Anyone who knows me knows that Fall is my favorite season and Halloween is my favorite holiday. I love everything about them, especially pumpkin! After many failed attempts to get the Pumpkin Spice Latte early at Starbucks, it finally launched, marking the official start of Fall. Clearly, the next thing I had to bake was this:
Oooohhhh…my kitchen is going to smell awe-some!
My mom made me chocolate chip pumpkin bread once, so I’m hoping this turns out just as good.
I couldn’t remember if I had all the ingredients to make my own pumpkin pie spice, and I was at a stupid store that doesn’t have a bulk section, so I just bought some. A TINY jar was $7.50! Ouch.
Please pardon the chocolate on the KitchenAid. I did a terrible job of cleaning it last time! Help me, I suck.
Mmm. It smelled so good!
Psh! This recipe is E-A-S-Y!
It was hard not to! It smelled so good! (Do not look at my messy kitchen.)
The toothpick came out clean, so I removed it. I was supposed to wait for it to cool completely before removing from the pan, but I wanted to eat it!
As you can see, it was still warm and I made it wrinkle.
They were a little under-baked, and the chocolate covered the knife after each cut. That aside, these are AWESOME, just as predicted!
I got: 24
Start time: 10:00
End time: 12:00 (2 hours)
Martha’s estimated time: 1 hour (did she account for cooling time?)
What did I learn?
- Waiting for it to cool completely is probably a good idea!
What do I need to learn?
- Why did the toothpick come out clean when the bars weren’t done? They are probably supposed to be gooey, but I don’t know about this gooey.
What else do I have to say? MAKE THESE NOW. NOW. You won’t regret it!