Pumpkin spice cake without the guilt

More pumpkin but this time mixed in with spice cake and without all those calories! I have heard you can also make these into cookies, but I have only tried the cake.
 I bought the Duncan Hines spice cake mix 
and added a can of pumpkin purée and 1 tbs of milk. I made it a little fattening by adding cream cheese frosting mixed with cinnamon! Bake as the cake box directs! Delicious, I think I'll have a piece now!

Do you love pumpkin?

So it's fall, chilly and grey outside and boy do I love pumpkin.... I have been whipping up pumpkin everything. I feel like every time I'm at the grocery store I pick up another can of 100% pumpkin. First I found a recipe on Betty Crocker for pumpkin and sausage manicotti, it called for 1/2 cup of pumpkin purée so I knew I would need to use the rest of the can.... So I made pumpkin snicker doodles. Below are both recipes... Pumpkin-on. 

Pumpkin and sausage manicotti: (I halved the recipe when I made it for M and I) 

Ingredients:

16 uncooked manicotti

1 lb of pork sausage ( I used spicy) 

2 cloves of garlic

2 tbs sage leaves

1 egg

1 container (15oz) part skim ricotta cheese 

1 cup of canned pumpkin

1/2 cup of shredded Parmesan cheese

1/2 tsp black pepper

2 cups do Italian blend shredded cheese

3 cups Alfredo sauce ( 2-16 oz jars) 

1/2 pepper and mushrooms (optional) 

Directions:  heat oven to 350' cook and drain shells.

Meanwhile, cook sausage, garlic, sage, peppers. Drain. 

In a medium bowl- beat egg, stir ricotta,pumpkin, parm, pepper, 1 cup of Italian cheese, sage and sausage. 

Stuff shells, put 1 cup of sauce on bottom of pan. Put shells on top and any leftover mixture on top. Add the rest of the sauce, cover and bake 30-35. Uncover and top with rest of cheese and bake 10 minutes. 

Pumpkin snicker doodles: 

I got the recipe from sallysbakingaddiction.com. They were gone in 2 days! Next time I will double the recipe. 

1/2 cup of unsalted butter

1/4 cup of light brown sugar

1 cup of granulated sugar, divided 

1 tsp of vanilla

6 tbs pumpkin purée

1-1/2 cup of flour 

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

2 tsp cinnamon, divided

1 tsp pumpkin pie spice

1/2 cup of chips ( chocolate, white or I think cinnamon would be good) 

Directions: melt the butter in the microwave. In a medium bowl mix together butter, brown sugar and 1/2 cup of sugar. Mix in vanilla and pumpkin till smooth and set aside.

In another bowl mix together the rest of the ingredients except the chips. Pour the wet ingredients into the dry and mix. Fold in the chips, cover and refrigerate 30 min. 

Preheat oven to 350' roll dough into balls and dip into 1/2 cup of sugar and 1/2 tsp cinnamon.  Press them down slightly. Bake 8-10 minutes. They look under baked but do not overcook. Allow cookies to cook on pan 10 minutes then put on racks. Keep at room temperature. So good! I might have to make a batch right now!! 

Moroccan Fish

I found a recipe on the internet last week for Moroccan fish. The only thing is it calls for turmeric which I am sooo allergic to and never have in the house. So I substituted my own things. The recipes is not the one I found it's a substituted version, because I also didn't have paprika... Who doesn't have paprika, this girl. I think this recipe would also be good with chicken! Ps. I forgot to take a picture before we ate it... So all I heave is the empty plate!  I served with boxed cous cous and fruit.

Ingredients: 1 zucchini, finely chopped

2 large carrots chopped

1 tbs of oil

1 clove of garlic

1 small onion

1 can of diced tomatoes 

1/2 tsp of red pepper flakes 

Pepper to taste

1/2 tsp of cinnamon

1/4 tsp of cumin

1/2-1 tsp cayenne pepper- since I didn't have paprika. If you have it... ( 2tsp of paprika, 1/4 tsp cayenne pepper) 

2 tbs of capers

4 filets of white fish, I used tilapia 

Directions:

Chop zucchini, onion and carrots

Heat oil and garlic in a pan

Add veggies, cayenne pepper and sauté until soft

Add tomatoes and cumin, cinnamon, cayenne and pepper

Bring to a boil then reduce to a simmer for 5 min

Spread room for fish( I used frozen tilapia) 

Place fish in pan and cover and simmer for 7-10 minutes.

Add capers and serve! 

Frozen garlic

Almost every recipe I use that is not for cookies or cakes has garlic in it. I love garlic but I do hate chopping it and having all over my hands. When I was working for Trader Joes I found these frozen garlic cubes and they have changed my life. Ok not totally changed, but I love how convenient they are. One cube equals a clove, you just pop it out into whatever dish you are making.  I have only found them at TJs but I'm sure other places have to carry them. I just stock up when I go to TJs. Ps they also come in basil which I also use. Try them out! 

Eggplant,chicken and spinach

I haven't posted in over a month! However, I have been baking and cooking almost everyday! Some meals are out of a box, I won't lie. But I have been using a lot of fresh ingredients and creating new meals.  Last week I was in the grocery store and they had eggplant, I love eggplant.... M hates eggplant. I bought it, held on to it and never used it. So on Monday I looked up a way to use it. I found a recipe on all recipes.com and of course didn't have all the ingredients so I created my own. Below is an awesome recipe because the eggplant didn't get mushy and M loved it. Enjoy. 

1 medium size eggplant

1 small zucchini

1 red onion sliced

2 garlic cloves

1tbs oil

3 cups of spinach

1lb of boneless chicken breasts

1 (15oz) diced tomatoes 

1tbs Italian seasoning

1 tbs of basil

1/2 tsp ground garlic

1/2 tsp red pepper flakes

Directions: heat oil and garlic in a large pan. Add onion, eggplant, zucchini and let cook 5 minutes. 

Cut up chicken into cubes and add to the pan. Cook 5-7 min until chicken is cooked! Add spinach, stir. Add tomatoes and seasoning, mix and simmer 7-10 minutes. I served mine with boxed cheddar buiscuts and cantaloupe.