Pumpkin Mini Muffins

I know what you're thinking.......you've had your fill of pumpkin this year already, but I had to try to get this one in before you have moved on entirely. Do you remember when I made that Pumpkin Spice Crunch Cake? Well if you recall, or just cheat and go to the link :), I only used half of a box of spice cake mix because I only made one cake. I had been searching and searching for another recipe that would help me use up the other half when I stumbled across this recipe. The original does call for a whole box of spice cake mix and a 15 ounce can of pumpkin, but I found a 7 3/4 ounce can pumpkin and used the half of the mix I had left and made these little wonders! They stayed nice and moist until I ate the last one (about a week?) and had so much flavor! Another bonus, the website said it was 5 calories per muffin (I didn't do the calculations to see if it was correct)! That's right you read that correctly.......5 CALORIES!! Perfect for this time of year when we are all eating a ton of calories we shouldn't! If you need a fast treat or have leftover ingredients to use up, try these! You won't believe how good they taste!

Pumpkin Mini Muffins

Ingredients

Half a box of spice cake mix (you can do 1 whole box)

7 3/4 ounce can of pumpkin (15 ounce if using full box)

Preheat oven to 350 degrees. Prepare a baking sheet with a Silpat or aluminum foil.

Mix ingredients together. Using a cookie scoop, place on sheet an inch a part. Bake for 15 minutes. 

Our First Thanksgiving Just Us.....

I hope everyone had a marvelous Thanksgiving this year! It was a bittersweet and extremely fun and exciting one rolled up into one for us. Growing up close to both our families in Indiana we always had multiple homes and dinners to attend on Thanksgiving, not to mention so many family members to see and laugh with! Well this year, we decided not to go back home, and have our first Thanksgiving in our new home with just us. Though we missed everyone back home, we ended up having a blast! I had a Thanksgiving playlist ready to go so we spent the day listening to that, watching the parade (on TV....we didn't even attempt to go), and just laughing and having fun! So today I'm letting you in on how our Thanksgiving went with a few recipes included! 

Our Menu

The Perfect Fall Cheese Ball

Roasted Turkey

Stuffing

Green Bean Casserole

Mashed Potatoes with Gravy

Apple-Bourbon Potpies

Since I knew we would be pretty busy cooking all day on Thanksgiving, I decided to make this super cute cheese ball, found here, for us to snack on (mimosas included) throughout the day. The cheese ball was so amazing! We even had to take it away from ourselves multiple times so we wouldn't spoil or dinner! We served it with crackers, Doritos, and green peppers (the peppers were a healthier option for me, but I did try them all and they were all good options). We already had the chips and peppers so I figured why not use them too. I would make this cheese ball anytime of the year! Just don't include the "stem" and you're golden!

The Perfect Fall Cheese Ball

Ingredients
16 ounces cream cheese, room temp
2 cups cheddar cheese, shredded
3 Tablespoons onion, minced
3 Tablespoons salsa
1 teaspoon ground cumin
2 cups nacho cheese chips, crumbled
top of 1 green bell pepper for stem garnish

Optional for dipping

crackers

tortillas

nacho cheese chips

vegetables: green, red, or yellow pepper, carrots, etc.

With a mixer combine everything except the chips and pepper. Mix until mixed well and creamy.

Place a big piece of plastic wrap in a bowl and scoop the mixture onto plastic wrap. Wrap the edges up and over, slightly pressing down so the cheese ball takes the shape of the bowl and the top is a little flat (easier to sit flat on a surface). Chill in the refrigerator for at least 2 hours or overnight.

When ready to serve, roll ball into the crumbles chips and place bell pepper stem on top (you might want to make a slight indentation so it's "in there"). Serve with desired dipping ingredients!

I had to get some action shots of the hubby helping with dinner! :) We actually weren't expecting our dinner to turn out that great since it was our first one. Kev looked at me and said "Honey, this will help us prepare for our future Thanksgiving and when it's not just us." Ummmm........swoon! He's so sweet! Ok enough sap, back to the goods. Well, our dinner did turn out extremely well. We did a roasted turkey that we placed overnight in this Crate & Barrel brine. The next day, we rubbed it with a mixture of butter, thyme, garlic, salt, and pepper. It was so juicy and had a fantastic flavor! I did individual ramekins with green bean casserole, homemade mashed potatoes and gravy, and a bread stuffing to accompany the scrumptious turkey! We served it with a bottle of Riesling that we purchased from our trip to Cape May for our anniversary. Needless to say, we were stuffed, but that didn't stop us from having our dessert a little while later! After all, it did come from my idol......Martha herself! I made her Apple-Bourbon potpies and served it with an apple wine that we also purchased from the Cape May winery! It was perfect because I didn't think a whole pie would be ideal for two people (I may not always eat the best, but I don't pig out). I cut the recipe into a third and added a pinch of cinnamon to my apple mixture and it was warm and delicious! I served it with the perfect accompaniment, vanilla bean ice cream!      

