chocolate chip pumpkin muffins

i have decided that self-checkout is a scam.

does anyone else feel this way??

you have maybe 10 items in your basket,

and all the other lines are really long,

so you think - oh, i'll just breeze right through self-checkout.

nope.

there are always errors. 

and then you inevitably have to look up some item

because the bar code isn't scanning.

and then one of the clerks has to come and help you.

it's a ploy!

i'm sticking with a clerk unless i literally have one item

and it's a pack of gum :)

recipe via bright eyed baker

ingredients

2 cups all-purpose flour

1/2 cup whole wheat flour

1 1/2 teaspoons cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1/8 teaspoon all spice

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2/3 cup brown sugar

1/2 cup yogurt (I used greek)

1/2 cup vegetable oil

1 cup pumpkin puree

1 1/2 teaspoons vanilla extract

3/4 cup chocolate chips, plus more for muffin tops 

(you can use any kind you like)

*i increased this to 1 cup*

directions

1. preheat oven to 375 degrees and grease or line a standard 12-cup muffin tin.

2. in a large bowl, whisk together the all-purpose 

and whole wheat flours, cinnamon, cloves, ginger, nutmeg, all spice, 

baking powder, baking soda, and salt to evenly combine.

3. beat the eggs with the brown sugar on medium speed, 

for about 30 seconds, until smooth. add yogurt, oil, pumpkin puree, 

and vanilla extract and beat into the mixture until smooth. 

add dry ingredients to wet and mix in at lowest speed just until evenly incorporated.

fold in 3/4 cup chocolate chips with a spatula.

4. divide the muffin batter between the 12 muffin cups. 

top each muffin with about 5 chocolate chips,

placed strategically around the top surface, pointed-tip up. 

5. place muffins into oven, reducing temperature 

to 350 degrees once inserted, and bake for about 25 minutes. 

test muffins with a toothpick, making sure it comes out free of batter. 

6. enjoy warm, or reheat in the microwave.

these were delightful.

the chocolate added an element of sweetness,

but it wasn't overpowering.

perfect for breakfast, dessert or a snack in between :)

salted caramel brownies

i have a friend.
she is really good at a lot of things.
math, dancing, shopping, sports, laughing, celebrity gossip.
the list goes on and on.

she recently shared with me that she wanted to learn to cook.
so what did i do?
come over with ingredients for dinner and dessert!

and this encouragement chart with stickers :)

she's going to be a pro in no time :)

recipe via cooking light

brownie ingredients

• 3.38 ounces all-purpose flour (about 3/4 cup)
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• 6 tablespoons butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• cooking spray
• topping ingredients
• 1/4 cup butter
• 1/4 cup packed brown sugar
• 3 1/2 tablespoons evaporated fat-free milk, divided
• 1/4 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 ounce bittersweet chocolate, coarsely chopped
• 1/8 teaspoon coarse sea salt
  directions
  1. preheat oven to 350 degrees

2. weigh or lightly spoon flour into dry measuring cups; level with a knife. 

combine flour and next 4 ingredients (through baking powder) in a large bowl, 

stirring well with a whisk. combine 6 tablespoons butter, eggs, and 1 teaspoon vanilla. 

3. add butter mixture to flour mixture; stir to combine. 

scrape batter into a 9-inch square metal baking pan lightly coated with cooking spray. 

bake at 350° for 19 minutes or until a wooden pick inserted 

in center comes out with moist crumbs clinging. 

cool in pan on a wire rack.

1. 4. to prepare topping, melt 1/4 cup butter in a saucepan over medium heat. add 1/4 cup brown sugar and 1 1/2 tablespoons milk; cook 2 minutes. remove from heat. add vanilla and powdered sugar; stir with a whisk until smooth. spread mixture evenly over cooled brownies. let stand 20 minutes or until set.

1. 4. combine 2 tablespoons milk and chocolate in a microwave-safe bowl; microwave at HIGH for 45 seconds or until melted, stirring after 20 seconds. stir just until smooth; drizzle over caramel.
   sprinkle with sea salt; let stand until set. cut into squares.

these were fantastic. we had to eat them while they were still gooey! :)

broccoli cream pesto

have i told you how much i dislike the fact

 that our space needle is painted orange right now?

what's worse is that we are now having a contest 

where designers created new looks for the top of the needle, 

and you get to vote for them. 

the winning design will be displayed for the next 6 months.

seriously. vote for your favorite here.

what i don't understand is why white/silver can't be one of the choices?

i mean, seriously. i'm disappointed in you, seattle!
all these options are terrible!

recipe via smitten kitchen

ingredients
1/2 pound broccoli
1/2 pound dried or fresh spaghetti
1 tablespoon butter
1 tablespoon olive oil
1/2 small onion, chopped
1-2 cloves garlic
1/2 teaspoon salt
fresh black pepper or red pepper flakes
4 tablespoons heavy cream
a heap of grated parmesan

directions

1. remove broccoli florets from stems and chop into medium florets.
steam broccoli over a pot of boiling water until just tender.

