 1/2 c. milk (120 g) 1 egg large Directions:
Icing 1/4 c. brown sugar (50 g) 2 T. butter (28 g) 1 T. milk (15 g) 1/1 c. powder sugar (60 g) 1 tsp. vanilla extract Icing Directions
Drizzle over the cooled scones, serve warm or at room temperature By Tamara Carl A delicious cake like muffin, perfect when fresh fruit is ripe like right now. Oven: 375 degrees F. Bake: 25-30 minutes Yields: 12 muffins Ingredients: 6 T. Butter (86 g) 3/4 c. Sugar (150 g) 2 Large Eggs 2 c. + 2 T. All Purpose Flour (243 g) 1 T. Baking powder 1/2 tsp. Salt 1/2 c. Milk (122 g) 2 tsp. Vanilla extract 1/4 tsp. Almond extract 2 c. Mixed Berries: Blueberries Strawberries Raspberries (fresh or frozen thawed and drained) slice larger berries Topping 1 T. Sugar 1/2 tsp. Cinnamon Directions:
This recipe is similar to one my first mother in law made for passover. It is a rich cake and great for those who cannot tolerate wheat or gluten. Ingredients:
Directions:
Preheat oven to 399 degrees F. Grease a ten inch round cake pan. Melt the bittersweet chocolate in the microwave or top half of a double boiler. Pour the chocolate into an electric mixer. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the hot sugar water. Slowly beat in the eggs, one at a time. Pour the batter into the prepared pan. Place the pan onto a larger pan and fill the pan with boiling water halfway up the sides of the cake pan. Bake the cake in the water bath for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for ten seconds and invert onto a serving plate. This cake is easy to make and makes a lovely desert when served with a nice cup of rich coffee. Oven: 350 degrees Bake: 60 minutes Ingredients:
Instructions:
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April 2022
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