Healthy and Filling Pumpkin Enchiladas

Ready for the pumpkin recipes??

I couldn’t hold out any longer.  If you remember last year, I started pumpkin recipes around the same time with Cream Cheese Filled Pumpkin Muffins.

Man, those were so good, but sometimes I want to go back and retake all of my old pictures.  They’re so cruddy!  Thank you guys for sticking with me through those bad times. I feel like Demi Lovato.

I can’t believe I just referenced Demi Lovato.  Forgive me.  I’m just going to get to the recipe now.

These are the bomb.  I know I’ve been telling you all about these healthy recipes with beans in them lately, and it’s kind of hard to believe, so you’ll just have to make it for yourself.  Tasting is believing, right?  Seriously, though, these are amazing.  The serving size is humongous, too, but you won’t even feel bad after you eat the whole thing because it’s so good for you. Make these. Now!

Healthy and Filling Pumpkin Enchiladas
Julie @ Peanut Butter Fingers

Ingredients:

• ¾ yellow onion, diced
• 2 cloves garlic, minced
• One 10 oz can of red enchilada sauce
• 1 can pure pumpkin (about 2 ½ c.) 
• 1 c. black or kidney beans
• Large bunch of cilantro, chopped
• 1 ½ tbsp. cumin
• 1 tsp. chili powder
• ½ cup shredded cheese
• 5 ounces 0% greek yogurt
• 3 large whole wheat tortillas

Directions:

1. Preheat oven to 400 degrees
2. Sauté onion and garlic in a pan sprayed with cooking spray
3. Stir in enchilada sauce
4. Add pumpkin and stir until combined
5. Add cilantro, cumin and chili powder
6. Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
7. Fill tortillas with an even amount of sauce and beans
8. Roll tortillas and place in the pan with the folded edges facing down to keep them closed
9. Top with remaining sauce and sprinkle with cheese
10. Bake for 10 minutes or until cheese melts

Healthy and Filling Pumpkin Enchiladas

Ready for the pumpkin recipes??

I couldn’t hold out any longer.  If you remember last year, I started pumpkin recipes around the same time with Cream Cheese Filled Pumpkin Muffins.

Man, those were so good, but sometimes I want to go back and retake all of my old pictures.  They’re so cruddy!  Thank you guys for sticking with me through those bad times. I feel like Demi Lovato.

I can’t believe I just referenced Demi Lovato.  Forgive me.  I’m just going to get to the recipe now.

These are the bomb.  I know I’ve been telling you all about these healthy recipes with beans in them lately, and it’s kind of hard to believe, so you’ll just have to make it for yourself.  Tasting is believing, right?  Seriously, though, these are amazing.  The serving size is humongous, too, but you won’t even feel bad after you eat the whole thing because it’s so good for you. Make these. Now!

Healthy and Filling Pumpkin Enchiladas
Julie @ Peanut Butter Fingers

Ingredients:

• 3/4 yellow onion, diced
• 2 cloves garlic, minced
• One 10 oz can of red enchilada sauce
• 1 can pure pumpkin (about 2 1/2 c.) 
• 1 c. black or kidney beans
• Large bunch of cilantro, chopped
• 1 1/2 tbsp. cumin
• 1 tsp. chili powder
• 1/2 cup shredded cheese
• 5 ounces 0% greek yogurt
• 3 large whole wheat tortillas

Directions:

1. Preheat oven to 400 degrees
2. Sauté onion and garlic in a pan sprayed with cooking spray
3. Stir in enchilada sauce
4. Add pumpkin and stir until combined
5. Add cilantro, cumin and chili powder
6. Spread a light layer of sauce on the bottom of an 8×8 or 9×9 pan
7. Fill tortillas with an even amount of sauce and beans
8. Roll tortillas and place in the pan with the folded edges facing down to keep them closed
9. Top with remaining sauce and sprinkle with cheese
10. Bake for 10 minutes or until cheese melts

Healthy Deep Dish Chocolate Chip Cookie Pie

No, I didn’t wake up thinking “I’m gonna make a bean cake,” because that’s disgusting.

I did, however, wake up thinking “Uh oh, it’s my friends birthday and she only eats healthy foods.  What should I do?”

That’s when you head over to Katie’s website.  It’s the perfect solution for the situation I found myself in.

I browsed through her recipes and they all look so good, but I settled for the deep dish cookie pie, because who doesn’t love cookie pies?

