Brownies

My family can never wait for these brownies to cool before devouring them!  I was looking for a recipe to replace boxed brownies and this recipe exceeded my expectations.  I'll never use a boxed brownie mix again.
Adapted from a recipe in Cook's Illustrated 

Ingredients1/3 cup Dutch process cocoa

1/2 cup plus 2 Tbls boiling water
1.5 to 2 oz. of dark or unsweetened chocolate, finely chopped (I like Trader Joe's 72% cacao dark chocolate bar)
4 Tbls unsalted butter, melted
1/2 cup plus 2 Tbls coconut oil (or vegetable oil)
2 whole eggs
2 egg yolks
2 tsp pure vanilla extract
2 1/2 cups granulated sugar
1 3/4 cup whole wheat flour (I like freshly ground or Bob's Mill Whole Wheat Pastry Flour)
3/4 tsp salt (I use Celtic Salt)

Adjust oven rack to lowest position and heat oven to 350 degrees F. Spray a 9x13-inch baking pan with nonstick cooking spray.


Whisk cocoa powder and boiling water together in a large bowl until smooth. Add the unsweetened chocolate and whisk until the chocolate is melted. Whisk in the melted butter and oil (the mixture may look curdled at this point, that's okay!). Add the eggs, yolks, and vanilla extract, and whisk until smooth and homogeneous. Whisk in the sugar until fully incorporated. Add the flour and salt and mix with a rubber spatula until combined. 


Scrape batter into prepared pan and spread into an even layer. Bake until a toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer the pan to a wire rack and cool for 1½ hours


Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.

Chocolate Hazelnut Cupcakes

The cupcakes my sister had at her wedding, delicious!

Chocolate Hazelnut Cupcakes

Ingredients
1/2c unsweetened baking cocoa
1 1/3 c brown sugar
1c + 3TBS cake flour
1t baking soda
1/2 t salt
1 c butter, melted
1/2c buttermilk
2 eggs
2 egg yolks
2t pure vanilla extract
1/3 cup nutella
1/3 cup sour cream
1 cup boiling water

Directions
Preheat to 350°
Line cupcake pans with liners and set aside.

Sift together the cocoa, sugar, flour, baking soda and salt in large bowl.

In a stand mixer, mix the melted butter, buttermilk, eggs, egg yolks, vanilla, nutella, sour cream and hot water until well combined.

Add dry mixture to wet, and mix until just combined--careful not to over mix.

Bake in lined cupcake pans for 18-20 minutes

Cool completely before frosting.

Irish Chocolate Mint Dessert

Ingredients

• 1-1/2 cups (3 sticks) plus 6 tablespoons butter or margarine , divided
• 2 cupsgranulated sugar
• 2 teaspoonsvanilla extract
• 4 eggs
• 1 cupall-purpose flour
• 3/4 cupHERSHEY'S Cocoa
• 1/2 teaspoonbaking powder
• 2-2/3 cupspowdered sugar
• 1 tablespoon plus 1 teaspoon water
• 1 teaspoonmint extract
• 4 dropsgreen food color
• 1 cupHERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips

Directions

1. 1 Heat oven to 350°F. Grease 13x9x2-inch baking pan.
   
2. 2 Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.
   
3. 3 Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.
   
4. 4 Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) softened butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.
   
5. 5 Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. 24 servings.

Rosettes

Rosettes are a delicate fried cookie that are another family Christmas tradition.  I remember my Grandma having pans and pans of these cookies at her house for our family Christmas party.  She probably hated having the sugar all over the floor, but they were so good everyone couldn't help going back for more. 

You can find Rosette irons at many cooking stores, I've even seen some at the dollar store (although I don't know how well those would work).  It might be a process of trial and error to find some great irons, but once you do, making these cookies will be a breeze.  There are also two pronged iron handles so you can make two cookies at once to speed up the process.

Rosettes

2 eggs
1 cup flour
2 tablespoons sugar
1 teaspoon salt
1 cup milk
2 tablespoons vegetable oil

Peanut oil (for frying)

Sugar
Cinnamon (optional)

Put first 6 ingredients in a blender and blend until smooth (you don't want any lumps, it will be the consistency of crepe batter).

