Vanilla Cake Apple Crisp

Before I introduce this very lovely Vanilla Cake Apple Crisp, let's just chat about Fall.

I love Fall. I love pretty much everything about it. Seriously. I am really trying to think about what I don't like about the Fall.  I am drawing a blank.

One of the activities I enjoy the most in the Fall is apple picking. When we lived in Ohio, every September we would drive out to our favorite fruit farm to pick our favorite apples. Which, of course, were Honeycrisp apples.

We went out with friends. We took pictures. We loaded up the trunk of our car. We blissfully ate apples while we picked. I miss our Ohio apple picking days. I find it funny that it was only after we left those glorious orchards that I found the delights of making applesauce.

We may not have our Ohio fruit farm, but we still have access to some yummy apples. Oh, and we are four years into our very own apple trees so there is that. We even had about 7 apples this year. One of them was ginormous.

I just can't wait for the next 5-10 years when we have ourselves our own little orchard. We even threw in a pear tree just for kicks and giggles. Until our orchard is all mature, we have been very lucky to have people offer to let us pick the apples from their trees.

We pick like maniacs. No on is exempt from tree climbing and picking.

Once we have canned all the applesauce I can handle, we always have some apples left over. Most the time we just eat them. Sometimes I just full on embrace Fall and bake something with them.

This year I made this little lovely. This Vanilla Apple Crisp was SO, SO very yummy.

There is an added little flavor bonus found in the crumb topping. P.S. Isn't the crumb topping just the very best. It is definitely my favorite. My secret yum factor weapon was a box of vanilla cake mix. The flavor it added was insane. It was the perfect compliment to the apple mixture. The most perfect apple crisp was born.

If you love Fall, then you should probably do yourself a favor and make this little bit of Fall in a bowl. AKA apple crisp.

Print Recipe HERE

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Stained Harvest Crate

Today is the first official day of Fall. That is nature's way of saying that I can put my sandals away and get my boots out.  Since Fall is here, I can also now buy all the pretty gourds and squash that I want. My front step is just asking to be all tricked out for the Fall.

Last year I just stacked them around my front step. This year I wanted something different.

I wanted a crate. But not just any crate. I wanted a Harvest Crate.

Good news is you can now buy unfinished plain old crates at almost any craft store. The bad news is that in all their new and shiny glory they don't look very old and harvesty.

We can fix that though. All we need is a little bit of stain. 

I found this spray paint stain. Guys, it is GLORIOUS. Glorious I tell you.

You just spray it on. I sprayed on two coats.

Then you wipe it off. You spray and wipe to get the look you want. Less coverage or more coverage. You decide.

Once the stain has dried, you can stencil it. I cut my stencil out of vinyl.

I painted a light and rough coat of white paint. I did a light coat because I want it to look weathered.

Remove the stencil while the paint is still wet. Let the paint dry.

Now it can be filled with all kind of gourds and set on your front porch.

I pretty much love it. Now all I have to do is add a few more touches to complete my Fall front porch.

Oh I am so happy it is Fall. This is my favorite time of year.

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Gingersnap Cheesecake Bars

Cookies. Cheesecake. Cookies. Cheesecake.

How does one choose?

Oh pish posh, who needs to choose...let's have both.

The cookie part of this bar is one of my very favorite cookies. It is a soft gingersnap cookie. Okay it is really more like a molasses ginger cookie. The snap in the gingersnap is subjective. I have liked these cookies ever since my dear sweet college roommate made them for me.

Once I was married and I couldn't have her living with me at my disposal to make me cookies, I figured I should probably get the recipe and make them for myself.

I have been making them ever since.

I especially make them a lot once the holidays roll around. The gingeriness (totally a word) of this cookie reminds me so much of not only Fall, but also Christmas. So I figure it is fair game to make these cookies as much as I want between September and the end of December.

I also like to experiment with the recipe. By experiment, I mean adding the cookies into all my other favorite desserts.

