Best High Altitude Pumpkin Bread

IMG_5525
The best pumpkin bread!

I have the BEST pumpkin bread recipe that works wonderfully at our high altitude of 5,395 feet in Farmington!

It’s incredibly light, moist, and melts in your mouth.

How do you find the best recipes ever??? You shamelessly ask for them. That’s my secret.

My son’s best friend’s mom brought us over some pumpkin bread down in Socorro. It was absolutely amazing! Of course, I asked her for the recipe. She kindly shared it with me. Thanks Virginia!

Now I can share the recipe with you.

Best High Altitude Pumpkin Bread
So light and moist and works at an altitude of 5,395 feet!
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2725 calories
379 g
372 g
123 g
32 g
11 g
880 g
2595 g
234 g
1 g
106 g
Nutrition Facts
Serving Size
880g
Amount Per Serving
Calories 2725
Calories from Fat 1092
% Daily Value *
Total Fat 123g
190%
Saturated Fat 11g
54%
Trans Fat 1g
Polyunsaturated Fat 22g
Monounsaturated Fat 84g
Cholesterol 372mg
124%
Sodium 2595mg
108%
Total Carbohydrates 379g
126%
Dietary Fiber 6g
23%
Sugars 234g
Protein 32g
Vitamin A
11%
Vitamin C
0%
Calcium
11%
Iron
24%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. -2 1/2 cups flour (wheat works well too)
  2. -1 2/3 cups of sugar
  3. -2 teaspoons of baking soda
  4. -1 teaspoon of cinnamon
  5. -1 teaspoon of ginger
  6. -1 teaspoon of salt
  7. -4 eggs
  8. -1 cup of oil
  9. -2/3 cup of water
  10. -1 can of pumpkin (15oz)
Instructions
  1. 1. Preheat the oven to 350 degrees. Grease a large loaf pan or two smaller pans.
  2. 1. Mix all the dry ingredients together - flour, sugar, soda, cinnamon, ginger, and salt.
  3. 2. Mix all the wet ingredients together in a separate bowl - eggs, oil, water, and pumpkin.
  4. 3. Add the dry ingredients to the wet ingredients.
  5. 4. Fill the loaf pan(s) to 2/3 full.
  6. 5. Bake for 1 hour and 10 minutes.
  7. 6. Enjoy!
Notes
  1. Dollar General sells their generic brand of pumpkin for only $1! Wal-Mart sells their brand for $1.58 and I think Libby's is $1.88.
beta
calories
2725
fat
123g
protein
32g
carbs
379g
more
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/
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Huge Bake Sale and Fundraiser!

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I only ate 5 or 6 of these yesterday when I made them for the picture. Very addicting!

Community Fundraiser for Kim Camphuysen
Monday, September 28th; 5-7 pm
Outside of La Roux Salon and Costa Vida

***20% of every meal purchased from Costa Vida between 4-9 pm will be donated.
***Bake sale and other goodies for purchase.

Generosity

People in Farmington are incredibly kind and generous, especially when someone is in need.

Kim Camphuysen could use the community’s help right now. She has been diagnosed with colon cancer.

So I was so happy to hear about the bake sale to raise money for her medical costs. I love a good bake sale and I love to support a good cause!

Mom’s Awesome Popcorn Balls

I decided to make my Mom’s popcorn balls for the sale. You know the popcorn balls are good when a pregnant woman craves them. That pregnant woman was my little sister. My Mom, of course, would make them and deliver them to her. She’s such a great mom!

I hope you stop by and try my Mom’s popcorn balls and grab a bite to eat at Costa Vida. And if you love to bake like I do, donations are welcome and you can drop them off at 4:30 at Costa Vida.

After you buy the popcorn balls, I know that you will want the recipe! My Mom said that I could share it. Thanks for reading and I hope to see you on Monday!

