This Week's Eats 10.6.13

We're still devouring Pumpkin Snickerdoodle Muffins around here.  I made a double batch last week (I added dried cranberries to half of them, yum) and put half in the freezer.  If you pop 'em in the microwave for about 20 seconds, they're good to go.  I also whipped up chocolate 'cupcakes' this weekend: one box of cake mix, one can of pumpkin and bake.  That's it.  If you've never done this two ingredient recipe (or three, if you add chocolate chips), I highly recommend giving it a try.

I use a bowl and a handheld mixer for this recipe, because when you start to mix the pumpkin into the cake mix, it can seem a little dry and the handheld really whips it up quick.  Just fold in about 1/2 cup of chips when you're done.  Works great with all flavors of cake mix! Just mix and bake according to cake package directons.
The Basil Lime Chicken from last week was pretty good.  It reminded me a lot of the sauce we used for beef kebabs, fresh and tasty.  We're adding two new recipes this week - exciting stuff...

I'm linking up with Mommy Run Fast and Jill Conyersbe sure to check out all the great weekly menus!


  1. My kids will eat anything that has the name Snickerdoodle! I bet the house smells so good while they're baking. Thanks for the recipe.

  2. I love the pumpkin/cake mix short cut- I've never tried it, but it would be perfect for a 3yo baking project!