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Megans Cookin: October 2007

Wednesday, October 31, 2007

The Great Vanilla Bean Giveaway!

What would you do with a half pound of vanilla beans?
I would make
Old Fashion Vanilla Bean Ice Cream, or
French Vanilla Cake, or
Vanilla extract or
just a canister of vanilla sugar.
Oh what I would do with half a pound of vanilla beans!
Well as luck would have it , Jaden of Jaden's Steamy Kitchen is having a contest. Leave a comment at her site by clicking here and you can have a chance of being one of eight people who could win alot of vanilla beans. The photo shows what a 1/2lb of beans looks like.

Hurry, contest closes on November 7Th. at noon EST. Just in time for the holidays!


Tuesday, October 30, 2007

Soup And Scones May Break Your Bones

But Goblins will never hurt ya!

Exspecially if you feed them these tasty Chipotle Cheddar Scones and a cup of this Clam Chowder. I got the recipe for these scones from the November issue of Cooking Light.

The recipe calls for 1 tablespoon of chipotle peppers in adobe sauce. I blended the whole can in the food processor and then froze the peppers in Baggies . I use two tablespoons per baggy, that way I can just pull out what I need. The chipotle and Cheddar were wonderful additions to these light scones. Well, I didn't keep them that light. I used Cheddar with full fat content and loved every bite.

The soup should have came from my Cooking Light Magazine. Then it would of been a quiltless pleasure. But I wanted thick, creamy fat induced chowder. I wanted stuff like I get at Bodega Bay. Real Clam Chowder. So I went checking around and found this chowder recipe.
It was just right. Onions and potatos and chewy clams all in a thick, rich chowder
base. It's worth your own batch, I promise.

Chipotle Chedder Scones

Found in Cooking Light Magazine

2 Cups all purpous flour
1 TBS baking powder
1/2 tsp salt
3 TBS chilled butter, cut into small pieces
3/4 cup fat free sour cream
1/2 cup shredded reduced fat chedder cheese
1 TBS water
1 TBS minced chipotle chili,
canned in adobe sauce
1 lg egg. beaten
1. preheat oven to 350
2. Lightly spoon flour into dry measuring cup, level with knife. Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or two knife untill it resembles course meal. Add sour cream, cheese,chili and egg. Stir just till moist. Knead in bowl just intill dough forms.
3. Divide dough in half and shaoe into 6 inch circle. Place on a baking sheet coated with a cooking spray. Cut each circle into 6 wedges. Bake at 350 for 20 minutes or untill lightly brown. Serve warm. Yield-12 servings

Labels: ,

Monday, October 29, 2007

Daring Bakers Mission Accomplished

Who or what are the Daring Bakers ?

The Daring Bakers are an online community that have monthly challenges to teach, inspire, and push us to our full potential. We bake the exact same recipe, support each other through our own private blog, and post our experience on the exact same day. This month was hosted by Mary of Alpineberry. The recipe is from Donna Scala & Kurtis Baguley of Bistro Don Giovanni in the Napa Valley and Scala's Bistro in San Francisco

My first Daring Baker Challenge. The recipe was revealed and I thought "Oh No" I don't really even like Boston Cream Pie and this recipe was a spin off of just that.
Bostini Cream Pie
It is a vanilla bean custard, topped with a light orange chiffon cake and drizzled with a rich chocolate glaze.
I have to admit, I was a little intimidated. I had never made custard before.

