Betty Crocker Has Nothing On Me
American Thanksgiving is quickly approaching and you may have noticed massive packed turkeys, pumpkin pie ingredients, potatoes, yams, and cranberries littering the isles in your local grocery store. If not, then I’m guessing you either don’t live in the US or have your underwear tied around your eyes from last night’s bedroom activities. In which case all I have to say to you is what the hell were you doing on a Sunday night that involves your unmentionables tied around your eyes?!
Actually, don’t tell me.
Moving along…I decided to do some baking this past weekend after cleaning my apartment (it’s true, I have no life) because baking a. makes me happy and b. makes my apartment smell good.
Saturday I made chocolate chip cookies, a recipe I found on Visions of Sugar Plum. For her Ultimate Chocolate Chip Cookies (All Butter Version) click here. My cookies turned out rich and yummy. So delish!
Of course I didn’t keep them. I made them for Matt’s cousins. I rarely keep food I bake. I’m not sure why, but I always like giving it away.
Sunday night rolled around and I found myself making Pumpkin Bread. I made this twice before last year and both times it turned out really good. I usual end up with so much batter that this time I put it in two bread pans and one mini cupcake tray. After they were done, Matt ate four of the mini cupcakes. Yes, they are tasty.
Once again I packed up the two pumpkin bread loaves because one will be going to Matt’s cousins and one will be going with us to Matt’s parents (since we’re spending Thanksgiving with them).
If interested, here’s the Pumpkin Bread recipe:
Mix together and set aside (these are the dry ingredients):
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
Beat 3 cups of white sugar and 1 cup vegetable oil. Add 4 eggs, one at a time. Mix them with the dry ingredients.
Add to the above mixture:
2 cups canned pumpkin
2/3 cup orange juice
1 1/2 cups raisins
1 1/2 cups chopped walnuts (I didn’t add walnuts because I’m not too fond of them in baked goods!)
Pour into 2 greased loaf pans (or one big cake pan – you can choose whichever pan shape you want). Let rest for 20 minutes before baking. Bake at 325 F degrees for 1 hour and 15 minutes, or until done (I usually poke it with a toothpick or small fork to see if it is done). Let stand in pans for 5 minutes – take out of pans to cool completely.
Alright, back to my day job…