Mini Maple Muffins - the CUTEST way to jump into fall

This is only my second fall season in upstate NY but even I can see that maple and apples are a HUGE thing here. Probably... because instead of being in a big city surrounded by skyscrapers we are in a beautiful countryside. Anyways. If you have the privilege of going to a maple farm - its awesome. You should. And if you can't, you should at least treat yourself to as many maple fall things, as humanly possible. You owe yourself at least that. I am just looking out for you. And if I am not being too forward you should starting with this super easy 20-22 minute recipe that so easily fits into your hand, your mouth,and your heart. They are so little and cute (and ahem healthy - but no one would ever guess that this is a zucchini carrot recipe). 

Shhh... These are fun MAPLE treats 😉

Recipe adapted from: Graceful Little Honey Bee 

Short Ingredient List: 

1/2 cup whole wheat pastry flour or all purpose

1 cup all purpose flour

1 & 1/2 cup of finely shredded zucchini

1/4 cup finely shredded carrot

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1 small container plain greek yogurt

1/2 tsp salt

1 & 1/2 tsp vanilla 

1/2 cup of sugar (for a sweet muffin - for not so sweet use slightly less) 

1 egg

2 Tbs good quality maple syrup

optional: turbinado sugar to top 

Easy directions for an Easy fall 

Spray a mini muffin pan with nonstick spray

Preheat your oven to 350 degrees. 

Use a paper towel and wipe the extra spray off and/or run your finger around each hole in the muffin tin to make sure its evenly coated - this extra step will just make sure its easy. 

Mix everything together in a large bowl. Starting with the egg and sugar to make sure the egg is beaten. 

Scoop the batter into the prepped mini muffin pan. If you don't have one, they are everywhere you can buy baking dishes. They will up your breakfast game plan especially if you have kids, for these are so much better sized for little fingers. (ahem or putting into hands as kids run out of the door for the school bus - don't you love fall) 

The batter should give you 20 - 24 yummy fall treats filling the wells 3/4th full. 

Top with turbinado sugar if you are using.... mini mms or mini chocolate chips would also taste good. You are getting your kids to eat 2 veggies here why not splurge a little. 

Bake for 10-12 minutes. Let it sit in the tins for 5 minutes. Then move them to a cooling rack! I like to cover them with a paper towel or clean kitchen towel to absorb extra moisture.  

See. Easy to make. Easy to eat. Enjoy! 

Easy Chocolate (Coconut-Chocolate-Chunked-Toasted Walnut) Pumpkin Cupcakes

November is here. The weather is cold. This Arizona girl is freeeeezing in upstate NY. Lets stay inside and eat chocolate and drink lot of coffee. Deal? Good. Thanks. I need all the support I can get. I have the perfect treat for you. And its easy. Double bonus. You know that canned pumpkin or fresh pumpkin puree you might have now that Halloween is over and Thanksgiving isn't quite here yet.... grab that. I want to show you this cool, semi healthy trick. 

The name of this recipe is ridiculous. 9 words might be a bit much for this title, maybe. You see....My awesome amazing super helpful mom was just here visiting and we were talking about different ways to make oatmeal cookies with and without cranberries, white chocolate chips, walnuts, etc and what we came up with was completely crazy long. But it was pure inspiration for changing up my "go to" pumpkin cupcake recipes. 

I have tried this recipe with several different boxed cake mixes and this recipe shortcut works every time and no one is the wiser that I have made this semi-homemade desert/treat/coffee accompaniment using a healthy vegetable. Applesauce is fun to do stuff with but sometimes it can get too watery and too sweet. Pumpkin adds moistness, depth, and vitamins like fiber, E, A, C, K, and iron. Helllo Pumpkin! That's a ton of vitamins :) 

The fun additions like chocolate chunks, unsweetened coconut flakes, and toasted walnut pieces just turn something mundane into extra special coffee house kind of lets-celebrate-life special. Trust me. I just anciently ate one while taking pictures for the blog because I couldn't stop myself. Lol. They are that good. 

Ingredients: 

1. Grab any boxed chocolate cake mix 
2. Read the list of ingredients on the back - most of them require 2-3 eggs, 1/4 cup of oil, and 1/2 or so of water.  You'll need all that stuff the box mix calls for. 
3. 1/2 can of pumpkin puree (not pumpkin pie mix) 
(optional) 4. 3/4 cup of walnut pieces 
(optional) 5.  1/2 cup of unsweetened coconut flakes
6. 3/4 cup of semi sweet or dark chocolate chunks or chocolate chips - not optional you want that extra chocolate burst  (use your favorite or whatever you have in your pantry) 
7. Chocolate frosting store bought or homemade

Directions:

1. Preheat your oven to the temp on your box probably 350-400 degrees. 

2. Mix together the chocolate cake mix as directed on the back of the box. ONLY use 1 Tbs of the oil or butter and sub the rest with the 1/2 can of pumpkin puree. 

