Cranberry Oatmeal Pumpkin Muffins

If you've been following my blog for any amount of time, you've read me carry on about how I'm not really a big fan of sweets, blah, blah, blah. But I guess it's not up to me right now. Apparently this baby has a sweet tooth, because I have been craving them lately. Sometimes, a cup of tea with honey or a bowl of lightly sweetened cereal will do the trick. Other times, not so much. To keep myself from eating junk, I've baked up a few batches of muffins lately in order to have something sweet, but fairly healthy to snack on.

None of them have really been impressive enough to share, and I'll be honest, when I tried this batter before baking, I was certain these wouldn't be either. In fact, I almost tossed it out. It tasted like nothing but baking soda and had no sweetness whatsoever. Thank goodness I didn't, because these muffins are great. And even better the next day. They have a slightly dense, healthy taste that I actually enjoy in a muffin, while still staying moist and lightly sweet. And without the use sugar, butter, oil or eggs.

According to the site I found these, you can use any fruit juice or type of milk for the liquid, and and any type of fruit pulp (applesauce, pumpkin puree, smashed bananas, etc.) Obviously, I can't support that claim without trying out different combinations, but I can tell you using apple juice and pumpkin made for a tasty muffin for me. I also added vanilla, cinnamon and a little agave, along with some dried cranberries and some white chocolate chips that I had laying around. While I loved the cranberries, I think I'd prefer to leave out the chips next time to embrace this muffin's healthiness. I'd rather go with extra dried fruit and add some chopped nuts. In any case, the beauty of these are how adaptable they are.

Cranberry Oatmeal Pumpkin Muffins
adapted from Diana's Awesome Oatmeal Muffins, Food.com

yields 12

2 cups rolled oats (I used 1 cup old fashioned and 1 cup quick-cooking)
2 cups no sugar added (100%) apple juice
1 cup pumpkin puree
1/2 tsp vanilla extract
2 tbsp agave or honey
1/2 tsp kosher salt
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp cinnamon
1 1/2 cups unbleached all purpose flour
1/2 cup whole wheat flour
1/2 cup dried sweetened cranberries
optional stir-ins: additional dried fruit, chopped nuts, white chocolate chips, shredded coconut, etc.

Preheat oven to 400.

In a large bowl, soak oats in juice until softened about 15 minutes. Add pumpkin, vanilla and agave. Next stir in salt, baking soda and powder and cinnamon. Mix in flour until just combined, taking care not to over mix. Fold in cranberries and desired stir-ins, if using.

Spoon batter into an ungreased nonstick muffin pan (they will be filled to the top). Bake for 22 minutes, or until a toothpick inserted center of one of the muffins comes out clean.

Let muffins cool in muffin pan on a wire rack completely before removing.

Vegan Pumpkin Cranberry Bread

Today was one of those rare, wonderful days, where I was kid-free (the little guy was spending the day with his nana), and I had no reason to leave the house, no errands to run and nothing I had to get done. I found myself in a rather domestic mood, and all I felt like doing was cooking, baking, cleaning...and staying in my pjs all day. I can happily say I accomplished all of these things today.

For the baking, I was just about to make a sandwich bread I've been wanting to try when I decided to completely change gears. Not wanting to wait for yeast to rise and craving something a little on the sweet side, I began looking for a pumpkin quick bread. I found one that had great reviews, but while vegan, wasn't exactly healthy.

I played around, cleaning it up a little, and making changes like swapping out the shredded coconut for dried cranberries (majorly reducing the sugar, since the cranberries are plenty sweet). I also used extra pumpkin in place of some of the oil. The end result was a yummy, fall-flavored bread that you'd never guess was vegan. It was really moist and for our tastes, perfectly sweetened. Definitely a perfect treat for a perfect kind of day.

Vegan Pumpkin Cranberry Bread

adapted from allrecipes.com

makes 1 loaf

1 1/4 cup unbleached all-purpose flour

1/2 cup whole wheat flour

3/4 cup packed dark brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 tsp nutmeg

1 tsp cinnamon

pinch of cloves

1 1/2 cup pumpkin puree

1/4 cup canola oil

1/3 cup coconut milk (or almond)

1/2 cup sweetened dried cranberries

1/3 cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease a loaf pan.

In a large bowl, combine flours, sugar, baking soda, salt and spices. In a smaller bowl, combine pumpkin, oil and milk. Mix wet ingredients into the dry ones, and stir until incorporated. Fold in cranberries and walnuts.