I guess what I was worried about was the tempering of the eggs (9 yolks and 1 whole egg) with the scalding hot cream. (I've also shyed away from homemade ice creams using eggs.) After the eggs were added, successfully, I might add, I started cooking the custard, It looked lumpy. Again, there was that worry factor. But the directions said to strain the custard, which I did. Every thing turned out custardy smooth.
Phase One-check

Then came the chiffon cake. It reminded me of making the cake for my annul yule log. I had heard from other Daring Bakers that they had problems with the cake. They believe they did not fold the egg whites correctly into the orange batter. It produced a rubbery layer on the bottom of their cake. I was very careful here. All went well! I actually got a dozen cupcakes that I used for the Bostini and an 8in. cake layer which I froze for a latter project.
Phase Two-Check

Glaze and Assembly
Talk about a really rich topping O-My. Yummy!!! How can you go wrong when you mix butter and chocolate.
Assembly was the fun part. I used different glasses for my serving dishes. The one in the coffee glass was more of the layered look. While it was pretty, I liked the ones in the stemless wine glasses. I just thought they looked elegant.
Phase Three-Check


This dessert was fantastic. The custard was much easier then I thought. I made it again for the filling in my coconut cake. The flavor was outstanding. The cold custard, orange cake, and warm glaze was heavenly. It wasn't as hard or as time consuming as I thought it would be. Just alot of eggs!
I keep thinking this would be a great jelly roll style cake with custard rolled in the middle and glaze oozing over the top. Great for the holiday and definitely a keeper recipe.
The empty glasses are our review.

Check here to see many more Bakers baring Bostini.

Bostini Cream Pie


3/4 cup whole milk
2 3/4 tablespoons cornstarch
1 whole egg, beaten
9 egg yolks, beaten
3 3/4 cups heavy whipping cream
1/2 vanilla bean (EDITED:vanilla extract is okay)
1/2 cup + 1 tablespoon sugar

Chiffon Cake:
1 1/2 cups cake flour
3/4 cup superfine sugar
1 1/3 teaspoons baking powder
1/3 teaspoon salt
1/3 cup canola oil
1/3 cup beaten egg yolks (3 to 4 yolks)
3/4 cup fresh orange juice
1 1/2 tablespoons grated orange zest
1 teaspoon pure vanilla extract
1 cup egg whites (about 8 large)
1 teaspoon cream of tartar

Chocolate Glaze:
8 ounces semi or bittersweet chocolate
8 ounces unsalted butter


To prepare the custard:

Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffon cakes:

Preheat the oven to 325°F. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze:

Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble:

Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately. accomplished


Friday, October 26, 2007

Caution! Cake Makes Your Clothes Shrink

Here are the pictures of the two birthday cakes I was commissioned to bake.
The Coconut Cream Cake and the Chocolate Chipotly Cake with Cinnamon Buttercream and Chocolate Ganache. Although baking two cakes for one occasion is time consuming, Individual cakes didn't take that much time. Here is my time breakdown.



1. I made the custard for the coconut cake and chilled it for 24 hours.


1. I baked 3 coconut layers.

2. I layered the custard between coconut layers and

3. I gave it a crumb coat of cream cheese frosting.

4. I baked the chocolate layers


1. Make coconut frosting

2. Final frosting on coconut cake

3. Make Cinnamon Buttercream

4. Crumb coat on chocolate cake and chill

5. Final frosting on chocolate cake

6. Make Ganache

7. pour Ganache on cake and chill.

Doing it over 3 days kept my stress level on "O"

I must confess, sugar is my worse temptation. I cleaned up custard pots, cake batter, frosted beaters, and Ganache coated spoons. I don't think there is any calories in a lick. But, when all was said and done with the cakes, I resumed normal home operation.

But, after three days of baking, I think my pants shrunk!


Monday, October 22, 2007

Coconut Layer Cake

My friend's mom is turning 80 years old. They are going to have a nice little luncheon for about 20 people. She wanted two birthday cakes, each saying
"Happy 40th."

Get it?


That's when my friend turned to me. First, I thought I was just doing a chocolate chipotle cake. Then I realized he wanted me to also make the requested coconut cake.

I've never made a coconut cake.

So this cake haunted me as I searched for the perfect recipe. But I couldn't make a cake for a party and not even try the recipe first.

Then I found the monthly foodblogging event called Waiter, There's something in my... The idea behind this event is to have very broad themes and to ask everyone for their own interpretation of a specific dish. Then there is a round up at the end and and you get a really good collection of recipes. This months theme is layer cakes.


