under where?

I hate making people jealous of me, and so I almost didn’t post today.  But then I thought about it a little more, and I realized that what I accomplished today is truly ‘blog&brag’ worthy: gluten-free pumpkin muffins with marshmallow&raspberry toppings.  These muffins were delicious the entire way though – from licking-the-bowl-clean to eating all 6 muffins as soon as they popped out of the oven.  I’m not even kidding.

But, if I’m totally honest with myself, I owe about 75% of the recognition to Dating Dish.  She came up with deliciously healthy (I couldn’t have combined those two things on my own) recipe for making strawberry oatmeal muffins, and I just twerked the recipe a bit to make pumpkin muffins with marshmallows and/or raspberries.  Got to roll with the season, right?
Anyway, definitely check out the original recipe by Dating Dish, and when you can’t eat anymore, switch it up and try these delicious bits of pumpkin heaven.  If we’re both eating them, then you can’t really be jealous anymore, can you?
2 1/2 cup   Oats
1/2 cup      Canned Pumpkin
1/2 cup      Nonfat yogurt
2               Eggs
1/2 cup      Stevia or other sweetner
1 1/2 tsp     Baking Powder
1 tbsp        Pumpkin Pie Spice
1/2 tsp      Baking Soda
1/2 cup     Marshmallows
1/2 cup     Raspberries

1.  Heat oven to 400 degrees.  Grease muffin tin pan made for 12 muffins.
2.  Place all of the ingredients (besides marshmallows and raspberries) in a blender until smooth. Pour mixture into muffin tins and then top with marshmallows and raspberries.
3. Bake for 20.
4. Enjoy!!

sweet strawberry surprise

Jon’s been spending more time than usual at the office, and yesterday he brought a bag of snacks to keep in his desk for early mornings, late nights, and unexpected weekends. His snack bag included gas station favorites like pretzels, beef-jerkey, and cheese-sticks. No doubt perfect for road-trips, but I instantly thought about how his stash could be improved.

Images of his favorite foods raced through my mind – a dazzling mirage of caramels, cotton candy, and ice cream— and I started googling recipes to see what would keep well in his office. The answer seemed obvious when I stumbled upon strawberry shortcake in a jar: it’s berry season, Jon love anything with cake, and the jars are perfect for storing in the office kitchen.

I whipped the cream&sugar, diced the angel food cake, and headed into the office to see my sweetheart.
If you love the recipe as much as I do, check out the artist Benedicte Caillat for similarly-artsy recipes.