Pumpkin Bread with a Cream Cheese Ribbon

 

Autumn Welcome to my patio! 

It was a nice day to enjoy some pumpkin bread and some vanilla cinnamon tea from Trader's Joe.  I'd better enjoy the time outside before the weather turns bad.

My masked pumpkin guy is atop my old scale.

 

 

The tea cosy is keeping my tea nice and warm for me. I made this one several  years ago from this vintage-like print. 

 

 My teacup is a Grace's Teaware piece.

Yield: 2 large loaves + 1 mini loaf

Author: Kitty

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Pumpkin Bread with a Cream Cheese Ribbon

This bread has a surprise hidden in the middle. You can use the cream cheese filling in other bread as well.

Ingredients

Pumpkin Bread

• 3 and 1/3 cup flour
• 4 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 and 1/2 teaspoons salt
• 2 and 2/3 cups sugar
• 2/3 cup oil
• 4 eggs
• 1 can pumpkin (not pumpkin pie filling)
  
• 2/3 cup water
• 1/2 cup chopped pecans, optional

Cream Cheese Filling

• 8 oz. cream cheese, softened
• 6 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla

Instructions

For the bread

1. Sift together flour, pumpkin pie spice, soda, powder and salt.  I like to use a whisk instead of sifting.  Set aside.
2. Beat together  sugar and oil.  Add eggs, one at a time.  Beat in pumpkin.
3. Add dry ingredients alternately with water, to the sugar mixture.  Stir in pecans, if using.
4. Spoon half the batter into two greased 9 x 5" pans and 1 mini loaf.   Spoon a layer of filling over each.  Finish off with the rest of the batter.  You may have extra filling which you can use in brownies, or other quick breads. 
5. Bake at 350 degrees for mini loaf, and about 45 minutes for the large loaves, or until tester comes out clean. 

Cream Cheese Filling

1. Mix cream cheese and sugar until smooth and creamy.   Add egg and vanilla and beat well.  Store any extra filling in the fridge .  Keeps several weeks.

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Pepper Soup

Won't you join me for a bowl of my newest favorite soup (I do have several favorites!)?  This soup is so quick and easy and is a bowl of comfort.

My granddaughter Cissy, who is my baking and tea drinking buddy,  had a day of school and joined me for lunch and tea.  What a joy it was to have her.  She tried the Red Apple Harvest tea, but still prefers her favorite vanilla chai with whipped cream on top, which she had later.

She also tried the fluffy caramel dip and enjoyed that.  She's so fun to have, and although we didn't bake, we dip manage to play several games of Uno.

Yield: About 6 bowls

Author: Kitty, but recipe is adapted from The Farm Stand

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Pepper Soup

This soup is a new favorite. It's quick and easy and perfect for Fall/Winter. I hope you'll try it!

Ingredients

• 1 lb. ground beef or Italian sausage
  
• 1 yellow bell pepper, chopped into bite size pieces
• 1 red or orange bell pepper, chopped into bite size pieces
• 2 tablespoons brown sugar
• 1 can Ro-Tel tomatoes
• 1 (14.5 oz.) can diced tomatoes
• 1 (6 oz.) box Uncle Ben's Long Grain and Wild Rice
• 1 (48 oz.) beef broth (I use 1 teaspoon of Better Than Bouillon Roasted Beef Base per each cup of water)

Instructions

1. In a large pot, cook the ground beef.  Add peppers and remaining ingredients, including the seasoning packet from the rice.  Bring to a boil and then simmer for 25-30 minutes.
2. I like to sprinkle some shredded cheese on top!

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 Meal Plan Monday

Fluffy Caramel Apple Dip

It's a pretty Fall day here in Texas and I'm having some crisp Gala apples with some fluffy caramel dip.  My glass plate is shaped like an apple and came from my sister.  This dip is so yummy!!  The recipe is from my long time blogging friend, Marsha, at The Better Baker.

 

I thought I'd use my Rose Chintz teacup, by Johnson Brothers.  I love all Johnson Brothers patterns!

I saw this Red Apple Harvest tea by the Republic of Tea, in the grocery store.  I love trying new flavors.

Isn't the color of the tea so vibrant??!!  It matches the apple slices.  It's really good iced, too.  I enjoyed sipping it out on my patio, and St. Francis kept me company!

I've been getting to attend my sweet grandchildren's events.  Top left is Ella, and Avery in the middle, and then Cissy on the bottom.  Top right is Caiden #45, Riley #92, and Cissy at the bottom.

Little Hayden had her 3rd birthday party!  I was able to get a  picture with my four kids, and then all the grandchildren had a picture together, except for Connor,who is in the Marines. 

Author: Kitty, but recipe is from Marsha at thebetterbaker.blogspot.com

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Fluffy Caramel Apple Dip

This is the perfect Fall dip to serve with some crisp apples!

Ingredients

• 1- 8 ounce package cream cheese, softened (I used lite)
• 1/4 cup caramel ice cream topping
• 1/4 cup brown sugar, optional (I didn't use)
• 1 teaspoon vanilla
• 3/4-1 cup marshmallow fluff

Instructions

1. Beat the cream cheese, caramel topping , and brown sugar (if using), and vanilla with a hand held mixer, until smooth.
2. Add the marshmallow fluff and beat until creamy.
3. Cover and refrigerate.
4. You can garnish with chopped peanuts, or toffee bits, if desired.

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Meal Plan Monday

Apple Crisp

Let's enjoy some delicious apple crisp on this beautiful Fall day!  I'm using my Sadler Brown Betty teapot and my late beloved mom's picnic tablecloth. 

 

I always like getting out my apple candle in the Fall and put it on an upside down teacup and then the saucer to hold the candle. 

This is another favorite Fall teacup, which is Johnson Brothers Harvest Time.   I am having some Holiday Apple Frost Tea from my friend, Joy. 

Yield: 6

Author: Kitty, but recipe is from Debbie at www.mountainbreaths.com/

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Apple Crisp

 

 

 This recipe is from my friend Debbie, who recently shared it with me.

                Thanks, Debbie!  It's a perfect Fall dessert.

Ingredients

• 4 cups sliced tart apples (about 4 medium)
• 2/3 -3/4 cup brown sugar
• 1/2 cup flour
• 1/2 cup oats
• 3/4 teaspoon cinnamon
• 3/4 teaspoon nutmeg
• 1/3 cup butter, softened

Instructions

1. Heat oven to 375 degrees.
2. Arrange apples in greased  8x8" square pan.
3. Mix remaining ingredients together and sprinkle over the apples.
4. Bake until topping is a golden brown and apples are tender, about 30 minutes (mine took 55 minutes). 
5. Serve warm with ice cream, cream,  or whipped cream.

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Thank you for your visit!  xo

I am sharing this with:

Keep In Touch

Full Plate

All About Home with Debra

All About Home with Amber

Love Your Creativity Link Party

Meal Plan Monday