Heat 3" of oil in a deep fryer (or deep pan) to 365 degrees.  Place a rosette iron in the hot oil for 60 seconds.  Pour batter into a deep dish (I like to use a bread pan).  Dip the hot iron into the batter, making sure NOT to let the batter run over the top of the iron. If you do, the rosette will be impossible to remove. Immerse the coated iron in the hot fat and fry 25-30 seconds until light brown (you can use a fork to help slide the cookie off if it is sticking). Once light golden brown, flip cookie over and then out of the oil to drain on a paper towel lined cookie sheet.   Heat iron again and repeat.  Sometimes you can get two cookies after heating the iron.
In a pie dish or other shallow container, combine 1 cup sugar (and cinnamon if you wish) and mix well. Dip rosettes in this mixture while still warm. You can also sprinkle them with powdered sugar. Don't skip this step - the cookies aren't really sweetened until they're coated in some kind of sugar!

Makes about 5 dozen rosettes

Lemon Bars

This recipe is from Barefoot Contessa.  It has the perfect ratio of crispy crust to sweet lemon filling.

For the crust:

• 1/2 pound unsalted butter, at room temperature (2 sticks)
• 1/2 cup granulated sugar
• 2 cups flour
• 1/8 teaspoon kosher salt

For the filling:

• 6 extra-large eggs at room temperature
• 3 cups granulated sugar
• 2 tablespoons grated lemon zest (4 to 6 lemons)
• 1 cup freshly squeezed lemon juice
• 1 cup flour
• Confectioners' sugar, for dusting

Directions

Preheat the oven to 350 degrees F.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into a 9 by 13 by 2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill for 15 minutes.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Let cool to room temperature.
Cut into triangles and dust with confectioners' sugar.

Texas Sheet Cake

Texas Sheet Cake

Cake:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

Icing
6 tablespoons butter
1/3 cup fat-free milk
¼ cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted (optional)
2 teaspoons vanilla extract
 
Preheat oven to 375°.

Coat a 15 x 10-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans (optional). Cool completely on wire rack.

Peanut Butter Fingers

Peanut Butter Fingers

2/3 cup peanut butter (plus additional for spreading over cooked dessert)
1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups flour
2 cups quick oats
1 tsp baking soda
1/2 tsp salt

Chocolate Frosting
6 Tbls. butter
1/3 cup milk
1/4 cup unsweetend cocoa
3 cups powdered sugar
2 teaspoons vanilla extract

Preheat oven to 350.  Cream peanut butter, butter, sugar, and brown sugar together.  Add eggs and vanilla and mix.  Add flour, oats, baking soda and salt and mix until incorporated.  Place cookie mixture on an ungreased cookie sheet and spread out evenly.  Bake at 350 for 15 minutes or until browned.  Let cool.  When cool, spread a thin layer of peanut butter on top.  Then top with chocolate icing.  To make icing, combine  tablespoons butter, milk, and cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat.  Gradually stir in powdered sugar and 2 teaspoons vanilla. 
Spread on top of peanut butter.  Let set and then cut into squares. *Tip - If you cut them with a plastic knife you will get clean edges.

Christmas Caramels

My mom used to make these every year, actually she probably still does.  And every year I had to cut and wrap hundreds of these little babies, well it seemed like hundreds.  I don't think I appreciated them as much then as I do now.  They will just melt in your mouth.

2 cups sugar
1 1/2 cups dark Karo syrup
1 cup butter
1 pint whipping cream (I use heavy whipping cream)
1 teaspoon vanilla
pinch of salt

In a large pan combine sugar, Karo syrup, butter and 1 cup of the cream.  Stir until melted and combined and then bring to a boil.  Boil for 5 minutes, stirring only occasionally.  After 5 minutes, add the remaining cream 1 tablespoon at a time.  Stir to combine and let the mixture come to a boil between each addition.  Stir every 5 minutes or so (don't stir too much, that's the trick) and cook until 245-250 degrees or a firm ball forms when a little is dropped in some cold water (just do a little test in a small bowl of water if you don't have a thermometer).  Take off heat and add vanilla and pinch of salt.
Grease a 9x13 pan with butter and pour caramel mixture into pan.  Let cool and place in refrigerator until hardened.  When you are ready to cut, remove the caramel from the refrigerator and let it come to room temperature so they are easier to cut.  Cut caramel into strips and then into bite size chunks.  Wrap in wax paper (take 4-5 inch strips and cut each strip into 4 equal sections.  Place a caramel just above the center of each piece of wax paper, fold the wax paper in half over the caramel and then twist ends together) .

Ginger Cookies

This recipe was shared with me by a friend Amberly. The cookies are chewy, spicy and delicious!

