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Pumpkin Bread

 Desserts, Snacks and Side Dishes  No Responses »
Oct 302011
 

My sister makes the best pumpkin bread, this is the recipe, with a few tweaks I’ve added! This recipe makes 2 loaves, so when I make it I usually half this recipe and it turns out great!

Ingredients:

3 cups brown sugar
1 cup coconut oil
4 eggs
3 cups whole wheat flour (wholemeal flour in UK)
1/3 cup ground oats
2 tsp baking soda
1 and 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1/2 tsp vanilla extract
2/3 cup water (may only need half if adding fresh pumpkin)
1x 15oz can pumpkin or 1.8 cups fresh pumpkin

2 loaf pans

Directions:

Beat sugar and oil in a large mixing bowl (medium speed). Add eggs and beat well.
In another large bowl, combine dry ingredients (flour, baking soda, salt, cinnamon and nutmeg).

Add flour mixture and the water alternately to the sugar mix, beating on low speed till combined, then beat in pumpkin. If using fresh ground pumpkin, only add half the water to begin with. If, after adding the pumpkin, the mixture is much thicker than an average cake or brownie mixture, then you may need to add more water.

Pour batter into pans. Bake in a 176°C (350°F) oven for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and enjoy!

Note: You can use all whole wheat flour instead of oats, if you wish, or regular white flour instead of whole wheat and oats, I try to be a bit healthier when I can!

Grandma’s Cream Cheese Cookies

 Desserts, not even trying to be healthy  No Responses »
Oct 202011
 

Ingredients:
1/2 lb butter (1 cup or 226.8 grams)
1x 8oz package of cream cheese (1 cup or 226.8)
2 cups flour
jam or jelly of your choice
powdered sugar (to roll out)

Directions:
Cream butter. Add cheese and cream again.
Add flour and knead. Roll in powdered sugar until 1/4 inch thick.
Cut into squares.

Fill center with jam and fold over diagonal corners to center.
Bake 30 minutes in a slow oven at 135°C (275°F). Sprinkle with powdered sugar or candies and cool.

I recently found this recipe that my Grandma (Eleanor Rutkosky) used to make. They are so simple and easy to make, but taste delicious!

Banana Chocolate Toffee Fudge Bars

 Desserts, not even trying to be healthy  No Responses »
Oct 202011
 

Directions:

Crush enough ginger biscuits to cover the bottom of a shallow baking tray, drizzle with enough butter to just moisten the crushed biscuits, mix then press gently into the bottom of the pan.
Top with slices of banana (est 1-2 bananas). Make the Banana Chocolate Toffee Fudge recipe below.

Toffee-Fudge:

2 (1 ounce) squares unsweetened baking chocolate
1 tablespoon butter
1 cup milk
2 cups white sugar
1 pinch salt
1 teaspoon vanilla extract

In a medium saucepan over medium heat, combine chocolate, butter and milk. Bring to a boil and let boil 1 minute. Stir in sugar and salt until dissolved. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Once it reaches this stage, continue cooking for about 5 minutes, stirring constantly.
Remove from heat and stir in vanilla. Let cool 10 minutes.
Beat fudge with a spoon until it loses its gloss. Pour over the banana and biscuit. Let cool, then slice and serve!

Fudgy Brownies with Frosting

 Desserts, not even trying to be healthy  No Responses »
Oct 202011
 

Ingredients:

1/2 cup (120 grams) butter
3 oz (85 grams) unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda

Directions:

grease 8x8x2 in or 9x9x2 inch pan, set aside

In a medium saucepan, melt butter and chocolate over low heat, stirring constantly.
remove and let cool
stir sugar into cooled saucepan mixture
add eggs one at a time, beating after each until combined
when fluffy stir in vanilla

in another bowl, stir flour and baking soda
fold into chocolate mixture, stir till just combined

spread in pan and bake in 350°F (175°C) oven for 30 min (8 inch pan) or 20 min (9 inch pan)
cool on a baking rack then cut and if desired, top with…

Cream Cheese-Peppermint-White Chocolate Frosting:
1/4 cup butter (57.5 grams)
1/4 cup cream cheese (57.5 grams)
1/3 powdered sugar (more or less)
1-2 oz white chocolate, melted
drop or 2 of peppermint extract

Mixed butter with cream cheese, then add the melted white chocolate and peppermint extract. Begin adding powdered sugar, mixing well. Add as much as needed to get the consistency you desire. If you add too much powdered sugar, just add a little milk to loosen the mixture up!

Easy Chocolate Chip Cookies

 Desserts, not even trying to be healthy  No Responses »
May 022009
 

What you need:

1/2 cup butter (at room temp)
1/2 cup granulated (caster) sugar
1/2 cup brown sugar
1 egg
1/2 tsp vanilla

1 cup flour
1 cup oatmeal blended (or just 2 cups of flour)
1/4 tsp salt
1/2 tsp baking soda or baking powder

4 oz chocolate chips (or more)
1/3 cup chopped nuts

Preheat oven to 190 C.

In a large bowl, cream butter and both sugars, add eggs and vanilla and mix well.
In another bowl mix flour, oatmeal, salt, baking soda/powder. Gradually add to sugar mixture.
Add chocolate chips, nuts or other ingredients and mix in well.

Form into balls or spoon onto a non-stick or greased cookie sheet, 2 in apart.
Bake for about 10-15 min at 190 C. Makes about 12-14.