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Girl Scout Samoas…*
…caramel & chocolate & coconut, oh my!  

Okay, you had to see this coming. I couldn’t just stick to one Girl Scout Cookie, so I decided to make my next favorite, Samoas…you know, the ones in the purple box that are
covered in coconut and caramel, then dipped and striped in chocolate? Mmmmm, yes those ones. The real Girl Scout Cookies are thin and crispy, but mine turned out thick, crumbly and gooey…and I’m not complaining one bit. In my 4 hour attempt to recreate these Caramel deLites
©, I found myself wishing I wouldn’t have used a mini donut pan, as suggested in the recipe by Baking Bites. Considering I only had 1 pan, and batch of dough that made 4 dozen cookies, it was a long afternoon spent in the kitchen. I would recommend making these with a rolling pin and small cookie cutter, or better yet, forget the cut-out centers altogether.  Either way, these cookies were out of this world. They were rich and chewy, and better than the Girl Scout version!
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The Ingredients…*
(Recipe by Baking Bites)
Shortbread Cookies
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
≈ 2 Tbsp. milk

Coconut Topping:

3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp. salt
3 Tbsp. milk

Chocolate Bottoms:
8 oz. dark or semisweet chocolate (chocolate chips are ok) 
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The Instructions…*
(Makes ≈ 3 ½ dozen cookies)
First, make the cookies:
(1) Preheat oven to 350° F
(2) In a large mixing bowl, cream together butter and sugar
(3) Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky
(4) Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds
(5) Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole; repeat with remaining dough (Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds)
(6) Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set; if using a mini donut pan, bake for only about 10 minutes, until edges are light gold
(7) Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely
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Then, the topping:
(1) Preheat oven to 300° F
(2) Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden
(3) Cool on baking sheet, stirring occasionally; set aside
(4) Unwrap the caramels and place in a large microwave-safe bowl with milk and salt; cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt
(5) When smooth, fold in toasted coconut with a spatula
(6) Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp. per cookie; reheat caramel for a few seconds in the microwave if it gets too firm to work with
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And finally, the chocolate bottoms:
(7) While topping sets up, melt chocolate in a small bowl; heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching
(8) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper
(9) Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a Ziploc bag with the corner snipped off and drizzle finished cookies with chocolate
(10) Let chocolate set completely before storing in an airtight container…Enjoy :)
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One Bowl Vanilla Cupcakes for Two…*
…just enough for two….or just one  :)

In the mood for something sweet, but don’t want to spend a lot of time making a big mess? This recipe is designed for you! Thanks to How Sweet it is, I now can enjoy a delicious homemade treat without pulling out my mixer and half of the pantry to make a batch of cupcakes. Now, with just a few ingredients, a small bowl and a hand whisk, I can create two perfectly moist, vanilla cupcakes for dessert, whenever I want to! The best part about this recipe is that you can customize it to your tastes or cravings at any given moment. Get creative—throw some chocolate chips, fresh fruits, chopped up candy bars, or whatever you desire in the batter and voilà—you have yourself a gourmet cupcake in less than 15 minutes! I will probably be making these all the time—which will basically defeat the purpose, right? :/ 
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The Ingredients…*
(Recipe by: How Sweet it is)
1 egg white
2 tablespoons sugar
2 tablespoons butter, melted
1 teaspoon vanilla
1/4 cup flour
1/4 heaping teaspoon of baking powder
Pinch of salt
1 1/2 tablespoons milk
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The Instructions…*
(1) Preheat oven to 350° F; Line a muffin pan with 2 liners
(2) In a bowl, add egg white and sugar and whisk until combined
(3) Add in vanilla and melted butter and stir until mixed
(4) Add flour, baking powder and salt and stir until smooth; stir in milk
(5) Divide batter equally between the 2 cupcake liners
(6) Bake at 350 for 10-12 minutes, or until cake is set; Let cool completely, then frost and decorate as desired (I used some leftover Lemon Buttercream)
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Before I frosted these lil cakes, maybe I should have considered filling them with some raspberry jam, chocolate mousse, vanilla custard, or whipped cream….hmmm, maybe next time :)
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Girl Scout Tagalongs…*
…the one and only Peanut Buttery, Chocolatey G.S Cookies! 

