Happy Sunday! Hope everyone has had a great weekend so far. 🙂
It’s a pretty special day for me. A Hungry Runner is 1 today! Can you believe it?!
I can’t believe I’ve been blogging here for a year! And, to top it off, this is my 200th post!
It’s been an amazing year and I’ve loved every minute of it. 🙂
So, I thought I would share my top 3 most popular posts of the past year – the ones you guys have looked at the most. This makes me really happy because it means I’m giving you good stuff! 🙂
And, drumroll please…..
Okay, so, the fact that Green Bay Booyah is one of my top 3 posts on a day that Green Bay ran Booyah all over my Redskins is wrong on so many levels. Oh, irony, you funny funny thing.
But, I’m stoked (and surprised) that it made the top 3! It really was delicious and, if you haven’t tried it yet, fall is coming and it’s a PERFECT dish for a cool fall weekend day. You should definitely try it if you haven’t already!
Speaking of fall, that means PUMPKIN!
Do you love the Pumpkin Spice Lattes from Starbucks? I’ve never tried one but apparently they are a big deal.
I decided I needed to make some brownies to celebrate today.
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2/3 cup brown sugar, packed
1/2 cup canned pumpkin or homemade pumpkin puree
1 whole egg
2 egg whites
2 tablespoons vegetable oil
1/2 cup miniature semisweet chocolate chips
1. Preheat oven to 350 F. Line an 11 x 7 x 1-1/2-inch baking pan with nonstick foil or spray with nonstick spray. I used a smaller pan because I wanted a thicker brownie. Just adjust your cooking time. 🙂
2. In a medium bowl, whisk together flour, baking powder, cocoa powder, cinnamon, allspice, nutmeg, and salt until combined. Set aside.
3. In a large bowl, beat brown sugar, pumpkin, all of the eggs, and oil on medium speed until combined. Reduce mixer to low, add dry ingredients, and beat until well-mixed. Fold in chocolate chips by hand.
4. Pour evenly into prepared pan. Bake 15 to 20 minutes until it tests done in the center with a wooden pick. Cool cocoa pumpkin brownies to room temperature before cutting to serve. Or, don’t. I didn’t. Just don’t burn your mouth. 🙂
5. Gobble them DOWN!
Question: What’s your favorite recipe with pumpkin?