Monday, November 30, 2009
Oh Christmas Tree!
Sunday, November 29, 2009
Happy Thanksgiving
Wednesday, November 25, 2009
Baby Shower
Monday, November 23, 2009
Three Months!
Friday, November 20, 2009
Naptime
Wednesday, November 18, 2009
My attempt at fall pictures
Friday, November 13, 2009
What we've been up to
Tuesday, November 10, 2009
Tyrel
Chocolate Swirl Pumpkin Gingerbread Cake
6 oz. (1/2 bag) of semi-sweet chocolate chips
2 cups flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/2 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup molasses
1/2 cup pumpkin puree
1/2 cup boiling water
Whipped cream, for serving
Set oven to 350 degrees. Spray a 9x13 inch pan with non-stick spray and set aside. Melt chocolate chips in microwave.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, ginger and salt. Whisk and set aside. In a large bowl, combine the sugar and butter and beat until light and fluffy. Add eggs and mix until incorporated. Stir in molasses and pumpkin. Finally, stir in the boiling water.
Pour half the batter into the prepared pan. Blob half the chocolate in a swirl pattern. Pour on the remaining batter and then top with the remaining chocolate. Run a butter knife through the batter to better swirl the chocolate, but not until fully incorporated.
Bake for 30-40 minutes or until an inserted toothpick comes out clean. Serve with a dollop of whipped cream.