Once upon a time, I was a Girl Scout
….well actually, a Brownie. I wore a little brown vest decorated in odd-shaped, colorful patches and a matching brown skort. Besides meeting my best friend, Ashley, who I still spend time with today, I don’t remember very much from the experience. I’m sure I learned a lot of valuable lessons and did some pretty neat things, but my only true memory is selling Girl Scout Cookies. I used pull my little red wagon, full of cookies though my neighborhood delivering boxes from door-to-door. My parents were by far, my best customers, buying enough boxes to our freezer for a year—well, that was the plan. As the years went by, I always looked forward to Girl Scout Cookie Season, when the younger neighborhood girls would stop by with their order forms. Now, that I’m in college, I’m lucky if I pass by the Family Fare and see a table set up outside with a few girls selling cookies. If I was fortunate enough to be approached by a little Girl Scout, I would be more than happy to purchase a few boxes to support their organization because it truly is a great cause. 

Since that’s not the case this year, I decided to make my own. I wanted to start with my favorite cookies, Tagalongs—the chocolate peanut buttery ones that come in the small red box. I recently heard that the number Tagalongs in each box was reduced in 2009 due to the increasing costs of raw materials and transportation. Sad :( Good thing you can make your own now (thanks to Baking Bites) and you get 36 cookies in 1 recipe! Wahoo! (I actually only ended up with about 27 because I made mine big and chunky…oh well, I’m not complaining!) These homemade treats are slightly fatter and more flavorful than the Scout version, but if you’re like me, you’ll enjoy getting more chocolate, peanut butter, and shortbread in every bite! The fluffy cookies are soft and perfectly complimented with a large dollop of peanut butter filling. Finally, the hard chocolate shell is delightful as it holds everything together in one, flavor-packed cookie.  These cookies are SO good that I could…and I just might…eat them ALL, hehe. Enjoy! 

Oh by the way, after writing this post, I discovered you can go here to find the Nearest Cookie Booth where you can purchase Girl Scout Cookies. I’m a little too latethis time—maybe next year! :)
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The Ingredients…*
(Recipe by Baking Bites)
Shortbread Cookies:
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
2 Tbsp. milk

Peanut Butter Filling:
1 1/2 cups creamy peanut butter (natural or regular)
3/4 cup confectioners’ sugar
Generous pinch salt
1/2 tsp vanilla extract
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The Instructions…*
First, make the cookies:
(Makes ≈ 3 dozen)
(1) Preheat oven to 350° F
(2) In a large mixing bowl, cream together butter and sugar
(3) Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk; the dough should come together into a soft ball
(4) Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick; Place on a parchment-lined baking sheet and repeat with remaining dough
(5) Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies
(6) Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set; immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie
(7) Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely
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Next, the filling:
(1) In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla
(2) When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft
(3) Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”
(4) Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm
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And finish with a hard chocolate shell:
(1) Melt the chocolate in a small, heat-resistant bowl (This can be done in a microwave—with frequent stirring—or on a double boiler)
(2) Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up; the setting process can be accelerated by putting the cookies into the refrigerator once they have been coated
(3) Once chocolate is hardened, you may need to re-dip for extra goodness; otherwise, enjoy them as they are :)
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Break-up Brownies…*
…to heal your broken heart 

It’s never easy when a relationship ends—especially one that lasted almost 3 years. Whatever the reason, and whether or not you wanted it, breaking up with someone you really loved and cared for is painful and unsettling. It triggers all sorts of moods and turns your world upside down. It forever changes you as a person, but it gives you the opportunity to learn from the relationship and become a stronger, wiser individual. During this time of despair, you have your good days…and then you have your bad; but one day, you’ll wake up and realize it’s not so bad anymore. Until then, it’s okay to feel sad and treat yourself to something sweet—because what heals a broken heart better than dessert? Ummm, well….nothing! Most girls turn to raw cookie dough and salty snacks to soothe their souls, but not me.  I need distract my mind by creating something sweet in the kitchen. I declared that something homemade would be absolutely necessary to get me through this gloomy, cold, and rainy Sunday afternoon. With a little creativity, few scoops of peanut butter, and a heck-of-a-lot-of chocolate, I came up with this perfectly crafted, triple-layer, work of art that I like to call my “Break-Up Brownies.”  The warm, fudgy brownie layer is good enough by itself, but when you top it with the creamy peanut butter mousse, followed by a sweet, chocolatey drizzle, you are bound to be healed (at least temporarily) from your heart ache.  Unlike my relationship, these brownies were a success.
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The Ingredients…*
Brownie Layer:
1 box of Brownie Mix (or make your own brownies if you’d like)
Eggs, oil, & water according to box instructions

Peanut Butter Filling:
3 sticks (12 ounces) unsalted butter, softened
1 cup creamy peanut butter
2 ounces cream cheese, softened
3/4 teaspoon salt
1 1/2 cups confectioners’ sugar
1 cup mini chocolate chips (I used semi-sweet)