Mom's Popcorn Balls
Super yummy, gooey popcorn balls!
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3045 calories
573 g
244 g
96 g
11 g
59 g
796 g
291 g
335 g
4 g
30 g
Nutrition Facts
Serving Size
796g
Amount Per Serving
Calories 3045
Calories from Fat 835
% Daily Value *
Total Fat 96g
147%
Saturated Fat 59g
294%
Trans Fat 4g
Polyunsaturated Fat 5g
Monounsaturated Fat 25g
Cholesterol 244mg
81%
Sodium 291mg
12%
Total Carbohydrates 573g
191%
Dietary Fiber 9g
37%
Sugars 335g
Protein 11g
Vitamin A
59%
Vitamin C
0%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. -4 quarts popped popcorn or 16 cups
  2. -3 cups miniature marshmallows
  3. -1 cup butter or margarine
  4. -1 1/2 cups sugar (I use 1 cup)
  5. -1/2 cup Karo
  6. -1 teaspoon vanilla
Instructions
  1. 1. Pop the popcorn in a hot air popcorn machine. Shake the bowl. The kernels will fall to the bottom. Remove the popped corn in another bowl and throw away the kernels.
  2. 2. Add the marshmallows to the popcorn.
  3. 3. Combine the butter, sugar, and Karo in a saucepan. Bring to a boil. Boil for 5 minutes without stirring.
  4. 4. Remove from heat and add the vanilla.
  5. 5. Pour the mixture on to the popcorn. Stir until well combined and then let cool for 10-15 minutes.
  6. 6. Shape into popcorn balls. Some will fall apart. Just reshape.
  7. 7. Enjoy!
Adapted from Recipe Handed Down to Her
beta
calories
3045
fat
96g
protein
11g
carbs
573g
more
Adapted from Recipe Handed Down to Her
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/
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Foodie Friday – Pumpkin Crumb Donut Recipe

The perfect fall treat.
“Did you really make those?” asked my daughter. Yes, and you can too!

Some boys are obsessed with superheroes; my son is obsessed with doughnuts.

This is a typical greeting from my three-year-old Joe.

“Hi Joe.” says his cousin, sister, uncle, grandma, etc.

“Hi Doughnut.” reply from Joe.

He has gone from calling everyone “Doughnut” to randomly talking about doughnuts only fifty times a day. We don’t know when this obsession will end, but he’s spreading it around and keeping doughnuts on our brains.

Pumpkin Crumb Donuts

I’m posting this recipe in honor of my son and for all the crazy amounts of pumpkin recipes that are flooding the blogging world right now – making me giddy for fall, cooler days, Halloween, and sweaters in Farmington.

These doughnuts are the perfect fall treat. They are incredibly tasty and easy to make. Don’t hate them because they are not fried. They are just as delicious. I hope you bake these beauties up soon.

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One last thing, here is my son’s favorite doughnut YouTube video (Sorry if the sight makes you lose your appetite. Please watch the end; Joe laughs hysterically when he watches it!)

Pumpkin Crumb Donuts
Yields 12
Incredibly tasty pumpkin donuts with a struessel topping and vanilla glaze. The perfect fall treat!
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249 calories
49 g
22 g
5 g
3 g
2 g
74 g
133 g
23 g
0 g
3 g
Nutrition Facts
Serving Size
74g
Yields
12
Amount Per Serving
Calories 249
Calories from Fat 45
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 22mg
7%
Sodium 133mg
6%
Total Carbohydrates 49g
16%
Dietary Fiber 1g
3%
Sugars 23g
Protein 3g
Vitamin A
42%
Vitamin C
1%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. -1 box spice cake mix (I used Duncan Hines.)
  2. -1 cup pumpkin puree
  3. -2 eggs
  4. -3 Tbsp. melted butter
  5. Struessel Topping
  6. -1/2 cup brown sugar
  7. -1/2 cup flour
  8. -1 tsp. cinnamon
  9. -1/2 tsp. nutmeg
  10. -2 Tbsp. melted butter
  11. Glaze
  12. -1 cup powdered sugar
  13. -2 Tbsp. milk
  14. -1/2 tsp. vanilla
Instructions
  1. 1.Preheat your oven to 350.
  2. 2. Spray your doughnut pan with a non-stick spray.
  3. 3. Make the pumpkin dough. Mix the cake mix, pumpkin puree, eggs, and butter together. Fill the doughnut wells 1/2 full.
  4. 4. Make the struessel topping. It will be sandy. Sprinkle a heaping tablespoon on top of each doughnut.
  5. 5. Bake for 12 minutes. Loosen from the pan and cool on a cooling rack.
  6. 6. Make the glaze. Mix the powdered sugar, milk, and vanilla together. It will have small lumps of powdered sugar in it; that's okay. Drizzle with a spoon or fork on top of each baked doughnut.
  7. 7. Enjoy!
beta
calories
249
fat
5g
protein
3g
carbs
49g
more
Adapted from delightfulemade.com
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/

 

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Homemade Red Enchilada Sauce

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I have an awesome sauce recipe for you today!

You can impress all your family and friends in Farmington with this homemade red enchilada sauce! It’s really good!

