Desserts

Chocolate Chip Pumpkin Bread (and my midlife crisis hair)

September 24, 2014 by Edie Wadsworth 68 Comments

“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.”
― M.F.K. Fisher, The Art of Eating

I spent last weekend writing the chapter in my book on feasting. I always knew that food and feeding people was important to me, dare I say, one of my constant obsessions. But writing about it made me realize why. It’s so important. It’s so essential to our humanity and to our faith. When Christ wants to impart his life to us, He feeds us. I found myself lost in the writing of MFK Fisher and I’m completely smitten with people who write about food so lovingly. (Tamar Adler comes to mind.) I also get completely lost in the mystery of Communion and what Christ is doing for us when He feeds us. Modern day miracle, if ever there was one.

It’s my favorite way to show love, too. It’s my favorite thing period.

After announcing my midlife crisis on Instagram and GETTING MY HAIR ALL CHOPPED OFF AND DIED PLATINUM, I took my awesome stylist David (proficient in both the psychological and technical aspects of midlife crisis hair) some of this bread as way of saying thank you for dealing with the likes of me for 4 hours while I teetered on emotional instability. Some say don’t make a big change like that while you’re under stress (hello dear book) but I say it’s like getting your hair done when you’re pregnant. In other words, it might save people you love from harm.

Here’s the after, inspired by Becki from WhippyCake. It’s not quite a long pixie and not quite platinum but these things take time, dear ones.

(right after I had it done)

(this morning after Rod Stewart left the building) (I really like it curled)

(pardon my poor selfie taking ability)

I’ve been known to have major meltdowns after poorly chosen hairstyles so I was bracing for the worst. The only time I’ve come close to tears so far in this decision is when I woke up this morning and looked like Rod Stewart. Other than that, I think I love it! And thank you for all your support. I’m still in a fragile and vulnerable state. Also of note? The disposable income which I have heretofore spent on books shall now be spent on hair products. Please be patient as I become blonder and dumber. Amen.

So, on to chocolate chip pumpkin bread. I know we have chocolate chip pumpkin muffins, but sometimes we’re too lazy to scoop things into muffin pans, am I right? Or perhaps our hair routine will now take time and we’ll need to go the easy route. I just like having my options.

Here’s what you need:

Preheat oven to 350 and grease 2 loaf pans.

4 eggs
2 3/4 cups sugar
1 cup oil
1 can pumpkin puree (not pumpkin pie mix)
3 1/2 cups all purpose flour (can use up to 1 cup of whole wheat in substitution)
1/3 cup water
1 1/2 t salt
2 t soda
1-2 t cinnamon (I use two)
1 1/2 cups chocolate chips

Here’s what you’ll do

Mix eggs, sugar, and oil and mix well with mixer
Add pumpkin and then slowly add flour, water, salt, soda and cinnamon
Mix that together well and then add chocolate chips
Divide evenly between two loaf pans and bake at 350 for 55-60 minutes until a toothpick comes out clear from the middle

Enjoy warm with butter and be sure to take some to your stylist when you get your midlife crisis hair!

xoxo,

edie aka Rod Stewart in early mornings

Chewy Chocolate White Chocolate Chip Cookies {& a brand new blogging course}

September 17, 2014 by Edie Wadsworth 18 Comments

If I can be known for two things in life, let it be soup and cookies. Okay, and maybe bread and buttercream.

I don’t know if there is any sight more dear to me than just out of the oven, ever so slightly undercooked chocolate chip cookies. And these will make you go weak in the knees. They’re the consistency of brownies, but in a cookie form and the white chocolate chips are HEAVEN. SO good. [Read more…] about Chewy Chocolate White Chocolate Chip Cookies {& a brand new blogging course}

S’mores Bars

August 6, 2014 by Edie Wadsworth 26 Comments

Well. I can’t give you a good reason why we’ve been friends all these years and I’m just now getting around to sharing this recipe. It’s a good one—one that we make it several times every summer, in between all the actual s’mores making and the monster cookies.

My peeps LOVE these and once you taste them, you’ll see why.

(I hate to even mention this but I may be one of 3 people on earth who doesn’t like s’mores. I don’t really like them. I’m sorry. I apologize to all you s’mores loving people out there. I love watching the kids makes s’mores but that is one sweet that doesn’t tempt me.)

BUT. S’mores bars? I’m completely powerless. I don’t know how to make you understand but it’s true.

You also could cut this recipe in half and make it in an 8×8 pan but I usually make the whole thing and either give away or freeze.

What you’ll need:

1 cup butter, room temperature (2 sticks)
1/2 cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 3/4 cup graham cracker crumbs
2 teaspoon baking powder
1/2 teaspoon salt
6-8 regular sized Hershey’s milk chocolate bars (8 if you want chocolate in every bite, which I do!)
1 1/2 cups marshmallow creme/fluff (7 1/2 oz jar)
A handful of miniature marshmallows (for garnish if you’d like)

What you’ll do

Preheat oven to 350°F. Grease an 9×12-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. This dough can be hard to spread, so I use a butter knife dipped in warm water or the ball of my hand dipped in warm water. It spreads so much better if you do this.
Place chocolate bars over dough, breaking the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff. If you put the dough evenly onto the bars in spoonfuls then use a wet knife to spread it, it’ll be much easier. Be patient. This part can be tricky. Just go slow and keep wetting your knife to spread the dough evenly.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Here are a couple of extra photos to show you what I did.

