Peanut Butter Tandy Cakes

Do you have Tastykake near you? If you don't, you're missing out. They're a bakery business based out of Philadelphia. I think they pretty much only distribute to the Tri-State area. One of my favorite Tastykake treats are the Peanut Butter Tandy Cakes. A couple of years ago I was introduced to the homemade variety. HOLY COW were these things good. I was addicted. They're so FRESH. Way better than the mass produced variety. But I think that's true with almost anything homemade.



I made my best friend get the recipe from her mom's best friend. I went and bought a jelly roll pan because I have to follow the rules. And I've made more than a dozen batches of these things for various occassions over the last year. This Christmas was the first time I brought them to my family's annual Christmas Eve party. And people were basically fighting over who was taking how many home (admittedly, I was one of those people).



So if you ever need a cake fix, chocolate fix, peanut butter fix, or all 3, then you need to try this recipe! You can find varying recipes on the internet with basically the same ingredients. I've had success with these ingredients and steps:



4 large eggs
2 cups sugar
1 tsp vanilla extract
2 Tbsp oil (canola or vegetable)
1 cup milk
2 cups flour
scant 1 tsp baking powder
1 to 1- 1/2 cups creamy peanut butter
1 bag milk chocolate chips



1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together the flour and baking powder. Set aside.
3. In a large bowl, beat together the eggs, sugar, vanilla and oil. Stir in the milk until incorporated.
4. Stir the flour mixture into the batter until blended in.
5. Grease and flour a 10 x 15 jelly roll pan. Pour batter into pan and transfer to preheated oven.
6. Bake for 20-30 minutes, depending on your oven (Mine have taken 23 minutes, other times 28 minutes), until a toothpick inserted comes out clean.
7. While the cake is hot, plop on spoonfuls of the peanut butter and spread gently. This can be assisted by placing the cake with peanut butter on it into the turned off oven for a short minute. Spread the peanut butter all the way to the edges. Transfer to fridge to set.
8. When the peanut butter is set, melt your chocolate chips on the microwave for 2 minutes at high power, stirring at 30 second intervals. Pour melted chocolate over the cake and spread to the edges. Transfer to fridge to set.
TIP: When the chocolate has set up some, it is a good idea to score the chocolate where you will be making the slices so that the chocolate doesn't crack.

Just be sure that when you cut these up to serve that you set some aside for yourself to enjoy later!

Marbled Chocolate Banana Bread

I know I haven't blogged in forever, but I still follow all of my favorite blogs in my google reader. Yesterday I came across this recipe on Elizabeth's Edible Experience. I've had 3 bananas over-ripening on my counter for a week (since I bought them to go with my Cheerios, and then suddenly, ran out of Cheerios) and was going to try a different recipe with flax seed in it but haven't gotten around to purchasing it. So when I saw this recipe, I knew I had all of the ingredients on hand, and I went ahead and made this last night.

The first thing I can say about this recipe is that it is now replacing my old standby. If you love the combination of banana and chocolate, you can't go wrong with this one. And it's a healthier version to boot. Second, the cook time for this recipe is too long, by about 15 minutes. My old standby recipe only calls to be baked for 60-65 minutes. When I saw this recipe called for about 1 hour 15 minutes, I pulled out my old recipe card to compare because I thought it seemed like a long time, and I thought Elizabeth's version looked a little on the dry side. I prefer my banana bread super moist. So I decided to set my timer for about 60 minutes and do the wooden pick test then. Sure enough, it seemed perfectly baked at around 65 minutes so I took it out. After cutting into it about an hour later (I just couldn't wait to try it), it was still nice and warm, but super moist. So I would recommend doing the same.



