Easy Pumpkin Muffins

Looking for something quick and easy to take to Thanksgiving this week? These muffins are so good, easy to make, and are sure to be a crowd pleaser.

My dear friend, Natalie, told me about these a couple of months ago. I changed up a few things, and think she’ll be okay with them.

Ingredients:

1 Box Yellow Cake Mix

1 15oz Can Pumpkin

1 Tsp Vanilla

1 Tsp Cinnamon*

1/2 Tsp Ginger*

1/4 Tsp Nutmeg*

1/4 Tsp Cloves*

*All Ground

NOTE: You will NOT need the eggs, oil, or water listed on the back of the cake mix.

Preheat oven to 350 degrees and prepare mini-muffin tin pan with with mini cupcake papers, or with non-stick cooking spray. (I use cooking spray.)

In a small bowl, combine the ground spices, mix well.

In large mixing bowl, combine the spices and cake mix until well blended.

Add entire can of pumpkin, and vanilla. Mix throughly, scraping the bowl as needed.

Once mixed, transfer batter into a gallon sized Ziploc bag, snip off one of the corners of the bottom of the bag.

Squeeze batter into muffin pan filling almost to the top. You should have enough batter to make all 24 muffins.

Bake at 350 for 15 minutes, or until a toothpick inserted into center of muffin comes out clean.

If preparing for an event, place muffins in towel lined basket and wrap to keep warm.

I also spread out matching napkins in a carrying basket to create a nice presentation.

Muffins can also be stored in a Tupperware container and stay very (yes, I’m going to use *that* word), moist,

Optional additions:

1/2 Cup Mini-Chocolate Chips, add to batter during the mixing process.

Serve muffins with whipped cream or cream cheese frosting.

Enjoy, and have a Happy Thanksgiving!

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Leopard Print Lindsay’s Loaded Oatmeal Cookies

I was going to refer to these as “lactation” cookies, but felt that some would be deterred by that description. These cookies are great for anyone, and just happen to be excellent for nursing mothers!

They are packed with, well, obviously oats, but other great ingredients that help boost energy and help as well with hydration thanks to all the fiber. (Breastfeeding Moms: These could help you with your milk supply! I know they help with mine!)

The almonds and peanuts in them also help give added protein, which can help give us more energy and feel fuller longer, but these also help support milk supply.

The chocolate, well, let’s be honest, it’s for sanity. Who wants a cookie without chocolate chips? Um, not me.

I created these after looking at the Quaker Oatmeal Cookie recipe that comes on the container, and making my own changes/additions. I personally feel they are quite tasty and hope you enjoy them as well!

Please note, this recipe is already doubled as I freeze the batter to be able to bake them a few at a time. You can do the same, as I will explain below, or make them all; which is especially great for a big group. You may cut it in half as well, for less cookies…but really who wants less cookies?

Ingredients:

2 Sticks Imperial Butter, softened

1 1/2 cups Brown Sugar

1 cup White Sugar

4 Eggs

2 tsp Vanilla

2 tsp Baking Soda

3 cups All-Purpose Flour

6 cups Quaker Old-Fashioned Oats

2/3 cup Unsalted Peanuts

2/3 cup Slivered Almonds

2/3 cup Chocolate Chips

Directions:

Preheat oven to 350 degrees, and line a baking sheet (or multiples of you are baking them all and skipping the freezing step) with parchment paper.

In your stand mixer (using the mixing paddle is best), or large mixing bowl, blend together the butter and sugars. Add the eggs, vanilla, and baking soda until well blended. Slowly add in the flour, blend thoroughly, scraping the sides as needed.

Add in the oats a little at a time, about half way, add in the peanuts, almonds, and chocolate chip.

Your mixer will get full, but it can handle it. Finish adding in the oats and let your mixer do as much as it can. I usually have to take a large rubber spatula and fold it all together a little at the end.

Using a cookie scoop (I actually think mine is technically an ice cream scoop, but it has the scraper that helps release the dough best) and place place at least an inch or two apart on your cookie sheet.

Bake at 350 degrees 12-15 min.

Once cooled enough, enjoy!

Yes, these cookies do come out large, there’s nothing wrong about that!

Store in a ziplock bag or other container that helps to keep them fresh!

For the nursing moms out there, I eat at least one a day, sometimes two if I feel my milk supply is low. I’d love to hear how these work for you!

