Hey. Do you remember about two years ago when we had that huge pumpkin shortage?
Since then, I have lived in fear of not being able to get my pumpkin fix each fall.
But guess what? I discovered a way to cheat and get my fill of my favorite orange foods, even if pumpkin is in short supply. The answer? Sweet potato!
These jumbo muffins are basically indistinguishable from pumpkin muffins. Despite being full of produce, they are not terribly healthy (but why cut back on the chocolate chips unless you have to?)…but they are among my most favorite muffins ever, which is saying a lot. Every time I make these muffins for friends, I get rave reviews and end up handing out the recipe several times. So now I will hand it out to you!
I’m a MOMMY!
Little Jake couldn’t possibly be more adorable if he tried.
Dave and I are busy adjusting to life as parents…and let me just say it has been an adventure so far! Our little guy is so amazing, and we are so happy that he has *finally* joined us!
Whoah. I walked out my front door this morning and actually shivered. Fall has officially arrived in my neighborhood!
And as such, it is time to break out the warm, filling soup recipes. I have been wanting to make my own healthier version of broccoli cheddar soup for about a year now, and I am so glad I finally got my act together to do it! This soup is hearty and flavorful, full of sharp cheddar and broccoli. The kicker is that I made it without cream…because who can really justify 2 cups of cream on top of 8 oz. of cheese?
Even without the cream, I thought the flavor was very rich; the only drawback of using milk instead of cream was that the soup was not quite as thick as what you might get from Panera. Next time I might use a slightly higher fat milk (all I had was ½% and skim when I made this), and I will probably increase the flour a bit to help the stock thicken up and bind with the cheese. But over all, this broccoli cheddar was delicious, and I can’t wait to eat the next bowlful!