Pumpkin Chocolate Chip Bread with Chocolate Drizzle - It's Low-Fat and Amazing -

I am pretty sure this bread is my new BFF.  I can't stop raving about it.  I love it not only because it tastes so good, but it is LOW-FAT (compared to other pumpkin breads).  I promise you would NEVER KNOW IT.  The recipe only calls for 1 TABLESPOON of oil, but it is just as moist as other pumpkin breads that call for up to 1/2 cup of oil.

Now, I am questioning all my other pumpkin bread recipes, why have I been adding so much oil if it is not even needed?  I think it is time to start experimenting!  

This bread is so good by itself that it doesn't even need the chocolate drizzle on top (and it would have even fewer calories, of course).  In fact, I ate half the loaf before I even added the drizzle.  It still tasted perfect on the 4th day when I enjoyed my last slice.

This recipe also comes from my new Favorite Family Recipes Cookbook that I told you about the other day.  They said they prefer this low-fat recipe over regular recipes and I totally understand why.

You better try this so you can rave about it too!  

Hopefully by now you have already printed out the recipe and are heading into the kitchen to whip this up!

**Update (8/22/2013) - I have made this several times and it turns out perfect every time.  I have also made this into mini muffins.  You will get 48 mini muffins - bake for 10-11 minutes.** 

Pumpkin Chocolate Chip Bread 

with Chocolate Drizzle

adapted from: Favorite Family Recipes   
(Printable Recipe) or (Printable with Picture)

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. canned pumpkin puree

1 c. brown sugar

1/2 c. low-fat buttermilk

1 egg

1 Tbl. canola oil

1/2 c. chocolate chips 

Chocolate Drizzle

1/4 c. chocolate chips 

Preheat oven to 350 degrees.  Spray a loaf pan with non-stick cooking spray.  In a small bowl, mix flour, baking soda, salt, cinnamon and nutmeg; set aside.  In a large bowl, beat pumpkin, brown sugar, buttermilk, egg and oil.  Add dry mixture, stirring just until moistened; do not overmix.  Fold in chocolate chips.   Pour into pan.  Bake for 50-60 minutes or until toothpick comes out clean.  Let cool for 15 minutes.  

For chocolate drizzle: Add chocolate chips to a small bowl.  Microwave 30-45 seconds until chocolate is melted.  Drizzle over warm bread. (My bread was completely cool when I added the drizzle and I used a fork to drizzle the chocolate)  

Jenn's Notes: This bread browns pretty quickly in the oven thanks to all that brown sugar.  It will look very dark like you burnt it, but it doesn't taste burnt.  You could always tent a little foil over it the last 10 minutes of baking if you don't want it as dark.  Mine was done at 50 minutes.       

Sweet Dijon Pork Chops

Oops . . . I did it again . . . I bought ANOTHER cookbook.  This one is a real winner! 

It started when I came home with a new set of stainless steel measuring spoons.  Everyone needs a set of stainless steel measuring spoons.  My mom gave me her Kohl's cash, because she wasn't going to make it over there before it expired.  So, I didn't actually have to pay anything for these spoons.  

The problem is, that I kind of have a little obsession with measuring cups and spoons.  So, "The Mr." opened my drawer and said okay then, you need to get rid of one of these sets you already have, because you don't have anymore room.  Then he said, anytime you come home with something new, you have to get rid of something you already have. 

In my mind, I heard It's okay honey, go ahead and go shopping all you want, but you might want to give away something in return.  So, I got rid of a cookbook I have never used and I went and bought a new one! 

I found a new blog back when I was searching for a Copycat Cafe Rio Tortilla Soup recipe and I have been a fan ever since.  When I saw they were coming out with a cookbook, I had to pick up a copy.  One of the sisters lives in Utah and I have to support my fellow Utahns.

I am loving this new book, lots of yummy things I want to try.  I love that the majority of the recipes are from scratch, yet still really easy to make.  I found these pork chops in that new book and adapted them to my taste.  They turned out WAY GOOD.  The flavor was incredible and I know I will make this recipe a lot.

