Chocolate Carrot Cake

Yes, you read that right.  Chocolate carrot cake...who would have thought you could combine those, right?  I got this recipe from a Taste of Home Fall Baking book.  It's actually a very good cake and I love the chocolate cream-cheese icing that goes with it.  Give it a try!  It's a little more guilt-free since it has veggies in it :o)

Chocolate Carrot Cake

Ingredients:
2 cups flour
2 cups sugar
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
4 eggs
1-1/4 cups oil
3 cups finely shredded carrots
FROSTING:
1 package (8 oz.) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 tsp vanilla
1/4 cup chopped walnuts, optional
1/4 cups chocolate chips, optional

Directions:
1.  Preheat oven to 350 degrees.  Grease and flour two 9-in. round baking pans. 
2.  In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt.  Add the eggs, oil, and carrots; beat until combined.  Pour into prepared pans.
3.  Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely. 

4.  For frosting, beat cream cheese and butter until fluffy.  Beat in the powdered sugar, cocoa, and vanilla until smooth. 
5.  Place bottom layer on a serving plate.  Top with half of the frosting.  Repeat with remaining cake layer.  Sprinkle with walnuts and chocolate chips, if desired. 

Baked Chicken Chimichangas

I LOVE Mexican food!  It is definitely one of my all-time faves!  Chimichangas are absolutely delicious but they are a little more fattening than I would like since they are fried in oil.  This recipe is for chicken chimichangas that you bake in the oven instead of frying in oil and they are incredibly good!  They don't take very long to put together either, so you should give them a try.

Baked Chicken Chimichangas

Ingredients:
1-1/2 c cooked chicken, chopped or shredded
1 tsp cumin
1 tsp dried oregano
1/2 tsp chili powder
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1/2 c diced onion
1/2 c drained and rinsed black beans
2 tbsp chopped cilantro (optional)
3/4 chunky salsa (your favorite brand)
2 cups shredded cheddar cheese (or monterey jack or pepper jack, whatever you like)
8 taco-size flour tortillas

Directions:
1.  Preheat oven to 400 degrees.  In a large bowl combine the chicken, spices, onions, black beans, and cilantro.  Add salsa and cheese and mix well.
2.  Wrap tortillas in a clean kitchen towel and microwave for 30 seconds to soften.  Remove one tortilla at a time, keeping the others wrapped so they stay warm.
3.  Add a heaping 1/3 cup of filling in the center of each tortilla.  Fold in the sides and roll up like a burrito.  Place the chimichangas in a greased 9x13 in pan or cookie sheet.
4.  Brush the tops and sides of the tortillas with oil or spray with cooking spray.  Bake for about 25 minutes or until they are golden brown and crispy.  Enjoy!

Pumpkin Cinnamon Rolls!

I think saw a similar recipe to this in a Taste of Home magazine a while back.  I thought it looked like it would be a good Thanksgiving-time treat or even good for breakfast Thanksgiving day.  These rolls are very soft with just the slightest hint of pumpkin flavor.  Maybe next time I'll try adding a little more pumpkin.  Feel free to experiment with these!  You could try adding your favorite nuts too!

Pumpkin Cinnamon Rolls

Ingredients:

1 tbsp active dry yeast
1/4 c warm water
2 eggs
1/2 c butter, softened
1/2 c canned pumpkin
1/2 c warm milk (110-115 degrees)
1/4 c sugar
1/4 c packed brown sugar
1/3 c instant vanilla or butterscotch pudding mix (or I've done 1/3 c applesauce with 1 tsp vanilla)
1 tsp salt
3-1/2 to 4 c flour
FILLING:
3 tbsp butter, melted
1/2 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional)
ICING:
4 oz. softened cream cheese
1/4 c softened butter
1 tsp vanilla
2 c powdered sugar
1 tbsp milk

Directions:
1.  Place dough ingredients in bread machine according to manufacturer's directions and select the dough cycle.  If you don't have a bread machine dissolve yeast in warm water.  Add eggs, butter, pumpkin, milk, sugars, pudding, salt, and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky). 
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in size, about 1 hour.
2.  Punch dough down.  Roll into a 12 x 8 inch rectangle.  Brush with melted butter.  Combine brown sugar, cinnamon, and pumpkin pie spice, if desired.  Sprinkle over dough to within 1/2 inch of edges.
3.  Roll up jelly-roll style, starting with a long side.  Pinch seams to seal.  Cut into 12 slices.  Place cut side down in a greased 9 x 13-in. pan.  Cover and let rise until doubled, about 30 minutes.
4.  Bake at 350 degrees for 22-25 minutes or until golden brown.  Immediately invert onto cooling rack and cool for 10 minutes then turn right-side up.
5.  To make icing beat cream cheese and butter until smooth.  Add vanilla, milk, and enough powdered sugar for desired consistency.  Mix well.  Spread on warm rolls.