Random

I was looking through some of my pictures on the computer & I thought these were worth posting. I wish I had a better camera....my camera seems to take the worst pictures in the kitchen because of the lighting. Oh well, you get the idea ; )

This is a cake my sister, Sara, made from scratch. I thought it was really pretty & it tasted great! Yellow cake & chocolate icing...yum!

This is Kaylen, my friend Belinda's little girl...she & I were making cupcakes for Easter this year

Kaylen's finished product : ) (See what I mean about the lighting)

One of my mini cupcakes...I just think mini cupcakes are so cute!

I ended up with a lot of mini cupcakes so I made a little something for my brother & his wife. (Don't mind the ugly old pan I used to sit them on haha)

Pumpkin Chocolate Chip Brownies

These turned out really good. The pumpkin spice with the chocolate has a really good taste. Kinda seems like a Thanksgiving dessert with the pumpkin ; )

Pumpkin Chocolate Chip Brownies 

Ingredients:
2 cups all-purpose flour
1 tbsp pumpkin pie spice
1 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, room temperature
1 & 1/4 cup white sugar
1 large egg
2 tsp pure vanilla
1 cup canned pumpkin puree
1-1/2 ounces semi-sweet mini chocolate chips
1/2 chopped pecans

• Lightly grease baking dish with cooking spray, butter, or margarine. Preheat oven to 350 degrees
• Blend together flour, baking soda, pumpkin pie spice, and salt. Set aside.
• Using an electric mixer on medium-high speed, cream butter and sugar. Next add the egg, plus the vanilla extract. Continue mixing until well combined and smooth.
• Stir in the pumpkin puree and then turn speed to low. Mix in dry ingredients and blend until combined. Add chocolate chips and pecans.
• Spread the batter evenly in greased baking dish. Sprinkle some mini chocolate chips on top. Bake at 350 degrees until a toothpick inserted in center comes out clean about 38 to 42 minutes.

**Makes about 28 brownies (depending on how big you cut them) 175 calories, 10g fat, 1g fiber**