Ooey Gooey Pumpkin Pie Cupcakes
PIN IT!I apologize if I’m scarce this next week and a half. Our big event at work is next week and it’s GO GO GO time here! But, I promise I still love you. And I have some AMAZING, FAN-FREAKING TASTIC news to share, but I’ll hold off until after the event! I know, I’m such a tease 😉
How’s your Tuesday? It feels like Wednesday to me, but that’s probably because I have Friday off. Woo! Any big weekend plans friends? Well, I have plans for you. I know, how rude of me. But I promise you’ll LOVE me for these plans. I want you to make these pumpkin pie cupcakes.
Aren’t they so freakin’ cute? Well, they aren’t JUST cute either, friends. These little cakes are incredible. My favorite part?
The ooey, gooey center!! Each “cupcake” is basically a mini pumpkin pie! The flour and sugar in the batter form the crust around the pumpkin pie filling! I know, totally ingenius right? Plus, the top caves in when they are cooling which makes the perfect little spot for a big spoonful of whipped cream!
I know “cyber-bullying” is bad, but, I’m going to bully you now. You have GOT to make these. You’ll never look at a pie the same way again. Plus, portable pie with no need for fork or knife? Is there anything better?
Surprise your family with this unique Thanksgiving dessert or just hoard them to yourself and eat 5 in a sitting. Either way is fine by me! For the recipe, check out She Knows!
Turkey Meatloaf with Low Sugar Cranberry Sauce
Oh Monday. You snuck up too fast this week. How about you take that extra hour, sleep in and give me a few more weekend hours to enjoy? Although, can’t complain, it’s a short week for me! So, friends, how was your weekend? Fabulous? Relaxing? Wild? Mine was perfect. For one, the weather was AMAZNG. Secondly, I got to meet one of my favorite bloggers in the world and hang out with a really good friend (the one who got married in New Mexico!) at a local winery, Sunset Hills. The full recap will come tomorrow, I just have to share a few gorgeous photos from Saturday.
Oh and you may recognize the darling blonde next to me in the below photo…
It’s Kelly from Eat Yourself Skinny! She’s as fabulous as she is on her blog (even more so in real life) and I’m so happy she lives so close!
Besides drinking a plethora of wine, I spent much of the weekend in the kitchen. With Thanksgiving just around the corner, I am a baking and cooking MACHINE. I cranked out 3 different kinds of pumpkin desserts and (perhaps what I’m most proud of) this delicious turkey meatloaf with a low sugar cranberry reduction.
I call it an “untraditional Thanksgiving dinner.” Who said you have to carve up a 12-20 pound turkey? Why not whip up a juicy, turkey meatloaf in half the time and effort?
The key to this meatloaf, my friends, isn’t in the meat. (har har har, he DIDN’T say that). It’s the low sugar cranberry sauce, reduction stuff! (That’s the scientific term). The tartness of the cranberries was exactly what the savory meatloaf needed. I got sweetness, saltiness and crunch in each unbelievable bite.
Plus, the cranberry sauce is so pretty paired next to the brown meatloaf, don’t you think? 🙂 I’m a huge fan of re-inventing traditional holiday favorites. The holidays are about bringing people you love together. What’s more synonomous with love, togetherness and good yule than good ol’ comfort food? Meatloaf is one of my favorite comfort foods too. This dish makes me feel good. Swapping in turkey for regular beef also makes my heart and waistline “feel” good too 🙂
With the holiday season rapidly approaching, I’m trying my very best to stay healthy where I can. Because Lord knows I can’t turn down a delicious Christmas cookie or slice of pecan pie.
Turkey Meatloaf with Low Sugar Cranberry Sauce
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE!
Yields: 8 (1/8 inch) slices and 8 1/2 cups of sauce
Prep time: 10-15 minutes
Cook time: 50-60 minutes
What You’ll Need:
For the meatloaf:
- 1 1/2 pounds of 98% fat free ground turkey, defrosted
- 1 large white onion, chopped
- 2 garlic cloves, finely minced
- 1 and 1/2 tablespoons of Worcestershire sauce
- 1 tablespoon of ketchup
- 1/3 cup low sodium vegetable broth
- 3/4 cup of Panko breadcrumbs
- 2 eggs
- 1 tablespoon of crushed red pepper
- Liberal dashes of salt and pepper
- Cooking spray
- 1 teaspoon oregano
For the cranberry sauce:
- 4 cups of fresh cranberries
- 1 cup of no sugar added cranberry juice
- 1/3 cup water
- 1/3 cup raw cane sugar
- 1 teaspoon of cinnamon
- 2 tablespoons of freshly grated orange peel
How to Make It:
- To make the meatloaf: Preheat oven to 375 degrees. Place enough aluminum foil into a loaf pan to cover it. Liberally grease foil with cooking spray and set aside.
- In a medium bowl, mix meat, onion, garlic, Worcestershire sauce, ketchup and broth with your hands (or spoon). Once mixture is combined, thoroughly mix in eggs. Once mixed, add in breadcrumbs, salt and pepper, crushed red pepper and oregano.