3. Line cupcake holders with liners and spray them with nonstick spray. 

4. If you are using walnuts, toast them in a nonstick pan for 3-5 minutes over medium heat on the stove until you can smell them. Cool them slightly for a couple minutes and stir them into the cake mix. 

5. Into the cupcake mix, add in the coconut flakes, if using

6. Pour the cupcake mix into the liners then add the chunks or chocolate chips. I just sprinkle a small handful into each section and most of them sink into different spots as they bake. If you are in a hurry, you can just add them to the mix with everything else but this just guarantees that every cupcake has a small handful and they aren't at the bottom of the cupcake. 

7. Bake as directed on the cake mix box. Most cake boxes give specific baking directions for each size of cake pan as well as cupcakes. I do overfill my liners though to create slightly bigger cupcakes so instead of making 24 small cupcakes - do 16 or 18 medium sized treats. 

8. Test the cupcakes using a cake tester or a toothpick. When they are done. Cool the cupcakes in the pan for a minute and then onto a cookie rack or plate. Once they are cool to the touch frost them with your fav chocolate frosting. 

Super delish. Actually a little Healthy. Super Easy. 
Enjoy and Stay warm. Enjoy fall. 
- Stephanie

Banana - Squash Oat Bran Muffins

Hey there. Summer is on its way out and fall is almost here ~ so I have a special chocolatey treat or breakfast recipe that fits both. Its light, healthy, tastes great, and hello has chocolate! If your summer has been anything like mine with trips, fun, kids being home all day from school, vacation or people visiting you on their vacation.... you need some chocolate. Goes great with coffee - just sayin'. 

I haven't blogged in awhile. I have been just busy with life  kiddos, moving, house hunting, and medical stuff with our littlest smile. Our youngest has a complicated medical history. About a year ago we moved our family across the united states to experience a different life style, snow, and history on the east coast. It's hard to want to make new recipes when all you want to do is collapse into a pile of goo into bed as soon it seems late enough after the kids are asleep.  

I have this really great muffin recipe though - perfect for those beginning early back to school mornings that my friends are already having to deal with in Arizona & those upcoming here in New York. 

See you need this. Like I need to stop taking food pictures with my cell phone instead of my nice camera. Ugh. Sorry. I haven't blogged in awhile and it shows. At least the food is good. 

Getting kids ready for school is really hard. This will make it easier. Breakfast will be done. You can make them the night before and just throw it at them as they are grumbling their way to the bus stop or into the back seat. Goes great with yogurt or an apple. They can nibble it as they are "remembering" that form they were supposed to give you days ago crumbled from the bottom of their bag. Is that a boy thing or do all kids have this remembering problem? 

YOU have to try it. Seriously I know I have made a bran muffin before on this blog but this version is way better and since I am obsessed with yellow squash and zucchini it totally works for my family - ahem - especially since they don't know its in there? Trust me. Its good. The veg is clearly undetectable. 

But oat bran muffins you may ask? Why oat bran muffins? I know I know "bran muffins" have a certain unsexy vibe clinging them to them but healthy is the new cool. My husband hates it when I say "I know". Lol. So yeah. Just think of them as banana chocolate chip and you'll be fine. I just want those who are looking for a healthier approach to find it easily. 

Just incase you were wondering bran is actually pretty cool. It is the reason why brown rice is brown. Its the outside layer of the grain that is otherwise milled off - which also explains why brown rice takes so long to cook. More layers means more cooking time to soften and expand.

Banana - Squash Oat Muffins - 

adapted from my other recipe which you can find here.