In this case, these soft ginger cookies met up with my friend cheesecake.

I felt it was only right to introduce them.
 

Don't they seem like cozy friends already?

I tell you what, these are amazing. I was pretty much lacking in any self control around these Gingersnap Cheesecake Bars.

They made my day. Yes, dessert can totally do that.

There is scientific proof.

Okay, so maybe I made that whole scientific proof thing up, but dessert can make your day...

...you guys know what I am saying.

Go ahead punk...er...I mean Gingersnap Cheesecake Bar, make my day.

Enjoy! Happy Fall and happy gingeriness!

Gingersnap Cheesecake Bars

cookie:
3/4 cup unsalted butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 teaspoons ginger
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon

cheesecake filling:
1 8oz package of cream cheese, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla

sugar (optional)

Preheat the oven to 350.

In a large mixing bowl, beat the butter and the sugar until fully combined. Then mix in the egg. Next, mix in the molasses.

In a separate smaller bowl, combine all the dry ingredients.

Slowly incorporate the dry ingredients into the bowl of the sugar butter mixture. Mix until completely combined.

Take a little more than half of the cookie dough and press it into the bottom of an 8x8 baking dish.

Press it firmly.

Take the cheesecake filling and spread it over the cookie crust in the pan.

With the remaining cookie dough, break apart small pieces and just randomly cover the top of the cheesecake mixture..

Bake in the oven for 35-40 minutes, or until the middle is set.

Remove from oven, and let cool on a wire cooling rack. Once it has cooled completely.  Remove the Gingersnap Cheesecake Bars to the refrigerator for at least 1 hour.

When ready, cut them up, serve them up, and wait for the accolades.

Thanks for reading!

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linking here:
Six Sisters Stuff, Liz Marie Blog

A Pinteresting Wednesday: Stripes and Gingham

My go-to-fall outfit is layering a sweater and a button up shirt. Sometimes I mix it up with some pattern on pattern love. Sometimes I opt for a cardigan instead of a sweater.

Ultimately, I am a big fan of a style that says classy, preppy, and a little bit librarian.

I bought this blue gingham button up shirt last year when I recreated a Favorite Fall Look I found on Pinterest. Best purchase ever. Seriously.

I practically wear it once a week. It pretty much goes with anything.

So when I found THIS PIN, showing me another possible way to where my favorite gingham shirt I pinned it to my For My Closet pin board.

I just had to keep my eye out for a striped sweater that would fit the look.

So when I found this black and white striped sweater at Old Navy I kind of squeaked and I almost pressed my face against the store window.

I immediately liked the sweater.

Then upon closer inspection, I found something really rather spectacular...

Elbow patches.

This sweater has elbow patches. Eek!!!

Not only are they elbow patches, but they are BLUE elbow patches. The exact blue of my favorite gingham shirt.

Guys...it was also on sale.

Say what?!?

Bought. Done and done.

I paired it up with some ankle skinny jeans, black flats, and touches of gold jewelry.

Oh, I know it might seem silly, but man this sweater makes me happy.

Thanks again Pinterest for all the PINspiration. How did we dress ourselves before you?

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Apple Week: The Perfect Apple Crisp

 

Apple Week day two!

Did you know that some apples are better for certain things than others?

Some apples are better for baking and cooking. Some are better for applesauce. Some are the yummiest for eating. 

For example, Granny Smith are better for baking and cooking. McIntosh are good for sauce. Honeycrisp are the yummiest (by the way that is not just me saying that, I read that).

Then there is the saddest apple. Poor apple was ranked the lowest and/or worst for everything...including eating.

Poor little apple.

Poor, poor Red Delicious.

It would seem no one likes you for anything. Seriously, they were rated the worst for everything. 

Unfortunately for you Red Delicious, you are not really my favorite either.

Do you like Red Delicious? What apples do you like to use? What is your favorite apple to eat? 

