#22 Pumpkin Bread

Many people describe something akin to "culture shock" when they travel to a distant land or foreign country. I experience it every time I return to my parent's house in Minnesota. After being away and living in Mexico for 4 years, I am not prepared to look through mom's pantry at the wide variety of food (My novio had an extreme case of culture shock when he opened the pantry and said, "Whoa, it's as if there's an entire supermarket right here!" haha). A trip to the grocery store takes me 4 times longer than it would in Mexico because my eyes are trying to take in all the products I had forgotten even existed.

Likewise, when I decide to make or bake something I feel overwhelmed at the endless options before me. This recipe was tried because I stumbled upon a can of pumpkin in the pantry and couldn't resist. So though it's not October or November and may not be pumpkin season, it was totally worth it. Here's to a slice of pumpkin bread and a cup of morning coffee. (Picture will be uploaded soon!)

Pumpkin Bread (thanks to Taste of Home)

Ingredients:

1 cup butter or margarine, softened

3 cups sugar

3 eggs

3 cups all-purpose flour

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground cloves

1 1/2 teaspoons ground nutmeg

1 (16 oz) can solid pack pumpkin

Directions:

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5 in. x 3in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Buen Provecho!

#21 Hearty Egg Bake

This summer brought about a lot of new things, more for my novio than for me as he came home to Minnesota with me to meet the family. Thankfully all went well as he kept the entire family laughing with his jokes and the constant misunderstandings between English and Spanish. Many charades were acted out this summer as he did his best to communicate with his "suegros" (in-laws). Thankfully actions speak louder than words and we soon discovered that food transcends any language barrier as he and I made many new meals for my family.

One of the new dishes was a breakfast he and I made for everyone one of our first mornings in Minnesota and it was a hit. Hope you can also enjoy our version of an egg casserole with some veggies thrown in. (Picture will be coming soon!)

Hearty Egg Bake

Ingredients:

1 cup of cheese

1 cup of skim milk

1/2 pound of sausage

1 cup cut spinach

1 chopped tomato

1/2 chopped green pepper

1/2 chopped small red onion

10 eggs

Directions:

In a 9 x 13 inch pan, crack the eggs in the bottom. Poke a hole in each yolk. Layer the cooked sausage on top of the eggs, then place all the veggies on top of the sausage. Pour the cup of milk over the mixture and top it all off with a cup of cheese. Bake at 350 degrees for 30 minutes or until you check with a fork to make sure the eggs are cooked.

Buen Provecho!

#20 Best Chocolate Birthday Cake

I'm not a chocolate cake fan. It's usually too dry or too moist for my liking. Call me picky or call me crazy, but I prefer a good carrot cake anyday.

My novio on the other hand is a chocolate cake lover to the core. And since he just turned 29 this month, I found a new recipe to share with all. And it's actually a chocolate cake I would make again, it is that good.

Best Chocolate Birthday Cake

(aka Cinnamon Chocolate Cake)

Ingredients

2 cups all-purpose flour

2 cups sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1 cup water

1/2 cup vegetable oil

1/2 cup butter or margarine

1/4 cup baking cocoa

2 eggs

1/2 cup buttermilk (i used regular skim milk)

1 teaspoon vanilla extract

1 teaspoon baking soda

1 bag of chocolate chips

• 
  
• FROSTING:
• 1/2 cup butter or margarine
• 1/3 cup whipping cream
• 1/4 cup baking cocoa
• 1 1/2 teaspoons ground cinnamon
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup finely chopped walnuts
• 
  

Directions

In a mixing bowl, combine the first four ingredients. In a saucepan, combine water, oil, butter and cocoa; bring to a boil over medium heat. pour over dry ingredients; mix well. Add eggs, buttermilk, vanilla and baking soda; mix well. Melt the bag of chocolate chips and add to mixture. Pour into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, for frosting, combine the butter, cream, cocoa and cinnamon in a saucepan. Cook and stir over medium heat until butter is melted and mixture is heated through. Remove from the heat; beat in sugar and vanilla until smooth. Stir in walnuts. Carefully spread over hot cake. Cool completely.

Buen Provecho!