2 point pumpkin cupcakes with cream cheese frosting

What part of that post title is not to like?  2 points?  Cupcakes?  Cream cheese frosting?  What if I said the cupcakes take exactly only two ingredients to make.  I'm serious.  Two.  Ingredients.

Now that fall is officially here, I've been starting to get my bake on, and make a double batch of perfect banana bread yesterday.  But fall is  never complete without an assortment of pumpkin baked goods.  When I saw this recipe on Pinterest, I had to try it.

The verdict?  Moist, fall-ish, and delish!  And rumor has it, the cupcakes are 2 Weight Watchers points (without the frosting).  A 1/2 cup serving of pumpkin has 5 grams of fiber, 2 grams of protein, and only 4 grams of sugar. And only 40 calories for a whole 1/2 cup! 0.5 grams of fat, no cholesterol. The list goes on and on.

So what do I need to do, you say?  Buy a box of yellow cake mix, and a 15 oz. can of pumpkin:

 

Preheat oven to 350 degrees.  Get out your electric mixer, and line a cupcake pan with liners.  I didn't find this recipe made 24 cupcakes, but rather 15 or so ample, fluffy ones.

 

Next, mix the cake mix with the pumpkin. Don't add another single thing.  Whip it together at a nice quick speed to really fluff it up.

 

 

Once its all mixed together and fluffy, spoon it into the muffin liners, 2/3 full.

 

Bake at 350 degrees for 20 - 25 minutes.  These do not take as long to bake as cupcakes with eggs/oil in them since the batter is much thicker to begin.

 

Once they've cooled, you can sprinkle with powder sugar for more of a breakfast muffin, or frost with cream cheese frosting for dessert (store bought or home made*).  Heck, you could even smooth the batter into a loaf pan and make it into bread.  Or try mini-muffins.

 

 

These taste like cake with a pumpkin flavor to them - not overwhelming in your face pumpkin.  Its sometime hard to stay focused on eating healthy in the fall what will all the thousands of pounds of candy laying around, and the cider doughnuts and the pumpkin spiced lattes and, and, and... 

 

So at least this is one treat you can make for your family that you don't have to feel guilty eating.

 

Homemade Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

 

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.               

Perfect Banana Bread

Perfect Banana Bread

I buy bananas at least once a week.  Sometimes we eat them, sometimes we just don't get to them until they starting turning spotty.  I'm terribly picky about my banana texture, and once they start growing spots, they're just too mushy for me.  When that happens, I put them aside and when I have an 'extra' hour, whip up this super easy, always perfect banana bread recipe.  Its always moist, always delicious.   Its Dylan's very favorite breakfast with a spin thru the toaster oven and schmear of cream cheese.

This morning, I also had another motive for making this bread.   We roasted salmon and broccoli in the oven for dinner last night, and the house needed a better smell!

What you need:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick) melted
3/4 cup brown sugar
2 eggs, beaten
3 or so mashed overripe bananas

Preheat oven to 350 degrees. Spray one 9 x 5 loaf pan with nonstick spray, or use two smaller foil loaf pans (eat one now, freeze the other for later!).

In a large bowl, combine flour, baking soda and salt. In mixer, add bananas and whip until goopy.  Next, add the melted butter, eggs and brown sugar. Add flour mixture slowly and mix until mixed well.  Pour batter into sprayed loaf pan(s).

Bake in preheated oven for 45 to 55 minutes, until a toothpick inserted into center of the loaf comes out clean.    Enjoy, so delicious!

farm fresh cinammon apple bread

Today is a teacher work day, so the kids are home from school.  The weather is depressingly blah.  And other than booking our summer beach vacation this past weekend, we really haven't done anything exciting lately.  Today is no different, except Dylan is at an all day birthday party/playdate, so its me and Logan and a whole day to conquer.

We've been crafting all morning, and then all of the sudden (being that his attention span is well, comparitive to that of a fruitfly), he announced he would like some apple bread.  As if that's just something I have available in the pantry.  A pantry that is pretty well stocked mind you, but no, I didn't happen to have any freshly baked apple bread.

