Pumpkin Peanut Butter Chocolate Chip Bread

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To say that my posts have been a bit sporadic lately would be putting it nicely :).  I’ve been sitting on a stack of recipes that need posted for weeks now but life gets crazy, & well……you know how it goes.

So, I’m finally here today sharing one of my recent Fall favorites.  I’ve been a major pumpkin fan for many years, but I always thought pumpkin with other things sounded a bit odd, even pumpkin-chocolate chip breads or desserts, & y’all know how much I LOVE chocolate, right?!  Well, anyhow, I spotted this decadent bread on Pinterest a while back & thought I’d be brave & give it a try, being that pumpkin, peanut butter & chocolate chips are all at the top of my favorites list.

Pumpkin Peanut Butter Chocolate Chip Bread

I was NOT disappointed!  This bread is 100% delicious.  Moist, rich & more of a cake {in my opinion} than a bread, but that’s kind of what sweet breads are, if we’re being honest.

Pumpkin Peanut Butter Chocolate Chip Bread

Now of course, I had to change up the original recipe a bit, you know, to make it “healthier”. {I can’t even really say that without chuckling to myself.  Yes, I do feel using whole grains vs. white flour & unprocessed sugars such as sucanat vs. white or brown sugar is “healthier”, but just to be clear, I still wouldn’t consider this a “health food”.} Also, I did use homemade pumpkin puree, but canned pumpkin works wonderfully too.

This bread does come out very ooey-gooey in the middle, so if you’re not a fan of that gooey-ness, be sure to bake it a bit longer to make sure it’s all set.

Pumpkin Peanut Butter Chocolate Chip Bread

Pumpkin Peanut Butter Chocolate Chip Bread
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Ingredients
  1. 1 c. pumpkin puree {homemade or canned}
  2. 2 eggs
  3. 1/2 c. peanut butter
  4. 3/4 c. sucanat
  5. 1 1/2 T pumpkin pie spice
  6. 1 t baking soda
  7. 2 c. whole wheat pastry flour
  8. 1 c. semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350*.
  2. Butter a 9x5 bread loaf pan, & then line with parchment paper {the short ends do not have to be lined}.
  3. In the bowl of a stand mixer, beat together pumpkin, eggs, peanut butter & sucanat.
  4. Stir in pumpkin pie spice, baking soda & flour.
  5. Stir in 3/4 of the chocolate chips, reserving 1/4 to sprinkle on top.
  6. Pour batter into the prepared loaf pan & sprinkle on the remaining chocolate chips.
  7. Bake for 30 minutes {add 5-8 minutes baking time if you like less ooey-gooey-ness}.
  8. Allow to cool in pan for 10 minutes before removing to a cooling rack.
  9. Enjoy!!
Adapted from Crazy for Crust
Adapted from Crazy for Crust
Our Grace Filled Life http://ourgracefilledlife.com/
Ingredient links:

 Peanut Butter

Sucanat

Whole Wheat Pastry Flour

Ghirardelli Chocolate Baking Chips

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PB Chocolate Chip Cookies

 

Quick & Easy Chocolate Bread

 

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Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}

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Creamy Parmesan Tomato Basil Soup

Soup season is here!!  One of my favorite things about Fall is making yummy, comforting soups to help chase away the chill in the air.

Surprisingly, this has become one of my most frequently made soups during “soup season”.  Growing up, I never liked tomato soup.  In fact, I don’t really remember it being served much at home.  And once I grew up, I never really tried tomato soup until I spotted a recipe for tomato soup similar to this one.  Truth be told, it was probably the parmesan {this girl loves cheese!} that caught my eye more than anything else. A few renditions later, this is what the recipe has become at our house.  

Creamy Parmesan Tomato Basil Soup

Caleb & I both enjoy it a lot.  And if you want the true secret to what makes this tomato soup divine, here it is.  You MUST, I repeat MUST, serve with grilled cheese sandwiches.  Because what’s better than cheese in your tomato soup?  Cheese served along side your already cheesy tomato soup, of course!  The grilled cheese is wonderful dipped in the soup or torn into chunks & tossed in like croutons {my personal favorite}.