2. add pasta to the boiling water and cook until just done.
before draining pasta, reserve a cup of pasta cooking water and set aside.

3. meanwhile, melt butter and olive oil together over medium heat.
add onion and reduce to medium-low, sauteing until tender, about 7 minutes.
add garlic and cook for another 2 minutes.
add steamed broccoli, salt and red or black pepper.
turn the heat back up to medium-high, cooking for a few additional minutes.
pour cream over mixture and let cook 30 seconds.

4. transfer broccoli mixture and all the creamy bits
to a blender or food processor and blend in short bursts
until it's finely chopped and a little saucy.
salt and pepper to taste.
(feel free to add some pasta water the mixture seems dry)

5. add broccoli sauce back to pot and mix with the spaghetti,
tossing mixture so that it coats evenly.

(okay - mine got a bit over blended - but still good) :)

6. top with parmesan and a few more red pepper flakes.
enjoy! :)

 a couple of notes about this dish:
1. i love anything with garlic, veggies, and red pepper flakes
2. this was super easy and would be a great base for any combination or meal
3. you can spice up or reel back the flavors as your heart desires.

boom.

patrick & jennae's wedding top ten!

1. the ceremony

2. the bride and groom

3. the dress

4. the tables

5. cocktail hour

6. little details

7. photo booth action

8. the cake, etc.

9. tearing up the dance floor with these ladies

10. great friends

moroccan spiced spaghetti squash

last night i was too tired to go for an actual run before the sun went down,

so i decided to finally check out the little fitness center in my building.

i pop on a treadmill and start running,

but then i got tired and decided i would maybe do a walk/run.

i hear this actually makes you finish your races faster

(well, that's how i justify it anyway)

so i decide to turn the speed down.

it wouldn't turn down.

i keep pressing the button.

my incline will go up and down,

but i can only go faster. not slower.

i'm thinking to myself: is this a joke???

or maybe the best workout secret of all time?

i still can't decide.

regardless. i made my full workout a RUN,

since i really didn't have a choice.

and YES, i had to use that emergency stop button to finish my workout.

why do these things only happen to me?! hilarious.

recipe via smitten kitchen

ingredients

1 spaghetti squash

4 tablespoons unsalted butter

**i would reduce this to 2 tablespoons**

2 garlic cloves, minced

1 teaspoon cumin

1/2 teaspoon ground coriander

1/8 teaspoon cayenne

3/4 teaspoon salt

2 tablespoons chopped cilantro or parsley

directions

1. cook your squash! here are your options:

a. to cook in microwave: piece squash about 1" deep 

all over with small sharp knife to prevent bursting. 

cook in an 800 watt microwave on high power (100%) 

for 6-7 minutes. turn squash over and microwave until it 

feels slightly soft when pressed - about 8-10 minutes more.

b. to cook in the oven you have two options... 

first, if you'd like to roast the whole squash, 

pierce all over with small sharp knife to prevent bursting 

and bake in 375 degree oven for one hour. 

OR... (what i did, so obviously the best way)

cut the squash in half lengthwise, scoop out the seeds, 

and roast face down on an oiled baking pan 

for about 40 minutes in a 375 degree oven.

2. meanwhile, melt butter in a small saucepan over medium heat.

add garlic and cook, stirring until it's barely golden.

stir in spices and salt and remove from heat.

3. working over a bowl, scrape squash flesh with a fork, 

loosening and separating strands as you remove it from skin. 

toss with spiced butter mixture and fresh herbs.

peanut butter cup blondies

my hair is some shade of blond about 90% of the time.

but then, once every couple of years or so, 

i get this crazy idea that i should dye my hair dark again.

truth be told... i hate every minute of it.

but why do i never remember that when i beg my stylist to make me a brunette??

i just need to remember to stick to what i like: blond. 

including these amazingly, delicious, melt in your mouth blondies!

new favorite recipe :)

recipe via cooking light

ingredients

1 1/4 cups flour

1 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/3 cup creamy peanut butter

1/4 cup butter, melted and cooled slightly

2 tablespoons 2% reduced-fat milk

1 teaspoon vanilla extract

2 large eggs, slightly beaten

1/2 cup semisweet chocolate chips

cooking spray

half a package of peanut butter cups, coarsely chopped

directions

1. preheat oven to 350 degrees

2. lightly spoon flour into dry measuring cups, level with a knife.

combine flour and next 3 ingredients (through salt),

stirring well with a whisk.

3. combine peanut butter and next 4 ingredients (through eggs), stirring well.

add peanut butter mixture to flour mixture, stir until combined.

stir in chocolate chips.

4. scrape the batter into a 9 inch square metal baking pan 

lightly coated with cooking spray, and arrange the peanut butter cups over batter. 

bake for 19 minutes or until a wooden pick 

inserted in the center comes out with moist crumbs.

5. cool on a wire rack, slice and enjoy!