Apple-Bourbon Potpies 

(serves 6...I cut it into thirds)

Ingredients
4 pounds apples, preferably a combination of Granny Smith and Rome, peeled, cored, and cut into eighths
1 cup sugar
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
1/2 teaspoon ground allspice
6 tablespoons unsalted butter
1/3 cup bourbon
2 tablespoons all-purpose flour, plus more for dusting
1 pound thawed frozen all-butter puff pastry
1 large egg, beaten
Vanilla ice cream, for serving (optional) 

*I added a pinch of cinnamon to the apple mixture

Preheat oven to 375 degrees. In a large bowl, toss together apples, sugar, cinnamon, lemon juice, salt, and allspice. 

In a large straight-sided skillet, melt 3 tablespoons butter over high heat. Add half of fruit mixture and cook, stirring, 5 minutes. Reduce heat to medium-high and cook until fruit is softened, about 5 minutes more. Transfer to a bowl. Repeat with remaining 3 tablespoons butter and remaining fruit mixture, then return first batch of fruit mixture to pan. Stir in bourbon, then add flour and cook, stirring, 1 minute. Remove from heat.

Divide fruit mixture among six 8-ounce round baking dishes (each 5 inches). Place on a rimmed baking sheet; let cool completely.

On a lightly floured surface, roll out puff pastry to a 12-by-8-inch rectangle, about 1/8 inch thick. Cut out six 4-inch squares; place one over filling in each dish. Cut X-shaped vents in tops. Brush pastry with beaten egg. Bake until fillings are bubbling and crusts are golden, 25 to 30 minutes. Let cool 10 minutes, then serve with ice cream.

After all was said and done, we were stuffed (even the dogs got a little treat and were out), happy, and thankful for such a wonderful day to celebrate together! We did get a little family time in with text, phone calls, and playing online games (man that technology has sure come a long way...lol) with each other! It was the perfect way to spend our first Thanksgiving! So from our family to yours, we hope you had a great day and remembered all you were thankful for! 

Toast, Montclair, NJ

 

Like pretty much all of my brunch spots thus far, Toast was introduced to me by one of my girlfriends! Hey what are girlfriends for right?!?! It's always nice to catch up on the weekends and get away from the boys for a bit......sorry babe! Toast is the perfect place to do just that. From the outside it looks like a tiny little building. but when you go inside, there are three levels of seating and it is jam packed with fellow brunchers. They have a menu that is very accommodating to everyone's needs in your party. The menu consists of traditional breakfast foods like your waffles, eggs, and pancakes. To more decadent versions such as the Bella Nutella (pictured below left), which is Nutella stuffed French toast with strawberries, S'mores pancakes (below right), and, Red Velvet pancakes. 

There are also food items for those that have certain dietary or diet needs. Pictured below is their gluten free carrot cake pancakes (they were amazing). And in case you're wondering, this food was from two times there (I usually take my hubby another time if I love it so he can experience it too). So besides all the amazing food choices there is something else that is amazing about this restaurant........it is BYOB! Those mimosas that the ladies  and I enjoy with our brunches usually come at a hefty price (around $7 per mimosa). However, by bringing our own bottle we end up saving about $40 (split between us) which adds up! This will definitely be a spot I will want to take those who come visit, but if you are in the area you should check it out. Beware it does get packed (the longest wait I've had is 30 minutes) because it is soooooo good!  

Eggplant Mozzarella Melt

First of all, I wanted to let you know I am taking next week off for Thanksgiving in case you were wondering where I am. If I get bored, though I doubt I will, I might post something, but I would rather tell you I won't be here instead of getting your hopes up! :) Now continuing yesterday's theme of things I make when my hubby is away for work, I bring you this recipe from my all-time fave Martha Stewart. I have been obsessed with her ever since I took a liking to cooking and entertaining and her hometown is actually 10 minutes from where we now live.........hello stalker! Well not really since she doesn't live there now, but one can dream. Now I have made something relatively similar (see we think alike....lol I'll stop) with my french bread pizzas, this just has breaded eggplant for the topping instead of your traditional, or non-traditonal, pizza toppings. I was skeptical about the eggplant being breaded, but it really gave the eggplant a nice toasted crunch. I loved this eggplant melt and writing this makes me want to have one right now! If your whole family isn't on board, just buy a small one for yourself, or those having it, and let everyone else do their french bread pizzas however they want (see my other post for ideas if needed). The recipe I am giving you is for four, so adjust as needed. Enjoy!

Eggplant and Mozzarella Melt

Ingredients
2 large eggs
1 teaspoon salt

1/4 teaspoon ground pepper

3/4 cup plain dried breadcrumbs
Olive oil, for baking sheet
1 medium eggplant (about 1 pound), sliced into 1/2-inch-thick rounds
1 loaf (8 ounces) soft Italian bread
2 cups store-bought tomato sauce
8 ounces part-skim mozzarella cheese, thinly sliced

Preheat oven to 475 degrees. In a shallow bowl, lightly beat eggs with 1 teaspoon salt and 1/4 teaspoon pepper. Spread breadcrumbs in a pie plate or shallow bowl.