When I cover the bottom half of the dough with chocolate, I try to cover it pretty fully.

Of course you are free to use less chocolate, but I would not recommend it. I’m not the kind of person who ever chooses less chocolate but you’re probably a better woman than me, so do what your conscience will allow.

Then you spread the layer of marshmallow cream over the hershey bars. It seems impossible when you first start but just be patient and it will spread.

After that, take the other half of the dough and put spoonfuls of it over the marshmallow cream, making it easier to spread it out. If you stand near the sink and keep wetting your knife with warm water, the dough spreads pretty easily.

Once the dough is spread, sprinkle a few miniature marshmallows on top and sprinkle with some of the leftover graham cracker crumbs.

Hope you try this one! These are some amazing bars!

Or you could just pin them and save yourself the calories!

S’mores Bars

5 from 9 votes

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Ingredients

1 cup butter room temperature (2 sticks)
1/2 cup brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 3/4 cup graham cracker crumbs
2 teaspoon baking powder
1/2 teaspoon salt
6-8 regular-sized Hershey's milk chocolate bars depending on whether you want chocolate in every bite.
1 1/2 cups marshmallow creme/fluff 7 1/2 oz jar
1/2 bag miniature marshmallows

Instructions

Preheat oven to 350°F. Grease an 9x12-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. This dough can be hard to spread, so I use a butter knife dipped in warm water or the ball of my hand dipped in warm water. It spreads so much better if you do this.
Place chocolate bars over dough, breaking the chocolate (if necessary) to get it to fit in a single layer no more than 1/4 inch thick.
Spread chocolate with marshmallow creme or fluff.
Place remaining dough in a single layer on top of the fluff. If you put the dough evenly onto the bars in spoonfuls then use a wet knife to spread it, it'll be much easier. Be patient. This part can be tricky. Just go slow and keep wetting your knife to spread the dough evenly.
Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Best Ever Blueberry Coffee Cake {with Lemon Glaze}

June 25, 2014 by Edie Wadsworth 40 Comments

Well. I’m 3 days into recovering from food poisoning. I no longer wish to die, so that’s always a plus. I got out of bed almost like normal for the past two days. I’m still slightly nauseous but am overall on the mend. I haven’t been able to exercise all week, which usually negatively affects by writing, but I have to say I had way too much fun yesterday writing a few pages about camping with my family in the 70’s. I laughed until I cried and thought how overly cautious and over involved we seem as parents compared to our parents back in the day. You know, back in the day before sunscreen, healthy snacks, water bottles, and picture perfect campfires with s’mores. Before Pinterest, when camping trips actually had very little to do with kids at all. Back when nobody gave a hoot about whether or not the kids were having a good time. I have to say that I’m actually not sure we’re doing our kids any favors. But, I digress.

(Side note: If anybody has any slightly traumatizing camping stories from the 70’s, I’m all ears. You’ll have to wait a year or so to hear mine!)

Which somehow brings me to coffee cake. Maybe because I’m finally hungry? Who knows.

My girls were headed out this morning to a friends house to swim and I made them whip up some homemade goodies to bring to the family before they left. They’re used to this from me so they didn’t complain and got right to work. One of my friends had recently made this so it’s been on my mind, especially with all the berries so fresh and plentiful in the house lately. I was looking up the recipe and noticed how very bad the photo was so I decided to repost it with better photos and with the capability of easy printing. My very delightful youngest daughter made it with almost zero help from me and I had a few bites and must say that it is all shades of DELIGHTFUL. Hope you’ll try it this summer!

What you’ll need:

For the cake—

1/2 cup butter,softened
8 ounces cream cheese
2 ounces almond paste (or 1 t. almond flavoring)
2 cups sugar
4 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 t. salt
1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar

(Hint: I added about 1/2 cup of blackberries from our blackberry bush in addition to all the blueberries and it was divine!)

For the lemon glaze:

2 cups powdered sugar
2 T. lemon juice
2 T. heavy cream
1 T. softened butter

What you’ll do:

Preheat oven to 350.
Combine butter, cream cheese, almond paste and sugar; beat until fluffy.
Add eggs and then flour, baking powder, salt and mix well.
Then fold in blueberries.
Bake in a well-greased bundt pan for 40-50 minutes or in 2 loaf pans for 40-50 minutes.
While it cools, combine ingredients for glaze and stir until smooth.
Drizzle over pound cake and enjoy!!

