My Recipes

Pumpkin Muffcakes

These are possibly my favorite fall treat!  Honestly, I'm not a pumpkin fan.  I don't crave the beloved pumpkin spice latte, I don't long for pumpkin pie on Thanksgiving, but I do love these little muffcakes :) 

You'll need:
1 can of pure pumpkin pure
1 package of spice cake mix
(optional: 1 cup water)
cream cheese frosting

Makes 24 muffins

Preheat your oven to 350 degree's.

Mix ingredients in a bowl.
(I generally do not use water.  These muffins are extremely moist and become more moist if they're stored for a few days.  If you'll be eating the day that you bake them, I would add the water.  If you plan on munching them over the course of a week, I would not add water.)

Bake for 20-25

If you want muffcakes as opposed to muffins, top with cream cheese frosting :)

These are a fabulous fall alternative to cupcakes, but are of course delicious with or without frosting!

Spinach Pasta 

I made this on a whim one night when I had nothing planned for dinner and it turned out to be delicious! 

You'll need:
One box of pasta (I used macaroni noodles)
2 bags of spinach (I used frozen but fresh would probably be even better)
4 garlic cloves 
2 tbsp olive oil
2 tbsp butter (I use earths best since I can't have dairy)
1 tsp salt (we aren't huge on salt)
pepper... not sure on the amount, I just sprinkle it across the top & call it good
1 lemon

In one pan cook your noodles.

Once they're done add butter and lemon juice & then set aside.

In a sautee dish add olive oil, garlic and spinach.  
cook until the spinach is wilted and add the salt & pepper.

Combine the spinach & noodles.

If you're feeling bold add some chicken or something.

& there ya go.  Easiest dinner, ever.

1 comment :

  1. These look delicious, especially with that frosting! I just may have to make these, just in time for fall decorating :)