Oh hello there, beautiful new oven! So clean, so shiny – and it actually works, which is awesome!
My kids are actually much more excited about the huge box that the oven came in. They’ve been playing with/in it for the last two days. Even my husband and I have gotten in on the fun.
The box is big enough to hold several people, which is an attribute that has been thoroughly taken advantage of many times already.
Add some balloons and it makes a pretty sweet little “ball pit.”
I digress. At some point between big-box play sessions, I used the new oven to make these delicious Peanut Butter Pumpkin Brownies, using pumpkin we grew in our own garden this year. I used extra dark chocolate chips on top for more intense flavor.
Gooey, fudgy, yum…
Healthy Peanut Butter Pumpkin Brownies
Makes 12-16 brownies
1 cup pumpkin puree, canned or cooked from fresh
1 cup creamy peanut butter
1 large egg
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1/2 cup honey
1/4 cup chocolate chips
Preheat oven to 350 degrees. Grease 8×8 or 7×11 baking dish.
Combine all ingredients except chocolate chips, mix well. Spread in prepared pan. Top evenly with chocolate chips.
Bake in preheated oven 25-30 minutes, until toothpick inserted in center comes out clean.