Tasty Tuesday: Pumpkin Bread

It is so incredibly humid and gross in Massachusetts right now. I dread leaving my house. I feel like the barbie doll from that Soundgarden video. September means fall and fall means pumpkin. And right now September is confused so I made some pumpkin bread to remind it who it is. And my 2 year old helped. 

Ingredients

  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, lightly beaten
  • 15 ounces canned unsweetened pumpkin
  • 3 1/2 cups flour
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 1/2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 2/3 cup water
  • 2/3 cup fresh (frozen) cranberries

Directions

  • Preheat oven to 350 degrees.
  • Spray cooking spray (or butter & flour) 2 9 by 5 loaf pans (or one loaf pan & place liners in muffin tin).

"Furst, we need to get stahrted, muma!"

  • Stir together sugar and oil. Watch that toddler doesn’t wet his finger and dip it in the sugar several times to taste (where did he even learn that?).

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  • Stir in eggs and pumpkin.
  • Have your super cute assistant play with the measuring spoons while you combine dry ingredients in separate bowl.

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  • Blend dry ingredients and water into wet mixture, alternating.

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    the battah (with cranberries)
  • Add “extras” (cranberries/chocolate chips/nuts…)
  • Divide batter between your pans.

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  • Bake muffins for 30 minutes (my loaf of bread took about an hour). or until cake tester comes out clean.
  • Let stand 10 minutes.

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  • Remove from pans and cool.

For the benefit of my very pregnant friend, Megan, who’s due date is today - I hope my pumpkin bread urges fall to arrive. And if not, at least my house smells scrumplicious (word credit: Harry).

If you want to submit your fave recipe, or have me try one out for you please submit HERE!

- Kellie (themamalogues)

Tasty Tuesday: Lazy Mug Cakes

Truth be told I actually made 2 loaves of pumpkin bread with Harry last night. They came out like 2 bricks of something that resembled partially baked play-doh. And I forgot to take photos. So, maybe I’ll try another recipe for p-bread again next week. 

Anyhoo…didja know cronuts are on the way out as far as trendy deserts go? These days all the cool kids are making mug cakes. Apparently there’s at least 100 ways to make cake, in a mug, in your microwave. Um, hello - the future is now, people!

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Leslie here did me a solid by writing this book and enabling my laziness, so help the girl out and buy her book.

While I’m at it, this is not a sponsored post. I don’t know if Leslie’s gone big time enough to sponsor Tumblr posts yet, but she did talk to the fine folks over at BuzzFeed. Check out one of her recipes below or read the full article here for more recipes and helpful mug cake tips! 

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Tasty Tuesday: Parmesan Couscous

Back when I lived in Chicago and made very poor life choices I was given a gift certificate for a day of beauty at a spa. I got an herbal body wrap, a relaxation massage and a seriously kick ass recipe for Parmesan Couscous. 

The only time I’ve ever ripped a recipe out of a magazine that did not belong to me was for this couscous. It was one of the better decisions of my time in Chicago - nay - my life! I have never looked back. 

This couscous is a perfect side dish or lunch. I make it for EVERY SINGLE POT LUCK. And it is much loved by all. It can be eaten hot or cold. Leave out the cheese and it’s dairy free. I’ve never tried it with quinoa (which would mean it’s no longer couscous) but if you substituted it would work as gluten free and probably still be super kick ass.

AND OH MY GAWD ITS SO EASY! I swear it takes maybe 10 minutes to whip up a batch that can feed 6 adults.

Ingredients: 

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  • box of parmesan couscous - the one pictured is my favorite
  • 1 cup of water
  • 1 airtight container
  • a can of chick peas aka garbanzo beans. I’ve also used black beans. I used about 12 ounces of the 15 ounce can shown.
  • 2 plum tomatoes/one beefsteak tomato/10 cherry tomatoes - you choose your own adventure here, folks.
  • a bunch of green onions
  • 1/2 c of shredded or shaved parmesan cheese
  • olive oil - about 3 tablespoons
  • some garlic powder, salt and pepper to taste

Directions:

Boil one cup of water. It boils quick. While it’s heating up open the box of cous and the season packet and mix the contents in the airtight container. Add the boiling water and stir to mix. Cover (burp that lid!) and set aside for at least 10 mins.

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While the couscous is cooking, open and rinse the can of beans, chop up the tomato and the green onions. Mix in a big bowl and season with the salt, pepper and garlic powder to taste.

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The couscous should be cooked after 10 minutes. It will be polenta-like in consistency.

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Gently fold it into the bowl of the bean mixture - adding the olive oil to help combine. Add the cheese. As much as you want. Go ahead, be greedy.Mix and you’re done!

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This is my specialty. It’s great for the summer since it doesn’t involve the stove and it’s quick. We didn’t tell him what it was and Harry ate it (toddler approved!). Plus, it’s pretty. 

If you want to submit your fave recipe, or have me try one out for you please submit HERE!

- Kellie (themamalogues)

Introducing The Amazing Mamalogues! Complete with apron for keeping my bangin’ bodysuit clean when I test out Tasty Tuesday recipes; a utility belt for holding toy cars, my cell phone and plenty of tissues; sheild for deflecting said toy cars; earpiece for calling in Super Hubs for reinforcement when Super Harry is having a super tantrum; and a cheeky attitude to take it all in stride!

Over on @growinguplast this week we’re talking SUPER HEROES! And you can be one, too! Pop on over to Marvel’s Create Your Own Superhero page to join in the fun. 

Don’t forget to share your creation with us by tagging #growinguplast!

Tasty Tuesday: PB Energy Bites!

I asked you to send me your healthiest, tastiest, kid approved recipes and you delivered! Thanks to everyone who shared. I’ll try out everyone’s recipes over the next few weeks.

For Health and Wellness Week I whipped up theprice7's recipe for Peanut Butter Energy Bites. It was easy and healthy, but I wasn't sure if my toddler would go for it. 

Ingredients

  • 1 cup peanut butter
  • 2/3 cup honey
  • 1 cup ground flaxseed (I used wheat germ as a substitute)
  • 2 cups oats
  • 1/4 cup chocolate chips
  • 1/4 cup raisins

Directions

So easy. Mix peanut butter and honey together, then add all the other ingredients on list, subbing where needed, or add in extras, like I did with the raisins.

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Chill in the fridge for a couple hours, then roll in hands to form 1 inch balls. I’ve been making the balls as I go. Harry LOVED them and has had one or two as dessert the past two nights as well as for a snack at daycare. I’m betting this would work with almond butter, too.

Here’s Harry with a mouth full of a PB bite last night. YUM!

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 - Kellie themamalogues

#TastyTuesday!!

Here is an OH SOO easy but also OH SOO delicious bake sweet potatoes recipe!! 

Perfect for last minutes side dish for Thanksgiving dinner

6 medium sweet potatoes, washed, unpeeled

Heat oven to 400° F.

Pierce each sweet potato several times with the tines of a fork.

Place the sweet potatoes on a rimmed baking sheet lined with foil. 

Bake until tender, about 45 minutes. Make a slit in the top of each sweet potato.

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