Active time: 30 minutes

Total time: 1 hour 30 minutes 

Makes 8 - 10 muffins

INGREDIENTS:

2 large eggs 
1 cup / 2 medium very over ripe bananas (the darker the better - think black)
1 cup pureed squash* See note below
1 cup unprocessed wheat bran (do not substitute with bran cereal)
1 Tbs oil
1 Tbs vanilla bean paste or extract
1 cup rolled oats
3/4 cup whole wheat white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon heaping ground cinnamon
1/4 teaspoon salt
1/4 - 1/2 cup chocolate chips (as many as you want) 
1/2 cup packed light brown sugar

1 Tbs milk if you think it needs more moisture 

Turbinado sugar (optional) sprinkle a pinch on each one for flare and fun

Note: To make squash puree its very easy. Wash and then cut a smaller summer yellow squash into 8-10 rounds. Put it in a glass or microwavable bowl with 1/4-1/2 cup of water and steam it in the microwave for approx 4 minutes. If its soft when you check it at 3 or 4 minutes then its done. Carefully pull the bowl out of the microwave using oven mitts and dump the entire thing in the blender. Blend until smooth and tahhh dahhh you have squash puree. Super easy. Super cheap. Super healthy. Super undetectable. And unlike its cousin the zucchini there isn't even green specks to give it away. It blends right in! Lol. Sorry bad joke. If you still want to do this and don't have a microwave you can do it in a small pan on the stove. Or if you want to skip this step and just buy a container of pureed squash from the baby food isle - its there and it will cost you about $1-1.50 and you'll need 2. 

DIRECTIONS:

1. Preheat oven to 400 degrees. 
2. Coat 12 muffin cups with cooking spray - with or without liners. I usually don't use liners unless I am baking for friends or the freezer. 
3. In a large bowl or stand mixer whisk eggs and brown sugar until smooth. Add the bananas, squash puree, wheat bran, oil and vanilla paste. Whisk until it is homogeneous.
4. Into the same bowl, measure & whisk in all remaining dry ingredients (except the chocolate chips) one at a time. Don't over mix. If you are using a stand mixer be careful. Grains will toughen if overworked. Tough dough = dry muffins. 
5. Let the batter sit for 5 minutes. 
6. Scoop or pour the batter into the prepared muffin cups until batter is gone. The muffin cups should be full. They make really good size muffins. 
7. Bake the muffins until the tops are golden brown and spring back when touched lightly, approximately 18-20 minutes. Let cool in the pan for 5 minutes. Loosen edges with a small knife and turn muffins out onto a wire rack to cool slightly before serving.

Easy. Peasy. And now lets go enjoy whatever is left of summer! 
Thanks for stopping by.
Stephanie

Copycat Lightened-Up Zuppa Toscana

I love this soup. I eat it every time I go to this chain Italian restaurant across town. My hubby is all about breadsticks but this is what I go for. The soup's broth is creamy and flavorful with chunks of spicy sausage and huge pieces of tender potato. It has vibrant green barely cooked kale that makes it feel like a healthy thing to eat (ahem... despite the cream and cheese sprinkled on top). Its the perfect soup if you don't count chili, chicken noodle soup, and tomato basil. Okay I have a fond place in my stomach and taste buds for a good mug or bowl of soup even in the summer. 

But lets just be real for a second, its summer and over 105 degrees outside.  There is no way I am going to drive in a hot car with warm children to go have warm soup. I love soup but that just seems wrong, you know. So I made my own lightened up version at home. It was fast, affordable, and really easy. About $5, 20 minutes, and a yummy half pot of soup that will feed 2-3 hungry people without driving in the summer heat. As my hubby would say, "you're welcome". Lol lets make some soup. 

Serves 2-3 people

Takes 20-25 minutes 

Recipe adapted from a website that doesn't exist anymore 

 Ingredients:
1 link of spicy sausage (I got mine from the meat counter and it only cost $1) 
1 link of sweet Italian sausage (I got mine from the meat counter and it only cost $1)
3 slices of thick smoked bacon
1/2 of a large carrot, scrubbed, and diced small
1 russet potato, scrubbed and sliced in large rounds and then cut in half
1 1/4 - 1 1/2 cups of kale chopped (see note below)
2 cups of chicken broth low sodium or homemade
2 cups of water
1/4 tsp of onion powder 
1/4 Tbs of kosher salt
2 cloves of minced garlic
1/3 cup of whole milk or half and half

Directions:
1. Dice up the bacon into pieces. Put them in a medium or large pot, over medium heat, and cook until crispy. Should take about 5 minutes. Once it is cooked, transfer the bacon to a paper towel lined plate to let some of the bacon fat drain off. Set aside. 

2. Remove all the rendered bacon fat from the pot except for 1 Tb. Return it to the stove over medium heat. Remove the sausage from the casings. Put the sausage and diced carrot in the flavorful bacon fat and cook until the carrot is softened and sausage is almost cooked.Use a spatula to break up large pieces of sausage as needed. Should take another 3-5 minutes. 