Let me tell you, this is the best option for a “birthday cake” for someone who is a health freak.  I was really worried about making a pie with beans in it, so I made it and didn’t tell my friend what was in it until after she ate it.  Even after she found out that it was made almost completely of beans, she still devoured the entire pie in a day (with help from others).  Success?  I think so.

Healthy Deep Dish Chocolate Chip Cookie Pie
Click HERE for recipe.  
*The only substitute I made was swapping out white sugar for the brown sugar and I only used 1 and ¼ cups sugar.

Healthy Deep Dish Chocolate Chip Cookie Pie

No, I didn’t wake up thinking “I’m gonna make a bean cake,” because that’s disgusting.

I did, however, wake up thinking “Uh oh, it’s my friends birthday and she only eats healthy foods.  What should I do?”

That’s when you head over to Katie’s website.  It’s the perfect solution for the situation I found myself in.

I browsed through her recipes and they all look so good, but I settled for the deep dish cookie pie, because who doesn’t love cookie pies?

Let me tell you, this is the best option for a “birthday cake” for someone who is a health freak.  I was really worried about making a pie with beans in it, so I made it and didn’t tell my friend what was in it until after she ate it.  Even after she found out that it was made almost completely of beans, she still devoured the entire pie in a day (with help from others).  Success?  I think so.

Healthy Deep Dish Chocolate Chip Cookie Pie
Click HERE for recipe.  
*The only substitute I made was swapping out white sugar for the brown sugar and I only used 1 and 1/4 cups sugar.

Easy and Delicious Sopapilla Cheesecake

I’m taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up “Best Mexican Desserts” and they included:

Sopapilla Cheesecake Pie

Quick Elephant Ears

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Nutty Bunuelos

Mexican Flan Cakes

Tres Leches (Milk Cake)

Apple Enchilada Dessert

Empanadas

Margarita Cake

Churros

Polvorones de Canele (Cinnamon Cookies)

Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner… it’s the BOMB! Seriously, so good and so easy.  I normally don’t use packaged things when I bake, but I did it and I’m proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don’t!

Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• ½ cup butter, room temperature
• ¼ cup honey**
• 
  

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together ½ cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

**I excluded the honey (on accident) and it still tasted great!

Easy and Delicious Sopapilla Cheesecake

I’m taking Spanish 2 and we had a fiesta this week.

Everyone was required to make something or bring something to class and I (obviously) opted to bake something.

I got on All Recipes and looked up “Best Mexican Desserts” and they included:

Sopapilla Cheesecake Pie

Quick Elephant Ears

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

Nutty Bunuelos

Mexican Flan Cakes

Tres Leches (Milk Cake)

Apple Enchilada Dessert

Empanadas

Margarita Cake

Churros

Polvorones de Canele (Cinnamon Cookies)

Mexican Wedding Cakes II

It was hard to pick, but the Sopapilla Cheesecake Pie was the winner… it’s the BOMB! Seriously, so good and so easy.  I normally don’t use packaged things when I bake, but I did it and I’m proud of it, because this was a definite crowd-pleaser.  One of the people in my class took home 4 pieces with him.  It was gooood.. but then again, how do you go wrong with crescent rolls, cream cheese, and sugar? You don’t!

Easy and Delicious Sopapilla Cheesecake
Adapted from: All Recipes

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon Mexican vanilla extract
• 2 (8 ounce) cans refrigerated crescent rolls
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter, room temperature
• 1/4 cup honey**
• 
  

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9×13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9×13 inch rectangles. Press one piece into the bottom of a 9×13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 1/2 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

**I excluded the honey (on accident) and it still tasted great!

No Bake Cake Balls

“In cooking (baking), as in all the arts, simplicity is the sign of perfection.” –Curnonsky

That quote was obviously written about cake balls.

I love making cake balls.  They are the easiest, but most delicious little creations ever.

Remember those Poké Ball Cupcakes I made?  Well, I somehow had a ton of frosting leftover, so the obvious choice was to make cake balls.  I had to make these quickly for a party, so I made these a little differently.  I just used the straight cake mix and frosting.  It was super sweet, so I suggest making these small!

My next cake ball challenge is layered cake balls from the Sugar Turntable.  Don’t these look good??

Picture from: The Sugar Turntable

What’s your favorite cake ball recipe??

No Bake Cake Balls


Ingredients:

• 1 (18.25 oz) package cake mix of choice
• 2-4 cups frosting of choice
• 1 (3 ounce) bar chocolate flavored powdered sugar
• 1 tablespoon vegetable oil
• Directions:
• 1.  Mix cake mix and frosting. (Start with 2 cups and slowly add more until you reach desired consistency.)
• 2.  Place prepared balls in freezer for about an hour.
• 3.  Melt chocolate in microwave with vegetable oil.  
• 4.  Coat chilled balls in chocolate.  

