Super yummy Fall Time Cupcakes

Pumpkin spice Cupcake with Cream Cheese frosting and Gingersnap Crumb Topping

Ingredients:

1 box of yellow cake mix

1 15 oz can of pumpkin (no spices added if it does omit the spice)

2 tsp Pumpkin pie spice

Eggs, oil and water per the cake mix directions.

Follow the cake mix directions, add the pumpkin and spices in with the eggs. Line your muffin cups and fill each  ¾ the way with batter. I was able to get 18 cupcakes. Bake in a 350 oven for 20 to 25 min until done. Use a toothpick inserted in the cakes, should come out clean when done.

Allow to cool completely on a wire rack before frosting.

Frosting:

Canned frosting is fine this is what I used. But if you have a favorite homemade cream cheese recipe go for it. :)

Frost your cooled cupcakes and top with crumb topping, recipe below.

Gingersnap crumb topping:

¼ cup granulated sugar

¼ cup brown sugar lightly packed

¼ cup graham cracker crumbs, about 3 sheets

2 tbs. all purpose flour

2 tbs. melted butter

¼ tsp pumpkin pie spice

Combine all ingredients until moistened with butter.  Line a sheet pan with foil and spread the topping pressing it to no thinner than 1/4” thickness. Bake in a 350 oven for 12-15 min until golden brown. Take out and allow to cool. Once cool break up to crumb size bits (less than a pea size)

There may be left over topping, use it to top oatmeal or yogurt.

The Dreaded four letter word DIET dun dun dunnnnnn!!!

Been trying to eat healthier lately need to shed some pounds so far 5 pounds in 2 weeks with just eating healthy. But come on who can manage on healthy foods alone when Chocolate and candy and goodies Omy were part of ones life for so many years WAHHHHH!!!! LOL.. But I digress, it's been going well. I haven't cut out junk foods altogether I mean What sane person could! RIght?!?!  I have though found several new recipes to help me get some of the sweet I need in my life without over indulging as I have in the past. Right now I just enjoyed a Brownie sundae and it was yummy under 200 cal and 6 g of fat. WHOOOO!!!! So anywho  I have found a few recipes that I have been testing out, some sweets others mostly revamping for fat and calories or cutting down recipes for 1 person. You'll find some of those here. Right now here is the brownie recipe for y'all....

All mixed up!!

Cooked up not a pretty sight but it is very yummy!!

Microwave Single Serve Brownie
1 tbs all purpose flour
3/4 tbs unsweetened cocoa powder
1 tbs sugar
1/2 tbs semi sweet chocolate chips
1/8 tsp baking soda
1/4 tsp vanilla
1 1/2 tbs unsweetened applesauce

Mix all these ingredients into a microwavable mug and mix well. Microwave for 45 sec to 1 min depending on your microwave.
 This was 114 calories and 3 g of fat. (sorry I don't have all the other nutritional values)


You can top this with fat free Cool whip, low fat ice cream or frozen yogurt.

Here's One for ya!! Gluten Free Coookies

This recipe is from Allrecipes.com

Chocolate Chip Cookies (Gluten Free)

Ingredients

• 3/4 cup butter, softened
• 1 1/4 cups packed brown sugar
• 1/4 cup white sugar
• 1 teaspoon gluten-free vanilla extract
• 1/4 cup egg substitute
• 2 1/4 cups gluten-free baking mix
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 12 ounces semisweet chocolate chips

Directions

1. Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
2. In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
3. Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks. 

This recipe hasn't been tested by us, but has received 4 1/2 stars from Allrecipe reviews..

Our First Recipe!!!

CherryNut Bread
* 3 cups all purpose flour
* 1 cup sugar
* 1 tbsp baking powder
* 1/2 tsp salt
* 1/4 tsp baking soda
* 1 beaten egg
* 1 2/3 cups milk
* 1/4 cup cooking oil
* 1/2 tsp Almond extract (optional)
* 3/4 cup chopped nuts (walnuts, or pecans or choice)
* 1 cup or 1 10 ounce jar maraschino cherries; drained, chopped (reserve 1 tsp juice)


Directions:
In a mixing bowl, stir flour, sugar, baking powder, salt and baking soda together, set aside.

In another bowl, combine egg, milk, cooking oil and cherry juice. Add to flour mixture and stir until well combined.

Add nuts and gently stir in cherries.

Place into a greased 9 x 5 x 3 loaf pan and bake at 350 degrees for 1 hour 15 minutes or until toothpick inserted in the center of bread comes out clean..

Let rest on cooling rack for 10 min then remove from pan and cool completely on cooling rack.