Harvest Pumpkin Brownies

Another great brownie recipe…and so easy to make!  These brownies are so moist and they taste like pumpkin pie, but in a brownie form.  So easy to make and you can bet they will be gone in a flash!  Great brownies to take to any fall gathering.  Great in place of pumpkin pie for Thanksgiving for those who are intimidated to make a pie.  If your new to baking and want to take something to a gathering, this is an easy recipe to make!  Hope you enjoy!

Happy Pumpkin Brownie Baking!

Harvest Pumpkin Brownies


1 can (15-ounce) pumpkin

4 eggs

3/4 canola oil

2 cups all-purpose flour

2 cups sugar

1 Tablespoon pumpkin spice

2 teaspoon ground cinnamon

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt


1. In large bowl, beat pumpkin, eggs, oil and vanilla until blended.

2. Combine dry ingredients; gradually stirring into pumpkin mixture.

3. Pour into greased 15×10 pan and bake at 350* for 20-25 minutes, or until toothpick comes out of center clean.

4. Cool on a wire rack.

Cream Cheese Frosting:


6 T butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla

1 teaspoon milk

1/8 tsp salt

1 1/2 – 2 cups powdered sugar


1. In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended.  Combine the dry ingredients; gradually stir into the pumpkin mixture.

2. Pour into a greased 15-inch x 10-inch x 1-inch baking pan.  Bake at 350F for 20 to 25 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack.

Directions for Cream Cheese Frosting:

3. In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.  Gradually add confectioner’s sugar until smooth.  Frost brownies.  Store in the refrigerator.  Yield 5 to 6 dozen squares.

Recipe from Taste of Home Fall Baking (special edition for 2012)


Pumpkin Bars

If you love pumpkin pie, then you are going to love this recipe. These bars are soft and yummy just like pumpkin pie.  This would be a good recipe to use for a beginning baker who is afraid to make a pumpkin pie. These bars are spicy just like pumpkin pie, and they are very easy to make!  I absolutely love fall baking! When these bars are baking, the aroma fills the house with pumpkin pie scent and that is definitely a smell I love to have in my house in the fall.  I took these to work and they were loved by all…and that is a good thing in my book! I hope you enjoy these bars the way my co-workers did, and the way I do!

Happy Pumpkin Bar Baking!




2 cups all-purpose flour

1 and 1/2 cups sugar

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cloves

4 eggs, slightly beaten

1 (15-ounce) can pumpkin

1 cup vegetable oil

1 recipe Browned Butter Icing (optional)


1. Preheat oven to 350F.  In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.  Add eggs, pumpkin and vegetable oil; stir until combined.  Spread batter evenly into an ungreased 15 x 10 x 1-inch baking pan.

2. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan on a wire rack for 2 hours.

Browned Butter Frosting

In a small saucepan heat 1/3 cup butter until butter over low heat until melted.  Continued heating until butter turns a light golden brown.  Remove from heat.  In a large bowl, combine 3 cups powdered sugar, 2 Tablespoons milk, and 1 teaspoon vanilla.  Add browned butter.  Beat with an electric mixer on low speed until combined.  Beat on medium speed until spreading consistency, adding additional milk if necessary.  Makes 1 and 1/2 cups.

Recipe from Better Homes and Gardens Fall Baking Magazine.

Angel Food Cake 2

Angel Food Cake is so light and fluffy and so low in fat, that you’re able to enjoy all it’s goodness without the guilt.  This cake has all the great flavor you want an Angel Food Cake to have.  You can change this cake in several ways; by adding a few additional ingredients, you can change this recipe to be Cherry Angel Food Cake, Chocolate-Cherry Angel Food Cake, Chocolate Confetti Angel Food Cake, Espresso Angel Food Cake as well as Lemon Angel Food Cake.  In other-words, you can make this cake yours!  By adding assorted colored sprinkles into the batter, you can have a Confetti Angel Food Cake.  I hope you enjoy this “guilt-free” cake soon… you won’t be disappointed.

Happy Cake Baking!



1 and 1/2 cups egg whites (about 12) (room temperature)

1 and 1/2 cups powdered sugar

1 cup cake flour

1 and 1/2 teaspoons cream of tartar

1 cup granulated sugar

1 and 1/2 teaspoons vanilla

1/2 teaspoon almond extract

1/4 teaspoon salt


1. Let egg whites stand at room temperature for 30 minutes. Room temperature egg whites will have more volume when beaten than cold egg whites  Move oven rack to lowest position.  Heat to 375 F.

2. In medium bowl, mix powdered sugar and flour; set aside.  In large clean, dry bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.  Beat in granulated sugar, 2 Tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.  Continue beating until stiff and glossy.  Do not under-beat.

3. Sprinkle powdered sugar-flour mixture, 1/4 cup at a time over egg white mixture, folding in with a rubber spatula just until sugar-flour mixture disappears.  Push batter into ungreased 10-inch angel food (tube) cake pan.  Cut gently through batter with a metal spatula or knife to break air pockets.