3. Add in the garlic and cook for another minute. 

4. Add in the potato, water, chicken broth, onion powder, and salt. Bring it to a boil. Reduce heat and simmer for 10-15 minutes. 

5. Once potato is cooked through, you can tell this because if you pierce it with a fork it falls apart, add in the kale and milk or half and half and cook an additional 3-4 minutes.  Note: When cutting the 2-3 kale leaves its faster if you hold onto the leaf near the top, pinching the hard stem with one hand and pulling down, the more pleasing tasting leaf should tear away easily. Then just rough chop it into bite size pieces. 

6. Taste and adjust salt/pepper if needed. Serve up with rolls & butter, bread & butter, or crackers. I am a bit more careful with carbs these days so I eat it just as is with no sides. Love those soft chunks of potato. Tastes great the next day too. 

Thanks for stopping by!
Stephanie

Mexican Style Stuffed Acorn Squash 4 Two

Ingredients*: 

1 halved Acorn squash  with the seeds taken out
8 oz of lean ground turkey
2 tbs of taco seasoning homemade from a seasoning packet (adjust to your taste)
handful of chopped cilantro
1 sliced avocado
favorite salsa ( I used a sugar free homemade salsa)
approx 1/2 TBS -1 TBS butter non salted (can sub olive oil)
Salt & Pepper

Method:
1. Preheat the oven for 400 degrees

2. Bake squash (cut side up) in a casserole dish with an inch or so of water (It is going to look like you are giving the squash a bath)

3. Bake for 30 minutes

4. Pull the squash out of the oven, and put butter in each halve. Return it to the oven for 25-35 minutes until tender.

5. While the squash finishes up in the oven cook over medium the lean ground turkey once the pink is gone add your taco seasoning of choice and let it simmer with 1/4 cup of water to let the flavorings blend with the meat until all the water is gone and meat is brown and cooked throughout.

6. While squash is cooling add salt and pepper to butter mixture in the hole of each squash (I had to remove some butter from one of mine because it was too much)

7. For my son I removed his squash flesh from the peel using a fork into a small bowl and then finished it off exactly like mine. On top of the butter, salt, and pepper mixture, I layered the taco seasoned meat, then salsa, then sliced avocado, and last but not least chopped, fresh, flavorful, green cilantro.




*Other Possible Items that would work well in this dish: any type of cheese (cheddar, mozzarella, or pepper-jack), fresh or canned tomatoes, corn, green onion, white onion, red onion, red or green bell peppers, green chilies, chili pepper of any kind for heat.... ect.

 The squash is sweet but it really is an artist's blank page with the possibilities are almost endless. 

Peach Cinnamon Crisp

I made this for the first time last night. It was so delicious! It takes a little bit longer with a 40-45 minute bake time but it is so worth the wait. Its not overly sweet either but there is a nice contrast between the sugar/cinnamon topping, tart oj, and sweet peaches. It will be a party in your mouth that your waist won't have to suffer for! Enjoy :)

Ingredients:
4 cups of sliced peeled fresh peaches ( I used frozen to save lots of time)
1/2 cup of oj
2 Tb brown sugar
1/2 tsp ground cinnamon
1 cup all purpose flour
1/3 cup sugar
1 tsp baking powder
1 egg lightly beaten
2 Tbs melted butter or margarine (used tub margarine)

Topping: (I didn't measure these out to save time just sprinkled)
1 tsp sugar
1/8 tsp or a dash of ground cinnamon

Method:
1. In a bowl combine peaches, oj, brown sugar and cinnamon (if using frozen fruit let thaw first)
2. Spray a baking dish with nonstick spray
3. Pour peach mixture into bottom of the baking dish
4. Preheat oven to 350 degrees
5. In a med size bowl combine flour, sugar, baking powder.
6. Add the egg and melted butter and mix until crumbly. Mine was a little more doughy than would be defined as crumbly.
7. Sprinkle crumble mix over the top of the peaches in the baking dish... if yours is more doughy also no worries just dot the peaches all over using the entire crumble mix. It still turns out very well!
8. sprinkle with sugar cinnamon topping and bake for 40-45 minutes until topping is golden brown and filling is bubbly.

Serve warm possibly with some frozen vanilla yogurt! :) This makes 6 servings. When I made it I cut the recipe in 1/2 to make 3 servings. One for me and my husband and then one serving for my husband's lunch.

Nutritional info:
1 serving = 245 calories, 5 g fat, 46mg cholesterol, 90mg sodium, 48 g carbs, 3 g fiber, 4 g protein
This recipe is from: Light & Tasty Magazine August/September 2003