I wanted to put up a quick post to tell you about 2 kick ass recipes I’ve made in the past couple of days. The first is one of Erica’s muffin recipes called Vegan Chocolate Chocolate Chip Pumpkin Muffins. Just check that baby out! I followed the recipe pretty much word for word but added about a 1/4 cup of cinnamon chips and 3/4 cup of dark chocolate chips.
I also found that I needed an extra 1/4 cup of water to thin the batter out a bit. These chocolaty delights are absolutely scrumptious! I groaned in pleasure after each mouthful. Try these. NOW!! This is the cocoa powder that I used:
I found it the last time I went to Winner’s. Yum, yum!
The second recipe I made was for dinner tonight and it was Clean Eating magazine’s Butternut Squash Lasagna. This is what the photo in the magazine looked like: And here’s mine!
Who cares that it’s not as pretty when it tastes SO damn good??? Again, I followed the recipe pretty close except that I didn’t have time to make my own marinara sauce so I used a bottled tomato basil sauce. The dish was rather labour intensive….or had the potential to be, but I pre made some of the elements throughout the week in anticipation of making it tonight. First, I roasted the b-nut squash Monday night. Second, I sautéed the onions on Tuesday night. Really all that was left for tonight was mixing the filling and assembly.
DS was on the ice for hockey practice until 6:10 which gave me time to get home from work, put it together and cook it for the hour and a bit. I also had a dense piece of fresh whole grain bread from the bakery with hummus on the side.
I am SO satisfied right now!!!
I have eaten some other goodies the past few days! We’ll be out of town for hockey tomorrow night and I’ve got a busy weekend so I’ll see you back here Sunday where I’ll reveal item #2 for the Thanks & Giving food drive! YAY!!!
Bye for now!!