Sweet Dijon Pork Chops

slightly adapted from: Favorite Family Recipes
(Printable Recipe) or (Printable with Picture)

4 pork chops

Marinade:

1 large lemon, juiced

1/4 c. light brown sugar

2 Tbl. Dijon mustard

1 Tbl. soy sauce

a few dashes Worcestershire sauce

1 Tbl. vegetable oil

1 clove garlic, minced
3 Tbl. water

salt and pepper, to taste

Place pork chops in a large plastic zip-top bag.  Combine all marinade ingredients and pour over the pork.  Squeeze bag to release excess air before sealing.  Marinate the pork in the fridge at least two hours (the longer the better), flipping the bag over partway through.  Grill pork over medium heat until internal temperature registers 160 degrees on an instant-read thermometer.

Jenn's Notes:  I marinated my pork chops for around four hours and they tasted amazing.  I grilled them on the George Foreman.  If you would like, you could set aside a small amount of the marinade before adding the pork and drizzle it over the pork chops before serving.  

Curly Noodle Skillet Dish

This dish is fast, super easy and very budget friendly.

I picked up a giant box of beef-flavored ramen noodles during a case lot sale last year or so.  

I was like . . . oh my gosh . . . 50 packages of Top Ramen for $1 . . . what a deal.

Then I got home and I was like . . . oh my gosh . . . what am I going to do with 50 packages of Top Ramen?

(okay, it was really more like 12 packages, I may have exagerated a little)

A year later and I still have that big box of ramen noodles in my pantry.  Time to start using them up. 

This dish turned out pretty good.  I wouldn't say it's the best meal out there, but for as fast and easy as it was, I will make it occasionally and I think kids would really like it.

Curly Noodle Skillet Dish

adapted from: Rush Hour Recipes
(Printable Recipe) or (Printable with Picture)

1/2 Lb. ground beef
1/2 an onion, finely chopped

1 (14.5 oz.) can diced tomatoes, undrained

1 c. water

2 pkgs. beef-flavored ramen noodles, crushed

1 can beans (pinto, black, kidney), drained and rinsed

1/2 - 1 tsp. chili powder, to taste, opt.

Brown ground beef in a large skillet over medium heat; season with salt and pepper.  Add the onions and saute another few minutes.  Add the can of tomatoes, water, crushed ramen noodles, both seasoning packets from the noodles, beans and chili powder.  Bring to a boil and cook for 5 minutes or until the noodles are tender.  Serves 4-5.  

Jenn's Notes: The chili powder is not in the original recipe, but I felt like it needed a little kick.  I think this dish would be great with some Cheddar cheese on top.    

Double Decker Beef Tacos

Every once in a while, I see commercials advertising a taco that is a crunchy shell and a soft flour shell stuck together with cheese.  I have always wanted to try one and when I finally got around to it, the place didn't have them anymore (or maybe I was at the wrong place?).  It must be a limited edition menu item or something that they bring back occasionally?  I was recently reminded of those tacos and figured I would try and make my own. 

I used my favorite ground beef taco recipe for the filling.  I'm not sure if the kind you buy are sandwiched together with just cheese or if it is a cheese sauce?  I opted to go the lazy route and use regular shredded cheese.  I thought these turned out yummy, but next time I do want to try a cheese sauce.  I like the idea of having the cheesy sauce ooze out when I take a big bite.  I have also seen some sandwiched together with refried beans, so that would be great too.  I served these with a side of this easiest Mexican Rice using green salsa instead of regular salsa.

Double Decker Beef Tacos

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 batch of your favorite taco meat

crunchy corn taco shells

small flour tortillas

shredded Cheddar cheese

chopped lettuce

diced tomato

salsa

chopped cilantro
any other desired toppings

Cut flour tortillas, using a pizza cutter, to fit around the corn shells.  Top entire surface of flour shell with shredded cheese and place in the microwave for 5-10 seconds or until cheese is melted.  Immediately fold the flour shell around the corn shell, pressing together to seal.  Fill corn shell with taco meat and top with desired toppings.  Repeat with remaining shells.  Serve.    

My Favorite Taco Meat

1/2 Lb. ground beef

1/4 c. onion, finely chopped

1 (8 oz.) can tomato sauce

2 Tbl. fresh cilantro, minced

1/2 Tbl. ground cumin

1/2 tsp. garlic powder

1/2 tsp. chipotle chili powder

juice of 1/2 a lime

salt and pepper

Brown ground beef in a large skillet; add onion and saute a few minutes or until tender.  Add tomato sauce, cilantro, cumin, garlic powder, chili powder and fresh lime juice.  Season with salt and pepper, to taste.  Simmer for 5 minutes.  If mixture starts to look too dry, add 1 or 2 Tablespoons of water and stir to combine.  Yield 5 tacos

Vanilla Chai Cupcakes with Chai Spiced Buttercream

Isn't it amazing how a certain smell can instantly take you back to a specific moment in time?  