Pour batter into prepared loaf pan and bake for an hour, or until toothpick inserted into center comes out clean. Remove from oven, cover tightly with foil and allow to steam for 10 minutes. Remove foil and turn onto rack to cool completely.

Pumpkin Butterscotch Cookies

As much as I say I am not a big fan of sweets, that isn't quite true. I'm just not a fan of most sweets. As crazy as it sounds, I don't really care for cake (or cupcakes), unless it's something boring like carrot cake. I'm not a chocolate person; I'd much rather have vanilla (or better yet, peanut butter!) And most of the time, I'd rather just go without altogether. Sometimes though, I do enjoy a little treat, and I tend to prefer things like oatmeal cookies, key lime pie or some kind of fruit studded bread or muffin.

When I recently came across these cookies, I knew I'd be making them the next time I had a need for an indulgent treat. Pumpkin and butterscotch are two of my weaknesses when it comes to desserts, and I couldn't help but be very intrigued by the unlikely combination. They were even better than I dared to imagine. I initially debated making only half of the recipe, and I probably ought to have. It's entirely possible I ate half of them myself. And I normally have amazing willpower around sweets. I took these to a family dinner, we all kept finding excuses why it was alright to have another. And I'm okay with that.



And just so you know, these aren't pretty. See those bland colored, misshapen cookies with the sunken chips. Those are the best looking ones from the batch. But you won't be caring about their appearance when you bite into one. I promise.

Pumpkin Butterscotch Cookies
slightly adapted from Annie's Eats (originally from Joy the Baker)
yields 24 cookies

2 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
2 large eggs
1 cup sugar
1 cup of canola oil
1 cup pumpkin puree
1 1/2 tsp vanilla extract
1 cup butterscotch treats

Preheat oven to 325. Line 2 baking sheets with parchment paper. (I only have one baking sheet, so it just took me a little longer to bake all of them.)

In a small bowl, stir together flour, baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer, combine eggs and sugar. Beat on medium-high speed until smooth and light in color, about 1 minute. Blend in the oil, pumpkin and vanilla extract until well combined.

With the mixer on low speed, mix in the dry ingredients until just incorporated. Using a spatula, fold in butterscotch chips.

Drop by mounds (about 2 1/2 tbsps worth) onto prepared baking sheets, spacing them a few inches apart. Bake for 14-16 minutes or until tops feel set and a toothpick inserted in center comes out clean, rotating the baking sheets halfway through baking. (Since I only did one sheet at at a time, I just baked them on a rack positioned in the center.)

Allow to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Pumpkin Black Bean Chili

How I wish I could say I made this fall sounding dish because we were experiencing some lovely, crisp Autumn weather. But with highs still reaching the low nineties (and humidity that makes it feel even hotter), we are no where close. Regardless of weather or season, chili is often my go-to when I am low on perishable items but still have a relatively well stocked pantry and freezer, as was the case yesterday.

As I was digging around to see what might make its way into this batch, I came across some frozen pumpkin puree. Remember that canned pumpkin shortage from last year? Well, when I finally found some- the big cans- I bought quite a few of them. Naturally, the next week, the shortage was apparently over. Many months later, when I finally used a portion of the last can, I froze the rest, and forgot about it. Digging it out from under a pile of rices and beans, I recalled various Pumpkin Chili recipes from last fall. I first saw it on Cara's Cravings and was very intrigued, but somehow had never got around to giving it a try.

My take, a meatless version made in the slow cooker, came out wonderful. I purposely didn't tell Sage what the "secret ingredient" was until he was halfway through. Although he hadn't been able to guess, he nodded slowly, wisely, as if it had been on the tip of his tongue all along. The pumpkin doesn't add an obvious pumpkin taste, but it does add a certain something, in terms of texture and another layer of flavor. This was a hit, and I will definitely be adding pumpkin to my chili again.

Pumpkin Black Bean Chili
inspired by Cara's Turkey Pumpkin Chili

1 medium onion, chopped
5 cloves garlic, smashed and coarsely chopped
1 (15.5 oz) can low sodium black beans, drained and rinsed
1 (15.5 oz) can light red kidney beans, drained and rinsed
1 (8 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes with mild green chilies
1 (14.5 oz) can petite diced tomatoes
1 1/2 cups pumpkin puree
3 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tbsp dark brown sugar
1 cup frozen corn kernels

Combine all ingredients in slow cooker. Stir well, cover, and cook on low for 5-6 hours (or high for about hours).

