![]() You can store these at room temp for 2 days or freeze them for up to a month. when the cupcakes are cool frost them then eat and enjoy! cream cheese, 1/3 c agave, 2 tsp vanilla extract, 1/8 tsp salt. 164īeat together 1 1/2 cups pumkin puree, 1/2 c brown sugar, 1/2c water, 1/3 c canola oil, 2 tsp vanilla extract.Īdd 2 1/4 cups whole what pastry flour, 1 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 c choc chips and mix.ĭivide batter into 12 greased muffin cups and bake about 25 mins. then i pulled the peel off and mashed it up.Īdapted from deceptively delicious p. i had a pumpkin from the farm which i roasted at about 425 with a splash of water in the pan until it was soft. but i am still citing her recipe's appropriately i hope.įirst i made chocolate chip cupcakes with pumpkin. I altered both of the recipe's slightly so i am going to post them up here the way i made them. so, get cooking and enjoy! or rather, get baking ) i enjoyed them though and some other kids we had over also ate both things with no complaint. on the list two recipes from jessica seinfeld's "deceptively delicious." the bean was hesitant to eat both of these but he doesn't like to eat almost anything these days except annies bunny crackers and bacon. baking isn't usually my thing because it requires an exactitude that i don't possess but i was inspired to make some healthy treats for some reason. This last week we were busy doing a lot of baking. got a favorite chili recipe? let me know, i love chili! woo woo dada likes the who thing on a plate with no sour cream. the cheese and sour cream seem to disguise the beans enough that he will eat them. when i make it for ds i call it taco dip soup because he has the idea that he likes taco dip. I like to serve my chili in a bowl on top of brown rice with grated cheese and sour cream. i saw rachel ray say this was ok in a bean soup she made once so i went for it. i did not drain or rinse my beans this time. ![]() the red pepper adds some sweetness to the chili that was really nice. Notes: i like a lot of garlic so i use what seems like a crazy amount. spice to your liking with chili powder, cumin and cayenne add bay leaf. i made up a huge batch the other day because my newest discovery is that if i can't do the original "big cook" by making lots of meals on the weekend i can do a new "big cook" when i get time to cook i cook a ton of the one thing i am making. In honor of the fall weather and falling leaves i feel it is time to start cooking chili. ![]() and even on a day like today, when i am so sick i want to be curled up on a ball in bed, i am looking forward to trekking my little route. it is actually my favorite part of the day. instead of only hearing the sound of my feet hitting the pavement i now also hear the crackle as i stomp on the dried and fallen leaves. leaves turned from green to orange and red. i am sure it is quite a sight but the neighbors must be getting used to it since i walk the same route everyday.Īt the beginning of this new routine i was in a tank top everyday and the leaves were all on the trees. so, i load him up in the stroller with a snack and some rice milk, put the chickpea in her wrap and start walking. this forced me to get some exercise outside everyday. at first this made me insane as all sleep related issues do but then i decided to find the silver lining. you see, the bean decided that he didn't want to fall asleep laying down in his bed for his nap. i have been on a walking kick so i am more aware of the season changing around me.
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