- Pour meat mixture into the greased loaf pan. Garnish with additional salt, pepper and oregano. Bake for 50-60 minutes, or until a meat thermometer registers 170 degrees. Let cool before removing from foil.
- To make cranberry sauce: While meatloaf is cooking, bring cranberries, sugar and cranberry juice to a boil in a medium sauce pan, stirring constantly. Reduce heat and cook an additional 5-8 minutes, or until cranberries have popped (they will literally make popping noises!) Add in cinnamon and additional sugar to taste. When done, add in orange zest and enjoy!
Paired with some parmesan & wine green beans and you have a fabulously healthy, delicous and perfectly un-traditional Thanksgiving feast!
Nutritional information per 1/8 slice of meatloaf and 1/3 cup of sauce: 270 calories, 8 grams of fat, 25 grams of protien, 29 grams of carbohydrates and 2.5 grams of fiber.
Claire
Tags:Eat Skinny Be Skinny, fall, healthy fall, healthy Thanksgiving recipes, low carb cranberry sauce, low carb meatloaf, low carb recipes, low fat, low fat thanksgiving, low sugar cranberry sauce, recipes, thanksgiving, thanksgiving recipes, Thanksgiving sides
Let’s Jam!
Happy Friday friends, fans and followers! (I think they call that FFFFFFF). I’m really excited for today’s post because it involves one of my favorite things in the whole wide world.
Well, my next favorite thing in the world.
[photo via]
MUSIC! Music inspires every second of every day for me, but it’s the most influential when I’m in the kitchen, baking and sautèing away. I did an imprompto poll yesterday to see what you all like to listen to and got a *few* responses!
Thanks for all who responded! It’s weird, I never used to cook or bake with anything in the background. And I must say, music just takes it to a whole new level. Plus, I’m a dancer/singer (semi professional, no big deal) so I JAM when I’m measuring flour and chopping onions. It makes such a big difference I think. Plus, on those days you don’t wanna cook (long day at work, bottle of wine for dinner?) music really gets you in the mood.
This is my “I’m pumped up!” face. What’s yours?
Now, I completely get The Little Ferraro Kitchen’s love for Sinatra in the kitchen, but I must say, I’m definitely more hip hop, techno, pop music when I’m cooking. I need something to pump me up. Another thing to know about me? (If you ever find yourself baking with me), I am a big fan of the repeat button. When I like a song and it has me “inspired” I’ll play it on repeat until I get sick of it. I know, defeats the purpose of having an ipod. But I can’t help it! I like what I like!
So what’s on this elusive cooking playlist? Here’s whats jammin’ in my kitchen.
- Beyonce, Best Thing I Never Had
- Florence Welch, Cosmic Love
- Lupe Fiasco, The Show Goes On
- Glee Cast, Somebody to Love
- Nicki Minaj, Turn Me On
- P-Diddy, Coming Home
- Backstreet Boys, I Want it That Way
- MGMT, Kids
- Kris Allen, Live Like We’re Dying
I know, quite the eclectic mix right? Each of these songs hit me in a different place and take me back to a point in my life. Each song brings back a memory, a smell, a moment that helped define who I am today. And when you’re cooking, I think that’s imperative. With each thing I make, a piece of me goes into it. (I don’t mean literal, creeps). Each meal I make works to ignite a memory, a moment and a smell, just like the music. They work harmoniously to create an unforgettable moment, don’t you think?
Before I wrap up, I have a burning question. So, people have told me I look exactly like Florence Welch. So, friends, I beg the question: Is she my celebrity doppleganger?
What’s on your iPod as you are cooking? And who is your celebrity doppleganger?
Claire
Tags:cooking, Eat Skinny Be Skinny, florence welch, florence welch and the machine, ipod, music
Eat Skinny Be Skinny Vegetarian: Greek Roasted Artichokes
Oh, hey 2:45 pm. You got here QUICKLY. Wasn’t quite expecting that. Guys, this morning has been NUTS. I’ve been doing a work event since 8:30 am, as well as trying to get things all ready for our big event in 2 weeks. It’s been a whirlwind! But, before I get into the newest recipe I have to share, I want to thank y’all, again, for being awesome. My eggplant was featured on the Foodbuzz top 9 again and that just tickles me. I’m so thankful for EACH of you!
Now, let’s talk about one of the easiest things I’ve ever made; roasted artichokes.
When I say one of the easiest, I’m not kidding. All I did was preheat the oven, season the heck out of the artichoke, pour some olive oil in foil and wrap that baby up. Then, you bake it. Seriously, it’s easy. The only thing that takes time is the actual baking. But every second waiting, staring at the kitchen timer go down was worth it. The smokey, savory aroma that poured out of the foil as soon as this baby came out of the oven was incredible.