Freezing the Batter:

Take about a 1ft square piece of wax paper and divide it in two. Place 4 scoops of cookie dough on one piece and place the other on top, flatten slightly. Place in a freezer bag, and continue until the bag is full. Cookies can be placed on top of one another, and be sure to squeeze out some of the air when sealing. When ready, take out one pack at a time (at least that’s what I do), let thaw slightly, and bake according to directions above.

Smoothie Time


Head to the store then get out those Ninja Blenders

Now, as you may know by now, I don’t get to crazy with my smoothies. I’m usually whipping these up quick, and like to keep things simple. 

I threw this one together this week and was delighted with how it turned out. 

Ingredients:

1/2 cup chopped, frozen Strawberries

1/2 cup chopped, frozen Mangos 

1 6oz can Pineapple Juice

1/2 tbls Chia Seeds* 

Place all ingredients, in that order, in your Ninja Blender, single serve cup (if you have one). 

Blend until smooth. I did stop to shake my ingredients around a little, otherwise, it should blend smoothly.

Pour into glass, and enjoy!

*This is optional, you can add more, or use less.

Tropical Smoothie

  
Finally! I am back at it again with a new smoothie. 

I feel like I have been “off my game” over the past week, and it feels good to have created a great, new smoothie to post.

This is full of fruit, and tastes so good. I have been enjoying it when I get back from the gym. 

Ingredients:

1/2 cup Crushed Ice

1/3-1/2 cup Frozen Mango 

3 large chunks Fresh Pineapple, chopped

1/2 tbls Chia Seeds

1 cup Orange Juice 

Put all ingredients, in order shown, in your Ninja Single Serve Cup, or another blender, and blend until smooth. 

With the ice and frozen mango, it may be a thick slush, add more orange juice until it is all blending evenly.

Pour into glass and enjoy!

Brownies – One Box, Two Ways

  
I have such a sweet tooth, so baking is very enjoyable for me. It not only gives my family and I some sweet treats, but it also offers me the chance to be creative.

This idea popped into my head recently, while I was thinking of the next steps to take with the website. (Yes, new stuff is coming!)

It is easy, and delicious. I hope you enjoy them as much as we did!

You’ll need a mixer, a separate bowl, two spatulas, a soup ladle, and two 9″ baking pans that have been sprayed or coated, so the brownies don’t stick.

Ingredients:

1 Box Betty Crocker Brownie Mix (FAMILY size, this is important. You need the 13×9 pan box.)

1/2 Cup Hershey’s Syrup

10 Double Stuf Oreos, crumbled 

1/2 Brick Philadelphia Cream Cheese, softened 

1/2 Cup Nestles Chocolate Chips

(Note: my ingredient list did not include those on the back of the box.)

Directions:

Mix brownies according to box, I did this in my Kitchen Aid stand mixer. Be sure to scrape the sides with a spatula, and mix thoroughly.

Once fully mixed, separate half of the batter into a separate bowl. Using the soup ladle made this easier.

In the mixer, add the 1/2 brick of cream cheese, and 1/2 cup chocolate chips. (I cut the cream cheese into squares to help it mix evenly.) Mix this thoroughly, and pour into one of the prepped 9″ baking pans. 

In the bowl, with the other part of the batter, add the 1/2 cup chocolate syrup, and the crumbled Oreos. Mix this well with your spatula, and pour into the other prepped 9″ baking pan.

Be sure to use one spatula for each to scrap the sides to get all the batter into the pans.

Bake both pans, at the same time, at 350 degrees, for 35 minutes. Check them at 25 minutes, as ovens do vary. You know they are done when you can poke them with a toothpick and it comes out clean.

Let sit for 5 minutes, and enjoy!

  
Cream Cheese and Chocolate Chip Brownie on the left. Hershey’s Syrup and Oreo Brownie on the right.

Recipe Doubling:

Have a big event? Buy two boxes of brownie mix and doubled the added ingredients. Use a 13×9 pan for both, and possibly bake one at a time.

Questions? Please feel free to ask!

Dark Side Smoothie

  
We all love a good smoothie, and we all love a good smoothie with chocolate. 

I created and whipped this bad boy up after spin class a couple weeks ago, and will definitely be doing it again.

The peanut butter is protein packed, and the powder is super low in calories, is made with half all natural chocolate, and only has .5 grams of fat. 

