Bucket List: Fall Edition

So last week I made a mental fall to-do list and forgot to share it, but I'll have you know that it hasn't stopped me from starting to cross items off said mental list. Which for all of you fellow type-A personality types out there you know I'll be making a list later today just so I can cross these items off. 

I digress. Back to the list.

1. Bake something with pumpkin.

All right so this is not your 'typical' pumpkin recipe because it's more a healthy take on chocolate muffins, but there is indeed pumpkin in them, and they are delicious.Thanks, Mrs. Mac!

Three Ingredient Muffins

 1 box of dark chocolate cake mix

15 oz can of pumpkin

as many dark chocolate chips your heart so desires 

Bake at 350 degrees for 20{ish} minutes-test with a toothpick!

Word to the wise: these muffins will look exactly the same when you take them out as when you put them in so don't feel defeated if some look like craters. They are still delicious.

2. Get outside & enjoy the fresh, crisp air. As often as possible.

I tried to go to an apple orchard with the boy {#3} but go figure, there is an apple shortage so you can't pick your own. However, I will not let this take a toll on the amount of apple crisp I make this fall.

What's on your fall bucket list?

Let's Indulge

...because everything tastes better covered in chocolate.  I don't know about you, but I'm a dessert-after-every-meal kind of girl so these are the perfect mini-treat for just that.

1. Place parchment paper on a baking pan.

2. Slice bananas and line them up on parchment paper.

3. Scoop peanut butter on top of banana slices.

4. Melt chocolate and vegetable oil and then cover banana + peanut butter slices.

 5.  Drizzle with melted white chocolate for  a pretty presentation and more chocolate never hurt anyone.

6. Place in freezer until chocolate hardens.

7. Enjoy!

Tip: place sliced bananas in freezer prior to covering them in PB and chocolate!

And yes, yes, those are Oreo Truffles in the background.  I told you I love chocolate.

Broccoli, Grape, and Pasta Salad

With this gorgeous weather we're having, I wanted something lighter on the menu this week. I discovered this recipe and had to try it right away. To make the recipe a little lighter, I used Kraft Mayo with Olive Oil and opted to not put the bacon bits in, although I have no doubt those would be extraordinary with this mix of flavor though.

 

Ingredients

• 1 cup chopped pecans
• 1/2 (16-oz.) package pasta
• 1 pound fresh broccoli 
• 1 cup Kraft Mayo with Olive Oil
• 1/3 cup sugar 
• 1/3 cup diced red onion
• 1/3 cup red wine vinegar 
• 1 teaspoon salt 
• 2 cups seedless red grapes, halved 

Preparation

1. Preheat oven to 350°.  Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small piece.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir pecans into salad just before serving.

Tasty Tuesday

Look at me branching out and doing a recipe post (well, besides cake batter cookies).  I have been cooking and baking a lot more often recently and have loved every second of it.

Laura from Beauty and the Beard shared this amazing recipe on her blog awhile back, and I'm pretty sure that I drooled while reading her post.

This is my version.  No need to post the steps because Laura already did that fabulously well. I only had a couple changes because I was being cheap at the store and using what I had (i.e. lazy), but I'm pretty sure it tasted just as great (in my humble opinion).   Here are my changes in bold:

- A glass baking dish
-1 lb of gnocchi
-2 Tbsp butter
-2-3 tsp minced garlic--lazy route
-1 Tbsp all-purpose flour
-3/4 cup non-fat milk
-1/2 cup gruyere-swiss cheese
- 1/2 cup 4 Cheese Italian mix
- 1/2 cup 5 Cheese Italian mix
-1/2 tsp salt, 1/2 tsp black pepper
- Sprinkle basil seasoning on top--cheap route

I also may have put in generous 1/2 cups of cheese when the recipe called for it. That's just the inner Wisconsin girl in me though. I made this last week with a friend who only had almond milk, and it tasted just as great as the first time I made it in case that is the milk you prefer.

Thanks for the recipe, Laura, and be sure to stop by her blog for step by step instructions!