The opportunity to make a trial run and get this haunting cake out of my head.
So I tried to get a little help from a few inspiring chefs. They showed up after the cakes were baked,

the custard was cooked and cooled,

and the frosting was made.

Hey, thanks for the help girls!

So here we have it. One 3-layer Coconut Custard Cake. This cake had coconut in each layer, with two layers of custard, and Toasted Coconut Cream Cheese Frosting. To finish it off, a layer of toasted coconut on top. This cake has finally quit haunting me and I can make it for the party with confidence. Thank You Bakers Coconut.

This is my entry for Waiter, there's something in my...
hosted this month by Spittoon Extra

This coconut cake recipe was found on the back of a package of Bakers Coconut about 25 years ago. Sometimes, The perfect recipe hides on the back of those packages.

Coconut Cake
1 package ( 2 layer size) yellow cake mix
1 package (4 serving size) jello brand vanilla instant pudding
and pie
1 1/3 cups water
4 eggs
1/4 cup oil
2 cups Bakers angel flake coconut
1 cup chopped walnuts or pecans (optional)

Blend cake mix, pudding mix, water, eggs, and oil in large mixer
bowl. Beat
at medium speed for 4 minutes. Stir in coconut and walnuts. Pour
into 3
greased and floured 9 inch layer pans. Bake at 350 degrees for
35 minutes.
Cool in pans for 15 minutes, remove and cool on rack. Fill and
frost with
Coconut cream cheese frosting.

Coconut Cream Cheese Frosting

4 Tablespoons Butter, softened
2 cups Bakers Coconut
1 package ( 8 ounce) cream cheese
2 teaspoons milk
3 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla

Melt 2 Tablespoons Butter in skillet. Add Coconut, stir
constantly over low
heat until golden brown. Spread Coconut on paper towel to cool.
Cream 2
Tablespoons butter with cream cheese. Add milk and sugar
beating well. Add vanilla, stir in 1 3/4 cups of coconut. Spread
on tops and
sides of the cake layers. Sprinkle with remaining coconut.

High altitude areas, increase water to 1 3/4 cups and add 1/4
cup more


Saturday, October 20, 2007

Autumn Rice Pilaf

I'm not fond of wild rice. In fact, I could do with out it, in my world entirely. I would make the rice following the package directions and serve it. Yuk is the word that came to the dinner table. And I had to agree. We just weren't wild rice fans. Until I came across this recipe. This one had all sorts of good stuff sauteed together and then added to the rice. What a difference that makes. Apples, celery, onions, and a splash of sweetness from the raisins. You could use cranberries instead of raisins for that festive touch. This recipe got its festive touch by adding pomegranate seed. Oh, was it pretty! I think I found my first recipe for the Thanksgiving table.

Autumn Rice Pilaf
Juice from 2 large POM Wonderful
Pomegranates,* or 1/2 cup POM
Wonderful 100% Pomegranate Juice
1/2 cup arils from 1 large POM Wonderful
1 6-oz. package long grain and wild rice mix
1 tablespoon olive or vegetable oil
1 medium apple, cored and chopped
1 cup chopped celery
1/2 cup chopped red onion
1/2 cup raisins or chopped dates
1/2 cup sliced or slivered almonds

1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)

2. Prepare fresh pomegranate juice.*

3. Prepare wild rice mix according to package directions.

4. Place oil in a medium skillet and heat until hot. Sauté apples, celery and onions for 3 minutes, or until vegetables are tender.

5. Stir in raisins and almonds; cook 1 minute more. Remove from heat.

6. When rice is done, stir in sautéed mixture, the pomegranate juice and reserved arils.

7. Serve immediately as a rice pilaf, or use mixture to stuff a 5 to 7 pound roasting hen, two 3 1/2-pound roasting chickens, or an 8-pound turkey.

*For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

Note: Recipe can be doubled.

Suggested Uses: Serve as a rice pilaf or use to stuff poultry.