I actually used golden delicious apples in the recipe I am sharing today.

When I think of Fall apple desserts, one of the first things that comes to mind is Apple Crisp. I have been on the search for a go-to Apple Crisp recipe for a couple of years.

A recipe with the right amount of apples and cinnamon. A recipe with the best ratio of crumb/crisp topping. Since the crisp part is my favorite part of the Apple Crisp, this part is kind of a big deal to me.

Aaaaannnnnd...

I found the elusive recipe. 

So exciting! The search is over.

I present The Perfect Apple Crisp.

The Perfect Apple Crisp

3/4 cup flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup sugar, plus 2 Tablespoons
8 Tablespoons unsalted butter, cold, cut into cubes
1 cup rolled oats (not quick-cooking)
4-6 apples, peeled, cored, and cut into 1/2" cubes
2 Tablespoons lemon juice
1/2 teaspoon cinnamon

Preheat oven to 375 degrees.

In a bowl, mix together flour, brown sugar, salt, and 2 Tablespoons of sugar.

Cut butter into the flour mixture with a pastry blender or two knives until the mixture resembles coarse meal. Add in the oats and mix everything together with your hands, squeezing and squishing it until it is mixed and clumps form. Put mixture in freezer while you prepare the apples.

In another bowl, toss the apples lemons juice, cinnamon, and 1/2 cup sugar.

Transfer apples to a 2-quart dish. Sprinkle with crumb topping. Bake 55-65 minutes, until golden and bubbling.

Let rest 5-10 minutes before serving.

Serve warm over vanilla ice cream.

recipe from Martha Stewart

Tomorrow there is a little break in Apple Week for a

fun little giveaway.

Come and see what you can enter to win...

Back to apple business on Friday!!

Linking here:
The 36th Avenue, 

Apple Week: Dutch Apple Pie Pancakes

Welcome to Apple Week here on Just Another Day in Paradise. All week long I am going to be sharing some apple goodness.

It really isn't a secret that I love Fall.

One of my favorite things to do in the Fall is pick apples. The last few years we have not picked apples. Say what?!?

Sniff. Sad. Right?

When we lived in Ohio, we had an orchard we went to every year. Without fail, I tell you. We loaded the kids in the Mini and headed out ready to pick a trunk full of honeycrisp apples (those are our very favorite). We may have eaten our fair share fresh off the tree as well.

I love seeing my Little Men's squishy faces all covered with fresh apple due to scarfing down of one apple after another.

The last two Falls have been a little less spectacular in the absence of apple picking.

Good news is this year Fall gets to be just as spectacular as is used to be.

WE PICKED APPLES!

Technically, we picked, and we picked again, and we picked some more. I currently have a kitchen full of apples. I have been canning, baking, cooking, and projecting it up.

Hence the fruition (hehehe...fruit...apples are fruit...is it not funny if I have to explain it?) of Apple Week.

Let the apple wonderfulness begin!! Huzzah! 

I am kind of geeking out about what I am sharing with you guys today.

One of my favorite apple desserts is Dutch Apple Pie. Kind of love it. Love it a whole lot.

Now I could just make myself a pie, or I could just make myself breakfast that resembles a pie. That way I feel a whole lot better, because I can tell myself it is breakfast and not dessert. You know because breakfast is always healthy...

So that is what I did. I made myself a glorious plate of Dutch Apple Pie Pancakes.

Guys.
Guys.
Seriously.

So good. Well hello morning, it is nice to see you. Thanks for bringing your friend along. 

Any Fall leisurely morning should really be started by the devouring of these pancakes. Just a friendly suggestion, but I am pretty sure you will thank me. All those gathered round your breakfast table will thank me.

No, no, don't send a thank you note...that is just silly.

I mean, it is thanks enough that you stuff your face happily with these pancakes.

Enjoy friends!

