King Cake

It's not Fat Tuesday in our house without slicing into a delicious King Cake.  Living in Wyoming you can't just run to Kroger and grab one from the bakery.  First of all, there is not a Kroger in these parts.  Second, they have probably never even heard of a King Cake, or country ham for that matter, but we will save that discussion for another post!  As a result I have had to suck it up and make my own in order for us to continue with our favorite Fat Tuesday tradition.  I have to give credit to Homemade by Holman for sharing this delicious recipe.  Happy Mardi Gras everyone!  Enjoy!

Dough:

1/2 cup half and half

2 TBsp butter

1 package active dry yeast

1/3 cup warm water 

1/4 cup sugar

1 egg

3/4 tsp salt

1/4 tsp nutmeg
2 3/4 cups all purpose flour plus more for rolling
Zest of 1 lemon

Scald half and half over medium heat, remove from heat and add butter.  While mixture cools, stir together warm water, yeast and 1 TBsp of the sugar in bowl of a stand mixer and let stand until foamy.  When half and half mixture is cooled, add to yeast mixture.  Add remaining sugar and egg and beat until well incorporated.  Add salt, nutmeg and flour one cup at a time.  Stir in lemon zest and switch to dough hook attachment.  Knead with dough hook for about 5-7 minutes until dough is smooth and elastic.  It will still be fairly sticky.  Oil a deep bowl and transfer dough to bowl, cover with plastic wrap and set in a warm place to rise for about 1 1/2 to 2 hours until doubled in size.  

Filling:

3/4 cup brown sugar

1 TBsp cinnamon

1/4 cup flour
1/4 cup melted butter
2 TBsp bourbon ( I used Woodford Reserve)
1/2 cup raisins

Combine bourbon and raisins in a small bowl and set aside.  Mix together brown sugar, cinnamon and flour and then stir in melted butter.  

Punch down dough and turn out onto a heavily floured surface.  Roll dough out into a large rectangle about 12x16 inches.  Line a large baking sheet with parchment paper.  Spread filling mixture over dough in a thin layer leaving about a one inch edge free around the whole rectangle.  Drain raisins and sprinkle over filling.  Begin rolling dough like a jelly roll from the wide edge.  Roll tightly and transfer to baking sheet.  Form dough into an oval, seam side down and pinch edges to seal.  Using cooking scissors, cut slices into top of dough about every two inches approximately 1/3 of the way through dough.  Cover with a towel and let rise an additional 45 minutes in a warm place.

Preheat oven to 375 degrees and bake approximately 30 minutes until golden brown.  

Icing:

2 cups powdered sugar

2 TBsp lemon juice

2 TBsp half and half

3/4 cup granulated sugar

Food coloring in green, yellow and purple

Whisk together powdered sugar, lemon juice and half and half until smooth.  Pour over cooled king cake.

In a small bowl, combine 1/4 cup sugar and a couple drops of yellow food coloring and stir together.  Transfer to a small bowl or plate.  Add 1/4 cup sugar and a couple drops of green food coloring and stir together.  Transfer to a small bowl or plate.  Add last cup of sugar and purple food coloring and stir to combine.  Sprinkle sugar over icing as desired.

King Cake

Candy Bar Popcorn

Four kids equals a ton of Halloween candy, so for dessert tonight I decided to put some of that candy to use and created some candy bar popcorn! We have such a variety of candy I mixed it up a bit and used milky way, snickers and twix. It should go great with an after dinner movie, if I can keep my hands out of it long enough to set! Yummo!

What you'll need:
1 bag of microwave popcorn
8-10 pieces of miniature candy bars
1/2 cup of peanut butter
1/3 cup of granulated sugar
1/2 cup honey
1/2 tsp vanilla
1/2 cup chocolate chips (I used white chocolate)
Kosher salt to taste

Heat the peanut butter, honey, sugar and vanilla on the stove until smooth. Pour the mixture over the popped popcorn in a bowl and mix carefully with a spoon. Chop up the candy bars and add to the popcorn mixture. Pour the mixture out onto a wax paper lined pan. Lightly sprinkle with salt. Melt the chocolate chips and drizzle over the mixture. Let sit until the chocolate hardens and then enjoy!

