Pumpkin Nutella Muffins (Muffin Monday)

If you know me, you know that I am obsessed with all things Nutella, and all things pumpkin.  And this obsession only intensifies when I pregnant.  Needless to say these little muffins made me a very VERY happy woman today!

Ingredients
3/4 c + 1/8 c flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
heaping 1/2 tsp nutmeg
3/4 c granulated sugar (can subsitute 1/4c brown sugar)
1/4 c canola oil (I ran out and used extra light olive oil)
1/6 c water
1/2 c canned pumpkin (not pie filling)
1 egg
1 tsp vanilla extract

Directions
Preheat oven to 350 and spray muffin cups w/ cooking spray.  Whisk wet ingredients + sugar in large mixing bowl, then whisk the rest of the dry ingredients in a medium mixing bowl.  Then fold dry ingredients into wet.  Divide mixture evenly into muffin cups, then add a spoonful of Nutella to the top of each.  Swirl with toothpick until marbled.  Cook for 15-18 minutes or until toothpick comes out clean.

Note
This recipe yields about 8 regular size muffins.  Since I had a large playgroup I doubled the recipe.

Source
Originally saw idea on 2 Peas and Their Pod, but found the muffin adaptation from Baking with Buttermilk in the comments.

Swiss Chard & Artichoke Dip

Don't be fooled by the name, this stuff is awesome!  I started getting a CSA box recently and have had to really push outside of my comfort zone to find new ways to use up all the interesting veggies.  This is a delicious variation on Spinach and Artichoke dip, and was the perfect dish to take to a recent Moms Night Out with my girlfriends.

Ingredients
1/4c olive oil
1c onion, finely chopped
6 cloves garlic, minced
1 bunch Swiss chard, leaves & stalks separated and each chopped into small pieces
1 14oz can artichoke hearts, drained, rinsed, and chopped into small pieces
4oz chive & onion cream cheese spread (or plain cream cheese)
1/2c plain yogurt
1/4c mayo (I used Miracle Whip since it was all I had on hand)
1 1/2c Pecorino Romano, finely shredded
2 tsp Worcestershire sauce
Salt & Pepper to taste

Directions
Saute onion and chard stalks in olive oil until soft and onion is translucent.  Add garlic and cook a minute or two more.  Add chard leaves and artichoke hearts, then cover and cook until soft (remove lid if there is too much moisture).  Add remaining ingredients and cook until soft and thick (10-15 minutes).  Serve with crackers or bread and enjoy!

Source
In My Kitchen Garden

Notes
I topped a burger with this for lunch yesterday and it was so yummy!!!  Might try it as an out of the ordinary nacho topping too!!!

Chocolate Waffles

I was looking for something to make breakfast special for my kiddos on Valentine's Day.  These were a perfect way to start the day and show my little ones a little extra love.

Ingredients
1c all purpose flour
1/2 c wheat flour
3 Tbsp sugar
1/2 c cocoa powder
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
3 large eggs, beaten
4 Tbsp butter, melted & slightly cooled
1 tsp vanilla extract
2 c buttermilk, room temp.
3/4 c mini chocolate chips

Directions
Preheat waffle iron.  Whisk together dry ingredients.  In a seperate bowl, mix together wet ingredients.  Mix wet and dry until just combined.  Add chocolate chips.  Cook until crispy.

Source
Annie's Eats

Notes
The batter seems way too liquid-y for waffle batter, but it turned out great!  Make sure to cook it long enough to get the crisp!

Real World Wednesday - The Deacon's Wife's Pasta

A few months ago, we were invited to a liturgical minister's appreciation dinner at church.  I thought the food was delicious, but I like most food, so no surprise there.  It wasn't until Philip said "If you made dinner's where the vegetables actually tasted good, like this one, I'd eat it all the time!," that I knew I HAD to have this recipe.  This is so easy to make, and is definitely a crowd pleaser.  It also makes a lot!  I would halve this if you are making it just for your family.  Otherwise, this would freeze well if you want to freeze half and then reheat in a casserole dish in the oven.