Chocolate Topping:
1 cup semi-sweet chocolate chips
1 tablespoon vegetable oil
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The Instructions…*
First make the brownies:
(1) Mix and bake brownies according to directions
(2) Allow brownies to completely cool (or place in freezer to reduce cooling time)

Next make the filling:
(1) Using an electric mixer, beat the butter, peanut butter, cream cheese and salt at medium speed until smooth
(2) Mix in the confectioners’ sugar at low speed until fluffy
(3) Mix in the chocolate chips by hand
(4) Spread filling across cooled brownies; place back in fridge or freezer until firm

Drizzle with melted chocolate:
(1) Melt chocolate chips and vegetable oil in microwave-safe bowl for 30 seconds at a time, stirring in between
(2) When completely melted, drizzle over peanut butter layer and spread until smooth
(3) Again, place brownies in fridge or freezer until firm, slice and serve! Enjoy :)
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Lemon RaspberryCupcakes…*
…tart lemon & raspberry are a perfect combination

Congratulations to Tonya, my sister’s dearest friend, who is moving to New York City to become The Beauty Expert for Macys.com! What an incredible opportunity for her—I couldn’t be more excited to celebrate her achievements! I wanted to congratulate the beauty queen in the sweetest way by making her Lemon Raspberry Cupcakes, with hot pink high-heel sugar cookie toppers. They turned out ultra-fabulous—perfect for the fashionista herself. The sweet lemon cakes are jam-packed with a tart raspberry filling, frosted with a fluffy, lemon buttercream, and topped with a soft, glazed sugar cookie. Oh, la, la :) After a few margaritas and burritos, the guests celebrating Tonya’s move to The Big Apple, were happy to indulge in such a treat. As they dissected the cupcakes with their forks, they were pleasantly surprised to find the sweet raspberry sauce pour out of the center. Everyone enjoyed the cupcakes and I hope you do too! As for Tonya, I wish you good luck and happiness in all of your future endeavors—you will be truly missed.
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The Ingredients…*
Lemon Cupcakes
1 box yellow cake mix
Eggs, oil, and water, as directed on box
1 small box of instant vanilla pudding mix
1 can of raspberry cake filling (or you can make your own using raspberry jam)

Lemon Buttercream:
(Recipe by Good Life Eats)
4 sticks unsalted butter, softened
1/8 teaspoon fine grain sea salt
juice of one extra-large lemon
2 pounds powdered sugar, sifted
milk, if needed, to reach desired consistency


Sugar Cookie Toppers (optional):
Refrigerated sugar cookie dough
High heel cookie cutter (here is the exact one I used)
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The Instructions…*
For the Lemon Cupcakes:
(1) Preheat oven to 350°F
(2) Mix ingredients according to box; blend in dry pudding mix until moistened
(3) Divide batter among 24 cupcake liners and bake according to box instructions
(4) Allow to completely cool; then using handle of wooden spoon poke small holes in the center of each cupcake (Do NOT press handle all the way to the bottom of the cupcake, or the filling will leak)
(5) Fill pastry bag (or large Ziploc bag) with raspberry cake filling and evenly distribute filling among cupcakes (reference picture for example)  
(6) Set aside; meanwhile, make the buttercream…
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For the Lemon Buttercream:
(1) Cream the butter in the large mixing bowl of a stand mixture
(2) Slowly incorporate the powdered sugar as you continue to cream
(3) Add the salt and lemon juice; scrape down the sides of the bowl
(4) Beat on high speed until fluffy and smooth, adding milk (if needed) to reach desired consistency
(5) Pipe onto cupcakes, decorate with sprinkles, (top with sugar cookies if you’d like) and enjoy :)
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Bailey’s Crème de Menthe Brownies…*
…Bailey’s, Chocolate, & Mint—a triple threat

I think we all know that Bailey’s + chocolate = a fabulous combination. What better way to celebrate St. Patty’s Day this year than with a decadent dessert that consists of Bailey’s Irish Crème and chocolate!? Mmmmm, that’s what I thought. These gooey, chewy, chocolatey treats are a triple threat with three layers of goodness. The moist, fudgy Bailey’s-infused brownies are layered with a creamy, refreshing mint layer, and then topped off with a blanket of semi-sweet chocolate that melts in your mouth. It’s quite possibly the best brownie I have ever had! Plus, it makes an elegant dessert that’s perfect for the holidays, and of course, for St. Patty’s Day :)
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The Ingredients…*
Brownie Layer:
(Adapted from How Sweet it is)
1 stick unsalted butter
2-3 squares baking chocolate
2 cups sugar
2 eggs
1 cup flour
1 teaspoon vanilla
1/4 cup Bailey’s Irish Cream Liqueur