Dutch Apple Pie Pancakes

apples:
4 Tablespoons unsalted butter
3-4 apples, peeled, cored, and cut into 1 inch cubes
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

pancakes:
1 cup sour cream
7 Tablespoons flour
1 Tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 teaspoon vanilla extract

crumb topping: 
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
4 Tablespoons butter, softened

First, prepare the crumb mixture, by combining the brown sugar, flour, and cinnamon in a bowl. Cut in the softened butter until the mixture resembles coarse meal. Set aside.

Next saute the apples by placing the butter in a sauce pan and melt on medium heat. When the butter melts, add in the apples and stir. Turn the heat to low, cover, and cooker for 10 minutes.

After 10 minutes, add the sugar and cinnamon and raise the temperature to  medium heat. Cook, stirring frequently, until the apples are tender and glazed, about another 10 minutes. Turn off heat and set aside.

To make the pancakes, place the sour cream, flour, sugar, baking soda, and salt in a bowl. Stir gently. Mix until just combined. In a small bowl, whisk the eggs. Then add the vanilla to the eggs. Pour the egg mixture into the sour cream mixture. Stir gently until combined.

Melt the butter on a hot skillet. Pour a little less then 1/4 cup of batter on the skillet at a time. Cook each pancake for about a 1 1/2 minutes, until there are bubbles on the surface of the pancake. Flip an cook the other side for less than a minute. Until done.

Lay one pancake down on a plate. Spoon a little bit of the apple mixture down. Lay another pancake on top of the apple mixture. Then top with more apple mixture and a generous handful of the crumb topping.

Eat. Wait for it....Wait for it...

A chorus of  yums.

Happy apple eating.

Come back tomorrow for more apple goodness.

Linking here:
The 36th Avenue, Chef in Training,Tatertots and Jello,

 

Apple Week is Here

I love Fall.

One of the things I love most about Fall is picking fresh apples. 

This Fall, I have gone a little apple crazy...if that is even possible.

I am going to share all the Fall and apple love with you guys this week.

A whole week just devoted to apples. 

Oh how delightful!

Come back each day all week long for all kinds of apple fun.

An apple a day....

You know the saying.

See you guys back here every day!

Pine Cone Wreath with Gold Sash

First off, happy Fall. This is by far, BY FAR my very favorite season. Not much makes me happier than a crispness in the air, the changing of leave, the comeback of soup, boots, layers, pumpkins and gourds, and fall holidays (i.e. Halloween and Thanksgiving).

My Pine Cone Wreath is a perfect little Fall accent to my front door.

This is not a new to me wreath. I made this Pine Cone Wreath years ago. I made it simply by spray painting a cheap straw wreath with brown/bronze color. Then I glued on all my gathered pine cones onto the straw wreath with a glue gun.

I loved it then and I have loved it every Fall since.

When I make or find something I really love, I tend not to change it just for changing it sake. I really love timeless pieces that I can use over and over again.

I did make one minor change to my wreath this year.

GOLD. Gold is kind of a big deal this year.

So when I passed by this gold polka dot burlap at JoAnn's, first I kind of freaked out, and then I decided I just had to buy some to make a new sash for my Pine Cone Wreath. I also grabbed some fabulous gold trim on a whim. Trim on a whim...hahaha that is kind of funny...

I cut 2 strips in the width and the length that I wanted. I sewed the strips together with a zig zag stitch, wrong sides facing. Then I pinned and sewed the gold trim to the outside edges.

I looped it around the wreath and then stitched it together at the top. I added an additional ribbon band on the back in order to have a loop to hang on the hook.

Now it hangs gloriously on my door. I love the gold. I love that I could keep my favorite Fall wreath and just refresh it a little.

Happy Fall!

Linking Here:
Craft O Maniac, CRAFT ,

Gingersnap Pumpkin Cheesecake Bars

The other day I was at our local grocery store getting, well you guessed it, food. When what do my fall-loving eyes behold?

