Category Archives: Baked Goods

Foodie Friday: Who Says Pumpkin is a Fall Food?

Seriously? Its Friday?  That seems super strange to me.

Since I haven’t worked all week. I’ve kind of lost track of the days. (You can be jealous, just don’t drop kick me, please.)

I worried that I would not have enough time to whip something up for ya this Friday. But, since my internal clock is readjusting still, I had a burst of energy and decided I want to use that energy in my kitchen! :0)

A couple of weeks ago when I was visited my parents, I saw this coveted, precious item on the shelves.

Ahhhh. Canned pumpkin puree.  It is always VERY hard to find puree pumpking (NOT PUMPKIN PIE MIX) in the store at this time of year. (Well, at least in this area of the country).

Week after week, I stroll down the baked goods aisle..just in case they found an old can on a shelf in the dungeon of the store. (Yes, I would still eat it).

Apparently.. an hour up the road.. there is no such “pumpkin shortage”

So, last night, when I was rummaging through my rather empty cabinets.. this can of pumpkin puree was just staring me down.. begging to be used.

Being the sweet, nice girl that I am, I honored the request of this little can of pumpkin and made a treat.

Actually.. it is more then a treat. It can accompany a breakfast, lunch, dinner. It can be used as a snack.. as a dessert.  Pretty versatile, don’t ya think?!

Pumpkin Oatmeal Squares

Makes 24 squares


  • 1/2 c. whole wheat flour
  • 1/2 c. whole wheat pastry flour
  • 3/4 cups rolled oats
  • 1 c. pumpkin puree
  • 3/4 c. unsweetened applesauce
  • 2 egg whites
  • 1 tbsp honey
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp baking powder
  • 1/4 c. cashews (ground magic bullet)
  • 1/4 c. shredded coconut (optional – I used unsweetened reduced fat)

  • Preheat Oven to 350*
  • Mix all ingredients in large bowl (except for coconut)
  • Pour batter into a 13 X 9 inch pan (previously sprayed with non-stick)
  • Sprinkle with coconut if desire
  • Bake for 20 – 25 minutes

These are not too sweet – but I don’t need my pumpkin goods to be sweet. I bet they would be great crumbled into yogurt!

I’ve been on a kick of entering my recipes into Sparkpeople. And I am never disappointed when I see the nutriional information.  Especially when I concoct a baked good that uses healthy ingredeients.. and is something that I actually enjoy!

Once again, the nutritional stats do not disappoint. Below  – find the stats for a the sqaures made WITHOUT using coconut on top…

Check out that Vitamin A 🙂

And here – the squares with my reduced fat unsweetened shredded coconut:

Just a 3 calorie difference 🙂

I made both – I spinkled a small amount over a portion of my goodies – so I can experience the best of both worlds!

I am totally for eating foods when they are “out of season.” Pumpkin is one of my favorite things to eat.. not in the fall. I am pretty sure I will be enjoying some pumpkin pie oats pretty soon. as I do not want to let a drop of this left-over pumpkin go to waste!!

Any other suggestions for some great goodies I can make with pumpkin!?  Great links?  Feel free to share.. I am in a baking mood!


WIAW – Recent Eats

Happy Hump Day!

It’s my favorite time of week.. where Jenn helps us all out by throwing a little link party – called What I Ate Wednesday.

I have been insanely busy this week – so I provide you with some recent eats.  Not what I ate on Wednesday.. and not even all of what I ate on Tuesday. But – it has been what I have eaten in the past couple of days! 🙂

Hope you all got a change to watch my VLOG on how I prep my overnight oats.. because now you are fully equipped with the right information – on how to prepare yourself a lovely little bowl of these:

I do hope you give my trick a try! And if you do.. please let me know! Perhaps you find a way to switch it up a little bit – to make it even better!

A amazing lunch I had recently – was a Turkey Bacon BLT.  I used a couple of slices of Turkey Bacon – with some lettuce.. and tomato (Duh.. hence the BLT) and two slices of Whole Wheat Ezekiel Bread.  On the side – I have some yummy cottage cheese – with heated apple chunks and peanut butter.  It was a delicious mixuture.

I’ve been loving my fresh veggies lately – so snacks have been anything from raw zucchini to carrots to sliced red peppers. And then some!

And this dinner. OMG. It was DELICIOUS. I will be providing you with the foodgasmic recipe on Foodie Friday – but here is a little preview of the goodness that I like to call Caribbean Jerk Turkey Burgers with Homemade Mango Salsa.