4. Bake 30 to 50 minutes or until cracks feel dry and top springs back when touched lightly.  Immediately turn pan upside down onto heatproof bottle or funnel.  Let hang about 2 hours or until cake is completely cool.

5. Loosen sides of cake with knife or long metal spatula; remove from pan.  Spread or drizzle chocolate glaze over top of cake.

Cherry Angel Food Cake:

Gently fold 1/3 cup chopped, very well-drained maraschino cherries into batter in Step 3.  Continue as directed.

Chocolate Confetti Angel Food Cake:

Stir 2 ounces grated semisweet baking chocolate into powdered sugar and flour in Step 2. Continue as directed.

Espresso Angel Food Cake.

Stir in 2 Tablespoons instant espresso coffee powder or granules into powdered sugar and flour in Step 2.  Continue as directed.

Lemon Angel Food Cake:

Stir in 1 Tablespoon grated lemon extract and1 teaspoon lemon extract to powdered sugar and flour in Step 2.

Recipe from Betty Crocker cookbook “The Big Book of Cakes.”  2013.


Triple-Chocolate Bread

I’m pretty crazy about bread, yeast breads and quick sweet breads…..and chocolate!  Here is a recipe that is easy to make and fulfills that chocolate craving.  This is a moist bread and it’s one you can actually use up some of those half used packages of various chips you may already have in your pantry.  If you don’t have the chips this recipe calls for you can add what you have on hand, even nuts if you choose.  I happen to have a lot of chips on hand, but if I only had one bag of one type of chip, I would use a cup of whatever chip I had on hand….but, this bread is really good with the various types of chips.  You can also add a teaspoon instant espresso coffee or whatever instant coffee you have on hand.  I hope you enjoy this recipe as much as I do.  Again, I took this bread to work and if vanished very quickly…enjoy!

Happy Bread Baking!




2 cups all-purpose flour

1 cup sugar

3 Tablespoons unsweetened cocoa powder

1 Tablespoon baking powder

1/2 teaspoon salt

1 egg, lightly beaten

1 and 1/4 cups milk

1/2 cup vegetable oil

1/3 cup white baking pieces

1/3 cup dark chocolate pieces

1/3 cup milk chocolate pieces


1. Preheat oven to 350 F. Grease the bottom and 1/2 inch up sides of a 9 x 5 x 3 inch loaf pan.  Line bottom of pan with waxed paper or parchment paper, grease paper.  Set pan aside.  In a large bowl stir together flour, sugar, cocoa powder, baking powder and salt.  Make a well in the center of flour mixture; set aside.

2. In a bowl combine egg, milk and oil.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Fold in white baking pieces, 1/3 cup dark chocolate pieces and 1/3 cup milk chocolate pieces.  Spoon batter into the loaf-pan, spreading evenly.

3. Bake for 45 to 55 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove from pan; peel off paper.  Cool completely on wire rack.  Wrap and store overnight before slicing.

4.  If desire, top each with sweetened whipped cram and drizzle melted chocolate.

Blueberry-Lemon Loaf

Here’s another great recipe for blueberry bread.  I have posted another blueberry bread recipe called “Lemon Blueberry Drizzle Bread” and this one is also very good.  I don’t think you will be disappointed with either one.  This bread as well as the other recipe are in my ‘to keep’ recipes as long as I am still able to bake. I took several loaves of this bread to work and it disappeared so fast; I think if I made 10 loaves it would not have been enough.  I hope you enjoy this bread as much as I do, and you can’t go wrong with either recipe.

Happy Bread Baking!



2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon finely shredded lemon peel

2 eggs, lightly beaten

1/2 cup milk

1/2 cup butter, melted

3/4 cup blueberries


1. Preheat oven to 350F.  Grease the bottom and s1/2 inch up sides of an 8 x 4 x 2 inch loaf pan; set aside.  In a large bowl stir together flour, sugar, baking powder and salt.  Stir in lemon peel.  Make a well in the center of flour mixture; set aside.

2. In a medium bowl combine eggs, milk, and melted butter.  Add egg mixture all at once to flour mixture.  Stir just until moistened.  Fold in blueberries.  Spoon batter into the prepared loaf pan, spreading evenly.

3. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center come out clean.  If necessary to prevent overbrowning cover loose with foil for the last 15 minutes of baking.

4. Cool in pan on a wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  Makes 14 servings.


Recipe from Better Homes and Gardens Magazine “Fall Baking.”

Pumpkin Gingerbread with Orange Cream Cheese Frosting

My favorite time of year to bake is almost here and not soon enough!  I love the smell of cinnamon and ginger, pumpkin, cloves and all the fall spices.  I love fall baking ….period!  lol  So, I was looking for a new recipe for gingerbread when I stumbled upon this recipe for Pumpkin Gingerbread.  This bread had so many things I love that are in it. I also loved how easy this bread is to make.  Most bakers already have most of the ingredients in their cabinet already!  If you love pumpkin like I do and fall spices like I do, you will love this bread.  This bread is great with or without frosting. Ohhhh, the frosting on this bread is a copy-cat version of Starbuck’s frosting they use on “their” gingerbread recipe, and, it’s delicious..  I hope you enjoy this bread as much as I do.



