Pumpkin Muffins

Good recipe for pumpkin muffins. They remind me of the pumpkin muffins at Food City stores in the Appalachian region. 

I made muffins, and also put some batter in a jelly roll pan to make it more like a coffee cake. 

The topping is the best part. It candies and crystalizes, providing satisfying texture and flavor. 

The last time I made it, I used AP flour by mistake, and added 1 tsp. each of baking powder and baking soda at the end. It actually rose much better when I did this. 

Ingredients

• 1 1/2 cups canned pumpkin 

• 2 eggs

• 2 cups granulated sugar

• ½ cup melted butter

• ¼ cup milk

• 1 tsp. vanilla extract

• 2 ½ cups self-rising flour (or 2 1/2 cups AP flour plus 1 tsp. baking powder and 1 tsp. baking soda) 

• 1 Tbsp. pumpkin pie spice (or 1/2 Tbsp. cinnamon and 1/2 Tbsp. nutmeg) 

Topping

• ⅔ cup sugar

• 1 tsp. pumpkin pie spice (or 1/2 tsp. cinnamon and 1/2 tsp. nutmeg) 

• Directions

• In a large bowl, whisk together pumpkin, eggs, sugar, butter, milk, and vanilla extract. Stir in flour and pumpkin pie spice until just combined. Divide among 2 (12-cup) muffin trays lined with 22 paper liners. Or pour in a jelly roll pan to make a coffee cake. 

• Make Topping: Stir together sugar and pumpkin pie spice; sprinkle over top.

• Bake at 350°F until a wooden pick inserted in the center comes out clean, about 22 minutes. Cool in tray 5 minutes.

• Original recipe inspiration: https://www.southernliving.com/recipes/sugar-and-pumpkin-spice-muffins

Watermelon Cake

Here are a couple of pictures of a watermelon cake that I made by carving a fresh watermelon into the shape of a rose, then I garnished it with fresh sliced strawberries and pineapple. It's so good, I want some right now. 

A Moderate Approach to Diet and Fitness

Slow and steady wins the race, so focus on everyday food and exercise habits.

• Assess your daily food and exercise routines, and find practical areas for improvement.

• Look at your daily eating pattern, and find ways to add more vegetables.

• Find foods from each food group that you enjoy eating. A well-balanced diet should contain a variety of fruits and vegetables, whole grains, low-fat dairy or other high calcium substitutes, and a variety of protein foods, including plant proteins like nuts and beans. 

• Plan meals and snacks in advance to avoid having to eat whatever is around. You will get hungry throughout the day, and that’s good because you have to feed yourself to stay alive. :) Plan meals and snacks according to your hunger signals.

• Find time for exercise. Look for times in your daily schedule where a workout would easily fit in. 

• Choose exercise that you enjoy, and you will be much more likely to stick with it.

• Have realistic expectations. Exercise for 30 minutes to an hour most days of the week. Do more if you have the time, but don’t worry if you can’t devote 8 hours a day to exercise like an Olympic athlete. 

• Don't get frustrated. As long as you're trying, that's what matters. If you have a busy day and can't workout or one day you don't eat all your vegetables, it's okay, sometimes we have days like that. Your usual routine and the choices that you make most of the time are much more important than that one day where you felt like you weren't perfect. 

Is Moderation Boring?

Falling for diet fads is tempting because they’re always sold in a sensationalized manner. It sounds exciting to completely overhaul your everyday routine for something new and revolutionary. In reality, the new wears off in a week or so, or maybe a few days. Then you’re left back at square one with no real, useful lifestyle changes. 

The good advice that a large number of people don’t want to hear is that moderation and everyday changes to your routine produce sustainable results. It’s similar to the story of The Tortoise and the Hare. Slow and steady wins the race. The nutrition version would end with the tortoise being in great shape while the hare is asleep, exhausted from constantly chasing fads.

Fads may seem exciting while moderation may seem boring, but if you really want to be healthier in the long-run, focus on everyday changes to your routine and habits. 

Cucumber Sandwiches

  These cucumber sandwiches are delightful. They remind me of the appetizers that were served at weddings when I was a child, and I love going to weddings. They're also a great way to enjoy the fresh cucumbers in abundance throughout the summer, and the leftover cream cheese spread can be used as a dip for other seasonal vegetables. Enjoy! 

Ingredients: 

1 8-oz. package 1/3 less fat neufchatel cream cheese

3-4 Tbsp. dried chives

1 medium cucumber

4-6 slices dense texture whole grain bread

Directions:

Mix the cream cheese and dried chives by hand in a small mixing bowl. Use 3-4 Tbsp. of dried chives, depending on your taste preference. 

Use a whole grain bread with a dense texture so it doesn't fall apart with all the cream cheese and cucumber slices on it. Bakery style breads work really well for these sandwiches. 

Cut the cucumber in half and then slice it longways. It can be peeled or unpeeled, depending on your preference. 

Spread some cream cheese mixture on 2 pieces of bread. Then place the cucumber slices. 

Sandwiches can be served whole or cut into halves or thirds. 

Save any leftover chive cream cheese to use as a dip for tomatoes, carrots, or any of your favorite seasonal vegetables.