My Sweet Tooth

Those that know me at all know that I typically eat a pretty healthy diet. I do a lot of baking, and rarely do I actually follow the recipe. I substitute whole wheat flour for white flour; I use honey instead of refined sugar; I throw in fruits and veggies; I use applesauce instead of eggs; I cut the fat in half with chia gel. It all sounds rather questionable, but the results are almost always delicious. So, for the most part, when we are craving a sweet indulgence, I turn to one of my standby baked goods, and the sweet tooth is satisfied.

Now the other side of the coin…while many of my friends think that I eat healthy, all the time, I absolutely have some unhealthy indulgences. The bags of Halloween candy that keep calling my name all day, for example (this is my yearly self reminder why I don’t keep candy in the house!). But here are few of my other favorites….

These Simply cookies from Pilsbury are admittedly a regular in my grocery cart. They’re like all the other pre-made cookies, just bake and eat, but they just have real ingredients…one of my favorite after-the-kids-are-in-bed treats.

Nerds! Yum. I get the giant sized box from CVS when the craving hits, and eat them until my tongue hurts. Sad, but true.

This is a big one for me.Their grossly over-sweetened coffee, donuts, and coffee-type beverages are one of my favorite regulars.

And, now, the best for last. Every Fall I bake batch after batch of this Chocolate Chip Pumpkin Bread. We eat some, we pass loaves on to loved ones, we freeze them. This is one of my only recipes that never get’s a healthy make-over. It is sooo amazingly good as-is, I let it go, and allow this to be a delicious treat for the whole family.

Chocolate Chip Pumpkin Bread
(makes 3 loaves)

3 c sugar

15 oz pumpkin puree

1 c vegetable oil

2/3 c water

4 eggs

3 1/2 c flour

1 T cinnamon

1 T nutmeg

2 tsp baking soda

1 1/2 tsp salt

1 c semi-sweet chocolate chips

1. Grease and flour (3) THREE – 9×5 loaf pans.

2. In a bowl, combine sugar, pumpkin, oil, water, and eggs until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips.

3. Pour batter in loaf pans, filling each about halfway.

4. Bake at 350° for 1 hour, or until a knife comes out clean.

*A large can of pumpkin puree is about 26 ounces…not quite double what the recipe calls for, but I usually just use the whole can and double everything else, for a total of 6 loaves of bread.*


4 Comments Add yours

  1. Christina says:

    I successfully made this recipe Miles’ allergen (he can eat eggs) & gluten-free.

    For chocolate chips, I used Enjoy Life’s chocolate chips (they are free from all top EIGHT allergens).

    For the Flour, I used Bob’s Red Mill Gluten Free Baking Flour. It does NOT contain nut flours but there is a change of processing cross-contamination with nut flours. SAME amount of flour.

    For the gluten, I used 1 teaspoon of Xanthum Gum.

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