Here’s a few updates for ya:
First of all, I watched this bright and early yesterday morning and even made my husband turn off the radio in the car so I could hear it without distraction or interruption. One word for it: Amazing. Even the music gives me chills…May the Odds be Ever in Your Favor! Let’s not discuss how many times I’ve watched it already..
Also I killed a 2-inch one of these in my bathroom this morning. They are evil..pure evil. I was tipped off by the dog looking like she wanted to roll on something and luckily got it before it could cause any harm. And I want you all to know there was no screaming involved – I smashed it with Lances shoe (for some reason I never use my shoes to squish things..anyone else do this?) then moved on with my morning as if it never happened.
And I got some fun new undies to wear to the Undy 5000 on Saturday! This should be a fun little 5k race – but hopefully it’s not freezing cold on Saturday :)
Thanksgiving is next week and that normally means a phase-out of all things pumpkin, so I wanted to share this before my time was up! I think it would make a wonderful breakfast for Thanksgiving morning since it’s not too heavy (and only 190 calories per slice!) This bread comes together really quickly and has a banana bread kind of feel to it. If you want to add some extra texture to the bread I’d recommend walnuts or some cranberries – heck, both would be great! Smother it in some apple or pumpkin butter and you’ve got yourself a wonderful fall treat!
Spiced Pumpkin Bread
1 (15 oz) can pumpkin
1 cup sugar
1 tsp cinnamon
½ tsp salt
½ tsp ground nutmeg
½ tsp ground ginger
1 1/3 cups all purpose flour
2/3 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
4 tablespoons butter, melted and cooled
2 large eggs
1 tsp vanilla
Cook the pumpkin, sugar, cinnamon, salt, nutmeg, and ginger together in a medium saucepan over medium high heat, stirring constantly, until thick and shiny, 5 to 7 minutes. Set aside to cool.
Adjust oven rack to the lower middle position and heat the oven to 350 degrees. Lightly coat an 8 ½ by 4 ½ -inch loaf pan with vegetable oil spray.
Whisk the all-purpose flour, whole wheat flour, baking soda, and baking powder together in a large bowl. In a separate bowl whisk the cooled pumpkin mixture, butter, eggs and vanilla together.
Gently fold the pumpkin mixture into the flour mixture with a rubber spatula until just combined (do not over mix). The batter will be very thick.
Scrape the batter into the prepared pan and smooth the top. Bake until golden brown and a toothpick inserted into the center of the loaf comes out with just a few crumbs attached, 45-55 minutes, rotating the pan halfway through baking.
Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.
Recipe from America’s Test Kitchen Healthy Family Cookbook