Ingredients
16 oz penne, cooked according to package directions
1 bell pepper, chopped
1 medium onion, chopped
1 lb smoked sausage, cut in half lenthwise and then cut in 1/2 inch slices
2 medium zucchini, cut in half lenghtwise and then cut in 1/2 inch slices
1/2 c corn
italian seasonings of choice, to taste
1 24oz jar marinara sauce (or equal of homemade)
Shredded parmesan

Directions
Brown the sausage in a skillet and set aside.  Saute onion, bell pepper, and zucchini in same skillet, adding olive oil if needed, until onion is translucent and veggies are crisp tender.  Return the sausage to the pan, add the corn, seasonings and marinara sauce and toss all.  Top with shredded parmesan and serve!

Gingerbread Waffles

Yum.  That's all I can say about these.  The texture was the best of any waffles I've ever made, and the taste was right on.  Slightly gingerbready without being super overwhelming.  Even my husband, who is not a gingerbread fan, said these "weren't too bad," which is high praise coming from him.  And there is nothing like waffles and eggs for dinner to make children sigh in contentment.  A+ all around. :)

Ingredients
2 c flour
1/4 c sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
4 large eggs
6 T unsalted butter, melted and cooled
1 c milk
1/2 c sour cream
3 T unsulfured molasses

Directions
Combine dry ingredients in a bowl.  Whisk wet ingredients in a separate bowl.  Combine wet and dry until just incorporated and cook on your waffle iron according to the manufacturer's instructions.

Source
Annie's Eats

Notes
If you want to make it a bit healthier, I saw an idea in the comments sections on the sources blog to switch the 2 cups of flour for 1 c wheat flour and 1 c cake flour to keep the same texture.

Teriyaki Beef Lettuce Wraps

I have never given Michaela lettuce before, so I was pretty impressed that she ate this.  I think that since she is used to eating burritos, this was a little bit more appealing to her than it would have been otherwise.  Rafael loved it too, but he just ate a bowl of rice and meat.

Ingredients
1 c long grain rice, prepared according to package directions
1 lb ground beef
1 1/2 c milk
1/2 c teriyaki sauce
1/2 Tbsp cornstarch
2 carrots, shredded
1 clove garlic, minced
1 tsp ground ginger
2 green onions, sliced
juice from 1/2 lemon
8 leaves Romaine lettuce

Directions
Brown the ground beef in a skillet.  Drain grease.  Add milk, teriyaki sauce, cornstarch, carrots, garlic, and ginger.  Simmer about 10 minutes or until sauce is thickened.  Add onions and lemon juice.  To serve, put some rice on each leave and top with the meat mixture.

Notes
The smaller leaves near the center of the head of Romaine are perfect for kids!  They are more rigid and curved so they hold the food in more easily.

Source
Adapted slightly from Dairy Goodness

Muffin Monday - Pumpkin Cornbread Muffins

Another pumpkin recipe this morning!  I made these to go with our Pumpkin Chili, and they were just perfect!  Sweet yet cornbready, I could easily eat these alone for breakfast as well.

Ingredients
1 1/4 c flour
3/4 c cornmeal
2/3 c light brown sugar
1 T baking powder
1/2 t salt
1/2 t nutmeg
1/2 t cinnamon
3/4 c pumpkin
3/4 c buttermilk
1/4 c butter, melted
2 eggs, room temperature
2 T honey
turbinado sugar for sprinkling

Directions
Preheat oven to 350 and prepare muffin tins with cooking spray or muffin liners.  Combine dry ingredients in a mixing bowl.  Combine wet ingredients in a second mixing bowl.  Combine wet and dry until just moistened and pour into prepared muffin tins.  Sprinkle sugar over the top and bake for 20-25 minutes (12-15 if using mini tins) or until edges have just begun to color.

Source
The Motherload

Notes
If you don't have buttermilk, just add a tablespoon of lemon juice to every 1 cup of regular milk and let sit for 5 minutes.

*Edited 9/30/11 to add: I've linked up to CreateLive's pumpkin recipe linky!