Growing up, my Mom (from California) would make a big batch of spaghetti sauce when guests were invited. That was her go to meal. We always knew when people were coming over when Mom pulled out her spaghetti pot. It was delicious, fed large amounts of people, and was easy to make.

I, on the other hand, will either make a large pot of beans or my homemade enchilada sauce. That’s a New Mexican for you.

This enchilada sauce is so easy to make and much tastier than the canned stuff. Since my twelve-year-old eats more than his dad, it is far more economical to make the sauce rather than buy four cans of it for one dinner.

Enjoy!

Tip:

  1. Be careful of which chile powder you use. You want to use chile powder from New Mexico, not the “chili” powder that is a mixture of dried chiles, cumin, garlic powder, etc. The New Mexico chile powder is just straight powder form dried red chiles.
New Mexican Red Chile Powder
www.newmexicochileandrista.com
Homemade Red Enchilada Sauce
A delicious and easy red chile sauce to make mad enchiladas!
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445 calories
44 g
0 g
30 g
3 g
2 g
1163 g
3258 g
5 g
0 g
27 g
Nutrition Facts
Serving Size
1163g
Amount Per Serving
Calories 445
Calories from Fat 267
% Daily Value *
Total Fat 30g
47%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 21g
Cholesterol 0mg
0%
Sodium 3258mg
136%
Total Carbohydrates 44g
15%
Dietary Fiber 6g
25%
Sugars 5g
Protein 3g
Vitamin A
95%
Vitamin C
1%
Calcium
10%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons oil
  2. 4 tablespoons cornstarch
  3. 2 tablespoons chile powder
  4. 3 cans tomato sauce (8 ounces) or 3 cups
  5. 4 1/2 cups cold water
  6. 3/4 teaspoon cumin
  7. 3/4 teaspoon garlic powder
  8. 3/4 teaspoon onion powder
  9. 1 1/4 teaspoons salt
  10. 1 teaspoon sugar (optional)
Instructions
  1. 1. Combine all ingredients in a large cooking pot. It's that easy!
  2. 2. Cook on medium-high heat until it starts to simmer.
  3. 3. Simmer for about five minutes.This is a thin sauce. It's less thick than a cake mix batter.
  4. 4. Enjoy!
Adapted from Allrecipes
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calories
445
fat
30g
protein
3g
carbs
44g
more
Adapted from Allrecipes
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/

 

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Super Soft High Altitude Chocolate Chip Cookies

IMG_2844

I did it!!!

I can finally bake a fabulous, soft, high altitude proof, consistent chocolate chip cookie in Farmington.

For four years, I could make the best chocolate cake you have ever eaten, but I couldn’t make a plain ol’ chocolate chip cookie.

I almost gave up. But it really bothered me, like insanely bothered me that I didn’t have one of the most basic recipes under my baking black belt. I have tried this recipe here, and this one here, and this one. They either baked up in puddles, were too hard the next day, or were fabulous one day and then awful when I baked the same recipe the next week. So frustrating!

Now I have an awesome, you-need-to-bake-this-moment soft chocolate chip cookie recipe. I would love to share it with you.

Happy baking!

Tips

  • These cookies are incredibly soft, not cakey or crispy.
  • One cookie scoop of dough is 1 1/2 tablespoons.
  • You don’t need any fancy equipment to make really good cookies. But you can buy some things that will rock your baking world! 1. medium #40 cookie scoop. 2. Silpats. Your cookies will bake up thicker and you won’t have to use cooking spray. 3. Good baking sheets. You can easily buy them at Sam’s Club for around $12. My Mom has almost black sheets. Just bake them for less time if your baking sheets are dark or thin.
  • Take out right after 10-11 minutes. Do not overbake. After 11 minutes, they will be pale and puffy like cakes. That’s normal. When they cool, they will flatten and those beautiful crags will appear. Just make sure to cool for 2-4 minutes on the baking sheet.
    IMG_2835
    They will look puffy and cakey, but will flatten and turn craggy after cooling.
  • These freeze beautifully after baked! We eat them straight from the freezer because them are cold and chewy.
  • I give all credit to Mel’s Kitchen Cafe for the recipe.

