Chocolate makes everything better, no?

It’s hard to believe that just 2 short weeks ago, our high out here on the edge of the world was 92! Today, we made it to a balmy 67—but our low was 38! It’s got me pointing out all the really great things I’m doing around the house.

Me: “Hey, I did your laundry. . . you’ll walk the dog for me tonight, right?” and “Hey! I baked you cake and made you yummy drinks, the least you could do is walk the dog, buddy.” I’ve even stooped so low as, “Hey, sweetie. . . remember last night, (cough), yeah, you’ll walk my dog tonight, right?”

IZ is not amused. But it’s cold outside! Too dang cold to be walking Miss “here, let me take forever to pee” Sophie! I like being able to feel my feet, thank you very much.

The cold does usher in baking season. There’s something about the smell of carbohydrates and fat baking in the oven that just makes a girl happy. So, I thought I’d share one of our favorites this time of year. If you make it, maybe someone else will walk your dog tonight.

And yes, you can read that last sentence whichever way makes you happy!

Recipe after the jump!

Chocolate Pumpkin Bread

In a separate bowl mix:

1 1/2 cup of flour

1 1/2 Tablespoon cinnamon

1 teaspoon baking SODA

1 teaspoon salt (omit if your butter is salted)

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon baking POWDER

In another bowl mix:

1/3 cup of milk (we use Almond milk)

1 Tablespoon vanilla

In a mixer, beat until creamy:

6 Tablespoons of butter

1/3 cup of brown sugar

1 cup of sugar

2 eggs (we use 1/2 cup of egg whites)

Once creamy add:

1 cup of canned pumpkin

Mix Then add in 1/2 of the flour mixture until wet. Then add in the milk and vanilla to the mix. And then fold in the last 1/2 of the flour to the mix.

Finally fold in:

3/4 cup of roasted pecans, chopped

3/4 cup of chocolate chips.

Pour into a well oiled (we use cooking spray) Bundt pan and bake at 350 for 1 hour.  Cool on a wire rack for 30 minutes before plating. Enjoy!