MARBLED CHOCOLATE BANANA BREAD
Source: Elizabeth's Edible Experience (make sure you visit Elizabeth's blog for some great step-by-step photos!)
Adapted from: Cooking Light

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
1 1/2 cups mashed banana (about 3 bananas)
2 eggs
1/3 cup low-fat sour cream
1/2 cup semi-sweet chocolate chips
cooking spray
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1. Preheat oven to 350. Spray an 8 1/2 in. x 4 1/2 in. loaf pan with cooking spray.
2. Whisk together flour, baking soda, and salt.
3. Beat together the butter and the sugar. Add the mashed banana, eggs and sour cream. Mix well until incorporated.
4. Add flour mixture in about 3 additions and mix well.
5. In a microwave safe bowl, melt the chocolate chips on high heat for about 1-1 1/2 minutes, stirring every 20 seconds. Cool slightly.
6. Add 1 cup of the batter to the chocolate and stir well to combine.
7. Layer the batter with the chocolate batter in your prepared loaf pan.
8. With a knife, stir gently to swirl the batters together.
9. Pop in the oven and check it after about 60 minutes and do the wooden pick test. I personally didn't want mine to come out clean, but with some moist crumb on it. If not done, continue baking and checking at 5 minute intervals.

Seriously Moist Chocolate Cake

This is my go-t0, most favoritest chocolate cake recipe. I found it on the internet eons ago and can't find it again to give credit.

It was my sister's 26th birthday yesterday and mom was having us over for a really nice dinner so naturally I offered to make and bring the cake. I asked my sister what kind of cake she wanted - chocolate. I asked her what kind of icing she wanted - rainbow chip. You got it Sis!

I've never in my life had a slice of chocolate cake as moist as this. I urge you to try this recipe the next time you need a chocolate cake. Seriously, you cannot go wrong.

SERIOUSLY MOIST CHOCOLATE CAKE

Source: the vast world wide web

2 cups sugar

1 cup oil (I use canola oil)

2 eggs

1 cup milk (I only ever buy 1%)

1 cup HOT coffee

2 tsp vanilla extract

3/4 cups cocoa powder (I use Penzey's Dutch Processed Cocoa Powder)

2 cups cake flour (when I've substituted all-purpose flour, my cake always sank in the middle)

1 tsp salt

1 tsp baking powder

2 tsp baking soda

1/2 cup sour cream

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1. Preheat oven to 325 degrees.

2. Grease and flour your cake pan(s) (2 round, or 1 sheet).

3. Add all dry ingredients (except sugar) to a bowl and whisk to combine.

4. In mixer, add sugar and oil and mix to combine.

5. Add eggs one at a time until incorporated.

6. Slowly add milk, coffee and vanilla extract.

7. Add dry ingredients in increments with mixer on low speed.

8. Add sour cream and stir to combine.

9. Pour into cake pans and transfer to oven.

10. Bake for 40 minutes or until toothpick inserted comes out clean.

Again - try this recipe the next time you need a chocolate cake - you'll never try another!

White Cupcakes

Yesterday I had a random craving for a really nice cupcake. I remembered coming across Bridget's blog, The Way The Cookie Crumbles, and she did a comparison between 3 recipes for white cake. I was so inspired, not only by her pictures, but because I was able to see the inside of the cupcakes side by side. I'm weird and there are certain types of cupcakes that I like over others, so I thought it was neat to be able to pick which recipe I wanted to try based on what the inside of the cupcake should look like. I chose Dorie Greenspan's Perfect Party Cake recipe.

I adapted Dorie's recipe by excluding the lemon zest and using vanilla extract in place of lemon extract (because I really don't like citrus undertones in my cakes) and I followed the directions I found on Bridget's blog to a T. I filled the cupcake tin and popped it into the oven, ensuring that the temperature was correct on my oven thermometer. I set the time for 18 minutes and hoped for the best. You see, the last 3 times I tried to make cupcakes from scratch, they all sank!