Happy Bread Baking!






3 cups granulated sugar

1/2 cup vegetable oil

1/2 cup Un-sweetened applesauce

4 eggs

2/3 cup water

1 (15-ounce) can pumpkin puree

2 Tablespoons ground ginger

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground cloves

3 and 1/2 cup all-purpose flour (I use King Arthur flour)

2 teaspoons baking soda

1 and 1/2 teaspoon salt

1/2 teaspoon baking powder


Copycat Starbucks Gingerbread Loaf Icing Ingredients:


1 (8-ounce) package cream cheese, softened

1 teaspoon vanilla extract or vanilla paste

1/2 teaspoon orange extract or 1/8 teaspoon orange oil

2 and 1/2 cups sifted confectioner’s sugar




1. Preheat oven to 350F and lightly grease two 9 x 5 baking pans or 4 mini loaf pans; set aside.

2. In the bowl of an electric mixer, combine sugar, oil, applesauce and eggs.  Beat until smooth.  Add water and beat until well blended.

3. Stir in pumpkin, ginger, allspice and cinnamon.

4. In  medium bowl, combine flour, soda, salt and baking powder.  Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.  Do not over-mix.

5. Divide batter between two baking loaf pans.  Bake in preheated oven until a toothpick comes out clean., about one hour for 9 x 5 inch pans.  Bake for 30 to 45 minutes (begin checking around 25 minutes for mini pans).


Directions for Orange Frosting


Beat the cream cheese until fluffy.  Add vanilla and orange extract.  Slowly beat in confectioner’s sugar.  Once the bread has cooled, evenly spread the frosting on top.  Garnish with chopped candied ginger or orange peel if desired.


Gingerbread recipe from:

Good Thymes and Good Food blog:  http://www.goodthymesandgoodfood.com


Orange Frosting from: Copycat Starbucks Gingerbread Frosting


Bits o’ Everything Bars

Here’s another great recipe if you like sweet and salty treats.  This recipe is easy to make, no baking required! You do have to melt the caramels, but that’s about the hardest part.  These are like eating a really nutty salty chocolaty candy bar! I will definitely make these again.  These are from the magazine “Better Homes and Garden’s – Brownies and Bars  2014.”  These really captured my attention because in the picture (magazine photo) they look so ooey and gooey…and ohhhhh so yummy!  Peanuts, chocolate, caramel and then…..oatmeal! How can you go wrong with all these delicious ingredients?  So, I did.  What happened is that I did not crush my pretzels small enough.  The topping wanted to come off from the bottom pretzel part, and that my friend is how they did not seem to adhere to the bottom of the crushed pretzels.  I know know it’s because I didn’t crush them well enough.  Next time making these I’ll be sure to crush the bottom layers so they will absorb the caramel better. I hope you enjoy the dessert/candy bar/brownie!



Happy Bits o’ Everything Bars! 



3 cups crushed pretzels (crush finely)

1/3 cup granulated sugar

1 cup butter, melted

1/2 cup butter (for later)

1/2 cup whipping cream

1/4 cup packed brown sugar

1 (11-ounce) package caramel baking buts or one 14-ounce package vanilla caramels, unwrapped

2 cups cocktail peanuts

1 cup dark or semisweet chocolate pieces (6-ounces)

1/2 cup milk chocolate pieces

1/2 cup peanut butter flavor pieces

1 cup almond toffee bits

Assorted multi- color chocolate baking bits (optional) (can use mini-m & m’s)


1. Preheat oven to 325F.  Line a 13 x 9 x 2 inch baking pain with foil.  Grease foil; set pan aside.  For crust, in a medium bowl stir together crushed pretzels and granulated sugar.  Stir in the 1 cup melted butter until combined.  Press mixture evenly into the bottom of the prepared baking pan.

2. In a medium saucepan, combine the 1/2 cup butter, the whipping cream and brown sugar.  Cook and stir over medium-low heat until butter is melted and brown sugar is dissolved.  Stir in caramel bits.  Cook and stir until caramel is melted and mixture is smooth.  Stir in peanuts.

3. Quickly pour caramel mixture over rust, spreading evenly.  Sprinkle with dark chocolate pieces, mil chocolate pieces, peanut butter-flavor pieces and toffee bits.

4. Bake about 25 minutes or until edges are bubbly and light brown.  Cool in pan on a wire rack.  Using the edges of the foil, lift uncut bars out of pan.  Cut into bars.

Makes 36 bars.

To Store:  Layer bars between sheets of waxed paper in an airtight container; cover.  Store at room temperature for up to 3 days or freeze for up to 3 months.