Tasty Tuesday

I'm loving the fall weather! Here's a great pumpkin dessert. There's obviously better for you than regular chocolate chip bars because they contain a vegetable, right?

Pumpkin Chocolate Chip Bars

2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1 package (12 ounces) semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, and salt; set aside.

2. With a stand or electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Add pumpkin puree and mix well. The mixture will look somewhat curdled. Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

3. Spread batter evenly in prepared pan. Bake bars for 35-40 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached.

4. Cool bars completely in pan. Cut into squares and serve.

These carrot "fries" were a great side with quesadillas. They almost tasted like sweet potatoes.

Oven Baked Carrot Fries

Ingredients

• 6 whole Large Carrots
• 2 Tablespoons Olive Oil
• ½ teaspoons Celtic Sea Salt

Preparation Instructions

Cut each carrot into 2-inch long sections. Cut each section into thin sticks.

In a large bowl toss carrot sticks with olive oil and salt. Spread out carrot sticks on a parchment paper-lined baking sheet.

Bake at 425° for 18-22 minutes until carrots are browned.

I was craving a dessert the other night after I taught water aerobics. This quick pudding fit the bill. Make sure to make it in a mug so you can eat it warm.

Microwave Chocolate Pudding for One

Ingredients

• 1/2 cup milk ( I use 1%)
• 1 1/2 teaspoons cornstarch
• 1 pinch salt
• 1/4 cup chocolate chips

Directions

1. Mix together milk, salt and cornstarch in microwave safe bowl.
2. Stir in chocolate chips.
3. Put in microwave uncovered for 40 seconds on HIGH.
4. Stir until chips are well melted& blended.
5. Heat another 30 seconds.
6. Keep a close eye on it so it doesn't bubble over.
7. At this point if it has not thickened, (will depend on wattage of microwave) keep going for 20 seconds intervals, stirring between each one until thickened.
8. Do keep an eye on it at all times.
9. Eat it right away (which is the way I like it) or let it cool.