Thursday, 6 November 2014

One-Bowl Pumpkin Gingerbread Cake

Hi, everyone! Long time no talk!

   I have been longing to get back on here but I just haven't been able to make it happen! I don't feel myself these days unless I'm cooking and taking pictures of it for 20 minutes while my family sits and waits, haha!
   Is everyone ok after Halloween, or are you all still chocolate wasted? I did super good, following all my usual precautionary steps. Don't buy anything I like, check. Leave it to the last minute, check. Keep it in the garage until Halloween, check. Keep it on a table right beside the drivers side door, so I grab 27 Jolly Ranchers as a parting gift every time I leave or get in the car...check. Wait, what?? Whoops! Those little buggers are good! Turns out I DID buy something I liked! Noted for next year, as well as a more strategic hiding place! Carry on, right????

   My theme for tonight's post is straight up easy. No fooling around, slam it all in a bowl and bake it! Good, right? My family has been eating this for breakfast and snacks all week. I have just kept it on the counter, but you could put it in the fridge if you prefer that texture better.

Short and Sweet, let's do this...

One-bowl Pumpkin Gingerbread Cake

You Need:

1 cup pumpkin puree
3/4 cup natural almond butter OR peanut butter (I used pb and you do not taste the peanut flavor)
2 TBSP honey (use more if you're not adding chocolate chips) 
2 eggs
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tsp Vanilla 
2 tsp cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp cloves 
handful of carob or chocolate chips (use good quality chocolate, dammit!!)
**pumpkin pie spice can be used in place of nutmeg and cloves, if desired
pre-heat oven to 350

Slap it all in a bowl.

Mix well with a hand mixer, until smooth. No over mixing! (whisk will work, too. Put your back into it!) Better yet, force a minion to do it!

Grease an 8x8 glass pan, pour the mix into the pan.

 Sprinkle a handful of your chosen chocolate and into the oven. Can you handle that?? Thought so!!

25-30 minutes. I thought mine was done at 25, but the middle was still gooey. Insert a toothpick in a few different spots to ensure done-ness. Shouldn't be more than 30 min, unless your oven is from roughly 1965.

Let it cool completely then cut into squares! It's so light and fluffy and moist. I will be making this all the time, and my son can take it to school if I use sunbutter. Win. 
Make it! Go!!

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