I adapted this recipe from http://www.17andbaking.com
Enjoy this fall recipe for a moist and delicious pumpkin bread! Sorry for the lack of pictures of the full loaf, my brother took out a chunk, and then when I brought it to school it went super fast! So now you know how delicious it is 😀
This would be a perfect bread to make for Thanksgiving dessert.
1 3/4 cups flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1 cup sugar
1/2 cup unsalted butter, melted & cooled
1/2 of a 15 oz. can of pure pumpkin
1/4 cup water
3/4 tsp. vanilla extract
4 oz. cream cheese
Preheat oven to 350.
Grease a loaf pan.
Mix dry ingredients together in a medium bowl.
Beat wet ingredients together in a large bowl (cream cheese, butter, eggs, pumpkin, water, and vanilla).
Stir the dry ingredients into the wet ingredients (do not overmix).
Pour into loaf pan and bake one hour.
Cool, remove, slice, enjoy!!
For a recent Halloween party, I thought I would try out a fall inspired recipe: pumpkin cheesecakes.
It didn’t have enough of the cheesecake mixture as I wanted. The crumb mixture filled 24 cupcake liners but the mixture only fit in about 16!!
I would suggest doubling the below recipe of filling if you want 24 cheesecakes.
This recipe is from: https://www.lilyshop.com/lilyshop-blog/item/mini-pumpkin-cheesecake-bites
1 cup graham cracker crumbs
3 tablespoons melted butter
1 tablespoon maple syrup
8 oz. cream cheese, softened
1/2 cup canned pumpkin
2 eggs, beaten
1/4 cup packed brown sugar
1/2 tsp. cinnamon
1 1/2 tablespoons maple syrup
Preheat oven to 375, line cupcake tins with liners.
Mix crust ingredients in a medium bowl and spoon a scant tablespoon into each cupcake liner and press down firmly.
In another medium bowl combine all filling ingredients.
Divide this mixture evenly between all cupcake liners.
Bake for 15 minutes.
Top with cool whip and cinnamon!
Since I am home for the weekend I wanted to make dinner for my family. I had been in the mood for chicken pot pie so I threw together a very simple one.
1 rotisserie chicken, cut into small pieces
1 can cream of chicken soup
1 can cream of potato soup
1 cup milk
1 can Veg-All
1 can of biscuits (8 count)
Preheat oven to 350.
Combine soups, milk, veg-all, chicken, cheese, and pepper in a bowl.
Pour mixture into a casserole dish.
Roll out biscuits until flat and place on top of chicken mixture.
Brush with butter and one beaten egg.
Bake for 1 hour.