Nutrients Per Serving (4.3 oz): 194 calories, 5g protein, 35g carbohydrate, 5g total fat (.5g saturated), 0mg cholesterol, 307mg sodium.
HT:Pom Wonderful


Wednesday, October 17, 2007

It's The Donna Reed Show!

Remember the Donna Reed Show? It's been so long ago but I remember that beginning. I use to love Donna standing at the back door, handing out sack lunches and kisses as the family leaves for their day. And then there's just Donna left to do the cooking and cleaning in her high heels and pearls. Weren't those the good ol' days?
Well, Marye over at BakingDelights Is having a Donna Reed Diva Retro Housewife Wannabe contest and you could win this adorable apron in time for the holiday. Couldn't you just see me in this apron making my Buche De Noel on Christmas eve?
So head on over here and enter the contest for yourself. And if you win, can I borrow the apron?


Tuesday, October 16, 2007

The Gems Of Fall

My friend Sue gave me a few pomegranates. I couldn't resist a few pictures. I broke one open to reveal those ruby red jewels. I was taking pictures while popping those gems into my mouth. I had them rolling on the floor and spilling out of my little glass. Everywhere was red little streaks from where a seed would roll.
I was having such fun playing with my food. But what should I make? I'm thinking of Roasted Chicken with a pomegranate glaze. Or, or maybe an apple and pomegranate relish to serve with roasted pork. (HeeHee) I'm giddy with excitement.

But, how do you get all those little gems out of that orb with minimum staining of everything? Here's one way. I suggest you do the following but when you break it open, do it in a bowl of water. The seeds fall to the bottom and the membranes float. Skin off the membrane and rinse your seeds.

How to peel a pomegranate
To peel a pomegranate, first cut off the crown and gently scoop out some of the center core without disturbing the seeds. With a sharp knife, score just through the outer rind around the fruit in quarters. Put your thumb in the core center and gently pull apart the sections. Peel away the inner white papery skin covering the seeds and discard. Gently invert the skin inside out and the seeds will pop out to be easily removed without bruising.

To eat the inner seed or not to eat the inner seed? That is the question! Its really personal preference. It's all totally edible and in fact, the seed is where all the fiber is.


Saturday, October 13, 2007

I'm A Daring Baker!

I'm so excited! I just made my first Daring Baker Challenge!
What is a Daring Baker you ask?
Well, Lets start with a little history. In November of 2006, Lis of La Mia Cucina and Ivonne of Cream Puffs in Venice decided to challenge themselves by baking pretzels for the first time using the very same recipe. Then they each posted about it on the very same day.
They decided to try it again in December, this time choosing to bake biscotti. They were joined by a few more food bloggers.
Each month came a new challenge and this little baking group continued to grow. Finally it was time to give this group a name. And the Daring Bakers were born.
So what did I make, you ask? You will have to come back and see on October 29th because that is the day we all post our challenge.
So was it a challenge?
Was it really hard?
Did I mess it up?

I'll leave you in suspense for now.


Friday, October 12, 2007

Halloween Couscous

I don't have to have a party to try and make food fun friendly. I have a kid and that's all I need. I was making dinner with what was in the pantry and I fell into a Funtastic All Hallows Eve Dinner.

I made couscous and when I was done, Hubby says, "It looks like Halloween couscous." It had yellow from the pineapple, red from the red pepper and black from the raisins. We had teriyaki chicken with it and I was thinking, "flesh on a stick". You could chunk it or cut it in long strips and skewer it.

Halloween Couscous

1 shallot
1/2 cup red pepper-chopped
1 clove garlic-chopped
1 cup pineapple (fresh if you have it,canned if you don't.)
1/4 cup raisins
1 cup couscous (cooked with one cup water)
1 Tbsp oil

Saute shallot and red pepper in oil over med heat, about 4 minutes. Add garlic and pineapple and saute a minute more. Add raisins and turn heat to low. Add cooked couscous. Warm through.

