• Recipe

    Pumpkin Layer Cake

    You know what’s really cool? Putting vegetables in desserts. Treat yourself and your family this weekend and whip up this super easy pumpkin cake.

    Recipe for Pumpkin Layer Cake

    • 2 cups sugar
    • 1 cup butter, melted
    • 4 large eggs
    • 2 cups flour
    • 2 tsp baking soda
    • 2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 2 cups pumpkin puree

    Recipe for Cream Cheese Frosting

    • 1/2 cup butter, softened
    • 8 oz cream cheese
    • 1 lb powdered sugar
    • 2 tbsp vanilla extract.

    Whisk together sugar and butter with bread. Add eggs one at a time and whisk until smooth. In a separate bowl, mix flour, baking soda, cinnamon, ginger, salt, and baking powder. In three additions, add to wet mixture, mixing well between each addition. Finish by folding in pumpkin puree.

    Pour batter into two 9in round cake pans and bake at 350F for about 40 minutes.

    Let cool, remove, and ice with cream cheese frosting.

    Directions for Cream Cheese Frosting

    Beat butter and cream cheese together until smooth. Slowly add sugar and vanilla extract and beat until desired consistency and sweetness.…

  • Recipe

    Bacon Fig Pizza

    nana nana ni na naaaa. What? I heard Will Smith is making a comeback.


    A friend gave me these figs at work (hi Jeremy!) and I knew exactly what I wanted to do with them. I once heard a recipe for bacon figs and thought they would be great on some pizza.

    I just roughly cut up about half a pound of bacon and fried it up. When it was basically done, I drained most of the grease, tossed in some halved figs and tossed ’em around for a few minutes, smashing them up with the back of my spatula.

    While this was going on, I had the pizza dough doing its thing in the oven. When it was a light golden brown, I took it out and topped it with the bacon and figs, and few leaves of spinach, about a quarter of a red onion, half a can of diced tomatoes, and plenty of goat cheese. I popped that baby in the oven for an about 10 more minutes and voila. figgy pudding pizza.

    what do you do with figs?…

  • Recipe

    Simple Cinnamon Apple Sauce

    This healthy little recipe for one is perfect for a midday snack. All you need is two apples and some cinnamon and you’ve got the best applesauce of your life. Added bonus? No extra preservatives, sugars, corn syrups, yellow #5 (you get the picture) AND cinnamon is a natural metabolism booster. Keep your life and snacks simple and your body will thank you.

    Recipe for Simple Cinnamon Applesauce

    • 2 apples (any variety, I used Fuji)
    • 1/2 cup water
    • 1 tablespoon cinnamon

    Cut up your apples into smallish pieces. The smaller the pieces, the faster they will soften.

    Add them to a small saucepan with water and cook on medium heat. When apples begin to soften, add cinnamon and cook until apples are smashable with the back of a rubber spatula.

    Mash up until desired thickness. I kept mine a little chunky. If this isn’t sweet enough for you or your little one, add a teaspoon or so of brown sugar!

    Did you know that applesauce was this easy to make?…

  • Recipe

    Asian Chicken Lettuce Wraps

    It’s easy to get into food ruts. Most people have a rotation of about 10 faves they make for dinner and hardly branch out. It can be hard, I mean… you know what you like and you know what works. Sometimes you’re just too busy or tired to try a whole new recipe that may or may not work or live up to your taste buds wants and needs. One of our favorites is making Asian lettuce wraps. While we don’t do it that often, whenever we remember them we curse ourselves forever forgetting to keep them in the mix.

    These are great for a light dinner or for appetizers for a party. Just make sure to make a lot of extras. They go fast and you WILL want some for lunch the next day. Trust me.

    Asian Lettuce Wraps:

    1 lb ground chicken or pork (or crumbled tofu?)
    3 or 4 carrots, shredded
    1 large clove of garlic, minced
    1 cup of bean sprouts
    2 tbsp fish sauce
    a few splashes of soy sauce
    1 tsp crushed chili peppers

    Combine all of the ingredients and let sit for a few minutes. In the meantime, heat a tablespoon or so of canola oil in the wok or non-stick skillet, medium-high heat. In a few batches, stir-fry the mixture until cooked throughout and transfer to serving bowl.

    Serve with lettuce leaves. We used hearts of romaine here, but Boston lettuce or even ahead of iceberg works great, too.

    Spoon mixture into lettuce and wrap like a little Asian baby burrito.…