I was pleasantly surprised, and ecstatic, when I checked the cupcakes when the timer went off, they were all perfectly puffed up. I stuck my cake tester in, prayed it wouldn't deflate the cupcakes, and it didn't! Then, I took the cupcakes out of the oven, again nervous that the change from oven temp to room temp would cause them to deflate. And after a few minutes I checked on them again - and they were still perfectly risen! A success in itself :)

So then, I set out to make my own chocolate frosting, something I'd never done before. I had a debate with my friend, Dana, who balked when I told her I was just going to buy some Betty Crocker icing. I explained that I didn't want to deal with the hassle of melting chocolate. She politely informed me that Domino sugar has a recipe for chocolate buttercream which she uses, and adds cocoa powder to instead of adding melted chocolate to. I couldn't disappoint her.

So here's what I came up with for the frosting, which, by the way, turned out super awesome:

2 sticks unsalted butter, softened

3 3/4 cups (450 grams) powdered sugar

3-5 Tbsp whole milk

1 tsp vanilla extract

5-7 Tbsp cocoa powder

Basically I just creamed the butter, sugar, vanilla and 3 Tbsp of milk together. Then I added the cocoa powder 1 Tbsp at a time until I achieved the desired chocolatey flavor. Then I just added another 2 Tbsp of milk to bring the frosting to the right consistency. And then I iced away!

I found the interior of the cupcakes to be really soft and tender, almost reminiscent of an angel food cake, but the edges were a little too chewy for my liking. However, the chocolate frosting was awesome and I don't think I'll be buying Betty Crocker ever again :)

Chocolate Peanut Butter Chip Cookies

One of my husband's favorite cookies to eat at Christmastime is chocolate peanut butter chip cookies. I had a problem with recipes I've tried in the past - they just weren't what I like in a cookie. I really only enjoy chewy cookies. So I went on the hunt for a recipe to try and came across this one on allrecipes.com. When I search for recipes there, I always look for recipes with 4-5 stars and a lot of reviews. So far, this method hasn't done me wrong.

I read the reviews for this 5 star cookie and adapted it based on what I read. Basically my only adaptions were using half white and half light brown sugar. I've learned that the brown sugar imparts a certain chewiness to a cookie. I also didn't add the called-for amount of chips, just because I dont love a lot of chips in them, but for appearances sake, after I dropped each ball of dough on the cookie sheet, I pressed in a few peanut butter chips just to make them look prettier. Also, I added a few regular chocolate chips in.

The hubs ended up loving this recipe, and I did, too - crispy on the outside, chewy on the inside. It's definitely going to be added to the yearly Christmas cookie list :)

CHOCOLATE PEANUT BUTTER CHIP COOKIES

Source: adapted from allrecipes.com

1 cup salted butter

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 eggs

2 tsp vanilla extract

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder (I used dutch-processed)

3/4 tsp baking soda

1/2 tsp salt

1 cup peanut butter chips

1/4 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.

2. In a medium bowl, add dry ingredients and whisk together.

3. In stand mixer, cream the butter and sugars.

4. Beat in the eggs and vanilla.

5. Add the dry ingredients to the creamed sugar mixture in 3 increments and stir until blended in.

6. Stir in peanut butter and chocolate chips.

7. Drop heaping teaspoons onto parchment lined baking sheet.

8. Bake 9-11 minutes or until set.

9. Remove from oven, let sit 1-2 minutes and remove to wire rack to cool completely.

Notes: I found that this recipe baked up nicely right after mixed, and right out of the fridge.

Hope you love it!

Heaven... I mean Chocolate Chip Cookie Bars

As far as chocolate chip cookies go, I love them, but I'm really picky. Well I found a few great recipes I really liked, but when I saw these chocolate chip cookie bars a/k/a Lunch Lady Bars, I thought to myself "I love the concept, and I love how easy they seem." So when I went to the store to grab some ingredients for dinner, I grabbed some chocolate chips. I had everything else on hand.

I didn't even have to break out my Kitchen Aid mixer for these (sadly I don't have enough counter space to keep mine out). But I love when I find great recipes that don't require the use of my Kitchen Aid. And seriously, when I took my first bite of these bars, I was in love. And considering how quick and easy they were to make, I'll definitely be reaching for this recipe whenever the craving for a chocolate chip cookie hits me!