The couscous was revived from the dark depths of boredom and came alive
with flavor. A sprinkling of fresh parsley could of helped keep the phantoms away and the flesh, I mean the chicken was moist and tender. Like that of a Hoot owl.


Superfood Of Autumn

Life is busy. It's hard to fit in a healthy breakfast when your on the go. When trying to give my oatmeal some "umph", I turned to my Superfood of Autumn.

But what exactly is a superfood? Superfoods provide high quality nutrition essential for building and maintaining a healthy body. Generally speaking, superfoods give you a lot of nutrition for a relatively small number of calories. One of the tastiest of the superfoods is the pumpkin. With virtues beyond carving, the pumpkin is definitely a superfood.
What many don’t realize is the great nutritional benefits the pumpkin contains. The pumpkin boasts a low calorie and high fiber count – both great factors in weight loss. In addition, pumpkins contain significant amounts of vitamin A, calcium, potassium and iron. It is truly a nutrition powerhouse.

HT: Lynn Bebee

Back to the oatmeal. The other day, I accidentally opened a can of pumpkin pie filling. Not the pumpkin puree but the pie filling. I realized this as soon as I heard the pressure of the tin punctured. It was to late. After I ate about 1/3 of the can with a spoon, I sealed it up in some Tupperware and put it in the refer for another use. What? I didn't know. I slept on it over night and came up with the idea to put it in my oatmeal while it was cooking. So I added 1/4 cup. It was delish. So I added a scoop on top. It was double delish! After I use up my excess pie filling, I will make it again using the pumpkin puree. Then I'll sweeten it with a pack of splenda and spike it with some pumpkin pie spice. Now thats a super breakfast!

Wednesday, October 10, 2007

Soup For A Rainy Day

It was suppose to be a rainy evening with cool temperatures, or so I thought. I was ready to bunker down for the evening and make a toasty pot of soup. I've been wanting to make this particular soup but I didn't have the smoked paprika. I keep seeing alot of recipes calling for this spice. It took me 4 different store, but I finally found it. So I shelled out my $4.99 and headed home with my precious ingredient. I was trying to beat the rain.

This soup was tasty but nothing like I expected. It has a real smokey flavor due to the cumin and paprika. I didn't get the pumpkin flavor that I wanted. This makes alot more soup then a family of 3 can eat, especially when
the kid says

"I don't like anything pumpkin".

My Reply you ask?

"Your not my kid!"

Pumpkin Soup With Smoked Paprika

3 (15 ounce) cans of pumpkin puree
4 Tbsp butter
2 medium yellow onions, chopped, about 2 cups
3 garlic cloves, minced
1 Tbsp smoked paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
1 large tart green apple (Granny Smith) peeled, cored, chopped (about 2 cups)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 cup water
1 cup milk
1/2 cup cream
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
1 sprig fresh sage or 1/4 teaspoon ground sage
Salt and freshly ground pepper to taste

1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add smoked paprika, cayenne, and cumin and stir for a minute more.

2. Add chopped apple and pumpkin purée. Add broth, water. Mix well with a wooden spoon. Season with a little salt and pepper. Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes or until the apples are cooked through.

3. Working in batches, transfer soup to a blender or a food processor. Cover tightly and blend until smooth. If you want extra smooth soup, pass the purée through a food mill, after it's been through the blender. Return the soup to the saucepan.

4. With soup on low heat, slowly add the milk and cream, stirring to incorporate. Add salt to taste. Adjust other seasonings to taste.
Can make a day ahead.
Serves 8.
HT:Simply Recipes


Tuesday, October 9, 2007

Happy Birthday To You

I seem to share my birthday month with many people. I would like to take this opportunity to wish each and everyone of you a Happy Birthday.

Oct.2ND - Ranae Galloway

Oct.3rd - Rich Pires

Oct.8Th - Me

Oct.9Th - John Young

Oct.9TH - Scott Anderson

Oct.10Th - Betty Hunter

Oct.11Th - Liz Lockran-Smith

Oct.13Th -Stu Herreid

Oct.13Th - Princess

And may you have many more!