Candy Bar Popcorn

Caramel Apple Bites

Since the hubby and I are going out to dinner and a movie tonight, I thought I would do a little dessert for the boys to have after their dinner of baked pork chops, roasted asparagus and steamed carrots. Now that I realize how delish their dinner sounds I may be second guessing going out to dinner...roasted asparagus, yum! I had an apple that looked a little bruised, so after slicing it I dipped each piece into some melted caramel and made my sweet darlings some Caramel Apple Bites! Cute, easier to eat and a lot less messy than an entire Caramel Apple!

Caramel Apple Bites

Thanksgiving ~ The Menu

I can't believe tomorrow is Thanksgiving!  And I have yet to prep or bake anything!  Actually, now that I am sitting down and thinking about it, did my husband transfer the turkey to the refrigerator from the freezer earlier this week? (we have a fridge in the garage that I don't regularly look in) Hang on, now I've got to go check... He did, but it is frozen solid!! Now what?  Okay, I will deal with this in a minute.  I have had major epigastric and back pain since Sunday, which worsens when I eat, so I am guessing gallbladder.  I have an ultrasound scheduled for Tuesday, which won't get here soon enough.  For now, very bland diet and a lot of praying that it goes away.  My plan for today is not to eat at all so that I feel like at least baking my pies.  The husband can do the rest.  Wish us luck!

This year our menu is pretty basic.  #1. I'm not feeling great.  #2. It's just us.  Since we just moved to Wyoming we don't even want to think about driving the long distance to KY and don't really feel like forking out several grand for all six of us to fly, so we are staying put, but desperately missing our friends and family.

So, on to the menu:
Turkey. The husband is in charge of this and that poor bird is going to be insanely buttered and injected.  Poor guy...but I'm sure he will taste amazing!
Dressing.  I am using a new recipe this year from Paula Dean.  We shall see!
Green Bean Casserole.  A classic.  The one I learned to make at a young age thanks to my Aunt Sheila.
Mac and Cheese w/a cracker topping.  A must in our house.  Note to self: Get the recipe from my mother-in-law.
Whipped sweet potatoes with a toasted marshmallow topping.  Yum!
Homemade cranberry sauce.  Not out of a can this year folks.  I'm making the real deal!
Homemade yeast rolls.  My husband's cousin Amy just gave me the recipe this week.  They look amazing and I can't wait to try these!

Now, on to the desserts!
Pumpkin Pie ~ I am using a recipe from King Arthur Flour.

photo courtesy of kingarthurflour.com

Apple Upside-Down Cake ~ Recipe also from King Arthur Flour.

photo courtesy of kingarthurflour.com

Crisp Coconut and Chocolate Pie ~ Recipe from Martha Stewart's Collection.

photo courtesy of styleathome.com

I hope all of you, friends, family and loyal readers, have a Ridiculously Delicious Thanksgiving.  May God Bless each and every one of you!

Happy Thanksgiving! ~ The McKnight Family

Thanksgiving ~ The Menu

Crock Pot Apple Butter

Yes, it is AMAZING! This was my first attempt at making Apple Butter and I just felt so domesticated once I had finished it, not to mention my house smelled absolutely fantastic for the entire day!  The recipe I used was adapted from Crystal, at Money Saving Mom and not only did she share an amazing recipe, but also free printable labels for your containers.  So, don't forget to jump over there when your done and print those off!

The most time consuming part of this process was peeling and coring the apples.  Luckily my husband jumped in to core and cut the apples as I was peeling them, so this greatly sped up the process.  So, if you have an extra set of hands around, grab them and have them join in on the fun!  Plus, my philosophy is, if the recipe flops, and you had a helper, you can always put the blame on them!! Just kidding!  ;)

So here we go!