CHOCOLATE CHIP COOKIE BARS

Source: Allrecipes as adapted by Sherri

2 1/2 cups all-purpose flour

1 tsp baking soda

3/4 tsp salt

1 cup oil

1 cup light brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla extract

1 cup semi-sweet chocolate chips

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1. In a bowl, mix together the flour, baking soda and salt. Set aside.

2. In a large bowl, mix together the sugars with the oil.

3. Add vanilla and eggs one at a time, mixing well.

4. Gradually add dry ingredients.

5. Stir in 3/4 cup of the chocolate chips.

6. Line a 9x13 pan with parchment paper or aluminum foil (if you use foil, spray with non-stick spray).

7. Spread the dough into the pan, then sprinkle the remaining chocolate chips on top.

8. Bake in preheated 350 degree oven for 15-25 minutes until light golden brown. [Note, mine took 30 minutes]

Dinner and Dessert with Dana

My friend, Dana, and I try to get together about once a month to cook each other dinner then try baking a new recipe. It was my turn to host so I decided to make some chicken parmesan because I finally found some panko bread crumbs in my grocery store. For dessert we decided to make these chocolate chip cookies. After I saw these in bakingblonde's blog, I knew immediately I had to try them and I wasted no time forwarding the recipe and pictures to Dana. It was then agreed that this would in fact be our next new recipe we would try. I think it was especially fun for Dana because she regularly bakes chocolate chip cookies for her husband and is always testing out new recipes.

CHICKEN PARMESAN for TWO
Source: Me

2 boneless, skinless chicken breasts marinated in italian dressing (4 oz. each)

panko breadcrumbs

jarred marinara sauce

fat free and part skim mozzarella (I like to mix both because the fat free cheese doesn't melt well)

1. Bread italian marinated chicken breasts in panko breading.

2. Lightly spray pan with EVOO. Cook chicken on both sides to lightly brown.

3. Add marinara to bottom of 8x8 inch baking dish. Lay chicken breasts in baking dish. Spoon marinara over chicken. Sprinkle cheese on chicken. Bake at 350 for about a half hour or until chicken is done.

Serve with whole wheat pasta and a nice healthy salad.

For my salad, I just mixed romaine and spinach, lightly sprayed with EVOO and a few splashes of red wine vinegar, season with italian seasoning, salt and fresh cracked pepper. So yummy and much healthier than dousing with dressings.

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COPY CAT LEVAIN BAKERY THROWDOWN COOKIES
Source: bakingblonde

1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla (I used 2 tsp)
3 1/4 cups flour
3/4 teaspoon Kosher salt (I used regular table salt)
1 teaspoon baking powder
1/2 tsp baking soda

1 1/2 cups good quality semisweet chocolate chips
1 cup walnuts (I omitted)
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1. Heat oven to 350 degrees.

2. Mix flour, salt, and baking powder and baking soda together in medium bowl; set aside.

3. Beat the butter and sugars until thoroughly blended. Mix in eggs, and vanilla. Add dry ingredients. The dough will be stiff and thick. Finish mixing by hand if needed until just combined. Gently fold in chips and nuts if using.

4. Use a 1/4 measuring cup to scoop out dough balls. Place dough onto one of two parchment paper-lined cookie sheets. You can make smaller dough balls but be sure to adjust baking times as needed to prevent browning.

5. Bake 15-25 minutes (depending on the size of your cookies and your oven) or until cookies are pale brown and outer edges start to harden yet centers are still soft and puffy. I baked my cookies for 22 minutes exactly.

6. Cool cookies on cookie sheets for 10 minutes. Transfer to cooling rack until cooled completly. Serve or store in airtight container.

These cookies were amazingly soft, fluffy and puffy. Of course, that's the type of cookie I like. Dana said she felt it had too much flour in this recipe and would reduce the amount of flour next time she tried this recipe. The only downfall to these cookies is that you really can only eat one at a time! Well, I guess that would be a downfall for some, and an upside for others!