Gah. Delicious. I can’t wait to make these again. I really enjoyed my experience with the homemade salsa.. and will totally be trying different mixtures in the future!

And of course.. I have been chomping on these healthy blueberry oat bran muffins that I made this weekend!!

So – what is the BEST thing that you have eaten recently?! Care to share any amazing recipe links?

Monday Morning Muffins

Ohhh Monday. How rapidly you have arrived.  I feel like you were just here a day or two ago.. and now you’ve reared your annoying-ness right back into my face.. once again.

This weekend – felt like one of those weekends that kind of didn’t exist.  I don’t feel like I got an opportunity to recover from last week.. and I am already back up & at em!

Perhaps my energy levels are still waning from Picnic in the Park on Friday.  Or I could still be  in shock over the brand new Kindle my family got me this weekend.. and perhaps I have yet to regain my energy from the state of shock.  Maybe it was all the running around I did on Saturday that has this weekend feeling FAR too short.  I was hoping that my day of rest yesterday would have been enough.. but I’d really like to crawl back into bed and just stay there for an undetermined amount of time.

As I elluded to yesterday, I spent a lot of my relaxation time in the KITCHEN.  I’ve got a couple recipes coming your way within the next couple of days.. but these babies just couldn’t wait.

Remember all these dishes?!

When I first started my blog… the only thing I was making was muffins. I made PB Banana Muffins Carrot-Spice Muffins – all within a weeks time.

I told myself I needed to stop with the muffins.

But its been a while since I’ve gotten down and dirty with my muffin pan – and yesterday, the Muffin Woman was BACK in action.

Blueberry Oat Bran Muffins

Makes 12 LARGE muffins


  • 1.5 c. Oat Bran
  • .5 c. Whole Wheat Flour
  • .5 c. Whole Wheat Pastry Flour
  • 2 tbsp brown sugar/splenda blend
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 c. unsweetened applesauce
  • 2 tbsp honey
  • 1 tsp vanilla
  • 2 egg whites
  • 1 tbsp lemon juice
  • 1 c. Vanilla Almond Breeze Almond Milk ( minus 1 tbsp)
  • 1 c. blueberries (I used frozen!)


  • Preheat Oven to 375*. Place muffin tins in your muffin tray – or grease/spray with non-stick cooking spray.
  • Take a measuring cup and add the 1 tbsp of lemon juice.  Add you almond milk until it fills to the 1 cup line (so you won’t have a full cup of almond milk).  Let this sit for 5 minutes. It serves as a substitute for buttermilk!

  • Combine all other ingedients (including milk/lemon juice mixture once the 5 minutes has passed) except for the blueberries.
  • Stir well.
  • Once all other ingredents are blended, add blueberries.
  • Scoop batter into muffin tins. They will be very full 🙂

  • Bake at the 375* for 20 minutes (or until toothpick comes out clean!)

Remove.. cool.. and ENJOY!

These are a delicious and healthy alternative to a muffin purchased at a store!  While the muffin itself may be smaller – let’s compare the nutrition stats between one of these muffins – and both the original & reduced fat versions of the blueberry muffins at Dunkin’ Donuts.  (The following information was obtained at .. and more can be found here.)
Nutritional Information:

Blueberry Muffin from Dunkin’ Donuts

Nutritional Information:


And now for these Blueberry Oat Bran Muffins:

(Nutritional Information Calculated by – after I entered all ingredients)

The ingredients are listed above – and are very different (and more wholesome) than those found in the DD muffins.

Besides the calorie and fat difference between the muffins – something that glared at me was the sugar content!  The DD Reduced Fat and Regular Fat Blueberry Muffin have 42 and 48 grams of sugar respectively.

My muffins have only 6 grams.

True – there is a big difference in the size of the serving. HOWEVER – part of controlling how we eat…. controlling what we eat.. is controlling our PORTION sizes.  If you ask me.. those DD muffins are just too big.

You can even have two of my muffins – and still be WAY better off (just looking at nutrition stats).

Homemade anything – is almost always going to be the healthier option.. especially when it comes to baked goods.

Making these muffins – preperation and baking time – took me about 35 minutes. Now – Justin has breakfast every day (and  I will probably STILL have my oats.. but these are definitley yummy!)

As a former frequent customer of Dunkin’ Donuts – getting the things on their DDSmart menu on a regular basis – I was taken back when I checked out the ingredients and nutritional value of these smart foods. The occasional splurge is okay – but I am more into eating breakfast (lunch & dinner) in Cait’s Kitchen 🙂

Do you eat your breakfast on the go – or do you try and get it cooked at home?!
What is your favorite flavor of muffins?