Just an FYI

Leftover Pumpkin Bread 

I had a a cup (literally a cup) of leftover pumpkin left from pumpkin ice cream I made.  I was baking chocolate chip zucchini muffins  (you can find the awesome weight watchers recipe below).  I had a little of this and a little of that left - in went some cake flour (about a cup and a half), a little baking soda, some cinnamon, vanilla, a cup of applesauce, a cup of pumpkin a few crushed walnuts and mix.  I put it in the oven to bake for about 28 minutes I think it ended up being more around 40 minutes since the middle wasn't setting but this was the final result.  It was tasty, next time I will acquire some pumpkin pie spice to make the pumpkin flavor pop. As mom would say "I am my father's daughter." My dad used to make up recipes as he went and I'm glad that I'm having luck doing just the same :) 

Now for the awesome zucchini muffin recipe.  I thought they needed a little something else but Alan really seemed to like them and they were really healthy too shhhh don't tell ;) 

The original recipe is Frosted Chocolate-Zucchini Mini Cupcakes I changed some things and they end up only being 2 points a piece. 

Ingredients - Cupcakes
2 cups white whole wheat flour (I used unbleached flour)
3/4 cup granulated sugar 
1/4 cup unsweetened cocoa 
2 teaspoons baking powder 
1/2 teaspoon salt  
3/4 cup fat-free milk 
1/4 cup canola oil (I used 1/4 cup applesauce)
1 large egg 
1 large egg white 
1 cup shredded zucchini, squeezed dry 
1/4 cup (mini) semisweet chocolate chips 

Frosting (I did not use) 
1 cup light cream cheese (Neufchatel) softened 
1/2 cup confectioners' sugar 

Directions
Preheat oven to 400'F. Spray 24-cup muffin pan with nonstick spray 
Combine flour, granulated sugar, cocoa, baking powder and salt in large zip-close plastic bag. Seal bag and shake until ingredients are mixed well.  Whisk together milk, oil, egg and egg white in large bowl.  Add flour mixture to milk mixture and stir just until blended. Stir in zucchini and chocolate chips.  Fill muffin cups evenly with batter. 

Bake until tops of cupcakes spring back when lightly pressed, 10-15 minutes. Let cool in pan on wire rack 10 minutes. Remove cupcakes from pan and let cool completely on wire rack. 

Frosting
With an electric mixer on high speed, beat cream cheese and confectioners' sugar in medium bowl until smooth, about 1 minute. With small metal spatula, spread frosting over tops of cooled cupcakes. 


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The best shower cleaner hands down 

Keep in shower with a mixture of half vinegar and half Dawn dishsoap. Use it to wipe down the shower while you are in there and your shower will always be clean! Got this handy little scrubber at the Dollar Tree - and of course a few more for spares!