1 ½ cup shortening (I use butter instead)
2 eggs
½ cup molasses
2 cups sugar
Mix together and add:

4 cups flour
½ tsp. salt
2 tsp. cinnamon
2 tsp. cloves
2 tsp. ginger
2 tsp. baking soda in 2 Tbs. water

Make 1 inch balls with dough and then roll in sugar. Place on parchment lined baking sheet and bake 10 minutes at 350.

Fresh Gingerbread with Lemon Icing

Found on Epicurious

For the gingerbread:

1/2 cup plus 2 tablespoons unsalted butter

1/2 cup plus 2 tablespoons brown sugar

3/4 cup plus 1 tablespoon light corn syrup

3/4 cup plus 1 tablespoon molasses

2 teaspoons fresh ginger, finely grated

1 teaspoon ground cinnamon

1 cup plus 2 tablespoons milk

2 large eggs, beaten to mix

1 teaspoon baking soda, dissolved in 2 tablespoons warm water

2 cups all-purpose flour

roasting pan, approximately 12 x 8 x 2 inches, greased and lined with foil or parchment paper (I just used a 9x13 pan and you don't need the foil or parchment if you don't plan to remove it from the pan whole).

For the icing:

1 tablespoons lemon juice

1/2 cup plus 2 tablespoons confectioners' sugar, sifted

1 tablespoon warm water

Preheat the oven to 325°F.

In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.

Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.

And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

Peach Steusel Crisp

This is so much better than peach pie, and easier too (my humble opinion).  From Penzeys Spices.

9 good-sized ripe peaches
1/2 Cup sugar
1 tsp. CHINA CINNAMON
1/4 tsp. PURE VANILLA EXTRACT
2 TB. flour (for juicy peaches; 1 TB. for firm peaches)

Topping:

1 stick cold butter (8 TB.)
1 Cup flour
2/3 Cup sugar
1 tsp. CHINA CINNAMON

Preheat oven to 350°. Grease the bottom only of an 8x8 glass pan or medium casserole dish. Peel and pit the peaches, slice and place in a large bowl. Top with sugar, flour, CINNAMON and VANILLA, toss to coat. Set aside while preparing topping. Make the streusel by cutting the cold butter into a bowl, adding flour, sugar and CINNAMON, and rubbing it through your fingers until the streusel is a coarse, sandy/pebbly texture. Put the seasoned peaches into the pan, top generously with the streusel, and bake at 350° about 30 minutes, until the streusel is golden brown and the peach juice is starting to bubble up through the topping.

Prep. time: 10 minutes
Baking time: 30 minutes
Serves: 3-4

Chocolate Ganache Frosting

When I first tried this recipe I thought I'd found the secret to perfect restaurant frostings.  It's beautiful!  And I found out you can whip any ganache into a frosting.  I haven't tried it yet but plan to.  A white chocolate peppermint ganache frosting would be soo good!

Chocolate Frosting
1 3/4 cup heavy cream
1/3 cup dark corn syrup
16 oz. semisweet chocolate chips

Place cream and syrup in a saucepan and bring to a boil. Place the chocolate chips in a bowl and pour the cream mixture into the chocolate, whisking until smooth. Let cool and then transfer to the bowl of an electric mixer. Beat for about 4 minutes (I remember mixing a lot longer), until fluffy. Makes enough to frost a two layer cake.

Molten Chocolate Cake

You'll never want to pay for a chocolate lava cake again after you see how easy they are to make.  From Tasty Kitchen

4 pieces (squares) Semi-sweet Baking Chocolate (or what I like to use, 1/2 cup semi-sweet chocolate chips and 1/4 cup bittersweet chocolate chips)
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 Tablespoons Flour

2 cups Real Whipping Cream
2 Tablespoons Sugar

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.
Divide between cups.
Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute.
Combine sugar and heavy cream and whip until stiff.
Invert cakes on dishes and top with whipped cream.

Chocolate Buttermilk Cake

Have a craving for chocolate cake but don't have any eggs?  Well this recipe will more than satisfy that craving.  Even if I do have eggs I frequently turn to this recipe for birthday cakes and cupcakes.

1 2/3 cup flour
1 cup sugar
1/3 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat buttermilk (or just use sour milk - 1 tablespoon lemon juice then add milk to make 1 cup)
1/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 375 degrees F.  Coat a 9-inch round cake pan with nonstick cooking spray; set aside.  In a large bowl, sift together flour, sugar, cocoa, baking soda, and salt.  Make a well in the center of mixture.  Blend buttermilk, water, oil, and vanilla.  Pour inot well in dry ingredients, stirring until smooth.  Pour into prepared cake pan and bake for 20 minutes or until wooden toothpick inserted in center comes out clean.  Cool completely in pan.  Sprinkle lightly with confectioner's sugar or top with frosting.  Makes 12 servings.