Monday, October 8, 2007

How To Do Hors d'Oeuvres, Camping Style

It was a weekend of camping and races. Well, racing for the guys and wine and
Hors d'Oeuvres for the girls. We stayed at the fairgrounds in Chico, and parked right at the front gate to the races. We had a little patch of grass and we were awning to awning with our friends.

When Michele said she was bringing the cheese ball, I thought of the sausage balls that I have been wanting to make. A perfect excuse to make them and someone to share with. They couldn't have been easier. Three ingredients and water.

First I just took 4 cups of grated Cheddar and mixed it with 3 cups of Bisquick.
Add one pound of cooked sausage and incorporate well.

Add 3/4 cups of water and mix until a ball forms. (I had to use my hands to get in there and really mix)

This is were I stopped and packed up for camping. I just wrapped my dough in saran wrap and put it in the fridge till I was ready to bake.

So Saturday night the boys and the kids went off to the race and my puffs went off to the oven. We made them into 1" balls and put some in a baggy. That way we could pop a batch in now and one for later when the crew came in for a pit stop.

These are a Paula Deen recipe and you are suppose to serve them with a sauce made of 1 cup mayo and 1 tablespoon mustard, mixed together. We skipped that part, but of course it could only be good. These baked up with a crisp layer of cheese on the bottom that was yummy.


Friday, October 5, 2007

Autumn Apples

My mother in law can make a good applesauce. Usually the urge strikes when I see mom-in- law making it. I was thinking about apples and their variations the other day when Red Hot Cinnamon Applesauce came to my mind. Then I was reading fellow blogger Julie's site named Noshtalgia and she had made the applesauce.

Well that got my corer spinning. I pulled out the big guns! I sliced, peeled , and cored those big boys in no time.

Fill up your pot with 10-12 apples.
The original recipe called for 3/4 cups of water.
But,I used 3/4 cups of apple cider.(wise choice you say!)

Add: 3/4 cups sugar and
1/4 cup Red Hot candies.
Let simmer for 15 minutes

Now that pot of applesauce was gone before I could even tell you about it.
It was sweet and Cinnamony.
It was like dessert warm off the stove and a scoop of Vanilla Ice Cream would of made a great accomplice.

The cold leftovers made a fine breakfast.

I'm off in search of more apples!


Tuesday, October 2, 2007

Homemade With Love

I lost my beloved pumpkin bread recipe. I know it will show up someday. Probably some warm morning when the daffodils are pushing their way up through the warming fertile grounds of spring. But I want it now.
Its a crisp Autumn morning and the candle flames are dancing as a cool breeze meanders through the house. Its my dear friends birthday and I need to make her pumpkin bread.

I had to go surfing for another recipe.

I found a few good looking recipes on other blogs but didn't bother to bookmark. Now I can't find them for the life of me. That will teach me. I need to be more organized. But I did come across 5 different recipes at All recipes and I picked this one.

Why this one you ask, because it used applesauce instead of oil.

Preheat oven to 350 degrees

Just mix:
1 cup applesauce
4 eggs
1 (15 ounce) can pumpkin puree
1/4 cup water

3 cups sugar
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp.salt
1/2 tsp. baking powder

As a pumpkin lover, I can't believe I ran out of Pumpkin Pie Spice.
But never fear, instead I just mixed in:

1/4 tsp. Cloves
1/4 tsp. Allspice
1/4 tsp. Cardamom
Fresh grated Nutmeg till my little heart desired!

Now is the time to add:
3 1/2 cups flour

Any nuts you might wish.
(I don't like nuts in my pumpkin bread.)

Grease 2 large loaf pans, (or 3 medium)
and bake for 50-60 minutes

The smell of Fall is in the air and all is well with me.
Time to wrap and deliver.

Do you like my pumpkin loaf pan?
It's from Williams-Sonoma

All dressed up and ready to go.

Happy Birthday Ranae