I immediately dug in. Which, of course, bit me in the ass. See, the thing is, when food has been baking for an hour and 15 minutes WRAPPED IN FOIL, it tends to get rather hot. And, rather hot things burn fingers. Just an fyi. Lesson learned, I immediately waited another few minutes until the smoke stopped pouring and it was safe to eat. Then, I delicately (yet still ravenously) peeled away each soft leaf, dipped it in the garlic, olive oil, lemon mixture I made and devoured it.
Most people dip these in mayo or butter, but the olive oil was perfect. Olive oil is a much healthier option than either two as well. Plus, this artichoke has such a delicious flavor on it’s own, it doesn’t need a heavy dipping sauce to muck it up. Or really a dipping sauce at all! As you can tell lately, I’m sort of really into Greek spice. It’s amazing.
BUT GUYS! I haven’t even mentioned the best part. As soon as you are done devouring every salty, flavorful and delicious leaf, you’ll find the tastiest part of it all…the heart! Now, don’t be nervous when you see that the outside of the heart is a little…furry looking. It’s not real fur. Just scrape it away and enjoy! The flavor is out of this world. You can either gobble up with your hands (like I did) or serve over pasta or a salad!
If you are looking for an easy, delicious and super healthy appetizer (or dinner, in my case) make this tonight. Plus, artichokes are super cheap too. So, you can buy the artichoke AND the $10 dollar bottle of wine instead of the $5 dollar bottle. A win win?
Greek Roasted Artichoke
Yields: 1 artichoke
Prep time: 5 – 7 minutes
Cook time: 1 hour and 15 minutes
What You’ll Need:
- 1 whole artichoke
- 2 tablespoons of extra virgin olive oil [separated]
- 1 tablespoon of Greek spice
- Dashes of salt and pepper
- 1 garlic clove
- Aluminum foil
How to Make it:
- Preheat oven to 425 degrees F.
- Cut off the stem of the artichoke and about 1 inch of the top. Then carefully chop off the sharp ends of each leaf.
- Liberally add salt, pepper and Greek spice to the artichoke. Be sure to rub it into the leaves.
- Place garlic clove into the center of the artichoke.
- Pour olive oil onto the inside of the aluminum foil. Carefully wrap up artichoke, sealing the top. Place in a jelly roll pan and bake for about one hour and 15 minutes.
- LET COOL and enjoy!
Just a warning, once you “pop” you won’t be able to stop. I mean, the whole thing was gone in less than 5 minutes here.
Nutritional information per artichoke: 130 calories, 4 grams of fat, 18 grams of carbohydrates, 6 grams of protein and 10 grams of dietary fiber.
WIEW: Tis the Season?
I guess it’s time to whip this bad boy outta storage?
So, whether you are ready or not, it’s the holiday season. Christmas commercials are now interrupting my favorite shows, grocery stores are stocked up on turkeys, cranberry relish and dinner rolls, department stores are decked out in lights and trees and Christmas music is starting to decorate the airwaves. This is my favorite time of year, so I’m REALLY excited. Especially since, if all things go right in my life (which never happens, but I’m praying) I’ll have time to actually ENJOY the holidays. I’ll have time to bake, shop and spend time with my family. The past 2 years have been so busy with work, I’ve only spent a few days with them. I want more time with my family. That’s what the holidays is all about, right?
Why all the talk about the holidays all of a sudden? Well, Starbucks has introduced it’s holiday cup! My venti non fat pumpkin spice latte is now being served in a bright red and festive cup! What better way to kick off the holiday season right? And, what better introduction to What I’m Eating Wednesday!
What better way to start the day than with a Christmas infused latte 🙂 Now, I know coffee does not a breakfast make, but work? IT’S CRAZY. We have our big walkathon in 2 WEEKS (SIGN UP HERE!) so my life is a bit hectic. I promise to do better when the walk is over.
Lunch:
A rather horrible iPhone photo of pasta! I’m trying to slowly ween myself off carb dependence so I’m aiming to eat carbs for breakfast-lunch and limit them at dinner. Which sucks, because I love carbs. But my stomach? Hates everything right now, especially things that make me happy. Go figure.
Low fat red velvet cupcake with my light cream cheese frosting. I said I was cutting carbs at dinner, remember? (I have a problem). I made these for our Halloween party and they were a huge hit! No one had ANY idea they were low fat! Score 🙂
Dinner:
[Photo via My New Roots]
I’m totally recreating this version of spaghetti squash from My New Roots for dinner tonight. Except, I’ll probably sub out spinach for kale and add some caramelized mushrooms, feta and diced tomatoes. I love spaghetti squash and it’s such a fabulous alternative to pasta. Yum.
Dessert:
[Photo via Simply Recipes]
Fresh, homemade applesauce. YUMMMMMMM. I have about 1,000 apples I need to use up before they go bad (which I fear is soon). Plus, it’s healthy. Add a bit of fresh cinnamon and you have a perfect dessert.
So friends, what are you eating Wednesday? And are you as stoked as I am for the holidays?
