>Pumpkin, breakfast braid and chicken – OH MY!


  Alright, so this post is a couple days in the making.  Here Avery is enjoying some Pumpkin Pie Overnight Oats for breakfast a couple days ago.  The kid refuses to eat a lot of the time lately, so I figure I better stuff some nutrients into her when I can.  Did you know pumpkin is a fruit?  Dang.  I was hoping to get a veggie into her.  Oh well.  DSC_1696 DSC_1697 DSC_1698

The pumpkin parade continues with these sweet babies.  OH MY were they good!  Yes, were good.  They are gone now.  In our bellies.  Actually, we gave some to the neighbors too, so we aren’t that bad!DSC_1699 DSC_1701 Heres the recipe in case you are interested in being taken over by pumpkin as well!


Pumpkin Cupcakes by Ina Garten


1 cup of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground nutmeg

2 room temperature eggs
1 cup canned pumpkin


1/2 cup sugar
1/2 cup brown sugar
1/2 cup vegetable oil

For the Maple Cream Cheese Frosting:

6 ounces of cream cheese
3 tablespoons of unsalted butter at room temperature
1/4 teaspoon of maple extract (or mapleine) – I didn’t have either and used some maple syrup – worked just fine!
1/2 teaspoon of vanilla extract
2 cups of powdered sugar

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, ginger and nutmeg and salt all in a bowl.

In a bigger bowl, combine the eggs, pumpkin, sugar, brown sugar and vegetable oil. Slowly add dry ingredients to wet ingredients.  Fill cupcake liners.


Bake for 20-25 minutes
FROSTING: Mix the cream cheese, butter, maple extract and vanilla extract together.  Then mix the powdered sugar in slowly until combined. 

Pipe onto cupcakes.

DSC_1707     Yes, I am aware that I have already talked about this recipe before, but it’s just so dang good that I can’t help myself!  And since we were having it today, I had to include it!  It didn’t want to feel left out, you see.  The recipe for the breakfast braid can be found here. DSC_1722It kinda looks like a little mummy here! DSC_1723 DSC_1724 DSC_1726 DSC_1729

Seriously good brunch today.  Good work Trishy! DSC_1731

And then dinner this evening was Spicy Honey Brushed Chicken Thighs from Cooking Light’s September 2010 issue.  It was pretty darn good!  We had it with Bob’s Red Mill brown rice and some asparagus spears that Dylan had picked out.  Would you believe he didn’t want to eat them when it came down to it?! LOL! DSC_1737

It had the right amount of spicy-ness to sweetness.  I liked it!  And it was super fast to make too.  I think it was ready in less than 15 minutes!  Gotta love the broiler!  Next time though, I’d buy two packages of thighs like they tell you to.  I didn’t know that the thighs would be so small.  Next time I want more to myself, dang it!  And Avery wasted hers and threw it on the floor!  Grrrr!  She doesn’t know what she was missing though cuz it was delicious!  DSC_1738

That is all for now!  Its tv time!


About trishthedish79

Stay at home mom of 2, wife, cook, playmate, friend, Zumba instructor, fitness guru and internet junkie.
This entry was posted in Food, Recipes. Bookmark the permalink.

4 Responses to >Pumpkin, breakfast braid and chicken – OH MY!

  1. Toni says:

    >Looks like Avoes DOES enjoy her pumpkin oats! as did I !! I must say all your food posts have been hard on this dieting woman—but you are "planning" my meals for next week!! I'm all over the chicken recipe, but really canned asparagus????? Miss Clean Eating??? fresh is sooo much better!! XXXXX

  2. Toni says:

    >Oh and I think I'm going to make the cupcakes for Bunko next week!! so I can justify making them!! 😉

  3. Renae says:

    >Everything on here looks delish! Daniel really likes the PVOO too!

  4. Airwave says:

    >Just surfed in. I'm going to share these recipes via facebook so you might get a bit more traffic! Thanks for the ideas!

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