Great Harvest Pumpkin Choc Chip Bread

 

Great Harvest Pumpkin Chocolate Chip Bread is the closest thing to buying a Great Harvest loaf! This make at home version includes all of the ingredients listed at Great Harvest and costs less than buying at the bakery.

Makes 2 loaves (I usually double and freeze or pass to neighbors)

takes aprox. 1 hour and 35 min.

Ingredients

• 4   large eggs
• 2 cups granulated sugar
• 1 1/4   cups vegetable or canola oil
• 1-15 oz can Libby’s pumpkin* see recipe notes about Libby’s not pumpkin pie filling
• 2 teaspoons vanilla
• 3 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground cloves
• 1 1/2 cups semi sweet chocolate chips

Instructions

1. Place the rack in the center of the oven, and generously grease and line the bottom of two loaf pans with parchment or wax paper. Preheat oven to 325 degrees.

2. Place eggs in a mixing bowl. Beat for about 1 minute on medium speed. Add sugar beat again for 1 minute. Scrape down sides of bowl.

3. Add the oil to the mixture in the bowl while the mixer is on low. Add the pumpkin and vanilla and mix on medium until all wet ingredients are mixed well. This takes a few seconds. Turn mixer off.

4. Place the flour, baking soda, baking powder, salt, spices and chocolate chips into the bowl with the pumpkin mixture. Mix just until the wet and dry ingredients are incorporated on low, scraping down sides of bowl a couple of times during process.

5. Pour the mixture into the prepared loaf pans.

6. Bake for 50-60 minutes or until knife inserted in center of loaf comes out with a few moist crumbs attached. The center should not be shiny or wet looking.

7. Remove from oven. Let sit for 5 minutes in pan. Loosen sides of loaf if necessary with butter knife. Remove from pan and cool completely.

I've also done miny loaf pans and just adjusted the time about 15 min. less than the recommended full version time.  

My parents in Seattle, WA. were saying this bread has the power to open up doors.  It may help that it's fall season, and it has begun to rain there as well!

Cutler's Brownie Marshmallow Cookies

   

5 stars

Cutler's Cookies, Bountiful, Utah ** this recipe has been modified slightly for home baking**

Prep Time 20 minutes

Cook Time 10 minutes

cooking and frosting time 30 minutes

Total Time 1 hour

Servings 18 LARGE cookies

Ingredients

• 1 cup butter
• 1 2/3 cups white sugar
• 2 eggs
• 1 teaspoon vanilla
• ¾ cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 2 3/4 cups cake flour

Marshmallow Creme (makes quite a bit)

• 1 egg white
• 1/3 cup light corn syrup
• 1/2 cup powdered sugar
• 1/4 teaspoon sea salt
• 2 teaspoons vanilla (clear or regular)

Chocolate Frosting (makes a lot)

• 1 cup butter, softened
• 3 cups powdered sugar
• 3-4 tablespoons milk, just enough to thin the frosting to spread
• ¼ cup unsweetened cocoa powder
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.

2. Cream butter and sugar. Add eggs and vanilla and mix until blended well.

3. Add dry ingredients and mix just until blended.

4. Using a 1/4 cup measure or LARGE cookie scoop, place the dough onto a baking sheet and chill the dough for 20-30 minutes before baking. When ready to bake, place 6 per baking sheet and flatten each cookie ball slightly with palm of hand. (Large cookie scoop I got 15 large cookies)

5. Bake for about 8-10 minutes.

6. Cookies are done when top is slightly cracked and no longer looks wet.  (Good tip, they won't raelly look done due to the black dough but take out anyways)   Let cool completely.

For the Marshmallow Creme:

1. Beat the egg whites and corn syrup together in a clean bowl for 5 minutes until thick.

2. Add the powdered sugar, salt and vanilla. Beat on low speed until blended.

3. If marshmallow creme begins to soften, beat again for 1-2 minutes on high.

For the Chocolate Frosting:

1. Beat soft butter, cocoa, and powdered sugar together until smooth.

2. Add milk and vanilla, blend well.

Assembly:

1. After cookies are cooled, spread with about 1 tablespoon of marshmallow creme covering almost to edge of the cookie. Leave about 1/2 inch to the edge, the marshmallow will spread a bit depending on stiffness of creme.

2. Lightly drop a generous teaspoon of frosting in the center of the cookie; gently frost outward leaving a border of marshmallow creme showing around the edge. Frosting the cookie will push the marshmallow creme out further, so be sure to leave room for marshmallow creme to spread a bit.

3. This cookie is best served on the same day as baking!

Recipe Notes

-Be very careful to not get any of the egg yolk into the whites. It is impossible to beat the egg whites stiff if egg yolk gets in the whites! 

-For stiff egg whites, use room temperature eggs. Also make sure the bowl and beaters are completely clean and free of any oils for best results!

-When frosting the cookie with marshmallow, test one cookie to see how far the marshmallow spreads, then top with chocolate frosting. 

-Make the frosting while the cookies are baking. Make the marshmallow creme after the cookies have cooled. It tends to lose its shape if it sits on the counter too long. If you make the marshmallow creme and it loses its shape, beat again until it fluffs up a bit!

-The cookies may be made ahead and frozen. When ready to serve, remove, let come to room temperature, top with marshmallow and then frost. 

recipe from https://abountifulkitchen.com/cutlers-brownie-marshmallow-cookies/

Chili Egg Puff - best egg overnight dish

Liz Cowan has been making this for years, and it's from Crystal Dunn in the Olympus 5th Ward Neighborhood cookbook page 24 and is a Christmas day brunch staple, and when we gather for groups.  I've made personally for overnights and pal sleepovers and it's an easy happy winner for all.

