the rest of the mess

Cinnamon Peanut Butter Chickpeas

Jalapeno Cheese Dip
Failed to get a photo of this one, but it was awesome! I took it to a friend's for a party.

Cheesy Cauliflower Puree


Guacamole


Runny Egg On A Pita


Savory Pumpkin Grilled Cheese


Baked Acorn Squash

A Sweet Round Up

Some of the baking I undertook this past year...

Alcohol Infused Fudge

Chocolate Chip Oreo Cookies

Sweet Cherry Chocolate Chip Cake

Pumpkin Oatmeal Cookies

(I opted for oats in lieu of chocolate chips)

Mini Chocolate Chip Cookie Cups

Chocolate Peppermint Bark Cookies

Pumpkin Mac

Next up - Pumpkin Mac n Cheese from a new blog I've become obsessed with called (never home) maker. I recommend checking it out!

Ingredients:
- 1 1/2 cup macaroni
- nonstick cooking spray
- 1 tbsp olive oil
- 1 tbsp whole wheat flour
- 1/2 cup almond milk
- 1/2 cup pumpkin puree
- 1 1/2 cup shredded low-fat cheddar cheese
- 1/4 cup pureed garbanzo beans
- 1/8 tsp paprika
- 1/8 tsp pepper

Directions:
- Cook the pasta according to directions on package.
- Puree the garbanzo beans. Add beans and a few tbsp of water to a food processor (or magic bullet, which I used) and pulse until smooth.
- While the pasta cooks, spray the inside of a large sauce-pot with cooking spray. Pour in the olive oil and cook over medium heat. Then stir in the flour and keep stirring until the mixture is thick, but not browned (about 1 minute).
- Add the milk and stir constantly for 2-3 minutes, until thick.
- Add the pumpkin puree, cheese, pureed garbanzo beans, paprika, and pepper. Stir until everything is melted.
- Drain the pasta and add to the cheese mixture. Stir for a minute or two, then turn off the heat and serve.

Do you even have to ask? This was awesome!! I've found all these interesting recipes that use pumpkin and though it's normally such a Fall ingredient, recently I've been craving it. This was quite a success! I think I got about six 1/2 cup servings out of this, making it 6 PointsPlus/serving. Not too bad, though a 1/2 cup is not very much!

Pumpkin Mania!

You know it's Fall when Starbucks starts rolling out it's Pumpkin Spice Latte and every food blog out there starts posting pumpkin inspired recipes. I must admit, that's okay with me. I love pumpkin flavor and the other spices that go along with it - nutmeg, ginger, cinnamon, etc. Over the past couple weeks I've probably bookmarked at least a dozen pumpkin recipes, everything from soups to pastas, cookies, breads, etc. Then I came across this recipe for Pumpkin Muffins from one of my favorite blogs ever (BitchBuzz.com) and immediately had to make it! It didn't hurt that I happened to have all the ingredients already in my cabinets (now that is the TRUE sign of someone who has become more of a cook). The only thing I needed was a muffin pan... so I bought one on the cheap and now own my very first muffin pan :)

Ingredients:

1 1/2 cups all purpose flour

1 tsp baking powder

1/3 cup vegetable oil (I used Canola oil, my baker roommate told me it was okay to sub)

1 cup canned solid-pack pumpkin

2 large eggs

1 tsp nutmeg

1/2 tsp ginger

1 1/4 cups PLUS 1 tbsp of sugar

1/2 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp salt

Directions:

- Preheat oven to 350 degrees and put liners in muffin cups.

- In a large bowl, whisk together the pumpkin, oil, eggs, 1 1/4 cups sugar, nutmeg, ginger, baking powder and soda, and salt until smooth. Then stir in the flour until well blended.

- In another bowl mix together the cinnamon and extra tbsp of sugar.

- Divide batter among muffin cups, no more than half full, and sprinkle the cinnamon-sugar mixture on top.

- Bake approx 25-30 minutes until puffed and slightly golden brown or until a toothpick comes out clean.

- Let the muffins cool in the pan for 5 minutes before removing. Let cool completely until room temperature.

These were omg-good! I probably could've gotten more than 12 muffins out of the recipe, maybe 15, but alas I only had a 12 cup pan. I brought them to work too and everybody loved them! They are perfectly moist and sweet and delicious and even dairy free! Plus so easy! About 5 pts/muffin and worth every bit!

Bon Appetit!