Okay. So, yesterday I was in the mood to cook. So I did. Most of the day. And I made three things I’ve never tried before.

First, I made pumpkin cheesecake muffins, after making several changes to this recipe. They were AMAZING. Seriously.

INGREDIENTS

  • 1 3/4 cups whole wheat flour
  • 1 tsp baking soda
  • Sprinkle of salt
  • 1 tsp cinnamon
  • 2 eggs
  • 2 cups sugar
  • 1 cup pumpkin puree
  • 10 Tbs butter (melted)
  • 1 tsp vanilla
  • 1/2 cup glazed pecans (optional, for topping)

Cheesecake filling:

  • 6 oz cream cheese (softened)
  • 3 Tbs sugar
  • 1 egg

DIRECTIONS

  1. Preheat oven to 350. Mix together flour, baking soda, salt, and cinnamon. In a separate bowl, mix together eggs, sugar, pumpkin, butter, and vanilla until smooth. Pour dry and wet ingredients together and stir well.
  2. For filling, mix together cream cheese, sugar, and egg. I softened the cream cheese in the microwave for 40 seconds and used a fork to beat the ingredients.
  3. Drop a spoonful of batter into the bottom of each of 12 cupcake cups (or a greased muffin tin?). Drop a spoonful of filling on top of each, followed by another spoonful of batter.
  4. Evenly distribute glazed pecans over muffins.
  5. In our sketchy oven, these baked for about 18 minutes.

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For dinner, I was going to make this stuffed chicken recipe from Skinnytaste. I adore Skinnytaste. But then, I realized I only had chicken breast tenders and not full-sized breasts. So, I had to improvise. I chopped the chicken into nugget-like chunks, breaded it all up, and made a casserole of the thing. It was good, but it would have been better with rice in it, and breadcrumbs and extra cheese on top. Also, I used shredded monterey-jack and 2 oz cream cheese, and stirred it together with my steamed broccoli until it was like a paste.

The other thing I made was hasselback sweet potatoes from this recipe. These, too, were fantastic.

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