IMG_2827

Super Soft High Altitude Chocolate Chip Cookies
Delicious, buttery, super soft chocolate chip cookies that work at the high altitude of 5,395 feet.
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5385 calories
726 g
899 g
247 g
70 g
151 g
1241 g
5573 g
399 g
7 g
77 g
Nutrition Facts
Serving Size
1241g
Amount Per Serving
Calories 5385
Calories from Fat 2186
% Daily Value *
Total Fat 247g
381%
Saturated Fat 151g
757%
Trans Fat 7g
Polyunsaturated Fat 13g
Monounsaturated Fat 64g
Cholesterol 899mg
300%
Sodium 5573mg
232%
Total Carbohydrates 726g
242%
Dietary Fiber 17g
67%
Sugars 399g
Protein 70g
Vitamin A
131%
Vitamin C
0%
Calcium
85%
Iron
68%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. - 3 1/4 cups of all-purpose flour
  2. - 1 teaspoon baking powder
  3. - 1 teaspoon baking soda
  4. - 1 teaspoon salt
  5. - 2 sticks or 1 cup of salted butter, softened
  6. - 3/4 cup white sugar
  7. - 3/4 cup brown sugar
  8. - 2 eggs
  9. - 2 teaspoons vanilla
  10. - 1 cup milk chocolate chips
Instructions
  1. 1. Preheat oven to 350 degrees. If using a convection oven, preheat to 325 degrees.
  2. 2. Mix flour, baking powder, baking soda, and salt together.
  3. 3. In a separate bowl, beat the butter, sugar, and brown sugar together (2-3 minutes).
  4. 4. Add the eggs and vanilla to the butter mixture.
  5. 5. Add the flour mixture.
  6. 6. Lastly, add the chocolate chips.
  7. 7. Use a medium cookie scoop or 1 1/2 tablespoons of dough to form balls.
  8. 8. Bake the cookies for 10-11 minutes. Do not overbake:) Let the cookies cool 2-4 minutes on the sheet before removing.
  9. 9. Enjoy!
Adapted from Mel's Kitchen Cafe
beta
calories
5385
fat
247g
protein
70g
carbs
726g
more
Adapted from Mel's Kitchen Cafe
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/

 

 

 

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Best Whole Wheat Blueberry Muffin Recipe

Blueberries are one sale in Farmington!IMG_2531

Besides eating handfuls of ripe, fresh blueberries, we try to save some for our favorite, incredibly moist blueberry muffins.IMG_2519

Whole Wheat Blueberry Muffins
Delicious, incredibly moist blueberry muffins made with whole wheat flour and applesauce.
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2254 calories
353 g
193 g
85 g
30 g
8 g
989 g
1308 g
192 g
1 g
71 g
Nutrition Facts
Serving Size
989g
Amount Per Serving
Calories 2254
Calories from Fat 751
% Daily Value *
Total Fat 85g
131%
Saturated Fat 8g
40%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 56g
Cholesterol 193mg
64%
Sodium 1308mg
54%
Total Carbohydrates 353g
118%
Dietary Fiber 15g
60%
Sugars 192g
Protein 30g
Vitamin A
12%
Vitamin C
15%
Calcium
62%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups whole wheat flour
  2. 3/4 cup white sugar (I use 1/2 cup)
  3. 1/2 tsp. salt
  4. 2 tsp. baking powder
  5. 1/3 cup vegetable oil (I use olive oil)
  6. 1 egg
  7. 1/3 cup milk
  8. 1/2 cup unsweetened applesauce
  9. 2 cups fresh or frozen blueberries (If using frozen, keep frozen)
Instructions
  1. 1. Preheat oven to 375 degrees F.
  2. 2. Spray nonstick cooking spray on a standard muffin tin (12 muffin cups). This recipe makes exactly 12 muffins.
  3. 3. Whisk together the wheat flour, sugar, salt, and baking powder.
  4. 4. In a serparate bowl, combine the oil, egg, milk, and applesauce.
  5. 5. Add the flour to the wet ingredients.
  6. 6. Gently add the blueberries.
  7. 7. Fill the muffin cups 2/3 full.
  8. 8. Bake for 18-19 minutes.
  9. 9. Cool for 5 minutes. Then transfer to a wire rack.
  10. Enjoy!
Notes
  1. I bought my blueberries at Smith's for $2.50 for 2 pounds. The sale ends this coming Tuesday, July 21st.
Adapted from Allrecipes
beta
calories
2254
fat
85g
protein
30g
carbs
353g
more
Adapted from Allrecipes
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/

 

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My Killer Brownie Recipe – High Altitude Style

IMG_2009

Baking brings me great joy. But baking at a mile high (yes, we are twinsies with Denver) can be tear producing and downright frustrating.