PRINTABLE VERSION
The ingredients:

• 6 pounds of large Red Delicious Apples, however any type will work.
• 3 Tablespoons vanilla extract.  
• 2 cups brown sugar
• 1 teaspoon ground cloves
• 3 teaspoons cinnamon 

Making it:
Peel, core, and slice apples in fourths. Put them in the crockpot with the vanilla and cook on low for 6-8 hours. Stir every few hours. Once apples are very, very tender, mash with a potato masher and stir in sugar and spices. Cook on low for another 5-6 hours, stirring occasionally.

Cool and pour into jars or an airtight container. Store in the refrigerator.

Crock Pot Apple Butter

Ghirardelli Milk Chocolate Chip Cookies

These are some pretty fantastic cookies.  I really enjoy trying out new recipes I find on the back of products, which is where I found this recipe, on the package of some Ghirardelli Premium Baking Chips.

The only thing I changed up was instead of two cups of the Milk Chocolate Chips I used one cup of the Milk Chocolate and one cup of some white chocolate chips I had on hand that needed to be used.  The combo of the white and milk chocolate was pretty yumtastic...just ask my kids!

PRINTABLE VERSION
the yummies:
2 1/4 cups unsifted flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 tsp vanilla extract
2 eggs
2 cups Ghirardelli Milk Chocolate Chips
1 cup chopped walnuts or pecans (optional)

directions:
1.  Preheat oven to 375 degrees F.
2.  Stir flour with baking soda and salt; set aside.
3.  Beat butter with sugar and brown sugar at medium speed until creamy.
4.  Add vanilla and eggs, one at a time, mixing on low speed until incorporated.
5.  Gradually blend dry mixture into cream mixture. Stir in chocolate chips and nuts (if desired).
6.  Drop by tablespoons onto greased cookie sheets.
7.  Bake for 9-11 minutes or until golden brown.

Ghirardelli Milk Chocolate Chip Cookies

Rocky Road Brownies

Little Jaxon and I went grocery shopping yesterday at Wal-mart and before I knew it we were strolling down the Halloween Candy Aisle.  Isn't it funny how those shopping carts seem to have magnets on them and just steer themselves? I grabbed some Halloween fruit snacks and that is when the package of Hershey's miniatures caught my eye.  Actually, the bag I saw was flipped over and the recipe on the back is what I noticed.  "EASY ROCKY ROAD BROWNIES".  Needless to say, miniature marshmallows, pecan pieces  and brownie mix found their way onto my shopping list.  I don't even know words to describe how sinfully delicious these brownies are.

PRINTABLE VERSION

the stuff to get:

11 oz bag of Hershey's Miniatures

2 1/2 cups miniature marshmallows

1 cup chopped nuts

1 package (13 x 9 size) brownie mix

how to make them:

1.  Heat oven to 350 degrees F.  Cut each Hershey's miniatures Chocolate Bars into about 8 pieces.  Stir together marshmallows, chocolate bar pieces and nuts; set aside.

2.  prepare brownie mix according to directions.  Bake brownies 2 minutes LESS than recommended baking time; take pan out of oven and sprinkle marshmallow mixture over brownie surface.  Continue baking 3 minutes or until marshmallows are puffed and lightly browned.  COOL COMPLETELY in pan on wire rack.  Using wet knife, cut into squares.  Makes 3 dozen.

the chocolate bars. YUM!

cut each bar into 8 pieces

add marshmallows

add pecan pieces

bake and enjoy!

Rocky Road Brownies

Nutella Pizza

If you're friends with me on Facebook, or you follow my blogs, you know all about my recent obsession with Nutella.  To quote Julie Powell, "Yum!"  It really is quite ridiculous because I do find myself eating it on everything.  Toast, homemade breads, on strawberries, with bananas....just right off the spoon.  Did I actually admit to that?  Actually, as I am reading what I am typing it sounds like I might be going a little overboard with my Nutella consumption and it possibly may be one of the contributing factors to my jeans being just a little too tight here lately.  Hmmmm.....