Garnish with your favorite chili accompaniments- sour cream/greek yogurt, cilantro, shredded cheese, etc. (I would've loved to have topped mine with sharp cheddar, but I used it all in a cheddar jalapeno cornbread that wasn't quite a success. Next time!)

Peanut Butter Pumpkin Dip

I am very behind on my posts, being that this one is from Halloween! I hate to show up empty handed to a party and a few hours beforehand, I realized I was about to do that. I didn't have time to go shopping, but I had some canned pumpkin on hand I wanted to use.

I did a search and found most dips made with pumpkin used either a block of cream cheese or a jar marshmellow fluff- neither of which I had. But I had peanut butter, and I knew that paired nicely with the pumpkin. There is one basic recipe floating out there, with the slight variations being in the quanities of the ingredients. Since they all seemed nearly the same, I randomly picked one, not really noticing that this one had equal parts pumpkin, peanut butter and brown sugar. If I'd been paying attention better, I'd noticed the other recipes had a much smaller ratio of the sugar. We're talking the difference of a few tablespoons versus 3/4 of a cup! Not being a big fan of super sweet stuff, I sampled it and found it pretty much unedible. But with some tweeking, it became delicious!

This kid-friendly dip can be served with graham cracker sticks or ginger snaps, or a variety of fruits or celery sticks. We had the ginger snaps and apples, but it would be amazing on bananas. Sadly, we got to the party a little late, and no one was really hitting up the food table at that point, so I'm certain the majority of this got tossed at the end of the night. Luckily, I had saved a little of it at home, and my toddler went crazy for it on pears and celery. I feel bad for this yummy dip that it didn't get to be enjoyed as it deserved to have been, so I will be making it again!

adapted from Group Recipes
1 (15 oz.) can of pure pumpkin
1 1/4 cup natural peanut butter
3/4 cup brown sugar
1/2 tsp vanilla extract
2 tbsp reduced fat cream cheese
graham crackers, ginger snaps, fruit or celery, for serving

Combine all ingredients until well blended. (Because I had chunky peanut butter and didn't soften my cream cheese before mixing, I opted to use a immersion blender for a smoother texture.)

The Very Best of Fall Lasagna

Ever since I started reading food blogs, in early summer, I have been wanting to make one recipe in particular, The Very Best of Fall Lasagna, from A Year in The Kitchen. I just had to wait for it to be Fall. But you know how sometimes anticipating something for too long can result in dissapointment? That was not the case at all- this lasagna was every bit as amazing as I expected. But how could it not be when it showcases delicious flavors such as butternut squash, pumpkin, carmelized onion, apple maple sausage, thyme and fontina cheese?

I knew this was a complex dish to make, so I saved it for when when Sage would be home to help out with Beckett. It took a wee bit longer than I thought it would. I started this before 5:00 and it was well after 8:00 that we ate. I do take my time in the kitchen, and there are a lot of components to this, so it took nearly two hours of hands on time. Then another hour to cook, and another 15 minutes to rest. Sage was hungry and impatient, but in the end, he loved it. He said it was like no lasagna he'd ever had, and so full of flavor. To me, it was absolutely worth the time spent. And if you are better at multi-tasking (or don't have a toddler interupting your kitchen rhythm) I'm sure you could significantly shave time off.

I did make changes to Ashlee's recipe, based on necessity. The only wheat lasagna noodles available to me were the shorter no boil ones that come in a 9 oz. box. Ashlee used a 1 lb box of the long ones, so my lasagna was smaller in width, but I still used mostly the same amount of filling and still did four layers, so it was perhaps taller. Because of the no boil noodles, I had to cook mine twice as long at a higher heat, (but there is some ease in not having to worry about your noodles tearing.) As mine was smaller over all, I left out the acorn squash, which was good because it was pretty thick in my between layers. I didn't precook my sausage, since it is already fully cooked and I knew it would get heated properly through in the oven for an hour. I think my only other change was using less ricotta, but that was only because I didn't realize I was short on it. But again, due to size, it worked out just fine. I think with all these wonderful ingredients, this lasagna is accepting of alterations. If you have the time and patience, this is a must try recipe! It really is like no lasagna you've had before.

