Saturday, September 29, 2012

sleepless in...well, it's not seattle for sure

if it were, it wouldn't be so hot! haha, apparently being sleep deprived = corny jokes and a post that might not make too much sense. but you're going to luck out b/c i got some sweet treats coming! fall means pumpkin and that means it's cheaper and easily found in the grocery store. went to safeway and it was cheaper (99 cents!) but it sure wasn't easy to find, and once i got home i actually took the time to read the label...
at least it's organic :D i tried it, not quite as good as the pumpkin butter i got last year at ann's house of nuts, but as a baking item, it would do. it has all the spices and cane sugar added to it, so no need to add any extra of that!
this recipe is only using HALF of the canned pumpkin! it came out pretty awesome if i do say so myself. i've got some pumpkin walnut muffins baking right now using the other half of the can, can't wait for fresh mufins!

Chocolate Chip Pumpkin Cake
9 x 9 baking dish

~ 1 1/2 c flour
~1/2 c instant oats
1/4 tsp salt
1 tsp baking soda
1 c pumpkin pie mix (I had Safeway's organic and used half a 15 oz can)
2 eggs
1/2 c plain, fat free yogurt
1/4 c water
1/2 c semi-sweet chocolate chips
1-2 T cane sugar

Preheat oven to 350 F. Grease baking dish.

Combine dry ingredients in a medium bowl. Combine wet ingredients and then lightly combine the dry ingredients with the wet ingredients. Add in the chocolate chips last. Spread into the baking dish and sprinkle with sugar- bake for about 35-40 minutes or until lightly brown.

*the cane sugar gives it a nice crystallized crust since there's no oil or butter in the cake! These suckers are amazinggggg

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