A whole ginormous crate full of the most beautiful gourds ever. I hardly ever buy gourds to decorate with, but I simply could not pass them by. I am not kidding you when I say they are gorgeous. I gathered several white, blue, and bright orange squash.

My sister was quite appalled that I would buy such lovely squash with only the intent of decorating. She kind of thinks squash-eating is dreamy. Still, much to her horror, I got home with my gourds and displayed them around the house...some on the mantle which is still on my blog-to-show-you list.

These gourds reminded me that I have yet to purchase pumpkins for the family. I am pretty horrible at this Halloween tradition. Cutting, gutting, and carving pumpkins is not my favorite thing to do.

Don't judge me!

However, Hubby and the Little Men really enjoy all the mess and weilding of knives. So we get them. So I guess I had better get some soon.

I prefer my pumpkin in food form.

Pumpkin carved versus pumpkin in food form...

Yup the food is going to win every time.

With that little insight into my pumpkin preferences, you will not be surprised that in that same shopping trip I passed the display of canned pumpkin and grabbed a couple of cans to add to the couple of cans I already have in my pantry.

It is Fall after all. A girl can never have too much canned pumpkin.

As I was trying to drown out the loud misbehaving of my children typical for a grocery store outing, I was day dreaming about what to do with my new canned pumpkin.

These bars were almost an instant creation in my head. I figured how could I go wrong by combining several of my favorite things into one bar. Then I simply had to put all of the wonder components together.

Gingersnaps-done.
Cheesecake-done.
Pumpkin-done.
Streusel topping-DUUHHNN!

A gloriously Fall and utterly scrumptious treat was born. A gingersnap crust gives these bars just the right amount of crisp and chewy. Then you have a creamy pumpkin pie inspired cheesecake layer. Oh then the streusel. Well how can you go wrong topping something with an oatmeal, brown sugar, and butter crumble? You can't friends. You just can't.

Could you just die???

Well before you keel over, be sure to make yourself some of these and enjoy.

Gingersnap Pumpkin Cheesecake Bars

Crust:
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 1/2 t ginger
1/2 t salt
2 tsp baking soda
1 tsp cinnamon

Pumpkin Cheesecake Filling:
1-8oz package of cream cheese, softened
1-14.5 oz canned pumpkin puree
3/4 cup sugar
1 egg
1 1/2 tsp pumpkin pie spice

Streusel Topping:
1 cup rolled oats
1/2 cup packed brown sugar
1/2 cup flour
6 Tablespoons butter, cut up 

Preheat oven to 350 degrees.

Prepare crust first. This is basically a ginger cookie dough that I use for my favorite gingersnap cookies. To make, first cream shortening and sugar. Then add egg and molasses. Combine dry ingredients in a separate bowl. Then slowly combine dry and wet ingredients until well combined.

Press the dough into a lightly greased 9x13 pan. Set aside.

To make the filling, combine all of the ingredients and mix until well combined. Pour over the cookie dough already pressed into the pan.

To make the streusel topping, combine all of the ingredients either in a food processor or a bowl. If you mix with a food processor, pulse until the butter is fully incorporated and you have a crumb mixer. Without a processor, wash your hands, roll up your sleeves and get in there and combine everything with your own hands.

Sprinkle the topping evenly over the filling.

Bake for 35-40 minutes. Until the center is just set. Make sure to not cook too long so that you don't over cook the crust/cookie layer.

Let cool on the counter completely.

Then refrigerate for at least two hours.

Cut up and serve. 

And...you're welcome!

A Pinteresting Wednesday: My Fav Fall Look

On this A Pinteresting Wednesday we have something rare.

Rare, I tell you.

What is rare?

Nope not my steak.

Not that piece of literature nestled away on my bookshelf.

Not even a sighting of Big Foot or Loch Ness.

Rare would be an outfit/full body photo shot of myself.

I just don't do 'em people.

I am a little cooky about seeing my WHOLE body in a photo, especially in jeans. I have a history of loathing jeans. LOATHING.