Enjoy!

The Most Perfect BROWNIES

Recently I've been on the quest for the perfect brownie. Today someone posted the link to this very unique blog - all (or so I've seen) of her recipes are done by video! So you honestly can't mess anything up! And considering I've messed up a few too many brownie recipes lately, I figured trying one more before giving up altogether couldn't hurt. I'm so glad I didn't give up! This is the recipe I've been searching for all along (to my WC sis, you know I LOVE Aunt J's brownies, as similarly pictured below, but this are a bit cakier and a tad sweeter and I think more along Jim's lines of a really great brownie). So after rewinding this woman's video enough times to catch the ingredients and measurements, here you go!

FUDGE BROWNIES

Source: Kathy Maister's startcooking.com

14 Tbsp butter, melted

1/2 cup unsweetened cocoa powder

1 1/4 cup sugar

3 eggs

2 tsp vanilla extract

1/2 cup flour

pinch of salt

Optional: nuts, chocolate chips, etc. (I used 1/4 cups walnuts, 1/4 cup semi-sweet chocolate chips)

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See Source link for Kathy Meister's video directions!

I love my WC sis :)

For my 1 year anniversary my WC sis, Lindsey (Luluk1102), sent me brownies made with a family recipe and she even sent the recipe on a pretty index card with her kitchen stamp on it - so cute! But I was sooooo bored this weekend, and needed to go get an onion for my salsa (below) so I figured I'd give these fabulous brownies a shot so I picked up a few things from the grocery store to make them. I love these brownies, and I love my WC sis - thanks Linds!

Visit Lindsey's blog for the recipe!

Holiday: Chocolate Chip Cookies

Over the years I've tried every single chocolate chip recipe I've seen that anybody said was the best. Thank you, again, Katie, for sharing this America's Test Kitchen recipe! Everybody loved them!!

I did want to add my notes because I messed up an entire batch by not chilling the dough enough. The trick I found that worked best for me was to go all the way up to the forming dough ball part, and twist to get 2 halves, as instructed. But then what I did was I put each dough ball onto some parchment paper and stuck them in the fridge for about an hour. It helped the dough chill quickly enough for me to not have to wait too long to bake them and resulted in a PERFECT cookie. I even made a batch with NO chocolate chips because my friend Jess and I really just love the dough sans chips. They were also a hit!

Chocolate cures all....

Sometimes I just get a chocolate craving like none other. The only way to make it go away is to EAT some CHOCOLATE!

I came across this recipe in Cara's blog [http://carascravings.blogspot.com/2007/05/choco-gasm.html]

I'm pretty sure this recipe originated from another WC Nestie/Blogger, so if it's you, let me know and I'll credit you! Anyway, I knew immediately I had to try it.

I was home alone, my husband was working nights, and went to the grocery store specifically for the ingredients - the fabulous thing is that now that I have them, there's plenty to go around for at least another impromptu batch!

And so here is this most fabulous recipe!!

2 1/4 cups confectioner's sugar

1/4 tsp salt

1 tsp espresso powder

1 cup cocoa powder (I used regular ol' Hershey's)

3 large egg whites

2 tsp vanilla extract

1. Whisk together the sugar, salt, espresso powder and cocoa.

2. In a medium sized mixing bowl, stir together the egg whites and the vanilla (I used my KA mixer on STIR).

3. Add the dry ingredients to the egg whites and mix at low speed for 2 minutes (I stopped halfway thru to scrape the sides of the bowl). The batter will seem dry at first, but will become shiny and smooth as it mixes. The dough is not your typical cookie dough, but actually resembles store-bought cake frosting.

4. Cover and refrigerate the batter for 3 hours. This process can be sped up by placing in the freezer for 1 hour, and then in the fridge for 1 hour.