Creamy Parmesan Tomato Basil Soup

Adding one more bonus point to this already stellar soup, is the fact that it’s made in the slow cooker & super easy for any night of the week.

Creamy Parmesan Tomato Basil Soup4

Put this one on the meal plan for next week.  I know we’ll be enjoying this soup MANY times this Winter.

Creamy Parmesan Tomato Basil Soup

Creamy Parmesan Tomato Basil Soup {Slow Cooker Recipe}
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Ingredients
  1. 2 - 14 oz cans tomato sauce {I use my Homemade Roasted Tomato Sauce, link below}
  2. 1 c diced celery
  3. 1 c diced carrots
  4. 1 c diced onion
  5. 4 c chicken stock {I try to use homemade when possible}
  6. 1 1/2 t dried oregano
  7. 1 1/2 T dried basil
  8. 1 bay leaf, dried
  9. 1/2 c flour {I use whole wheat}
  10. 1 - 1 1/2 c grated parmesan {I error on the side of too much :) }
  11. 1/2 c butter
  12. 2 c whole milk
  13. 1 t sea salt
  14. 1/2 t pepper
Instructions
  1. In a slow cooker, combine tomato sauce, diced vegetables, chicken stock, oregano & basil. Add bay leaf & cover. Cook on low setting 6-7 hours.
  2. About 30 minutes before serving, melt butter in a medium saucepan over low heat. Once melted, add flour & whisk constantly over the heat for 4-5 minutes. You want it thick & smooth.
  3. Remove saucepan from heat & add about 1 cup of the soup from the slow cooker. Whisk until smooth. Add 1 more cup & whisk again.
  4. Using a spoon, remove the bay leaf from the slow cooker & discard.
  5. Add the mixture from the saucepan into the slow cooker.
  6. Using an immersion blender, carefully blend soup in the slow cooker until creamy. Always make sure you keep your immersion blender submerged for your sake & your kitchen's!
  7. Stir in parmesan, milk & salt & pepper.
  8. Place lid back on slow cooker & cook on low another 30 minutes.
  9. Serve with grilled cheese sandwiches & enjoy!!
Adapted from 365 Days of Slow Cooking
Our Grace Filled Life http://ourgracefilledlife.com/

Other posts you may enjoy…

Roasted Tomato Sauce

 

Zesty Italian Chicken Sandwiches

 

Mexican Chicken Casserole


Chicken Salad

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I kind of chuckle to myself every time I make this chicken salad because I remember as a child thinking it seemed really gross every time my mom would make it.  I mean, why would anyone want to eat something with celery & nuts in it?

Well, times {& my taste buds} have changed I guess, because now I consider this one of my favorites.  In the summertime especially, I probably make this once a month, at least.  I remember the first time I made this for Caleb & he had similar sentiments as I did when I was a child. After giving it a try however, he was quickly won over & now has even requested it a few times.  The other day when I was giving him the leftover options, he even chose this over a hamburger, whoa!

Chicken SaladI’ve tried to include approximate measurements in the recipe so you have a rough idea of where to start, but this really isn’t a measure-everything kind of recipe.  I always just toss things in the bowl,  mix it up & give it a taste.  If it seems like it needs more of something, I add it.  Once you make it, you’ll see how easy it is.

We usually dish this up on a thick slice of homemade soaked wheat bread, but it’s tasty enough to be enjoyed all on it’s own too!

Chicken Salad
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Ingredients
  1. {All measurements are approximations, I never actually measure :)}
  2. 4 c. chicken, cooked & shredded
  3. 1 c. seedless grapes
  4. 1-2 medium sized apples, cored & cut into bite sized pieces
  5. 1-2 stalks celery, diced
  6. 1/2 c. pecans, chopped
  7. 1 c. mayonnaise
  8. Chives (dried or fresh), salt & pepper - to taste
Instructions
  1. Mix all ingredients in a large bowl, add more mayonnaise if needed to evenly coat the whole mixture. Taste & add more seasonings if needed. Serve immediately or chill for later serving.
  2. Enjoy!!
Our Grace Filled Life http://ourgracefilledlife.com/

