Tuesday, October 17, 2006

Tuesday's Terrific Food

Man, have you ever had one of those days you wish you could just give the kids some tranquilizers and walk by and wipe the drool off them every now and then? It's one of those days. "What part of 'Don't throw toys' don't you understand?!" For the life of me, I can't understand why they can't just PLAY with toys how they're meant to be played with. Are we giving kids too much sugar these days or something? I can remember sitting for long periods of time playing with my Barbies or coloring--I practically have to tie them into their chairs to get them to color. Both older kids are 4 now, and they are so impatient that they color like baby Zoe. I don't know if they're getting too much entertainment elsewhere, and just coloring or putting puzzles together is too boring or what. Well, enough rambling. Here's a recipe I made for my neighbors last year at Christmas and just made some more last night. The chocolate chips make it a bit rich, so I thought maybe lessen the amount some or even use white chocolate chips. I bet it would also be pretty with melted swirled chocolate on top :) Enjoy!!

Chocolate Chip Pumpkin Bread
Makes 3 (9x5") loaves
3 cups sugar 1 T ground nutmeg
1--15 oz can pumpkin puree 2 tsp baking soda
1 cup vegetable oil 1 1/2 tsp salt
2/3 cup water 1 cup miniature semi-sweet chips
4 eggs 1/2 cup walnuts, optional
3 1/2 cups flour
1 T ground cinnamon
Preheat oven to 350. Grease and flour three 9x5" loaf pans. Combine all dry ingredients in large bowl; set aside. In large bowl, combine sugar, pumpkin, oil,water, and eggs. Beat until smooth. Blend in the dry ingredients. Fold in chocolate chips, and nuts, if desired. Pour batter into prepared loaf pans. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool on wire racks before removing from pans.
*Note: This bread should freeze well, so if you aren't eating it all or giving it all away now, freeze a loaf or two for later. If you make it now, you could thaw it for Thanksgiving.

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