Triple Chocolate Pumpkin bread

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3. This is a delicious bread and really not all that sweet.  Will be great for the holidays.  Of course I made this work the work crew and they just goobled it up  
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adapted from here

1/2 c. butter, melted, plus more for buttering pan

1 c. all-purpose flour

1/2 c. unsweetened cocoa powder, plus more for dusting pan

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. kosher salt

3/4 c. sugar

1/4 c. sour cream

1 tsp. vanilla extract

1 egg plus 1 egg yolk

1 c. semisweet chocolate chips

1 c. pumpkin puree (unsweetened)

FOR GANACHE:

1 1/2 c. semisweet chocolate chips
3/4 c. heavy cream

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3. Preheat oven to 350 degrees F. Butter a 9-x-5" loaf pan and dust with cocoa powder.
4. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking soda, baking powder, and salt.
5. In another large bowl, combine melted butter, sugar, sour cream, vanilla, egg and egg yolk until smooth. Pour wet ingredients over dry and stir until combined, then fold in chocolate chips and pumpkin puree.
6. Transfer batter to prepared pan and bake until a toothpick comes out clean, 55 to 65 minutes. Let cool at least 10 minutes.
7. Make ganache: Place chocolate chips in a heatproof bowl. In a small saucepan over low heat, heat heavy cream just until it bubbles. Pour heavy cream over chocolate chips and let stand 2 minutes. Whisk until completely smooth and no clumps remain.
8. Pour ganache over pumpkin bread, smoothing top if desired, and serve.

Thanks for taking the time to stop by, have a wonderful week and always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

CHOCOLATE SALTED CARAMEL POTS DE CREME

This was a dessert request from my daughter for her birthday.  I was really good but very sweet..jmo!  

INGREDIENTS

·         1 C. Heavy Cream

·         ½ C. Good quality Dark Chocolate(I like Ghirardelli's, 60% chocolate chips)

·         2 T. Sugar

·         2 Egg Yolks

·         ½ t. Vanilla

·         ½ C. Sugar

·         2 T. Water

·         1¼ C. Heavy Cream

·         ½ t. Coarse Salt

·         3 Egg Yolks

·         1 C. Heavy Cream, whipped to stiff peaks

·         Cocoa Powder, for dusting

·         Callebaut Crispearls - Dark Chocolate

·         , to garnish, if desired

INSTRUCTIONS

1.    FOR THE CHOCOLATE LAYER:

2.    Heat the 1 C. heavy cream, chocolate, and 2 T. sugar in a saucepan over medium/high heat, whisking until the chocolate is completely melted.

3.    In a small bowl, beat the 2 egg yolks lightly with the whisk. Pour about ¼ C. of the chocolate mixture in a slow, steady stream, into the egg yolks while whisking constantly to temper.

4.    Add the egg yolk mixture into the chocolate mixture and combine.

5.    Heat the saucepan over medium heat, whisking constantly, until the mixture just thickens and bubbles. Do not cook to long or eggs will curdle.

6.    Remove from heat, whisk in the vanilla, and divide the chocolate pudding between 6 small glasses or ramekins. Tap the ramekins on the counter to settle the pudding and help the top even out.

7.    Refrigerate ramekins while you make the caramel pudding.

8.    FOR THE CARAMEL LAYER:

9.    Place the ½ C. Sugar and 2 T. water in a saucepan. Bring to a boil, stirring to dissolve sugar. Brush the sides of the pan down with a wet pastry brush to prevent sugar crystals from forming.

10.  The sugar will begin to caramelize after a few minutes. Do not stir, but swirl to help evenly caramelize.

11.  Heat the 1¼ C. cream in the microwave until hot.

12.  As soon as the caramel is golden brown, pour about half of the heavy cream in. The mixture will bubble quite furiously. When he bubbling starts to die down, add in the rest of the cream and salt, and whisk until the mixture is smooth.

13.  Remove from heat.

14.  In a small bowl, lightly beat the 3 egg yolks with the whisk. In a slow, steady stream, pour in about ½ C. of the caramel cream, whisking constantly.

15.  Whisk the tempered egg mixture back in the the saucepan with the caramel cream and bring back to a boil slowly, whisking constantly.

16.  As soon as the mixture begins to bubble and thicken, remove from heat.

17.  Divide between the 6 dishes and tap to settle the pudding.

18.  Refrigerate for a few hours, or until cold and set.

Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You Love.
Donna

Lemon Toffee Cookies

• I've been experimenting with cookie recipes trying to make a list of what I will make at Christmas time.  I usually make about 7 or 8 different kinds of cookies, some are favorites, some are requests from the folks I give cookies to at the holidays and some are just new recipes I've tried.    
• I think recipe will be a keeper, you can change it up by adding chocolate, nuts or other type of flavoring.  It's a very simple basic cookie recipe.
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• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons lemon extract
• 2 Tablespoons light corn syrup
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup toffee pieces
• ¼ cup granulated sugar, for rolling cookies in

Directions:

1. Cream together butter and 1 cup of sugar with an electric mixer until fluffy. Add in the egg, lemon extract, and corn syrup,  and beat until combined.
2. In a medium bowl, sift together the flour, baking soda, and baking powder. Add to creamed mixture, beating a little at a time until fully incorporated and smooth. Stir in the toffee  chips. Cover dough and chill in the fridge for one hour. (may do longer just take out 15 minutes or so before you are ready to bake)
3. Preheat oven to 325 degrees and line baking sheets with parchment paper. Roll chilled dough into balls (about ⅛ cup each) and roll in the remaining ¼ cup sugar. Bake on prepared cookie sheets for 10-12 minutes, until edges are set. Cool on a wire rack before enjoying.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.

