From the freezer section (…Plus an onion from produce and butter from where the butter hangs out.)


From Sonoma Seafoods.

white stilton with apricot

November 10, 2011

white stilton with apricot

White Stilton with Apricot from Trader Joes.

So, you’ve got a craving for a chocolate cupcake, but can’t afford the calories or fancy ingredients?  I hear that.  Well lookee here!  A magnificently moist brownie muffin recipe that consists of only two ingredients and 180 calories each?!  Would I lie to you?

(I will follow the logic that the addition of frosting makes a muffin into a cupcake – ex. morning glory to carrot cake – and therefore also makes these a-okay to eat for breakfast 100% guilt-free.  Feel free to call these tasty morsels anything you damn well please.)

Stupid-Simple Guilt-Free Brownie Muffins

  • 1-15 oz can of pumpkin (be sure  you grab a can of “pumpkin” and not “pumpkin-pie filling”)
  • 1 box of devil’s food cake mix

That’s it!  Really!  Now here’s the hard part, you’ve gotta combine the two.  Yeah.  But think of the fat you’ll be burning off with all that mixing, and before you know it you’ll have super hot First Lady arms too.  Scoop into a lined muffin tin and cook for 20 minutes in a 400 degree oven.  (Or – since there isn’t any raw egg like with a normal cake mix – you can safely just eat the batter with a spoon, I won’t judge.)  Yields 12 muffins (if they make it to the oven).

A couple more things:

  • You might be thinking, “Pumpkin and Chocolate?!?” but it’s totally not going to be weird, promise.  And since you aren’t using any eggs, butter, or dairy it seems like its a solid “Maybe Vegan” contender (although, I really should have checked out the box mix for any funny business before taking out the recycling…)  Regardless, it’s still a pretty fantastic way to get your vegetables.
  • The batter is super thick.  It will come out of the oven exactly the way you put it in, so sculpture is highly recommended.  Muffins with mohawks, hells yes!
  • Since the pumpkin saves you all kinds of calories, feel free to spend them on mix-ins!  Cinnamon, chocolate chips, orange zest, a super decadent frosting, etc!  But whatever you do, don’t add anything to make the batter thinner, it’ll just ruin everything.

I like to think of these as extra credit.  You could enjoy one as maintaining a healthy lifestyle like eating just one after a morning jog with your herbal tea, but let’s get real, this is a spectacular way to essentially eat a fist full of brownie for breakfast and feel no shame.

So I urge you, do this totally easy project for extra credit and you can slack off later.

tuna crasserole

May 1, 2011

Some times you just have to fake it.

The tuna casserole my mom makes has been a favorite of mine for as long as I’ve been able to eat solid foods.  It was one of the first things I craved when I went away to university, the warm gooey mess that tastes just like home.

But when do I ever have cream of celery soup or bread crumbs on hand?   Or the 45 minutes it takes for the casserole to bake?  My dad turned me on to what he calls College Casserole, consisting of a can of tuna and a bowl of Kraft Easy Mac, but I always felt there was room for improvement.

Tuna Crasserole

  • 1 box Kraft Dinner, or comparable boxed mac and cheese (shells give a more homemade look)
  • 2-5 oz cans tuna
  • 1 cup frozen peas
  • shredded cheese (a couple handfuls works for me)
  • ground black pepper, as you like

Fully prepare the mac as the box instructs.  Toss in a handful of shredded cheese and stir until melted in.  Cook the peas as the bag instructs.  Add the tuna, peas, pepper, and another handful of cheese.

Combine.  Serve.  Enjoy.

It won’t be as savory as Mom’s, but in 15 minutes you’ll have a pretty tasty knock-off.


March 29, 2011

I love when a silly idea is executed with such precision that it achieves new levels of brilliance.

Ladies and gentlemen, the Deviled (Cadbury Creme) Egg!