When I smelled this cupcake batter, I was instantly taken back to Seattle.  I have only been there once and it was back in 2009.  Jake and I drove up there (from Utah) to see our favorite band perform two, back-to-back, nights.  We had the funnest time EVER!

Something I noticed was everyone we talked to (the locals) had at least two jobs.  Our hotel receptionist also worked as a waitress.  Our shuttle driver at the hotel we stayed at was also the bellhop at the hotel where we had to park our car.  Yes, there is such limited parking space that we had to park our car at another hotel around the block and we had to pay for it to stay there every night, definitely different from the other places I have been.  There were several others we met that also had multiple jobs.  You guys are hard workers!  

I loved the environment and I loved walking around everywhere.  We were really lucky, because it did not rain at all the whole time we were there (other than a few minutes during the drive into town).  We visited the famous Pike Place Market where we had to stop and watch the fishmongers "throw the fish" and I was even talked into eating some fresh, deep fried, halibut and I am NOT a seafood person.  It's amazing what you can be convinced to do while on vacation :)

Of course, I had to check out the world's first Starbucks and swing by Sir La Table where I picked up my very first bottle of Vanilla Bean Paste and a whole bunch of cute cupcake wrappers.  I even made a 10-15 minute trek, uphill, to Trader Joes (Queen Ann).  I had heard so much about that place and my trip wouldn't have been complete if I didn't get to check it out.  We also hit up several other tourist spots and had the time of our lives.

 Not only did these cupcakes give me a walk down memory lane, but I thought they tasted great.  The majority of the flavor is from the Cardamom.  Cardamom has got to be one of the most interesting spices I have EVER come across in my life.  Both the smell and flavor are so unique and I don't know of any other spice you could use as a substitute.  You might love the flavor or you might think it is really strange.  If you pick it up at your local grocery store, the bottle will most likely be over $10.  I was able to find a big bottle of it at World Market for only $4.  

Vanilla Chai Cupcakes

(Printable Recipe) or (Printable with Picture)

3 sticks unsalted butter, room temperature

2 c. sugar

5 large eggs, room temperature

1 1/2 tsp. vanilla extract

3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1 c. buttermilk

Chai Spice Mix

3 tsp. ground cardamom

3 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. (scant) ground cloves

1/2 tsp. ground nutmeg

Combine the chai spice mix ingredients.  Reserve half for the cupcakes and half for the frosting; set aside.  Preheat oven to 325 degrees.  Line muffin tins with paper liners and lightly spray with cooking spray.  In a large bowl, cream the butter and sugar until very light and fluffy.  Add the eggs, one at a time, beating after each addition.  Scrape down the bowl.  Add the vanilla extract and mix well.  In a separate bowl, combine the flour, baking powder, baking soda, salt and half of the chai spice mix.  In 3 parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with dry.  Mix until just combined.  Fill muffin liners 2/3 full.  For regular cupcakes: bake 24-25 minutes, yields around 30-32 cupcakes.  For mini cupcakes (recommended): bake 10-11 minutes, using 1 Tablespoon of batter per cupcake will yield around 100 - 104 mini cupcakes.  Cool completely and frost with Chai Spiced Buttercream.  Store in an air-tight container at room temperature.   

cupcake recipe adapted from: Ina Garten and chai spice mix adapted from: Some More Please

Chai Spiced Buttercream

from: Jenn@eatcakefordinner

4 sticks unsalted butter, room temperature

pinch of salt

2-3 tsp. vanilla extract

1/2 batch chai spice mix

5 c. powdered sugar

milk, only if needed

Beat butter, salt and vanilla until light and fluffy.  Add the chai spice mix and mix until combined.  Add the powdered sugar, one cup at a time, beating after each addition.  Add milk, only if needed to reach desired consistency.  Beat for a minute or two or until light and fluffy.  