I've never made my own apple bread. I make banana bread ALL the time, whenever we have bananas going bad, and throw the loaves in the freezer. Its one of Dylan's favorite breakfasts.


So Logan said we should look up how to make it on "The Google", and that's what we did.  I came across a few recipes that sounded good and narrowed it down to one I had all the ingredients to make.  I knew I could put him to work cutting the apples into pieces while I rounded up the other ingredients. I made a few changes to this recipe (added more cinammon, omitted the walnuts since my kids don't like them, etc.) and it came out DELISH.  I mean truly, this isn't really bread, lets be honest.  Its well within cake realm.  But Apple Bread makes it sound as if it  has a few less calories, right?  Its not overly sweet, but it is super moist and full of yummy cinammon flavor.  Don't skimp on the apples, throw a ton of them in there.
 
As an extra bonus, this makes your house smell INCREDIBLE.  Which was an added bonus of making this today, since we roasted broccoli for dinner last night and the house is a bit smelly.

Here's my little helper, chopping apples.

And taking an early 'test' lick.  Notice the flour on his forehead.


Farm Fresh Cinammon Apple 'Bread'

What you need:
3 cups all-purpose flour (I like to use unbleached)
1 TBSP cinnamon
1 TSP baking soda
1/2 TSP baking powder
1/2 TSP salt
1/2 cup canola oil
2 cups white sugar
1 eggs beaten
1 TSP vanilla extract
2 cups apples - peeled, cored, and coarsely chopped (I used Granny Smith, I think they hold up best when baking)
chopped walnuts (optional)



What you do:
Spray your loaf pan(s) generously with nonstick spray.  In bowl, combine flour, cinnamon, baking soda, baking powder and salt; set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and apples. Stir into flour mixture. Pour mixture in to one large loaf pan, or you can divide mixture between two greased smaller loaf pans. Bake at 350 degrees F for 40-45 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes on wire rack before removing from pan.  Note:  If you opt for one loaf in a larger loaf pan, it might take another 15-20 minutes to bake evenly all the way through - be sure to do the 'toothpick' test (or use a butter knife if your pan is too deep.).  If your loaf doesn't fall easily out of your pan when you turn it upside down, just use a butter knife to gently separate it from the sides of the pan, and wiggle..it will come out.

tasty cakes

My first ever, homemade, from scratch cupcakes (the cake and the frosting, totally from scratch). 

Happy Birthday to my bro and my Mom!  Love you both!

Its Paula Deen's recipe.  Yum!

cookie day

Yesterday, the official first day of the kids Winter Break, we spent the entire day dirtying up Grandma's kitchen baking  a whole lotta cookies.  A whole lotta cookies, and a whole lotta mess.  Aunt Jessica, Maya and Josh came over, we rolled up our sleeves and got busy. 

We made chocolate chip, peanut butter blossoms, chocolate Rolo pretzels, and old fashioned cut out sugar cookies.  I haven't made those in years and the flavor brings back so many good Christmas memories. The kids have fun mixing up lots of colored icing, and probably got as many sprinkles on the floor as they did the cookies.

Peanut Butter Cup Cookies

The gifts are wrapped, meals are planned, the kids only have a couple of days of school left. All that remains is to sit back, enjoy the holiday and be thankful for this time together.

There'll be a whole lotta cookie baking going on at our house this week.  Its not that I even eat many of them once they're baked....just a few.   Really, its more about making something that comes from your heart and sharing it with people you love.

And I love me some peanut butter.

Peanut butter cookies rock, and these cookies take it to the next level with a mini-peanut butter cup in every one!  These are quick, easy and foolproof!

Peanut Butter Cup Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk

40 miniature chocolate covered peanut butter cups

Completely unwrap the mini peanut butter cups, place them in a small bowl and place in the freezer while you make the dough and bake the cookies.  Freezing them makes them easier to push into the baked dough without crumbling and melting quickly.