Now that you know all the background info, I am sure you can ONLY imagine the pure joy I felt when I ran across the idea for Nutella Pizza.  Thank you, THANK YOU Katerina, from Diethood , for posting this fabulous recipe!

It really is so simple to make and it will be gone before you know it.....

PRINTABLE VERSION
the basics:
your favorite pizza dough
1/2 cup of Nutella (or as much as you want!)
white chocolate chips
hazelnuts (I used almonds because that's what I had in my pantry)

making it:
1.  prepare your pizza dough and spread it as thin as you possibly can.
2.  put it on your baking sheet and bake at 400 for 10 minutes (or what your pizza dough instructions recommend)
3.  When the crust is baked, take it out of the oven and spread the Nutella over the crust and top with nuts and chocolate chips.
4.  Place back in the oven and bake for 5 more minutes.  (if you want the chips to melt, then crush them before placing them on the pizza)
5.  After five minutes take back out of the oven and let cool for a few minutes before slicing.

There you have it, Chocolate Pizza.  Try it, you'll love it!!

Nutella Pizza

Slow Cooker Chocolate Cake

PRINT THIS RECIPE

Ingredients:

1 pkg. two layer chocolate cake mix

3 oz. pkg. instant chocolate pudding mix

4 eggs

1 cup water

2 cups sour cream

3/4 cup vegetable oil

3/4 cup semisweet chocolate chips

1/4 cup milk chocolate chips

Preparation:

Spray a 4 quart crockpot with non-stick cooking spray and set aside. In a large bowl, combine the cake mix and pudding mix. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth. Add to the dry ingredients and beat well. Stir in the chocolate chips.

Pour into crockpot. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger. 8-10 servings

This is a brilliant way to have dessert waiting on you when you get home after a long day.  I actually have made this before on a Sunday afternoon and cut the time in half, cooking it on high.  This warm cake topped with ice cream is absolutely amazing. 

Slow Cooker Chocolate Cake

S'mores Brownies

Heaven is the best word I can think of to describe these brownies....

I was entering a picture into a S'mores contest when I stumbled across a picture of some S'mores Brownies. After looking at all the pictures everyone had posted of their deliciously delicious creations I had no choice but to run to the store and pick up everything I needed to satisfy my sudden craving for S'mores. These are so easy and so delicious that they did not even last one night at our house.

PRINT THIS RECIPE
This is what I did:
I took about 7 graham crackers and broke them into squares to line the pan completely.

Then, I mixed together my box of brownie mix and poured that mixture on top of my graham crackers.

Then you bake the brownies according to the directions on the box, which is usually at 350 degrees for 25 minutes.

When the brownies are done removed from oven and top with miniature marshmallows and place back in the oven just long enough to toast the top of the mallows.  This only takes a few seconds so be sure not to walk away and forget about them!

Slice and enjoy this amazingly delicious treat.  I promise, you won't be disappointed.

S'mores Brownies

Firecracker Cupcakes!

Happy Memorial Day!

Firecracker Cupcakes!

Cocoa Banana Bars

cocoa banana bars...yum!

these were more cake-like than i expected them to be. however, i waited for them to completely cool and they sliced very nicely into beautifully shaped bars. the kids loved their after school snack so much, they kept sneaking into the kitchen for seconds...and thirds....

PRINTABLE VERSION
what you need:
1/2 cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups mashed bananas
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder
1/2 cup chocolate chips
chopped walnuts (optional)

how to make them:
1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2.Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
3.Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined. Stir in the chocolate chips and walnuts.
4.Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
5.Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

Enjoy!

Cocoa Banana Bars

Strawberry Cake

this strawberry cake is Fabulous! I made this cake, for the first time, to serve at church and it got wonderful reviews.  I did, however, tweak the recipe a bit.  I used a bunt pan instead of the 'three round pans' and I also did not use the icing in the recipe.  Instead I used a store bought cream cheese icing, scooped some out into a bowl, softened it for about 8 seconds in the microwave and mixed in some smashed strawberries to make a drizzle. 

