Pumpkin Bread/Muffins

WET ingredients:

1 1/2 Cups Sugar

1/2 Cup molasses

1 can pumpkin

3/4 Cup Canola oil

5 Eggs

1 teaspoon Vanilla

DRY INGREDIENTS:

1 3/4 Cups SCF GF Flour

2 teaspoons Baking Powder

1 teaspoon baking soda

1/2 teaspoon salt

2 heaping teaspoons cinnamon

1/2 teaspoon cloves

1 teaspoon ginger

1 teaspoon nutmeg

1 cup nuts (Optional)

 

CREAM CHEESE FROSTING:

12 oz. Cream Cheese

1 Cup Butter

2 TBLSPN Vanilla

8 Cups Powdered Sugar

(Beat on Med til Creamy)

DIRECTIONS:

MIX WET INGREDIENTS ON HIGH SPEED TIL BLENDED.  SIFT TOGETHER ALL DRY INGREDIENTS WHILE PREHEATING OVEN TO 350 DEGREES.

SLOWLY ADD ALL DRY INGREDIENTS TO WET INGREDIENTS AND BLEND THOROUGHLY.  THEN BAKE AS DIRECTED.

MUFFINS:  2 DZN    20-22 MINUTES

2 LOAVES:  45-48 MINUTES

CAKE:  3  9" INCH ROUNDS:  30-35 MIN.

REMOVE WHEN TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN AND COOL.  FROST AS DESIRED AND ENJOY.

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GLUTEN-FREE BROWNIES

INGREDIENTS:

1 CUP CHOCOLATE CHIPS

1/2 CUP BUTTER

2/3 CUP SUGAR

3 EGGS

2 TEASPOONS VANILLA

3/4 CUP SCF GF FLOUR

3 TABLESPOONS COCOA POWDER

1/4 CUP MINI CHOCOLATE CHIPS

PREHEAT OVEN TO 350 DEGREES.  IN A SAUCEPAN, ADD REGULAR (NOT MINI) CHOCOLATE CHIPS AND BUTTER. STIR CONTINUALLY TIL MELTED.  REMOVE FROM HEAT AND COOL UNTIL LUKEWARM.  SLIGHTLY WHISK EGGS, STIR IN SUGAR AND VANILLA TIL COMBINED.  WHISK IN COOLED CHOCOLATE MIXTURE.  IN SEPARATE BOWL, MIX FLOUR, COCOA AND MINI CHOCOLATE CHIPS.  STIR INTO EGG/CHOCOLATE MIXTURE UNTIL JUST COMBINED.  POUR INTO A 9X13 INCH PAN THAT HAS BEEN GREASED OR COATED WITH NON-STICK COOKING SPRAY.  BAKE AT 350 DEGREES FOR 25 MINUTES.  REMOVE, COOL AND ENJOY!