No Bake Cake Balls

“In cooking (baking), as in all the arts, simplicity is the sign of perfection.” —Curnonsky

That quote was obviously written about cake balls.

I love making cake balls.  They are the easiest, but most delicious little creations ever.

Remember those Poké Ball Cupcakes I made?  Well, I somehow had a ton of frosting leftover, so the obvious choice was to make cake balls.  I had to make these quickly for a party, so I made these a little differently.  I just used the straight cake mix and frosting.  It was super sweet, so I suggest making these small!

My next cake ball challenge is layered cake balls from the Sugar Turntable.  Don’t these look good??

Picture from: The Sugar Turntable

What’s your favorite cake ball recipe??

No Bake Cake Balls


Ingredients:

• 1 (18.25 oz) package cake mix of choice
• 2-4 cups frosting of choice
• 1 (3 ounce) bar chocolate flavored powdered sugar
• 1 tablespoon vegetable oil
• Directions:
• 1.  Mix cake mix and frosting. (Start with 2 cups and slowly add more until you reach desired consistency.)
• 2.  Place prepared balls in freezer for about an hour.
• 3.  Melt chocolate in microwave with vegetable oil.  
• 4.  Coat chilled balls in chocolate.  

Vanilla Poké Ball Cupcakes with White Chocolate Frosting

Hey guys!

The Internet has been down on campus and it’s really frustrating.  It’s finally back though so I’m a happy camper now.

Okay, so as I was sitting in my Digital Media class, my professor was talking about blogs and then he started talking about podcasts.  After that my mind started racing with ideas.  I was like “Hey, I’m gonna make a podcast for my blog!”  So my plan now is to get a good microphone and start a What Katie’s Baking podcast.  What do you guys think?

I could talk about these awesome Poké Ball cupcakes I made.  We had a community builder, which is an event (a movie this time)  for our hall that everyone goes to, so my RA asked me to make cupcakes since I’m “Baking Katie.”  That’s really my nickname now, isn’t that silly?  Anyway, our hall theme is Pokémon so my job was to make Poké Ball cupcakes and I was so proud of how cute they were!  And they tasted even better.  🙂  I made 41 and they were all gone by the time the movie was over. I’m usually kind of wary about making plain vanilla cupcakes because they’re so delicate and hard to mess up, but these turned out so well.  I  definitely recommend this recipe.

Vanilla Poké Ball Cupcakes with White Chocolate Frosting
Adapted from: All Recipes
*Note that my step-by-step pictures will not have the same amount of ingredients as the following recipe because I had to triple it.

Ingredients

• 1 cup white sugar
• ½ cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 ¾ teaspoons baking powder
• ¾ cup milk
• Frosting: the BEST white chocolate frosting
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
4. Frost with white chocolate frosting.

Vanilla Poké Ball Cupcakes with White Chocolate Frosting

Hey guys!

The Internet has been down on campus and it’s really frustrating.  It’s finally back though so I’m a happy camper now.

Okay, so as I was sitting in my Digital Media class, my professor was talking about blogs and then he started talking about podcasts.  After that my mind started racing with ideas.  I was like “Hey, I’m gonna make a podcast for my blog!”  So my plan now is to get a good microphone and start a What Katie’s Baking podcast.  What do you guys think?

I could talk about these awesome Poké Ball cupcakes I made.  We had a community builder, which is an event (a movie this time)  for our hall that everyone goes to, so my RA asked me to make cupcakes since I’m “Baking Katie.”  That’s really my nickname now, isn’t that silly?  Anyway, our hall theme is Pokémon so my job was to make Poké Ball cupcakes and I was so proud of how cute they were!  And they tasted even better.  🙂  I made 41 and they were all gone by the time the movie was over. I’m usually kind of wary about making plain vanilla cupcakes because they’re so delicate and hard to mess up, but these turned out so well.  I  definitely recommend this recipe.

Vanilla Poké Ball Cupcakes with White Chocolate Frosting
Adapted from: All Recipes
*Note that my step-by-step pictures will not have the same amount of ingredients as the following recipe because I had to triple it.

Ingredients

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons baking powder
• 3/4 cup milk
• Frosting: the BEST white chocolate frosting
• 
  

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
2. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
4. Frost with white chocolate frosting.