*I used fresh strawberries instead of frozen.

**please note if you use a bunt pan as I did, you will need to increase the cook time of the cake to about ONE HOUR or until a toothpick inserted into the cake comes out clean.   

Ingredients:
1 (3 ounce) package strawberry flavored gelatin
1/2 cup cold water
1 (18.25 ounce) package white cake mix
4 eggs
1 cup vegetable oil
3 tablespoons all-purpose flour
1 (10 ounce) package frozen strawberries, thawed *(I used fresh strawberries)
6 tablespoons butter
2 cups confectioners' sugar

Directions:
1.Preheat the oven to 325 degrees F (165 degrees C). **Grease and flour three 9 inch round cake pans.
2.In a large bowl, dissolve the gelatin in cold water; stir in the cake mix, eggs, vegetable oil, flour and 1/2 of the strawberries. Beat for 5 minutes on the medium speed of an electric mixer. Divide the batter evenly between the prepared cake pans.
3.**Bake for 30 to 35 minutes in the preheated oven, or until the layers spring back when lightly pressed in the center. Cool cakes in the pans on wire racks.

I did not use this frosting...but this is the suggested frosting to use when making the layered cake.  I will try this frosting the next time.
4.To Make Frosting: Cream the butter, sugar and the remaining half of the strawberries in a medium bowl until light and fluffy, adding additional confectioners' sugar if needed for a spreadable consistency. Spread the frosting between layers and over the top and sides of cake.

I hope you enjoy this strawberry cake as much as we did. 

Strawberry Cake

Banana Nut Bread

i'm always on the look out for new banana nut bread recipes. tried this one and loved it! secret ingredient: cornflakes cereal! i blogged this recipe at Bright Copper Kettles this morning.  Check out the site and grab this banana nut bread recipe, you're sure to love it!

Banana Nut Bread

Chocolate Chip Muffins

i was a guest blogger today on Bright Copper Kettles and shared my recipe for these ridiculously delicious chocolate chip muffins.  Head on over there and check it out.  Try them...you'll love 'em! :)

Chocolate Chip Muffins

Caramel Apple Cake

this is must try.  it is beyond ridiculously delicious!



ingredients:
1 package yellow cake mix
1 package (4 serving size) Vanilla or French Vanilla flavor instant pudding and pie filling
ground cinnamon to taste (optional)
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith Apples, peeled and coarsely chopped
20 Kraft Caramels, unwrapped
3 tablespoons milk

how to make it:
pre-heat oven to 350 degrees F.  Grease and flour 12-cup fluted tube pan or 10-inch tube pan.  Beat cake mix, dry pudding mix, cinnamon (optional), water, eggs, and oil in large bowl with electric mixer on low speed until blended.  Beat on high speed 2 minutes.  Gently stir in apples.  Pour into prepared pan.  Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan.  Cool completely on wire rack. 

microwave caramels and milk in microwaveable bowl on HIGH 1 - 1/2 minutes, stirring every 30 seconds until blended.  Cool 10 minutes until slightly thickened.  Drizzle over cake.


**this recipe can also be found here... KRAFT.

Caramel Apple Cake

Peppermint Pound Cake

i made this Christmas eve for my family and it was absolutely fabulous! such a great festive flavor that everyone seemed to enjoy!

a few facts:
Prep: about 35 minutes.     Bake: 1 hour + cooling     Yield:  12 servings

ingredients:
1 cup unsalted butter, softened
1/2 cup cutter-flavored shortening
2 cups sugar
6 eggs
1 tsp. vanilla extract
1/2 tsp. peppermint extract
3 cups all-purpose flour
1 tsp. baking powder
1 cup heavy whipping cream
1/2 cup finely crushed peppermint candies

GLAZE:
1-1/2 cups confectoners' sugar
1 tsp unsalted butter, melted
1/2 tsp vanilla extract
1/8 tsp salt
4-5 Tbsp heavy whipping cream
Additional crushed peppermint candies

How to make it!
In a large bowl, cream the butter, shortening and sugar until light and fluffy.  add eggs, one at a time, beating well after each addition.  Beat in extracts.  Combine flour and baking powder; add to creamed mixture alternately with whipping cream.  Fold in candies.

