Pumpkin Cupcakes


Nothing says fall like pumpkin pie spice!! So to celebrate fall I whipped up a batch of these yummy pumpkin cupcakes. The freeze great and then you can have cupcakes on demand. This recipe is adapted from Bon Appétit, Oct 2010. Personally I think my low fat & reduced sugar version of these cupcakes taste great.

1 c whole wheat flour
1 1/3 tsp baking powder
1/3 tsp salt
1/3 c brown sugar
2 tsp pumpkin pie spice
1 large egg
1/2 c canned pure pumpkin
1/3 c apple sauce
1/3 c fat free sour cream
1 1/2 tsp vanilla extract
1 8-ounce light cream cheese, room temperature
1/4 c unsalted butter, room temperature
1 c powdered sugar

Special Equipment: Mini muffin pans 13/4×1-inch paper liners

Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost filled). Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.

Frost cupcakes.

24 servings
3 WW PP per cupcake.

Sicilian Pesto Pasta


This pasta is not for the faint of heart or typical American, including my hubby who did not like the flavor. It is adapted from my favorite cooking magazine, La Cucina Italiainia, the briny flavor was wonderful!

Fine sea salt
1 (2-ounce) can flat anchovy fillets, drained and rinsed
2 garlic cloves
1/2 cup packed flat-leaf parsley leaves
2 tablespoons golden raisins, soaked in warm water for 10 minutes, then drained
12 capers, preferably salt-packed, rinsed, soaked in cold water for 10 minutes, then rinsed again
2 tablespoons pine nuts
3 tablespoons extra-virgin olive oil
1/2 pound linguine

Bring a large pot of salted water to a boil.

In a small food processor combine the anchovies, garlic and parsley. Add raisins, capers and pine nuts pulse to combine. Drizzle in oil, pulsing until pesto is combined and smooth.

Cook pasta in the boiling water until al dente. Reserving 1/2 cup of the pasta cooking liquid, drain pasta and immediately return to pot. Add pesto and 3 tablespoons pasta cooking liquid. Toss to combine. Moisten with more pasta cooking liquid, if desired. Serve immediately.

Serves 2 – 4
5 WW PP per serving (4)