2 yellow onions, sliced
2 tbsp balsamic vinegar
1/2 tsp thyme
sea salt and fresh ground pepper
1 medium butternut squash, peeled, seeded and diced
1 (15 oz.) can pure pumpkin
1 1/4 cup part-skim ricotta cheese
1/4 tsp cinnamon
1 tbsp butter
1 tbsp flour
1/2 cup chicken broth
1 cup 2% milk
1/4 tsp ground nutmeg
2 cups shredded fontina cheese
1 (9oz.) box of no boil wheat lasagna noodles (if using regular noodles, consult original recipe for preperation and bake time.)
1 (12 oz.) pkg fully-cooked apple maple chicken sausage, sliced (if not fully-cooked, cook according to package first.)

In a non-stick skillet over low heat, saute onions for 15 minutes or until tender. (I only have stainless skillets, so I sauted mine in 2 tbsp butter, on medium for 5 minutes, then on low for about 20 minutes.) Add thyme, salt, pepper, and vinegar, cooking until vinegar is a glaze, about 10 more minutes. Set aside.

In a steamer basket over boiling water, steam squash for 5 minutes. Do not overcook. Set aside.

Mix pumpkin, ricotta and cinnamon together. Set aside.

Melt 1 tbsp butter in a saucepan, add in flour and cook out over medium heat. Add broth, milk and nutmeg. Bring to a simmer, add 1/2 of cheese. Whisk until combined and set aside.

To construct lasagna:

Preheat oven to 400 degrees. In a 3 qt casserole dish, ladle cheese sauce in bottom. Place 3-4 noodles, slightly overlapping. Top with 1/4 of the ricotta, 1/3 of the squash, 1/3 of the sausage, 1/3 of the onions, and a ladle of the cheese sauce. Repeat with next two more layers, using up all of the squash, sausage, and onions.

Add the fourth layer, topping with ricotta, rest of the cheese sauce, and the remaining 1 cup of the cheese.

Cover with foil, and bake for 40 minutes. Uncover and bake for another 15-20 minutes, or until golden and bubbly, and noodles are tender. Let rest 10-15 minutes before serving.

My finished product, fresh out of the oven. So worth the wait!

Sweet Potato-Pumpkin Soup

I found myself completely uninspired yesterday, trying to come up with dinner. Nothing was sounding good to me at all. Then I noticed a soup recipe I'd ripped out of a magazine laying right next to my laptop. I realized it was the heartiness of the dishes I'd been looking at that weren't appealing. But soup and salad for dinner was just what I was in the mood for.

The torn-out recipe for sweet potato soup was actually an ad for yogurt, and it just looked yummy so I'd saved it without really even looking it over. I saw it wasn't going to work- one, I didn't have the yogurt on hand, and two, it's only real seasoning was a lot of cumin (which I prefer in smaller doses.) A search for other recipes produced me mostly very sweet sounding ones, and I'm more of a spicy/savory person.

I decided to come up with my own and luckily it came out wonderful. I decided to add pumpkin as well, since I had some already peeled in the fridge, and to give it just a slightly spiced flavor. I've had a can of evaporated milk sitting around for a long time- why, I have no idea- so I was glad to finally have a good use for it. I really liked this soup, both fresh off the stove and as a leftover for lunch today. Sage didn't care for it as much, but he doesn't usually love pureed or creamy soups. He's a fan of broth based soups, full of chunky vegetables and meat, so I wasn't surprised. This only yields around 2 bowls or 3 cups, so I can make it again just for myself and not have to worry about eating for a week straight.

1 tsp olive oil

1 medium onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 small to medium peeled sweet potatoes, in 1/2 in cubes (about 3 cups)

2 cups 1/2 inch cubed peeled pie pumpkin

1/2 tsp fresh grated ginger

1/4 tsp nutmeg

1/4 tsp cumin

1/8 tsp ground red pepper

sea salt and pepper

2 1/2 cups vegetable or chicken broth

1/2 cup evaporated milk

chopped cilantro, for garnish

Heat oil in a soup pot or large saucepan over medium heat. Cook onion, celery for 3 minutes, add garlic and cook for 2 more. Add potatoes, pumpkin, seasonings and broth. Reduce heat, cover and simmer for 45 minutes, or until potatoes and pumpkin are soft.

Remove from heat and using a immersion blender, puree soup until completely smooth. Return to heat, add milk and simmer for 10 minutes. Serve with cilantro.