Transfer to a well-greased and floured 10-in. fluted tube pan.  Bake at 325 degrees for 1 to 1/4 hours or until a tootpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.

In a small bowl, combine the confectioners' sugar, butter, vanilla and salt.  Stir in enough cream to achieve a drizzling consistency.  Drizzle over cake.  Sprinkle with additional candies.  Refrigerate leftovers.

Beautiful, festive, and delicious!!

Peppermint Pound Cake

Banana Nut Bread - lightened up!

the yummy stuff:
1 pkg (8oz) reduced-fat cream cheese
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, divided

making it!
~ in a large bowl, beat the cream cheese, butter and sugar until well blended.  Add eggs one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.  Fold in 1/2 cup pecans.

~ transfer to two 8 in. x 4 in. loaf pans coated with cooking spray.  Sprinkle with remaining pecans.  Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.

This bread has such a great flavor and this recipe allows you to enjoy an all time favorite comfort food with far less guilt by trimming the fat and calories. 

Enjoy!

Banana Nut Bread - lightened up!

Cherry Peanut Butter Pie

I have had this one for a while and was excited to finally get to make it.  Our youth at church held a Baked Potato Luncheon and so I provided this fabulous looking pie for a dessert.  By the time I got through the line, the prepared slices of my pie were all gone.  However, the very sweet parents who were preparing the dessert plates had hidden a slice in the fridge for me. 

God bless them!

what it takes:

1 1/4 cups pretzels, crushed (i use a blender to crush them)

1/4 cup granulated sugar

1/2 cup butter, melted

1 cup creamy peanut butter

1 (8oz) cream cheese, softened

1/2 cup powdered sugar

1 and 1/2 cups frozen whipped dessert topping, thawed

1 (21 oz) can Cherry Pie Filling (strawberry pie filling would be fab too!)

how to make it:

Combine the crushed pretzels and granulated sugar, then stir in the melted butter.  Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. 

Cover and chill.  Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.  Fold in the whipped dessert topping.  Spoon 1/2 cup of the cherry pie filling into the crust-lined pie plate. 

Carefully spread the peanut butter filling over top of the pie filling. 

Top with the remaining pie filling. 

Cover and chill for 2 hours before serving. 

The pretzel pie crust was so good and I think I will use this for many other pies I attempt to make.
I think this would also be delicious with a strawberry topping as well, and may try this the next time I make it.
Enjoy!

Cherry Peanut Butter Pie

Chocolate Chip Pound Cake

Makes 24 slices Prep 10 minutes
Bake at 325 degrees for 1 hour 12 minutes

What you need:

3 ½ cups all-purpose flour, plus more for dusting pans
1 tablespoon vanilla extract
1 ½ cups (3 sticks) unsalted butter, softened
2 cups sugar
1 bag (12 ounces) semisweet chocolate chips
1/2 teaspoon salt
4 eggs
4 egg yolks

How to make it:

1. Heat oven to 325. Coat two 9 x 5 x 3-inch loaf pans with nonstick cooking spray; dust with flour and shake out excess. Set aside.

2. Stir together flour and salt; set aside. In small bowl, stir together eggs, egg yolks and vanilla; set aside.

3. Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy. Reduce speed to medium and gradually pour in egg mixture. Increase speed to medium-high and beat 3 minutes or until light and fluffy. On low speed, gradually add flour mixture and beat until just blended. Stir in chocolate chips.

4. Divide batter between prepared loaf pans and smooth tops. Bake at 325 for 1 hour, 12 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.

Per slice: 330 calories; 17 g fat; 4 g protein, 42 g carbs; 1 g fiber; 65 mg sodium; 99 mg cholesterol

Hey…at least it has fiber!

Enjoy!

Chocolate Chip Pound Cake