5. Preheat oven to 350. Grease or line 2 baking sheets with parchment paper. Drop dough in ping-pong sized balls onto baking sheet a few inches apart. I used my mechanical cookie scoop thingee - if you don't have one, make sure you grease whatever spoon you use.

6. Bake for 12 minutes, reversing pans halfway thru.

7. Remove from oven and let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

8. Enjoy the rich, decadent goodness.

About 100 calories and 2 g fat each

Yield: varies - I got about 12 cookies out of the batter.

First try... not too bad!

So a few weeks ago my husband and I traveled to Newport, RI. While we were there we stayed at the Hyatt on Goat Island. Our first night there we had a not so great dinner in the hotel restaurant, but I insisted on having dessert anyway. We opted on sharing the Boston Cream Cake. Oh my God, if this wasn't the most fabulous cake ever... a perfect sponge cake, cream filling, topped with chocolate ganache and creme anglaise. We had another piece the following night. We immediately knew I had to try to recreate this cake when we got home.

And so this weekend I attempted the cake. I found some recipes online for each component of the cake.

We both decided, although the cake was still delicious, we need a "spongier" cake. Also, I don't think I'll be using real vanilla beans again. They're expensive! Ok, anyway, here are the recipes I did use.


SPONGE CAKE
Source: http://www.joyofbaking.com/

6 large eggs
2/3 cup plus 2 Tbsp granulated sugar
1 tsp pure vanilla extract
1 cup plus 4 Tbsp all-purpose flour
4 Tbsp unsalted butter, melted

1. Preheat oven to 350.
2. Butter and line 2-8 inch round cake pans and line with parchment paper.
3. In electric mixer fitted with paddle attachment, beat the eggs and sugar on high speed for about 5 minutes, or until they are thick, fluffy and light colored (when you slowly raise the beaters the batter will fall back into the bowl in a slow ribbon). At this point, beat in the vanilla extract. Sift 1/2 of the flour over the batter and gently fold through with a rubber spatula or whisk. Sift the remaining flour over the batter and fold in. Whisk about 1/2 of the batter into the melted buter (to lighten it) and then gently fold the butter mixture back into the rest of the batter.
4. Pour immediately into the prepared pans and bake for 25 minutes or until springy to the touch.
5. Remove from oven and place on a wire rack to cool. Run a spatula or sharp knife around the inside of the pan and then invert the cake onto a wire rack. Remove parchment paper.
6. With a serrated knife slice the cakes horizontally.
7. Assemble with pastry cream between layers.


PASTRY CREAM
Source: http://www.williamssonoma.com/

9 egg yolks
1/2 cup sugar
Large pinch of salt
4 Tbsp cornstarch
1 vanilla bean
2 1/2 cups milk

1. Whisk together the egg yolks, sugar and salt. Then whisk in the cornstarch. Set aside.
2. Using a small, sharp knife, cut the vanilla bean in half lengthwise and scrape out the seeds.
3. In a heavy-bottomed saucepan over med-high heat, combine the vanilla bean, seeds and milk. Cook until bubbles appear around the edges. Remove from heat and slowly pour the milk mixture into the egg mixture, whisking constantly.
4. Return mixture to the saucepan and set over med-low heat. Cook, stirring constantly, until the mixture is as thick as mayonnaise, 5-7 minutes.
5. Remove from heat and strain the pastry cream into a clean bowl, discarding the vanilla bean.
6. Cover with plastic wrap directly on the surface of the pastry cream. Let cool completely, then refrigerate until ready to use.


CHOCOLATE GANACHE
Source: http://www.joyofbaking.com/

8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
2 Tbsp unsalted butter

1. Place the chopped chocolate in a medium sized stainless steel bowl. Set aside.
2. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
3. Immediately pour the cream over the chocolate. Allow to stand for 5 minutes.
4. Stir with a whisk until smooth.
5. To cover cake, pour the ganache into the center of the cake. Working quickly, spread with a spatula, using big strokes to push the ganache over the sides of the cake to create an even coating of ganache. Cover any bare spots with leftover ganache.

