Num Num

Morgan Apple Bread  (Easy, and you probably have all the ingredients in your house already)

What you will need (makes two 9 x 5 pans):

  • 3 cups flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups sugar
  • 1/2 cup veg oil
  • 1 cup apple sauce
  • 2 eggs – beaten
  • 1/2 tsp vanilla extract
  • 2 apples (cut into very very small pieces)
  • 1 bag walnuts (optional – you could also had raisins or other nuts)

What you do:

  • Preheat oven to 350 degrees
  • Mix dry ingredients together
  • Add in wet ingredients
  • Consistency should be a little dry and thick enough that you could scoop it out with your hands
  • Coat 2 bread pans with cooking spray and fill with mix
  • Cook on 350 degrees for 60 minutes or till bread passes the knife test

Pumpkin Bread  – makes three large breads or 4 medium breads

What you will need (three to four 9 x 5 pans):

  • 5 cups flour
  • 2 tsp cinnamon
  • 3 tsp pumpkin pie spice
  • 1  1/2 tsp baking soda
  • 1  1/2 tsp baking powder
  • 1  1/2 tsp salt
  • 4 cups sugar
  • 1  1/2 cups apple sauce
  • 6 eggs – beaten
  • 3 cups (one large can) pumpkin puree
  • 1 bag walnuts or peacans (optional)
  • 1 bag craisins (optional)
  • 1 bag mini chocolate chips – simi sweet (optional)

Note: This makes three to four breads! I made three… one with nuts, one with craisins, and the last with chocolate chips. By far, the chocolate chip pumpkin bread was the best… but they were all amazing.)

What you do:

  • Preheat oven to 350 degrees
  • Mix dry ingredients together
  • Add in wet ingredients
  • Consistency should be a like thick soup
  • Coat bread pans with cooking spray and fill with mix
  • Cook on 350 degrees for almost 2 hours or till bread passes the knife test

Pumpkin Roll

I had never make one before, and every blog I read about making pumpkin rolls said that it was nearly imposable, and that your roll will indeed crack and break… so I took this as a challenge and tried to make it anyways! After searching, I found a few recipes, but decided to change then just a bit to be a bit… very slight bit healthier.

I totally give this Pumpkin 5 stars and suggest you try it if you have a pumpkin themed dinner party planned!

This makes one roll. I doubled the recipes because I was afraid of the roll breaking, plus what would I do with the other half of the pumpkin? Ok, so here we go!

What you will need:

Cake –

  • 3 eggs
  • 1 cup sugar
  • half a c. of pumpkin
  • 2 t. “Pumpkin Pie Spice” – you can find this with the other spics (plus Target makes an off brand of this!)
  • 2 t. cinnamon
  • 1 cup flour
  • 1 t. baking powder
  • 1/2 t. salt

Note: I cook “MawMaw style” which means everything is semi-measured… but more of guess. So if you like more spice, add in some extra pumpkin pie spice or cinnamon!

Cream Cheese Filling –

  • 1 tub whipped cream cheese (plain – light)
  • 1 tub cream cheese frosting (I used pecan/coconut… and it was amazing!!!)

Directions:

1) Beat eggs with a hand mixer till supper fluffy or frothy. (2-5 minutes)

2) Add in all other cake ingredients from the list above and mix stir till everything is smooth

3) Preheat oven to 350 degrease

4) Line jelly roll baking sheet (that’s just a fancy way to say cookie sheet with a lip) with foil or wax paper then spray with a non-stick cooking spray.

5) After pouring cake mix onto the jelly roll sheet, smooth as much as possible, then bake in the oven for about 25-30 minutes. (I checked mine every 10 minutes to make sure the edges where not burning or getting crisp… as till make have make it harder to roll.

6) Once it is done, remove from oven, and immediately flip onto a cooking/dish towel that has been covered in powdered sugar. (I tried using a paper towel, and that works just as well. The key is to have it completely covered in sugar so that it does not stick.)

7) Top with more powdered sugar and slowly roll up. Let it cool down to almost room temperature, about 30 minutes.

Cake – right after coming out of the oven

Cake – covered in sugar, ready to be rolled

Cakes – one large, once small – all rolled up cooling

8) Mix for cream cheese and frosting together.

9) Un-roll cake, spread cream cheese filling on the inside, and re-roll. You may have extra to add to the top for decoration. If not I just added more powdered sugar!

10) Chill until time to serve.

What’s up Pumpkin Roll?

Total time:

Less than 1.5 hours (without a child helping) or 2 hours (with a child helping)

I took Kendall to the Krispy Kreme Doughnut Factory in Winston-Salem this weekend. If you have not taken your kidlings, or big kidlings (husbands) there, please put this on your summer to-do list!

