Acorn Pumpkin Cupcakes

Mix the following 4 ingredients in a medium-sized bowl:

2 1/4 c. flour

1 T baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Mix the following ingredients in a large bowl:

4 eggs beaten

1 small can of canned pureed pumpkin (or half of a large can)

1 cup sugar

1/3 cup brown sugar

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 c. oil

3/4 c milk

Add half of the dry ingredients in your medium bowl to the large bowl and mix, then add the rest and mix to only combine. Don't over mix.

Spoon into 24 paper lined cupcake pans 3/4 full.

Preheat oven to 375 and bake for 25 min.

Frost when completely cool.

Cinnamon Cream Cheese Frosting:

1 (8oz.) pkg. cream cheese, softened

1/4 c. butter, softened

4 cups confectioners sugar (add more if needed)

1 tsp vanilla

1 tsp cinnamon

With Electric beater mix cream cheese and butter until smooth and fluffy, add vanilla and cinnamon, and one cup of sugar at a time until desired consistency is reached. Place frosting into a freezer quart size bag, twist air out of top of bag, snip off a small amount off of a corner and pipe onto cooled cupcakes.

Caramel Acorns:

24 Brachs caramels

handful of chocolate chips, melted in microwave

chocolate jimmies

Microwave 2 unwrapped caramels at a time for about 8 seconds. Roll into a ball and shape into an acorn shape. Set aside. When all are shaped, dip caramel top into melted chocolate chips and then immediately into a pile of chocolate jimmies. Place on frosted cupcake.

The funny thing is, they gloss over and look even better the second day. These cupcakes can be made a day ahead. Just frost them when you're ready to serve them.

Costco Copycat Mini Chocolate Chip Cookies

I think you’re going to love these!

• 1/2 cup butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1/4 cup light corn syrup
• 1/2 tbsp molasses
• 1 tsp vanilla extract
• 1 3/4 cup all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 to 3/4 cup mini chocolate chips

Preheat oven to 350º

Mix together butter and sugars until fluffy. Add egg, corn syrup, molasses and vanilla. 

Add the dry ingredients at once: flour, salt and baking soda. 

Blend just until flour isn’t visible then add the chocolate chips.

Make balls only 1 T size or less onto the cookie sheet. I think I can stretch this to make 28 or so cookies. Maybe even 30 — depending on how much cookie dough you sneak. :) 

Bake for 8-9 minutes or until edges start to turn golden brown.

They will flatten out once they are cooled off. 

Protein Peanut Butter Cups

These are SO good! You will feel like you're eating candy, when you're actually getting 5 g of protein per cup.

• 1 cup sugar free chocolate chips
• 2 T chocolate protein powder
• 2 T peanut butter
• 1/3 cup peanut butter powder
• 1/4 cup almond milk
• sprinkle of sea salt

 Instructions

1. In a double boiler (a saucepan full of water with a glass bowl on top of it), bring to a light boil. Add chocolate chips to the top glass bowl. The steam from the boiling water will melt the chocolate without burning it. Feel free to melt chocolate in another way.
2. Stir chocolate occasionally until melted

Meanwhile, line a muffin tin with liners I use silicone ones. 

1. In a medium bowl, mix together protein powder, peanut butter, peanut butter powder, and almond milk until well combined.
2. Add 1 tsp of melted chocolate to the bottom of each liner. Spread it around the base.
3. Roll 2 tsp of peanut butter dough into a flat disk and place on top of the melted chocolate base.
4. Cover the peanut butter dough with chocolate until all of it has been used up, starting with 2 tsp. It should look like a Reese's cup now!
5. Sprinkle with sea salt.
6. Freeze for at least 30 minutes before eating.

A Forbidden Salad

 

I was recently introduced to Forbidden Black Rice in a salad. I loved it! So, I took the liberty to create my own version of it. I loved the name of it, so I am borrowing it for the name of the salad.

A Forbidden Salad

• Greens (I used arugula and a spring mix from Snuck Farm
• Forbidden Black Rice 
• Grilled Chicken cut into small pieces (I like this recipe)
• 1/4 red apple, diced
• thinly sliced red onion
• Caramelized slivered almonds
• Feta cheese

Top with a Strawberry Vinaigrette dressing.