Preheat oven to 375 degrees.  Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the Sift together the flour, salt and baking soda; mix well. Shape into 24 balls and place each into an ungreased mini muffin pan.  Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. They will easily press into the dough.  Cool and remove from pan. 

Makes 24 cookies, but you can easily double or triple the recipe..   You'll want more than 24!
 

two quick breads

Next week we'll be heading out for the Thanksgiving holiday.  I adore Thanksgiving, and I can't wait to see my Grandma Williams.  There will be 10 of us staying at my Dad and Stepmom's new house.  I thought it might be nice to bring some pre-baked quick breads for easy breakfasts for everyone.  I've been busy this week making double batches of some favorite quick breads and stocking up the freezer.

First, my tried and true (and the boys all time favorite), banana bread. And a new favorite, pistachio bread.  I just love anything pistachio.  Pistachio ice cream, and then there is always pistachio cranberry fudge!

I double the recipes everytime I make these.   If you do that, it will make four small loaf pans (the foil ones you buy at the market, a two pack is $1.99 and you can wash them and re-use).   You can eat one loaf (be nice and share!) and freeze the other.

Pistachio Bread

This is just delicious, there is no other word to describe it.   Basically, an excuse to eat cake for breakfast.  My kids trample over each other to lick the bowl first.

1 (18.25 ounce) package yellow cake mix
4 eggs (I use egg beaters, it comes out the same and you save some calories)
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherries, cut in half
1/2 teaspoon green food coloring
1/2 teaspoon ground cinnamon
2 tablespoons white sugar

Preheat oven to 350 degrees. Spray two 9 x 5 inch loaf pans.


Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.

Bake for 45 minutes. Cool.

Banana Banana Bread

You can't beat this for a great breakfast.  Toast it, spread a little butter or cream cheese, and yum!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees.  Spray one 9 x 5 loaf pan with nonstick spray, or use two smaller foil loaf pans (eat one now, freeze the other for later!).

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan(s).

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

Chocolate Chip Cheesecake Bars

We're heading to a party tonight with close, fun friends and I'm looking forward to an evening of laughter and watching the kids frolic in the fresh evening air.

I'm making this to dip fresh strawberries, pineapple and raspberries/blackberries.  Its so simple and light, fluffy and utterly delicious.  I have a thing for coconut, and always keep a bag in the freezer ready to rock for drinks, shrimp, desserts...

I recently found a recipe for something else coconut-y that sounds really great, so its in the oven right now smelling delicious.  Can't wait to try them tonight!

Chocolate Chip Cheesecake Bars

1 package (8 oz) cream cheese, softened
1/2 cup white sugar
1 egg
1/2 cup coconut
2 rolls (16.5 oz.) refrigerated chocolate chip cookie dough (the rolls, not the pre-cut square cookie dough)

Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.

In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.

Bake 35 to 45 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.  Or, in your belly.

Bake Sale Lemon Bars

These are easy, yummy, and lemony and summery!  I didn't have to shop for any ingredients, I had everything on hand. 

Bake Sale Lemon Bars

Crust:

1 1/2 cups all-purpose flour

2/3 cup confectioners' sugar
3/4 cup butter, softened

Preheat oven to 375 F.  Spray a 9 x 13 pan with nonstick spray.  Combine the three ingredients above.  Press dough into pan.  Bake for 15 minutes in preheated oven until slightly golden.

Filling:

6 eggs

1 3/4 cups white sugar
6 TBSP all-purpose flour
1 cup lemon juice (you can use fresh squeezed or store bought from concentrate)
3 drops yellow food coloring
1/3 cup confectioners' sugar for decoration

While crust is baking, whisk together eggs, white sugar, flour, lemon juice and yellow food coloring until frothy.  Pour this lemon mixure over hot crust. 

Return to the preheated oven for 20 minutes (still at 375 F), or until light golden brown.   Let pan cool.   Dust the top with confectioners' sugar.  Cut into squares. 

