Monday, November 26, 2012

Autumn Baked Goods




      I have done two baking projects lately, both including lots of Autumn ingredients like cloves and pumpkins and molasses and nutmeg.
   
    First, I made chocolate chip pumpkin bread. I made this bread for art and craft day at my friends house.



   Ingredients:
2 Cup all purpose flour (Separated into one cup each. You will need each cup at a separate time in the recipe.)
1 1/4 cup brown sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup canned pumpkin
1/2 cup milk
2 eggs
1/3 cup shortening
1 cup chocolate chips
Directions:
1. Preheat your oven to 350 degrees. Grease the bottom of your pan.
2. In large mixing bowl, mix your first cup of flour with the sugar, baking powder, cinnamon, salt, baking soda, nutmeg, ginger and cloves. Add pumpkin  milk eggs and shortening  Stir until blended. Keep mixing for a couple of minutes, so the ingredients are nice and mixed up together. Now add the second cup of flour and mix again until the flour is blended. Fold in the chocolate chips.
3. Put the batter into your pan. Bake about an hour. Let cool for ten minutes before you enjoy. This bread pairs well with tea, especially chai or orange spice tea. Flavor enhanced when eating inside a warm house on a rainy day.

 I made these Ginger-Butterscotch cookies to share with my friends on Thanksgiving.


Ingredients:
2 1/4 cup of all purpose flour
1 1/4 cup brown sugar
3/4 cup margarine
1/4 cup molasses
1 egg
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3  cup white sugar
1 cup butterscotch chips
Directions:
1. Preheat the oven to 375 degrees.
2. In a large mixing bowl, combine about half of the flour, brown sugar, margarine  molasses, egg, baking soda, ginger cinnamon, and cloves. Stir ingredients until they are thoroughly mixed together. Mix in the rest of the flour. Now mix in the butterscotch chips.
3. Shape into small balls, about an inch wide. Roll the balls in the white sugar. I like to get them thickly coated with the white sugar. Place the balls on an ungreased cookie sheet. Bake 8-12 minutes. Let cool for a bit and then enjoy!

   I got the base of both of these recipes from Better Homes and Gardens New Cook Book and modified the recipes to fit my needs and personal likes. 

5 comments :

Jennifer said...

Hi there! Thanks for stopping by my blog :) I was pleasantly surprised to find this recipe here in your blog as I've been making bread nonstop for the past few weeks! Pumpkin, banana and zucchini. Will have to try adding chocolate chips. Looks great!!

Optimistic Existentialist said...

Chocolate chip pumpkin bread?? YES PLEASE!

in between thoughts said...

what perfect autumn goodies - I already love chocolate chip pumpkin bread, but ginger butterscotch cookies are something I haven't tried before! I will have to ask my sister to bake some, as I am not much of a baker ;).

Jenn said...

Sounds delicious - I love your yellow boots!

Amber said...

Thank you for the comments!
Jennifer and Keith- Chocolate and pumpkin are a magical pairing. They taste delicious together.
In Between Thoughts- Butterscotch and ginger/molasses taste delicious together too! It is something I learned from a separate cookie recipe I got online a couple of years ago.
Jenn- Thanks! I was excited when I found the yellow boots.