It is so delicious. I am packing a few for the next few days for lunch.

Turkey Taco Soup

 A healthy version of a taco soup everyone loves.

1 lb. ground turkey

1 large onion, chopped

1 (4 oz.) can green chilies, peeled and chopped

1 tsp. salt

1/2 tsp. pepper

1 (14.5 oz.) can stewed tomatoes (undrained)

1 (15 oz.) can Great Northern Beans (I puree mine not to scare the bean haters in my house)

1 envelope taco seasoing mix

1 envelope Ranch dressing mix

1 1/2 c. water

1 can corn

Brown tukey with the onion and green chilies in large soup pot; drain. In pot, add salt, pepper, tomatoes and beans with liquid, dry taco seasoning, Ranch mix, corn, and water. Bring to a boil; reduce heat and simmer about 30 minutes. Serve in bowls and top with tortilla chips, shredded cheese and a spoonful of sour cream. 

Chicken and Fried Rice

There have been a few quarrels ensue over who took the last package of chicken and fried rice from this package from Costco.

So, if you're in a pinch or want to save some money and make your own, I have a great fried rice recipe I recently made to supplement my freezer until I make that dreaded Costco run. The ironic thing is this time I used Rotisserie chicken I had picked up from Costco (for the easiest way to add chicken). I am sure I'll be using grilled chicken next time as I don't always have Rotisserie chicken on hand -- and most likely I would have picked up a box if I were there for chicken, right?

The recipe is a copycat recipe from Benihana's Restaurant. I have used it for years and feel it is the best I have tasted.

FRIED RICE

4 cups  cooked rice or 1 cup uncooked rice

1 cup frozen peas, thawed 

2 tablespoons  carrots, finely diced 

2 eggs, beaten 

¹⁄₂ cup  onion, diced 

1 ¹⁄₂ tablespoons butter

2 tablespoons  soy sauce

 salt

 pepper

Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. (Don't skip this step)

Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.

When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt butter in a large frying pan over medium/high heat.

When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.

Once you are done, add grilled chicken or Rotisserie Chicken.

I doubled this recipe and made about 10 9 oz. bags to freeze for lunches. 

Citrus Shortbread Cookies with Cranberries

• 2 c. all-purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. salt
• 1 c. butter, softened
• 3/4 c. confectioner's sugar
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 T grated orange zest, or more to taste
• 2 c. sweetened dried cranberries, chopped

Directions:

1. Combine flour, baking powder and salt in a bowl; set aside. Beat the butter and confectioner's sugar with an electric mixer in a large bowl until smooth. Stir in the extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries mixing just enough to evenly combine.
2. Divid the dough into two equal portions. Roll into logs about seven inches long. Wrap each log in wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one-inch apart.
3. Preheat oven to 150 degrees. 
4. Remove wax paper and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about one inch apart.
5. Bake in the preheated oven until firm but not browned -- about 10 minutes.

Magnolia Table Deal

You are going to want to snag this deal. Normally $30, get this highly reviewed book for only $14.99. PLUS! Use code NOVBOOK18 with your $20 book purchase to score an additional $5 off. So, thrown in another book for the savings.

A Perfectly Sized Letterboard

If you are a little slow to the Letterboard game and buying one for yourself, here's a cute 10 x 10 board I just bought and I love it. It has plenty of letters and a plastic organizing box to house all of them. The price has dropped since I bought it, so I thought I'd pass the savings on to you! It's the perfect size for daily quotes or illustrating Instagram pics.

Butternut Squash Soup with Candied Pecans

After searching and trying recipes for years, I finally found THE ONE! I have been desperately seeking a way to replicate the Butternut Squash soup I had at Blue Lemon in Utah for years! Luckily, Favorite Family Recipes has a recipe that has it spot on. And we also have a recipe for candied pecans that's a must have on top of your soup.

