The secret ingredient for the best brownies (EVER!)

OK, I have a quick but AMAZING recipe for you today! This would be a perfect treat after the pumpkin pie next week. Or this weekend. Tonight? 

We had friends over last weekend and one of my girlfriends brought brownies. Now I like a good brownie...it's just not always my pick for a dessert. If you offer me one, duh, I'm going to take it. But it's not one I'd pick to make on a whim. 

Until now. :) 

I must introduce you to the most amazing brownie...EVER. There is a special, secret ingredient that will rock your world. I asked my friend for the recipe, thinking it was some super special family thing passed down through the generations -- and had to laugh when she told me she made them with a box recipe. ;) 

First of all, I didn't even KNOW about dark chocolate brownies. Um, hello. I didn't like dark chocolate till a few years ago and now it's my favorite. There's actually two secret ingredients but one didn't surprise me as much as the other...can you guess?: 

The cinnamon wasn't a big shock, I mean, have you had chili with cinnamon? Next level stuff. But the kicker (literally) was the chili powder. Man oh man...these are DELISH. Hands down the best brownie I've ever tasted. 

You make them according to the box (she subbed coconut oil for vegetable oil and I do the same) and then you add three teaspoons cinnamon and one to two teaspoons of chili powder. 

That's it! You'll notice something different, but it's not overwhelming -- just GOOD. I used one teaspoon of chili in my batch (I had to make one to, uhh, show you all) and it was perfect, but I will definitely try more. 

It's hard to describe why these are so good, you just have to try them for yourself. We were all standing around and oohing and ahhing over the flavor. So yummy. I wish I could give you all a sample. :)

I love to share simple, delicious recipes and this was one! You really must try it. Have you tried this trick in your brownies? I bet it would be good in chocolate cake or cup cakes as well...I'll try that next. 

Have a wonderful weekend my friends! 

Easy pumpkin bread recipe (SO good!)

Well other than a few days this week we have been in full fall mode here. It got up to around 80 yesterday but after today I think we're finally home free! Back to beautiful weather in the 60's and 70's -- my favorite. :)

Because I'm fully in the fall spirit, I was on the search for a good pumpkin bread recipe a few weeks ago. I found this super easy one online and of course had to share it with you. You know if I'm sharing a recipe it's SUPER yummy and REALLY easy. 

I made some slight adjustments -- I added apple pie spice and I didn't include walnuts. I think this would be SO good with raisins though, so I added those as an option.

Here's the recipe (grouped by how you mix them): 

1 1/2 c flour

1 tsp salt

1 c sugar

1 tsp baking soda

1 c pumpkin puree

1/2 c olive oil (canola or vegetable also works)

2 eggs, beaten

1/4 c water

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice

Optional: 

1/2 tsp apple pie spice

1/2 c walnuts

1/2 c raisins

1. Preheat oven to 350 degrees. 

2. You will need two bowls for this recipe. Sift the first four ingredients together in one bowl. 

3. In separate bowl combine the pumpkin, olive oil, eggs, water, spices and walnuts or raisins if desired. Do not mix too much. Mine ends up not quite as thick as oatmeal: 

4. Pour into sprayed 9x5x3 loaf pan and bake 50 to 60 minutes. Or make muffins -- the mix makes 12 and they are perfect out of the oven at 25 minutes. You'll know they are done when you put a toothpick in to the bread/muffin and it comes out clean. 

I found this muffin tin a few weeks ago and it's perfect for this pumpkin bread!: 

I also found it online here -- it bakes them perfectly! 

I use an ice cream scoop to fill my tin so the batter doesn't get everywhere: 

Don't fill them all the way to the top and give the pan a few taps on the counter to get air bubbles out -- I forgot to do that this time! 

I'm telling you what...these come out SO good. They are moist and fluffy and just scrumptious: 

They take no time at all, especially if you're making the muffin version -- I've already whipped up two batches in the past week. If you like pumpkin even a little bit you will love this recipe. It's not an overwhelming pumpkin taste...just enough. And your house will smell like fall all day when you bake them. :) 

Here's an image you can pin for later if you'd like to make these as well!: 

Any fall baking recipes you love? Do share!

You can also see my easy crock pot applesauce here: 

And my popular banana bread recipe (so yummy!): 

More of my favorite recipes can be found here! Have a wonderful weekend my friends! 

Affiliate link included for your convenience! 

Yummy Strawberry Pretzel Dessert Recipe

Hello there! Hope you had a beautiful weekend! Our weather felt like summer may be sticking around for good -- it was perfect! I got so much done outside -- I've been focusing on the inside up till now and it felt good to get out.

We hung with friends this weekend for a going away party and I made one of my favorite desserts EVER. I'm not a big cook so when I share something here you know it's going to be good and easy. This is so yummy! It's a perfect combination of sweet and salty, my favorite. 

A friend of mine used to make this every time we got together and it got to the point where I would request it. I finally started making it myself with this recipe. There are a few things to clarify and I'll mention those here. 

Here's what you'll need to make this Strawberry Pretzel Dessert: 

• 2 cups crushed pretzels (make sure this is two cups after you've crushed them -- I actually use a little more)
• 3/4 cup butter, melted
• 3 tablespoons sugar
• 1 (8 ounce) package softened cream cheese
• 1 cup sugar
• 1 (8 ounce) Cool Whip
• 2 (3 ounce) packages of strawberry gelatin
• 2 (10 ounce) packages frozen strawberries (I use one 14 ounce package and it's fine)
• 9x13 pan 

To make the "crust" take your pretzels and smash them -- I put them in a baggie and pound them: 

Then mix the pretzels, melted butter and three tablespoons sugar: 

Spread them into the bottom of a 9 by 13 pan till covered. (This is the pan I use -- there's also a cover that makes it really easy to transport.) 

Bake at 400 degrees for eight to ten minute and then set aside to cool:

You'll want this to cool before adding the next layer so I wait until this is out of the oven before continuing. 

Mix softened cream cheese and 1 cup sugar:

Make sure your cream cheese is softened (place in microwave for 10 second increments) to ensure you don't have chunks. 

Fold in the container of Cool Whip: 

Try with all your might not to eat it right then. :) Little fact about me -- I could (do) eat Cool Whip with a spoon. Delish. 

Spread this mixture onto the pretzels: 

Important tip -- make sure to spread the cream cheese mixture to the edges and don't leave any holes. This will keep your pretzels nice and crunchy. 

Next is the gelatin -- prepare in two cups of boiling water (according to the box instructions, just leave out the cold water at the end). Then add the package of frozen berries: 

You'll want this to set up for a bit -- the recipe calls for it to be a egg white consistency. I just put it in the fridge for five to seven minutes and stir. You'll know when the gelatin is starting to set up.

Spread over the cream cheese mixture. Let set up even more -- even an hour is fine. 

I'm telling you -- this is SO good. I warn you though, it's addicting. You'll have one piece and then need more: 

I love the combo of the creamy and crunch and sweet and salty. It's a lovely summer dish -- I hope to make it again with fresh picked strawberries soon!

Have you tried this dessert? Any twists on it that are worth trying? It would be a great one to bring to Memorial Day get togethers this weekend! Add some blueberries on top for a patriotic look. :)

Check out some of my other favorite recipes!

Easy banana bread: 

Classic sangria recipe: 

Affiliate links may be included for your convenience!