Marbelized Pumpkin and Chocolate Cake

 3/4 c. chocolate chips, I used milk chocolate

4 eggs

1 c. milk

1/4 c. oil

1 t. vanilla

15 oz. can pure pumpkin

1 1/2 c. sugar

3 c. SR flour

1 t. pumpkin pie spice

Preheat oven to 350. Spray a bundt or angel food cake pan. Place chocolate chips in a microwave safe bowl and heat for 30 seconds. Stir and heat another 30 seconds, stir. Repeat until fully melted. In a large bowl, add eggs, vanilla, and oil. Whisk together.Add pumpkin, milk, and pumpkin pie spice. Add the flour. Stir until lightly blended. Beat with hand mixer for 3 minutes. Scoop out 2 c. of pumpkin batter and add to melted chocolate. You'll need to do this quickly so the chocolate doesn't harden. Pour 1/3 of the pumpkin batter into the sprayed pan and jiggle it til it's even. Scoop 1/2 the chocolate batter onto the pumpkin batter in the pan. Repeat the layers, ending with pumpkin on top. Use a knife to swirl the chocolate layers into the pumpkin. Don't over mix. Jiggle again to spread evenly in pan. Bake 55-60 minutes or until toothpick comes out clean. Allow to cool for 10 minutes before inverting onto plate. I flipped it back again so that the pretty side was on top. *My daughter loves pumpkin and I fixed this for her birthday. She said it wasn't pumpkiny enough so next time I will probably add more pumpkin, but for those who don't like a strong pumpkiny taste, you'll love it! This made a pretty cake inside and out. (I served it warm with pecan caramel ice cream)

1st picture is out of the oven; 2nd picture is sliced and ready to eat.

Cinnamon Biscuits

 2 c. SR flour

1/4 c. butter, cubed

3/4 c. milk

1 t. vanilla

1/4 c. butter, softened

1/2 c. sugar

1 t. cinnamon

chopped pecans, optional

Glaze:

1 c. confectioners sugar

1-2 T. milk

1/4 t. vanilla

Combine flour with cubed butter. Cut in butter. Add milk and vanilla. Stir with fork just until dough leaves sides of bowl. Roll dough out, on lightly floured surface, into a 1/4" thick rectangle. Brush top with softened butter. Combine sugar and cinnamon. Sprinkle evenly over dough. Sprinkle with chopped pecans if using. Roll up, starting on the long side. Cut into 1/2" thick rounds. Place in sprayed 9" round pan with sides touching. Bake at 425 for 18-20 minutes, or until golden brown. Prepare glaze by combining ingredients until smooth, while biscuits are baking. Remove from oven and drizzle with glaze. Serve warm. 

*someone suggested using Rhodes frozen dough instead, but I have not tried it yet.

4 Ingredient Cinnamon Rolls

1 pkg. Pillsbury refrigerated pizza crust

1 stick butter, softened

1/2 c. sugar

2 T. cinnamon

Preheat oven to 350. Unroll pizza crust on flat surface. Spread evenly with butter, leaving 1/2" unbuttered on one long side. Combine sugar and cinnamon. Sprinkle evenly on top of butter. Roll dough up tightly & pinch unbuttered edge to seal. Slice into 9-12 sections. Place in sprayed 9" square pan. Some rolls may need to rolled tighter. Bake for 15-20 minutes until rolls are lightly browned and no longer doughy. I made a glaze to drizzle over these as soon as they came out of the oven. I combined 1/2 c. confectioners sugar and 1 1/2 T. milk until smooth. *Raisins and chopped nuts could also be added if desired before baking.

**May substitute splenda and omit glaze for a more sugar free version (There is some sugar in the crust)

1st picture: unrolled dough with butter and cinnamon sugar; 2nd picture: rolled up and ready to slice; 3rd picture: ready to bake; 4th picture: out of oven, glaze added, and ready to eat. Yum!

