For the start of October, I had to share a pumpkin recipe. I wrote down in my cooking notebook the recipe for these pumpkinchocolate chip oatmeal cookies since August, I was just waiting for the perfect moment to make them, without looking like a desperate person waiting for the pumpkin season to begin
(Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
As soon as my friend Mena had the idea of making a sweet brioche pumpkin couronne, my taste buds started tantalizing straight away as I love the flavour and colour that pumpkin gives to food and specially sweet breads
Okay, so can we start talking about the best dang pumpkin bread you’re ever gonna meet. Pumpkin bread and banana bread collide with tons of gooey chocolate into one killer loaf that you’re not gonna be able to get enough of this fall
Stir in chocolate chips. Add pumpkin and bananas, mix well, approximately 1 to 2 minutes. Add remaining ingredients, except chocolate chips,mix until just moistened, approximately 1 minute. * 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each of nutmeg and cloves can be substituted for 1 1/2 teaspoons pumpkin pie spice. 1 cup pumpkin, cooked or canned. 1 1/2 teaspoons pumpkin pie spice. 1/2 cup semi-sweet chocolate chips, miniature or canned
Let’s get this party started, shall we. If you’d like to join the fun, all you have to do is create a delicious treat using the two ingredients (pumpkin and chocolate during the month of October) and blog about it until the end of the month
Combine the flour, cocoa powder, cream of tartar, baking soda and salt together and set aside. Actually the pumpkin spice goes really well with the chocolate, but you can make them with our without the kisses- either way, you’ll love them