Saturday, May 28, 2011

The Easiest Most Scrumdilliumptuous Pumpkin Bread

see this unassuming, humble little slice of bread?
I cannot express to you how incredible it is, so just make it, okay?

what you'll need my little punkins:

1 Duncan Hines Spice cake mix
15 oz. can pumpkin puree (not pumpkin pie mix)
1/4 c. vegetable oil

whisk the lumps out of your dry cake mix, add pumpkin and oil...um...spoon into muffin tins or loaves and bake @ 350*F.  Muffins take about 18 mins. and loaves take...longer?  ha.  Take care not to overbake.

(Tip: I use a standard sized ice cream scoop to fill standard sized muffin tins, one scoop to one compartment.)
I don’t recommend too large of loaf pans as the tops of the bread may get overbaked before the center does. I used mini loaf pans (5 1/2" X 3 1/4") and they took about 40 mins. to bake.
If you do use a large loaf pan, you may want to gently lay some foil across the top of the bread half way through baking to keep it from over browning.
Just gently press on the top of the muffins/loaves and when they are done baking you should feel some resistance and not gooey-under-the-surface-ness.
Top those bad boys with cream cheese frosting (or don't!) and you've got breakfast, lunch, snack, whatevah.
Seriously, best muffins...ever.  Pinky swear.

Friday, May 20, 2011

Just something we found in the garden....

to try to distract you from the fact that I haven't blogged in TWO WEEKS.
I'll do better, I promise, its just been crazy nutso around here.

this is a giant silk worm moth, or robin's moth
isn't she cool and HUGE?!
you can click on the photo to see it bigger =)

Wednesday, May 4, 2011

Icebox Cheesecake

Icebox cheesecake...retro, light, perfectly summery and totally nom worthy!

what you'll need my itsy bitsy teeny weeny beach bums:

4-5 whole graham crackers, crushed
1 Tb. sugar
3 T. butter, melted (if you can, please use real butter, it makes a HUGE difference)

mix together and press into an 8 or 9 inch springform pan

bake your crust at 350*F for about 10 minutes.
remove from oven to cool.
for the filling:

1/4 c. milk
1 envelope Knox gelatin

whisk together in a coffee cup and place in microwave full power for about 20 seconds to dissolve.
remove, set aside to cool.

2 - 8oz. pkgs. fat-free or neufchatel cream cheese, room temperature (I had one of each, its fine with either/or...or you can use full fat, hey, Im not your cardiologist!)
2/3 c. powdered sugar (more or less here, feel free to taste and adjust...hey, Im not your mom, either!)
1 tsp. vanilla
pinch salt

cream the cheese, sugar, vanilla and salt until smooth
add the cooled gelatin mixture and mix again until thoroughly combined

then fold in 12 oz. lite cool-whip (or  1 1/2 cups real whipped cream, whipped to med. peaks) and mix in well
pour into springform pan over cooled crust and chill......man.

before you remove it from the pan, run a thin knife around the edges to release it

the original recipe said to chill at least 4 hours...hahhahahahahahaha
its so cute they think Im gonna wait that long
I made it one hour
lets see how long you can wait

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