Marshmallow Brownies

4 oz. unsweetened chocolate, coarsely chopped; or 2/3 c. chocolate chips ( I used milk chocolate)

10 T. butter, cubed

2 c. sugar

4 eggs

1/2 t. kosher salt

1 c. SR flour

3 c. miniature marshmallows

Frosting:

1/2 c. butter

1/3 c. cocoa powder

1/3 c. milk

3 1/2 c. powdered sugar, sifted

Preheat oven to 350. Spray 9x13 pan. Combine chocolate and butter. Microwave on high for 30 second intervals, stirring well after each. Add sugar, eggs, salt and stir in the flour. Pour the batter in the pan and bake 30-35 minutes, until the center comes out clean. Immediately sprinkle marshmallows on top and return to oven for another 3-4 minutes, to allow marshmallows to puff up and become slightly browned. 

Frosting:

In a large saucepan, melt butter, add cocoa powder, and milk over medium heat. Stir until smooth. Remove from heat and whisk in powdered sugar until smooth and no lumps appear. Pour over marshmallow layer, making sure all are covered well. Store in airtight container.

1st picture: baked brownies with marshmallows and frosting.

2nd picture: serve with vanilla ice cream if desired.

                                                     

Cup of Hot Cocoa

 1 heaping t. baking cocoa powder

2 heaping t. sugar

dash of salt

2 t. cold milk

milk

In a microwave safe mug, combine first 4 ingredients. Stir. until smooth. Fill with milk. Microwave on high for 1-1 1/2 minutes or until hot. Stir midway through heating, and again when hot.

*This is the recipe my mom used for making hot cocoa when I was growing up, except she did it on the stove burner. (Microwaves hadn't been introduced yet.)

Cocoa and Chocolate Conversions

 3 T. cocoa

1 T. oil, shortening, or butter

Combining these two ingredients will equal a 1 oz square of unsweetened baking chocolate.

8 oz Baker's chocolate = 1 1/3 c. chocolate chips

Crockpot Goulash

 2 lbs. ground chuck, cooked, rinsed, and drained

3 t. minced garlic

1 c. water

2, 15 oz. cans tomato sauce

2. 15 oz. cans Del Monte diced tomatoes with basil, garlic, & oregano

3 bay leaves

1 T. seasoning salt (I used Nature's seasoning)

2 T. Italian seasoning

1 t. sugar (reduces the acidity of the tomatoes)

3 c. uncooked pasta, I used cavatoppi

1-2 c. shredded cheese

Parmesan cheese, garnish

Place cooked meat in skillet with garlic and saute for 5 minutes. Place in bottom of lined crockpot. Add all other ingredients except parmesan cheese. Cook on low for 6 hours or high for 3 hours. remove bay leaves. Serve with Parmesan cheese, tossed salad, & bread. Recipe may be frozen.

*May add other veggies if desired: chopped onion, chopped green pepper, sliced zucchini, sliced carrots, etc..

Granny's Goulash

 2 lbs. ground chuck, cooked, rinsed and drained

3 t. minced garlic

1 c. water

2, 15 oz. cans tomato sauce

2, 15 oz. cans Del Monte diced tomatoes with basil, oregano, and garlic, undrained

3 bay leaves

1 T. seasoning salt (I used nature's seasons)

1 t. sugar (cuts down the acidity)

2 T. Italian seasoning

3 c. uncooked pasta, your choice, (I used cavatoppi/cellentani)

1-2 c. shredded cheese, your choice (I used Italian & mozzarella)

Parmesan cheese, to garnish

After rinsing and draining, place cooked meat in large skillet and saute with garlic, about 5 minutes. Add tomato sauce, tomatoes, seasonings, & bay leaves. Stir. Cover & cook 15-20 minutes. Add uncooked pasta & 1 c. water. Stir well. Return the lid and simmer for 30 minutes. Turn off heat, remove the bay leaves, and add shredded cheese. Stir. Serve with Parmesan cheese & bread. Yum!

I have served this with steamed broccoli, roasted Brussel sprouts, zucchini, or tossed salad. *More veggies can be added to this recipe if desired: chopped green pepper, chopped onions, fresh sauteed mushrooms, etc...**May substitute ground Italian sausage, ground pork, or ground turkey for the ground chuck. This recipe may be frozen.

1st picture: Cooking in the skillet. 2nd picture: cheese added, but not stirred in yet.