Oh yeah, I almost forgot. We need to talk about those post-Halloween pumpkins. They are still handy, you know, once the cute pictures have been snapped and the last of the candy has been pilfered from the children’s hiding spots. The way I see it, once the carving knife has been retired there are a [...]
Read more...I’m first in line behind the old rallying call of Let Them Eat Cake. So trust me when I say that adding pumpkin to your cakes, your muffins, your breads, is the way to go. Open up, and embrace all things pumpkin. Why? Well, it’s a great low-fat substitute for oil, plus it makes things [...]
Read more...Pumpkin puree is a great way to get a dose of beta-carotene while substituting out the fat in many recipes (use in place of the oil.) My favorite recipe using pumpkin is these yummy muffins. Perfect for school lunches and afternoon snacks. Here’s how it’s done: Microwave a whole pumpkin for a couple of minutes. [...]
Read more...Did I mention in that previous post how totally lucky I am to have parents that not only keep my children from falling out of trees better than I do, but also do all the leg work so that I can create squash-based masterpieces? Lest my parents think me ungrateful, I took that squash and [...]
Read more...These muffins are delicious, a perfect snack for the lunch box or after school. I’ve modified it many times, and no matter what, they always come out tasty. And the chips? Everyone knows that dark chocolate is good for you, so relax, indulge! Ingredients: 2 cups sugar (or 1c brown and 1c white sugar or [...]
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