Pumpkin Treats

I am not really into carving pumpkins and going to pumpkin patches at this time in my life.  When I was little I enjoyed doing stuff like that.  I grew up in a house with a pumpkin patch right behind us so we would often get our pumpkins from there. I can imagine when I have kids one day (by God's grace) that I will enjoy pumpkin patches and carving with them.
At this time in my life, I am more into baking pumpkin treats and making pumpkin flavored drinks.  I decided to share a few with you today in hopes that you can enjoy them as much as I do.


Here is a recipe for pumpkin Hot chocolate...

Makes 2 servings (if you halve the recipe, just use a little pinch of the nutmeg, ginger, and cloves.)

Ingredients
For the hot cocoa:
3 cups milk
1/2 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
2 tablespoons Dutch process cocoa
1/2 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons maple syrup

For the maple whipped cream:
1/4 cup heavy cream
2 teaspoons maple syrup

any of the following for dusting on top: cinnamon, nutmeg, cloves, ginger, raw sugar

Directions
In a saucepan, whisk together the milk, pumpkin puree, cocoa, spices and syrup. Heat until steaming, and divide among two mugs.

Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, or by hand using a wire whisk, whip the heavy cream with the maple syrup until it forms soft peaks.

Top the mugs of cocoa with spoonfuls of the whipped cream. Sprinkle on a little cinnamon, nutmeg, cloves, ginger and/or raw sugar if you like.

And here is a recipe for Pumpkin Cranberry Bread...

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh or frozen cranberries

• Directions

  PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
  COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
  BAKE for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  
  Recipe makes two loaves.
  FOR THREE 8 x 4-INCH LOAF PANS: as above. Bake for 55 to 60 minutes.
  FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS: as above. Bake for 50 to 55 minutes.

Enjoy!