In The Kitchen – February 2025
We’re getting ready with all things chocolate. that means Valentine’s Day in our house! We offer some favorites. Easy to prepare and even more delicious to enjoy. The Chocolate Pumpkin Bread is a real crowd pleaser. Trust us! And you should prep the double recipe and keep extra loaves in the freezer at the ready. You won’t be disappointed. And “It’s In the Bag,” your whole meal. What fun!!! Try it, you’ll like it.
CHOCOLATE PUMPKIN BREAD
3 1/3 C. flour
2 Tbsp. pumpkin spice 2 t. baking soda
1/2 t. baking powder 3 C. sugar
1 C. oil
4 eggs
2 C. pumpkin
2 C. semi-sweet chocolate chips
Preheat oven to 350°F. In a big bowl combine flour, pumpkin spice, baking soda, baking powder and sugar. Add oil, eggs and 2 C. pumpkin. Mix well. Stir in chocolate chips. Pour batter into 3 large prepared loaf pans about 2 C. per pan. Or you can bake 6 smaller loaf pans, about 1 C. batter per pan. Bake loaves approximately 55 minutes or until after testing loaf, tester is clean when removed from cake. Freezes great!
CHOCOLATE BUNDLES
1 sheet Pepperidge Farm Frozen Puff Pastry 1 pkg. (6oz.) semi-sweet chocolate chips
1/4 C. chopped walnuts Confectioner’s sugar
Thaw pastry at least 30 minutes. It needs to be workable. Preheat oven to 425°F.
On a lightly floured surface, roll pastry to a 12-inch square, cut into 6-inch squares. In the center of each square, place 1/4 C. chocolate and 1 Tbsp. walnuts. Bring pastry corners together just above chocolate, twist and turn. Fan out corners. Place on ungreased baking sheet. Bake 10-15 minutes or until golden brown. Let stand at least 10 minutes. Sprinkle with confectioner’s sugar and serve.
TO-DIE-FOR-BROWNIES
1 C. margarine, melted
8 oz. semi-sweet chocolate 4 large eggs
1 C. sugar
1 C. dark brown sugar
2 tsp. vanilla
1 C. flour
Preheat oven to 350°F. Line 13-by-9-by 2 inch pan with foil. Brush with melted margarine. Combine chocolate and 1 C. margarine, melt over low flame, stirring occasionally. Whisk eggs in large bowl. Add sugars, vanilla, chocolate and margarine mixture. Add flour. Pour batter into prepared pan. Bake on middle rack until top has formed shiny crust and batter is moderately firm, 55-60 minutes. Cool in pan. Refrigerate until ready to use. When ready to serve, unmold brownies and cut away edges. Cut brownies into 2-inch squares.
CHOCOLATE PRETZEL CLUSTERS
Melt 12-oz chopped semi-sweet chocolate (can use semi-sweet chocolate chips) and let cool slightly. Stir in 3 C. crushed mini
pretzel twists and 1 C. rice cereal squares. Scoop onto parchment-lined baking sheet. Sprinkle with salt and refrigerate until set.
IT’S IN THE BAG!
Start with small bag of Frito Corn chips. Cut the side of the bag, from top to bottom.
Top corn chips with a few ladles of your favorite chili. Finish with chopped raw onions, grated cheese, lettuce, tomatoes, etc…. all the fixins’. What a fun way to eat one of your favorite game day dishes!