Oil a rimmed baking sheet. Dip eggplant rounds in egg, then dredge in breadcrumbs, turning to coat completely; transfer to prepared baking sheet. Bake (without turning) until golden and tender, 15 to 20 minutes.

Meanwhile, split bread lengthwise, and place cut side up on another baking sheet; press gently in centers to create a well. Layer both halves with tomato sauce, eggplant, and cheese. Bake until cheese is browned in spots, 6 to 8 minutes.

Banana and Peanut Butter Ice Cream

Do you have a sweet tooth but are trying to be healthy? Or, do you love bananas and are looking for another way to enjoy them? If you answered yes to either of these questions, than you must try this recipe from Two Peas & Their Pod. Whenever Kev goes out of town, I take advantage of it and make recipes that I know he won't eat (and are usually healthier too) and this was definatly one of them. Although it isn't his cup of tea, I absolutely loved it! It had the sweetness of ice cream, but far fewer calories, making it great for the waistline! The recipe listed is indicated to yield 4 servings. I served myself a serving and froze the rest for about a week. It was still amazingly perfect! This would be great to make in the spring or summer especially in a large batch for parties. For a more decadent treat, you could try adding cocoa powder or chocolate syrup of you like! Enjoy now or wait until it warms up!

Banana and Peanut Butter Ice Cream

Ingredients
4 large very ripe bananas
2 Tablespoons peanut butter

Peel bananas and slice into 1/2 inch slices. Arrange the banana slices in a single layer on a baking sheet. Freeze for at least 1-2 hours.

Once the bananas are frozen, place them in a blender and puree, scraping down the sides as needed, until the mixture is creamy and smooth. Add the peanut butter and pulse a few times to combine. Serve immediately for soft-serve ice cream consistency, but if you prefer harder ice cream, place in the freezer for a few hours and then serve.

*The "ice cream" will melts quickly so I prefer to put it in the freezer for a little bit.

November Birchbox Review: Dang Toasted Coconut Chips

You may be looking at this post and wondering what is has to do with Birchbox. Well, everyone got a little edible treat in their boxes this month and mine happened to be the Dang Toasted Coconut Chips. I was soooo excited when I saw these were coming (yes I'm notorious for peeking at what's in my box before it gets here) because I have had them before and absolutely love them! If you follow my Instagram you might have noticed this picture of them months ago! While I have only tried the original flavor, they have other flavors such as caramel sea salt and dark chocolate covered coconut chips (I recently purchased the chocolate covered one, but haven't tried it)! They are vegan, gluten-free, and dairy-free for anyone with certain dietary needs. They are also a great source of fiber and keep you full with just a handful. I loved the individual pack (which I've never seen before). It would be perfect for throwing in your bag and going. I'm eating mine while reading the November Book Club book Yes Please by Amy Poehler. I just recently started it, but so far it is as humorous as you would expect from Ms. Poehler! I look forward to seeing how the rest of the book pans out! 

Apple Spice Cake with Bourbon Glaze

I thought I better get this recipe posted since it is perfect for fall and well, fall isn't really happening this year I guess. Not that you can't eat it whenever of course. I just always think of apple and pumpkin recipes being perfect for fall weather. This recipe is very special to me because it was the very first thing I baked on my own many moons ago. I remember being so proud of myself because back then I thought it was so difficult. Well throughout the years my baking knowledge has increased and the tools (hello KitchenAid mixer) have improved greatly, but the taste of this cake has stayed the same. It is so deliciously moist with the perfect apple flavoring. The glaze makes it a little sweet, but not overpowering (below I've also included another version if you don't want to use bourbon in yours). It is too easy and tasty not to try! If you can, hurry up and make it before fall has completely left for the year! Enjoy! 

Apple Spice Cake with Bourbon Glaze

Ingredients
1 cup oil
3 eggs
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
3 cups chopped apples
2 cups sugar
3 cups flour
1/4 teaspoon salt
1 teaspoon nutmeg

Optional

1 cup chopped pecans

Bourbon Glaze

1/2 cup Bourbon

1/2 cup sugar


Preheat oven to 350 degrees. Grease and flour your bundt pan, set aside. 

Combine oil and sugar, beating well. Add eggs one at a time until combined. 

In a separate bowl combine flour, soda, salt, cinnamon, and nutmeg. Add the dry mix to the sugar mixture and add vanilla. Stir in pecans (if using) and apples. 

Pour into bundt pan, bake 1 hour 15 minutes. Once done, poke holes in the bottom before removing from the bundt pan and spoon over glaze, cool completely.

Bourbon Glaze

Place the bourbon and sugar in a small saucepan. Heat over low to medium-low heat until sugar is dissolved and the glaze is slightly thicker. Remove from heat and use on the cake. 

* Here is the original glaze I used before which is sweeter, but equally as good. It's perfect if you don't want to use the bourbon in your recipe! 

Glaze
1 cup sugar
1/2 cup buttermilk
4 Tablespoons butter
3 teaspoons vanilla
1/2 teaspoon baking soda

Combine all in saucepan, boil 4 minutes.