Italian Cream Cake

Very time consuming, but it's worth every minute! My method for making this cake - first toast coconut and walnuts, whip the egg whites, make the cake and while it's baking make the custard (I don't put it over an ice bath, I just let it cool in a bowl and stir it occasionally). While the cake and custard cool, make the frosting.

Italian Cream Cake

For the cake:
½ cup butter
½ cup solid vegetable shortening
1 ½ cups plus 1/3 cup granulated sugar
4 large eggs, separated
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking soda
½ cup buttermilk
½ cup toasted sweetened coconut flakes (toasted in oven at 350º or in skillet on stove over medium heat)
½ cup toasted walnuts (toasted in oven at 350º or in skillet on stove over medium heat)

For the pastry cream filling:
6 large egg yolks
½ cup granulated sugar
¼ cup all-purpose flour
2 tablespoons cornstarch
2 cups milk
1 ½ teaspoons vanilla extract

For the butter-cream cheese frosting:
¼ cup butter
¾ cup (6 ounces) cream cheese
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 ½ cups toasted sweetened grated coconut

Preheat the oven to 325º F.
To prepare the cakes, place the butter, shortening, and 1 ½ cups granulated sugar in the work bowl of an electric mixer. Beat at medium speed for about 30 seconds, until the mixture is fluffy. Turn down the speed to low and beat in the 4 egg yolks and vanilla, stopping to scrape down the sides of the mixing bowl. In a bowl, sift together the cake flour and baking soda and then add to the bowl of the mixer. Beat on slow speed for about 15 seconds, stopping once to scrape down the sides of the mixing bowl. Add the buttermilk, ½ cup toasted coconut, and ½ cup walnuts and beat for about 15 seconds longer, again scraping down the sides. Transfer the batter mixture to a clean mixing bowl. Clean and dry the work bowl of the mixer and add the egg whites and remaining 1/3 cup granulated sugar. Using the whisk attachment, beat on high speed for about 1 ½ minutes, until stiff peaks form. Fold the egg white mixture into the batter and mix well.

Spray two 9-inch cake pans with non-stick spray (or lightly butter the pans), line the bottoms with parchment paper, and evenly divide the cake batter between the pans. Transfer to the over and bake for about 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Transfer the pans to a wire rack to cool. When cooled, run a paring knife around the inside rim of the cake pans to loosen the cakes, and invert them onto plates to release.

To prepare the pastry cream filling, place the egg yolks and granulated sugar in a mixing bowl and whisk with a wire whisk until pale yellow in color and ribbons form. In a separate bowl, sift together the flour and cornstarch and beat into the whisked egg yolk mixture. Pour the milk and vanilla into a small heavy-bottomed saucepan and bring to a simmer over medium heat. Slowly add the hot milk mixture to the egg yolk-flour mixture and whisk vigorously to temper. Pour the tempered mixture into the saucepan and continue cooking over low heat, whisking constantly, until almost boiling and thickened (if lumps form, whisk more vigorously until they disappear). Remove the pan from the heat and whisk for about 1 minute longer. Transfer to a clean bowl and set over an ice bath for about 5 minutes. Cover the surface of the pastry cream with plastic wrap and refrigerate until set, about 2 hours.

To prepare the frosting, place the butter and cream cheese in the work bowl of an electric mixer fitted with paddle attachment. Beat on medium speed for about 30 seconds, until fluffy. Add the confectioners’ sugar, vanilla, and lemon juice, and beat for about 30 seconds longer, until the mixture is completely incorporated.

Using a long, clean bread knife, cut the cakes in half horizontally (giving you four sections). Reserve one of the bottom-half sections. Top each of the remaining three sections with one-third of the pastry cream, using a spatula to evenly spread the pastry cream over the surface. Place the three cake sections on top of one another, with the pastry cream facing up. Place the reserved cake section upside-down on the top of the other three sections, so the bottom side faces up.

