Thursday, November 21, 2013

Chocolate- Chip Pumpkin Squares

You will need:

  • All- purpose flour
  • 1 tbs of Pumpkin Pie Spice
  • 1 tsp of baking soda
  • 3/4 tsp of salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups of white sugar
  • 1 large egg
  • 2 tsp of vanilla extract
  • 1 cup of pure (unsweetened) pumpkin puree
  • One 12 ounce bag of chocolate chips

  1. Preheat oven to 350*F
  2. Line the bottom and the sides of a 9x13-inch baking pan with tin foil leaving an overhang on the sides.
  3. In a medium mixing bowl, whisk together: flour, pie spice, baking soda, and salt. Set aside.
  4. With an electric mixer, cream butter and sugar on medium-high speed until smooth. Then beat in egg and vanilla until fully combined.
  5. Beat in the pumpkin puree into the mixture (may appear curdled). Reduce speed to low and add in the dry ingredients until combined.
  6. Fold in chocolate chips.
  7. Spread the batter evenly in the prepared pan.
  8. Bake until the edges begin to pull away from the sides of the pan. 
  9. Check to see if it is done by inserting a toothpick in the center and if a few moist crumbs are attached then it is done.
  10. Remove the pan from the oven.
  11. Remove the cake from the pan by using the tin foil as an aid.
  12. Remove foil.
  13. Cut into 24 squares.
           ~ I really really love this treat. I made it last year for Thanks Giving and Christmas and everyone loved them. They have the perfect taste of pumpkin spice, chocolate, and they warm the coldest heart. It takes about 30 minutes to make. It is delicious and when you bake it in the oven, your house will smell amazing... trust me. ~  

Thursday, November 14, 2013

Spinach Souffle

You will need:
  • 1 bag (16 oz) frozen chopped spinach
  • 1/4 cup butter or margarine
  • 1/4 cup flour (all-purpose)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 cup milk
  • 2 tablespoon very finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg, fresh is best
  • 3 large eggs, separated
  • 1/4 teaspoon cream of tartar


1.   Thaw spinach in a colander; squeeze well to get as much moisture as possible out.

2.   Preheat oven to 350°. Butter a 1-quart souffle or casserole dish.

3.   Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.

4.   Gradually add milk, stirring constantly.

5.   When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.

6.   In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed.

 7.  In a separate bowl, beat yolks until frothy and lemon colored.

8.   Stir egg yolks into the sauce mixture; stir in the spinach.

9.   Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture.

10.   Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch.

11.   Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.

            I make this every Thanksgiving. Last couple of years I have had to make three batched of this for two different parties! People that tell me they don't think it would be good try a bite then next thing you know they are coming back for seconds. :)

Monday, November 4, 2013

Sunshine Cake

You will need:

  • 1 package of yellow moist cake mix
  • 4 eggs
  • 1/2 cup of vegetable oil
  • 1 can of mandarin oranges
  • 16 ounces of frozen whipped topping, frozen
  • 1 package of vanilla pudding mix
  • 1 can of crushed pineapple with juice

  1. Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarin oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan.
  2. Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack.
  3. While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.

  4.             I really enjoy a slice of sunshine cake. It is easy and quick to make and great for birthday parties. MY friends mother gave me this recipe. I have never made it yet by myself but I will soon.