Oh Snap!

So that's why the recipe says 6 per pan...

Pumpkin Bread - Take 2

What a difference a cranberry makes. With the second batch, I ditched the walnuts on top and added about 1/3 cup of cranberries. I am a huge fan of walnuts, but for some reason, they just didn't work with this pumpkin bread recipe.  The cranberries added a great pop of flavor and sweetness.  As my girlfriend says, "it tastes like fall!".  I ran out of time & didn't get to ice the top...maybe I will tomorrow night.  


Tonight I also whipped up a half batch of ginger snap batter and put it in the fridge...cookies tomorrow!  Another fall favorite. 


Here is a picture of the un-iced, but sampled pumpkin bread:  

I know it looks a little squatty.  I think when I divided the batter, the first loaf may have been bigger.  Otherwise, it was delish.  Moist and full of flavor. 

Pumpkin Bread & My New Dowel

Since it's officially fall, I wanted to make a 'fall food'.  I've never made pumpkin bread before.  Actually, I've never even tried pumpkin bread before.  I like pumpkin pie, but I think that's probably the only food I've ever eaten with pumpkin in it.  So I manned up to the challenge and whipped up a batch.  


Obviously, pumpkin bread is a quick bread.  I found a recipe from Cooking Light for Spicy Pumpkin Bread.  It was a success (kind of).  

While there were no disasters, it was just kind of boring.  I was proud of myself because I included a vanilla glaze on top that was not included in the recipe.  Personally, I think the vanilla glaze was the best part.  The recipe made 2 loaves, but I only made one and froze the rest of the batter.  Today I plan to make the second loaf, but I'm going to add cranberries to make it a little sweeter, and I want to try to make a vanilla icing on top instead of just a glaze.  


I have been trying to avoid making too many cookies, since it is not really outside my comfort zone.  But I just got a new rolling pin, or dowel if you want to be fancy about it, so I had to try it out.  Here is the result:  

So cute, I know...  :)  
Stay tuned for my revised Spicy Cranberry Pumpkin Bread! 

A Chronicle of my Baking Adventures

I love to bake.  However, my repertoire is limited and safe.  Without being too Julie & Julia, I’m on a never ending quest to broaden my baking skills away from Toll House Chocolate Chip cookies (not that I don't loooove a chocolate chip cookie).  My basic objectives include: 

·         Using new ingredients

·         Trying new techniques

·         Learning from the masters

·         Sharing with my friends

I hope you enjoy! 

Here is a picture of some Oatmeal Cookies from The Moosewood Restaurant Cooking for Health cookbook.  They are my absolute favorite oatmeal cookie.  Instead of raisins, cranberries are used which adds a much more intense flavor.  The recipe is less sweet than the traditional oatmeal-raisin variety, allowing you to really appreciate the flavor of the cranberries, walnuts, and of course, chocolate.