Spice cake - pumpkin - chocolate chip "cupcake" muffins

One of our mommy friends makes these delicious muffins.  I did not get her recipe but have been told by many that it is super easy. just using three ingredients... yes, just three ingredients.  The three ingredients are 

• a package of spice cake
• 15 oz can of pumkin
• and chocolate chips... BUT
• I added an egg and a splash of water

That is it!  Well, I did one batch and tried it.. delicious and easy, but I needed a bit more.. so I added a heaping tablespoon of brown sugar, some dashes of cinnamon, nutmeg, cloves, and ginger (all ground) and I had a little helper.

Wash your hands first

Original ingredients

I combined all the ingredients

And Lillian helped stir them together

She got some on her face

Ready for the oven..

 21 minutes in a 350 degree oven.

Cooling

All done!  YUM!

Dracula cupcakes!

Just teasing! They were bloody red though and delicious!

Red velvet cake box mix with pumpkin (cupcakes or muffins and cookies, oh my!)

1 (18 1/4-ounce) package red velvet cake mix
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger

1 egg
1 teaspoon vanilla
3 tablespoons butter, melted (but not hot, don't wanna cook the egg)
1/8 teaspoon freshly ground black pepper

1 (15-ounce) can pumpkin
1 heaping tablespoon Nutella (optional - I just had it on the counter)

Add the dry ingredients listed first to a mixing bowl. Scramble the egg and the 2nd set of ingredients together, then pour into the dry ingredients. I did not know how soft and easy pumpkin was to work with (it was my first time ever!), put in a whole can of it, with some Nutella (completely optional, it tastes good and was on the counter.. I have three jars that I won!). Mix all ingredients well.. then add to your choice: cupcake pan, drop on to cookie sheet, or even in a cake pan - so versatile!)
I baked at 350ºF for 18 minutes, but check at 15 minutes.

I might have added a dash of ground cloves, too! I forget.. but I brought icing with me to the mom's group/playdate and some mommies chose to lather these bad boys up with the icing -- YUM YUM!!!! Enjoy!


Oh and please vote HERE for my cutie, Ryder!!

Zucchini Egg Bake

 Ingredients

• 2 peeled and peeled zucchini
• 1 medium onion coarsely chopped
• 2 garlic cloves, minced
• 2 tablespoons olive oil (enough to coat pan)
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley (or substitute 1/3 dried parsley)
•  1/2 cup shredded Monterey Jack cheese (optional)
• season to taste with salt, pepper

Directions

1. In a large skillet, saute the zucchini, onion and garlic in olive oil until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, and seasonings. Stir in zucchini mixture and more cheese, if using.
2. Pour into a baking dish (I sprayed with spam despite it being nos-stick cookware). Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean or bubbly goodness stops. Let stand for 5 minutes before serving.  I added some more shredded Parmesan in the picture above.

Feel free to add fresh slices of tomatoes and garnish with sprigs of parsley!  Enjoy.

 

And one big favor, please vote for my munchkin! 

http://straessley.blogspot.com/2010/10/please-vote-for-my-other-cute-kid.html

Papa' slow oven cooked ribs, parsley potatoes, and broccoli

Potatoes inspired by Kojak's House of Ribs.. a family favorite in Tampa!

Phood fotos ;)

I have been getting used to being the mommy of two children and it has been quite different than having just one, two or even three toddlers.  Even though babies sleep most of the day, it is only for 1-3 hours at a time (if you are lucky!) I have been too busy to keep up with posting.  I have several drafts to finish.. one for Chicken Adobo and my Greek pal got a recipe for mousaka from her aunt for me!

Well, I just wanted to leave a quick post from our recent newborn photoshoot by our awesome family-friend-photographer who happens to love spam as much, if not more, as we do!  This is the breakfast we had the morning she drove over.. Thanks, Cyn!  We love you!!!

Basted eggs with bacon and spam

She was very pleased!

eggs benedict and a slice of bacon

Here are a few more photos from that morning.. We HIGHLY recommend

Petit Amour Photography (FL).

So, I typed this early this morning and never hit "PUBLISH POST"  ... I tell ya! lol

Next post....

I want to make moussaka!!!  Anyone have a delicious and authentic recipe?  I will post it here and credit you, of course!

Also, please check out my family blog and see new photos of our baby boy!

Shrimp and scallop stir-fry

Lillian is getting over a little tummy bug.  One thing she will eat anytime is rice.. white rice, yellow rice, fried rice.. any type of rice.  Since her little tummy is sensitive right now I figured this would be good tonight.  It took me a little under an hour to make this but I did not prep the veggies first and that usually will cut down on some time, that and getting shrimp that is already de-veined and peeled.  When I make stir fry, I use whatever veggies I have or grab first. 

Here is the list of ingredients I used tonight:
2 cups white rice (dry)
1 lb bay scallops
1 lb shrimp
1 med onion
1 crown broccoli
1-2 carrots
1 zucchini
mushrooms
vegetable oil
soy sauce or teriyaki
sweet chili sauce
Adobo seasoning
ground ginger
garlic powder
white pepper
minced garlic

Prepare rice of your choice.  I used white rice.  Rinse several times .. equal parts rice to water and made in rice cooker.

Rinse your bay scallops to get rid of any debris

Add 1-2 tablespoons ground ginger

Add 1-2 tablespoons garlic powder

Sprinkle a dash of white pepper

(basically coat in ground ginger and garlic powder)

2-3 tablespoons of soy sauce or teriyaki

2-3 tablespoons Sweet chili sauce

(or more to taste, if you like it spicy add red pepper flakes)

1 teaspoon of cornstarch to thicken while cooking

Toss/stir with spoon and marinate in fridge for 1/2 hour

Meanwhile, heat up pan or wok on med- med/hi heat..

De-vein and peel shrimp - I like to do this while running

the cold water.  It seems easier this way..

After pan is hot, add enough vegetable oil to coat bottom of pan.

Carefully add the scallop mixture. Heat till bubbly and slightly thickened.

I guess the best way to describe the cooked scallops is they will not be

translucent anymore..

I had rinsed the bowl they were marinating in and moved the cooked 

scallops back to it while I prepared the rest of this dish.  Also, 

wash the pan really good and let it re-heat.  Be careful, it may be hot!

After the pan re-heats on medium, add some more oil to coat.

I chopped up a medium onion and added it to the pan.

After a few minutes, start adding the other veggies.

I added a large chopped up broccoli crown..

then a heaping tablespoon of minced garlic.

I also added sliced carrots and mushrooms.

I turned the heat up to med-high/high.. 

Then some of out neighbors stopped by to say hi!

Add some more soy sauce, seasoned salt (I use Adobo)..

The pan will steam and continue to cook the veggies.

Next pour the scallop mixture back in, add the shrimp..

Cook until heated thoroughly and shrimp is pink.

Serve over white rice..

Enjoy!

My husband will add a little Sriracha, he likes it hot and says that is why he married me (heehee) .. I like to add a little more of the sauce and tad bit more soy sauce.  Happy cooking..off to bed - goodnight!