baked spaghetti

Baked Spaghetti

link above from coconut & lime. i'm also adding this site to our great recipe sites on the right as well... Coconut & Lime

i'm REALLY going to have to try this one out. it could be that i just started a 'better for me' diet today... but this looks delish!

pumpkin cupcakes w/ cream cheese frosting

[recipe from REAL SIMPLE october 2009 issue]

1 18.5 ounce box yellow cake mix (plus the ingredients called for in the package directions)
1/2 teaspoon pumpkin pie spice
1 15 ounce can pumkin puree

frosting: (mix following ingredients OR buy 'cream cheese frosting' from the store as i did to save a little time and money)
2 8 ounce bars cream cheese, at room temperature
2 cups confectioners sugar {powdered sugar}

24 pieces candy corn

heat over to 350*. line two 12-cup muffin tins with cupcake holders. prepare cake mix as directed but with the following change: add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. let cool.

meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. spread on cupcakes and top each with a piece of candy corn.

i made these for our halloween party a couple weeks ago. i'm not a huge fan of pumpkin flavor, but these are a great balance between sweet and fall-y. enjoy!

tasty breakfast idea

Orange-Spiced French Toast with Pomegranate-Orange Syrup

Can't stop baking!!

I can't help myself these days. I am constantly wanting to bake now that it isn't blazing hot outside. Plus, Riley thinks it's fun to help me and it's a good thing to do to occupy our time while Annie's napping. Plus, I'm a sucker for baked goods; candy isn't really a temptation to me, but I can't get enough when it come to homemade muffins, breads, cookies, etc. Anyway, I tried these cookies out yesterday to have for our FHE treat and I couldn't stop eating them! They are heavenly! I had to make a plate to give away to someone because I seriously could have eaten all two dozen in about 10 minutes.

I got the recipe from my friend's blog (Natalie Gardiner). I made up an egg substitute since I ran out of eggs and it worked fine! Also, Riley and Ryan both loved them even though there was quite a bit of coconut and I didn't know if it would be a turn off.

Here's what I copied and pasted from her blog:

COCONUT COOKIES.

INGREDIENTS:

1 1/4 c all purpose flour

1/2 t baking soda

1/4 t salt

1/2 c butter

1/2 c packed brown sugar

1/2 c white sugar

1 egg

1/2 t vanilla extract

1 1/3 c flaked coconut

DIRECTIONS:

Preheat oven to 350 degrees. Combine flour, baking soda, and salt. Set aside.

In a medium bowl, cream butter, brown sugar, and white sugar together until smooth. Beat in egg and vanilla until fluffy. Gradually blend in flour mixture. Mix in coconut.

Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown. Dont cook too long though or your cookies will be crisp instead of chewy. And believe me, YOU WANT CHEWY!

Cool on wire racks, or if you are me, just eat immediately!