Tuesday Treats: Thankful Pumpkin Bread

Remember this picture?  See all those leaves?  That was BEFORE the hurricane.  Can you imagine all the leaves after the rain and wind?  My front yard was COVERED!  I attempted to rake Saturday morning.  Attempted…key word.  It was still pretty windy out and after about an hour, I gave up.  I got some leaves up, but most importantly, I was able to get the leaves off the freshly planted grass seed my mom had put down for me when I was away.  

After I came inside to get ready for lunch with my girlfriends, I heard a very familiar noise outside.  I looked out the window and almost began to cry!  Two men, that live on either side of me, had gotten out their rakes and leaf blowers, and were getting up every.single.leaf on our lawns.  They put all the leaves into bags and took them to the dump.  

When I came home, I went to take Bax out back to run around.  Oh.my.goodness.  They outdid themselves.  The two men had even gotten up every leaf in the backyard.  I can't even begin to tell you how many leaves there were with our big trees.  This was amazing!  

Did I also mention earlier that this one neighbor came over in the hurricane in the pouring rain and wind to deliver a little note from his wife.  It was the sweetest note, just letting me know if I needed anything or if Bax and I got bored, we were always welcome in their home.  How sweet is that?!

I was beyond thankful for their kindness.  I quickly got together my baking supplies and baked them Mom's Pumpkin Bread and delivered it to them in the morning, still warm.  

I had a few other people on my list to bake for, also.  My mom and dad had kept Bax and I warm while we were out of power last week, so of course I made them some, too.  And my other neighbor, poor thing, broke her heel…worst fracture, as it takes forever to heal.  I baked her a loaf and sat with her for a little while this weekend.  

I truly feel blessed how lucky Baxter and I are to have such wonderful neighbors and family close by.    

If you have anyone to thank, try sending over a loaf of this bread.  I assure you, you will get a big smile that makes you feel good inside!  

Wednesday Wellness: Chicken Taco Chili

What would I do without Pintrest?  Last week after getting in late from California on Saturday night, I was pleased to have a chilly fall day to wake up to on Sunday.  I have been so ready for fall!  I wanted to pull out my crockpot and have something delicious to eat while watching the Raven's and the Orioles  games while I relaxed in my comfy clothes.

This Chicken Taco Chili was the perfect meal!  I through it all in the crockpot and served with some baked Tostitos and we were in game land!  Pretty healthy, super delicious, and warmmm meal!

Ingredients

1 onion chopped (I always just buy frozen chopped onions, as I HATE cutting up onions with tears running down my face)

16 ounce black beans (I always drain and rinse, as you know I'm not a fan of salt)

16 ounce can of kidney beans

8 ounce can tomato sauce

10 ounce package of frozen corn

2 14.5 ounce cans of tomatoes with chilies 

1 packet taco seasoning (I always use the 50% less sodium)

1 Tbsp cumin

1 Tbsp chili powder 

3 boneless chicken breasts

chopped chili peppers (I just used one small can)

Chopped fresh cilantro

I also added two fresh zucchinis for some added veggies, diced

Directions

1.  I like to place chicken in first, as I think it keeps it more moist.

2.  Top with remaining ingredients, except for cilantro.

3.  Cook on high for 6 hours (or low for 10 hours).

4.  A half hour before serving, take out chicken, shred, and place back in pot.  Top with cilantro.

ENJOY!!! 

Tuesday Treats: Cream Cheese Pumpkin Bread

Another pumpkin Pintrest dessert!

Ingredients for Cream Cheese Filling

8 ounces cream cheese, softened

1/2 cup sugar

2 eggs

1 1/2 Tbsp flour

Ingredients for Pumpkin Bread

3 1/2 cup flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

4 eggs

2 cups sugar

1 cup unsalted butter, melted and cooled

15 ounce can of pumpkin

1/2 cup water

1 1/2 tsp vanilla

Directions

1.  Preheat oven to 350 degrees.  Grease two loaf pans.

2.  Cream Cheese Filling:  Beat cream cheese.  Add sugar and mix until smooth.  Add eggs until just incorporated.  Mix in flour.  Divide mixture evenly in two separate bowls.  

 3.  For Pumpkin Bread:  Stir together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in medium bowl.  Set aside.  

4.  In mixing bowl, beat eggs.  Add sugar and melted butter.  Stir in pumpkin, water and vanilla. 

5.  Slowly add four mixture to wet mix until combined.

6.  Divide batter in half.  Take half of each half and pour into prepared loaf pan.

 7.  Top batter with cream cheese mix.

 8.  Top with remaining pumpkin batter.

9.  Bake for about an hour or until toothpick comes out clean.  (I baked for an hour, but I think you should actually check it about 50 minutes into it, as it may be done then)

10.  Cool bread in pans for about 10 minutes and then remove from pans and allow to completely cool.

ENJOY!!!

Healthy Pumpkin Oatmeal

Pumpkin, pumpkin, pumpkin!  I'm obsessed this fall!  Cannot get enough.  Saturday morning was a chilly one here and I wanted something healthy but also something to warm my insides, so my smoothie was just not going to work.  

I had to make do with what I had on hand and this is what I came up with…

Ingredients

1/2 cup pumpkin

1/2 cup oats

1/4 cup almond milk

1/2 tsp pumpkin pie spice 

(next time I think I will add 1/4 tsp cinnamon or maybe some vanilla also)

1 packet of sugar/spenda/stevia…whatever you prefer

Directions

1.  Preheat oven to 380 degrees.

2.  Mix all ingredients together in small bowl.

3.  Transfer to a greased baking dish that is oven safe.

 4.  Bake for 20 minutes.

 5.  Allow to cool.  

ENJOY!!!

Apple Cider Caramel Cookies

What screams fall more than apple cider and caramel???

Here is the perfect fall cookie adapted from a recipe I saw on Pintrest.

I promise you can't eat just one!

Ingredients

1 cup unsalted butter, softened

1 cup sugar

1/2 tsp salt

 Apple Cider powder mix 

(ok, I searched high and low for the one the recipe originally called for but could not find anything close!  Finally…low and behold, my beloved Wegmans came through.  I used 7 ounces of the mix, or two boxes)

2 eggs

1 tsp vanilla

1 tsp baking soda

1/2 tsp baking powder

3 cups flour

1 bag Kraft caramels

Directions

1.  Preheat oven to 350 degrees.  Line rimless baking sheet with parchment paper.  

2.  In mixing bowl, combine butter, sugar, salt and apple cider mix.  

3.  Beat in eggs and vanilla.  Then mix in baking soda and baking powder.

4.  Add flour and mix until just combined.

5.  Unwrap all of your caramels so they are ready to go.

6.  Take about 1 Tbsp of dough, roll in ball and flatten.  Place caramel in center and work dough around to form ball.  Place on prepared baking sheet.  

7.  Bake cookies for about 10-15 minutes until lightly brown.

(I put mine on lower rack in oven and baked for 13 minutes)

8.  Remove from oven.  Remove parchment paper from baking sheet and transfer to counter.  Allow cookies to cool slightly on counter.  

9.  While cookies still warm, but no longer soft, gently loosen from paper and turn upside down to cool completely. 

10.  Try to not eat the whole 51 cookies this recipe makes ;)

ENJOY!!!