Healthy Zucchini Raisin Bread

I avoided buying a food processor for years.  I hate having too many appliances clutter up the kitchen and I feel like they never get used enough.  But after struggling without one for way too long, I finally gave in.  I actually bought it with this recipe in mind and I was really impressed with how amazing it worked!  I had no idea how easy it would be to shred zucchini!  My goal is to use the food processor at least a few times a year, so this is a good start!

Adapted from Healthy Seasonal Recipes

(Makes 2 loaves)
Ingredients:
• non-stick cooking spray
• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pumpkin spice
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 eggs
• 1/2 cup vegetable oil
• 3 tablespoons honey
• 2 teaspoons vanilla
• 3.5 cups shredded zucchini (I used four zucchinis in a food processor to make this much)
• 1 pound zucchini, shredded (about 3 ½ cups)
• 3/4 cup rolled oats
• 1 cup raisins

1. Preheat the oven to 350 degrees.

2. Spray loaf pans with cooking spray.

3. In a large bowl, whisk flours, spices, sugar, baking powder, baking soda, and salt.

4.  Mix in eggs, oil, honey, vanilla, and zucchini. Add in the pats and raisins and stir gently.

5.  Pour mixture into loaf pans and bake for about 50 minutes or until baked throughout.  (I also made one batch in a 9x9 pan and that only needed to bake for about 35 minutes.)

Pumpkin Cheesecake Shortbread Bars

Here come the pumpkin recipes!  I'm not such a big fan of fall, but I do love me some pumpkin!  I made these for a party recently and may or may not have consumed all the leftovers myself very quickly!  So amazing!

Adapted from All Recipes
Ingredients:
• 1 package pound cake mix
• 3 eggs
• 2 T butter
• 4 t pumpkin pie spice (will be separated in half for 2 different parts)
• 8 oz. cream cheese (softened)
• 14 oz. can of condensed milk
• 15 oz. can of pumpkin puree
• pinch of salt
• 1/2 cup chopped pecans

1. Preheat the oven to 350.  In a large bowl, mix the cake mix, 1 egg, butter, and 2 teaspoons pumpkin pie spice.  The mixture will be crumbly and that's perfect.  Press onto the bottom of a 9x13 pan coated with non-stick cooking spray.

2. In another large bowl, combine the softened cream cheese, condensed milk, 2 eggs, pumpkin puree, the rest of the pumpkin pie spice, and salt.  The original recipe suggests using a mixer, but it worked just fine to use my husband instead!

3. Pour liquid mixture over the crust.  Sprinkle pecans on the top.

4. Bake for 35 minutes or until set.  Store in the refrigerator and serve chilled.

Toddler Spider Handprint Halloween Craft

It's been too long since we've done a fun craft with Connor.  As I started getting ready for Halloween, I came across this idea for spider handprints and I thought he'd really like it.  He's really into spiders right now, so this fit perfect with the holiday!

As usual, we do a lot of our painting in the bathtub so we can clean up easily.  Daddy helped paint his hands black with acrylic craft paint.

I held his hands down for each handprint.

A couple days later, once the paint was dry, Connor used glue to add some googly eyes to the spider.

I added some cute "Happy Halloween" messages, a date, and his name to each one.

I love how each one is a little different and has its own character!

Chickpea Mac & Cheese

We were just joking last night that are house runs on love, laughter, and mac & cheese.  Everyone loves mac & cheese and it always gets gobbled up quickly!  I never hesitate to try a new mac & cheese recipe, especially one with hidden healthy stuff inside! This was my latest dinner creation and we loved it!


Adapted from Current Mom
Ingredients:
• 1 ½ cups pasta (Connor picked out this curly pasta and it worked really well to hold the cheese)
• 1 cup skim milk
• 1 cup canned chickpeas, drained
• 1 ½ cups shredded sharp cheddar cheese (we used low fat)
• 1 tsp salt
• 1/8 tsp garlic powder
• 1/8 tsp paprika

Cook pasta in a large pot according to box directions and drain.

While the pasta is cooking, puree the chickpeas in a food processor until smooth.

Pour the pureed chickpeas and milk into a small pot over medium heat.  Stir until smooth (about 2 minutes).

Add the cheese, salt, garlic powder, and paprika and mix well until the cheese melts.

Pour the cooked pasta back into the large pot and pour in the chickpea mixture.

Mix well and serve.