Search Results: pumpkin

Pumpkin Pecan Cinnamon Rolls

Pumpkin Pecan Cinnamon Rolls

I love breakfast. It just might be my favorite meal of the day! With dessert a close second. Very rarely though do I actually make breakfast though. It’s usually always something quick that I’m shoving in my mouth in the car rushing to get to 

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

If you know me at all, you know I have a Starbucks obsession. Really it’s just a coffee obsession, but there is a Starbucks less than 2 blocks from my house. I end up there a lot. I don’t usually get food there, since I’m 

Pumpkin Bread

Pumpkin Bread

2 more days until September, which means it’s practically Fall. Of course, Starbucks has already started selling their Pumpkin Spice Lattes so if Starbucks ran the world, the best season/time of year is already upon us. Thank you, Starbs. Here at LDBaking, we love Fall and all things Fall related so please prepare yourselves as well bombard you with Fall inspired recipes from now until, well, forever. And so today, I bring you pumpkin bread! pumpkin bread I want to start by saying that I’m not the biggest pumpkin fan (I feel like this is a pattern with most of what I bake…). Sometimes pumpkin desserts are just too pumpkin-y and overwhelming. One time, when I was 5, I decided to get pumpkin ice cream at the mall. Big mistake. Pretty sure I might have absolutely cried because I hated it and wasted my ice cream treat on the pumpkin flavor. That was it, I was done with all things pumpkin. 008 Well my dislike for all things pumpkin didn’t exactly stick. Over the years I’ve come to like pumpkin muffins or pumpkin cupcakes with a cream cheese or butter cream frosting or even this Pumpkin Spice Cake. And I especially don’t mind pumpkin dessert if there is chocolate involved which is why chocolate chips are included in this bread. You’re welcome 🙂005 Nowadays, just the smell of pumpkin baking in the oven makes me happy because it reminds me of my favorite time of year- Fall 🙂 And the smell of this bread baking in the oven is better than any pumpkin candle out there, trust me! So do yourself a favor and make this pumpkin bread at least once this fall season. You won’t be disappointed!

-Kelly

Ingredients:

  • 1 cup brown sugar
  • 1/2 cup applesauce
  • 2 eggs
  • 1/2 cup oil
  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp pumpkin pie spice
  • pinch of salt
  • 1 1/2 cup pumpkin
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 375 degrees and grease one bread loaf pan.
  2. In mixer, beat together sugar, applesauce, eggs and oil. Next, add flour, baking soda, spices and salt and mix until incorporated.
  3. Lastly, beat in pumpkin until combined.
  4. Remove from mixer and stir in chocolate chips.
  5. Pour batter into loaf pan. Bake 50-55 minutes. Enjoy!
Pumpkin Spice Cake

Pumpkin Spice Cake

I like pumpkin dessert for what it symbolizes: Fall, coziness, a fire crackling in the fireplace, big comfy sweaters, cold weather, a good book and a lazy Sunday afternoon. I like baking with pumpkin because it means my favorite time of year is finally here 

Chocolate Chip Cookies **gluten free**

Chocolate Chip Cookies **gluten free**

I’m baaaaaaack! Wow, it’s been a hot minute since I last posted a recipe. Thank you Steph for holding down the fort and keeping LDB alive. Seriously, you are the best! As some of you know, I stepped back from LDB to open up a 

#Choctoberfest 2020

#Choctoberfest 2020

Welcome the best time of year: #Choctoberfest! With everything going on in the world I think we can all agree on one thing… 2020 needs more chocolate.

#Choctoberfest is our annual celebration of chocolate recipes, now in its 6th year. We teamed up with some talented food blogger friends to share dozens of milk, dark, and white chocolate dishes for this year’s virtual event. Plus, we’ve pooled our resources to bring you an exciting giveaway you don’t want to miss!

The Giveaway

One lucky winner will receive a KitchenAid mixer – or if you already have a mixer you can instead opt to receive a KitchenAid gift card to purchase your choice of attachments or other kitchen tools. To enter, simply follow the directions here:

a Rafflecopter giveaway

The fine print: Open worldwide to entrants who are 18+ (except where prohibited). Winner will receive a KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer or the equivalent in a gift card. Giveaway ends on October 16 at 11:59 PM Eastern. This giveaway is not sponsored by KitchenAid, Facebook, Instagram, Pinterest, Twitter, YouTube, or any other third party sites. Void where prohibited. No purchase necessary. See terms & conditions for more information.

Participating Bloggers

Check any of these blogs throughout the week for delicious chocolate recipes! And if you missed any of the previous years, here are some of our favorite submissions.

