Food & Dining

Buckeye bark and pumpkin bread recipes

Emileann Fernander provided some savory recipes, one for her “Ultimate Buckeye Cake” she improvised and another for “Simply Pumpkin Bread.” Fernander graduated with a culinary arts degree in December from Chattahoochee Technical College and now works with the Four Seasons in Atlanta. as well as the Farmhouse at Serenbe Farms.

BUCKEYE BARK

Ingredients: 

2 cups chocolate candy coating 

1 cup creamy peanut butter 

1 cup confectioners' sugar 

8 tablespoons melted butter 

1 teaspoon vanilla extract

Directions:

Melt the chocolate candy down in either a double-boiler, or in the microwave. Set aside. Using a mixer with the paddle attachment, cream the peanut butter and the confectioners' sugar together. Slowly add the melted butter, and vanilla extract. Mix until everything is incorporated. Using a cookie sheet lined with wax paper, spread half of the melted chocolate into a thin layer, and place in the freezer for 5-10 minutes. Spread the peanut butter mixture on top of the chocolate and freeze again, 5-10 minutes.

Finally, with the remaining melted chocolate, spread another thin layer over the top to enclose the peanut butter mixture with chocolate. Freeze for a third time, 5-10 minutes. Remove the cookie sheet from the freezer, and with the back side of a metal spoon, tap the top of the bark in random places to create bite-sized pieces of Buckeye Bark.

SIMPLY PUMPKIN BREAD

Ingredients: 

3 1/2 cups all-purpose flour 

2 teaspoons baking soda 

1 1/2 teaspoon salt 

1 1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg 

4 eggs 

1 cup brown sugar 

1 cup granulated sugar 

1 cup oil 

2 cups pureed pumpkin

Directions:

Combine flour, soda, salt, cinnamon, and nutmeg. Set aside. Using a mixer with the paddle attachment beat the eggs, and add the sugars. Add the oil, and pumpkin puree and mix until smooth. Slowly add the dry mixture to the wet mixture in three stages. Scrape the bowl down to make sure everything is incorporated. Scoop the batter out into a loaf pan and bake at 350 degrees for 45 minutes, or until a toothpick comes out clean. This recipe also works great for mini-loaves, and muffins.



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