Easy Pumpkin Muffins

I LUUUV me some Pumpkin Chocolate Chip Muffins.  During the fall, I literally make a batch every week.  My boys love to eat them for breakfast, for after school snack and dessert after dinner.

I was “pinning” the other day and came across a 2 ingredient pumpkin cake recipe from Big Red Kitchen and then an adapted version from Sweet Verbena.  If you are on Pinterest, I am sure you have seen this muffins recipe all over.

I decided to change a few things and use a spice cake instead of yellow mix and added chocolate chips.  BTW - I like to use the mini CC for muffins.

THAT’S ALL!!!  No oil, no butter, no eggs or water.  Just these 3 ingredients.  It seemed a little weird and I was skeptical about how it would turn out.  I figured they would be a little dry or dense.

Ummmm…they were amazing!

While nothing beats the taste of made from scratch, this version comes very close.  I think the only difference is a slight increase with the spice taste on this version, but not overpowering at all.

And you MUST head over to the Big Red Kitchen and check out some more incredible recipes like…

Pool of Butter Biscuits -  Crockpot Grinders - Jalapeno Popper Dip - Stuffed Buns

Or for another fun cake mix recipe…check out this one for 2 ingredient Lemon Bars from Practically Living.

 

Best Dip EVER! You Can Thank Me Later!

My cousin Elizabeth brought this dip to a family event a while back and she has become famous for it ever since.  We have to have it for every family get together now and it disappears really fast.  Hope she does not mind me sharing the recipe…

Don’t turn your nose up at the title.  This stuff is AH…MAY…ZING!

It is a really simple recipe, but I will share a few helpful tips:

1.  Add the mayo slowly and just a little bit at a time.  It does not take much and you don’t want it soggy or goopy.  Just enough to bind it together and stay fluffy.

2.  Be sure to chill overnight, or at least a few hours.  It really does make a difference!

3.  Don’t shred the cheese really fine, you want a coarse shred.

4.  After you chill it, it will be firm and kind of stick together, just fluff it with a fork before serving and the cheese pieces will separate easily.

Enjoy!  And let me know if you try it and love it as much as I do.

Pizza Rolls

So, I realize that everyone in the world is talking and blogging about the Artisan Bread in 5 Minutes book.  I am obsessed with this book, thanks to my blog swap partner The Musing Foodie.  I have been LOVING all the fresh baked bread in my house and the money I am saving. If you are a regular reader of my bog you will know that I am not real good with baking, so if I can do this and if I say it is FAST & EASY…you know it is true.

I was interested in trying out some other options for the bread dough and came across this video for making “rolled up spiral pizza on a stick” .  Oh yeah…every child’s dream food!

Adam does not like sandwiches for his school lunch.  He always wants these pepperoni rolls they sell at the bakery in Kroger, but they are not cheap and I hate buying them.  I was so excited when I saw this video and got right to work on making some pizza rolls.  I thought for sure I would mess them up and they would not turn out like the video.  But they came out PERFECT!

Adam LOVED them and even said they were better than the Kroger version.  They will be a weekly staple in our home from now on.  Give them a try, you will be hooked.

* I used the “Master Recipe” for my dough and not the healthy wheat recipe she shows in the video.