Pumpkin Cream Cheese Swirl Brownies

Pumpkin Cream Cheese Swirl Brownies | longdistancebaking.com

Nutella Pie

Nutella Pie with Barleans | longdistancebaking.com

Cookies and Cream Oreo Pop Tarts

Cookies & Cream Oreo Pop Tarts | longdisgtancebaking.com

Double Chocolate Walnut Cookies

Double Chocolate Walnut Cookies | longdistancebaking.com

Fudgy Chocolate Cream Cheese Swirl Brownies

Fudgy Chocolate Cream Cheese Brownies | longdistancebaking.com

Double Chocolate Zucchini Muffins

Double Chocolate Zucchini Muffins for #Choctoberfest 2017 | longdistancebaking.com

Peanut Butter Chocolate Sauce Brownies

Easy Homemade Cranberry Sauce

Easy Homemade Cranberry Sauce

Can you believe Thanksgiving is this week?? It falls late this year, so it seems like I should be ready. But somehow here we are again, with a holiday sneaking up on me. If you are hosting this year I’m sure the last thing you 

Nutella Pie

Nutella Pie

Disclaimer: This post is sponsored by Barlean’s. I received free products for recipe development, however all opinions are honest and my own. This may come as a shock to everyone, but Kelly did not make this Nutella Pie. Although maybe it’s not that surprising, because 

No Bake Summer Fruit and Custard Tart

No Bake Summer Fruit and Custard Tart

If you know me at all you know I’ve been fully embracing fall for the past month. At least. I’ve had to stop myself from watching Hocus Pocus already and have had “This is Halloween” stuck in my head on repeat. BUT. I just spent the weekend sweating in New Orleans, which reminded me summer isn’t over everywhere yet. I have two more summer recipes to share with you, then it’s going to be all pumpkin everything from here until Christmas, because that’s just who I am.

No Bake Summer Fruit and Custard Tart | longdistancebaking.comI have a very bad habit at farmers markets of buying everything that looks good, which in turn means I have way too much produce because EVERYTHING looks good when it’s fresh at the market. Last month I came home with donut peaches, dinosaur egg pluots (so cute!!), cherries, blackberries, raspberries and more…the fruit all looked incredible! Then as per usual, I let it sit on my counter until it was on the verge of being over ripe.

No Bake Summer Fruit and Custard Tart | longdistancebaking.comI clearly needed a fruit recipe but it was still pushing 100 degrees and I’ve been boycotting the oven, so no-bake was the obvious choice. Not only is this tart surprisingly easy to make, it is quick and only uses a few dishes. All very important factors when you put off making a dessert to bring to your monthly book club until the day of your meet up. Hypothetically of course…

No Bake Summer Fruit and Custard Tart | longdistancebaking.comThe base is a simple graham cracker crust made even more simple by the “rustic” shape of the tart (aka it doesn’t matter what shape it ends up). The custard is creamy and vanilly without being over powering, because the star of the show here is all the fruit. You could use whatever you have on hand which is what makes this tart so versatile! Apricots, plums, peaches, cherries, berries, kiwis…I think just about any fresh summer fruit would go perfectly here.

No Bake Summer Fruit and Custard Tart | longdistancebaking.comBook club gave this tart two thumb’s up (which is more than we can say about the book we read…) and the husband asked “can you make that again?!” when he saw these photos. Go grab the last of the fresh summer produce and make this tart before it’s too late!

~Stephanie

No Bake Summer Fruit Custard Tart (recipe from Half Baked Harvest)

For Crust

  • 2 1/2 c (about 2 sleeves) crushed graham crackers
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 c butter, melted

For Custard

  • 4 egg yolks
  • 1/4 c cornstarch
  • 1/3 c honey
  • 2 c whole milk
  • 1/4 tsp salt
  • 2 tbsp vanilla
  • 3 tbsp butter, softened
  • 2 1/2 c assorted fruits and berries (slice and pit fruits as appropriate)
  • fresh thyme and mint for garnish, optional
  1. Line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the graham cracker crumbs, cinnamon, salt and butter and mix until combined. Pour the mixture onto the parchment paper and use your hands to press the crumbs into a rectangle shape, about 1/4 inch thick. Place in freezer to cool.
  3. In a medium saucepan, whisk the egg yolks and cornstarch until fully combined. Add the honey, milk, and salt to egg yolks. Bring to a boil and cook until mixture thickens, about 3-5 minutes. (stir constantly!) Remove from the heat. Stir in vanilla and butter then let cool 10 minutes.
  4. Remove crust from the freezer and spread the custard evenly over crust, going almost to the edge. Gently cover and chill in fridge for 1 hour or up to 2 days.
  5. When ready to eat, arrange the fruit over the custard. Drizzle with additional honey and garnish with thyme and mint if desired. Slice and enjoy!
  6. Leftovers will last a 2-3 days covered and refrigerated.
Freeport, Bahamas 

Freeport, Bahamas 

About a month after the wedding, we spent a week in the Bahamas for our honeymoon. Which means yes, I’m almost two years behind writing this. I was just going to forget about it completely until I started looking back at the pictures and had