Pumpkin Bread + Roaring Treat


Breakfast. Lunch. Dinner. Dessert – doesn’t matter what time of day you eat Pumpkin Bread.  It is good, warm, cold or in some cases frozen! Find out how to make T.W.O.’s delicious pumpkin bread recipe below. In honor of Halloween, there is a special bonus recipe included in the post.  Scroll down to get a T.W.O. Trick or Treat!



– 3 cups sugar
– 1 cup vegetable oil
– 2/3 cup water
– 4 eggs
– 2 cups canned pumpkin (T.W.O. always adds two extra spoonfuls in the dough)
– 3 ½ cups unbleached flour
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1 Tablespoon nutmeg
– 1 Tablespoon cinnamon
– 1 teaspoon cloves

Preheat oven to 350 degrees. Using a mixer (T.W.O. uses a KitchenAid), cream sugar and oil together until it becomes a little fluffy. Add eggs, pumpkin and water. Once everything is mixed well, slowly add the flour, soda, and powder. Make sure to scrape the bottom of the bowl so that the wet and dry ingredients are combined. Next, add in nutmeg, cinnamon and cloves. Place batter into greased pans and put in the oven for about 1.5 hours or until down.



A T.W.O. Trick or Treat!!

Since Halloween is today, T.W.O. decided to dress up their pumpkin bread. That’s right, food can play dress up too! This year, T.W.O. went with the “tiger” theme. Let’s see how this recipe roars! Thanks to T.W.O.’s brother for the vision of combining t.w.o. favorite ingredients…pumpkin and brownie!


The main ingredient to make this tiger pumpkin bread is brownie mix. Follow the directions on the box and set the brownie batter aside. Make the pumpkin bread batter as given above, but instead of pouring all the pumpkin bread batter into the pan, you are going to want to make layers with the brownie batter.

Your final product: sassy bread that is sure to WOW your audience! The rich gooeyness of the brownie mix and the fluffy pumpkin bread is a great combination.


Happy Baking!


Polenta + Tomato Appetizer


Polenta is a staple of Northern Italy, but has made its debut in all types of cuisine today.  It is most noted for it’s versatility and can be a great addition to your next meal! T.W.O. decided to create an appetizer for their family and let us tell you- it was a hit!!


-Fresh buffalo mozzarella
-Garlic powder
-Cayenne pepper
-Ground pepper
-Italian seasoning
-Dried basil


 First, line 2 cookie sheets with parchment paper and preheat your oven to 425°F. Next, cut your polenta into thin, circular slices. Place the polenta on a lined cookie sheet and season with garlic powder, ground pepper and a dash of cayenne pepper. Then, slice your tomatoes into thin circles and place on the other cookie sheet. Season the tomatoes with Italian seasoning, pepper and dried basil.



Put the polenta and tomato slices in the oven. T.W.O. would recommend putting the polenta slices on the top rack. After about 8 minutes, flip the polenta slices over.  Bake the polenta and tomatoes for another 8 minutes. (You might need to keep the polenta in a little longer depending on your oven.) Make sure that the polenta gets crispy.  When the polenta and tomatoes are done, place a tomato on top of the polenta and add a slice of mozzarella. Continue this process for the remaining polenta circles. Next, turn your oven to broil and place the polenta “stacks” into the oven for about 3 minutes. Make sure to keep an eye on the stacks so that they do not burn. Once the mozzarella is melted and slightly brown, take them out of the oven. It’s time to serve!!




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