Chocolate Pumpkin Muffins

I found these on Pinterest (of course) and decided that I'd like to try them... because, let's be honest, I sort of hoard out-of-season... fall and winter flavors make me happy.

It was originally from this website. The recipe is very simple... and DELICIOUS! I wasn't sure that it would be, but dear sweet goodness! I may have to hoard more pumpkin this year!

Ingredients:

1 boxed chocolate cake mix

1 small can of pumpkin puree

6 ounces chocolate chips (optional)

Instructions:

Preheat the oven to 350 degrees

Mix together the cake mix and canned pumpkin with a fork or a mixer.

looks gross... but just wait!

Add chocolate chips and load up your muffin tins! Batter is dense and does not rise much so these can be filled all the way to the top. Bake for 22-25 minutes until a toothpick inserted comes out  clean. (I had to bake them a little bit longer... probably my oven, it tends to needs a few extra minutes)

The best part is that they're only 1 weight watchers point! I don't do WW anymore, but I know that that is a fantastic deal for something this chocolaty and yummy! :)

p.s. it was suggested that you not store them in an airtight container until after they've set out for a night at least... the original poster had trouble with some mold a few days later due to the incredibly delicious amount of moisture.

Per Serving:

188cal,

37carbs,

4g fat,

3g protein

Asian Sauce

So, tonight I convinced myself to actually make dinner for myself - it's been one of those eat-out-every-night kind of weeks... so as I was going through my current stash at home, and deciding what I could pull off tonight. I was wanting something Asian, so I looked up Asian sauces and found this one:

• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 2 tablespoons honey
• 3 cloves minced garlic
• 2 tablespoons minced fresh ginger root
• 2 teaspoons sesame seeds
• 2 teaspoons sesame oil

I didn't really want 1 1/2 cups of sauce, so I guesstimated... and it turned out pretty well! Basically, I used soy sauce, rice vinegar, honey, and sesame oil (the only parts I had), just less of each, and made a tasty sauce to saute shrimp in. Now, I realize that it's not really a recipe exactly that I used, but I wanted to share the original recipe and the idea.

More soon..

Gooey Chocolate Mug Cake

I found this website with mug cakes on Pinterest (shocker, right??). So, I tried it tonight... pretty yummy and super quick and easy. It is definitely a great way to get a little chocolate cake, without baking the WHOLE cake... and eating the WHOLE cake... yeah.

Here goes! Try it out!

Ingredients:
1 egg
1/4 c. powdered sugar
1-2 Tbsp. cocoa powder (depending on how chocolatey you want your cake)
1 standard-sized mug

 
Instructions:
In mug, crack egg, add powdered sugar and cocoa powder. 

 
Whisk together with a small whisk until well mixed. 

Microwave for 50-60 seconds, until the cake is cooked through (but not overcooked!) 

Top immediately with a handful of milk chocolate chips, hot fudge, whipped cream, ice cream, or pour several tablespoons of heavy whipping cream over the cake,

then eat it with a spoon... or fork.

***
200 calories * 33 carbs * 5g fat * 6g protein
{nutrition info does not cover extra toppings... so sorry!}
***

Spinach Lasagna Rolls

{Found at skinnytaste.com ... possibly from Pinterest :) } I am mostly excited about these because it's doing Lasagna in a cooking-for-one-friendly way! I'm thinking that this will be very simple to store and reheat, and probably freeze.

Spinach Lasagna Rolls
Serves 9

Pictured with Parmesan Zucchini

Ingredients:

9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce {I used Trader Joe's pasta sauce}
9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Instructions:
Prepare 9 lasagna noodles. Make sure you read the box if you haven't done this before - there are steps to those things that I was not aware of. However, I did read and follow the instructions, and mine turned out wonderfully and did not stick to each other. {small victories!}

Preheat oven to 350°. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

***

Since I'm cooking for one, I thought I'd try an experiment with these lasagna rolls. I was wondering if they would be better baked and then frozen, or frozen before baked... so I froze one - writing the instructions on the freezer bag.

I will try to remember to report back on my findings. Since this makes 9 servings and there's only one of me... and I don't like to eat the same food for 9 days in a row, I thought this would be worth my while.

Coming Soon...

Ok, so I've been a bad blogger again and abandoned you for a little too long. So sorry! But, the time hasn't been totally wasted - I've been busy relaxing, working in my classroom, watching the olympics, and finding new recipes to share with you! (see, not wasted, right?) I thought I'd give you a little look at what's to come. I did a "little" grocery shopping this morning and spent quite a little chunk on food and ingredients, so I'll definitely be using them and sharing the results with you! Here's what's coming...

*Pesto
*Zucchini Parmesan
*Spinach Lasagna Rolls
*Chocolate Pumpkin Muffins
*Pumpkin Pie Smoothie

(Can you tell that I'm excited for fall to get here??) I'll be back soon with new recipes for you. Thanks for your patience! :)