Mint Layer:
(Adapted from Our Best Bites)
4 tablespoons of butter, at room temperature
2 cups of powdered sugar, sifted
1 1/2 teaspoons crème de menthe (or pure peppermint extract)
1-2 tablespoons milk
Green food coloring, if desired 

Chocolate Glaze:
(Adapted from Joy of Baking)
3 ounces (90 grams) semisweet chocolate, chopped
1 tablespoon of butter
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The Instructions…*
First, the Brownies:
(Adapted from How Sweet it is)
(1) Preheat oven to 350°F
(2) Melt butter and baking squares in a microwave safe bowl
(3) In the mixing bowl, cream melted butter and chocolate mixture
(4) Add in sugar and vanilla and beat until fluffy, about 2-3 minutes
(5) Add in eggs, beating one at a time; then add flour and stir just until combined
(6) Finally, stir in Bailey’s and pour into greased 9 x 13 baking dish(I used a 9x9 square cake pan)
(7) Bake for 35-45 minutes, or until just barely done; remove from oven and cool completely 

Next, the Mint Layer:
(Adapted from Our Best Bites)
(1) In the bowl of your electric mixer, or with a hand mixer, beat the butter for just a few seconds to soften. Add the crème de menthe (or peppermint extract), milk, and about half of the powdered sugar
(2) Beat to combine, and then add the rest of the sugar; if the frosting is too thick, add a little extra milk (The frosting should be just thin enough to spread)
(3) Spread the frosting evenly over the cooled brownie layer
(4) Place in the refrigerator for about 5-10 minutes or until firm
 
And finally, the Chocolate Glaze:
(Adapted from Joy of Baking)
(1) In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter
(2) Spread over the mint filling and refrigerate for about 30 minutes or until the chocolate glaze starts to dull
(3) Dip a sharp knife in hot water for easier slicing; enjoy :)
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Strawberry Apple Crisp…*
…a light & healthy breakfast cobbler 

Dessert first? Absolutely. This was the question I asked myself when I woke up this morning with a screaming sweet tooth. I could have settled for a bowl of cereal, peanut butter toast, or a few slices of Pumpkin Oat Streusel Bread , but nahh, that’s boring.  I wanted to start my day with something a little more exciting than that, so I opted for a steaming hot bowl of sweet, crunchy strawberry apple crisp. And oh boy, I am sure glad I did! Crafted by the lovely Amber of Sprinkled with Flour, this tart treat is light, healthy, and certainly heart-warming. With a substantially lower amount of calories and fat than a say an artificially flavored, strawberry-filled Pop-Tart, or an apple cinnamon, icing-drizzled Toaster Strudel, this fruit crisp is a great way to start the day. The final outcome resembled a mini fruit cobbler--warm tender fruit buried underneath a golden, crumbly oat topping. More please! :)
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The Ingredients…*
…Recipe by Sprinkled with Flour

For the filling…

1 1/2 cups sliced strawberries (fresh or frozen)
1 small apple, peeled, cored, and diced
Lemon juice
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. vanilla extract
1 tsp. cornstarch
1-2 Tbsp. sugar (or sweetener, depending on your tastes)

For the topping…
1/4 cup oats
1 1/2 Tbsp. all-purpose flour
1 Tbsp. brown sugar
Pinch of salt
1 Tbsp. butter (or reduced fat spread if you prefer)
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The Instructions…*
(1)
Preheat oven to 400° F

(2) In a small bowl combine the oats, flour, brown sugar, and salt
(3) Mix in the butter until mixture forms coarse crumbs; Set aside
(4) In a medium bowl combine the diced apples and sliced strawberries; Squeeze a little fresh lemon juice over the fruit to keep the apples from turning brown
(5) Add the cinnamon, nutmeg, cornstarch, sweetener, and a few drops of vanilla; Stir until combined
(6) Divide the fruit between two ramekins and sprinkle the crumble topping over the fruit
(7) Bake for 10 minutes at 400° F, and then lower the oven temperature to 350° F and bake for another 10-15 minutes, until the topping is golden and the fruit is bubbly…then enjoy :)
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Chocolate Marshmallow Fudge…*
…for the fudge lovers 