Other posts you may enjoy…

Zesty Italian Chicken Sandwiches

 

Barradas

 

Mexican Chicken Casserole

 

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Savvy Southern Style | Ella Claire | Lamberts Lately


Zesty Italian Chicken Sandwiches

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Zesty Italian Chicken Sandwiches

This is a top 5 meal at our house, without a doubt.  I made an earlier version of this recipe for Caleb not long after we started dating & I’m pretty sure he’s named this as one of his favorite meals ever since.  I asked him what his favorite meal was the other day, & he said it was impossible to pick just one :).  I mentioned last week that I can’t believe I haven’t shared this recipe here yet, so I was on a mission to get this posted before I forgot.

At first glance, you may think there are some typos in the measurements for the seasonings, but I assure you, there’s not.  The seasonings are what make this meal really pop, so delish!

One of the things I love about this recipe is that it’s so versatile.  Although the majority of the time we do exactly as this recipe says, you can so easily forego the sandwiches & place over top of pasta or eat the chicken & veggie mixture entirely on it’s own.

I couldn’t help but snap some pics while whipping these up over the weekend… 

Zesty Italian Chicken Sandwiches 3

 

Zesty Italian Chicken Sandwiches 4

I even went all out & made some homemade crustry bread.  The smell of fresh baked bread is the best, mmmm.

Zesty Italian Chicken Sandwiches 5

 

Zesty Italian Chicken Sandwiches 6

 

Zesty Italian Chicken Sandwiches 7

 

Zesty Italian Chicken Sandwiches 8

 

Zesty Italian Chicken Sandwiches 9 

Zesty Italian Chicken Sandwiches
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Ingredients
  1. 1 1/2 lbs boneless chicken thighs or breasts, cut into small pieces
  2. 2-3 peppers {you can use a mix of colored bell peppers &/or sweet peppers}
  3. 1/2 red onion
  4. 1 T. olive oil
  5. 1 t sea salt
  6. 1 t pepper
  7. 1/2 t garlic salt
  8. 1 loaf crusty bread
  9. Shredded mozzarella, to taste
  10. Grated Parmesan, to taste
  11. Dried parsley, for garnishing
For the chicken marinade
  1. 1/3 c. olive oil
  2. 2 t sea salt
  3. 1 T. pepper
  4. 1 T. garlic powder
  5. 2 T. dried parsley
  6. 1 T. Italian seasoning
Instructions
  1. In a medium bowl, mix together chicken marinade & chicken that has been cut into pieces. Cover & place in fridge for a minimum of 20 minutes, up to 24 hours.
  2. Preheat oven to 320*
  3. Chop peppers & red onion into bite sized pieces & place in another medium bowl. Mix with the remaining olive oil, salt, pepper & garlic salt. Place in fridge until needed.
  4. Heat a large skillet over medium/low heat. Add chicken that has been marinating & cook through, 10-15 minutes, stirring frequently. Remove from heat & pour into a strainer.
  5. Place the skillet back on the stove over medium heat & add veggies, stirring occasionally. When veggies just start to get tender, add chicken from the strainer back into the skillet & turn heat to low.
  6. Slice crusty bread into thick slices & place on cookie sheet. Drizzle with a little olive oil & sprinkle with garlic salt. Place in oven for 3-4 minutes. Remove from oven.
  7. Top bread generously with the chicken & veggie mixture. Then top with mozzarella & parmesan cheeses to taste {we pile it on as high as we can!}. Garnish with a little parsley, if desired.
  8. Place in oven for 5 minutes. Then, turn on the broiler just long enough to melt cheeses & slightly burn the bread.
  9. Remove from oven & enjoy!!
Notes
  1. This makes 4-6 good-sized sandwiches. We prefer to make up only the sandwiches we'll eat right then & save the remaining chicken & veggie mixture for another meal.
Our Grace Filled Life http://ourgracefilledlife.com/

Other posts you may enjoy…

Barradas

 

Mexican Chicken Casserole

 

Chicken & Biscuits

 

Linking to…

While He Was Napping | Jennifer Rizzo | French Country Cottage | Common Ground | I Should Be Mopping the Floor | Young Living Oil Lady