*Note: If covering a cake that is to be refrigerated, make sure the cake is cold before covering with the ganache to ensure that the ganache does not dull when stored in the refrigerator.


CREME ANGLAISE
Source: http://www.joyofbaking.com/

2 cups light cream or half & half (12-18% buttefat)
1 vanilla bean, split lengthwise (or 2 tsp vanilla extract)
1/3 cup granulated sugar
5 large egg yolks

1. Have a fine medium sized strainer and bowl ready near the stove.
2. In a stainless steel bowl stir together, using a wooden spoon, the sugar and egg yolks until well blended (do not let this mixture sit too long or a film will develop on the yolks).
3. In a small saucepan heat the cream and vanilla bean (if using) just to the boiling point. Remove from heat and whisk a few tablespoons of the cream into the yolk mixture. Then gradually add the remaining cream, whisking constantly.
4. Pour this mixture into a medium sized saucepan and over medium heat, gently heat the mixture to just below the boiling point (170-175 degrees). You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle. Check to see if it is the right consistency by holding a wooden spoon sideways that is covered with the custard and run your finger along the back of the spoon. If the streak remains without the cream running down through the streak, it is ready.
5. Immediately remove from the heat and pour through the strainer, scraping up any thickened cream that settled on the bottom of the pan. Remove the vanilla bean and scrape the seeds into the sauce. Stir until the seeds separate (If you are using vanilla extract instead of the vanilla bean, add it to the cream now).

Can be refrigerated covered with plastic wrap for a couple of days.

*Note: If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth before straining. If necessary, add a little heavy cream to the mixture before blending.

I HATE PUMPKIN!

Ok, seriously, I really despise pumpkin flavored food items. BUT... I came across this recipe in a magazine a few years ago. It's a low-fat chocolate chip pumpkin bread. I just liked to bake and figured I would just take it into work for everyone else to enjoy since it was "pumpkin season", but of course, I have to taste everything before I share it with others, so I did, and fell in love with this bread. I have no idea what magazine I ripped this recipe out of, however the article says ...

"While Sarah Brinkley's Chocolate Chip Pumpkin Bread sounded deliciously intriguing, it was the vanilla pudding that really caught our eye. Sarah says this recipe for pumpkin bread is a family favorite.

"Sarah inherited the recipe from a friend but knew she wanted to give it her own twist when she saw the ingredients. 'It had egg yolks and lots of oil,' she says. Her first step was to reduce the amount of oil and substitute egg whites for whole eggs. Then she turned a trick she learned from a banana bread recipe in Cooking Light that used sour cream to make a light, moist loaf. 'I was out of sour cream, so on a whim I used vanilla pudding.'"

Blah blah blah, etc., etc.

Needless to say, I believe Sarah is a genius. This bread is SO moist and, so, without further adieu, here it is!

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CHOCOLATE CHIP PUMPKIN BREAD

no mixer required

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2 cups sugar

2 cups canned pumpkin

1/2 cup canola oil (I'm sure vegetable oil would be fine)

1/2 cup fat-free vanilla pudding (I used Hunt's Snack Pack Fat-Free Vanilla Pudding)

4 large egg whites

3 cups all-purpose flour

2 teaspoons ground cinnamon

1 1/4 teaspoons salt
1 teaspoon baking soda

1 cup semi-sweet chocolate chips (I used Hershey's Milk Chocolate Chips)

Cooking spray

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1. Preheat oven to 350

2. Combine first 5 ingredients in large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

3. Spoon batter into 2 (8 x 4 inch) loaf pans coated with cooking spray. Bake at 350 for 1 hour 15 minutes (mine took 1 hour 25 minutes) or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on wire rack, and remove from pans. Cool completely on wire rack.

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Yield: 32 servings

Calories: 152

Fat: 5g

Protein: 2g

Carb: 26.5g

Fiber: 1.1g