Ummm…hello?! Who doesn’t enjoy a slab of fudge once in a while? My favorite part about going to touristy towns is well, the fudge—duh! Especially when you find a bakery that has free samples, hehe ;) Although I’ve never attempted to make this heavenly treat before, I’d say my first try was a success. Thanks to Very Best Baking for the quick and easy-to-follow recipe, my fudge turned out perfectly. It’s not too sugary sweet, and just a little goes a long way. The texture is creamy and the hint of marshmallow adds a little attitude and a pop of flavor to this lip-smacking dessert. It is great for gift-giving, sharing with co-workers, or just storing for those gotta-have moments. If you’re a fudge lover, this one’s for you!
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The Ingredients…*
…Recipe adapted from Very Best Baking 

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract
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The Instructions…*
(1)
Line 8-inch-square baking pan with foil
(2) Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan
(3) Bring to a full rolling boil over medium heat, stirring constantly; Boil, stirring constantly, for 4 to 5 minutes; then, remove from heat
(4) Stir in marshmallows, morsels, nuts and vanilla extract
(5) Stir vigorously for 1 minute or until marshmallows are melted
(6) Pour into prepared baking pan; refrigerate for 2 hours or until firm
(7) Lift from pan; remove foil; Cut into 48 pieces and enjoy :)
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Peppermint Patties…*
…a refreshing finish to any meal

First things first: I LOVE the combination of chocolate and mint. There’s just something about the taste that is so refreshing—I can’t get enough! Anyone that knows me well is aware that I always need a little taste of chocolate after every meal—breakfast, lunch, and dinner. Usually I opt for whatever I can find in the house (which is usually a handful of chocolate chips from my baking stash) but I prefer to have something minty when possible. York Peppermint Patties and/or Junior Mints are of course, the perfect solution. My problem is that I eat all of them in one sitting. My solution? Homemade Peppermint Patties. These little bites of goodness are the perfect way to end a fabulous meal, anytime of the day. The chocolate kicks my craving to the curb, and the mint is just “minty” enough to provide a refreshing finish. On top of that, I individually wrapped them and stored them in the freezer so I won’t be tempted eat them all at once ;)
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The Ingredients…*
…Recipe by How Sweet it is

2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
2 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
Drop of peppermint extract
1-2 cups chocolate chips
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The Instructions…*
(1)
In an electric mixer, beat first 5 ingredients until smooth
(2) Scoop into a bowl and place in the refrigerator to set
(3) Once firm, roll into one inch balls; Push down to flatten
(4) Set in freeze for another 60 minutes
(5) Melt chocolate chips in a double boiler or in microwave for 30 second intervals
(6) Remove patties from freezer and dip in chocolate, setting on wax paper
(7) Freeze again until ready to eat…then enjoy :)
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Pumpkin Oat Streusel Bread…*
…carve yourself a slice 

Pumpkins aren’t just for Halloween—their distinct taste isdelicious and comforting year-round. Pumpkin also happens to be my sister’s favorite flavor and since she’s my best friend and my roommate, I decided to bake this delightful loaf for her us to enjoy for breakfast. The taste is similar to my pumpkin cheesecake muffins, but much more flavorful. This not-too-sweet loaf has a hearty character, yet a very tender crumb. Thick slices pair well with fresh fruit and a cup of coffee or tea for a tasty breakfast or a late-afternoon snack. So, go on, carve yourself a slice :)
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The Ingredients…*
Recipe adapted from Very Best Baking 

Streusel Topping

1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon brown sugar, firmly packed
1 tablespoon butter or margarine, melted
1/8 teaspoon pumpkin pie spice*

Pumpkin Bread
2 cups all-purpose flour
2 teaspoons pumpkin pie spice*
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1 tablespoon vegetable oil

* I didn’t have Pumpkin Pie Spice, but I made my own using the following:
For every teaspoon of Pumpkin Pie Spice, substitute:
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

(*)
Mix spices together and substitute in recipe for Pumpkin Pie Spice
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The Instructions…* 
…Recipe adapted from Very Best Baking 

First make the Streusel topping….
(1) Combine all ingredients in small bowl; mix well and set aside.

Then, the Pumpkin Bread…
(1) Preheat oven to 350° F and grease 9 x 5-inch loaf pan
(2) Combine flour, pumpkin pie spice, baking powder, salt and baking soda in medium bowl
(3) Blend eggs, pumpkin, granulated sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl
(4) Add flour mixture; mix just until moistened
(5) Pour into prepared loaf pan
(6) Bake for 30 minutes and then sprinkle streusel topping on loaf and return to oven to bake an additional 30-35 minutes, or until wooden pick inserted in center comes out clean
(7) Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Then,  enjoy :)
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little shortcake...*