Donna

Honey Banana Bread

This is such a quick easy recipe without a ton of ingredients.  Simple to toss together and make for unexpected company or a nice treat in the morning on a cold winter day.  (oh btw I hate winter!)
Of course I made this for work and it was a big hit.

makes 1 loaf pan
Ingredients:
2 cups AP flour (you could use whole wheat)
1 tsp baking soda
1/4 tsp. salt
2 eggs (room temp and beaten)
1/2 cup unsweetened applesauce (I did use sweetened)
3/4 cup honey
1/3 cup chopped walnuts (optional)
2-3 ripe mashed bananas

Preheat oven 350° great a loaf pan and set aside.
In a bowl mix dry ingredients, set a side(helpful tip, I always put my dry ingredients on wax paper then just dump into wet, one less bowl to clean)  In a med size bowl combine the honey and applesauce, add beaten eggs and banana.   Add the dry to wet and stir until combined, don't over mix, add nuts and mix.  Pour into prepared pan and bake for 60-65 minutes.  Insert toothpick to check if done, if it comes out clean it's done.  Cool in pan for 10 minutes then remove and pool on wire rack.

Thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Almond shortbread cookie

These are AMAZING.  A quick easy cookie for any time of the year.  These are light and delicious.  A great cookie to add to your holiday list.  I made these for work and they were a big hit.  Shape them any way you like.  This will definitely be added to my holiday cookie list.

Prep time: 35 min (not counting freezer and fridge time)
Ingredients:
40-50 cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup confectioners’ sugar

1 teaspoon amaretto liquor or almond extract (I used amaretto)
1/4 teaspoon salt
2 cups all-purpose flour (sifted)
3/4 cup sliced almonds, lightly toasted

  In a large mixing bowl, using mixer, beat butter, sugar, amaretto, salt until smooth and creamy.
2) With mixer on low speed, add flour and mix until dough forms.
3) Using rubber spatula, mix in almonds.
4) Form dough into a rectangular log (or 2 rectangular logs). Wrap each log in plastic wrap. Once the log is wrapped in plastic wrap, it is easier to continue shaping it as a more perfectly shaped rectangular log. Freeze the log for 40 minutes in freezer, then 20 minutes in refrigerator.
5) Preheat oven to 325. Using sharp knife, cut dough into 1/4 inch thick slices, place them on parchment lined baking sheet 1 inch apart. Bake until edges are golden, about 15-18  minutes. (depending on your oven)
6) Cool on baking sheet for 10 minutes, then transfer to wire rack to cool completely.

Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Almond Joy Cookie

 I made these for work back in August.  They were very easy but I found them to be very sweet.   They would be a great addition to Holiday baking.  These were a big hit.
Makes about 44 cookies
  from here

Ingredients

1 14 oz bag sweetened coconut flakes

2 cups semi-sweet chocolate chips
⅔ cup chopped lightly salted almonds (I used Blue Diamond Low Sodium Lightly Salted - light blue bag)
1 14 oz can sweetened condensed milk (regular or fat-free works)

Instructions

1. Preheat the oven to 325F.
2. Line a large baking sheet with parchment paper and set aside.
3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
4. Stir until combined.
5. Scoop out dough with a cookie scoop onto prepared baking sheet.
6. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.
7. Bake cookies for 13 to 16 minutes or until tips of coconut are just starting to turn golden brown.
8. Let cool on baking sheet.
9. Store cookies in an airtight container.

thanks for stopping by, have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna

Chocolate Sugar Cookies

It's a raining day here in KS and it has finally cooled down a bit.  It's been over 100° everyday for the past week or so.  Each day worst than the next, makes it really hard to breathe.  I won't complain to much because I really hate winter and it will be here before we know it!  sigh!
I made these for work, found the recipe on Pinterest and I changed it up a bit.  To one of the batches i added peanut butter just to see what they would taste like.   They were a hit.  Next time I think I'll add caramel bits and maybe a batch with chopped walnuts.  So guess you can do a lot with this recipe.  Give it a try.

makes about 44 cookies
Ingredients

• 1 cup butter, softened
• 1 1/2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 3/4 cup cocoa powder
• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup granulated sugar for rolling

Instructions

1. Cream together butter and brown sugar with a mixer until fluffy, about 5 minutes.
2. Add in eggs, one at a time, mixing after each addition, and then vanilla.
3. Combine cocoa powder, flour, baking soda and salt. Slowly add flour mixture to butter mixture. Mix well.
4. Refrigerate dough for one hour.
5. Using a cookie scoop, scoop dough and place into granulated sugar, roll around to coat. Place sugar coated dough on lightly greased or parchment lined baking sheet, space cookies 2 inches apart. Bake in a preheated 350 degree oven for 9-10 minutes.
6. Let cookies cool on baking sheet for 10 minutes before removing to racks to cool completely. Store in an airtight container. 

Thanks for stopping by,  have a wonderful week and Always Remember to Find the Time to Do ALL the things You L♥ve.
Donna