{ Easy Nutella Brownies }

Nothing makes a recipe more attractive to me than a simple ingredients list and very few steps.  This Nutella brownie recipe from Instructables.com fits the bill!  Perfect for spur of the moment guests, a last minute treat needed for a PTA meeting, or a sweet tooth craving that just won't quit.

Quick and easy instructions:

Ingredients:

• 1 cup (280g) Nutella
• 2 eggs
• 10 tbsp (62g) flour

Directions:

1. Put it in a bowl. Mash it up.  Pour into a pan or muffin tin.  Top with hazelnuts if you're feeling extra fancy.  Bake at 350F (180C) for around 30 minutes (less time for cupcake form, more time if the centers aren't baked through).

{Squash Cupcakes}



{omg i feel like i could just dip my finger right into that cream cheese icing! }                                          


Though this is a recipe for Summer Squash Cupcakes, squash makes me think of pumpkins, which make me think of fall, which makes me think of Thanksgiving.  And this recipe sounds like it'd be perfect for your Thanksgiving festivities or for a sweet treat that won't make you feel completely guilty.

This recipe, from Garden Betty is simple, and most of the ingredients are probably already in your kitchen.  And if you're a gardner, you may be able to stroll out to your garden and grab the perfect squash for this recipe.

Sweet Summer Squash Cupcakes
Makes 12 cupcakes

Ingredients:
Dry ingredients
1 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup chopped walnuts

Wet ingredients
2 eggs
1/3 cup olive oil
1 3/4 cups grated summer squash

Cream cheese frosting
4 tablespoons butter, softened
4 ounces cream cheese, softened
2 cups powdered sugar

Method:

1.     Preheat oven to 350°F.

2.     In a medium bowl, combine all the dry ingredients and set aside.

3.     In a large bowl, whisk the eggs and olive oil together. Add the grated summer squash and mix well.

4.     Add the dry ingredients and stir with a wooden spoon until the batter is evenly mixed.

5.     Using a spoon, divide the batter evenly among a lined muffin pan. Bake for about 40 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

6.     Meanwhile, make the cream cheese frosting. In a small bowl, combine the butter and cream cheese using a pastry blender, electric mixer, or good ol’ fashioned fork.

7.     Remove the pan from the oven and allow it to cool slightly. Take the cupcakes out of the pan and arrange on a wire rack to let them cool down.

8.     Add the powdered sugar and mix it all together until the consistency is smooth and even.

9.     Spread the frosting over the cooled cupcakes using a small spatula.

For illustrations that accompany this recipe, visit Garden Betty's Blog.

{Roasted Pumpkin Seeds}

If you're like me, you hate the idea of carving up a pumpkin and then just tossing it out after you've had your fun.  So I found some recipes for pumpkin seeds that are pretty simple and can take away some of my guilt.

Photo Source: http://blog.streaminggourmet.com/2009/10/16/spicy-roasted-pumpkin-seeds/

Roasted Pumpkin Seeds from Allrecipes.com

1.  Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

2.  Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

3.  Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

4.   Let cool and store in an air-tight container.


Spicy Pumpkin Seeds from Streaming Gourmet Blog

Ingredients
1 cup raw pumpkin seeds, well rinsed and patted dry
2 Tbsp unsalted butter, melted
1 tsp Worcestershire sauce
1 tsp garlic pepper
1/2 tsp dried thyme
1/2 tsp Spanish paprika
1 tsp sea salt + more to taste

Method
1. Preheat the oven to 300˚F. Spray a large cookie sheet with nonstick cooking spray.

2. Once the seeds are rinsed and patted dry, mix the butter, Worcestershire sauce and the rest of the seasonings together in a large zip lock bag. Dump in the seeds, seal the bag and shake it about until the seeds are evenly coated.

3. Spread the seeds evenly on the cookie sheet in a single layer. Bake for 30-45 minutes, checking on them and flipping them over every 10 minutes.

4. Allow to cool slightly and either eat warm from the oven or toss them on a salad or make them in the recipe that will be posted tomorrow. You’ll see!


Cinnamon Sugar Pumpkin Seeds from Chow.com

1.  Heat the oven to 375°F and arrange a rack in the middle.

2.  Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil.

3.  Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes.

4.  While the seeds are still warm, sprinkle 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon over them and toss to combine.

{Simple Recipe: Sugar Cookies}

You've just come in from a long day and the only thing you can think about is unwinding.  Your nine-year old comes in and says "don't forget we have to take cookies to school tomorrow!" 


OH NO!!  HOW DID I FORGET???


You can't just pick up a pack of Chips Ahoy...even the soft batch will make you the laughing stock of the PTA.  You have a choice.  You can run out to the closest grocery store for a few packs of slice and bakes, or you can whip up some of these easy sugar cookies using items right in your home. 


Simple Sugar Cookies (from cooks.com)

2 c. flour
1/2 c. sugar
1/2 lb. butter

Mix ingredients together in a bowl until a soft dough. Roll on floured board with a rolling pin and cut into circles. Cook in a 325 degree oven for 20 to 25 minutes. Yield: 2 dozen.

Whew!  Crisis averted.  Now back to regularly scheduled unwinding...