Easy Pumpkin Chocolate Chip Cake

Did you know it's National Pumpkin Day? I love celebrating all things pumpkin, so I just had to share this super easy Pumpkin Chocolate Chip Cake.

I've recently started being a nanny two days a week for the most adorable ten-month old baby boy. His parents are wonderful people, so it's really been a blessing for all of us to meet and start this relationship. I'd forgotten how amazing babies are and how much work they are. But I love doing this and the baby is one of the sweetest little guys I've ever met.

And all this brings me back to this yummy cake. I bake all the time, for blog posts, for family birthdays and all kinds of occasions. I really love baking. But I've been busy this last week and haven't baked anything.

Yesterday before my grandchildren left for school, they asked me if I could bake them a treat. I'm happy to be a Nana that bakes, so of course I said yes. I normally always bake from scratch now, but remembered I had this yummy, time-saving recipe.

It calls for a box of yellow cake mix, canned pumpkin, and a can of ready-made frosting. From start to finish, it only takes about 40 minutes. Bake it in a 13x9 inch baking pan and it makes about 12 servings, depending on the size of your slices.

My grandchildren loved it and so did the rest of my family. It's perfect if you need a quick dessert on short notice, or a great afterschool snack cake.

Recipe for Easy Pumpkin Chocolate Chip Cake

Ingredients:

1 package of yellow cake mix (about 15 ounces)

1 can (15 ounces) solid-pack pumpkin

2 eggs

1/2 cup water

2 teaspoons pumpkin pie spice

3/4 cups mini chocolate chips, divided

1/2 cup chopped pecans

1 container ready-made cream cheese frosting

Directions:

Preheat oven to 350 degrees. Grease a 13x9 inch metal baking pan and line with parchment paper.

Beat cake mix, pumpkin, eggs, water, and pumpkin pie spice in a large bowl with electric mixer 2 minutes, or until well blended. Stir in 1/2 cup chocolate chips and pecans. Spread batter in prepared pan.

Bake 25 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan completely, then frost cake with frosting and sprinkle with remaining chocolate chips.

-Post by Patricia



Walnut Chocolate Chip Cookie Recipe

Seattle has been living up to it's rainy reputation for the last few days. I love living here, and I really do love the rain, but even I can get a little down when it just goes on for days.

But one thing that always makes me feel better is getting in the kitchen and baking up something for my family to enjoy. Cookies are always welcome, and when my grandchildren get home from a long day at school, it's always a nice surprise for them.

I love being a Nana who bakes treats, and hopefully that is something they will always remember about me.

My granddaughter Ashley is only four but she is already my baking buddy in the kitchen. When we get ready to bake something, she'll ask if we need brown sugar, baking powder, the spatula? She makes me laugh because she's already familiar with what we need for baking.

And Ashley did help me with this very easy and delicious recipe for these cookies. They are soft and chewy, and filled with milk chocolate and chopped walnuts. If you don't want nuts in your cookies, you can leave them out, but they do add so much flavor.

These are the perfect cookies for a milk and cookies kind of afterschool snack. But grownups love them too!!

Recipe for Walnut Chocolate Chip Cookies

Ingredients:

• 1 cup butter, softened
• 1 cup brown sugar, packed
• ⅔ cup sugar
• 2 eggs, large
• 2 teaspoons vanilla extract
• 1½ teaspoons baking soda
• 2¾ cups flour
• 11.5 ounces milk chocolate chips
• 1 cup walnuts, chopped

 

Directions:

 

1. Preheat oven to 350 degrees.
2. Beat butter, brown sugar, and sugar with hand mixer on medium speed for 2 minutes until mixture is very fluffy and turns lighter in color
3. Beat in eggs, vanilla, and baking soda for 1 minute on low speed. Scrape the sides of bowl as needed.
4. Gradually mix in flour just until blended. Stir in chocolate chips and walnuts.
5. Drop by rounded tablespoon onto parchment lined baking sheet. Bake until golden around the edges - about 11 to 13 minutes.
6. Cool on cookie sheet for 2 minutes then transfer to a wire rack to cool.

Makes about 30 cookies.