{ Tasty Thursday }

The first day of October.

Already?

Mercy, where has this year gone?

What better way to start off October than with a recipe using pumpkin and spice?

I went to my Mom's earlier this week and she gave me a Duncan Hines Spice Cake mix, saying she had no idea why she bought it and thought I might use it. Right after that I saw a recipe on Pinterest for easy peasy cookies made from a spice cake mix, a can of pumpkin and optional chocolate chips.  I didn't want chocolate chips (imagine me not wanting chocolate), but decided I would use a cup of Nestle Toll House Pumpkin Spice morsels instead.  In only part of the cookies I used  raisins, since Pappy isn't a fan of them.

These turned out absolutely DELICIOUS!!!

All you do is mix the pumpkin into the cake mix and add the optional other items....

no eggs, no oil.  These cookies don't rise, actually they don't change shape much at all, so take care as to how much you put on your baking sheet.  I baked them at 350 and just took them out after a bit to test if they were finished.

I'm gonna share with my Momma.....

if I don't eat them all before I see her again!

There goes the diet!!!

(There were actually more than shown because I filled up two cookie sheets.....

plus, I had to have a couple several warm ones)

Let me know what you think if you make these.

Next time I'm gonna use some cinnamon and maybe some allspice.

HOPE your Thursday is blessed!

Breathing in Grace,

Tasty Thursday.....

Edited:
The 1/4 cup of shredded cheese is spread over the 10-11 bites,
not 1/4 cup on each!

Do y'all like cauliflower?

I've never been a big fan of that particular veggie.....

until recently.

Go to Pinterest and search for cauliflower recipes and you'll be surprised at the many ways it can be prepared.  It's used as a substitution for potatoes and dough in a low-carb diet.  I've made a pizza "dough" from chopped cauliflower and an egg and spices. It's great rolled in bread crumbs and spices and roasted and then dipped in a low calorie dressing.

But, my favorite are these little 20 calorie bites of deliciousness.....

 And, here are the ingredients I used.....

The hardest part was chopping the cauliflower.....

if you've never done that, be prepared for little white chunks on your counters,.....

and quite possibly your floor!

I usually lay the head of cauliflower on a towel to help with clean up.....

just take the towel outside, or over the trash can, and shake it out!

And, I go ahead and do an entire head while I'm chopping.

It freezes really well.

Here's Deb's recipe for Cauliflower "Pizza" Bites.

1 cup of chopped cauliflower

2 TBS Kraft Parmesan cheese

Chopped Onion, Italian Seasoning, Chives, Soul Seasoning, Garlic Powder

(I don't measure any of these seasonings, just put in the amount of each that I like. Just be a bit sparce with the soul seasoning 'cause it's a bit on the hot/spicy side.  If you have a favorite spice, then use it!!)

Place the cauliflower in a bowl and add all the above, mixing well.

Press into a mini muffin tin that's been sprayed with Pam and add 1/4 cup shredded cheese on top of each.

Bake in a 350-400 degree oven until browned

My calculations of the calories in each bite is approximately 20 calories each.  I  use a fat free ranch dressing to dip them in.  And, I've discovered that they're even better the next day.  I'm planning on making a batch to freeze.

HOPE y'all have a terrific Thursday!

Breathing in Grace,

 

Tasty Thursday

Happy Thursday, Sweet Readers!!!

Here's a recipe that I've been saving to share with y'all. I haven't made these yet, but plan on trying them 'cause Pappy loves pineapple upside cake!!!

The recipe and photos are courtesy of

Kimberly @Attempting Creative

who was so kind to share this recipe.

Pineapple Upside Down Cupcakes

makes 24 cupcakes

What You'll Need....

For the pineapple topping

8 tablespoons (1 stick) butter, melted

1 can (20 ounces) crushed pineapple, drained, juice reserved

3/4 cup light brown sugar, firmly packed

12 maraschino cherries, halved, drained

For the cupcakes

1 package (18.25 ounces) plain yellow cake mix

1 cup sour cream

1/2 cup pineapple juice reserved from the crushed pineapple

1/3 cup vegetable oil

4 large eggs

1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°. Lightly spray 24 cupcake cups with cooking spray and dust them with flour. Shake out all the excess flour.

2. To prepare the topping: Measure exactly 1 teaspoon of melted butter into each cupcake cup. Sprinkle 1 packed teaspoon brown sugar on top of the butter. Gently mix these together. Spread about 1 tablespoon drained pineapple on top of the brown sugar. Place 1 cherry half in the center of the pineapple and push it through the pineapple mixture. Set the pans to the side.

3. Prepare the cupcake batter: Combine the cake mix, sour cream, pineapple juice, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, stopping to crape down the sides of the bowl. Increase the mixer speed to medium and beat for about two minutes more. The batter should be thick and smooth. Scoop about 1/4 cup of batter into each cupcake cup, or until nearly filled to the top.

4. Bake the cupcakes until they are golden and spring back to touch. Average bake time is about 18 to 20 minutes. Remove the pans from the oven and immediately run a butter or dinner knife around the edges of the cupcakes and pan to gently separate the two. Place a cookie sheet or flat platter over the cupcake pan. Quickly turn the pan upside down. The cupcakes should fall out with topping in place. Let cupcakes cool for 10 to 15 minutes.

Thursday Blessings to each of you!!!

In His Most Precious Love....and with mine!!!