For The Pumpkin Lovers

Ok, this one is for all you pumpkin people out there. Pumpkin beer, pumpkin coffee, pumpkin candles, pumpkin muffins, oh my gosh. Some of the products made with pumpkin out there astonish me. Personally, pumpkin beer belongs in the trash, along with candy corn, and red candy apples. Just give me a warm pumpkin baked good and a latte: cue my happy place.

This recipe will fullfill some of those fall cravings. It is actually my mom’s recipe handed down. She has made this cake since I was a kid. When I would smell the aroma of the this cake baking in the oven, I knew it was that time of year. Helping dad rake the leaves, back to school, colder nights, and trick or treating. I’m holding onto the tradition for my family, and it’s now just one of those things I’m simply expected to make. So I’m passing it on to anyone who wants to try it out. It’s amazing how food brings family together.

When baking, I totally feel the type of pan and tool you use make all the difference. So for this cake, I do suggest a good quality bundt pan and a stand mixer or hand held mixer. I also like to bake this is smaller individual bundt pans to pass out to friends and co-workers. They’ll love you! Pampered Chef has the perfect one.

Better than any pumpkin beer I know.

Pumpkin Chocolate Chip Cake

  • 3 cups of flour (sifted)
  • 2 cups of sugar
  • 1 cup of oil
  • 4 eggs
  • 1 can of pumpkin puree
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 8 oz chocolate chips (I personally put an entire 12 oz bag in. I love it chocolately)

Preheat oven for 350 degrees. Beat eggs, sugar, and oil. Add pumpkin. Mix flour, baking powder, baking soda, cinnamon, salt. Add to the egg mixture. Stir in the chocolate chips. Grease and flour a bundt pan. Bake 50-50 minutes. Let cool for about half hour before removing from the pan.

Can you smell this picture?

Maybe I’m a little biased, but this cake is delicious. My family gets excited when I make it just as I used to when I was a kid.

Great for breakfast on the go.

Rotten Banana Drop Cookies

Bananas, it’s a love hate relationship in this house. I likely spend $96 a year on bananas just to throw them out. All of sudden your kid or your husband asks why you don’t buy bananas anymore, you finally go to the market to fulfill their grocery wishes, and they only eat one from the bunch. Annoying. Myself included, I buy bananas to force myself to make healthy choices when it comes to snacking, but I accidently end up with a glass of pinot. It does has grapes in it though.

So a favorite I like to make is my rotten banana cookies, because any fruit tastes better in a cookie.


  • 4 overriped bananas
  • 2 1/2 cups of uncooked oatmeal
  • 8 oz dark chocolate chips
  • 1 tbsp of cinnamon

Preheat oven for 350. After peeling the bananas, place them in a large bowl and mash them until creamy. Some lumps are fine. I like to use a potato masher. Add in oatmeal, chocolate chips, and cinammon. Blend well together. Line 2 cookie sheets with parchment paper. Or you can just spray a cookie sheet if you don’t have parchment. I place a generous spoonful drop of batter about an inch apart from each other. Bake for 15-18 minutes. Yummy served warm. These cookies don’t have a long shelf life, so I suggest consuming within 3 days. They just taste chewy after a few days.

I love making these because I don’t feel I wasted money on bananas, I just repurposed them if you will. These also make for a healthy snack. No flour, no added sugar and they say dark chocolate is good for you, right?

Pardon the picture, the family ate most of them before I could snap a shot.

Caprese Omlet

I was out for breakfast one day catching up with a family member I hadn’t seen in a while. Usually when I go out for breakfast I get the same thing, egg whites, avacado, and wheat toast. Exciting, I know. The funny thing, that’s pretty much what I’ve been eating for breakfast at home for the past 2 years. Creatures of habit we are.

I said to myself, “Self! We are going to live it up today! A tomato, basil, and mozzarella egg white omlet it is!” (side of fruit, no toast or potatoes) I was so glad that self decided to be different, because this has been my new go to in the morning. Packed with protein and low carb.

Farm to table, almost……

I am so fortunate that my husband is into gardening. Even though I really have nothing to do with the growing and caretaking, I do enjoy the fruits of his labor. All kidding aside, if I wanted to grow a veggie garden myself, it really isn’t all that difficult. I’m managing to keep my lemon tree alive for now. But, if there were 2 things I absolutely had to plant, it would be tomatoes and basil hands down! Nothing beats a garden tomato and the smell of fresh sweet basil in the house. No comparison to store bought.


  • 1 cup of eggs whites. I personally like the whites from actual eggs but liquid whites will do just fine.
  • 1 tomato diced.
  • 2-3 leaves of fresh basil chopped.
  • A handful of shredded mozzarella.
  • Sea salt and pepper to taste.

Heat a small omlet pan on low heat, making sure to spray the pan first. Pour egg whites into the pan, followed by sprinkling in your tomatoes and basil, topping off with the shredded mozzarella.

Now here’s the tricky part,,,the flip. Don’t worry, you got this. If I can do it, anyone can. Let the edges form a bit. With a cooking spatula (I love fish spatulas, especially for omlets), edge around your omlet loosening it a bit off the pan. If it’s not runny, fold your omlet over with the spatula. Let it cook about a minute or so on each side. Egg whites cook fast, so this will be done in no time.

Another thing you can make with caprese omlet ingedients are mini omlets! These are so cute. This is an awesome meal prep idea, perfect for busy mornings. I make these with my Pampered Chef Brownie Pan. Yes, it’s not just for brownies. I keep these tucked away in the fridge for those hunger stikes that creep up on me. It makes a healthy snack or even an awesome brunch dish. Either way, you can’t go wrong. Bring these to your next brunch outing, I promise they will go fast.

  • Preheat oven @ 350
  • Spray the brownie pan.
  • Fill each cups 1/2 way with your egg whites, then sprinkle in the rest. You will likely have to double up on diced tomatoes, chopped basil, and mozzarella when using the pan.
  • Bake for about 10-12 muntes until the tops become a little golden.
  • Let cool before removing yje mimi omlets from the pan.
  • Again, edge around each omlet with a small spatuala to loosen from the pan.
  • The beauty of this pan is they come right out. Easy, peasy.

And If anyone needs a Pampered Chef consultant to grab one of these pans or any other PC product, contact my beautiful friend Angela. She is amazing and knows her stuff.