Jenn's Notes: I recommend making the mini cupcakes, because the unique flavor of these might be a little much in a regular size cupcake.  If you don't want 100 mini cupcakes, the recipe can easily be cut in half.  If you have a favorite buttercream recipe, feel free to use that and add the chai spice mix.  The recipe I provided will make enough to pipe a big swirl on each cupcake.  If you want less frosting, make sure to cut the recipe back.  These will stay fresh for several days.     

Cinnamon Swirl Pumpkin Bread with Cinnamon Glaze

I was checking my emails as usual, when I saw one from Sally's Baking Addiction.  It was a new post for Cinnamon Swirl Banana Bread.  I was reading through the post when I came across this sentence, 

"Today's bread is unreal.  It's like biting into a huge cinnamon bun but better"

Say what?

Next thing I knew, I was pulling this bread out of the oven.  

I used pumpkin instead of banana.  I would have never thought to do that if it wasn't for one of my lovely readers who told me she made my Favorite Pumpkin Cake recipe, but used bananas instead of pumpkin and she said her husband declared it the best he has ever had.   

So, if that worked for her, why couldn't I do the opposite and use pumpkin instead of bananas?

It turned out FABULOUS.  This bread is delicious and the good news is that it gets better and better as the days go bye.  I wouldn't go as far as to say it is better than biting into a cinnamon bun, but that is just my opinion as I happen to be a HUGE cinnamon bun lover.  I would definitely make it again and it was a nice change from my usual pumpkin chocolate chip bread.  FYI - The glaze does eventually soak into the bread.    

Cinnamon Swirl Pumpkin Bread

adapted from: Sally's Baking Addiction
(Printable Recipe) or (Printable with Picture)

2 c. wheat flour (I did 1 cup white 1 cup wheat)

3/4 tsp. baking soda

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 c. light brown sugar

4 Tbl. (1/2 stick) unsalted butter, softened

2 large eggs

1 1/2 c. canned pumpkin puree

1/3 c. Greek yogurt (I used sour cream)

1 tsp. vanilla extract

Cinnamon Swirl

1/4 c. sugar

1 tsp. cinnamon

Simple Glaze

1/2 c. powdered sugar

1/2 - 1 Tbl. milk

1/2 tsp. cinnamon, opt.

Preheat oven to 350 degrees.  Combine flour, baking soda, salt and cinnamon; set aside.  In a separate bowl combine brown sugar and butter and beat until fluffy.  Add eggs, one at a time, beating after each.  Add the pumpkin puree, yogurt and vanilla and mix until well blended.  Add the dry ingredients and mix until just combined.  Do not overmix.  Batter will be very thick.  Spoon half the batter into a greased 9x5 inch loaf pan.  Sprinkle with the cinnamon and sugar.  Top with remaining batter and carefully spread out evenly.  Bake for 50-55 minutes or until a toothpick comes out clean.  Cool in pan 15 minutes.  Remove from pan and cool completely on wire rack.  While the bread is cooling, make the glaze.  In a small bowl, stir together the powdered sugar, 1/2 Tablespoon milk and cinnamon.  Add more milk if needed to reach desired thickness.  Drizzle over cooled pumpkin bread.    

Jenn's Notes: I am a huge fan of using non-fat yogurt in place of sour cream in baked goods.  Since, I had to make this recipe as soon as I saw it, I ended up using sour cream as that was all I had, but I know it would be great with the yogurt too. 

Copycat Cafe Rio Tortilla Soup

If you live by a Cafe Rio, then you will already know what I am talking about.  If you do not live by a Cafe Rio (I am so sorry), I am telling you, it is my all-time favorite Mexican food place EVER.  I can eat it, eat it and eat it some more!  One of the things I had never tried was their tortilla soup.  I was told so many times how good it is, but in my mind, I am thinking a brothy soup vs. a tostada?  Huh?  Tough choice - NOT - I am getting a tostada.  A brothy soup just didn't sound appealing to me.  

  

I finally decided to get the soup one afternoon.  OMG! Let's just say, I am OBSESSED now.  Why did I ever doubt that I wouldn't absolutely love this soup?  It is not JUST a brothy soup.  It is loaded with hearty ingredients and packed with an amazing flavor.  It leaves you feeling full and satisfied and thinking about the next time you are going to eat it.  It is so good that it doesn't matter if it's the middle of July and 100 degrees outside, you WILL still want this soup.

