This is a sponsored post written by me on behalf of The Hershey Company for IZEA. All opinions are 100% mine.

Growing up on a Native American reservation and now raising my kids on the same reservation – we’ve eaten plenty of fry bread. Fry bread is a flat dough fried or deep-fried in oil, shortening, or lard. (In our family we’ve always just used vegetable oil.) My favorite way to eat it has always been warm with butter and jam. Though, eating it with taco fixings (Indian Taco) is also a close second. One way I have not eaten fry bread is by adding ingredients to it. As I was thinking about baking this month, I decided that a pumpkin fry bread would not only be timely but very tasty. A pumpkin fry bread with a chocolate sauce? Well, that recipe would be golden!

My grandpa makes small batches of fry bread every week and usually eats it with butter and smoked salmon. I am convinced it is his favorite meal. When I asked him for his recipe for fry bread he told me: 5 cups of flour, milk, oil, sugar, and baking powder. Besides flour he didn’t measure the other ingredients. So based on his recipe and a recipe my mom has I’ve come up with my own Fry Bread recipe that works well enough.

Pumpkin Fry Bread

Ingredients:

• 3 C All-purpose Flour
• 3/4 C Milk
• 2 tsp baking powder
• 2 T oil
• 1 T sugar
• 1 can pumpkin
• 1 T pumpkin spice

Directions

Mix flour, baking powder, sugar, pumpkin spice together. Add milk, oil, pumpkin. Mix until all dry ingredients are blended in and kneed the dough.

Let the dough sit for 30 minutes+. It was sticky at first for me, but after I let it sit for 45 minutes, I was able to break off pieces and fry in oil. Fry dough in vegetable oil until cooked on both sides and inside.

Optional: serve with powdered sugar, Hershey’s Special Dark Syrup, whipped cream, and Heath Milk Chocolate Toffee Bits.

Making chocolate sauce from Hershey’s Special Dark Cocoa Powder is quite easy to do. You can easily buy your own chocolate syrup or sauce in the store – but making this homemade is affordable and simple.

Dark Chocolate Sauce

Ingredients

• 1 C Sugar
• 1 T All-pupose Flour
• 1/2 C Hershey’s Special Dark Cocoa Powder
• 1 1/2 C Milk
• 2 T Butter
• 1/2 t Vanilla Extract

Directions Whisk all dry ingredients together. Warm the milk, butter, and vanilla extract in a sauce pan until the butter is melted. Gently stir in the dry ingredients and increase heat to medium high. Cook, and stir continually for 5 minutes. This gets thick pretty quickly – use less flour and more milk if you’d like this sauce to drizzle more easily.

I decided to place a spoonful of dark chocolate sauce, a dallop of whipped cream, and some powdered sugar on top of the pumpkin fry bread. Then I used my Heath Milk Chocolate Toffee Bits over the top of it all.

Can you say “sweet yummy goodness”? 

I called my grandpa this week and told him about my new creation. He was excited to try it this month. So now, I’ll have to make another batch for him. He loves pumpkin and chocolate – it’s a hit for fry bread dessert.

I love this time of year, don’t you? The holidays are so sweet and not just because of the baking. (Though, I will admit that has a lot to do with it.) But the memories we make, baking together, those memories are priceless.  The Hershey Company provides a wide variety of baking products – from classic ingredients like Hershey’s Chocolate Chips and Hershey’s Cocoa Powder to iconic Hershey’s Kisses for you to use this holiday season. 

What new tradition would you like to start with your family this year?

Bake together – it’s a great way to celebrate love and family! For more great baking products and recipe ideas please visit The Hershey Company. {I LOVE all things Hershey’s!