Pumpkin Pecan Cobbler

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil (I used butter)
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

from http://www.laurenslatest.com/pumpkin-pecan-cobbler/

Nutty Molasses Muffins

Ingredients

1 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup ground flax seed/flax seed meal

1 cup regular oats

1/2 cup packed brown sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1 cup walnuts, roughly chopped

1/2 cup golden raisins

1 cup buttermilk

1 whole Egg

2 mashed bananas

1/4 cup canola oil

1/4 cup molasses (not black strap)

Preheat the oven to 350 F. Spray a 12-count muffin pan with Pam.  Spray a 6-count muffin pan with Pam.

In a large bowl, combine flours, flax seed meal, oats, brown sugar, salt, baking soda, baking powder, cinnamon, walnuts, and raisins.  Stir together until combined.

In a separate bowl, mix together the buttermilk, egg, bananas, oil and molasses.

Pour the wet ingredients into the dry ingredients, stirring until it just barely comes together.

Scoop 1/4 cup helpings into the muffin cups and bake for 18 minutes, or until deep golden brown.

Serve with honey butter for extra goodness.

English Baked Beans & Toast

1/4 cup extra virgin olive oil

1 large onion, finely chopped

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

3 large cloves garlic, minced

1 lb hickory smoked bacon, fried until crispy

5 sprigs fresh thyme, leaves removed

2 large sprigs fresh oregano (keep whole)

1 large sprig rosemary (keep whole)

2 (14 oz.) cans petite diced tomatoes (I use fire-roasted)

1/4 cup brown sugar

1 jalapeno pepper, chopped fine

2 Tablespoons Heinz 57 (or THIS HOMEMADE STEAK SAUCE)

1 Tablespoon Worcestershire sauce

2 teaspoons Dijon mustard (I used Trader Joe’s with white wine)

2 (14 oz.) cans Cannellini beans, rinsed and drained well

1 loaf crusty bread, sliced, buttered and toasted in skillet (like you would grilled cheese)

Heat the oil in a large, heavy bottomed Dutch oven. Add the onion, salt and pepper. Cook for 5 minutes, over medium heat, until translucent and tender. Add garlic. Cook for 1 additional minute. Add most of the fried bacon (save a bit for garnish,) thyme leaves, oregano sprigs and rosemary sprig, tomatoes, brown sugar, jalapeno, steak sauce, Worcestershire, and Dijon. Simmer gently for 20 minutes. Stir in the Cannellini beans. Season to taste with salt and pepper. Cook for an additional 10 minutes.

Liberally butter thick, crusty, rustic bread slices. Toast them in a skillet as you would grilled cheese sandwiches. Place one or two slices on each plate, top with a generous amount of beans. Serve with or without tea and eggs. Garnish with a little more crumbled bacon and finely chopped, fresh parsley if you wish.  We like ours with a soft-yolked, fried egg broken over the top.

from http://chindeep.com/2013/11/01/english-baked-beans-toast/

Brownie Pie

1 recipe homemade brownies (see recipe below)

1 packaged pie crust (homemade graham cracker is best)

2 cups whipped cream

Chocolate Sauce for drizzling

Prepare brownie batter.  Pour batter into pre-made pie filling and bake for 35-45 minutes at 350 degrees, or until center is firm and an inserted toothpick is removed mostly clean.

Allow to cool completely.  Top with whipped cream, ice cream, or whipped topping then drizzle with chocolate sauce.

Homemade Brownies

Ingredients

Dry Ingredients
• 1 cup white sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
Wet Ingredients
• 1/2 cup butter melted, then cooled
• 2 eggs
• 1 teaspoon vanilla

Instructions

1. Sift together all dry ingredients. Place into a jar or airtight container.
2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

Iron Skillet S'mores

Ingredients

1. 12 (1-ounce) squares semisweet baking chocolate, chopped or 12 oz. semi-sweet or milk chocolate chips
2. 4 cups miniature marshmallows
3. Graham crackers

Instructions

1. Preheat broiler.
2. In a 10-inch cast-iron skillet, add chocolate in an even layer. Sprinkle marshmallows over chocolate.
3.  Bake at 450° until marshmallows are browned and chocolate is melted, 4 to 5 minutes. Let stand for 5 minutes before serving

Serve with graham crackers for dipping.

Darn Good Chocolate Cake with Chocolate Frosting

• 
  
• vegetable oil spray -- for misting pan
• flour -- for dusting pan
• 1 package cake mix -- devil’s food or dark chocolate fudge
• 1 package chocolate instant pudding and pie filling -- 3.9 ounces
• 4 large eggs
• 1 cup sour cream
• 1/2 cup warm water
• 1/2 cup vegetable oil
• 1 1/2 c. semisweet chocolate chips

Place rack in center of oven and preheat to 350. Lightly spray a 12-cup bundt pan, then dust with flour.

Place cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large mixing bowl. Blend with and electric mixer on low speed for 1 minute. Stop the machine and scrape down sides. Increase mixer speed to medium and beat 2 to 3 minutes more, scraping sides if needed. The batter should look thick and well combined. Fold in chocolate chips, making sure they are well distributed. Pour batter in pan.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 45 to 50 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes. Invert onto rack and cool 20 minutes more.

Prepare Frosting.
Martha's Chocolate Icing

1 cup granulated sugar
5 Tbs. butter
1/3 cup whole milk
1 cup semisweet chocolate chips 

Preparation: 

Place sugar, butter and milk in a medium saucepan over medium-high heat. Stir until it comes to a boil--about three to four minutes. Still stirring, let mixture boil for one minute. Remove from heat. Stir in semisweet chocolate chips and stir smooth. Spread icing over a cooled cake or cupcakes, or pour over a Bundt cake. 

from Cake Mix Doctor--Chocolate

Loaded Reese's Brownies

INGREDIENTS

For the brownies:
1 batch brownies, baked and cooled - use your favorite recipe or box mix
For the peanut butter filling: 
1/2 cup butter, softened
1 cup creamy peanut butter
4 cups powdered sugar
1/3 cup heavy whipping cream
For the chocolate frosting: 

1 cup white sugar 
6 tbsp butter 
6 tbsp milk 
1/2 cup chocolate chips (milk chocolate or semi-sweet) 
For topping:  
8 ounces Reese's Minis 

DIRECTIONS

1. Use your favorite brownie recipe or box mix to bake a batch of brownies in a 9x13 baking dish. Let cool completely before proceeding. 
2. To prepare the peanut butter filling, beat together the butter and peanut butter until well combined in the bowl of a stand mixer using the whisk attachment. On low speed, beat in the powdered sugar and heavy whipping cream until mixture is thick and fluffy and well combined.  Thin with more heavy cream if desired to reach the consistency you prefer.
3. Spread the peanut butter mixture over the brownies. 
4. To make the chocolate frosting, add sugar, butter, and milk to a small saucepan over medium heat and bring to a boil. Boil for exactly 60 seconds and remove from heat. Stir in chocolate chips and continue stirring until the chocolate has melted. 
5. Immediately pour the chocolate frosting over the peanut butter layer and gently spread with an offset spatula. 
6. Let the chocolate frosting cool for 5 minutes before sprinkling with chopped Reese's candies. 
7. Let sit for 30 minutes before cutting and serving.