I also always think I am rocking the posing thing. In my head I am the best stylist/photographer/model ever.

"Turn to the left."
"Pop that heel."
"Pouty face."
"Happy face."
"Serious face."
"Look off into the distance."
"Toes in."
"Potty stance."
"Stick Fanny out."
"Stomach in."
"Drop a shoulder."
"Don't look fat."

That is a lot of direction to take, especially when it is going on all at the same time in one's head. So while I may think I am rocking the posing, history has proven that I am really more like NOT rocking it. More like Gregorian Chanting it.

So yeah, no outfit posing for me.

However recently I gave my fashionista self another go.

For two reasons.

Reason one: This outfit was a Pinterest inspired outfit. I might have been super excited when I was able to recreate one of my most favorite Fall outfit pins. I just had to share my new favorite Fall inspiration.

I know, a little over the top for clothing. I am just a little excited to have some new pieces of clothing in my closet. My closet basically consists of mostly hand-me-downs from my sisters teenage wardrobes (they are now in their 20's).

Reason two: These jeans. Remember earlier how I said I hate jeans. Well that was before I met these jeans. NOW, I know I am never gonna look like an Olsen twin in skinny jeans or for that fact in any piece of clothing; however, I wanna feel what I imagine an Olsen twin feels when she puts on a pair of jeans.

Thin, comfortable, and glorious.

Check. Check. AND check.

So, yup. The above two reasons are why you get a rare (like unicorn prancing under a rainbow rare) outfit picture.

Thanks Pinterest for the great PINspiration. Hahaha, man I kill myself.

The Look that started it all 

PIN

Pinterest is crazy with all kinds of clothing ideas. CRA-AZY I tell you.

It is really easy to take an idea you see and to recreate. Mix new with old. Add your own personal touch. The possibilities are endless.

Instead of the cardigan I added a sweater. The orange of this sweater is also a little brighter.

I simplified the necklace idea and added my very favorite simple gold one. I also got rid of the belt and added some flashy gold bangles (my new favorite accessory).

Oh leopard print shoes.

How I love thee.

One complete outfit that I love wearing. I feel Fall-ready and quite fabulous.

shirt: JCPenny

sweater: JCPenny (not online)

jeans: JCPenny

necklace: Forever 21

Bracelets: Target

Shoes: Target

Everything but the necklace in this post is current. Did you notice that JCPenny is bringing their A game in style now? Seriously people. Lucky me that I had a gift card there.

What is on your Fall wardrobe wish list? Do tell!

Chocolate Pecan Zucchini Cake

Heaven.
Help.
Me.

Yum and double yum. I will take two pieces...okay twist my arm, three.

Recently I was the lucky recipient of a giant zucchini. GIANT. My friend was probably relieved I took this off her hands, but since zucchini can make me stuff like this cake, I will gladly accept any zucchini dropped on my doorstep.

I better be careful what I wish for. A girl can only really use so much zucchini. I have already used it in cake and bread. Muffins are probably in the horizon. I have used mixed it into a family favorite taco bake. I paired up zucchini with yellow squash and made a squash bake. My freezer might also have some bags of shredded zucchini resting for a rainy day.

This cake would make any day splendid. The chocolate cake is moist and perfectly cakey. But what really takes the cake...whew man I am funny...

Sorry.

Continue. Okay what takes the cake, or should I say tops the cake, is what makes this cake.

That was a really confusing way of saying the brown sugar, pecan, and milk chocolate chip mixture on top of this cake is glorious.

Zucchini, have you met brown sugar, pecan, and milk chocolate?

You haven't?

Well, let me introduce you...you will be fast friends.

Do you have some extra zucchini? Do you have a neighbor who has been begging and pleading for you to take their extra zucchini?

My suggestion. Take it. Shred it. Make this cake.

Then eat this cake.