Of course, I had to search for a copycat recipe.  I found quite a few, but this one sounded most promising.  There are a lot of steps involved.  None of them are hard, but it will take some time.

It turned out great.  There are a few differences, but overall I thought it was a pretty good copycat recipe.  The broth was not quite as flavorful as Cafe Rio's and next time I will up the spices.  Also, Cafe Rio's seemed to have more corn flavor.  Some of the copycat recipes I found said to add torn up corn tortillas to the broth and cook it long enough so they disintegrate.  Maybe that is something to try next time?

Here is how you serve the soup exactly like Cafe Rio:

1.  Put chicken in your bowl

2.  Top with Pico

3.  Top with a scoop of Guacamole

5.  Add shredded cheese (I'm not sure what kind of cheese Cafe Rio uses, but this recipe called for Pepper Jack)

6.  Add the flavorful broth

7.  Garnish with crunchy corn strips, cilantro and lime wedges.  DO NOT skip the crunchy corn chips on top.  They soak into the broth and when they soften, they are almost like noodles.  Oh my gosh - so good.  If you don't want to deal with making your own tortilla strips, you could always try using store-bought, corn flavored, tortilla chips.  Just make sure to add some kind of crunchy corn flavored goodness.  Serve with a flour tortilla on the side for dipping.     

Copycat Cafe Rio Tortilla Soup

slightly adapted from: Favorite Family Recipes

(Printable Recipes) or (Printable with Picture)

1 c. onion, finely chopped

1/2 c. carrots, finely chopped

1 tsp. cumin

dash of cayenne

1 tsp. chili powder

5 cups low-sodium chicken broth

3 Tbl. fresh cilantro, finely chopped

juice of 1/2 lime

pepper, to taste

Pepper Jack cheese, shredded

cilantro, for garnish

lime wedges, for garnish

shredded chicken, recipe below

pico de gallo, recipe below

guacamole, recipe below

tortilla strips, recipe below

warmed flour tortillas, for serving

Make sure you already have your chicken cooking.  In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender.  Stir in cumin, cayenne and chili powder and saute an additional minute or two.  Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan).  Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.  

To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese.  Ladle about 1 - 1 1/2 cups of broth directly over layers.  Garnish with crunchy tortilla strips, cilantro and lime wedges.  Serve with warmed flour tortillas for dipping.  Serves: 4-5   

Copycat Cafe Rio Shredded Chicken

slightly adapted from: Cooking Classy

1 1/2 Lbs. chicken breasts

1/4 c. + 1/8 c. low-sodium chicken broth

1/2 c. Italian salad dressing

1/2 Tbl. chili powder

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. cumin

Place chicken breasts in crockpot.  Combine remaining ingredients and pour over chicken.  Cover and cook on low until chicken is done, about 4-6 hours.  Shred chicken in whatever sauce is remaining.  (You could always cook this in the oven if you need it to be done sooner).      

Pico de gallo (or use your favorite recipe)

tomatoes, diced

onion, finely chopped

cilantro, finely chopped

I chopped up a few tomatoes, added slightly less onion and some cilantro.  I figured the measurements didn't matter that much, since you will be adding it to the soup and it will mix with all the other ingredients. 

Guacamole (or use your favorite recipe)

1 ripe avocado

a few Tbl. of the pico de gallo

salt and pepper

Mash up avocado and stir in a few Tablespoons of the pico de gallo.  Season with a little salt and pepper.

Crunchy Tortilla Strips

**If you don't want to deal with frying tortilla strips, you could try using store-bought corn tortilla chips and crush those up in the soup.  I like the crunchy strips, because they soften and end up tasting like noodles, but using store-bought chips would save a lot of time and effort.  

1 pkg. soft corn tortillas, 

    cut into small strips using a pizza cutter

vegetable or canola oil

Add enough oil to a medium-sized saucepan to go about 2-3 inches up the side of the pan.  Heat over medium-high heat.  Carefully add some of the tortilla strips to the hot oil and fry until crisp, this will only take a few minutes per batch.  Using tongs, carefully remove to a paper-towel lined plate and season with salt.  Repeat with remaining strips.  Make sure you fry the strips in a few different batches, so they will cook right.   

Jenn's Notes: Make sure to taste the broth before serving and adjust the seasonings to your desired taste.