The holiday hangover is in full force around here. If indulging in chocolate was a job then we’ve earned overtime. So much so that we are chocolated out! However, we can’t let a Saturday go by without baking. We decide that pumpkin bread baked in a crock pot was the perfect recipe to satisfy our weekend sweet craving without overdoing it yet again. We hope you had a wonderful holiday season!
Crock Pot Pumpkin Bread Recipe
1/2 cup oil
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs (beaten)
1 can pumpkin
1 1/2 cup flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
I jar of cream cheese frosting
Blend the oil and both of the sugars into a large bowl.
Then, stir in the beaten eggs and canned pumpkin. Add the remaining dry ingredients and mix thoroughly.
Pour the batter into a greased bread pan.
Now add two cups of water to your slow cooker and place the pan into the slow cooker.
Cover the top of the Crock-Pot with eight to ten paper towels. This is to trap condensation and keep the bread from becoming mushy.
Place the Crock-Pot lid on top (try to make sure the paper towels were trapped around the lid so they didn’t slip) and bake on high 2 1/2 to 3 hours.
Once cooled top with cream cheese frosting.
Recipe adapted from The Stir
We love everything about party planning: the theme, the decorations, the drinks, the food (especially the treats!). Lucky for us we live in a neighborhood that likes to have celebrations. We are fresh off the Fourth of July bike parade and pool party and now onto our annual deck crawl, this year with a holiday theme. Trina is one of the host houses and Tina is her happy helper, or elf in this situation since we are celebrating Christmas in July. What could be more fitting than red velvet brownies and green M&Ms put together with a Hershey’s Kiss and frosting to make an adorable Santa hat? Plus it’s simple to do which leaves time for all of the other trimmings. How blessed are we that Christmas came twise this year!
Red Velvet Santa Hat Brownies
- I box red velvet cake mix, plus ingredients on the back of the box
- 1 bag of Hershey Kisses
- I can of spray cream cheese frosting
- green M&Ms
Make the red velvet cake mix according to the back of the box. Pour into greased mini muffin pan and bake at 350 degrees for 7-9 min. Once cool attach a Hershey Kiss with cream cheese frosting to the top of the red velvet cake mini muffin. Place a green M&M on the tip of the Hershey Kiss with a dollop of cream cheese frosting.
The leaves are changing colors, the air is getting cooler, the days are getting shorter. That only means one thing, it’s pumpkin time! By now you know we love chocolate, but pumpkin desserts come in a close second, especially this time of year. Pumpkin Streusel Cake is the perfect treat for this rainy fall Saturday. We won’t feel guilty. We won’t apologize. But we will certainly indulge! We hope you will too.
Pumpkin Streusel Cake
- 1 (18 ounce) package yellow cake mix
- 1 (16 ounce) can solid-pack pumpkin
- 3 eggs
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 3/4 cup flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 6 teaspoons butter, softened
Preheat oven to 350°F.
Streusel: Combine brown sugar, cinnamon, flour, and salt in a small bowl. Add butter and stir. Set aside. Combine cake mix, pumpkin, eggs, and 1/4 cup butter in a large mixing bowl. Beat at medium speed 3 minutes. Spread the batter into ungreased 13 in x 9 in x 2 in pan (or in a mini bundt cake pan like we did).
Sprinkle the streusel over the batter.
Bake 40 to 45 minutes or until toothpick test passes.
Top with cream cheese frosting and sprinkle with cinnamon when cool.