Chocolate Pecan Zucchini Cake
Jamie Cooks It Up

Cake:
1/2 cup butter, softened
1/2 cup canola oil
1 3/4 cups sugar
2 eggs
2 1/2 cups flour
4 tablespoons cocoa
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup buttermilk
2 cups shredded zucchini

Topping:
1/2 cup brown sugar
1/2 cup pecans, roughly chopped
1 cup milk chocolate chips

Preheat oven to 350 degrees.

Mix softened butter, oil, sugar, and eggs until creamy. About 3 minutes.

In separate bowl, mix flour, cocoa, baking powder, cinnamon, cloves, and baking soda.

Pour buttermilk and vanilla into the wet mixture. Then slowly incorporate the dry ingredients. Mix until well combined.

Now stir in the zucchini until combined.

Pour into a well greased 9x13 pan. Smooth the batter evenly in the pan.

Mix up the topping ingredients. Sprinkle the topping evenly over the cake.

Bake for 35-40 minutes. DO NOT over bake. Even with zucchini in it, it will dry out if you cook it too long.
The cake will be done when a toothpick comes out cleanly.

This cake is great warm. Great later that night. Great days later. If you can keep it around that long, that is.

Happy zucchini using!

Chocolate Chip Pumpkin Bread

Oh Fall. You know I love you.

I wait all stinking Summer long for your crisp refreshing days. I wait for the chance to don a cardigan and pair of knee-high boots. I wait for apple cider. I wait for leaves to change. I wait for soup. I wait to throw open all the windows. We I for college football. I wait for Halloween and for Thanksgiving. I wait for costume-making. I wait for Turkey. I wait for all things pumpkin, well except pumpkin pie...sorry it is the truth, I can't stand pumpkin pie.

Finally my wait is pretty much over.

I know the calendar in all of its stinginess won't allow me to say it is Fall...

..but shhhh don't tell...

'Cause it feels like Fall, so I am saying it is Fall.

Watch out! I like to live on the edge.

So with my arms stretched out wide to welcome my dear old friend Fall, I must bake something for her (I debated and debated whether fall was a he or a she...since she is my dear old friend I figured she must be a girl).

I chose this.

Oh my word.

Fall you lucky, lucky gal. Just for you, a glaze drizzled loaf of chocolate chip pumpkin bread.

So. Delightfully. Good.

This recipe is legendary in Hubby's family. It comes by way of my SIL's family. This recipe as been tweaked and altered and perfected by her family until it became the loaf of pumpkin bread everyone wanted. A loaf of this bread could be used for currency if gold ever ceased to exist.

Yes it is that fantastic.

So are you in the process of welcoming Fall too?

I am sure she would like another loaf of this bread, or two, or 20, or 200...

So all of you, go ahead make you her some Chocolate Chip Pumpkin Bread.

She will love you for it.

Chocolate Chip Pumpkin Bread

3 1/2 cups flour
3 cups sugar
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1 cup oil
3/4 cup water
2 cups canned pumpkin puree (plain, not pumpkin pie puree)
4 eggs
1 cup chocolate chips

Glaze:
powdered sugar
milk
lemon juice

Preheat Oven to 350.

Grease and flour a large loaf pan (or a few smaller loaf pans). Mix dry ingredients together in a bowl. Set aside. Mix wet ingredients in a bowl. Add dry ingredients until well combined. Add chocolate chips.

Fill greased pans about 3/4 full.

Bake large loafs for 1 hour. Bake smaller pans for 35 minutes.

Mix glaze ingredients to desired consistency. Basically start with a larger amount of sugar and add small amounts of milk and lemon juice to thin it out.

Remove loaf from oven. Let cool 5-10 minutes. Remove carefully from pan onto a cookie rack. Drizzle with glaze.

Slice it up.

Invite Fall in.

Have her take a seat.

Enjoy some pumpkin delightfulness.

Sharing:

Friday Flair: Whipperberry
Sweet Treats: Something Swanky
Pity Party: Thirty Handmade Days