Pumpkin Blondies

I love baking in the fall! My absolute favorite spice is nutmeg. I actually named my dog Nutmeg when I was a kid. Poor Nutmeg, she was a bad, bad dog. My brothers wanted a dog so bad and they were determined to take care of her, crazies and all. She would drag them up and down the streets Literally, Cody and Dylan were riding on their tummies as she ran. She never stopped barking, and she clamored every single visitor that came into the backyard to the ground. She got sent to live in Idaho on my Aunt and Uncles' farm. Anyway, I still love nutmeg (the spice). Normally I make a huge batch of pumpkin chocolate chips at the first sign of fall. This year I decided to try something different. Pumpkin Blondies. They will definitely be reappearing next year. They will not, not, not be made again this year however, since I could not keep my hands off of them. So mix it up a little. Make these for a change, they're good. I promise. :)

PUMPKIN BLONDIES

Slightly adapted from Sugarcrafter

2 cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

1 ¼ tsp cinnamon

¾ tsp nutmeg

¾ tsp cloves

1 ½ sticks of butter

1 ½ cups brown sugar

1 egg

1 tsp vanilla extract

1 ½ cups pumpkin

1 cup white chocolate chips

½ cup coconut

Preheat the oven to 350 degrees and grease a 9 x 9″ baking pan. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a large bowl, cream the butter and brown sugar together until fluffy. Beat in the egg and vanilla, and then mix in the pumpkin.

Gradually add the dry ingredients, mixing until well-combined. Stir in the chips and coconut using a spoon.

Spread the batter evenly in the prepared pan.

Bake 30-35 minutes or until a toothpick inserted in the center comes out (mostly) clean.

Transfer the pan to a cooling rack and let cool completely before cutting. (Makes flavors more robust)

*photo from sugarcrafter. I didn't get any pics before the missionaries dug in.

Corn Chowder

It's fall, and I'm craving warm soups. Jared and I liked this corn chowder I made.

3/4 C. water, divided

1 small onion

1/2 C. Chopped red bell pepper

1 can cream-style corn

16 oz. frozen corn

1 C. chopped, boiled potato (could use hash browns)

1 C. chopped, boiled carrots

1 can (12 oz.) Evaporated milk

3 Chicken bouillon cubes

1 T. fresh basil

3-5 strips fried bacon, chopped

*can use 8 oz. frozen peeled, cooked shrimp

Bring 1/4 C. water to boil in large saucepan. Add onion and bell pepper. Cook until tender. Add remaining water, corn, evaporated milk, bouillon, potatoes, carrots, and bacon. Bring to a boil. Reduce to low. Cook 15 minutes, stirring frequently. If you want shrimp, add now and cook for 3 minutes. Sprinkle with basil.