Pumpkin Black Bean Bake

I didn't bother wasting my time trying to get a great picture of this one. I knew it was a lost cause. Homey, casserole types of meals like this just aren't pretty- and photograph even worse. Of course the magazine that I found it in, managed to take an attractive picture, but then they don't have a hungry family waiting, hoping to get to eat while dinner is still warm.

I found this in Better Homes and Gardens this month, and was instantly sold just by the title alone- a pumpkin and black bean casserole? Sounded great to me! Then Sage just happen to mention how growing up in New England, he never once had cornbread, until he moved down here and that he loves it. It always amuses me when I discover something I don't know about him after all these years; I was unaware of his fondness for cornbread. Since this spin on Tamale Pie had such a topping, it really just cinched it for me that this was a must-make meal.

When we sat down to eat this, I could see Sage was having issues with the combination of ingredients- olives and cilantro with pumpkin? Yet with each bite, it grew on him, and halfway through he proclaimed it very good, despite being unusual. I really liked it too, but I wish the pumpkin had been more prominent. The original recipe had ground beef, and I debated on bulking up the veggies and beans, and having a meatless meal, but decided upon ground turkey. It worked well, but perhaps making it without meat would've made the pumpkin really stand out.

The recipe didn't have spices in the meat/pumpkin mixture, which was fine because the jalapeno-olive relish gave it additional flavor, but if you're not going to use it, I think spices are needed. The only other suggestion I would make it, is omitting the pumpkin puree in cornbread topping, as it's absolutely lost. In all though, this is a tasty comforting bake we enjoyed. I'm sure its not for everyone, but if you like the ingredients and casseroles, it's worth trying!

Pumpkin Black Bean Bake, adapted from Better Homes and Gardens
1.25 lb. lean ground turkey
2 cups of 1/2-inch pieces peeled pie pumpkin or winter squash
1 medium onion, coarsely chopped
1 (15 oz.) can of black beans, rinsed and drained
1 cup frozen whole kernel corn
1 (4 oz.) can mild green chiles
1/2 cup beef broth
1/4 cup reduced fat cream cheese, softened
1 (8.5 oz.) package of corn muffin mix (I used Jiffy)
1 egg, lightly beaten
1/3 cup 1% milk
1/3 cup Pumpkin Puree (I'd omit next time)
Jalapeno-Olive Relish (optional- but highly recommended)

Preheat oven to 400. In a large skillet, cook turkey, pumpkin and onion until meat is cooked and onion is tender, breaking up turkey with spoon. Drain fat. Stir in black beans, corn and chiles. Heat through. Stir in broth and cream cheese until blended. Transfer to 3 qt. casserole dish.

In medium bowl, stir togethercorn muffin mix, egg, milk and pumpkin puree (if using) until just combined. Spoon over meat mixture.

Bake 20 minutes or until toothpick inserted into topping comes out clean. Let sit 5 minutes to help set. Serve with Jalapeno-Olive Relish (recipe follows.)

Jalapeno-Olive Relish
2 tbsp coarsely chopped green olives (originally called for 1/4 cup halved, but I wanted them in smaller pieces)
2 tbsp pickled jalapeno peppers (I subbed this from 1 to 2 fresh, for a more mild taste)
6 grape tomatoes, quarted
2 tbsp snipped fresh cilantro

In a small bowl, combine all ingredients.

Pumpkin Butter & Whole Wheat Oatmeal Quick Bread

Since I had a difficult time finding canned pumpkin for my pumpkin bread the other day, I thought I should save my remaining can for something special, just in case I couldn't find more. Then in the mail this week, I got three magazines, all with taunting Fall covers.

Better Homes & Gardens, the first one I read, was full of pumpkin recipes. For some reason their pumpkin butter recipe jumped out at me, despite there being far more exciting and complex ways to cook with pumpkin. When Living had hardly any edible ways to use it, my mind was made up, before I even could crack open Southern Living. Yet, when I went to make the BH&G's Pumpkin Butter, I realized we didn't have two key ingredients- pure maple syrup and apple juice. (I know, what kind of mommy doesn't have apple juice? The kind whose kid is getting carrot juice and more water lately because he's been drinking too much apple juice, even though I swore I'd never be that mom.)

In searching, it seemed all pumpkin butters had apple juice. Then I found one with applesauce instead. Now, I'll confess, I've never had pumpkin butter that I can recall, so I can't say if it's as good as one made with apple juice, but if the reviews from RecipeZaar are any indication, its actually better! All we know is it is delicious. It's yummy on homemade bread for breakfast or with dinner, or eaten straight out of the jar. And it got a huge toddler thumbs up in my house. He may somehow like it even more than me!