Best Ever Blueberry Coffee Cake {with Lemon Glaze}

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Ingredients

For the cake

1/2 cup butter softened
8 ounces cream cheese
2 ounces almond paste or 1 t. almond flavoring
2 cups sugar
4 eggs
1 1/2 c. flour
1 1/2 t. baking powder
1 1/2 t. salt
1 3/4 cups blueberries tossed in 1 T. flour and 2 T sugar

For the glaze

2 cups powdered sugar
2 T. lemon juice
2 T. heavy cream
1 T. softened butter

Instructions

Preheat oven to 350.
Combine butter, cream cheese, almond paste and sugar; beat until fluffy.
Add eggs and then flour, baking powder, salt and mix well.
Then fold in blueberries.
Bake in a well-greased bundt pan for 40-50 minutes or in 2 loaf pans for 40-50 minutes.
While it cools, combine ingredients for glaze and stir until smooth.
Drizzle over pound cake and enjoy!!

Don’t forget the camping stories. I need some comic relief.

Chocolate Covered Strawberry Cupcakes {with Nathan}

May 7, 2014 by Edie Wadsworth 20 Comments

Do you see what I’m trying to do for you here?

First puffy tacos. Now the best cupcakes in the free world. Do you see it?

I’m trying to make Mother’s Day beautiful for you, pretty mama. Puffy tacos and chocolate covered strawberry cupcakes. FOR.THE.MOTHER’S.DAY.WIN.

And you know who you have to thank for this? Nathan and his awesome mama, Lisa.

Nathan is a 16 year old aspiring chef that goes to my church. He wanted to come to my house to learn to make pizza in exchange for sharing his cupcake prowess with me. So I what any woman who lives and dies by buttercream would say, “WHEN CAN YOU BE HERE!!??!??!?” [Read more…] about Chocolate Covered Strawberry Cupcakes {with Nathan}

Old Fashioned Fudge Pie

February 27, 2014 by Edie Wadsworth 45 Comments

Y’all. I’m so nervous. I wrote an article for the Lutheran Witness magazine that comes out this weekend on Vocation and finding God’s will for your life. In less than an hour, I’ll be doing a radio interview about the article on my very favorite internet radio station in THE entire world, Issues, Etc.

In other words, I’m breaking out into hives and sweating profusely. And then there’s the whole thing of the interview being at 12:30 central time. Despite the fact that I have advanced degrees, I’ve been looking at the clock all morning and saying, Okay, it’s 10 here, so it’s 9 there. Because hello, my name is dumb and dumber and I’d like to talk to you about your calling in life.

Maybe I should stick to making pies. Because pies are what I know and love and I have never broken out into a single hive whilst making one.

I’ve been eating and making this pie for 20 years, as my thighs will gladly attest. It’s rustic and delicious and let’s face it—it’s fudge in pie form—so what’s not to love? Why have I let this precious Southern dessert go without its due? I do not know, but I plan to fully redeem myself. Also? I ran 4 miles this morning to try to make peace with my thighs, but that’s another blog post for another sad day.

It’s so easy to make, with ingredients you probably have on hand and it doesn’t even require that you get your Kitchen Aid dirty. Just about the end of February, when you feel like it’s been a long time since you’ve had Grannie’s Fudge, this pie will come to the rescue. You can top it with whatever you want, but honestly, I prefer mine plain. Or warm out of the oven with ice cream. You can even freeze it and then eat it frozen or in various stages of thawing. There’s no wrong way to have it, just have it, dear ones.

Here’s what you’ll need:

3/4 cups cocoa powder
2 sticks butter, melted
2 1/2 cups sugar
4 eggs, beaten
1 tsp vanilla
a dash of cinnamon
2 (9-inch) unbaked pie crusts (I use my homemade crust recipe, but the frozen ones work fine!)

Here’s what you’ll do:

Preheat oven to 375 degrees F.
Melt the chocolate, butter, and sugar together in a heavy saucepan over low heat.
Remove the pan from the heat and let cool a few minutes.
Add then the eggs and beat well.
Pour the filling into the pie crust(s). (You can make this into one thick pie or two shallow pies. It’s so rich that I prefer two shallow pies!)
Bake for 25 minutes or until just set.
Serve warm or cold or in various states of frozen. Serve by its lonesome or with ice cream or whipped cream!

Hurry and bake it before you do something crazy and give up chocolate for Lent.

Okay, so it’s 12:30 here so it’s 11:30 there. I gotta go!

Old Fashioned Fudge Pie

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Ingredients

3/4 cups cocoa powder
2 sticks butter melted
2 1/2 cups sugar
4 eggs beaten
1 tsp vanilla
a dash of cinnamon
2 9-inch unbaked pie crusts

Instructions

Preheat oven to 375 degrees F.
Melt the chocolate, butter, and sugar together in a heavy saucepan over low heat.
Remove the pan from the heat and let cool a few minutes.
Add then the eggs and beat well.
Pour the filling into the pie crust(s). (You can make this into one thick pie or two shallow pies. It's so rich that I prefer two shallow pies!)
Bake for 25 minutes or until just set.
Serve warm or cold or in various states of frozen with your favorite toppings. (I like mine plain!)