 

Occasions to Make Overnight Breakfast Casseroles

Make ahead breakfast casseroles are a staple for any holiday or special occasion for lots of reasons:

1. Breakfast casseroles are quick to throw together, can be made in advance, and easily feed a crowd.
2. They are savory and delicious, which is a nice change of pace from all the sweets.
3. Overnight egg casseroles are packed with protein so they are filling.

I think this green chili egg casserole is perfect for Christmas and Easter, as well as Mother's Day (seriously dads, you got this one - it's crazy easy), brunches, or even on nights when you don't know what to make and want to do breakfast for dinner (who's with me loving breakfast for dinner?!).

INGREDIENTS:

10 eggs

1/2 cup flour

1 tsp baking powder

1/2 tsp salt

1 lb. lowfat cottage cheese, small curd if available

1 lb. monterey jack cheese, shredded

1/2 cup margarine

1 or 2 cans diced green chilies

salsa

Directions:

Beat eggs until light and lemon colored. (Bosch awesome)  Add flour, baking powder, salt, cottage cheese, Monterey Jack cheese, and margarine.  Mix well and stire in green chilies.  Pour into a well buttered 9x13 in pan or spray well with cooking spray.  Bake, uncovered, at 350 for 35 min until top is brown and center is firm.  Serve with salsa.

Serves 8-10.

This can be assembled the night before and refrigerated until ready to bake.  It is especially nice served with fresh fruit, and cinnamon rolls. (Or on Christmas, donuts from Dans, and breakfast meats)

Oatmeal Cake

 A fav of mine in the fall time or any time really.  Everyone raves about it and has some sort of nostalgic vibe with it.  It's a yummy oatmeal cinnamon base, with the frosting of a German Choc. topping that is crunchy and delicious.  I got this from my custom wedding cookbook from my Aunt Michelle Bohling and is a fav. cookbook of mine to this day with her fav custom delicious recipes!

Cake:

1.5 cups boiling water

1/2 cup butter (1 stick)

1 1/4 cups oatmeal 

(I've always used old fashioned oats, but I don't think it matters)

1 1/4 cups flour

1 cup sugar

1 cup firmly packed brown sugar

2 eggs

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

Frosting:

1/4 cup brown sugar firmly packed

1/3 cup butter

1/4 cup evaporated milk

1 cup coconut

1 cup walnuts chopped (use a blender or Cuisinart on pulse)

Directions:

Pour boiling water over butter and oatmeal and let it stand 20 min. (Yes really time this, too little or too much time can affect your end results)... Add remaining ingredients and mix well.  Pour into a greased and floured 9 x 13'' pan.

Bake 350 for 35 minutes  (side note 22 min. if using convection)

To make frosting, heat and mix ingredients until butter melts.

Spread on a hot cake.

Place under broiler until golden brown.

Cinnamon Chip White Bread

 

This bread is a winner.

I buy my Cinnamon Chips at Orson Gygi in a large bag for about $16

I know always double and make 4 loaves...

INGREDIENTS

• 2 cups warm water
• 2 ½ tsp yeast
• ½ Tbsp sugar
• ¼ cup melted butter
• ½ Tbsp salt
• ¼ cup sugar
• ½ cup evaporated milk
• 5-7 cups all-purpose flour
• 1 1/2 cups cinnamon chips
• Shortening
• Oil (we used Extra Virgin Olive Oil)

INSTRUCTIONS

1

Place yeast and 1/2 Tbsp sugar in a small bowl. Pour the warm water over the top and let it stand for 15 minutes.

2

In a stand mixer, combine butter, salt, sugar, & evaporated milk.

3

Once the yeast is nice and foamy, add it to the stand mixer with 3 cups of flour. Mix with the dough hook on slow-medium speed until incorporated.

4

While mixing, add 2 cups flour and combine until incorporated. Toss in the cinnamon chips and mix just until incorporated. Then switch to ½ cups of flour and continue adding just until the dough stops sticking to the sides of the bowl.

5

Coat the sides of the mixing bowl and the top of the dough with shortening. Cover the bowl with a warm towel and set aside to let the dough rise over the rim of the bowl (approx. 1 ½ hrs).

6

Use oil to grease two 8 ½” x 4 ½” loaf pans.

7

Turn dough out onto a floured surface and knead for 2-3 minutes. Cut dough in half and use a rolling pin to roll out the sections into a rough rectangle (approx. 8x12”). Don’t overwork the dough. Use the width of your bread pan as a guide.

8

Using your fingers, gently finish shaping the dough so it is an even layer. Then roll dough from top to bottom, pinch the seams on the ends, and tuck them under slightly to create tension for the top of the loaf.

9

Dip the top of the loaf in the oiled pan and then flip to place seam side down. Let the dough rise until it looks like a loaf (approx. 40 minutes). Before baking, gently brush the top of the loaf with oil for a smooth, chewy crust. (I don't brush tops in oil)

10

Preheat the oven to 350℉. Bake the loaves for 25-30 minutes (rotating halfway through for nice even baking) (I don't rotate my loaves, but I do cook on the lowest rack so the tops don't get brown or scorched in a normal oven... If you have convection it probably doesn't matter oven rack location)   until the tops are golden brown and the internal temperature is about 190℉. Remove from the oven and let stand in the pan for 5 minutes before turning out and sitting on the cooling rack.  

11

Let cool for 30 minutes before slicing.

NOTES

Loaf pans should be the standard 8 ½” x 4 ½” for a nice tall, beautifully domed loaf. But other pan sizes could work as well. These would make awesome mini-loaves to hand around to neighbors to celebrate the autumnal equinox.