Preheat oven to 325 degrees F (175 degrees C). Lightly grease 10 inch Bundt pan (or 2 loaf pans)
In a large mixing, combine sugar, oil and eggs; beat until smooth. Add orange juice and beat until well blended. Stir in pumpkin, cranberries and spices.
In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Pour into Bundt pan or divide batter between the 2 prepared pans.
Bake in preheated oven until toothpick comes out clean, about 1 hour 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter, sugar and cream cheese until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 10 to 12 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
You can add frosting after they are cooled. You can stick some M&Ms in the cookies while still warm. I've also used the cookies for Snickerdoodles..roll the cookie balls in a sugar/cinnamon mixture and flatten with fingers before baking. The best part is watching the kids munch on cookies that they love!
I find that having all the ingredients, equipment like the spoon and pan prepared makes everything go quickly! You will love the results so much, it won't be long until you have the ingredients memorized! You can switch different kinds of chips or extracts (vanilla, mint, almond, or even coffee)
Ingredients you'll need: 3 cups granulated sugar 3/4 cup butter or margarine (1 1/2 sticks) 2/3 cup evaporated (not condensed) milk 12 oz Dark Chocolate Chips 1 jar Marshmallow Creme 1 tsp Mint Extract 1 cup chopped walnuts (optional)
Directions: Line a 9X9 pan with foil or grease generously with butter.
In medium saucepan and medium heat,
Melt the butter/margarine
Add sugar and evaporated milk
Bring to a boil and boil for 4 minutes or candy thermometer reaches 234 degrees. Stir constantly. (if you don't keep stirring you'll end up with crystallized sugar pieces in your what should be smooth fudge)
Remove from heat and add chocolate chips and marshmallow creme. Mix until smooth.