Happy October!! Yet again, Pumpkin Whoopie Pies

Hello all!! I must say it has been a long time since I posted. I've been meaning to post but I just have not got around to it. I kind of lost my inspiration for awhile, but in the back of my mind I knew I wanted to get back into posting my food. I have made quite a bit of food and I am so excited to share again. I have also made lots of sweets. I have been on the search for the perfect, moist, yellow cupcake. Its been tough, but I have found a few good recipes.

Since it is October, I know I should be posting a new recipe, but I really love this recipe and wanted to share it again. Pumpkin Whoopie pies. I have included the link to the recipe. I really like this recipe so I didn't change it.

I want to thank you guys for coming and hope you come back!!!

Ingredients/Recipe

Recipe from Rachael Ray

1 1/2 sticks  (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions

1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 
 
 

Thanks guys and enjoy!!! 

Doctor's Orders and Fake Out Gyros

Hello everyone! How are you? So on Monday I talked about going to the Doctors just for a quick physical, and to go over some blood work I had done last week. I am glad to say that I am pretty healthy.  There are two things that I have to work on though. My cholesterol and my sugar levels. My doctor told me I am pre-diabetic. 

I’m not surprised though I have been eating a ton of sweets lately. I love sweets. I really need to practice what I preach though, everything in moderation. While I should stop at one cupcake, I have 3 or four lol (mini ones). Thankfully, my sugar levels were not out of this world, so I should be able to get it back down under 100.  Diabetes does run in my family on both sides, but with proper diet I should be able to get it under control.

Next is my cholesterol. This also runs on both sides of my family so this one might be a little harder to control. My good cholesterol levels are really well, but my bad cholesterol is still high. My doctor wants me to watch what I eat, and workout.  He also wants me to lose a few pounds, which is crazy to me because I’m pretty skinny.

Thankfully I eat pretty healthy and have adapted a healthy lifestyle years ago. I have slacked off on working out these past few weeks, but I am excited to get back into it.

I know I have talked your ear off with this, but I want to encourage everyone to go for your yearly checkup if you haven’t already and remember everything in moderation. Also hit the gym, the streets whatever and enjoy a walk or jog or even lifting weights. 30 minutes will do your body wonders.

Like I said before I LOVE sweets, and I am going to still have one or two and there are so many sweets I want to show you guys.

For now how about a fake out meal? Fake out Gyros! What, what what?! Yep fake out gyros and this couldn’t be easier!

                                                                                                 

I saw this in a Kraft magazine and was so excited to try it. Now let’s get a few things straight. While this will remind you of gyros, there is no lamb in it. It actually uses a Boca burger. Now I know what you are thinking, how could a meatless burger take place of a gyro meat, but trust me it does. Meatless burgers have come a long way. If you do not like the meatless burger here are a few other options; You can try the meatless chicken patty, a turkey burger or just make full on burgers. The choice is yours, I’m not looking.

One of my sides split, so be careful when stuffing

Ingredients/recipe

Adapted from Kraft

2 whole wheat pitas split in half to make four

4 Boca meatless patties

1 head of romaine lettuce chopped

2 roma tomatoes chopped

1 red onion, thinly sliced

Feta Cheese

Tzatziki sauce adapted from Rachael Ray

1 container of Greek yogurt (a individual cup, it should be about a cup)

1 English cucumber, peeled and grated, drain any juice

1 teaspoon ground coriander

Zest and juice of 1 lemon

Zest and juice of 1 lime

Salt and pepper to taste

First make your tzatziki sauce by combining the yogurt, cucumber, coriander, zest and juice of the lemon and lime. Add salt and pepper to taste. 

Next start by heating your Boca patties in the microwave following package directions. While you are heating the four patties, chop all your veggies and stuff each half of the pitas. Once the patties are heated, put in the pita bread and add your tzatziki sauce. Add your feta cheese and enjoy!

Serve with a nice fresh salad or veggies of your choice. I hope you guys like this and enjoy!

New Year’s Resolutions and a Turkey Egg and Cheese Bake

Hello everyone! How’s it going? 

I was thinking today about being healthy, saving money, and New Year’s Resolutions. Have you made any Resolutions this year? I would like to say I did, but I really didn’t. In my mind I made a list of things I need to take care of such as; getting ready for taxes, cleaning my room, cutting coupons and many more. What I also planned on doing is practicing the piano again because I used to be very well at it. Many of the things I planned or thought about haven’t been done.

What about you? Are you following your New Year’s Resolutions or are you planning on getting things done that need to be taken care of?

A few other goals I am trying to set for myself are food goals. I want to bake more bread and learn how to decorate cakes. These are just some of my food goals that I hope to accomplish. 

So enough of goals and resolutions (and if you do have any stick to them, you  can do it!) let’s talk food.

How does a really good BLD sound? BLD if you don’t know is a Rachael Ray term for Breakfast, Lunch or Dinner. I saw this recipe in her Everyday With Rachael Ray magazine months ago and though it sounded delicious. It’s a Ham, Egg and Cheese bake. It is soo simple your kids can do it with a little help. This is a really nice breakfast and healthy. It has yummy English muffins on the bottom topped with ham, eggs and cheese. You cannot go wrong with that in my book. I made a few changes to make it slightly healthier but pretty much kept it the same. I really hope you guys try this one. 

This is right before you add the extra cheese, omg I could have eaten this than!

Adapted from Everyday with Rachael Ray

Ingredients/recipe

• 4 to 6 whole wheat English muffins cut into 1-inch pieces (about 4 cups)
• 8 ounces sliced deli turkey, coarsely chopped
• 2  cups shredded cheddar cheese
• 3 tablespoons finely chopped fresh chives
• 6 large eggs
• 1/2 cups milk
• Salt and pepper
• 2 plum tomatoes, thinly sliced

.

Directions:

1.      Preheat the oven to 350°. Grease a 13x9 baking dish. Layer the English muffins on the bottom top with, ham, 1 ½ cups cheese and 2 tablespoons chives in the dish. In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.

2.      Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup cheese and 1 tablespoon chives on top and bake until golden.

I cannot tell you how much I love this dish and how good it is. It is also very changeable and you can do almost anything you want with it.

I hope you try this and like it. Enjoy!