First, we got to watch the the dough being placed into the big machines, and then “plopped” into the deep fry. Then we watched as they went swimming in what Kendall called the “water”. However, I just don’t think they would taste as good if they were cooked in water. When they came out, we watched in anticipation as they were covered by the glaze fountain! YUMMM!

I think Kendall could have watched this process all day! But when I told her, we could go to the counter and pick out her favorite doughnut to eat, she was over watching and ready EAT, EAT, EAT! I know you are waiting for more pictures… so here they are!

Little Sweetie amazed with how doughnuts are made!

“Mine… now?” -Kendall

Glaze fountain!

Almost ready to eat!

Kendall excited when Mommy tells her she can pick out ONE to eat now!

Picking the best doughnut – strawberry, with glaze, icing, sprinkles, and whip cream! Go big or go home… I guess!

Mommy’s doughnut!

How to eat a doughnut:

1) Eat whip cream off with finger

2) Pick up doughnut and carefully inspect to make sure all the “fun” is still in place.

Fun = Sprinkles (in Kendall’s own words)

3) Lick all “fun” and glaze off doughnut!

4) Eat remaining doughnut

Yummy!  Hope your not too hungry now!

Thanks for reading!

I LOVE hummus… Is it healthy, low-carb, and help me loose weight?

People lose three times more weight when they eat high-fiber, low-calorie foods, contrasted with eating those that provide just low calories, according to the Centers for Disease Control and Prevention. Hummus {can have} both high fiber and low caloric count.

Facts: 

Fiber: A half-cup serving of hummus provides 7.5 grams of fiber — approximately 30 percent of the 25 grams suggested as an American Dietetic Association average daily value.

Calories: The caloric content in a half-cup of hummus is 204 calories, or 10 percent of a standard 2,000-calorie diet. Including low-calorie foods in a diet is crucial to weight loss.

Protein: The 9.5 grams of protein in a half cup of hummus slows the absorption of its 17.5 grams of carbohydrates, which prolongs the effect of energy it provides.

Problems: 

  • Even the lowest-calorie hummus can make you fat if you eat too much, and I tend to not be able to control myself!
  • Don’t consider hummus a “free” food just because you eat it with vegetables.
  • Extra toppings ranging from roasted red pepper to olive tapenade can add on the extra calories… read the labels!

Here are a few considerations:

  • Serve hummus with low-calorie vegetables, such as carrots, cucumber and red pepper slices
  • Skip the Tahini!  As long as the other seasonings are strong, you probably won’t notice any taste difference
  • Reduce the amount of olive oil – try cutting it by half!

Easy to Make Hummus 

2 15 ounce can garbanzo beans
3 cloves garlic
2 Tbsp tahini – DON’T ADD
1/3 cup fresh lemon juice
1 cup non-fat yogurt

Place all ingredients in a food processor and process until almost smooth. The texture should be like overcooked oatmeal. Chill.

Nutrition Facts

Serving size = 1/2 cup

Servings = 6

.

Amount Per Serving

Calories 201 Calories from Fat 35
  % Daily Value
Total Fat 4g 6%
    Saturated Fat 1g 0%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 1mg 0%
Sodium 396mg 17%
Total Carbohydrates 33g 11%
    Dietary Fiber 6g 23%
    Sugars 3g  
Protein 9g  
Vitamin A 1% Vitamin C 19%
Calcium 14% Iron 12%
Vitamin K 0 mcg Potassium 354 mg
Magnesium 49 mg

Easy to Make Black Bean Hummus

2 15 ounce can black beans
2 Tbsp tahini – DON’T ADD
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 green onions
1 clove garlic
1 tsp ground cumin
1/2 tsp salt- DON’T Need
1/2 tsp cayenne pepper
1/2 cup non-fat yogurt

Combine all of the ingredients in a food processor fitted with a steel blade and process until smooth. Season hummus to taste with fresh ground black pepper. Chill for at least 3 hours in the refrigerator.

Nutrition Facts

Serving size = 1/2 cup

Servings = 6

.

Amount Per Serving

Calories 163 Calories from Fat 28
  % Daily Value
Total Fat 3g 5%
    Saturated Fat 1g 3%
    Monounsaturated Fat 1g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 219mg 9%
Total Carbohydrates 25g 8%
    Dietary Fiber 8g 33%
    Sugars 2g  
Protein 10g  
Vitamin A 1% Vitamin C 8%
Calcium 13% Iron 13%
Vitamin K 22 mcg Potassium 429 mg
Magnesium 73 mg
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