I wanted to make a healthy, easy bread to go with it, and found a nice recipe on the same site. I liked how it had no white flour and my much loved oats. This simple yeast-less recipe produces a dense tasty bread, which can be made vegan by using soymilk and maple syrup. I think its best toasted after being sliced. And smothered in pumpkin butter, of course!

Pumpkin Butter, from RecipeZaar

1 (15 ounce) can organic pumpkin puree
1 cup natural applesauce
1/3 cup packed light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger (I subbed nutmeg)
2 tablespoons fresh lemon juice

In small sauce pan, combine pumpkin, applesauce, sugar, cinnamon and ginger or nutmeg. Bring to a boil; reduce heat to low and simmer, uncovered, stirring often to prevent scorching, 45 min. Stir in lemon juice. Let cool, then spoon into tight-sealing container and refrigerate. Will keep in the refrigerator up to 2 weeks.

Whole Wheat Oatmeal Quick Bread, adapted from RecipeZaar

1 1/2 cups rolled or quick-cooking oats

1 1/2 cups whole wheat flour

3 teaspoons baking powder
3/4 teaspoon salt

2 1/4 tablespoons honey or maple syrup (I used honey)

1 1/2 tablespoons vegetable oil (I used applesauce)
1 1/2 cups skim milk or soymilk (I used 1%)

Preheat oven to 350 degrees. Lightly grease a 9x5x3-inch loaf tin.

Grind oats in a food processor or blender to form a meal/flour. (I only did this with 3/4 a cup and left the rest whole.) In a large bowl, combine oatmeal, whole-wheat flour, baking powder and salt.

In a separate bowl, vigorously whisk together honey and vegetable oil (or applesauce) to form an emulsion; then stir in the milk and mix well until dissolved.

Add wet ingredients to the dry ingredients and mix well to form a wet batter. Pour/spoon batter into prepared loaf tin and bake in preheated oven for about 50 minutes or until the top starts to brown slightly. Remove from loaf tin, cool completely on a wire rack.

White Chocolate and Cranberry Pumpkin Bread

Happy First Day of Fall! My favorite of all seasons, even if the Florida version of it isn't quite what the rest of the country experiences. To celebrate, I decided to make mini pumpkin bread loaves to deliver to a few friends.

Last Christmas, one of the girls from my message board, Shawna, shared a chocolate chip pumpkin bread recipe. I hadn't baked in forever, but she promised it was easy, so I made them as gifts for our neighbors and family members, in little Holiday ceramic loaf pans, tied with Christmas greens and red berries.

This time, I experimented and used white chocolate chips and dried sweetened cranberries. I tinkered with other aspects, such as the addition of wheat flour, reducing the sugar and subbing a good part of the oil for applesauce.They came out wonderful! I especially love the cranberry in it! The white chocolate seems a little lost, though. Since you can't really taste it, I'm not sure if it should just be omitted or more used.

I've heard about a pumpkin shortage, but assumed it was more of myth, however the first two stores (Publix and Sweetbay) didn't have it, so I went to my favorite little natural food market and they did. I probably paid twice as much for a tiny can of organic pumpkin than one double the size at a grocery store, but I found it! I was lazy about driving across town to Michaels for the ceramic loaf pans and just made them in throw-aways, so I tried to dress them up with dried leaves and berries and chocolate ribbon and cardstock.

adapted from Chocolate Chip Pumpkin Bread, Berger's Bites

Makes 5 mini loaves

2 cups all purpose flour

1 cup whole wheat flour

1 tsp salt

1 tsp baking soda

2 tsp cinnamon

1/2 cup sugar

1 cup lite brown sugar

1 (15 oz) can or 2 cups canned pumpkin puree

3/4 cup natural applesauce

1/2 cup vegetable oil

4 eggs

1 cup white chocolate chips

1/2 cup Craisins

Preheat oven to 350° Grease mini loaf pans.

Combine dry ingredients in one bowl. In another bowl, beat eggs, sugars, pumpkin and oil. Stir into dry ingredients until moistened. Then add chocolate chips and dried cranberry.

Pour into pans. Bake for about 45 minutes or until tester inserted in center comes out clean.

The finished product, all ready to be delivered.