Germania Today | Winter 2019

pumpkin Chocolate chip






Ingredients: 8 oz. canned pumpkin puree 2 eggs 1/2 cup vegetable oil 1/3 cup water

Ingredients: 2 fresh jalapeños, de-seeded

1/3 cup fresh cilantro 1/2 cup mayonnaise

1 1/2 cups sugar 1 3/4 cups flour 1 tsp baking soda 3/4 tsp salt

1/2 cup sour cream 1/2 cup buttermilk 1/3 cup salsa verde (green sauce) 1/2 tsp garlic powder 1/4 tsp onion powder 1/4 tsp salt, plus more to taste Black pepper, to taste Instructions: 1. In a blender or food processor, pulse the jalapeños until finely minced. 2. Add cilantro and pulse until chopped. 3. Add remaining ingredients and blend until mixture is smooth and completely puréed. Taste dip and add more salt and pepper if necessary. 4. Cover and refrigerate for at least four hours, preferably longer. Can be served with tortilla chips or vegetables. Adapted from Five Heart Home® copycat-recipe/

1/2 tsp ground cinnamon 1/2 tsp ground nutmeg

1/4 tsp ground cloves 1 pinch ground ginger 1 cup semisweet chocolate chips

Instructions: 1. Preheat oven to 350° F. Grease a 7x3 loaf pan with oil spray or line with parchment paper. 2. Mix together pumpkin puree, eggs, oil, water, and sugar until well blended. 3. In a separate bowl, add the rest of the ingredients except for the chocolate chips and whisk together. 4. Pour into prepared loaf pan. 5. Stir the chocolate chips into the batter. 6. Bake for 55-60 minutes or until a toothpick comes out clean. Adapted from Dinner, then Dessert, Inc.®

Winter 2019 | 11

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