Butternut Squash Soup (from Favorite Family Recipes)

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tsp cinnamon
• 1 tsp ginger (freshly grated is best!)
• 1 tsp nutmeg
• 1/2 tsp cloves
• Salt and pepper to taste
• 1 1/2 cups chicken stock
• 1/2 cup apple cider
• 2 pounds of butternut squash (1 pkg. from Costco)
• 2 carrots, sliced
• 1-2 cups heavy cream
• Croutons and chopped pecans, optional

Instructions

• In a large pot, melt butter over medium heat. Add brown sugar and spices to melted better and stir for 1 minute.
• Add chicken stock and apple cider. Bring to a boil.
• Add squash and carrots. Sprinkle with salt and pepper. Cover and simmer for 30 minutes, or until squash and carrots can easily be poked with a fork. Check liquid in the pot while simmering. Add more chicken stock if necessary.
• Pour all the contents of the pot into a blender. Puree until mixture is smooth.
• Blend in 1 cup of heavy cream. Gradually add more until the mixture reaches the consistency of a creamy soup.
• Pour the contents of blender back into the pot and keep warm until ready to serve.
• After serving soup into individual bowls, garnish with croutons and chopped pecans.

Candied Pecans

1/2 c. pecan halves

1 T butter

1 T brown sugar

Melt butter in a saucepan over heat. Add pecans, then sugar to coat. Once sugar is melted, remove from heat. You don't want to overcook these.

Grilled Pizza Dough

Not every pizza dough is alike. This one is perfect for grilling on the BBQ. The wheat flour adds a sturdiness, not to mention health benefit, to aid in the perfect browning.

Grilling Pizza Dough

2 1/4 c. white flour
2 1/4 c. wheat flour
4 1/2 tsp. coarse salt
1 1/2 c. warm water
3 tsp. yeast
1 1/2 tsp. olive oil  
3 T honey

Mix flour and salt in large bowl. Place warm water in a small bowl and sprinkle yeast over water and let sit (sprinkle with sugar). Let stand until dissolved (about 10 minutes). Pour yeast mixture into bowl with flour and salt. Add oil and honey. Mix with until course dough forms. Knead dough if not using a bread mixer. Cover bowl, let stand for at least 30 minutes. 

Roll little dough balls onto lightly floured or greased surface making individual pizzas into 10 to 12-inch circles. 

Heat BBQ grill to low. Brush or spray the bottom of pizza crust and lay on the grill. Close grill and check every 3 to 4 minutes. Crust will be ready to remove from grill when it is puffy and has a golden bottom. 

Remove from grill and turn it over so the uncooked size is facing down. Place pizza toppings onto the COOKED side of the pizza. Return to grill and close lid. Check after 5 minutes. Toppings will be melted and "cooked." Bottom will be golden. 

*I like to make some leftover (half-grilled) pizzas and freeze them for a quick dinner or lunch later.

One of my favorite wood-fired pizzas is served at a local pizza place called Malawi's. The Capri is my favorite. I think I have mimicked it well. What I do is add Alfredo Sauce (recipe below), fresh mozzarella, basil leaves and fresh, garden tomatoes. Then once the pizza is cooked I drizzle reduced balsamic glaze on top.

Our Favorite Alfredo Sauce

1/2 c. butter
1 pint heavy whipping cream (2 cups)
4 oz. cream cheese
1/2 tsp. minced garlic
1 tsp. garlic powder
1 tsp. Italian seasoning
1/4 tsp. salt
1/4 tsp. pepper
1 cup grated Parmesan cheese

In a medium saucepan, add butter, heavy whipping cream and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese. 
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. 

*I have noticed if you blend up the shredded Parmesan in a blender (might take more than 1 cup) it tends to melt better.

Black Bean Brownies! Really?

I am a fan of Joy Bauer. A few weeks ago, she posted a recipe for black-bean brownies touting the health benefits of using the beans as opposed to the oil. Fewer calories and more fiber than the traditional after school snack, I thought I'd give these a try.

Her recipe calls for a brownie mix, egg and a can of beans. I didn't happen to have any brownie mixes on hand, so I improvised and came up with my own recipe. My children ate them up without complaint. Once I told them what was in them, they did start to say they didn't like them as much. Ha ha. They were just a little more moist and fudgy than what they are used to -- that's not a negative, is it?

Black Bean Brownies

1 (15 oz.) can of black beans
1 cup sugar
1/2 cup flour
1/3 cup cocoa
1/4 tsp. salt
1/4 tsp. baking powder
2 eggs
1 tsp. vanilla

Open can of beans and rinse them. Don't empty the beans, but refill the can along with the beans with water. Dump the water and beans in a blender and mix up. Add the bean puree and the rest of the ingredients in a large bowl and mix up with a spatula. Once completely blended add to a lightly greased 8x8 pan. Bake for 25 minutes in a 350-degree oven. 