When you live at 5,395 feet above sea level, it does crazy things to your baked goods. Your cakes, brownies, and cookies will rise and look beautiful and AH-MAZ-ING. Then a second later, they will fall completely flat – along with your hopes and desires. Wow, I must be venting all my baking frustrations in this post.

When all your baking recipes fail, you tend to distrust any baking recipe – yes, all the ones on Pinterest and baking blogs (*sigh of great sadness*).

But, no need to fear! I am going to give you my killer brownie recipe that has been adjusted for the high altitude of Farmington.

Requirements for a killer brownie:

  1. Moist!!!
  2. Thick. I want to sink my teeth into it.
  3. Rich, dense, and chocolaty.
  4. A perfect cross between fudgey and cakey.

What I have learned:

  1. Melt the butter on low heat. Butter tends to scorch easily on high heat.
  2. You will use an inordinate amount of butter, sugar, and eggs. This recipe makes a large amount – perfect for a potluck, funeral, or to share with neighbors or coworkers.
  3. A light layer of decadent frosting elevates this brownie into perfection.
My daughter stirring the dry ingredients together.
Stir the dry ingredients together. My daughter is helping me with this part.
Melt the butter on low heat.
Melt the butter on low heat.
Add the cocoa. I use Hershey's.
Add the cocoa. I use Hershey’s.
The butter and cocoa will look like this.
This is what the butter and cocoa mixture will look like.
Pour that mixture into the sugar.
Pour that mixture into the sugar. Looking divine!
IMG_2009
Add the eggs, vanilla, and milk. Then stir in the flour mixture.
IMG_2053
The brownie baked and frosted. Enjoy! You can thank me later:)

I made the original recipe without any adjustments (it is smaller because I triple my recipe). Here is what it looks like.

High on the sides and completely flat in the middle.
High on the sides and completely flat in the middle.
The one on the left has a really weird texture and apppearance too.
Side-by-side comparison. The one on the left has a really weird texture and apppearance.
IMG_2029
A slight indention, but still pretty level.
Killer Brownie Recipe - High Altitude Style
A killer brownie with a light layer of decadent frosting that has been adjusted for high altitude (5,395 ft.)
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5963 calories
571 g
2044 g
402 g
89 g
241 g
1485 g
2471 g
313 g
14 g
132 g
Nutrition Facts
Serving Size
1485g
Amount Per Serving
Calories 5963
Calories from Fat 3532
% Daily Value *
Total Fat 402g
618%
Saturated Fat 241g
1204%
Trans Fat 14g
Polyunsaturated Fat 21g
Monounsaturated Fat 111g
Cholesterol 2044mg
681%
Sodium 2471mg
103%
Total Carbohydrates 571g
190%
Dietary Fiber 46g
183%
Sugars 313g
Protein 89g
Vitamin A
248%
Vitamin C
0%
Calcium
64%
Iron
143%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups plus 1 tablespoon all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 3/4 teaspoon salt
  4. 1 1/2 cups (3 sticks) butter
  5. 1 cup cocoa
  6. 3 cups minus 3 tablespoons sugar
  7. 6 eggs
  8. 1 tablespoon vanilla extract
  9. 1 tablespoon milk
  10. Creamy Brownie Frosting
  11. 6 tablespoons melted butter
  12. 6 tablespoons cocoa
  13. 2 tablespoons corn syrup or honey
  14. 1 teaspoon vanilla
  15. 2 cups powdered sugar
  16. 2 tablespoons milk
Instructions
  1. 1. Heat oven to 350 degrees. Grease a 9x13 pan.
  2. 2. Stir together the flour, baking powder and salt. Set aside.
  3. 3. Melt the butter on low heat. Turn the flame off. Stir in the cocoa.
  4. 4. Measure the sugar and pour in a seperate bowl.
  5. 5. Pour the cocoa mixture into the sugar.
  6. 6. Add eggs and vanilla.
  7. 7. Add the flour mixture.
  8. 8. It will be thick. My picture shows a whisk, but I finally switched to a large spoon.
  9. 9. Pour into the greased 9x13 pan.
  10. 10. Bake for 40-45 minutes.
  11. 11. Frost the brownies after 10 minutes of cooling. They will still be hot and that's okay.
  12. 12. The frosting will be thick. Do not be tempted to add more liquid. Keep stirring. It will come together:)
beta
calories
5963
fat
402g
protein
89g
carbs
571g
more
Adapted from Hershey's Best Brownies
Living in Farmington, New Mexico http://www.livinginfarmingtonnm.com/
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