Pumpkin Bread

Nothing says fall like sweet breads made out of gourds. In October, my boyfriend Adam and I went to a pumpkin carving party with our friends. His vision was to scrape the inside of the pumpkin until it was paper thin and the pattern could show a soft orange glow when the candle was lit. After 30 min of constant scraping, we left with a stuffed gallon-sized bag of shredded pumpkin. What else to do, than to make pumpkin bread! My search for a recipe led me online to Food Network and Alton Brown. I omitted the pumpkin seeds, because from previous experience, their texture isn't pleasant once the bread isn't fresh. 

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin

Preheat the oven to 325 degrees. Mix the flour, cinnamon, baking soda, baking powder, and salt together.In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin. Once the ingredients are all incorporated, pour into a greased muffin tin. Bake for 30 minutes. At this point a toothpick inserted into the middle of a muffin should come out clean. 

I acquired this recipe from Alton Brown on the Food Network. 

Chocolate Pecan Bourbon Pie "Derby Pie"

• Last year I had the good fortune to be set up on a girl date with who is now my best friend, Bonnie. She and I share a love of horses and often talk about Kentucky and the races. This summer she made a "Derby Pie," and I will never look at a pecan pie the same way. 
• 
  
• The Derby Pie is a tradition of Kentucky, and the only original recipe is a well kept family secret. This version is a cross between a chocolate chess and a pecan. 
• 
  
• Frozen Marie Callenders crust 
• 1 1/2 cups chopped pecans 
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar 
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon or water 
• 4 large eggs 
• 1/4 cup butter or margarine, melted 
• 2 teaspoons cornmeal
• 2 teaspoons vanilla extract 
• 1/2 teaspoon salt
• Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.
• Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat.
• Whisk together eggs and next 4 ingredients. Gradually whisk about one-fourth hot mixture into egg mixture; add to remaining hot mixture, whisking constantly. Pour filling into prepared piecrust. Cover with crust shield for first 30 min. 
• Bake at 325° for 50 minutes or until set; cool on wire rack.
• Cynthia Ann Briscoe, Birmingham, Alabama, Southern Living