Florida Sunshine Cake

This cake is sometimes called "Pig Pickin’ Cake" and I found the recipe years ago. I think its a southern recipe and the cake was commonly made at pig roasts, thus the pig name. But that just sounds really unappetizing to me, and doesn't do the cake any justice at all, so I googled a bit and found this much more appealing alternative name. Its light and delicious... a great alternative to using sugary frosting. It’s perfect for spring and summer occasions, and its super moist. I made this for our birthday celebration at my Mom's this past weekend, and you can see it in the post below (with Logan front and center sizing it up).

Florida Sunshine Cake

• 1 package of yellow cake mix
• 4 eggs
• 1 can mandarin oranges, juices reserved (you can use the 11 oz or 15 oz can, I've used both and it comes out either way)
• 1/4 cup canola oil

 Preheat oven to 350.  Spray two (or three if you'd like three thin layers) 9" round cake pans with nonstick spray.   Mix together the above ingredients and pour into cake pans. Bake for 25 - 30 minutes until toothpick in middle comes out clean.

Topping:

• 1 container of Cool Whip topping
• 1 can (15 oz) crushed pineapple (drained)
• 1 package (3.5 oz) instant vanilla pudding

Mix together whipped topping, drained pineapple, and instant pudding mix. Fill and frost the cooled cake. Refrigerate until ready to eat.

And honestly, in a pinch... forget the cake. Just make the topping and eat it right out of the bowl.  Delish!  It would make a fantastic fruit dip by itself.

pumpkin bread

The level of excitement is increasing every minute. 36 hours from now, the kids will be rolling in a pile of discarded gift wrap, in a complete and utter toy coma.

I figured I better make a nice quick breakfast bread to sustain them through the frenzy.

I found this recipe on one of my favorite recipes sites, All Recipes dot com.

Utterly delicious, moist and makes three loaves. Buy the 3-pack of foil loaf pans in the baking aisle. This makes the perfect amount of batter to fill them and make 3 perfectly scrumptious loaves of goodness.

Decadent Pumpkin Bread

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

1. Preheat oven to 350 degrees F (175 degrees C). Spray three 7x3 inch foil loaf pans with non-stick spary.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 - 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Enjoy plain, or toasted and topped with a little butter or cream cheese. Wrap extra loaves in foil and place in ziploc bag to freeze and pull out after the holidays, too.

White Chocolate Cherry Chunkies

You know when its a Paula Deen recipe, its going to be good. I made fudge earlier this week, and with the snow piling up outside today, it was pretty cozy to whip up these cookies this morning. I saw the recipe - white chocolate, cherries, two of my favorites combined. Delicious!

pistachio cranberry fudge

This last weekend before Christmas, we actually don't have a whole lot going on. A few last minute gifts and stocking stuffers to get, but everything else is wrapped, we've shipped what needs to be shipped, decorated what needs to be decorated, and now we can settle in to enjoy the holidays.

So this weekend, I feel some baking coming on. First, I'm going to try making some fudge. I remember helping my Mom make fudge when I was little, the kind with all the gooey marshmallow fluff in it. I saw these recipes in a magazine, and want to try and make the peanut butter fudge, and the pistachio cranberry fudge. Both sound yummy and check this out -you make them in the microwave! Of course when I bought the 6 bags of chocolate chips today at the store to make all of this, I'm quite sure I felt my ass grow three inches.

Also, I plan on making some white chocolate chip cookies. Maybe with Craisins in them, maybe not. I love white chocolate, even more than regular chocolate. I may also try and make this lemon coconut bread, sounds delish!

Dylan has his school holiday party this Friday. His school has a healthy snack policy, with no sweets allowed, not even fruit roll-ups. I'm one of the room moms, and instead of cookies and cupcakes, which aren't allowed, I have to stick to fruit and pretzels. Oh well, more fudge for us at home then! It will be Dylan's last day of school until January 5th. I'm looking forward to two weeks of not rushing around as much, that's for sure.