Hubb's Favorite Applesauce Brownies!!!

Go ahead and try these babies. These are my hubs fav!!!!!

He actually brought this recipe home from work. I know. There is a lady that is a tremendous cook and made this and my hubs just couldn't get enough. So he asked for the recipe and she obliged. Thanks Jean!!!

Applesauce Brownies

1/2 cup shortening
1 1/2 cup sugar
1/2 tsp cinnamon
2 Tb cocoa
2 cup flour
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs, unbeaten
2 cups applesauce
1/2 cup nuts (optional, but really are nuts ever optional? not in our house ~~ but they may be totally optional in ya'll's and that's cool =)

Combine all ingredients and beat one minute. Pour into a greased 9"x13" pan.

Topping: (Here's the good part =)

1/2 cup chopped nuts (I use pecans)
1 cup chocolate chips (I usually use organic dark chocolate but any will do. Come on it's chocolate =)
2 Tb sugar
1/4 cup (or so) of applesauce (enough to blend in the sugar)

Sprinkle over the batter. Bake at 350 degrees for 35-40 minutes.

Pour a glass of (soy)milk and grab a fork and the pan (jk-ing ~~ get a plate or your family will look at ya funny =) and enjoy!!!

Try this bit of yumminess tonight!!!

Happy cooking,
Dawn

~~ Pumpkin Chocolate Chip Bars ~~

Oh my stars, these babies are sooooooo good!! You must give 'em a try . . . go on try 'em . . . you'll like 'em . . . delish!!!

Pumpkin-Chocolate-Chip Squares

From Everyday Food and Martha Stewart Living
Prep: 30 minutes Total: 2 hours 30 minutes

Ingredients
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips

Directions
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.