Cooking Archives - Page 231 of 566 - Garden Seeds and Honey Bees

Pumpkin Banana Chocolate Chip Bread

*Makes 4 loaves, 8″ X 4″ (4 cup) Loaf Pans

*Bread Liners or Parchment Paper or Cooking Spray

Pre-heat oven 350*F.

*
Dry Ingredients:

*3 and 1/2 cups All-purpose Flour, sifted

*1 tablespoon Ground Cinnamon

*1/2 teaspoon Ginger

*1/2 teaspoon Cloves

*1/4 teaspoon Nutmeg

*1 teaspoon Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Sea Salt

*
Wet Ingredients:

*
*1 cup Smashed Bananas (3 Bananas)

*2 cups canned Pumpkin

*1 and 1/4 cup Sugar

*1 cup Brown Sugar

*1/2 cup Extra Light Olive Oil or Vegetable Oil

*1/2 cup Melted Butter

*4 Eggs, room temperature

*1 tablespoon Vanilla

*1 and 1/2 cups Semi-Sweet Chocolate Chips, Ghirardelli or 1 cup Bittersweet Chocolate Chips and 1/2 cup Milk Chocolate Chips

Instructions:

Sift together the dry ingredients into a bowl and set aside.

Cream together in a bowl the sugar, brown sugar, olive oil and butter, then add vanilla, eggs, adding one egg at a time and mix until incorporated.

Stir in Bananas and pumpkin until mixed into the creamed mixture.

*
Add to the creamed mixture the dry ingredients 1/3 at a time stirring until throughly combined.

*
Stir in chocolate chips.

*
In bread liners or parchment lined or Pam sprayed loaf pans add around 2 and 1/2 cups of batter to each loaf pan.

*
Bake in a 350*F. oven for 60 minutes or until center is set.

*
Remove from the oven and cool loaves on cooling rack.

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You can Freeze the bread loaves (completely cooled) in the freezer, double bagged, first in bread bag then in resealable bag) in the freezer for a couple of weeks.

Enjoy!

Lindy

Gingersnap Pumpkin Pie Bites

*
*9 inch Round Cake Pan, with removable bottom or 9×9 inch square baking pan

*Cooking Spray, Pam

*Parchment Paper, if using square baking pan

*1/2 Baking Sheet or Jellyroll pan

*Pastry Scraper Cutter

*1 can Reddi Wip or favorite whipped topping

*
Preheat oven 350*F.

*

Gingersnap Pie Crust

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*1 sleeve/package) Graham Crackers, broken in half

*3 cups Gingersnaps, broken in half pulse in a food processor until small crumbs

*6 tablespoons Butter, melted or room temperature

*1 tablespoon crushed Crystalized Ginger

*2 tablespoons Brown Sugar

*
In a food processor add the broken graham crackers and Gingersnaps and pulse until small crumbs. Then add butter, crushed ginger and brown sugar and pulse again until butter is mixed throughout.

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Add Gingersnap crumbs mixture to the bottom of a Pam sprayed 9×9 inch square pan lined with parchment (for easy lift and removal) or 9 inch round cake pan with removable bottom/spring form cake pan. Press firmly the crumbs into the bottom of pan in a flat layer making the crust and then pour the pie filling on top of the crust.

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Place filled pie pan onto a baking sheet and Bake for 1 hour and 10 minutes or longer until center is set.

*
Remove pie from pan and place pie on a cutting board and cut with a pastry scraper cutter into slices or if using the square cake pan cut into bite sized squares.

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Top slices with whipped cream topping as desired.

*

Pie Filling:

*29 Ounce Canned Pumpkin

*1 (15 ounce) can Sweetened Condensed Milk

*4 Eggs, whisked with electric whisk

*1/4 teaspoon Sea Salt

*1/2 teaspoon Nutmeg

*1/2 teaspoon Mace, can substitute nutmeg but mace has a flavor I love

*2 teaspoons Cinnamon

*1/2 teaspoon Ginger

*1/8 teaspoon Cloves

*
In a bowl whisk together the canned pumpkin and milk. Set aside.