Using a metal spatula or a pallet knife, evenly cover the top and sides of the cake with the frosting. Once the cake is frosted, lift it up, holding the cake from the bottom, and press the coconut flakes into the sides of the cake. Place the cake on a serving platter and top with the remaining coconut, gently pressing it into the frosting. Serves 10-12

Chocolate Chip Cookies

This recipe was all over the internet a few years ago claiming to be the Neiman Marcus cookie recipe.  Well it's not, I actually have that recipe in a cookbook that explains it all.  But this recipe is really good and a little good for you with the added oatmeal.  It also freezes well and bakes up in about the same time.

1 cup butter

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 ½ cups oatmeal (blended in blender until fine)
2 cups flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
12 oz. Chocolate chips
4 oz Hershey Bar (grated)

Cream butter and sugars together.  Add vanilla and eggs, mix 30 seconds.  Add oatmeal, flour, baking soda, baking powder and salt, mix until dough starts to form.  Add chocolate chips and grated Hershey bar.  Bake at 375° for 10 minutes.  Remove from cookie sheet and let cool.

*I rarely add the hershey bar and they are still great.

Caramel Popcorn

Caramel Popcorn
Yield 18 servings (serving size: 2/3 cup)

Ingredients
Cooking spray
2/3 cup packed dark brown sugar
1/3 cup packed light brown sugar
1/2 cup light-colored corn syrup
1/3 cup butter
1 teaspoon molasses
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
12 cups popcorn (popped without salt or fat)

Preheat oven to 250°. Coat a large jelly roll pan with cooking spray.Combine sugar, corn syrup, butter, and molasses in amedium saucepan; bring to a boil over medium heat.Cook 5 minutes, stirring once. Remove from heat; stirin vanilla, baking soda, and salt. Place popcorn in alarge bowl; pour sugar mixture over popcorn in asteady stream, stirring to coat.Spread popcorn mixture into prepared pan. Bake at 250°for 1 hour, stirring every 15 minutes.Remove from oven; stir to break up any large clumps.Cool 15 minutes. Serve warm or at room temperature.Note: Store in an airtight container for up to 1 week.

*I used a roasting pan instead of ajelly roll pan, it was easier to stir the popcorn. Ialso kept stirring it while it cooled to break it upand keep it from sticking to the bottom of the pan.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread or Muffins

*Great as a bread, but I like to make this recipe as muffins. Cook muffins for 20 min.
Makes 24 muffins.

Ingredients
2 cups sugar
2 cups canned pumpkin (I use Trader Joes canned pumpkin, it tastes better than the Libby's)
1/2 cup canola oil
1/2 cup fat-free vanilla pudding (Ijust use a vanilla pudding pack)
4 large egg whites
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°.
Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.
Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Carrot Cupcakes

Carrot Cupcakes

3 cups peeled, finely grated carrots (about 1 lb.)
2 cups all purpose flour
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
4 large eggs
2 cups granulated white sugar
3/4 cup vegetable oil (I tried only 1/2 cup oil and they weren't as moist but still tasted great)
1 tsp pure vanilla extract
1 cup chopped nuts or raisins (optional)

Frosting
1/3 cup cream cheese
1/4 cup butter
1 tsp pure vanilla extract
2 cups powdered sugar
2-4 Tbls. milk

Preheat oven to 325. Line muffin tins with paper cupcake liners. Peel carrots, chop off ends, and grate finely, which is easiest using a food processor. Sift flour, cinnamon, salt, baking powder, baking soda together and set aside. In a large mixing bowl, beat eggs until well blended. Add sugar, oil, carrots, and vanilla extract, mix well at medium speed. Add flour mixture and nuts or raisins if desired. Blend on low speed until just mixed. Spoon the batter into cupcake liners, about 3/4 full. Place the pans in the preheated oven and bake for 24 minutes (switch pans halfway through if baking on upper and lower racks). Check for doneness-cupcakes should be browned and springy to the touch. Let cool completely before frosting. To prepare frosting: let cream cheese and butter come to room temperature. Blend thoroughly with vanilla extract, then beat in the powdered sugar at low speed. Add milk sparingly until you reach your favorite consistency for spreading the frosting. Yield: 24 cupcakes

Raspberry Sauce

Raspberry Sauce
2/3 cup granulated sugar
1/4 cup fresh orange juice
1 (12-ounce) package frozen unsweetened raspberries, thawed

To prepare sauce, combine first 3 ingredients in a food processor; process until smooth. Strain through a sieve into a bowl; discard solids. Cover and chill.

(I don't mind the seeds so I didn't strain the sauce. This sauce works great with any chocolate dessert, over ice cream, or use it to make raspberry shakes. It's almost like a jam so could work for breakfast foods or rolls as well.)