Mastering Mashed Potatoes

I have been making mashed potatoes with a potato ricer for years! I will never do it without one again. This is the ultimate way to make lump-free, smooth and tasty mashed potatoes. Perfect timing for Thanksgiving coming up, wouldn't you say?

here.

I recently bought my second Potato Ricer on Amazonsince I am giving my first one to my daughter. It is stainless steel so I figure this one will be more sturdy.

For those of you who aren't familiar with ricers, I simply boil my potatoes, then place them into the vessel (yes, with peels still on) and smash them through the strainer. And BAM! Lump-free potatoes. They come out stringy looking. Kinda fun. My favorite disc to use is the small-holed one.

I then add nearly a can of evaporated milk, depending on the amount I am fixing and a cube of butter and then add kosher salt and freshly ground pepper to taste. Then, with a hand mixer I stir away.
My mouth is watering just thinking about it.

Potato Ricers will certainly change your way of making potatoes -- it did ours! Let me know what you think!
Psst! For a great roast beef recipe to accompany these potatoes check this one out. For light and fluffy white rolls, go here.
(This post contains some affiliate links for your convenience.)

Lightened-up Pumpkin Bread with an Fluffy Pumpkin Spread

This pumpkin bread is lightened up so you can afford to lather up the spread on these slices.
Years ago, I found this recipe in a healthy cooking Taste of Home cookbook. Proving to my children they couldn't taste a difference in this recipe compared to the ones full of fat, I gave them a blind taste test. Each one picked the less fattening version as tasting better. Yay!

Whether you want to try this one or use your favorite stand-by recipe, you must try the spread. I'm afraid my children don't eat pumpkin bread without this now. It makes a lot, so we usually run out of bread before spread. So begins the cycle. Make more bread. Run out of spread. Make more spread for the leftover bread. Repeat.

Lightened-up Pumpkin Bread (courtesy of Taste of Home)

2 1/4 c. sugar
2 c. all-purpose flour
1 1/3 c. cake flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking powder
3/4 tsp. ground cloves
1/2 tsp. ground nutmeg
4 eggs
1 can (15 oz.) solid-pack pumpkin
1 c. buttermilk
1/2 c. unsweetened applesauce
1/3 c. canola oil

1. In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, applesauce and oil. Stir into the dry ingredients just until moistened.

2. Transfer to two greased loaf pans. Bake at 350 degrees for 45-55 minutes or until golden brown and a toothpick inserted near the center comes out with moist crumbs. Cool for 10 minutes before removing from pans to wire racks.

Pumpkin spread

1 16 oz. container of Cool Whip
1 large (5 oz. ) pkg. Instant Vanilla Jell-O pudding mix
1 (15 oz.) can of pumpkin
1/2 - 1 tsp. pumpkin pie spice

In a large bowl, mix all of the above ingredients together. Keep refrigerated until ready to use.

Cucumber Mini Toasted Bites and a STEAL on a Mandoline Slicer

I can't get enough of these little cucumber toasty bites. Adapted from Taste and Tell's blog I have made these several times and probably have eaten more than my share. They are a quick and unique appetizer I think you'll like.

Cucumber Mini Toasted Bites 

4 oz. cream cheese, softened
1/4 c. mayonnaise
1/2 of a (.06 oz.) package of dry Italian season dressing mix
1 baguette
1 English cucumber, sliced
1-2 T dill weed
olive oil

Slice baguette and brush each slice with a little olive oil.
Toast them in an oven at 350 degrees for 8 to 10 minutes.
Blend the cream cheese, mayo and Italian dressing mix together.
Once baguettes are cooled, spread dressing on top of each slice.
Top with a cucumber.
Sprinkle dill on each one.

I recently bought this Mandoline Slicer that made slicing the cucumbers much easier. It's very affordable, but you can get it for a steal at 40% off with a special code for my readers. Use code ZI6ZU5ST at checkout and you'll get $8 off! I've always wanted one of these. This is a simple one that is so easy to use and cleans up well in the dishwasher. Let me know what you think!