It’s good to feel bad, huh? Thankful we aren’t being bad, we are giving our body what it needs post workout. 💪 

Ingredients

Jif All Natural Peanut Butter, Creamy

Hershey’s Special Dark Powder

Milk

Crushed Ice

I use a Ninja Blender that has the singke serve blending cup, as well as the regular blender.

Using a single serve cup, fill it about half way with crushed ice.

Place two large spoonfuls of peanut butter and 1tbls of Special Dark in over the ice.

Top off with your choice of milk, I start off with filling just over half full. 

Screw blade onto cup and begin blending. If the smoothie is too think, add more milk to get it to a smoother consistency. 

One fully blended (I blend until I have a smooth, complete “vortex” in the cup), pour into glass, or drink right from the single serve cup, and enjoy!

Now remember, we are using DARK chocolate, don’t expect it to be sweet like a shake, but it isn’t bitter either. The peanut butter adds a little sweetness, but I just wanted to to know ahead of time, we are on the Dark Side after all. 

If you try this out, please let me know your thoughts in the comments below. Or hit me up on social media! (Click here to go to my contact page.)

Leopard Print Lindsay’s Easy Snack Mix

   

This is the easiest mix to ever come into my brain. It is also delicious and healthy! 

While I am currently toying with adding other stuff to it, I’ll share the base with you. 

Enjoy!

Ingredients:

Raw Cashews

Pineapple Pieces (dried)

Almond Slices (you can use regular almonds, I just like the texture of slices.

Craisins (Original and Cherry both taste good in this mix. Heck, use both if you want.) 
  

In an air tight bowl, place 1/2 cup of each ingredient. Put lid on bowl and shake/turn until mixed.

Then eat it.

That’s all, see? Easy! 

  

 

Easy Halloween Munch

Halloween really kicks off our end of year Holiday season, and it is one of my favorite events to decorate and create fun treats for. 

This recipe can be called “Easy Halloween Munch” or “Ghost Poop”, really we all think the second name is funny. It is easy to make and only takes four ingredients! 

  
I’m planning on making a few batches, thus why I bought the big box of cereal. 

Ingredients:

2 cups Corn Chex

1 cup Dry Roasted, Unsalted Peanuts

1 cup Candy Corn

1/2 bag White Candy Melts
Directions:

Mix dry ingredients together in large bowl, set aside.

  
  
In glass/ceramic, microwave safe bowl, melt white candy melts, until smooth. I put them in for one minute, then stir; then another minute checking at 30 seconds. If they are ready at the 30 second mark move on to next step. If not, put back in for the last 30 seconds.

Once the melts are at a smooth consistency, pour over dry ingredients, scraping the bowl to ensure you get it all. 

Mix until all dry ingredients are coated. 

  
Once fully coated, pour mixture onto a sheet of wax paper to let cool. Mixture will harden as it cools, this is good. 

  
Once full cooled, place into plastic container, large ziploc bag, or package up to give as a gift! 

  
This is a great gift for teachers, neighbors, and friends! This also goes over great at parties. 

To make a larger batch, simply double the recipe.

Happy Haunting! 

Snack Time!

   
I think most of us reach a point in our day when we just need a snack. Before you reach for something sweet and full of sugar, give this a try! 

It’s natural, healthy, and only around 80 calories! Also, it’s quick!

One Laughing Cow “wedge” will spread evenly over two Corn Thins.

I unpeel the wedge and cut it in half, lengthwise, and then gently spread, and enjoy! 

I choose the Mozzarella Sun-Dried Tomato & Basil, but The Laughing Cow has many other varieties! Give them a try, and as they say, “Have you laughed today?” 
 

Filling Fruit Smoothie

  
I think you all know by now I greatly a good smoothie. I whipped this one up this morning, and it was not only tasty, but filling as 
How I did it:

4-5 Frozen Strawberries (about 1/2 a cup)

1/2 Cup Frozen Mango

1/2 Cup Frozen Dark, Sweet Cherries

1-1 1/2 tsp Chia Seeds

1 Single Serve Container Vanilla Yogurt (6oz)

1 Cup Milk (I use 1%)
Place ingredients in Ninja Blender Single Serve Cup, or in which blender you choose, in that order. Blend until smooth, serve, and enjoy!

As always with my smoothies, you can add a scoop of protein powder, or adjust ingredients as needed.